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CLOVER GRASSES, GRASS SEEDS, AND EDIBLE ROOTS

Green clover and grasses were eaten raw; the Indian simply grazing on the meadows as would a horse. Dried

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grass seeds were gathered by shaking them from their stems into baskets and made into mush or soup. The bulbous root of the brodiæa, a lily-like plant that abounds in the meadows and along the streams, was also used extensively as a food, being prepared and eaten much in the same manner as the boiled domestic onion of today.