Here is a really interesting piece of cookbook history lost. It is a book called "Papa Stahl's Wild Stuff Cookbook" and it talks of using rarely though of ingredients such as daylilly tubers, sassafras, cattail, acorn flour, and other items. The book has 39 pages, paperbound and stapled. I have a feeling that this item is a very rare example of this fascinating book. I have found a little bit of information about Papa Stahl on the internet but I haven't really run across much about this book. If anyone has any hints, I would welcome them.