544-  Plants  used  by  the  Indians.  { A%^87hsarm' 
which  is  allowed  to  stand  until  fermentation  takes  place,  when  it  becomes  intoxi- 
cating. This  fruit,  flour  or  dust  is  also  eaten  dry.  The  seeds  after  being  deprived 
of  their  covering  are  ground  fine  and  made  into  mush.  A  favorite  mode  of  using 
the  dried  fruit  is  to  grind  it  up  fine,  and  after  mixing  the  flour  with  water,  to  form 
the  mass  into  thin  flat  cakes,  which  are  baked  in  hot  ashes.  This  bread  is  sweet 
and  not  disagreeable  to  the  taste,  though  it  has  a  repulsive,  clay-like  appearance  of 
a  reddish-brown  color.  All  the  western  Indians  relish  this  fruit  in  whatever  way  it 
is  prepared.    The  Pah-Ute  Indians  use  the  leaves  as  tobacco  and  for  medicine. 
Photinia  arbxtifolia. — A  beautiful  tree  whose  berries  are  eaten  by  Indians  of  Cali- 
fornia, being  first  parched  and  ground  and  then  made  into  mush. 
Vitis  arizonica,  V.  californica. — Indians  of  California,  Arizona  and  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  condition;  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. — Apios  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  cherries,  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  starchy 
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  percentage  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,  prepared  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  beautiful  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  preparation  to  fit  them  for  use.  A  favorite  food  of 
the  Pacific  coast  Indians. 
Carum  gairdneri. — The  tuberous  roots  of  this  plant  are  much  eaten  by  the  Indians 
of  the  Pacific  coast,  either  raw  or  boiled  with  other  substances.  When  raw  it  has  a 
nutty  taste,  but  when  cooked  assumes  a  carroty  flavor.  Its  outer  surface  is  grayish^ 
but  its  interior  is  white  and  farinaceous. 
Milla  capitata  var.  pauciflora,  commonly  called  by  the  Mexicans  of  Sonora  and 
