Farming

Last Updated on September 26, 2016 by Dennis In the preparation of lolensh and of shiwulinz the broken seed shells (tsi’-hlak) are winnowed, as already described, from the seed kernels. These seed shells or hulls are not always thrown away, but they are often saved for a later curious use. In the manufacture of their

Last Updated on September 26, 2016 by Dennis In wokas pods properly roasted as well the interior tissues are in the condition of a mucilaginous paste. The seeds do not separate from this paste as readily as they do from the mucilage in pods of the spokwas grade, and therefore the Indian has invented another

Last Updated on September 29, 2016 by Dennis In the preparation of lowak, the pods in the interior of the drying piles do not dry, but turn into a soft, moist, rotten mass, the seeds themselves, however, retaining their freshness. When the piles are opened the dry pods are thrown in a pile by themselves

Last Updated on September 26, 2016 by Dennis When seeds are required to be extracted from freshly gathered pods, either to furnish an immediate food supply, or to secure material for the preparation of shnaps or because the wokas gatherer is nearing the end of his harvest and can not wait for the pods to

Last Updated on September 29, 2016 by Dennis In the preparation of shnaps from shelled wokas, kernels, or lolensh, the primitive method of roasting with live coals in a wokas shaker, as described under shiwulinz, seems to have been entirely discarded. The frying pan is now used instead by all the Indians. A handful or

Last Updated on September 26, 2016 by Dennis Fresh wokas seeds, in which the kernels are still moist, are in the condition necessary for manufacture into what is called lolensh (lo-lensh’). This condition exists in spokwas and in the two grades of seeds, nokapk and chiniakuni, derived from cooked pods, or away described below. The

Last Updated on September 26, 2016 by Dennis The basketful of spokwas as it is brought from the boat is emptied into a pit dug in the ground for the purpose, to which each successive day’s harvest of spokwas is added. The disintegrating pods undergo some process of fermentation, which changes them into a mucilaginous

Last Updated on September 28, 2016 by Dennis Wokas is harvested exclusively in boats of the kind known as a “dugout.” The dugout (wuns) is hollowed from a single log, commonly of the yellow pine (Pinus ponderosa), and ordinarily is about 18 feet long, 2 feet wide, and 16 inches deep (Plate 4). Sometimes logs