§ 170. Nuts.—The "búde" is like the acorn, but it grows on a different tree, the trunk of which is red (the red oak?). These nuts are ripe in the fall. They are boiled till the water has nearly boiled away, when the latter is poured out, and fresh water and good ashes are put in. Then the nuts are boiled a long time till they become black. The water and ashes are thrown out, fresh water is put in the kettle, and the nuts are washed till they are clean, when they are found to be "náʇube," cooked till ready to fall to pieces. Then they are mixed with wild honey, and are ready for one to eat. They are "íb¢anqtiwá¢ě," capable of satisfying hunger to the utmost, but a handful being necessary for that end.
An´jiñga, hazel nuts, are neither boiled nor dried; they are eaten raw The same may be said of "ʇáge," black walnuts.
§ 171. Fruits were preserved in wild honey alone, according to J. La Flèche. Since the arrival of the white people a few of the Omahas have cultivated sorghum; but in former days the only sugars and sirups were those manufactured from the sugar maple and box elder or ash-leaved maple.
The Omahas know nothing about pulse, mesquite, and screw-beans. Nor do they use seeds of grasses and weeds for food.
Previous to the arrival of the whites they did not cultivate any garden vegetables; but now many of the Omahas and Ponkas have raised many varieties in their gardens.
§ 172. Roots used for food.—The núg¢e or Indian turnip is sometimes round, and at others elliptical. When the Omahas wish to dry it, they pull off the skin. Then they cut off pieces about two inches long, and throw away the hard interior. Then they place these pieces in a mortar and pound them, after which they dry them. When they are dried they are frequently mixed with grease. Occasionally they are boiled with dried meat without being pounded. The soup is very good.
Nú uké¢in, or Pomme de terre, the native potato, is dug in the winter by the women. There are different kinds of this root, some of which have good skins. Several grow on a common root, thus:
These potatoes are boiled; then the skins are pulled off, and they are dried.
The "sin" is an aquatic plant, resembling the water-lily. It is also called the "sin´-uké¢in," being the wild rice. In order to prepare it as food it is roasted under hot ashes.