Next to berries were plants for food; and these were in constant abundance. Behring, on landing at the Shumagin Islands, observed the natives “to eat roots which they dug out of the ground, and scarce shaked off the earth before they eat them.”[119] Cook reports at Oonalaska “a great variety of plants, several of them such as we find in Europe and in other parts of America, particularly in Newfoundland: … all these we found very palatable, dressed either in soups or in salads.”[120] La Pérouse, who landed in latitude 58° 37´, finds a French bill of fare, including celery, chicory, sorrel, and “almost all the pot-herbs of the meadows and mountains of France,” besides “several kinds of grass suitable for forage.” Every day and each meal the ship’s kettle was filled with these supplies, and all ate them in soups, ragouts, and salads, much to the benefit of their health.[121] Portlock mentions at Port Etches, besides “fine water-cresses,” “just above the beach, between the bay and the lake, a piece of wild wheat, about two hundred yards long and five yards wide, growing at least two feet high,” which, “with proper care, might certainly be made an useful article of food”; and at Cook’s Inlet he reports “ginseng and snakeroot.”[122] Meares reports at the latter place “inexhaustible plenty” of ginseng, and at Prince William Sound “snakeroot and ginseng, some of which the natives have always with them as a medicine.” He adds: “The ginseng of this part of America is far preferable to that of the eastern side.”[123] Billings finds at Kadiak “ginseng, wild onions, and the edible roots of Kamtchatka,” and then again at Prince William Sound “plenty of ginseng and some snakeroot.”[124] Vancouver finds at Port Mulgrave “wild vegetables in great abundance.”[125] Langsdorff adds to the list, at Oonalaska, “that sweet plant, the Siberian parsnip.”[126] These, too, I quote precisely, and in the order of time.