Preparing Staghorn Sumac for Drying
To prepare staghorn sumac for drying, a needle made from a deer bone is used to put cordage through the stem.
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Posted by: hearttohearthcookery | August 23, 2012
Boning Staghorn Sumac
Posted in drying, food, food history, Food preservation, Lenape, Native American, Staghorn sumac | Tags: culinary history, food, food history, Food preservation, foodways, Lenape, Native American
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