320 USES OF PLANTS BY THE CHIPPEWA INDIANS  [eTH. Ann. 44 
gathered in the fall, strung, and hung overhead in the wigwam to 
dry. Later they are boiled for use. 
Lycopus asper Greene. Bugleweed. 
These were called “ crow potatoes ” and were dried and boiled. 
Moss growing on white pine. 
The moss was dried and stored. When used it was “ put in water 
to freshen it up,” and it was then boiled and put in fish or meat 
broth. It was said to be very nourishing. 
Asclepias syriaca L. Common milkweed. 
The flowers were cut up and stewed, being eaten like preserves. 
Tt is said that this plant was sometimes eaten before a feast, so that 
a man could consume more food. 
Parthenocissus quinquefolia (L.) Greene. Woodbine. 
The stalk was cut in short lengths and boiled, then peeled. Be- 
tween the outer bark and the wood there was a sweetish substance 
which was eaten somewhat after the manner of eating corn from the 
cob. The water in which the woodbine had been boiled was then 
boiled down to a sirup. If sugar were lacking, wild rice was boiled 
in this sirup to season it. 
Falcata comosa (LL) Kuntze. Wild bean and hog peanut. 
The root of this plant was boiled and eaten. It also had a medici- 
nal value (see p. 289). 
Scirpus validus Vahl. Bulrush. 
On the root of these rushes there is a small bulb occurring at the 
turn of the root. If the rushes are pulled in midsummer this bulb 
has a sweetish taste and may be eaten raw. 
Aster (species doubtful). Aster. 
This plant grows near Lake Superior. The leaves are boiled with 
fish and eaten with the fish. 
Populus tremuloides Michx. Aspen. 
Tf the bark of the poplar is cut and turned back from the tree in 
the early summer there is found between the bark and the wood a 
sweetish sirup which can be put in birch bark and kept for a short 
time. ‘This is especially liked by children and young people. 
Quercus macrocarpa Muhl. Bur oak. 
Sweet acorns (mitigo’ minim) were frequently gathered in the late 
fall and buried for use in the winter or spring, or they could be 
used as soon as they were gathered. They were cooked in three ways: 
(1) They were boiled, split open, and eaten like a vegetable; (2) 
roasted in the ashes; (8) boiled, mashed, and eaten with grease. They 
were ‘said to be especially good with duck broth. 
