The only roots which I have seen used as food by the Eskimo are the roots of a species of Knotweed — either Polygonum bistortum (Tourn.) L., Polygonum viviparum L., or Polygonum fugax Small. The roots of plants of this genus, known to the Eskimo as Mā’sū, or Mā’shū, are frequently dug and eaten in summer, but usually only when there is a scarcity of meat or fish for food. These roots are fairly edible, either raw or cooked, having a slightly sweetish taste, but are somewhat woody and fibrous. On the Colville River, Alaska, the Eskimo preserve the Masu roots in sealskin “pokes,” and eat them in a somewhat fermented state. Several species of small ground-growing berries are often eaten by the western Eskimo, particularly a yellow berry called Ak’pek (the Cloudberry, Ruhus chamoemarus Linn.), the At’tsi-ak (Alpine Bearberry, Mairania alpina (Linn.) Desv.), and the paun’rat (Crowberry, Evipetrum nigrum Linn.). These berries are eaten by the Coronation Gulf Eskimo, except the akpek, the use of which is unknown, although in the opinion of white men and of the western Eskimo it is the best of all local berries. They are eaten by the Mackenzie Eskimo, but they say they did not use them extensively until taught to do so by the Alaskan Eskimo (not more than twenty-five years ago). The leaves of Oxyria digyna (L.), a species of sorrel, are frequently mixed with seal-oil and eaten as a sort of salad by the western Eskimo. The plant is called Ko’na-ritj by Alaskan Eskimo. The partly digested stomach contents of the Barren Ground caribou are frequently eaten frozen in winter. Stomachs filled with reindeer-moss are considered much better than those from caribou which have been feeding on the coarse, woody fibers of grassy plants. As with most other viands, this dish is not considered complete without a liberal dressing of seal-oil.