> = western Indians use these seeds unmixed as food. 
1878. ] Plants Used by Indians of the United States. 603 
Vilfa asperifolia are very abundant grasses in Southern Utah, 
and their seeds are gathered in great quantities for food by the | 
Indians, who first parch, and then grind them to flour, which is 
-eaten either dry or in the form of bread or mush. It is healthful, 
nutritious and more agreeable in flavor than buckwheat. 
Atriplex californica —This plant grows in ravines and has large, 
long roots which are much used by. Indians and Mexicans of Cali- 
fornia as a substitute for soap. After being pounded and mixed 
with water, it is said to be especially good in cleaning woolen 
fabrics. The seeds of this plant are also gathered, parched, re- 
duced to flour, and made into mush or bread. At other times the 
seeds are ground without parching and used as if parched. 
A. powellii, A. lentiformis, A. expansa, A: confertifolia, A. 
nuttallu, A. canescens —All these yield abundance of seeds, which 
are gathered by the Indians of Utah, Arizona, and California. The 
seeds are ground into flour and made into bread or mush. 
Sarcobatus vermiculatus, “ Grease wood ” of the plains.—It pro- 
duces abundance of seeds, which are prepared for food in the 
same manner as those of Atriplex, and eaten by the western In- 
dians. 
Audibertia polystachya, white sage of California, is a very com- 
mon plant in many parts of the State. From its flowers the bees 
make the celebrated honey for which San Diego is famous. In- 
dians gather the seeds and use them cooked with other substances- 
to impart flavor, as we do parsley. 
Halostachys occidentalis, called Tub-ġo-welts by the Pah-Utes.— 
he seeds are ground fine and made into bread or mush. Itis 
one of the regular articles of diet. 
Amarantus leucocarpus, A. powellii, Camoot of the Pah-Utes.— — 
The seeds of both these species are highly prized as food products. 
They are regularly cultivated by the Pah-Utes and are also found — 
abundant in the wild state on river bottoms. The plants are very 
prolific in seeds, which are very nutritious and of an agreeable 
taste. Bread or mush made of the meal is very good and not 
to be despised. 
Lepidium fremontit, L: intermedium, Sisymbrium sophia, S. canes- 
cens—The seeds of all these plants are ground up with other 
seeds to impart flavor, and cooked into bread or gruel. Some- — 
times they are eaten separately or even in soups. Many of the 
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