d flour, shelled nut meats, service berries, a little water, and hot melted tallow or marrow formed into small balls known as corn balls. Cornballs were used by hunters and used for trading. Another way to preserve corn was to parboil or roast unshucked ears of green corn for ten to fifteen minutes then remove from the water. Then the husk was braided two to three foot strands and dried in the sun. Squash and pumpkin were cut into spirals and hung to dry in the sun, later broken into pieces and stored. An ass!
             ortment of berries was gathered in different seasons, dried, and later used in cooking. Tea was made from wild mint, bark of elm tree, chokecherry trees, and roots of wild rose bushes. Medicinal teas were derived from wild broad-leafed sage, calamus, and cedar berries (Cox, Jacobs 100).
             Turnips were dug as a family tradition when the flowers turned purple to lavender in color. Once the skin was removed from the turnips they were eaten raw as a special treat or boiled with fresh meat, fresh tripe, or corn. Raw turnips used for future use were sliced an
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