Notes on Shepherdia Canadensis. 361 
mass of stiff foam or lather. The Indian name for it is 
Squazsham. The natives dry it on hay or straw, and thus 
preserve it for making the soap in the winter months. Sev- 
eral of the white residents, myself included, like the peculiar 
product from this berry. We preserve it with sugar as 
other fruits.” 
On referring to various publications, [ find but brief and 
unsatisfactory statements with reference to the properties and 
uses above indicated. 
Macoun ' refers to it as known locally as ‘ Soopoolalie,” 
and on the authority of Mr. James Fletcher, states that the 
Indians make a cooling drink from the berries. 
In answer to inquiries, Mr. Fletcher has kindly for- 
warded a letter from one of his correspondents, Mr. J. D. 
Tolmie, of Clovendale, B. C., who writes as follows :— 
» “ The Soapoolalie is not used as a drink that I know of. 
The berries are beaten with a little water in a basin until 
they froth up like the whites of eggs, and when the basin is 
quite full, the preparation is eaten with long sticks for 
spoons. These sticks are shaped something like an oar, are 
very light and highly polished. When the contents of the 
basin get low, they are again and again beaten until all the 
guests are satisfied. I believe the H. B. Co. people called 
this preparation La brue (?), why I know not. When it is 
sweetened, it resembles in taste and appearance rose or pink 
cream, and is not unpleasant to take. I have often, in my 
younger days, partaken of it, and one has the sensation of 
being quite bloated or puffed out after eating even a small 
quantity. A strange thing about this dish is that if the 
smatlest particle of cream, grease or fat gets into it, the 
foam, froth or fluff goes down and will not come up again, 
leaving only the seeds and a small quantity of reddish water 
in the basin.” 
Gray’ simply refers to the fruit as being yellowish-red 
and insipid. Bessey ° speaks of the plant as frequently 
' Cat. Can. Plants, 421. 
* Manual, p. 425. 
Text Book of Botany, p. 492. 
