﻿302 
  G. 
  L. 
  Goodale 
  — 
  Possibilities 
  of 
  Economic 
  Botany. 
  

  

  Mr. 
  Jackson, 
  who 
  is 
  the 
  Curator 
  of 
  the 
  Museums, 
  Royal 
  Gardens, 
  Kew. 
  has 
  

   embodied 
  in 
  this 
  treatise 
  a 
  great 
  amount 
  of 
  valuable 
  information, 
  well 
  arranged 
  

   for 
  ready 
  reference. 
  

  

  20 
  Department 
  of 
  Agriculture 
  Report 
  for 
  1870, 
  p. 
  404-428. 
  Only 
  those 
  are 
  here 
  

   copied 
  from 
  Dr. 
  Palmer's 
  list 
  which 
  he 
  expressly 
  states 
  are 
  extensively 
  used. 
  

  

  Ground-nut 
  (Apios 
  tuberosa); 
  Aesculus 
  Californica; 
  Agave 
  Americana; 
  Nuphar 
  

   advena; 
  Prairie-potato, 
  (Psoralea 
  esculenta) 
  ; 
  Scirpus 
  lacustris; 
  Sagittaria 
  varia- 
  

   bilis 
  ; 
  Kamass-root 
  ( 
  Camassia 
  esculenta) 
  ; 
  Solanum 
  Fendleri 
  (supposed 
  by 
  him 
  to 
  

   be 
  the 
  original 
  of 
  the 
  cultivated 
  potato); 
  Acorns 
  of 
  various 
  sort; 
  Mesquite, 
  

   (Algarobia 
  glandulosa) 
  ; 
  Juniperus 
  occidentalis 
  ; 
  Nuts 
  of 
  Carya, 
  Juglans, 
  etc.; 
  

   Screw-bean 
  (Strombocarpus 
  pubescens) 
  ; 
  various 
  Cactacese; 
  Yucca; 
  Cherries 
  and 
  

   many 
  wild 
  berries; 
  Chenopodium 
  album, 
  etc. 
  

  

  Psoralea 
  esculenta 
  = 
  prairie 
  potato, 
  or 
  Bread-root. 
  Palmer 
  in 
  Agl. 
  Report, 
  

   1870, 
  p. 
  402. 
  

  

  The 
  following 
  from 
  Catlin, 
  1. 
  c, 
  i, 
  p. 
  122 
  : 
  

  

  " 
  Corn 
  and 
  dried 
  meat 
  are 
  generally 
  laid 
  in 
  the 
  fall, 
  in 
  sufficient 
  quantities 
  to 
  

   support 
  them 
  through 
  the 
  winter. 
  These 
  are 
  the 
  principal 
  articles 
  of 
  food 
  during 
  

   that 
  long 
  and 
  inclement 
  season 
  ; 
  and 
  in 
  addition 
  to 
  them, 
  they 
  oftentimes 
  have 
  

   in 
  store 
  great 
  quantities 
  of 
  dried 
  squashes, 
  and 
  dried 
  'pommes 
  blanches,' 
  a 
  

  

  kind 
  of 
  turnip 
  which 
  grows 
  in 
  great 
  abundance 
  in 
  those 
  regions 
  These 
  

  

  are 
  dried 
  iu 
  great 
  quantities 
  and 
  pounded 
  into 
  a 
  sort 
  of 
  meal 
  and 
  cooked 
  with 
  

   dried 
  meat 
  and 
  corn. 
  Great 
  quantities 
  also 
  are 
  dried 
  and 
  laid 
  away 
  in 
  store 
  for 
  

   the 
  winter 
  season, 
  such 
  as 
  buffalo 
  berries, 
  service 
  berries, 
  strawberries, 
  and 
  wild 
  

   plums." 
  

  

  "In 
  addition 
  to 
  this 
  we 
  had 
  the 
  luxury 
  of 
  service 
  berries 
  without 
  stint; 
  and 
  

   the 
  buffalo 
  bushes, 
  which 
  are 
  peculiar 
  to 
  these 
  northern 
  regions, 
  lined 
  the 
  banks 
  of 
  

   the 
  river 
  and 
  the 
  defiles 
  in 
  the 
  bluffs, 
  sometimes 
  for 
  miles 
  together, 
  forming 
  almost 
  

   impassible 
  hedges, 
  so 
  loaded 
  with 
  the 
  weight 
  of 
  their 
  fruit 
  that 
  their 
  boughs 
  every- 
  

   where 
  gracefully 
  bending 
  down 
  or 
  resting 
  on 
  the 
  ground. 
  This 
  last 
  shrub 
  (Shep- 
  

   herdia), 
  which 
  may 
  be 
  said 
  to 
  be 
  the 
  most 
  beautiful 
  ornament 
  that 
  decks 
  out 
  the 
  wild 
  

   prairies, 
  forms 
  a 
  striking 
  contrast 
  to 
  the 
  rest 
  of 
  the 
  foliage, 
  from 
  the 
  blue 
  appear- 
  

   ance 
  of 
  its 
  leaves 
  by 
  which 
  it 
  can 
  be 
  distinguished 
  for 
  miles 
  m 
  distance. 
  The 
  

   fruit 
  which 
  it 
  produces 
  in 
  such 
  incredible 
  profusion, 
  hanging 
  in 
  clusters 
  to 
  every 
  

   limb 
  and 
  to 
  every 
  twig, 
  is 
  about 
  the 
  size 
  of 
  ordinary 
  currants 
  and 
  not 
  unlike 
  

   them 
  in 
  color 
  and 
  even 
  in 
  flavor 
  ; 
  being 
  exceeding 
  acid, 
  almost 
  unpalatable 
  until 
  

   they 
  are 
  bitten 
  by 
  frost 
  of 
  autumn, 
  when 
  they 
  are 
  sweetened 
  and 
  their 
  flavor 
  

   delicious, 
  having 
  to 
  the 
  taste 
  much 
  the 
  character 
  of 
  grapes, 
  and 
  I 
  am 
  almost 
  to 
  

   think 
  would 
  produce 
  excellent 
  wine." 
  George 
  Catlin's 
  Illustrations 
  and 
  man- 
  

   ners, 
  customs, 
  and 
  condition 
  of 
  the 
  North 
  American 
  Indians, 
  p. 
  72, 
  vol. 
  i. 
  

  

  For 
  much 
  relative 
  to 
  the 
  food 
  of 
  our 
  aborigines, 
  especially 
  of 
  the 
  western 
  

   coast, 
  consult 
  The 
  Native 
  Races 
  of 
  the 
  Pacific 
  States 
  of 
  North 
  America. 
  By 
  

   H. 
  H. 
  Bancroft. 
  (New 
  York), 
  1875. 
  The 
  following 
  from 
  vol. 
  i, 
  p. 
  538, 
  indicates 
  

   that 
  inaccuracies 
  have 
  crept 
  into 
  the 
  work: 
  "From 
  the 
  earliest 
  information 
  we 
  

   have 
  of 
  these 
  nations 
  " 
  (the 
  author 
  is 
  speaking 
  of 
  the 
  New 
  Mexicans), 
  " 
  they 
  are 
  

   known 
  to 
  have 
  been 
  tillers 
  of 
  the 
  soil 
  ; 
  and 
  though 
  the 
  implements 
  used 
  and 
  their 
  

   methods 
  of 
  cultivation 
  were 
  both 
  simple 
  and 
  primitive, 
  cotton, 
  corn, 
  wheat, 
  beans, 
  

   and 
  many 
  varieties 
  of 
  fruits 
  which 
  constituted 
  their 
  principal 
  food 
  were 
  raised 
  in 
  

   abundance." 
  

  

  Wheat 
  was 
  not 
  grown 
  on 
  the 
  American 
  continent 
  until 
  after 
  the 
  landing 
  of 
  the 
  

   first 
  explorers. 
  

  

  ' 
  n 
  Gard. 
  Chron., 
  1888. 
  

  

  22 
  Pickled 
  Daikon, 
  the 
  large 
  radish, 
  often 
  grated. 
  

  

  Ginger-roots 
  — 
  Shoga. 
  

  

  Beans 
  (Glycine 
  hispida), 
  many 
  kinds, 
  and 
  prepared 
  in 
  many 
  ways. 
  

  

  Beans 
  (Dolichos 
  cultratus), 
  cooked 
  in 
  rice 
  and 
  mixed 
  with 
  it. 
  

  

  Sliced 
  Hasu, 
  Lotos 
  roots. 
  

  

  Lily 
  bulbs, 
  boiled 
  whole 
  and 
  the 
  scales 
  torn 
  off 
  as 
  they 
  are 
  eaten. 
  

  

  Pickled 
  green 
  plums, 
  (Ume-boshi) 
  colored 
  red 
  in 
  the 
  pickle, 
  by 
  the 
  leaves 
  of 
  

   Peril/a 
  arguta 
  (Shiso). 
  

  

  Sliced 
  and 
  dried 
  cucumbers, 
  Kiuri. 
  

  

  Pieces 
  of 
  Gobo, 
  — 
  Roots 
  of 
  Lappa 
  major. 
  

  

  