These notes on the preparation and uses of maize and other vegetable foods by the Iroquois have been gathered during a period of 10 years, while the writer has been officially concerned with the archeology and ethnology of the New York Iroquois and their kindred in Canada. They embrace all it has been possible for him to gather from the Iroquois themselves concerning the uses of their favorite food plants. Scores of Indians were questioned and many interesting facts were brought out from almost forgotten recesses of their minds. The greater part of this treatise is the result of a purely original inquiry. An attempt has been made to cite the records of early explorers and travelers where the case seemed of interest or importance, but no general historical review of the subject is given. The aim is rather to present an ethnological study of the Iroquois uses of food plants. This it is hoped will also have an economic and sociologic value.

Reprint. Originally published: Albany : University of the State of New York, 1910. (Education department bulletin / University of the State of New York ; no. 482) (Museum bulletin / New York State Museum ; 144). "July 1994." Cover title.

Part I. Maize. I. Maize or Indian corn in history; II. Early records of corn cultivation; III. Customs of corn cultivation; IV. Ceremonial and legendary allusions to corn; V. Varieties of Maize used; VI. Corn cultivation terminology; VII. Utensils for the preparation of corn for food; VIII. Cooking and eating customs; IX. Foods prepared from corn; X. Uses of the corn plant --Part 2. Other Food Plants. XI. Beans and bean foods; XII. Squashes and other vine vegetables; XIII. Leaf and stalk foods; XIV. Fungi and lichens; XV. Fruit and berrylike foods; XVI. Food nuts; XVII. Sap and bark foods; XVIII. Food roots.