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The Indians eat other roots beside the kamas, but that is the one on which they chiefly depend. As soon as the snow is off the ground, they begin to search for a little bulbous root they call the pohpoh. It looks like a small onion, and has a dry, spicy taste. In May they get the spatlam, or bitter-root. This is a delicate white root, that dissolves in boiling, and forms a bitter jelly.
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