By Alma Hogan Snell

Drawing at the wisdom and knowledge of numerous generations of Crow Indian girls, the well known speaker and instructor Alma Hogan Snell offers an vital consultant to the normal lore, culinary makes use of, and therapeutic houses of local foods.
 
A style of Heritage imparts the lore of a while in addition to the normal Crow philosophy of therapeutic and unique functional recommendation for locating and harvesting vegetation: from the most important to making impossible to resist dishes of cattails and dandelions, salsify and Juneberries, antelope meat and buffalo hooves, to the key of utilizing vegetation to reinforce good looks and incite love. Snell describes the age-old perform of turning wildflowers and backyard vegetation into balms and treatments for such diseases and accidents as snakebite, headache, leg cramps, swollen joints, bronchial asthma, and sores. She brings to endure not just her life of adventure but in addition the worthy classes of her grandmother, the mythical medication girl lovely Shield.
 
With life-enhancing recipes for every little thing from soups, teas, and breads to poultices, aphrodisiacs, and fertility aids, A style of Heritage is in particular a desirable cultural rfile bound to enhance the reader’s dating with the typical world.
 
A partial record of recipes:
 
Wild Bitterroot Sauce
Wild Carrot Pudding
Cattail Biscuits
Dandelion Soup
Salsify Oyster Stew
Balapia (Berry Pudding)
Juneberry Pie
Chokecherry Cake
Wild Mint Tea
Bitterberry Lemonade
Wheel Bread
Boiled Hooves
Bill’s Mother’s Antelope Roast
Stuffed Trout
Elk Roast
Stuffed Eggs
Old-Time Moose Roast
Wild Turnip Porridge
Wild Turnip Bread
Fresh Wild Salad
Buffalo Cattail Stew
Ground Tomato Salad
Gooseberry Pudding
Bearberry Butter
Spicy Dried Plum Cake
Buffaloberry Jelly

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Fortunately, we have always been able to buy potatoes and flour, so we were never dependent on just the turnips. Pretty Shield always seemed to collect just enough, so she would usually have a few left when spring came along. To find wild turnips, look on rocky slopes that aren’t overly grazed. I always look for a slope that comes gently down to the level. There have to be a few rocks where they like to grow. When I was young I used to wish that you’d find turnips in a smooth, gardenlike place with soft soil.

Pretty Shield never ate the seeds. In fact, they were not used for any cooking at all as I remember. We used the dried squash in stews. The Crows liked to stew those long circular pieces still whole, but you can cut them into strips three or four inches long. We would always cook it with the skin on. pl ant fo ods 27 n Squash and Onion My favorite traditional way to cook squash is with onions. Whole onions with the skin left on baked with pieces of squash give it a nice color; they give it kind of a red look.

My grandmother crushed the chokecherries between rocks. She used her pestle and her rock platform, and she would absolutely mash those seeds and everything all together. She and her friends would form the cherry mash into little patties after they had crushed the fruit and would place them on a tarp. They placed the patties about half a foot apart to dry. Sometimes they’d squeeze the chokecherry mash through their hands so that it formed a shape like a railroad spike. They would dry the spikes just as they would the patties.

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