Their Knowledge Of The Medicinal Qualities Of Their Plants
And Herbs Is Very Great.
They make excellent poultices from the bark
of the bass and the slippery elm.
They use several native plants in
their dyeing of baskets and porcupine quills. The inner bark of the
swamp-alder, simply boiled in water, makes a beautiful red. From the
root of the black briony they obtain a fine salve for sores, and
extract a rich yellow dye. The inner bark of the root of the sumach,
roasted, and reduced to powder, is a good remedy for the ague; a
teaspoonful given between the hot and cold fit. They scrape the fine
white powder from the large fungus that grows upon the bark of the
pine into whiskey, and take it for violent pains in the stomach.
The taste of this powder strongly reminded me of quinine.
I have read much of the excellence of Indian cookery, but I never
could bring myself to taste anything prepared in their dirty
wigwams. I remember being highly amused in watching the preparation
of a mess, which might have been called the Indian hotch-potch. It
consisted of a strange mixture of fish, flesh, and fowl, all boiled
together in the same vessel. Ducks, partridges, muskinonge, venison,
and muskrats, formed a part of this delectable compound. These were
literally smothered in onions, potatoes, and turnips, which they had
procured from me. They very hospitably offered me a dishful of the
odious mixture, which the odour of the muskrats rendered everything
but savoury; but I declined, simply stating that I was not hungry.
My little boy tasted it, but quickly left the camp to conceal the
effect it produced upon him.
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