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USEFUL
WILD PLANTS

OF THE
UNITED STATES AND CANADA

CHARLES FRANCIS SAUNDERS
Author of “Under the Sky in California,’? ‘‘With the Flowers
and Trees in California,”? “Finding the Worth While in
California,” “‘F inding the Worth While in
the Southwest,’’ Ete.

ILLUSTRATED BY PHOTOGRAPHS,
AND BY NUMEROUS LINE DRAWINGS
BY LUCY HAMILTON ARING ‘

NEW YORK
ROBERT M. McBRIDE @ CO.
1920

@
SBIOT
S15

@!7505

Published, » 1920

DOROTHY F. H.
LOVER OF WILD THINGS

THIS VOLUME
1S AFFECTIONATELY INSCRIBED

INTRODUCTORY STATEMENT

LL the familiar vegetables and fruits of our
kitchen gardens, as well as the cereals of our

fields, were once wild plants; or, to put it more ac-
curately, they are the descendants, improved by
cultivation and selection, of ancestors as untamed in
their way as the primitive men and women who first
learned the secret of their nutritiousness. Many of
these—as, for example, the potato, Indian corn, cer-
tain sorts of beans and squashes, and the tomato—
are of New World origin; and the purpose of this
volume is to call attention to certain other useful
plants, particularly those available as a source of
human meat and drink, that are to-day growing wild
in the woods, waters and open country of the United
States. Though now largely neglected, many ‘of
these plants formed in past years an important
element in the diet of the aborigines, who were
vegetarians to a greater extent than is generally
suspected, and whose patient investigation and in-
genuity have opened the way to most that we know
of the economic possibilities of our indigenous flora.
White explorers, hunters and settlers have also, at

INTRODUCTORY STATEMENT

times, made use of many of these plants to advan-
tage, though with the settlement of the country a
return to the more familiar fruits and products of
civilization has naturally followed. Man’s tendency
to nurse a habit is nowhere more marked than in
his stubborn indisposition to take up with new
foods, if the first taste does not please, as frequently
it does not; witness the slowness with which the
tomato came into favor, and the Englishman’s con-
tinued indifference to maize for human consumption.
Sometimes, however, the claims of necessity over-
ride taste, and there would seem to be a service in
presenting in a succinct way the known facts about at
least the more readily utilized of our wild plants.
The data herein given, the writer owes in part to
the published statements of travelers and investi-
gators (to whom credit is given in the text), and in
part to his own first hand observations, particularly
in the West, where the Indian is not yet altogether
out of his blanket, and where some practices still
linger that antedate the white man’s coming. The
essential worth of the plants discussed having been
proved by experience, it is hoped that to dwellers in
rural districts, to campers and vacationists in the
wild, as well as to nature students and naturalists
generally, the work may be practically suggestive.
The reader is referred to the following standard

INTRODUCTORY STATEMENT

works for complete scientific descriptions of the
plants discussed: Gray’s Manual of Botany of the
Northern United States (east of the Rockies) ; Brit-
ton and Brown’s Illustrated Flora of the United
States and Canada (the same territory as covered by
Gray); Small’s Flora of the Southeastern United
States; Watson’s Botany of the Geological Survey of
California; Coulter’s New Manual of Botany of the
Central Rocky Mountains; Wootton and Standley’s
Flora of New Mexico.

TABLE OF CONTENTS

CHAPTER PAGE
Inrropuctory STATEMENT. . . . . . . . | Vil
I Witp Puants with Eprste Tusers, Buss or Roors 1

II Witp Puants with Episte Tusers, Buss or Roots
(Continued). . . 2 1. we ew ew ewe

III Witp Seeps or Foop VaALur, anp How Tury Have
Been UTILIZED . . . . . . ee ee CD

IV Tue Acorn as Human Foon anp Some OTHER WILD
NUGS ws «3 wwe ee ee ee ee
V_ Some Littie Recarpep WILD Fruits anp Berrigs . 83
VI Win Piants witH Episuz Stems anp Leaves . . 114
VII Beverace Puants or FienpD anD Woop. . . . . 141
VIII VecEetTasLe Susstirutes ror Soap. . . . . . 167
IX Some MepicinaL WitpIncs WortuH Knowince . . 184
X Muscevnansous Uses or Winn Puants « . . . 210

XI A Cautionary CHAPTER ON CERTAIN PoISONOUS
PLANTS: « @ & wow @ @ « © @ Js « «236
Recionan InpEx . . . . . . . - « « + 209

Genzran Inpex . . 02... 6. ee 269

THE ILLUSTRATIONS IN HALF-TONE

Indian woman shelling acorns, to be ground into

meal. . . . sw et ee et) Frontispiece
FACING
. PAGE

Prickly Pear (Opuntia tuna), one of the important food
plants of the desert regions. . . . . +. . . « 18

An Indian of the Great Lakes Region ees wild rice
by means of dasher-like stick . . . . » «¢ ~ 46

Red Maple (Acer rubrum), the source of a dark blue dye
in vogue among the Pennsylvania colonists . . . . 54

A Western mountain Indian’s storage baskets for preserving
acorns and pine-nuts. They are elevated to forestall the
depredations of rodents . . . . 70

A Southwestern desert hillside, which, in os of its desolate
look, bears plants yielding food, soap, textile fiber and
drniing water. The man in the foreground is cutting

MeS@Al 2 i Bs ww ww Bo we Ee Se we Se 190
Gathering tunas, fruit.of the nopal cactus, California . . 108
California Fan Palm (Washingtonia), which furnishes food,

clothing and building materials . . . . . . . 122
Cereus giganteus—Sahuaro—producing a fruit that is used

for wine, syrup and butter. . .-. . . . . . 112
Southwestern Indian cutting mescal (Agave deserti) for

baking. 3. ae kee ae a DSB
Echinocactus, a sis user water barrel of the Southwestern

deserts . . . < % a ow & oe ow a we wy 168

A California Soap Root, Chenopodium Californicum . . 158

THE ILLUSTRATIONS IN HALF-TONE

FACING
PAGE

A Pacific soap plant (Chlorogalum pomeridianum). The
bulb, stripped of its fibrous covering, is highly sapona-
ceous. The fiber is useful for making coarse brushes
and mattresses . . .... .... .- 174

Tunas, fruit of a Southwestern cactus. Showing how it is
opened to secure the meaty pulp . . . . . . . 174

Flowering Dogwood (Cornus florida, L.) The bark is used
in making a medicine similar to quinine, and produces

also a red dye used by the Indians . . . . .. «. 204
Blood-root (Sanguinaria Canadensis), valuable as the ‘source
of abright red dye . . . ... . . . . « 224

Butternut (Juglans cinerea). The bark is the source of a
dye used for the uniforms of Confederate soldiers during

the Civil War. . . . . . 2... ee 240
Indian woman preparing ee oe ee for
basket making. . . . ee . . « . 252

Mesquit Beans, utilized by the Indians for food and beverage 270

Wild Date (Yucca glauca) . The root furnishes a satisfactory
substitute for soap . . . . . « « ae ss « 270

THE ILLUSTRATIONS IN LINE

Groundnut (Apios tuberosa) .

Jerusalem Artichoke (Helianthus dubictass)
Indian Breadroot (Psoralea esculenta) .
Biseuit-Root (Peucedanum Sp.)
Biseuit-Root (Peucedanum ambiguum)
Bitter Root (Lewisia rediviva)

Wild Leek (Allium tricoceum)

Sego Lily (Calochortus Nuitalliz)

Wild Onion (Brodiaea capitata)

Camas (Camassia esculenta)

Chufa (Cyperus esculentus) .

Florida Arrowroot (Zamia sp.)

Conte (Smilax Pseudo-China)
Arrowhead (Sagitturia variabilis)
Water Chinquapin (Nelumbo lutea)
Jack-in-the-Pulpit (Arisaema triphyllum) .
Chia (Salvia Columbariae) ‘ 5
Wild Rice (Zizania aquatica)

Islay (Prunus ilicifolia) .

Hog Peanut (Amphicarpaea monoica)
Mesquit (Prosopis juliflora)

Jojoba (Simmondsia Californica)
Buffalo-Berry (Shepherdia argentea)
Tomato del Campo (Physalis longifolia)
Service-Berry (Amelanchier Canadensis)
American Hawthorn (Crataegus mollis)
Manzanita (Arctostaphylos Manzanita)
Oregon Grape (Berberis aquifolium)
May Apple (Podophyllum peltatum)
Salal (Gaultheria Shallon) ;
Bracken Shoots (Péeris aquilina)

THE ILLUSTRATIONS IN LINE

}

Chicory (Cichorium Intybus) .
Milkweed (Asclepias Syriaca)

Wild Rhubarb (Rumex hymenosepalus)
Winter Cress (Barbarea vulgaris)
Miner’s Lettuce (Montia perfoliata)
New Jersey Tea (Ceanothus Americanus)
Spicewood (Lindera Benzoin) . .
Yerba Buena (Micromeria Douglasi)
Sumae (Rhus glabra)

Lemonade-Berry (Rhus integrifolia)
Cassena (Ilex vomitoria)

California Soap-Plant (Chieragatim: pomeridianum) .

Soap-Berry (Sapindus marginatus)
Missouri Gourd (Cucurbita foetidissima)
Bouncing Bet (Saponaria officinalis)
Wild Senna (Cassia Marylandica)
Boneset (Eupatorium perfoliatum) .
Wild Cherry (Prunus serotina) .
Dittany (Cunila Mariana) .
Cascara Sagrada (Rhamnus Caltifornica)
Yerba Santa (Eriodictyon glutinosum)
Yerba Mansa (Anemopsis Californica)
Creosote-Bush (Larrea Mexicana)
Canchalagua (Erythraea venusta)
Indian Hemp (Apocynum cannabinum)
Puccoon (Lithospernum canescens)
Kinnikinnik (Cornus sericea) .

Sweet Colt’s-Foot (Petasites ‘salmrata
Candleberry (Myrica Carolinensis)
Death Cup (Amanita phalloides)

Water Hemlock (Cicuta maculata)
Poison Hemlock (Conium maculatum) .
Moonseed (Menispermum Canadense)
Loco-Weed (Astragalus mollissimus)
Jimson-Weed (Datura Stramonium)
Mescal-Button (Lophophora Williamsit)
Swamp Sumac (Rhus venenata). . .
Poison Ivy (Rhus Taxicodendron) . .

. 130
. 148
. 146
. 151
. 153
. 155
. 163

171,172

. 178
. 180
. 182
187, 188
. 190
. 191
. 193
. 196
. 199
. 201
. 203
. 208

212, 213

. 224
. 226
. 233
. 235
. 237
. 238
. 241
. 243
. 246
. 248
. 253
. 255
+ 256

USEFUL WILD PLANTS

CHAPTER I

WILD PLANTS WITH EDIBLE TUBERS,
BULBS OR ROOTS

Your greatest want is you want much of meat.
Why should you want? Behold the earth hath roots.
Timon of Athens.

HE plant life of the New World was always a
subject of keen interest to the early explorers,
whose narratives not only abound in quaint allu-
sions to the new and curious products of Flora that
came under their notice, but also record for many
of our familiar plants uses that are a surprise to
most modern readers. In that famous compilation
of travelers’ tales, published in England some three
centuries ago under the title of ‘‘Purchas: His Pil-
grimage,’’ it is asserted of the tubers of a certain
plant observed in New England that ‘‘boiled or
sodden they are very good meate’’; and elsewhere in
Master Purchas’s volumes there is note of the abun-
1

USEFUL WILD PLANTS

dance of the same tubers, which were sometimes as
many as ‘‘forty together on a string, some of them
as big as hen’s eggs.’’

GRouUNDNUT
(Apios tuberosa)

This plant is readily identifiable as the Groundnut
—Apios tuberosa, Moench., of the botanists—of fre-

quent occurrence in marshy grounds and moist
2

EDIBLE TUBERS, BULBS OR ROOTS

thickets throughout a large part of the United States
and Canada from Ontario to Florida and westward
to the Missouri River basin. It is a climbing peren-
nial vine with milky juice and leaves composed of
usually 5 to 7 leaflets. To the midsummer rambler
it betrays its presence by the violet-like fragrance
exhaled by bunchy racemes of odd, brownish-purple
flowers of the type of the pea. Neither history nor
tradition tells us what lucky Indian first chanced
upon the pretty vine’s prime secret, that store of
roundish tubers borne upon underground stems,
which made it so valuable to the red men that they
eventually took to cultivating it about some of their
villages. Do not let the name Groundnut cause you
to confuse this plant with the one that yields the
familiar peanut of city street stands, which is quite
a different thing. The Groundnut is really no nut
at all but a starchy tuber, which, when cooked, tastes
somewhat like a white potato. Indeed, Dr. Asa
Gray expressed the belief that had civilization
started in the New World instead of the Old, this
would have been the first esculent tuber to be de-
veloped and would have maintained its place in
the same class with the potato.

Narratives of white travelers in our American
wilderness bear abundant evidence to the Ground-

USEFUL WILD PLANTS

nut’s part in saving them from serious hunger.
Being a vegetable, it made a grateful complement
to the enforced meat diet of pioneers and explorers;
and Major Long, whose share in making known the
Rocky Mountain region to the world is commemo-
rated in the name of one of our country’s loftiest
peaks, tells in his journal of his soldiers’ finding
the little tubers in quantities of a peck or more
hoarded up in the brumal retreats of the field mice
against the lean days of winter. They may be
5 cooked either by boiling or by roasting.

Though the Groundnut has so far failed of se-
curing a footing in the gardens of civilization, there
is another tuber-bearing plant growing wild in the
United States that has a recognized status in the
world’s common stock of vegetables. This is a
species of Sunflower (Helianthus tuberosus, L.), the
so-called Jerusalem Artichoke. It is indigenous in
moist, alluvial ground from middle and eastern
Canada southward to Georgia and west to the Mis-
sissippi Valley, attaining a height at‘times of 10
feet or more. The French explorers in the St.
Lawrence region in the early seventeenth century
saw the tubers in use by the Indians and found
them so palatable when cooked, suggesting arti-

chokes, that they sent specimens back to France.
4

JERUSALEM “ARTICHOKE
(Helianthus tuberosus)

USEFUL WILD PLANTS

There they caught the popular taste and under the
name of pommes de Canada, batatas de Canada or
Canadiennes, their cultivation spread. In Italy they
were grown in the famous Farnese gardens and
called girasole articiocco, that is, Sunflower arti-
choke. A perverted pronunciation of the Italian by
the English (who became interested in the plant and
were growing it extensively as early as 1621) ac-
counts for the otherwise unaccountable association
of Jerusalem with it. The tubers (borne at the tip
of horizontal rootstocks) are in the wild plant but
an inch or two in diameter, but in cultivation they
may be much larger, as well as better flavored.
They reach their maximum development in the au-
tumn, when they may be taken up and stored in
pits for winter use; or, since frost does not injure
them, they may be left in the ground all winter, and
dug in the spring. In spite of the Jerusalem Arti-
choke’s popularity as a vegetable abroad, Americans
have so far been indifferent to it, except as feed for
cattle and hogs—another instance of the prophet’s
lack of honor in his own country.

1There are about 40 species of wild sunflowers growing within
the borders of the United States, and it is not always easy to
identify some given species. The Artichoke Sunflower is a perennial
with hairy, branching stems 6 to 12 feet tall, and rough, ovate leaves,
taper pointed, toothed at the edges, 4 to 8 inches long and 11%
to 3 inches wide, narrowing at the base to a rather long footstalk.

EDIBLE TUBERS, BULBS OR ROOTS

Upon dry, elevated plains in and contiguous to the
Missouri River basin ranging from Saskatchewan
through Montana and the Dakotas southward to
Texas, you may find, where the plough has not ex-
terminated it, another famous wild food plant—the
Indian Bread-root of the American pioneers, known
to them also as Prairie Turnip and Prairie Potato,
and to the French Canadians as pomme de prairie
and pomme blanche. Botanically it is Psoralea escu-
lenta, Pursh, and its smaller cousin P. hypogaea,
Nutt. Itis a rather low, rough-hairy herb, resinous-
dotted, with long-stalked leaves divided into five
fingers, and bearing dense spikes of small bluish
flowers like pea blossoms in shape. The tuberous
root, a couple of inches in length, resembles a minia-
ture sweet potato. Its nutritious properties were
well known to Indians and such whites of other days
as had any respect for the aboriginal dietary; and
Indian women found a regular sale for it among the
caravans of white traders, trappers and emigrants
that traveled the far western plains in pre-railroad

Flowers yellow, both disk and rays, the latter numbering 12 to
20, and 1 to 1% inches long. There is another species, H.
giganteus, L., one form of which growing in moist ground in western
Canada has thickened, tuber-like roots which are similarly edible.
These are the “Indian potato” of the Assiniboine Indians. Mr.
W. N. Clute, in “The American Botanist,” February, 1918, noted
that the prairie species, Helianthus laetiflorus, Pers., also bears
tubers, which are little inferior to those of H. twberosus.

USEFUL WILD PLANTS

times. The fresh tubers, dug in late summer, may
be eaten raw with a dressing of oil, vinegar and

INDIAN BREAD-ROOT
(Psoralea esculenta)

salt, or they may be boiled or roasted. The Indians
(who were habitual preservers of vegetable foods
8

EDIBLE TUBERS, BULBS OR ROOTS

for winter use) were accustomed to save a portion
of the Bread-root harvest, first slicing the tubers
and then drying them in the sun or over a slow:
fire. The dried article was ground between stones
and added to stews or soups, or mixed with water
and baked in the form of cakes. The heart of the
tuber is white and granular, and, according to an
analysis quoted by Dr. Havard,? contains 70%
starch, 9% nitrogenous matter and 5% sugar. Some
attempts have been made to introduce it into culti-
vation as a rival of the potato, but the latter is so
well entrenched in the popular regard that nothing
has come of the effort. As a resource for those
who are cut off from a potato supply, however, this
free offering of Nature should be better known.
John Colter, one of Lewis and Clarke’s men, escap-
ing from some Blackfeet who were intent upon
killing him, lived for a week entirely upon these
Bread-root tubers, which he gathered as he made
his painful way, afoot, wounded, and absolutely
naked, back to the settlements of the whites.

There are, by the way, two wild species of true
potatoes indigenous to the mountains of New Mexico
and Arizona—Solanum tuberosum boreale, Gray, and

2“Food Plants of the North American Indians,” Bulletin Torrey
Botanical Club, Vol. 22, No. 3.

USEFUL WILD PLANTS

8. Jamesii, Torr. The tubers are about the size of
grapes, are quite edible when cooked and long ago
attracted the attention of the Navajo and other
Indians, who use them. And curiously in contrast
to this the sweet potato of cultivation has a wild
cousin in the United States (Ipomoea pandurata,
Meyer) with a huge, tuberous root weighing some-
times 20 pounds, popularly called ‘‘man-of-the-
earth.’’ It is found in dry ground throughout the
eastern United States, a trailing or slightly climbing
vine with flowers like a morning glory. So obvious
a root could hardly have escaped the Indian quest
for vegetables, and as a matter of fact it was eaten
to some extent after long roasting.

There is a plant family—the Umbelliferae—that
has given to our gardens carrots, parsnips, celery
and parsley. It includes also a number of wild
members with food value, occurring principally in
the Rocky Mountain region westward to the Pacific.
Among these the genus Peucedanum, represented in
western North America by over 50 species, is note-
worthy because of the edible tuberous roots of
several species. Of these the following may be
noted, adopting Dr. Havard’s enumeration in his
paper above quoted: P. Canbyi, C. and R. (the
chuklusa of the Spokane Indians); P. ewrycarpum,

EDIBLE TUBERS, BULBS OR ROOTS

C. and R. (the skelaps of the Spokanes) ; P. Geyeri,
Wats.; P. ambiguum, T. and G., P. cous, Wats.
(the cow-as of the In-

dians). The tubers may

be consumed raw and in

that state have a celery :

flavor. The most usual

method of use among the

Indians, however, was to

remove the rind, dry the

inside portion, and pul-
verise it. The flour 5 S
would then be mixed

with water, flattened into ,
cakes and dried in the

sun or baked. These y
cakes, according to /¥7{ AL Kw

Palmer,’ were custom- /; f i

arily about half an inch

thick but a yard long by

a foot wide, with a hole Brscurr-Roor

in the middle, by which (pace ae

they could be tied to the saddle of the traveler. The
taste of such cakes is rather like stale biscuits. On

3Edward Palmer, “Food Products of the North American
Indians,” Ann. Rept. U. S. Dept. Agriculture, 1870,

Biscuit-Roor
(Peucedanum ambiguum)

EDIBLE TUBERS, BULBS OR ROOTS

this account, the Peucadanums were commonly
termed Biscuit-root by the white Americans. The
Canadian French call them racine blanche. The
genus is marked by leaves pinnate in some species,
finely dissected in others, sometimes stemless and
never tall, and with small white or yellow flowers
disposed in umbels like those of the carrot or parsley.
Novices, however, should be warned that the Um-
belliferae include several poisonous species, and the
investigator should be well assured of the identity
of his plant before experimenting with it.

Then there is Yamp, of this same family, and
cousin to the caraway. It is the botanists’ Carum
Gairdneri, B. and H.—a slender, smooth herb, some-
times four feet high, with scanty pinnate leaves 3- to
7-parted and white flowers like the carrot’s, growing
usually on dry hillsides in mountainous country
from British Columbia to Southern California and
eastward to the Rockies. The clustered, spindle-
shaped roots are about half an inch thick, and raw
have an agreeable, nutty taste, with a considerable
sugar content. Not only Indians but white settlers
also have proved the nutritive value of this root,
eating it either raw or cooked. In meadows and
along stream borders in Central California a nearly
related species (Carum Kelloggu, Gray) frequently

USEFUL WILD PLANTS

occurs and goes among the whites by the name of
Wild Anise.* Its roots bear in greater or less
abundance flattish tubers, which are serviceable in
the same way as Yamp.

A more famous root of the Pacific Slope than
Yamp is the Bitterroot (Lewisia rediviva, Pursh),
the racine amére of the French explorers, and found
from Arizona north to Montana (where it has given
name to the Bitterroot Mountains and Bitterroot
River) and west to the Pacific. It is a member of
the Portulaca family, with showy, many-petaled
white or pink blossoms sometimes two inches across
and opening in the sunshine close to the ground, in
form like a spoked wheel. Montana has adopted it
as her State flower. It is one of the marvels in the
history of alimentation that the unappetizing roots
of this plant, intensely bitter when raw and smelling
like tobacco when boiling, should have secured a
stable place in any human bill of fare. Neverthe-
less, by the Indians of the far Northwest it has been
extensively consumed from time immemorial, and
explorers’ journals contain many references to ab-

4Not to be confused with the mis-called Sweet Anise, which
is really Fennel, the introduced Foeniculum vulgare. The latter is
abundantly clothed with large, finely dissected leaves of a pronounced
licorice flavor and has yellow flowers; while the Carum bears white
flowers and its leaves are sparse and pinnate with simple seg-
ments,
14

BITTERROOT
(Lewisia rediviva)

USEFUL WILD PLANTS

original ‘‘spreads’’ put before them in which spat-
lum, as the Oregon Indians called it, had a prominent
place. Boiling has the effect of dissipating the
bitterness; and the white heart of the root, which is
starchy and mucilaginous, is certainly nutritious,
though ideas as to its palatability differ. The In-
dian practice is to dig the roots in the spring, at
which time the brownish bark slips off more easily
than after the plant has flowered; and as the bitter
principle is mainly resident in the bark, it is desir-
able to reject this before cooking. A noteworthy
character of the root is its tenacity of life. Speci-
mens that have been dipped in boiling water, dried
and laid away in an herbarium for over a year,
have been known to revive on being put in the
ground again, to grow and to produce flowers. An
Eastern cousin of the Bitterroot is the charming
woodland flower of early spring called Spring
Beauty (Claytonia Virginica, L.). It rises from a
small, deep-seated, round tuber of starchy composi-
tion and nutty flavor, which might serve at a pinch
to stave off starvation, and has indeed so served the
aborigines.

CHAPTER II

WILD PLANTS WITH EDIBLE TUBERS,
BULBS OR ROOTS (Continued)

T is a character of the Lily family that the plants

are usually produced from subterranean bulbs or
corms, and many such growing wild in the United
States are of proved nutritiousness and palatability.
Among these, for instance, are species of Allium,
wild onion or leek, one of which particularly (A.
tricoccum, Ait.) is recommended by those who have
tried it for the sweetness and flavor of its young
bulbs. It inhabits rich woodlands of the eastern
Atlantic States north of South Carolina, its umbel
of white flowers borne on naked stalks, appearing
in June or July after its rather broad, odorous leaves
have withered away. It is the Pacific Coast, how-
ever, that has a special fame for edible wild bulbs,
many of which are known to the world at large only
for the beauty of their flowers. There the Indians
have, from before history began, been consuming
such bulbs either raw or cooked. To some extent,

Witp Leek
(Allium tricocewm)

(R01 eBed 99g) ‘suor1as y49s ap ay} yo syueld pooy yuezsodurt ay} yo uo ‘(puny vYyUNgQ) IeIg Alou g

ER i

PER Pe wee r ee iS

EDIBLE TUBERS, BULBS OR ROOTS

also, they have been drawn upon for food by white
travelers and settlers—the most palatable species
being of the genera Calochortus, Brodiaea and
Camassia, and com-
monly called ‘‘In-
dian potatoes.’’ The
genus Calochortus
furnishes the flower
gardens of both hemi-
spheres with the
charming Mariposa
Tulips, and few who
enjoy their beauty re-
alize the gastronomic
possibilities of the
homely, farinaceous
corms out of which
the lovely blossoms
spring. The species
most widely known as
a food source is Calo-
chortus Nuttallu, T.
and G., the Sego Lily, which has the distinction of
being Utah’s State flower. It may be recognized by
its showy, tulip-shaped blossoms, whitish or lilac
with a purple spot above the yellow heart of the
19

Seco Lity
(Calochortus Nuttallit)

USEFUL WILD PLANTS

flower, the leaves few and grass-like. It is in-
digenous to an extensive territory ranging from
Dakota to Mexico and westward to the Pacific
Coast. It was, I believe, a common article of diet
among the first Mormons in Utah, under the
name ‘‘Wild Sago,’’ through a misunderstanding,
perhaps, of the word ‘‘Sego,’’ which is the Ute
Indian term for this plant. A California species
(C. venustus, Benth.) with white or lilac flowers
variously tinged or blotched with red, yellow or
brown, is also highly esteemed for its sweet corms.
The cooking may be done by the simple process
known to campers of roasting in hot ashes, or by
steaming in pits, a method tHat will be described
later. on.

Brodiaea is a genus comprising numerous species,
of which the so-called California Hyacinth, Grass-
nut or Wild Onion (B. capitata, Benth.), common
throughout the State, is perhaps the best known.
Its clustered, pale blue flowers bunched at the tip of
a slender stem are a familiar sight in grassy places
in spring. The bulbs are about the size of marbles
and noticeably mucilaginous. Haten raw they seem
rather flat at first, but the taste grows on one very
quickly. They are also very good if boiled slowly
for a half hour or so. The Harvest Brodiaea (B.

EDIBLE TUBERS, BULBS OR ROOTS

grandiflora, Smith), with elusters of blue, funnel-

shaped flowers like
familiar species
common in fields
and grassy glades
from Central Cali-
fornia northward to
Washington. Its
bulbs are best cook-
ed, as by slow roast-
ing in hot ashes,
which develops the
sweetness.

But the liliaceous
bulb that has enter-
ed to the most im-
portant extent in-

to the menus both ff

of aborigines and
white pioneers is
the Camas or Qua-
mash—‘‘the queen
root of this clime,’’
as Father De Smet

little blue lilies, is another

Wrp ONIon
(Brodiaea capitata)

puts it in his ‘‘Oregon Missions.”’ It is a hand-
some plant when in flower, which is in early

USEFUL WILD PLANTS

summer. The 6-parted, usually blue blossoms, an
inch or more across, occur in ample racemes at the
top of stalks a foot or two high; the leaves all radical
and grass-like. The bulb somewhat resembles
a small onion, but is almost tasteless in the raw state.
The range of the plant is from Idaho and Utah west-
ward to central California, Oregon and Washington;
and when undisturbed it grows so abundantly in open
meadows and swampy lands as to convert them at a
distance into the appearance of blue lakes ef water.
John K. Townsend, a Philadelphian who published
an interesting narrative of a journey to the Rocky
Mountains in 1839, has left us a pleasant, old-fash-
ioned picture of a Camas feast in central Idaho.
‘‘In the afternoon,’’? he writes, ‘‘we arrived at
Kamas Prairie, so called from a vast abundance of
this succulent root which it produces. The plain is
a beautiful level one of about a mile over, hemmed
in by low, rocky hills, and in spring the pretty blue
flowers of the Kamas are said to give it a peculiar
and very pleasing appearance. ... We encamped
here near a small branch of the Mallade River; and
soon after all hands took their kettles and scattered
over the prairie to dig a mess of Kamas. We were
of course eminently successful, and were furnished
with an excellent and wholesome meal. When boiled,
22

EDIBLE TUBERS, BULBS OR ROOTS

this little root is palatable and somewhat resembles
the taste of the common potato. The Indian method
of preparing it, however, is the best.’’

This method, which embodies really the principle
of our present day fireless cooker and has been em-
ployed by the aborigines from time immemorial for
cooking numberless things, is briefly this: A hole of
perhaps three feet in diameter and a foot or so in
depth is dug in the ground and lined, bottom and
sides, with flat stones. A fire of brushwood is then
maintained in the hole until the stones are
thoroughly heated through, when the embers are re-
moved and fresh grass or green leaves (or, failing
these, dampened dried grass) are spread upon the
hot rocks and ashes. Upon this the bulbs are laid,
covered with another layer of verdure or wet hay; |
and the whole is then topped with a mound of earth.
In this air-tight oven the bulbs are left to steam
for a day and a night, or even longer. The pit is
then opened and the Camas will be found to be soft,
dark brown in color, and sweet—almost chestnutty—
in taste. The cooked mass, if pressed into cakes
and then dried in the sun, may be preserved for
future use.

There are several species of Camas, but the one
best known is the botanist’s Camassia esculenta,

CaMas
(Camassia esculenta)

EDIBLE TUBERS, BULBS OR ROOTS

Lindl., the plant of the preceding paragraphs. A
closely allied species is Camassia Leichtlinii (Baker)
Cov., common in northern California and Oregon.
White settlers, in the days before their orchards and
gardens were established, found in Camas a wel-
come addition to their meager and monotonous bill
of fare, and Camas pie was a not uncommon dish in
many an old time Oregon or California household.
Related to the Lily tribe is the Sedge family, of
which two or three species are utilizable for human
food. One of these is a bulrush of wide occurrence
in the United States (Scirpus lacustris, L.), the Far
Western form of which is commonly known as Tule.
Its tuberous roots are starchy and may be ground,
after drying, into a white, nutritious flour. They
may also be chewed to advantage by travelers in
arid regions as a preventive of thirst. Of more
worth, however, are two species of Cyperus—C.
rotundus, L., and C. esculentus, L. The former,
commonly known as Nut-grass, is a denizen of fields
in the Southern Atlantic States; tthe latter, popu-
larly called Chufa, is abundant in moist fields on
both our seaboards. Both, also, are widely dis-
tributed in the Old World. Like all of their genus,
they are distinguished by triangular stems, naked ex-
cept for a few grass-like leaves at the base, and bear-

EDIBLE TUBERS, BULBS OR ROOTS

ing at the summit of the stem an umbel of incon-
spicuous, purplish-green florets. The dietetic in-
terest in them centers in the rootstocks, which bear
small tubers of a pleasant, nutty flavor, and both
white men and Indians have approved them, as well
as the white men’s pigs. The Chufa’s hard tubers,
especially, are sweet and tasty, and in some parts
of the South have been considered worthy of cultiva-
tion, though by reason of rapid increase and difficulty
to eradicate, the plant has a tendency to become a
bad weed. We get the name Chufa from Spain,
where the tubers are used in emulsion as a refresh-
ment in the same class with ‘‘almonds in the milk,
pasties, strawberries, azaroles, sugar icing and
sherbets,’’ according to some lines of a Spanish poem
T ran across the other day.?

Of quite restricted occurrence in the United States,
but worthy of mention because of its importance, is
a member of a peculiar natural order of plants
called Cycads. They resemble the palms in some
respects and in others the ferns, their leaves, for
instance, having a fashion of unrolling from base to
apex in the manner of fern croziers. Many species
inhabit tropical America, and two reach the southern

1“Almendrucos y pasteles,
Chufas, fresas y acerolas,
Garapifias y sorbetes.”

USEFUL WILD PLANTS

tip of our country, being indigenous to the Florida
peninsula. One, known to botanists as Zamia
pumila, L., occurs in dense, damp woods of central

S\\\
=a,

=X /
F SOOVTEWM |, f

pulls
le ar
SO We
WPF iK(
yy
Ss K

a
EAN
\

FLoRIDA ARROWROOT
(Zamia sp.)
Florida: the other, Z. Floridana, DC., is a wilding
of the open, dry, pine region of the east coast of
southern Florida. They are popularly called Coon-
tie or Coontah, the Indian name. The stiff, fern-
28

EDIBLE TUBERS, BULBS OR ROOTS

like foliage arises in a clump from the crown (at
the ground level) of a thick, subterranean stem which
is exceedingly rich in starch. A nutritious flour
made from the stem- and root-content of Zamia has
had some vogue in the shops under the name of
Florida Arrowroot. It has long been a staple article
of diet with the Seminole Indians, and the plant has
even found its way into the literature of juvenile
adventure, as readers of boy romances may recall.
Similar in name to Coontie—indeed, probably the
same name applied to a different food—is Conte or
Contee, mentioned by William Bartram? as served
to him by the Seminoles, and prepared from the
starchy, tuberous roots of the China-brier (Smilax
Pseudo-China, L.). This dish was made by chopping
up the root, pounding the pieces thoroughly in a
mortar, then mixing with water and straining
through a sort of basket filter. The sediment was
dried and appeared as a fine, reddish meal. A small
quantity of this mixed with warm water and honey,
says Bartram, ‘‘when cool, becomes a beautiful,
delicious jelly, very nourishing and wholesome.
They also mix it with fine corn flour, which, being
fried in fresh bear’s grease, makes very good hot

2“Travels through North and South Carolina, Georgia, East and
West Florida, etc.,” 1773, Chap. VII.

(Smilax Pseudo-China)

EDIBLE TUBERS, BULBS OR ROOTS

cakes or fritters.’’ So, you see, the wilderness as
well as the town had its gastronomic delicacies, and
dallied with dyspepsia. The China-brier, sometimes .
called Bull-brier, is a perennial woody vine of dry
thickets from Maryland to the Gulf of Mexico,
adorned in autumn with showy umbels of black ber-
ries not known to be edible. The whites have used
the knotty, tuberous roots as the basis of a home-
made rootbeer in association with molasses and
parched corn.

Our waters, too, yield some native roots of
economic worth. Among these aquatic wildings per-
haps the commonest is the Arrowhead (Sagittaria
variabilis, Eng.), so called from the shape of its
leaves. It is found in swamps, ditches, ponds and
shallow waters very generally throughout North
America from the Atlantic to the Pacific and from
Canada to Mexico, flowering in summer with 3-
petaled white blossoms arranged in verticels of three.
All Indians, whether of the. Atlantic Slope, the
Middle West or the Pacific Coast, have set great
store by the plant because of its starchy, white
tubers, somewhat resembling small potatoes, de-
veloped in autumn at the ends of the rootstocks. It
is nearly related to a cultivated vegetable of the
Chinese—Sagittaria Sinensis, a native of Asia.

(Sagittaria variabilis)

EDIBLE TUBERS, BULBS OR ROOTS

Lewis and Clarke, in their narrative, speak of an
island in the Columbia River, which they call Wap-
patoo Island, because of the numerous ponds in its
interior abounding in the Arrowhead plant, which
in the Indian language is termed Wappatoo. Those
doughty explorers have given a picturesque descrip-
tion of the aboriginal Arrowhead business in the
Columbia River country of Oregon as it was a
century ago. ‘‘The bulb,’’ to quote from their Nar-
rative, ‘‘is a great article of food and almost the
staple of commerce on the Columbia. . . . It is col-
lected by the women, who employ for the purpose
canoes .. . sufficient to contain a single person and
several bushels of roots, yet so very light a woman
can carry them with ease. She takes one of these
canoes into a pond where the water is as high as
the breast, and by means of her toes separates from
the root the bulb which on being freed from the mud
rises immediately to the surface of the water and is
thrown into the canoe.’’ Roasted or boiled, the
tubers become soft, palatable and digestible, and to
travelers in the wild make a fairly good substitute
for bread.

Also as bread upon the waters is that majestic
aquatic, native to quiet streams and ponds of the in-
terior United States from the Great Lakes to the

USEFUL WILD PLANTS

Gulf, the American Lotus or Water Chinquapin
(Velumbo lutea, Pers.). It is easily recognized by
its huge, round leaves (sometimes two feet across
and a favorite sunning place, by the way, for
water snakes) lifted high above the water on foot-

Water CHINQUAPIN
(Nelumbo lutea)

stalks attached to the center of the concave leaf, and

its showy, pale yellow, papery flowers of numerous

petals curving upward to be succeeded by curious,

flat-topped, pitted seed-vessels. It is an American

cousin of the famous lotus of India and oriental ro-

mance. To the American Indian, however, it seems
34

EDIBLE TUBERS, BULBS OR ROOTS

never to have appealed as a flower of contemplation,
but quite prosaically as an addition—and an im-
portant one—to his dinner table. In this réle he
found it trebly useful: first, because of the young
leaves and footstalks which may be turned to ac-
count in the same way as spinach; secondly, because
of the ripened seeds which, roasted or boiled, are
palatable and nutritious with a taste that has given
rise to the popular name Water Chinquapin; and
thirdly, because of the large tubers, weighing some-
times half a pound each, which, when baked, are
sweet and mealy with a flavor somewhat like a sweet
potato. This is the plant whose flower is rather
exuberantly referred to by Longfellow in ‘‘Evan-
geline’’:

“Resplendent in beauty, the lotus
Lifted her golden crown above the heads of the boatmen.”

Though the customary habitat of this Nelumbo is
the Mississippi basin, some isolated stations for it
are known near the north Atlantic coast, notably in
the Connecticut and Delaware Valleys, suggesting
the view that it may have been introduced into such
localities and cultivated by the Indian inhabitants.
However the fact may be, its value as a food source
is such as would have warranted such introduction.

USEFUL WILD PLANTS

The aroids—a plant family abundant in the tropics
and of which several species, as the taro of the
Pacific, possess nutritious, starchy, tuberous roots of
importance as human foods—are represented in the
United States by two or three plants of proved value.
One of these is the Golden Club (Orontium
aquaticum, L.), whose flower spikes of a rich, bright
yellow, lifted above velvety, green, strap-like leaves
from which water rolls as from a duck’s back, are
a familiar sight in the spring in ponds and marshes
along the Atlantic coast. The bulbous rootstock,
when cooked, is possessed of considerable nutriment,
but owing to its deep seat in the muck is difficult of
extraction. The ripened seeds, which resemble peas,
are more easily gathered, and both whites and
Indians have included them in their diet. Accord-
ing to Peter Kalm, an observant and inquisitive
Swede whose book of travels in the North American
Colonies in 1748 is still an interesting narrative to
any who enjoy a look into the vanished past, the
dried seeds, not the fresh, should be used, and they
must be boiled and re-boiled repeatedly before they
are fit to eat; yet his Swedish acquaintances thought
it worth their while to do so.

Of even greater interest is another aroid, the
Arrow Arum or Virginia Tuckaho (Peltandra Vir-

EDIBLE TUBERS, BULBS OR ROOTS

ginica, [L] Kunth, and perhaps the nearly related
species P. alba, Raf., of the Southern States, a plant
with large, arrow-shaped leaves and inconspicuous
flowers enveloped in a green spathe. Peltandra Vir-
gimica is common in shallow waters of the Atlantic
seaboard from Canada to Florida. I have never
dug up the rootstock, about which I find the recorded
descriptions differ. Havard, in his ‘‘Food Plants
of the North American Indians,’’ describes it, doubt-
less rightly, as short, deep-seated, sometimes six
inches in diameter and weighing five or six pounds.
As in the case of all aroids, the raw flesh of the root-
stock is exceedingly acrid, indeed poisonous; but
when dried and thoroughly cooked, it is found to have
lost this objectionable principle, and in this state is
a starchy food of proved nutrition. I think it is this
plant that is meant in Purchas’s Pilgrimage,
where in the delicious English of the day record is
made of the Virginians’ ‘‘Tockawhough . . . of the
greatness and taste of a potato, which passeth a fiery
purgation before they may eate it, being poison
whiles it is raw.’’ The approved treatment appears
to have been to steam it in the aboriginal heated pit,
covered over with earth and left undisturbed for a
day or two. Similarly the familiar Jack-in-the-Pul-
pit (Arisaema triphyllum, Torr.), whose small,
37

USEFUL WILD PLANTS

turnip-shaped corm, bitten into raw, stings the
tongue like red hot needles; becomes thoroughly
tamed when dried and cooked, and its starchy con-

POO lie t

JACK-IN-THE-PULPIT
f (Arisaema triphyllum)

tent was once a source of bread to the Seneca In-
dians.

The name Tuckaho has also been applied to a sub-
38

EDIBLE TUBERS, BULBS OR ROOTS

terranean fungus (Pachyma Cocos, Fries), often
found attached to old tree roots in the Southern
States. It resembles roughly a cocoanut, though
sometimes of more irregular shape. Inside the
brown rind is a firm, white meat, which would be
quite insipid, except for a trace of sweetness that
is present. Its most common name is Indian Bread,
because of the Indian use of it as a food. It is de-
void of starch and seems of questionable nutritive
value. Another subterranean parasite, though not a
fungus, that is of genuine worth as an edible, is the
curious Sand Food (Ammobroma Sonorae, Torr.),
abundant in sandhills of southern Arizona and across
the Mexican line in the dunes bordering on the Gulf
of California, where it is called camote de los
médanos. It consists underground of a slender,
fleshy, leafless but scaly stem, two to three feet long,
while above the sand during the flowering season
in the spring is a small, funnel-like top on which
the tiny, purple blossoms appear. After flowering,
the overground part withers and disappears, and the
plant presents no sign of its existence except to the
experts who know where to dig. The subterranean
stem is tender, juicy and sweet—a refreshing and
luscious morsel, meat and drink in one. It may be
eaten either raw or roasted, and is relished by red-
39

USEFUL WILD PLANTS
men and white alike. Mr. Carl Lumholtz in his in-
teresting book ‘‘New Trails in Mexico’’ tells of an
Indian who lived almost entirely on Ammobroma,
being able to find it out of season—a remarkable
testimony to the nutritiousness of the plant and the
abstemiousness of the Indian!

The creeping rootstocks of the common Cat-tail
(Typha latifolia, L.) which covers great areas of our
swamp lands throughout the United States, hold a
nutritious secret, too, for they contain a core of al-
most solid starch. They were dug and dried in for-
mer times by Indians, who ground them into a meal.
A recent analysis of such meal by one of the Gov-
ernment chemists showed it to contain about the
same amount of protein as is in rice- and corn-
flours, but less fat. It may make a useful mixture
with the ordinary flours, and be substituted for corn-
starch in puddings, as it seems entirely palatable.

CHAPTER III

WILD SEEDS OF FOOD VALUE, AND HOW
THEY HAVE BEEN UTILIZED

The bounteous housewife, nature, on each bush
Lays her full mess before you.
Shakespeare.

HE Spanish conquest of Mexico and Peru

brought to the knowledge of the white race a
number of vegetable foods that are to-day on every
American table—such as Indian corn, the potato,
the pepper, and certain varieties of beans. Others
are still unknown to the world at large. Among
the latter that Cortés found in every-day use in
Mexico was a square-stemmed, blue-flowered herb,
which the chroniclers of that time called Chian or
Chia. It seems to have ranked in popularity with
staples like maize, frijoles, maguey, cacao and chili;
and was grown with these in the fields and floating
gardens of the Aztecs, for the sake of the small but
numerous nutritious seeds of a pleasant, nutty
flavor. Writers on the products of the New World

USEFUL WILD PLANTS

in the first couple of centuries of the Spanish domina-
tion always speak of Chia with respect. Later, when
upper California came in for settlement, the diarist
of Portola’s expedition to the Bay of San Francisco
specifies it as among the gifts offered by the Indians
to their white visitors; and archeologists, grubbing
in prehistoric graves in Southern California, have
turned up deposits of the seed left as viaticum of
departed souls, which attest the antiquity of its use
within the limits of the United States. Even to-day,
shopkeepers in the Spanish quarters of our own
Southwestern cities as well as street venders in the
towns of Mexico include Chia as part of their stock
in trade.

One wonders what this all but forgotten food can
be.

It is the name applied to at least five or six dis-
tinct species of plants, of somewhat different aspects,
most of them belonging to the genus Salvia. The
seeds are flattish and more or less shining, suggest-
ing small flaxseed, of whose character they some-
what partake, being oily and mucilaginous. For
human consumption they should be parched and
ground, when they may advantageously be added to
corn-meal, and this mixture made with water into
a mush was a favorite item in the old Mexican

WILD SEEDS OF FOOD VALUE

dietary. Some of the present-day Indians of
Southern California mix Chia meal with ground
wheat, imparting to the latter a delicate, nut-like
flavor, though the mucilaginous character of Chia
disposes the mixture to gumminess. Pure Chia
meal, mixed with water, cold or hot, swells to several
times the original bulk, and is best eaten as a semi-
fluid gruel. Old time travelers in our desert regions
used to provide themselves with this meal, which
constituted an easily portable and highly nutritious
ration eaten dry with the addition of a little sugar.

The species indigenous to the United States are
Salvia Columbariae, Benth., and S. carduacea, Benth.
Both are winter annuals native to the Pacific side
of the continent. The former is the more common,
found in dry ground throughout Southern Cali-
fornia and adjacent parts of Nevada, Arizona and
Mexico. The small, blue flowers, crowded in dense,
prickly, globular heads, interrupted upon the stalk
(which passes through the midst like a skewer), ap-
pear from March to June, and the seeds are ripe
a month or so later. They are easily gathered by
bending the stalks over a bowl or finely woven
basket, and beating the heads with a paddle or fan,
which shatters out the seeds. That is the Indian
method; but when the plants grow plentifully, as

Cara
(Salvia Columbariae)

, WILD SEEDS OF FOOD VALUE

they sometimes do as thick as grass in a field, or as
they may be made to do by sowing the seed in cul-
tivated ground, they can be cut, threshed and win-
nowed like flax or wheat.

A wild food plant that has had a remarkable: in-
fluence in geographic nomenclature is the Wild Rice
(Zizania aquatica, L.). It is the folle avoine of the
French voyageurs, and the mendmin of the North-
west Indians, to one tribe of whom—the Menominees
—it gave a name. Mr. Albert E. Jenks, whose
exhaustive monograph, ‘‘The Wild Rice Gatherers
of the Upper Lakes,’ is a mine of information
about the plant, instances over 160 places (counties,
townships, towns, railway stations, rivers, creeks,
lakes and ponds) which have borne a name synony-
mous with this same Wild Rice. It is of the same
family as the rice of commerce, and is a species of
annual grass found growing by the acre, even the
hundreds of acres, in ponds, swamps and still water-
ways, both fresh and brackish, in virtually every
State of the Union east of the Rocky Mountains,
and also in Japan and China. It is exceptionally
abundant in the regions bordering on the Great

1 An important use of Chia is as the basis of a soft drink. See

the chapter on Beverage Plants.
2 Printed in the 19th Ann. Report, Bur. Amer. Ethnology.

USEFUL WILD PLANTS

Witp Rice
(Zizania aquatica)

Lakes both in American and Canadian territory—a

beautiful, stately grass, rising from two to twelve

feet above the water and bearing in summer ample

panicles of delicate, yellowish-green blossoms of two
46

An Indian of the Great Lakes Region threshing wild
rice by means of a dasher-like stick.

(Courtesy of the Bureau of American Ethnology.)

WILD SEEDS OF FOOD VALUE

sexes. These are succeeded in September by the
purplish spikes of ripened seeds occupying the tip
of the panicle. The seeds are slender and cylindri-
cal, one-half to three-fourths of an inch long, within
a long-bearded husk and attached so loosely to the
branchlet that bears them that they drop at a touch.
They must needs be gathered, therefore, with great
care or many may be lost. The Indians customarily
harvest them just before they attain complete ripe-
ness, visiting the rice swamps with canoes, which
they push ahead of them, pulling the fruiting stalks
over the hold of the canoe and beating the seeds
into it with a stick. The grain is then taken ashore
where it is dried, either in the sun or by artificial
heat upon racks under which a slow fire is kept burn-
ing. The husk must then be threshed off, which
may be done by pounding with a heavy-ended stick
in a bucket; and finally the chaff is got rid of by
winnowing. ‘The seeds are then ready for use or for
storing away. Readers of old journals of the so-
journers in the Northwestern wilderness will recall
the important réle played by such stores of Wild

3 The best results are attained by first tying the standing stalks
together at the head into small bunchés. This is done a couple
of weeks before maturity and serves to conserve the grain and

lessen the depredations of the birds—particularly the bobolinks—
which are famous rice eaters.

USEFUL WILD PLANTS

Rice (or Wild Oats, as the seed was as often but
improperly called) in fighting hunger through the
long, remorseless, northern winters.

The food value of Wild Rice is high. It is rich in
carbohydrates (starch and sugar) and is also well
stocked with flesh-producing proteids. Indeed, as a
nutrient, it seems quite in the class of its cousin, the
cultivated rice; and, like the latter, it swells with
boiling, so that a little goes along way. The Indians
use it generally in mixture with stews. If cooked
alone, two parts of water to one of rice is the usual
proportion, and from a half to an entire hour is re-
quired for boiling it. White people who test Wild
Rice usually pronounce it palatable, particularly in
the form of a mush served with cream and sugar,
and Mr. Jenks reports a wilderness soup made of
Wild Rice and blueberries that sounds as if it ought
to be good even in New York.

Two other water plants should be noted for their
valuable edible seeds. One is the Water Chinqua-
pin, mentioned in the previous chapter because of
its useful roots, but which owes its popular name
to the more obvious virtue of its palatable, nutlike
seeds. These, boiled or baked, are considered by
many the equal of chestnuts. The other is the Great
Yellow Pond Lily of the northwestern Pacific Coast

WILD SEEDS OF FOOD VALUE

(Nuphar polysepalum, Engelm.), whose globose,
yellow flowers, sometimes as much as five inches in
diameter, are a frequent and charming sight afloat
on the bosom of shallow lakes and marshy ponds
of the coast region from northern California to
British Columbia. The globular seed vessels are
full grown in summer, and it is the practice of the
Indians to gather them in July and August, and, after
drying the pods, to extract the seeds, which may then
be kept indefinitely. These are commonly prepared
for consumption by tossing them about in a frying
pan over a fire until they swell and crack open some-
what as popcorn does, which they resemble in taste.
They may be eaten thus out of hand, or ground into
meal for making bread or mush.*

The common Sunflower of our gardens, whose
monster heads appeal to esthetes because of a par-
ticular style of languid beauty they possess, and to
birds and chickens because of their luscious, oleagin-
ous seeds, is but a coddled form of one of our com-
monest wild plants—the Annual Sunflower (Heli-
anthus annuus, L.). This species is indigenous
throughout western North America, and sheets
summer and autumnal plains for miles with the gen-

4Coville, “Notes on Plants Used by the Klamath Indians of
Oregon.”

USEFUL WILD PLANTS

erous gold of its cheery blossoms. The dark gray
or blackish seeds of the wild plant are much smaller
than those of the cultivated form, but are exceed:
ingly numerous, with a white, oily, floury content
that is rich in nutriment. They used to form an im-
portant part of the dietary of the Plains Indians, who
sometimes cultivated the plants amid their corn.
The ripe seeds were parched and ground into meal,
and bread made of this meal has been spoken of
with approbation by white travelers—even as the
equal of corn bread. There can be no doubt of its
value in situations where the flours of civilization
are difficult to procure. As a source of oil sunflower
seed is by no means insignificant, yielding, according
to Havard, about twenty per cent. of an excellent
table article. To most of us, indeed, the Wild Sun-
flower is a plant of unsuspected uses: its stalks
possess a fibre of some worth and its flowers are
good honey producers as well as a basis of a yellow
dye said to be fast.®

Tn our Spanish Southwest the term pinole is in use

5 Helianthus annuus is a coarse, much branched plant, three to
six feet tall, the rough stem frequently mottled, the root (being
annual) easily pulled up. The large flower heads are yellow-rayed
with a dark center that is an inch or so across. Leaves petioled,
ovate, six inches or more long, with toothed edges, rough to the
touch. The seeds of the closely related species, H. petiolaris, Nutt.,
are similarly useful.

WILD SEEDS OF FOOD VALUE

to mean meal made from the seeds of wild plants.
Of these a great number have been utilized in past
times for this purpose by the aborigines, and still
are to some extent by old Indians whose taste for the
pabulum of the long ago has not been lost. There
is, it seems, a certain tang to the native vegetable
foods of the wild comparable to the gaminess of wild
flesh, that meets a need in untamed man not satis-
fied by the suaver products of civilization. The
preparation of pinole is in a general way as follows:
Provided with a large gathering basket of close
weave and a paddle, usually of rough basket-work,
the harvester beats the seeds—one sort at a time
—into the basket, until a sufficient quantity is ob-
tained. The chaff is then separated by sifting or by
winnowing in a light breeze, and any prickles or
hairiness natural to the seeds are singed off by drop-
ping hot pebbles or live coals among them in a shal-
low basket and tossing all about at a lively rate.
More prosaically, the same end may be attained with
a frying pan kept agitated over a flame. This
singeing process, moreover, serves to parch or
partially cook the seeds, which are then ground in
a mortar and the husks winnowed out. The resid-
uum of meal, mixed with a little salt, may be eaten
dry without further preparation. Indians in old
51

USEFUL WILD PLANTS

times frequently made forced marches of a day on
no other ration than a small sack of pinole, con-
sumed in instalments as they traveled.® More often,
however, it is moistened with water and eaten as
mush or thinner as a gruel, or baked in the form of
cakes. While the different sorts of seeds are col-
lected and ground separately, it is not unusual to
combine them for consumption, as taste may dictate.”

It would be tedious to enumerate all the plants
which have been found of sufficient food value to
grind into pinole, but the following may be men-
tioned as of especial interest and worth:

Of wide distribution in our Far West are two
annual species of the homely Goosefoot or Pigweed.
One is Chenopodium Fremontu, Wats., with more or
less mealy leaves of triangular shape, a plant usually
a foot or two high but sometimes attaining in over-
flowed lands a height of six feet or over; the other is
C. leptophyllum, Nutt., with very narrow leaves that
are scarcely mealy. The latter species occurs also
in seashore sands of the Atlantic coast from Con-
necticut to New Jersey. The inconspicuous green

6 For white consumption, the digestibility of this ration is im-
proved by thorough and repeated grinding and parching after each
operation.

7V. K. Chesnut: “Plants Used by the Indians of Mendocino Co.,
California.” Printed as Contributions from the U.S, National
Herbarium, Vol. VII, No. 3.

WILD SEEDS OF FOOD VALUE

flowers of both species, clustered in panicled spikes,
are succeeded in late summer and autumn by an
abundance of small black seeds of farinaceous con-
tent. It stimulates our respect for these humble,
weedy plants to know that the seeds of an allied
species, Chenopodium Quinoa, have from the dawn
of history been a valued food of the native Peruvians
and Bolivians, and have been cultivated by those
races. The Zuni Indians of New Mexico, according
to Stevenson, have a tradition that the seeds of C.
leptophyllum were one of their principal foodstuffs
in the infancy of the race before the gods sent them
the corn plant. Afterwards, Chenopodium meal
mixed with corn meal and salt, made into a stiff
batter and moulded into balls or pats and steamed,
became a favorite dish with epicurean Zufiis.2 The
seeds of a prostrate, mat-like Amaranth (Amaran-
thus blitoides, Wats.), a weedy plant with spikelets
of greenish, chaffy flowers, native to the Rocky
Mountain region and westward, also formed an im-
portant item in the ancient diet of the Zuifis, who
believed that the original seeds of it had been brought
up from the underworld at the time of the race’s
emergence into the light of day. In later years, the

8“Ethnobotany of the Zufi Indians.” 30th Ann. Report Bur.
Amer. Ethnology.

USEFUL WILD PLANTS

meal made from these seeds has been used, like that
from Chenopodium, in admixture with corn meal.
Similarly useful to desert Indian's are the seeds of
species of Saltbush (Atriplex canescens, James, A.
lentiformis, Wats., A. Powellii, Wats., A. conferti-
folia, Wats., etc.).

White Sage (Audibertia polystachya, Benth.), one
of the most famous of Pacific Coast honey plants,
produces slender, wandlike thyrses of pale blossoms
whose seeds, though small and husky, are exceed-
ingly numerous and rich in oil. They are still
gathered by Southern California Indians, who bend
the plants over a large basket and beat the seeds into
it by striking with a seed-beater, as described before
when treating of Chia. The seeds, mixed with wheat,
are parched in a frying pan, and all is reduced to a
fine meal by pounding in a mortar. This stirred in
water with a sprinkling of salt is then ready to be
eaten, or drunk, according as the mixture is thick or
thin. It, too, is called pinole. The sage seeds have
much the taste of Chia, the botanical relationship be-
ing close, but they are not mucilaginous.

Several species of wild grasses are utilizable for
pinole. One of these is the Wild Oat (Avena fatua,
L.), suspected of being the progenitor of the culti-
- vated oat, and abundant in certain parts of the West,
54

Red Maple (Acer rubrum), the source of a dark blue dye
in vogue among the Pennsylvania colonists. (See page 226.)

(Courtesy of the New York Botanical Gardens.)

WILD SEEDS OF FOOD VALUE

particularly on the Pacific Coast where extensive
areas are covered with it as with a crop. The seed
resembles the cultivated grain, but is so hairy as
to stick in one’s throat and choke one. After
thoroughly singeing off the hairs in a pan or basket
tray, the grain may be reduced to flour, and used
like ordinary oat-flour. Another pinole grass is
Elymus triticoides, Buckl., locally known as ‘‘wild
wheat’’ and ‘‘squaw grass.’’ It is a tall, slim grass
with usually glaucous stems, and grows densely in
moist meadows and alkaline soil throughout the
Pacific Coast and eastward to Colorado and Arizona.
An allied species, more robust, with very dense
flower-spikes of a foot long and larger seeds, serves
a similar purpose. It is commonly called ‘‘rye
grass’’ and is the Elymus condensatus, Presl., of the
botanists. It, too, is abundant in damp, alkaline
ground and along streams throughout the Far West,
and Mr. Coville ® has suggested that it may be worthy
of experimentation as a cultivated grain for that
region.

A Southwestern grass of wide distribution, par-
ticularly in the deserts, in sandy places (both moist
and dry) and on arid hillsides, is the so-called Indian

9 “Plants Used by the Klamath Indians,” Washington, Gov’t Print-
ing Office, 1897. -.

USEFUL WILD PLANTS

Millet or Sand-grass (Eriocoma cuspidata, Nutt.).
it is a perennial, growing in bunches a foot or two
high, with peculiar panicles whose thread-like, twist-
ing branchlets are tipped with husks containing
small, blackish seeds, which have long been valued
by desert Indians for flour making. This is one of
the wild grains upon which the Zufii Indians of New
Mexico have been in the habit of relying in times of
failure of their cultivated crops; and Dr. Edward
Palmer tells of parties of Zufiis being seen as far as
ten miles from their villages carrying enormous
loads of these seeds for winter provision. Still an-
other desert grass with edible seeds, but restricted
in its distribution in our country to Southern Cali-
fornia, is Panicum Urvilleanum, Kunth, which the
desert Coahuillas call song-wal. It is a stout per-
ennial, one to two feet high, the whole plant, includ-
ing the seeds, more or less hairy, and is quite near
of kin to the millet of the Old World, whose nutri-
tious properties it shares.

Among the various gummy plants of the Pacific
Coast known there as Tarweeds is one called Chile
Tarweed (Madia sativa, Molina). It is a heavy-
scented annual, one to three feet high, sticky and
hairy, with rather narrow, entire leaves, and incon-
spicuous, pale yellow flowers of the daisy type, the

WILD SEEDS OF FOOD VALUE

rays barely a quarter of an inch long, expanding
only at evening and early morning. This and some
kindred species have been utilized by the California
Indians for pinole. The Chile Tarweed has a spe-
cial interest in the fact that in Chile, where it is
also abundant, it has been cultivated from very early
times. The seeds, when scalded, yield under com-
pression a considerable percentage of a mild, agree-
able oil, suitable for table purposes, soap-making,
and notably for lubricating machinery, as it does
not solidify short of 10° Fahr. Some eighty years
ago, the plant was introduced into cultivation in
Europe, where, I believe, it is still grown to some
extent, and an oil-cake is made of the seeds for
cattle.

To the traveler in the hill country of central and
Southern California and western Arizona a familiar
shrub is a species of wild plum with shining, ever-
green, holly-like leaves (Prunus ilicifolia, Walp.),
maturing in autumn an abundance of crimson or
dark purple fruits in size and appearance like small
damson plums. They are disappointing, however,
in that they are almost entirely stone, though such
thin covering of pulp as there is, is pleasant enough
to the taste. It is an interesting fact in connection
with the Indian’s inventive genius that this fruit be-

USEFUL WILD PLANTS

came long ago one of his important food sources;
though it was not the pulp but the apparently hope-
less pit that was turned to principal account. Gath-
ering the plums in late summer, the Indians would

wat Y ge
IsLay PN be SiN’
‘icifoli SAO, EE I pS
(Prunus ilicifolia) ON.) AIS Nel 2 PR
ee ; ; < ain a» a f

spread them in the sun until thoroughly dry, when

the stones would be cracked and the kernels ex-

tracted. These.are bitter and astringent like acorns,

and at first blush as unpromising as the uncracked

pits themselves. When rid of that deleterious prin-

ciple, however, the kernels are nutritious and diges-
58

WILD SEEDS OF FOOD VALUE

tible (by Indian organs, at least), and have always
formed a cherished item in the native dietary,
wherever the shrub grows. It is quite generally
known by its Spanish-Indian name islay. Barrows,
writing of this food,” states that the kernels are
crushed in a mortar, leached in the sand basket (pre-
sumably like acorn-meal) and boiled as mush; but
an intelligent old Indian of Mission Santa Inés, one
Fernando Cardenas, who is familiar with the customs
practised by Southern California Indians, has in-
formed me that the process as observed by him was
to put the unground kernels into a bag and dip the
sack in hot water again and again, until the meats
became sweet. They were then ground, fashioned
into balls and eaten so with great gusto. As I have
personally never seen either process, I record both
for the curious to test for themselves.

It would seem reasonable to expect edible seeds
of many of the wild members of the useful Pea
family, which is abundantly represented in all parts
of the country. As a matter of fact, few seem to
have been found worth while even by Indians of the
most catholic taste. The Groundnut, Apios tube-
rosa, has been mentioned in a previous chapter as

10“The Ethnobotany of the Coahuilla Indians of Southern Cali-

fornia.”

Hog PEANUT
(Amphicarpaea monoica)

WILD SEEDS OF FOOD VALUE

having been utilized, both seeds and tubers; and
something should be said of another leguminous
plant popularly called Hog Peanut (Amphicarpaea
monoica, Nutt.). It is a slender vine with trifoliate
leaves, the stem clothed with brownish hairs, and is
frequently met with in damp woodlands and thickets
throughout the eastern half of the United States.
In late summer it is graced with small bunches of
pale purple or whitish pea-like blossoms, pen-
dulous from the leaf-axils, while from near the root
solitary, inconspicuous flowers on thread-like stems
put out and bury themselves loosely in the ground,
or creep shyly beneath a covering of fallen leaves.
The showy upper blossoms are mostly abortive,
though a few manage to develop short pods contain-
ing three or four small purple seeds apiece, edible
when cooked. Of much greater worth are the sub-
terranean seed-vessels which bear a single large pea
in each. These peas are quite nutritious. They are
mature in September and October, but retain their
vitality throughout the winter, so that they may be
dug even in the spring if one knows where to look
for them.

The most valuable of all our wild legumes is
doubtless the Mesquit-bean, the algarroba of the
Mexicans. It is the product of a well-known tree

USEFUL WILD PLANTS

(Prosopis juliflora, DC., and its varieties) abundant
throughout the arid region on both sides of the
Mexican border. It is, indeed, the characteristic
tree of the Southwestern deserts, giving to those
gray wastes touches of living
color very grateful to the eyes
starving for the sight of a really
vivid green. The pods, in shape
and size resembling string
beans, are produced abundantly
in drooping clusters, which,
ripening in late summer, become
lemon yellow. The juicy pulp,
in which the hard, bony seeds
are embedded, is exceedingly
sweet, containing, according to
Havard, more than half its
Mesquir weight of assimilable nutritive
(Prosopis juliflora) : Ss :
properties, of which sugar is
in the proportion of from twenty-five to thirty per
cent. All stock thrives on the pods, and it is on
this account rather than on any appeal to his own
stomach that the white man’s regard for them is
grounded; but upon the Indian, who has ever a sweet
tooth, they have a strong claim as human food.
There is before me, as I write, a jar of coarse mesquit
62

SSSSMQ
Y ff UU tar, \

SN \
2SS\

;
oi
Be
Py *)

er Se

ee (SRA
ASA E's, p)
SOP SESS teh
PSM. Oss
¢ errs he

Tre
aye"
Dery

MESQuIT
(Prosopis juliflora)

USEFUL WILD PLANTS

meal, and it is as cloyingly fragrant as so much mo-
lasses. Mr. Edward H. Davis, of Mesa Grande,
California, to whom I am indebted for the specimen,
writes concerning it:

‘‘The mesquit meal is used to-day by the desert
Indians the same as centuries ago. The pod is
pounded up in wooden mortars made from the
mesquit-tree trunk hollowed out by fire and set
firmly in the ground. A long, slender, stone pestle
is used to pound with. The beans are so brittle that
enough for dinner can be prepared in eight to ten
minutes. The meal is mixed with water and eaten
so, being sweet and nourishing. The edible part is
the pulp of the pods only; the seeds are not diges-
tible by either man or beast, but will pass through
the digestive tract unchanged. However, by pour-
ing warm water over the seeds a sweetish, rather
lemon-tasting drink is made and much relished by
the desert Coahuillas.”’

The Pima Indians of Southern Arizona formerly
used mesquit meal as a makeshift for sugar, mingling
it with their wheat or corn pinole to sweeten the
latter.11 The raw beans picked from the tree may
be chewed with enjoyment and some nutritive profit,

_ 4John Russell Bartlett, “Personal Narrative of Explorations in
Texas, New Mexico, California, ete.” Vol. II: 217.

WILD SEEDS OF FOOD VALUE

as one travels. The quality of mingled acidity and
sweetness which they possess before perfect ma-
turity acts also as a thirst preventive, much as do
the pods of the carob-tree of the Mediterranean
basin. Indeed, the Spanish term algarroba applied
in Mexico and our Southwest to the Mesquit bean,
is a case of transference, algarrobo being the word
used_in Spain for the carob-tree. A feature of the
Mesquit-bean, by the way, to be reckoned with, is
the fact that the pods are a favorite resort of «a
species of pea-weevil (Bruchus) for the deposit of
their eggs. As a consequence Mesquit meal is par-
ticularly liable to infestation by these small beings
to a degree that is somewhat of a shock to white
sensibilities, though the Indians are indifferent to
their presence; yet, I suppose, after all, it is no
worse than skippers in over-ripe cheese, which some
white epicures delight in.'?

The Mexicans make a sort of gruel, called atole
de mezquite, by boiling the mesquit pods, mashing
them to a pulp in fresh water, and straining. A
nutritious beverage is thus obtained, agreeable to
some tastes. So altogether useful is the mesquit
tree that it is not surprising to learn that it figures

12 A useful by-product of the Mesquit-tree is a gum that exudes
from the bruised bark and may be used for the purpose of gum
arabic, which it much resembles.

USEFUL WILD PLANTS

in the folklore of some regions where it grows.
In Mexico a curious tradition is current to this
effect: Long before the Spanish Conquest, the
Apostle Thomas, in his heavenly home, became in-
terested in the Aztecs, and descending to earth
appeared to them in the guise of the Mexican hero-
god Quetzacoatl and preached the gospel. The
Aztecs heard the doctrine but coldly, and so San
Tomas in most unchristian dudgeon departed, leav-
ing the curse of sterility upon the plain of Andhuac
and turning all its cacao trees into mesquites, which
remain mesquites to this day!

Closely related to the Mesquit-bean and of similar
utility is the Screw-bean, called by the Mexicans
tornilla. It is a curious, slender, spirally-twisted
pod, borne in clusters, upon a small tree (Prosopis
pubescens, Benth.) having much the same geographi-
cal range as the mesquit. The Screw-bean is even
more sugary than the Mesquit-bean, and it may be
made by boiling to yield a very fair sort of molasses.
Water in which a small quantity of the meal is soaked
makes a palatable and nutritious beverage. In mak-
ing Screw-bean meal, the Indians grind the whole
pods, seeds and all.

CHAPTER IV

THE ACORN AS HUMAN FOOD AND
SOME OTHER WILD NUTS

Happy age to which the ancients gave the name of golden... .
None found it needful, in order to obtain sustenance, to re-
sort to other labor than to stretch out his hand and take it from
the sturdy live-oak, which liberally invited him.

Don Quixote.

ERTAIN nuts growing wild in the United

States, such as the chestnut, the hickories, the
pecan, the beech-nut and the walnuts, have secured
so firm a place in our civilized dietary that every
one knows them, and they need not be discussed here.
Perhaps, though, we have not exhausted all their
culinary possibilities. For instance, William Bar-
tram tells us that the Creek Indians in his day
pounded the shellbark nuts, cast them into boiling
water and then passed the mass through a very fine
strainer. The thicker, oily part of the liquid thus
preserved was rich like fresh cream, and was called
by a name signifying ‘‘hickory milk.’’? It formed
an ingredient in much of their cookery, especially in

USEFUL WILD PLANTS

hominy and corn cakes. Peter Kalm speaks of a
similar practice observed by him with hickory nuts
and black walnuts. A cooking oil is also said to have
been obtained from acorns by some Eastern tribes,
the nuts being pounded, boiled in water containing
maple-wood ashes, and the oil skimmed off.

Of the nuts of our country unregarded by the
white population from the standpoint of human food
value, the noble genus of oaks supplies the most im-
portant. Every farmer realizes the worth of acorns
for fattening hogs, but in America only the Indians, |
I believe, have taken seriously to utilizing them for
human consumption; and it is significant that among
the fattest of all Indians are those—the Californians
—whose staple diet from prehistoric times has been
acorn meal. There is, to be sure, a difference in
acorns. All are not bitter. Several species of oak
produce nuts whose sweetness and edibility in the
raw state make it easy to believe the acorn’s cousin-
ship to the chestnut and beechnut. In this class are
the different sorts of Chestnut Oaks, easily recog-
nized by the resemblance of their leaves to the foliage
of the chestnut tree; and of these perhaps the best,
in respect of acorns, is Quercus Michauati, Nutt.
—commonly known as Basket Oak or Cow Oak. It
is a large tree, indigenous to the Southern Atlantic

THE ACORN AS HUMAN FOOD

States in situations near streams and swamps, and
ripening in September or October plump, sweet nuts
an inch and a half long.

Oddly enough it is not the sweet acorns but the
bitter that have played the really noteworthy part in
aboriginal history. The Indians of the Pacific Coast
did not become maize growers until after the white
occupation of their country, preferring to accept
from the hand of indulgent Nature such nutrients as
came ready made, among which the abounding fruit-
age of extensive oak forests formed, and still forms,
a conspicuous part. The acorns of all species of
oaks indigenous to that coast are more or less stored
with tannin, which imparts to the taste an unwhole-
some bitterness and astringency as disagreeable to
red men as to white. Some inventive Indian—and
doubtless it was a woman, the aboriginal harvester
as well as cook—long ago hit upon a simple but
effective way of extracting the deleterious principle;
that is, washing the finely ground acorns in water.
‘The process of preparing the acorn for human use,
as still practiced in some parts of California, is as
follows:

In autumn when the nuts are ripe but not yet
fallen, they are gathered in baskets and barley sacks,
brought home and laid in the sun to dry. Some are

USEFUL WILD PLANTS
then stored away for future use in the house or in
huge storage baskets set outdoors on platforms that
are raised on legs above the reach of rodents, and
form a picturesque feature of primitive rancherias.
The acorns for immediate consumption are divested
of the shells by cracking, and the kernels then re-
duced to the finest possible powder by grinding in
the stone mortar, it having been found that digesti-
bility depends upon thorough grinding.

The next step is to get rid of the bitterness, which
persists through all the milling.

Every acorn-eating family maintains beside the
nearest water a primitive leaching plant, varying
more or less in the details of its make-up, but con-
sisting primarily of a loose, concave nest of twigs,
leaves or pine needles raised a foot or two above
the ground and ensuring perfect drainage. Over
this is stretched a piece of porous cloth—a clean
burlap will do—sagging, basin-like, in the middle,
upon which the meal is spread evenly about half an
inch thick. Water, warm or cold, is then poured
carefully over this and allowed to filter through,
more being added from time to time until the bitter-
ness is entirely leached away. The length of time
required for this differs according to the variety of
acorns used, some being less bitter than others.

‘s}UdPOI JO suoTyepaidap sy} [yeIsatOy 0}
peyeagja ase Ady], ‘synu-aurd pue sur09se SurAtasoid JOT sjayseq oseIOJS S,UeIPU] UTeJUNOW UsojsoM V

THE ACORN AS HUMAN FOOD

Two or three hours usually suffice. The result is a
doughy mass, which is then transferred to a pot with
water added, and boiled up for mush. It swells in
cooking to about twice its original bulk, and when
done is a pale chocolate color. In taste it is rather
flat but with a suggestion of nuttiness that becomes
distinctly agreeable even to some white palates.
Judging from my own experience with it, I should
pronounce it about as good as an average breakfast-
food mush. Cream and sugar and a pinch of salt
are considered needful concomitants by most white
consumers. Formerly the Indians baked a sort of
bread from acorn dough in their primitive fireless
cooker—that is, in shallow pits first lined with thor-
oughly heated rocks. For this purpose the dough
was.usually, though not always, mixed with red clay
in proportion of about five per cent., according to
Mr. Chesnut, from whose valuable monograph,
“Plants Used by the Indians of Mendocino Co.,
California,’? I have drawn for this statement,—
the purpose of the clay being apparently to remove
the last trace of tannin remaining in the dough.
Upon a bed of green leaves placed at the bottom of
the pit the dough was laid, covered with another
layer of leaves, upon which a super-layer of heated
stones was put, and all then covered with dirt, to
71

USEFUL WILD PLANTS

remain over night. When removed after about
twelve hours of slow cooking, the bread was coal
black if the admixture of clay had been used or red-
dish brown otherwise, and of the consistency of soft
cheese, hardening, however, with exposure. Such
bread is oily and heavy, but noticeably sweet in
taste. The latter characteristic is doubtless due to
sugar developed by the prolonged, slow steaming.

Dr. C. Hart Merriam, in the ‘‘ National Geographic
Magazine’’ for August, 1918, tells of a simpler way
of making acorn bread as observed by him. The
hot acorn-mush is dipped, a small quantity at a
time, from the general stock and plunged into cold
water, which causes the lumps to contract and
stiffen. The ‘‘loaves’’ so made are then placed on
a rock to harden and dry out, after which they may
be kept for weeks until consumed. The same au-
thority speaks of the excellence of a bread made
from a mixture of acorn-flour and corn-meal, in the
proportion of one of the former to four of the
latter.

While the acorns of any species may be utilized
for human need, there is a distinct choice exercised
by the Indians, the preference being based appar-
ently on relative richness in oil and lowness in tannin.
The best liked, according to my observation, are

THE ACORN AS HUMAN FOOD

the Kellogg or California Black oak (Quercus Cali-
fornica, [Torr.] Cooper), the Coast Live oak (Q.
agrifolia, Nee), the Valparaiso or Canyon Live oak
(Q. chrysolepis, Lieb), and the colossal Valley White
oak (Q. lobata, Nee). An analysis of acorn meal
made from the last named species is quoted by
Chesnut as showing in percentage 5.7 protein, 18.6
fat, 65 carbohydrates (starch, sugar, etc.). Though
the Californians are regarded as among the lowest
of our North American aborigines in native culture,
their self-devised treatment of the acorn to make of
it a wholesome food staple is entitled to the greatest
respect. Stephen Powers, in his classic work on the
Tribes of California, finds in one use of acorn mush
an aboriginal discovery of the principle of the Prus-
sian pea-sausage; and quotes the practice of a central
California tribe, who, upon starting a journey, would
pack in their burden baskets a quantity of the
mush. When stopping for refreshment, it was only
necessary to dilute a portion of this with water and
dinner was ready. A squaw, the traditional burden-
bearer, could carry thirty pounds, enough to last
two persons perhaps a fortnight. Naturally so im-
portant an element as the acorn in the tribal life
became associated with religious ceremonial as well
as incorporated in native poetry; and the approach
73

USEFUL WILD PLANTS

of the autumnal gathering of the nuts was celebrated
with dances and songs of thanksgiving and rejoicing.
One of these songs, quoted by Powers, is Englished
thus:

“The acorns come down from heaven;
I plant the short acorns in the valley;
I plant the long acorns in the valley;

I sprout, I, the black acorn sprout;

I sprout.”

Such dances (and they still have some vogue in the
remoter parts of the State) were night affairs in
the open, stamped out in the glow of blazing log
fires to the accompaniment of minor melodies of
fascinating appeal, the words of the songs repeated
endlessly and emphasized with dramatic gestures,
until the morning star appeared in the east. To this
day the oak groves in those parts of California
where any considerable Indian population still
lingers are invested with traditional acorn rights,
and recognized by general consent as the harvest
grounds of particular communities, none poaching
upon the preserves of another.

Traveling in mountainous regions of the West
where coniferous forests prevail, one sometimes
comes upon the remains of large camp-fires strewn
roundabout with charred pine-cones and twig ends.

THE ACORN AS HUMAN FOOD

These are associated with another sort of nut? har-
vest, that of the Pifion or Pine-nut, the plump, oily
seed of certain species of the Far Western pines.
The most esteemed nut-pines are the Two-leaved
Pine (Pinus edulis, Engelm.), a low, round-topped
tree, generally known by its Spanish name pifion and
common from Southern Colorado to Texas and west-
_ ward to Arizona and Utah; the closely related One-
leaved Pine (P. monophylla, Torr.), the piiion of the
Great Basin region and desert slopes of thé Cali-
fornia Sierras; the Digger Pine (P. Sabiniana,
Dougl.), a widely distributed species of the Cali-
fornia foothills and lower mountain slopes; and
the stately Sugar Pine (P. Lambertiana, Dougl.),
whose huge cones are frequently a foot and a
half long or more. The ‘‘nuts’’ of these species
vary from one-half to three-quarters of an inch in
length, with thin shells easy but rather tedious to
crack. The meat is delicious in flavor even to white
people, tender, sweet, and highly nutritious. They
are, moreover, of easiest digestibility, so that even
delicate stomachs are undisturbed by them. Under
the name of pifions they are sold in towns through-
out the Southwest as well as Mexico, where another

1 The word “nut” is used in this chapter in its popular sense

rather than with botanical accuracy.
19

USEFUL WILD PLANTS

species of nut-pine (Pinus cembroides, Zuce.) is in-
digenous. The Parry Pine (P. quadrifolia, Sudw.)
is another good nut-pine, abundant in some parts
of lower California, but only sparingly found on the
United States side of the border. John Muir, in his
picturesque way, characterizes the nut-pine forests
as ‘‘the bountiful orchards of the red man.’’

Pine seeds are ripe in autumn, and the Indian
method of gathering them is to cut or knock the un-
opened cones from the trees and then roast them in
a camp fire. This serves to dry out the pitch and
open the cones, from which the nuts are then easily
extracted. The piton harvest among the South-
western Indians is a joyous time, and what they do
not themselves consume is readily turned into money
at the traders’. Dr. Edward Palmer, a veteran
botanical collector whose notes are enlivened by
many a human touch, describes a scene of this kind
which he witnessed among the Cocopahs of Lower
California. ‘‘It was an interesting sight to see these
children of nature with their dirty, laughing faces,
parching and eating the pine nuts . . . by the hand-
ful. .. . At last we had the privilege of seeing prim-
itive Americans gathering their uncultivated crop
from primeval groves.’’ Though edible raw, the
nuts are preferably toasted, which may be done very

THE ACORN AS HUMAN FOOD

comfortably in a vessel kept in motion over a slow
fire, as peanuts are heated. Not only is the flavor
improved thereby, but the sweetness of the kernel
is ensured for a longer time.

The value of the pifion was quickly recognized by
the Spanish conquerors of New Mexico, and Fray
Alonzo de Benavides in his famous Memorial to the
King of Spain (1630) makes particular mention of
the Pifion trees, marvelous to him ‘‘because of their
nuts so large and tender to crack and the trees and
cones so small and the quantity so interminable.’’
It seems that at that early day there was trade in
New Mexico pifions with the Mexican capital, a
thousand miles away, where, Benavides tells us, they
were worth at wholesale twenty-three to twenty-four
pesos the fanega. They retail to-day in city shops
of our Southwest at about twenty cents per pound.

In taking leave of the pines, a word should be said
about the fruits of their cousins, the Junipers of
familiar habit. Although reckoned as a conifer, the
Juniper bears seed vessels that are not cones in
the popular acceptance of that word, but berry-like,
due to the growing together of the fleshy cone-
scales, with a compact pulp around the seeds. The
resinous quality of these ‘‘berries’’ in most species
renders them repugnant to the human palate, but in

USEFUL WILD PLANTS

a few cases this feature is much reduced and the
‘‘berries’’ are relished because of the sweet flavor
of their mealy pulp. In this edible class are the
fruits of the California Juniper (Juniperus Cali-
fornica, Carr.), the Utah Juniper (J. Utahensis,
Lem.), and the Check-barked or Alligator Juniper
(J. pachyphlaea, Torr.). The first two are stunted
trees or shrubs of arid regions of pure desert. The
last is a tree attaining sometimes a height of fifty
feet or more, abundant at rather high elevations in
Arizona, New Mexico and Southwestern Texas, and
remarkable for its thick, hard bark, deeply furrowed
and checked in squares. The ‘‘berries’’ of all these
species have been approved by Indian palates, and
are eaten either raw or dried and ground into a
meal and prepared as mush or cakes. Under ne-
cessity they might serve to keep body and soul
together, those of the Alligator Juniper being con-
sidered the best. Cakes made from these are said
on good authority to be palatable even to whites,
and to have the merit of easy digestibility.

Little known to Americans but possessing a fas-
cination all its own is the so-called Wild Hazel, Goat-
nut or Sheep-nut, the fruit of a non-deciduous, gray-
ish-green shrub, Simmondsia Californica, Nutt.,
locally abundant along the mountain borders of the

JOJOBA
(Simmondsia Californica)

USEFUL WILD PLANTS

desert in Southern California and extending into
Arizona and northern Mexico. It is a distant cousin
to the beloved boxwood of old gardens, though none
but a botanist would suspect the relationship.
The plant is diccious, so that not every individual
is seed-bearing—only those possessing pistillate
flowers. The capsules are mature in early autumn,
and, gaping open, disgorge upon the ground the oily,
chocolate-brown seeds, which are of about the size
and appearance of hazelnut kernels. These, too,
they somewhat resemble in taste, but are much
easier of consumption because nature does the
cracking for you. They are eaten with avidity by
children, Indians, sheep and goats. Mexicans call
them jojobas, and in Los Angeles I have seen them
in the Spanish quarter in the shops of druggists, who
find a steady sale for them for use in promoting the
growth of deficient eyebrows! For this purpose, it
seems, they are boiled, the oil extracted and this
applied externally. The seed’s reputation as a hair
restorer, indeed, is rather extended in the South-
west. Mexicans in Lower California put it to still
another use, which will be mentioned in the chapter -
on Beverage Plants.

According to M. Léon Dieguet in ‘‘Revue des
Sciences Naturelles Appliquées’’ (October, 1895),

THE ACORN AS HUMAN FOOD

‘‘an analysis of the fire-dried seeds shows them to
contain 48.30% of fatty matter. The oil solidifies
at 5°, is suitable for food and of good quality, and
possesses’ the immense advantage of not turning
rancid.’’ The shrub has been recommended for
culture in the desert regions of the French Colonies
of North Africa.

There is a beautiful little tree called the California
Buckeye (Aesculus Californica, Nutt.) which whitens
with its fine thyrses of bloom the hillsides of spring
near streams in central and northern California. In
summer and autumn it acquires another sort of con-
spicuousness due to the early dropping of its foliage,
baring the limbs even in August. It then becomes
a very skeleton of a tree upon which the fruits,
hanging thick, look like so many dry, plump figs.
The leathery rind of the latter encloses one or two
thin-shelled nuts, shiny and reddish brown like those
of the tree’s cousins, the Buckeyes of the Middle
West. To white folk these nuts, attractive as they
appear, seem nevertheless devoid of food possibili-
ties; indeed, in their raw state, they are known to
be poisonous. That the Indian should have discov-
ered how to turn them into fuel for the human
machine seems, therefore, even more remarkable
than the conversion of the acorn into an edible

USEFUL WILD PLANTS

ration. Yet that is what the Indian did, by a method
that consists essentially in roasting the nuts and then
washing out the poison. One wonders how many
prehistoric Californians died martyrs in the perfect-
ing of the process. Mr. Chesnut, in his treatise al-
ready quoted on California Indian uses of plants, re-
cords in detail how the transformation into edibility
is accomplished: The Buckeyes are placed in the con-
ventional stone-lined baking pit which has been first
made hot with a fire; they are then covered over with
earth and allowed to steam for several hours, until
the nuts have acquired the consistency of boiled
potatoes. They may then be either sliced, placed
in a basket and soaked in running water for from
two to five days (depending upon the thinness of
the slices), or mashed and rubbed up with water
into a paste (the thin skin being incidentally sepa-
rated by this process) and afterwards soaked from
one to ten hours in a sand filter, the water as it
drains away conveying with it the noxious principle.
It was customary to eat the resultant mass cold
and without salt. I have encountered no record of
the similar use of the eastern Buckeye. The Cali-
fornians’ treatment of the Pacific Coast species is
an interesting instance, I think, of what may be

done with the most unpromising material.
82

CHAPTER V

SOME LITTLE REGARDED WILD FRUITS
AND BERRIES

Greate store of forrest frute which hee
Had for his food late gathered from the tree.
The Faerie Queene.

O one has to be told of the edibility of our wild
strawberries, huckleberries, currants, cranber-
ries, mulberries, raspberries, blackberries, elderber-
ries, grapes and persimmons; nor of the pleasure
which some palates find in the bitterish tang that
goes with the familiar wild plums and cherries, al-
though the only use to which most housewives con-
sider these last fitted is the manufacture of jams
and jellies. It is more to the purpose, therefore, in
this chapter to touch upon some less known fruits
of the hedge and heath—using the word fruit in its
limited popular sense as based on succulency, rather
than with botanical accuracy.
Throughout the basin of the upper Missouri and
from Saskatchewan to New Mexico, the Buffalo-
83

USEFUL WILD PLANTS

berry (Shepherdia argentea, Nutt.) is at home. In
the journals of travelers in the upper plains two or
three generations ago, no bush is more often men-

BUFFALO-BERBY
(Shepherdia argentea)

tioned than this. By the French voyageurs and en-

gagés it was called gratsse de boeuf, that is, ‘‘beef

fat,’’ which seems in harmony with the story I have

read that the name Buffalo-berry is derived from the
84

LITTLE REGARDED WILD FRUITS

fact that it was a customary garnish to the monot-
onous buffalo steaks and tongue of those early days.
The plant is a somewhat spiny shrub or small tree
with silvery, scurfy leaves, and forms at times ex-
tensive and all but impenetrable thickets. The
species is dicecious, and only the pistillate plant
bears fruit; but that does it abundantly—tight
clusters of small, scarlet berries, so sour as to find
few takers until the frosts of October temper their
acerbity. Then they are pleasant enough whether
raw or cooked, though still with a touch of acid
astringency that makes for sprightliness. Jelly
made from them ranks especially high, and to this
end they are gathered by white dwellers in the re-
gions where they grow. In fact, the plant is not in-
frequently found transferred to gardens. The ber-
ries used to be one of the Indians’ dietary staples,
lending a lively, fruity flavor to the unending stews
and mushes of the red men. There is a related
plant, the Silverberry (Elaeagnus argentea, Pursh),
native to much the same region and often cultivated
in gardens for the sake of the fragrant, silvery,
funnel-form flowers and attractive foliage. Its
white, scurfy berries, while in a sense edible, are too
dry and mealy for most people, and are left to the
prairie chickens.
85

USEFUL WILD PLANTS

The Nightshade family, to which we owe the
tomato, the potato and the egg-plant (as well as the
tobacco and some very poisonous fruits), is rep-
resented in our wild flora by a number of plants
bearing edible fruit. Of these the red berries of
two shrubs of the deserts and semi-deserts of
Arizona, New Mexico and Utah resemble tiny
' tomatoes and go among the Spanish-speaking popu-
lation under the name of tomatillo, that is, ‘‘little
tomato.’’ They may be eaten raw, if perfectly ripe,
or boiled and consumed either as a separate dish or
used to enliven stews and soups. Dried, they look
like currants and may be stored away for winter use.
Botanically the plants are Lycium pallidum, Miers,
and L. Andersonu, Gray. They are more or less
spiny shrubs, with small, pale, narrowish leaves,
bunched in the axils of the branchlets, and bearing
funnel-form greenish or whitish flowers—those of
L. pallidum nearly an inch long; of L. Andersoni
much smaller. To the Navajo Indians, the berries of
the former have a sacred significance and Doctor
Matthews states that in his day they were used in
sacrificial offerings to a Navajo demi-god. Similarly
among the Zuiis the plant is sacred to one of their
priestly fraternities, and treated with reverence as
an intercessor with the gods of the harvest. When

LITTLE REGARDED WILD FRUITS

the berries appear, certain individual plants are
sprinkled with sacred meal and this business-like
prayer proffered: ‘‘My father, I give you prayer
meal; I want many peaches.’’ 1

To the same family belongs the genus Physalis,.
some, perhaps most, species of which yield fruits
that may be eaten. They are distinguished by a
bladdery calyx which loosely envelops the small,
tomato-like berry. These plants are known to
Americans as Ground Cherries, and to the Spanish-
speaking residents of our Southwest as tomates del
campo, that is, ‘‘wild tomatoes.’’ Of the score or so
of species indigenous to the United States, Physalis
Viscosa, Pursh, is one of the best known—a hairy,
sticky perennial, common in fields east of the Mis-
sissippi from Ontario to the Gulf. The nodding,
greenish-yellow flowers have a purplish-brown cen-
ter; and the yellow fruit is reported on excellent au-
thority to be the best. A species producing red fruit
(P. longifolia, Nutt.), found wild from Nebraska to
Texas and westward to Arizona, has been thought
worthy of cultivation by the Zuii Indians, who used
to grow it, and perhaps still do, in the women’s
quaint little gardens on the slope of the river Zuii—

1 Stevenson. “Ethnobotany of the Zufii Indians.” 30th Ann. Rept.
Bur. Amer. Ethnology.

Tomato DEL CaMPo
(Physalis longifolia)

LITTLE REGARDED WILD FRUITS

gardens familiar to every observant visitor at this
famous old pueblo. A favorite method of using the
berries, according to Stevenson,? was to boil them
and crush them in a mortar with raw onions, chili
and coriander seeds. Among the whites, the Ground
Cherries, when used at all, are made into pre-
serves.

In the Rose sisterhood—a family that has given
us a wealth of garden fruits—are a number of wild-
ings of more or less food value. Next to the wild
strawberries, raspberries and blackberries, none per-
haps stands higher in popular favor than the
Amelanchier, in popular parlance Service-berry,
June-berry, Shad-bush or Sugar-pear.* It is found
with specific variations in leaf and fruit on both our
seaboards, as well as in the Middle West, a small
tree or shrub with rather roundish, serrated leaves,
and producing in late spring or early summer loose
clusters of round or sometimes pea-shaped, crimson
or dark-purple berries. These are juicy, with a
pleasant taste not unlike huckleberries. To white
settlers throughout the continent this berry has

2“Ethnobotany of the Zufii Indians.”

3 Service-berry, a name transferred from an English species of
Pyrus, whose fruit was known as serb, serve or service; June-

berry, because the fruit generally ripens in June; Shad-bush, be-
cause blooming when the shad are running in Kastern ‘rivers,

i} Q re e
PP
oH
oY
omar, i (BY
RO eR EWI A

LQ
FASS Nae

CCG bat
oO \ Ny Ratryh

ws WS

os SS i
SS:

SERVICE-BERRY oe
(Amelanchier Canadensis)

te of its desolate look, bears plants yielding food, soap

, in spi

A Southwestern desert hillside, which

. textile fiber and drinking water. The man in the foreground is cutting mescal.

LITTLE REGARDED WILD FRUITS

always been an abundant wild stand-by for fruit
pies. Old time Indians used it not only fresh but
dried for winter consumption. Lewis and Clarke’s
journal mentions a berry that is undoubtedly this,
which the Indians were observed preserving by
pounding masses together into ‘‘loaves’’ of ten to
fifteen pounds weight. These would keep sweet
throughout the season and would be used as needed
by breaking off pieces to be soaked in water and
dropped into stews. Strong competitors with man
for the berries are the birds and the bears.
Another western berry that has appealed strongly
to Indian tastes but not, so far as I know, to ours,
is the fruit of a species of Buckthorn (Rhamnus
crocea, Nutt.). Doubtless there is nutrition in the
berries, but they possess, according to Dr. Edward
Palmer, the peculiar faculty of temporarily tinge-
ing red the body of one who consumes them in
quantity. He tells a gruesome story of accompany-
ing as surgeon a troop of United States soldiers in
pursuit of a band of twenty-two Apache Indians in
Arizona, who were eventually surprised in their
camp and killed outright. The bodies of all were
discovered to be beautifully reticulated in red from
the juice of the Rhamnus berries on which the
Indians had. been gorging, the color having been
91

USEFUL WILD PLANTS

taken up by the blood and diffused through the
smallest veins.

Our American Hawthorns (botanically, Crataegus,
a genus which some modern botanists have split up
into a hopeless multitude of confused species) bear
clusters of tiny, alluring apples in various colors—
yellow, purple, scarlet, dull red, some almost black.
Many of these are admirable for jelly making.
Among the best are the large haws of Crataegus
mollis (T. & G.) Scheele, about an inch in diameter
and of a bright scarlet color. The species is fairly
common throughout the eastern United States and
Central West. The Summer Haw (Crataegus flava,
Ait.), a small tree of the Southern States, bears
somewhat pear-shaped, yellowish fruits, one-half to
three-fourths of an inch in diameter, which are also
esteemed for jellies, as are the shining blackish ber-
ries of the Black Haw (Crataegus Douglasii, Lindl.),
common in the Pacific Northwest, and sweet and
juicy enough to be pleasant eating uncooked. In
fact, when it comes to providing raw material for the
jelly makers, almost any thicket in late summer will
yield something, for even the hips of the Wild Rose
have been turned advantageously to that use. The
hips of certain species, that is; those being pre-
ferred whose content is juiciest and fleshiest—as, for

LITTLE REGARDED WILD FRUITS

instance, the plump berries of the beautiful Nutka
Rose of the Far Northwest. Frost is an essential

fees

\ nf
rin pile

AMERICAN HAWTHORN
(Crataegus mollis)

agent in arousing palatability in most sorts of rose

fruits.
93

USEFUL WILD PLANTS

On the Pacific Slope one of the cherished berries
for jelly making is the Manzanita (Arctostaphylos
of several species), a remarkable evergreen shrub,
or sometimes a small tree, whose shiny, chocolate-
colored trunk and twisting branches, as hard as bone,
are familiar to every traveler in the California
mountains. The popular name is Spanish for ‘‘little
apple,’’ and aptly describes the appearance of the
fruit. This is borne very abundantly and is ripe in
mid-summer. The mountain folk, describing the
plant, will tell you there are two kinds, one with
smooth berries and the other with sticky ones: but
botanists are not so easily satisfied, and have
described at least a dozen species. The one most
often used for jelly is Arctostaphylos Manzanita,
Parry, common in mountainous regions throughout
the length of California, and also, I believe, in parts
of Arizona and Utah. The berries are smooth
skinned, with an agreeable acid flavor, and
nutritious, but dry, mealy and seedy. Chewed as
one travels, they are a capital thirst preventive, but
the pulp should be very sparingly swallowed, as it
is quite hard to digest. Indians, in former days,
however, set great store by them as an article of
diet, and in specific Manzanita tracts, just as in the
oak-groves, there were recognized tribal or family

MANZANITA |
(Arctostaphylos Manzanita)

USEFUL WILD PLANTS

rights. The berries were consumed either dried and
ground into pinole, or cooked as a mush, or in the
fresh state. Death from intestinal stoppage is said
to have sometimes resulted, however, from too free
indulgence in the uncooked fruit. A favorite
aboriginal use, too, was in the manufacture of cider,
which will be described in the chapter on Beverage
Plants.

To white cooks the Manzanita is of negligible in-
terest except, as already hinted, as a basis for a jelly,
which is famously good. The following recipe I
have from Mr. Edmund C. Jaeger of Riviera,
California: Select berries, by preference of the
smooth-skinned variety, which are more juicy than
the others, picking them when full grown but still
green, say about the first of June. Put them in a
boiler with cold water to cover; and after bringing
them to a boil, let them simmer until thoroughly
cooked through: then pour into a cheese-cloth sack
and press out the juice. This will have a cloudy
look. Add sugar in the proportion of pound for
pound, and boil till the liquid jells. The sugar clari-
fies the juice, and the jelly is a beautiful, clear, amber
red. Should the berries be too ripe, there will be

4Chesnut. “Plants Used by the Indians of Mendocino Co., Cali-

fornia.”

LITTLE REGARDED WILD FRUITS
a
failure to jell, but an excellent table syrup is the re-

sult, instead.

Wild currants, gooseberries, plums and cherries all
play into the jelly maker’s hands; and so do the
acid, scarlet berries of the eastern Barberry (Ber-
beris Canadensis, Pursh), found in mountain woods

Orrcon GRAPE
(Berberis aquifolium)

from Virginia to Georgia, as well as of the European

Barberry (B. vulgaris, L.) which has become a wild

plant in some sections. On the Pacific slope another

Barberry is the familiar Oregon Grape (Berberis

aquifolium, Pursh), a shrub two to six feet high,

with evergreen pinnate leaves of seven to nine
97

USEFUL WILD PLANTS

leathery, holly-like leaflets, abundant in rich woods
among rocks, especially in northern California and
Oregon, of which latter State it is the floral emblem.
Erect clusters of small but conspicuous yellow

OREGON GRAPE
(Berberis aquifolium)

flowers adorn the bushes in the spring, succeeded in

autumn by blue berries of a pleasant flavor which

are useful for jelly making and also as the basis of a

refreshing drink. Cousin to the Barberry is the
98

LITTLE REGARDED WILD FRUITS

familiar May Apple, Wild Lemon or American Man-
drake (Podophyllum peltatum, L.), a common herb,
with umbrella-like leaves sheeting the ground in rich

1 OT

May APPLE
(Podophyllum peltatum)

woodlands and shady meadows throughout the region

east of the Mississippi from Canada to the Gulf.

The pear-shaped fruit, about the size of a butternut,

has claims to edibility. When green it exhales a
99

USEFUL WILD PLANTS

rank, rather repulsive odor, but when fully matured,
all that is changed into an agreeable fragrance, hard
to define—a sort of composite of cantaloupe, summer
apples and fox grapes. Brought indoors, two or
three will soon perfume a whole room. As to
palatability, tastes differ: some people loathe the
flavor; others are fond of it. It ought not to be con-
demned on the evidence of unripe specimens, but
should be tested fully mature, at which stage the
little ‘‘apples’’ are yellowish in color and drop into
the hand at a touch. They may be eaten raw in
moderation, the outer rind being first removed, or
they may be converted into jelly. Care should be
exercised with respect to the leaves and the root,
which are drastic and poisonous.

Occurring throughout the same range with the
May Apple, but much less common east of the
Alleghenies, is a small tree affecting stream borders
and producing in early spring odd, solitary, purplish
flowers pendulous from the leaf axils at the same
time with the opening leaves. It is the North
American Papaw (Asimina triloba, Dunal). In Sep-
tember or October it bears sparse bunches of oblong,
greenish, pulpy fruits each four or five inches in
length and an inch or two in diameter, known as
papaws, wild bananas, or, by old time French set-

100

LITTLE REGARDED WILD FRUITS

tlers, asimines—a Gallicized form of the Assiniboine
Indian name of the fruits. They are unquestionably
of some food value, though again tastes differ on the
point of their palatability. ‘‘Edible for boys”’ is the
classing they get from one good authority; but, on
the other hand, the sweet, aromatic flavor is distinctly
pleasant to some maturer palates. Perhaps, as I
have heard it suggested, the divergence in views may
be due in some degree to the fact of different natural
varieties within the species. Our Papaw is a far-
strayed member of the tropical family that includes
the Anonas—the cherimoya, the sour-sop and the
custard apples. Another plant tribe of the tropics
that finds a small representation in the United
States is the Passion Flower family, noted for its
remarkable blossoms in which the devout have
thought to see a perfect symbol of the Divine Pas-
sion. There is one species, commonly called Maypop
(Passiflora incarnata, L.), so frequent along fence
rows and in cultivated fields of the Southern States
as to be in the class of a weed. The fruit is a yel-
low, egg-shaped berry, a couple of inches long, ac-
counted edible, but more esteemed when made into
jelly than when eaten raw. Nevertheless to some
tastes the flavor is agreeable. I fancy it is to this
plant that John Muir refers in his ‘‘Thousand Mile
101

USEFUL WILD PLANTS

Walk to the Gulf,’’ quoting for it a local Georgia
name, ‘‘ Apricot vine,’’ having a superb flower ‘‘and
the most delicious fruit I have ever eaten.’’

The Heath family, which gives us the huckleberry,
blueberry and cranberry (too well known to be
treated here), as well as the manzanita already de-
scribed, has two or three other members growing
wild and bearing berries whose edibility is touched
with a special grace of spiciness. One of these is
the familiar Teaberry, Checkerberry or Wintergreen
(Gaultheria procumbens, L.), an aromatic, creeping,
evergreen vine usually of coniferous woods, from
subarctic America southward through the eastern
United States to Georgia. The crimson-coated ber-
ries, about the size of peas, are pleasant morsels and
make a welcome feature in a small way in the
autumnal displays of fruit venders in Hastern cities.
A Pacific Coast species of Gaultheria with black-
purple berries (G. Shallon, Pursh) has become com-
monly known by the name of Salal, a corrupted form
of its Indian designation. It is a small shrub, one to
three feet high, with sticky, hairy stems, frequent
in the redwood forests of Northern California, and
thence northward in shady woods as far as British
Columbia. Lewis and Clarke’s journal contains
several references to the Oregon Indians’ fondness

102

SaLaL

(Gaultheria Shallon)

103

USEFUL WILD PLANTS

for the berries, which, under the names of Shallon
and Shewel, seem to have been a staple of diet with
them. Though thick of skin they are well flavored.

Paradoxical enough, it is the desert that grows
some of our most important and most juicy wild
fruits. Among these the plump pods of species of
Yucca or Spanish Dagger, abundant throughout the
arid regions of the Southwest, are of recognized
worth. One of the most widely distributed is Yucca
baccata, Torr., called by the Mexican population
Palmilla ancha or Détil—the former name mean-
ing ‘‘broad-leaved little date-palm,’’ and the latter,
‘‘the date fruit.’’ The fruit is succulent, plump,
and in shape like a short banana, and is borne in
large, upright clusters, seedy but nutritious. The
taste is agreeably sweet when fully developed, which
is in the autumn if birds and bugs spare the pods
so long. Indians have always regarded the Datil
asaluxury. As I write there comes visibly to mind
a chilly, mid-August morning in the Arizona plateau
country, when two Navajo shepherdesses left their
straggling flock to share in the warmth of our camp
fire and pass the time of day. As they squatted by the
flame, I noticed that one slipped some objects from
her blanket into the hot ashes, but with such deft

104

LITTLE REGARDED WILD FRUITS

secretiveness that my eyes failed to detect what they
were. Later as the woman rose to go, she raked
away the ashes with a stick and drew out several
blackened Yucca pods, which had been roasting while
we talked. I can testify to the entire palatability of
this cooked fruit (the rind being first removed),
finding it pleasantly suggestive of sweet potato.
Those fruits that morning were still green when
plucked. Dr. H. H. Rusby informs me that the sliced
pulp of the nearly ripe pods makes a pie almost in-
distinguishable from apple pie. The ripe fruit may
be eaten raw, but the more usual custom among the
Pueblo Indians, who would travel long miles in the
pre-education days to gather the succulent, yellow
pods and bring them home by the burro-load, was to
cook them. Sometimes they were simply boiled, and
on cooking the skin was removed, since it then sep-
arates easily from the pulp; but there was a more
complicated process, resulting in a sort of conserve,
that was considered better. This was to bake the
fruit, peel it and remove the fibre, and then boil down
the pulp to a firm paste. This was rolled out in
sheets of about an inch in thickness, and carefully
dried. Afterwards these were cut up into con-
venient sizes and laid away to be consumed either
105

USEFUL WILD PLANTS

as a sweetmeat, or dissolved in water as a beverage,
or employed like molasses on tortillas and bread.®
The young flower buds of this and some other
species of Yucca possess a considerable content of
sugar and other nutritive principles, and by the
aborigines are considered delicacies when cooked.
Coville records a custom of the Panamint Indians
who collected the swelling buds of the grotesque
arborescent Yucca of the Mojave Desert known as the
Joshua tree (Yucca brevifolia, Engelm.) and roasted
them over hot coals, eating them afterwards either
hot or cold.

The Yuccas have been useful to the desert people
in other ways than as food, and we shall hear of
them again in subsequent chapters. It is not re-
markable, therefore, that the plant is imbued with
sacred significance and enters in many ways into na-
tive religious ceremonies. Among the Navajos,
Yucca baccata is called hoskawn and allusions to it
are of frequent occurrence in the folk lore of that
interesting race. Its leaves are the material out of
which the ceremonial masks employed in the relig-
ious rites of these people are made. The Govern-
ment has given particular distinction to this plant

5 Bandelier, quoted by Harrington in “Ethnobotany of the Tewa
Indians,” Bull. 55, Bur. Amer. Ethnology.

106

LITTLE REGARDED WILD FRUITS

by bestowing its Spanish name on the ‘‘Datil Na-
tional Forest’’ of New Mexico.

The Cactus family, those especial plant children
of the desert, yield some quite choice fruits, though
they make us work to get them, hedged about as they
are with vicious spines and bristles. Of several
genera indigenous to the United States producing
edible berries, the most widely distributed is
Opuntia, embracing two quite different looking divi-
sions, one with broad, flattened joints (the Platopun-
tias) and one with cylindric, cane-like joints (the
Cylindropuntias). The former division includes the
well-known Prickly Pears or Indian Figs, of which
two species (Opuntia vulgaris, Mill. and O. Rafi-
mesquii, Engelm.) occur in sandy or sterile soil of
the Atlantic seaboard. Their seedy, lean, insipid
berries, each an inch or so long, are edible in a way,
but they are not at all in the same class with the
fat, juicy ‘‘pears’’ of many of the species growing
wild in the Southwestern desert country, where the
genus is best represented. Even there, there is
great choice in the fruits of different species, those
of the broad-jointed sort being much the best. Such
plants are called nopal by the Spanish-speaking
Southwesterners and the fruit tuna. Among these
Opuntia laevis, Coult., and the varieties of O. Engel-

107

USEFUL WILD PLANTS

manni and O. Lindheimeri (the last abundant in
Southern California) are especially valued. Better
than these, however, are certain species introduced
a century or more ago by the Franciscan Mis-
sionaries from Mexico, the motherland of the cacti.
These are Opuntia Tuma, Mill., and O. Ficus-Indica,
Mill., and they now grow wild in many parts of Cal-
ifornia, especially about the old Mission towns, the
fruit being annually harvested by the Mexican pop-
ulation. (See illustration facing page 18.)

The gatherer of tunas is faced by two difficulties
—the rigid, needle-like spines that bristle on all sides
of the plant, and the small tufts of tiny spicules that
stud the fruit itself. The latter are really the more
dangerous, because a touch transfers them from the
tuna to the picker’s flesh, there to stick and prick
wickedly. If they happen to get into the mouth or
upon the tongue, the pain is persistent and agonizing.
With care, however, nothing of that sort need
happen. Armed with a fork and a sharp knife, you
spear your tuna firmly with the fork, give it a wrench
and complete the parting from the stem by a slash
of the knife. The next step is to peel the ‘‘pear,’’
which is made up of a pulpy, seedy heart enveloped
in an inedible rind. This may be readily got rid of
in the following way: Handling the tuna with a

108

Gathering tunas, fruit of the nopal cactus, California.

LITTLE REGARDED WILD FRUITS

Slove or speared upon a fork, lay it upon a clean
board, and holding it down slice off each end; then
make a longitudinal cut through the rind from end
to end; lay open both flaps of the rind, which may
then be pressed back, separating along natural lines
from the pulp. If the gathered fruit is first placed
in water and stirred well, the spicules are to a con-
siderable extent washed off. (See illustration, page
174.)

Eaten raw, tunas of the better sort are refresh-
ing and agreeable to most people, though the bony
seeds are an annoyance unless one swallows them
whole, after the Mexican fashion. The taste differs
somewhat with the species, those that I have eaten
possessing a flavor suggesting watermelon. The
sugar content is considerable, and a very good syrup
may be obtained by boiling the peeled fruits until
soft enough to strain out the seeds; after which the
juice may be boiled down further. No sugar need
be added, unless a very sweet syrup is needed. Care
should be exercised to select fruit that is really ripe;
in some sorts maturity is slow to follow coloration.
After all, though, it is Mexico where tuna raising and
consumption have become an art, and the tuna
market is an interesting feature in many Mexican
towns. During the time of the harvest whole

109

USEFUL WILD PLANTS

families go to the hills and camp out in the Nopaleros
(the areas where the cactus grows) and live prac-
tically upon tunas alone. Mr. David Griffiths, in his
monograph ‘‘The Tuna as a Food for Man,’’® states
that at such times about two hundred tunas a day
constitute the ration of one individual. Large
quantities are dried for future use and several pro-
ducts are also manufactured from the fresh fruit.
One of these, called queso de tuna (that is, ‘‘tuna
cheese’’), is an article of sale in the Mexican
quarters of our Southwestern towns. It is made by
reducing the seeded tuna pulps to an evaporated
paste, and is sent to market in the shape of small
cheeses, dark red or almost black.

Another member of the Cactus family that is an
important food source in the Southwest is the
Sahuaro (Cereus giganteus, Engelm.). It is
Arizona’s floral emblem, and abounds throughout
the southwestern part of that State and across the
frontier into northern Mexico, forming at times in
the desert strange, thin forests casting attenuated
shafts of shade. It is one of the world’s botanical
marvels, a leafless tree with fluted, columnar trunk
and scanty, vertical branches, rising sometimes to

6 Bull. 116 Bur. Plant Industry, U. S. Dept. Agriculture.
110

LITTLE REGARDED WILD FRUITS

the height of sixty feet and tipped in spring with
numerous creamy, pink flowers. The fruit com-
monly goes by its Mexican name, pitahaya. It
ripens in June and July, and somewhat resembles
the tuna in form, with a juicy, seedy, crimson pulp.
To civilized tastes, the fresh fruit is rather mawkish,
less sweet than that of the related pitahaya dulce,
which is common on the Mexican side of the border
and is borne by Cereus Thurberi, Engelm. Never-
theless the Arizona pitahaya is of considerable food
value and highly relished by the Indians of the
region, particularly the older generation of Papagos,
who make a festival of the opening of the pitahaya
harvest, dating their new year from that event, and
used to intoxicate themselves as a religious duty
upon a sort of wine that they made for the occasion
from the fermented first fruits.

The pitahayas are gathered with a twenty-foot
pole, made of the rod-like ribs of some dead sahuaro
lashed together and having a hook affixed to the tip,
with which the fruit is dislodged. Such part of the
crop as is not consumed raw is boiled down, as in the
case of the tuna, the seeds removed, and then boiled
again until the mass is reduced to a syrup. This is
of a clear, light brown color, and pleasantly sweet,

111

USEFUL WILD PLANTS

making a fair substitute for molasses and corre-
spondingly good on bread or corn cakes. It is set
away for winter consumption.? The inner part of
the pitahaya may also be sun-dried, and will then
keep for a long time. Sahuaro seeds are quite oily,
and I am told by Mr. HE. H. Davis that the Papagos
dry them and grind them into an oleaginous paste,
which they spread like butter on their tortillas. The
ribs of this most useful plant are also employed by
these same Indians as the basis of their stick-and-
mud houses—a practice doubtless inherited from the
ancients, as in many old cliff dwellings sahuaro ribs
are found reinforcing adobe.

A word about one more desert fruit, Baal this
chapter closes. On the Colorado Desert of South-
eastern California, there is indigenous a stately palm
known as the California Fan Palm (Washingtonia
filifera, Wendl., var. robusta), which has been widely
introduced into cultivation in the Southwest. In the
cafions of the San Jacinto Mountains opening to the
desert and in the desert foothills of the San Bernar-
dino Mountains, as well as here and there in certain
alkaline oases of thedesert itself, extensive groves
of this noble palm flourish—the remnant, it is

7 For an interesting and detailed account of the Arizona Sahuaro
harvest and ‘uses, see Mr. Carl Lumholtz’s “New Trails in Mexico.”

112

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‘QUIM IO} Posn St jey} JNIZ e a]t}xe} ‘pooy soaystuing yoy
suronpoid—oienyes—snapuvsis $nada9 “(emojuysem) weg ueq ems0js ed

LITTLE REGARDED WILD FRUITS

believed, of far greater forests that probably existed
in that region in primeval times. The mature fruit
of the Washingtonia is berry-like and black, resem-
bling a small grape or cherry, and is borne in huge
compound clusters, which hang below the leafy
crown of the tree in autumn and early winter. The
relatively large seed is embedded in a thin pulp of
sweetish flavor, which is edible, though it requires
industry and a long pole to reach the fruit. These
requisites were possessed by the old-time desert
Indians, who used to make of the palm-berries an
important feature in their diet, not only consuming
the pulp both fresh and dried, but also grinding the
seeds into a meal, which Dr. Edward Palmer thought
as good as cocoanut.

113

CHAPTER VI

WILD PLANTS WITH EDIBLE STEMS AND
LEAVES

I often gathered wholesome herbs, which I boiled, or eat as
salads with my bread.

Gulliver’s Travels,

HAT would you say to a dish of ferns on
toast? It is quite feasible in the spring, if

the Common Bracken (Pteris aquilina, L.) grows
in your neighborhood—that coarse, weedy-look-
ing fern with long, cord-like creeping root-stocks
and great, triangular fronds topping stalks one to
two feet high or more, frequent in dry, open woods
and in old fields throughout the United States—the
most abundant of ferns. The part to be used for
this purpose is the upper portion of the young shoot,
cut at the period when the fern shoot has recently
put up and is beginning to uncurl. The lower part
of the shoot, which is woody, and the leafy tip, which
is unpleasantly hairy, are rejected. It is the inter-
mediate portion that is chosen, and though this is

114

EDIBLE STEMS AND LEAVES

loosely invested with hairs, these are easily brushed
off. Then the cutting, which resembles an at-
tenuated asparagus stalk, is ready for the pot.
Divided into short lengths and cooked in salted, boil-

ing water until quite
tender—a process that
usually requires a half
to three quarters of an
hour—the fern may be
served like asparagus,
as a straight vegeta-
ble, or on toast with
drawn butter, or as a
salad with French
dressing. The cooked
fern has a taste quite
its own, with a sugges-

tion of almond. Its SRE ee ss

food value, according
to some experiments

‘

BrackEN SHOOTS
(Pteris aquilina)

made a few years ago by the Washington State Uni-
versity, is reckoned as about that of cabbage, and
rather more than either asparagus or tomatoes.
Furthermore, the rootstocks of this fern are edible,
according to Indian standards, and are doubtless of
some nutritive worth as they are starchy, but the

USEFUL WILD PLANTS

flavor does not readily commend itself to cultivated
palates.

Dietitians who insist on the value of salads as part
of a rightly balanced ration have a strong backer in
Mother Nature, if we may take as a hint the large
number of wild plants which everywhere freely
offer themselves to us as ‘‘greens’’—all wholesomely
edible and many of decided palatability. Especially
in the spring, when the human system is starving
for green things and succulent, the earth teems with
these tender wilding shoots that our ancestors set
more or less store by, but which in these days of
cheap and abundant garden lettuce and spinach we
leave to the rabbits. To know such plants in the
first stages of their growth, when neither flower nor
fruitage is present to assist in identification—the
stage at which most of them must be picked to serve
as salads or pot herbs—presupposes an all-round
acquaintance with them, so that the collector must
needs be a bit of an expert in his line, or have a
friend who is. S

There is one, however, that is familiar to ‘every-
body—the ubiquitous Dandelion, whose young plants
are utilized as pot-herbs particularly by immigrants
from over sea as yet too little Americanized to have
lost their thrifty Old World ways. It is a pleasant

116

EDIBLE STEMS AND LEAVES

sight of spring days to see these new-fledged Ameri-
cans dotting the fields and waste lots near our big
cities, armed with knives, snipping and transferring
to sack or basket the tender new leaves of the well-
beloved plant, which, like themselves, is a translated
European. The leaves are best when boiled in two
waters to remove the bitterness resident in them;
and then, served like spinach or beet-tops, they are
good enough for any table. Old Peter Kalm, who
has ever an eye watchful for the uses to which people
put the wild plants, tells us the French Canadians
in his day did not use the leaves of the Dandelion,
but the roots, digging these in the spring, cutting
them and preparing them as a bitter salad.

Then there is Chicory, which has run wild in
settled parts of the eastern United States and to
some extent on the Pacific coast, adorning the road-
sides in summer with its charming blue flowers of
half a day. Its young leaves, if prepared in the
same way as those of the Dandelion, are relished
by some. Preferably, though, the leaves are
blanched and eaten raw as a salad. The blanching
may be done in several ways. The outer leaves may
be drawn up and tied so as to protect the inner foliage
from the light and thus whiten it, or flower-pots may
be capped over the plants. Another method is this:

117

USEFUL WILD PLANTS

CHICORY
(Cichorium Intybus)

Dig up the roots in the autumn, cut back the tops

to within an inch of the root-crown and bury the

roots to within an inch of the top in a bed of loose

mellow earth in a warm cellar. In a month or two,
118

EDIBLE STEMS AND LEAVES

new leaves should appear, crisp and white and ready
for the salad bowl. |
Another old-fashioned pot-herb that may be
gathered freely in the spring is the early growth
of that familiar weed of gardens and waste places
throughout the land, the homely Pigweed (Cheno-
podium album, L.), or Lamb’s quarters. This
latter queer name, by the way, like the plant itself,
is a waif from England, and according to Prior! is
a corruption of ‘‘Lammas quarter,’’ an ancient
festival in the English calendar with which a kindred
plant (Atriplex patula), of identical popular name
and usage, had some association. Of equal or per-
haps greater vogue are the young spring shoots of
the Pokeweed. (Phytolacca decandra, L.) boiled in
two waters (and in the second with a bit of fat pork)
and served with a dash of vinegar. So, too, the
first, tender sprouts of the common eastern Milk-
weed (Asclepias Syriaca, L.) have garnished country
tables in the spring as a cooked vegetable, but the
older stems are too acrid and milky for use. Mr.
J. M. Bates, writing in ‘‘The American Botanist,’’
speaks of this and of the closely related species, A.
speciosa, Torr., of the region west of the Mississippi,
as the best of all wild greens, provided they are

1“On the Popular Names of British Plants,” R. C. A. Prior, M. D.
119

MILKWEED

8yr

(Asclepias

EDIBLE STEMS AND LEAVES

picked while young enough, that is, like asparagus
sprouts and while the stems will still snap when
bent. Young leaves and all are good in that stage
of growth.

The Buckwheat family, which has yielded to civili-
zation not only the grain that bears the family name
but also the succulent vegetable Rhubarb, has some
wild members with modest pretensions to useful-
ness. That common weed, naturalized from Europe,
the Curled Dock (Rumez crispus, L.), for instance,
is of this tribe; and its spring suit of radical leaves
stands well with bucolic connoisseurs in greens. An-
other Rumex (R. hymenosepalus, Torr.), common on
the dry plains and deserts of the Southwest and be-
coming very showy when its ample panicles of dull
crimson flowers and seed-vessels are set, is famous
there as a satisfactory substitute for rhubarb, which,
indeed, the plant somewhat resembles. The large
leaves, nearly a foot long, are narrowed to a thick,
fleshy footstalk, which is crisp, juicy and _ tart.
These stalks, stripped off before the toughness of
age has come upon them, and cooked like rhubarb,
are hardly distinguishable from it. Westerners
know it as Wild Rhubarb, Wild Pie Plant, and
Cafiaigre. Under the last name it has some celebrity
as tanning material, the tuberous roots being rich

121

ame)

Nas
LESS

oe 5» ek SD _,
yo ae
2 i> ye ae (

<a
‘ OIE AR S
UES SS!

Wr Ruvpars
(Rumex hymenosepalus)
122

EDIBLE STEMS AND LEAVES

in tannin and having been long used by the Indians
in treating skins. The tannin is extracted by leach-
ing the dried and ground roots.

To the same family belongs the vast western genus
Eriogonum, which includes that famous honey plant
of the Pacific coast known as Wild Buckwheat.
Some members of this genus are prized by the
Indians and children for the refreshing acidity of
the young stems—a quality of distinct value in the
arid regions where many of them grow and where
one is ‘‘a long way from a lemon.’’ Among such
is Eriogonum inflatum, T. & F., the so-called
‘‘Desert Trumpet’’ or ‘‘Pickles,’’ found abundantly
on the southwestern desert as far north as Utah and
eastward to New Mexico. It is remarkable for its
bluish-green, leafless stalks, hollow and puffed out
like a trumpet, sometimes to the diameter of an inch
or.so, and rising out of a radical cluster of small
heart-shaped leaves. The stems before flowering
are tender and are eaten raw.

The peppery, anti-scorbutic juices of the Mustard
family supply a valuable element in the human
dietary everywhere; and besides the important vege-
tables and condiments that represent it in our
gardens—such as cabbage, turnips, radishes, horse-
radish, ete.—there are several species growing wild

123

USEFUL WILD PLANTS

that have been proved of worth. Water-cress,
known to everybody (Nasturtium officinale, R. Br.)
and originally introduced, at least in the East, from
Europe, is now a common aquatic throughout a large
part of the United States and Canada. The waters
of springs and brooks are often found thickly
blanketed with green coverlets of this plant dotted
with the tiny white flowers, and lending spice to the
wayfarer’s luncheon. Winter Cress, Yellow Rocket,
or Barbara’s Cress (Barbarea vulgaris, R. Br.) used
to be very generally eaten by people of humble
gastronomic aspirations, so that it has acquired the
additional name of Poor Man’s Cabbage, being pre-
pared either as a pot-herb or as a salad. It is
abundant by roadsides and in low-lying frelds quite
across the continent, and, in fact, almost around the
world, and was no doubt cultivated in our colonial
gardens. Even in winter, when the snow melts
enough to show bare patches of earth, the tufted,
thickish leaves of this sturdy mustard are frequently
revealed, green and alive, hugging the ground. The
lower leaves are of the shape that botanists call
lyrate—that is, long and deeply lobed, with one to
four pairs of segments and a terminal one large and
roundish. In early spring it sends up a spike of
showy, yellow, four-petaled flowers. Quite similar
124

WINTER CRESS
(Barbarea vulgaris)

125

USEFUL WILD PLANTS

to this, and by some botanists considered only a
variety of it, is the Scurvy Grass (Barbarea praecoa,
R. Br.), with leaf divisions more numerous than
those of the Winter Cress. It, also, is used as a
winter salad. It must have been very grateful to
systems suffering from the unvaried ration of salt
meat that too often distinguished the winter tables
of our rural ancestors.

In the same class are two large cruciferous plants
of the arid regions of the Far West, that go by the
name of Wild Cabbage among the whites who know
them. Their tender stems and leaves have a cab-
bage-like taste and have at times gone into the
pioneer’s cooking pots. One is Stanleya pinnatifida,
Nutt., found in dry, even desert soil, from South
Dakota to New Mexico and westward to California,
a stout, smooth perennial, two to four feet tall, with
lower leaves divided into slender segments and with
long racemes of yellow, four-petaled flowers, suc-
ceeded by slender seed-vessels downwardly curved
on long foot-stalks. The other is Caulanthus crassi-
caults (Torr.), Wats., found on dry foothills of the
interior basin from the Sierra Nevada to Utah. It,
too, is a stout, smooth perennial, two to three feet
high, but with hollow, inflated stems, leaves mostly
radical and in shape somewhat like a dandelion’s,

126

EDIBLE STEMS AND LEAVES

and dark-purple flowers each with four crisped, wavy
petals little larger than the woolly calyx. The young
plants, while still tender, are edible but need to be
cooked. The process pursued by the Panamint
Indians is thus described by Coville: ‘‘The leaves
and young stems are gathered and thrown into boil-
ing water for a few minutes, then taken out, washed
in cold water, and squeezed. The operation of
washing is repeated five or six times, and the leaves
are finally dried, ready to be used as boiled cabbage.
Washing removes the bitter taste and certain sub-
stances that would be likely to produce nausea or
diarrhoea.’’

One would suppose that the stinging Nettle
(Urtica dioica, L.) would be as unlikely a subject
as one could readily find to supply a morsel where-
with to tickle the palate. Nevertheless, this ‘‘nat-
uralized nuisance,’’ as good old Doctor Darling-
ton of ‘‘Flora Cestrica’’ fame testily styles it, has
long been valued as a vegetable in Europe, whence
the plant has come to us. There the tender shoots,
cut before the flowering stage, were served in old
times on the tables of the well-to-do as well as of
the peasantry. On a day in February, 1661, Mr.
Samuel Pepys, of immortal memory, ingenuously
set down in his diary the fact that calling upon one

127

USEFUL WILD PLANTS

Mr. Simons in London, he found the gentleman
abroad, ‘‘but she, like a good lady, within, and there
we did eat some nettle porridge, which was made
on purpose to-day for some of their coming, and was
very good.’’ Was it not Goldsmith who wrote that
a French cook of the olden time could make seven
different dishes out of a nettle-top?

Along our Southwestern border from Texas to
California and southward into Mexico a species of
Amaranth grows (Amaranthus Palmeri, Wats.),
known to the Mexicans and Indians as quelite (a
general name among the Mexican population, I
believe, for greens) or more specifically as bledo.
The latter word is good Spanish for ‘‘blite,’’? an Old
World pot-herb. Quelite is highly regarded when
young and tender as a vegetable for men, and, when
cut and stacked, as a winter feed for cattle. It isa
stout, weedy annual, two to four feet high, the ovate
leaves one to four inches long on footstalks about
twice that length, the greenish flowers of two sexes
(on different plants) disposed in long, dense chaffy
spikes. Only the young plants should be gathered;
they should then be boiled without delay, and the
result, in the judgment of white people who know it,
is a dish resembling asparagus in flavor, and rather
superior to spinach. Mexicans and Indians have

128

EDIBLE STEMS AND LEAVES

used it extensively.2, Other species of Amaranths
have been similarly turned to account.

This little course in wild pot-herbs may now be
closed with mention of three members of the Portu-
laca family. These plants are marked by smooth,
succulent, thickish leaves, and though humble herbs,
they are usually found, when found at all, in sufficient
abundance to be very noticeable. Most familiar is
the little prostrate plant common everywhere in
fields and waste places, called Purslane (Portulaca
oleracea, L.). It is generally regarded by Ameri-
cans as a weed and provokes the temper by its stub-
born persistence in turning up after it has appar-
ently been eradicated. It has, however, held quite
a respectable social position abroad, where garden-
ers have cultivated it and developed it as a whole-
some vegetable useful not only as a pot-herb but for
salads and pickles. On the Pacific slope a cousin of
the Purslane, known as Miner’s or Indian Lettuce
(Montia perfoliata, Howell), is abundant in shady
places. It is easily recognized by clustered, long-
stalked, fleshy root-leaves, rhomboidal in outline,
from among which a flower stalk rises to the height
of several inches. This is terminated by a raceme
of tiny white flowers beneath which a pair of. oppo-

2 Lumholtz, “New Trails in Mexico.”

129

Mrner’s Lerruce
(Montia perfoliata)

130

EDIBLE STEMS AND LEAVES

site leaves united at their bases forms a cup or
saucer around the stem, a diagnostic feature of the
plant. The Indians were very fond of the pleasant
succulence of the stem and leaves and their consump-
tion of the herb led the white pioneers to try it.
It makes, indeed, a palatable enough dish, either
raw with a sprinkling of salad dressing or boiled
and served like spinach. Stephen Powers tells of a
certain tribe of California Indians who were accus-
tomed to lay the leaves near the nests of red ants,
which running over the greens would flavor them
with a formic acidity that served in lieu of vinegar! *
The value of this little wilding is attested by its intro-
duction into English kitchen gardens, where, under
the name of Winter Purslane, it is esteemed as a
pot-herb and a salad plant.

Also of California is another of the Portulaca kin-
ship, the pretty wild flower known as Red Maids or
Kisses (Calandrinia caulescens Menzies, Gray),
whose crimson blossoms expanding in the sunshine
make sheets of vivid color over considerable areas
in the spring. The plant is an annual with juicy
stem and leaves, and may be used like those others
of its family just mentioned as a garnish to a meal.

If, as we have seen, the Nettle may be made to

3 “Contributions to North American Ethnology,” vol. III, 425.
131

USEFUL WILD PLANTS

grace the table, it is quite credible that within the
spiny armor of the Cactus tribe nutrition may be
hiding. As a matter of fact, in the Southwest the
Mexican and Indian population resort to the Nopal
(that is, the flat-jointed sort of Opuntia) not only
for the tuna fruit, as described in a previous chapter,
but also for the succulent flesh of the stem, which
may be made to do duty as a vegetable. The Mexi-
cans call these flattened joints pencas, and gather the
young ones when about half grown and before the
spines have hardened. Cut into narrow strips,
boiled until tender and served with a tasty dressing
or just salt and pepper, they are about in the class
of string beans, particularly grateful to desert dwell-
ers whose craving for green food it is not always
easy to satisfy. There is a bluish-green, procumbent
cactus without spines (Opuntia basilaris, Engelm.)
common in the southwestern deserts, that has been
in particular favor with the Indians, and the Pana-
mint method of preparing it, as recorded by Mr.
Coville, may be stated here: In May or early June
the fleshy joints of the season’s growth; as well as
the buds, blossoms and immature fruit, are distended
with sweet sap. The joints are then broken off and
collected, carefully rubbed with grass to remove the

4The American Anthropologist, October, 1892.
182

EDIBLE STEMS AND LEAVES

tiny bristles, and spread in the sun to dry. After
being thoroughly dried, they will keep indefinitely,
and are boiled as required and eaten with a season-
ing of salt. An alternative process is to steam the
joints for about twelve hours in stone-lined pits first
made hot by a fire of brush. The cactus, thus
cooked, may be eaten at once or dried and laid away
for future use. It then has the texture and appear-
ance of unpeeled dried peaches.

From the curious, cylindrical, keg-like bodies of
another cactus of the Southwest (Echinocactus sp.),
termed bisnaga by the Mexicans, or Barrel Cactus
by polite Americans (others sometimes style it
Nigger-head), a sort of conserve used to be made by
the Papago Indians of Arizona—the prototype of
the so-called ‘‘Cactus Candy’’ of city shops. The
process, as described by Dr. Edward Palmer, was
to pare away the thorny rind of a large specimen
and let it remain several days ‘‘to bleed.’? Then the
pulp was cut up into pieces of suitable size and boiled
in the syrup of the Sahuaro pitahayas, obtained as
described in the preceding chapter. Another and
more important use of this cactus will be described
later.

Few plants of the Southwestern desert region are
more interesting and useful than the Agave, a genus

133

USEFUL WILD PLANTS
of the Amaryllis family. Its general aspects are
made familiar through the well-known Century
Plant of cultivation. There are a dozen species or
more indigenous within the limits of the United
States, ranging mostly along the Mexican border
from Texas to California. For years—ten to
twenty, it may be—the plant devotes itself exclu-
sively to developing a rosette of slender, pulpy,
dagger-pointed leaves, stiff and fibrous. Then some
spring day, within the center of this savage leaf-
cradle, a conical bud is born and develops quickly,
a foot a day it may be, into a huge, asparagus-like
stalk, twelve or fifteen feet tall, that breaks out at
the summit into clusters of yellow blossoms. This
long delayed consummation costs the plant its life,
and with the maturing of its seeds it turns brown
and withers away. It is from a Mexican species of
Agave that the Mexicans manufacture their desolat-
ing drinks pulque and mescal. The United States
species, however, have been little turned to such
account, but as a nutritive food source they have
from very ancient times been important to the
Indians. This food shares with the fiery Mexican
drink the name mescal. Even at the present day,
when the ease of extracting a meal from a tin can
has been the cause of relegating many an honest
134

EDIBLE STEMS AND LEAVES

old-time cookery to oblivion, there are Indians who
pack up every spring and repair to the mescal fields,
there to open again the ancient baking pits which
their fathers and their fathers before them had used,
and camp for a week at a time, cutting and cooking,
feasting and singing, and telling once more the im-
memorial legends of their race.

The process of preparing mescal as I happen to
have observed it in California is this: The succu-
lent, budding flower-stalks when just emerging from
amid the leaves are cut out with an axe, or better yet
with a native implement fashioned for the purpose—
a long, stout lever of hard wood (oak or mountain
mahogany) beveled at one end like a chisel. They
are then trimmed of their tips and all adhering leaf-
age, the desirable portion being the butt, which is
filled with all the pent-up energy that the plant was
holding in reserve for the supreme act of flower and
seed production. Meantime, a circular pit, about a
foot and a half deep and five or six feet in diameter,
has been prepared—usually one that has been used
in previous years being dug out. This is lined side
and bottom with flat stones, and a huge fire of dry
brush started in it, care being taken to use no wood
that is bitter. When the fire has burned down, the
mescal butts are placed in the hot ashes, covered

185

USEFUL WILD PLANTS

over with more hot ashes and heated stones from the
sides of the pit, and all is then buried beneath a
mound of earth. There the mescal is left to steam
until some time the next day, like the four-and-
twenty blackbirds of the nursery rhyme in their
pie. When the pit is opened the mescal, still hot and
now charred on the outside, is drawn out, the burnt
exterior pared off, and the brown, sticky inside laid
bare, to be eaten on the spot or laid away to cool and
be transported home for future use. If the buds
have been cut young enough, mescal is tender and
sweet, the flavor suggesting a cross between pine-
apple and banana and pleasant to most white
palates. Indians are extravagantly fond of it, and
it is rare indeed that the stock carried home lasts
over the following summer. Should the buds be too
old when cooked, the result is unpleasantly fibrous,
though in such cases one need only chew until the
edible part is consumed, when the fibre may be spat
out. Mr. Coville, in his account of the Panamints
above quoted, speaks of finding at some forsaken
Indian camps along the Colorado River, dried and
weathered wads of chewed mescal fibre—visible re-
minders of forgotten feasts.

Denizens of the same region with the Agaves, and

136

‘Surjeq Joy (y4asap savsp) yeosou Suryqyno ‘aerpuy UI9}]S9MYINOG

EDIBLE STEMS AND LEAVES

somewhat resembling them, are several species of
Dasylirion, but the leaves, which form a crown upon
a central stem, are much narrower and the small
flowers are white and constructed on the plan of the
lily. They are called, in popular parlance, Bear-
grass, from Bruin’s fondness for the tender stalks,
or more generally by their Mexican name, Sotol.
The budding flower-stalks are to some extent used
like mescal—roasted and eaten. So, too, the beauti-
ful Yucca Whipple, Torr., abundant throughout
Southern California and adjacent regions, has been
made to add variety to the aboriginal menu. The
splendid flower masses of this plant, several feet in
length and rising in pure white spires out of a
bristling clump of slender, rigid, spine-tipped
leaves, are a famous sight in parts of the Southwest.
Americans call this Yucca ‘‘Spanish Bayonet,’’ or
sometimes more poetically ‘‘The Lord’s Candle.’’
To Mexicans it is quiote, one of the many Aztec
terms that survive with little mutilation in the
Spanish dialect of the Southwest. The flower-stalk,
when full grown but before the buds expand, is filled
with sap and is edible, cut into sections and either
boiled or roasted in the ashes. The tough rind
should first be peeled off. The flower buds, too,
137

USEFUL WILD PLANTS

make a palatable vegetable, if boiled, and serve as
a succulent side-dish to the camper’s usually
monotonous dry diet.

On the Southeastern rim of our country from
North Carolina to Florida, a common tree is the Cab-
bage Palmetto (Sabal Palmetto, R. & S.), which
South Carolina has adopted as so peculiarly her
own that she is known as the Palmetto State. It is
a palm of much the general look of the California
Fan Palm, though it never attains so great a height
as the latter often does. All palms grow by the de-
velopment of a central, terminal leaf-bud, and this in
some species—the Palmetto is one—is turned to ac-
count as an edible, being popularly known as a
‘‘cabbage.’’? When cooked, the Palmetto cabbage is
a tender, succulent vegetable, though the harvest-
ing of the buds is a wasteful practice, unless it is
desired to clear the land, as cutting them out kills
the trees.

We have it on the authority of Holy Writ that
Nebuchadnezzar, king of Babylon, foregathered for
a season with the beasts of the field and ate grass
as oxen, finding it, it is to be assumed, a sustain-
ing ration. The Indians of California, curiously
enough, long ago acquired and maintained more per-
sistently than the royal Babylonian a similar habit

138

EDIBLE STEMS AND LEAVES

of turning themselves out to pasture, to feast upon
the patches of wild clover. This they ate raw and
with greedy avidity, before the flowering stage, while
the plants were still young and tender. In fact,
clover was another of the aboriginal food plants
esteemed as so important as to be honored with
especial dance ceremonies. Chesnut speaks of see-
ing groups of Indians in Mendocino County, Cali-
fornia, wallowing in the wild clover, plucking the
herbage and eating it by the handful. Its nutritive
content is unquestioned, if only one have the diges-
tive organs to handle it, chemical analysis of the
leaves showing the presence of food elements in
good degree. Intemperate indulgence, however, is
liable to cause bloat and severe indigestion. The
_Indians, to obviate this, learned that dipping the
leaves in salted water, or munching with them the
parched kernels of the Pepper-nut (the fruit of the
California Laurel, Umbellularia Californica) is
efficacious. Not all species of clover are considered
equally good. The favorite, still to quote Chesnut,
is the so-called ‘‘sweet clover’’ (Trifolium virescens,
Greene), distinguished by stout, succulent stéms,
ovate leaflets, large, inflated yellow and pink flowers,

5V. K. Chesnut, “Plants Used by the Indians of Mendocino Co.,

California,”

139

USEFUL WILD PLANTS

and a noticeable sweetness of taste. Of this species
even the flowers are eaten. Next to this in favor
is the ‘‘sour’’ or ‘‘salt clover’? (J. obtusiflorum,
Hook.), with narrow, saw-toothed leaflets, whitish.
blossoms with purple centers, and a' clammy, acid-
ulous exudation that covers the leaves and flowers.

140

CHAPTER VII
BEVERAGE PLANTS OF FIELD AND WOOD

And sip with nymphs their elemental tea.
Pope.

AN dearly loves a sup of drink with his ‘meat,

and when our pioneer ancestors in the Ameri-
can wilderness ran short of tea and coffee and craved
a change from cold water, they found material for
more or less acceptable substitutes in numerous wild
plants. Particularly during the American Revolu-
tion was interest awakened in these, and several
popular plant-names still current date from those
days of privation. Again during our Civil War the
attention of residents in the South was similarly
drawn to the wild offerings of nature. A literary
curiosity, now rare, of those dark days may still be
turned up in libraries, a book entitled ‘‘ Resources
of Southern Fields and Forests . . . with practical
information on the useful properties of the Trees,
Plants and Shrubs,’’ by Francis Peyre Porcher,
Charleston, S. C., 1863, the writer being then a
surgeon in the Confederate Army.

141

USEFUL WILD PLANTS

Among such beverage plants one of the best known
is a little shrub, two or three feet high, frequent in
dry woodlands and thickets of the eastern half of the
continent from Canada to Texas and Florida, com-
monly called New Jersey Tea, the Ceanothus Ameri-
canus, L., of the botanists. It is characterized by
pointed, ovate, toothed leaves, two or three inches
long, strongly 3-nerved, and by a large, dark red
root, astringent and capable of yielding a red dye.
This last feature has given rise to another name for
the plant in some localities—Red Root. In late
spring and early summer the bushes are noticeable
from the presence of abundant, feathery clusters of
tiny, white, long-clawed flowers which, if examined
closely, are seen to resemble minute hoods or bonnets
extended at arm’s length. The leaves contain a
small proportion of a bitter alkaloid called ceano-
thine, and were long ago found to make a passable
substitute for Chinese tea. During the Revolutionary
War an infusion of the dried leaves as a beverage
was in common use, both because of the odium at-
tached to real tea after the taxation troubles with
England, and from motives of necessity. Connois-
seurs claim that the leaves should be dried in the
shade. There are a score or more of species of
Ceanothus indigenous to the Pacific coast, where

142

New Jersey TEA
(Ceanothus Americanus)

143

USEFUL WILD PLANTS

they are known as ‘‘myrtle’’ or ‘‘wild lilae’’; but I
have not heard of their leaves being used like those
of the eastern species mentioned. These plants
will be referred to again in the chapter on Vege-
table Soaps.

Another of the Revolutionary War substitutes was
the foliage of the so-called Labrador Tea (Ledum
Groenlandicum, Oeder), a low evergreen shrub of
cold bogs througheut Canada and the northeastern
United States as far south as Pennsylvania. A dis-
tinguishing feature is in the narrow, leathery leaves
with margins rolled back and a coating of rusty wool
on the under side. When pinched the foliage ex-
hales a slight fragrance.

The familiar Sassafras of rich woods, old fields and
fencerows on the Atlantic side of the country at-
tracted attention very early in colonial days, and all
sorts of virtues as a remedial agent were ascribed
to it. During the Civil War, Sassafras tea became
a common substitute for the Chinese article, and as a
spring drink for purifying the system it still has
a hold on the popular affection. The root is the
part generally utilized, an infusion of the bark being
made which is aromatic and stimulant. The flowers
also may be similarly treated.

Of the same family with the Sassafras and of

144

BEVERAGE PLANTS

much the same distribution is the common Spice-
wood, Wild Allspice, or Feverbush! (Lindera Ben-
zoim, Blume), a shrubby denizen of damp woods and
moist grounds, easily recognized in early spring hy
the little bunches of honey-yellow flowers that stud
the branches before the leaves appear. The whole
bush is spicily fragrant, and a decoction of the twigs
makes another pleasant substitute for tea, at one
time particularly in vogue in the South. Dr.
Porcher states that during the Civil War soldiers
from the upper country in South Carolina serving
in the company of which he was surgeon, came into
camp fully supplied with Spicewood for making this
fragrant, aromatic beverage. André Michaux, a
French botanist who traveled afoot and horse-back
through much of the eastern United States when it
was still a wilderness, half starving by day and
sleeping on a deer-skin at night, has left in his jour-
nal the following record of the virtues of Spicewood
tea, served him at a pioneer’s cabin: ‘‘I had
supped the previous evening [February 9, 1796] on
tea made from the shrub called Spicewood. A
handful of young twigs or branches is set to boil and

1 Also called Benjamin-bush, corrupted from benzoin, an aromatic
gum of the Orient which, however, is derived from quite another
family of plants. French-Canadians used to call the Spicewood,
powrier, which means pepper plant.

145

BEVERAGE PLANTS

after it has boiled at least a quarter of an hour,
sugar is added and it is drunk like tea... . 1 was
told milk makes it much more agreeable to the taste.
This beverage restores strength, and it had that
effect, for I was very tired when I arrived.’’ The
searlet berries that cling like beads to the branches
in the autumn used to be dried and powdered for
use as a household spice, whence, obviously, the
name Wild Allspice sometimes given to the shrub.
The warm, birchy flavor of the creeping Winter-
green (Gaultheria procumbens, L., the use of whose
berries was noted in the previous chapter) could
hardly have failed to attract attention to the plant
as a likely substitute for Chinese tea when the latter
was unobtainable; and one of its popular names,
Teaberry, indicates that that is what happened—an
infusion of the leaves being made. A pleasant and
wholesome drink may also be made from the foliage
of one of the Goldenrods—Solidago odora, Ait.
This is a slender, low-growing species with one-
sided panicles of flowers, not uncommon in dry or
sandy soil from New England to Texas and dis-
tinguished by an anise-like fragrance given off by
the minutely dotted leaves when bruised. A com-
mon name for it is Mountain Tea, and in some parts
of the country the gathering of the leaves to dry and
147

SPICEWOOD
(Lindera Benzoin)

146

USEFUL WILD PLANTS

peddle in the winter has formed a minor rural in-
dustry, yielding a modest revenue.

The devotees of coffee, too, have found in the
wilderness places substitutes for their cheering cup.
One of these is the seed of the Kentucky Coffee-tree
(Gymnocladus Canadensis, Lam.), a picturesque
forest tree with double-compound leaves occurring
from Canada to Oklahoma. In winter it is conspicu-
ous because of the peculiar clubby bluntness of the
bare branches, due to the absence of small twigs and
branchlets, which gives to the whole tree a lifeless
sort of look that gained for it among the French
settlers the name Chicot, a stump. In the autumn
the female trees (the species is diwecious) are seen
hanging with brown, sickle-like pods six to eight
inches long and an inch or two wide, and containing
in the midst of a sweetish pulp several hard, flattish
seeds. If we are to judge from the popular name
it was probably the pioneers in Kentucky that first
had an inspiration to roast these seeds and grind
them for beverage purposes. The fact is, however,
that a century ago such use of them was quite preva-
lent in what was then the western wilderness, and
travelers’ diaries of the time make frequent mention
of the practice. The journal, for instance, of Major

148

BEVERAGE PLANTS

Long’s expedition to the Rocky Mountains in 1819-20
records that while in winter camp on the Missouri
River near Council Bluffs, the party substituted
these seeds for coffee and found the beverage both
palatable and wholesome. Thomas Nuttall, the
botanist, who botanized the following year around
the mouth of the Ohio River, testifies to the agree-
ableness of the parched seeds as an article of diet,
but thought that as a substitute for coffee they were
‘greatly inferior to cichorium.’’

Cichorium is the botanists’ way of saying Chicory,
the plant that has been referred to already as pro-
ducing leaves useful as a salad. Its root has had a
rather bad name as an adulterant of coffee, in which
delusive form it has perhaps entered more human
stomachs than the human mind is aware of. As a
drink in itself, sailing under its own colors, Chicory
is not a bad drink, the root being first roasted and
ground. It is rather surprising, by the way, to
learn that a palatable{ beverage is possible from
steeping the needles of the Hemlock tree (Tsuga
Canadensis, Carr.)—which is not to be confused with
the poisonous herb that Socrates died of. Hemlock
tea is, or at least used to be, a favorite drink of the
eastern lumbermen, and I have myself drunk it

149

USEFUL WILD PLANTS

with a certain relish. Similarly the leaves of the
magnificent Douglas Spruce (Pseudotsuga taxifolia,
Britt.) of the Pacific coast produce by infusion a
beverage which many Indians and some whites have
esteemed as a substitute for coffee.

The Mint family, well advertised by the pro-
nounced and usually agreeable fragrances given off
by its members, has been utilized as a. source less
of ordinary beverages than of medicinal teas, ad-
ministered in fevers and digestive troubles. Such.
plants of the former sort as have come to my notice
are all western. One of these has, in fact, played
both réles. This is the aromatic little vine known
in California as Yerba Buena (the botanist’s Micro-
meria Douglasit, Benth.), found in half shaded
woods and damp ravines of the Coast Ranges from
British Columbia to the neighborhood of Los An-
geles. Its dried leaves steeped for a few minutes
in hot water make a palatable beverage mildly
stimulating to the digestion, and, like real tea, even
provocative of gossip; for it is an historic little
plant, this Yerba Buena, which gave name to the
Mexican village out of which the city of San Fran-
cisco afterwards rose. The two words, which mean
literally ‘‘good herb,’’ are merely the Spanish for
our term ‘‘garden mint,’’ of whose qualities the

150

(Micromeria Douglasii)

151

USEFUL WILD PLANTS

wild plant somewhat partakes.1 Of the Mint tribe,
also, is the herb Chia, about whose edible seeds
something has been said. At the present day, Chia
is better known as a drink than as a food. <A tea-
spoonful of the seeds steeped in a tumbler of cold
water for a few minutes communicates a mucilagin-
-ous quality to the liquid. This may be drunk plain,
but among tlre Mexicans, who are very fond of it as
a refreshment, the customary mode of serving it
is with the addition of a little sugar and a dash of
lemon juice. The tiny seeds, which swim about in
the mixture, should be swallowed also, and add
nutrition to the beverage. A Spanish-California
lady of the old school gave me my first glass of Chia,
and recommended it as ‘‘mejor que ice-cream’’ (bet-
ter than ice cream).

Of quite a different sort, but equally refreshing
and easy to decoct, is the woodland drink called
‘‘Indian lemonade,’’ made from the crimson, berry-
like fruits of certain species of Sumac. Hast of the
Rockies there are three species abundant, dis-

1 The mint of the gardens (Mentha viridis and, to a less extent,
M. piperita) is a common escape in damp ground and by streamsides
throughout the country. In the Southwest the leaves, under the
name of Yerba Buena, are used in the same way as those of Micro-
meria. A steaming hot infusion of mint leaves is a bracing beverage
highly esteemed by tired, wet vaqueros coming in at evening from
their day’s work on the range.

152

Sumac
(Rhus glabra)

153

USEFUL WILD PLANTS

tinguished by compact, terminal, cone-like panicles
of white flowers and pinnate leaves that turn all
glorious in the autumn in tones of orange and red.
They are Rhus typhina, L. (Staghorn Sumac), R.
glabra, L. (Smooth Sumac), and R. copallina, L.
(Dwarf Sumac). The first is sometimes a small
tree; the others are shrubs. In the Rocky Moun-
tain region and westward Rhus trilobata, Nutt., is
frequent—the Squaw-bush, as it is called, because
the branches are extensively used by the Indian
women in basketry; and on the Pacific coast, Rhus
ovata, Wats., and R. integrifolia, B. & H., stout
shrubs or small trees, occur. The last two have
leathery, entire leaves quite unlike those of the
eastern species, and the white or pinkish flowers
are borne in tight little clusters. The berries of all
these sumacs are crimson and clothed with a hairy
stickiness that is pleasantly acid and communicates
a lemon-like taste to water in which the fruit has
been soaked for a few minutes. These plants—par-
ticularly the western species—are often found grow-
ing on hot, waterless hillsides, and their fruits offer
a grateful refreshment to the thirsty traveler,
whether sucked in the mouth until bared of their acid
coating, or steeped in water to serve as a woodland
lemonade. The three far western species are com-
154

LEMONADE-BERRBY
(Rhus integrifolia)

155

USEFUL WILD PLANTS

monly known as Lemonade-berry, and R. integri-
folia is also sometimes called ‘‘mahogany’’ because
of its hard wood, dark red at the heart. The Spanish
people call it mangla, a name they give to some other
sumacs as well.

The berries of the Manzanita, a Pacific coast shrub
that was described in an earlier. chapter, make an
exceptionally agreeable cider. This is one of the
harmless beverages of Indian invention, and I can-
not, perhaps, do better than to quote the method that
Chesnut describes in his treatise on the ‘‘Plants
Used by the Indians of Mendocino Co., California.’’
Ripe berries, carefully selected to exclude any that
are worm-eaten, are scalded for a few minutes or
until the seeds are soft, and then crushed with a
potato masher. To a quart of this pulp an equal
quantity of water is added, and the mass is then
poured over a layer of dry pine needles or straw
placed in a shallow sieve basket and allowed to drain
into a vessel beneath; or sometimes the mass is
allowed to stand an hour or so before straining.
When cool, the cider, which is both spicy and acid,
is ready for use without the addition of sugar. A
better quality of cider is said to result if the pulp
alone is used. The dried berries, in the latter case,
are pounded to a coarse powder, and then by clever

: 156

BEVERAGE PLANTS

manipulation and tossing in a flat basket—a process
at which the Indian woman is an adept—the heavier
bits of seed are made to roll off while the fine par-
ticles of pulp cling to the basket.

The desert, too, has its beverage plants. There,
if anywhere, pure water takes its place as the most
luxurious of drinks, and the sands bear at least one
group of plants from which good water may be
obtained, namely, the Barrel Cactuses (Echinocac-
tus) of the Southwest, of which something has been
said under another head. The juices of most cacti,
while often plentiful, are as often bitter to nauseous-
ness; but those of the Barrel Cactus—or at least of
certain species—are quite drinkable, and the rotund,
keg-like plants serve a very important purpose as
reservoirs of soft water. This is readily obtainable
by horizontally slicing off the top and pounding up
the succulent, melon-like pulp with a hatchet or piece
of blunt, hard wood that is not bitter. In this way
the watery content is released and may be dipped out
with a cup. In the case of some species, I believe,
the juice is too much impregnated with mineral
substances to be drinkable; but in others—as Echino-
cactus Wislizeni, Engelm., E. Emoryi, Engelm., and
E. cylindraceus, Engelm.—the fluid obtained is clear
and pleasant to the taste, quenching the thirst satis-

157

USEFUL WILD PLANTS

factorily.° An odd and all but forgotten use of these
vegetable water barrels of the desert is their former
employment by Indians as cooking vessels. The
fleshy interior was scooped out and the shell treated
as a pot, into which water (secured by the mashing
up of the pulp) was poured, heated with hot stones
and these withdrawn as they cooled and replaced
with hotter. Meantime the meat and other edibles
were dropped in and allowed to simmer until done.
Upon breaking camp, the cook abandoned her im-
promptu kettle, depending upon finding material for
a new one at the next stopping place.

Throughout the arid and semi-desert regions of the
Southwest from New Mexico to Southern California,
a peculiar plant called Ephedra by the botanists is
abundant. There are several recognized species but
all have so strong a family resemblance that in
popular parlance they are lumped as one and spoken
of as Desert Tea or Teamster’s Tea. They are
shrubby plants, two or three feet high, greenish-
yellow and distinguished by slim, cylindrical, many-
jointed stems and abundant opposite branches, the
leaves reduced to mere scales. The clustered flow-
ers, inconspicuous and borne in the axils of the
branches, are of two sorts on different plants, the
pistillate producing solitary, black seeds of intense

158

Cpl aded 995) “unsiusofyoy unip ‘S}1asap UlojsaMyyNoOS oy}
-ogouay) 4ooy deos BIUIOTYyeD V jo Joiteq Jovem apqeyasoa eB ‘snqjoeooulyoy

BEVERAGE PLANTS

bitterness. The plant is well stocked with tannin,
and an infusion of the branches—green or dried—in
boiling water has long been in favor with the desert
people, red and white. Desert Tea was first adopted
by the white explorers and frontiersmen as a me-
dicinal drink, supposed to act as a blood purifier and
to be especially efficacious in the first stages of
venereal diseases; but its use at meals as an ordinary
hot beverage in substitution for tea or coffee is by
no means uncommon, and cowboys will sometimes
tell you they prefer it to any other. The Spanish-
speaking people call the plant Cafiutillo, a word
meaning little tube or pipe. Similarly used is the
Encwmilla or Chaparral Tea (Croton corymbulosus,
Engelm.), a gray-leaved plant of the Euphorbia
family found in western Texas and adjacent regions.
The flowering tops are the part employed, and an
infusion of them is palatable to many. Dr. Havard,
in an article on ‘‘The Drink Plants of the North
American Indians,’’? stated that in his experience
not only Mexicans and Indians enjoyed it, but that
the colored United States soldiers of the southwest-
ern frontier preferred it to coffee. The plant con-
tains certain volatile oils but apparently no stimu-
lating principle. Thelesperma, a Southwestern

2 Bulletin Torrey Botanical Club. Vol. XXIII, No. 2.
159

USEFUL WILD PLANTS

genus of herbaceous plants of the Composite family,
somewhat resembling Coreopsis, with opposite, finely
dissected, strong-scented leaves and yellow flowers
(sometimes without rays), furnishes a species or
two used as substitutes for tea by the Mexican
population. Thelesperma longipes, Gray, occur-
ring from western Texas to Arizona, is commonly
known as Cota, and is said to give a red color to the
water in which it is boiled.

Much more appealing to the average taste is a
drink that Mexicans sometimes make from the oily
kernels of the jojoba nut of Southern California and
northern Mexico (Simmondsia Californica, described
previously). Mr. Walter Nordhoff, of San Diego
and Los Angeles, informs me that the process fol-
lowed is first to roast them and then treat them in
the same way as the Spanish people prepare their
chocolate. This, I believe, is to grind the kernels
together with the yolk of hard boiled egg, and boil
the pasty mass in water with the addition of sugar
and milk. When they can afford it a pleasant flavor-
ing is given by steeping a vanilla bean for a moment
or two in the hot beverage. This makes a nourish-
ing drink as well as a savory substitute for one’s
morning chocolate or coffee. A substitute for choco-
late among the American population of some sec-

160

BEVERAGE PLANTS

tions of the United States is furnished by the reddish-
brown, creeping rootstock of the Purple or Water
Avens (Geum rivale, L.), a perennial herb with
coarse, pinnate basal leaves and 5-petaled, purplish,
nodding flowers, borne on erect stems a couple of
feet high. The plant is frequent in low grounds and
swamps throughout much of the northern part of
the United States and in Canada, as well as in Eu-
rope and Asia. The rootstock is characterized by
a clove-like fragrance and a tonic, astringent prop-
erty, and has been used by country people in
decoction as a beverage, with milk and sugar, under
the name of Indian Chocolate or Chocolate-root. It
is the color, however, rather than the taste that has
suggested the common name. Lucinda Haynes
Lombard, writing in ‘‘The American Botanist’’ for
November, 1918, mentions a curious popular super-
stition to the effect that friends provided with Avens
leaves are able to converse with one another though
many miles apart and speaking in whispers!
Readers of literature concerning old time explora-
tions in America will perhaps recall passages in
the reports of various writers devoted to accounts
of a beverage called Yaupon, Cassena, or the Black
Drink, formerly in great vogue among the Indians
of the Southern Atlantic States and colonies. One
161

USEFUL WILD PLANTS

of those ancient chroniclers who did so much to
misinform Europe about the New World and its
products, speaks of this Black Drink as a veritable
elixir that would ‘‘wonderfully enliven and invig-
orate the heart with genuine, easie sweats and
transpirations, preserving the mind free and serene,
keeping the body brisk and lively, not for an hour
or two, but for as many days, without other nourish-
ment or subsistence.’’ (!) William Bartram, to
whose account of the Indian uses of Southern plants
something over a century ago reference was made in
an earlier chapter, speaks of spending a night with
an Indian chief in Florida, smoking tobacco and
drinking Cassena from conch shells. Bartram does
not seem to have liked his Cassena, and in point
of fact few white people ever did; but the wide
prevalence of its consumption among the Southern
Indians, who once drove a brisk inter-tribal trade in
the leaves, and the fact that the Cassena plant is
nearly related to the famous. Paraguyan drink yerba
maté, have created some latter-day interest in the
Black Drink. The plant from which it is made is a
species of spineless Holly or Tex (J. vomitoria, Ait.),
frequent in low woods from Virginia to Florida and
Texas. It is a shrub, or sometimes a modest tree,
with small, evergreen leaves which are elliptic in
162

BEVERAGE PLANTS

shape and notched around the edge, and in autumn
the branches are prettily studded with red berries
about the size of peas. An analysis of the dried

CASSENA
(Ilex vomitoria)

leaves reveals a small percentage (one-quarter of

one per cent.) of caffeine, about half the quantity of

the same alkaloid that is contained in the leaves of
163

USEFUL WILD PLANTS

maté (Ilex Paraguayensis). The leaves were cus-
tomarily toasted, thoroughly boiled in water, and
then cooled by pouring rapidly from one vessel to
another and back again, which also developed frothi-
ness. The liquid is, as the name indicates, of a black
color, and is quite bitter. Dr. HE. M. Hale, who made
a special study of the subject and had the results
published by the United States Department of Agri-
culture * a number of years ago, pronounced it a not
unpleasant beverage, for which a liking might read-
ily be acquired as for maté, tea or coffee—in fact
somewhat suggesting in taste an inferior grade of
black tea. When very strong from long boiling, it
will act as an emetic—a consummation lightly re-
garded by the Indians, who merely drank again.
Two other species of Ilex growing wild throughout
a greater part of the length of our Atlantic seaboard
possess leaves that have been similarly used as sub-
stitutes for Chinese tea. One is J. glabra, Gray,
popularly known as Inkberry, a rather low-growing
shrub of sandy soils near the coast, with shiny,
wedge-shaped, evergreen leaves, and ink-black ber-
ries; the other, J. verticillata, Gray, a much taller
shrub, with deciduous foliage, and bright red berries
clustered around the stems and persisting in winter.

3 Bulletin 14, Division of Botany.

164

BEVERAGE PLANTS

The latter species is called in common speech Black
Alder or Winter-berry, and frequents swampy
«ground as far west as the Mississippi.

The spicy, aromatic inner bark and young twigs
of the Sweet or Cherry Birch (Betula lenta, L.) also
deserve mention, as the basis of that old-time domes-
tic brew, birch beer. The characteristic flavor is due
to an oil like that distilled from Wintergreen (Gaul-
theria procumbens). This species of birch is a
graceful forest tree with leaves and bark suggesting
a cherry, and is of frequent occurrence in rich wood-
lands of the Atlantic seaboard States. The sap is
sweet, like the Sugar Maple’s, and may be similarly
gathered and boiled down into a sugar. The nearly
related River Birch (Betula nigra, L.), a denizen of
low grounds and streamsides throughout much of
the eastern United States, particularly southward,
is a potential fountain in early spring when the sap
is running. At that season, if you stab the trunk
with a knife, stick into the cut a splinter to act as a
spout, then set a cup beneath to catch the drippings,
you will have shortly a draught as clear and cool as
spring water, with an added suggestion of sugar.
The tree is distinguished by slender, drooping
branches, which sleet storms in winter sometimes
badly shatter and break. From such untended

165

USEFUL WILD PLANTS

wounds, hundreds in number, the sap later on will
drop pattering to the ground; and I have stepped
from bright sunshine on a March day into the shadow |
of one of these trees and been sprinkled by the
descending spray as by a shower of rain.

166

CHAPTER VIII
VEGETABLE SUBSTITUTES FOR SOAP

To soothe and cleanse, not madden and pollute.
Wordsworth.

MONG the pleasant pictures of my mental gal-

lery is one of an autumn evening at a Pueblo
Indian village in New Mexico, where I chanced to be
afew years ago. The sun was near setting, seeking
his nightly lodging in the home of his mother, who,
according to the ancient Indian idea, lives in the
hidden regions of the west; on the house-tops the
corn huskers were gathering into baskets the multi-
colored ears that represented the day’s labor; along
the trail from the well some laughing girls were
filing, with dripping jars of water on their heads;
the village flocks, home from the plain, were crowd-
ing bleating into corrals; and from open doors came
the steady hum of metates, the fragrance of grinding
corn, and the shrill music of the women’s mealing
songs. Then up the street came pattering a couple
of burros loaded with fire-wood and driven by an

167

USEFUL WILD PLANTS

old Indian man. Immediately three or four women
appeared at house doors and called inquiringly
‘‘amole?’’ The old man halted his donkeys, lifted
from one a sack, out of which he drew several pieces
of thick, blackish root, which he distributed impar-
tially among the women, and then proceeded on his
way. The root, it transpired, was a sort of vegetable
soap and answered to that strange word of the
women, amole. This, in fact, is the name current
throughout our Spanish Southwest for several com-
mon wild plants indigenous to that region, and rich
enough in saponin to furnish in their roots a natural
and satisfactory substitute for commercial soap.
Several are species of the familiar Yucca—in
particular Y. baccata, Y. angustifolia and Y. glauca.
Americans who prefer their own names for things
call them soap-root, when they do not say Spanish
bayonet, or Adam’s Thread-and-Needle or just
Yucca. All three species mentioned have large,
thick rootstocks firmly and deeply seated in the earth,
so that a pick or crow-bar is needed to uproot them.
Before the white traders introduced the sale of com-
mercial soap, amole was universally used by Mexi-
cans and Indians for washing purposes, and the
practice is not yet obsolete by any means. The
rootstock is broken up into convenient sizes and
168

VEGETABLE SUBSTITUTES FOR SOAP

washed free from any adhering dirt and grit. Then,
when needed, a piece is mashed with a stone or
hammer, dropped into a vessel containing water,
cold or warm, and rubbed vigorously up and down
until an abundant lather results—and this comes
very quickly. After dipping out the fibre and
broken fragments, the suds are ready for use. They
answer every purpose of soap, and are particularly
agreeable in their effect upon the skin, leaving it
soft and comfortable. A shampoo of amole is,
among the long-haired Southwestern Indians, not
only a luxury but a prescribed preliminary to cere-
monies of the native religious systems. Even whites
recognize the efficacy of the root, and an American
manufacturer in the Middle West has for years been
making a toilet soap with the rootstock of Yucca
baccata as a basis. It is put upon the market under
the name of Amole Soap.

Certain species of Agave, that is, the Century
Plant fraternity, are frequent along the Mexican
border and contain saponin in greater or less quan-
tity, affording a soap substitute as do the Yuccas.
Best known, perhaps, is the species that Spanish-
speaking residents call lechuguilla (botanically,
Agave lechuguilla, Torr.). This is distinguished by
a cluster of radical, yellowish-green, spine-tipped,

169

‘USEFUL WILD PLANTS

fleshy leaves, few in number (rarely over fifteen) and
barely a foot long, the flowers borne in a close panicle
almost like a spike. The short trunk of the plant is,
I believe, the part usually used for soap; but Dr.
J. N. Rose, in his ‘‘Notes on Useful Plants of
Mexico,’’ quotes Havard as authority for the state-
ment that saponin is found in the leaves of this
species. The rootstock of a related Texan species
(A. variegata, Jacobi) is also soapy, and the paper
by Dr. Rose just mentioned quotes a statement by
a resident: of Brownsville, Texas, to the effect that a
piece of the rootstock of the latter species as big
as a walnut, grated and mixed with a quart of
warm water, will clean a whole suit of clothes. The
most used Agave-amoles, however, are plants of
Mexico, the discussion of which would not be perti-
nent here.

Of wide occurrence in California is an amole of
quite a different appearance. It is the bulbous root
of a plant of the Lily family, by botanists fearfully
and wonderfully called Chlorogalum pomeridianum,
Kunth. The average American simplifies this into
California Soap-plant. Its first appearance is
shortly after the winter rains set in, and for several
months all that one sees of it is a cluster of stemless,
grass-like, crinkly leaves, lolling weakly on the

170

CALIFORNIA SOAP-PLANT
(Chlorogalum pomeridianum)

171

CALIFORNIA SOAP-PLANT
(Chlorogalum pomeridianum)

172

VEGETABLE SUBSTITUTES FOR SOAP

ground. Late in the spring, a slender flower stalk
puts up and at the height of four or five feet breaks
into a widely spreading panicle of white, lily-like
but small blossoms, that open a few at a time at
evening, shine like stars through the night and
wither away the next morning. To the economist
the most interesting part of the plant is subter-
ranean. This is a bottle-shaped bulb, rather deep
set in the ground, and thickly clad in a coat of
coarse, brown fibre. When this fibre is stripped off,
a moist heart is disclosed an inch or two in diameter
and about twice as long. Crush this, rub it up
briskly in water, and a lather results as in the case
of Yucca and quite as efficacious for cleansing. In-
deed, the absence of alkali—an absence that is .a
characteristic of the amoles—makes the suds es-
pecially valuable for washing delicate fabrics. Some
users of this California amole prefer first to rub
the crushed bulb directly upon the material to be
washed, just as one would do with a cake of soap,
and then manipulate the article in the clear water.
The lather is said to be also useful for removing
dandruff. However that may be, it unquestionably
makes an excellent shampoo and leaves the hair soft
and glossy. The bulbs may be used either fresh or
after having been kept dry for months. Our knowl-
173

USEFUL WILD PLANTS

edge of the cleansing property resident in this bulb
is a gift from the California Indian, who, in spite of
the popular notion to the contrary, has a taste—
though not an extravagant taste—for cleanliness.

Another well-known California soap plant is a
species of Pig-weed (Chenopodium Californicum,
Wats.), abundant throughout much of the State in
arroyos and on moist hillsides. It is a stout, weedy-
looking herb, with inconspicuous, greenish flowers
in slender, terminal spikes, and toothed, triangular
leaves turning yellow and dying as the dry season
advances. The stout stems, a foot or two high, grow
numerously from the crown of a very deep-seated,
spindle-shaped root which is at times a foot long
and requires industrious digging to lift it from its
earthy bed. While fresh it is rather brittle and
readily crushed with a hammer, when, if agitated in
water, it quickly communicates a soapy frothiness
to the liquid, and is cleansing like the other suds
noted. The roots may be laid away for use when
dry, in which state they are as hard almost as stone,
and require to be grated or ground in a handmill
before using. The saponaceous property in this root
was also discovered first by the Indians.

1 The roots of the Southern Buckeye or Horsechestnut (Aesculus
Pavia, L.) are rich in saponin, and Dr. Porcher states that their

174

A Pacific Coast soap plant (Chlorogalum pomeridianum).
The bulb, stripped of its fibrous covering, is highly saponaceous.
The fiber is useful for making coarse brushes and mattresses,

Tunas, fruit of a Southwestern cactus—Showing how it is
opened to secure the meaty pulp. (See page 109.) 2

VEGETABLE SUBSTITUTES FOR SOAP

The soap plants thus far named must, from the
nature of the case, suffer extermination in the
fulfilling of their mission, but there are others in-
digenous to the United States that need not be killed
to serve. First among these may be mentioned the
genus Ceanothus, one species of which—the New
Jersey Tea—has already claimed attention in the
chapter on Beverage Plants. The genus comprises
about thirty-five species, nearly all shrubs or small
trees confined to the western United States and
northern Mexico. They are particularly abundant
on the Pacific Coast, and are popularly known as
‘‘wild lilac’’ and ‘‘myrtle’’ (one or two species as
‘‘buck brush’’). They are frequently an important
element in the chaparral cover of the mountain
sides, and in the spring their flowers create beautiful
effects in such situations, forming unbroken sheets
of white or blue, acres in extent. The fresh blossoms
of many species—perhaps of most or even all—are
saponaceous, and rubbed in water produce a cleans-
ing lather that is a good substitute for toilet soap.
Care must be exercised, however, to pick off any
green footstalks that cling to the flowers, as these
suds are preferable to commercial soap for washing and whitening

woolens, blankets and dyed cottons, the colors of which are improved
by the process.

175

USEFUL WILD PLANTS

tend to give the suds a greenish tinge and a weedy
smell. This floral soap is not only perfectly cleans-
ing but leaves the skin soft and faintly fragrant.
It is a poetic sort of ablution, this bathing with a
handful of snowy blossoms plucked from a bush and
a little water dipped out of the brook, and revives
our faith in the Golden Age, when Nature’s friendly
outstretched hand was less lightly regarded than
nowadays. Similiarly of use are the fresh, green
seed-vessels, though these often have a resinous
coating that is apt to cause a yellowish stain, if the
rinsing is not perfect. ,
The cherished Balloon vine of our gardens does not
include soapiness among its charms, but it can at
least claim cousinship with some of the world’s most
famous soap plants—namely, certain species of the
genus Sapindus, trees or shrubs native to the warmer
regions of both hemispheres. The name Sapindus
means ‘‘soap of the Indies,’’ where, as well as in
China and Japan, several species have been drawn
upon for detergent material from very early times,
and are still in favor for washing the hair and deli-
eate goods, such as silk. Within the limits of the
United States, three species are indigenous: Sap-
indus saponaria, L., abundant from Brazil to the
West Indies, finds a lodgment on the extreme south-
176

VEGETABLE SUBSTITUTES FOR SOAP

ern tip of Florida, and besides its soapy possibilities
possesses seeds, hard and black, that serve for beads
and buttons; S. marginatus, Willd., an evergreen
tree sometimes sixty feet in height, occurs along our
southern Atlantic seaboard from the Carolinas to
Florida; 8S. Drummondii, H. & A., ranges from
Kansas to Louisiana and westward to Arizona, and
is known to Americans as Soap-berry or Wild China
tree,? and to the Spanish-speaking people as jabon-
cillo (little soap). All three species are trees with
pinnate leaves (non-deciduous in the first two) and
small, white flowers borne in terminal panicles; and
all produce fleshy berries about the size of cherries
and containing one or two seeds. It is in these
berries that the soapy property dwells, and this is
readily communicated to water in which the berries
are rubbed up. In the case of 8. Drummondu, the
clusters of yellow berries (turning black as they
dry) are a conspicuous feature of the bare winter
branches, for it is their habit to persist on the trees
until spring.

Also of the West is a species of gourd occurring
in dry soil from Nebraska to Mexico and westward
to the Pacific. In some sections it is known as

2 From its resemblance to the true China tree (Melia Azedarach),
extensively planted for ornament and shade in the Southern States.

177

SoaP-BERRY
(Sapindus marginatus)

178

VEGETABLE SUBSTITUTES FOR SOAP

Missouri Gourd and in California as Mock Orange.
Botanically it is Cucurbita foetidissuma, HBK, and
the rank, garlicky odor given off by the crushed
leaves makes the specific appellation very apropos.
It is a coarse, creeping vine with solitary, showy,
yellow flowers and robust, triangular leaves that
have a fashion of standing upright in hot weather,
like ears; and it spreads so industriously that at the
summer’s end its tip may be as much as twenty-five
feet away from the starting point, which is the crown
of a deep-seated, woody, perennial root shaped like
a carrot. In the autumn the shriveling leaves reveal
numerous, round, yellow gourds, which conspicu-
ously dot the ground and are likely at first glance
to deceive one into thinking them spilled oranges—a
fact that accounts for one popular name. These
gourds are pithy, but such pulp as they contain, as
well as in the roots, is saponaceous, and crushed in
water both fruit and root yield a cleansing lather.
It is, however, apt to leave the skin with a harsh
feeling for a few moments, not altogether pleasant.
There appears to be saponin in the vine also, since
Doctor Edward Palmer has stated that in northern
Mexico a Cucurbita, that is undoubtedly this species,
has been extensively used by laundresses who mash
up the vines with the gourds and add all to their
179

Missourrt GourD
(Cucurbita foetidissima)

180

VEGETABLE SUBSTITUTES FOR SOAP

wash water. To wear under-clothes thus washed,
one must be indifferent to the prickles of the rough
hairs and broken fibre that are of necessity mingled
with the water. Among the Spanish-speaking
' people of the Southwest, this gourd goes by the
name Calabasilla. In old plants the root is some-
times six feet long and five or six inches in diameter.
This, descending perpendicularly into the earth,
enables the plant to reach moisture in arid wastes
where shallow-rooted plants would perish. The
dried gourds, it may be added, may be very conven-
iently used as darning-balls.

Probably the most widely known of all our Ameri-
can soap plants—though not all who know the plant
are aware that it bears soap in its gift—is an herb
of the Pink family that used to have a corner in
many old-fashioned gardens under the name of
Bouncing Bet (Saponaria officinalis, L.). It is a
smooth, buxom sort of plant with stems a foot or
two tall and noticeably swollen at the joints, oval,
ribbed leaves set opposite to each other in two’s, and
dense clusters of white or pink 5-petaled flowers. It
is not a native-born American, but came hither from
Europe early in the white immigration and has now
become naturalized in many parts of the country
near the settlements of men, where it is often so
181

USEFUL WILD PLANTS

common as to be classed as a weed. The juice of
the roots is mucilaginous and soapy, producing a

Bouncine Bet
(Saponaria officinalis)

lather when agitated in water, and the peasantry

in some parts of Europe use it to-day for soap. By

the brothers in European monasteries, centuries ago,
182

VEGETABLE SUBSTITUTES FOR SOAP

its virtue as a capital cleansing agent was well un-
derstood, and they employed it for scouring cloth
and removing stains. They gave it, in monkish
fashion, a Latin name, herba fullonwm, which in
English translation, Fuller’s herb, is sometimes still
assigned it in books; but in every-day speech the
rustic English name, Soapwort, is more usual. In
our Southern States a pretty local name that has
come to my notice is ‘‘My Lady’s Wash-bowl.’’ It
was in a Saponaria, I believe, that the glucoside
saponin—the detergent principle of the soap plants
—was first discovered and given its name. That
was about a century ago, and since then chemists
have identified the same substance existing in vary-
ing degrees in several hundred species throughout
the world.2 In most plants, however, the quantity
is too small to make a serviceable lather.

3N. Kruskal. “Soaps of the Vegetable Kingdom,” in “The
Pharmaceutical Era,” Vol. XXXI, Nos. 13, 14.

183

CHAPTER IX

SOME MEDICINAL WILDINGS WORTH
KNOWING

Romeo. Your plantain leaf is excellent for that.
Benvouio. For what, I pray thee?
Romeo. For your broken shin.

Romeo and Juliet.

HE subject of medicinal plants is one that I
approach with considerable reluctance; be-
cause, though the employment of wild herbs as reme-
dies has been a cherished practice with sick humanity
whether savage or civilized from the earliest times,
there exists still great diversity of opinion about
the efficacy of particular simples. One has only to
thumb over any ancient herbal or old botanical
manual or the succeeding editions of pharmacopeias
to notice the decline and fall of one popular medicinal
plant after another with the progress of the years,
and so to become rather skeptical about the whole
subject. Nevertheless, it is a poor chaff-pile that
does not hold some kernels of pure grain; and this
chapter, without professing to trench upon the prov-
184

SOME MEDICINAL WILDINGS

ince of- the chemist who distils and extracts a
multitude of medicines from the herbs of the field,
will call attention to a few of those plants growing
wild whose reputation for the relief of some simple
disorders appears well grounded. At any rate they
are harmless.

Such medicinal wildings may be classed under two
principal heads: those occurring also in Europe or
Asia, or naturalized here from the Old World, their
uses therefore being part of the white race’s tra-
ditional knowledge; and those indigenous plants that
found place in the medical practice of the Indians,
from whom we have got a hint of their value.

In the former class one of the best known is
Yarrow or Milfoil (Achillea Millefolium, L.), a per-
ennial herb a foot or two high, of the Composite
family, with flat-topped clusters of small, usually
white-rayed flower-heads, and finely dissected leaves.
It is found throughout the United States and much
of Canada'in various soils and situations, and was
said by Frémont to be one of the commonest of plants
observed during the whole of one of his transconti-
nental journeys. The entire plant above ground
may be dried and an infusion of it (a pint of boiling
water poured upon a handful) may be administered
for a run-down condition or a disordered digestion,

185

USEFUL WILD PLANTS

the action being that of a mildly stimulating bitter
tonic. The familiar Hoar-hound (Marrubium vul-
gare, L.), originally introduced from Europe for a
garden herb in the Atlantic States, has long since
taken out naturalization papers as an American, and
is now found wild across the continent and from
Maine to Texas. It is a somewhat bushy perennial
of the Mint family, with square, white-woolly stems,
grayish, roundish leaves prominently veined and
wrinkled, and small, white flowers densely clustered
in the leaf axils. The calyx of the flower is provided
with ten short teeth hooked at the tips, which catch
readily in the coats of passing animals or people’s
clothing, facilitating the spread of the plant. The
dried herb is tonic and a bitter tea made of it is a
time-honored household remedy for debility and
colds, being expectorant and promotive of perspira-
tion. In large doses it proves laxative.

Apropos of laxatives, an indigenous wild plant
that has been popularly esteemed in this regard and
whose value was detected because of the herb’s rela-
tionship to the famous Senna of the Old World, is
Cassia Marylandica, L., commonly known as Wild
or American Senna. The leaves, collected upon the
maturing of the seeds, and dried, used to be among
the offerings of the Shaker herbalists. An infusion

i 186

SOME MEDICINAL WILDINGS

of them may be made in the proportion of about an
ounce of the leaves to a pint of boiling water—the
dose, two or three fluid ounces of the liquid, repeated

Witp SENNA
(Cassia Marylandica)

if needful. The American plant contains the same

general principles as the Old World species but in

less proportion, and is correspondingly less active.

It is a stout, herbaceous perennial, three to eight
187

Witp SENNA
(Cassia Marylandica)

188

SOME MEDICINAL WILDINGS

feet high, bearing pinnate leaves and showy racemes
of yellow flowers in the upper leaf-axils, followed
in autumn by long, curved pods or legumes, and
occurs in damp ground and swamps from the Missis-'
sippi Valley to the Atlantic; and from the Canadian
border to the Gulf.

Another plant which, although indigenous, I be-
lieve, only to America, is so near akin to a popular
tonic herb of Europe that its use may have first been
suggested by the resemblance, is Boneset (Eupa-
torium perfoliatum, L.). This is a stout, hairy per-
ennial of the Composite tribe, with rather narrow,
pointed, wrinkled leaves opposite in pairs upon the
stem and united around it at the base, so as to make
each pair present the appearance of one long leaf
skewered through the middle; whence another com-
mon name for the plant, Thoroughwort. The large
clusters of white flower-heads are rayless. The
leaves and flowering tops are dried, and a bitter tea
is made of them. Taken cold, this is tonic and
stimulating in small doses and laxative in large ones.
The hot infusion is an old-time remedy for a fresh
cold or sore throat, and may be taken during the
cold stage of malarial fever. The plant is common
in low meadows and damp grounds throughout the
eastern United States and Canada.

189

USEFUL WILD PLANTS

BoNnESET
(Eupatorium perfoliatum)

And of course every holder to the old traditions
is loyal to Wild Cherry bark. This is taken from
the familiar Wild Cherry tree (Prunus serotina,
Ehrh.), growing along streams and fence-rows and in

190

SOME MEDICINAL WILDINGS

woods from eastern Canada to Texas. It is from
forty to eighty feet high and identifiable by its shiny
green leaves (too often a prey to caterpillars) and

(Prunus serotina)

its close racemes of small white flowers succeeded

by small, black, juicy, flattened fruit with a bitter

but vinous flavor. An infusion of the dried bark
191

USEFUL WILD PLANTS

(gathered preferably in the autumn) in cold water,
in the proportion of one-half ounce of bark to a pint
of water, enjoys a reputation both as a mild sedative
suited to cases of nervous excitability and as a tonic
adapted to debility and impaired digestion. Also
of popular esteem as a stimulant to digestion and a
remedy for dyspeptic conditions is the root of the
Sweet-flag or Calamus (Acorus Calamus, L.). This
plant is a denizen of swamps and stream borders
throughout the eastern United States, usually grow-
ing directly in the water and often in company with
cat-tails. Its erect, sword-like leaves, three to four
feet tall, are pleasantly aromatic, and this fragrance
serves to distinguish the plant, when out of flower,
from the somewhat similar-looking Blue-flag or Iris,
whose roots are reputed to be poisonous. The
Sweet-flag belongs to the Arum family, and its flow-
ering is as curious as inconspicuous, being produced
as a compact, greenish spike from the side of a stalk,
the interior of which is sweet. The rootstock, dug
in the autumn or spring, washed and then dried,
is chewed asa stomachic. The unpeeled root is more
efficacious than the peeled.

It was the popularity of the Old World Pennyroyal
doubtless that first caused attention to be directed
to a little minty annual common in dry soil and old

192

SOME MEDICINAL WILDINGS

fields pretty much throughout the United States east
of the Mississippi and called American Pennyroyal
(Hedeoma pulegioides, Pers.). It is pungently aro-
matic, from a few inches to a foot tall, with small,
opposite leaves nar-
rowing to the base
and tiny, bluish flow-
ers clustered in the
upper leaf-axils.
The plant contains a
volatile oil, and a hot
infusion of the dried
leaves and flowering
tops is an old-fash- -qa4g
ioned remedy for flat-
ulent colic, sick stom-
ach and bowel com-
plaints. Then there
is the nearly related
Dittany (Cunila Mar- poms

1ana, L), growing on (Cunila Mariana)
dry woodland hills from New York to Florida, a
perennial plant of about the height of the American
Pennyroyal, but with larger leaves, rounded at the
base and conspicuously clear-dotted. The herb is
gently stimulant, and a tea made of it is a pleasant

193

USEFUL WILD PLANTS

and refreshing beverage that is sudorific and has a
respectable place among the rural remedies for feb-
rile conditions. Dr. Porcher quoted an old-time
South Carolinian as saying that ‘‘everybody cured
everything with dittany.’’

The plants whose seeds, crushed to a flour and
sifted, constitute the mustard of commerce and mus-
tard plasters, are principally two, both of which,
though native to the Old World, are found abun-
dantly growing wild within our limits. The
more common is Black Mustard (Brassica nigra,
L.), occupying roadsides, fields and waste land on
both sides of our continent. It is a stout, much-
branched herb, with coarse, deeply lobed basal
leaves, and varies in height from two to twelve or
fifteen feet. Its most robust development in this
country is on the Pacific coast, where in the spring
its showy racemes of yellow flowers make solid sheets
of color on the plains and mesas, acre upon acre, to
the delight of tourists and the disgust of the land-
owners. In Syria it attains similar proportions and
is believed to be the mustard of the gospel parable.
The other Mustard plant is the closely related Bras-
sica alba, (L.) Boiss., popularly known as White
Mustard. It is rarely over two feet high, and is
distinguished from its black cousin by hairiness of

194

SOME MEDICINAL WILDINGS

stem and seed pod, the latter usually constricted
between the seeds.

Among a considerable portion of our population
the Indians have enjoyed from very early times a
reputation for special knowledge in the remedial
properties of wild plants; but doubtless they have
been credited much in excess of their deserts.
Nevertheless, there are some of the aboriginal reme-
dies worthy of all respect. Prominent among them
are two or three plants of the Pacifie Coast. One
of these seems first to have been brought to light
through the contact of the Franciscan missionaries
of the eighteenth century with the Indians of South-
ern California, and is still quite generally known by
its Spanish name, Cascara sagrada, that is ‘‘sacred
bark.’’ It is a shrub or small tree of the genus
Rhamnus, with somewhat elliptic, prominently
veined leaves, abundant clusters of tiny yellowish
flowers in spring succeeded in the autumn by a con-
spicuous crop of inedible berries turning yellowish-
crimson and finally black. The plant is considered
by some botanists as of one variable species (Rham-
nus Californica, Esch.), and by others as of two—the
name R. Purshiana, DC., being applied to the arbo-
real form, which is common through the northern
coast regions as far as British Columbia and east-

195 F

g ua anny

om FNS
a

CASCARA SAGRADA
(Rhamnus California)

196

SOME MEDICINAL WILDINGS

ward to the Rockies, attaining a height at times of
thirty feet or so, with a trunk a foot in diameter. In
that region it goes by a number of names as Chittem-
wood, Wahoo and Bitter-bark. Other local names
are Pigeon-berry and Wild Coffee—the latter be-
cause of some superficial resemblance of the seeds
to coffee beans. The shrubby form, common in
Southern California and the Great Basin region, is
from a few to a dozen feet high, forming usually a
dense clump touching the ground.

The medicinal value of the Cascara sagrada is in
the bark, which is regarded as one of the safest and
best laxatives in the world, especially valuable in
eases of chronic constipation. It acts, at the same
time, as a tonic and tends to improve the appetite.
For the best results the bark should be collected in
the autumn or early spring and at least a year before
being used. A small piece of the bark put into a
glass of cold water and allowed to soak over night
makes a useful tonic, drunk first thing in the morn-
ing. For a laxative, hot water should be poured
upon the bark in the proportion of a teacupful to a
level teaspoonful of the finely broken bark, set away
to cool, and drunk just before bed-time. Country
people have told me that the fresh bark boiled sev-
eral hours is equally efficacious. The gathering of

197

USEFUL WILD PLANTS

Cascara sagrada for the medical trade is an im-
portant minor industry in the Pacific Northwest, the
bark of the Purshiana or arboreal form being the
kind preferred. There is a considerable European
demand for it, as well as from American chemists.
Another of the famous Pacific Coast remedies is
Yerba Santa, whose Spanish name (meaning ‘‘holy
herb’’) also betrays its connection with the Cali-
fornia Mission days, when the Padres not only
instructed Indians but now and then learned some-
thing from them. An American common name for
the plant—Consumptive’s Weed!—indicates one of
its popular uses. It has, in fact, been esteemed for
generations in California as an expectorant, a blood
purifier, and a tonic—a standby in all bronchial and
respiratory troubles. Botanically it is Eriodictyon
glutinosum, Benth., and is a shrubby plant, three to
seven feet high, with dark green, resinous leaves
(shaped somewhat like those of the peach) glutinous
and shining on the upper side and whitish under-
neath, the flowers tubular, clustered and usually
purple but sometimes white. It is abundant on dry
hillsides and among the chaparral throughout much
of California and southward into Mexico. A bitter

1 Others are Mountain Balm, Gum Leaves, Bear’s-weed and Wild
Peach.

198

i
~ 7 ‘:. =
ah We
X Ws (ee ~
\ — 3
Rat s
OZ.
| NN ley 75
- : Pa, a

\ N Wes ab: =

LP
SS
So

YERBA SanrTa
(Eriodictyon glutinosum)

199

USEFUL WILD PLANTS

tea is made of the dried leaves and taken freely; or
it may be prepared by boiling with sugar, if it is
* desired to disguise the bitterness. The pounded
leaves have also been used as a poultice, bound upon
sores.

The civilized drug Grindelia is derived from
certain species of a botanic genus of that name be-
longing to the Sunflower family and occurring
rather abundantly on the plains and dry hillsides
west of the Mississippi. They are coarse, sticky
plants, characterized by white, gummy exudations
upon the buds and flower heads (these latter are
conspicuously yellow-rayed) and are popularly
called, on that account, Gum-plants. The California
Indians are credited with being the pioneers in dis-
covering the remedial secret of these plants, the
species most used by them being apparently Grin-
delia robusta, Nutt. A decoction of the leaves and
flowering tops collected during the early period of
bloom is a mild stomachic, and is taken to purify
the blood, as well as to relieve throat and lung
troubles.

The Indian is also to be thanked for our knowl-
edge of Yerba Mansa (or more correctly, Yerba del
Manso, ‘‘the herb of the tamed Indian’’), common
in wet, alkaline soil throughout much of the South-

200

YerBaA MANSA
(Anemopsis Californica)

201

\ USEFUL WILD PLANTS

west—a low-growing perennial, carpeting the ground
with its dock-like leaves and starred in spring with
conical spikes of small, greenish florets, subtended
by showy involucres of white bracts. It is the
botanists’ Anemopsis Californica, H. & A. The pep-
pery, aromatic root is astringent, and is chewed
raw, after drying, for affections of the mucous
membrane, and also made into a tea for purifying
the blood. It is one of the most popular of remedies
among the Mexican population, who employ it also to
relieve coughs and indigestion or pretty much any-
thing. As an external remedy for cuts, bruises and
sores on man or beast, either the tea or a poultice
of the wilted leaves is employed.

For external use in such cases, two other western
plants are valuable, particularly for the healing of
that bane of the horseman, the saddle gall. One is
an ill-smelling shrub of the Southwestern desert
region variously called Creosote-bush, Greasewood
(one of many Greasewoods, by the way) and, by its
Spanish names, Gobernadora and Hediondilla.
Botanically, it is Larrea Mexicana, Moric., or, ac-
cording to other nomenclaturists, Covillea tridentata,
(DC.) Vail. It is distinguished by curious little
evergreen leaves each consisting of two pointed,
sticky leaflets, yellow 5-petaled flowers, the petals

202

SOME MEDICINAL WILDINGS

set edgewise to the light, and round silky seed-
vessels like fluffy white pellets. The branches are
banded at intervals in black. It grows in the arid-
est of soils, from Southern California eastward

CREOSOTE-BUSH
(Larrea Mexicana)

across Arizona and southward into Mexico. An

antiseptic lotion may be made by steeping the twigs

and leaves in boiling hot water, effective in the

treatment of sores and wounds both of men and
203

USEFUL WILD PLANTS

animals.? The other plant referred to is Stachys
Californica, Benth., called Mastransia by the Mexi-
cans, with whom it is a standard remedy. It is a
hairy herb of the Mint tribe, a foot or two high,
with rather small, purple, 2-lipped flowers and some-
what triangular leaves rather wrinkled in texture,
the whole plant quite distinctively odorous. It is
found up and down the Pacific Coast in various
situations, and varies more or less accordingly in
its characters. Mr. J. Smeaton Chase, who has used
it with signal success for saddle galls, tells me that
the green plant, freshly gathered, is customarily em-
ployed. An infusion of stem and leaves is made by
soaking them for a few minutes in boiling water.
This is applied as a wash to wounds or sores. The
soaked leaves may also be bound upon the parts as
a poultice. Stachys is a genus of wide distribution
in both hemispheres, and in England certain species
long ago gained repute as remedial agents, under
the suggestive common name Woundwort.

Patrons of quinine may find in our wild flora sub-
stitutes by no means negligible, when their sup-
ply of cinchona gives out. The most important are

2Mr. J. S. Chase, in his recent book “California Desert Trails,”
states that a half inch or so of the stem of the Creosote-bush, peeled
and held in the mouth like a pebble, is an Indian device for staving
off thirst on desert journeys when water is scarce.

204

a . “ath * a

Flowering Dogwood (Cornus florida, L.) The bark is
used in making a medicine similar to quinine, and that of the
root produces a red dye used by the Indians. (See page 225.)

(Courtesy of the New York Botanical Gardens.)

SOME MEDICINAL WILDINGS

certain shrubs or small trees of the Dogwood
family, which has representatives on both sides of
the continent. One of these is the well-known
Flowering Dogwood (Cornus florida, L.), which
beautifies spring woodlands with its showy white
floral involucres from Canada to Florida and Texas.
The bark is tonic, mildly stimulant and anti-inter-
mittent, and many physicians have recognized its
worth as a remedy in intermittent fevers, inferior
only to Peruvian bark. A decoction is made of the
dried bark of either the tree itself or the root, the
latter being the stronger. (The fresh bark is said
to be cathartic.) On the Pacific Coast from British
Columbia to Southern California a kindred species is
the Western Dogwood (Cornus Nuttallu, Aud.),
which resembles in general appearance its eastern
cousin. The bark is similarly useful. Townsend,
in his journal of the Wyeth expedition to the Pacific
Coast in the early days, tells of his curing two
Oregon Indian children of fever-and-ague with this
Dogwood, his supply of quinine being exhausted.
He boiled the fresh bark in water and administered
about a scruple a day. In three days his little
patients were well. As he worked over the decoc-
tion, the Indians crowded about him curiously; and
‘“‘T took pains,’’ he writes, ‘‘to explain the whole
205

USEFUL WILD PLANTS

matter to them, in order that they might at a future
time be enabled to make use of a valuable medicine
which grows abundantly everywhere throughout the
country. ’’

Closely related to the Dogwoods is a genus of
shrubs called by botanists Garrya. Several species
are indigenous to our Far West. They are ever-
green with inconspicuous flowers, which are of two
sexes borne on separate individuals in drooping,
tassel-like clusters or catkins. Garrya elliptica,
Dougl., is a common shrub of the California chapar-
ral, that has been considered ornamental enough to
be introduced into gardens both in this country and
abroad under the name ‘‘Silk-tassel bush.’’? Bark,
leaves and fruit are exceedingly bitter. The in-
herent principle seems to be the same as in the Dog-
woods, and a decoction of bark or leaves has been
similarly used for the relief of intermittent fevers.
The shrub is known locally as Quinine-bush and
Fever-bush.®

3A multitude of wild plants have at various times and in all
parts of our country had a place in popular favor as remedies
more or less efficacious for the bite of venomous serpents. They
are usually called, in common speech, Rattlesnake-weed, Rattlesnake-
root, Rattlesnake-master, or among the Spanish-speaking people of
the Southwest, Yerba de Vibora or Golondrina. Their real value,
however, is so questionable that it seems hardly worth while to
devote space here to their description.

206

SOME MEDICINAL WILDINGS

Among Spanish Californians an herb of the
Pacific Coast believed useful in fevers is Canchala-
gua, or as the Americans call it Wild Quinine
(Erythraea venusta, Gray). It is of the Gentian
family, whose characteristic bitterness it possesses ;
and is one of the most charming of western spring
flowers, common on dry hillsides throughout much
of California—the bright pink blossoms with a yel-
low eye borne in terminal clusters upon plants a
few inches to two feet high, with lance-shaped leaves
in opposite pairs. Of the same family and some-
what similar in appearance but with leaves clasping
a quadrangular stem is the American Centaury
(Sabbatia angularis, Pursh.), common on the Atlantic
side of the continent from Canada to Florida. The
dried herb is intensely bitter, and is popular among
old-fashioned folk for its tonic properties.

One of the most interesting plants of the Pacific
Coast is a beautiful evergreen forest tree, known
variously as California Bay, California Laurel,
Pepperwood and Oregon Myrtle (Umbellularia Cal-
ifornica [H. & A.] Nutt.). It is a member of the
Laurel family (to which the Sassafras, the Old
World Bay and the Camphor-tree belong) and is
characterized by a strong, pungent odor given off
from the crushed leaves, somewhat suggesting bay

207

CaNCHALAGUA
(Erythraea venusta)

208

SOME MEDICINAL WILDINGS

rum. This peculiar aromatic quality of the leaf is
diagnostic of the tree, but has the unpleasant effect
of causing headache in some persons if inhaled too
freely. The cause is a volatile oil resident in the
leaf, which is popularly believed to be of medicinal
value in several ways. A decoction of the fresh
foliage is sometimes used as a disinfectant wash,*
or, applied to the scalp, for headache. As a head-
ache remedy, on the homeopathic principle, the
Indians were accustomed to place a portion of a leaf
in the nostril. A bath of hot water in which a
quantity of the leaves has been thrown, followed
by a thorough rubbing of the body, is a prescribed
remedy for rheumatism said to have been efficacious
in some cases. The aromatic vapor arising from
the leaves boiling in water and allowed to circulate
through the house was a preventive measure em-
ployed with faith by some people upon the Pacific
Coast during the recent Spanish Influenza epidemic.
The leaves appear to be also valuable for driving

fleas away.
4Chesnut states that the oil of the leaf has an effect upon the
skin comparable to that of camphor and menthol. I am indebted

to his monograph, already quoted, for some of the facts given in *
this paragraph.

209

CHAPTER X

MISCELLANEOUS USES OF WILD PLANTS

O mickle is the powerful grace that lies
In plants, herbs, stones, and their true qualities;
For nought so vile that on the earth doth live
But to the earth some special good doth give.
Romeo and Juliet.

N the days before game laws came into being

within the limits of the United States, several
-wild plants were employed for catching fish. I do
not mean that they were used as bait, but in a very
different way, long practised by the Indians. The.
plants in question contain in their juices narcotic
poisons, which, stirred into the water of ponds, deep
pools or running streams temporarily dammed, con-
taining fish, stupefy the latter without killing them,
and cause them to float inert to the surface, where
they may be easily gathered into baskets. No ill ef-
fects appear to result from eating fish so poisoned,
and in old times in California there was ample chance
to test the matter, as both white men and red were

210

MISCELLANEOUS USES

prone to satisfy their appetite for fish in this
manner. Such pot-hunting has now, however, for
many years been forbidden by law. In California
the bulbs of the Soap-plant (Chlorogalum pomeri-
dianum, already described) were mostly used, being
first crushed in quantity, thrown into the water, and
mixed with it. Next to these in popularity were the
macerated stems and leaves of the Turkey Mullein
(Croton setigerus, Hook.), the Spanish-Califor-
nians’ Yerba del pescado—that is, ‘‘fish-weed.’’
This plant is a rather low-spreading, bristly-hairy,
grayish herb, with little greenish blossoms that are
scarcely noticeable. It appears in the fields and
plains of midsummer and remains through the
autumn. Hunters of wild doves know it well, as
these birds are very fond of the seeds and collect in
numbers to feed where the ‘‘mullein’’ grows—to their
undoing. Employed in the same way on the Atlantic
seaboard were the seeds of the Southern or Red
Buckeye (Aesculus Pavia, L.), a tree that occurs
from Virginia to Florida and westward to the
Mississippi Valley. According to Porcher, the fresh
kernels were customarily macerated in water, mixed
‘with wheat-flour to form a stiff paste, and thrown
into pools of standing water. The dazed fish would
float up to the top and had then only to be picked
211

USEFUL WILD PLANTS

up. If placed in fresh water, they would soon re-
vive.

When they wanted to, Indians knew quite well
where to go for material for fishing lines and nets
4 —their knowledge of
wild plants packed
with useful fiber being
rather extensive.
One of the most
widely distributed of
these native fiber
plants is the so-called
Indian hemp (Apocy-
num cannabinum, L.),
an herbaceous peren-
nial with a smooth,
milky-juiced, woody

iene areas stem two to four feet
(Apocynum cannabinum) high, and inconspicu-
ous, greenish-white flowers producing very slender
seed-pods about four inches long. It is found in
thickets and dampish ground from Canada to
Mexico and from the Atlantic to the Pacific. The
usual preliminary preparation—as in the case of all
the wild fiber-plants, I believe—was to rot the stems
by soaking them in water. After that the outer

212

Inpran Hemp
(Apocynum cannabinum)

213

USEFUL WILD PLANTS

bark readily separates and leaves exposed a soft,
long, brownish fiber which is both strong and last-
ing. At one time some of the aborigines wove this
into articles of clothing, but the commoner use of it
was in making fish- and carrying-nets, string and
ropes. Peter Kalm speaks of the Swedes in the
Delaware River colonies a century and a half ago
preferring such ropes to those of common hemp, and
bought them from their Indian neighbors at the
astonishing rate of ‘‘fourteen yards for a piece of
bread!”’

The Indians of the lower Colorado River obtained
a fiber suitable for fishing lines and nets from a
leguminous plant, Sesbania macrocarpa, Muhl., a tall
annual, sometimes as much as twelve feet high, with
pinnate leaves, yellowish, pea-like flowers purple-
spotted, and very narrow, drooping seed-pods a foot
long. It is commonly known as Wild Hemp, and
grows in moist soil from South Carolina and Florida
westward and along the Mexican border. On the
Pacific Coast another plant of the Pea family that
has entered into the weaving art of the Indians, is
Psoralea macrostachya, DC., a cousin of the famous
Prairie-potato mentioned in an earlier chapter. It
is a stout, heavy-scented perennial, three to twelve
feet high, with leaves consisting of three leaflets, and

214

MISCELLANEOUS USES

bearing in summer silky spikes of small, purplish
flowers. Its favorite habitat is the borders of
streams. Besides the inner bark, which is an excel-
lent material for making coarse thread, the large
root contains a valuable fiber. This the California
Indians used to secure by pounding out the root. A
pleasing feature of the fiber, whether of the root or
the stem, is an aromatic perfume, which persists for
months.’ Various species of Nettle, too, soaked in
water, yield a fiber for cord making, as the Indians
long since discovered. The Nettle, indeed, has been
a primitive source of thread in both hemispheres;
and Prior, in his ‘‘Popular Names of British
Plants,’’ quotes an old writer as saying, ‘‘Scotch
cloth is only the housewifery of the nettle.’’
Another fairly good fiber, utilizable for twine and
rope, has been secured from several species of
Asclepias, the familiar Milkweeds. Among these
may be mentioned especially the Swamp Milkweed
(Asclepias incarnata, L.), with smooth stem and
foliage, and red or rose-purple flowers. It is a
frequent denizen of swampy land throughout the
eastern half of the country from Canada to the Gulf.
In the same class is a well-known woolly Milkweed

1 Chesnut, “Plants Used by the Indians of Mendocino Co., Cali-
fornia.”

215

USEFUL WILD PLANTS

of the Pacific Coast (A. eriocarpa, Benth.), char-
acterized by cream-colored flowers and foliage
clothed with a hoary hairiness. The commonest
Milkweed of eastern fields and waste places, A.
Syriaca, L., yields a fiber that has been used to some
extent in paper making, and for weaving into
muslins. In fact, the white man’s interest in all
our wild fibers has been largely directed in latter
times to their adaptability to adulterating and
cheapening fabrics.”

The most important of all our native fiber plants
are the Yuccas and Agaves. It is from Mexican
species of the latter genus—and possibly of both
genera—that the valuable Sisal-hemp, imported from
Mexico, is made, with which our United States
species have never successfully competed. Fiber
from the Yucca (probably Y. baccata, Torr.) was in
extensive use by the prehistoric people who built the
cliff dwellings of the Southwest, as is proved by
sandals, rope and cloth found in these remarkable
ruins. According to the Zuii tradition it was from
Yucca fibers that men made the first clothing for

2For many interesting details touching the general subject of
wild fibers, reference is made to Reports 5 and 6, Office of Fiber In-
vestigation, U. S. Dept. of Agriculture, entitled respectively “Leaf
Fiber of the United States,” and “Uncultivated Bast Fibers of the
United States,” by C. H. Dodge.

216

MISCELLANEOUS USES

themselves when they emerged from the underworld
(their first home) into this world of light. Though
the spread -of white education among our aborigines
has caused this ancient textile art to become almost
a lost one, it is not entirely so. Here and there an
old Indian is still run across who holds to the tradi-
tions of the elders and works the ancient works.
One such not long ago, living on the California
desert, made me from the fiber of the Mescal plant
(Agave desertt) a pair of sandals of immemorial
pattern, the spongy sole an inch thick turned up at
the heel, and with an elaborate arrangement of cords
to keep the foot in place.

Both Agave and Yucca are treated in the same
manner to separate the fiber. After soaking the
leaves in water to soften them, they are pounded
and repeatedly rinsed until the pulpy part is dis-
posed of. The fibers are then combed out, twisted
into strands, and woven as desired. According to
Dr. Palmer, the old-time Southern California
weavers were famous for their Yucca fiber ropes,
nets, hairbrushes and saddle blankets. In the last
a padding of softer fiber obtained from the quiote
(Yucca Whipplei) was employed to relieve the
harshness of the Yucca baccata fiber. The tough

3The American Naturalist, Sept., 1878.
217

USEFUL WILD PLANTS

epidermis of Yucca leaves, split into narrow strips,
makes a coarse basket material, serviceable more-
over as a cord substitute for tying and jacketing
articles to be hung up, as hams and watermelons.
In the East the same may be done with the strong,
fibrous bark of the Moose-wood or Leather-wood
(Dirca palustris, L.), the bois de plomb of the
French-Canadians. It is a deciduous shrub, two to
six feet high, much branched and characterized by
a tough bark, suggesting leather in its pliability, the
pale greenish flowers preceding the leaves in small
terminal fascicles in early spring. Damp woodlands
are its favorite home, from Canada to the Gulf and
eastward from the Mississippi to the Atlantic.

A good string may also be made by twisting the
fiber obtained from the common Reed-grass (Phrag-
mites communis, Trin.),—the Carrizo of the South-
west,—whose tall, straight canes crowned with silky,
plume-like floral panicles, form a conspicuous
feature in swamps and damp places throughout the
United States and Canada. At a distance they
present the general appearance of Broom-corn. A
peculiarity of this reed that excited the curiosity
of observant explorers half a century or so ago,
was utilized by some of the Indian tribes to minister
to their taste for sugar. Owing to the attacks of

218

MISCELLANEOUS USES

a certain insect, which punctures the leafage, a pasty
exudation is often to be found in abundance upon
the plants. This, upon hardening into a gum, may
be collected, and has a sweet, licorice-like taste.
Palmer records a former practice of the Indians to
cut the canes when the gum was sufficiently hardened,
lay them in bundles upon blankets, and shake off
the sweet particles. The sugar thus obtained was
usually consumed by stirring it in water, making
thus a sweet and nutritious drink. Coville speaks
of a somewhat different practice with the same plant
by the Panamint Indians of the Mojave Desert, who
would dry the entire reed, grind it and sift out the
flour. This, which would be moist and sticky from
the inherent sugar, would then be set near a fire
until it would swell and brown, when it would be
eaten like taffy.*

Another primitive sort of sugar harvest may be
reaped in a small way from the common Milkweed
(Asclepias Syriaca). Kalm, among others, has
noted this. The process as observed by him was to
gather the flowers in the morning while the dew
was on them. The dew, expressed and _ boiled,
yielded a palatable brown sugar. Such a dainty
sort of manufacture seems fitting enough in fairy

4The American Anthropologist, Oct., 1892,
219

USEFUL WILD PLANTS

economics; but it is hard to believe it to have been
of much practical value among the rough pioneers
from whom the old Swedish traveler learned of it.
The Sugar Pine (Pinus Lambertiana, Dougl.), that
noblest of Pacific Coast pines, owes its common name
to a sugary exudation from the heart-wood when the
tree has been cut into with an ax or been damaged
by fire. The bleeding sap forms irregular lumps and
nuggets, white when fresh and unstained, but more
often found brown from exposure and contact with
fire. John Muir thought this sugar the best of
sweets. As to that, each must be his own judge;
but it certainly has an appeal to many. Moderation
should be exercised in its consumption, as it has a
decided laxative tendency. Of all ‘‘wild sugars,’’
however, the sap of the Sugar Maple, the source
of commercial maple sugar, is without a peer. It
is too well known to call for more than mention
here.

Our wild plants that have been experimented upon
for dyes by the color-loving Indians are very
numerous. The subject is too technical for me to
say just what value these various vegetable dyes
may have in the arts of civilization, but I may refer
briefly to a few.

Imprimis, there is. that familiar hedge-plant, the

; 220

MISCELLANEOUS USES

Osage Orange (Maclura aurantiaca, Nutt.). Its
native home is in the rich bottom-lands of a com-
paratively narrow strip of territory extending from
eastern Kansas and Missouri through Arkansas to
Texas, attaining in all that region arboreal propor-
tions. It is distinguished by its curious, yellowish-
green, rough-skinned, milky, but inedible fruits,
somewhat resembling half-ripe oranges. The large
roots and the heartwood of the tree are bright orange
in color, and from the former has been extracted a
yellow dyestuff, which has been pronounced com-
parable in excellence to fustic, the product of an
allied tree of the tropics, The elastic, satiny wood
was a favorite material for bows among the Indians,®
and the tree came to be known accordingly by the
French-Louisianians as Bois d’arc. A curious use
of the milky juice of the ‘‘oranges’’ is recorded by
Dr. James of the Long expedition, the members of
which resorted to smearing themselves with it as a
protection from the torment of wood-ticks.

From Kentucky to North Carolina, the beautiful
Kentucky Yellow-wood (Cladastris tunctoria, Raf.)
is indigenous, a smooth-barked tree with pinnate

5“The price of a bow made from this wood, at the Aricaras’,
is a horse and blanket.” John Bradbury’s “Travels in the Interior
of America.’”? 1809-11. But the Aricaras lived a thousand miles
from where the Osage Orange grows.

221

USEFUL WILD PLANTS

leaves and showy panicles of fragrant, white, pea-
like blossoms, pendent in June from the branch ends.
It, too, has yellow wood, as the common name im-
plies, and from it a clear saffron dye may be had.
Better known is the Quercitron or Dyer’s Oak
(Bartram’s Quercus tinctoria), which has played a
part in international commerce. The inner bark,
which is orange-colored, yields a fine yellow dye, and
was once an important article of export to Europe,
where it was employed in the printing of calicos.
The tree is indigenous in poor soil throughout a large
part of the eastern United States, and by some bot-
anists is regarded as but a variety of the Scarlet Oak
(Quercus coccinea, Wang.), whose foliage is a fiery
contributor to the autumn coloring of our forests.

- Nature’s fondness for yellow is manifested in her
gift of many dyes of this cheerful color, utilized by
her red children. The common Wild Sunflower
(Helianthus annuus, L.) and the flower heads of the
rank-smelling Rabbit-brush (Chrysothamnus nause-
osus [Pursh.] Britt.)—this latter one the commonest
shrubs of the Far Western plains and deserts, with
rayless flat-topped clusters of yellow flowers and
with linear leaves—have long yielded a yellow stain
to the Indians, who transmute the gold of the blos-
soms into liquidity by the process of boiling. An-

222

MISCELLANEOUS USES

other mine of color is Shrub-yellow-root (Xanthor-
rhiza apiifolia, L.Her.), a low, shrubby plant of the
Buttercup family, with pinnate leaves clustered at
the top of a short stem, and small, brownish-yellow
flowers in drooping, slender racemes appearing in
April or May, in woods and on shady banks of
mountain streams from New York to Florida. The
bark and roots are richly yellow, and from the latter
the dye was customarily extracted. The bark and
roots, too, of some of the Barberries (notably the
western Berberis Fremontii, Torr.) yield a yellow
dye, of which the Navajos used to be fond as a color
for their buckskins. Equally in aboriginal favor
as a source of yellow was the nearly related Golden
Seal (Hydrastis Canadensis, L.), the thick, orange-
colored rootstock being used. It occurs in rich
woods from the Canadian border to Arkansas and’
Georgia—a low herb, with a hairy stem two-leaved
near the summit which bears a single, greenish-white
flower. It is sometimes called Yellow Puccoon.®
Puccoon is a word of Indian origin, and has been
applied to other plants as well. One of these, the
Red Puccoon, is more commonly known as Blood-
root (Sanguinaria Canadensis, L.), whose hand-

6The root is also the source of the official drug Golden seal,
and its collection on this account has caused the plant to become
exterminated in many localities where it was once common,

223

USEFUL WILD PLANTS

some, white flowers are among the best beloved of
the woodland posies of spring, from Manitoba to
Florida. The whole plant is charged with a bitter
juice of a reddish-
orange color, and
that of the root-
stock was used by
the Indians to pro-
duce a bright red
coloring matter
with which they
painted their bod-
ies, and also col-
ored articles of
native manufac-
ture, particularly
baskets. An-
other Puccoon is
Inthospermum ca-
nescens, Lehm., of
the botanists. It
‘Durlanaw is a rough-hairy

(Lithospernum canescens) herb of the Bo-

rage family common on the plains of the West, bear-
ing rather large, salver-shaped orange-yellow flow-
ers clustered at the summit of foot-high stems—

224

(‘suspspy yorunjog x40 x Mtan ay} fo fsajunoy)
‘skp por qYyBIIq e& JO d0IN0S ay} se 3qq enjea ‘(sisuappun) Dupumbuos) jOo1-poopg

MISCELLANEOUS USES

several from the same root. This, I believe, was
the most famous of the Puccoons as an Indian color-
source, a good red dye being extractable from the
large red roots. The plant sometimes went among
the whites by the name of Alkanet, bestowed, doubt-
less, because of its cousinship with the plant yield-
ing the famous Old World dye so ‘entitled. The
Borage family, indeed, are rather rich in color juices,
and some will stain the fingers even as one gathers
the flowers. A red dye was also got, according to
Porcher, from the fibrous roots of the Flowering
Dogwood and the kindred Silky Cornel (Cornus
sericea, L.) sometimes called Kinnikinnik. Of Kin-
nikinnik, more in a-page or two. Another red may
be extracted from the roots of the Wild Madder
(Galium tinctorium, L.), a smooth-stemmed, peren-
nial Bedstraw, with square stems and rather upright
branches, narrow leaves in verticels usually of four,
and small, 4-parted, white flowers, found in damp
shade and in swampy land from Canada southward
throughout much of the eastern United States.
This was one of the dyes used by the northern
Indians to color red the porcupine quills, which en-
tered so largely into their decorations; and French-
Canadian women, according to Kalm, employed it
under the name of tisavo jaune-rouge, to dye cloth.
AE 225

USEFUL WILD PLANTS

A dark blue dye Peter Kalm found in vogue among
the Pennsylvania colonists, derived from the Red or
Swamp Maple (Acer rubrum, L.), that charming

a
“ oe bi
Hab

SE) 1

KINNIKINNIK
(Cornus sericea)

tree whose vivid blossoms, appearing before the

leaves, add so much of glory to the early spring

landscapes of our Atlantic seaboard. The bark, says
226

MISCELLANEOUS USES

Kalm, is first boiled in water and before the stuff
to be dyed is put into the boiler, ‘‘some copperas
such as hatmakers and shoemakers use,’’ is added.
The extraction of a dark brown dye from the inner
bark and the nut-rinds of the Butternut or White
Walnut (Juglans cinerea, L.) is an old practice
among country-folk, and in former times was a com-
mon method of coloring homespun woollen cloth-
ing. Civil War veterans will not yet have forgotten
the butternut garments in which so many of the Con-
federates were clad that the term butternut became a
synonym for a soldier of the South. The various
species of Alnus or Alder, familiar shrubs (and, on
the Pacific Coast, trees), contain in the bark a dye
principle of value. This, in some cases, colors a
brownish yellow, in others an orange. With cop-
peras a good black may be had. Before the Indians
began to use the traders’ colors, alder dye was in gen-
eral use among some tribes, and in the old days many
an alder bush met its death through stripping by
artist-squaws bent on color-getting. The bark,
peeled preferably in the spring, was boiled either
fresh or dried, until the water became thoroughly
colored, when it was ready to receive the article

to be treated.
227

USEFUL WILD PLANTS

A good Indian black has been got from the mal-
odorous Rocky Mountain Bee-plant or Pink Spider-
flower (Cleome serrulata, Pursh.), familiar to every
traveler on our western plains, and conspicuous for
its showy racemes of pink, long-stamened flowers,
mingled with long-stalked, slender, outstretched seed-
pods. Certain of the Pueblo Indians of New
Mexico (where the plant is known among the
Spanish-speaking population as guaco) have habitu-
ally relied upon it for the black decoration of their
pottery. The plants are collected in summer, boiled
down thoroughly, and the thick, black, residual fluid
then allowed to dry and harden in cakes. Pieces
of this are soaked in hot water, when needed for
paint.7. The desert Indians of Southern California
used to obtain a yellowish-brown dye for coloring
deerskins and other material from a shrubby plant
of the Pea tribe, Dalea Emoryi, Gray, bearing small,
terminal clusters of tiny pea-like flowers, staining
the fingers when pinched and exhaling an odd but
pleasant fragrance. The branchlets were steeped in
water to release the color. Another desert dye, but
black, may be had by soaking the stems of Sueda
suffrutescens, Wats., a somewhat woody plant of the
Salt-bush family, with small, dark green, fleshy

7 Harrington, “Ethnobotany of the Tewa Indians.”

228

MISCELLANEOUS USES

leaves, found in alkaline ground from California to
New Mexico.

People who have an aversion to Lady Nicotine
may be interested in certain plants useful to weaken
the effect of tobacco or to act as a substitute. Be-
fore the coming of the white man, the Indian smoked
principally as a religious rite, as an offering of re-
spect to superiors, or to cure disease. It was re-
served for the white man to make of the practice
a purely pleasurable indulgence. Moreover, the
smoking material of pre-Columbian days within the
territory of the present United States, was quite
different from Twentieth Century commercial
tobacco. There are several indigenous species of
Nicotiana, which the aboriginal inhabitants dried
and utilized, and in some instances cultivated.
Their customary ‘‘smoke,’’ however, was not pure
tobacco, but a combination with other material; and
this brings us again to Kinnikinnik, mentioned a
little while ago. This. word is an Algonkian-Indian
expression signifying a mixture, and was applied by
the plainsmen, trappers and settlers in the Fur
Trade days to a preparation of tobacco with the
dried leaves or bark of certain plants. Afterwards
it came to be given to the plants themselves, the
most important of which are these:

229

USEFUL WILD PLANTS

The ‘Silky Cornel (Cornus sericea, L.)
a shrub of wet situations, with purplish
branches—these and the underleaf surfaces
silky with hairs—and flattish clusters of
small white flowers in early summer, suc-
ceeded in autumn by pale blue berries;

The Red-osier Dogwood (Cornus stoloni-
fera, Michx.), somewhat similar to the
above, but less hairy and fewer-flowered,
the berries whitish, the branches smooth and
brightly reddish, the plant spreading by
running suckers;

The Bear-berry (Arctostaphylos Uva-
urst, Spreng.), a trailing, evergreen vine,
with little, urn-shaped, white flowers in
spring, and crimson, dryish, astringent ber-
ries in autumn, affecting rocky or sandy
soil;

The Sumac, especially Rhus glabra, L.,
with smooth, pinnate leaves and smooth
twigs.

In the case of the first two plants, the scraped,
inner bark was the part availed of; in that of the
last two, the leaves. The foliage also of Manzanita
and Arrow-wood (species of Viburnum) sometimes

230

MISCELLANEOUS USES

found favor. The ingredients of the ‘‘smoke’’ were
first thoroughly dried either in the sun or over a
fire, and then rubbed and crumbled between the
palm of the hand—whence the French engagés’
name, bois roulé, applied to such smoking material.
Though a portion of tobacco was usual in the make-
up, it frequently was omitted—one or more of the
non-narcotics being consumed alone.

When our attention is once turned to utilizing
what is growing freely around us, an almost
exhaustless subject of remarkable fascination has
been started; and the folk of simple habits and gifted
with some ingenuity find Flora a ministrant goddess
of very varied gifts. There is almost nothing we
can ask of her that she cannot make some sort of
response to. Lovers of the curious may have napkin
rings or candle-sticks from sections of the reticulated
wooden skeleton of the savage Cholla Cactus; com-
bination brushes for sweeping the floor or brushing
the hair (according to the end used) from certain
western grasses; *® combs of pine-cones; buttons of
acorn-cups; tooth-brushes of the Flowering Dog-

8 One, given me by a Zufi Indian, is a simple bunch of Muhlen-
bergia pungens, Thurb., tied about with a string, the butt-end
charred to serve for the hairbrush, the other doing duty as a
whisk. Harrington states that among the Tewa of New Mexico and
Arizona, the plant used for this double purpose is the Mesquite-
grass (Bouteloua curtipendula, Torr.).

231

USEFUL WILD PLANTS
wood’s peeled twigs, highly recommended in old
times for their whitening effect when rubbed upon
the teeth.

Certain plants may even be made to yield salt, by
being burned to ashes. One such is the Sweet Colts-
foot (Petasites palmata, Gray), a perennial herb
of the Composite tribe, having large, rounded, deeply
fingered leaves, all basal, white-woolly beneath and
from six to ten inches broad when full grown, the
whitish, fragrant flower-heads tubular or short
rayed and clustered at the top of a stout, scaly stalk.
The plant frequents swamps and stream borders
from Massachusetts to California and far north-
ward throughout Canada. To some Indian tribes,
the ash of the Sweet Coltsfoot was their only salt.
Chesnut states that the method of preparation ob-
served by him was to roll the green leaves and stems
into balls, carefully dry them, and then burn them
upon a very small fire on a rock, until consumed.

Then there are adhesives. Pine pitch naturally
suggests itself for this purpose; but one of the best
cements for mending broken articles may be obtained
from the branches of the despised Creosote bush of
the Southwestern deserts (Larrea Memicana, already
described). This gum is not a direct vegetable
exudation, but is deposited by a tiny, parasitic scale-

232

Sweet CoLTsroor
(Petasites palmata)

233

USEFUL WILD PLANTS

insect in small reddish masses upon the twig-bark,
from which it is readly scraped. The Panamint
Indians, to quote Coville, improve its effectiveness
by mixing with it pulverized rock, and pounding all
together. The product is warmed before applying.

A word about candles, and this rambling chapter
may close. A common source of wax for candle-
making in old times, and still not altogether for-
gotten, is a shrub or small tree indigenous from
Nova Scotia to Florida and Alabama, with resinous,
fragrant leaves, and bluish-white, waxen berries,
strung upon the branches and persisting through the
winter. Modern botanists make of the plants two
species—Myrica cerifera, L., and M. Carolinensis,
Mill. They are called rather indiscriminately in
common speech, Waxberry, Bayberry, or Candle-
berry. The little round berries may be gathered in
the autumn, boiled in a pot of water, and the wax,
which floats to the surface, skimmed off. This hard-
ens into a cloudy green mass, which, Peter Kalm tells
us, it was customary in his day to melt over again
and refine into a transparent green. Candles were
moulded from this, either pure or mixed with some
common tallow. Bayberry wax burns with a rather
pleasant fragrance, and perhaps you have found such
candles among your Christmas gifts.

234

CANDLEBERRY
(Myrica Carolinensis)

235

CHAPTER XI

A CAUTIONARY CHAPTER ON CERTAIN
POISONOUS PLANTS

“‘Within the infant rind of this weak flower
Poison hath residence.”

HERE is an old saying about mushrooms to
the effect that the way to test their edibility is
to eat a few; if you survive, they are a harmless
kind; if you die, they are poisonous. The same
cynic rule applies to wild plants in general, though
with much greater chance for survival than is af-
forded by the fungus group, since the number of
poisonous flowering plants growing wild in the
United States is relatively small. Nevertheless
there are some of such common distribution that a
brief reference to a few of these that might deceive
the unwary seems desirable.?
Perhaps the plant responsible for most fatalities

1A useful monograph, adequately illustrated, entitled “Thirty
Poisonous Plants of the United States,” by V. K. Chesnut, was
issued a number of years ago by the U. S. Dept. of Agriculture,
as Farmers’ Bulletin No. 86. I believe it is now out of print, but
copies may be found in public libraries,

236

CERTAIN POISONOUS PLANTS

is that common toadstool appropriately called Death-
cup (Amanita phalloides), whose resemblance to the
edible Agaric or Field Mushroom (Agaricus cam-
pestris) causes it to be mistaken for the latter by the

(Amanita phalloides)

ignorant. Any one who has not had practical instruc-
tion in differentiating edible fungi from poisonous,
would best leave the fungus order religiously alone.
Mushroom gathering is a business for experts.

237

iy
Te “y? Ye Sy Ms,

Ls gp, SE
ele

Water HEMLOCK
(Cicuta maculata)

238

CERTAIN POISONOUS PLANTS

A tribe of flowering plants that includes some very
dangerous members and needs to be treated with
caution, is the Parsley Family—the scientists’
Umbelliferae. To this order belongs the Water
Hemlock or Cowbane (Cicuta maculata, 'L.), a peren-
nial of marshy grounds and stream borders from the
Atlantic coast westward to the confines of the Rocky
Mountains. It grows from three to six feet high,
with stout, erect stems blotched or streaked longi-
tudinally with purple, and ample, compound leaves
the segments of which are usually two to three inches
long, lance-shaped and toothed. A peculiarity of the
foliage is the veining—the veins apparently ending
within the notches instead of extending to the tips
of the teeth. The small white flowers, appearing in
summer, are borne at the branch end in compound,
long-stalked umbels, after the manner of parsley
blossoms. All parts of the plant are poisonous if
eaten, producing nausea and convulsions, the fleshy,
tuberous roots being especially harmful. These are
said to possess an agreeable, aromatic taste, and as
they are often found exposed through the wearing
away of the surrounding earth in freshets, they con-
stitute a menace to inquisitive children and browsing
cattle. Death results from eating them. On the
Pacific coast two or three species of Water Hemlock

239

USEFUL WILD PLANTS

occur, also inhabiting marshy places, and all are
possessed of the same deadly properties.

The famous Poison Hemlock of Greek history and
Macbeth’s witches (Conium maculatum, L.)—the
basis of the death potion of Socrates—is also a mem-
ber of the Parsley family, native to Europe and Asia
but now extensively naturalized in the United States
in waste grounds on both sides of the continent. It
is a smooth, hollow-stemmed, much branched, bluish-
green biennial, sometimes as high as a tall man, but
usually much lower, with large, coarsely dissected
leaves, the leaf-stalks dilated at the base and sheath-
ing. The stems are often spotted with dark purple.
The small white flowers appear in June in compound,
many-rayed umbels. The poisonous principle—an
alkaloid called conia or conine—is permanently resi-
dent in the seeds and only temporarily in other parts
of the plant. According to Chesnut, the root. is
nearly harmless in March, but dangerous if consumed
afterwards, and the leaves become poisonous at the
time of flowering. The effect of the poison is a
general paralysis of the system until death. A drug,
conium, prepared from the plant, is a powerful seda-
tive and has been used medicinally as a substitute for
opium.’

2Qne wonders why hemlock, which we associate with a forest

240

Butternut (Juglans cinerea). The bark is the source of a
dye used for the uniforms of Confederate soldiers during the
Civil War. (See page 227.)

(Courtesy of the New York Botanical Gardens.)

‘ Sanne

' "4
ai) Wy TO
oOFaY, ea

i (OZ UG,
Wd)

Nay
RpSAN ae a

Se Sarre

Porson HemMLock
(Conium, maculatum)

Itty

241

USEFUL WILD PLANTS

Noxious berries that sometimes tempt children to
their sorrow are those of the Moonseed (Menisper-
mum Canadense, L.), so called because of the curi-
ous seeds, which are shaped like a crescent or horse-
shoe. This is a climbing perennial vine of fence
rows and waterside thickets, indigenous from Canada
to Arkansas and Georgia. The large leaves are
rather wider than long with a somewhat heartshaped
base. The small greenish flowers are scarcely no-
ticeable, but the vine attracts attention in autumn
because of its conspicuous bunches of berries, bluish-
black with a bloom, which look so much like chicken
grapes that the novice may mistake them for these.
Stories of poisoning from eating wild grapes some-
times get into the newspapers, and are traceable to
the Moonseed, whose berries are poisonous-narcotic,
a character of the family to which the vine belongs.
The clustered, black berries of the common Night-
shade (Solanum nigrum, L.), a naturalized weed of
waste places everywhere, are also a tempting sight,
but had better be avoided; for while they are doubt-
less harmless when thoroughly ripe (I have myself
tree, should be applied to an herb. According to Prior in “Popu-
lar Names of British Plants,” the term was originally given in Eng-
land to any of the Umbelliferae—the word being degenerate Anglo-

Saxon meaning “straw plant,” because of the dry, hollow stalks that
remain after flowering.

242

MooNsEED
(Menispermum Canadense)

243

USEFUL WILD PLANTS

tremblingly eaten them in moderation), they are said
on good authority to be poisonous when not ripe,
and color is not a sure guarantee that the state of
safety has been attained.

So, too, the crimson berries of the familiar Poke-
weed, Pigeon-berry or Garget (Phytolacca decandra,
L.) should be kept out of the mouth, in spite of the
fact that birds devour them with greediness. The
whole plant is imbued with an active principle that
induces vomiting and purging, and in the root this
is so virulent that it has been known to cause death.
As mentioned in a previous chapter, when preparing
the young shoots as potherbs two waters should be
used, that in which they are first boiled being thrown
away. Another familiar weed, the Corn Cockle
(Agrostemma Githago, L.), a purple flowered, hairy
foreigner occurring in our grain fields, harbors
within its seeds a rank poison. Flour in which a
large quantity of these seeds has been ground may
produce fatal results. Cockle seeds, by the way, are
saponaceous and will create a lather if shaken up well
in water.

On the Pacific slope, in the country of the Camas
described in Chapter II, is a plant of the Lily tribe
in general appearance resembling Camas but with a
bulb that is poisonous. It is realistically known as

244

CERTAIN POISONOUS PLANTS

Death Camas, and also as White Camas and Lobelia.
It haunts damp meadows and streamsides, and is
in botanical parlance Zygadenus venenosus, Wats.
The white flowers serve to distinguish it from the
blue Camas, which otherwise it strongly simulates.
The effect of eating the Zygadenus bulb is a pro-
found nausea accompanied by vomiting. Mr. F. V.
Coville records a crafty practice of the Klamath
medicine men, who would sometimes make a mixture
of tobacco, dried iris root and Death Camas, and
give it to a person in order to nauseate him. Then
they would charge the victim a fee to make him well
again!

A poison unsuspected by most of us resides in the
leaves of that beautiful evergreen shrub, the Ameri-
can Laurel or Calico-bush (Kalmia latifolia, L.),
which glorifies with its white and pink bloom the
spring thickets of the Atlantic seaboard. Man has
little occasion to put these leaves in his mouth, but
the ill effect upon cattle and sheep has been often
reported. A like offender is the Laurel’s little red-
flowered cousin, the Sheep-Laurel or Lambkill (K.
angustifolia, L.). Stock may also suffer fatally
from eating the wilted foliage of the Wild Black
Cherry (Prunus serotina, a tree already described,
with clusters of edible, small, black, somewhat

245

USEFUL WILD PLANTS

astringent fruit). The most dreaded of cattle-
poisons, however, particularly on the Western
ranges, is probably the so-called Loco-weed, a term
applied to several species of Astragalus—especially
A, mollissimus, Torr., distinguished by purple flow-
ers and densely hairy foliage. The genus is of the

hom
ay

seg
un
WY

CANS

: el !
x Sale Pom
Looo-wEED
(Astragalus mollissimus)

246

CERTAIN POISONOUS PLANTS

Pea family, and is a very large one, widely dis-
tributed. There are nearly two hundred American
species, mostly western—herbaceous plants with odd-
pinnate leaves, spikes or racemes of ‘usually small,
narrow flowers generally produced from the leaf-
axils, the seed pods mostly bladdery or swollen.
These, when dry, have a habit of rustling noticeably
in a passing breeze, whence another common name,
Rattleweed. Astragalus is often abundant where
horses and cattle graze, and certain species have been
found to create serious trouble with animals that eat
the herbage. They become afflicted with a sort of
insanity, or as the Westerners say, they are
“‘locoed,’’? the victims of a slow poisoning. The
eyesight grows defective, the movements are spas-
modic and irrational, then sluggish and feeble, the
coat becomes disheveled and dull of color, emacia-
tion sets in, and finally after a few months or it may
be a year or two, death comes. It was at one time
thought that the potsoning was not of the plant itself
but due to the presence of the metal barium which
the plant drew into its system from the soil, but this
theory is now abandoned.

A dangerously poisonous weed is the Jimson or
Thorn-apple (Datura Stramonium, L.), whose large

8 Spanish loco, crazy, foolish.
247

USEFUL WILD PLANTS

funnel-shaped, white or violet flowers and thorny
seed-vessels adorning ill-smelling, branching plants,

JIMSON-WEED
(Datura Stramonium)

are familiar sights in fields and waste grounds from

the Mississippi eastward and from Canada to the

Gulf. The whole plant and particularly the seeds
248

CERTAIN POISONOUS PLANTS

are possessed of a virulent narcotic poison, which
taken into the human body produces vertigo, nausea,
delirium and a general anarchy of the nervous sys-
tem. In that quaint old work, ‘‘ History and Present
State of Virginia’? (1705), by Robert Beverly, the
author gives a curious account of what happened to
some soldiers who made a boiled dish of the early
shoots of the plant, supposing them to be edible pot-
herbs. ‘‘Some of them eat plentifully of it,’’ writes
Master Beverly, ‘‘the Effect of which was a very
pleasant Comedy; for they turn’d natural Fools upon
it for several Days: One would blow up a Feather
in the Air; another would dart Straws at it with
much Fury; another, stark naked, was sitting in a
Corner, like a Monkey, grinning and making mows
at them; a Fourth would fondly kiss and paw his
Companions and snear in their Faces with a Coun-
tenance more antick than any Dutch Droll....A
thousand such simple Tricks they play’d, and after
Eleven Days, return’d to themselves again, not re-
membering anything that had pass’d.’’*

There are several species of Datura indigenous
within our limits, all resembling one another in gen-
eral look and all poisonous. On the Pacific Slope,

4 Beverly calls the plant James Town weed, which seems to have
been the original term, now corrupted to Jimson,

249

USEFUL WILD PLANTS

the commonest species is D. meteloides, DC., called
toloache by Mexicans and Indians. This, like sev-
eral species of Spanish America, has played a note-
worthy part in the ceremonial life of our aborigines.
An infusion of the plant was customarily adminis-
tered in certain rites, as those of puberty; and it.
was a drug commonly resorted to by medicine. men
to induce a hypnotic state or a condition evocative
of prophecy. Only a little while ago a California
Indian expressed to me his faith in the power of
toloache to unravel mysteries and reveal the where-
abouts of lost animals. The likelihood of death from
overindulgence makes its employment risky, and it
is nowadays comparatively neglected. Among the
New Mexico Zufiis, the blossom of this Datura is a
sacred flower, and a representation of it figures as
an adornment of the women in some of their dances.
Mrs. Stevenson in her ‘‘Ethnobotany of the Zufi
Indians,’’* records a legend about this flower worthy
of Ovid. It seems that long, long ago while the Zuiis
still dwelt in the underworld, a boy and a girl,
brother and sister, found a way up into this world of
light, and would take long walks upon the earth,
wearing upon their heads Datura flowers. And so
they: learned many wonderful things, and had many

530th Ann. Rept. Bureau of American Ethnology.
250

CERTAIN POISONOUS PLANTS

interesting adventures. One day they met the
Divine Ones, the Twin Sons of the Sun Father, to
whom, child-like, they prattled of what they had
found out—how they could make people sleep and see
ghosts, and how they could make others walk about
and see who it was that had stolen something.
Thereupon the Divine Ones decided that this little
couple knew altogether too much, and should be
made away with. So they caused the brother and
sister to disappear into the earth forever; and
where they sank down flowers sprang up, the counter-
part of those that the children had worn upon their
heads. The gods called the flowers by the name of
the boy, Aneglakya; and by that term the Zuiiis
know them to this day, for the flowers had many
children and we find them throughout the land.

In western Texas and southern New Mexico, rang-
ing across the frontier down into Old Mexico, there
grows a handsome shrub of the Pea family, with
glossy, odd-pinnate, evergreen leaves of leathery
texture, and one sided racemes of papilionaceous,
violet-colored flowers, succeeded by long pods that
contain about half a dozen large scarlet bean-like
seeds apiece. This is the Red Bean, Mescal Bean,
or as the Spanish-speaking population call it, Fri-
jolillo, which means the ‘‘little pink bean.’’ To

251

USEFUL WILD PLANTS

botanists it is Broussonetia secundiflora, Ort., or
Sophora secundiflora, Lag. The seeds contain a
narcotic poison that makes them dangerous particu-
larly to children, who are likely to be attracted by
the brilliant color. The crushed seeds have been
used from very early times by the Indians, who, it
is reported, could make themselves deliriously drunk
on half a bean, and sleep two or three days on top
of it, while a whole bean would killa man. Among
some tribes, as the Iowas, there were religious rites
connected with the Red Bean, and a society was
founded upon it.

To-day one hears little of the Red Bean Society,
but the cult of another dangerous vegetable poison
of the Southwest is still active. This is the so-called
Sacred Mushroom, Mescal-button, Dry Whisky,
Peyote, or Raiz diabélica (devil’s root)—names
given in common speech to a small cactus, Lopho-
phora Williamsii, whose use has become a rather
desolating factor among the present-day Reservation
Indians of the United States. Some of these, it ap-
pears, maintain a regularly organized association
called the Sacred Peyote Society with a form of
baptism ‘‘in the name of the Father, and the Son
and the Holy Ghost,’’ the Holy Ghost being Peyote! ®

6 Quoted by W. E. Safford, “Narcotic Plants and Stimulants of
202

(‘pSt o8ed 20g) “Buryeur joyseq 10f (vypqo;m4y snyy) poeM-menbs Sursedoerd uewom uerpuy

CERTAIN POISONOUS PLANTS

The cactus is indigenous to the arid regions border-
ing on the lower Rio Grande both in the United
States and Mexico. It ;

resembles a carrot in
shape, and the entire
plant, except about an
inch at the top, grows
underground. This top
ig flat and round, two to
three inches across, and
wrinkled with radiating
ribs. There are no
spines but numerous
tufts of silky hairs, amid
which pink blossoms are
borne in season. The
chemical properties em-
brace three alkaloids
whose effect is -power-
fully narcotic and delir-
iant, in some respects re-
sembling opium. Lum-
holtz, in his ‘‘Unknown

ere: : MESCAL-BUTTON
Mexico,’’ gives an inter- (Lophophora Williamsii)

the Ancient Americans,” in Ann. Rept. Smithsonian Institution,
1916.

253

USEFUL WILD PLANTS

esting account of the superstitious reverence ac-
corded by the Tarahumar Indians of Chihuahua to-
wards this plant, which in their language is called
hikuli. They treat it as a divinity and Lumholtz
was required to lift his hat in the presence of the
dried ‘‘buttons.’’? Catholicized Tarahumares make
the sign of the cross before it; and it is regarded
as a safeguard against witches and ill fortune. It
is claimed that its use takes away the craving for
alcohol, which may be true; but it substitutes an-
other, and, between Scylla and Charybdis, what is
the choice?

The poisonous effect of a few native species of
Rhus upon the skin of many persons is well known.
On the Atlantic slope the species whose caustic
juices possess this property are the Swamp Sumac
(Rhus venenata, DC.) and the Poison Ivy (R. Toxi-
codendron, L.). The former is a graceful shrub or
small tree of swampy situations, the smooth leaves
compound with leaflets abruptly pointed and with
entire margins. They turn in the autumn a brilliant
red, very seductive to the gatherers of autumn foli-
age. The panicles of greenish flowers, produced
from the axils of the leaves, are followed by grayish
white berries. The plant is also called Poison
Sumac and, less correctly, Poison Elder. The

254

fii, 4
ge

Swamp Sumac
(Rhus venenata)

255

USEFUL WILD PLANTS

Poison Ivy is very variable in habit, either a low,
upright bush, or a vine climbing by aérial rootlets

Poison Ivy
(Rhus Toxicodendron)

over fences and far up into the crowns of trees.”
It has leaves of three short-stalked leaflets, and

7 Some botanists prefer to treat Poison Ivy as of two species—the
climber being designated Rhus radicane.

206

CERTAIN POISONOUS PLANTS

flowers and fruit like those of the Swamp Sumac.
This 3-leaflet arrangement serves to distinguish the
plant from the harmless but somewhat similar look-
ing Virginia Creeper or American Ivy, which has
leaves of five parts. On the Pacific Slope, the rep-
resentative poisonous Rhus is R. diversiloba, T. & G.,
commonly called Poison Oak. It is in general
appearance like the eastern Poison Ivy, either bushy
or climbing, but the leaflets are variously lobed and
toothed, suggesting an oak. Among popular reme-
dies in California for Rhus poisoning is a strong
decoction made by boiling the leaves of the Man-
zanita, applied hot and repeatedly to the affected
parts. The historian Bancroft records that a
Spanish expedition in the Southwest early in the
eighteenth century, under Governor Valverde, suf-
fered greatly from Poison Oak and found relief by
chewing chocolate and applying the saliva to the
eruption. Rather a pleasing remedy, on the whole,
one’ would fancy; and I am glad to think of those
old campaigners in the desert having that little taste
of sweet in the bitterness of their lot.

257

REGIONAL INDEX

(For Page Numbers see General Index.)

The notation (A) after a plant indicates that it is found only
in the Atlantic States. The notation (W) after a plant indicates
that it is found only west of the Atlantic States.

East or tHE Rocxy Movuntarns (including Middle
and Hastern Canada)

Foop Puants:

Edible Roots and Tubers:

Arrowhead (Sagittaria variabilis)

Chufa (Cyperus esculenta)

Golden Club (Orontium aquaticum) a
Groundnut (Apios tuberosa)

Indian Bread-root (Psoralea esculenta) w.
Jack-in-the-Pulpit (Arisaema triphyllum)
Jerusalem Artichoke (Helianthus tuberosus) w
Man-of-the-earth (Ipomoea pandurata)
Spring Beauty (Claytonia Virginica)
Virginia Tuckaho (Peltandra Virginica)
Water Chinquapin (Nelumbo lutea)

Wild Onion (Allium trieoccum)

Edible Seeds:

Beechnut (Fagus Americana)
Chestnut (Castanea dentata)
Chinquapin (Castanea pumila)
Golden Club (Orontium aquaticum)
Groundnut (Apios tuberosa)
Hickory (Hicoria sp.)

259

REGIONAL INDEX

Hog Peanut (Amphicarpaea monoica)
Sunflower (Helianthus annuus sp.) w
Walnut (Juglans sp.)

Water Chinquapin (Nelumbo lutea)
Wild Rice (Zizania aquatica)

Edible Fruits and Berries:

Barberry (Berberis sp.)

_—~ Blackberry (Rubus sp.)
Buffalo-berry (Shepherdia argentea) w
Cranberry (Oxyeoceus sp.)

- Currant (Ribes sp.)

Gooseberry (Ribes sp.)

Grape (Vitis sp.)

Ground Cherry (Physalis sp.)
Hawthorn (Crataegus sp.)
Huckleberry (Vaccinium sp.)

May Apple (Podophyllum peltatum)
Mulberry (Morus rubra)

Papaw (Asimina triloba)
Persimmon (Diospyros Virginica)“

_ Raspberry (Rubus sp.)
Service-berry (Amelanchier sp.)
Strawberry (Fragaria sp.)

_- Teaberry (Gaultheria procumbens)

Edible Stems or Leaves:

Bracken (Pteris aquilina)

Chicory (Cichorium Intybus)
Dandelion (Taraxacum officinale)
Dock (Rumex crispus)

Lamb’s quarters (Chenopodium album)
Milkweed (Asclepias sp.) i
Nettle (Urtica dioica)

Pokeweed (Phytolacea decandra)
Purslane (Portulaca oleracea):
Water-cress (Nasturtium officinale)
Winter Cress (Barbarea vulgaris)

260

REGIONAL INDEX

BrEvErscGe PLANTS:
Birch (Betula sp.)
Chicory (Cichorium Intybus)
Goldenrod (Solidago odora) a
Hemlock-tree (Tsuga Canadensis)
Indian Lemonade (Rhus trilobata) w
Inkberry (Ilex glabra) a
Kentucky Coffee-tree (Gymnocladus Canadensis)
Labrador-tea (Ledum Groenlandicum)
New Jersey tea (Ceanothus Americanus)
Sassafras (Sassafras officinale)
Spicewood (Lindera Benzoin)
Winter-berry (Ilex verticillata)
Wintergreen (Gaultheria procumbens)

Soap-PLants:
Bouncing Bet (Saponaria officinalis)
Missouri Gourd (Cucurbita foetidissima) w
New Jersey tea (Ceanothus Americanus)

Mepicinat Piants:
American Centaury (Sabbatia angularis)
American Pennyroyal (Hedeoma pulegioides)
Boneset (Eupatorium perfoliatum)
Dittany (Cunila Mariana)
Dogwood (Cornus florida)
Hoar-hound (Marrubium vulgare)
Mustard (Brassica sp.)
Sweet-flag (Acorus Calamus)
Wild Cherry (Prunus serotina)
Wild Senna (Cassia Marylandica)
Yarrow (Achillea Millefolium)

Fiber Puants:
Indian Hemp (Apocynum cannabinum)
Leatherwood (Direa palustris)
Milkweed (Asclepias sp.)
Nettle (Urtica sp.)
Reed-grass (Phragmites communis)
261

REGIONAL INDEX

Dye-PLants:
Alder (Alnus sp.)
Blood-root (Sanguinaria Canadensis)
Butternut (Juglans cinerea)
Dogwosd (Cornus florida)
Golden Seal (Hydrastis Canadensis)
Osage Orange (AMlaclura aurantiaca) w
Pueecoon (Lithospermum canescens)
Quercitron Oak (Querens tinetoria)
Red Maple (Acer rubrum)
Silky Cernel (Cornus sericea) w
Spider-flower (Cleome serrulata) w
Sunflower (Helianthus annuus)
Wild Madder (Galium tinctorium)

Topacco ADMIXTURES:
Arrow-wood (Viburnum sp.)
Bearberry (Arctostaphylos Uva-ursi)
Red Osier Dogwood (Cornus stolonifera)
Silky Cornel (Cornus sericea)
Sumac (Rhus glabra)

Saut-Supstirvte :
Sweet Coltsfoot (Petasites palmata)

CANDLE MATERIAL:
Bayberry (Myrieca sp.) a

Pecutiak Marxiy To THE SoutHERN SratTEs

Foop Puants:
Edible Roots and Tubers:
Conte (Smilax Psendo-China)
Coontie (Zamia sp.)
Florida Arrowroot (Zamia sp.)
Indian-bread (Pachyma cocos)
262

REGIONAL INDEX

Edible Fruits:

May-pop (Passifiora inearnata)
Summer Haw (Crataegus flava)
Edible Stems or Leaves:

Cabbage Palmetto (Sabal Palmetto)
Seurvy Grass (Barbarea praeeox)

BrveRaGe PLants:

Cassena (Ilex vomitoria)

Soap-PLanTs :

Soap-berry (Sapindus sp.)
Southern Buckeye (Aesculus Pavia)

Dyg-PLaxts:

Kentueky Yellow-wood (Cladastris tinetoria)
Shrub-Yellow-root (Xanthorrhiza apiifolia)

Tse Pactric SLore

Foop Pants:
Edible Roots and Tubers:
Arrowhead (Sagitiaria variabilis)
Biseuit-root (Peucedanum sp.)
Bitter-root (Lewisia rediviva)
Camas (Camassia esculenta)
Chufa (Cyperus eseulentus)
Harvest Brodiaea (Brodiaea grandiflora)
Indian Potatoes (Calochortus sp., Camassia sp., Brodiaea sp.,
ete.)
Sego Lily (Calochortus Nuttallii)
Tule (Scirpus lacustris)
Wild Anise (Carum Kelloggii)
Wild Onion (Brodiaea capitata)
Yamp (Carum Gairdneri)
Edible Seeds:
Buekeye (Aeseulus Californieus)
Chia (Salvia sp.)
263

REGIONAL INDEX

Chinquapin (Castanopsis chrysophylla)
Goosefoot (Chenopodium sp.)

Islay (Prunus ilicifolia)

Oak (Quercus sp.)

Pine (Pinus sp.)

Pond-lily (Nuphar polysepalum)
Sunflower (Helianthus annuus)
Tarweed (Madia sativa)

Walnut (Juglans Californica)

White Sage (Audibertia polystachya)
Wild Oats (Avena fatua)

Wild Wheat (Elymus triticoides)

Edible Fruits and Berries:

Black Haw (Crataegus Douglasii)
Buckthorn (Rhamnus crocea)
Cranberry (Oxycoccus sp.)

Currant (Ribes aureum)

Grape (Vitis Californica)
Huckleberry (Vaccinium sp.)
Manzanita (Arctostaphylos sp.)
Oregon Grape \(Berberis aquifolium)
Raspberry (Salmon-berry, Thimbleberry) (Rubus sp.)
Salal (Gaultheria Shallon)
Service-berry (Amelanchier sp.)
Strawberry (Fragaria sp.)

Tuna (Opuntia sp.)

Edible Stems or Leaves:

Bracken (Pteris aquilina)

Clover (Trifolium)

Miner’s Lettuce (Montia perfoliata)

Purslane (Portulaca oleracea)

Red Maids (Calandrinia caulescens Menziesii)
Water-cress (Nasturtium officinale)

Wild Pie-plant (Rumex hymenosepalus)

Brverace Puants:
Chia (Salvia sp.)
264

REGIONAL INDEX

Douglas Spruce (Pseudotsuga taxifolia)
Lemonade-berry (Rhus sp.)

Manzanita (Arctostaphylos sp.)

Yerba buena (Micromeria Douglasii)

Soap-PLants:
Amole (Chloragalum pomeridianum)
Mock Orange (Cucurbita foetidissima)
Soap-plant (Chlorogalum pomeridianum)
Soap-root (Chenopodium Californicum)
Wild Lilac (Ceanothus sp.)

Mepicinan Puants:
California Laurel (Umbellularia Californica)
Canchalagua (Erythraea venusta)
Caseara sagrada (Rhamnus Californica)
Gum-plant (Grindelia sp.)
Hoar-hound (Marrubium vulgare)
Mastransia (Stachys Californica)
Mustard (Brassica sp.)
Quinine-bush (Garrya elliptica)
Western Dogwood (Cornus Nuttallii)
Yarrow (Achillea Millifolium)
Yerba mansa (Anemopsis Californica)
Yerba santa (Hriodictyon glutinosum)

Fisn Poisons:
Soap-root (Chloragalum pomeridianum)
Turkey Mullein (Croton setigerus)

Fiser Punts:
Indian Hemp (Apocynum cannabinum)
Milkweed (Asclepias eriocarpa)
Psoralea (Psoralea macrostachya)

Dyse Puants:

Alder (Alnus sp.) :
Sunflower (Helianthus annuus)

265

REGIONAL INDEX

Tosacco ADMIXTURE:
Manzanita (Arctostaphylos sp.)

Sav Supstivtute:
Sweet Coltsfoot (Petasites palmata)

THe Sournwest (Mainly in Arid Regions)
Foop Puants:
Edible Roots and Tubers:

Sand-food (Ammobroma Sonorae)
Wild potato (Solanum sp.)

Edible Seeds:

Amaranth (Amaranthus Dlitoides)

Chia (Salvia sp.)

Goosefoot (Chenopodium leptophyllum)
Indian Millet (Eriocoma cuspidata)
Jojoba (Simmondsia Californica)
Juniper (Juniperus sp.)

Pifion (Pinus sp.)

Salt-bush (Atriplex sp.)

Songwal (Panicum Urvilleanum)

Edible Fruits and Berries:

Cactus (Opuntia sp.)

California Fan-palm (Washingtonia filifera robusta)
Mesquit (Prosopis juliflora)

Sahuaro (Cereus giganteus)

Serew-bean (Prosopis pubescens)

Tomate del campo (Physalis longifolia)

Tomatillo (Lycium sp.)

Yueea (Yucea sp.)

Edible Stems or Leaves:
Bisnaga (Echinocactus)
Bledo (Amaranthus Palmeri)
Cactus (Opuntia sp.)

266

REGIONAL INDEX

Desert Trumpet (Eriogonum inflatum)
Mesecal (Agave sp.)

Sotol (Dasylirion sp.)

Spanish Bayonet (Yucca Whipplei)
Wild Cabbage (Caulanthus crassifolius)
Wild Cabbage (Stanleya pinnatifida)
Wild Rhubarb (Rumex hymenosepalus)

BEVERAGE Puants:

Barrel Cactus (Echinoeactus 'sp.)
Chaparral Tea (Croton corymbulosus)
Desert Tea (Ephedra sp.)

Jojoba (Simmondsia Californica)

Soap-PLants:
Amole (Yucca sp.)
Calabasilla (Cucurbita foetidissima)
Lechuguilla (Agave sp.)
Soap-berry (Sapindus Drummondii)

MeEpiciInaL PLantTs:

Creosote-bush (Larrea Mexicana)
Yerba mansa (Anemopsis Californica)

Fiber Pants:
Carrizo (Phragmites communis)
Mescal (Agave sp.)
Spanish Dagger (Yucca sp.)
Wild Hemp (Sesbania macrocarpa)

Dys Puants:
Barberry (Berberis Fremontii)
Dalea (Dalea Emoryi)
Desert Blite (Suaeda suffrutescens)
Guaco (Cleome serrulata)
Rabbit-brush (Chrysothamnus nauseosus)

267

Acer, 226
Achillea, 185
Acorns, 68, 231
Acorus, 192

INDEX

Adam’s-thread-and-needle, 168

Aesculus, 81, 211
Agave, 133, 169, 216
Agrostemma, 244
Alder, 227

Black, 165
Algarroba, 61
Alkanet, 225
Allium, 17
Allspice, Wild, 145
Alnus, 227
Amanita, 237
Amaranthus, 53, 128
Amelanchier, 89
Ammobroma, 39
Amole, 168
Amphicarpaea, 61
Anemopsis, 202
Anise, Sweet, 14

Wild, 14
Apios, 2, 59
Apocynum, 212
Arctostaphylos, 94, 230
Arisaema, 37
Arrow-arum, 36
Arrow-head, 31
Arrow-root, Florida, 29
Arrow-wood, 230
Artichoke, Jerusalem, 4
Asclepias, 119, 214
Asimina, 100
Astragalus, 245
‘Atriplex, 54, 119
Audibertia, 54
Avena, 54

Avens, Purple or Water, 161

Balm, Mountain, 198

269

Barbarea, 124, 126
Barberry, 97, 223
Barrel-cactus, 133, 157
Batatas de Canada, 6
Bayberry, 232
Bear-berry, 230
Bear-grass, 137

Bear’s weed, 198

Bee-plant, Rocky Mountain, 228

Berberis, 97, 223
Berry, Bay, 232
Bear, 230
Buffalo, 83
Candle, 232
Checker, 102
Ink, 164
June, 89
Juniper, 78
Lemonade, 152
Pigeon, 197, 244
Service, 89
Silver, 85
Tea, 102
Wax, 232
Betula, 165
Birch, Cherry, 165
River, 165
Sweet, 165
Biscuit-root, 12
Bisnaga, 133
Bitter-bark, 197
Bitter root, 14
Black-drink, 161
Bledo, 128
Blood-root, 223
Bois d’arc, 221
de plomb, 218
roulé, 231
Boneset, 189
Bouncing Bet, 181
Bouteloua, 231
Bracken, 114

Brassica, 194
Bread, Indian, 39
Breed-root, Indian, 7
Brodiaea, 19, 20
Broussonetia, 252
Buck-brush, 175
Buckeye, California, 81
Southern, 211
Buckthorn, 91
Buckwheat, Wild, 123
Buffalo-berry, 83
Bullbrier, 31
Butternut, 227
Butter, Sahuaro, 112

Cabbage, Poor Man’s, 124
Wild, 126
Cabbage palmetto, 138
Cactus, 107, 132, 231
Barrel, 133, 157
Calabasilla, 181
Calamus, 192
Calandrinia, 131
Calico-bush, 245
Calochortus, 19
Camas, 21
death or white, 245
Camassia, 19, 23
Camote de los médanos, 39
Canadiennes, 6
Cafiaigre, 121
Canchalagua, 207
Candleberry, 234
Cafiutillo, 159
Carrizo, 218
Carum, 13
CAscara sagrada, 195
Cassena, 161
Cassia, 186
Cat-tail, 40
Caulanthus, 126
Ceanothus, 142, 175
Centaury, American, 207
Cereus, 110
Checker-berry, 102
“Cheese,” Tuna. 110
Chenopodium, 52, 119, 174
Cherry, Ground, 87
Wild, 190, 245

INDEX

Chia, 42, 152
Chicory, 117, 149
Chicof, 148
China-brier, 29
China-tree, Wild, 176
Chinquapin, Water, 34, 48
Chittem-wood, 197
Chlorogalum, 170, 211
Chocolate-root, 161
Chrysothamnus, 222
Chufa, 25
Cichorium, 118, 149
Cicuta, 239
Cladastris, 221
Claytonia, 16
Cleome, 228
Clover, 139
Cockle, Corn, 244
Coffee, Wild, 197
Coffee-tree, Kentucky, 148
Colt’s-foot, Sweet, 232
Conium, 239
Consumptive’s-weed, 198
Conte, 28, 29
Coontie, 28
Cornel, Silky, 225, 230
Cornus, 205, 225, 230
Cota, 160
Covillea, 202
Cowbane, 239
Crataegus, 92
Creosote-bush, 202, 232
Cress, Barbara’s, 124
Water, 124
Winter, 124
Croton, 159, 211
Cucurbita, 179
Cunila, 193

Cyperus, 25

Dalea, 228
Dandelion, 116
Dasylirion, 137
Datil, 104

Datura, 247
Death-camas, 245
Death-cup, 237
Desert-trumpet, 123
Direa, 218

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Dittany, 193
Dock, Curled, 121

Dogwood, Flowering, 205, 225,
231

Red Osier, 230
Western, 205

Echinocactus, 133, 157
Elder, Poison, 254
Eleagnus, 85
Elymus, 55
Encinilla, 159
Ephedra, 158
Ericoma, 56
Eriodictyon, 198
Eriogonum, 123
Erythraea, 207
Eupatorium, 189

Fever-bush, 145, 206
Fig, Indian, 107
Foeniculum, 14
Folle avoine, 45
Fuller’s Herb, 183

Galium, 225
Garget, 244
Garrya, 206
Gaultheria, 102, 147
Geum, 161
Goat-nut, 78
Gobernadora, 202
Golden-club, 36
Goldenrod, 147
Golden seal, 223
Golondrina, 206
Gourd, Misssouri, 179
Graisse de boeuf, 84
Grape, Oregon, 97
Grass, Bear, 137
Scurvy, 126
Grass-nut, 20
Greasewood, 202
Grindelia, 200
Groundnut, 2, 59
Gumplant, 200 _
Gum-leaves, 198
Guaco, 228
Gymnocladus, 148

INDEX

Harvest Brodiaea, 20
Haw, Black, 92
Summer, 92
Hawthorn, American, 92
Hazel, Wild, 78
Hedeoma, 193
Hedeondilla, 202
Helianthus, 4, 7, 49, 50
Hemlock, Poison, 240
Water, 239
Hemp, Wild, 214
Indian, 212
Herba Fullonum, 183

‘Hickory Milk, 67

Hoarhound, 186
Hoskawn, 106
Hyacinth, California, 20
Hydrastis, 223

Tlex, 162

Indian Bread, 39
Breadroot, 7
Chocolate, 161
Fig, 107
Hemp, 212
Lemonade, 152
Lettuce, 129
Millet, 56
Potatoes, 19

Inkberry, 164

Ipomoea, 10

Islay, 57

Ivy, Poison, 254

Jaboncillo, 176
Jack-in-the-pulpit, 37
Jerusalem artichoke, 4
Jimson-weed, 247
Jojoba, 80, 160
Joshua-tree, 106
Juglans, 227
June-berry, 89
Juniper, Alligator, 78
California, 78
Check-barked, 78
Utah, 78

Kalmia, 245
Kinnikinnik, 225, 229

INDEX

Kisses, 131 Milkweed, Common, 119, 216, 219
Swamp, 215
Lambkill, 245 Milfoil, 185
Lamb’s-quarters, 119 Millet, Indian, 56
Larrea, 202, 232 Mock-orange, 179
Laurel, American, 245 Montia, 129
California, 139, 207 Moonseed, 242
Sheep, 245 Moosewood, 218
Leatherwood, 218 Muhlenbergia, 231
Lechuguilla, 169 Mullein, Turkey, 211
Ledum, 144 Mushroom, Sacred, 252
Leek, Wild, 17 Mushrooms, 237
Lemon, Wild, 99 Mustard, Black, 194
Lemonade, Indian, 152 - White, 194
Lettuce, Indian or Miner’s, 129 My Lady’s Wash-bowl, 183
Lewisia, 14 Myrica, 232
Lilac, Wild, 144, 175 Myrtle, 144, 175
Lily, Great Yellow Pond, 48
-Sego, 19 Nasturtium, 124
Lindera, 145 Nelumbo, 34
Lithospermum, 224 Nettle, 127, 214
Loco-weed, 245 Nicotiana, 229
Lophophora, 252 Nigger-head, 133
Lotus, American, 34 Nightshade, 242
Lycium, 86 Nopal, 107, 132
Nuphar, 49
Maclura, 221 Nut-grass, 25
Madder, Wild, 225
Madia, 56
Mahogany, 156 Oak, Basket, 68
Mandrake, American, 99 California Black, 73
Mangla, 156 Canyon Live, 73
Man-of-the-earth, 10 Coast Live, 73 -
Manzanita, 94, 156, 230, 257 Cow, 68
Maple, Red, 226 Dyer’s, 222
Sugar, 220 Kellogg, 73
Mariposa tulip, 19 Poison, 257
Marrubium, 186 ‘Quercitron, 222
Mastransia, 204 Scarlet, 222
Maté, 164 Valley White, 73
May-apple, 99 valparaiso, 73
Maypop, 101 Oat, Wild, 17, 54
Menispermum, 242 Onion, Wild, 17, 20
Mentha, 152 Opuntia, 107, 132
Mescal, 134, 217 Orange, Mock, 179
-bean, 251 ° Osage, 221
-button, 252 Oregon Grape, 97
Mesquit, 61 Orontium, 36
Micromeria, 150 Osier, Red, 230

272

Pachyma, 39
Palm, California Fan, 112
Palmetto, Cabbage, 138
Palmilla ancha, 104
Panicum, 56
Papaw, 100
Passiflora, 101
Peach, Wild, 198
Peanut, Hog, 61
Pear, Prickly, 107

Sugar, 89
Peltandra, 36
Penca, 132
Pennyroyal, American, 193
Pepperwood, 139, 207
Petasites, 232
Peucedanum, 10
Peyote, 252
Phragmites, 218
Physalis, 87
Phytolacca, 119, 244
Pickles, 123
Pieplant, Wild, 121
Pigweed, 52, 119, 174
Pine, Digger, 75

One-leaved, 75

Parry, 76

Sugar, 75, 220
Pinole, 50, 54
Pifion, 75
Pitahaya, 111, 133
Plum, Wild, 57
Podophyllum, 99
Poivrier, 145
Pokeweed, 119, 244
Pomme blanche, 7

de Canada, 6

de prairie, 7
Portulaca, 129
Potato, Indian, 19

Prairie, 7

Wild, 9
Prairie potato, 7

turnip, 7
Prickly rear, 107
Prosopis, 61, 66
Prunus, 57, 245
Pseudotsuga, 150
Psoralea, 7, 214

INDEX

Pteris, 114
Puccoon, 223
red, 223
yellow, 223
Purslane, 129

Winter, 131

Quelite, 128
Quercus, 73, 222
Quinine-bush, 206
Wild, 207
Quiote, 137

Rabbit-brush, 222
Racine amére, 14
blanche, 13
Raiz diabdlica, 252
Rattlesnake-weed, 206
Rattleweed, 247
Red-bean, 251
Red Maids, 131
Red-root, 142
Reed-grass, 218
Rhamnus, 91, 195
Rhubarb, Wild, 121
Rhus, 154, 230, 254
Rice, Wild, 45
Rocket, Yellow, 124
Rose, Nutka, 93
Rose-hips, Wild, 92
Rumex, 121
Rye-grass, 55

Sabal, 138
Sabbatia, 207
Sage, White, 54
Sagittaria, 31
Sahuaro, 110
Salal, 102
Salt-bush, 54
Salvia, 42, 43
Sand Food, 39
-grass, 56
Sanguinaria, 223
Sapindus, 176
Saponaria, 181
Sassafras, 144
Scirpus, 25
Screw-bean, 66

273

INDEX

Scurvy-grass, 126 Mountain, 147
Sego-lily, 19 New Jersey, 142, 175
Senna, Wild, 186 Sassafras, 144
Service-berry, 89 Teamster’s, 158
Sesbania, 214 Teaberry, 102
Shad-bush, 89 Thelesperma, 159
Sheep-nut, 78 Thirst Preventives, 65, 94, 204
Shepherdia, 83 Thorn-apple, 247
Shrub-yellow-root, 223 Thoroughwort, 189
Silk-tassel-bush, 206 Tisava jaune-rouge, 225
Silverberry, 85 Toloache, 250
Simmondsia, 78, 160 Tomate de campo, 87
Smilax, 29 Tomatillo, 86
Soapberry, 177 Tornillo, 66
Soap-plant, California, 170, 211 Trifolium, - 139
Soap-root, 168 Tsuga, 149
Soapwort, 181 Tuckaho, 38
Solanum, 9, 242 Virginia, 36
Solidago, 147 Tule, 25
Song-wal, 56 Tuna, 107
Sophora, 252 Turnip, Prairie, 7
Sotol, 137 Typha, 40
Spanish Bayonet, 137, 168

Dagger, 104
Spicewood, 145 Umbellularia, 139, 207
Spider-flower, Pink, 228 Urtica, 127

Spring-beauty, 16
Spruce, Douglas, 150

Squaw-bush, 154 Viburnum, 230
-grass, 55

Stachys, 204

Stanleya, 126 Wahoo, 197

Sueda, 228 Walnut, White, 227

Sugar-pear, 89 Wappatoo, 33

Sumac, Dwarf, 154 Washingtonia, 112
Poison, 254 Waxberry, 232
Smooth, 154, 230 Wheat, Wild, 55
Staghorn, 154 Whisky, Dry, 252
Swamp, 254 Winter-berry, 165

Sunflower, Wild, 4, 49, 222 Wintergreen, 102, 147

Sweet-flag, 192 Woundwort, 204

Taraxacum, 116 Xanthorrhiza, 223

Tarweed, 56
Tea, Chaparral, 159 Yamp, 13
Desert, 158 Yarrow, 185
Hemlock, 149 Yaupon, 161
Labrador, 144 Yellowwood, Kentucky, 221

274

INDEX

Yerba buena, 150 Yucca, 104, 137, 168, 216
del pescado, 211
de vibora, 206 Zamia, 28
mansa, 200 Zizania, 45
santa, 198 Zygadenus, 245

275

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