The Montgomery advertiser., 1902-04-20
LIVE ON ACORN BREAD
THE STAPLE FOOD OF SOUTHERN
 CALIFORNIA INDIANS.
Harvest Gathered from Oak Trees. Dried in the Sun and Cracked With a Stone--It is Then
 Mixed With Clay.

Washington Post.
 Mr V, K. Chestnut of the United States National Herbarium, has just returned from an extended tour of the southwest- ern part of California, where he saw many things that have until now remain ed unknown outside the boundaries or this region. MT. Chestnut devoted his entire time and attention to looking ap the nIants used by the Indians of this sec-- tion, and some two weeks ago completed A paper giving the results of his work. This paper Is now in process Of pubiica- tion by the Department of Agriculture, hnt owing to the tery limited edition, It is doubtful whether there will be copies sufficient to more than supply the scien- tific institutions of this county and Flu rope.
 Of all things seen by MT. Chestnut dur ing his sojourn in California, the manu- fracture of bread and meal out of pecu- liar kind of acorn by the Indians ot the little known and remote Mendocino coun- ty, California, proves the most interesting. For the first time in the history of sci- ence. the manner in which these Indians make a peculiar bread of acornmeal and clay Is described by MT. Chestnut.
 Mendocino County Is covered With Tor ests of large and stately oak trees ol spe- cies differing from any of the varieties of the Mississippi River, and which fur nish the Indians with the acorns which they convert into bread. All kinds of acorns are appreciated by the Indians of Mendocino County for their fattening power, and it Is remarkable how fat they become on this diet. Those acorns which contain the most oil are mostly highly valued for food. and it was the meal from these that used to be employed by the souaws to groom their warriors after A.. a1 bal
 Celebrating the Harvest.
 The annual harvest is heralded by a kind of thanksgiving dance. and during this performance q special acorn song Is sung. These Indians who are not used to eating much meat, claim that they never get sick from eating acorn bread. and as the acorns are very oily they replace, In a measure, the oily fish consumed by the Coast Indians. The acorns contain a small quantity of tannin, which produces an astringent effect upon the tongue. and a greater or less quantity of some giuo- side, which causes them to taste bitter Both these substances are removed. how ever, before the acorns are eaten.
 When the acorns are ripe In autumn the men go out and beat them off the tree or cut off the small branches and throw them to the ground, the squaws collecting them in a large cenical carry ing basket. These are carried on the back, but are suspended by a broad band from the forehead. Both hands are therefore. free for picking up the a9orns, which are thrown backward with ui-arr- ing aim into the basket, About 300 pounds constitutes n years supply.
 At home the acorns are first spread out in the sun until thoroughly dry. when they are cracked with q small stone. and rhe shells removed The kernels are then thoroughly pulverized in 8 curious nor tar. which consists of three parts-a large, flat stone. q shallow, baSin-like, but bot tomless basket, and a stone pestle. The basket Is held in place on the stone by the legs Of the operator-always an old