By Eliot Wigginton

Interviews and essays describe the lifestyle and crafts of pioneer the US nonetheless surviving within the Appalachian sector.

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Read or Download Foxfire 2: Ghost Stories, Spring Wild Plant Foods, Spinning and Weaving, Midwifing, Burial Customs, Corn Shuckin's, Wagon Making and More Affairs of Plain Living PDF

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Additional resources for Foxfire 2: Ghost Stories, Spring Wild Plant Foods, Spinning and Weaving, Midwifing, Burial Customs, Corn Shuckin's, Wagon Making and More Affairs of Plain Living

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There is a great deal PLATE 27 Lake Stiles took us into the forest in search of ramps, found some, dug them with a hoe he had brought . . PLATE 28 . . and cleaned one off for us to try. of disagreement as to their tastiness; it seems people either love them or hate them. " Maude Shope said, "Ramps, well to tell you the truth, I've never been where they've growed. They grow out here in these mountains. But I've seen them; they've been brought here, a kind of onion natured thing, or garlic. " And Harv Reid told us, "It is a sort of wild onion.

Small seeds are eaten by many species of birds. SPRING WILD PLANT FOODS 53 Buds and twigs are favored "nibblers" for hikers in the mountains, and will allay thirst. Twigs and root bark are used for tea, and trees are tapped so sap can be used for sugar or birch beer. At one time, the sweet birch provided oil for much of the wintergreen flavoring used for candy, gum, and medicine. The inner bark is an emergency food if you are lost in the woods, for it is rich in starch and sugar. Sweet birch bark tastes quite good, and may easily be peeled off to chew like chewing gum.

Mix with crumbled cornbread, salt and pepper. Stuff large fish. Bake until tender. Rhubarb (Rheum rhaponticum) (family Polygonaceae) (pieplant) Rhubarb is a cultivated plant that will persist for years around old house or garden sites. It has ribbed stems, red or bright green in color, topped by large, broad, deep green leaves. Leaves are said to be poisonous. Flowers are white in terminal racemes. The stalks are gathered in early spring and cooked into sauce, or used for pies or conserves. RHUBARB IS INEDIBLE, RAW!

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