=Beech= (_Fagus grandifolia_ Ehrh.) “gaweˈmîc”. All the Ojibwe know and appreciate the sweet nuts of the beech tree. They are never plentiful enough to store for winter, but the Indians like them fresh. =White Oak= (_Quercus alba_ L.), “mîciˈ mîn” [oak berry]. All Ojibwe encountered told of their former dependence upon acorns for their soup stock. It seems that at least every Algonkian tribe knew and used all species of acorns. They got rid of the bitter tannin taste by soaking the acorns in hot lye. Wood ashes in water, when boiled gave them the lye. A regular woven bark bag held a quantity of acorns and the lye was leached out by washing the whole bagful in several changes of warm water. The acorns were then dried for storage, and when wanted, pounded and ground to a coarse flour which was used to thicken soups or form a sort of mush. Blueberries were often cooked with this mush to give it a good flavor and it was seasoned with maple sugar. White Oak acorns needed no lye treatment. =Bur Oak= (_Quercus macrocarpa_ Michx.), “mîtîgoˈ mîc” [wooden tree]. Bur Oak acorns are bitter, but yield to the lye treatment to become as edible as the acorns of the White Oak. =Red Oak= (_Quercus rubra_ L.), “mîtîgoˈ mîc” [wooden tree]. Because Red Oak was so abundant in the Ojibwe territory and so large in size, the acorns were one of their most important starchy foods. They leached the tannic acid flavor with lye and brought them to a par with the sweet acorns of White Oak. =Black Oak= (_Quercus velutina_ Lam.) “têˈ komîn”. The name is evidently an abbreviation of “mêtîgoˈ mîn”, but probably an intentional one for this tree was always referred to by the abbreviation. Its acorns were equally good as others when the tannin was extracted. FUNGI The writer found that none of the Ojibwe eat any of the mushrooms although they have two names for them,—“pîkwaˈ djîc” and “wajackweˈ do” [muskrat]. Probably some remote ancestor had a fatal experience with mushrooms and the news has been handed down. Although the Ojibwe have fanciful stories explaining why they use certain plants, no doubt their knowledge came by a process of trial and error through the centuries and the errors have been duly buried but not entirely forgotten. GRAMINAE (GRASS FAMILY)