=Corn= (_Zea mays_ L.), “mandaˈ mîn”. Corn is a traditional heritage of the Ojibwe, although none knew a time when they did not have it. Their origin myth is that it was a pinch of flesh taken from the side of their culture hero, Winabojo, by himself and cast upon the ground, to grow and become corn for them. This is the same as acknowledging that they do not know how it came to be here. When mandamin matures, they say that only horses can eat it raw in that condition. They have to soak it in lye water, wash out the lye and then parboil it to prepare it for the table. This is the same as our hominy. Scientists think now that corn originated in Mexico from an accidental crossing of teosinte and gama grass. While the Ojibwe cultivate and grow the approved strains of corn for Wisconsin, they also cling to their own “calico” corn, with all sorts of colors of grains on different cobs. They have two names for sweet corn,—“wîckobiˈ mandaˈmîn” [sweet maize], and “wîckobiˈ sîˈganûg” [turns sweet in cooking]. Their sweet or soft corns are different from those used by the white man. They roast the ears in the husk and make it into hominy as the white man does. They cut the kernels from their sweet corn and dry them for winter use. It is also boiled in a kettle, and when half-cooked, is cut from the cob and dried for winter use. They had a name for popcorn, but the writer saw none of it while around them. =Wild Rice= (_Zizania palustris_ L.), “manoˈ mîn” [good berry]. The Ojibwe word is their pronunciation of the Menomini term for wild rice. Most Algonkians have the same word for wild rice and it forms a very important part of their food. The writer has often been present at the Ojibwe rice harvests. The largest operation seen was that of the Ojibwe at Mole Lake in Forest County, Wisconsin. There about twenty families were working at one time and the writer worked at each operation to become familiar with it. Wild rice preparation is the hardest kind of labor, and they earn all they get for it when they sell it. It sells in Milwaukee for $1.05 a pound, but one can buy it from the Indians at $.25 to $.35 a pound. One man reaped 1325 pounds of rice in the harvest time. The Menomini Rice Harvest group in the Public Museum exhibition halls, shows very well most features of the operation.