28 (p. 97).--_Sagamité_: a word derived by Maurault (_Hist. Abenakis_, p. 13) from sôgmôipi, "the repast of chiefs." The most common form in which the Indians prepared maize as food; termed "samp," or "hominy," by the English. The corn, usually pounded into meal, was boiled in water, with the addition of meat, fish, or oil, when they had such, to enrich and flavor it. Various kinds of vegetables, in their season,--beans, peas, pumpkins,--were boiled with the corn, especially when the latter was still green: a survival of this usage remains in our modern "succotash," of corn and beans. Sagard describes, in _Grand Voyage_ (Tross ed., 1865), pp. 94-98, this and various other methods of cooking maize. Creuxius gives (_Hist. Canad._, p. 23), a picture of Indian women preparing corn; and Lafitau describes at length the cultivation of maize, its use as food, and the preparation of sagamite, in his _Mœurs des Sauvages Ameriquains_ (Paris, 1724), t. ii., pp. 63-89. Cf. Carr's _Food of Amer. Ind._, pp. 178-182. 29 (p. 103).--The bulbs were those of the yellow lily (_Lilium Canadense_), which have been, from the earliest historic times, used as food by the Indians.--Pickering's _Chronological History of Plants_ (Boston, 1879), p. 641; and Thoreau's _Maine Woods_, p. 194, 284, 326. Trumbull says (_Conn. Hist. Colls._, vol. ii., p. 26) that "_sheep'nak_ is the modern Abnaki name for the bulbous roots of the yellow lily,"--possibly the Micmac _sgabun_ or _shuben_ (see our vol. ii., _note_ 77). Cf. Josselyn's _New England's Rarities Discovered_ (London, 1672), reprinted, with introduction and valuable annotations by Tuckerman, in _Trans. Amer. Antiq. Soc._, vol. iv., (Boston, 1860), pp. 105-238; on p. 176, he says of the water lily (_Nuphar advena_): "The Indians eat the roots, which are long a-boiling. They tast like the liver of a sheep. The moose-deer feed much upon them; at which time the Indians kill them, when their heads are under water." Cf. also Brunet's note on _Nelumbium luteum_, in Tailhan's ed. of Nicolas Perrot's _Memoire sur les Sauvages_ (Leipzig and Paris, 1864), p. 194. Nuttall says of the _Nelumbium_ (which he calls _Cyamus luteus_): "The Osages and other Western natives employ the roots of this plant for food, preparing them by boiling. When fully ripe, after a considerable boiling, they become as farinaceous, agreeable, and wholesome a diet as the potato. This species is everywhere made use of by the natives, who collect both the nuts and the roots."--"Flora of Arkansas Territory," in _Trans. of Am. Philos. Soc._, new series, vol. v. (Phila., 1837), p. 160. 30 (p. 103).--Cf. the legend of Gougon (vol. ii., _note_ 44). 31 (p. 105).--Cf. vol. i., p. 261; and Sagard's _Canada_, pp. 271-273, for descriptions of the vapor-bath as a therapeutic agent, among the North American aborigines.