. Annual report of the Bureau of American Ethnology to the Secretary of the Smithsonian Institution. s, as oats,barley, wheat, rye, rice, and maize. It is noticed that the wild rice is very rich in nitrogen-free extract;that is, carbohydrates, such as starch, sugar, etc., which are heat pro-ducers. In the economy of the animal body they are transformedinto fat. They thus produce both heat and fat. Indeed, wild rice isseen to be richer in carbohydrates than any other of the foods herementioned, with the exception of white hominy—the hominy of com-merce. The last two specimens of wild rice menti
. Annual report of the Bureau of American Ethnology to the Secretary of the Smithsonian Institution. s, as oats,barley, wheat, rye, rice, and maize. It is noticed that the wild rice is very rich in nitrogen-free extract;that is, carbohydrates, such as starch, sugar, etc., which are heat pro-ducers. In the economy of the animal body they are transformedinto fat. They thus produce both heat and fat. Indeed, wild rice isseen to be richer in carbohydrates than any other of the foods herementioned, with the exception of white hominy—the hominy of com-merce. The last two specimens of wild rice mentioned in Table D were pro-duced by Indians and came from Lac Courte Oreille reservation, Wis-consin, while the first specimen probably was not, as the Indians do notconsume the grain in the original substance, and the dried sub-stance, by Peters, is drier than the Indians prepared it—the waterhaving been entirely removed. It is also noticed that the Indian-pro-duced wild rice is very rich in crude protein, or the albuminoids,1080 BUREAU OF AMERICAN ETHNOLOGY NINETEENTH ANNUAL REPORT PL. LXXIX. .1 BIRCH-BARK MOCOCKS IN WHICH THE GRAIN IS CARRIED
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Keywords: ., bookcentury1800, bookdecade1890, booksubjectindians, bookyear1895
