EDIBLE TUBERS, BULBS OR ROOTS 



like foliage arises in a clump from the crown (at 

 the ground level) of a thick, subterranean Stem which 

 is exceedingly rich in starch. A nutritious flour 

 made from the stem- and root-content of Zamia has 

 had some vogue in the shops under the name of 

 Florida Arrowroot. It has long been a staple article 

 of diet with the Seminole Indians, and the plant has 

 even found its way into the literature of juvenile 

 adventure, as readers of boy romances may recall. 



Similar in name to Coontie — indeed, probably the 

 same name applied to a different food — ^is Conte or 

 Contee, mentioned by William Bartram^ as served 

 to him by the Seminoles, and prepared from the 

 starchy, tuberous roots of the China-brier {Smilax 

 Pseudo-China, L.). This dish was made by chopping 

 up the root, pounding the pieces thoroughly in a 

 mortar, then mixing with water and straining 

 through a sort of basket filter. The sediment was 

 dried and appeared as a fine, reddish meal. A small 

 quantity of this mixed with warm water and honey, 

 says Bartram, "when cool, becomes a beautiful, 

 delicious jelly, very nourishing and wholesome. 

 They also mix it with fine com flour, which, being 

 fried in fresh bear's grease, makes very good hot 



2 "Travels through North and South Carolina, Georgia, East an4 

 W?st Florida, etc.," 1773, Chap. VII. 



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