The Indians gathered spring fiddleheads, cowslip shoots, and roots of the yellow pond lily and cattail. The sweet lily roots were dried for the winter, while the others were eaten raw or used to flavor stews. Berries of all kinds were especially enjoyed. Strawberries, raspberries, blueberries, currants, and of course cranberries all grew hereabouts. All were eaten fresh or dried for winter use, such as meat seasonings.
Cranberries contain iron and iodine and are especially healthful.
Indians mostly drank water, but made a pleasant summer drink from strawberry and raspberry leaves, and a fine tea from wintergreen, spruce, and wild cherry twigs. They never brewed or fermented. The cook never threw out broth from boiled flesh, fish, or vegetables. It was used as a base for stew or simply drunk as a bouillon. Salt was never used.