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Updated: May 11, 2025
A little farther is the "yant" of the Pai Ute, with leaves fringed with teeth like its kind, the Agaves. This is a source of food for the native, who roasts the asparagus-like tip starting up in the spring, and he also takes the whole head, and, trimming off the outer leaves, bakes it in pits, whereby it is full of sweetness like thick molasses. The inner pulp is dried in sheets and laid away.
"Don't yike simple yives," announced Genevieve Maud, with considerable firmness. "Don't yant to play any more." "You shall not, my babykins," promised her father, huskily. "No more simple life for Genevieve Maud, you may be sure."
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