100 



NEW YORK STATE MUSEUM 



Nut 



Husk or shucks 



Shells 



I shuck them 



Meats 



Burs 



I crack nuts 



Pitted nut stone 



Stone hammer 



Entire outfit for cracking 



Nut meal 



Nut oil 



Nut milk 



It is cracked 



Rancid meats 



Good meats 



^Ripe meats 



Ripe (on tree) 



Ripe (on ground) 



It is not ripe 



Nut time 



Roasted chestnut 



Boiled 



Entire nut meat 



I gather nuts 



They are gathering 



Terminology 



onio"gwa' 

 goktdo"'tso" 

 oktda" 

 o'gekdo"tci' 

 onia" 

 osi'ga' 



degadeniit'dyak 

 dyiodeda'kwe" 

 ye"ye"'dakwa' 

 nuts ge'ondeniya"dakta' 

 onia'Vlegai'to'^' 

 onia"deyo"no"go 

 onia'ono"''gwa' 

 deganyo'^dya'go" 

 oniat'ga' 

 onye'iu' 

 onie"stai' 

 o'wadawis'a' 

 odawis'sa"o" 

 doodavvis'sa'o" 

 o'wadawis'aho"' 

 wade'nyistdondiik 

 i ganie^stok 



'deyut'hage"'o" 



ogeniogwe'oek 



hadinio'gwe'oek 



Fresh nut meats were crushed in wooden bowls. The crushed 

 meats were then thrown into a kettle of boiling water and the oil 

 skimmed off. This oil was kept as a delicacy to be used with corn 

 bread and puddings. Hickory and butternut oil was regarded 

 especially palatable, the former being used for feeding infants. 

 After the nut meats and oil were skimmed out the liquid was used 

 as a drink. The crushed meats were often mixed with corn pudding 

 or bread. 



Chestnuts were boiled and the mealy interior used for puddings 

 or the dried meats were pounded into a flour and mixed with bread 

 meal to give the bread flavor, 



1 Means also boiled chestnut meats. 



2 Means Spreads its legs. 



