SWANTON] INDIANS OF THE SOUTHEASTERN UNITED STATES 271 



Tsinaw a kind of roote much like vnto the which in England is called the 

 China root brought from the East Indies. And we know not anle thing to the 

 contrary but that it male be of the same kind. These roots grow manie together 

 in great clusters and doe bring foorth a brier stalke, but the leafe in shape far 

 vnlike; which beeing supported by the trees it groweth neerest vnto, wil reach 

 or climbe to the top of the highest. From these roots while they be new or 

 fresh beeing chopt into small pieces & stampt, is strained with water a iuce 

 that maketh bread, & also being boiled, a very good spoonemeate in maner of 

 a gelly, and is much better in tast if it bee tempered with oyle. This Tsinaw is 

 not of that sort which by some was caused to be brought into England or the 

 China roote, for it was discouered since, and is in vse as is afore saide : but that 

 which was brought hither is not yet knowne neither by vs nor by the inhabitants 

 to serue for any vse or purpose; although the rootes in shape are very like. 

 (Hariot, 1893, pp. 25-26.) 



This is the China briar of Bartram, the red kunti of the Creeks, 

 the kantak of the Choctaw. The name seems to have been given to 

 several species of Smilax^ which were used everywhere in the South- 

 east. In southern Florida, however, it has been transferred to a 

 Zamia, sometimes distinguished from the other by being called "white 

 kunti." 



CoscHshaw, some of our company tooke to bee that kinde of roote which the 

 Spaniards in the "West Indies call Cassauy, whereupon also many called it by 

 that name : it groweth in very muddie pooles and moist groundes. Being dressed 

 according to the countrey maner, it maketh a good bread, and also a good 

 sponemeate, and is vsed very much by the inhabitants : The iuce of this root is 

 poison, and therefore heede must be taken before any thing be made therewithal : 

 Either the rootes must bee first sliced and dried in the Sunne, or by the fire, and 

 then being pounded into floure will make good bread : or els while they are greene 

 they are to bee pared, cut into pieces and stampt ; loues of the same to be laid 

 neere or ouer the fire vntill it be fioure, and then being well pounded againe, 

 bread, or spone meate very good in taste, and holsome may be made thereof. 

 (Hariot, 1893, p. 27.) 



This is the food called in Virginia tuckahoe, and in the present 

 instance the name probably refers specifically to the goldenclub, or 

 floating arum {Orontiimi aquaticum)^ though the name was also ap- 

 plied to the roots of the Virginia wakerobin {Peltandra virginica) 

 or "poison arum," to the apios tuber osa (see above ),^^ and to tuberlike 

 objects due to the disintegration of the roots of certain trees (mainly 

 coniferous). Farther south on the coast of the Carolinas, it was 

 known as wampee, but from that region less has been preserved re- 

 garding its use (Gerard, 1907, pp. 109-110). 



Habascon is a roote of boat taste almost of the forme and bignesse of a 

 Parseneepe, of it selfe it is no victuall, but onely a helpe beeing boiled together 

 with other meates. (Hariot, 1893, p. 26.) 



It is probably the umbelliferous plant known as angelico {Ligus- 

 ticv/m actaeifolivm) ^ and popularly in the south as nondo (from Pow- 



" Catesby mentions "earth-nuts which they call Tuccaho" (1731-1743, vol. 2, p. x.) 



