Native American - Acorns (part 3 of 4)

 This is a continuation of what I have learned about acorn preparation.  Also see part 1 and part 2.

Image credit: Goddard, P. E. 1903. "Life and Culture of the Hupa."

Acorn (Quercus sp.)

Part 3:  Preparation - Leaching 

The leaching container varied between groups:

Leaching in a sandy shallow depression or basin seems characteristic of the northwestern Californian culture area and most of the central Californian culture area.  The Luiseño and Cahuilla were the only southerners reported to employ this method, but they also employed the southern method of leaching in a basket.  The Coastanoan and Sierra Miwok of central California also employed both methods.   …  Beals reports leaching on bare hard ground for the Southern Maidu … The Shasta employed a device which seems to have been sort of a compromise between the sand-basin leacher and the basket leacher.  (Heizer and Whipple, 303)

However, the process was fairly uniform.  The sand was loosened to allow an easy flow of water.  After it was patted into a saucer-shape, the sand surface was leveled so the leaching water flowed evenly across it.  (Ortiz, 95-96)   The people of Yosemite Valley either laid the acorn flour directly on top of the sand or used pine needles to line it, until the late 1800s when they began to use a damp, thin cloth as a liner. (Ortiz, 98)  “The Kamia used a sand basin covered with a layer of foliage.  Some Eastern Mono lined the leaching basin with bark.”  (Heizer and Whipple, 303)  The Ohlone lined the basin with fern leaves.  (Margolin, 44)

Once completed, the basin should accommodate a layer of flour less than one-half inch deep, ideally one-eighth to one-quarter inch.  If the flour is any deeper, it will take too long to leach – the thinner the layer, the faster it will leach, and if it is too deep, the water will hardly go through at all.  A bed about 24 inches across and 10 or more inches deep with about a 2-inch lip will accommodate 4 handfuls of sifted flour.  The higher the sand pile, the quicker the water will go through.  (Ortiz, 97-98)

The acorn flour was mixed with water and swirled to suspend it.  Once poured into the basin, the coarse particles settled to the bottom while the fine particles floated until the water drained out, creating two layers that could be separated later.  Any lumps were pressed out to ensure they were leached completely.  After the water drained and the flour was packed down and nearly dry, it was ready for more leaching.  A waterbreak, often a pine branch, was used to avoid disturbing the flour by helping to gently spread the clear water across the entire surface.  The water was not allowed to drain completely; more water was added to keep the leaching going until the flour tasted sweet.  Then the water was drained until the flour was firm.  (Ortiz, 100-105)

Next came the removal of the now sweet and edible acorn flour from the basin.

A thin layer of acorn, like the skin on whole milk, sits on top of the flour once thoroughly drained.  This skin catches any dust or dirt which may have settled on the acorn during leaching, and is carefully scraped away with fingertips, then returned to the earth as an offering with a respectful, silent thank you.  (Ortiz, 105)

The part that is to be eaten can be removed as one complete layer or two layers, one of fine texture and the other of coarser flour.  (Ortiz, 105)