Kach-a-tan. Tender-Root. Carolina Milk Vetch. Astragalus carolinianus. The root was gathered in the spring or fall and eaten raw or cooked by boiling in water. It grows on the gravel bottoms or side-hills of the prairies.
Exixix. White-Root. Bitter-Root, State Flower of Montana, Red-Head Louisa. Lewisia rediviva. The Blackfoot believed it was healthy food. They prepared it by boiling in water. It grows plentifully in the mountains.
Sax-ika-kitsim. Quick Smell. American Wild Mint. Mentha canadensis. The leaves were placed in parfleches to flavor dried meat. It was also used to make tea.
Mass. Wild Turnip. Elk Food. Lithospermum linearifolium. [[325]]The roots were prepared for eating by boiling or roasting. It grows on the prairies.
O-muck-ai-ix-ixi. Big White-Root. Evening Primrose, Alkali Lily. Musenium divaricatum. The Blackfoot say the root has no flavor until dried. It was gathered in the fall and eaten raw. It grows on the prairies.
Miss-issa. Camas. Camassia esculenta. The roots were generally dug in the fall after the blossoms had fallen. They were baked by placing in a deep hole with heated rocks, leaves, and grass. A fire was also kept burning on top of the ground. It was said to require two days and two nights to cook them thoroughly in this way.
4. Perfumes
At-sina-mo. Gros Ventre Scent. Meadow-Rue. Thalictrum occidentale. The berries were dried and placed in small buckskin bags for perfumery.
Katoya. Sweet Pine. Balsam Fir. Abies lasiocarpa. The leaves had a delightful odor when confined in a buckskin bag. Sweet Pine was also mixed with grease in making hair oil to add fragrance.