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flowers are almost always insect-pollinated. From a nutritive 

 point of view, most of the akenes are closely similar in their com- 

 position to the richer or more fatty of the nuts. Sun-flower seed, 

 for example, contains about 40 per cent, of oil or fat and about 

 20 per cent, of albuminoids, so that it represents a combination 

 of the highest values of both the nuts and the grains. It is, on 

 the other hand, devoid of starch, and this is true of most akenes. 

 Lastly, it must be noted that one of the important grains of civili- 

 zation, namely, the buck-wheat, is a true akene. It contains only 

 1.5 per cent, of fat, nine of albuminoids and about 50 of starch. 



With these introductory remarks, relating to highly interesting 

 facts, and facts of the greatest importance in the remainder of our 

 study, we shall pass on to consider the individual foods of these 

 classes pertaining to the United States. We shall begin with the 

 grains, and note first that those in general use are all natives of 

 the old world excepting Indian corn. It is clear, therefore, that 

 our aborigines, before the discovery of America, had no benefit 

 from them and, unless restricted to the use of corn as a grain, 

 must have employed some kinds which have not yet come into 

 cultivation. The latter is true. The grass family, to which the 

 grains belong, is an exceedingly important one in this country 

 It contains hardly any poisonous members and all share, in greater 

 or less degree, the nutrient properties of the cultivated grains. In 

 the arid regions of the Far West and Southwest, a great number 

 of grass seeds have always been employed by the Indians, who 

 do not discriminate very closely between them. Everything with 

 a grain large enough and nutritious enough is gathered and used. 

 Some of these are closely related to our domestic grains and the 

 idea is suggested that they might be improved by cultivation, or 

 bred into those now in use with advantage. 



(The lecturer then exhibited slides illustrating the most im- 

 portant foods of these classes employed by our Indians, and dis- 

 cussed their properties and relations. Since most of these facts 

 were published in a recent number of Country Life in America 

 they are here omitted.) 



H. H. Rusby. 



