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SMITHSONIAN MISCELLANEOUS COLLECTIONS VOL. 76 



among the food plants upon which the people depended for their daily 

 sustenance. In recognition of the great value of this natural product 

 of the soil, the ancient No'^'-ho"-zhi"-ga (learned men) made special 

 mention of it as a sacred plant in the tribal rites which they formulated 

 and transmitted to the successive generations. 



The root of the water chinkapin was gathered in large quantities 

 and dried for winter use. The outer skin was scraped away from the 



Fig. 105. — View of the growing Nelttiiibo lutca (water chinkapin). 



long armlike roots, which were then cut into one- or two-inch pieces, 

 strung together (fig. 104) with thongs and hung up to dry in the sun 

 on racks erected for the purpose. The root is eaten raw when fresh, 

 and it is also cooked for immediate use. The nuts are also eaten when 

 fresh and taste somewhat like chestnuts. The nuts are also dried and 

 stored for winter use. 



The qta-i°'-ge (persimmon) is a fruit that is gathered in large 

 quantities for winter use. In preparing the fruit for preservation the 



