Father Jacob Baegert[336] enumerates among the foods of the Indians of southern California "the roots of the common reed" (i.e., of the tule). Father Alegre, speaking of the tribes living near the Laguna San Pedro,[337] in latitude 28° north--two hundred leagues north of the City of Mexico--says that they make their bread of the root, which is very frequent in their lakes, and which is like the plant called the "anea" or rush in Spain. "Forman el pan de una raiz muy frecuente en sus lagunas, semejante á las que llaman aneas en España."[338] The Indians of the Atlantic Slope made bread of the bulb of a plant which Capt. John Smith[339] says "grew like a flag in marshes." It was roasted and made into loaves called "tuckahoe."[340] Kalm, in his Travels in North America,[341] says of the tuckahoe: It grows in several swamps and marshes and is commonly plentiful. The hogs greedily dig up its roots with their noses in such places, and the Indians of Carolina likewise gather it in their rambles in the woods, dry it in the sun, grind, and make bread of it. Whilst the root is fresh it is harsh and acrid, but, being dried, it loses the greater part of its acrimony. To judge by these qualities, the tuckahoe may very likely be the Arum virginianum. The Shoshoni and Bannock of Idaho and Montana eat the tule bulb.[342] Something analogous to hoddentin is mentioned by the chronicler of Drake's voyage along the California coast about A. D. 1540. Speaking of the decorations of the chiefs of the Indians seen near where San Francisco now stands, he says another mark of distinction was "a certain downe, which groweth up in the countrey upon an herbe much like our lectuce, which exceeds any other downe in the world for finenesse and beeing layed upon their cawles, by no winds can be removed. Of such estimation is this herbe amongst them that the downe thereof is not lawfull to be worne, but of such persons as are about the king, ... and the seeds are not used but onely in sacrifice to their gods."[343] Mr. Cushing informs me that hoddentin is mentioned as a food in the myths of the Zuñi under the name of oneya, from oellu, "food." In Kamtchatka the people dig and cook the bulbs of the Kamtchatka lily, which seems to be some sort of a tuber very similar to that of the tule. "Bread is now made of rye, which the Kamtchadals raise and grind for themselves; but previous to the settlement of the country by the Russians the only native substitute for bread was a sort of baked paste, consisting chiefly of the grated tubers of the purple Kamtchatkan lily."[344] HODDENTIN THE YIAUHTLI OF THE AZTECS.