THE " BIG GRASS ROOT." 



319 



and with the hare-bell reminded us of other scenes far 

 away. Six miles from the hills we arrived at a subordi- 

 nate, shallow, and broad valley, parallel to that of the 

 Qu'appelle. The aspect of its boundary suggested the 

 shore of a lake or bank of a large river. The lower 

 prairie consisted of a sandy loam, in which the Indian 

 turnip was very abundant. We soon came up with a 

 group of squaws and children from the Qu'appelle Lakes 

 who were gathering and drying this root, which the Crees 

 call the Mis-tas-coos-se-ne-na or big grass root. The French 

 half-breeds call it the pomme de prairie ; the Sioux 

 Tip-si-na. It is an important article of food in these 

 regions. The botanical name is Psoralea esculenta. Many 

 bushels had been collected by the squaws and children, 

 and when we came to their tents they were employed in 

 peeling the roots, cutting them into shreds and drying 

 them in the sun. I saw many roots as large as the egg of 

 a goose, and among those brought with me to Canada are 

 some of even larger dimensions. The Crees consume this 

 important vegetable in various ways ; they eat it uncooked, 

 or they boil it, or roast it in the embers, or dry it, and 

 crush it to powder and make soup of it. Large quantities 

 are stored in buffalo skin bags for winter use. A sort of 

 pudding made of the flour of the root and the mesaskato- 

 mina berry is very palatable, and a favourite dish among 

 the Plain Crees. 



We reached the Qu'appelle Lakes at 6 p. m., after pass- 

 ing through a magnificent prairie the whole day ; in fact 

 the country north of the Indian Head and Chalk Hill 

 ranges is truly beautiful, and will one day become a very 

 important tract. The Chalk Hills are a continuation of the 

 Indian Head range. In the language of the Indians they 

 contain bands of " soft white earth or mud." The half- 

 breeds call them " Chalk Hills." It is a matter of regret 



