600 Plants Used by Indians of the United States. | September, 
Southern Utah consume large quantities of both species of grapes 
in the ripe state. They dry them also for winter use. The seeds 
_ of the ripe fruit are saved and ground fine and eaten in that con- 
dition; they sometimes also grind up the dried grapes and cook 
them. The Pah-Utes at St. Thomas, Nevada, had several sacks 
of dried grapes for sale last spring. 
Comandra pallida—This plant yields a small nut which is eaten 
raw by the Pah-Utes and the white children of Utah. If eaten 
too freely it produces nausea. 
Roots and Tubers—Apfios tuberosa, common throughout the 
Northern and Southern States. It is known under the name of 
- Saa-ga-ban by the Micmacs, by whom the pear-shaped roots are 
used as an article of food. The tubers are about the size of cher- 
ries, resembling common potatoes in taste, shape and odor. The 
skin is of a rusty or blackish-brown color. They contain a large 
per cent. of starch, which resembles that of wheat, and are very 
wholesome. 
~ Zamia integrifolia (coontie root)—From the tubers of this 
` plant the Florida arrow-root is made. It is abundant in the 
southern part of the State. The tubers are large, frequently a 
foot long and three inches in diameter, rough and dark on the 
outside, but white inside and yield a large per centage of starch. It 
possesses an acid, poisonous ingredient which has to be washed 
out in the process of converting the root into starch. The Indians 
of the Everglades consume a great deal of starch as food, pre- 
pared by their rude processes, and also sell some, but it is inferior 
to that prepared by Americans with improved machinery. 
Hesperocallis undulata, (White lily)—The bulbs of this beauti- 
ful plant are used as food by the Indians of Arizona. 
_ Sagittaria simplex—The Mojave Indians of the Colorado river, 
Arizona, as soon as the.water subsides in the spring, dig the bulbs 
of this plant, which resembles the crocus root. It is exceedingly 
farinaceous and palatable, whether raw or cooked with other 
substances. 
Cnicus occidentalis ?—The roots, which are about the size of 
carrots, are sweet and well flavored, but require a long prepara- 
= tion to fit them for use. A favorite food of the Pacific coast In- 
dians. 
a Carum gairdneri —The tuberous roots of this plant are much 
eaten bes the Indians of the Pacific coast, either raw or boiled 
