IROQUOIS USES OF MAIZE 



95 



Cherry, wild 



Prunus (var. sp.) 



oya'gane gowa 



Cherry, choke 



Primus virginiana 



gane^ or dyagyonya 

 tas 



Peach^ 



Prunus per ska 



gai'dae' odji'ya' 



Plum 



Prunus americana 



ga'e' 



Grapes 



Vitis (var. sp.) 



oniung'wisa' 



Pawpaw 



Asimina triloba 



hadi'ot 



Pear^ 



Pyrus (var. sp.) 



odji'djo'gwa 



Quince^ 



Cydonia vulgaris 



odji'ju oya'Mji 



Mandrake 



Podophyllum 



peltatum 



Terminology 



oda'^onosha' 



Tree 





ge'it 



Fruit skin 





oa'wista' 



Fruit seeds or pits 



• 



oskcV'e" 



Core 





oa'Ma' 



Stem (also tree trunk) 



oonda' 



Cluster 





wa'gwais'hanion 



Apples were generally eaten raw but they were often boiled entire 

 or cut up for sauce. The favorite way, however, was to bake them 

 in ashes. The camp fire was brushed aside and the apples laid on 

 a layer of hot gray ashes, covered with the same material, the hot 

 embers raked over these and the fire rebuilt. Baked apples are 

 called wada'gonduk and the boiled sauce ganyaoya* odji'skwa. The 

 latter was eaten with roasted meats or bread. 



Apples were stored in bark barrels and buried in winter pits with 

 other vegetables. Apples were cut up in thin slices, strung on twine 

 and dried. Even now it is a common thing to see apples strung up 

 over the stove or hung on a pole at the top of the room in the houses 

 of the more primitive Iroquois. 



Cherries were dried for winter use and pulverized in a mortar 

 and mixed with dried meat flour for soup. 



Small fruits. Of the smaller fruits and berries the list which 

 follows includes those most commonly used : 



Blackberries 

 Black raspberries 

 Red raspberries 



Rubus (var. sp.) 

 R. occidentalis 

 R. strigosus 



otga'asha' 



ton'daktho' 



dagwa'Manne' 



1 Postcolumbian. 



