^mMay!'Sarm"}       Drink  Plants  of  the  Indians.  267 
and  swallows  ten  or  twelve  buttons  at  intervals  between  sundown  and 
morning,  and  then  sits  quietly  for  a  day  or  two  enjoying  t}ie  pleasur- 
able effects  of  the  drug. 
The  leaves  and  seed  of  Datura  meteloides  and  the  Mexican  D. 
quercifolia  are  credited  with  deliriant  properties.  According  to  Bel- 
langer  the  Indians  near  San  Antonio  formerly  used  the  seed  of 
Sophora  secundiflora,  Lag.,  as  an  intoxicant,  half  a  bean  producing 
"  delirious  exhilaration,  followed  by  a  sleep  which  lasts  two  or  three 
days." 
The  most  interesting  plant  of  this  class  is  doubtless  Ilex  Vomito- 
ria,  Ait.,  the  Cassine.or  Yuoen  of  our  Southern  Indians.  This  was 
used  by  them  long  before  the  advent  of  the  white  man.  It  is  likely 
enough  that  the  Indians  had  several  methods  of  preparing  it;  for 
purposes  of  conviviality  making  a  weak  decoction,  but  at  religious 
festivals  making  it  very  strong  and  adding  other  ingredients,  such  as 
Button  Snake  root  (Eryngium  aquaticum)  and  Iris  versicolor  or  Lo- 
belia inflata,  with  the  effect  of  imparting  strong  emetic  properties, 
and  they  continued  drinking  and  ejecting  for  one  or  two  days,  until 
they  had  sufficiently  cleansed  themselves. 
Among  the  plants  furnishing  wholesome  and  palatable  juices,  the 
first  place  belongs  to  the  maples.  The  Indians  knew  the  value  of 
the  sap,  they  drank  it  and  made  sugar  from  it  before  the  advent  of 
the  whites. 
Box  Eider  (Acer  Negundo,  L.),  our  White  Walnut  (Juglans  cine- 
rea,  L.),  and  most  species  of  Birch  (Betula),  yield  saccharine  saps. 
In  our  Western  deserts  where  water  is  scarce,  Nature  provides  pulpy, 
juicy  plants,  from  which  Indians  can  quench  their  thirst.  Chief 
among  these  are  several  species  of  Cactus.  The  succulent  leaves 
and  stem  of  such  plants  as  Agave,  Dasylirion  Texanum  and  Yucca 
are  similarly  useful.  The  long,  creeping  stems  of  the  Sand-Food 
(Ammobroma  Sonorae,  Torr.,)  are  a  palatable  food  and  also  a  water 
substitute. 
The  mucilaginous  seed  of  Salvia  polystachya,  Ort.,  known  as  Chia 
in  Mexico,  are  roasted,  powdered  and  thrown  into  water,  and  when 
sweetened  and  flavored,  yield  a  very  agreeable,  wholesome  and 
demulcent  beverage. 
The  acidulous  fruits  of  a  number  of  species  of  Rhus  were  used  to 
make  the  water  more  cooling  and  refreshing.  In  California  the 
Manzanitas  are  used  for  the  same  purpose.    The  fruit  of  Shepherdia 
