The Top Ten Wilderness Survival Skills...Number Six©

 

 

This is the sixth in a series of eleven articles on the top ten wilderness survival skills, things you should know before you go into the wilderness.  To read the previous article go HERE – Author’s Note

 

The Number Six, Top Ten Wilderness Survival Skill: Fire

 

The number six, top ten wilderness survival skill on my list is,
knowing how to build a fire, whether it is windy, raining, snowing or sunny. 

The “Rule of Threes”, graphic by the Author.

 

Since after a wilderness emergency, you can only survive for about three hours without fire and shelter, after caring for any injuries and finding a shelter, your next priority is to build a fire! 

 

The Basics of Lighting a Fire

 

There has been a lot written on how to start a fire, what type of fire-lay is the best, how to start a fire when it is wet, etc.  However, I have noticed that whenever I teach people how to build a fire, the mistakes that they make are one of the following four things; not understanding the fire triangle, confusing kindling for tinder, not gathering enough kindling and wood, or, and this is the one thing that almost everyone gets wrong, forgetting that fire burns up!  In the end, fire building is one of those wilderness skills that you can only get better at, if you practice, practice, practice!  So, before you start practicing, let’s talk about the basics of lighting a fire and the four most common mistakes.

 

The Fire Triangle

 

From Wikimedia, “Fire triangle.svg”, by Gustavb, March 7, 2006, HERE.

To build a fire you must understand the fire triangle.  The fire triangle shows the three things that you must have to start a fire: oxygen, heat, and fuel.  All three of these must be present, in the proper amount, to start a fire.  If any of them missing, or are not in the proper amount, then you cannot start and sustain your fire.  Air, or oxygen, is needed to start and sustain your fire, and the supply air to your fire can be increased by building your campfire so that the wind can aid combustion, or by blowing gently on your beginning fire to help it grow.  Also, you need heat, from a match or a lighter, to raise the temperature of the tinder and kindling to its ignition point.  And lastly, you need dry tinder, kindling and fuel in the proper sizes and amounts to build and sustain your campfire.

 

Tinder, Kindling and Wood...

 

An excerpt from Combat and Survival Volume 4, page 227.

Most people don’t know the difference between tinder, kindling and fuel wood.  Tinder isn’t kindling and kindling isn’t fuel wood.  In a nutshell, tinder catches the sparks from your flint and steel, or the flame from your match or lighter and ignites your kindling, as your kindling burns it provides enough heat and flames to light your fuel wood on fire.  The more surface area the tinder, kindling and wood has the faster it will catch on fire and burn.  Tinder is the smallest, finest, and fluffiest of the three and has the greatest surface area; kindling is next in size and fuel wood the largest and has the least surface area.¹ 

 

Oh, and your tinder and the kindling must be bone dry.  Using damp wood is a mistake that many people make and while it might not be a critical mistake once your fire is going strong and hot, damp wood can make it difficult to start of your fire.  So, when gathering your tinder, kindling and initial fuel wood, stack the odds in your favor by using the driest tinder, kindling and fuel that you can find.

 

Graphic by the Author.

Always “Look Up, Not Down” to find the driest tinder, kindling and wood.  As Clyde Ormond wrote in the Complete Book of Outdoor Lore, page 129, “Fuel...should be obtained, if possible, from standing timber.  Even during the driest weather when the earth is parched, wood lying on the ground will have soaked up dampness”.  Look underneath live evergreen trees for dead and dry branches, break branches off dead standing trees or, if it is raining, split off the wet outside edges of dead standing timber to reach the dry wood inside.

 

Also, don’t try to use green wood to start your fire, this is another common error, because it is full of sap, which is mostly water, and it takes a strong, hot fire to dry it out and ignite it.

 

How Much is Enough...

 

The biggest difference between tinder, kindling and fuel wood is size.  An excerpt of “How To Build A Campfire”, from Scoutmastercg.com, HERE.

To get a fire going quickly and easily, you need to have the right amounts of all three on hand before you light that first match.  Remember to have plenty of fuel wood on hand, as it always burns faster than people imagine.  Craig White, a Canadian survival expert, teaches that you will burn through a generous armload of wrist sized sticks each hour.  In addition, it is worth knowing that just over two pounds (one kilogram) of wood is required to boil one quart (a liter) of water when cooking over a campfire².

 

Remember that Fire Burns Up!

 

An excerpt from Winter Camping, by Warwick S. Carpenter, page 91

Many people will drop a match on top of a bundle of tinder and then wonder why it goes out.  Don’t forget hot flames and gases rise!  Always turn your tinder bundle or “bird’s nest”³, so that the hot flame of your match or lighter rises into the tinder and then into the surrounding kindling.  Put your flaming tinder bundle into your fire-lay and carefully add more kindling above it, so that the additional kindling will catch on fire, and then put fuel wood over your burning kindling so that it too, ignites as the flames climb up.

 

While pinching the tinder bundle or “bird’s nest” against the bark shield, turn it so that the flames will light the tinder and flare up into the kindling surrounding it.  Photograph by the Author.

For more on fire building check out these articles, “Fire Burns Up! ©”, HERE, “The Book of Knowledge, Camping and Camp Lore, 1957©”, HERE and “Survival Tips From Jack London, Part One©”, HERE. 

 

Don’t forget to come back next week and read “Your Campfire and How to Use It ©”, where we will talk more campfires and how to use them.

 

Your campfire, photograph by the Author.

I hope that you continue to enjoy The Woodsman’s Journal Online and look for me on YouTube at Bandanaman Productions for other related videos, HERE.  Don’t forget to follow me on both The Woodsman’s Journal Online, HERE, and subscribe to BandanaMan Productions on YouTube.  If you have questions, as always, feel free to leave a comment on either site.  I announce new articles on Facebook at Eric Reynolds, on Instagram at bandanamanaproductions, and on VK at Eric Reynolds, so watch for me.

 

That is all for now, and as always, until next time, Happy Trails!

 

 

Notes

 

¹ Additionally, surface area is the reason why split logs, which have a greater surface area than whole logs, catch fire and burn faster than a whole logs.  Oh, and whole logs are frequently covered with bark and bark is naturally fire resistant.

 

² From Introduction to Biomass Energy Conversions, by Sergio Capareda.  Mr. Capareda calculates that “1 kg (2.2 lbs.) of wood has several times more energy than that required to boil 1 L of water”, however since campfires are very inefficient much of that energy will be lost and thus one kilogram of wood per one liter of water is a good rule of thumb.

 

³

Photographs by the Author.

Just like a bird’s nest (above left), the bird’s nest tinder bundle, (above right) has the softest, fluffiest tinder stuff in the center.  The bird’s nest tinder bundle in the picture above is made with a ring of fine pine twigs, surrounding a ring of yellow birch bark, which is around toilet paper and a piece of fuzzed up jute string.  Note that I am holding it against a piece of bark, this bark will shield my fingers from the heat of the flames.

 

Sources

 

Capareda, Sergio; Introduction to Biomass Energy Conversions, [CRC Press, Taylor and Francis Group, Boca Raton, Florida, 2014], p. 69, https://books.google.com/books?id=eFLOBQAAQBAJ&pg=PA69&lpg=PA69&dq=how+many+kilograms+of+wood+does+it+take+to+boil+1+liter+of+water&source=bl&ots=3DEm8Rl7ad&sig=ACfU3U034BzjsPtB1B0Hp1hhn--ZzGft5w&hl=en&sa=X&ved=2ahUKEwj4ioeAoZ_yAhVtKVkFHQPOB-sQ6AF6BAgaEAM#v=onepage&q=how%20many%20kilograms%20of%20wood%20does%20it%20take%20to%20boil%201%20liter%20of%20water&f=false, accessed August 7, 2021

 

Carpenter, Warwick S.; Winter Camping, [The Macmillan Company, New York, NY, 1931], page 91

 

Combat and Survival Volume 4, [H. S. Stuttman, Inc., Westover, Connecticut, 1991], p 227

 

Green, Clarke; “How to Build a Campfire”, November 7, 2012, [Dynamik-Gen, 2019] https://scoutmastercg.com/how-to-build-a-campfire/

 

Hough, Emerson; Out of Doors, [D. Appleton and Company, New York, and London, 1915], pages 253 to 262, https://books.googleusercontent.com/books/content?req=AKW5QadmvhX8a3wUB-PjU-Mf8AM4ugTJLowe10sMUX8EQpXJqLDj-nDH6-M1y4HjNDMW2qBpdh4_A20snog1YjlV7pBWS9Of0qIgxv_d7M83kzk0u59EyjHjQ5VlJQYRi8ByD5sgC0sXLQufhcQEknu8tAdLnZtX-3ROE2WFL78Sciuj_DaUz8Ypd-Keipthwdq13wVs-wjF2U41a6TujFN-FdWMIKJp13ASz4NFkVfSdKC58ox5ms7q0xNm39ulRn5cFQt0cuax, Accessed October 23, 2021

 

Innes-Taylor, Alan; Arctic Survival Guide, [Scandinavian Airlines System, Stockholm, 1957], page 64-65

Klusmann, Wes H.; The Book of Knowledge, Children’s Encyclopedia, Volume 3, “Camping and Camp Lore”, [The Grolier Society Inc., New York, 1957], pages 1031 to 1038

 

Kreps, E.H.; Woodcraft, [A. R. Harding Publishing Company, Columbus, OH, 1978], page 38

 

Ormond, Clyde; Complete Book of Outdoor Lore, Ninth Printing, [Outdoor Life, Harper & Row, New York, NY,1971], pages 123 to 138

 

Wikimedia, “Fire triangle.svg”, by Gustavb, March 7, 2006, https://en.wikipedia.org/wiki/Fire_triangle#/media/File:Fire_triangle.svg, accessed August 1, 2021

Pumpkins...Boil ‘em, Mash ‘em, Eat ‘em in a Stew!©

Pumpkins...Boil ‘em, Mash ‘em, Eat ‘em in a Stew!©

 

 

A leftover Halloween pumpkin, photograph by the Author.

While this article is mostly intended to be lighthearted romp, it can be used by experimental archaeologists, re-enactors or historical trekkers of the late 18^th and early 19^th centuries, or by anyone who is interested in survival, since in these days of rising prices, doing more with less means survival! – Author’s note.

 

It is “pumpkin-spice” everything right now, so it must be almost Thanksgiving¹!  And since it is almost Thanksgiving, I thought we would have some fun and talk about pumpkins.  You probably still have some leftover, uncarved pumpkins decorating your house and your porch, right?  So, what are you going to do you do with them now that Halloween is over? 

 

Why, you eat them, of course!

 

“Eat the pumpkins”, you ask?!  Yes, eat the pumpkins, but first let’s talk about the history of the pumpkin and how it got its name. 

 

The History of the Pumpkin...

 

An Excerpt from A Classical Dictionary of the Vulgar Tongue, which was first published in 1785, page “POS”. 

Today Boston is called “Beantown”, 250 years ago it would have been called “pompkinshire” and if you lived in or around Boston you would have been called a “pompkin”, by your British cousins of the late 18^th century.  Hmm...I guess name calling is nothing new, but where did pumpkins and the word “pompkin” come from?

 

An excerpt from, United States A History, by John Clark Ridpath, showing where the Massachusett and Wampanoag tribes originally resided.

Pumpkins were first domesticated and cultivated by Native Americans between 5,500 to 3,500 BCE² and the modern English word “squash” comes from the Native American Massachusett word “askutasquash”, which means “eaten raw or uncooked”.  The neighboring Wampanoags, who spoke a similar dialect, called pumpkins, “pôhpukun”, pronounced “ponh-pu-kun”, which means “grows forth round”, which is the origin of today’s US English word “pumpkin” ³.

 

But by 1620, when the Pilgrims came to the shores of what is today the state of Massachusetts, the English were already growing pumpkins and they called them “pumpions” or pompions”, just as the Pilgrims would have.  Pumpkins were one of the earliest food items that the European explorers brought back to Europe from the New World, they were first mentioned in 1536, and by late 1500s they were being grown in both England and France.  The word “pumpions”, as the English knew them, derived from the Greek word “pepon”, which means “large melon”, which was translated into French as “pompon”, which the English translated from French as “pompion” or “pumpion”⁴. 

 

It is an interesting coincidence how the English word for pumpkin, “pumpion”, sounds so very similar to the Wampanoag word, “pôhpukun”. 

 

Pumpkins, cucurbita pepo, the two bright orange ones in center right, and all the others are squashes, cucurbita maxima, by George Chernilevsky, September 11, 2011, from Wikimedia, HERE.

Today the word “pumpkin” is used to describe a number of different squashes in the genus “cucurbita”, such as “cucurbita maxima”, “cucurbita pepo” and “cucurbita moschata”. 

 

When the European’s first began to colonize the New World there were just two types of squashes that were grown throughout North America, the “c. moschata” and the “c. pepo” types.  The “c. moschata” type of squash is a late growing winter squash with a hard rind, which can be stored a long time, if kept in a cool, dry spot.  The “c. pepo” variety of squash is a summer squash and are eaten before the rinds and seeds have fully matured and hardened. 

 

The other type of squash which today is frequently called a pumpkin, is the “c. maxima” squash, which originated in Northern Argentina near the Andes mountains and had not been carried into Central and North America at the time of the initial colonization of the New World. 

 

Pumpkins, photograph by the Author.

Today, the pumpkins that most people associate with Halloween and Thanksgiving are a variety of carving pumpkins, which are usually sold to be decorations or to be carved as jack-o-lanterns⁵.  The carving pumpkin is a variety of the c. maxima species that was first developed during the early 1970s.  Since carving pumpkins are grown for size, shape, durability, and a thick stem, but not for a good taste, they are not as good for eating as eating pumpkins, although they are edible, and you can still eat them.

 

Today there are both eating and carving pumpkins and most people today are only familiar with carving pumpkins.  While today, other than in pumpkin pie, pumpkins are not eaten often, this wasn’t always the case.  During the 17^th, 18^th, and 19^th centuries there were only eating pumpkins, and they were a common food of the Native Americans, the early European colonists and later the American farmers of the Old Northwest Frontier and New England.

 

The pumpkins that Native Americans⁶, European colonists and later, American farmers of the 18^th and 19^th centuries grew, were eating pumpkins.  This type of pumpkins was sweet and tasty, and the Native Americans, European colonists and later American farmers ate pumpkins baked, roasted, boiled, mashed, stewed, stuffed, dried, or raw.  They were eaten either as a main dish, a side dish, or as a dessert. 

 

An excerpt from Danville, Montour County, Pennsylvania: page 44, by D. H. K. Brower.

Also, American farmers of the 18^th and 19^th centuries fed pumpkins to their livestock.  In fact, pumpkins as a winter feed for animals allowed farmers to keep more livestock, such as horses, cattle, sheep, and pigs, alive over the winter.  This is why the Great Pumpkin Flood of October 1786, which my ancestor Daniel Ogden would have experienced, was such a calamity and as Ben Gelber, in The Pennsylvania Weather Book, noted “...the river was covered with floating pumpkins.  The loss was severely felt and many cattle died the following winter for want of sustenance”.

 

Baked, Boiled, Mashed, or in a Stew...

 

An excerpt from the “New England Ballad”, circa 1630, from The History of Lynn, by Alonzo Lewis. 

So, let’s cook and eat those pumpkins that are decorating your houses, in an authentic antique way.  Now most, if not all, of the pumpkins sold today around Halloween are carving pumpkins and therefore, they won’t be quite as tasty as the eating pumpkins of the 17^th, 18^th, and 19^th centuries, and so they might need some extra spices and sugar.

 

An over-ripe pumpkin in whose flesh is separating from the rind, don’t eat this one, throw into the mulch pit!  Photograph by the Author.

The first thing to do is to make sure that your pumpkin isn’t over-ripe.  Over-ripe pumpkins might have rinds that are soft and mushy, or their flesh might be separating from their rind.  Also black, rotten spots on the outside of the rind are a definite sign of a bad pumpkin!

 

What you will need to get started, from top right to left, a crock pot, a pumpkin, a knife, a large spoon, a cutting board, a bowl for the pumpkin seeds and a bowl for the pumpkin “guts”.  Photograph by the Author.

During the 18^th and 19^th centuries you would eat your pumpkins either baked, roasted, boiled, mashed, stewed, or stuffed.  I decided that I would cook my pumpkin in a 17^th century way that would have been familiar to both the Pilgrims and the Native Americans of that very first Thanksgiving dinner, and so I baked it⁷. 

 

An excerpt from Camp Cookery, by Horace Kephart, page 55 to 56, on how to bake in a hole.

Now, instead of baking my pumpkin in a fire-heated, stone lined hole, which was how they would have done it in 1621, I cooked mine in a crock pot, the modern equivalent of a fire-heated hole. 

 

Start by cutting off the top of your pumpkin and then, using a large spoon, remove the seeds and the “guts” from inside the pumpkin shell. 

 

Photograph by the Author.

After emptying the pumpkin shell, place it into a crock pot set on low and cook it for four hours, or until soft.  When the pumpkin is done cooking, remove it from the crock pot and drain off any liquid that has accumulated, inside the pumpkin shell.

 

A Native American sauce, which in the 17^th century would have been made with bear’s fat, but that I made with bacon grease and maple syrup, photograph by the Author.

While the pumpkin is cooking, you might want to make a sauce to sweeten it.  I used a recipe for a Native American sauce that I had read about in An Account of the Remarkable Occurrences in the Life and Travels of Colonel James Smith, which described his life with the Native Americans of the Old Northwest Frontier during 1755 to 1759.  This sauce was commonly used for dipping roasted meat in, but perhaps it was also used on baked pumpkins.

 

An excerpt from An Account of the Remarkable Occurrences in the Life and Travels of Colonel James Smith, by James Smith, page 44.

Since I was fresh out of bear’s fat, I used bacon grease instead, mixing one tablespoon melted bacon grease with two tablespoons of maple syrup. 

 

Pumpkin seeds fried in bacon grease, photograph by the Author.

Also, while the pumpkin is cooking, don’t forget to separate the pumpkin seeds from the “guts”, so that you can cook them too.  Pumpkin seeds can be baked, fried, or in these modern times, even microwaved.  In the past I have baked them, and they come out very crisp and quite tasty.  However, this time, in keeping with the 17^th century method of cooking the pumpkin, I fried them since in the 17^th century baking was a time intensive cooking method and frying was easy to do over an open hearth.  Personally, I thought that the fried pumpkins seeds, while they tasted very good, were soggier than the baked ones I had made in the past.  Maybe I used too much oil, next time I will try parching them in a dry frying pan.

 

Ready for the taste test, photograph by the Author.

I cooked two pumpkins, a white one and a larger orange one, to see if they tasted different.  The inside of the white one, when I scooped out the “guts”, seemed more like the inside of a butternut squash, while the orange pumpkin was stringier inside. 

 

Now, to find out how they tasted, go to BandanaMan Productions on YouTube and watch “Pumpkins...Boil ‘em, Mash ‘em, Eat ‘em in a Stew!©”, HERE.

 

Don’t forget to come back next week and read “The Top Ten Wilderness Survival Skills...Number Six©”, where we will talk about starting that oh, so important fire!

 

I hope that you continue to enjoy The Woodsman’s Journal Online and look for me on YouTube at BandanaMan Productions for other related videos, HERE.  Don’t forget to follow me on both The Woodsman’s Journal Online, HERE, and subscribe to BandanaMan Productions on YouTube.  If you have questions, as always, feel free to leave a comment on either site.  I announce new articles on Facebook at Eric Reynolds, on Instagram at bandanamanaproductions, and on VK at Eric Reynolds, so watch for me.

 

That is all for now, and as always, until next time, Happy Trails!

 

 

Notes

 

¹ American Thanksgiving celebrated on November 25^th.

 

² Nate Barksdale, “The History of Pumpkin Pie” and University of Missouri, “Pumpkin: A Brief History”

 

³ From “Squash Named from an Indian Word” by Aggie Horticulture and "Fun With Words" by the Wôpanâak Language Reclamation Project.

 

Additionally, both the Massachusett language and the Wampanoag language are part of the Southern Algonquian language group, and some linguists consider them to be the same language, while other students of languages consider them dialects of the same language. 

 

⁴ “The History of Pumpkin Pie” by Nate Barksdale

 

⁵ “Squash Named from an Indian Word” by Aggie Horticulture

 

⁶ For and excellent article on how Native Americans cooked and preserved pumpkins, read “Squash: The Prized ‘Ground Fruit’ of the Eastern Indigenous Farmers”, by Jessica Diemer-Eaton, HERE.

 

⁷ For those of you who would like to use a more modern 20th century recipe, try the one below, it is delicious, and I use the leftovers from my taste test to make a side dish for my family.

 

 

Sources

 

Aggie Horticulture, “Squash Named from an Indian Word”, [© Texas AgriLife Extension Service, Texas A&M System], https://aggie-horticulture.tamu.edu/archives/parsons/publications/vegetabletravelers/squash.html, accessed November 8, 2021

 

Barksdale, Nate; “The History of Pumpkin Pie”, Originally, November 21, 2014, Updated: August 31, 2018, [© 2021 A&E Television Networks, LLC.], https://www.history.com/news/the-history-of-pumpkin-pie, Accessed November 8, 2021

 

Brower, D. H. K.; Danville, Montour County, Pennsylvania: page 44, [Lane S. Hart, Printer and Binder, Harrisburg, PA, 1881], page 44, https://books.google.com/books?id=zzYVAAAAYAAJ&pg=PA44&dq=great+pumpkin+flood+of+1786&hl=en&newbks=1&newbks_redir=0&sa=X&ved=2ahUKEwjFw4Hvrob0AhWZknIEHddGA7IQ6AF6BAgDEAI#v=onepage&q=great%20pumpkin%20flood%20of%201786&f=false, Accessed November 15, 2021

 

Colonial Williamsburg, “Some Pumpkins!”, CW Journal, Autumn 09, https://research.colonialwilliamsburg.org/Foundation/journal/Autumn09/pumpkins.cfm, Accessed November 16, 2021

 

Diemer-Eaton, Jessica; “Squash: The Prized ‘Ground Fruit’ of the Eastern Indigenous Farmers”, [first published with Yahoo!Voices in 2011, updated 2014 & 2020], http://www.woodlandindianedu.com/squash.html, November 17, 2021

  

Gelber, Ben; The Pennsylvania Weather Book, [Rutgers University Press, New Brunswick, New Jersey, 2002], Page 175, https://books.google.com/books?id=34RKv9fMFo4C&pg=PP197&dq=great+pumpkin+flood+of+1786&hl=en&newbks=1&newbks_redir=0&sa=X&ved=2ahUKEwjFw4Hvrob0AhWZknIEHddGA7IQ6AF6BAgHEAI#v=onepage&q=great%20pumpkin%20flood%20of%201786&f=false, Accessed November 15, 2021

 

Kephart, Horace; Camp Cookery, [The Macmillan Company, New York, NY, 1941], page 55-56

 

Lewis, Alonzo; The History of Lynn, Second Edition, [Printed by Samuel N. Dickinson, Boston, 1844], page 71, https://www.google.com/books/edition/The_History_of_Lynn/aUehQrAgP-8C?hl=en&gbpv=1&dq=%22stead+of+pottage+and+puddings+and+custards+and+pies%22&pg=PA71&printsec=frontcover, Accessed November 17, 2021

 

Ridpath, John Clark, LL. D; United States A History, Columbian Edition, Revised and Enlarged, [The United States History Co., Boston and New York, 1891], page 131, https://books.googleusercontent.com/books/content?req=AKW5QafVv8CqrD1zBayaWu70BRt9h5QsUJ0ifRZwdEG3U_jd3i8Ae6riCfkja8mk6wxrHKQ3Lv5jZW0XjFS66_ox74GdMDeAVsuQy8ijZQ1LnRzkzuspeT4QgxjuiHLsu_T4-OUdupbPjLgUeyzJURJUAYkgh1jKL038AudEL0D2kXHUFg-m1aFEW4QFno1yhCt7TripZhNvpafSntIrs5hkc_jqm9nzv24qwiDa4Blb2wdSXw6f2y3uQ3neX9r2knFT3jXok97b, accessed November 15, 2021

 

Smith, James; An Account of the Remarkable Occurrences in the Life and Travels of Colonel James Smith, [Greg & Elliot, Philadelphia, PA, 1834], page 44, https://books.google.com/books?id=QlbzAAAAMAAJ&pg=PA44&dq=the+way+we+commonly+used+our+sugarwhile+encamped+Colonel+Smiths+captivity&hl=en&newbks=1&newbks_redir=0&sa=X&ved=2ahUKEwjq0avX8KH0AhUEAp0JHT2lCzc4ChDoAXoECAUQAg#v=onepage&q=the%20way%20we%20commonly%20used%20our%20sugarwhile%20encamped%20Colonel%20Smiths%20captivity&f=false, Accessed November 18, 2021

 

University of Missouri, “Pumpkin: A Brief History”, October 4, 2013, [© 2020 Curators of the University of Missouri], https://ipm.missouri.edu/meg/2013/10/Pumpkin-A-Brief-History/, Accessed November 8, 2021

 

Wikimedia, “Cucurbita_2011_G1”, by George Chernilevsky, September 11, 2011, https://commons.wikimedia.org/wiki/File:Cucurbita_2011_G1.jpg, Accessed November 17, 2021

 

Wôpanâak Language Reclamation Project, "Fun With Words", October 22, 2020, [© 2021 WLRP], https://www.wlrp.org/fun-with-words, Accessed November 8, 2021