Sturtevants Edible Plants

STURTEVANTS
EDIBLE PLANTS OF THE WORLD
EDITED
BY
U. P. HEDRICK
with updated botanical names by Michael Moore
STURTEVANT’S EDIBLE PLANTS OF THE WORLD - Page 1

The Southwest School of Botanical Medicine http://www.swsbm.com
To the Board of Control of the New York Agricultural Experiment
Station:
GENTLEMEN.—It gives me peculiar pleasure to transmit to you for

publication a manuscript prepared from notes by Dr. E. Lewis
Sturtevant, the distinguished first Director of this Station, the
publication to be known as " Sturtevant's Notes on Edible Plants."
Dr. Sturtevant was one of that group of men who early espoused the
cause of agricultural science in the United States, a field in which he
became distinguished, his studies in economic botany being one of his
notable achievements. When he retired in 1887 as Director of this
Station, he left behind him a voluminous manuscript consisting of a
compilation of existing knowledge on the edible food plants of the
world, a piece of work involving a laborious and extended research in
botanical literature. For twenty years this manuscript remained
untouched, when Dr. U. P. Hedrick undertook its editing, a difficult and
arduous task, well performed, in order that so valuable a collection of
knowledge might become available to botanists and to students of food
economics.
It is especially appropriate that such a volume should be issued at this

time. Food problems are becoming more and more acute as the demand
for food increasingly overshadows the supply. Primitive peoples
depended upon food resources which are now neglected. Other sources
of possible human nutrition have doubtless remained untouched, and
the time may come when a comprehensive utilization of food plants will
be essential to human sustenance. It is believed, therefore, that the
information so ably brought together by Dr. Sturtevant cannot fail to
become increasingly useful.
Very respectfully,
W. H. JORDAN
Director
NEW YORK AGRICULTURAL EXPERIMENT STATION GENEVA, N. Y.
June 1, 1919.

PREFACE
All who have attempted to study the origin and history of cultivated
plants must have been struck with the paucity and inaccuracy of
information on the subject. For nearly nineteen hundred years, to be
written in Pliny was proof sufficient; yet much of Pliny's history is
inaccurate though still repeated in periodicals and popular works.
Linnæus, the great system-atizer, gave the origin of most of the plants
he described; but of these, De Candolle, by long odds the best plant
historian, says, " three out of four of Linnaeus' indications of the
original home of cultivated plants are incomplete or incorrect." De
Candolle, in his turn, usually accurate, is exceedingly scant, giving the
origin of but 249 cultivated plants, not all edible, while Sturtevant, in
the text in hand, puts down 2897 which may be used for food, most of
which are cultivated.
The query at once comes to mind as to the respects in which Sturtevant

adds new knowledge on an old subject. New knowledge may be found
on the following subjects: (i) The original home of many esculents is
given for the first time. (2) New landmarks in the histories of edible
plants are pointed out. (3) An effort is made to mention all cultivated
esculents. (4) Though the book contains much new information as to
the history of the food plants of the Old World, it is especially full and
accurate in the discussion of the esculents of the New World. (5)
Sturtevant presents much new information on the variations that have
been produced in plants by cultivation. (6) His book adds much to
geographical botany. (7) He contributes much data for the study of
acclimatization.
It is pertinent to inquire as to the qualifications and opportunities

Sturtevant may have had to illuminate so vast a subject as that of
edible plants. To answer this query, and for the added reason that a
book can be used with greatest profit only when its author is known, a
brief biography of Sturtevant follows this Preface.
Sturtevant's Notes on Edible Plants is a compilation from four sources,

namely: the first seven reports of the New York State Agricultural
Experiment Station; a manuscript of 1600 closely written imperial
octavo sheets entitled, Notes on Edible Plants, left at this Station by the
author; a series of articles in the American Naturalist on the history of
garden vegetables, running for four years beginning with 1887; and
between forty and fifty thousand card index notes which belong in part
to this Station and in part to the Missouri Botanical Garden. The
material used was written previous to 1892, the author having spent at
least a quarter-century in its preparation. The editor must now state
what his task has been.
With so great a wealth of material much has had to be discarded. A

great mass of cultural notes has not been used. Descriptions of many
varieties of many species were discarded. Vernacular names in many
languages and dialects were omitted. Botanical synonyms have had to
be left out. Sturtevant's discussions of edible fungi, while full for the
time in which they were written, are, in the light of recent research, so
scant and fragmentary that the editor, unable to revise or add to them,
has with many regrets excluded them. The unused material amounts to
several times that used.
After sorting the material, the next task was to arrange it for
publication. This work fell into four well-defined divisions of labor:
First, some standard of botanical nomenclature had to be adopted that

the many botanical names from the several hundred authors quoted by
Sturtevant could be made to conform as far as possible to one
standard. Index Kewensis was taken as the authority best suited for the
work in hand; this standard has seldom been departed from even
though departure seemed most necessary in the light of later botanical
studies; to have begun making departures would have entailed too
great a task.
Second, Sturtevant's citations to literature1 , except in the series of

articles in the American Naturalist, usually consist only of the name of
the book and the author. Since a book such as this is almost worthless
without full citations, these, as far as possible, have been completed
and verified, a task requiring borrowed books from a dozen or more
libraries and the labor of several persons for months. Even after great
effort to insure fullness and correctness, no doubt many mistakes have
crept into the citations.
Third, bibliographical information is given in detail, since to cite

unknown authors is a worthless procedure. It seems a simple task to
catalog a collection of books. But the difficulties, especially in the case
of early books, were found to be many. Anonymous writers, noms de
plume, cross-references, borrowed material, numerous editions, works
1
I have deleted the many 100-150-year-old footnoted references - MM
of commentators and editors bearing the names of original authors, all
confuse and make the task of the bibliographer complex and difficult.
Fourth, the material had to be arranged. Sturtevant in his discussions

of vegetables in the reports of this Station, in his card index of edible
plants and in his History of Garden Vegetables in the American
Naturalist, arranges the plants in accordance with the English
vernacular names; but in his partly completed manuscript,
undoubtedly written with the expectation of publishing, the plants are
arranged alphabetically according to genera. The last plan seemed to
suit the present work best and was adopted. The natural order of the
genera is given; species are alphabetically arranged under each genera;
while, to make them as prominent as possible, English vernacular
names are printed in capitals after the species. The vernacular names
are those used by the authorities quoted or are taken from standard
botanical text-books.
While the changes and omissions made by the editor leave that which
remains substantially as written by Dr. Sturtevant, yet there has been
so much cutting and fitting that it would be unjust to hold Sturtevant
responsible for infelicities that may appear. Despite the editor's efforts to
retain the diction, style and individuality of Dr. Sturtevant, the quality
of the work is no doubt marred by passing through hands other than
those of the author.
The following acknowledgments must be recorded: The editor is

grateful to Dr. Sturtevant's children for permission to publish their
father's work; and to his associates in the Horticultural Department of
this Station for assistance in reading the manuscript and proof of the
book, especially to J. W. Wellington who has had charge of
standardizing botanical names, verifying references and preparing the
bibliography.
U. P. HEDRICK,
Horticulturist, New York Agricultural Experiment Station.

EDWARD LEWIS STURTEVANT
Edward Lewis Sturtevant, farmer, botanist, physician and author, was

one of the giants of his time in the science of agriculture. Through
natural endowment, industry and rare mental attainments, he
accomplished more than most men in scientific research by his own
efforts. But, possibly, he achieved even more through his influence on
his fellow-workmen than by his own endeavors. Rare, indeed, are the
men in any field of attainment who have furnished so freely as he from
an inexhaustible store of information unfailing aid and inspiration to
those who worked with him. The happy combination of these two
qualities, work and ability to help others work, led Sturtevant to
success significant enough to make him one of the honor men of
agriculture in the United States. From this brief and incommensurate
tribute, we pass to a sketch of Sturtevant's active life.
As to genealogy, the line of descent runs from Samuel, the first

Sturtevant in America, who landed in Plymouth in 1642, through
generations living in Plympton and Wareham, Massachusetts, to
Consider Sturtevant who purchased a farm at Winthrop, Maine, in
1810. Here Dr. Sturtevant's father was born but later moved to Boston,
the birthplace of Dr. Sturtevant. His mother was Mary Haight Leggett
from a family of fighting Quakers who settled at West Farm, New York,
about 1700.
Born in Boston, January 23, 1842, Sturtevant, as a child, was taken by

his parents to Philadelphia and here, with little time intervening, his
father and mother died. Young Sturtevant's aunt, a Mrs. Benson,
became his guardian, and with her the lad moved to Winthrop, Maine,
the birthplace of his father. His early school days were spent in New
Jersey, though later he prepared for college at Blue Hill, Maine. His
preliminary education finished, Sturtevant, in 1859, entered Bowdoin
College, to remain until 1861, when, at the urgent call of the country for
college men to serve in the civil strife then raging, he enlisted in the
Union army.
To classical Bowdoin, Sturtevant owed much for his ability to write. Few
scientists who have written so much and so rapidly, have written as
well. His English is not ornate but is vivid, terse, logical, happy in
phrasing and seldom at loss for the proper word. To classical Bowdoin,
too, Sturtevant owes his remarkable ability to use languages. Greek,
Latin, French and German in the written form were familiar to him, and
he was able to read, more or less well, scientific treatises in several other
of the European languages. Though he was not graduated with his
class at Bowdoin, the college later gave him her degree of Bachelor of
Arts and still later further honored him with her Master of Arts.
Sturtevant entered the Union army in September, 1861, as First

Lieutenant of Company G, 74th Regiment of Maine Volunteers. It
speaks well for the youth of barely twenty-one that the following
January he became Captain of his company. Company G was a part of
the 19th Army Corps which, during Captain Sturtevant's service in it,
was stationed on the lower Mississippi where, possibly, its most
important work was the siege of Port Hudson. A part of Sturtevant's
time in the army was spent on the staff of General Nickerson, 3d
Brigade, 2d Division, serving with the rank of Captain. Possibilities of
further service, higher promotion, or, on the other hand, death or
wounds on the battle field, were cut short by an attack of typhoid
malaria which so incapacitated him that he returned home in 1863, his
career in the army ended.
The next landmark in Sturtevant's life is a course in the Harvard

Medical School from which he received a degree in 1866. But,
possessed of a degree from one of the leading medical colleges in the
country, he did not begin the practice of medicine, and, in fact, never
followed the profession. We may assume, however, that the training in a
medical school turned his attention to science, for, possibly, the best
science in American institutions at this time was to be found in a few
leading schools of medicine. The year following the completion of the
medical course was spent with his brother Thomas in Boston.
In 1867, E. Lewis, Joseph N. and Thomas L. Sturtevant purchased land

at South Framingham, Massachusetts. The farm soon became famous,
under the name "Waushakum Farm," for a series of brilliant
experiments in agriculture which are still models in experimental
acumen and conscientious execution. Here, almost at once, E. Lewis
Sturtevant began the foundation of a great agricultural and botanical
library, one possibly not surpassed in these fields of science by any
other private collection, while, as it was eventually developed, for
Prelinnean works it is still unsurpassed by any other American library.
Here, too, almost at once, Sturtevant started the studies of cultivated
plants recorded in this volume.

The immediate concern of the Sturtevant brothers, however, was the
development of a model dairy farm of Ayrshire cattle. Waushakum
Farm soon became the home of this breed. Several scientific aspects of
this work with Ayrshires are worth noting. Milk records of the herd and
of individual animals, covering many milking periods, were kept and
still constitute, according to dairymen of our day, a most valuable
contribution to dairying. As an outcome of their researches with this
breed, a monograph of 252 pages was published on Ayrshire cattle by
the brothers in 1875. Out of their work with Ayrshires came the North
American Ayrshire Register published by E. Lewis and Joseph N.
Sturtevant in several annual volumes. These books are still in use by
breeders of Ayrshires and are of permanent value as records of the
breed. E. Lewis Sturtevant in particular gave attention to the physiology
of milk and milk secretion. His studies of fat globules in milk of
different breeds of cows attracted much attention in the agricultural
press, and he was soon in great demand as a speaker before
agricultural and dairy associations.
But even in these first days on Waushakum Farm, the Ayrshires did not
occupy all of his time. One is amazed in looking through the
agricultural papers of the late sixties and early seventies at the number
of articles signed by E. L. Sturtevant — still in his twenties. These early
articles show originality, intense curiosity in regard to everything new,
scientific imagination, a mind fertile in fruitful ideas and tremendous
industry. These first articles in the press, too, show that he early
possessed initiative, a trait which he retained throughout his scientific
life. In all of his work it was seldom that he had to seek ideas or
suggestions from others, though he was possessed of a mind which
appreciated new trains of thought, and many there were of his day who
could speak of his kindly interest in the work of others.
Indian corn attracted Sturtevant from the first. No sooner had he settled
on Waushakum Farm than he began a botanical and cultural study of
maize which he continued to the time of his death. The first fruits of his
work with corn was the introduction of an improved variety of Yellow
Flint, the new sort being called "Waushakum." This variety was
wonderfully productive, yields of 125 bushels of shelled corn to the acre
being common. Breeding this new variety was a piece of practical work
that brought the head of Waushakum Farm more prominence in
agriculture than any of his scientific work, "scientific farming" at that
time not being in high repute with tillers of the soil.

Sturtevant wrote much on Indian corn, contributing many short
articles on its culture on the farm and several long treatises on its
botany and the classification of its many varieties. Perhaps the most
notable of the scientific articles are in the Bulletin of the Torrey
Botanical Society for August, 1894, and Bulletin 57 on Varieties of
Corn from the United States Department of Agriculture. The last-named
work is a monograph on maize which is still the best authority on this
valuable plant and a permanent tide mark, as it were, to show
Sturtevant's ability in working up the history of cultivated plants.
Besides setting forth the botany of corn, this bulletin describes 800
varieties, gives their synonyms and establishes a scientific
nomenclature for Indian corn. The varieties are placed in groups in
accordance with their relationship, thus giving to scientist and farmer a
classification of this immensely variable plant.
To Sturtevant is given the credit of having built the first lysimeter in

America. This instrument, to measure the percolation of water through
a certain depth of soil, was put in on the Waushakum Farm in 1875. It
covered five-thousandths of an acre and measured water percolations
to the depth of twenty-five inches. Records from the apparatus were
kept from late in 1875 to the beginning of 1880—a little more than four
full years. The results, presented in papers at several scientific
meetings, and freely discussed in the agricultural press, gave him high
standing among agricultural experimenters in America.
In spite of duties that must have claimed much of his time on

Waushakum Farm, Sturtevant found time to undertake investigations
in many diverse fields of agriculture. As the years advanced, he put
more and more energy in the rapidly growing field of agricultural
research until finally experimentation came to claim most of his
attention. His eminence in research on Waushakum Farm brought him
many opportunities to speak and write on agricultural affairs, in which
work his facile pen and ready speech greatly enhanced his reputation
as an experimenter. A natural outcome of his growth in the work he
had chosen was that his services should be sought in scientific
institutions having to do with agriculture. In 1882, the Board of Control
of the New York State Agricultural Experiment Station, located at
Geneva, New York, selected him Director of the Station, an institution
just created by the State Legislature, and asked him to organize the
work.
Perhaps Sturtevant was the more ready to give up Waushakum Farm

and devote his whole time to scientific research for the reason that in
1879, the trio that had for twelve years made the farm famous was
broken by the death of one of the three brothers, Joseph N. Sturtevant.
The association of these two brothers had been so close that the
obituary of Joseph, written by E. L. Sturtevant for the Scientific Farmer,
becomes of interest in this biography. We publish it in full:
"Joseph N. Sturtevant, born April i, 1844; died Jan. 19, 1879. Member
of the Massachusetts State Board of Agriculture 1873-5. A brief record
of a short but useful life. And yet this life, which struggled with the
difficulties brought about by ill health from birth, made the most of the
few well moments, and has made an impress upon agricultural thought
which shall continue even if the originator be unrecognized and
forgotten. Honest in thought as in action, caring nothing for applause, a
true philanthropist in all that constitutes the word, a careful thinker,
considerate towards the opinions of others, and yet possessing a
positiveness of character which came through conviction, his advice was
often sought and seldom unheeded. Without personal vanity, as
delicate as a woman towards the rights of others, a mind trained to
goodness for its own sake, one who believed in good because of the
good, and hated evil because of the evil, the future life was lost sight of
in the present, and there was nothing additional that religion could
bring, because he was true religion itself in every fibre of body and
movement of mind. His creed,—
What is excellent,
As God lives in permanent.'
And his life and creed were as one; and he was one who held familiar
converse with self, and was trustful of man's power to do the right as
well as to think it, and looked upon wrong as the mar which came
through the self rather than others, and in purity of thought sought
that purity of life which distinguished him.
"He has appeared before the public as one of the authors of The Dairy
Cow, Ayrshire, as one of the editors of the North American Ayrshire
Register, and as contributor to our various agricultural papers. In the
Scientific Farmer he has contributed many articles without signature,
some signed J. N. S., others signed Zelco, and a few under his own
name. He commenced writing for the Country Gentleman in 1868,
using the nom de plume of Zelco, and although this was his favorite
paper before the close connection with the Scientific Farmer arose, yet
he wrote occasionally for the Massachusetts Ploughman, New England
Farmer, National Live Stock Journal, and other papers, but usually
upon request. The series of 'In and Out Papers,' written under the nom
de plume of Alex. B., in the Scientific Farmer, commencing with the
May number for 1876, and continuing till the farewell in the April
number for 1878, when his health broke down, has received marked
attention, and showed the possibilities of a literary career, had only the
health which admitted of close and continuous application been
granted.
"The trio at Waushakum Farm is now broken. Three brothers

purchased the farm and formed one life in 1866, and for twelve years
there have been harmonious thought and action,— and now — and
now — a wearying sense of desolation."
The invitation to take up work in New York was accepted and Dr.
Sturtevant moved at once to Geneva to become, in his new work in
agricultural research, an explorer in an almost virgin field. The splendid
institutions we now have, created by the Hatch Act of Congress, did not
come into existence until 1888. But six other States had planned to
begin experimental work in agriculture, four of which had made modest
starts, but as yet not much had been accomplished. There were but few
models in the Old World, and these were established in very different
environment. The financial support was meager, and encouragement
from those the Station sought to serve was correspondingly small. The
new Director had to deal with the fundamentals of agricultural research
at a time when few men could see the need of such research, and almost
no one could be found to help carry the work forward.
Under many difficulties and discouragements, Dr. Sturtevant began to

develop the Station. His plan was more comprehensive than any other
yet conceived in America. All phases of agriculture as carried on in New
York were to be recognized. Horticulture, live-stock and crop
departments were organized with chemical and botanical departments
as handmaids. A notable group of men was brought to form the new
staff and within a few years, gauged by the time and opportunity, the
Station was doing epoch-making work. One needs only to name the
staff, everyone destined to make a high name for himself in his field of
endeavor, to measure the high standard Sturtevant set. Thus, in the
Third Annual Report of the Station, the Director has as his staff: C. S.
Plumb, Assistant to the Director; Emmett S. Goff, Horticulturist; J. C.
Arthur, Botanist; S. Moulton Babcock, Chemist; and E. F. Ladd,
Assistant Chemist. These men helped to lay broad and deep the
foundation of the Station.
Dr. Sturtevant was Director of the New York Station from July, 1882, to
March, 1887 — not quite five years. Much of his time must have been
taken up with executive work incidental to a new institution. Yet the six
reports of the Station show much real research material, and much
extension work, more needed then than now, that speak well for the
initiative and industry of the Director and his small staff. Be it
remembered that in these early days there were no laboratories and but
scant equipment, with only the small sum of $20,000 annually
available for maintenance, salaries and improvements. The- Board of
Control confessedly did not have clear ideas of the function of the
Station, and there were many opponents in the press, and even on the
farms, who lost no opportunities to criticise.
One of the best measures of the man can be found in the initial policy of
the Station as determined by Dr. Sturtevant. Widely divergent opinions
prevailed as to the work of such institutions. Dr. Sturtevant asserted
that the function of a Station was to " discover, verify and disseminate."
He saw clearly from the very first the need of well-established
fundamental principles in agriculture and set his staff at the work of
discovering principles. His scientific work on Waushakum Farm had
taught him that there were many possible errors in prevailing
experimental work, and he at once set about determining their source
and the best means of minimizing them. During his stay at the New
York Station, in several reports he urged the importance of learning
how to experiment, how to interpret results and pointed out errors in
certain kinds of experimentation. He believed that the management and
responsibility for a station should rest with the Director alone as the
only way in which unity and continuity of direction could be secured.
Those conversant with experiment stations must see how generally
these views of Dr. Sturtevant now prevail and must give him credit for
very materially helping to found the splendid system of present-day
experiment stations.
These five years at Geneva added greatly to Dr. Sturtevant's store of

knowledge of cultivated plants. During the time he was Director, all the
varieties of cultivated esculents that could be obtained were grown on
the grounds of the Station. The early volumes of the reports of this
Station are filled with descriptions of varieties of cultivated plants grown
on the grounds. Now, it is certain that if additions are to be made to the
knowledge of the origin of cultivated plants, such additions must come
largely from experimental observations of the plants themselves to
ascertain the stages through which they have come from the wild to the
cultivated form. The remarkable collection of plants grown under Dr.
Sturtevant's direction gave, as this text shows on many pages, an
unsurpassed opportunity to study plants in the steps they have taken
from first cultivation to their present forms.
Dr. Sturtevant's opportunities for research in books during this

directorship was hardly less remarkable. The Sturtevant Prelinnean
Library, now in the Missouri Botanical Garden, numbers over 500 titles
in several languages. These, with most of the more modem texts on
plants, gave him sources of information then possessed by few other
students of plants, for many of the rarer books were inaccessible to
Americans of Sturtevant's time. In this great library, the patience and
erudition of Dr. Sturtevant became priceless. Here, he sought historical
mention of edible plants; travelers' descriptions of them; the names of
the many esculents used by various peoples; their geographical
distributions; their various uses; cultural treatments; the connections of
food plants with great migrations of mankind both in ancient and
modem times. He studied selection as affected by the likes and dislikes
of various peoples, and gave particular attention to the studies of
archaeologists on the material remains of plants.
In 1887, Dr. Sturtevant gave up his charge of the Station at Geneva and
returned to the old home at South Framingham. But the opportunity
for experimental work on Waushakum Farm had passed. The city had
encroached upon the country, and where had been pastures and farm
fields were now town lots and dwellings. The inclination for research
which throughout his life had animated Sturtevant, now took the turn,
more than ever, of research in books. Near the old home, into which he
moved with his family, he housed his library in a small building and set
to work. Always diligent with the pen, and his favorite subject the
history of plants, there is no question but that he now determined to
put in permanent form the many articles he had printed here and there
on the origin, history and variations in cultivated plants. His
manuscripts, notes and the articles in American Naturalist indicate
such a determination. Had not ill health and untimely death intervened,
it is probable that Sturtevant would have put forth the volume which
now, a quarter-century later, comes from the hands of an editor.
The idea of writing a history of food plants came to Dr. Sturtevant long
before his retirement from active professional work — in fact must have
been in his mind from college days. His books were well under way and
much had been accomplished as early as 1880, for in April of that year
he wrote to the Country Gentleman asking its readers to give him
information on the introduction of food plants, for seeds of new or
curious esculents, for reports on the foods of agricultural Indians,
stating the purpose of these questions as follows: "I am collecting the
material for writing a Flora Dietica, or a history of food plants, with
especial reference to the distribution and variation of cultivated plants.
My inquiries thus far embrace 1,185 genera, and (including probably
some synonyms) 3,087 species of food plants." Then follow numerous
questions, after which he further states: "Geographical botany,
acclimatization through variations, the increase of varieties with the
increase of knowledge and the spread of civilization, what man has
done and what man can hope to do in modifying vegetable growth to
his use and support—is a subject of great interest as well as
importance; and it seems desirable that information which can be
obtained now, while our country is not yet wholly occupied, should be
put upon record against the time when the ascertaining of these facts
will be more difficult."
The manuscripts at the disposal of the editor show Dr. Sturtevant to

have been an omnivorous reader. A glance at the foot-note citations to
literature in this text shows the remarkable range of his readings in
agriculture, botany, science, history, travel and general literature.
Besides the mass of material from which this text has been taken, there
is in the possession of the Geneva Station the manuscript of an
Encyclopedia of Agriculture and Allied Subjects, work at which, as the
title page says, began March 3, 1879. This encyclopedia, unfortunately
for all engaged in agriculture, was completed only to the letter M. Its
1200, closely written, large-size pages form, as far as they go, a full
dictionary on agriculture. In addition to the manuscripts left at this
Station, are card notes on agricultural, botanical and historical matters,
while another set, with but few duplicates of cards, are in the
possession of the Missouri Botanical Garden. This set, much the better
of the two, was put in shape and presented to the Missouri Botanical
Garden only a few weeks before Dr. Sturtevant's death.
In addition to his experimental and executive work, his Notes on Edible

Plants and the Encyclopedia of Agriculture, Sturtevant found time to
contribute hundreds of articles, long and short, to the agricultural and
scientific press. Those of most note are recorded in the bibliography
which follows, but the total output of his thirty years of literary work is
better gaged as to quantity by a series of scrapbooks in which he
systematically preserved his pen contributions. There are twelve
volumes of these scrapbooks filled with newspaper and magazine
articles, the earliest written being dated November 2, 1867, and the last
October 6, 1896. Besides these, there are two volumes containing sixty-
four pamphlets most of which are named in the accompanying
bibliography. Thus roughly to state the quantity of a man's work may
seem to indicate only the prodigality of his pen. So to judge Dr.
Sturtevant does him a great injustice, for everything to which he set his
pen is thoughtful, lucid and logical even if not always adorned by grace
of expression. There is often in his writings a happy turn of phrase, and
the inevitable word usually turns up at the right place
The newspapers of the two States in which he lived furnished the

medium through which Dr. Sturtevant reached the general reader, and
for the farmer he had at his command the agricultural press of the
whole country. Contributions of scientific character were published in
American Naturalist, Botanical Gazette, Garden and Forest, Torrey
Botanical Club Bulletin and Science. The indexes of the magazines,
during the time of Sturtevant's active work, furnish sufficient clues to
his contributions.
For a little more than two years, Dr. Sturtevant was associated with E.
H. Libby, as editor of the Scientific Farmer, after which, for nearly a
year and a half, he was sole editor. The joint editorship began in March,
1876, and ended in May, 1878, the magazine being discontinued in
October, 1879. The Scientific Farmer was in all matters pertaining to
agriculture abreast of the times — in most matters in advance of the
times — notwithstanding which it was not a financial success, and,
becoming too heavy a drain on its owner's pocket, was discontinued.
The magazine was published before the days of experiment station
bulletins and contains the gist of the agricultural investigations then
being carried on, most of it being reported by the investigators
themselves. As editor, Dr. Sturtevant assumed the role of analyst of the
scientific work in the agriculture of the times, using, as all must agree,
singularly good judgment and discrimination in his discussions of the
work of others.
One of the great pleasures of Dr. Sturtevant's life seems to have been
active participation in the several scientific societies to which he
belonged. He was long a Fellow in the American Association for the
Advancement of Science; he was one of the founders of the Society for
the Promotion of Agricultural Science, serving as its first secretary and
fourth president; while in Massachusetts, he was active in the
Massachusetts Horticultural Society; and during his directorship of the
New York Station was one of the leaders in the Western New York
Horticultural Society. He was, too, at various times, a member of several
general agricultural and dairymen's organizations. He was never a
passive member in any of the societies in which he was interested and
to those named, in particular, presented many papers, while the
minutes of the meetings record that his voice was heard in all important
discussions.
Dr. Sturtevant's wedded life began in 1864 when he married Mary

Elizabeth Mann. To this happy union were born four children, two sons
and two daughters, the wife and mother dying in 1875. In 1883, he
again married, taking as his wife Hattie Mann, sister to the first wife. By
this marriage there was one son. Dr. Sturtevant's colleagues at Geneva,
to several of whom the writer is indebted for much information, speak of
the devotion of the husband and father to his family and say that he
rarely sought companionship outside the home circle and that, on their
part, mother and children were devoted to the head of the household
and constantly gave him substantial help in his work. The eldest
daughter, Grace Sturtevant, talented with pencil and brush, made the
drawings and colored sketches to illustrate her father's writings on
peppers and sweet potatoes, while those of maize, published in the
Report of the New York Station for 1884, were done by Mrs. Sturtevant.
In 1893, Dr. Sturtevant was a victim of one of the epidemics of grippe

which each returning winter ravaged the country. He never fully
recovered from this attack and his health began to fail until shortly it
was found that tuberculosis had secured firm hold. With the hope that
the disease might be thrown off, three winters were passed in California
with temporary but not permanent relief. July 30, 1898, he passed
away. It was a fitting death; he passed quietly to sleep in the old home
on Waushakum Farm to which his work had given distinguished name.

NOTES ON EDIBLE PLANTS
Aberia (Doryalis)2 caffra Harv. & Sond. Bixineae (Flacourtiaceae).

KAI APPLE. KAU APPLE. KEI APPLE.
South Africa. The fruits are of a golden-yellow color, about the size
of a small apple. They are used by the natives for making a preserve
and are so exceedingly acid when fresh that the Dutch settlers prepare
them for their tables, as a pickle, without vinegar.
Abronia arenaria Menzies. Nyctagineae.
Seashore of Oregon and California. The root is stout and fusiform, often
several feet long. The Chinook Indians eat it.
Abrus precatorius Linn. Leguminosae. CORAL-BEAD PLANT.

LOVE PEA. RED-BEAD VINE. ROSARY-PEA TREE. WILD
LICORICE.
A plant common within the tropics in the Old World, principally upon
the shores. The beauty of the seeds, their use as beads and for
necklaces, and their nourishing qualities, have combined to scatter the
plant. The seeds are used in Egypt as a pulse, but Don says they are
the hardest and most indigestible of all the pea tribe. Brandis says the
root is a poor substitute for licorice.
Abutilon esculentum A. St. Hil. Malvaceae.
Brazil. The Brazilians eat the corolla of this native plant cooked as a
vegetable.
A. indicum Sweet
Old World tropics. The raw flowers are eaten in Arabia. The leaves
contain a large quantity of mucilage.
Acacia Leguminosae.
From various acacias comes gum arable which is stated by some to be

a highly nutritrious article of food. During the whole time of the gum
harvest in Barbary, the Moors of the desert live almost entirely upon it.
2
Currently recognized genus and family are in parenthesis - as defined by Willis, 8th edition - MM
It is claimed that six ounces are sufficient for the support of a man
during twenty-four hours. Gum arable is also used as food by the
Hottentots of southern Africa, and Sparmann states that, in the absence
of other provisions, the Bushmen live on it for days together At Swan
River, Australia, an acacia, called manna by the natives, produces a
large quantity of gum resembling gum arable, and this, says
Drummond, forms an important article of native food. The experiment
of Magendie, however, showed that dogs could not support life on gum,
and Dr. Hammond believes that, so far from having any value as an
alimentary substance, it is positively injurious.
A. abyssinica Hochst.
Abyssinia. Hildebrant mentions that gum is collected from this species.
A. arabica Willd. BABOOL-BARK. GUM ARABIC TREE.

SUNTWOOD.
North and central Africa and Southwest Asia. It furnishes a gum arable
of superior quality. The bark, in times of scarcity, is ground and mixed
with flour in India, and the gum, mixed with the seeds of sesame, is an
article of food with the natives. The gum serves for nourishment, says
Humboldt,9 to several African tribes in their passages through the
dessert. In Barbary, the tree is called atteleh.
A. bidwilli Benth.
Australia. The roots of young trees are roasted for food after peeling.
A. catechu Willd. CATECHU. KHAIR. WADALEE-GUM TREE.
East Indies. Furnishes catechu, which is chiefly used for chewing in

India as an ingredient of the packet of betel leaf.
A. concinna DC. SOAP-POD.
Tropical Asia. The leaves are acid and are used in cookery by the
natives of India as a substitute for tamarinds. It is the fei-tsau-tau of
the Chinese. The beans are about one-half to three-fourths inch in
diameter and are edible after roasting.
A. decora Reichb.
Australia. The gum is gathered and eaten by Queensland natives.
A. decurrens Willd. BLACK WATTLE. GREEN WATTLE. SILVER

WATTLE.
Australia. It yields a gum not dissimilar to gum arable.
A. ehrenbergiana Hayne
Desert regions of Libya, Nubia, Dongola. It yields a gum arabic.
A. farnesiana Willd. CASSIE-OIL PLANT. HUISACHE. OPOPANAX.

POPINAC. SPONGE TREE. WEST INDIAN BLACKTHORN.
Tropics. This species is cultivated all over India and is indigenous in

America, from New Orleans, Texas and Mexico, to Buenos Aires and
Chile, and is sometimes cultivated. It exudes a gum which is collected
in Sind. The flowers distil a delicious perfume.
A. ferruginea DC.
India. The bark steeped in "jaggery water"—fresh, sweet sap from any of
several palms — is distilled as an intoxicating liquor. It is very
astringent.
A. flexicaulis Benth.
Texas. The thick, woody pods contain round seeds the size of peas
which, when boiled, are palatable and nutritious.4
A. glaucophylla Steud.
Tropical Africa. This species furnishes gum arabic.
A. gummifera Willd. BARBARY-GUM. MOROCCO-GUM.
North Africa. It yields gum arabic in northern Africa.
A. homalophylla A. Cunn. MYALL-WOOD. VIOLET-WOOD.
This species yields gum in Australia.

A. horrida Willd. CAPE-GUM TREE. DORNBOOM.
South Africa. This is the dornboom plant which exudes a good kind of
gum.
A. leucophloea Willd. KUTEERA-GUM.
Southern. India. The bark is largely used in the preparation of spirit

from sugar and palm-juice, and it is also used in times of scarcity,
ground and mixed with flour. The pods are used as a vegetable, and the
seeds are ground and mixed with flour.
A. longifolia Willd. SYDNEY GOLDEN WATTLE.
Australia. The Tasmanians roast the pods and eat the starchy seeds.
A. pallida F. Muell.
Australia. The roots of the young trees are roasted and eaten.
A. penninervis Sieber. BLACKWOOD. MOUNTAIN HICKORY.
Australia. This species yields gum gonate, or gonatic, in Senegal.
A. Senegal Willd. GUM ARABIC TREE.
Old World tropics. The tree forms vast forests in Senegambia. It is called
nebul by the natives and furnishes gum arable.
A. seyal Delile GUM ARABIC TREE. THIRSTY THORN.

WHISTLING-TREE
North Africa, Upper Egypt and Senegambia. It furnishes the best gum
arabic. It is called glute by the Arabs of the upper Nile and whistling
tree by the natives of Sudan. The holes left by the departure of a gall
insect are rendered musical by the wind.
A. stenocarpa Hochst. GUM ARABIC TREE.
Southern Nubia and Abyssinia. The gum of this tree is extensively

collected in the region between the Blue Nile and the upper Atbara. It is
called taleh, talha or kakul.
A. suaveolens Willd.
Australia. The aromatic leaves are used in infusions as teas.
A. tortilis Hayne
Arabia, Nubia and the desert of Libya and Dongola. It furnishes the
best of gum arabic.
Acaena sanguisorbae Vahl. Rosaceae. NEW ZEALAND BUR.
Australia. The leaves are used as a tea by the natives of the Middle
Island in New Zealand, according to Lyall. It is the piri-piri of the natives.
Acanthorhiza (Cryosophila) aculeata H. Wendl. Palmae.
Mexico. The pulp of the fruit is of a peculiar, delicate, spongy

consistence and is pure white and shining on the outside. The juice has
a peculiar, penetrating, sweet flavor, is abundant, and is obviously well
suited for making palm-wine. The fruit is'oblong about one inch in
longest diameter. It is grown in Trinidad.
Acanthosicyos horrida Welw. Cucurbitaceae. NARAS.
Tropics of Africa. The fruit grows on a bush from four to five feet high,
without leaves and with opposite thorns. It has a coriaceous rind,
rough with prickles, is about 15-18 inches around and inside
resembles a melon as to seed and pulp. When ripe it has a luscious
sub-acid taste. The bushes grow on little knolls of sand. It is described,
however, by Andersonl as a creeper which produces a kind of prickly
gourd about the size of a Swede turnip and of delicious flavor. It
constitutes for several months of the year the chief food of the natives,
and the seeds are dried and preserved for winter consumption.
Acer dasycarpum Ehrh. Sapindaceae (Aceraceae). SILVER

MAPLE. SOFT MAPLE. WHITE MAPLE.
North America. The sap will make sugar of good quality but less in
quantity than the sugar maple. Sugar is made from this species, says
Loudon, in districts where the tree abounds, but the produce is not
above half that obtained from the sap of the sugar maple.
A. platanoides Linn. NORWAY MAPLE.
Europe and the Orient. From the sap, sugar has been made in Norway,
Sweden and in Lithuania.
A. pseudo-platanus Linn. MOCK PLANE. SYCAMORE MAPLE.
Europe and the Orient. In England, children suck the wings of the
growing keys for the sake of obtaining the sweet exudation that is upon
them. In the western Highlands and some parts of the Continent, the
sap is fermented into wine, the trees being first tapped when just
coming into leaf. From the sap, sugar may be made but not in
remunerative quantities.
A. rubrum Linn. RED MAPLE. SWAMP MAPLE.
North America. The French Canadians make sugar from the sap which
they call plaine, but the product is not more than half that obtained
from the sugar maple. In Maine, sugar is often made from the sap.
A. saccharinum Wangenh. ROCK MAPLE. SUGAR MAPLE.
North America. This large, handsome tree must be included among

cultivated food plants, as in some sections of New England groves are
protected and transplanted for the use of the tree to furnish sugar. The
tree is found from 48° north in Canada, to the mountains in Georgia
and from Nova Scotia to Arkansas and the Rocky Mountains. The sap
from the trees growing in maple orchards may give as an average one
pound of sugar to four gallons of sap, and a single tree may furnish
four or five pounds, although extreme yields have been put as high as
thirty-three pounds from a single tree. The manufacture of sugar from
the sap of the maple was known to the Indians, for Jefferys, 1760, says
that in Canada "this tree affords great quantities of a cooling and
wholesome liquor from which they make a sort of sugar," and Jonathan
Carver, in 1784, says the Nandowessies Indians of the West consume
the sugar which they have extracted from the maple tree." In 1870, the
Winnebagoes and Chippewas are said often to sell to the Northwest Fur
Company fifteen thousand pounds of sugar a year. The sugar season
among the Indians is a sort of carnival, and boiling candy and pouring
it out on the snow to cool is the pastime of the children.
A. tataricum Linn. TARTARIAN MAPLE.
Orient. The Calmucks, after depriving the seeds of their wings, boil
them in water and afterwards use them for food, mixed with milk and
butter.
Achillea millefolium Linn. Compositae. HUNDRED-LEAVED

GRASS. MILFOIL. NOSEBLEED. SANGUINARY. THOUSAND-SEAL.
YARROW.
Europe, Asia and America. In some parts of Sweden, yarrow is said to

be employed as a substitute for hops in the preparation of beer, to
which it is supposed to add an intoxicating effect.
Achras (Manilkara) sapota Linn. Sapotaceae. NASEBERRY.

SAPODILLA. SAPOTA.
South America. This is a tree found wild in the forests of Venezuela and
the Antilles. It has for a long time been introduced into the gardens of
the West Indies and South America but has been recently carried to
Mauritius, to Java, to the Philippines, and to the continent of India. The
sapodilla bears a round berry covered with a rough, brown coat, hard
at first, but becoming soft when kept a few days to mellow. The berry is
about the size of a small apple and has from 6 to 12 cells with several
seeds in each, surrounded by a pulp which in color, consistence, and
taste somewhat resembles the pear but is sweeter. The fruit, when tree-
ripe, is so full of milk that little rills or veins appear quite through the
pulp, which is so acerb that the fruit cannot be eaten until it is as rotten
as medlars. In India, Firminger says of its fruit: " a more luscious, cool
and agreeable fruit is not to be met with in any country in the world; "
and Brandis says: "one of the most pleasant fruits known when
completely ripe." It is grown in gardens in Bengal.
Achyranthes bidentata Blume. Amaranthaceae.
Tropical Asia. The seeds were used as food during a famine in

Rajputana, India. Bread made from the seeds was very good. This was
considered the best of all substitutes for the usual cereals.
Aciphylla glacialis F. Muell. Umbelliferae.

Australia. This species is utilized as an alimentary root.
Aconitum lycoctonum Linn. Ranunculaceae. WOLFSBANE.
Middle and northern Europe. The root is collected in Lapland and

boiled for food. This species, says Masters in the Treasury of Botany,
does not possess such virulent properties as others.
A. napellus Linn. ACONITE. BEAR'S-FOOT. FRIAR'S-CAP.

HELMET-FLOWER. LUCKIE'S MUTCH. MONKSHOOD. SOLDIER'S-
CAP. TURK'S-CAP.
Northern temperate regions. Cultivated in gardens for its flowers. A

narcotic poison, aconite, is the product of this species and the plant is
given by the Shakers of America as a medicinal herb. In Kunawar,
however, the tubers are eaten as a tonic.
Acorus calamus Linn. Aroideae (Araceae) . MYRTLE FLAG.

SWEET FLAG.
Northern temperate regions. The rhizomes are used by confectioners as

a candy, by perfumers in the preparation of aromatic vinegar, by
rectifiers to improve the flavor of gin and to give a peculiar taste to
certain varieties of beer. In Europe and America, the rhizomes are
sometimes cut into slices and candied or otherwise made into a
sweetmeat. These rhizomes are to be seen for sale on the street corners
of Boston and are frequently chewed to sweeten the breath. In France it
is in cultivation as an ornamental water plant.
A. gramineus Soland. GRASS-LEAVED SWEET FLAG.
Japan. The root of this species is said to possess a stronger and more
pleasant taste and smell than that of A. calamus. It is sometimes
cultivated in gardens.
Acrocomia lasiospatha Mart. Palmae. MACAW. MUCUJA PALM.
West Indies and Brazil. Its fruit is the size of an apricot, globular and of
a greenish-olive color, with a thin layer of firm, edible pulp of an orange
color covering the nut, and, though oily and bitter, is much esteemed
and eagerly sought after by the natives. This is probably the macaw tree
of Wafer.
A. mexicana Karw. COQUITO HABRASO. COYOLI PALM.
Mexico. The fruit, in Mexico, is eaten by the inhabitants but is not

much esteemed.
A. sclerocarpa Mart. MUCUJA PALM.
Tropics of America. The young leaves of this palm are eaten as a

vegetable. It is cultivated in British hot-houses. The fruit is the size of a
crab and contains a sweet, edible kernel. The husks are full of oil.
Acronychia laurifolia Blume. Rutaceae. JAMBOL.
Tropics of Asia. The black, juicy, sweetish-acid fruit is an esculent. In

Cochin China the young leaves are put in salads. They have the smell of
cumin and are not unpleasant. In Ceylon the berries are called jambol.
Actinidia callosa Lindl. Ternstroemiaceae (Actinidiacea).

KOKUWA.
Japan and Manchuria. This vine is common in all the valleys of Yesso
and extends to central Nippon. It is vigorous in growth and fruits
abundantly. The fruit is an oblong, greenish berry about one inch in
length; the pulp is of uniform texture, seeds minute and skin thin.
When fully ripe it possesses a very delicate flavor.
A. polygama Franch. & Sav.
Northern Japan. This is somewhat less desirable than A. callosa, as it

fruits less abundantly and the vine is not so rich in foliage.
Adansonia digitata Linn. Malvaceae (Bombacaceae). BAOBAB.

CORK TREE. MONKEYBREAD. SOUR GOURD.
East Indies. This tree has been found in Senegal and Abyssinia, as well
as on the west coast of Africa, extending to Angola and thence across
the country to Lake Ngami. It is cultivated in many of the warm parts of
the world. Mollien, in his Travels, states that to the negroes, the Baobab
is perhaps the most valuable of vegetables. Its leaves are used for leaven
and its bark for cordage and thread. In Senegal, the negroes use the
pounded bark and the leaves as we do pepper and salt. Hooker says
the leaves are eaten with other food and are considered cooling and
useful in restraining excessive perspiration. The fruit is much used by
the natives of Sierra Leone. It contains a farinaceous pulp full of seeds,
which tastes like gingerbread and has a pleasant acid flavor. Brandis
says it is used for preparing an acid beverage. Monteiro says the leaves
are good to eat boiled as a vegetable and the seeds are, in Angola,
pounded and made into meal for food in times of scarcity; the
substance in which they are imbedded is also edible but strongly and
agreeably acid.
The earliest description of the Baobab is by Cadamosto, 1454, who

found at the mouth of the Senegal, trunks whose circumference he
estimated at 112 feet. Perrottet says he has seen these trees 32 feet in
diameter and only 70 to 85 feet high.
A. gregorii F. Muell. CREAM OF TARTAR TREE. SOUR GOURD.
Northern Australia. The pulp of its fruit has an agreeable, acid taste like
cream of tartar and is peculiarly refreshing in the sultry climates where
the tree is found.
Adenanthera abrosperma F. Muell. Leguminosae.
Australia. The seeds are roasted in the coals and the kernels are eaten.
A. pavonia Linn. BARBADOES PRIDE. CORAL PEA. RED

SANDALWOOD.
One of the largest trees of tropical eastern Asia. The seeds are eaten by
the common people. It has been introduced into the West Indies and
various parts of South America.
Adenophora communis Fisch. Campanulaceae.
Eastern Europe. The root is thick and esculent.
Adiantum capillus-veneris Linn. Polypodiaceae. CAPILLAIRE.

DUDDER GRASS. MAIDENHAIR FERN. VENUS' HAIR.
Northern temperate climates. In the Isles of Arran, off the Galway coast
of Britain, the inhabitants collect the fronds of this fern, dry them and
use them as a substitute for tea.
Aeginetia indica Linn. Orobanchaceae.
Tropics of Asia. An annual, leafless, parasitic herb, growing on the roots

of various grasses in India and the Indian Archipelago. Prepared with
sugar and nutmeg, it is there eaten as an antiscorbutic.
Aegle marmelos Correa. Rutaceae. BALL TREE. BELA TREE.

BENGAL QUINCE. GOLDEN APPLE.
East Indies. The Bengal quince is held in great veneration by the

Hindus. It is sacred to Siva whose worship cannot be accomplished
without its leaves. It is incumbent on all Hindus to cultivate and cherish
this tree and it is sacrilegious to up-root or cut it down. The Hindoo
who expires under a bela tree expects to obtain immediate salvation. 6
The tenacious pulp of the fruit is used in India for sherbet and to form a
conserve. Roxburgh observes that the fruit when ripe is delicious to the
taste and exquisitely fragrant. Horsfield says it is considered by the
Javanese to be very astringent in quality. The Bengal quince is grown in
some of the gardens of Cairo. The perfumed pulp within the ligneous
husk makes excellent marmalade. The orange-like fruit is very
palatable and possesses aperient qualities.
Aegopodium podagraria Linn. Umbelliferae. ASHWEED. BISHOP'S-

WEED. GOUTWEED. GROUND ASH. HERB GERARD.
Europe and adjoining Asia. Lightfoot says the young leaves are eaten in
the spring in Sweden and Switzerland as greens. It is mentioned by
Gerarde. In France it is an inmate of the flower garden, especially a
variety with variegated leaves.
Aerva lanata Juss. Amaranthaceae.
Tropical Africa and Arabia. According to Grant, this plant is used on

the Upper Nile as a pot-herb.
Aesculus californica Nutt. Sapindaceae. CALIFORNIA HORSE-

CHESTNUT.
A low-spreading tree of the Pacific Coast of the United States. The

chestnuts are made into a gruel or soup by the western Indians. The
Indians of California pulverize the nut, extract the bitterness by
washing with water and form the residue into a cake to be used as food.
A. hippocastanum Linn. HORSE-CHESTNUT.
Turkey. The common horse-chestnut is cultivated for ornament but

never for the purpose of a food supply. It is now known to be a native of
Greece or the Balkan Mountains. Pickering says it was made known in
1557; Brandis, that it was cultivated in Vienna in 1576; and Emerson,
that it was introduced into the gardens of France in 1615 from
Constantinople. John Robinson says that it was known in England
about 1580. It was introduced to northeast America, says Pickering, by
European colonists. The seeds are bitter and in their ordinary condition
inedible but have been used, says Balfour, as a substitute for coffee.
A. indica Coleb.
Himalayas. A lofty tree of the Himalaya Mountains called kunour or

pangla. In times of scarcity, the seeds are used as food, ground and
mixed with flour after steeping in water.
A. parviflora Walt. BUCKEYE.
Southern states of America. The fruit, according to Browne, may be

eaten boiled or roasted as a chestnut.
Afzelia africana Sm. Leguminosae.
African tropics. A portion of the seed is edible.
A. quanzensis Welw. MAKOLA.
Upper Nile. The young purple-tinted leaves are eaten as a spinach.
Agapetes saligna Benth. & Hook. Vacciniaceae.
East Indies. The leaves are used as a substitute for tea by the natives of
Sikkim.
Agave americana Linn. Amaryllideae (Agavaceae). AMERICAN

ALOE. CENTURY PLANT. MAGUEY.
Tropical America. The first mention of the agave is by Peter Martyr,

contemporary with Columbus, who, speaking of what is probably now
Yucatan, says: " They say the fyrst inhabitants lyved contented with the
roots of Dates and magueans, which is an herbe much lyke unto that
which is commonly called sengrem or orpin." The species of agave,
called by the natives maguey, grows luxuriantly over the table-lands of
Mexico and the neighboring borders and are so useful to the people
that Prescott calls the plant the " miracle of nature." From the leaves, a
paper resembling the ancient papyrus was manufactured by the
Aztecs; the tough fibres of the leaf afforded thread of which coarse stuffs
and strong cords were made; the leaf, when washed and dried, is
employed by the Indians for smoking like tobacco but being sweet and
gummy chokes the pipe; an extract of the leaves is made into balls
which lather with water like soap; the thorns on the leaf serve for pins
and needles; the dried flower-stems constitute a thatch impervious to
water; about Quito, the flower-stem is sweet, subacid, readily ferments
and forms a wine called pulque of which immense quantities are
consumed now as in more ancient times; from this pulque is distilled an
ardent, not disagreeable but singularly deleterious spirit known as vino
mescal. The crown of the flower-stem, charred to blackness and
mingled with water, forms a black paint which is used by the Apaches
to paint their faces; a fine spirit is prepared from the roasted heart by
the Papajos and Apaches; the bulbs, or central portion, partly in and
partly above the ground are rich in saccharine matter and are the size
of a cabbage or sometimes a bushel basket and when roasted are sweet
and are used by the Indians as food. Hodge, writing of Arizona,
pronounces the bulbs delicious. Bartlett5 mentions their use by the
Apaches, the Pimas, the Coco Maricopas and the Dieguenos Tubis.
The agave was in cultivation in the gardens of Italy in 1586 and Clusius
saw it in Spain a little after this time. It is now to be found generally in
tropical countries. The variety which furnishes sisal hemp was
introduced into Florida in 1838 and in 1855 there was a plantation of
50 acres at Key West.
A. palmeri Engelm.
Arizona. The central bud at certain seasons is roasted and eaten by the
Indians and a spirit is also distilled from it.
A. parryi Engelm. MESCAL.
New Mexico and northern Arizona. This plant constitutes one of the
staple foods of the Apaches. When properly prepared, it is saccharine,
palatable and wholesome, mildly acid, laxative and antiscorbutic.
A. utahensis Engelm. UTAH ALOE.
Utah and Arizona. The bulb of the root is considered a great delicacy by
the Indians, who roast and prepare it for food which is said to be sweet
and delicious.
A. wislizeni Engelm.
Mexico. The young stems when they shoot out in the spring are tender
and sweet and are eaten with great relish by the Mexicans and Indians.
Aglaia edulis A. Gray. Meliaceae.
Fiji Islands and the East Indies. The natives eat the aril which
surrounds the seed and call it gumi. The fruit is edible, having a
watery, cooling, pleasant pulp. The aril is large, succulent and edible.
A. odorata Lour.
China. Firminger says this plant never fruits in Bengal. The flowers are
bright yellow, of the size and form of a pin head and are delightfully
fragrant. Fortune says it is the lan-hwa u yu-chu-lan of China and that
the flowers are used for scenting tea. Smith says it is the san-yeh-lan of
China, that the flowers are used for scenting tea and that the tender
leaves are eaten as a vegetable.
Agrimonia eupatoria Linn. Rosaceae. AGRIMONY. COCKLEBUR.

LIVERWORT. STICKLEWORT.
North temperate regions. The dried leaves are used by country people
as a sort of tea but probably only for medicinal qualities.
Agriophyllum gobicum Bunge. Chenopodiaceae.
Siberia. The seeds are used as food.
Agropyron repens Beauv. Gramineae. QUACK GRASS.
Temperate regions. This is a troublesome weed in many situations yet

Withering states that bread has been made from its roots in times of
want.
Ailanthus glandulosa Desf. Simarubeae. TREE OF HEAVEN.

VARNISH TREE.
China. Smith says that the leaves are used to feed silkworms and, in
times of scarcity, are used as a vegetable.
Akebia lobata Decne. Berberideae (Lardizabalaceae).
Japan. The fruits of the wild vines are regularly gathered and marketed
in season.
A. quinata Decne.
China. The fruit is of variable size but is usually three or four inches
long and two inches in diameter. The pulp is a homogeneous,
yellowish-green mass containing 40 to 50 black, oblong seeds. It has a
pleasant sweetish, though somewhat insipid taste.
Alangium lamarckii Thw. Cornaceae (Alangiaceae).
A small tree of the tropics of the Old World. On the coast of Malabar, the
fruit is an article of food. It affords an edible fruit. The fruit in India is
mucilaginous, sweet, somewhat astringent but is eaten.
Albizzia julibbrissin Durazz. Leguminosae.
Asia and tropical Africa. The aromatic leaves are used by the Chinese as
food. The leaves are said to be edible. The tree is called nemu in Japan.
A. lucida Benth.
East Indies. The edible, oily seeds taste like a hazelnut.
A. monilifera F. Muell.
Australia. The pods are roasted when young and are eaten by the
natives.
A. montana Benth.
Java. Sometimes used as a condiment in Java.
A. myriophylla Benth.
East Indies. With bark of this tree, the mountaineers make an

intoxicating liquor.
A. procera Benth.
Tropical Asia and Australia. In times of scarcity, the bark is mixed with
flour.
Albuca major Linn. Liliaceae.
South Africa. In Kaffraria, Thunberg says the succulent stalk, which is

rather mucilaginous, is chewed by the Hottentots and other travellers
by way of quenching thirst.
Aletris farinosa Linn. Haemodoraceae (Liliaceae). AGUE-ROOT.

COLIC-ROOT. CROW-CORN. STAR GRASS. UNICORN-ROOT.
North America. This plant, says Masters, is one of the most intense
bitters known, but, according to Rafinesque, the Indians eat its bulbs.
Aleurites triloba (mollucana) Forst. Euphorbiaceae. CANDLENUT

TREE. COUNTRY WALNUT. OTAHEITE WALNUT.
Tropical Asia and Pacific Islands. This is a large tree cultivated in

tropical countries for the sake of its nuts. It is native to the eastern
islands of the Malayan Archipelago and of the Samoan gr'oup. In the
Hawaiian Islands, it occurs in extensive forests. The kernels of the nut
when dried and stuck on a reed are used by the Polynesians as a
substitute for candles and as an article of food in New Georgia. When
pressed they yield a large proportion of pure, palatable oil, also used as
a drying oil for paint and known as walnut-oil and artist's-oil.
Alhagi camelorum Fisch. Leguminosae. CAMELSTHORN. MANNA-

PLANT.
The Orient and central Asia. This indigenous shrub furnishes a manna
by exudation.
A. maurorum Medic. PERSIAN MANNA-PLANT.
North Africa to Hindustan. Near Kandahar and Herat, manna is found

and collected on the bushes of this desert plant at flowering time after
the spring rains. This manna is supposed by some to have been the
manna of Scripture but others refer the manna of Scripture to one of
the lichens.
Alisma plantago Linn. Alismaceae. MAD-DOG WEED. WATER-

PLANTAIN.
North temperate zone and Australia. The solid part of the root contains
farinaceous matter and, when deprived of its acrid properties by drying,
is eaten by the Calmucks.
Allium akaka Gmel. Liliaceae.
Persia. This plant appears in the bazar in Teheren as a vegetable under

the name of wolag. It also grows in the Alps. The whole of the young
plant is considered a delicacy and is used as an addition to rice in a
pilau.
A. ampeloprasum Linn. GREAT-HEADED GARLIC. LEVANT

GARLIC. WILD LEEK.
Europe and the Orient. This is a hardy perennial, remarkable for the
size of the bulbs. The leaves and stems somewhat resemble those of the
leek. The peasants in certain parts of Southern Europe eat it raw and
this is its only known use.
A. angulosum Linn. MOUSE GARLIC.
Siberia. Called on the upper Yenisei mischei-tschesnok, mouse garlic,

and from early times collected and salted for winter use.
A. ascalonicum Linn. SHALLOT.
Cultivated everywhere. The Askolonion krommoon of Theophrastus and

the Cepa ascolonia of Pliny, are supposed to be our shallot but this
identity can scarcely be claimed as assured. It is not established that
the shallot occurs in a wild state, and De Candolle is inclined to believe
it is a form of A. cepa, the onion. It is mentioned and figured in nearly
all the early botanies, and many repeat the statement of Pliny that it
came from Ascalon, a town in Syria, whence the name. Michaud, in his
History of the Crusades, says that our gardens owe to the holy wars
shallots, which take their name from Ascalon. Amatus Lusitanus, 1554,
gives Spanish, Italian, French and German names, which go to show its
early culture in these countries. In England, shallots are said to have
been cultivated in 1633, but McIntosh says they were introduced in
1548; they do not seem to have been known to Gerarde in 1597. In
1633, Worlidge says "eschalots art now from France become an English
condiment." Shallots are enumerated for American gardens in 1806.
Vilmorin mentions one variety with seven sub-varieties.
The bulbs are compound, separating into what are called cloves, like
those of garlic, and are of milder flavor than other cultivated alliums.
They are used in cookery as a seasoner in stews and soups, as also in a
raw state; the cloves, cut into small sections, form an ingredient in
French salads and are also sprinkled over steaks and chops. They
make an excellent pickle. In China, the shallot is grown but is not
valued as highly as is A. uliginosum.
A. canadense Linn. TREE ONION. WILD GARLIC.
North America. There is some hesitation in referring the tree onion of the
garden to this wild onion. Loudon refers to it as "the tree, or bulb-
bearing, onion, syn. Egyptian onion, A. cepa, var. viviparium; the stem
produces bulbs instead of flowers and when these bulbs are planted
they produce underground onions of considerable size and, being
much stronger flavored than those of any other variety, they go farther
in cookery." Booth says, "the bulb-bearing tree onion was introduced
into England from Canada in 1820 and is considered to be a
vivaparous variety of the common onion, which it resembles in
appearance. It differs in its flower-stems being surmounted by a cluster
of small green bulbs instead of bearing flowers and seed." It is a
peculiarity of A. canadense that it often bears a head of bulbs in the
place of flowers; its flavor is very strong; it is found throughout northern
United States and Canada. Mueller says its top bulbs are much sought
for pickles of superior flavor. Brown says its roots are eaten by some
Indians. In 1674, when Marquette and his party journeyed from Green
Bay to the present site of Chicago, these onions formed almost the entire
source of food. The lumbermen of Maine often used the plant in their
broths for flavoring. On the East Branch of the Penobscot, these onions
occur in abundance and are bulb-producing on their stalks. They grow
in the clefts of ledges and even with the scant soil attain a foot in height.
In the lack of definite information, it may be allowable to suggest that
the tree onion may be a hybrid variety from this wild species, or
possibly the wild species improved by cultivation. The name, Egyptian
onion, is against this surmise, while, on the other hand, its apparent
origination in Canada is in its favor, as is also the appearance of the
growing plants.
A. cepa Linn. ONION.
Persia and Beluchistan. The onion has been known and cultivated as
an article of food from the earliest period of history. Its native country is
unknown. At the present time it is no longer found growing wild, but all
authors ascribe to it an eastern origin. Perhaps it is indigenous from
Palestine to India, whence it has extended to China, Cochin China,
Japan, Europe, North and South Africa and America. It is mentioned in
the Bible as one of the things for which the Israelites longed in the
wilderness and complained about to Moses. Herodotus says, in his time
there was an inscription on the Great Pyramid stating the sum
expended for onions, radishes and garlic, which had been consumed by
the laborers during the progress of its erection, as 1600 talents. A
variety was cultivated, so excellent that it received worship as a divinity,
to the great amusement of the Romans, if Juvenal is to be trusted.
Onions were prohibited to the Egyptian priests, who abstained from
most kinds of pulse, but they were not excluded from the altars of the
gods. Wilkinson says paintings frequently show a priest holding them
in his hand, or covering an altar with a bundle of their leaves and roots.
They were introduced at private as well as public festivals and brought
to table. The onions of Egypt were mild and of an excellent flavor and
were eaten raw as well as cooked by persons of all classes.
Hippocrates says that onions were commonly eaten 430 B. C.

Theophrastus, 322 B. C., names a number of varieties, the Sardian,
Cnidian, Samothracian and Setanison, all named from the places where
grown. Dioscorides, 60 A. D., speaks of the onion as long or round,
yellow or white. Columella, 42 A. D., speaks of the Marsicam, which the
country people call unionem, and this word seems to be the origin of
our word, onion, the French ognon. Pliny, 79 A. D., devotes
considerable space to cepa, and says the round onion is the best, and
that red onions are more highly flavored than the white. Palladius, 210
A. D., gives minute directions for culture. Apicius, 230 A. D., gives a
number of recipes for the use of the onion in cookery but its uses by
this epicurean writer are rather as a seasoner than as an edible. In the
thirteenth century, Albertus Magnus describes the onion but does not
include it in his list of garden plants where he speaks of the leek and
garlic, by which we would infer, what indeed seems to have been the
case with the ancients, that it was in less esteem than these, now minor,
vegetables. In the sixteenth century, Amatus Lusitanus says the onion
is one of the commonest of vegetables and occurs in red and white
varieties, and of various qualities, some sweet, others strong, and yet
others intermediate in savor. In 1570, Matthiolus refers to varieties as
large and small, long, round and flat, red, bluish, green and white.
Laurembergius, 1632, says onions differ in form, some being round,
others, oblong; in color, some white, others dark red; in size, some
large, others small; in their origin, as German, Danish, Spanish. He says
the Roman colonies during the time of Agrippa grew in the gardens of
the monasteries a Russian sort which attained sometimes the weight of
eight pounds. He calls the Spanish onion oblong, white and large,
excelling all other sorts in sweetness and size and says it is grown in
large abundance in Holland. At Rome, the sort which brings the highest
price in the markets is the Caieta; at Amsterdam, the St. Omer.
There is a tradition in the East, as Glasspoole writes, that when Satan

stepped out of the Garden of Eden after the fall of man, onions sprang
up from the spot where he placed his right foot and garlic from that
where his left foot touched.
Targioni-Tozzetti thinks the onion will probably prove identical with A.

fistulosum Linn., a species having a rather extended range in the
mountains of South Russia and whose southwestern limits are as yet
unascertained.
The onion has been an inmate of British gardens, says McIntosh, as

long as they deserve the appellation. Chaucer," about 1340, mentions
them: "Wel loved he garleek, onyons and ek leekes."
Humboldt says that the primitive Americans were acquainted with the
onion and that it was called in Mexican xonacatl. Cortez, in speaking of
the edibles which they found on the march to Tenochtitlan, cites onions,
leeks and garlic. De Candollel does not think that these names apply to
the species cultivated in Europe. Sloane, in the seventeenth century,
had seen the onion only in Jamaica in gardens. The word xonacati is
not in Hernandez, and Acosta says expressly that the onions and
garlics of Peru came originally from Europe. It is probable that onions
were among the garden herbs sown by Columbus at Isabela Island in
1494, although they are not specifically mentioned. Peter Martyr
speaks of "onyons" in Mexico and this must refer to a period before
1526, the year of his death, seven years after the discovery of Mexico. It
is possible that onions, first introduced by the Spaniards to the West
Indies, had already found admittance to Mexico, a rapidity of
adaptation scarcely impossible to that civilized Aztec race, yet
apparently improbable at first thought.
Onions are mentioned by Wm. Wood, 1629-33, as cultivated in

Massachusetts; in 1648, they were cultivated in Virginia; and were
grown at Mobile, Ala., in 1775. In 1779, onions were among the Indian
crops destroyed by Gen. Sullivan near Geneva, N. Y. In 1806, McMahon
mentions six varieties in his list of American esculents. In 1828, the
potato onion, A. cepa, var. aggregatum G. Don, is mentioned by
Thorburn as a "vegetable of late introduction into our country." Burr
describes fourteen varieties.
Vilmorin describes sixty varieties, and there are a number of varieties

grown in France which are not noted by him. In form, these may be
described as flat, flattened, disc-form, spherical, spherical-flattened,
pear-shaped, long. This last form seems to attain an exaggerated length
in Japan, where they often equal a foot in length. In 1886, Kizo Tamari,
a Japanese commissioner to this country, says, "Our onions do not
have large, globular bulbs. They are grown just like celery and have
long, white, slender stalks." In addition to the forms mentioned above,
are the top onion and the potato onion. The onion is described in many
colors, such as white, dull white, silvery white, pearly white, yellowish-
green, coppery-yellow, salmon-yellow, greenish-yellow, bright yellow,
pale salmon, salmon-pink, coppery-pink, chamois, red, bright red,
blood-red, dark red, purplish.
But few of our modem forms are noticed in the early botanies. The
following synonymy includes all that are noted, but in establishing it, it
must be noted that many of the figures upon which it is founded are
quite distinct:
I.
Bulb flat at bottom, tapering towards stem.
Cepa. Fuchsius, 430. 1542.

Cepa rotunda. Bodaeus, 787. 1644.
Caepe sive Cepa rubra el alba. Bauhin, J. 2: 549. 1651.
Geant de Rocca. Vilm. 387. 1883.
Mammoth Pompeii. American Seedsmen.
Golden Queen. American Seedsmen.
Paris Silverskin. American Seedsmen.
Silver White Etna. American Seedsmen.
The difference at first sight between the crude figure of Fuchsius and
the modern varieties is great, but ordinary experience indicates that the
changes are no greater than can be observed under selection.
II.
Bulb round at bottom, tapering towards stem.
Zwiblen. Roeszl. 121. 1550.

Cepa. Trag. 737. 1552.
Caepa. Cam. Epit. 324. 1586.
Blanc hatif de Valence. Vilm. 378. 1883.
Neapolitan Marzajola. American Seedsmen.
Round White Silverskin. American Seedsmen.
White Portugal. American Seedsmen.
III.
Bulb roundish, flattened above and below.
Cepa. Matth. 276, 1558; Pin. 215. 1561.

Caepa capitata. Matth. 388. 1570.
Cepe. Lob. Obs. 73. 1576; Icon. 1:150. 1591.
Cepa rubra. Ger. 134. 1597.
Cepa rotunda. Dod. 687. i6i6.
Rouge gros-plat d'ltalie. Vilm. 387. 1883.
Bermuda. American Seedsmen.
Large Flat Madeira. American Seedsmen.
Wethersfield Large Red. American Seedsmen.
IV.
Bulb rounded below, flattened above.
Cepa. Pictorius 82. 1581.

Philadelphia Yellow Dutch, or Strasburg. American Seedsmen.

V.
Bulb spherical, or nearly so.
Cepa. Trag. 737. 1552. Lauremb. 26. 1632,

Cepe. Lob. Obs. 73. 1576; Icon. 1;150. 1591.
Cepe alba. Ger. 134. 1597.
Caepa capitata. Matth. 419. 1598.
Juane de Danvers. Vilm. 380. 1883.
Danvers. American Seedsmen.
VI
Bulb concave on the bottom.
Cepa rotunda. Bodaeus 786. 1644.

Extra Early Red. American Seedsmen.
VII.
Bulb oblong.
Caepa. Cam. Epit. 324. 1586.

Cepae Hispanica oblonga. Lob. Icon. 1:150. 1591.
Cepa oblonga. Dod. 687. 1616; Bodaeus 787. 1644.
Piriform. Vilm. 388. 1883.
VIII.
The top onion.
In 1587, Dalechamp records with great surprise an onion plant which

bore small bulbs in the place of seed.
A. cernuum Roth. WILD ONION.
Western New York to Wisconsin and southward. This and A.

canadense formed almost the entire source of food for Marquette and
his party on their journey from Green Bay to the present site of Chicago
in the fall of 1674.
A. fistulosum Linn. CIBOUL. TWO-BLADED ONION. WELSH

ONION.
Siberia, introduced into England in 1629. The Welsh onion acquired its
name from the German walsch (foreign). It never forms a bulb like the
common onion but has long, tapering roots and strong fibers. It is
grown for its leaves which are used in salads. McIntosh says it has a
small, flat, brownish-green bulb which ripens early and keeps well and
is useful for pickling. It is very hardy and, as Targioni-Tozzetti thinks,
is probably the parent species of the onion. It is mentioned by
McMahon in 1806 as one of the American garden esculents; by
Randolph in Virginia before 1818; and was cataloged for sale by
Thorburn in 1828, as at the present time.
A. neapolitanum Cyr. DAFFODIL GARLIC.
Europe and the Orient. According to Heldreich, it yields roots which are
edible.
A. obliquum Linn.
Siberia. From early times the plant has been cultivated on the Tobol as
a substitute for garlic.
A. odorum Linn. FRAGRANT-FLOWERED GARLIC.
Siberia. This onion is eaten as a vegetable in Japan.
A. oleraceum Linn. FIELD GARLIC.
Europe. The young leaves are used in Sweden to flavor stews and
soups or fried with other herbs and are sometimes so employed in
Britain but are inferior to those of the cultivated garlic.
A. porrum Linn. LEEK.
Found growing wild in Algiers but the Bon Jardinier says it is a native
of Switzerland. It has been cultivated from the earliest times. This
vegetable was the prason of the ancient Greeks, the porrum of the
Romans, who distinguished two kinds, the capitatum, or leek, and the
sectile, or chives, although Columella, Pliny, and Palladius, indicate
these as forms of the same plant brought about through difference of
culture, the chive-like form being produced by thick planting. In
Europe, the leek was generally known throughout the Middle Ages, and
in the earlier botanies some of the figures of the leek represent the two
kinds of planting alluded to by the Roman writers. In England, 1726,
Townsend says that "leeks are mightily used in the kitchen for broths
and sauces." The Israelites complained to Moses of the deprivation from
the leeks of Egypt during their wanderings in the wilderness. Pliny
states, that in his time the best leeks were brought from Egypt, and
names Aricia in Italy as celebrated for them. Leeks were brought into
great notice by the fondness for them of the Emperor Nero who used to
eat them for several days in every month to clear his voice, which
practice led the people to nickname him Porrophagus. The date of its
introduction into England is given as 1562, but it certainly was
cultivated there earlier, for it has been considered from time immemorial
as the badge of Welshmen, who won a victory in the sixth century over
the Saxons which they attributed to the leeks they wore by the order of
St. David to distinguish them in the battle. It is referred to by Tusser
and Gerarde as if in common use in their day.
The leek may vary considerably by culture and often attain a large size;
one with the blanched portion a foot long and nine inches in
circumference and the leaf fifteen inches in breadth and three feet in
length has been recorded. Vilmorin described eight varieties in 1883
but some of these are scarcely distinct. In 1806, McMahon named three
varieties among American garden esculents. Leeks are mentioned by
Romans as growing at Mobile, Ala., in 1775 and as cultivated by the
Choctaw Indians. The reference to leeks by Cortez is noticed under A.
cepa, the onion. The lower, or blanched, portion is the part generally
eaten, and this is used in soups or boiled and served as asparagus.
Buist names six varieties. The blanched stems are much used in French
cookery.
A. reticulatum Fras.
North America. This is a wild onion whose root is eaten by the Indians.
A. roseum Linn. ROSY-FLOWERED GARLIC.
Mediterranean countries. According to Heldreich, this plant yields

edible roots.
A. rotundum Linn.
Europe and Asia Minor. The leaves are eaten by the Greeks of Crimea.
A. rubellum Bieb.
Europe, Siberia and the Orient. The bulbs are eaten by the hill people of
India and the leaves are dried and preserved as a condiment.
A. sativum Linn. CLOWN'S TREACLE. GARLIC.
Europe. This plant, well known to the ancients, appears to be native to

the plains of western Tartary and at a very early period was transported
thence over the whole of Asia (excepting Japan), north Africa and
Europe. It is believed to be the skorodon hemeron of Dioscorides and
the allium of Pliny. It was ranked by the Egyptians among gods in
taking an oath, according to Pliny. The want of garlics was lamented to
Moses by the Israelites in the wilderness. Homer makes garlic a part of
the entertainment which Nestor served to his guest, Machaon. The
Romans are said to have disliked it on account of the strong scent but
fed it to their laborers to strengthen them and to their soldiers to excite
courage. It was in use in England prior to 1548 and both Turner and
Tusser notice it. Garlic is said to have been introduced in China 140-86
B. C. and to be found noticed in various Chinese treatises of the
fifteenth, sixteenth, seventeenth and eighteenth centuries. Loureiro
found it under cultivation in Cochin China.
The first mention of garlic in America is by Peter Martyr, who states that
Cortez fed on it in Mexico. In Peru, Acosta says "the Indians esteem
garlike above all the roots of Europe." It was cultivated by the Choctaw
Indians in gardens before 1775 and is mentioned among garden
esculents by American writers on gardening in 1806 and since. The
plant has the well-known alliaceous odor which is strongly penetrating,
especially at midday. It is not as much used by northern people as by
those of the south of Europe. In many parts of Europe, the peasantry
eat their brown bread with slices of garlic which imparts a flavor
agreeable to them. In seed catalogs, the sets are listed while seed is
rarely offered. There are two varieties, the common and the pink.
A. schoenoprasum Linn. CHIVE. CIVE.
North temperate zone. This perennial plant seems to be grown in but

few American gardens, although McMahon, 1806, included it in his list
of American esculents. Chive plants are included at present among the
supplies offered in our best seed catalogs. In European gardens, they
are cultivated for the leaves which are used in salads, soups and for
flavoring. Chives are much used in Scotch families and are considered
next to indispensable in omelettes and hence are much more used on
the Continent of Europe, particularly in Catholic countries. In England,
chives were described by Gerarde as "a pleasant Sawce and good Pot-
herb;" by Worlidge in 1683; the chive was among seedsmen's supplies
in 1726; and it is recorded as formerly in great request but now of little
regard, by Bryant in 1783.
The only indication of variety is found in Noisette, who enumerates the

civette, the cive d'Angleterre and the cive de Portugal but says these
are the same, only modified by soil. The plant is an humble one and is
propagated by the bulbs; for, although it produces flowers, these are
invariably sterile according to Vilmorin.
A. scorodoprasum Linn. ROCAMBOLE. SAND LEEK. SPANISH

GARLIC.
Europe, Caucasus region and Syria. This species grows wild in the
Grecian Islands and probably elsewhere in the Mediterranean regions.
Loudon says it is a native of Denmark, formerly cultivated in England
for the same purposes as garlic but now comparatively neglected. It is
not of ancient culture as it cannot be recognized in the plants of the
ancient Greek and Roman authors and finds no mention of garden
cultivation by the early botanists. It is the Scorodoprasum of Clusius,
1601, and the Allii genus, ophioscorodon dictum quibusdam, of J.
Bauhin, 1651, but there is no indication of culture in either case. Ray,
1688, does not refer to its cultivation in England. In 1726, however,
Townsend says it is "mightly in request;" in 1783, Bryant classes it with
edibles. In France it was grown by Quintyne, 1690. It is mentioned by
Gerarde as a cultivated plant in 1596. Its bulbs are smaller than those
of garlic, milder in taste and are produced at the points of the stem as
well as at its base. Rocambole is mentioned among American garden
esculents by McMahon, 1806, by Gardiner and Hepburn, 1818, and by
Bridgeman, 1832.
A. senescens Linn.
Europe and Siberia. This species is eaten as a vegetable in Japan.
A. sphaerocephalum Linn. ROUND-HEADED GARLIC.
Europe and Siberia. From early times this species has been eaten by
the people about Lake Baikal.
A. stellatum Fras.
North America. "Bulb oblong-ovate and eatable."
A. ursinum Linn. BEAR'S GARLIC. BUCKRAMS. GIPSY ONION.

HOG'S GARLIC. RAMSONS.
Europe and northern Asia. Gerarde, 1597, says the leaves were eaten in
Holland. They were also valued formerly as a pot-herb in England,
though very strong. The bulbs were also used boiled and in salads. In
Kamchatka this plant is much prized. The Russians as well as the
natives gather it for winter food.
A. vineale Linn. CROW GARLIC. FIELD GARLIC. STAG'S GARLIC.
Europe and now naturalized in northern America near the coast. In

England, the leaves are used as are those of garlic.
Allophylus cobbe Blume. Sapindaceae.
Eastern Asia. The berries, which are red in color and about the size of
peas, are eaten by the natives.
A. zeylanicus Linn.
Himalayas. The fruit is eaten.
Alocasia indica Schott. Araideae (Araceae). PAI.
East Indies and south Asia, South Sea Islands and east Australia. The
underground stems constitute a valuable and important vegetable of
the native dietary in India. The stems sometimes grow to an immense
size and can be preserved for a considerable time, hence they are of
great importance in jail dietary when fresh vegetables become scarce in
the bazar or jail-garden. For its esculent stems and small, pendulous
tubers of its root, it is cultivated in Bengal and is eaten by people of all
ranks in their curries. In the Polynesian islands its large tuberous roots
are eaten. Wilkes says the natives of the Kingsmill group of islands
cultivate this species with great care. The root is said to grow to a very
large size.

A. macrorhiza Schott. APE. TARO.
Tropics of Asia, Australia and the islands of the Pacific. The root is
eaten in India, after being cooked, but it is inferior to that of A.
esculentum The roots are also eaten in tropical America as well as by
the people of New Caledonia, who cultivate it. It furnishes the roasting
eddas of Jamaica and the tayoea of Brazil. It is the taro of New Holland,
the roots of which, when roasted, afford a staple aliment to the natives.
Wilkes states that this plant is the ape of the Tahitians and is cultivated
as a vegetable.
Aloe sp. Liliaceae. ALOE.
The Banians of the African coast, according to Grant, cut the leaves of
an aloe into small pieces, soak them in lime-juice, put them in the sun,
and a pickle is thus formed.
Alpinia galanga Willd. Scitamineae (Zingiberaceae). GALANGAL.

GALINGALE.
Tropical eastern Asia. The root is used in place of ginger in Russia and
in some other countries for flavoring a liquor called nastoika. By the
Tartars, it is taken with tea." In Cochin China the fresh root is used to
season fish and for other economic purposes.
A. globosa Horan.
China. The large, round China cardamons are supposed to be

produced by this species. The Mongol conquerors of China set great
store on this fruit as a spice.
A. striata Hort. AMOMUM. CARDAMOM.
East Indies. This is probably the amomon of Dioscorides. It is found in

Sumatra, Java and other East Indian islands as far as Burma and
produces the round cardamoms of commerce.
A. uviformis Horan.
Tropical Asia. The fruit is said to be edible.
Alsodeia (Rinorea) physiphora Mart. Violaceae.

Brazil. Used as a spinach in Brazil. The green leaves are very
mucilaginous, and the negroes about Rio Janeiro eat them with their
food.
Alsophila (Cyathea) lunulata R. Br. Cyatheaceae. TREE FERN.
Viti. The young leaves are eaten in times of scarcity.
A. spinulosa Hook.
This is the pugjik of the Lepchas who eat the soft, watery pith. It is
abundant in East Bengal and the peninsula of India.
Alstroemeria haemantha Ruiz & Pav. Amaryllideae

(Alstroemeriaceae). HERB LILY.
Chile. The plant furnishes a farina from its roots.
A. ligtu Linn.
Chile and the mountains of Peru. A farina is obtained from its roots. It
is called in Peru Untu, in Chile utat. Its roots furnish a palatable starch.
A. revoluta Ruiz & Pav.
Chile. Its roots furnish a farina.
A. versicolor Ruiz & Pav.
Chile. A farina is obtained from its roots. In France it is an inmate of the

flower garden.
Althaea officinalis Linn. Malvaceae. MARSHMALLOW. WHITE

MALLOW.
The plant is found wild in Europe and Asia and is naturalized in places
in America. It is cultivated extensively in Europe for medicinal
purposes, acting as a demulcent. In 812, Charlemagne enjoined its
culture in France. Johnson says its leaves may be eaten when boiled.
A. rosea Cav. HOLLYHOCK.

The Orient. This species grows wild in China and in the south of
Europe. Forskal says it is cultivated at Cairo for the sake of its leaves,
which are esculent and are used in Egyptian cookery. It possesses
similar properties to the marshmallow and is used for similar purposes
in Greece.
Amaranthus blitum Linn. Amaranthaceae. AMARANTHUS. WILD

BLITE.
Temperate and tropical zones. The plant finds use as a pot-herb.
A. campestris Willd.
East Indies. This species is one of the pot-herbs of the Hindus.
A. diacanthus Rafin.
North America. Rafinesque says the leaves are good to eat as spinach.
A. gangeticus Linn. AMARANTHUS.
Tropical zone. This amaranthus is cultivated by the natives in endless

varieties and is in general use in Bengal. The plant is pulled up by the
root and carried to market in that state. The leaves are used as a
spinach. Roxburgh says there are four leading varieties cultivated as
pot-herbs: Viridis, the common green sort, is most cultivated; Ruber, a
beautiful, bright colored variety; Albus, much cultivated in Bengal;
Giganteus, is five to eight feet high with a stem as thick as a man's
wrist. The soft, succulent stem is sliced and eaten as a salad, or the tops
are served as an asparagus. In China, the plant is eaten as a cheap,
cooling, spring vegetable by all classes. It is much esteemed as a pot-
herb by all ranks of natives. This species is cultivated about Macao and
the neighboring part of China and is the most esteemed of all their
summer vegetables.
A. paniculatus Linn. PRINCE'S FEATHER. RED AMARANTH.
North America and naturalized in the Orient. This plant is extensively

cultivated in India for its seed which is ground into flour. It is very
productive. Roxburgh says it will bear half a pound of floury, nutritious
seed on a square yard of ground. Titford says it forms an excellent pot-
herb in Jamaica when boiled, exactly resembling spinach.
A. polygamus Linn. GOOSE-FOOT.
Tropical Africa and East Indies. This plant is cultivated in India and is
used as a pot-herb. It has mucilaginous leaves without taste. This
amaranthus is a common weed everywhere in India and is much used
by the natives as a pot-herb. Drury says it is considered very
wholesome. This species is the goose-foot of Jamaica, where it is
sometimes gathered and used as a green.
A. polystachyus Willd.
East Indies. The species is cultivated in India as a pot-herb for its

mucilaginous leaves but is tasteless.
A. retroflexus Linn. GREEN AMARANTH. PIGWEED.
North America. This weed occurs around dwellings in manured soil in

the United States whence it was introduced from tropical America. It is
an interesting fact that it is cultivated by the Arizona Indians for its
seeds.
A. spinosus Linn. PRICKLY CALALUE. THORNY AMARANTH.
Tropical regions. This is a weed in cultivated land in Asia, Africa and

America. It is cultivated sometimes as a spinach. In Jamaica, it is
frequently used as a vegetable and is wholesome and agreeable. It
seems to be the prickly calalue of Long.
A. viridis Linn.
Tropics. This plant is stated by Titford to be an excellent pot-herb in

Jamaica and is said to resemble spinach when boiled
Ambelania acida Aubl. Apocynaceae.
Guiana. The fruit is edible.
Amelanchier ainifolia Nutt. Rosaceae. WESTERN SERVICE

BERRY.

North America. In Oregon and Washington, the berries are largely
employed as a food by the Indians. The fruit is much larger than that of
the eastern service berry; growing in favorable localities, each berry is
full half an inch in diameter and very good to eat.
A. canadensis Medic. GRAPE-PEAR. JUNEBERRY. SERVICE

BERRY. SHAD. SWEET PEAR.
North America and eastern Asia. This bush or small tree, according to
the variety, is a native of the northern portion of America and eastern
Asia. Gray describes five forms. For many years a Mr. Smith,
Cambridge, Massachusetts, has cultivated var. oblongifolia in his
garden and in 1881 exhibited a plate of very palatable fruit at the
Massachusetts Horticultural Society's show. The berries are eaten in
large quantities, fresh or dried, by the Indians of the Northwest. The
fruit is called by the French in Canada poires, in Maine sweet pear and
from early times has been dried and eaten by the natives. It is called
grape-pear in places, and its fruit is of a purplish color and an
agreeable, sweet taste. The pea-sized fruit is said to be the finest fruit of
the Saskatchewan country and to be used by the Cree Indians both
fresh and dried.
A. vulgaris Moench. AMELANCHIER.
Mountains of Europe and adjoining portions of Asia. This species has

long been cultivated in England, where its fruit, though not highly
palatable, is eatable. It is valued more for its flowers than its fruit.
Ammobroma sonorae Torr. Lennoaceae.
A leafless plant, native of New Mexico (Nope - MM). Col. Grey, the
original discoverer of this plant, found it in the country of the Papago
Indians, a barren, sandy waste, where rain scarcely ever falls, but
"where nature has provided for the sustenance of man one of the most
nutritious and palatable of vegetables." The plant is roasted upon hot
coals and ground with mesquit beans and resembles in taste the sweet
potato "but is far more delicate." It is very abundant in the hills; the
whole plant, except the top, is buried in the sand.
Amomum. Scitamineae (Zingiberaceae), CARDAMOM.
The aromatic and stimulant seeds of many of the plants of the genus
Amomum are known as cardamoms, as are those of Elettaria. The
botanical history of the species producing the various kinds is in much
confusion. One species at least is named as under cultivation.
A. angustifolium Sonner. GREAT CARDAMOM.
Madagascar. This plant grows on marshy grounds in Madagascar and

affords in its seeds the Madagascar, or great cardamoms of commerce.
It is called there longouze.
A. aromaticum Roxb.
East Indies. The fruit is used as a spice and medicine by the natives
and is sold as cardamoms.
A. granum-paradisi Linn. GRAINS OF- PARADISE.
African tropics. The seeds are made use of illegally in England to give a
fictitious strength to spirits and beer, but they are not particularly
injurious. The seeds resemble and equal camphor in warmth and
pungency.
A. maximum Roxb. JAVA CARDAMOM
Java and other Malay islands. This species is said to be cultivated in the
mountains of Nepal.
A. melegueta Rose. MELEGUETA PEPPER.
African tropics. The seeds are exported from Guiana where the plant,
supposed to have been brought from Africa, is cultivated by the
negroes. The hot and peppery seeds form a valued spice in many parts
of India and Africa.
A. villosum Lour.
East Indies and China. This plant is supposed to yield the hairy, round,
China cardamoms.
A. xanthioides Wall. BASTARD CARDAMOM.
Burma. In China, says Smith, the seeds are used as a preserve or

condiment and are used in flavoring spirit.
Amorphophallus campanulatus Blume. Aroideae (Araceae).

AMORPHOPHALLUS. TELINGA POTATO.
Tropical Asia. This plant is much cultivated, especially in the northern

Circars, where it is highly esteemed for the wholesomeness and
nourishing quality of its roots. The telinga potato is cooked in the
manner of the yam and is also used for pickling. When in flower, the
odor exhaled is most overpowering, resembling that of carrion, and flies
cover the club of the spadix with their eggs. The root is very acrid in a
raw state; it is eaten either roasted or boiled. At the Society Islands the
fruit is eaten as bread, when breadfruit is scarce and in the Fiji Islands
is highly esteemed for its nutritive properties.
A. lyratus Kunth.
East Indies. The roots are eaten by the natives and are thought to be
very nutritious. They require, however, to be carefully boiled several
times and to be dressed in a particular manner in order to divest them
of a somewhat disagreeable taste.
Amphicarpaea edgeworthii Benth. Leguminosae. WILD BEAN.
Himalayas. A wild, bean-like plant, the pods of which are gathered

while green and used for food.
A. monoica Ell. HOG PEANUT.
North America. A delicate vine growing in rich woodlands which bears

two kinds of flowers, the lower ones subterranean and producing fruit.
It is a native of eastern United States. Porcher says that in the South the
subterranean pod is cultivated as a vegetable and is called hog peanut.
Anacardium humile St. Hil. Anacardiaceae. MONKEY-NUT.
Brazil. The nuts are eaten and conserves are made of the fruit.
A. nanum St. Hil.
Brazil. The nuts are eaten and conserves are made of the fruit.

A. occidentale Linn. CASHEW.
This tree is indigenous to the West Indies, Central America, Guiana,

Peru and Brazil in all of which countries it is cultivated. The Portuguese
transplanted it as early as the sixteenth century to the East Indies and
Indian archipelago. Its existence on the eastern coast of Africa is of still
more recent date, while neither China, Japan, or the islands of the
Pacific Ocean possess it. The shell of the fruit has thin layers, the
intermediate one possessing an acrid, caustic oil, called cardol, which is
destroyed by heat, hence the kernels are roasted before being eaten; the
younger state of the kernel, however, is pronounced wholesome and
delicious when fresh. Drury says the kernels are edible and wholesome,
abounding in sweet, milky juice and are used for imparting a flavor to
Madeira wine. Ground and mixed with cocoa, they make a good
chocolate. The juice of the fruit is expressed, and, when fermented,
yields a pleasant wine; distilled, a spirit is drawn from the wine making
a good punch. A variety of the tree is grown in Travancore, probably
elsewhere, the pericarp of the nuts of which has no oil but may be
chewed raw with impunity. An edible oil equal to olive oil or almond oil
is procured from the nuts but it is seldom prepared, the kernels being
used as a table fruit. A gum, similar to gum arable, called cadju gum, is
secreted from this tree. The thickened receptacle of the nut has an
agreeable, acid flavor and is edible.
A. rhinocarpus DC. WILD CASHEW.
South America. This is a noble tree of Columbia and British Guiana,

where it is called wild cashew. It has pleasant, edible fruits like the
cashew. In Panama, according to Seemann, the tree is called espave, in
New Granada caracoli.
Anagallis arvensis Linn. Primulaceae. PIMPERNEL. POOR

MAN'S WEATHERGLASS. SHEPHERD'S CLOCK.
Europe and temperate Asia. Pimpernel, according to Fraas, is eaten as

greens in the Levant. Johnson says it forms a part of salads in France
and Germany. The flowers close at the approach of bad weather, hence
the name, poor man's weatherglass.
Anamirta paniculate Colebr. Menispermaceae.
East Indies. A strong, climbing shrub found in the eastern part of the
Indian Peninsula and Malay Islands. From this plant is produced a
deleterious drug illegally used in England to impart bitterness to beer.
Ananas sativus Schult. Bromeliaceae. PINEAPPLE.
Tropical America. In 1493, the companions of Columbus, at

Guadeloupe island, first saw the pineapple, the flavor and fragrance of
which astonished and delighted them, as Peter Martyr records. The first
accurate illustration and description appear to have been given by
Oviedo in 1535. Las Casas, who reached the New World in 1502,
mentions the finding by Columbus at Porto Bello of the delicious
pineapple. Oviedo, who went to America in 1513, mentions in his book
three kinds as being then known. Benzoni, whose History of the New
World was published in 1568 and who resided in Mexico from 1541 to
1555, says that no fruit on God's earth could be more agreeable, and
Andre Thevet, a monk, says that in his time, 1555-6, the nanas was
often preserved in sugar. De Soto, 1557, speaks of "great pineapples of
a very good smell and exceeding good taste" in the Antilles. Jean de
Lery, 1578, describes it in his Voyage to Brazil as being of such
excellence that the gods might luxuriate upon it and that it should only
be gathered by the hand of a Venus. Acosta, 1578, also describes this
fruit as of " an excellent smell, and is very pleasant and delightful in
taste, it is full of juice, and of a sweet and sharp taste." He calls the
plant ananas. Raleigh, 1595, speaks of the " great abundance of pinas,
the princesse of fruits, that grow under the Sun, especially those of
Guiana."
Acosta states that the ananas was carried from Santa Cruz in Brazil to
the West Indies, and thence to the East Indies and China, but he does
not pretend by this that pineapples were not to be found out of Brazil,
for he describes an idol in Mexico, Vitzili-putzli, as having "in his left
hand a white target with the figures of five pineapples, made of white
feathers, set in a crosse." Stephens, at Tuloom, on the coast of Yucatan,
found what seemed intended to represent a pineapple among the
stucco ornaments of a ruin. We do not know what to make of
Wilkinson's n statement of one instance of the pineapple in glazed
pottery being among the remains from ancient Egypt. It has probably
been cultivated in tropical America from time immemorial, as it now
rarely bears seeds. Humboldt mentions pineapples often containing
seeds as growing wild in the forests of the Orinoco, at Esmeralda; and
Schomburgk found the wild fruit, bearing seeds, in considerable
quantity throughout Guiana. Piso also mentions a pineapple having
many seeds growing wild in Brazil. Titford says this delicious fruit is
well known and very common in Jamaica, where there are several sorts.
Unger says, in 1592 it was carried to Bengal and probably from Peru
by way of the Pacific Ocean to China. Ainslie says that it was introduced
in the reign of the Emperor Akbar by the Portuguese who brought the
seed from Malacca; that it was naturalized in Java as early as 1599 and
was taken thence to Europe. In 1594, it was cultivated in China,
brought thither perhaps from America by way of the Philippines. An
anonymous writer states that it was quite common in India in 1549
and this is in accord with Acosta's statement.
The pineapple is now grown in abundance about Calcutta, and

Firminger describes ten varieties. It is now a common plant in Celebes
and the Philippine Islands. The Jesuit, Boymins, mentions it in his
Flora Sinensis of 1636. A white kind in the East Indies, says Unger,
which has run wild, still contains seed in its fruit. In 1777, Captain
Cook planted pineapples in various of the Pacific Isles, as at Tongatabu,
Friendly Islands, and Society Islands. Afzelius says pineapples grow
wild in Sierra Leone and are cultivated by the natives. Don states that
they are so abundant in the woods as to obstruct passage and that they
bear fruit abundantly. In Angola, wild pines are mentioned by
Montiero, and the pineapple is noticed in East Africa by Krapf. R.
Brown speaks of the pineapples as existing upon the west coast of
Africa but he admits its American origin. In Italy, the first attempts at
growing pineapples were made in 1616 but failed. At Leyden, a Dutch
gardener was successful in growing them in 1686. The fruit, as
imported, was known in England in the time of Cromwell and is again
noticed in 1661 and in 1688 from Barbados. The first plants
introduced into England came from Holland in 1690, but the first
success at culture dates from 1712.
Anaphalis margaritacea Benth. & Hook. Compositae. PEARLY

EVERLASTING.
North America. Josselyn, prior to 1670, remarks of this plant that "the
fishermen when they want tobacco, take this herb: being cut and
dryed." In France, it is an inmate of the flower garden.
Anchomanes hookeri Schott. Aroideae (Araceae).
Eastern equatorial Africa. The large bulb is boiled and eaten.

Anchusa officinalis Linn. Boragineae. ANCHU. BUGLOSS.
Europe. Johnson says, in the south of France and in some parts of

Germany, where it is common, the young leaves are eaten as a green
vegetable.
Ancistrophyllum (Laccosperma) secundiflorum G. Mann & H.

Wendl. Palmae.
African tropics. The stems are cut into short lengths and are carried by
the natives upon long journeys, the soft central parts being eaten after
they have been properly roasted.
Andropogon schoenanthus Linn. Gramineae. CAMEL'S HAY.

GERANIUM GRASS. LEMON GRASS. OIL-PLANT.
Asia, African tropics and subtropics. This species is commonly

cultivated for the fine fragrance of the leaves which are often used for
flavoring custard. When fresh and young, the leaves are used in many
parts of the country as a substitute for tea and the white center of the
succulent leaf-culms is used to impart a flavor to curries. The tea made
of this grass is considered a wholesome and refreshing beverage, says
Wallich, and her Royal Majesty was supplied with the plant from the
Royal Gardens, Kew, England.
Aneilema loureirii Hance. Commelinaceae.
China. The plant is cultivated and its tubers are eaten by the Chinese.
They are also eaten in India.
Angelica sylvestris Linn. Umbelliferae. GROUND ASH. HOLY

GHOST. WILD ANGELICA.
Europe and the adjoining portions of Asia. On the lower Volga, the
young stems are eaten raw by the natives. Don says it is used as
archangelica, but the flavor is more bitter and less grateful.
Angiopteris erecta Hoffm. Filices (Angiopteridaceae).
A fern of India, the Asiastic and Polynesian Islands. The caudex, as also
the thick part of the stipes, is of a mealy and mucilaginous nature and
is eaten by the natives in times of scarcity.
Angraecum fragrans Thou. Orchideae. BOURBON TEA. FAHAM
TEA.
The leaves of this orchid are very fragrant and are used in Bourbon as
tea. It has been introduced into France.
Anisophyllea laurina R. Br. Rhizophoreae/Anisophylleaceae.

MONKEY APPLE.
African tropics. The fruit is sold in the markets of Sierra Leone in the
months of April and May; it is described by Don as being superior to
any other which is tasted in Africa. It is of the size and shape of a
pigeon's egg, red on the sunned side, yellow on the other, its flavor
being something between that of the nectarine and a plum.
Annesorhiza capensis Cham. et Schlecht. Umbelliferae.

ANYSWORTEL.
Cape of Good Hope. The root is eaten.
A. montana Eckl. & Zeyh.
South Africa. The plant has an edible root.
Anona asiatica Linn. Anonaceae.
Ceylon and cultivated in Cochin China. The oblong-conical fruit, red on

the outside, is filled with a whitish, .eatable pulp but is inferior in flavor
to that of A. squamosa.
A. cherimolia Mill. CHERIMALLA. CHERIMOYA. CHERIMOYER.

CUSTARD APPLE.
American tropics. Originally from Peru, this species seems to be

naturalized only in the mountains of Port Royal in Jamaica. Venezuela,
New Granada and Brazil know it only as a plant of cultivation. It has
been carried to the Cape Verde Islands and to Guinea. The cherimoya is
not mentioned among the fruits of Florida by Atwood in 1867 but is
included in the American Pomological Society's list for 1879. In 1870,
specimens were growing at the United States Conservatory in
Washington. The fruit is esteemed by the Peruvians as not inferior to
any fruit of the world. Humboldt speaks of it in terms of praise.
Herndon says Huanuco is par excellence the country of the celebrated
cherimoya, and that he has seen it there quite twice as large as it is
generally seen in Lima and of the most delicious flavor. Masters says,
however, that Europeans do not confirm the claims of the cherimoya to
superiority among fruits, and the verdict is probably justified by the
scant mention by travellers and the limited diffusion.
A. cinerea Dunal. ANON. SUGAR APPLE. SWEETSOP.
West Indies. This species is placed by Unger among edible fruit-bearing

plants.
A. muricata Linn. COROSSOL. PRICKLY CUSTARD APPLE.

SOURSOP.
Tropical America. This tree grows wild in Barbados and Jamaica but in
Surinam has only escaped from gardens. It is cultivated in the whole of
Brazil, Peru and Mexico. In Jamaica, the fruit is sought after only by
negroes. The plant has quite recently been carried to Sierra Leone. It is
not mentioned among the fruits of Florida by Atwood in 1867 but is
included in the American Pomological Society's list for 1879. The smell
and taste of the fruit, flowers and whole plant resemble much those of
the black currant. The pulp of the fruit, says Lunan, is soft, white and
of a sweetish taste, intermixed with oblong, dark colored seeds, and,
according to Sloane, the unripe fruit dressed like turnips tastes like
them. Morelet says the rind of the fruit is thin, covering a white,
unctuous pulp of a peculiar, but delicious, taste, which leaves on the
palate a flavor of perfumed cream. It has a peculiarly agreeable flavor
although coupled with a biting wild taste. Church says its leaves form
corossol tea.
A. paludosa Aubl.
Guiana, growing upon marshy meadows. The species bears elongated,

yellow berries, the size of a hen's egg, which have a juicy flesh.
A. palustris Linn. ALLIGATOR APPLE. CORK-WOOD. MONKEY

APPLE. POND APPLE.
American and African tropics. The plant bears fruit the size of the fist.
The seeds, as large as a bean, lie in an orange-colored pulp of an
unsavory taste but which has something of the smell and relish of an
orange. The fruit is considered narcotic and even poisonous in Jamaica
but of the latter we have, says Lunan, no certain proof. The wood of the
tree is so soft and compressible that the people of Jamaica call it
corkwood and employ it for stoppers.
A. punctata Aubl.
Guiana. The plant bears a brown, oval, smooth fruit about three inches
in diameter with little reticulations on its surface. The flesh is reddish,
gritty and filled with little seeds. It has a good flavor and is eaten with
pleasure. It is the pinaou of Guiana.
A. reticulata Linn. ANON. BULLOCK'S HEART. CORAZON.

COROSSOL. CUSTARD APPLE.
Tropical America. Cultivated in Peru, Brazil, in Malabar and the East

Indies. This delicious fruit is produced in Florida in excellent perfection
as far north as St. Augustine ; it is easily propagated from seed. Masters
says its yellowish pulp is not so much relished as that of the soursop or
cherimoyer. Lunan says, in Jamaica, the fruit is much esteemed by
some people. Unger says it is highly prized but he calls the fruit brown,
the size of the fist, while Lunan says brown, shining, of a yellow or
orange color, with a reddishness on one side when ripe.
A. senegalensis Pers.
African tropics and Guiana. The fruit is not much larger than a pigeon's
egg but its flavor is said, by Savine, to be superior to most of the other
fruits of this genus.
A. squamosa Linn. ANON. SUGAR APPLE. SWEETSOP.
It is uncertain whether the native land of this tree is to be looked for in

Mexico, or on the plains along the mouth of the Amazon. Von Martius
found it forming forest groves in Para. It is cultivated in tropical
America and the West Indies and was early transported to China,
Cochin China, the Philippines and India. The fruit is conical or pear-
shaped with a greenish, imbricated, scaly shell. The flesh is white, full of
long, brown granules, very aromatic and of an agreeable strawberry-
like, piquant taste. Rhind says the pulp is delicious, having the odor of
rose water and tasting like clotted cream mixed with sugar. Masters
says the fruit is highly relished by the Creoles but is little esteemed by
Europeans. Lunan says it is much esteemed by those who are fond of
fruit in which sweet prevails. Drury says the fruit is delicious to the
taste and on occasions of famine in India has literally proved the staff of
life to the natives.
Anthemis nobilis Linn. Compositae. CAMOMILE.
Europe. Naturalized in Delaware. This plant is largely cultivated for

medicinal purposes in France, Germany and Italy. It has long been
cultivated in kitchen gardens, an infusion of its flowers serving as a
domestic remedy. The flowers are occasionally used in the manufacture
of bitter beer and, with wormwood, make to a certain extent a
substitute for hops. It has been an inmate of American gardens from an
early period. In France it is grown in flower-gardens.
Anthericum hispidum Linn. Liliaceae. ST. BERNARD'S LILY.
South Africa. The sprouts are eaten as a substitute for asparagus. They
are by no means unpalatable, says Carmichael,9 though a certain
clamminess which they possess, that induces the sensation as of
pulling hairs from between one's lips, renders them at first unpleasant.
Anthistiria (Themeda) imberbis Retz. Gramineae.
Africa. This grass grows in great luxuriance in the Upper Nile region, 5°
5' south, and in famines furnishes the natives with a grain.
Anthocephalus morindaefolius Korth. Rubiaceae/Naucleaceae.
East Indies and Sumatra. This large tree is cultivated in Bengal, North
India and elsewhere. The flowers are offered on Hindu shrines. The
yellow fruit, the size of a small orange, is eaten. The plant is a native of
the Siamese countries.
Anthriscus cerefolium Hoffm. Umbelliferae. CHERVIL.
Europe, Orient and north Asia. This is an old fashioned pot-herb, an

annual, which appears in garden catalogs. Chervil is said to be a native
of Europe and was cultivated in England by Gerarde in 1597.
Parkinson says "it is sown in gardens to serve as salad herb." Pliny
mentions its use by the Syrians, who cultivated it as a food, and ate it
both boiled and raw. Booth says the French and Dutch have scarcely a
soup or a salad in which chervil does not form a part and as a seasoner
is by many preferred to parsley. It seems still to find occasional use in
England, Chervil was cultivated in Brazil in 1647 but there are no
references to its early use in America. The earlier writers on American
gardening mention it, however, from McMahon in 1806. The leaves,
when young, are the parts used to impart a warm, aromatic flavor to
soups, stews and salads. Gerarde speaks of the roots as being edible.
There are curled-leaved varieties
Antidesma bunius Spreng. Euphorbiaceae (Stilaginaceae).
A tree of Nepal, Amboina and Malabar. Its shining, deep red, fruits are
subacid and palatable. In Java, the fruits are used, principally by
Europeans, for preserving.
A. diandrum Spreng.
East Indies. The berries are eaten by the natives. The leaves are acid
and are made into preserve.
A. ghesaembilla Gaertn.
East Indies, Malay, Australia and African tropics. The small drupes,
dark purple when ripe, with pulp agreeably acid, are eaten.
Apios tuberosa (americana) Moench. Leguminosae. GROUNDNUT.

WILD BEAN.
Northeast America. The tubers are used as food. Kalm says this is the
kopniss of the Indians on the Delaware, who ate the roots; that the
Swedes ate them for want of bread, and that in 1749 some of the
English ate them instead of potatoes. Winslow says that the Pilgrims,
during their first winter, "were enforced to live on ground nuts." At Port
Royal, in 1613, Biencourt and his followers used to scatter about the
woods and shores digging ground nuts. In France, the plant is grown in
the flower garden.
Apium graveolens Linn. Umbelliferae. ACHE. CELERY.

SMALLAGE.
A plant of marshy places whose habitat extends from Sweden

southward to Algeria, Egypt, Abyssinia and in Asia even to the
Caucasus, Baluchistan and the mountains of British India and has
been found in Tierra del Fuego, in California and in New Zealand.
Celery is supposed to be the selinon of the Odyssey, the selinon heleion
of Hippocrates, the eleioselinon of Theophrastus and Dioscorides and
the helioselinon of Pliny and Palladius. It does not seem to have been
cultivated, although by some commentators the plant known as
smallage has a wild and a cultivated sort. Nor is there one clear
statement that this smallage was used as food, for sativus means
simply planted as distinguished from growing wild, and we may
suppose that this Apium, if smallage was meant, was planted for
medicinal use. Targioni-Tozzetti says this Apium was considered by the
ancients rather as a funereal or ill-omened plant than as an article of
food, and that by early modern writers it is mentioned only as a
medicinal plant. This seems true, for Fuchsius, 1542, does not speak of
its being cultivated and implies a medicinal use alone, as did
Walafridus Strabo in the ninth century; Tragus, 1552; Pinaeus, 1561;
Pena and Lobel, 1570, and Ruellius' Dioscorides, 1529. Camerarius'
Epitome of Matthiolus, 1586, says planted also in gardens; and
Dodonaeus, in his Pemptades, 1616, speaks of the wild plant being
transferred to gardens but distinctly says not for food use. According to
Targioni-Tozzetti, Alamanni, in the sixteenth century, speaks of it, but
at the same time praises Alexanders for its sweet roots as an article of
food. Bauhin's names, 1623, Apium palustre and Apium officinarum,
indicate medicinal rather than food use, and J. Bauhin's name, Apium
vulgare ingratus, does not promise much satisfaction in the eating.
According to Bretschneider, celery, probably smallage, can be identified
in the Chinese work of Kia Sz'mu, the fifth century A. D., and is
described as a cultivated plant in the Nung Cheng Ts'nan Shu, 1640.
We have mention of a cultivated variety in France by Olivier de Serres,
1623, and in England the seed was sold in 1726 for planting for the
use of the plant in soups and broths; and Miller says, 1722, that
smallage is one of the herbs eaten to purify the blood. Cultivated
smallage is now grown in France under the name Celeri a couper,
differing but little from the wild form. The number of names that are
given to smallage indicate antiquity.
The prevalence of a name derived from one root indicates a recent

dispersion of the cultivated variety. Vilmorinl gives the following
synonyms: French Celeri, English celery, German Selleree, Flanders
Selderij, Denmark Selleri, Italy Sedano, Spain apio, Portugal Aipo. The
first mention of the word celery seems to be in Walafridus Strabo's
poem entitled Hortulus, where he gives the medicinal uses of Apium
and in line 335 uses the word as follows: “Passio turn celeri cedit
devicia medelae." "The disease then to celery yields, conquered by the
remedy," as it may be literally construed, yet the word celeri here may
be translated quick-acting and this suggests that our word celery was
derived from the medicinal uses. Strabo wrote in the ninth century; he
was born A. D. 806 or 807, and died in France in 849.
Targioni-Tozzetti says, it is certain that in the sixteenth century celery

was grown for the table in Tuscany. There is no mention of celery in
Fuchsius, 1542; Tragus, 1552; Matthiolus' Commentaries, 1558;
Camerarius' Epitome, 1558; Pinaeus, 1561; Pena and Lobel, 1570;
Gerarde, 1597; Clusius, 1601; Dodonaeus, 1616; or in Bauhin's Pinax,
1623; Parkinson's Paradisus, 1629, mentions Sellery as a rarity and
names it Apium dulce. Ray, in his Historia Plantarum, 1686, says,
"smallage transferred to culture becomes milder and less ungrateful,
whence in Italy and France the leaves and stalks are esteemed as
delicacies, eaten with oil and pepper." The Italians call this variety
Sceleri or Celeri. The French also use the vegetable and the name. Ray
adds that in English gardens the cultivated form often degenerates into
smallage. Quintyne, who wrote prior to 1697, the year in which the
third edition, of his Complete Gardener was published, says, in France
"we know but one sort of it." Celeri is mentioned, however, as Apium
dulce, Celeri Italorum by Toumefort, 1665. In 1778, Mawe and
Abercrombie note two sorts of celery in England, one with the stalks
hollow and the other with the stalks solid. In 1726, Townsend
distinguished the celeries as smallage and "selery" and the latter he
says should be planted "for Winter Sallads, because it is very hot."
Tinburg says celery is common among the richer classes in Sweden and
is preserved in cellars for winter use. In 1806, McMahon mentions four
sorts in his list of garden esculents for American use. It is curious that
no mention of a plant that can suggest celery occurs in Bodaeus and
Scaliger's edition of Theophrastus, published at Amsterdam in 1644.
There is no clear evidence, then, that smallage was grown by the

ancients as a food plant but that if planted at all it was for medicinal
use. The first mention of its cultivation as a food plant is by Olivier de
Serres, 1623, who called it ache, while Parkinson speaks of celery in
1629, and Ray indicates the cultivation as commencing in Italy and
extending to France and England. Targioni-Tozzetti states, however, as
a certainty that celery was grown in Tuscany in the sixteenth century.
The hollow celery is stated by Mawe to have been the original kind and
is claimed by Cobbett, even as late as 1821, as being the best.
The first celeries grown seem to have differed but little from the wild
plant, and the words celery and (cultivated) smallage were apparently
nearly synonymous at one time, as we find cultivated ache spoken of in
1623 in France and at later dates petit celeri or celeri a couper, a
variety with hollow stalks, cultivated even at the present time for use of
the foliage in soups and broths. Among the earlier varieties we find
mention of hollow-stalked, stalks sometimes hollow, and solid-stalked
forms; at the present time the hollow-stalked forms have been
discarded. Vilmorin describes twelve sorts as distinct and worthy of
culture in addition to the celeri a couper but in all there is this to be
noted, there is but one type.
In Italy and the Levant, where celery is much grown, but not blanched,
the green leaves and stalks are used as an ingredient in soups. In
England and America, the stalks are always blanched and used raw as
a salad or dressed as a dinner vegetable. The seeds are also used for
flavoring. In France, celery is said by Robinson never to be as well
grown as in England or America. By cultivation, celery, from a
suspicious if not poisonous plant, has become transformed into the
sweet, crisp, wholesome and most agreeable cultivated vegetable.
A. graveolens rapaceum DC. CELERIAC. TURNIP-ROOTED

CELERY.
Europe, Orient, India and California. This variety of celery forms a stout
tuber, irregularly rounded, frequently exceeding the size of one's fist,
hence it is often termed turnip-rooted celery. In France, it is commonly
grown in two varieties. The tuber, generally eaten cooked, is sometimes
sliced and used in salads. In Germany, it is commonly used as a
vegetable, cooked in soups or cooked and sliced for salads. In England,
celeriac is seldom grown. In this country, it is grown only to a limited
extent and is used only by our French and German population. When
well grown, these bulbs should be solid, tender and delicate.
In 1536, Ruellius, in treating of the ache, or uncultivated smallage as

would appear from the context, says the root is eaten, both raw and
cooked. Rauwolf, who travelled in the East, 1573-75, speaks of Eppich,
whose roots are eaten as delicacies, with salt and pepper, at Tripoli and
Aleppo; and J. Bauhin, who died in 1613, mentions a Selinum
tuberosum, sive Buselini speciem, as named in Honorius Bellus, which
seems to be the first mention of celeriac, as the earlier references quoted
may possibly refer to the root of the ordinary sort, although probably
not, for at this date the true celery had scarcely been sufficiently
developed. In 1729, Switzer describes the plant in a book devoted to
this and other novelties but adds that he had never seen it; this
indicates that celeriac was little known in England at this date, for he
adds that the gentleman, who had long been an importer of curious
seeds, furnished him with a supply from Alexandria. Celeriac is again
named in England in 1752, 1765, and by succeeding writers but is
little known even at the present time. In 1806, McMahon includes this
in his list of American garden esculents, as does Randolph for Virginia
before 1818. Burr describes two varieties, and two varieties are offered
in our seed catalogs. The history of celeriac is particularly interesting,
as we seem to have a record of its first introduction and of a size at that
time which is not approached in modern culture.
Jo. Baptista Porta, a Neapolitan, writes thus in his Villae, published at

Frankfurt in 1592 (lib. 10, chap. 21), the translation being liberal:
"There is another kind of celery called Capitatum, which is grown in the
gardens of St. Agatha, Theano and other places in Apulia, granted from
nature and unseen and unnamed by the ancients. Its bulb is spherical,
nearly of the size of a man's head. It is very sweet, odorous and grateful.
Except in rich land, it degenerates, until it differs from the common
apium in no respects, except in its root, round like a head."
A. prostratum Labill. AUSTRALIAN CELERY.
Australian and Antarctic regions. Mueller says this plant can be utilized
as a culinary vegetable.
Apocynum reticulatum Linn. Apocynaceae. DOGBANE.
East Indies. According to Unger, this plant furnishes a food.
Aponogeton distachyum Thunb. Naiadaceae (Aponogetonaceae).

CAPE ASPARAGUS. CAPE POND-WEED.
South Africa. This plant has become naturalized in a stream near

Montpelier, France. Its flowering spikes, known as water untjie, are in
South Africa in high repute as a pickle and also afford a spinach. In
Kaffraria, the roasted roots are reckoned a great delicacy.

A. fenestralis Hook. LATTICE-LEAP. WATER-YAM.
Madagascar. Ellis says this plant is not only extremely curious but also
very valuable to the natives who, at certain seasons of the year, gather it
as an article of food, the fleshy root, when cooked, yielding a
farinaceous substance resembling the yam.
A. monostachyon Linn. f.
Tropical eastern Asia. The natives relish the small tubers as an article of
diet; they are said to be as good as potatoes, and are esteemed a great
delicacy.
Aporusa lindleyana Baill. Euphorbiaceae.
East Indies. The small, berry-like fruit is edible.
Aquilegia canadensis Linn. Ranunculaceae. WILD COLUMBINE.
North America. The roots are eaten by some Indians, according to R.

Brown.
Arachis hypogaea Linn. Leguminosae. EARTH NUT. EARTH

ALMOND. GOOBER. GRASS NUT. GROUND NUT. PEANUT.
PINDAR.
Tropical America. This plant is now under cultivation in warm climates

for the seeds which are largely eaten as nuts, and from which an oil is
extracted to be used as a substitute for olive oil to which it is equal in
quality. Although now only under field cultivation in America, yet, in
1806, McMahon included this plant among kitchen-garden esculents.
For a long time, writers on botany were uncertain whether the peanut
was a native of Africa or of America, but, since Squier has found this
seed in jars taken from the mummy graves of Peru, the question of its
American origin seems settled. The first writer who notes it, is Oviedo in
his Cronica de las Indias, who says "the Indians cultivate very much
the fruit mani." Before this, the French colonists, sent in 1555 to the
Brazilian coast, became acquainted with it under the name of mandobi.
The peanut was figured by Laet, 1625, and by Marcgravius, 1648, as

the anchic of the Peruvians, the mani of the Spaniards. It seems to be
mentioned by Garcilasso de la Vega, 1609, as being raised by the
Indians under the name, ynchic. The Spaniards call it mani but all the
names, he observes, which the Spaniards give to the fruits and
vegetables of Peru belong to the language of the Antilles. The fruit is
raised underground, he says, and "is very like marrow and has the
taste of almonds." Marcgravius, 1648, and Piso, 1658, describe and
figure the plant, under the name of mandubi, as common and
indigenous in Brazil. They cite Monardes, an author late in the
sixteenth century, as having found it in Peru with a different name,
anchic. Father Merolla, 1682, under the name of mandois, describes a
vegetable of Congo which grows "three or four together like vetches but
underground and are about the bigness of an ordinary olive. From
these milk is extracted like to that drawn from almonds." This may be
the peanut. In China, especially in Kwangtung, peanuts are grown in
large quantities and their consumption by the people is very great. The
peanut was included among garden plants by McMahon, 1806; Burr,
1863, describes three varieties; and Jefferson speaks of its culture in
Virginia in 1781. Its culture was introduced into France in 1802, and
the peanut was described among pot-herbs by Noisette, 1829.
Aralia cordata Thunb. Araliaceae. UDO.
Japan. The young shoots of this species provide an excellent culinary

vegetable. They are used in soups in Japan. According to Siebold, this
plant is universally cultivated in Japan, in fields and gardens. It is
valued for its root which is eaten like scorzonera, but the young stalks
are likewise a delicious vegetable.
A. (Panax) quinquefolia Decne & Planch. GINSENG.
North America. The root is collected in large quantities in the hilly

regions of Ohio, western Virginia, Minnesota and other parts of eastern
America for export to China where it is valued as a medicine. Some
persons in this country are in the habit of chewing the root, having
acquired a relish for its taste, and it is chiefly to supply the wants of
these that it is kept in the shops.
Araucaria bidwillii Hook. Coniferae (Araucariaceae). BUNYA-

BUNYA.
Australia; the bunya-bunya of the natives. The cones furnish an edible

seed which is roasted. Each tribe of the natives has its own set of trees
and each family its own allotment among them. These are handed down
from generation to generation with the greatest exactness and are
believed to be the only hereditary personal property possessed by the
aborigines.
A. brasiliana A. Rich. BRAZILIAN PINE.
Brazil. The seeds are very large and are eatable. They are sold as an
article of food in the streets of Rio de Janeiro.
A. imbricate Pav. CHILIAN PINE. MONKEY PUZZLE.
Southern Chili. The seeds are eaten by the Indians, either fresh, boiled
or roasted, and from them is distilled a spirituous liquor. Eighteen
good-sized trees will yield enough for a man's sustenance all the year
round.
Arbutus andrachne Linn. Ericaceae. STRAWBERRY TREE.
East Mediterranean countries. Its fruit was eaten during the Golden
Age. Don says the fruit seems to be used in Greece.
A. canariensis Duham.
Canary Islands. The berries are made into a sweetmeat.
A. menziesii Pursh. MADRONA.
Pacific Coast of North America. The berries resemble Morello cherries.

When ripe they are quite ornamental and are said sometimes to be
eaten.
A. unedo Linn. ARBUTE. CANE APPLES. STRAWBERRY TREE.
Mediterranean countries. Theophrastus says the tree produces an

edible fruit; Pliny, that it is not worth eating. Sir J. E. Smith describes
the fruit as uneatable in Ireland, but W. Wilson says he can testify from
repeated experience that the ripe fruit is really very palatable; In Spain,
a sugar and a sherbet are obtained from it.
Archangelica (Angelica) atropurpurea Hoffm. Umbelliferae. GREAT

ANGELICA. MASTERWORT.

North America. This plant is found from New England to Pennsylvania,
Wisconsin, and northward. Stillel says the stems are sometimes
candied. The root is used in domestic medicines as an aromatic and
stimulant.
A. gmelini DC. ANGELICA.
Northwest Asia. This species is used for culinary purposes by the

Russians in Kamchatka. The root, dug in the autumn of the first year,
is used in medicine as an aromatic tonic and possesses the taste and
smell of the seeds.
A. officinalis (archangelica) Hoffm. ANGELICA. ARCHANGEL.

WILD PARSNIP.
Europe, Siberia and Himalayan regions. This plant is a native of the

north of Europe and is found in the high, mountainous regions in
south Europe, as in Switzerland and among the Pyrenees. It is also
found in Alaska. Angelica is cultivated in various parts of Europe and is
occasionally grown in American gardens. The whole plant has a
fragrant odor and aromatic properties. Angelica is held in great
estimation in Lapland, where the natives strip the stem of leaves, and
the soft, internal part, after the outer skin has been pulled off, is eaten
raw like an apple or turnip. In Kamchatka, the roots are distilled and a
kind of spirit is made from them, and on the islands of Alaska, where it
is abundant and called wild parsnip, it is stated by Dall to be edible.
Angelica has been in cultivation in England since 1568. The leaf-stalks
were formerly blanched and eaten like celery. The plant is in request for
the use of confectioners, who make an excellent sweetmeat with the
tender stems, stalks, and ribs of the leaves candied with sugar. The
seeds enter into the composition of many liquors. In the north of
Europe, the leaves and stalks are still used as a vegetable.
The medicinal properties of the root were highly prized in the Middle
Ages. In Pomet, we read that the seed is much used to make angelica
comfits as well as the root for medicine. Bryant deems it the best
aromatic that Europe produces. This plant must be a native of northern
Europe, for there are no references to it in the ancient authors of Greece
and Rome, nor is it mentioned by Albertus Magnus in the thirteenth
century. By Fuchsius, 1542, and succeeding authors it receives proper
attention. The German name, Heilige Geist Wurz, implies the estimation
in which it was held and offers a clue to the origin of the word Angelica,
or angel plant, which occurs in so many languages, as in English,
Spanish, Portugese, and Italian, becoming Angelique and
Archangelique in French, and Angelickwurz in German. Other names of
like import are the modern Engelwurz in Germany, Engelkruid in
Flanders and Engelwortel in Holland.
The various figures given by herbalists show the same type of plant, the
principal differences to be noted being in the size of the root. Pena and
Lobel, 1570, note a smaller variety as cultivated in England, Belgium,
and France, and Gesner is quoted by Camerarius as having seen roots
of three pounds weight. Bauhin, 1623, says the roots vary, the Swiss-
grown being thick, those of Bohemia smaller and blacker.
Garden angelica is noticed amongst American garden medicinal herbs

by McMahon, 1806, and the seed is still sold by our seedsmen.
Arctium majus (lappa) Bernh. Compositae. BEGGAR'S BUTTONS.

BURDOCK. CLOTBUR. CUCKOLD. GOBO. HARLOCK.
Europe and Asia and occurring as a weed in the United States. In

Japan, burdock is said to be cultivated as a vegetable. Gerarde says
"the staike of the clotburre before the burres come forth, the rinde peelld
off, being eaten raw with salt and pepper, or boyled in the broth of fat
meate, is pleasant to be eaten." Kalm, in his Travels in North America,
writing of Ticonderoga, N. Y., says: "and the governor told me that its
tender shoots are eaten in spring as radishes, after the exterior part is
taken off." In Japan, says Johns, the tender stalks are eaten as an
asparagus, and its roots are said to be edible. Penhallow says the
Japanese cultivate the root, but as an article of food it is tasteless, hard
and fibrous.
Arctostaphylos alpina Spreng. Ericaceae. ALPINE BEARBERRY.
Arctic regions and mountain summits farther south. The berries are
eaten in Lapland but are a mawkish food, according to Linnaeus.
Richardson says there are two varieties, that both are eaten in the
autumn and, though not equal to some of the other native fruits, are
not unpleasant. They are called amprick by the Russians at the mouth
of the Obi.
A. glauca Lindl. MANZANITA.

California. The fruit grows in clusters, is first white, then red and finally
black. This berry is regarded as eatable but is dry and of little flavor.
A. tomentosa Lindl. MANZANITA
Southern California. The red berries are used by the Spanish

inhabitants of Texas to make a cooling, subacid drink. The fruit is used
when not quite ripe as a tart apple. Dried and made into bread and
baked in the sun, the fruit is relished by the Indians.
A. uva-ursi Spreng. BEARBERRY. BEAR'S GRAPE. BRAWLINS.

CREASHAK. MOUNTAIN BOX.
North America and Arctic regions. The Chinook Indians mix its dried
leaves with tobacco. It is used for the same purpose by the Crees who
call it tchakoshe-pukk; by the Chippewaians, who name it kleh; and by
the Eskimos north of Churchill, by whom it is termed at-tung-a-wi-at. It
is the iss-salth of the Chinooks. Its dry, farinaceous berry is utterly
inedible.
Ardisia coriacea Sw. Myrsineae. BEEF-WOOD.
West Indies. According to Sloane, the drupes are eaten in Jamaica and
are accounted a pleasant dessert.
A. esculenta Pav.
South America. The berries are esculent.
Areca catechu Linn. Palmae. ARECA NUT. BETEL NUT. CATECHU.

PINANG.
East Indies. This handsome palm is cultivated throughout the Indian

Archipelago, in Ceylon and the west side of India for the sake of its seed
which is known under the names areca nut, pinang and betel nut; the
nut is about the size of a nutmeg. These nuts are consumed, when dry,
in great quantity, a small portion being separated, put into a leaf of
piper-betle over which a little quick-lime is laid, then rolled up and
chewed altogether. It tinges the saliva red and stains the teeth. Whole
shiploads of this nut, so universally in use among the Eastern natives,
are exported annually from Sumatra, Malacca, Siam and Cochin China.
The heart of the leaves, according to Seemann, is eaten as a salad and
has not a bad flavor as Blanco writes.
A. glandiformis Lam.
Moluccas. In Cochin China the leaves are chewed with the betel nut.
A. laxa Buch.-Ham.
Andaman Islands. The nuts of this plant are used instead of the betel
nut by the convicts confined on, Andaman Islands.
Arenaria peploides Linn. Caryophylleae. SEA CHICKWEED.
North temperate and Arctic regions. In Iceland, the plant is fermented

and in that state used as food, like sauerkraut; the plant also forms a
wholesome vegetable when boiled5 and is used for a pickle.
Arenga saccharifera Labill. Palmae. ARENG PALM.
Tropical eastern Asia. This palm has been called the most useful of all
palms. Griffith says, the young albumen preserved in sugar forms one
of the well-known preserves of the Straits. Brandis says, the heart of the
stem contains large quantities of sago, and the cut flower-stalks yield a
sugary sap of which sugar and palm-wine are made. Graham says, at
Bombay this palm affords tolerably good sago and the sap, palm-wine
and sugar. Seemann says, the bud, or cabbage, is eaten. The sap, of
which some three quarts a day are collected, furnishes toddy and from
this toddy, jaggery sugar is prepared. The seed, freed from its noxious
covering, is made into a sweetmeat by the Chinese. From the pith, a
species of sago is prepared which, however, has a peculiar flavor.
Argania sideroxylon Roem. et Schult. Sapotaceae. ARGAN TREE.

MOROCCO IRON-WOOD.
Morocco. From the seeds, the natives extract an oil that is used for
cooking and lighting. When ripe, the fruit, which is an egg-shaped
drupe, falls from the trees and the goats then enter into competition
with their masters for a share in the harvest. The goats, however,
swallow the fruit only for the sake of the subacid rind and, being
unable to digest the hard seeds, eject them during the process of
rumination, when they are gathered and added to the general store for
oil making.
Arisaema atrorubens Blume. Aroideae (Araceae). DRAGON ROOT.
JACK-IN-THE-PULPIT. INDIAN TURNIP.
North America. Cutler says, the shredded roots and berries are said to
have been boiled by the Indians with their venison. Bigelow says, the
starch of the root is delicate and nutritious. It must, however, be
obtained from the root by boiling in order that the heat may destroy the
acrimonious principle.
A. costatum Mart.
Himalayas. This is said by Ellis to be a large aroid, called ape in Tahiti,

which is frequently planted in dry ground. It is considered inferior to
taro.
A. curvatum Kunth.
Himalayas. The Lepchas of India prepare a food called tong from the
tuberous root. The roots are buried in masses until acetous
fermentation sets in and are then dug, washed and cooked, by which
means their poisonous properties are in part dispersed, but not
entirely, as violent illness sometimes follows a hearty meal of tong.
A. tortuosum Schott.
Himalayas. The root is considered esculent by the mountaineers of

Nepal.
Arisarum vulgare Targ. Aroideae (Araceae).
Mediterranean regions. In north Africa, the roots are much used in,
seasons of scarcity. The root, which is not as large as our ordinary
walnut, contains an acid juice, which makes it quite uneatable in the
natural state. This is, however, removed by repeated washings and the
residue is innoxious and nutritive.
Aristotelia macqui L'Herit. Tiliaceae (Elaeocarpaceae).

MOUNTAIN CURRANT.
A large shrub called in Chile, maqui. The berries, though small, have
the pleasant taste of bilberries and are largely consumed in Chile.
A. racemosa Hook.
New Zealand. The natives eat the berries.
Arracacia xanthorrhiza Bancr. Umbelliferae. ARRACACHA.

PERUVIAN CARROT.
Northern South America. This plant has been cultivated and used as a
food from early times in the cooler mountainous districts of northern
South America, where the roots form a staple diet of the inhabitants.
The root is not unlike a parsnip in shape but more blunt; it is tender
when boiled and nutritious, with a flavor between the parsnip and a
roasted chestnut. A fecula, analogous to arrowroot, is obtained from it
by rasping in, water. Arracacha yields, according to Boussingault,
about 16 tons per acre. The plant is also found in the mountain regions
of Central America. The roots are nutritious and palatable and there are
yellow, purple and pale varieties. Attempts to naturalize this plant in
field culture in Europe have been unsuccessful. It was introduced into
Europe in 1829 and again, in 1846, but trials in England, France and
Switzerland were unsuccessful5 in obtaining eatable roots. It was
grown near New York in 1825 4 and at Baltimore in 1828 or 1829 but
was found to be worthless. Lately introduced into India, it is now fairly
established there and Morris considers it a most valuable plant-food,
becoming more palatable and desirable the longer it is used. It is
generally cultivated in Venezuela, New Granada and Ecuador, and in
the temperate regions of these countries, Arracacha is preferred to the
potato. The first account which reached Europe concerning this plant
was published in the Annals of Botany in 1805. It was, however,
mentioned in a few words by Alcedo, 1789.
Artemisia abrotanum Linn. Compositae. OLD MAN.

SOUTHERNWOOD.
Europe and temperate Asia. This artemisia forms an ingredient, says

Lindley, in some continental beers.
A. absinthium Linn. ABSINTHE. WORMWOOD.
Cultivated in Europe and in England in cottage gardens on a large

scale. Bridge-man, 1832, is the first writer on American gardening who
mentions absinthe but now its seeds are cataloged for sale by all our
larger dealers. It is classed among medicinal herbs but is largely used
in France to flavor the cordial, absinthe, and in America in
compounding bitters. The seed is used by the rectifiers of spirits and
the plant is largely cultivated in some districts of England for this
purpose. It is said occasionally to form an ingredient of sauces in
cookery.
A. dracunculus Linn. TARRAGON.
East Europe, the Orient and Himalayan regions. Tarragon was brought
to Italy, probably from the shores of the Black Sea, in recent times. The
first mention on record is by Simon Seth, in the middle of the twelfth
century, but it appears to have been scarcely known as a condiment
until the sixteenth century. It was brought to England in or about
1548. The flowers, as Vilmorin says, are always barren, so that the
plant can be propagated only by division. Tarragon culture is
mentioned by the botanists of the sixteenth century and in England by
Gerarde, 1597, and by succeeding authors on gardening. Rauwolf,
1573-75, found it in the gardens of Tripoli. In America, it is mentioned
by McMahon, 1806. Its roots are now included in our leading seed
catalogs. Tarragon has a fragrant smell and an aromatic taste for which
it is greatly esteemed by the French. In Persia, it has long been
customary to use the leaves to create an appetite. Together with the
young tips, the leaves are put in salads, in pickles and in vinegar for a
fish sauce. They are also eaten with beefsteaks, served with
horseradish. Tarragon vinegar, says Mclntosh, is much esteemed.
A. maritima Linn. WORM-SEED.
Caucasian region, Siberia and Europe. It is a bitter tonic and aromatic.

It was formerly used to make a conserve with sugar.
A. mutellina Vill. ALPINE WORMWOOD.
Europe. The plant is used on the continent in the preparation of Eau

d'absinthe, which is in request amongst epicures.
A. spicata Wulf. SPIKED WORMWOOD.
Europe. The plant is used on the continent in the preparation of Eau

d'absinthe.

A. vulgaris Linn. FELLON-HERB. MUGWORT.
Northern temperate regions. Mugwort was employed, says Johnson, to

a great extent for flavoring beer before the introduction of the hop. It is
still used in England to flavor the home-made beer of the cottagers. On
the continent, it is occasionally employed as an aromatic, culinary herb.
Artocarpus brasiliensis Gomez. Urticaceae (Moraceae). JACK.
Brazil. Professor Hartt says the jack is cultivated in the province of

Bahia and to the north, at Sao Matheus and occasionally as far south
as Rio de Janeiro, Brazil. The fruit is of immense size, being sometimes
a foot and a half in the longer diameter. The seeds are largely used as
food and the pulp is nutritious. In some parts, a kind of farina is
prepared from the seeds, but this use is by no means general.
A. hirsuta Lam.
East Indies. The fruit is the size of a large orange. The pulpy substance
is much relished by the natives, being almost as good as the fruit of the
jack.
A. incisa Linn. f. BREADFRUIT.
This most useful tree is nowhere found growing wild but is now
extensively cultivated in warm regions. It is first described by the writer
of Mendana's Voyage to the Marquesas Islands, 1595. It has been
distributed from the Moluccas, by way of Celebes and New Guinea,
throughout all the islands of the Pacific Ocean to Tahiti. Breadfruit is
also naturalized in, the Isle of France, in tropical Americal and bears
fruit in Ceylon and Burma. It is more especially an object of care and
cultivation in the Marquesas and the Friendly and Society Islands. The
tree was conveyed to the Isle of France from Luzon in the Philippines by
Sonnerat. In 1792, from Tahiti and Timor, Capt. Bligh, who was
commissioned by the British Government for this purpose, took a store
of plants and in 1793 landed 333 breadfruit trees at St. Vincent and
347 at Port Royal, Jamaica. In the cultivated breadfruit, the seeds are
almost always abortive, leaving their places empty which shows that its
cultivation goes back to a remote antiquity. This seedlessness does not
hold true, however, of all varieties, of which there are many. Chamisso
describes a variety in the Mariana Islands with small fruit containing
seeds which are frequently perfect. Sonnerat found in the Philippines a
breadfruit, which he considered as wild, which bears ripe seeds of a
considerable size. In Tahiti, there are eight varieties without seeds and
one variety with seeds which is inferior to the others. Nine varieties are
credited by Wilkes to the Fiji Islands and twenty to the Samoan.
Captain Cook, at Tahiti, in 1769, describes the fruit as about the size
and shape of a child's head, with the surface reticulated not much
unlike a truffle, covered with a thin skin and having a core about as big
as the handle of a small knife.
The eatable part of breadfruit lies between the skin and the core and is
as white as snow and somewhat of the consistence of new bread. It
must be roasted before it is eaten. Its taste is insipid, with a slight
sweetness, somewhat resembling that of the crumb of wheaten bread
mixed with a Jerusalem artichoke. Wilkes says the best varieties when
baked or roasted are not unlike a good custard pudding. If the
breadfruit is to be preserved, it is scraped from the rind and buried in a
pit where it is allowed to ferment, when it subsides into a mass
somewhat of the consistency of new cheese. These pits when opened
emit a nauseous, fetid, sour odor, and the color of the contents is a
greenish-yellow. In this state it is called mandraiuta, or native bread, of
which several kinds are distinguished. It is said that it will keep several
years and is cooked with cocoanut milk, in which state it forms an
agreeable and nutritious food. This tree affords one of the most
generous sources of nutriment that the world possesses. According to
Poster, twenty-seven breadfruit trees, which would cover an English
acre with their shade, are sufficient for the support of from ten to twelve
people during the eight months of fruit-bearing. Breadfruit is called in
Tahiti maiore, in Hawaii aeiore.
A. integrifolia Linn. f. JACK.
East Indies. On account of its excellent fruit, this tree is a special object
of cultivation on the two Indian peninsulas, in Cochin China and
southern China. It has only recently been introduced into the islands of
the Pacific Ocean, as well as upon the island of Mauritius, the Antilles
and the west coast of Africa. It is scarcely to be doubted that it occurs
here and there growing wild and that perhaps Ceylon and the
peninsula of Further India may be looked upon as its original native
land. The jack seems to be the Indian fruit described by Pliny, who
gives the name of the tree as pala, of the fruit, ariena; and to be the
chagui of Friar Jordanus, about 1330, whose "fruit is of such size that
one is enough for five persons." Firminger says the fruit of this tree is
perhaps about one of the largest in existence and is an ill-shapen,
unattractive-looking object. The interior is of a soft, fibrous consistency
with the edible portions scattered here and there, of about the size and
color of a small orange. It is considered delicious by those who can
manage to eat it, but it possesses the rich, spicy scent and flavor of the
melon to such a powerful degree as to be quite unbearable to persons
of a weak stomach, or to those not accustomed to it. There are two
varieties in India. Lunan says the thick, gelatinous covering which
envelopes the seeds, eaten either raw or fried, is delicious. The round
seeds, about half an inch in diameter, eaten roasted, have a very mealy
and agreeable taste. The fruit, says Brandis, is an important article of
food in Burma, southern India and Ceylon. The tree has a very strong
and disagreeable smell.
A. lakoocha Roxb.
Malay and East Indies. The ill-shapen fruit, the size of an orange and of
an austere taste, is sometimes eaten. Firminger says also that he has
met with those who said they liked it, a fact which he could otherwise
have hardly credited. Brandis says the male flower-heads are pickled.
Arum Aroideae (Araceae).
The several species of arum possess a combination of extremely acrid

properties, with the presence of a large quantity of farina, which can be
separated from the poisonous ingredient by heat or water and in some
instances by merely drying. The arums form the most important plants
of the tropics. In a single Polynesian Island, Tahiti, the natives have
names for 33 arums. Taro, the general name, is grown in vast quantities
in the Fiji group on the margins of streams under a system of irrigation.
When the root is ripe, the greater part is cut off from the leaves and the
portion which is left attached to them is at once replanted. These roots
are prepared for use by boiling and are then pounded into a kind of
flour, which is preserved until wanted for use. Large quantities of taro
are also stored in pits where it becomes solid and is afterwards used by
the natives as mandrai. In former times, the common spotted arum
furnished food to the English during the periods of scarcity. It seems
impossible to determine in all cases to which species of arum travelers
refer in recording the use of this genera of plants. The information given
under the heading of the species will show the generality of their use
and their importance.

A. dioscoridis Sibth. & Sm.
East Mediterranean countries. Theophrastus mentions that the roots

and leaves of this plant, steeped in vinegar, were eaten in ancient
Greece. The roots, as Pickering remarks, are cooked and eaten in the
Levant.
A. italicum Mill. ITALIAN ARUM.
Mediterranean countries. This arum is described by Dioscorides, who

says its root is eaten either raw or cooked. Westward, the cooked root is
further mentioned by Dioscorides as mixed with honey by the Balearic
islanders and made into cakes. This plant was in cultivation for seven
years in Guernsey for the purpose of making arrow-root from its conns.
A. maculatum Linn. ADAM-AND-EVE. BOBBINS. CUCKOO PINT.

LORDS-AND-LADIES. STARCH-ROOT. WAKE ROBIN.
Europe. The thick and tuberous root, while fresh, is extremely acrid,
but by heat its injurious qualities are destroyed, and in the isle of
Portland the plant was extensively used in the preparation of an arrow-
root. According to Sprengel,4 its roots are cooked and eaten in Albania,
and in Slavonia it is made into a kind of bread. The leaves, even of this
acrid plant, are said by Pallas 5 to be eaten by the Greeks of Crimea.
"Dioscorides showeth that the leaves also are prescribed to be eaten and
that they must be eaten after they be dried and boy led."
Arundinaria japonica Sieb. & Zucc. Gramineae. CANE.
Northern Japan. When the young shoots appear in early summer, they
are carefully gathered and, under the name of take-no-ko, are used for
food as we would employ young asparagus; though by no means so
tender as the latter, they make a very desirable dish.
A. macrosperma Michx. LARGE CANE.
North America. This is the species of cane which forms cane brakes in
Virginia, Kentucky and southward. Flint, in his Western States, says: "It
produces an abundant crop of seed with heads very like those of broom
corn. The seeds are farinaceous and are said to be not much inferior to
wheat, for which the Indians and occasionally the first settlers
substituted it."
Asarum canadense Linn. Aristolochiaceae. SNAKEROOT. WILD
GINGER.
North America. Bartonl says the dried, pulverized root is commonly

used in many parts of our country as a substitute for ginger, and
Balfour says it is used as a spice in Canada.
Asclepias syriaca Linn. Asclepiadeae. MILKWEED. SILKWEED.
North America. Kalm says the French in Canada use the tender shoots
of milkweed in spring, preparing them like asparagus, and that they
also make a sugar of the flowers; a very good, brown, palatable sugar.
Fremont found the Sioux Indians of the upper Platte eating the young
pods, boiling them with the meat of the buffalo. Jefferys, in his Natural
History of Canada, says: "What they call here the cotton-tree is a plant
which sprouts like asparagus to the height of about three feet and is
crowned with several tufts of flowers; these are shaken early in the
morning before the dew is off of them when there falls from them with
the dew a kind of honey, which is reduced into sugar by boiling; the
seed is contained in a pod which encloses also a very fine sort of cotton."
In 1835, Gen. Dearborn of Massachusetts recommended the use of the
young shoots of milkweed as asparagus, and Dewey says the young
plant is thus eaten. In France the plant is grown as an ornament.
A. tuberosa Linn. BUTTERFLY WEED. PLEURISYROOT. TUBER-

ROOT.
Northeastern America. The tubers are boiled and used by the Indians.
The Sioux of the upper Platte prepare from the flowers a crude sugar
and also eat the young seed-pods. Some of the Indians of Canada use
the tender shoots as an asparagus.
Asimina triloba Dun. Annonaceae. PAPAW.
Middle and southern United States. All parts of the tree have a rank
smell, and the fruit is relished by few except negroes. Vasey says the
fruit, about four inches long, when ripe has a rich, luscious taste. "The
pulp of the fruit," says Flint, "resembles egg-custard in consistence and
appearance. It has the same creamy feeling in the mouth and unites the
taste of eggs, cream, sugar and spice. It is a natural custard, too
lucious for the relish of most people. The fruit is nutritious and a great
resource to the savages."
Asparagus acerosus Roxb. Liliaceae.
East Indies and Burma. This species was found by Mason to be a

passable substitute for our garden asparagus.
A. acutifolius Linn. ASPARAGUS.
Mediterranean regions. The young shoots are eaten in Italy, Spain,

Portugal and by the Greeks in Sicily. They are thin, bitter and often
stringy.
A. adscendens Roxb.
Himalayas and Afghanistan. From this plant is made, according to

Modeen Sheriff, the genuine sufed mush, called in the Deccan
skakakul-hindi and used as a substitute for salep.
A. albus Linn. GARDEN-HEDGE.
Western Mediterranean region. The young heads are cut from wild
plants and brought to table in Sicily, but they form but a poor
substitute for cultivated asparagus.
A. aphyllus Linn.
Mediterranean region. The young shoots are collected and eaten in

Greece.
A. laricinus Burch.
A shrubby species of South Africa. Dr. Pappe says that it produces

shoots of excellent tenderness and aromatic taste.
A. officinalis Linn. ASPARAGUS.
Europe, Caucasian regions and Siberia. This plant, so much esteemed

in its cultivated state, is a plant of the seashore and river banks of
southern Europe and the Crimea. It is now naturalized in many parts of
the world. In the southern parts of Russia and Poland, the waste
steppes are covered with this plant. Unger says it is not found either
wild or cultivated in Greece, but Daubeny says at the present time it is
known under the name of asparaggia, and Booth says it is common.
Probably the mythological mention of the asparagus thickets which
concealed Perigyne, beloved of Theseus,— the plant, in consequence,
being protected by law among the lonians inhabiting Caria—referred to
another species.
Cultivated asparagus seems to have been unknown to the Greeks of the

time of Theophrastus and Disocorides, and the word asparagos seems
to have been used for the wild plant of another species. The Romans of
the time of Cato, about 200 B. C., knew it well, and Cato's directions for
culture would answer fairly well for the gardeners of today, except that
he recommends starting with the seed of the wild plant, and this seems
good evidence that the wild and the cultivated forms were then of the
same type as they are today. Columella, in the first century,
recommends transplanting the young roots from a seed-bed and
devotes some space to their after-treatment. He offers choice of
cultivated seed or that from the wild plant, without indicating
preference. Pliny, who also wrote in the first century, says that
asparagus, of all the plants of the garden, receives the most
praiseworthy care and also praises the good quality of the kind that
grows wild in the island of Nesida near the coast of Campania. In his
praise of gardens, he says: "Nature has made the asparagus wild, so
that any one may gather as found. Behold, the highly-manured
asparagus may be seen at Ravenna weighing three pounds.'' Palladius,
an author of the third century, rather praises the sweetness of the wild
form found growing among the rocks and recommends transplanting it
to such places otherwise worthless for agriculture, but he also gives full
directions for garden culture with as much care as did Cato. Gesner
quotes Pomponius, who lived in the second century, as saying that
there are two kinds, the garden and the wild asparagus, and that the
wild asparagus is the more pleasant to eat. Suetonius, about the
beginning of the second century, informs us how partial the Emperor
Augustus was to asparagus, and Erasmus also mentions it.
A. racemosus Willd. RACEMOSE ASPARAGUS.
East Indies, African tropics and Australia. In India, the tubers are
candied as a sweetmeat. This preparation, however, as Dutt states, has
scarcely any other taste or flavor besides that of the sugar. Firminger
says the preserve prepared from the blanched shoots is very agreeable.

A. sannentosus Linn.
East Indies. The long, fleshy, whitish root is used as food by the people
of Ceylon and, in the candied state, is often brought to India from
China.
A. verticillatus Linn.
South Russia. The young shoots, according to Chaubard, are eaten in

the Peloponesus.
Asperula odorata Linn. Rubiaceae. WOODROOF.
Europe and the adjoining portions of Asia. The flowers are sweet-
scented. The herbage is not fragrant when fresh but, after being
gathered for a short time, it gives out the perfume of new hay and
retains this property for years. In Germany, woodroof is used for
imparting a flavor to some of the Rhine wines. In England, it is
cultivated occasionally as a garden herb, being used for flavoring
cooling drinks. Its seed is advertised in American garden catalogs.
Woodroof will thrive in the shade of most trees and grows in all kinds of
garden soil.
Asphodeline lutea Reichb. Liliaceae. ASPHODEL. JACOB'S ROD.

KING'S SPEAR.
Region of the Mediterranean and the Caucasus. This plant is mentioned

as covering large tracts of land in Apulia and as being abundant in
Sicily. It was fabled to grow in the Elysian fields, and hence the ancient
Greeks were wont to place asphodel on the tombs of their friends. The
root is mentioned as an esculent by Pythagoras. Pliny says the roots of
asphodel were generally roasted under embers and then eaten with salt
and oil and when mashed with figs were thought a most excellent dish.
Phillips, exercising some imagination, says: "Asphodel was to the
ancient Greeks and Romans what the potato now is to us, a bread
plant, the value of which cannot be too highly estimated. It has long
since given way to its successors in favor."
Aster tripolium Linn. Compositae. ASTER.
Northern Africa, Asia, the Orient and Europe. The somewhat fleshy
leaves of this aster are occasionally gathered to make a kind of pickle.
Astragalus aboriginorum Richards. Leguminosae. ASTRAGALUS.
Arctic North America. The roots are eaten by the Cree and Stone
Indians of the Rocky Mountains.
A. adscendens Boiss. & Haussk.
Persia. The plant affords an abundance of gum and also a manna.
A. boeticus Linn. SWEDISH COFFEE.
Mediterranean region. In certain parts of Germany and Hungary, this

plant is cultivated for its seeds, which are roasted, ground and used as
a substitute for coffee. Its culture is the same as that of the common pea
or tare. The name applied to the seeds, Swedish coffee, would indicate
that it is siso grown in Scandinavia.
A. caryocarpus Ker-Gawl. GROUND PLUM.
Mississippi region of North America. The unripe fruits are edible and
are eaten raw or cooked.
A. christianus Linn.
Asia Minor and Syria. In Taurus, the roots of the great, yellow milk-
vetch are sought as an article of food.
A. creticus Lam.
Greece. This plant yields tragacanth.
A. florulentus Boiss. & Haussk.
Persia. The plant yields a manna.
A. gummifer Labill.
Syria. This is another species supplying a source of tragacanth.
A. hamosus Linn.

Mediterranean region to India. The plant is grown particularly on
account of the singularity of its fruits which, before maturity, resemble
certain worms. They are of a mediocre taste but are employed in salads
chiefly to cause an innocent surprise.
A. kurdicus Boiss.
Kurdistan and Syria. The plant affords tragacanth.
A. leioclados Boiss.
Persia. Tragacanth is produced by this plant.
A. mexicanus A. DC.
Open plains and prairies from Illinois westward and southward. The
unripe fruits are edible and are eaten raw or cooked by travelers.
Astrocaryum acaule Mart. Palmae.
Brazil. This is a palm of the Rio Negro. The fruit is edible.
A. murumura Mart. MURUMURA.
A palm of the Brazilian forest. The fruit, according to Kunth, has an

agreeable flavor and at first a scent resembling musk but afterwards
that of a melon. Wallace states that the fleshy covering of the fruit is
rather juicy and is eatable.
A. tucuma Mart.
Upper Amazon and Rio Negro. The fleshy part of the fruit is esteemed
for food by the Indians. The yellowish, fibrous pulp is eaten by the
natives.
Astronia papetaria Blume. Melastomaceae.
A tree of the Moluccas. Its subacid leaves are cooked as a sauce for fish.
Athamanta cervariaefolia DC. Umbelliferae. SPIGNEL.
Teneriffe Islands. The root is said to be eaten.

A. cretensis Linn. CANDY CARROT.
Southern Europe. An agreeable liquor is made from the seeds.
A. matthioli Wulf.
Southeastern Europe. The plant has an edible root.
Atherosperma moschatum Labill. Monimiaceae/

Atherospermataceae. TASMANIAN SASSAFRAS TREE.
Australia. Its aromatic bark has been, used as a substitute for tea.
Atriplex halimus Linn. Chenopodiaceae. SEA ORACH.
A plant of the seashores of Europe and the Mediterranean countries

and salines as far as Siberia. Sea orach is one of the few indigenous
plants of Egypt that affords sustenance to man. It is mentioned by
Antipharues as esculent; by Dioscorides as cooked and eaten; by
Toumefort as eaten in Greece. The men of the Euphrates expedition
often used this species as a culinary vegetable.
A. hortensis Linn. BUTTER LEAVES. MOUNTAIN SPINACH.

ORACH.
Cosmopolitan. Orach has long been used as a kitchen vegetable in

Europe. It was known to the ancient Greeks under the name of
atraphaxis and Dioscorides writes that it was eaten boiled. It was
known to the Romans under the name of atriplex. Orach was
introduced into English gardens in 1548 and was long used, as it still
is, in many countries to correct the acidity and the green color of sorrel.
It is grown in three varieties.
Orach was known to Turner in England in 1538, who calls it areche, or

red oreche. In 1686, Ray mentions the white and red, as mentioned by
Gerarde in 1597. In 1623, Bauhin mentions the red, the white and the
dark green. In 1806, three kinds are named by McMahon as in
American gardens.
Attalea cohune Mart. Palmae. COHUNE PALM.

Honduras. The tree bears a fruit, about the size of a large egg, growing
in clusters resembling a bunch of grapes. The kernel tastes somewhat
like that of the cocoanut but is far more oleaginous and the oil is
superior.
A. compta Mart.
Brazil. The seed-vessels are eaten as a delicacy.
A. excelsa Mart. URUCURI PALM.
Amazon region. Batesn says the fruit is similar in size and shape to the
date and has a pleasantly flavored, juicy pulp. The Indians did not eat
it but he did, although its wholesomeness was questionable.
Avena brevis Roth. Gramineae. FLY'S LEG. SHORT OAT.
Europe. The Germans call this species a native plant and say that it
grows wild among grain. It is cultivated in mountainous districts of
Europe, as in those of Auvergne and Forez, because it ripens quickly,
where the country people call it piedo de mouche, or fly's leg, because
of the appearance of the dark awns. In some parts of France, on
account of its excellence for fodder, it is called avoine a fourrage.
A. fatua Linn. DRAKE. FLAVER. POTATO OAT. TARTAREAN OAT.

WILD OAT.
Europe, the Orient and Asia. This is the common wild oat of California.
It may have been introduced by the Spaniards but it is now spread over
the whole country many miles from the coast. The grain is gathered by
the Indians of California and is used as a bread corn. In 1852,
Professor Buckman sowed a plat of ground with seeds collected in
1851 and in 1856 had for the produce poor, but true, samples of what
are known as the potato and Tartarean oat. In 1860, the produce was
good white Tartarean and potato oats.
A. nuda Linn. NAKED OAT. PEELCORN. PILLCORN.
Southern Europe. This is probably an oat produced by cultivation. The

Chinese are said to cultivate a variety of it with a broad, flat rachis. It
was growing in England, according to Turner, in 1538. It is now, and
has been for some time, among the seeds of our seedsmen.
A. orientalis Schreb. SIBERIAN OAT. TARTAREAN OAT.
Southern Europe and the Orient. Although the name leads to the
supposition that this oat had its origin in the dry table-lands of Asia,
yet we are not aware, says Lindley, that any evidence exists to show that
it is so. We only know it as a cultivated plant. Phillips4 says the
Siberian oat reached England in. 1777, and Unger says it was brought
from the East to Europe at the end of the preceding century.
A. sativa Linn. HAVER. OAT.
The native land of the common oat is given as Abyssinia by Pickering.

Unger says the native land is unknown, although the region along the
Danube may pass as such. The oat is probably a domesticated variety
of some wild species and may be A. strigosa Schreb., found wild in
grain fields throughout Europe. Professor Buckman believed A. fatua
Linn., to be the original species, as in eight years of cultivation he
changed this plant into good cultivated varieties. Unger says the Celts
and the Germans, as far as can be ascertained, cultivated this oat 2000
years ago, and it seems to have been distributed from Europe into the
temperate and cold regions of the whole world. It was known to the
Egyptians, Hebrews, Greeks and Romans. De Candolle, however, writes
that the oat was not cultivated by the Hebrews, the Egyptians, the
ancient Greeks or the Romans and is now cultivated in Greece only as
an object of curiosity. The oat is not cultivated for human food in India.
This grain is not mentioned in Scripture and hence would seem to be

unknown to Egypt or Syria. The plant is noticed by Virgil in his
Georgics with the implication that its culture was known. Pliny
mentions the plant. It is, hence, quite probable that the Romans knew
the oat principally as a forage crop. Pliny says that the Germans used
oatmeal porridge as food. Dioscorides and Galen make similar
statements, but the latter adds that although it is fitter food for beasts
than men yet in times of famine it is used by the latter. From an
investigation of the lacustrine remains of Switzerland, Heer finds that
during the Bronze age oats were known, the oat-grain being somewhat
smaller than that produced by our existing varieties. Turner observes,
in 1568, that the naked oat grew in Sussex, England. The bearded oat
was brought from Barbary and was cultivated in Britain about 1640;
the brittle oat came from the south of Europe in 1796; the Spanish oat
was introduced in 1770; the Siberian, in 1777; the Pennsylvanian, in
1785; the fan-leaved, from Switzerland in 1791. In Scotland, the oat
has long been a bread grain and, about 1850, Peter Lawson gives 40
varieties as cultivated. This cereal was sown by Gosnold on the
Elizabeth Islands, Massachusetts, in 1602; is recorded as cultivated in
Newfoundland in 1622; was growing at Lynn, Mass., in 1629-33. It was
introduced into New Netherland prior to 1626 and was cultivated in
Virginia previous to 1648. The Egyptian, or winter oat, was known in
the South in 1800. In 1880, 36 named kinds were grown in the state of
Kansas. The oat grows in Norway and Sweden as far north as 64° to
65° but is scarcely known in the south of France, Spain or Italy, and in
tropical countries its culture is not attempted.
A. strigosa Schreb. BRISTLE-POINTED OAT. MEAGRE OAT..
Europe. Pickering says this plant is of the Tauro-Caspian countries; it

was first observed in. Germany in 1771 by Retz in Sweden in 1779; and
the same year by Withering in Britain. Lindley says it is found wild in
abundance in grain fields all over Europe. The smallness of the grain
renders this oat unfit for cultivation except on poor, mountainous
places, where nothing better may be had. The Germans, however, have
much improved it
Averrhoa bilimbi Linn. Geraniaceae (Averrhoaceae/

Oxalidaceae). BILIMBI. BLIMBING. CUCUMBER TREE.
East Indies and China. The fruit is of the form and size of a gherkin,
with a smooth, thin, pale green, translucent rind like that of a ripe
grape. When ripe, the flesh is as soft as butter and has somewhat the
flavor of an unripe gooseberry, too acid to be eaten except when cooked.
Brandis speaks of it as pickled or preserved in sugar, and Smith writes
that the flowers are made into conserves.
A. carambola Linn. BLIMBING. CARAMBA. CARAMBOLA.

COUNTRY GOOSEBERRY.
East Indies and China. This plant has been cultivated for its fruit for
ages in tropical and subtropical India. The form of the fruit is oblong,
with five prominent angles; its skin is thin, green at first and yellowish
afterwards; the flesh is soft and exceedingly juicy like a plum, with a
grateful, acid flavor. In Hindustan and Ceylon, the fruit is sometimes as
big as the two fists. In Sumatra, there are two sorts which are used
chiefly in cookery. In Bengal, there are two varieties, one with acid, the
other with sweet fruit, as also in Burma. The fruit is used as a pickle by
Europeans and the flowers are said to be made into a conserve.
Avicennia officinalis Linn. Verbenaceae (Avicenniaceae). NEW

ZEALAND MANGROVE.
Region of the Caspian. This plant transudes a gum which the natives of
New Zealand esteem as a food. The kernels are bitter but edible.
Aydendron (Aniba) firmulum Nees. Lauraceae. PICHURIM BEAN.

TODA SPECIE.
Brazil. The Portugese of the Rio Negro, a branch of the Amazon, gather
the aromatic seeds, known in trade by the names of the pichurim bean
and toda specie. The seed is grated like nutmeg.
Babiana plicata Ker-Gawl. Iridaceae. BABOON-ROOT.
South Africa. The root is sometimes boiled and eaten by the colonists at
the Cape.
Baccaurea dulcis Muell. Euphorbiaceae.
Malayan Archipelago; cultivated in China. The fruits of this species are

rather larger than a cherry, nearly round and of a yellowish color. The
pulp is luscious and sweet and is greatly eaten in Sumatra, where the
tree is called choopah and in Malacca, where it goes by the name of
rambeh.
B. sapida Muell.
East Indies and Malay. This plant is cultivated for its agreeable fruits.
The Hindus call it lutqua
B. sp.?
India. Royle says the plant yields the tampui, a fruit ranking in point of
taste and flavor along with the lausch.
Bactris gasipaes H. B. & K. Palmae. PEACH PALM.
Venezuela. On the Amazon, says Bates, this plant does not grow wild
but has been cultivated from time immemorial by the Indians. The fruit
is dry and mealy and may be compared in taste to a mixture of
chestnuts and cheese. Bunches of sterile or seedless fruit sometimes
occur at Ega and at Para. It is one of the principal articles of food at Ega
when in season and is boiled and eaten with treacle and salt. Spencer
compares the taste of the mealy pericarp, when cooked, to a mixture of
potato and chestnut but says it is superior to either. Seemann says in
most instances the seed is abortive, the whole fruit being a farinaceous
mass. Humboldt says every cluster contains from 50 to 80 fruits, yellow
like apples but purpling as they ripen, two or three inches in diameter,
and generally without a kernel; the farinaceous portion is as yellow as
the yolk of an egg, slightly saccharine and exceedingly nutritious. He
found it cultivated in abundance along the upper Orinoco. In Trinidad,
the peach palm is said to be very prolific, bearing two crops a year, at
one season the fruit all seedless and another season bearing seeds. The
seedless fruits are highly appreciated by natives of all classes.
B. major Jacq. PRICKLY PALM.
West Indies. The fruit is the size of an egg with a succulent, purple coat
from which wine may be made. The nut is large, with an oblong kernel
and is sold in the markets under the name of cocorotes.
B. maraja Mart. MARAJA PALM.
Brazil. This palm has a fruit of a pleasant, acid flavor from which a
vinous beverage is prepared.
B. minor Jacq. PRICKLY POLE. TOBAGO CANE.
Jamaica. The fruit is dark purple, the size of a cherry and contains an
acid juice which Jacquin says is made into a sort of wine. The fruit is
edible but not pleasant.
Bagassa guianensis Aubl. Urticaceae (Moraceae).
Guiana. The tree bears an orange-shaped edible fruit.
Balanites aegyptica Delile. Simarubaceae (Balanitaceae).

ZACHUN-OIL TREE.
Northern Africa, Arabia and Palestine. A shrubby, thorny bush of the

southern border of the Sahara from the Atlantic to Hindustan. It is
called in equatorial Africa m'choonchoo; the edible drupe tastes like an
intensely bitter date.
Balsamorhiza hookeri Nutt. Compositae. BALSAM-ROOT.
Northwestern America. The thick roots of this species are eaten raw by
the Nez Perce Indians and have, when cooked, a sweet and rather
agreeable taste.
B. sagittata Nutt. OREGON SUNFLOWER.
Northwestern America. The roots are eaten by the Nez Perce Indians in
Oregon, after being cooked on hot stones. They have a sweet and rather
agreeable taste. Wilkes mentions the Orgeon sunflower of which the
seeds, pounded into a meal called mielito, are eaten by the Indians of
Puget Sound.
Bambusa. Gramineae.
In India, the Bambusa flowers so frequently that in Mysore and Orissa

the seeds are mixed with honey and eaten like rice. The farina of the
seeds is eaten in China. In Amboina, in the East Indies, the young
bamboo shoots, cut in slices and pickled, are used as a provision for
long voyages and are sold in the markets as a culinary vegetable. In the
Himalayas, the young shoots are eaten as a vegetable, and the seeds of
a variety called praong in Sikldm are boiled and made into cakes or into
beer. Williams says: "In China the tender shoots are cultivated for food
and are, when four or five inches high, boiled, pickled, and comfited."
Fortune says: "In China the young shoots are cultivated for food and
are taken to market in large quantities."
B. arundinacea Willd. BAMBOO.
East Indies. The seeds of this and other species of Bambusa have often
saved the lives of thousands in times of scarcity in India, as in Orissa in
1812, in Kanara in 1864 and in 1866 in Malda. The plant bears
whitish seed, like rice, and Drury says these seeds are eaten by the
poorer classes.
B. tulda Roxb. BAMBOO.

East Indies and Burma. In Bengal, the tender young shoots are eaten
as pickles by the natives.
Banisteria (Heteroptyrys) crotonifolia A. Juss. Malpighiaceae.
Brazil. The fruit is eaten in Brazil.
Baptisia tinctoria R. Br. Leguminosae. HORSE-FLY WEED. WILD

INDIGO.
Northeastern America. Barton says the young shoots of this plant,

which resemble asparagus in appearance, have been used in New
England as a substitute for asparagus.
Barbarea arcuata Reichb. Cruciferae. BITTER CRESS.
Europe and Asia. The plant serves as a bitter cress.
B. praecox R. Br. AMERICAN CRESS. BELLE ISLE CRESS. EARLY

WINTER CRESS. LAND CRESS. SCURVY GRASS.
Europe. This cress is occasionally cultivated for salad in the Middle

States under the name scurvy grass and is becoming spontaneous
farther south. It is grown in gardens in England as a cress and is used
in winter and spring salads. In Germany, it is generally liked. In the
Mauritius, it is regular cultivation and is known as early winter cress.
In the United States, its seeds are offered in seed catalogs.
B. vulgaris R. Br. ROCKET. WINTER CRESS. YELLOW ROCKET.
Europe and temperate Asia. This herb of northern climates has been
cultivated in gardens in England for a long time as an early salad and
also in Scotland, where the bitter leaves are eaten by some. In early
times, rocket was held in some repute but is now banished from
cultivation yet appears in gardens as a weed. The whole herb, says Don,
has a nauseous, bitter taste and is in some degree mucilaginous. In
Sweden, the leaves are boiled as a kale. In New Zealand, the plant is
used by the natives as a food under the name, toi. Rocket is included in
the list of American garden esculents by McMahon, in 1806. In 1832,
Bridgeman says winter cress is used as a salad in spring and autumn
and by some boiled as a spinage.

Barringtonia alba Blume. Myrtaceae (Barringtoniaceae). BOTTLE-
BRUSH TREE.
Moluccas. The young leaves are eaten raw.
B. butonica Forst.
Islands of the Pacific. This plant has oleaginous seeds and fruits which
are eaten green as vegetables.
B. careya F. Muell.
Australia. The fruit is large, with an adherent calyx and is edible.
B. edulis Seem.
Fiji Islands. The rather insipid fruit is eaten either raw or cooked by the
natives.
B. excelsa Blume.
India, Cochin China and the Moluccas. The fruit is edible and the
young leaves are eaten cooked and in salad.
Basella rubra Linn. Chenopodiaceae (Basellaceae. MALABAR

NIGHTSHADE.
Tropical regions. This twining, herbaceous plant is cultivated in all

parts of India, and the succulent stems and leaves are used by the
natives as a pot-herb in the way of spinach. In Burma, the species is
cultivated and in the Philippines is seemingly wild and eaten by the
natives. It is also cultivated in the Mauritius and in every part of India,
where it occurs wild. Malabar nightshade was introduced to Europe in
1688 and was grown in England in 1691, but these references can
hardly apply to the vegetable garden. It is, however, recorded in French
gardens in 1824 and 1829. It is grown in France as a vegetable, a
superior variety having been introduced from China in 1839. According
to Livingstone, it is cultivated as a pot-herb in India. It is a spinach
plant which has somewhat the odor of Ocimum basilicum. The species
is cultivated in almost every part of India as a spinach, and an infusion
of the leaves in used as tea. It is called Malabar nightshade by
Europeans of India.
Bassia (Madhuca) butyracea Roxb. Sapotaceae. INDIAN-BUTTER.
PHOOLWA-OIL PLANT.
East Indies. The pulp of the fruit is eatable. The juice is extracted from
the flowers and made into sugar by the natives. It is sold in the Calcutta
bazaar and has all the appearance of date sugar, to which it is equal if
not superior in quality. An oil is extracted from the seeds, and the oil
cake is eaten as also is the pure vegetable butter which is called chooris
and is sold at a cheap rate.
B. latifolia Roxb. EPIE. MAHOUA. YALLAH-OIL PLANT.
East Indies. The succulent flowers fall by night in large quantities from
the tree, are gathered early in the morning, dried in the sun and sold in
the bazaars as an important article of food. They have a sickish, sweet
taste and smell and are eaten raw or cooked. The ripe and unripe fruit
is also eaten, and from the fruit is expressed an edible oil.
B. longifolia Linn. ILLUPIE-OIL PLANT. ILPA.
East Indies. The flowers are eaten by the natives of Mysore, either dried,
roasted, or boiled to a jelly. The oil pressed from the fruits is to the
common people of India a substitute for ghee and cocoanut oil in their
curries.
Batis maritima Linn. Batidaceae. JAMAICA SAMPHIRE.

SALTWORT.
Jamaica. This low, erect, succulent plant is used as a pickle.
Bauhinia esculenta Burch. Leguminosae.
South Africa. The root is sweet and nutritious.
B. lingua DC.
Moluccas. This species is used as a vegetable.
B. malabarica Roxb.
East Indies and Burma. The acid leaves are eaten.

B. purpurea Linn.
East Indies, Burma and China. The flower-buds are pickled and eaten
as a vegetable.
B. tomentosa Linn. ST. THOMAS' TREE.
Asia and tropical Africa. The seeds are eaten in the Punjab, and the
leaves are eaten by natives of the Philippines as a substitute for vinegar.
B. vahlii Wight & Am. MALOO CREEPER.
East Indies. The pods are roasted and the seeds are eaten. Its seeds
taste, when ripe, like the cashew-nut.
B. variegata Linn. MOUNTAIN EBONY.
East Indies, Burma and China. There are two varieties, one with
purplish, the other with whitish flowers. The leaves and flower-buds are
eaten as a vegetable and the flower-buds are often pickled in India.
Beckmannia erucaeformis Host. Gramineae.
Europe, temperate Asia and North America. According to Engelmann,

the seeds are collected for food by the Utah Indians.
Begonia barbata Wall. Begoniaceae. BEGONIA.
East Indies and Burma. The leaves, called tengoor, are eaten by the
natives as a pot-herb. Hooker says the stems of many species are eaten
in the Himalayas, when cooked, being pleasantly acid. The stems are
made into a sauce in Sikkim.
B. cucullata Willd. BEGONIA.
Brazil. The leaves are used as cooling salads.
B. malabarica Lam. BEGONIA.
East Indies. Henfrey says the plants are eaten as pot-herbs.

B. picta Sm. BEGONIA.
Himalayas. The leaves have an acid taste and are used as food.
Bellis perennis Linn. Compositae. ENGLISH DAISY.
Europe and the adjoining portions of Asia. Lightfoot says the taste of
the leaves is somewhat acid, and, in scarcity of garden-stuff, they have
been used in some countries as a pot-herb
Bellucia aubletii Naud. Melastomaceae.
Guiana. A tree of Guiana which has an edible, yellow fruit.7
B. brasiliensis Naud.
Brazil. The fruit is edible.
Benincasa cerifera Savi. Cucurbitaceae. WAX GOURD. WHITE

GOURD. WHITE PUMPKIN.
Asia and African tropics. This annual plant is cultivated in India for its
very large, handsome, egg-shaped gourd. The gourd is covered with a
pale greenish-white, waxen bloom. It is consumed by the natives in an
unripe state in their curries. This gourd is cultivated throughout Asia
and its islands and in France as a vegetable. It is described as delicate,
quite like the cucumber and preferred by many. The bloom of the fruit
forms peetha wax and occurs in sufficient quantity to be collected and
made into candles. This cucurbit has been lately introduced into
European gardens. According to Bret-schneider, it can be identified in a
Chinese book of the fifth century and is mentioned as cultivated in
Chinese writings of the seventeenth and eighteenth centuries. In 1503-
08, Ludovico di Varthema describes this gourd in India under the name
como-langa. In 1859, Naudin says it is much esteemed in southern
Asia, particularly in China, and that the size of its fruit, its excellent
keeping qualities, the excellence of its flesh and the ease of its culture
should long since have brought it into garden culture. He had seen two
varieties: one, the cylindrical, ten to sixteen inches long and one
specimen twenty-four inches long by eight to ten inches in diameter,
from Algiers; the other, an ovoid fruit, shorter, yet large, from China.
The long variety was grown at the New York Agricultural Experiment
Station in 1884 from seed from France. The fruit is oblong-cylindrical,
resembling very closely a watermelon when, unripe but when ripe
covered with a heavy glaucous bloom.
This plant is recorded in herbariums as from the Philippine Islands,

New Guinea, New Caledonia, Fiji Islands, Tahiti, New Holland and
southern China and as cultivated in Japan and in China.
This species is the Cumbulam of Rheede Hort. Mal., 8, p. 5, t. 3; the

Camolenga of Rumphius Amb. 5, 395, t. 143; the Cucurbita Pepo of
Loureiro Cochinch. 593.
Berberis angulosa Wall. Berberideae. BARBERRY.
India. This is a rare Himalayan species with the largest flowers and fruit
of any of the thirteen species found on that range. In Sikkim, it is a
shrub four or more feet in height, growing at an elevation of from
11,000 to 13,000 feet, where it forms a striking object in autumn from
the rich golden and red coloring of its foliage. The fruit is edible and less
acid than that of the common species.
B. aquifolium Pursh. MAHONIA. MOUNTAIN GRAPE. OREGON

GRAPE.
Western North America. This shrub is not rare in cultivation as an

ornamental. It has deep blue berries in clusters somewhat resembling
the frost grape and the flavor is strongly acid. The berries are used as
food, and the juice when fermented makes, on the addition of sugar, a
palatable and wholesome wine. It is said not to have much value as a
fruit. It is common in Utah and its fruit is eaten, being highly prized for
its medicinal properties. The acid berry is made into confections and
eaten as an antiscorbutic, under the name mountain grape.
B. aristata DC. NEPAL BARBERRY.
East Indies. The Nepal barberry produces purple fruits covered with a
fine bloom, which in India are dried in the sun like raisins and used like
them at the dessert. It is native to the mountains of Hindustan and is
called in Arabic aarghees. The plants are quite hardy and fruit
abundantly in English gardens. Downing cultivated it in America but it
gave him no fruit. In Nepal, the berries are dried by the Hill People and
are sent down as raisins to the plains.

B. asiatica Roxb. ASIATIC BARBERRY.
Region of Himalayas. According to Lindley, the fruit is round, covered

with a thick bloom and has the appearance of the finest raisins. The
berries are eaten in India. The plants are quite hardy and fruit
abundantly in English gardens.
B. buxifolia Lam. MAGELLAN BARBERRY.
This evergreen shrub is found native from Chile to the Strait of

Magellan. According to Dr. Philippi, it is the best of the South American
species; the berries are quite large, black, hardly acid and but slightly
astringent. The fruit, says Sweet, is used in England both green and
ripe as are gooseberries, for making pies and tarts. In Valdivia and
Chiloe, provinces of Chile, they are frequently consumed. It has ripened
fruit at Edinburgh, and Mr. Cunningham enthusiastically says it is as
large as the Hamburg grape and equally good to eat. It is also grown in
the gardens of the Horticultural Society, London, from which cions
appear to have been distributed. Under the name Black Sweet
Magellan, it is noticed as a variety in Downing. It was introduced into
England about 1828.
B. canadensis Pursh. AMERICAN BARBERRY.
North America; a species found in the Alleghenies of Virginia and

southward but not in Canada. The berries are red and of an agreeable
acidity.
B. darwinii Hook. DARWIN'S BARBERRY.
Chile and Patagonia. In Devonshire, England, the cottagers preserve the

berries when ripe, and a party of school children admitted to where
there are plants in fruit will clear the bushes of every berry as eagerly as
if they were black currants.
B. empetrifolia Lam. FUEGIAN BARBERRY.
Region of Magellan Strait. The berry is edible.
B. glauca DC.
New Granada. The berry is edible.

B. lycium Royle. INDIAN BARBERRY.
Himalayan region. In China, the fruit is preserved as in Europe, and the

young shoots and leaves are made use of as a vegetable or for infusion
as a tea.
B. nepalensis Spreng. MAHONIA.
An evergreen of the Himalayas. The fruits are dried as raisins in the sun
and sent down to the plains of India for sale.
B. nervosa Pursh. OREGON GRAPE.
Northwestern America; pine forests of Oregon. The fruit resembles in

size and taste that of B. aquifolium.
B. pinnata Lag. BLUE BARBERRY.
Mexico; a beautiful, blue-berried barberry very common in New Mexico.

It is called by the Mexicans lena amorilla. The berries are very pleasant
to the taste, being saccharine with a slight acidity.
B. sibirica Pall. SIBERIAN BARBERRY.
Siberia. The berry is edible.
B. sinensis Desf.
China. The berry is edible.
B. tomentosa Ruiz & Pav. HAIRY BARBERRY.
Chile. The berry is edible.
B. trifoliolata Moric.
Western Texas. The bright red, acid berries are used for tarts and are
less acid than those of B. vulgaris
B. vulgaris Linn. BARBERRY. JAUNDICE BERRY. PIPRAGE.

Europe and temperate Asia. This barberry is sometimes planted in
gardens in England for its fruit. It was early introduced into the
gardens of New England and increased so rapidly that in 1754 the
Province of Massachusetts passed an act to prevent its spreading. The
berries are preserved in sugar, in syrup, or candied and are esteemed
by some. They are also occasionally pickled in vinegar, or used for
flavoring. There are varieties with yellow, white, purple, and black
fruits. A celebrated preserve is made from a stoneless variety at Rouen,
France. The leaves were formerly used to season meat in England. The
berries are imported from Afghanistan into India under the name of
currant. A black variety was found by Tournefort on the bank of the
Euphrates, the fruit of which is said to be of delicious flavor.
Bertholletia excelsa Humb. & Bonpl. Myrtaceae (Lecythidaceae).

AMAZON NUT. ALMONDS OF THE AMAZON. BRAZIL NUT.
BUTTERNUT. CREAMNUT. PARA NUT. NIGGERTOE.
Brazil. This is one of the most majestic trees of Guiana, Venezuela and
Brazil. It furnishes the triangular nuts of commerce everywhere used as
a food. It was first described in 1808. An oil is expressed from the
kernels and the bark is used in caulking ships.
Besleria violacea Aubl. Gesneraceae.
Guiana. The purple berry is edible.
Beta vulgaris Linn. Chenopodiaceae. BEET. CHARD. CHILIAN

BEET. LEAF-BEET. MANGEL. MANGEL WURZEL. MANGOLD.
ROMAN KALE. SEA BEET. SEA-KALE BEET. SICILIAN BEET.
SPINACH BEET. SUGAR BEET. SWISS CHARD.
Europe and north Africa. The beet of the garden is essentially a modem
vegetable. It is not noted by either Aristotle or Theophrastus, and,
although the root of the chard is referred to by Dioscorides and Galen,
yet the context indicates medicinal use. Neither Columella, Pliny nor
Palladius mentions its culture, but Apicius, in the third century, gives
recipes for cooking the root of Beta, and Athenaeus, in the second or
third century, quotes Diphilus of Siphnos as saying that the beet-root
was grateful to the taste and a better food than the cabbage. It is not
mentioned by Albertus Magnus in the thirteenth century, but the word
bete occurs in English recipes for cooking in 1390.

Barbarus, who died in 1493, speaks of the beet as having a single, long,
straight, fleshy, sweet root, grateful when eaten, and Ruellius, in
France, appropriates the same description in 1536, as does also
Fuchsius in 1542; the latter figures the root as described by Barbarus,
having several branches and small fibres. In 1558, Matthiolus says the
white and black chards are common in Italian gardens but that in
Germany they have a red beet with a swollen, turnip-like root which is
eaten. In 1570, Pena and Lobel speak of the same plant but apparently
as then rare, and, in 1576, Lobel figures this beet, and this figure shows
the first indication of an improved form, the root portion being swollen
in excess over the portion by the collar. This beet may be considered the
prototype of the long, red varieties. In 1586, Camerarius figures a
shorter and thicker form, the prototype of our half-long blood beets.
This same type is figured by Daleschamp, 1587, and also a new type,
the Beta Romana, which is said in Lyte's Dodoens, 1586, to be a recent
acquisition. It may be considered as the prototype of our turnip or
globular beets.
Another form is the flat-bottomed red, of which the Egyptian and the
Bassano of Vilmorin, as figured, may be taken as the type. The Bassano
was to be found in all the markets of Italy in 1841, and the Egyptian
was a new sort about Boston in 1869. Nothing is known concerning the
history of this type.
The first appearance of the improved beet is recorded in Germany about

1558 and in England about 1576, but the name used, Roman beet,
implies introduction from Italy, where the half-long type was known in
1584. We may believe Ruellius's reference in 1536 to be for France. In
1631, this beet was in French gardens under the name, Beta rubra
pastinaca, and the culture of "betteraves" was described in Le Jardinier
Solitaire, 1612. Gerarde mentions the "Romaine beete" but gives no
figure. In 1665, in England, only the Red Roman was listed by Lovell,
and the Red beet was the only kind noticed by Townsend, a seedsman,
in 1726, and a second sort, the common Long Red, is mentioned in
addition by Mawe, 1778, and by Bryant, 1783. In the United States,
one kind only was in McMahon's catalog of 1806 — the Red beet, but in
1828 four kinds are offered for sale by Thorbum. At present, Vilmorin
describes seventeen varieties and names and partly describes many
others.

CHARD.
Chard was the beta of the ancients and of the Middle Ages. Red chard
was noticed by Aristotle about 350 B. C. Theophrastus knew two
kinds—the white, called Sicula, and the black (or dark green), the most
esteemed. Dioscorides also records two kinds. Eudemus, quoted by
Athenaeus, in the second century, names four; the sessile, the white,
the common and the dark, or swarthy. Among the Romans, chard finds
frequent mention, as by Columella, Pliny, Palladius and Apicius. In
China is was noticed in writings of the seventh, eighth, fourteenth,
sixteenth and seventeenth centuries; in Europe, by all the ancient
herbalists.
Chard has no Sanscrit name. The ancient Greeks called the species
teutlion; the Romans, beta; the Arabs, seig; the Nabateans, silq.
Albertus Magnus, in the thirteenth century, uses the word acelga, the
present name in Portugal and Spain.
The wild form is found in the Canary Isles, the whole of the
Mediterranean region as far as the Caspian, Persia and Babylon,
perhaps even in western India, as also about the sea-coasts of Britain. It
has been sparingly introduced, into kitchen-gardens for use as a chard.
The red, white, and yellow forms are named from quite early times; the
red by Aristotle, the white and dark green by Theophrastus and
Disocorides. In 1596, Bauhin describes dark, red, white, yellow, chards
with a broad stalk and the sea-beet. These forms, while the types can
be recognized, yet have changed their appearance in our cultivated
plants, a greater compactness and development being noted as arising
from the selection and cultivation which has been so generally accorded
in recent times. Among the varieties Vilmorin describes are the White,
Swiss, Silver, Curled Swiss, and Chilian.
SEA BEET.
The leaves of the sea beet form an excellent chard and in Ireland are
collected from the wild plant and used for food; in England the plant is
sometimes cultivated in gardens. This form has been ennobled by
careful culture, continued until a mangold was obtained.
SWISS CHARD.
Swiss chard is deemed by Ray to have been known to Gerarde, 1597,

for Gerarde, in his Herball, indicates the sportive character of the seed
as to color and mentions a height which is attained only by this plant.
He says of it, "another sort hereof that was brought unto me from
beyond the seas," and particularly notices the great breadth of the
stalk; but the color particularly noticed is the red sort. Ray gives as a
synonym Beta italica Parkinson. Swiss chard is quite variable in the
stalks, according to the culture received.
SILVER-LEAF BEET.
The silver-leaf beet (Poiree blonde a carde blanche Vilm. 1883) is a

lighter green form of swiss chard, as described by Vilmorin, but with
shorter and much broader stalk. It seems to be a variety within the
changes which can be effected by selection and culture and perhaps
can be referred to the Chilean type.
CHILEAN BEET.
The Chilean beet is a form usually grown for ornamental purposes. The
stalks are often very broad and twisted and the colors very clear and
distinct, the leaf puckered and blistered as in the Curled Swiss. In the
Gardeners' Chronicle, 1844, it is said that "these ornamental plants
were introduced to Belgium some ten or twelve years previously." It is
yellow or red and varies in all the shades of these two colors. In 1651, J.
Bauhin speaks of two kinds of chard as novelties: the one, white, with
broad ribs; the other, red. He also speaks of a yellow form, differing
from the kind with a boxwood-yellow root. In 1655, Lobel describes a
chard with yellowish stems, varied with red. The forms now found are
described by their names: Crimson-veined Brazilian, Golden-veined
Brazilian, Scarlet-ribbed Chilean, Scarlet-veined Brazilian, Yellow-
ribbed Chilean and Red-stalked Chilean.
The modern chards are the broad-leaved ones and all must be
considered as variables within a type. This type may be considered as
the one referred to by Gerarde in 1597, whose "seedes taken from that
plant which was altogether of one colour and sowen, doth bring foorth
plants of many and variable colours." Our present varieties now come
true to color in most instances but some seeds furnish an experience
such as that which Gerarde records.

MANGOLD.
Mangolt was the old German name for chard, or rather for the beet
species, but in recent times the mangold is a large-growing root of the
beet kind used for forage purposes. In the selections, size and the
perfection of the root above ground have been important elements, as
well as the desire for novelty, and hence we have a large number of very
distinct-appearing sorts: the long red, about two-thirds above ground;
the olive-shaped, or oval; the globe; and the flat-bottomed Yellow
d'Obendorf. The colors to be noted are red, yellow and white. The size
often obtained in single specimens is enormous, a weight of 135
pounds has been, claimed in California, and Gasparin in France
vouches for a root weighing 132 pounds.
Very little can be ascertained concerning the history of mangolds. They

certainly are of modem introduction. Olivier de Serres, in France, 1629,
describes a red beet which was cultivated for cattle-feeding and speaks
of it as a recent acquisition from Italy. In England, it is said to have
arrived from Metz in 1786; but there is a book advertised of which the
following is the title: Culture and Use of the Mangel Wurzel, a Root of
Scarcity, translated from the French of the Abbe de Commerell, by J. C.
Lettson, with colored plates, third edition, 1787, by which it would
appear that it was known earlier. McMahon records the mangold as in
American culture in 1806. Vilmorin describes sixteen kinds and
mentions many others.
SUGAR BEET.
The sugar beet is a selected form from the common beet and scarcely
deserves a separate classification. Varieties figured by Vilmorin are all of
the type of the half-long red, and agree in being mostly underground
and in being very or quite scaly about the collar. The sugar beet has
been developed through selection 6f the roots of high sugar content for
the seedbearers. The sugar beet industry was born in France in 1811,
and in 1826 the product of the crop was 1,500 tons of sugar. The use
of the sugar beet could not, then, have preceded 1811; yet in 1824 five
varieties, the grosse rouge, petite rouge, rouge ronde, jaune and
blanche are noted and the French Sugar, or Amber, reached American
gardens before 1828. A richness of from 16 to 18 per cent of sugar is
now claimed for Vilmorin's new Improved White Sugar.
The discovery of sugar in the beet is credited to Margraff in 1747,

having been announced in a memoir read before the Berlin Academy of
Sciences.
A partial synonymy of Beta vulgaris is as follows:
RED BEETS.
I.
Beta rubra. Lob. 124. 1576; Icon. 1:248. 1591; Matth. 371. 1598.
B. rubra Romana. Dod. 620. i6i6.
Common Long Red. Mawe. 1778.
Betterave rouge grosse. Vilm. 38. 1883.
Long Blood. Thorb. 1828, i886.
II.
Beta rubra. Cam. Epit. 256. 1586; Lugd. 535. 1587; Pancov. n. 607.
1673.
Betiola rossa. Durc. 71. 1617.
Betterave rouge naine. Vilm. 37. 1883.
Pineapple beet.
III.
Beta erythorrhizos Dodo. Lugd. 533. 1587.
Beta rubra radice crassa, alia species. Bauh. J. 2:961. 1651.
B. rubra . . . russa; Beta-rapa. Chabr. 303. 1677.
Turnip-pointed red. Mawe. 1778.
Turnip-rooted red. Bryant 26. 1783.
Early Blood Turnip. Thorb. 1828, i886.
YELLOW BEETS.
IV.
Beta quarto radice buxea. Caesalp. 1603 from Mill. Diet. 1807.
Yellow-rooted. Mill. Diet. 1807.
Betterave jaune grosse. Vilm. 41. 1883.
V.
Beta rubra, lutea; Beta-rapa. Chabr. 305. 1677.

Turnip-pointed yellow. Mawe. 1778.
Yellow Turnip. Thorb. 1828.
Betterave jaune ronde sucre. Vilm. 41. 1883.
SEA BEET.
VI.
Beta sylvestris spontanea marina. Lob.Obs.125. 1576.
B. sylvestris maritima. Bauh. Phytopin. 191. 1596.
Sea Beet. Ray Hist. l :204. 1686.
WHITE BEET.
VII.
Beta alba lactucaeand rumicis folio, etc. Advers. 93. 1570. B. alba vel
pallescens, quawi Cicia officin. Bauh. Pin. n8. 1623. White Beet. Ray
204. 1686. Beta cicla. Linn. Sp. 322. 1774. Common White-Leaved.
Mawe. 1778. White-leaved. McMahon 187. 18o6. Spinach-Beet.
Loudon. 1860. Poiree blonde ou commune. Vilm. 421. 1883.
SWISS CHARD.
VIII.
Beta alba? 3. Gerarde 251. 1597.
The Sicilian Broad-Leaved Beet. Ray 205. 1686.
White Beet. Townsend. 1726.
Chard, or Great White Swiss Beet. Mawe. 1778.
Swiss, or Chard Beet. Mill. Diet. 1807.
Swiss Chard, or Silver Beet. Buist. 1851.
Silver-Leaf Beet. Burr 292. 1863.
Poiree a carde blanche. Vilm. 421. 1883.
SILVER-LEAF BEET.
IX.
Poiree blonde a carde blanche. Vilm. 1883.
CURLED SWISS CHARD.
X.
Curled-Leaf Beet. Burr 291. 1863.
Beck's Seakale Beet. Card. Chron. 1865.
Poiree a blanche frises. Vilm. 1883.

Betula alba Linn. Cupuliferae (Betulaceae). CANOE BIRCH. LADY
BIRCH. PAPER BIRCH. WHITE BIRCH.
Europe, northern Asia and North America. The bark, reduced to

powder, is eaten by the inhabitants of Kamchatka, beaten up with the
ova of the sturgeon, and the inner bark is ground into a meal and eaten
in Lapland in times of dearth. Church says sawdust of birchwood is
boiled, baked and then mixed with flour to form bread in Sweden and
Norway. In Alaska, says Dall, the soft, new wood is cut fine and mingled
with tobacco by the economical Indian. From the sap, a wine is made in
Derbyshire, England, and, in 1814, the Russian soldiers near Hamburg
intoxicated themselves with this fermented sap. The leaves are used in
northern Europe as a substitute for tea, and the Indians of Maine make
from the leaves of the American variety a tea which is relished. At
certain seasons, the sap contains sugar. In Maine, the sap is sometimes
collected in the spring and made into vinegar.
B. lenta Linn. BLACK BIRCH. CHERRY BIRCH. MAHOGANY

BIRCH. SWEET BIRCH.
North America. The sap, in Maine, is occasionally converted into

vinegar.
B. nigra Linn. RED BIRCH. RIVER BIRCH.
From Massachusetts to Virginia. The sap contains sugar in the spring,

according to Henfrey.
Billardiera mutabilis Salisb. Pittosporeae. APPLE-BERRY.
Australia. This species is said by Backhouse to have pleasant, subacid

fruit.
Bixa orellana Linn. Bixaceae. ANNATTO.
South America. This shrub furnishes in the reddish pulp surrounding

the seeds the annatto of commerce, imported from South America and
used extensively for coloring cheese and butter. The culture of this
plant is chiefly carried on in Guadeloupe and Cayenne, where the
product is known as roucou. It is grown also in the Deccan and other
parts of India and the Eastern Archipelago, in the Pacific Islands, Brazil,
Peru, and Zanzibar, as Simmonds writes.
Blepharis edulis Pers. Acanthaceae.
Persia, Northwestern India, Nubia and tropical Arabia. The leaves are
eaten crude.
Blighia sapida Kon. Sapindaceae. AKEE FRUIT.
Guinea. This small tree is a native of Guinea and was carried to

Jamaica by Captain Bligh in 1793. It is much esteemed in the West
Indies as a fruit. The fruit is fleshy, of a red color tinged with yellow,
about three inches long by two in width and of a three-sided form.
When ripe, it splits down the middle of each side, disclosing three
shining, jet-black seeds, seated upon and partly immersed in a white,
spongy substance called the aril. This aril is the eatable part. Fruits
ripened in the hothouses of England have not been pronounced very
desirable. Unger says, however, the seeds have a fine flavor when
cooked and roasted with the fleshy aril.
Boerhaavia repens Linn. Nyctagineae. HOG-WEED.
Cosmopolitan tropics. According to Ainslie, the leaves are eaten in

India, and Graham says in the Deccan it is sometimes eaten by the
natives as greens. It is a common and troublesome weed of India. The
young leaves are eaten by the natives as greens and made into curries.
Bomarea edulis Herb. Amaryllideae (Alstroemeriaceae). WHITE

JERUSALEM ARTICHOKE.
Tropical America. The roots are round and succulent and when boiled
are said to be a light and delicate food. A farinaceous or mealy
substance is also made of them, from which cream is made, wholesome
and very agreeable to the taste. The roots are sold under the name of
white Jerusalem artichoke.
B. glaucescens Baker.
Ecuador. The fruit is sought after by children on account of a sweet,

gelatinous pulp, resembling that of the pomegranate, in which the
seeds are imbedded.
B. salsilla Mirb.
Chile. The tubers are available for human food.
Bombax ceiba Linn. Malvaceae (Bombacaceae). GOD-TREE. SILK-

COTTON TREE.
South America. The leaves and buds, when young and tender, are very
mucilaginous, like okra, and are boiled as greens by the negroes of
Jamaica. The fleshy petals of the flowers are sometimes prepared as
food by the Chinese. The tree is called god-tree in the West Indies,
where it is native.
B. malabaricum DC. COTTON TREE.
East Indies, Malay and China. The calyx of the flower-bud is eaten as a
vegetable.
B. septenatum Jacq.
Tropical America. The plant furnishes a green vegetable.
Bongardia rauwolfii C. A. Mey. Berberideae (Leonticaceae).
Greece and the Orient. This plant was noticed as early as 1573 by
Rauwolf, who spoke of it as the true chrysogomum of Dioscorides. The
Persians roast or boil the tubers and use them as food, while the leaves
are eaten as are those of sorrel.
Boottia (Ottelia) cordata Wall. Hydrocharitaceae.
A water plant of Burma. All the green parts are eaten by the Burmese as
pot-herbs, for which purpose they are collected in great quantity and
carried to the market at Ava.
Boquila trifoliata Decne. Berberideae (Lardizabalaceae).
Chile. The berries, about the size of a pea, are eaten in Chile. It is
commonly called in Chile, baquil-blianca.
Borago officinalis Linn. Boragineae. BORAGE. COOL-TANKARD.

TALEWORT.

Europe, North Africa and Asia Minor. This plant has been distributed
throughout the whole of southern and middle Europe even in the
humblest gardens and is now cultivated likewise in India, North
America and Chile. Its leaves and flowers were used by the ancient
Greeks and Romans for cool tankards. The Greeks called it
euphrosynon, for, when put in a cup of wine, it made those who drank
it merry. It has been used in England since the days of Parkinson. In
Queen Elizabeth's time, both the leaves and flowers were eaten in
salads. It is at present cultivated for use in cooling drinks and is used
by some as a- substitute for spinach. The leaves contain so much nitre
that when dry they bum like match paper. The leaves also serve as a
garnish and are likewise pickled. In India, it is cultivated by Europeans
for use in country beer to give it a pleasant flavor. Borage is enumerated
by Peter Martyr as among the plants cultivated at Isabela Island by the
companions of Columbus. It appears in the catalogs of our American
seedsmen and is mentioned by almost all of the earlier writers of
gardening. The flowering parts of borage are noted or figured by nearly
all of the ancient herbalists.
Borassus flabellifer Linn. Palmae. DOUB PALM. PALMYRA PALM.

TALA PALM. WINE PALM.
A common tree in a large part of Africa south of the Sahara and of

tropical eastern Asia. The fruits, but still more the young seedlings,
which are raised on a large scale for that purpose, are important as an
article of food. Livingstone says the fibrous pulp around the large nuts
is of a sweet, fruity taste and is eaten. The natives bury the nuts until
the kernels begin to sprout; when dug up and broken, the inside
resembles coarse potatoes and is prized in times of scarcity as
nutritious food. During several months of the year, palm wine, or sura,
is obtained in large quantities and when fresh is a pleasant drink,
somewhat like champagne, and not at all intoxicating, though, after
standing a few hours, it becomes highly so. Grant says on the Upper
Nile the doub palm is called by the negroes m'voomo, and the boiled
roots are eaten in famines by the Wanyamwezi.
The Palmyra palm is cultivated in India. The pulp of the fruit is eaten
raw or roasted, and a preserve is made of it in Ceylon. The unripe seeds
and particularly the young plant two or three months old are an
important article of food. But the most valuable product of the tree is
the sweet sap which runs from the peduncles, cut before flowering, and
is collected in bamboo tubes or in earthern pots tied to the cut
peduncle. Nearly all of the sugar made in Burma and a large proportion
of that made in south India is the produce of this palm. The sap is also
fermented into toddy and distilled. Drury says the fruit and fusiform
roots are used as food by the poorer classes in the Northern Circars.
Firminger says the insipid, gelatinous, pellucid pulp of the fruit is eaten
by the natives but is not relished by Europeans. A good preserve may,
however, be made from it and is often used for pickling.
Borbonia (Aspalathus) cordata Linn. Leguminosae.
South Africa. At the Cape of Good Hope, in 1772, Thunberg found the
country people making tea of the leaves.
Boscia senegalensis Lam. Capparideae.
African tropics. The seeds are eaten by the negroes of the Senegal.
Boswellia frereana Birdw. Burseraceae.
Tropics of Africa. Though growing wild, the trees are carefully watched
and even sometimes propagated. The resin is used in the East for
chewing as is that of the mastic tree.
B. serrata Roxb. FRANKINCENSE TREE.
India. In times of famine, the Khnoods and Woodias live on a soup

made from the fruit of this tree.
Botrychium virginianum Swartz. Ophioglossaceae.

RATTLESNAKE FERN.
This large, succulent fern is boiled and eaten in the Himalayas as well
as in New Zealand.
Boucerosia (Caralluma) incamata N. E. Br. Asclepiadeae.
South Africa. The Hottentots eat it, says Thunberg, after peeling off the
edges and prickles.
Bouea burmanica Griff'. Anacardiaceae.
Burma. The fruit is eaten, that of one variety being intensely sour, of
another insipidly sweet.
Bourreria succulenta Jacq. Boragineae (Ehretiaceae). CURRANT

TREE.
West Indies. The berries are the size of a pea, shining, saffron or orange-
colored, pulpy, sweet, succulent and eatable.
Brabejum stellatifolium Linn. Proteaceae. WILD CHESTNUT.
South Africa. Thunberg says the Hottentots eat the fruit of this shrub
and that it is sometimes used by the country people instead of coffee,
the outside rind being taken off and the fruit steeped in water to deprive
it of its bitterness; it is then boiled, roasted and ground like coffee;
Brachistus solanaceus Benth. & Hook. f. Solanaceae.
Nicaragua. This perennial merits trial culture on account of its large,

edible tubers.
Brachystegia appendiculata Benth. Leguminosae.
Tropical Africa. The seeds are eaten.
Brachystelma sp.? Asclepiadeae.
South Africa. This genus furnishes edible roots in South Africa and
those of some species are esteemed as a preserve by the Dutch
inhabitants.
Brahea dulcis Mart. Palmae.
Peru. This Mexican palm, called palma dulce and soyale, has a fruit
which is a succulent drupe of a yellow color and cherry-size, sweet and
edible.
B. (Serenoa) serrulata H. Wendl. SAW PALMETTO.
Southern United States. A fecula was formerly prepared from the pith
by the Florida Indians.

Brasenia schreberi J. F. Gmel. Nymphaeaceae. (Cabombaceae)
WATER SHIELD.
India, Japan, Australia, Tropical Africa and North America. The

tuberous root-stocks are collected by the California Indians for food.
Brassica. Cruciferae. BORECOLE. BROCCOLI. BRUSSELS

SPROUTS. CABBAGE. CAULIFLOWER. CHARLOCK. CHINESE
CABBAGE. COLLARDS. KALE. KOHL-RABI. MUSTARD.
PORTUGAL CABBAGE. RAPE. RED CABBAGE. RUTABAGA.
SAVOY CABBAGE. TURNIPS.
This genus, in its cultivated species and varieties, assumes protean

forms. In the cabbage section we have the borecoles and kales, which
come nearest to the wild form; green and red cabbage with great, single
heads; the savoys with their blistered and wrinkled leaves; brussels
sprouts with numerous little heads; broccolis and the cauliflowers with
their flowers in an aborted condition and borne in a dense corymb; the
stalked cabbage of Jersey, which sometimes attains a height of 16 feet;
the Portuguese couve tronchuda with the ribs of its leaves greatly
thickened; and kohl-rabi. All of these vegetables are referred by Darwin
to B. oleracea Linn. The other cultivated forms of the genus are
descended, according to the view adopted by some, from two species, B.
napus Linn. and B. rapa Linn.; but, according to other botanists, from
three species; while others again strongly suspect that all these forms,
both wild and cultivated, ought to be ranked as a single species. The
genus, as established by Bentham, also includes the mustards.
B. alba Boiss. WHITE MUSTARD.
Europe and the adjoining portions of Asia. The cultivated plant appears
to have been brought from central Asia to China, where the herbage is
pickled in winter or used in spring as a pot-herb. In 1542, Fuchsius, a
German writer, says it is planted everywhere in gardens. In 1597, in
England, Gerarde says it is not common but that he has distributed
the seed so that he thinks it is reasonably well known. It is mentioned
in American gardens in 1806. The young leaves, cut close to the
ground before the formation of the second series or rough leaves
appear, form an esteemed salad.
B. campestris Linn. TURNIP. RAPE. RUTABAGA. TURNIP.

The turnip, says Unger, is derived from a species growing wild at the
present day in Russia and Siberia as well as on the Scandinavian
peninsula. From this, in course of cultivation, a race has been produced
as B. campestris Linn., and a second as B. rapa Linn., our white turnip,
with many varieties. The cultivation of this plant, indigenous in the
region between the Baltic Sea and the Caucasus, was probably first
attempted by the Celts and Germans when they were driven to make
use of nutritious roots. Buckman was inclined to the belief that B.
campestris and B. napus are but agrarian forms derived from B.
oleracea. Nowhere, he asserted, are the first two varieties truly wild but
both track cultivation throughout Europe, Asia and America. Lindley
says this plant, B. campestris, has been found apparently wild in
Lapland, Spain, the Crimea and Great Britain but it is difficult to say
whether or not it is truly wild. When little changed by cultivation, it is
the colsa, colza, or colsat, the chou oleifere of the French, an oil-reed
plant of great value. This is the colsa of Belgium, the east of France,
Germany and Switzerland but not of other districts, in which the name
is applied to rape. Unger states that this plant, growing wild from the
Baltic Sea to the Caucasus, is the B. campestris oleifera DC. or B. colza
Lam. and that its culture, first starting in Belgium, is now extensively
carried on in Holstein. De Candolle supposes the Swedish turnip is a
variety, analogous to the kohl-rabi among cabbages, but with the root
swollen instead of the stem. In its original wild condition, it is a flatfish,
globular root, with a very fine tail, a narrow neck and a hard, deep
yellow flesh. Buckman, by seeding rape and common turnips in mixed
rows, secured, through hybridization, a small percentage of malformed
swedes, which were greatly improved by careful cultivation. If Bentham
was correct in classing B. napus with B. campestris, the result of
Buckman's experiment does not carry the rutabaga outside of B.
campestris for its origin. Don classifies the rutabaga as B. campestris
Linn. var. oleifera, sub. var. rutabaga.
The turnip is of ancient culture. Columella, A. D. 42, says the napus

and the rapa are both grown for the use of man and beast, especially in
France; the former does not have a swollen but a slender root, and the
latter is the larger and greener. He also speaks of the Mursian gongylis,
which may be the round turnip, as being especially fine. The distinction
between the napus and the rapa was not always held, as Pliny uses the
word napus generically and says that there are five kinds, the
Corinthian, Cleonaeum, Liothasium, Boeoticum and the Green. The
Corinthian, the largest, with an almost bare root, grows on the surface
and not, as do the rest, under the soil. The Liothasium, also called
Thracium, is the hardest. The Boeoticum is sweet, of a notable
roundness and not very long as is the Cleonaeum. At Rome, the
Amitemian is in most esteem, next the Nursian, and third our own kind
(the green?). In another place, under rapa, he mentions the broad-
bottom (flat?), the globular, and as the most esteemed, those of Nursia.
The napus of Amiternum, of a nature quite similar to the rapa,
succeeds best in a cool place. He mentions that the rapa sometimes
attains a weight of forty pounds. This weight has, however, been
exceeded in, modem times. Matthiolus, 1558, had heard of turnips that
weighed a hundred pounds and speaks of having seen long and purple
sorts that weighed thirty pounds. Amatus Lusitanus, 1524, speaks of
turnips, weighing fifty and sixty pounds. In England, in 1792, Martyn
says the greatest weight that he is acquainted with is thirty-six pounds.
In California, about 1830, a turnip is recorded of one hundred pounds
weight.
In the fifteenth century, Booth says the turnip had become known to
the Flemings and formed one of their principal crops. The first turnips
that were introduced into England, he says, are believed to have come
from Holland in 1550. In the time of Henry VIII (1509-1547) according
to Mclntosh, turnips were used baked or roasted in the ashes and the
young shoots were used as a salad and as a spinach. Gerarde describes
them in a number of varieties, but the first notice of their field culture is
by Weston in 1645. Worlidge, 1668, mentions the turnip fly as an
enemy of turnips and Houghton speaks of turnips as food for sheep in
1684. In 1686, Ray says they are sown everywhere in fields and
gardens. In 1681, Worlidge says they are chiefly grown in gardens but
are also grown to some extent in fields. The turnip was brought to
America at a very early period. In 1540, Cartier sowed turnip seed in
Canada, during his third voyage. They were also cultivated in Virginia
in 1609; are mentioned again in 1648; and by Jefferson in 1781. They
are said by Francis Higginson n to be in cultivation in Massachusetts in
1629 and are again mentioned by William Wood, 1629-33. They were
plentiful about Philadelphia in 1707. Jared Sparks planted them in
Connecticut in 1747. In 1775, Romans in his Natural History of Florida
mentions them. They are also mentioned in South Carolina in 1779. In
1779, General Sullivan destroyed the turnips in the Indian fields at the
present Geneva, New York, in the course of his invasion of the Indian
country. The common flat turnip was raised as a field crop in
Massachusetts and New York as early as 1817.

NAVET, OR FRENCH TURNIP.
(B. napus esculenta DC.)
This turnip differs from the Brassica rapa oblonga DC. by its smooth
and glaucous leaves. It surpasses other turnips by the sweetness of its
flavor and furnishes white, yellow and black varieties. It is known as the
Navet, or French turnip. This was apparently the napa of Columella.1
This turnip was certainly known to the early botanists, yet its
synonymy is difficult to be traced from the figures. However, the
following are correct:
Napus. Trag. 730. 1552; Matth. 240. 1664; Pin. 144. 1561; Cam. Epit.
222. 1586; Dod. 674. 1616; Fischer 1646.
Bunias sive napus. Lob. Icon. 1 :200. 1591.
Bunias silvestris lobelii. Ger. 181. 1597.
Napi. Dur. C. 304. 1617.
Bunias. Bodaeus 733. 1644.
Napus dulcis. Blackw. t. 410. 1765.
Navet petit de Berlin. Vilm. 360. 1883.
Teltow turnip. Vilm. 580. 1885.
The navets are mentioned as under cultivation in England by Worlidge,

1683; as the French turnip by Wheeler, 1763, and in Miller's
Dictionary, 1807. Gasparin says the navet de Berlin, which often
acquires a great size, is much grown in Alsace and in Germany. It is
grown in China, according to Bretschneider. This turnip was known in
the fifth century.
THE COMMON FLAT TURNIP.

(B. rapa depressa DC.)
This turnip has a large root expanding under the origin of the stem into
a think, round, fleshy tuber, flattened at the top and bottom. It has
white, yellow, black, red or purple and green varieties. It seems to have
been known from ancient times and is described and figured by the
earlier botanists. The synonymy is as follows:
A. Flattened both above and below.

Rapum. Matth. 240. 1554; Cam. Epit. 218. 1586.
Rapum sive rapa. Pin. 143. 1561.
Rapa. Dur. ?.386. 1617.
Navet turnip. Vilm. 583. 1883.
B. Flattened, but pointed below.
Orbiculatum seu turbinatum rapum. Lob. Icon. I :197. 1791
Rapum. Porta, Phytognom. 120. 1591.
Rapum vulgare. Dod. 673. 16i6.
Rave d'Auvergne tardive. Vilm.
C. Globular.
Rapum. Trag. 728. 1552.
Rapa, La Rave. Toum. 113. 1719.
Navet jaune d'Hollande. Vilm. 370. 1883.
Yellow Dutch. Vilm. 588. 1885.
THE LONG TURNIP.

(B. rapa oblonga DC.)
This race of turnip differs from the preceding in having a long or oblong
tuber tapering to the radicle. It seems an ancient form, perhaps the
Cleonaeum of Pliny.
Vulgare rapum alterum. Trag. 729. 1532.

Rapum longum. Cam. Epit. 219. 1586.
Rapum tereti, rotunda, oblongaque radici. Lob. Icon. 1: 197. 1591.
Rapum oblongius. Dod. 673. 1616.
Rapum sativum rotundum et oblongum. Bauh. J. 2:838. 1651.
Rapa. La Rave. Tourn. 113. 1719.
Navet de Briollay. Vilm. 372. 1883.
This account by no means embraces all the turnips now known, as it

deals with form only and not with color and habits. In 1828, 13 kinds
were in Thorburn's American Seed Catalog and in 1887, 33 kinds. In
France, 12 kinds were named by Pirolle in 1824 and by Petit in 1826.
In 1887, Vilmorin's Wholesale Seed-list enumerates 31 kinds.
RAPE.
Bentham classes rape with B. campestris Linn. and others are disposed
to include it as an agrarian form of B. oleracea Linn. Darwin says B.
napus Linn., in which he places rape, "has given rise to two large
groups, namely Swedish turnips (by some believed to be of hybrid
origin) and colzas, the seeds of which yield oil." It can be believed quite
rationally that the Swedish turnip may have originated in its varieties
from B. campestris and from hybridization with B. napus. To this
species, Lindley refers some of the rapes, or coles, the navette, navette
d'hiver, or rabette of the French, and the repo, ruhen or winter reps of
the Germans, while the summer rapes he refers to B. praecox. Rape is
used as an oil plant but is inferior to colza. It is also used in a young
state as a salad plant. Of this species there is also a fleshy-rooted
variety, the Tetlow turnip, or navet de Berlin petit of the French, the
root long and spindle-shaped, somewhat resembling a carrot. Its
culture in England dates from 1790 but it was well known in 1671 and
is noticed by Caspar Bauhin in his Pinax. It is much more delicate in
flavor than our common turnip. In Prance and Germany, this Tetlow
turnip is extensively cultivated. To what extent our common turnips are
indebted to the rapes, seems impossible to say, for Metzger, by culture,
converted the biennial, or winter rape, into the annual, or summer rape,
varieties which Lindley believes to be specifically distinct. The Bon
Jardinier says, in general, the early turnips of round form and growing
above ground belong to B. napus and names the Yellow Malta, Yellow
Finland and Montmaquy of our catalogs.
Summer rape is referred by Lindley to B. praecox Waldst. & Kit. In the

east of France, it is called navette d'ete, or navette de mai and by the
Germans summer reps. Some botanists refer summer rape to B.
campestris Linn. and winter rape to B. napus Linn. Rape is also
referred to B. rapa Linn. The evidence is unusually clear, says Darwin,
that rape and the turnip belong to the same species, for the turnip has
been observed by Koch and Godron to lose its thick roots in
uncultivated soil and when rape and turnips are sown together they
cross to such a degree that scarcely a single plant comes true. Summer
rape seems to be grown to a far less extent than winter rape.
RUTABAGA.
The rutabaga of the Swedes, the navel de Suede, or chou de Suede, or

chou rutabaga, or chou navel jaune, of the French was introduced into
England somewhere about the end of the eighteenth century. In the
Maine Farmer of May 15, 1835, a correspondent, John Burston, states
that the rutabaga, Swedish turnip, or Lapland turnip — for by all these
names was it known — was introduced to this country since the
commencement of the present century. Six or more varieties are named
in all seed catalogs and Burr describes 11 kinds.
The rutabagas of our gardens include two forms, one with white flesh,
the other with yellow. The French call these two classes chou-navets
and rutabagas respectively. The chou-navet, or Brassica napo-brassica
communis DC., has either purple or white roots; the rutabaga, or B.
napo-brassica Ruta-baga A. P. DC., has a more regular root, round or
oval, yellow both without and within. In English nomenclature, while
now the two forms are called by a common name, yet formerly the first
constituted the turnip-rooted cabbage. In 1806, the distinction was
retained in the United States, McMahon describing the turnip-rooted
cabbage and the Swedish turnip, or Rutabaga. As a matter of
convenience we shall describe these two classes separately.
The first description of the white-rooted form is by Bauhin in his

Prodromus, 1620, and it is named again in his Pinax, 1623, and is
called napo-brassica. In 1686, Ray apparently did not know it in
England, as he quotes Bauhin's name and description, which states
that it is cultivated in Bohemia and is eaten, but Morison, in 1669,
catalogs it among the plants in the royal gardens. In France, it is named
by Tournefort, in 1700, Brassica radice napiformi, or chou-navet. In
1778, this was called in England turnip-cabbage with the turnip
underground and in the United States, in 1806, turnip-rooted cabbage,
as noted above. There are three varieties described by Vilmorin under
the names chou-navet, chou turnip, and chou de Lapland, one of which
is purple at the collar; apparently these same varieties are named by
Noisette in 1829. The white and the red-collared were named by Pirolle,
in 1824. This class, as Don says in 1831, is little known in English
gardens, though not uncommon in French horticulture.
The rutabaga is said by Sinclair, in the account of the system of

husbandry in Scotland, to have been introduced into Scotland about
1781-2, and a quotation in the Gardeners' Chronicle says it was
introduced into England in 1790. It is mentioned in 1806 by McMahon
as in American gardens, and in 1817 there is a record of an acre of this
crop in Illinois. The vernacular names all indicate an origin in Sweden
or northern Europe. It is called Swedish turnip or Roota-baga by
McMahon, 1806, by Miller's Dictionary, 1807, by Cobbett, 1821, and
by other authors to the present time. De Candolle, 1821, calls it navet
jaune, navet de Suede, chou de Laponie, and chou de Suede; Pirolle,
in 1824, Ruta-baga or chou navet de Suede, as does Noisette in 1829.
In 1821 Thorbum calls it Ruta-baga, or Russian turnip, and a
newspaper writer in 1835 calls it Ruta-baga, Swedish turnip and
Lapland turnip. The foreign names given by Don in 1831 include many
of the above named and the Italian navone di Laponia. Vilmorin in his
Les Plantes Potageres, 1883, describes three varieties: one with a green
collar, one with a purple collar and a third which is early.
B. carinata A. Braun.
This plant is said by Unger to be found wild and cultivated in Abyssinia

although it furnishes a very poor cabbage, not to be compared with
ours.
B. chinensis Linn. CHINESE CABBAGE.
The pe-tsai of the Chinese is an annual, apparently intermediate

between cabbage and the turnip but with much thinner leaves than the
former. It is of much more rapid growth than any of the varieties of the
European cabbage, so much so, that when sown at midsummer it will
ripen seed the same season. Introduced from China in 1837, it has
been cultivated and used as greens by a few persons about Paris but it
does not appear likely to become a general favorite. It is allied to the
kales. Its seeds are ground into a mustard.
But little appears to be recorded concerning the varieties of this

cabbage of which the Pak-choi and the Pe-tsai only have reached
European culture. It has, however, been long under cultivation in
China, as it can be identified in Chinese works on agriculture of the
fifth, sixteenth, seventeenth and eighteenth centuries. Loureiro, 1790,
says it is also cultivated in Cochin China and varieties are named with
white and yellow flowers. The Pak-choi has more resemblance to a
chard than to a cabbage, having oblong or oval, dark shining-green
leaves upon long, very white and swollen stalks. The Pe-tsai, however,
rather resembles a cos lettuce, forming an elongated head, rather full
and compact and the leaves are a little wrinkled and undulate at the
borders. Both varieties have, however, a common aspect and are
annuals.
Considering that the round-headed cabbage is the only sort figured by

the herbalists, that the pointed-headed early cabbages appeared only at
a comparatively recent date, and certain resemblances between Pe-tsai
and the long-headed cabbages, it is not an impossible suggestion that
these cabbage-forms appeared as the effect of cross-fertilization with the
Chinese cabbage. But, until the cabbage family has received more
study in its varieties, and the results of hybridization are better
understood, no certain conclusion can be reached. It is, however,
certain that occasional rare sports, or variables, from the seed of our
early, long-headed cabbages show the heavy veining and the limb of the
leaf extending down the stalk, suggesting strongly the Chinese type. At
present, however, views as to the origin of various types of cabbage
must be considered as largely speculative.
B. cretica Lam.
Mediterranean regions. The young shoots were formerly used in Greece.
B. juncea Coss. CHINESE MUSTARD. INDIAN MUSTARD.
The plant is extensively cultivated throughout India, central Africa and

generally in warm countries. It is largely grown in south Russia and in
the steppes northeast of the Caspian Sea. In 1871-72, British India
exported 1418 tons of seed. The oil is used in Russia in the place of
olive oil. The powdered seeds furnish a medicinal and culinary
mustard.
B. nigra Koch. BLACK MUSTARD.
This is the mustard of the ancients and is cultivated in Alsace, Bohemia,

Italy, Holland and England. The plant is found wild in most parts of
Europe and has become naturalized in the United States. According to
the belief of the ancients, it was first introduced from Egypt and was
made known to mankind by Aesculapius, the god of medicine, and
Ceres the goddess of seeds. Mustard is mentioned by Pythagoras and
was employed in medicine by Hippocrates, 480 B. C. Pliny says the
plant grew in Italy without sowing. The ancients ate the young plants
as a spinach and used the seeds for supplying mustard.
Black mustard is described as a garden plant by Albertus Magnus in

the thirteenth century and is mentioned by the botanists of the
sixteenth century. It is, however, more grown as a field crop for its seed,
from which the mustard of commerce is derived, yet finds place also as
a salad plant. Two varieties are described, the Black Mustard of Sicily
and the Large-seeded Black. This mustard was in American gardens in
1806 or earlier. The young plants are now eaten as a salad, the same as
are those of B. alba and the seeds now furnish the greater portion of
our mustard.
B. oleracea acephala DC. BORECOLE. COLE. COLEWORT. KALE.
The chief characteristics of this species of Brassica are that the plants
are open, not heading like the cabbages, nor producing eatable flowers
like the cauliflowers and broccoli. The species has every appearance of
being one of the early removes from the original species and is
cultivated in many varieties known as kale, greens, sprouts, curlico,
with also some distinguishing prefixes as Buda kale, German greens.
Some are grown as ornamental plants, being variously curled,
laciniated and of beautiful colors. In 1661, Ray journeyed into Scotland
and says of the people that "they use much pottage made of coal-wort
which they call keal." It is probable that this was the form of cabbage
known to the ancients.
The kales represent an extremely variable class of vegetable and have

been under cultivation from a most remote period. What the varieties of
cabbage were that were known to the ancient Greeks it seems
impossible to determine in all cases, but we can hardly question but
that some of them belonged to the kales. Many varieties were known to
the Romans. Cato, who lived about 201 B. C., describes the Brassica as:
the levis, large broad-leaves, large-stalked; the crispa or apiacan; the
lenis, small-stalked, tender, but rather sharp-tasting. Pliny, in the first
century, describes the Cumana, with sessile leaf and open head; the
Aricinum, not excelled in height, the leaves numerous and thick; the
Pompeianum, tall, the stalk thin at the base, thickening along the
leaves; the brutiana, with very large leaves, thin stalk, sharp savored;
the sabellica, admired for its curled leaves, whose thickness exceeds
that of the stalk, of very sweet savor; the Lacuturres, very large headed,
innumerable leaves, the head round, the leaves fleshy; the Tritianom,
often a foot in diameter and late in going to seed. The first American
mention of coleworts is by Sprigley, 1669, for Virginia but this class of
the cabbage tribe is probably the one mentioned by Benzoni as growing
in Hayti in 1565. In 1806, McMahon recommends for American
gardens the green and the brown Aypres and mentions the Red and
Thick-leaved Curled, the Siberian, the Scotch and especially
recommends Jerusalem kale.
The form of kale known in France as the chevalier seems to have been
the longest known and we may surmise that its names of chou caulier
and caulet have reference to the period when the word caulis, a stalk,
had a generic meaning applying to the cabbage race in general. We may
hence surmise that this was the common form in ancient times, in like
manner as coles or coleworts in more modern times imply the
cultivation of kales. This word coles or caulis is used in the generic
sense, for illustration, by Cato, 200 years B. C.; by Columella the first
century A. D.; by Palladius in the third; by Vegetius in the fourth
century A. D.; and Albertus Magnus in the thirteenth. This race of
chevaliers may be quite reasonably supposed to be the levis of Cato,
sometimes called caulodes.
According to De Candolle, this race of chevaliers has five principal sub-

races, of which the following is an incomplete synonymy:
I.
Brassica laevis. Cam. Epit. 248. 1586; Matth. Op. 366. 1598.
Br. vulgaris sativa. Ger. 244. 1597.
Cavalier branchu. DeCand. Mem. 9. 1821.
Thousand-headed. Burr 236. 1863.
Chou branchu du Poitou. Vilm. 135. 1883.
Chou mille teles. Vilrn. 1. c.
II. a. viridis.
Kol. Roeszl. 87. 1550. Brassica. Trag. 720. 1552.

Brassica alba vulgaris. Bauh. J. 2:829. 1651.
Chou vert commun. Decand. Mem. 9. 1821.
Cow Cabbage. Burr 232. 1863.
Chou cavalier. Vilm. 134. 1883.
Brassica vulgaris alba. Chabr. 290. 1677.
II. b. rubra.
Brassica primum genus. Fuch. 413. 1542.

Br. rubra prima species. Dalechamp 523. 1587.
Br. rubra. Ger. 244. 1597.
Br. rubra vulgaris. Bauh. J. 2:831. 1651; Chabr. 270. 1877.
Red cavalier. De Cand. Mem. 9. 1821.
Flanders kale. Burr 233. 1863.
Caulet de Flander. Vilrn. 134. 1883.
III.
Brassica vulgaris sativa. Lob. Obs. 122. 1576; Icon. 1:243. 1591; D
Br. alba vulgaris. Dalechamp 520. 1587.
Brassica. Dur. C. 76. 1817.
Chou a feuilles de Chene. De Cand. Mem. 10. 1821.
Buda kale. Vilm. 141. 1885.
IV. a.
Brassica secundum genus. Fuch. 414. 1542.

Br. fimbriata. Lob. Obs. 124. 1576; Icon. 247. 1591.
Br. sativa crispa. Ger. 244. 1597.
Br. crispa. Dod. 622. i6i6.
Br. crispa lacinosa. Bauh. J. 2:832. 1651.
Chou vert frise. De Cand. Mem. 10. 1821.
Tall Green Curled. Burr 236. 1863.
Chou frise vert grand. Vilm. 131. 1883.
IV. b.
Brassica crispa, seu apiana. Trag. 721. 1552.

Br. crispa Tragi. Dalechamp 524. 1587.
Br. tenuifolia laciniata. Lob. Icon. 1:246. 1591.
Br. selenoides. Dod. 622. i6i6.
Br. tenuissima laciniata. Bauh. J. 2:832. 1651.
Br. selenoides. Ger. 248. 1597.
Chou plume ou Chou aigrette. De Cand. Mem. n. 1821. Ornamental
kales of our gardens.
V.
Brassica tophosa. Ger. 246. 1547; Bauh. J. 2:830. 1651.

Br. tophosa Tabernemontano. Chabr. 270. 1677.
Chou palmier. De Cand. Mem. n. 1821; Vilm. 133. 1883.
These forms occur in many varieties, differing in degree only, and of

various colors, even variegated. In addition to the above we may
mention the proliferous kales, which also occur in several varieties. The
following synonyms refer to proliferation only, as the plants in other
respects are not similar:—
Brassica asparagoides Dalechampii. Dalechamp 522. 1587.

Brassica prolifera. Ger. 245. 1597.
Brassica prolifera crispa. Ger. 245. 1597.
Cockscomb kale. Burr 232. 1863.
Chou frise prolifere. Vilm. 133. 1883.

THE DWARF KALES.
De Candolle does not bring these into his classification as offering true
types, and in this perhaps he is right. Yet, olericulturally considered,
they are quite distinct. There are but few varieties. The best marked is
the Dwarf Curled, the leaves falling over in a graceful curve and
reaching to the ground. This kale can be traced through variations and
varieties to our first class, and hence it has probably been derived in
recent times through a process of selection, or through the preservation
of a natural variation. There is an intermediate type between the Dwarf
Curled and the Tall Curled forms in the intermediate Moss Curled.
THE PORTUGAL KALES.
Two kales have the extensive rib system and the general aspect of the
Portugal cabbage. These are the chou brocoli and the chou frise de
mosbach of Vilmorin. These bear the same relation to Portugal cabbage
that common kale bears to the heading cabbages.
B. oleracea botrytis cymosa DC. BROCCOLI.
The differences between the most highly improved varieties of the

broccoli and the cauliflower are very slight; in the less changed forms
they become great. Hence two races can be defined, the sprouting
broccolis and the cauliflower broccolis. The growth of the broccoli is far
more prolonged than that of the cauliflower, and in the European
countries it bears its heads the year following that in which it is sown. It
is this circumstance that leads us to suspect that the Romans knew the
plant and described it under the name cyma—"Cyma a prima sectione
praestat proximo vere." "Ex omnibus brassicae generibus suavissima
est cyma," says Pliny. He also uses the word cyma for the seed stalk
which rises from the heading cabbage. These excerpts indicate the
sprouting broccoli, and the addition of the word cyma then, as exists in
Italy now, with the word broccoli is used for a secondary meaning, for
the tender shoots which at the close of winter are emitted by various
kinds of cabbages and turnips preparing to flower.
It is certainly very curious that the early botanists did not describe or
figure broccoli. The omission is only explainable under the supposition
that it was confounded with the cauliflower, just as Linnaeus brought
the cauliflower and the broccoli into one botanical variety. The first
notice of broccoli is quoted from Miller's Dictionary, edition of 1724, in
which he says it was a stranger in England until within these five years
and was called "sprout colli-flower," or Italian asparagus. In 1729,
Switzer says there are several kinds that he has had growing in his
garden near London these two years: "that with small, whitish-yellow
flowers like the cauliflower; others like the common sprouts and flowers
of a colewort; a third with purple flowers; all of which come mixed
together, none of them being as yet (at least that I know of) ever sav'd
separate." In 1778, Mawe, names the Early Purple, Late Purple, White
or Cauliflower-broccoli and the Black. In 1806, McMahon mentions the
Roman or Purple, the Neapolitan or White, the Green and the Black. In
1821, Thorbum names the Cape, the White and the Purple, and, in
1828, in his seed list, mentions the Early White, Early Purple, the Large
Purple Cape and the White Cape or Cauliflower-broccoli.
The first and third kind of Switzer, 1729, are doubtless the heading
broccoli, while the second is probably the sprouting form. These came
from Italy and as the seed came mixed, we may assume that varietal
distinctions had not as yet become recognized, and that hence all the
types of the broccoli now grown have originated from Italy. It is
interesting to note, however, that at the Cirencester Agricultural College,
about 1860, sorts of broccoli were produced, with other variables, from
the seed of wild cabbage.
Vilmorin says: "The sprouting or asparagus broccoli, represents the

first form exhibited by the new vegetable when it ceased to be the
earliest cabbage and was grown with an especial view to its shoots; after
this, by continued selection and successive improvements, varieties
were obtained which produced a compact, white head, and some of
these varieties were still further improved into kinds which are
sufficiently early to commence and complete their entire growth in the
course of the same year; these last named kinds are now known as
cauliflowers."
B. oleracea bullata gemmifera DC. BRUSSELS SPROUTS.
This vegetable, in this country, grown only in the gardens of amateurs,

yet deserving more esteem, has for a type-form a cabbage with an
elongated stalk, bearing groups of leaf-buds in the axils of the leaves.
Sometimes occurring as a monstrosity, branches instead of heads are
developed. Quite frequently an early cabbage, after the true head is
removed, will develop small cabbages in the leaf-axils, and thus is
formed the Brassica capitata polycephalos of Dalechamp, 1587, which
he himself describes as a certain unused and rare kind.
Authors have stated that brussels sprouts have been grown from time
immemorial about Brussels, in Belgium; but, if this be so, it is strange
that they escaped the notice of the early botanists, who would have
certainly noticed a common plant of such striking appearance and have
given a figure. Bauhin, indeed, 1623, gives the name Brassica ex
capitibus pluribus conglobata, and adds that some plants bear 50
heads the size of an egg, but his reference to Dalechamp would lead us
to infer that the plant known to him was of the same character as that
figured by Dalechamp above noted. Lobel, 1655, refers to a cabbage
like a Brassica polycephalos, but, as he had not seen it, he says he will
affirm nothing. Ray, 1686, refers to a like cabbage.
A. P. De Candolle, 1821, describes brussels sprouts as commonly

cultivated in Belgium and implies its general use in French gardens,
but Booth says it is only since about 1854 that it has been generally
known in England. A correspondent of the Gardeners' Chronicle, 1850,
however, refers to the tall sorts as generally preferred to the dwarf by
the market gardeners about London. In American gardens, it is
mentioned in 1806 and this implies its general use in Europe.
But two classes are known, the tall and the dwarf, and but a few minor
variations in these classes. The tall is quite distinct in habit and leaf
from the dwarf, the former having less crowded sprouts and a more
open character of plant, with leaves scarcely blistered or puckered. As,
however, there is considerable variation to be noted in seedlings,
furnishing connecting links, the two forms may legitimately be
considered as one, the difference being no greater than would be
explained by the observed power of selection and of the influence for
modification which might arise from the influence of cabbage pollen.
This fact of their being of but one type, even if with several variables,
would seem to indicate a probability that the origin is to be sought for
in a sport, and that our present forms have been derived from a
suddenly observed variable of the Savoy cabbage type and, as the lack
of early mention and the recent nature of modern mention presupposes,
at some time scarcely preceding the last century.
Allied to this class is the Tree cabbage, or Jersey cabbage, which attains
an extreme height of 16 feet, bearing a comparatively small, open
cabbage on the summit, the Thousand-headed cabbage, the Poiton
cabbage, and the Marrow cabbage, the stems of which last are
succulent enough to be boiled for food. In 1806, McMahon describes
brussels sprouts, but he does not include them in his list of American
garden esculents so they were not at that time in very general use.
Fessenden, 1828, mentions the Thousand-headed cabbage but it does
not seem to have been known to him personally. Thorbum, in his
catalog for 1828, offers its seed for sale, but one variety only, and in
1881, two varieties.
B. oleracea bullata major DC. SAVOY CABBAGE.
This race of cabbage is distinguished by the blistered surface of its

leaves and by the formation of a loose or little compacted head.
Probably the heading cabbages of the ancient Romans belong to this
class, as, in their descriptions, there are no indications of a firm head,
and at a later period this form is named as if distinctly Roman. Thus,
Ruellius, 1536, describes under the name romanos a loose-heading
sort of cabbage but does not describe it particularly as a Savoy. This
sort probably is the Brassica italica tenerrima glomerosa flore albo
figured by J. Bauhin, 1651, its origin, judging from the name, being
ascribed to Italy; it is also figured by Chabraeus, 1677, under the same
name and with the additional names of Chou d'ltalie and Chou de
Savoys. In the Adversaria and elsewhere, this kind is described as
tender and as not extending to northern climates. This form, so
carefully pictured as existing under culture, has doubtless been
superseded by better varieties. It has been cultivated in English
gardens for three centuries. In 1806, McMahon mentions three savoys
for American gardens. In 1828, Thorbum offers in his catalog seeds of
five varieties and in 1881 offers seed of but three.
B. oleracea capita DC. CABBAGE.
Few plants exhibit so many forms in its variations from the original type
as cabbage. No kitchen garden in Europe or America is without it and it
is distributed over the greater part of Asia and, in fact, over most of the
world. The original plant occurs wild at the present day on the steep,
chalk rocks of the sea province of England, on the coast of Denmark
and northwestern France and, Lindley says, from Greece to Great
Britain in numerous localities. At Dover, England, wild cabbage varies
considerably in its foliage and general appearance and in its wild state
is used as a culinary vegetable and is of excellent flavor. This wild
cabbage is undoubtedly the original of our cultivated varieties, as
experiments at the garden of the Royal Agricultural College and at
Cirencester resulted in the production of sorts of broccoli, cabbages and
greens from wild plants gathered from rocks overhanging the sea in
Wales. Lindley groups the leading variations as follows: If the race is
vigorous, long jointed and has little tendency to turn its leaves inwards,
it forms what are called open cabbages (the kales); if the growth is
stunted, the joints short and the leaves inclined to turn inwards, it
becomes the heart cabbages; if both these tendencies give way to a
preternatural formation of flowers, the cauliflowers are the result. If the
stems swell out into a globular form, we have the turnip-rooted
cabbages. Other species of Brassica, very nearly allied to B. oleracea
Linn., such as B. balearica Richl., B. insularis Moris, and B. cretica
Lam., belong to the Mediterranean flora and some botanists suggest
that some of these species, likewise introduced into the gardens and
established as cultivated plants, may have mixed with each other and
thus have assisted in, giving rise to some of the many races cultivated at
the present day.
The ancient Greeks held cabbage in high esteem and their fables
deduce its origin from the father of their gods; for, they inform us that
Jupiter, laboring to explain two oracles which contradicted each other,
perspired and from this divine perspiration the colewort sprung.
Dioscorides mentions two kinds of coleworts, the cultivated and the
wild. Theophrastus names the curled cole, the swath cole and the wild
cole. The Egyptians are said to have worshipped cabbage, and the
Greeks and Romans ascribed to it the happy quality of preserving from
drunkenness. Pliny mentions it. Cato describes one kind as smooth,
great, broadleaved, with a big stalk, the second ruffed, the third with
little stalks, tender and very much biting. Regnier says cabbages were
cultivated by the ancient Celts.
Cabbage is one of the most generally cultivated of the vegetables of

temperate climates. It grows in Sweden as far north as 67° to 68°. The
introduction of cabbage into European gardens is usually ascribed to
the Romans, but Olivier de Serres says the art of making them head
was unknown in France in the ninth century. Disraeli says that Sir
Anthony Ashley of Dorsetshire first planted cabbages in England, and a
cabbage at his feet appears on his monument; before his time they were
brought from Holland. Cabbage is said to have been scarcely known in
Scotland until the time of the Commonwealth, 1649, when it was
carried there by some of Cromwell's soldiers. Cabbage was introduced
into America at an early period. In 1540, Cartier in his third voyage to
Canada, sowed cabbages. Cabbages are mentioned by Benzoni as
growing in Hayti in 1556; by Shrigley, in Virginia in 1669; but are not
mentioned especially by Jefferson in 1781. Romans found them in
Florida in 1775 and even cultivated by the Choctaw Indians. They were
seen by Nieuhoff in Brazil in 1647. In 1779, cabbages are mentioned
among the Indian crops about Geneva, New York, destroyed by Gen.
Sullivan in his expedition of reprisal. In 1806, McMahon mentions for
American gardens seven early and six late sorts. In 1828, Thorbum
offered 18 varieties in his seed catalog and in 1881, 19. In 1869,
Gregory tested 60 named varieties in his experimental garden and in
1875 Landreth tested 51.
The headed cabbage in its perfection of growth and its multitude of

varieties, bears every evidence of being of ancient origin. It does not
appear, however, to have been known to Dioscorides, or to
Theophrastus or Cato, but a few centuries later the presence of cabbage
is indicated by Columella and Pliny, who, of his variety, speaks of the
head being sometimes a foot in diameter and going to seed the latest of
all the sorts known to him. The descriptions are, however, obscure, and
we may well believe that if the hard-headed varieties now known had
been seen in Rome at this time they would have received mention.
Olivier de Serres says: "White cabbages came from the north, and the
art of making them head was unknown in the time of Charlemagne."
Albertus Magnus, who lived in the twelfth century, seems to refer to a
headed cabbage in his Caputium, but there is no description. The first
unmistakable reference to cabbage is by Ruellius, 1536, who calls them
capucos coles, or cabutos and describes the head as globular and often
very large, even a foot and a half in diameter. Yet the word cabaches
and caboches, used in England in the fourteenth century, indicates
cabbage was then known and was distinguished from coles. Ruellius,
also, describes a loose-headed form called romanos, and this name and
description, when we consider the difficulty of heading cabbages in a
warm climate, would lead us to believe that the Roman varieties were
not our present solid-heading type but loose-headed and perhaps of
the savoy class.
Our present cabbages are divided by De Candolle into five types or

races: the flat-headed, the round-headed, the egg-shaped, the elliptic
and the conical. Within each class are many sub-varieties. In Vilmorin's
Les Plantes Potageres, 1883, 57 kinds are described, and others are
mentioned by name. In the Report of the New York Agricultural
Experiment Station for 1886, 70 varieties are described, excluding
synonyms. In both cases the savoys are treated as a separate class and
are not included. The histories of De Candolle's forms are as follows:
FLAT-HEADED CABBAGE.
Type, Quintal. The first appearance of this form is in Pancovius

Herbarium, 1673, No. 612. A Common Flatwinter, probably this form,
is mentioned by Wheeler, 1763; the Flat-topped is described by Mawe,
1778. The varieties that are now esteemed are remarkably flat and
solid.
ROUND CABBAGE.
Type, Early Dutch Drumhead. This appears to be the earliest

form, as it is the only kind figured in early botanies and was hence
presumably the only, or, perhaps, the principal sort known during
several centuries. The following synonymy is taken from drawings only
and hence there can be no mistake in regard to the type:
Brassicae quartum genus. Fuch. 416. 1542.

Kappiskraut. Roeszl. 87. 1550.
Caulis capitulatis. Trag. 717. 1552.
Brassica capitata. Matth. 247. 1558; Pin. 163. 1561; Cam. Epit. 250.
1586.
Kol oder Kabiskraut. Pict. 90. 1581.
Brassica alba sessilis glomerata, ant capitata Lactucae habitu. Lobel
Icon. 1:243. 1591.
Brassica capitata albida. Dalechamp 1:521. 1587; Dod. Pempt. 623.
1616.
Brassica capuccia. Dur. C. 78. 1617.
Brassica capitata alba. Bod. 777. 1644; Bauh. J. 1:826. 1651; Chabr.
269. 1677.
The descriptive synonymy includes the losed cabbage, a great round

cabbage of Lyte's Dodoens, 1586; the White Cabbage Cole of Gerarde,
1597; the White Cabbage of Ray, 1686; the chou pomme blanc of
Toumefort, 1719; the English of Townsend, 1726; the Common White
of Wheeler, 1763; the English or Late, of Stevenson, 1765; the Common
Round White of Mawe, 1778.
EGG-SHAPED CABBAGE.
Type, the Sugar-loaf. Vilmorin remarks of this variety, the Sugar-loaf,

that, although a very old variety and well known in every country in
Europe, it does not appear to be extensively grown anywhere. It is
called chou chicon in France and bundee kobee in India. It is
mentioned by name by Townsend, 1726; by Wheeler, 1763; by
Stevenson, 1765; and by Mawe, 1778. Perhaps the Large-sided
cabbage of Worlidge and the Long-sided cabbage of Quintyne belong to
this division.
ELLIPTIC CABBAGE.
Type, Early York. This is first mentioned by Stevenson, 1765, and he

refers to it as a well-known sort. According to Burr, it came originally
from Flanders. There are now many varieties of this class.
CONICAL CABBAGE.
Type, Filderkraut. This race is described by Lamarck, 1783, and, if

there is any constancy between the name and the variety during long
periods, is found in the Battersea, named by Townsend in 1726 and by
a whole line of succeeding writers.
It is certainly very singular that but one of these races of cabbage

received the notice of the older botanists (excepting the one flat-topped
given by Chabraeus, 1677), as their characteristics are extremely well
marked and form extreme contrasts between the conical, or pointed,
and the spherical-headed. We must, hence, believe that they either
originated or came into use in a recent period. How they came and
whence they came, must be decided from a special study, in which the
effect of hybridization may become a feature. From the study of sports
that occasionally appear in the garden, the suggestion may be offered
that at least some of these races have been derived from crossings with
some form of the Chinese cabbage, whereby form has become
transferred while the other characteristics of the Chinese species have
disappeared. On the other hand. the savoy class, believed to have origin
from the same source as the cabbage, has oval or oblong heads, which
have been noted by the herbalists.
It is very remarkable, says Unger, that the European and Asiatic names
used for different species of cabbage may all be referred to four roots.
The names kopf kohl (German), cabus (French), cabbage (English),
kappes, kraut, kapost, kaposta, kapsta (Tartar), kopee (Beng.), kopi
(Hindu), have a manifest relation to the Celto-Slavic root cap or kap,
which in Celtic means head. Brassica of Pliny is derived from the Celtic,
bresic cabbage. The Celto-Germanico-Greek root caul may be detected
in the word kaol, the Grecian kaulion of Theophrastus, the Latin caulis;
also in the words caulx, cavolo, coan, kohl, kale, kaal (Norwegian), kohl
(Swedish), col (Spanish), kelum (Persian); finally, the Greco-Germanic
root cramb, krambe, passes into krumb, karumb of the Arabians. The
want of a Sanscrit name shows that the cabbage tribe first found its
way at a later period to India and China. This tribe is not mentioned as
in Japan by Thunberg, 1775.
B. oleracea capitata mbra DC. RED CABBAGE.
This is a very distinct and probably a very ancient kind of a peculiar

purple color and solid heading. It is cultivated in a number of varieties
and in 1854 the seed of Red Savoy was distributed from the United
States Patent Office. One variety is mentioned for American gardens by
McMahon, 1806, and one variety only by Thorbum, 1828 and 1881,
but several distinct sorts can now be obtained from seedsmen. Burr,
1863, describes three reds and one so deeply colored as to be called
black.
The first certain mention of this cabbage is in 1570, in Pena and Lobel's
Adversarial and figures are given by Gerarde, 1597, Matthiolus, 1598,
Dodonaeus, 1616, and J. Bauhin, 1651. These figures are all of the
spherical-headed type. In 1638, Ray notices the variability in the colors
upon which a number of our seedsmen's varieties are founded. The
oblong or the pointed-headed types which now occur cannot be traced.
The solidity of the head and the perfectness of the form in this class of
cabbage indicate long culture and a remote origin. In England, they
have never attained much standing for general use, and, as in this
country, are principally grown for pickling.
COLLARDS OR COLEWORT.
As grown in the United States, collards, or colewort, are sowings of an

early variety of cabbage in rows about one foot apart to be cut for use
as a spinach when about six or eight inches high. Other directions for
culture are to sow seeds as for cabbage in June, July and August for
succession, transplant when one month old in rows a foot apart each
way, and hoe frequently. The collard plants are kept for sale by
seedsmen, rather than the cabbage seed under this name. In the
Southern States, collards are extensively grown and used for greens
and after frost the flavor is esteemed delicious.
B. oleracea caulo-rapa communis DC. KOHL-RABI.
This is a dwarf-growing plant with the stem swelled out so as to

resemble a turnip above ground. There is no certain identification of
this race in ancient writings. The bunidia of Pliny seems rather to be the
rutabaga, as he says it is between a radish and a rape. The gorgylis of
Theophrastus and Galen seems also to be the rutabaga, for Galen says
the root contained within the earth is hard unless cooked. In 1554,
Matthiolus speaks of the kohl-rabi as having lately come into Italy.
Between 1573 and 1575, Rauwolf saw it in the gardens of Tripoli and
Aleppo. Lobel, 1570, Camerarius, 1586, Dalechamp, 1587, and other
of the older botanists figure or describe it as under European culture.
Kohl-rabi, in the view of some writers, is a cross between cabbage and

rape, and many of the names applied to it convey this idea. This view is
probably a mistaken one, as the plant in its sportings under culture
tends to the form of the Marrow cabbage, from which it is probably a
derivation. In 1884, two kohl-rabi plants were growing in pots in the
greenhouse at the New York Agricultural Experiment Station; one of
these extended itself until it became a Marrow cabbage and when
planted out in the spring attained its growth as a Marrow cabbage. This
idea of its origin finds countenance in the figures of the older botanists;
thus, Camerarius, 1586, figures a plant as a kohl-rabi which in all
essential points resembles a Marrow cabbage, tapering from a small
stem into a long kohl-rabi, with a flat top like the Marrow cabbage. The
figures given by Lobel, 1591, Dodonaeus, 1616, and Bodaeus, 1644,
when compared with Camerarius' figure, suggest the Marrow cabbage.
A long, highly improved form, not now under culture, is figured by
Gerarde, 1597, J. Bauhin, 1651, and Chabraeus, 1677, and the
modern form is given by Gerarde and by Matthiolus, 1598. A very
unimproved form, out of harmony with the other figures, is given by
Dalechamp, 1587, and Castor Durante, 1617. The synonymy can be
tabulated as below:
I.
Caulorapum. Cap. Epit. 251. 1586.
II.
Rapa Br. peregrine, caule rapum gerens. Lob. Icon. 246. 1591.
Br. caule rapum gerens. Dod. Pempt. 625. 1616.
Rapa brassica. Bodaus 777. 1644.
III.
Caulo rapum longum. Ger. 250. 1597.
Br. caulorapa. Bauh. J. 2:830. 1651.
Br. caulorapa sive Rapo caulis. Chabr. 270. 1677.
IV.
Caulorapum rotundum. Ger. 250. 1597.
Brassica gongylodes. Matth. Opera 367. 1598.
V.
Brassica raposa. Dalechamp 522. 1587.
Bradica raposa. Dur. C. 1617. app.
Matthiolus, as we have stated, says the plant came into Germany from
Italy; Pena and Lobel say it came from Greece; Gerarde, that it grows in
Italy, Spain and Germany, whence he received seeds. This plant was an
inmate of the Old Physic Garden in Edinburgh before 1683. In 1734, it
was first brought into field culture in Ireland; in Scotland in 1805; and
in England in 1837. In the United States, it was mentioned by
McMahon, 1806. Fessenden, 1828, names two varieties, one the above-
ground and the other the below-ground tumip-rooted. Darwin speaks
of the recently formed new race, already including nine subvarieties, in
which the enlarged part lies beneath the ground like a turnip. Two
varieties are used in France in ornamental gardening, the leaves being
cut and frizzled, and the artichoke-leaved variety is greatly prized for
decoration by confectioners. These excerpts indicate a southern origin,
for this vegetable and the Marrow cabbage are very sensitive to cold.
The more highly improved forms, as figured in our synonymy, are in
authors of northern or central Europe, while the unimproved forms are
given by more southern writers. This indicates that the present kohl-
rabi received its development in northern countries. The varieties now
grown are the White and Purple, in early and late forms, the Curled-
leaf, or Neapolitan, and the Artichoke-leaved.
B. olearacea costata oblonga DC. PORTUGAL CABBAGE.
This cabbage is easily recognizable through the great expansion of the

midribs and veins of the leaf, in some cases forming quite half of the
leaf, the midrib losing its identity in the multitude of radiating,
branching veins. In some plants the petioles are winged clear to the
base. Nearly all the names applied to this form indicate its distribution,
at least in late years, from Portugal, whence it reached English gardens
about 1821 and American gardens, under the name of Portugal
Cabbage, about 1850. It should be remarked, however, that a chou a la
grosse cote was in French gardens in 1612 and in three varieties in
1824.
This cabbage varies in a direction parallel to that of the common

cabbage, or has forms which can be classed with the kales and the
heading cabbages of at least two types.
The peculiarity of the ribs or veins occasionally appears among the

variables from the seed of the common cabbage, hence atavism as the
result of a cross can be reasonably inferred. As to the origin of this form,
opinion, at the present stage of studies, must be largely speculative but
we may reasonably believe that it originated from a different form or a
different set of hybridizations than did the common cabbage. The
synonymy appears to be:
Choux a la grosse cote. Jard. Solit. 1612.

Chou blond aux grosses cotes. Bosc. Diet. 4, 43. 1789.
Brassica oleracea aceppala costata. DC. Syst. 2:584. 1821.
B. oleracea costata. DC. Trans. Hort. Soc. Lond. M. 5:12. 1824.
Chou aux grosses cotes. Vilm. 1883.
B. sinapistrum Boiss. CHARLOCK. FIELD MUSTARD.
This is an European plant now occurring as a weed in cultivated fields

in America. In seasons of scarcity, in the Hebrides, the soft stems and
leaves are boiled in milk and eaten. It is so employed in Sweden and
Ireland. Its seeds form a good substitute for mustard.
Bridelia retusa Spreng. Euphorbiaceae.
A tree of eastern Asia. The fruit is sweetish and eatable.
Brodiaea grandiflora Sm. Liliaceae. CALIFORNIAN HYACINTH.
Northwestern America. Its fruit is eaten by the Indians. In France, it is

grown in the flower garden.

Bromelia Sp. Bromeliaceae.
In the Malay Archipelago, Wallacel left two men for a month, by

accident, on an island near Oeram, who "subsisted on the roots and
tender flower-stalks of a species of Bromelia, on shell fish and on a few
turtle's eggs."
Brosimum alicastrum Sw. Urticaceae (Moraceae). ALICASTRUM

SNAKEWOOD. BREADNUT.
American tropics. The fruit, boiled with salt-fish, pork, beef or pickle,
has frequently been the support of the negro and poorer sorts of white
people in times of scarcity and has proved a wholesome and not
unpleasant food.
B. galactodendron D. Don. COW-TREE. MILK-TREE.
Guiana; the polo de vaca, arbol de lecke, or cow-tree of Venezuela.

Humboldt says "On the barren flank of a rock grows a tree with
coriaceous and dry leaves. Its large, woody roots can scarcely penetrate
into the stone. For several months of the year not a single shower
moistens its foliage. Its branches appear dead and dried; but when the
trunk is pierced there flows from it a sweet and nourishing milk. It is at
the rising of the sun that this vegetable fountain is most abundant. The
negroes and natives are then seen hastening from all quarters,
furnished with large bowls to receive the milk which grows yellow and
thickens at its surface. Some empty their bowls under the tree itself,
others carry the juice home to their children." This tree seems to have
been noticed first by Laet in 1633, in the province of Camana. The
plant, according to Desvaux, is one of the polo de vaca or cow-trees of
South America. From incisions in the bark, milky sap is procured,
which is drunk by the inhabitants as a milk. Its use is accompanied by
a sensation of astringency in the lips and palate. This cow-tree is grown
in Ceylon and India, for Brandis says it yields large quantities of thick,
gluey milk without any acridity, that it is drunk extensively, and that it
is very wholesome and nourishing.
Broussonetia papyrifera Vent. Urticaceae (Moraceae). PAPER

MULBERRY. TAPA-CLOTH TREE.
A tree of the islands of the Pacific, China and Japan. It is cultivated for
the inner bark which is used for making a paper as well as textile
fabrics. The fleshy part of the compound fruit is saccharine and edible.
Bruguiera gymnorrhiza Lam. Rhizophoreae.
Muddy tropical shores from Hindustan to the Samoan Islands. Its fruit,
leaves and bark are eaten by the natives in the Malayan Archipelago.8\
Bryonia alba Linn. Cucurbitaceae. WHITE BRYONY.
West Mediterranean countries. Loudon says the young shoots are

edible.
B. dioica Jacq. RED BRYONY. WILD HOP.
Europe and adjoining Asia. Loudon says the young shoots of red
bryony are edible. Masters says that the plant has a fetid odor and
possesses acrid, emetic and pungent properties.
Buchanania lancifolia Roxb. Anacardiaceae. CHEEROJEE-OIL

PLANT.
East Indies and Burma. The tender, unripe fruit is eaten by the natives
in their curries.
B. latifolia Roxb.
Tropical India and Burma. The fruit, says Brandis, has a pleasant,
sweetish, sub-acid flavor and is an important article of food of the hill
tribes of central India. The kernel of the seed tastes somewhat like the
pistachio nut and is used largely in native sweetmeats. Drury says
these kernels are a general substitute for almonds among the natives
and are much esteemed in confectionery or are roasted and eaten with
milk.
Bumelia lanuginosa Pers. Sapotaceae. FALSE BUCKTHORN.
North America. This is a low bush of southern United States which,

according to Nuttall, bears an edible fruit as large as a small date.
B. reclinata Vent. WESTERN BUCKTHORN.
Southwestern United States. In California, Torrey says the fruit is sweet

and edible and nearly three-quarters of an inch long.
Bunias erucago Linn. Cruciferae.
Mediterranean countries. In Italy, Unger says this species serves as a

salad for the poor.
B. orientalis Linn. HILL MUSTARD. TURKISH ROCKET.
Eastern Europe and Asia Minor. This plant is called dikaia retka on the
Lower Volga. Its stems are eaten raw. This rocket was cultivated in
1739 by Philip Miller in the Botanic Garden of Chelsea and was first
introduced into field culture in England as a forage plant, by Arthur
Young. The young leaves are recommended by Vilmorin either as a
salad or boiled.
Bupleurum falcatum Linn. Umbelliferae. HARE'S EAR.
Europe, Orient, Northern Asia and Himalayan region. The leaves are
used for food in China and Japan.
B. octoradiatum Bunge.
Northern China. In China, the tender shoots of this apparently foreign

plant are edible.
B. rotundifolium Linn. THOROUGH WAX.
Europe, Caucasus region and Persia. “Hippocrates hath commended it

in meats for salads and potherbs."
Burasaia madagascariensis DC. Menispermaceae.
Madagascar. This plant has edible fruit.
Bursera gummifera Linn. Burseraceae. AMERICAN GUM TREE.

INDIAN BIRCH.
American tropics. An infusion of the leaves is occasionally used as a

domestic substitute for tea.
B. icicariba Baill.
Brazil. The tree is said to have edible, aromatic fruit. It yields the elemi
of Brazil.
B. javanica Baill.
Java. This plant is the tingulong of the Javanese, who eat the leaves and
fruit.
Butomus umbellatus Linn. Alismaceae (Butomaceae).

FLOWERING RUSH. GRASSY RUSH. WATER GLADIOLUS.
Europe and adjoining Asia. Unger says, in Norway, the rhizomes serve
as material for a bread. Johns says, in the north of Asia, the root is
roasted and eaten. Lindley says the rhizomes are acrid and bitter, as
well as the seeds but are eaten among the savages. In France, it is
grown in flower gardens as an aquatic.
Butyrospermum parkii Kotschy. Sapotaceae. BUTTER TREE.

SHEA TREE.
Tropical west Africa. Shea, or galam, butter is obtained from the kernel
of the fruit and serves the natives as a substitute for butter. This butter
is highly commended by Park. The tree is called meepampa in
equatorial Africa.
Buxus sempervirens Linn. Euphorbiaceae (Buxaceae). BOX.
Europe, Orient and temperate Asia. In France and some other parts of
the continent, the leaves of the box have been. used as a substitute for
hops in beer, but Johnson says they cannot be wholesome and would
probably prove very injurious.
Byrsonima crassifolia H. B. & K. Malpighiaceae.
A small tree of New Granada and Panama. The small, acid berries are
eaten.
B. spicata Rich. SHOEMAKER'S TREE.
Tropical America. The yellow, acid berries are good eating but
astringent.
Cadaba farinosa Forsk. Capparideae.
A shrub of tropical Africa and Arabia. Spinach is made from the leaves.
Caesalpinia pulcherrima Sw. Leguminosae. PEACOCK FLOWER.

PRIDE OF BARBADOS.
Cosmopolitan tropics. The green seeds are eaten raw and have the taste
of peas.
Cajanus indicus Spreng. Leguminosae. ANGOLA PEA. CATJANG.

CONGO PEA. DAHL. GRANDUE. NO-EYE PEA. PIGEON PEA. TOOR.
URHUR.
East Indies. The pigeon pea is a perennial shrub, though treated

generally as an annual when in cultivation. It is now naturalized in the
West Indies, in tropical America and in Africa. The variety Bicolor grows
from three to six feet high and is called the Congo pea in Jamaica. The
variety Flavus grows from five to ten feet high and is called in Jamaica
no-eye pea, pigeon pea and Angola pea6 Dr. MacFayden says there are
few tropical plants so valuable. Lunan says the pea when young and
properly cooked is very little inferior as a green vegetable to English
peas and when old is an excellent ingredient in soups. Berianger says at
Martinique there are several varieties greatly used, and that the seeds
both fresh and dried are delicious. In Egypt, on the richest soil, says
Mueller, 4000 pounds of peas have been produced to the acre, and the
plant lasts for three years, growing 15 feet tall. This variety is said by
Pickering to be native of equatorial Africa. In India, the seeds of the two
varieties are much esteemed, ranking, with the natives, third amongst
their leguminous seeds. Elliott says the pulse when split is in great and
general esteem and forms the most generally used article of diet among
all classes in India. At Zanzibar, the seeds are a principal article of diet.
It is both cultivated and wild all over India as well as in all parts of
tropical Africa. It certainly is one of the oldest cultivated plants in the
world, a fact attested by its presence in ancient tombs. Schweinfurth
states that it is found in Egyptian tombs of the twelfth dynasty (2200-
2400 B. C.)
Cakile maritima Scop. Cruciferae. SEA ROCKET.
Europe, northern Africa and North America. Kalm says the sea rocket
furnishes a root in Canada which is pounded, mixed with flour and
eaten, when there is a scarcity of bread.
Caladium bicolor Vent. Aroideae (Araceae).
South America. The corms are eaten roasted or boiled. The leaves are
eaten, boiled as a vegetable, in the West Indies.
Calamus rotang Linn. Palmae. RATTAN CANE.
East Indies. Thunberg saw the fruit of the rattan exposed for sale in
Batavia. When ripe this fruit is roundish, as large as a hazelnut and is
covered with small, shining scales, laid like shingles, one upon the
other. The natives generally suck out the subacid pulp which
surrounds the kernel by way of quenching their thirst. Sometimes the
fruit is pickled with salt and eaten at tea-time. This palm furnishes
rattan canes.
Calathea allouia Lindl. Scitamineae (Marantaceae).
Guiana. This species is cultivated in the West Indies and, according to

Lindley, furnishes one of the arrowroots of commerce.
Calendula officinalis Linn. Compositae. GOLDINS GOLDS. POT

MARIGOLD.
Southern Europe. This marigold was cultivated in England prior to

1573. The petals of the flowers are occasionally used in broths and
soups in Britain and Holland and are also used for coloring butter. In
1806, it was included in McMahon's list of aromatic, pot and sweet
herbs of American gardens. There are a number of ornamental varieties,
and the species is to be found in many of our country gardens. The
plant is described in nearly all of the early herbals and is mentioned by
Albertus Magnus in the thirteenth century.
Calla palustris Linn. Aroideae (Araceae). WATER ARUM. WATER

DRAGON.
Europe, Northern Asia and North America. The rootstocks of this plant
yield eatable starch, prepared by drying and grinding them and then
heating the powder until the acrid properties are dissipated.

Callicarpa lanata Linn. Verbenaceae.
East Indies. The bark has a peculiar, subaromatic and slightly bitter
taste and is chewed by the Cinghalese when they cannot obtain betel
leaves.
Calligonum pallasia L'Herit. Polygonaceae.
Caspian region, Russia and Siberia. The roots when pounded are said
to furnish a mucilaginous, edible substance resembling gum
tragacanth.
C. polygonoides Linn.
Armenia, Persia and northwestern India. The abortive flowers, which fall
in great numbers, are, in the south Punjab and sometimes in Sind,
swept up, made into bread, or cooked with ghee and eaten.
Callirhoe involucrata A. Gray. Malvaceae. POPPY MALLOW.
Northwestern America. The large, tapering root of this plant is said to be

edible. It is an inmate of the flower garden in France.
C. pedata A. Gray. PIMPLE MALLOW.
Northwestern America. The roots of this species resemble those of a

parsnip and are used as food by the Indians of Nebraska and Idaho. In
France it is grown in flower gardens.
Calluna vulgaris Salisb. Ericaceae. HEATH.
Europe and North America. The Celtic tribes had a method of preparing
an intoxicating drink from a decoction of heath. This beverage, mixed
with wild honey, was their common drink at feasts. In the Hebrides,
says Johnson, a kind of beer is formed by fermenting a mixture of two
parts of heath tops and one of malt. The Picts had a mode of preparing
beer or wine from the flowers of the heath.
Calochortus elegans Pursh. Liliaceae. STAR TULIP.
Pacific northwest of America. The root of this plant is eaten by the

Indians.
C. luteus Dougl. BUTTERFLY TULIP. SEGO LILY.
Western United States. This plant has a small, bulbous root about the
size of a walnut, very palatable and nutritious and much used by the
Indian tribes of Utah as an article of food. The Mormons during their
first years in Utah consumed the root in large quantities.
Calophyllum inophyllum Linn. Guttiferae. ALEXANDRIAN

LAUREL. POONAY-OIL PLANT.
Old world tropics. The fruit when ripe is red and sweet and is eaten by
the natives. An oil is expressed from it and is used in lamps.
Calotropis gigantea Ait. Asclepiadeae. BOW-STRING HEMP.
East India. According to Twemlow, an intoxicating liquor called bar is

obtained from the plant by the Hill People about Mahableshwur.
According to Royle, it yields a kind of manna.
Caltha palustris Linn. Ranunculaceae. COWSLIP. MARSH

MARIGOLD. MEADOW BRIGHT.
Of northern climates. This well-known plant, says Gray, is used as a

potherb in spring when coming into flower, under the name of cowslip.
In the Southern States, the flower-buds are pickled for use as a
substitute for capers.
Calycanthus floridus Linn. Calycanthaceae. CAROLINA

ALLSPICE.
North America. The aromatic bark is said to be used as a substitute for

cinnamon.
Calyptranthes aromatica St. Hil. Myrtaceae.
South Brazil. Mueller says the flower-buds can be used as cloves; the
berries, as allspice.
C. obscura DC.
Brazil. The fruit is sold in Rio Janeiro as an aromatic and astringent.

C. paniculata Ruiz & Pav.
Peru. The fruit is used as a substitute for cloves.
C. schiediana Berg.
Mexico. In Mexico, the fruit is used as cloves.
Calystegia sepium R. Br. Convolvulaceae. BINDWEED.
Temperate climates. It has edible stalks which are eaten by the Hindus.
The roots are said to be boiled and eaten by the Chinese, who manage,
says Smith, to cook and digest almost every root or tuber in spite of the
warnings of botanists and chemists.
C. soldanella R. Br. SEA BINDWEED.
Temperate climates. The tender stalks of the sea bindweed are pickled.
The young shoots, says Johnson, were gathered formerly by the people
on the southern coasts of England and pickled as a substitute for
samphire.
Camassia esculenta Lindl. Liliaceae. COMMON CAMASS.

KAMOSH. QUAMASH.
Northwestern America. The root forms the greater part of the vegetable
food of the Indians on the northwest coast of America and Vancouver
Island and is called kamosh or quamash. This bulbous root is said to
be of delicious flavor and highly nutritious, but Lewis says it causes
bowel complaints if eaten in quantity. This plant covers many plains
and is dug by the women and stored for eating, roasted or boiled. The
bulbs, when boiled in water, yield a very good molasses, which is much
prized and is used on festival occasions by various tribes of Indians. In
France, it is an inmate of the flower garden.
Camelina sativa Crantz. Cruciferae. FALSE FLAX. GOLD-OF-

PLEASURE. OIL-SEED PLANT. SIBERIAN OIL-SEED.
Europe and temperate Asia. This plant occurs in northeastern America

as a noxious weed in flax fields, having been introduced from Europe. It
was regularly cultivated in the mediaeval ages in Germany and Russia
and is now cultivated in Flanders. The stem yields a fiber, but the stalks
seem to be used only in broom making. The seeds yield an oil which is
used for culinary and other purposes. In 1854, the seeds of this plant
were distributed from the United States Patent Office. It was called in
Britain gold-of-pleasure even in the time of Gerarde. The seeds are
sometimes imported into England under the name dodder seed, but
they have no relation to the true dodder which is a far different plant.
Camellia sasanqua Thunb. Ternstroemiaceae (Theaceae). TEA-

OIL PLANT.
Japan and China. This plant was introduced from China to England in
1811. It yields a nut from which an oil is expressed in China, equal, it is
said, to olive oil. In Japan the dried leaves are mixed with tea to give it a
grateful odor.
C. thea Link. TEA.
China. This is the species to which the cultivated varieties of tea are all
referred. In its various forms it is now found in China and Japan, in the
mountains that separate China from the Burmese territories, especially
in upper Assam, in Nepal, in the islands of Bourbon, Java, St. Helena
and Madeira, in Brazil and experimentally in the United States. The first
mention of tea seems to have been by Giovanni Pietro Maffei in his
Historiae Indicae, 1589, from which it appears that it was then called
by the Chinese chia. Giovanni Botero in his Delia Cause della
grandezza...delta citta, 1589, says the Chinese have an herb from
which they extract a delicate juice, which they use instead of wine. In
1615, an Englishman in Japan, in the employment of the East India
Company, sent to a brother official at Macao for a "pot of the best
chaw," and this is supposed to be the earliest known mention by an
Englishman. Adam Olearius describes the use of tea in Persia in 1633,
and says—his book being published in 164 —"this herb is now so well
known in most parts of Europe, where many persons of quality use it
with good success." In 1638, Mandelslo visited Japan and about this
time wrote of the tsia or tea of Japan.
Prior to 1657, tea was occasionally sold in England at prices ranging

from $30 to $50 a pound. In 1661, Mr. Pepys, secretary of the British
Admiralty, speaks of "tea (a China drink) of which I had never drank
before," and in 1664, the Dutch India Company presented two pounds
and two ounces to the King of England as a rare and valuable offering
and in 1667 this company imported 100 pounds. In 1725, there were
imported into England 370,323 pounds; in 1775, the quantity had
increased to 5,648,188 pounds. In 1863, upwards of 136,000,000
pounds were imported of which 85,206,779 pounds were entered for
home consumption. In 1863, the United States received 29,761,037
pounds and 72,077,951 pounds in 1880.
In 1810, the first tea plants were carried to Rio Janeiro, together with
several hundred Chinese experienced in its culture. The government
trials do not seem to have resulted favorably but later, the business
being taken up by individuals, its culture seems to be meeting with
success and the tea of Brazil, called by its Chinese name of cha, enters
quite largely into domestic consumption. In 1848, Junius Smith, of
South Carolina, imported a number of shrubs and planted them at
Greenville. At about the same time some 32,000 plants were imported
from China and distributed through the agency of the Patent Office. In
1878, the Department of Agriculture distributed 69,000 plants. In
Louisiana, in 1870, a plantation of tea shrubs, three to four hundred in
number, is said to have existed.
Campanula edulis Forsk. Campanulaceae. BELLFLOWER.
Arabia. The root is thick, sapid and is eaten by children.
C. persicifolia Linn. PEACH BELLS.
Europe and north Asia. This plant has been used as food in England
but has long since fallen into disuse. In France it is called cloche and is
grown as a flowering plant.
C. rapunculoides Linn. CREEPING BELLFLOWER.
Europe and temperate Asia. This plant may be substituted in

cultivation for rampion. It has long since fallen into disuse.
C. rapunculus Linn. RAMPION.
Europe, Orient, north Africa and northern Asia. This biennial plant was
formerly much cultivated in gardens for its roots as well as its leaves.
Loudon says the latter are excellent, eaten raw as a salad or boiled as a
spinach, and the root, which has the flavor of walnuts, is also eaten raw
like a radish or mixed with salads, either raw or boiled and cold. It is
much cultivated in France and Italy, says Johns.
Rampion is recorded in gardens by Pena and Lobel, 1570, and is

figured by Tragus, 1552, Lobel, 1576, as well as by other writers of this
period, as an improved root. In 1726, Townsend says it is to be found
in only few English gardens; and Bryant, 1783, says it is much
cultivated in France but in England is now little regarded. It is recorded
in American gardens in 1806, 1819 and 1821. As late as 1877, an
English writer says rampion is a desirable addition to winter salads.
Campomanesia aromatica Griseb. Myrtaceae. GUAVA

STRAWBERRY.
Guiana and Cayenne. At Martinique, where this shrub is cultivated, it is

called guava strawberry, because the flavor of its delicate pulp reminds
one of the Pine strawberry. The fruit is edible.
C. lineatifolia Ruiz & Pav.
Peru. This species furnishes edible fruit.
Canarina campanulata Linn. Campanulaceae.
Canary Islands. The fleshy capsule, roots and young shoots are said to
be edible."
Canarium album Raeusch. Burseraceae. CANARIUM
A tree native of China and Cochin China, Anam and the Philippines.
The fruit is pickled and used as olives.
C. commune Linn. CHINESE OLIVE. JAVA ALMOND.
Moluccas. This fine-looking tree is cultivated for the sake of its fruit
which, in taste, is something like an almond. An oil is expressed from
the seed which in Java is used in lamps and when fresh is mixed with
food. Bread is also made from its nuts in the island of Celebes. In
Ceylon, the nut is called wild almond by Europeans and is eaten.
C. edule Hook. f.
Tropical Africa. This is the safu of the island of St. Thomas in the Gulf of
Guinea, where its fruit is much esteemed. In taste, the fruit is bitter and
astringent; it is usually roasted.
C. pimela Kon.
Cochin China, China and Java. The black fruit is sometimes pickled.
C. sylvestre Gaertn.
Amboina. The plant bears nuts with edible kernels.
Canavalia ensiformis DC. Leguminosae. HORSE BEAN.

OVERLOOK. SWORD BEAN.
Tropical Africa. This climbing plant is commonly cultivated about

Bombay. The half-grown pods are eaten. It is cultivated in the
Peninsula for its esculent pods; in Burma to a small extent, where its
young pods are eaten; and also in the Philippines. The plant is common
in woods in the East Indies, tropical Africa, Mexico, Brazil and the West
Indies. It is called overlook by the negroes of Jamaica.6 Elliott7 says it
is found only in a cultivated state and is probably the domesticated
form of C. virosa. Firminger says it is a native vegetable of India, the pod
large, flat, sword-shaped, fully nine inches long, and more than an inch
and a quarter wide. Though rather coarse-looking, yet when sliced and
boiled, is exceedingly tender and little, if any, inferior to the French
bean. Roxburgh describes three varieties: flowers and seeds red; flowers
white and seeds red; flowers and large seed white. This last variety is
considered the best and is used on the tables of Europeans as well as
by the natives of Sylhet where it is indigenous. Drury says it is a
common plant in hedges and thickets and in cultivation. It is called in
India mukhun seen.
Canella alba Murr. Canellaceae. WILD CINNAMON.
West Indies. The bark is employed by the negroes as a condiment and

has. some reputation as an antiscorbutic.
Canna achiras Gill. Scitamineae (Cannaceae). CANNA.
South Africa. This plant is said to furnish tubers used as food in Peru
and Chile. It is one of the species cultivated in the West Indies for the
manufacture of the arrowroot known as tous les mois according to
Balfour.
C. coccinea Mill. INDIAN SHOT.
East Indies. This plant is said by Mueller and Balfour to yield the tous
les mois of the West Indies.
C. edulis Ker-Gawl.
American tropics. This plant is cultivated in the islands of St.

Christopher, Trinidad and probably elsewhere. The tubers are said to
be quite large and when rasped to a pulp furnish, by washing and
straining, one of the classes of arrowroot known as tous les mois. It is
one of the hardiest of arrowroot plants. It is the adeira or ackiras of
Peru.
C. glauca Linn.
Mexico and West Indies. This is one of the West Indian arrowroot
cannas.
Cannabis sativa Linn. Urticaceae (Cannabidaceae) . FIMBLE.

GALLOW GRASS. HEMP.
Caspian, central Asia and northwestern Himalayas. Hemp is

spontaneous in the north of India and in Siberia. It has also been found
wild in the Caucasus and in the north of China. Its native country is
probably the region of the Caspian. Hemp was cultivated by the Celts.
The Scythians, according to Herodotus, cultivated it. The Hebrews and
the ancient Egyptians did not know it, for no mention is made of it in
the sacred books and it does not appear in the envelopes of the
mummies. Its culture is ancient throughout the southern provinces of
India as a textile plant and for the stimulating properties of the leaves,
flowers and seeds. Dioscorides alludes to the strength of the ropes
made from its fibre and the use of the seeds in medicine. Galen refers to
it medicinally. It was known in China as early as A. D. 220. It was
introduced into the United States before 1639, as Wm. Wood n
mentions it.
Hempseed was served fried for dessert by the ancients. In Russia,

Poland and neighboring countries, the peasants are extremely fond of
parched hempseed and it is eaten even by the nobility. The oil
expressed from the seed is much used as food during the time of the
fasts in the Volga region. The plant is cultivated by the Hottentots for
the purpose of smoking and it is used in like manner by the negroes of
Brazil. In the East, hemp is grown largely for the sake of the churras, or
resin, which possesses intoxicating properties. The Arabs smoke the
sun-dried leaf mixed with tobacco in huge pipes, while the Africans
smoke the hemp alone. For fibre purposes and for seed, the plant is
largely grown in Russia and North America.
Capparis aphylla Roth. Capparideae. CAPER. KUREEL.
Northern Africa, Arabia and East Indies. In India, the bud of this plant
is eaten as a potherb, and the fruit is largely consumed by the natives,
both green and ripe and is formed into a pickle. In Sind, the flower-
buds are used as a pickle, and the unripe fruit is cooked and eaten.
Both the ripe and unripe fruit, prepared into a bitter-tasting pickle, is
exported into Hindustan. Its fruit, before ripening, is cooked and eaten
by the Banians of Arabia. The African species is described by Barth as
forming one of the characteristic features in the vegetation of Africa from
the desert to the Niger, the dried berries constituting an important
article of food, while the roots when burned yield no small quantity of
salt.
C. horrida Linn. f. CAPER.
Tropical Asia and Malays. In the southern Punjab and Sind, the fruit is
pickled.
C. spinosa Linn. CAPER.
Mediterranean regions, East Indies and Orient. This species furnishes

buds which are substituted for the capers of commerce. It is used as a
caper. The preserved buds have received wide distribution as a
vegetable. The caper was known to the ancient Greeks, and the
renowned Phryne, at the first period of her residence in Athens, was a
dealer in capers. The Greeks of the Crimea, according to Pallas, eat the
sprouts, which resemble those of asparagus, as well as the bud, shoot,
and, in short, every eatable part of the shrub. Wilkinson states that the
fruit of the Egyptian caper, or lussef, is very large, like a small
cucumber, about two and a half inches long and is eaten by the Arabs.
According to Ruellius, Aristotle and Theophrastus describe the plant as
not cultivated in gardens, but in his time, 1536, it was in the gardens of
France. In Sind and the Punjab, the fruit is pickled and eaten. It is now
cultivated in the south of Europe for the flower-buds, which furnish the
capers of commerce. About 1755, capers were imported into South
Carolina by Henry Laurens. They were raised successfully for two years
in Louisiana, before 1854, but the plants afterwards perished by frost.
C. tomentosa Lam. KOWANGEE.
This is the kowangee of tropical Africa. In famines at Madi, spinach is

made from its leaves.
Capraria biflora Linn. Scrophularineae. GOAT-WEED. JAMAICA

TEA. SMART WEED. WEST INDIA TEA.
Tropical America. Lunan says the leaves not only resemble those of tea
but make an equally agreeable decoction. Titford says an infusion of
them is a very good beverage.
Capsella bursa-pastoris Medic. Cruciferae. MOTHER'S HEART.

SHEPHERD'S PURSE.
Temperate regions. One of the commonest of weeds, this plant has

accompanied Europeans in all their navigations and established itself
wherever they have settled to till the soil. Johns says it was formerly
used as a potherb. Johnson says, as improved by cultivation, "it is used
in America as a green vegetable, being largely raised about Philadelphia
for sale in the markets." Darlington, the botanist, who lived near
Philadelphia, calls it "a worthless little intruder from Europe," and we
are disposed to believe that the statement of its culture is one of the
errors which are copied from book to book. In China, it is collected by
the poor and largely eaten as food.
Capsicum. Solanaceae.
Tropical America. Ancient Sanscrit or Chinese names for the genus are
not known. The first mention that is on record is by Peter Martyr in his
epistle dated Sept. 1493, when he says Columbus brought home with
him "pepper more pungent than that from Caucasus." In his Decades
of the Ocean he says: "There are innumerable Kyndes of Ages, the
varietie whereof, is known by theyr leaves and flowers. One kind of
these, is called guanaguax, this is white both within and without.
Another named guaraguei is of violet colour without and white within.
Squi are whyte within and without. Tunna is altogether of violet colours.
Hobos is yelowe both of skynne and inner substance. There is an other
named atibunicix, the skynne of this is of violet coloure and the
substance white. Aniguamar hath his skynne also of violet coloure and
is white within. Guaccaracca hath a white skynne and the substance of
violet colour. There are many other, which are not yet brought to us."
This variability indicates an antiquity of cultivation.
Veytia says the Olmecs raised chilis before the time of the Toltecs.
Sahagun mentions capsium more frequently than any other herb
among the edible dishes of the Aztecs. Acosta says it is the principal
sauce and the only spice of the Indians. Bancroft says it was eaten by
the Nahuathan natives both green and dry, whole and ground.
Gardlasso de la Vega speaks of it as an ancient vegetable in Peru, and
one variety was especially valued by royalty. The earliest reference to
this genus seems to be by Chanca, physician to the fleet of Columbus,
in his second voyage, and occurs in a letter written in 1494 to the
Chapter of Seville. Capsicum and its uses are more particularly
described by Oviedo, who reached tropical America from Spain in 1514.
Hans Stade, about 1550, mentions the capsicum of the continent of

America as being of two kinds: "The one yellow, the other red, both,
however, grow in like manner. When green it is as large as the haws that
grow on hawthorns. It is a small shrub, about half a fathom high and
has small leaves; it is full of peppers which burn the mouth." Lignon in
his History of the Barbadoes, 1647 to 1653, describes two sorts in
Barbados: "The one so like a child's corall, as not to be discerned at the
distance of two paces, a crimson and scarlet mixt; the fruit about three
inches long and shines more than the best pollisht corall. The other, of
the same colour and glistening as much but shaped like a large button
of a cloak; both of one and the same quality; both violently strong and
growing on a little shrub no bigger than a gooseberry bush." Long says
there are about 15 varieties of capsicum in Jamaica, which are found in
most parts of the island. Those which are most commonly noticed are
the Bell, Goat, Bonnett, Bird, Olive, Hen, Barbary, Finger and Cherry. Of
these the Bell is esteemed most proper for pickling. Wafer, 1699,
speaking of the Isthmus, says: "They have two sorts of pepper, the one
called Bell-pepper, the other Bird-pepper, each sort growing on a weed
or shrubby bush about a yard high. The Bird-pepper has the smaller
leaf and is most esteemed by the Indians."
Garcilasso de la Vega in his Royal Commentaries, 1609, says the most

common pepper in Peru is thick, somewhat long, and without a point.
This is called rocot uchu, or thick pepper, to distinguish it from the next
kind. They eat it green and before it assumes its ripe color, which is red.
There are others yellow and others brown, though in Spain only the red
kind has been seen. There is another kind the length of a geme, a little
more or less, and the thickness of the little finger. These were
considered a nobler kind and were reserved for the use of the royal
family. Another kind of pepper is small and round, exactly like a cherry
with its stalk. They call it chinchi uchu and it bears far more than the
others. It is grown in small quantities and for that reason is the more
highly esteemed. Molina says many species of the pimento, called by
the Indians thapi, "are cultivated in Chili, among others the annual
pimento which is there perennial, the berry pimento, and the pimento
with a subligenous stalk." Capsicums were eaten in large quantities by
the ancient inhabitants of tropical America, and the natives of Guiana
now eat the fruit in such abundance as would not be credited by an
European unless he were to see it. In Sonora and New Mexico, at the
present time, they are universally grown, and the pods while green are
eaten with various substances, under the name of chille verde, while
the dishes prepared with the red pods are called chille colorom.
Capsicum was brought to Spain by Columbus in 1493. It is mentioned

in England in 1548 and was seen by Clusius in Moravia in 1585.
Clusius asserts that the plant was brought to India by the Portuguese.
Gerarde says these plants are brought from foreign countries, as
Guinea, India and those parts, into Spain and Italy, whence we have
received seed for our English gardens. There are many peppers, some of
which it is more convenient to describe as species
C. annuum Linn. CAYENNE PEPPER. CHILLIES. GUINEA PEPPER.

PIMENTO. RED PEPPER.
Tropical regions. Booth says this species was introduced into Europe
by the Spaniards and that it was cultivated in England in 1548. The
fruits are variable, some being yellow, others red and others black. The
pods, according to London, are long or short, round or cherry-shaped.
In lower Hungary, the variety now very largely cultivated for commercial
purposes, has a spherical, scarlet fruit. It is cultivated in India, in
America, and, indeed, almost everywhere in warm countries.
C. baccatum Linn. BIRD PEPPER. BIRDS-EYE PEPPER.

Tropical regions. Booth says this species is indigenous to both the East
and West Indies and has been grown in England since 1731. The pods
are erect, roundish, egg-shaped, very pungent. It was probably early
introduced into India as shown by the belief that it is native. It is used
like other red peppers by the Mexicans who call it chipatane.
C. cerasiforme Mill. CHERRY PEPPER.
Tropics. Its stem is 12 to 15 inches high; fruit erect, of a deep, rich,

glossy scarlet when ripe; of intense piquancy. A variety occurs with
larger, more conical and pendent pods, and there is also a variety with
yellow fruit.
C. frutescens Linn. AGE. CHILI PEPPER. GOAT PEPPER. SPUR

PEPPER.
Tropical America. This plant is considered by some botanists as a

native of India, as it has constantly been found in a wild state in the
Eastern Islands, but Rumphius argues its American origin from its
being so constantly called Chile. It is the aji or uchu seen by Cieza de
Leon in 1532-50, during his travels in Peru and even now is a favorite
condiment with the Peruvian Indians. This pepper is cultivated in every
part of India, in two varieties, the red and the yellow, and in Cochin
China. In Ceylon there are three varieties, a red, a yellow and a black. It
has been in English gardens since 1656. Its long, obtuse pods are very
pungent and in their green and ripe state are used for pickling, for
making Chile vinegar; the ripe berries are used for making cayenne
pepper. Burr describes the fruit as quite small, cone-shaped, coral-red
when ripe, and intensely acrid but says it will not succeed in open
culture in the north.
C. minimum Roxb. CAYENNE PEPPER.
Philippine Islands. This is said to be the cayenne pepper of India.

Wight says this pepper is eaten by the natives of India but is not
preferred. It grows also on the coast of Guinea and is recognized as a
source of capsicum by the British Pharmacopoeia. It is intensely
pungent.
C. tetragonum Mill. BONNET PEPPER. LUNAN PEPPER. PAPRIKA.

TURKISH PEPPER.

Tropical regions. This species is said by Booth to be the bonnet pepper
of Jamaica. The fruits are very fleshy and have a depressed form like a
Scotch bonnet. In lower Hungary, under the name paprika, the
cultivation gives employment to some 2500 families. The fruit is red,
some three and a half to five inches long, and three-quarters of an inch
to an inch in diameter.
McMahon, 1806, says capsicums are in much estimation for culinary

purposes and mentions the Large Heart-shaped as the best. He names
also the Cherry, Bell and Long Podded. In 1826, Thorbum offers in his
catalog five varieties, the Long or Cayenne, the Tomato-shaped or
Squash, the Bell or Ox-heart, the Cherry and the Bird or West Indian. In
1881 he offers ten varieties.
GROUPS OF CAPSICUM.
In the varieties under present cultivation, we have distinct characters in

the calyx of several of the groups and in the fruit being pendulous or
erect. It is worthy of note that the pendulous varieties have a pendulous
bloom as well as fruit, and the erect varieties have erect bloom. Some
heavy fruits are erect, while some light fruits are pendulous. Another
distinct character is the flavor of the fruit, as for instance all the sweet
peppers have a like calyx, and a like color. While again there may seem
at first to be considerable variability in the fruits even on the same
plant, yet a more careful examination shows that this variability is more
apparent than real and comes from a suppression or distortion of
growth, all really being of a similar type.
This history of the botany of the groups can best be seen by the
synonymy, which is founded upon figures given with the descriptions.
I. THE CALYX EMBRACING THE FRUIT.
(a) Fruits pendulous.
This form seems to have been the first introduced and presents fruits of
extreme pungency and is undoubtedly that described as brought to
Europe by Columbus. It presents varieties with straight and recurved
fruit and the fruit when ripe is often much contorted and wrinkled.
Capsicum longum. DC. from Fingerhuth.

Siliquastrum tertium. Langer Indianischer pfeffer. Fuch. 733. 1542.
Siliquastrum minus. Fuch. 1. c. 732.
Indianischer pfeffer. Saliquastrum. Roeszl. 214. 1550.
Indianischer pfeffer. Trag. 928. 1552.
Piper indicum. Cam. Epit. 347. 1586.
Capsicum oblongius Dodonaei. Dalechamp 632. 1587.
Piper indicum minus recurvis siliquis. Hort. Eyst. 1613, 1713.
Piper indicum maximum longum. Hort. Eyst. 1613, 1713.
Capsicum recurvis siliquis. Dod. 716. i6i6.
Piper Calecuticum, sive Capsicum oblongius. Bauh. J. 2:943. 1650.
Siliquastrum, Ind. pfeffer. Pancov. n. 296. 1673.
Piper Capsicum. Chabr. 297. 1677.
Piment de Cayenne. Vilm. 151. 1885.
Long Red Cayenne. Ferry.
Mexican Indian, four varieties, one of the exact variety of Fuch. 1542.
Siliquastrum majus. Fuch. 732. 1542.
Long Yellow Cayenne. Hend.
Capsicum longum luteum. Fingerhuth.
(b) Fruits erect.
Capsicum annuum acuminatum. Fingerhuth.

Piper ind. minimum erectum. Hort. Eyst. 1613,1713.
Piper ind. medium longum erectum. Hort. Eyst. 1613, 1713.
Piper longum minus siliquis recurvis. Jonston Dendrog. 56. 1662.
Pigment du Chili. Vilm. 410. 1883.
Chili pepper. Vilm. 151. 1885.
Red Cluster. Vilm.
Yellow Chili. Hend.
II.
CALYX PATERIFORM, NOT COVERING THE FLATTENED BASE OF

THE FRUIT.
(a) Fruits long, tapering, pendent.
Piper indicum sive siliquastrum. Pin. 12. 1561.

Capsicum actuarii. Lob. Obs. 172, 1576; Icon. l;3i6. 1591.
Capsicum majus. Dalechamp 632. 1587.
Capsicum longioribus siliquis. Ger. 292. 1597.
Piper indicum. Matth. Op. 434. 1598.
Capsicum oblongioribus siliquis. Dod. 716. i6i6.
Pepe d'lndia. Dur. C. 344. 1617.
Figures 13 and 14. Piso De Ind. 226. 1658.
Guinea pepper or garden coral. Pomet 125. 1748.
Piper indicum bicolor. Blackw. Herb. n. 129, f. 2. 1754.
Piment rouge long. Vilm. 409. 1883.
Long Red capsicum or Guinea. Vilm. 150. 1885.
(b) Fruits short, rounding, pendent.
Siliquastrum quartum. Fuch. 734. X542.

Siliquastrum cordatum. Cam. Epit. 348. 1586.
Fig. 2 and 6. Piso 225. 1658.
Piper cordatum. Jonston Dendrog. 56. 1662.
Capsicum cordiforme, Mill. Fingerhuth.
Oxheart. Thorb.
New Oxheart. Thorb.
III.
CALYX FUNNEL-FORM, NOT EMBRACING BASE OF FRUIT.
(a) Fruit pendent, long.
Piper indicum medium. Hort. Eyst. 1613, 1713.

Piper siliquis flams. Hort. Eyst. 1613, 1713.
Piper indicum aureum latum. Hort. Eyst. 1613,1713.
Fig. in Hernandez. Nova Hisp. 137. 1651.
Piper indicum longioribus siliquis rubi. Sweert. t. 35, f. 3. 1654.
Piper vulgatissime. Jonston t. 56. 1662.
Piper oblongum recurvis siliquis. Jonston t. 56. 1662.
Capsicum fructu conico albicante, per maturitaken minato. Dill. t. 60.
1774.
Piment jaune long. Vilm. 409. 1883.
Long Yellow Capsicum. Vilm. 151. 1885.
(b) Fruits pendent, round.
Siliquastrum rotundum. Cam. Epit. 348. 1586.

Piper rotundum majus surrectum. Jonston t. 56. 1662.
Figure 5. Piso 225. 1658.
Cherry Red, of some seedsmen.

(c) Fruits erect, round.
Piper minimum siliquis rotundis. Hort. Eyst. 1613,1713.

Capsicum cersasiforme. Fingerhuth.
Piment cerise. Vilm. 411. 1883.
Cherry Pepper. Burr 621. 1863; Vilm. 152. 1885.
IV.
CALYX FUNNEL-FORM, AS LARGE AS BASE; FRUIT MORE OR LESS

IRREGULARLY SWOLLEN, NOT POINTED, PENDENT.
Capsicum luteum. Lam. Fingerhuth. t. 8.

Prince of Wales, of some seedsmen (yellow).
(Perhaps) Capsicum latum Dodanaei. Dalechamp 632. 1587.
Capsicum latis siliquis. Dod. 717. i6i6.
Capsicum siliquis latiore and rotundiore. Bauh. J. 2:943. 1651.
Piper capsicum siliqui latiori et rotundiore. Chabr. 297. 1677.
V.
CALYX SET IN CONCAVITY OF FRUIT.
This character perhaps results only from the swollen condition of the
fruit as produced by selection and culture. As, however, it appears
constant in our seedsmen's varieties, it may answer our purpose here.
(a) Fruit very much flattened.
Piper indicum rotundum maximum. Hort. Eyst. 1613, 1713.

Solanum mordeus, etc..
Bonnet Pepper. Pluk. Phyt. t. 227, p. i. 1691.
Capsicum tetragonum. Fingerhuth t. 10.
Piment tomato. Vilm. 413. i886.
Red Tomato capsicum or American bonnet. Vilm. 154. 1885.
(b) Fruit squarish, angular, very much swollen, large.
This group includes the Bell, Sweet Mountain, Monstrous, and Spanish
Mammoth of Vilmorin; the Giant Emperor, Golden Dawn, etc. of
American seedsmen. The varieties of this class seem referable to
Capsicum annuum rugulosum Fing., C. grossum pomiforme Fing. and
C. angulosum Fing. but these have not yet been sufficiently studied.
Group V embraces the sweet peppers and none other. A sweet kind is
noted by Acosta, 1604, and it is perhaps the rocot uchu of Peru, as
mentioned by Garcilasso de la Vega. Sweet peppers are also referred to
by Piso, 1648.
Occasionally Capsicum baccatum Linn. is grown, but the species is too

southern for general use in the North. Its synonymy follows:
Capsicum, Piper indicum brevioribus siliquis. Lob. Obs .172. 1576;

Icon .1:317. 1591.
Capsicum brasilianum. Dalechamp 633. 1587; Pancov. n. 297. 1673.
Capsicum minimis siliquis. Ger. 292. 1597; Dod. 717. i6i6.
Fig. 8. Piso De Ind. 225. 1658.
Peperis capsicivarietas, siliqua parva, etc. Chabr. 297. 1677.
Capsicum baccatum Linn. Fingerhuth t. 4.
Small Red Cayenne. Briggs Seed Cat. 1874.
Caragana ambigua Stocks. Leguminosae.
Baluchistan. The flowers are eaten by the Brahmans in Baluchistan,

where it is called shinalak.
C. arborescens Lam. SIBERIAN PEA TREE.
Siberia. The seeds are of culinary value but are used particularly for
feeding poultry.
Cardamine amara Linn. Cruciferae. BITTER CRESS.
Europe and northern Asia. Lightfoot says the young leaves are acrid
and bitter but do not taste amiss in salads. Johnson says the leaves are
often employed by country people in salads, their caste, although
pungent and bitter, is not unpleasant.
C. diphylla Wood. PEPPER-ROOT.
North America. The long, crisp rootstocks taste like water cress. Pursh
says they are of a pungent, mustard-like taste and are used by the
natives as mustard.

C. glacialis DC. SCURVY GRASS.
Capt. Cook found this scurvy plant in plenty about the Strait of
Magellan in damp places and used it as an antiscorbutic.
C. hirsuta Linn. HAIRY CRESS. LAMB'S CRESS. SCURVY GRASS.
Temperate and subtropical regions. Ross calls this the scurvy grass of
Tierra del Fuego; it is edible. Lightfoot says the young leaves, in
Scotland, make a good salad, and Johns says the leaves and flowers
form an agreeable salad. In the United States, Elliott6 and Dewey both
say the common bitter cress is used as a salad.
C. nasturtioides Bert.
Chile. The plant is eaten as a cress.
C. pratensis Linn. CUCKOO FLOWER. LADY'S SMOCK.

MAYFLOWER. MEADOW CRESS.
Temperate zone. This is an insignificant and nearly worthless salad

plant, native to the whole of Europe, northern Asia and Arctic America,
extending to Vermont and Wisconsin. It has a piquant savor and is
used as water cress. It is recorded as cultivated in the vegetable garden
in France by Noisette, 1829, and by Vilmorin, 1883, yet, as Decaisne
and Naudin remark, but rarely. There is no record of its cultivation in
England, but in America it is described by Burr in four varieties,
differing in the flowers, and as having become naturalized to a limited
extent, a fact which implies a certain cultivation. Its seed is not offered
in our catalogs.
C. rotundifolia Michx. ROUND-LEAVED CUCKOO FLOWERS.

WATER-CRESS.
Northern America. The leaves, says Gray, "have just the taste of the
English water-cress."
C. sarmentosa Forst. f.
Islands of the Pacific. This plant is eaten as a cress in New Caledonia.

Cardiopteris (Peripterygium) lobata Wall. Olacineae
(Cardiopterygaceae).
East Indies. It has oleraceous leaves, edible but almost insipid.
Cardiospermum halicacabum Linn. Sapindaceae. BALLOON

VINE. HEART PEA. WINTER CHERRY.
Tropics. This climbing vine, ornamental on account of its inflated pods,

is said by Pickering to be native of subtropical North America and by
Black to occur in all tropical countries. In Burma, according to Mason,
it is grown in great quantities as a vegetable. In the Moluccas, as Drury
states, the leaves are cooked. In equatorial Africa, it is common and the
leaves are made into spinach by the natives as Grant observed.
Careya arborea Roxb. Myrtaceae (Barringtoniaceae). SLOW-

MATCH TREE.
East India. The fruit is eaten.
Carica citriformis Jacq. f. Passifloreae (Caricaceae).
African Tropics. This plant bears a fruit the size of an orange, eatable
but insipid.
C. microcarpa Jacq.
South America. The plant bears fruit the size of a cherry.
C. papaya Linn. MELON TREE. PAPAYA. PAPAW.
American tropics. The papaw tree is indigenous in Brazil, Surinam and

the West Indies and from these places has been taken to the Congo. Its
transfer to the East Indies may have occurred soon after the discovery
of America, for, as early as 1626, seeds were brought from the East
Indies to Nepal. Its further distribution to China, Japan and the islands
of the Pacific Ocean took place only in the last century0 Linschoten
says, it came from the East Indies to the Philippines and was taken
thence to Goa. In east Florida, it grows well. Of the fruit, Wm. S. Alien of
Florida, writes that it is often as large as a melon, yet the best varieties
for eating — those having the best flavor — are no larger than a very
large pear. The fruit is used extensively in south Florida and Cuba for
making tough meat tender. The toughest meat is made tender by
putting a few of the leaves or the green fruit of the pawpaw tree into the
pot with the meat and boiling. In a few minutes, the meat will cleave
from the bones and be as tender as one could wish.
Dr. Morris read before the Maryland Academy of Science a paper by Mr.
Lugger in which the fruit is said to attain a weight of 15 pounds, is
melon-shaped, and marked as melons are with longitudinally-colored
stripes. The fruit may be sliced and pickled. The ripe fruit is eaten with
sugar or salt and pepper. The seeds are egg-shaped, strong-flavored
and used as a spice. The leaves have the property of making meat
wrapped up in them tender. Brandis also says, meat becomes tender by
washing it with water impregnated with the milky juice, or by
suspending the joint under the tree. Williams says, the Chinese are
acquainted with this property and make use of it sometimes to soften
the flesh of ancient hens and cocks by hanging the newly-killed birds in
the tree, or by feeding them upon the fruit beforehand. The Chinese also
eat the leaves. Hemdon says, on the mountains of Peru, the fruit is of
the size of a common muskmelon, with a green skin and yellow pulp,
which is eaten and is very sweet and of a delicate flavor. Hartt says the
mamao, a species of Carica in Brazil, furnishes a large and savory fruit
full of seeds. Brandis calls the ripe fruit in India sweet and pleasant,
and says the unripe fruit is eaten as a vegetable and preserved. Wilkes
says, it is prized by the natives of Fiji, and Gray says the fruit is a
favorite esculent of the Sandwich Islanders. The tree bears in a year or
18 months from seed and is cultivated in tropical climates.
C. posopora Linn.
Peru and Chile. This species bears yellow, pear-shaped, edible fruit.
Carissa grandiflora, A. DC. Apocynaceae. AMATUNGULA.

CARAUNDA. NATAL PLUM.
South Africa. The flavor is subacid and agreeable and the fruit is much
prized in Natal for preserving.
Carlina acanthifolia All. Compositae. ACANTHUS-LEAVED THISTLE.
Mediterranean region. The receptacle of the flowers may be used like

that of an artichoke.

C. vulgaris Linn. CARLINE THISTLE.
Europe and northern Asia. The receptacles of the flowers are used like
an artichoke.
Carlotea (Hippeastrum) formosissimum Arruda. Family unknown

(Amaryllidaceae).
Pernambuco. The tuberous root, abounding with soft and nutritive

fecula, has afforded assistance to the people in parts of Brazil, in times
of. drought.10
C. speciosa Arruda.
Pernambuco. The tuberous roots have found use in Brazil.
Carpodinus acida Sabine. Apocynaceae.
A climbing shrub of Sierra Leone. The fruit has a sharp, acid taste, with
some little bitterness, which prevents its being agreeable; it is, however,
much liked by the natives.
C. dulcis Sabine. SWEET PISHAMIN.
Sierra Leone. The fruit is yellow externally, in size and appearance

resembling a lime. When broken or cut i^ yields a quantity of sweet,
milky juice. The pulp, in which many large seeds are found, is also
agreeable and sweet.2
Carthamus tinctorius Linn. Compositae. FALSE SAFFRON.

SAFFLOWER.
Old World; extensively cultivated in India, China and other parts of

Asia; also in Egypt, southern Europe and in South America. Under the
name of safflower, the flowers are used largely for dyeing. Phillips says
the flowers are used in Spain and in the Levant to color foods. The oil
from the seeds in India is used for lamps and for culinary purposes,
says Drury. In South America, as well as in Jamaica, as Ainslie writes,
the flowers are much used for coloring broths and ragouts. They were
so used in England in the time of Parkinson. In American seed catalogs,
the seed is offered under the name of saffron but the true saffron is the
product of a crocus.
Carum bulbocastanum Koch. Umbelliferae. PIGNUT.
Europe and Asia. The tuberous roots serve as a culinary vegetable and
the fruit as a condiment. Lightfoot says the roots are bulbous and taste
like a chestnut; in some parts of England they are boiled in broth and
served at the table. Pallas says the roots are eaten by the Tartars.
C. capense Sond.
South Africa. The. edible, aromatic root is called feukel-wortel.
C. carvi Linn. CARAWAY. KUMMEL.
Europe, Orient and northern Asia. This biennial plant is described by

Dioscorides and mentioned by Galen. Pliny states that it derives its
name from its native country, Caria, and that it is used chiefly in the
culinary art. Caraway is now cultivated largely for its seed in England,
particularly in Essex, in Iceland where it is apparently wild, in Morocco
and elsewhere. The seeds are exported from Finland, Russia, Germany,
Prussia, North Holland and Morocco. The seeds are used in
confectionery and distillation. In England, the seed is used by cottagers
to mix with their bread, and caraway-seed bread may often be found in
restaurants in the United States. In Schleswig-Holstein and Holland,
they are added to a skim-milk cheese called Kummel cheese. The roots
are edible and were considered by Parkinson to be superior to parsnips
and are still eaten in northern Europe. The young leaves form a good
salad and the larger ones may be boiled and eaten as a spinach.
Lightfoot says the young leaves are good in soups and the roots are by
some esteemed a delicate food. It was cultivated in American gardens in
1806 and is still to be found.
The seeds of caraway were found by O. Heer in the debris of the lake
habitations of Switzerland, which establishes the antiquity of the plant
in Europe. This fact renders it more probable that the Careum of Pliny
is this plant, as also its use by Apicius would indicate. It is mentioned
as cultivated in Morocco by Edrisi in the twelfth century. In the Arab
writings, quoted by Ibn Baytar, a Mauro-Spaniard of the thirteenth
century, it is likewise named; and Fleuckiger and Hanbury think the
use of this spice commenced at about this period. Caraway is not
noticed by St. Isidore, Archbishop of Seville in the seventh century,
although he notices dill, coriander, anise, and parsley; nor is it named
by St. Hildegard in Germany in the twelfth century. But, on the other
hand, two German medicine books of the twelfth and thirteenth
centuries use the word cumick, which is still the popular name in
southern Germany. In the same period the seeds appear to have been
used by the Welsh physicians of Myddvai, and caraway was certainly in
use in England at the close of the fourteenth century and is named in
Turner's Libellus, 1538, as also in The Forme of Cury, 1390.
C. copticum Benth. & Hook. f.
Europe, north Africa and northern Asia. This small plant is very much
cultivated during the cold season in Bengal, where it is called ajowan,
ajonan or javanee. The seeds have an aromatic smell and warm
pungent taste and are used in India for culinary purposes as spices
with betel nuts and paw leaves and as a carminative medicine. The
seeds are said to have the flavor of thyme.
C. ferulaefolium Boiss.
Mediterranean region. This plant is a perennial herb with small, edible

tubers. Its whitish and bitterish roots are said by Dioscorides to be
eaten both raw and cooked. In Cyprus, these roots are still cooked and
eaten.
C. (Perideridia) gairdneri A. Gray. EDIBLE-ROOTED CARAWAY.
Western North America The root is a prominent article of food among

the California Indians. The Nez Perce Indians collect the tuberous roots
and boil them like potatoes. They are the size of a man's finger, of a very
agreeable taste, with a cream-like flavor.
C. (Perideridia) kelloggii A. Gray.
California. The root is used by the Indians of California as a food.
C. (Petroselinum) petroselinum (crispum) Benth. & Hook. f.

PARSLEY.
Old World. Parsley is cultivated everywhere in gardens, for use as a

seasoning and as a garnish. Eaten with any dish strongly seasoned
with onions, it takes off the smell of onion and prevents the after taste. It
excels other herbs for communicating flavor to soups and stews. Among
the Greeks and Romans, parsley formed part of the festive garlands,
and Pliny states that in his time there was not a salad or a sauce
presented at table without it. The ancients supposed that its grateful
smell absorbed the inebriating fumes of wine and by that means
prevented intoxication. Parsley seems to be the apium of the ancient
Romans, the selinon of Theophrastus, who, 322 B. C., describes two
varieties; one with crowded, dense leaves, the other with more open and
broader leafage. Columella, 42 A. D., speaks of the broad-leaved and
curled sorts and gives directions for the culture of each; and Pliny, 79
A. D., mentions the cultivated form as having varieties with a thick leaf
and a crisp leaf, evidently copying from Theophrastus. He adds,
however, apparently from his own observation, that apium is in general
esteem, for the sprays find use in large quantities in broths and give a
peculiar palatability to condimental foods. In Achaea, it is used, so he
says, for the victor's crown in the Nemean games.
A little later, Galen, 164 A. D., praises parsley as among the commonest
of foods, sweet and grateful to the stomach, and says that some eat it
with smyrnium mixed with the leaves of lettuce. Palladius, about 210
A. D., mentions the method of procuring the curled form from the
common and says that old seed germinates more freely than fresh seed.
(This is a peculiarity of parsley seed at present and is directly the
opposite to that of celery seed.) Apicius, 230 A. D., a writer on cookery,
makes use of the apium viride and of the seed. In the thirteenth
century, Albertus Magnus speaks of apium and petroselinum as being
kitchen-garden plants; he speaks of each as being an herb the first
year, a vegetable the second year of growth. He says apium has broader
and larger leaves than petroselinum and that petroselinum has leaves
like the cicuta; and that the petroselinum is more of a medicine than a
food.
Booth states that parsley was introduced into England in 1548 from
Sardinia. In addition to its general use, in Cornwall where it is much
esteemed, it is largely used in parsley pies. The plant is now naturalized
in some parts of England and Scotland. Parsley is mentioned as seen on
the coast of Massachusetts by Verazzano, about 1524, but this is
undoubtedly an error. Two kinds, the common and curled, are
mentioned for our gardens by McMahon, 1806. Pessenden, 1828,
names three sorts, and Thor-burn, 1881, four sorts.
At the present time we have five forms; the common or plain-leaved, the
celery-leaved or Neapolitan, the curled, the fem-leaved and the
Hamburg, or turnip-rooted.
I.
PLAIN-LEAVED PARSLEY.
The plain-leaved form is not now much grown, having been superseded
by the more ornamental, curled forms. In 1552, Tragus says there is no
kitchen-garden in Germany without it and it is used by the rich as well
as the poor. Matthiolus, 1558 and 1570, says it is one of the most
common plants of the garden. In 1778, Mawe says it is the sort most
commonly grown in English gardens but many prefer the curled kinds;
in 1834, Don says it is seldom cultivated. It was in American gardens in
1806.
Apium hortense. Matth. 362. 1558; 512. 1570; 562. 1598; Pin.
333. 1561; Dalechamp 700. 1587; Lob. Icon. 706. 1591; Ger. 861.
1597; Dod. 694. 1616.
Garden parsley. Lyte Dod. 696. 1586.
Common parsley. Ray 448. 1686; McMahon 127. 18o6.
Plane parsley. Mawe 1778.
Common plain-leaved. Don 3:279. 1834.
Plain parsley. Burr. 433. 1863.
Persil commun. Vilm. 403. 1883.
II
THE CELERY-LEAVED OR NEAPOLITAN.
The Celery-leaved, or Neapolitan, is scarcely known outside of Naples. It

differs from common parsley in the large size of its leaves and leaf-stalks
and it may be blanched as a celery. It was introduced into France by
Vilmorin in 1823. Pliny mentions parsleys with thick stalks and says
the stalks of some are white. This may be the Apium hortense maximum
of Bauhin, 1596, as the description applies well. He says it is now
grown in gardens and was first called English Apium. He does not
mention it in his Pinax, 1623, under the same name, but under that of
latifolium. Linnaeus considers this to be Ligusticum peregrinum.
Persil celeri ou de Naples. L'Hort. Franc. 1824.

Naples or Celery-leaved. Burr 434. 1863.
Persil grand de Naples. Vilm. 404. 1883.
III.
CURLED PARSLEY.
Of these, there are many varieties, differing but in degree, such as the
Curled, Extra Curled, Moss Curled and Triple Curled. Pena and Lobel,
1570, mention this form and say it is very elegant and rare, brought
from the mountains the past year and grown in gardens, the leaves
curled on the borders, very graceful and tremulous, with minute
incisions. In the synonymy, many of the figures do not exhibit the
curled aspect which the name and description indicate; hence, we make
two divisions, the curled and the very curled. The curled was in
American gardens preceding 1806.
(a) The curled.
Apium crispum sive multifidum. Ger. 861. 1597. cum ic.

Apium crispum. Matth. Op. 562. 1598. cum ic.
(b) Very curled.
Apium crispatum. Advers. 315. 1570; Dalechamp 700. 1587.

Apium. Cam. Epit. 526. 1586.
Petroselinum vulgo, crispum. Bauh. J. 3:pt. 2, 97. 1651.
Curled. Townsend. 1726; Mawe 1778; McMahon 127. 1806. Thorb.
Kal. 1821.
Apium crispum. Mill. Diet. 1731, from Mill. Diet. 1807.
Apium petroselinum. Bryant . 1783.
Curled or Double. Fessenden 222. 1828; Bridgeman 1832.
Persil frise. L'Hort. Franc. 1824; Vilm. 404. 1883.
Dwarf curled. Fessenden 222. 1828; Burr 432. 1863.
Curled leaved. Don 3:279. 1834.
IV. FERN-LEAVED PARSLEY. The Fem-leaved has leaves which are not
curled but are divided into a very great number of small, thread-like
segments and is of a very dark green color. It is included in American
seed catalogs of 1878. This form seems, however, to be described by
Bauhin in his edition of Matthiolus, 1598, as a kind with leaves of the
coriander, but with very many extending from one branch, lacinate and
the stem-leaves unlike the coriander because long and narrow.

V.
HAMBURG OR TURNIP-ROOTED.
Hamburg parsley is grown for its roots, which are used as are parsnips.
It seems to have been used in Germany in 1542, or earlier, but its use
was indicated as of Holland origin even then in the name used, Dutch
parsley. It did not reach England until long after. In 1726, Townsend, a
seedsman, had heard that "the people in Holland boil the roots of it and
eat it as a good dish." Miller is said to have introduced it in 1727 and
to have grown it himself for some years before it became appreciated. In
1778, it is said to be called Hamburg parsley and to be in esteem. In
1783, Bryant mentions its frequent occurrence in the London markets.
It was in American gardens in 1806.
Oreoselinum. Fuch. 573. 1542.

Petroselinum. Trag. 459. 1552.
Apium. Cam. Epit. 526. 1586.
Apium hortense Fuchsii. Bauh. J. 3:pt. 2, 97. 1651.
Apium latifolium. Mill. Diet. 1737.
Dutch parsley. Gard. Kal. 127. 1765.
Hamburg parsley. Mawe 1778.
Broad-leaved. Mawe 1778.
Hamburg or large rooted. McMahon 1806; Burr 433. 1863.
Large rooted. Thorb. Kal. 1821.
Persil tubereux. L'Hort. Franc. 1824.
Per sit a grosse racine. Vilm. 405. 1883.
A persil panache (plumed parsley) is mentioned by Pirolle, in L'Hort.

Franfais, 1824.
C. segentum Benth. & Hook. f.
Europe. This is an aromatic, annual herb available for culinary

purposes.
C. sylvestre Baill.
East Indies. This plant is used as a carminative by the natives.

Carya alba Nutt. Juglandeae. SHAGBARK HICKORY. SHELLBARK
HICKORY.
North America. In 1773, at an Indian village in the South, Bartram

noticed a cultivated plantation of the shellbark hickory, the trees
thriving and bearing better than those left to nature. Emerson says this
tree ought to be cultivated for its nuts which differ exceedingly in
different soils and situations and often on individual trees growing in
immediate proximity. In 1775, Romans speaks of the Florida Indians
using hickory nuts in plenty and making a milky liquor of them, which
they called milk of nuts. He says: "This milk they are very fond of and
eat it with sweet potatoes in it." The hickory nut now not only furnishes
food to a large number of the Indians of the far West but is an
important article in our markets and is even exported to Britain.
C. microcarpa Nutt. SMALL-FRUITED HICKORY.
Eastern North America. The nuts are edible but not prized.
C. olivaeformis Nutt. PECAN.
A slender tree of eastern North America from Illinois southward. The

delicious pecan is well known in our markets and is exported to
Europe. It was eaten by the Indians and called by them pecaunes, and
an oil expressed from it was used by the natives of Louisiana to season
their food. Its use at or near Madrid on the Mississippi by the Indians is
mentioned in the Portuguese Relation of De Soto's expedition. The
pecan is now extensively cultivated in the Southern States for its fruit.
C. porcina Nutt. BROOM HICKORY. PIGNUT.
North America. The pignut is a large tree of Eastern United States. The
nuts are variable in form, hard and tough, the kernel sweetish or
bitterish but occasionally eaten by children.
C. sulcata Nutt. BIG SHELLBARK. KING NUT.
Pennsylvania to Illinois and Kentucky. The nuts of this tree are eaten by
the Indians and are considered of fine quality. This is one of the species
recommended for culture by the American Pomological Society.

C. tomentosa Nutt. MOCKER NUT. SQUARE NUT. WHITE-HEART
HICKORY.
Eastern North America. This hickory bears a nut with a very thick and
hard shell. The kernel is sweet and in some varieties is as large as in the
shellbark, but the difficulty of extracting it makes it far less valuable. A
variety is found with prominent angles, called square nut.
Caryocar amygdaliferum Cav. Ternstroemiaceae (Caryocaraceae).

CARYOCAR.
A high tree in Ecuador. The kernel of the nut is edible and has the taste
of almonds. This is the almendron of Mariquita. "The nuts are fine."
C. amygdaliforme Ruiz & Pav.
Peru. The tree bears nuts that taste like almonds.
C. brasiliense St. Hil. PIQUIA-OIL PLANT.
Brazil. This species bears an oily, mucilaginous fruit, containing a sort

of chestnut eaten in times of famine. This is perhaps the Acantacaryx
pinguis Arruda, a large tree that produces most abundantly a fruit the
size of an orange, of which the pulp is oily, feculous and nourishing. It
is the delight of the inhabitants of Ceara and Piauhy and is called piqui.
C. butyrosum Willd.
Guiana. This plant is cultivated for its nuts in Cayenne. These are
esculent and taste somewhat like a Brazil nut. It is called pekea by the
natives of Guiana. It furnishes a timber valuable for shipbuilding.
C. glabrum Pers.
Guiana. It furnishes edible nuts. It is sometimes cultivated, and the

trees are much used in shipbuilding and for other purposes. The
natives make much use of the nuts.
C. nuciferum Linn. BUTTERNUT.
A lofty tree of British Guiana which produces the souari or butternut of

the English markets. These nuts are shaped something like a kidney
flattened upon two sides and have an exceedingly hard, woody shell of
a rich, reddish-brown color, covered all over with round wart-like
protuberances, which encloses a large, white kernel of a pleasant, nutty
taste yielding a bland oil by pressure.
C. tomentosum Willd. BUTTERNUT.
Guiana. The plant bears a sweet and edible nut.
Caryota obtusa Griff. Palmae.
A very large palm of the Mishmi Mountains in India. The central part of
the trunk is used by the natives as food.
C. urens Linn. JAGGERY PALM. TODDY PALM. WINE PALM.
Malabar, Bengal, Assam and various other parts of India. The center of
the stem is generally soft, the cells being filled with sago-like farina,
which is made into bread and eaten as gruel. But the main value of this
palm consists in the abundance of sweet sap which is obtained from the
cut spadix and which is either fermented or boiled down into syrup and
sugar.5
Casearia esculenta Roxb. Samydaceae.
Tropical Asia. The leaves are eaten by the natives.
Casimiroa edulis La Llave. Rutaceae. MEXICAN APPLE. WHITE

SAPOTA.
Mexico. This tree grows wild and is cultivated in the states of Sinaloa,
Durango and elsewhere in Mexico and is known by the name of zapote
blanco. The fruit is about an inch in diameter, pale yellow in color and
is most palatable when near decay. It has a very rich, subacid taste,
and the native Californians are very fond of it. Masters says its fruit has
an agreeable taste but induces sleep and is unwholesome and that the
seeds are poisonous.
Cassia auriculata Linn. Leguminosae. CASSIA.
East Indies. In some parts of the country, a spirituous liquor is

prepared by adding the bruised bark to a solution of molasses and
allowing the mixture to ferment.
C. fistula Linn.
Tropical Asia. This handsome tree has been introduced into the West
Indies and northern Africa, whence its-pods are imported for use in
medicine. In Mysore, stalks of it are put in the ground and worshipped.
It is classed by Unger as among the little-used vegetable foods, the pulp
apparently being eaten. This pulp about the seeds is, however, a strong
purgative.
C. occidentalis Linn. STINKING WEED.
Cosmopolitan tropics. Rafinesque says the pods of this plant are long,
with many seeds, which the countrymen use instead of coffee. It is
found in tropical and subtropical America and in both Indies. It has
been carried to the Philippines, and its seeds, while tender, are eaten by
boys. Naturalized in the Mauritius, the natives use the roasted seeds as
a substitute for coffee. Livingstone found the seeds used as coffee in
interior Africa.
C. sophera Linn. CACAY.
Old World tropics. This plant is said by Unger to be used as a vegetable

in Amboina.
Cassytha cuscutiformis (?) Lauraceae. DODDER-LAUREL.
The white drupes of this north Australian species are edible. The plants
are semi-parasitical and are often called dodder-laurel.
C. filiformis Linn.
Cosmopolitan tropics. The plant is put as a seasoning into buttermilk

and is much used for this purpose by the Brahmans in southern India.
In Yemen, its berries are eaten by boys.
Castanea dentata Borkh. Cupuliferae (Fagaceae). AMERICAN

CHESTNUT.
Southward from Maine as far as Florida and westward as far as

Michigan but not in the prairie regions. Chestnuts were mixed with
pottage by the Indians of New England and they now appear in season
in all our markets and are sold roasted on the streets of our cities. The
American variety bears smaller and sweeter nuts than the European.
C. pumila Mill. CHINQUAPIN.
Southern United States. Pursh l says the nuts are sweet and delicious;
Vasey, that they are not comparable to those of C. dentata but are
eaten by children.
C. sativa Mill. EUROPEAN CHESTNUT.
Europe, Japan and North America. The native country of the chestnut
is given by Targioni-Tozzetti as the south of Europe from Spain to
Caucasus; Pickering says, eastern Asia. Other writers say it was first
introduced into Europe from Sardis in Asia Minor; it is called Sardinian
balanos by Dioscorides and Dios balanos by Theophrastus. It is
evident from the writings of Virgil that chestnuts were abundant in Italy
in his time. There are now many varieties cultivated. Chestnuts which
bear nuts of a very large size are grown in Madeira. In places, chestnuts
form the usual food of the common people, as in the Apennine
mountains of Italy, in Savoy and the south of France. They are used not
only boiled and roasted but also in puddings, cakes and bread.
Chestnuts afford a great part of the food of the peasants in the
mountains of Madeira. In Sicily, chestnuts afford the poorer class of
people their principal food in some parts of the isle; bread and
puddings are made of the flour. In Tuscany, they are ground into flour
and chiefly used in the form of porridge or pudding. In the coffee-
houses of Lucca, Peseta and Pistoja, pates, muffins, tarts and other
articles are made of chestnuts and are considered delicious. In Morea,
chestnuts now form the principal food of the people for the whole year.
Xenophon states that the children of the Persian nobility were fattened
on chestnuts. In the valleys inhabited by the Waldenses, in the
Cevennes and in a great part of Spain, the chestnut furnishes nutriment
for the common people. Charlemagne commended the propagation of
chestnuts to his people. In modern Europe, only the fruits of cultivated
varieties are considered suitable for food. This species is enumerated by
Thunberg n as among the edible plants of Japan.
Castanospermum australe A. Cunn. & Eraser. Leguminosae.

MORETON BAY CHESTNUT.

Australia. Eraser says the fruit is eaten by the natives on all occasions
and when roasted has the flavor of a Spanish chestnut. Europeans,
from necessity, have subsisted on the fruit for two days, the raw fruit
griping but the roasted being innoxious.
Catesbaea spinosa Linn. Rubiaceae.
A shrub of the West, Indies. The fruit is yellow, pulpy and of an

agreeable taste.
Catha edulis Forsk. Celastraceae. ARABIAN TEA. KAT.
A shrub of tropical Africa. The leaves are used by the Arabs in the
preparation of a beverage possessing properties analogous to those of
tea and coffee. Large quantities of twigs with the leaves attached are
annually brought to Aden from the interior. The shrub is called by the
natives cafta. Prior to the introduction of coffee, says Pickering, the use
of kat was established in Yemen by Alt Schadheli ben Omar. Various
virtues are attributed to the leaves which are eaten with avidity by the
Arabs.
Caucalis anthriscus Huds. Umbelliferae. HEDGE PARSLEY.
Europe. Wilkinson says this is the anthriscum of Pliny, now called in

Arabic gezzer e'shaytan, and that it is esculent.
C. daucoides Linn. BASTARD PARSLEY. BUD PARSLEY. HEN'S

FOOT.
Europe and temperate Asia. Gerarde calls this plant bastard parsley
and hen's foot. It is the sesslis of the Egyptians. It was called a potherb
by Dioscorides and Pliny, and Galen says it is pickled for salads in
winter.
Caulanthus crassicaulis S. Wats. Cruciferae. WILD CABBAGE.
Western regions of America. It is sometimes used as a food, says

Rothrock, when a better substitute cannot be found.
Cavendishia sp. ? Vacciniaceae (Ericaceae).
Frigid regions of the Andes of Peru. This is a tall, evergreen shrub with
pink, edible berries the size of a cherry.
Ceanothus americanus Linn. Rhamnaceae. MOUNTAIN SWEET.

NEW JERSEY TEA. WILD SNOWBALL.
North America. The leaves were used as a substitute for tea during the
American Revolution.
Cecropia peltata Linn. Urticaceae. INDIAN SNAKEWOOD.

TRUMPET TREE.
American tropics. The young buds are eaten as a potherb.
Cedrela odorata Linn. Meliaceae. BARBADOES CEDAR. CIGAR-

BOX WOOD.
South America. Smith says, in China the leaves of this tree are eaten in
the spring when quite tender.
Cedronella cana Hook. Labiatae. HOARY BALM OF GILEAD.
Mexico. This pretty and very fragrant plant is useful for putting in a
claret cup.
Cedrus libani Barrel. Coniferae (Pinaceae). CEDAR OF LEBANON.
Asia Minor, Syria, Afghanistan, Himalayan region and Algeria. A kind of

manna was anciently collected from this tree.
Celastrus macrocarpus Ruiz & Pav. Celastraceae. STAFF TREE.
Peru. It has savory, alimentary buds. The seeds yield an edible oil.
C. scandens Linn. BITTER SWEET. STAFF VINE. WAXWORK.
Northern North America. The Chippewa Indians use the tender

branches. The plant has a thick bark which is sweetish and palatable
when boiled.
Celosia argentea Linn. Amaranthaceae.
Cosmopolitan tropics. In China, this plant is a troublesome weed in flax

fields but is gathered and consumed as a vegetable. In France, it is
grown in flower gardens.
C. trigyna Linn.
Tropical Africa. According to Grant, this plant is eaten as a potherb.
Celtis australis Linn. Urticaceae (Ulmaceae). CELTIS. EUROPEAN

NETTLE. HONEYBERRY. LOTE TREE.
Europe, temperate Asia and East Indies. The European nettle is a

native of Barbary and is grown as a shade tree in the south of France
and Italy. Dr. Hogg considers it to be the lote tree of the ancients, "lotos
to dendron" of Dioscorides and Theophrastus; Sibthorp and
Stackhouse are of the same opinion. The fruit is about the size of a
small cherry, yellow, dark brown or black. The modern Greeks are very
fond of the fruits; they are also eaten in Spain. They are called in Greece
honeyberries and are insipidly sweet. In India, Brandis says a large,
blackish or purple kind is called roku on the Sutlej; a smaller yellow or
orange kind choku.
C. occidentalis Linn. HACKBERRY. NETTLE TREE.

SUGARBERRY.
Southern and Western United States. This celtis is a fine forest tree. The
fruits are sweet and edible.
C. tala Gill.
Mexico. This is the cranjero or cranxero of the Mexicans. The berries of

this shrub are of the size of small peas, oval, orange-yellow and
somewhat edible though astringent.
Centaurea calcitrapa Linn. Compositae. CALTROPS. STAR

THISTLE.
Europe, north Africa and temperate Asia. The young stems and leaves,
according to Forskal, are eaten raw in Egypt.
C. chamaerhaponticum Ball.
Mediterranean coasts. In Algeria, according to Desfontaenes, the root is

edible and not unpleasant to the taste.
C. pygmaea Benth. & Hook. f.
Mediterranean countries. The roots have an agreeable flavor and are

eaten by the Arabs in some parts of Africa.
Centranthus macrosiphon Boiss. Valerianeae. LONG-SPURRED

VALERIAN.
Spain. Valerian is an annual cultivated in gardens for its handsome,

rose-colored flowers and is used as a salad in some countries, notably
in France. It appears to combine all that belongs to corn salad, with a
peculiar slight bitterness which imparts to it a more distinct and
agreeable flavor.
C. ruber DC. FOX'S BRUSH. RED VALERIAN.
Red Valerian is said to be eaten as a salad in southern Italy.
Centrosema macrocarpum Benth. Leguminosae.
British Guiana. The beans are eaten by the Indians, according to

Schomburgk. The leaves, according to A. A. Black, are also eaten,.
Cephalotaxus drupacea Sieb. & Zucc. Coniferae

(Cephalotaxaceae). PLUM-FRUITED YEW.
Japan. The female plant bears a stone-fruit closely resembling a plum

in structure. The flesh is thick, juicy and remarkably sweet, with a faint
suggestion of the pine in its flavor.
Ceratonia siliqua Linn. Leguminosae. ALGAROBA BEAN. CAROB

TREE. LOCUST BEAN. ST. JOHN'S BREAD.
This tree is indigenous in Spain and Algeria, the eastern part of the
Mediterranean region, in Syria; and is found in Malta, the Balearic
Islands, in southern Italy, in Turkey, Greece and Grecian Islands, in
Asia Minor, Palestine and the north of Africa.8 It was found by Denham
and Clapperton in the Kingdom of Bornu, in the center of Africa. The
pods being filled with a saccharine pulp, are eaten, both green and dry
and were a favorite food with the ancients; there are specimens
preserved in the museum at Naples which were exhumed from a house
in Pompeii. The Egyptians extracted from the husk of the pod a sort of
honey, with which they preserved fruits; in Sicily, a spirit and a sirup
are prepared from them;l in the island of Diu or Standia, the luscious
pulp contained in the pod is eaten by the poor and children and is also
made into a sherbet. These pods are imported into the Punjab as food
for man, horses, pigs and cattle and are imported into England
occasionally as a cattle food. In 1854, seeds of this tree were distributed
from the United States Patent Office.
Ceratostema grandiflorum Ruiz & Pav. Vacciniaceae.
Peruvian Andes. This tall, evergreen shrub produces berries of a

pleasant, acidulous taste.
Cercis canadensis Linn. Leguminosae. JUDAS TREE. REDBUD.
North America. The French Canadians use the flowers in salads and
pickles.
C. siliquastrum Linn. JUDAS TREE. LOVE TREE.
Mediterranean countries. The pods are gathered and used with other
raw vegetables by the Greeks and Turks in salads, to which they give
an agreeable odor and taste. The flowers are also made into fritters with
batter and the flower-buds are pickled in vinegar.
Cereus (Echinocereus) caespitosus Engelm. & A. Gray.

Cactaceae.
Texas. The fruit, rarely an inch long, is edible, and the fleshy part of the
stem is also eaten by the inhabitants of New Mexico. The fruit is of a
purplish color and very good, resembling a gooseberry. The Mexicans
eat the fleshy part of the stem as a vegetable, first carefully freeing it of
spines.
C. (Echinocereus) dasyacanthus Engelm.
Southwestern North America. The fruit is one to one and one-half

inches in diameter, green or greenish-purple, and when fully ripe is
delicious to eat, much like a gooseberry.

C. (Echinocereus) dubius (enneacanthus) Engelm.
Southwestern North America. The ripe fruit, one to one and one-half
inches long, green or rarely purplish, is insipid or pleasantly acid.
C. (Echinocereus) engelmanni Parry.
Southwestern North America. This plant bears a deliciously palatable

fruit.
C. (Echinocereus) enneacanthus Engelm.
Southwestern North America. The berry is pleasant to eat.
C. (Echinocereus) fendleri Engelm.
New Mexico. The purplish-green fruit is edible.
C. (Carnegia) giganteus (gigantea) Engelm.
Texas. This cactus yields a fruit sweet and delicious. The Indians collect
it in large quantities and make a sirup or conserve from the juice, which
serves them as a luxury as well as for sustenance. The Mexicans call the
tree suwarrow; the Indians, harsee. The sirup manufactured from the
juice is called sistor. Engelmann says the crimson-colored pulp is
sweet, rather insipid and of the consistency of a fresh fig. Hodge, in
Arizona, calls the fruit delicious, having the combined flavor of the
peach, strawberry and fig.
C. (Peniocereus) greggii Engelm.
Texas. The plant has a bright scarlet, fleshy, edible berry.
C. (Echinocereus)polyacanthus Engelm.
Texas. It bears a berry of a pleasant taste.
C. quisco C. Gay
Chile. The sweetish, mucilaginous fruits are available for desserts.

C. (Stenocereus) thurberi Engelm.
New Mexico. This plant grows in the Papago Indian country on the
borders of Arizona and Sonora and attains a height of 18 to 20 feet and
a diameter of four to six inches and bears two crops of fruit a year. The
fruit is, according to Engelmann, three inches through, like a large
orange, of delicious taste, the crimson pulp being dotted with
numerous, black seeds. The seeds, after passing through the digestive
canal, are collected, according to Baegert and Clavigero, and pounded
into a meal used in forming a food. Venegas, in his History of
California, describes the fruit as growing to the boughs, the pulp
resembling that of a fig only more soft and luscious. In some, it is white;
in some red; and in others yellow but always of an exquisite taste; some
again are wholly sweet, others of a grateful acid. This cactus is called
pithaya by the Mexicans and affords a staple sustenance for the Papago
Indians.
Ceropegia bulbosa Roxb. Asclepiadeae.
East Indies. Roxburgh says, "men eat every part."
C. tuberosa Roxb.
East Indies. Every part is esculent; the roots are eaten raw.
Cervantesia tomentosa Ruiz & Pav. Santalaceae.
Peru. Its seeds are edible.
Cetraria islandica Linn. Lichenes. ICELAND MOSS.
Iceland moss is found in the northern regions of both continents and on

elevated mountains farther south. It serves as food to the people of
Iceland and Lapland; the bitterness is first extracted with water, after
which the plant is pounded up into meal for bread or boiled with milk.3
Chaerophyllum bulbosum Linn. Umbelliferae. PARSNIP

CHERVIL. TURNIP-ROOTED CHERVIL.
Europe and Asia Minor. In Bavaria, this vegetable is found growing wild
but is said to have been first introduced from Siberia. Burnett alludes
to it as deleterious, but Haller affirms that the Kalmucks eat the roots
with their fish and commend them as a nutritive and agreeable food.
Booth says it is a native of France and, although known to British
gardeners since its introduction in 1726, it is only within the last few
years that attention has been directed to its culture as an esculent
vegetable. In size and shape, the root attains the dimensions of a small
Dutch carrot. It is outwardly of a grey color, but when cut the flesh is
white, mealy and by no means unpleasant to the taste. F. Webster,
consul at Munich, Bavaria, in 1864, sent some seed to this country and
says: "The great value of this vegetable, as an acquisition to an
American gardener, is not only its deliciousness to the epicure but the
earliness of its maturity, fully supplying the place of potatoes." The seed
is now offered in our seed catalogs. The wild plant is described by
Camerarius, 1588 and by Clusius, 1601, and is also named by
Bauhin, 1623. As a cultivated plant, it seems to have been first noted
about 1855, when the root is described as seldom so large as a
hazelnut, while in 1861 it had attained the size and shape of the French
round carrot. This chervil appeared in American seed catalogs in 1884,
or earlier, and was described by Burr for American gardens in 1863. It
was known in England in 1726 but was not under culture.
C. tuberosum Royle.
In the Himalayas, the tuberous roots are eaten and are called sham.
Chamaedorea elegans Mart. Palmae.
South America. The young, unexpanded flower-spikes are used as a

vegetable.
C. tepejilote Liebm.
Mexico. The flowers, when still enclosed in the spathes, are highly
esteemed as a culinary vegetable.
Chamaerops humilis Linn. Palmae. DWARF FAN-PALM.

PALMETTO.
West Mediterranean countries. The young shoots or suckers from the

bottom of the plant, called cafaglioni, are eaten by the Italians. In
Barbary, the lower part of the young stems and the roots are eaten by
the Moors.

Chelidonium sinense DC. Papaveraceae.
China. The leaves were eaten as a food in China in the fourteenth

century.
Chenopodium album Linn. Chenopodiaceae. LAMB'S QUARTER.

PIGWEED. WHITE GOOSE-FOOT.
Temperate and tropical regions. Remnants of this plant have been

found in the early lake villages of Switzerland. In the Hebrides, it was
observed by Lightfoot to be boiled and eaten as greens. In the United
States, it is used as a spinach. The young, tender plants are collected
by the Navajoes, the Pueblo Indians of New Mexico, all the tribes of
Arizona, the Diggers of California and the Utahs, and boiled as a
spinach or are eaten raw. The seeds are gathered by many tribes,
ground into a flour and made into a bread or mush.
C. ambrosioides Linn. MEXICAN TEA.
Temperate and tropical regions. This herb is called in Mexican epazolt.

The plant is cooked and eaten by the natives. It was called at Verona, in
1745, the allemand because drunk in infusion by the Germans. It
seems to be indigenous to tropical America.
C. auricomum Lindl. AUSTRALIAN SPINACH.
Australia. This plant is a native of the interior of Australia and has

lately come into use in England as a substitute for spinach, according
to J. Smith. Mueller calls this spinach palatable and nutritious.
C. bonus-henricus Linn. ALL GOOD. FAT HEN. GOOD-KING-

HENRY. GOOSEFOOT. MERCURY. WILD SPINACH.
Europe, now sparingly naturalized around dwellings in the United

States. Under the curious names of fat-hen and good-king-Henry, this
plant was formerly largely cultivated in the gardens in England as a
potherb, and even in the beginning of the present century was still
esteemed in Lincolnshire and some of the Midland counties but is now
little used. Lightfoot says, in Scotland, the young leaves in the spring
are often eaten as greens and are very good. Glasspoole says, in
Lincolnshire, it was preferred to garden spinach, and the young shoots
used to be peeled and eaten as asparagus. The plant is now but rarely
cultivated. Gerarde speaks of it in 1597 as a wild plant only, while Ray,
1686, refers to it as frequently among vegetables. Bryant, 1783, says:
"formerly cultivated in English gardens but of late neglected, although
certainly of sufficient merit." In 1807, Miller's Gardener's Dictionary
says it is generally in gardens about Boston in Lincolnshire and is there
preferred to spinach. It cannot ever have received very general culture
as it is only indicated as a wayside plant by Tragus, 1552; Lobel, 1570
and 1576; Camerarius, 1586; Dalechamp, 1587; Matthiolus, 1598;
and Chabraeus, 1677. Its value as an antiscorbutic finds recognition in
its names, bonus Henricus and tota bona.
C. capitatum Aschers. ELITE. STRAWBERRY BLITE.
Northern and southern regions. Gerarde says: "it is one of the potherbes
that be unsavory or without taste, whose substance is waterish." The
fruit, though insipid, is said formerly to have been employed in cookery.
The leaves have a spinach-like flavor and may be used as a substitute
for it. Unger says even the blite or strawberry spinach finds consumers
for its insipid, strawberry-like fruit. The plant is found indigenous and
common from Western New York to Lake Superior and northward.
Blitum capitatum, if Linnaeus's synonymy can be trusted, was known
to Bauhin, 1623, and by Ray, 1686. Miller's Gardener's Dictionary
refers it to J. Bauhin who received the plant in 1651. The species was,
during this time, little known outside of botanical gardens.
C. quinoa Willd. PETTY RICE. QUINOA.
South America. This plant, indigenous to the Pacific slopes of the

Andes, constituted the most important article of food of the inhabitants
of New Granada, Peru and Chile at the time of the discovery of America,
and at the present day is still extensively cultivated on account of its
seeds, which are used extensively by the poorer inhabitants. There are
several varieties, of which the white is cultivated in Europe as a spinach
plant, rather than for its seeds. However prepared, the seed, says
Thompson, is unpalatable to strangers. Gibbon, who saw the plant in
Bolivia, says that when boiled like rice and eaten with milk, the seeds
are very savory. Seeds from France but originally from Peru, were
distributed from the United States Patent Office in 1854. Garcilasso de
la Vegal says it was called quinua by the natives of Peru and mujo by
the Spaniards. He says: "Both the Indians and the Spanish eat the
tender leaf in their dishes, because they are savory and very wholesome.
They also eat the grain in the soups, prepared in various ways." A
black-seeded variety, cultivated in gardens, is mentioned by Feuille, in
Peru, preceding 1725. It was introduced into France in 1785 but has
not had very extended use. Molina says in Chile there is a variety called
dahue by the Indians which has greyish leaves and produces a white
grain. The grain of the quinua serves for making a very pleasant
stomachic beverage; that of the dahue, on being boiled, lengthens out
in the form of worms and is excellent in soup. The leaves are also eaten
and are tender and of an agreeable taste.
Chiogenes (Gaultheria) serpyllifolia Salisb. Vacciniaceae

(Ericaceae). CREEPING SNOWBERRY.
North America and Japan. The berry is white, edible, juicy and of an
agreeable, subacid taste with a pleasant checkerberry flavor. The
Indians of Maine use the leaves of the creeping snowberry for tea.
Chloranthus inconspicuus Sw. Chloranthaceae.
China and Japan. This plant furnishes the flowers which serve to scent
some sorts of tea, particularly an expensive sort called chu-lan-cha.
Chlorogalum pomeridianum Kunth. Liliaceae. AMOLE.

SOAPPLANT. WILD POTATO.
California. The egg-shaped bulb is one to three inches in diameter.

Cooking eliminates all the acrid properties, rendering the bulb good,
wholesome food.
Chondodendron tomentosum Ruiz & Pav. Menispermaceae. WILD

GRAPE.
Peru. This plant is called by the Peruvians wild grape on account of the
form of the fruit and its acid and not unpleasant flavor.
Chondrilla juncea Linn. Compositae.
Southern Europe and adjoining Asia. This plant is mentioned by

Dorotheus as good for cooking and for the stomach; it is enumerated by
Pliny as among the esculent plants of Egypt.
C. prenanthoides Vill.

East Mediterranean countries and mountains of Yemen. This plant is
enumerated by Pliny as among the esculents of Egypt. Forskal says it is
eaten raw in Yemen.
Chondrus crispus Lyngb. Rhodophyceae. CARRAGEEN. IRISH

MOSS. PEARL MOSS.
This alga is found on the western coast of Ireland, England and Europe
and also on the eastern coast of the United States. It has been used as a
food and medicine by the Irish peasants from time immemorial. It is
collected for the market and is largely used as a food for invalids under
the names carrageen, Irish moss and pearl moss.
Choretrum candollei F. Muell. Santalaceae. WILD CURRANTS.
A shrub bearing greenish-red berries which are called wild currants in

New South Wales. They have a pleasant, acid taste combined with a
certain degree of astringency. Mixed with other fruit, they are used for
preserves and in the preparation of cooling, acid beverages.
Chorispora tenella DC. Cruciferae.
Central Asia. The leaves of this plant are described as a good, early
salad by Pallas in his Travels in Russia.
Chrysanthemum balsamita Linn. Compositae. ALECOST.

COSTMARY.
West Mediterranean countries. This plant is common in every cottage

garden in England, where it was introduced in 1568. The leaves
possess a strong, balsamic odor and are sometimes put in salads but it
has ceased to be grown for culinary purposes and even in France is
only occasionally used. The leaves were formerly used in England to
flavor ale and negus, hence the name alecost. In the United States, it is
mentioned by Burr, 1863, who names one variety. It is grown in
Constantinople.
C. leucanthemum Linn. MARGUERITE. OX-EYE DAISY. WHITE

DAISY. WHITEWEED.
Europe. Johnson says the leaves may be eaten as salad. The plant is
the well-known flower of our fields, where it has become naturalized
from Europe.
C. segetum Linn. CORN CHRYSANTHEMUM. CORN MARIGOLD.
Europe, north Africa and western Asia. The stalks and leaves, "as
Dioscorides saith, are eaten as other pot herbes are." In northern Japan
and China, Miss Bird describes a cultivated form of chrysanthemum as
occurring frequently in patches and says the petals are partially boiled
and are eaten with vinegar as a dainty.
Chrysobalanus ellipticus Soland. Rosaceae (Chrysobalanaceae).

COCO PLUM.
African tropics. This plant bears a damson-sized fruit with a black, thin
skin and is eaten.
C. icaco Linn. COCO PLUM.
African and American tropics. This tree-like shrub, with its fruit similar
to the damson, grows wild as well as cultivated in the forests along the
shores of South America and in Florida. Browne says in Jamaica the
fruit is perfectly insipid but contains a large nut inclosing a kernel of
very delicious flavor. The fruits in the West Indies, prepared with sugar,
form a favorite conserve with the Spanish colonists, and large quantities
are annually exported from Cuba. On the African coast it occurs from
the Senegal to the Congo. The fruit is eaten by the natives of Angola
and, according to Montiero, is like a round, black-purple plum,
tasteless and astringent. Sabine says: "the fruit is about the size of an
Orleans plum but is rounder, of a yellow color, with a flesh soft and
juicy, the flavor having much resemblance to that of noyau."
Chrysophyllum africanum A. DC. Sapotaceae.
African tropics. This is a tall tree of Sierra Leone, whose fruit is in

request.
C. argenteum Jacq.
Martinique. The fruit, the size of a plum, contains a soft, bluish, edible
pulp.

C. cainito Linn. STAR APPLE.
West Indies This tree has been cultivated from time immemorial in the
West Indies but nowhere is found wild. It seems to have been observed
by Cieza de Leon in his travels in Peru, 1532-50, and is called
caymitos. Lunan says some trees bear fruit with a purple and some
with a white skin and pulp, which when soft is like jelly, with milky
veins and has a sweet and pleasant taste.
C. glabrum Jacq.
Martinique. The fruit is blue, of the form and size of a small olive and is
seldom eaten except by children.
C. michino H. B. & K.
New Granada. The fruit is yellow outside, whitish and clammy inside
and is very grateful.
C. microcarpum Sw.
Haiti. The fruit is the size of a gooseberry, of a very sweet, delicious

taste.
C. monopyrenum Sw. DAMSON PLUM OF JAMAICA.
West Indies. The fruit is oval and about the size of a Bergamot pear. It
contains a white, clammy juice when fresh, which, after being kept a few
days, becomes sweet, and delicious. It frequently contains four or five
black seeds about the size of pumpkin seeds.
C. obovatum Sabine.
African tropics. The fruit is the size of an apple, with a short apex and is
much inferior to the star apple of the West Indies.
C. pruniferum F. Muell.
Australia. The fruit is of a plum-like appearance and is edible.
C. roxburghii G. Don. PITAKARA. STAR APPLE.

Asiatic tropics. The fruit is greedily eaten by the natives. It is the size of
a small crab, yellow when ripe, smooth and is greedily eaten although
insipid. The pulp is tolerably firm but is exceedingly clammy, adhering
to the lips or knife with great tenacity.
Chrysosplenium altemifolium Linn. Saxifrageae. GOLDEN

SAXIFRAGE.
Europe, northern Asia and North America. The leaves are eaten as a
salad in the Vosges Mountains.
C. oppositifolium Linn.
Europe, northern Asia and East Indies. In some countries, this plant is
eaten as a salad.6 The leaves are eaten in salad and soup.
Cicer arietinum Linn. Leguminosae. CHICK-PEA. EGYPTIAN PEA.
Europe, Orient and the East Indies. This plant is represented as

growing wild in the Caucasus, in Greece and elsewhere; it is also found
escaped from cultivation in the fields of middle Europe. The Jews,
Greeks and Egyptians cultivated it in ancient times. It is extensively
cultivated at the present time in the south of Europe, in the Levant, in
Egypt as far as Abyssinia and in India. The seeds vary in size and color
in the different varieties. In Paris, they are much used for soups. In
India, they are ground into a meal and either eaten in puddings or
made into cakes. They are also toasted or parched and made into a sort
of comfit. In India, says Wight: "The leaves of the plant secrete an acid
which the natives collect by spreading a cloth over night on the plant
and wringing out the dew in the morning. They then use it as vinegar or
for forming a cooling drink." In 1854, the seed was distributed from the
United States Patent Office.
The shape of the unripe seed, which singularly resembles a ram's head,
may account for its being regarded as unclean by the Egyptians of the
time of Herodotus. It was in common use in ancient Rome and varieties
are mentioned by Columella and Pliny, the latter naming the white and
black, the Dove of Venus pea, and many kinds differing from each other
in size. Albertus Magnus, in the thirteenth century, mentions the red,
the white and the black sorts, and this mention of colors is continued
by the herbalists of the sixteenth, seventeenth, and eighteenth
centuries. The white chick-pea is the sort now generally grown in
France, where the dried seeds find large use in soups. The red variety is
now extensively grown in eastern countries, and the black sort is
described as more curious than useful.
Cichorium endivia Linn. Compositae. ENDIVE.
Europe and the Orient. This is a widely distributed plant, probably of

East Indian origin, where certainly, says Unger, "The same plant is met
with wild about Patna and Kamaon, as well as in Nepal." Others deem it
a native plant of Sicily. It was used as an esculent from a very early
period by the Egyptians and was known to the Greeks Ovid mentions it
in his tale of Philemon and Bauds, Columella also refers to it as
common in his day, and Pliny states it was eaten in his time as a salad
and as a potherb. It was in cultivation in England as early as 1548. It is
not known when the endive was first used in the United States, but
McMahon, 1806, mentions the Green Curled, White Curled and the
Broad-leaved in cultivation. In 1828 and 1881, Thorbum offers the
seed of these varieties only.
There are two distinct forms of endive, the curled and the broad-leaved.
The first does not seem to have been known to the ancients, although
Dioscorides and Pliny name two kinds. In the thirteenth century,
Albertus Magnus names also two kinds, the one with narrower leaves
than the other; and in 1542 Fuchsius figures two kinds of like
description, and like forms are noted in nearly all the earlier botanies. A
curled, broad-leaved form is figured by Camerarius, 1586; Dalechamp,
1587; and Gerarde, 1597. Endive is described in the Adversarial 1570.
The authors named furnish what may reasonably be considered as the
types of the four kinds of broad-leaved endives described by Vilmorin.
The origin of the curled endives, of which Vilmorin describes twelve, is
difficult to trace. The peculiar truncate appearance of the seed-stalks is
very conspicuous, and this feature would lead one to suspect that the
type is to be seen in the Seris sativa of Lobel, but the resemblances are
quite remote. This is the Cichorium latioris folii of Dodonaeus, 1616.
The endives were in English gardens as well-known plants in 1778 and
were named among seedsmen's supplies in 1726. They were in the
United States prior to 1806.
C. intybus Linn. BARBE DE CAPUCHIN.. CHICORY. SUCCORY.

WITLOOF.
Europe and the Orient. Wild chicory has been used from time
immemorial as a salad-plant and, forced in darkness, affords the
highly-esteemed vegetable in France known as barbe de capuchin. It
has also large-rooted varieties and these, when treated in like manner,
form the vegetable known in Belgium as witloof.
Whether chicory was cultivated by the ancients there is reason to

doubt, although they knew the wild plant and its uses as a vegetable. It
is not mentioned in the descriptive list of garden vegetables in use in the
thirteenth century, as given by Albertus Magnus. Ruellis, 1535,
mentions two kinds but does not imply cultivation; nor does Fuschius
1542, who likewise names two kinds, one of which is our dandelion. It
is treated of by Tragus, 1552; Matthiolus, 1558; the Adversarial 1570;
Lobel, 1576; Camerarius, 1586; Dalechamp, 1587; Gerarde, 1597; but
with no mention of cultivation. Although not mentioned in Lyte's
translation of Dodonaeus, 1586, as cultivated, yet, in Dodonaeus'
Pemptades, 1616, it is said not only to occur wild throughout all
Germany but to be cultivated in gardens. This is the first mention of
culture noted. In 1686, Ray says "it is sown in gardens and occurs wild
in England." The seed occurs among seedsmen's supplies in 1726.
At the present time, chicory is grown for the use of its leaves in salads
and for its root to be used as an adulterant for coffee. The smooth,
tapering root, which seems such an improved form in our modern
varieties, is beautifully figured by Camerarius in 1586. The common
chicory grown for salads is but the wild plant little changed and with
the divided leaves as figured by the herbalists. The entire-leaved form
with a tendency to a red midrib also occurs in nature and may be
considered as the near prototype of the Magdeburg large-rooted and of
the red Italian sorts. The variegated chicory, the curled-leaved and the
broad-leaved may have their prototypes in nature if sought for but at
present must remain unexplained. The common, the spotted-leaved
and the large-rooted were in French culture in 1826.
Cinnamomum cassia Blume. Lauraceae. CASSIA. CINNAMON.
China, Sumatra, Ceylorf and other parts of eastern Asia. This plant
yields a cinnamon of commerce. Cinnamon seems to have been known
to the ancient natives inhabitating the countries bordering on the
Levant. It is the kinnamomon of Herodotus, a name which he states the
Greeks learned from the Phoenicians. It is spoken of in Exodus, is
referred to by Hippocrates, Dioscorides, Pliny and others of the ancient
writers. The inner bark of the shoots is the portion used. Nearly every
species of the genus yields its bark to commerce, including not less
than six species on the Malabar coast and in Ceylon, and nearly twice
as many more in the eastern part of Asia and in the islands of the
Eastern Archipelago. Cassia bark resembles the true cinnamon but is
thicker, coarser and not as delicately flavored. Both are used for
flavoring confectionery and in cooking.
C. culilawan Blume.
Malays, China, Moluccas and Cochin China. The bark of this species is
said to have the flavor of cloves and is used as a condiment.
C. iners Reinw.
Burma, Malays, tropical Hindustan and Siam. In India, the natives use
the bark as a condiment in their curries. In southern India, the more
mature fruits are collected for use but are very inferior to the Chinese
cassia buds. Among the Ghauts, the bark is put in curries as a spice.
C. loureirii Nees.
Cochin China and Japan. From the bark of this plant is made a
cinnamon of which the finest kind is superior to that of Ceylon.
C. nitidum Blume.
Java, Ceylon and India. This plant furnishes a spice.
C. sintok Blume.
Malays and Java. The plant possesses an aromatic bark.
C. tamala T. Nees & Eberm.
Himalayan region. This plant furnishes leaves that are essential

ingredients in Indian cookery.
C. zeylanicum Nees. CINNAMON.
East Indies and Malays. This plant is largely cultivated in Ceylon for its
bark. Its cultivation is said to have commenced about 1770, but the
plant was known in a wild state long before. Herodotus says: "the bark
was the lining taken from birds' nests built with clay against the face of
precipitous mountains in those countries where Bacchus was
nurtured." It has been cultivated for some time in Mauritius, the West
Indies, Brazil and other tropical countries.
Cistus ladaniferus Linn. Cistaceae. LAUDANUM.
Western Mediterranean regions. This species, which furnishes the

laudanum of Spain and Portugal, is often to be met with in gardens.
Loudonl says the gum which exudes from it is eaten by the common
people.
C. villosus Linn. SHAGGY ROCK-ROSE.
Spain. This plant is used in Greece in preparing infusions similar to tea.

It is the cistus mas of the ancients.
Citriobatus sp.? Pittosporeae. NATIVE ORANGE. ORANGE THORN.
Australia. A species of this genera is the native orange and orange thorn
of the Australian colonists. The fruit is an orange berry with a leathery
skin, subglobular, about one and one-half inches through and is eaten
by the natives.
Citrullus colocynthis Schrad. Cucurbitaceae. BITTER GOURD.

COLOCYNTH.
Tropical Africa. This creeping plant grows abundantly in the Sahara, in

Arabia, on the Coromandel coast and in some of the islands of the
Aegean. The fruit, which is about as large as an orange, contains an
extremely bitter and drastic pulp, from which the drug colocynth is
obtained. Thunberg says this gourd is rendered so perfectly mild at the
Cape of Good Hope, by being properly pickled, that it is eaten by the
natives and by the colonists. The gourds are also made into preserves
with sugar, having been previously pierced all over with knives and
then boiled in six or seven waters until all the bitterness disappears.
Gypsies eat the kernel of the seed freed from the seed-skin by a slight
roasting. Fluckiger says the seed kernels are used as a food in the
African desert, after being carefully deprived of their coatings. Stille says
they are reported to be mild, oleaginous and nutritious. Captain Lyon
speaks also of their use in northern Africa. In India, according to
Vaupell, there is a sweet variety which is edible and cultivated.
C. vulgaris (lanatus) Schrad. WATERMELON.
Tropical Africa. The watermelon has succeeded especially well under

American culture, the varieties being many in number and
continuously increasing, either through importation or through the
process of selection. The size has also become enormous selected
specimens sometimes weighing 96 pounds or even more. The varieties
vary in shape from round to oblong and in color from a light green to
almost a black, self-colored or striped with paler green or marbled. The
flesh may be white, cream-color, honey-color, pale red, red or scarlet.
The seeds are white, white with two black spots, cream-colored tipped
with brown and a brown stripe around the edge, yellow with a black
stripe round the margin and with black spots, dark brown, reddish-
brown, russet-brown, black, sculptured or as if engraved with
ornamental characters, and pink or red.
The watermelon is mentioned by the early botanists and described as of

large size, but it must be considered that this fruit even now is not as
successfully grown in Europe as in more southern countries. That none
or few types have originated under modern culture is indicated by an
examination into the early records.
Size.—Cardanus, 1556, writes that the size is sometimes so great that a

man can scarcely embrace the fruit with his expanded arms.
Marcgravius, 1648, describes those of Brazil as being as large as a
man's head, sometimes larger, sometimes smaller. In 1686, Ray says
the size is such as to be scarcely grasped with the two hands; this is
what J. Bauhin wrote many years earlier for he died in 1613. The
figures in the earlier botanies, of which there are many, all indicate a
smalll-sized fruit, although the description is usually of a "large" or
"very large " fruit.
Shape.—Round fruits are mentioned by Fuchsius, 1542; by Cardanus,

1556; Garcia ab Horto, 1567; Marcgravius, 1648; Piso, 1658; and Ray,
1686. Subround or roundish, by Camerarius, 1586; and Gerarde,
1597. Oblong by Garcia ab Horto, 1567; Lourerio, 1790. Oval, by
Garcia ab Horto, 1567. Elliptical, by Marcgravius, 1648; and Ray,
1686.
Color.—Grass-green, by Fuchsius, 1542. Green, by Albertus Magnus,

thirteenth century; Bauhin, 1596; Gerarde, 1597. Grass-green and
spotted, by Matthiolus, 1570; Camerarius, 1596; Dalechamp, 1587.
Green and spotted, by Bauhin, 1596. Blackish, by Gerarde, 1597.
Flesh.—Red, by Bauhin, 1596; 1623, Marcgravius, 1648. White, by

Bauhin, 1596, 1623, Chabraeus, 1677. Scarlet, by Marcgravius, 1648.
Pale red, by Piso, 1658; Loureiro, 1790. Yellow, by Bryant, 1783.
Flesh-color, by Josselyn, 1663.
Seed.—Chestnut-brown, by Fuchsius, 1542. Purple-red, by Tragus,

1552. Black, by Matthiolus, 1570; Camerarius, 1596; Dalechamp,
1587; Bauhin, 1596; J. Bauhin, 1651. Red, by Matthiolus, 1570;
Bauhin, 1596; Sloane, 1696; Bryant, 1783. Reddish, by Camerarius,
1586. Brown, by Bauhin, 1596; Marcgravius, 1648. Raven-black, by
Marcgravius, 1648. White, by J. Bauhin, 1651. Sculptured, by Forskal,
1775.
It is interesting to note that the older writers described some varieties as

sweet, others as insipid and acid. Livingstone describes the wild
watermelons of South Africa as some sweet and wholesome, others
bitter and deleterious. The bitter or acid forms do not now appear in
our culture.
The most surprising plant of the South African desert, writes

Livingstone, is the kengwe or keme, the watermelon. In years when
more than the usual quantity of rain falls, vast tracts of the country are
literally covered with these melons. Some are sweet, and others so bitter
that they are named by the Boers the "bitter watermelon." The bitter
ones are deleterious, but the sweet are quite wholesome. As this
missionary observer was not a botanist, it is possible that this species
may have been the colocynth, Citrullus colocynthis, or a hybrid of the
colocynth and the watermelon.
Rauwolf, 1574, found the watermelon growing in abundance in the

gardens of Tripoli, Rama and Aleppo under the name bathieca, the root
of which word, says R. Thompson, is from the Hebrew abattichim, one
of the fruits of Egypt which the Jews regretted in the wilderness. The
watermelon still forms the chief food and drink of the inhabitants of
Egypt for several months in the year. In Bagdad, also, it is a staple
summer food. Pallas says in southern Russia the people make a beer
from their abundant crops of watermelons, with the addition of hops.
They also make a conserve or marmalade from the fruit, which is an
excellent substitute for syrup or molasses. In 1662, Nieuhoff found the
watermelon called batiek by the Indians of Batavia, some being white,
others red and the seeds black. This melon is said to have been
introduced into Britain in 1597. By European colonists, says Pickering,
it was carried to Brazil and the West Indies, to eastern North America, to
the islands of the Pacific, to New Zealand and Australia.
Watermelons are mentioned by Master Graves as abounding in

Massachusetts in 1629, and shortly after Josselyn speaks of it as a fruit
"proper to the countrie. The flesh of it is of a flesh-colour...and excellent
against the stone." "A large fruit, but nothing near so big as a pompion;
colour smoother, and of a sad grass-green, rounder, or, more rightly,
sap-green; with some yellowness admixt when ripe. The seeds are
black; the flesh, or puipe, exceeding juicy." Before 1664, according to
Hilton, watermelons were cultivated by the Florida Indians. In 1673,
Father Marquette, who descended the Wisconsin and Mississippi
Rivers, speaks of melons, "which are excellent, especially those with a
red seed." In 1822, Woods says of the Illinois region: "Watermelons are
also in great plenty, of vast size; some I suppose weigh 20 pounds.
They are more like pumpkins in outward appearance than melons.
They are round or oblong, generally green, or a green and whitish color
on the outside, and white or pale on the inside, with many black seeds
in them, very juicy, in flavor like rich water, and sweet and mawkish,
but cool and pleasant." In 1747, Jared Eliot mentions watermelons in
Connecticut, the seed of which came originally from Archangel in
Russia. In 1799, watermelons were raised by the tribes on the Colorado
River. In 1806, McMahon describes four kinds. They are now cultivated
throughout the warm regions of the globe.
Citrus. Rutaceae. BERGAMOT. CITRON. GRAPE FRUIT. LEMON.

LIME. ORANGE. POMELO SHADDOCK.
The determination of the species of this genus seems to be in confusion,

as might be expected from the great variability of this favorite fruit so
long under cultivation. Linnaeus established two species, Citrus
aurantium, comprising the sweet and bitter orange and the shaddock;
and Citrus medica, comprising the lime, lemon and citron. Risso and
Poiteau recognized eight species, C. bergamia, the bergamot, C. limetta,
the sweet lime with white flowers, C. decumana, the shaddock, C.
lumia, the sweet lemon, C. limonum, the lemon, and C. medica, the
citron. In 1818, Risso describes 169 varieties and figures 105. The
mass of evidence collected by Professor Targioni-Tozzetti seems to show
that oranges were first brought from India into Arabia in the ninth
century, that they were unknown in Europe, or at any rate in Italy, in
the eleventh, but were shortly afterwards carried westward by the
Moors. They were in cultivation at Seville towards the end of the twelfth
century, and at Palermo in the thirteenth and probably also in Italy, for
it is said that St. Domine planted an orange for the convent of S. Sabina
in Rome in the year 1200. In the course of the same century, the
crusaders found citrons, oranges and lemons very abundant in
Palestine, and in the fourteenth century both oranges and lemons
became common in several parts of Italy.
They must have been early introduced to America, for Humboldt says
"it would seem as if the whole island of Cuba had been originally a
forest of palm, lemon and wild orange trees," and he thinks the oranges,
which bear a small fruit, are probably anterior to the arrival of
Europeans, who transported thither the agrumi of the gardens. Cald-
louch says the Brazilians affirm that the small, bitter orange, which
bears the name of loranjo do terra and is found wild far from the
habitations of man, is of American origin, De Soto, 1557, mentions
oranges in the Antilles as bearing fruit all the year, and, in 1587.
Cavendish found an orchard with lemons and oranges at Puna, South
America, and off San Bias lemons and oranges were brought to the
ships. In 1693-94, Phillips speaks of the wild orange as apparently
indigenous in Mexico, Porto Rico, Barbados and the Bermudas, as well
as in Brazil and the Cape Verde Islands.
The citron appears to have been the only one of this genus known in
ancient Rome and is probably the melea persike of Theophrastus and
the persika mala of Dioscorides. Lindley says those who have bestowed
the most pains in the investigation of Indian botany, and in whose
judgment we should place the most confidence, have come to the
conclusion that the citron, orange, lemon, lime and their numerous
varieties now in circulation, are all derived from one botanical species.
C. aurantium Linn. BERGAMONT. BITTER ORANGE. SEVILLE

ORANGE. SWEET ORANGE.
Tropical eastern Asia. The sweet orange began to be cultivated in

Europe about the middle of the fifteenth century. Phillips says it was
introduced at Lisbon in 1548 by Juan de Castro, a celebrated
Portuguese warrior, and from this one tree all the European orange
trees of this sort were propagated. This tree was said to have been alive
at Lisbon in 1823. One of the first importations of oranges into England
occurred A. D. 1290, in which year a Spanish ship laden with this fruit
arrived at Portsmouth; of this cargo the Queen of Edward I bought
seven. Gallesio says the sweet orange reached Europe through Persia to
Syria, and thence to the shores of Italy and the south of France, being
carried by the Arabs. It was seen by Friar Jordanus in India about
1330. In the year 1500, says Loudon, there was only one orange-tree in
France, which had been planted in 1421 at Pempeluna in Navarre, and
this tree is still living. In 1791, Bartram refers to the orange as growing
abundantly in Florida, as is apparent from the context, and in 1871 Dr.
Baldwin writes, "you may eat oranges from morning to night at every
plantation along the shore (of the St. Johns), while the wild trees,
bending with their golden fruit over the water, present an enchanting
appearance." Oranges are also found in Louisiana and in California
(they were seen by FatherBaegert in 1751) and are now quite
extensively grown for market in the extreme soutliern states. They are
imported to our Atlantic ports from the Mediterranean, the Azores and
also from the West Indies. At San Francisco, large quantities are
received from Tahiti and Mexico and a few from Hawaii. There are
numerous varieties grown, some of which are so distinct as to be
described as botanical species.
BERGAMOT.
The bergamot first appeared in the latter part of the seventeenth

century. It is not mentioned in the grand work on orange trees by
Ferrari, 1676, nor by Lanzani, 1690, nor Quintinye, 1692. It seems to
be first mentioned in a little book called La Parfumeur Francois,
published at Lyons in 1693. There are several varieties.
BIGARADE ORANGE. SOUR ORANGE. BITTER ORANGE. SEVILLE

ORANGE.
The sour orange is extensively cultivated in the warmer parts of the

Mediterranean region, especially in Spain, and exists under many
varieties. It was probably the first orange cultivated in Europe. The sour
orange was not mentioned by Nearchus among the productions of the
country which is watered by the Indus, but the Arabs, pushing farther
into the interior than Alexander the Great, found the orange, and
brought it into Arabia in the ninth century. It reached Italy in the
eleventh century and was in cultivation about Seville at the close of the
twelfth and at Palermo in the thirteenth century. Gallesio states that it
was introduced from Arabia and the north of Africa into Spain.
Pickering, states that the bitter orange was cultivated in Sicily in A. D.
1002. The sour orange had become naturalized in the forests of
Essequibo, about Vera Cruz and near Mexico City, in 1568; in Brazil in
1587; in Porto Rico, Barbados and the Bermudas, Cape Verde islands
and in Florida at early dates. There are many varieties and the fruit of a
curious one consists of an orange within an orange.
TANGERINE. MANDARIN.
This fruit is rare in China but abundant in Cochin China. The fruit is
round, a little compressed, red inside as well as out. It is the most
agreeable of all oranges. Loudon says the thin rind is loose, so much so
that when ripe the pulp may be shaken about as a kernel in some nuts.
The flesh, of a deep orange color, possesses a superior flavor. Williams
says it is the most delicious of the oranges of China.
C. decumana Murr. GRAPE FRUIT. POMELO. PUMMELO.

SHADDOCK.
Tropical Asia. The shaddock was first carried from China to the West
Indies early in the eighteenth century. It occurs in several varieties and
both the red and white kinds are considered by Wilkes indigenous to
the Fiji Islands. In 1777, they were somewhat distributed by Capt.
Cook in his voyage of discovery.
C. japonica Thunb. KUMQUAT.
Japan and China. The fruit is about the size of a cherry or gooseberry.
It is cultivated in China and Japan and is found near Canton in China.
The small, oblong, reddish-yellow fruit contains but five sections under
a very thin skin; the pulp is sweet and agreeable.
C. javanica Blume. JAVA LEMON.
Java. This cultivated species bears small, roundish, slightly acid fruits.
C. limonia Osbeck. LEMON.
Tropical Asia. De Candolle says the lemon was unknown to the ancient
Romans and Greeks, and that its culture extended into the West only
with the conquests of the Arabs. It is mentioned in the Book of
Nabathae on Agriculture which is supposed to date from the third or
fourth century of our era. The Arabs brought the lemon in the tenth
century from the gardens of Omar into Palestine and Egypt. Jacques de
Vitry, writing in the thirteenth century, very well describes the lemon,
which he had seen in Palestine. About 1330, Friar Jordanus, saw in
India "other lemons sour like ours" which would indicate its existence
in India before that date. It was cultivated in Genoa, about the middle of
the fifteenth century and as early as 1494 in the Azores. From the north
of India, the lemon appears to have passed eastward into Cochin China
and China and westward into Europe; it has become naturalized in the
West Indies and various parts of America. There are numerous
varieties. Some are cultivated in Florida to a limited extent. They are
mentioned in California in 1751-68 by Father Baegert.
LIME.
In Jamaica, the lime is quite naturalized. The fruit is nearly globose,

small, yellow when ripe, with a thin skin and an abundance of pure,
acid juice. This fruit is largely imported into the United States, in its
natural form, pickled and in the form of lime juice. About 1755, Henry
Laurens imported limes into South Carolina.
SWEET LEMON.
The fruit has the rind and the flesh of a lemon but the pulp is sweet.
There are many varieties in Italy.
C. medica Linn. CITRON.
Tropical Asia; indigenous to and still found wild in the mountains of

east India. The citron is the only member of the orange tribe, the fruit of
which was known in ancient Rome. The tree appears to have been
cultivated in Palestine in the time of Josephus and was introduced into
Italy about the third century. In 1003, it was much grown near Naples.
Hogg thinks this is the melea medike of Theophrastus, 322 B. C., and
mela medika e kedromela of Dioscorides. Rhind says it was first
cultivated in Italy by Palladius in the second century. Royle found it
growing wild in the forests of northern India. In Media and Persia, the
citron is found only in the cultivated state. It is now distributed
throughout the whole of southern Europe, also in Brazil and in the
Congo. Fruits are used chiefly in a candied form.

Cladothrix (Tidestromia) lanuginosa Nutt. Amaranthaceae.
California and Mexico. According to Schott, the Mexicans use a

decoction of the plant as a tea.
Clausena excavata Burm. f. Rutaceae. WHAMPLE.
East India and Malay Archipelago. This shrub of China and the
Moluccas is cultivated in the West Indies. The fruit has a good deal the
taste of the grape, accompanied with a peculiar flavor, being very
grateful to the palate. The fruit is borne in clusters, resembling, when
ripe, a diminutive lemon, about the size of an acom. It contains three
large seeds which nearly fill the interior. The scanty pulp has an anise-
seed flavor. Williams says in China it is pleasantly acid and held in
esteem, as it also is in the Indian archipelago. About two bushels are
produced on a tree.
Clavija sp. Myrsineae (Theophrastaceae).
A genus of South American shrubs or small trees. The fruits are fleshy
and contain numerous seeds embedded in a pulp which is said to be
eatable. They vary in size, but are seldom larger than a pigeon's egg.
Claydonia rangiferina (Linn.) Web. Lichenes. REINDEER MOSS.
Northern regions. Reindeer moss is sometimes eaten by the people of

Norway and is crisp and agreeable. Reindeer moss, says Kalm, grows
plentifully in the woods around Quebec. M. Gaulthier and several other
gentlemen told him that the French, on their long voyages through the
woods, in pursuit of their fur trade with the Indians, sometimes boil
this moss and drink the decoction for want of better food when their
provisions are exhausted.
Claytonia caroliniana Michx. Portulaceae.
Eastern United States. This plant has edible bulbs much prized by
Indians.
C. exigua Torr. & Gray.
California. The succulent leaves are in popular use as a potherb in

California.
C. megarrhiza Parry.
Western North America. This plant has a long, fleshy taproot but it is
confined to the summits of the Rocky Mountains and is seldom
available.
C. perfoliata Donn. CUBAN SPINACH.
North America. This species, according to Robinson,10 is cultivated in

France as a salad plant. The foliage is used in England, according to
Loudon, as a spinach. De Candolle says it is occasionally cultivated
there. C. perfoliata of Cuba is an annual employed as a spinach in
France in place of purslane. It was first described in 1794 but in 1829
was not named by Noisette for French gardens; in 1855 it was said by
De Candolle to be occasionally cultivated as a vegetable in England. It is
now included by Vilmorin among French vegetables.
C. sibirica Linn. SIBERIAN PURSLANE.
Northern Asia and northwestern North America. This species is eaten

both raw and cooked by the Indians of Alaska.
C. tuberosa Pall.
Kamchatka and eastern Siberia. The tubers are edible.
C. virginica Linn. SPRING BEAUTY.
Eastern United States. This species has edible bulbs, much prized by
the Indians.
Clematis flammula Linn. Ranunculaceae. VIRGIN'S BOWER.
Mediterranean countries. The young shoots, when boiled, may be

eaten.
Cleome chelidonii Linn. Capparideae. SPIDER-FLOWER.
East Indies. The seeds are used by the natives as a mustard in their
curries, on account of their pungency.

C. felina Linn. f.
East Indies. In India, the flowers are used to flavor salads.
C. heptaphylla Linn.
American tropics. The leaves are eaten.
C. viscosa Linn.
Old World tropics. This plant has an acrid taste, something like
mustard, and is eaten by the natives among other herbs as a salad. The
seeds, being pungent, are used in curries as a mustard. Its seeds are
eaten as a condiment like mustard. The seeds are used in curries.
Clerodendron serratum Spreng. Verbenaceae.
Tropical India and Burma. Its flowers and leaves are eaten.
Clethra tinifolia Sw. Ericaceae (Clethraceae). SOAP-WOOD.

SWEET PEPPER. WILD PEAR.
Tropical America, Jamaica and southern Brazil. In Jamaica the trees

bear a green, roundish berry of which the pulp is sweet, white, mealy
and includes a hard, brownish-black stone. These berries are gathered
and eaten as a pleasant dessert.
Cleyera theoides Choisy. Ternstroemiaceae (Theaceae).
West Indies. Henfrey says the leaves of this plant furnish a tea in
Panama.
Clidemia sp.? Melastomaceae. INDIAN CURRANT.
Tropical America. A genus of shrubs the berry of which is fleshy and

edible.
C. dependens D. Don.
Peru. This shrub furnishes a gooseberry-like fruit of little value.

Cliffortia ilicifolia Linn. Rosaceae. EVERGREEN OAK.
South Africa. The leaves have been used in Africa as a tea substitute.6
Clinogyne (Marantochloa) dichotoma Salisb. Scitamineae

(Marantaceae). MARANTA
East Indies and Malays. The maranta is cultivated in the East Indies for
arrowroot.
Clitoria tematea Linn. Leguminosae. BUTTERFLY PEA.
Mountains of Madagascar and Mauritius. In the Philippines, the pods

are sometimes eaten. In Amboina, the flowers are used to tinge boiled
rice a cerulean color.
Cnicus eriophorus Roth. Compositae.
Europe and Asia Minor. This thistle is said to have been cultivated by
M. Lecoq in France and is pronounced by him a savory vegetable. The
receptacles of this plant, says Lightfoot, are pulpy and esculent, like
those of the artichoke.
C. oleraceus Linn.
Northern Europe and Asia. The leaves of this thistle are cooked and
eaten by the Russians. In France, it is in flower gardens. The plant is
included among vegetables by Vilmorin, although he says it does not
appear to be cultivated. The swollen rootstock, gathered before the
plant flowers, was formerly used as a table-vegetable. It does not
appear to have ever reached American gardens.
C. palustris Willd.
Europe and Asia Minor. In Evelyn's time, the stalks were employed, as
were those of the milk-thistle, for food. Lightfoot says the stalks are
esculent, after being peeled and boiled.
C. serratuloides Roth.
Siberia. The roots are eaten.

C. virginianus Pursh.
North America. The roots are about the size of carrots, are sweet and
well flavored but require a long preparation. They are eaten by the
western Indians.
Coccinia indica Wight & Am. Cucurbitaceae. SCARLET-FRUITED

GOURD.
Tropical Asia. The fruit of this plant, so common in every hedge, is eaten
by the natives in their curries and when fully ripe is eaten by birds.
C. moimoi M. Roem.
Tropical Arabia and Africa. The fruit is eaten.
Coccoloba uvifera Linn. Polygonaceae. KINO. SEASIDE GRAPE.
Shores of the West Indies and neighboring portions of tropical America.

Its fruit is eatable and commonly sold in markets but is not much
esteemed. As grown in India, the fruit is reddish-purple, pear-shaped,
sweetish-acid and is borne in drooping racemes. The fruit consists of
the fleshy perianth which encloses a solitary seed.
Cocculus cebatha DC. Menispermaceae.
A woody vine of tropical Arabia. The ripe berries are acrid but edible,
and a spirituous liquor is obtained from them.
C. limacia DC.
Eastern Asia. The berries are acid and edible.
Cochlearia armoracia Linn. Cruciferae. HORSERADISH. RED

COLE.
Europe. This well-known condimental plant is indigenous to eastern

Europe from the Caspian through Russia and Poland to Finland and is
now spontaneous in the United States. Both the leaves and roots were
eaten in Germany during the Middle Ages but their use was not
common in England until a much later period. This plant cannot be
identified with certainty with the armoracia of the Romans. If it be the
armoracia of Palladius, which is a wild plant transferred to the garden,
it is very curious that its use is not mentioned by Apicius in his work
on cookery, of the same century. Zanonius deems horseradish to be the
draba of Dioscorides. It seems to be the raphanus of Albertus Magnus,
who lived in the thirteenth century; he speaks of the plant as wild and
domesticated, but its culture then was probably for medicinal purposes
alone, as indicated by him. Its culture in Italy, in 1563, is implied by
Ruellius under the name armoracia but Castor Durante, 1617, does
not describe it. In Germany, its culture as a condimental plant is
mentioned by Fuchsius, 1542, and by later writers. In 1587,
Dalechamp speaks of its culture in Germany but does not mention it in
France. Lyte, 1586, mentions the wild plant and its uses as a
condiment in England but does not imply culture. Horseradish, though
known in England as red cole in 1568, is not mentioned by Turner as
used in food, nor is it noticed by Boorde, 1542, in his chapter on edible
roots in the Dyetary of Helth. Gerarde speaks of it as used by the
Germans, and Coles, in Adam in Eden, states that the root sliced thin
and mixed with vinegar is eaten as a sauce with meat as among the
Germans. In the United States, horseradish is in general cultivation for
market purposes. It was included by McMahon, 1806, in his list of
garden esculents.
C. danica Linn.
Northern and Arctic regions. This species is employed as a salad plant.
C. macrocarpa Waldst. & Kit.
Hungary and Transylvania. The root may be used as a horseradish but

it is less acrid.
C. officinalis Linn. SCURVY GRASS. SPOONWORT.
Arctic regions. This species is used occasionally as a cress and is

cultivated in gardens for that purpose. It is a common plant in some
parts of Scotland, and Lightfoot says "it is eaten in sallads as an
antiscorbutic." It serves as a scurvy grass in Alaska.
Cocos australis Mart. Palmae.
Paraguay. This palm bears a fruit somewhat the shape and size of an
acorn, with a pointed tip and is of a beautiful golden-yellow color
somewhat tinged or spotted with red when ripe. At maturity, it is soft
and pulpy, the flesh yellow, succulent and somewhat fibrous. The flavor
is delicious, resembling that of a pineapple.
C. butyracea Linn. f. OIL PALM. WINE PALM.
South America. This is the palma de vino of the Magdalena. This tree is
cut down and a cavity excavated in its trunk near the top. In three
days, this cavity is found filled with a yellowish-white juice, very limpid,
with a sweet and vinous flavor. During 18 or 20 days, the palm-tree
wine is daily collected; the last is less sweet but more alcoholic and
more highly esteemed. One tree yields as much as 18 bottles of sap,
each bottle containing 42 cubic inches, or about three and a quarter
gallons.
C. coronata Mart.
Brazil. This species yields a pith, which the Indians make into bread,
and a nut from which an oil is extracted.
C. nucifera Linn. COCOANUT.
Tropics. The centers of the geographical range of this palm are the
islands and countries bordering the Indian and Pacific oceans but it is
now extensively cultivated throughout the tropics. About 1330, it was
described in India, and quite correctly too, under the name of nargil, by
Friar Jordanus. In 1524, the cocoanut was seen by Pizarro in an Indian
coast village of Peru. In the vicinity of Key West and as far north as
Jupiter Inlet, the cocoanut is found, having been first introduced about
1840 by the wrecking of a vessel that threw a quantity of these nuts
upon the beach. Thirty species of cocoanut are said by Simmonds to be
described and named in the East. Firminger mentions ten varieties in
India. Captain Cook found several sorts at Batavia. Ellis says there are
many varieties in Tahiti. The nuts are much used as a food. When the
embryo is unformed, the fruit furnishes sweet palm-milk, a further
development supplies a white, sweet and aromatic kernel; it finally
becomes still firmer and then possesses a pleasant, sweet oil. In the Fiji
Islands, the kernel of the old nut is scraped, pressed through a grater,
and the pulp thus formed is mixed with grasses and scented woods and
suffered to stand in the sun, which causes the oil to rise to the top,
when it is skimmed off. The residuum, called kora, is pounded or
mashed, wrapped in banana leaves and then buried under salt water
covered with piles of stones. This preparation is a common food of the
natives. Toddy or palm-wine, is also made from the sap of the flower-
spathes.
C. oleracea Mart. IRAIBA PALM.
Brazil. The leaf-buds, or cabbages, are edible.
C. ventricosa Arruda.
Brazil. The oily pulp of the fruit and the almond of the inner stone is
eaten and is sold in the markets. The pith contains a fecula which is
extracted in times of want and is eaten.
Codiaeum variegatum Blume. Euphorbiaceae.
India. This species is used as a vegetable.
Coffea arabica Linn. Rubiaceae. COFFEE.
Arabia and African tropics. This shrub is found wild in Abyssinia and
in the Sudan where it forms forests. It is mentioned as seen from the
mid-Niger to Sierra Leone and from the west coast to Monrovia. In the
territory west of Braganza, says Livingstone, wild coffee is abundant,
and the people even make their huts of coffee trees. On or about the
equator, says Grant, the m'wanee, or coffee, is cultivated in
considerable quantities but the berry is eaten raw as a stimulant, never
drunk in an infusion by the Wanyambo. The Ugundi, says Long, never
make a decoction of coffee but chew the grain raw; this is a general
custom. The Unyoro, says Burton, have a plantation of coffee about
almost every hut door. According to the Arabian tradition, says Krapf,
the civet-cat brought the coffee-bean to the mountains of the Arusi and
Ilta-Gallas, where it grew and was long cultivated, until an enterprising
merchant carried the coffee plant, five hundred years ago, to Arabia
where it soon became acclimated.
About the fifteenth century, writes Phillips, the use of coffee appears to
have been introduced from Persia to Aden on the Red Sea. It was
progressively used at Mecca, Medina, and Cairo; hence it continued its
progress to Damascus and Aleppo. From these two places, it was
introduced into Constantinople in the year 1554. Rauwolf, who was in
the Levant in 1573, was the first European author who made any
mention of coffee, but the first who has particularly described it, is
Prosper Alpinus, 1591, and 1592. The Venetians seem to be the next
who used coffee. This beverage was noticed by two English travellers at
the beginning of the seventeenth century, Biddulph about 1603 and
William Finch in 1607. Lord Bacon mentions it in 1624. M. Thevenot
taught the French to drink coffee on his return from the East in 1657. It
was fashionable and more widely known in Paris in 1669. Coffee is said
to have been first brought to England in 1641, but Evelyn says in his
diary, 1637. It was first publicly known in London in 1652. According
to other accounts, the custom of drinking coffee originated with the
Abyssinians, by whom the plant had been cultivated from time
immemorial, and was introduced to Aden in the early part of the
fifteenth century, whence its use gradually extended over Arabia.
Towards the end of the seventeenth century, the Dutch transported the
plant to Batavia, and thence a plant was sent to the botanic gardens at
Amsterdam, where it was propagated, and in 1714 a tree was presented
to Louis XIV. A tree was imported into the Isle of Bourbon in 1720. One
account asserts that the French introduced it to Martinique in 1717
and another states that the Dutch had previously taken it to Surinam.
It reached Jamaica in 1728. It seems certain that we are indebted to the
progeny of a single plant for all the coffee now imported from Brazil and
the West Indies. It was introduced to Celebes in 1822. In Java and
Sumatra, the leaves of the coffee plant are used as a substitute for
coffee. In 1879, four trees were known to have been grown and
successfully fruited in Florida.
C. liberica Hiern. LIBERIAN COFFEE.
Tropical Africa. This seems to be a distinct species, which furnishes the

Liberian coffee. It was received in Trinidad from Kew Gardens, England,
in 1875.
Coix lacryma-jobi Linn. Gramineae. JOB'S TEARS.
Tropical Asia. The seeds may be ground to flour and made into a coarse
but nourishing bread which is utilized in times of scarcity.
Cola acuminata Schott & Endl. Sterculiaceae. COLANUT.

GOORANUT. KOLANUT.
Tropical Africa. This tree, a native of tropical Africa, is cultivated in

Brazil and the West Indies. Under the name of cola or kolla or goora-
nuts, the seeds are extensively used as a sort of condiment by the
natives of western and central tropical Africa and likewise by the
negroes in the West Indies and Brazil. There are several varieties. Father
Carli noticed them in Congo in 1667 under the name of colla. Earth
says the chief article of African produce in the Kano markets is the guro
or kolanut, which forms an important article of trade and which has
become to the natives as necessary as coffee or tea is to us. The nuts
contain the alkaloid thein. A small piece of one of their seeds is chewed
before each meal as a promoter of digestion; it is also supposed to
improve the flavor of anything eaten after it or, as Father Carli says,
"they have a little bitterness but the water drank after makes them very
sweet." This plant was introduced into Martinique about 1836. Its
amylaceous seeds, of a not very agreeable taste, are much sought after
by the negroes.
Colea telfairii Boj. Bignoniaceae.
Madagascar. The fruit is eaten.
Coleus aromaticus Benth. Labiatae. COLEUS. COUNTRY BORAGE.
East Indies. This is the country borage of India. Every part of the plant
is delightfully fragrant, and the leaves are frequently eaten and mixed
with various articles of food in India. In Burma, it is in common use as
a potherb. A purple coleus was observed in cultivation in northern
Japan by Miss Bird, the leaves of which are eaten as spinach.
C. barbatus Benth.
East Indies and tropical Africa. About Bombay, this species is

commonly cultivated in the gardens of the natives for the roots, which
are pickled.
C. spicatus Benth.
East Indies. Wilkinson 8 quotes Pliny as saying that the Egyptians grew
this plant for making chaplets and for food.
Colocasia antiquorum Schott. Aroideae (Araceae). DASHEEN.

TARO.

Tropical Asia. This is very probably an Indian plant, as it is cultivated
in the whole of central Asia in very numerous varieties and has a
Sanscrit name. It was carried westward in the earliest times and is
cultivated in the delta of Egypt under the name of Quolkas. Clusius,
writing in 1601, had seen it in Portugal. The Spaniards are said to call
it alcoleaz and to have received it from Africa. Boissier cites it as
common in middle Spain. Lunan says there are several varieties
cultivated in Jamaica which are preferred by the negroes to yams. In
1844, this species was cultivated by Needham Davis of South Carolina,
who says one acre of rich, damp soil will produce one thousand
bushels by the second year. In India, colocasias are universally
cultivated and the roots are without acrimony. The tubers, says
Firminger, resemble in outward appearance those of the Jerusalem
artichoke. They are not in great request with Europeans in Bengal
where potatoes may be had all the year through but in the Northwest
Provinces, where potatoes are unobtainable during the summer
months, they are much consumed in the way of a substitute. Their
flavor is not unlike salsify. The plant is cultivated extensively by the
Polynesians, who call it taro; the tubers are largely consumed and the
young leaves are eaten as a spinach.
C. antiquorum esculenta Schott. ELEPHANT'S EAR. KALO. TARO.
This plant is largely grown in Tahiti, and Ellis says the natives have
distinct names for 33 of the varieties. Nordoff says more than 30
varieties of kalo are cultivated in the Hawaiian Islands and adds that all
the kinds are acrid except one which is so mild that it may be eaten
raw. Simpson says, "Kalo forms the principal food of the lower class of
the Sandwich Islanders and is cultivated with great care in small
enclosures kept wet." From the root a sort of paste called poi is made.
Masters says it is called taro, and the rootstocks furnish a staple diet. It
is also grown in the Philippines and is enumerated by Thunberg among
the edible plants of Japan. In Jamaica, Sloane says the roots are eaten
as potatoes, but the chief use of the vegetable, says Lunan, is as a
green, and it is as delicate, wholesome, and agreeable a one as any in
the world. In soup it is excellent, for such is the tenderness of the leaves
that they, in a manner, dissolve and afford a rich, pleasing and
mucilaginous ingredient. It is very generally cultivated in Jamaica.
Adams found the boiled leaves very palatable in the Philippines but the
uncooked leaves were so acrid as to be poisonous. At Hongkong, the
tubers are eaten under the name of cocoas. In Europe and America it is
grown as an ornamental plant.
C. indica Hassk.
Southern Asia. This plant is cultivated in Bengal for its esculent stems
and the small, pendulous tubers of its root, which are eaten by people
of all ranks in their curries. Roylel says it is much cultivated about the
huts of the natives. It is also cultivated in Brazil and is found in East
Australia. The acridity is expelled from this plant by cooking.
Combretum butyrosum Tul. Combretaceae. BUTTER TREE.
Tropical Africa. The Kaffirs call the fatty substance obtained from the
fruit chiquito. It is largely used by them as an admixture to their food
and is also exported.
Commelina angustifolia? Commelinaceae.
The rhizomes contain a good deal of starch mixed with mucilage and
are therefore fit for food when cooked.
C. coelestis Willd. BLUE SPIDERWORT.
Mexico. The rhizomes are used as food in India.
C. communis Linn.
China. In China, this plant is much cultivated as a potherb, which is

eaten in spring.
C. latifolia Hochst.
Abyssinia. It is used as a potherb.
C. striata?
The rhizomes are suitable for food.
Comocladia integrifolia Jacq. Anacardiaceae. BURN-WOOD.

MAIDEN PLUM. PAPAW-WOOD.
Tropical America. Lunan says the fruit is eatable but not inviting. The
maiden plum of the West Indies, says Morris, is grown as a fruit in the
Public Gardens of Jamaica.
Conanthera bifolia Ruiz & Pav. Haemodoraceae (Tecophil-

aeaceae).
Chile. The natives of the country make use of the root of this plant in
their soups and it is very pleasant to the taste. Molina says the bulbs,
when boiled or roasted, are an excellent food. It is called illmu.
Condalia mexicana Schlecht. Rhamnaceae.
Northern Mexico. The berries are similar to those of C. obovata.
C. obovata Hook. BLUE-WOOD. TEXAN LOGWOOD.
Texas. This plant is a shrub of San Antonio, Texas and westward. The
small, deep red berry is acidulous, edible and is used in jellies.
C. spathulata A. Gray.
Western Texas. The berries are similar to those of C. obovata.
Conferva sp. Confervae.
Green cakes are made of the slimy river confervae in Japan, which,
pressed and dried, are used as food.
Conium maculatum Linn. Umbelliferae. HERB BENNET. POISON

HEMLOCK.
Europe and the Orient. Poison hemlock has become naturalized in

northeastern America from Europe. Although poisonous, says
Carpenter, in the south of England, it is comparatively harmless in
London and is eaten as a potherb by the peasants of Russia.
Conopodium denudatum Koch. Umbelliferae. ARNUT. EARTH

CHESTNUT. JURNUT. KIPPERNUT. PIGNUT.
Western Europe. The small, tuberous roots of this herb, when boiled or
roasted, are available for food and are known as earth chestnuts. In
England, says Don, the tubers are frequently dug and eaten by
children. When boiled, they are very pleasant. The roots, says Johnson,
are edible but are little eaten in England except by children.
Convolvulus arvensis Linn. Convolvulaceae. FIELD BINDWEED.
Old World tropics, middle Asia and naturalized in America from

Europe. This plant gives its flavor to the liquor called noyeau, imported
from Martinique, according to Lindley. It reached Philadelphia in 1876
in the packing of exhibits at the Centennial.
Copaifera coleosperma Benth. Leguminosae.
Tropical Africa. The aril is used in preparing a nourishing drink.
C. hymenaeifolia Moric.
Cuba. This species is said to be the mosibe of eastern tropical Africa, a

tree which yields a red-skinned, fattening, bean-like seed.
Corchorus acutangulus Lam. Tiliaceae.
Cosmopolitan tropics. This plant is the papau ockroe of the Barbados

and is eaten by the negroes as a salad and potherb.
C. antichorus Raeusch.
Old World tropics. The whole plant is boiled as a potherb.
C. capsularis Linn. JUTE.
Cosmopolitan tropics. This plant is extensively cultivated in Bengal for

its fiber, which forms one of the jutes of commerce so extensively
exported from Calcutta. It was introduced into the United States shortly
before 1870 and placed under experimental culture, and, in 1873,
favorable reports of its success came from many of the southern states.
The young shoots are much used as a potherb in Egypt and in India.
C. olitorius Linn. CORCHORUS. JEW'S MALLOW.
Cosmopolitan tropics. This plant yields some of the jute of commerce

but is better known as a plant of the kitchen in tropical countries. It is
cultivated in Egypt, India and in France. In Aleppo, it is grown by the
Jews, hence the name, Jew's mallow. The leaves are used as a potherb.
It is mentioned by Pliny among Egyptian potherbs, and Alpinus, 1592,
says that no herb is more commonly used among the Egyptian foods.
Forskal also mentions its cultivation in Egypt and notes it among the
cultivated esculents of Arabia. In India, it occurs wild and the leaves are
gathered and eaten as spinach. In tropical Africa, it is both
spontaneous and cultivated as a vegetable and it is in the vegetable
gardens of Mauritius. In Jamaica, the plant is frequently met with in
gardens but has, in a great measure, ceased to be cultivated, although
the leaves are used as a spinach. It is now cultivated in French gardens
for its young leaves, which are eaten in salads. It is recorded by Burr as
in American gardens in 1863 but the plant seems not to have been
mentioned by other writers as growing in this country.
C. procumbens Boj.
Tropical Africa. This plant was carried to the Mauritius where it is

cultivated in kitchen gardens.
C. siliquosus Linn. BROOM-WEED.
Tropical America. This plant is called te by the inhabitants of Panama

who use its leaves as a tea substitute.
C. tridens Linn.
Cosmopolitan tropics. It is used as a potherb in Egypt.
C. trilocularis Linn.
Old World tropics. In Arabia this plant is used as a potherb. It is used

as a potherb in Sennaar and Cordova, where it is native.
Cordia collococca Linn. Boragineae. CLAMMY CHERRY.
Jamaica. The fruit is red, with a sweetish pulp and is edible.
C. loureiri Roem. et Schult.
China. The drupe is red, small, acid and edible.

C. myxa Linn. ASSYRIAN PLUM. SELU.
Tropical Asia and Australia. The tender, young fruit is eaten as a

vegetable and is pickled in India. The ripe fruit is also eaten. The kernel
tastes somewhat like a filbert and that of the cultivated tree is better.
C. obliqua Willd.
Tropical India. The young fruit is pickled and is also eaten as a

vegetable.
C. rothii Roem. et Schult.
Western India. The fruit is eaten.
C. sebestena Linn.
Tropical America. The plant bears a mucilaginous, edible fruit. Nuttall

says it has been observed growing at Key West, Florida.
C. vestita Hook. f. & Thorns.
Himalayan region. The fruit is filled with a gelatinous pulp, which is

eaten and is preferred to that of C. myxa.
Cordyline (Dracaena) indivisa Steud. Liliaceae. DRACAENA. TI.
New Zealand. The berries are eaten by the New Zealanders.
C. (Dracaena) terminalis Kunth. DRACAENA. TI.
Tropical Asia and Australia. This plant, common in the islands of the
Papuan Archipelago, is there cultivated. In the Samoan Islands, some
20 varieties, mostly edible, are distinguished by name. The thick, fleshy
roots contain large quantities of saccharine matter and, when baked,
become very agreeable to the taste. The baked ti root, says Ellis,
macerated in water, is fermented and then a very intoxicating liquor is
obtained from it by distillation. The large, tuberous roots are eaten by
the natives of Viti. The tuberous root often weighs from 10 to 14
pounds and, after being baked on hot stoves, much resembles in taste
and degree of sweetness stock licorice. The Fijians chew it, or use it to
sweeten puddings. The root is roasted and eaten.
Coriandrum sativum Linn. Umbelliferae. CORIANDER.
Southern Europe and the Orient. The seeds of this plant were used as a
spice by the Jews and the Romans. The plant was well known in Britain
prior to the Norman conquest and was employed in ancient English
medicine and cookery. Coriander was cultivated in American gardens
prior to 1670. The seeds are carminative and aromatic and are used for
flavoring, in confectionery and also by distillers. The young leaves are
put into soups and salads. In the environs of Bombay, the seeds are
much used by the Musselmans in their curries. They are largely used
by the natives of India as a condiment and with betelnuts and pau
leaves. In Burma, the seeds are used as a condiment in curries. The ripe
fruits of coriander have served as a spice and a seasoning from very
remote times, its seeds having been found in Egyptian tombs of the
twenty-first dynasty; a thousand or so years later, Pliny says the best
coriander came to Italy from Egypt. Cato, in the third century before
Christ, recommends coriander as a seasoning; Columella, in the first
century of our era and Palladius, in the third, direct its planting. The
plant was well known in Britain prior to the Norman conquest and was
carried to Massachusetts before 1670. In China, it can be identified in
an agricultural treatise of the fifth century and is classed as cultivated
by later writers of the sixteenth and eighteenth centuries. In Cochin
China, it is recorded as less grown than in China. In India, it is largely
used by the natives as a condiment. Coriander has reached Paraguay
and is in especial esteem for condimental purposes in some parts of
Peru. Notwithstanding this extended period of cultivation, no indication
of varieties under cultivation is found.
Coriaria nepalensis Wall. Coriarieae. TANNER'S TREE.
Himalayan region and China. Brandis says the fruit is eaten but is said
to cause thirst or colic. J. Smith says the fruit is eaten and is not
unwholesome.
C. ruscifolia Linn. DEU.
Peru and Chili. The baccate, fructiferous perianth yields a palatable,

purple juice, which is much liked by the natives and from which a kind
of wine may be made, but the seeds are poisonous.

C. sannentosa Forst. f. WINEBERRY.
New Zealand. The fruit affords a refreshing wine to the natives but the
seeds are poisonous. It is called tutu.
Cornus amomum Mill. Cornaceae. KINNIKINNIK.
North America. In Louisiana, this plant is said by Rafinesque to have

black fruit very good to eat.
C. canadensis Linn. BUNCHBERRY. DWARF CARNEL.
North America. This species occurs from Pennsylvania to Labrador on

the east and to Sitka on the northwest. The scarlet berries are well
known to children, being pleasant but without much taste. They are
sometimes made into puddings.
C. capitata Wall.
Himalayan region. This plant was introduced into English gardens

about 1833 as an ornamental. The fruit is sweetish, mingled with a
little bitter taste, and is eaten and made into preserves in India.
C. macrophylla Wall. LARGE-LEAVED DOGWOOD.
Himalayan region, China and Japan. The round, smooth, small berries
are eaten in India.
C. mas Linn. CORNELIAN CHERRY. CORNUS. SORBET.
Europe and Asia Minor. The cornelian cherry was formerly cultivated
for its fruits which were used in tarts. There are a number of varieties.
De Candolle mentions one with a yellow fruit. Duhamel says there are
three varieties in France and Germany; one with wax-colored fruit,
another with white fruit and a third with fleshy, round fruit. Don says
the fruit is gratefully acid and is called sorbet by the Turks. A. Smith
says the harsh, acid fruits are scarcely eatable but are sold in the
markets in some parts of Germany to be eaten by children or made into
sweetmeats and tarts. J. Smith says the fruit is of a cornelian color, of
the size of a small plum, not very palatable, but is eaten in some parts
as a substitute for olives; it is also preserved, is used in confectionery
and, in Turkey, serves as a flavoring for sherbets. In Norway, the flowers
are used for flavoring distilled spirits.
C. sanguinea Linn. CORNEL DOGWOOD. DOGBERRY. DOGWOOD.

PEGWOOD.
Europe and northern Asia. The fruit is said to contain a large quantity
of oil used for the table and in brewing.
C. stolonifera (sericea) Michx. RED-OSIER.
North America. Thoreau found the bark in use by the Indians of Maine
for smoking, under the name magnoxigill, Indian tobacco. Nuttall says
the fruit, though bitter and unpalatable, is eaten by the Indians of the
Missouri River.
C. suecica Linn. KINNIKINNIK.
North America. The berries are gathered in the autumn by the western
Eskimo and preserved by being frozen in wooden boxes out of which
they are cut with an axe. In central New York, this plant is called
kinnikinnik by the Indians.
Correa alba Andr. Rutaceae
Australia. Henfrey says the leaves are used by the Australian settlers for
a tea.
Corydalis bulbosa DC. Papaveraceae/Fumariaceae. FUMEWORT.
Northern Europe. This species has a tuberous root, which, when boiled,
furnishes the Kalmuck Tartars with a starchy substance much eaten by
them.
Corylus americana Walt. Cupuliferae (Corylaceae). HAZELNUT.
North America. This species bears well-flavored nuts but they are
smaller and thicker shelled than the European hazel. The nuts are
extensively gathered as a food by the Indians in some places.
C. avellana Linn. COBNUT. FILBERT. HAZELNUT.
Europe and Asia Minor. This species includes not only the hazelnut but
all of the European varieties of filbert. It was cultivated by the Romans,
and Pliny says the name is derived from Abellina in Asia, supposed to
be the valley of Damascus. Pliny adds that it had been brought into
Greece from Pontus, hence it was also called nux pontica. The nut was
called by Theophrastus, keraclotic nuts, from Heraclea — now
Ponderachi — on the Asiatic shore of the Black Sea. These names
probably refer to particular varieties as the species is common in
Europe and adjoining Asia. In Peacham's Emblems, we find it stated
that the name filbert is derived from Philibert, a king of France, who
"caused by arte sundry kinds to be brought forth." There are a number
of varieties. The best nuts come from Spain and are known as
Barcelona nuts. Cobnuts and filberts are largely grown in Kent,
England. In Kazan, Russia, the nuts are so plentiful that an oil used as
food is expressed from them. Filberts were among the seeds mentioned
in the Memorandum of Mar. 16, 1629, to be sent to the Massachusetts
Company and are now to be occasionally found in gardens in Virginia
and elsewhere.
C. columa Linn. COBNUT.
Eastern Europe, Asia Minor and Himalayan region. This plant

furnishes the imported cobnuts of Britain. The kernels form an
important article of food in some parts of the hills of India. The nuts are
known in England as cobnuts or Turkish nuts. This tree was carried
from Pontus to Macedonia and Thrace and has been distributed
throughout Italy. It was brought to Germany in the sixteenth century.
C. ferox Wall.
Himalayan region. This species bears a small, thick-shelled nut, in taste

like the common hazel.
C. rostrata Ait. BEAKED HAZELNUT.
Northeastern America. The plant bears a well-flavored nut.
C. tubulosa Willd. LAMBERT'S NUT. LOMBARDY-NUT.
Asia Minor and Southern Europe. This species furnishes the Lombardy,
or Lambert's nut.
Corynocarpus laevigata Forst. Anacardiaceae (Corynocarp-

aceae). NEW ZEALAND LAUREL.
New Zealand. The pulp of the drupe of this tree is edible, but the
embryo is considered poisonous until steeped in salt water. Bennett
says it is valued for its fruit and seeds, the former of the size of a plum,
pulpy in the interior and sweet. The seeds are used in times of scarcity
and contain a tasteless, farinaceous substance. The new seeds are,
however, poisonous until steamed for a day and soaked.
Corypha gebanga Blume. Palmae. GEBANG PALM.
Malay. The pithy substance of the trunk yields a sort of sago.
Costus speciosus Sm. Scitamineae (Costaceae). WILD GINGER.
East Indies and Malay. Ainslie says the natives of India preserve the
root and deem it very wholesome. Lunan says the roots of wild ginger
are sometimes used as ginger but are not as good. Browne says this
species is found everywhere in the woods of Jamaica.
Cotyledon edulis Brewer. Crassulaceae.
California. The young leaves are eaten by the Indians.
C. spinosa Linn.
North America. The leaves are agreeably acid and are eaten.
C. umbilicus Linn. NAVELWORT.
Europe and the adjoining portions of Asia. This plant is classed by

Loudon as a spinach.
Couepia chrysocalyx Benth. Rosaceae (Chrysobalanaceae).
Brazil. This beautiful tree is said by Mr. Spruce to grow plentifully

along the Amazon River from the Barra upward. The Indians plant it
near their houses for the sake of its edible fruits.
C. guianensis Aubl.
Guiana. The seed is edible. The fruit contains a sweet oil like that of the
almond.
Couma utilis Muell. Apocynaceae.
Brazil. This species bears a fruit known as couma which is said by

Bates to be delicious. The fruit is a berry containing several seeds
embedded in a pulp.
Couroupita guianensis Aubl. Myrtaceae (Lecythidaceae).

CANNON-BALL TREE.
Guiana and Cayenne. The pulp of the fruit is vinous, white, acid and
not disagreeable.
Crambe cordifolia Stev. Cruciferae. COLEWORT.
Persia and the Caucasus to Thibet and the Himalayas. The root and
foliage afford an esculent.
C. maritima Linn. SEA KALE. SCURVY GRASS.
This plant is found growing upon the sandy shores of the North Sea,
the Atlantic Ocean and of the Mediterranean Sea. It appears to have
been known to the Romans, who gathered it in a wild state and
preserved it in barrels for use during long voyages. Although Crambe is
recorded by Pena and Lobel, Dalechamp, Gerarde, and Ray as wild on
the coast of Britain and as fit for food, yet it was brought into English
culture from Italy, a few years preceding 1765, and the seed sold at a
high price as a rarity. In 1778, it is said to "be now cultivated in many
gardens as a choice esculent;" in 1795, it was advertised in the London
market. According to Heuze, it was first cultivated in France by
Quintyne, gardener to Louis XIV, but it is not mentioned in Quintyne of
1693; it, however, is mentioned by the French works on gardening of
1824 and onward. Parkinson notices it in England in 1629 and Bryant
does also, about 1783, but Philip Miller first wrote upon it as an
esculent in 1731, saying the people of Sussex gather the wild plants in
the spring. It is recorded that bundles of it were exposed for sale in the
Chichester markets in 1753 but it was not known about London until
1767. In 1789, Lightfoot speaks of "the young leaves covered up with
sand and blanched while growing," constituting when boiled a great
delicacy. Sea kale is now very popular in English markets and is largely
used in France, the blanched stems and leaf-stalks being the parts
used. It is mentioned by McMahon, 1609, in his list of American
esculents. In 1809, John Lowell, Roxbury, Massachusetts, cultivated it
and in 1814 introduced it to the notice of the public. In 1828,
Thorbum, in his seed catalog of that year, says it "is very little known in
the United States, though a most excellent garden vegetable and highly
deserving of cultivation." The same might be said now, although its
seeds are advertised for sale in all leading seed lists.
C. orientalis Linn.
Asia Minor and Persia. Pallas says the Russians use it. Its roots
resemble those of horseradish, but they are often thicker than the
human arm. The root is dug for the use of the table as a substitute for
horseradish, and the younger stalks may be dressed in the same
manner as broccoli.
C. tatarica Jacq. TARTAR BREAD-PLANT.
Eastern Europe and northern Asia. This is a plant of the steppes region
along the Lower Danube, Dneiper and the Don. The root is fleshy, sweet
and the thickness of a man's arm. It is eaten raw as a salad in Hungary,
as well as cooked, as is the case with the young shoots of the stem. In
times of famine, it has been used as bread in Hungary and, says Unger,
it is probable that it was the chara caesaris which the soldiers of Julius
Caesar used as bread.
Craniolaria annua Linn. Pedalineae (Martyniaceae).
Tropical America. The fleshy and sweet root is preserved in sugar by the
Creoles as a delicacy.
Crataegus aestivalis Torr & Gray. Rosaceae. CRATAEGUS.
North America. The tree bears a juicy, pleasant-flavored fruit which is

much used. The fruit is said by Elliott to be large, red, acid and used
for tarts and preserves.
C. azarolus Linn. AZAROLE.
Asia Minor and Persia. Azarole is much cultivated for its fruits, which
are the size of a cherry, red, with sometimes a tinge of yellow, and are
said to have a very agreeable flavor. The fruit is eaten in Sicily, in Italy
and the Levant, being sometimes served as dessert, and is much used
for preserves. It is common about Jerusalem, where its fruit is collected
for preserves. It is, according to Stackhouse, the mespile anthedon of
Theophrastus.
C. coccinea Linn.
Eastern United States. Gray says the fruit is scarcely eatable. Elliott
says the fruit is red, large and eatable. The fruit is eaten fresh or
mingled with choke cherries and service berries and is pressed into
cakes and dried for winter use by the western Indians. The small,
purplish fruits are edible.
C. douglasii Lindl.
Michigan and the Northwest. This species bears a small, sweet, black
fruit ripening in August. It is largely collected by the Indians.
C. flava. SUMMER HAW. YELLOW-FRUITED THORN.
North America. The fruit is said by Elliott to be oval, red and well
flavored.
C. orientalis Bieb. EASTERN THORN.
Greece and Asia Minor. In the Crimea, this species bears little apples,
sometimes of a bright yellow and at other times of a lively red color, an
agreeable fruit, much improved by grafting.
C. oxyacantha Linn. HAWTHORN. QUICK. QUICK-SET THORN.

WHITE THORN.
Europe and temperate Asia. The fruit is said by Don to be mealy,

insipid, dark red and occasionally yellow. Johnson says it is seldom
eaten in England except by children. Lightfoot says that when
thoroughly ripe it is eaten by the Highlanders. In Kamchatka, the
natives eat the fruits and make a kind of wine by fermenting them with
water. In India, says Brandis, the tree is cultivated for its fruit.
C. parvifolia Ait. DWARF THORN.
North America. The greenish-yellow fruit is eatable.

C. pentagyna Waldst. & Kit.
Europe and Asia. The plant grows wild in the hills west of Pekin. The
red fruit is much larger than the ordinary crataegus; it is collected and
an excellent sweetmeat is prepared therefrom.
C. pubescens Steud.
Mexico. A jelly is made from the fruit, resembling that of the quince.
C. sanguinea Pall.
Russia and Siberia. In Germany, this species yields edible fruits.
C. subvillosa Schrad.
Eastern Asia and North America. The large, red fruit, often downy, is
edible and of an agreeable flavor.
C. tanacetifolia Pers.
Armenia. The fruit resembles a small apple, about an inch in diameter,

and is eaten in Armenia. The Armenians relish the fruits, which
resemble small apples, with five roundings like the ribs of a melon, a
little hairy, pale green inclining to yellow, with a raised navel of five
leaves.
C. tomentosa Linn. BLACK THORN. PEAR THORN.
Eastern United States. This species is said, in the Michigan Pomological

Society's catalog of 1879, to bear an edible fruit, often of pleasant flavor
but which varies much in quality. Probably, this is the "hawes of white
thorn neere as good as our cherries in England," noted by Rev. Francis
Higginson. Wood says: "The white thorn affords hawes as big as an
English cherrie which is esteemed above a cherrie for his goodneese and
pleasantnesse to the taste." Josselyn says of it: " Hawthorn: the berries
being as big as services and very good to eat and not so stringent as the
hawes in England." The fruit is somewhat hard and tough but is
eatable and rather agreeable to the taste.

Crateva magna DC. Capparideae.
Cochin China. The roundish, ash-colored fruits are eatable.
C. obovata Vahl.
Madagascar. The fruit is eatable.
C.religiosa Forst. f.
Old World tropics. In equatorial Africa, the fresh shoots are made into
spinach and the young branches into tooth-scrubbers. In India, this
plant furnishes food for man.
C. tapia Linn. GARLIC PEAR.
South America. The fruit is edible but not very good. It is the size of a
small orange, eatable but not pleasant. In Jamaica, the fruit is
spherical, orange-sized, with a hard, brown shell, a mealy pulp like that
of a pear, sweetish, smelling like garlic, and near the center there are
many kidney-shaped seeds. It is edible but not very pleasant.
Crescentia cujete Linn. Bignoniaceae. CALABASH TREE.
Tropical America. The fruit of this tree resembles a gourd. The plant is
found wild or cultivated in various parts of tropical America and in the
West Indies. The hard, woody shell of the fruit is made to serve many
useful domestic purposes in the household economy of the people of
these countries, such as basins, cups, spoons, water-bottles and pails.
Wafer, apparently, speaks of this tree and of C. cucurbitina during his
visit to the Isthmus, 1679-86: "There are two sorts of these trees but the
difference is chiefly in the fruit; that of the one being sweet, the other
bitter. The substance of both is spongy and juicy. That of the sweeter
sort does not incline to a tart, sourish taste. The Indians, however, eat
them frequently on a march, tho they are not very delightful. They only
suck out the juice and spit out the rest. The bitter sort is not eatable."
Henfrey says the subacid pulp of the fruit is eaten; Seemann, that it
affords food to the negroes. Nuttall says the plant is found at Key West,
Florida, and that the fruit is eaten by the Indians in time of scarcity
while the unripe fruit is candied with sugar.

Crithmum maritimum Linn. Umbelliferae. SAMPHIRE. SEA
FENNEL.
Europe. This is a seaside plant, found on rocky shores from the Crimea
to Land's End, England, and extends even to the Caucasus. The whole
plant is "of a spicie taste with a certaine saltnesse" on which account it
has been long held in great repute as an ingredient in salads. It was
declared by Gerarde to be "the pleasantest sauce." Samphire is
cultivated in English gardens for its seed pods, which make a warm,
aromatic pickle, and for its leaves, which are used in salads, but it is
oftener collected from the shores. In Jamaica, as Titford declares, it
forms an agreeable and wholesome pickle. In France, it is cultivated for
its leaves which, pickled with vinegar, enter into salads and seasonings.
The first mention of its culture is by Quintyne, in France, 1690; it is
again mentioned by Stevenson, in England, 1765; and its use as a
potherb by the poor, as well as a pickle, is noticed by Bryant8 1783. It
is noticed in American gardens in 1821.
Crocus cancellatus Herb. Irideae.
Asia Minor. This plant is said by Linger to be brought to market in

Damascus, when the bulb is about sprouting, and is much prized as a
vegetable.
C. sativus Linn. SAFFRON.
Greece and Asia Minor. This plant was formerly cultivated in England
and is now spontaneous. It is cultivated in Austria, France and Spain
for the deep, orange-colored stigmas of the flowers, which are used for
coloring. It was not cultivated in France before the Crusades, the bulbs
from Avignon being introduced about the end of the fourteenth century.
Loudon says saffron is used in sauces and for coloring by the
Spaniards and Poles. In England and France, it enters into creams,
biscuits, preserves and liquors and is used for coloring butter and
cheese. The Mongols use it in cooking. Under the Hebrew name,
carcom, the plant is alluded to by Solomon; and as krokos, by Homer,
Hippocrates, Theophrastus and Theocritus. Virgil and Columella
mention it and Cilicia and Sicily are both alluded to by Dioscorides and
Pliny as localities celebrated for this drug. Throughout the middle ages,
frequent notices are found of its occurrence in commerce and in
cultivation.

Crotalaria glauca Willd. Leguminosae.
African tropics. The people of Madi eat its flowers, pods and leaves as
spinach.
C. laburnifolia Linn.
Asiatic tropics. This is an upright, perennial plant, bearing short, black

and light brown beans the size of soy beans. It is sometimes cultivated.
Croton corymbulosus Rothr. Euphorbiaceae. CHAPARRAL TEA.

ENCENILLA.
North America. An infusion of the flowering tops makes a very palatable

drink, one much used by the Mexicans and Indians as well as by
colored (U. S.) soldiers who prefer it to coffee.
Cryptocarya moschata Nees & Mart. Lauraceae. BRAZILIAN

NUTMEG.
Brazil. This tree produces the spice known as Brazilian nutmegs.
C. peumus Nees.
Chile. The fruit is edible.
Cryptotaenia canadensis DC. Umbelliferae. HONEWORT.
North America. This species is very generally cultivated in Japan. The

tips are used as greens and to flavor soups; the blanched stems are
used as a salad and a potherb; the root also is utilized.
Cucumeropsis edulis Cogn. Cucurbitaceae.
Tropical Africa. This is a cucumber-like plant which bears edible fruits

of one foot in length and three inches in diameter.
Cucumis anguriaLinn. Cucurbitaceae. BUR CUCUMBER. GHERKIN.

GOAREBERRY GOURD. WEST INDIAN GHERKIN. WILD
CUCUMBER.
West Indies. This is the wild cucumber of Hughes. It is a native of the

West Indies, and the green fruit is eaten there but it is far inferior to the
common cucumber. Sloane says the fruit is of a pale green color, oval,
as big as a walnut, having many short, blunt, thick tubercles, sharper
than those of other cucumbers, and that within the pulp are a great
many small seeds like those of other cucumbers. It is cultivated in
Jamaica, but oftener the fruits are collected from the wild plants. In
France, it is called Concoinbre arada and is sometimes grown in
gardens, the fruit being called sweet and excellent when grown under
good circumstances of soil. This vegetable is described by Marcgravius
in Brazil 1648, the name Cucumis sylvestris Brazileae indicating an
uncultivated plant. Ten years later, Piso also described it as a wild plant
of Brazil under the name guarervaoba or cucumer asinius and gives a
figure. It has also been found in the Antilles and. in continental tropical
and subtropical America, New Granada and South Florida. It is not
mentioned as cultivated in Jamaica by Sloane, 1696. Its fruit is
mentioned as being used in soups and pickles, apparently gathered
from the wild plant, by Long, 1774, Titford, 1812, and Lunan, 1814. It
is, however, cultivated in French Guiana and Antiqua. Although
described by Ray, 1686 and 1704, and grown by Miller in his botanic
garden in 1755, it yet does not appear to be in the vegetable gardens of
England in 1807, although it was known in the gardens of the United
States in 1806. In France, it was under cultivation in 1824 and 1829
but apparently was abandoned and was reintroduced by Vilmorin in
1858.
C. longipes Hook. f.
The fruit tastes like a cucumber.
C. melo Linn. CANTALOUPE. MELON. MUSKMELON.
Old World tropics. Naudin divides the varieties of melon into ten
sections, which differ not only in their fruits but also in their leaves and
their entire habit or mode of growth. Some melons are no larger than
small plums, others weigh as much as 66 pounds; one variety has a
scarlet fruit; another is only one inch in diameter but three feet long and
is coiled in a serpentine manner in all directions. The fruit of one variety
can scarcely be distinguished from cucumbers; one Algerian variety
suddenly splits up into sections when ripe. The melons of our gardens
may be divided into two sections: those with green flesh, as the citron
and nutmeg; those with yellow flesh, as the Christiana, cantaloupe and
Persian melons, with very thin skins and melting honey-like flesh of
delicious flavor. In England, melons with red, green, and white flesh are
cultivated.
By the earlier and unscientific travellers, the term melon has been used
to signify watermelons, the Macock gourd of Virginia, and it has even
been applied to pumpkins by our early horticulturists. The names used
by the ancient writers and translated by some to mean melon, seem
also in doubt. Thus, according to Fraas, the sikua of Theophrastus was
the melon. In Liddell and Scott's Lexicon, the definition is given "a fruit
like the melon or gourd but eaten ripe." Fraas says the melon is the
pepon of Dioscorides. The Lexicon says "sikuos pepon, or more
frequently o pepon, a kind of gourd or melon not eaten till quite ripe."
Fraas says " he melon is the melopepon of Galen and the melo of Pliny."
Andrews' Latin Lexicon gives under melopepo "an apple-shaped melon,
cucumber melon, not eaten till fully ripe." Pliny, on the other hand, says
in Greece in his day it was named peponia. In Italy, in 1539, the names
of pepone, melone and mellone were applied to it. In Sardinia, where it
is remarked by De Candolle that Roman traditions are well preserved, it
is called meloni. As a summary, we may believe that although "a kind of
gourd not eaten until fully ripe " may have been cultivated in ancient
Greece and Rome, or even by the Jews under their Kings, as Unger
asserts, yet the admiration of the authors of the sixteenth century for
the perfume and exquisite taste of the melon, as contrasted with the
silence of the Romans, who were not less epicurean, is assuredly a proof
that the melon had not at that time, even if known, attained its present
luscious and perfumed properties, and it is an indication, as De
Candolle observes, "of the novelty of the fruit in Europe." When we
consider, moreover, the rapidity of its diffusion through the savage
tribes of America to remote regions, we cannot believe that a fruit so
easily transported through its seed could have remained secluded
during such a long period of history.
Albertus Magnus, in the thirteenth century, says, melons, which some

call pepones, have the seed and the flower very nearly like those of the
cucumber and also says, in speaking of the cucumber, that the seeds
are like those of the pepo. Under the head of watermelon, citrullus, he
calls the melon pepo, and says it has a smooth, green skin, but the
pepo is commonly yellow and of an uneven surface and as if round,
semi-circular sections were orderly arranged together. In 1536,
Ruellius describes our melon as the pepo; in 1542, Fuchsius describes
the melon, but figures it under the name of pepo. In 1550, Roeszlin
figures the melon under the name of pepo, and in 1558 Matthiolus
figures it under the name of melon. The Greek name of pepon, and the
Italian, German, Spanish and French of melon, variously spelled, are
given among synonyms by various authors of the sixteenth century;
melones sive pepones are used by Pinaeus, 1561; melone and pepone
by Castor Durante, 1617, and by Gerarde in England, 1597. Melons
and pompions are used synonymously, and the melon is called muske-
melon or million.
Whether the ancients knew the melon is a matter of doubt. Dioscorides,

in the first century, says the flesh or pulp (cara) of the pepo used in
food is diuretic. Pliny, about the same period, says a new form of
cucumber has lately appeared in Campania called melopepo, which
grows on the ground in a round form, and he adds, as a remarkable
circumstance, in addition to their color and odor, that when ripe,
although not suspended, yet the fruit separates from the stem at
maturity. Galen, in the second century, treating of medicinal properties,
says the autumn fruits (i. e., ripe) do not excite vomiting as do the
unripe, and further says mankind abstains from the inner flesh of the
pepo, where the seed is borne but eats it in the melopepo. A half-
century later, Palladius gives directions for planting melones and
speaks of them as being sweet and odorous. Apicius, a writer on
cookery, about 230 A. D., directs that pepones and melones be served
with various spices corresponding in part to present customs, and
Nonnius, an author of the sixth century, speaks of cucumbers which
are odoriferous. In the seventh century, Paulus Agineta, a medical
writer, mentions the medicinal properties of the melopepo as being of
the same character but less than that of the pepo, and separates these
from the cucurbita and cucumis, not differing from Galen, already
quoted.
From these remarks concerning odor and sweetness, which particularly

apply to our melon, and the mention of the spontaneous falling of the
ripe fruit, a characteristic of no other garden vegetable, we are inclined
to believe that these references are to the melon, and more especially so
as the authors of the sixteenth and following centuries make mention of
many varieties, as Amatus Lusitanus, 1554, who says, quorum
varietas ingens est, and proceeds to mention some as thin skinned,
others as thicker skinned, some red fleshed, others white.
In 1259, Tch'ang Te, according to Bretschneider, found melons, grapes

and pomegranates of excellent quality in Turkestan. This Chinese
traveller may have brought seeds to China, where Loureiro states the
melons are of poor quality and whence they did not spread, for
Rumphius asserts that melons were carried into the islands of the
Asiatic Archipelago by the Portuguese. Smith, however, in his Materia
Medica of China, says Chang K'ien, the noted legate of the Han
dynasty, seems to have brought this "foreign cucumber" from central
Asia to China, where it is now largely cultivated and eaten both raw and
in a pickle. According to Pasquier, melons were unknown in central or
northern Europe until the reign of Charles VIII, 1483-1498, King of
France, who brought them from Italy. We find a statement by J. Smith
that they were supposed to have been first introduced from Egypt into
Rome. They were perhaps known commonly in Spain before 1493, for
Columbus on his second voyage found melons "already grown, fit to
eat, tho' it was not above two months since the seed was put into the
ground." In 1507, Martin Baumgarten, travelling in Palestine, mentions
melons as brought to him by the inhabitants. In 1513, Herrera, a
Spanish writer, says, "if the melon is good, it is the best fruit that exists,
and none other is preferable to it. If it is bad, it is a bad thing, we are
wont to say that the good are like good women, and the bad like bad
women." In the time of Matthiolus, 1570, many excellent varieties were
cultivated. The melon has been cultivated in England, says Don, since
1570, but the precise date of its introduction is unknown, though
originally brought from Jamaica.
The culture of the melon is not very ancient, says De Candolle, and the
plant has never been found wild in the Mediterranean region, in Africa,
in India or the Indian Archipelago. It is now extensively cultivated in
Armenia, Ispahan, Bokhara and elsewhere in Asia; in Greece, South
Russia, Italy and the shores of the Mediterranean. About 1519, the
Emperor Baber is said to have shed tears over a melon of Turkestan
which he cut up in India after his conquest, its flavor bringing his native
country to his recollection. In China, it is cultivated but, as Loureiro
says, is of poor quality. In Japan, Thunberg, 1776, says the melon is
much cultivated, but the more recent writers on Japan are very sparing
of epithets conveying ideas of qualities. Capt. Cook apparently
distributed the melon in suitable climates along his course around the
world, as he has left record of so doing at many places; as, the Lefooga
Islands, May 1777, at Hiraheime, October, 1777.
Columbus is recorded as finding melons at Isabela Island in 1494 on

his return from his second voyage, and the first grown in the New World
are to be dated March 29, 1494. The rapidity and extent of their
diffusion may be gathered from the following mentions. In 1516,
"melons different from those here " were seen by Pascual de Andagoya
in Central America. In Sept. 1535, Jacques Cartier mentions the
Indians at Hochelega, now Montreal, as having "musk mellons." In
1881, muskmelons from Montreal appeared in the Boston market. In
1749, Kalm found at Quebec melons abounding and always eaten with
sugar. In 1540, Lopez de Gomara, in the expedition to New Mexico,
makes several mentions of melons. In 1542, the army of the Viceroy of
Mexico sent to Cibolo found the melon already there. In 1583, Antonis
de Espejo found melons cultivated by the Choctaw Indians. In 1744,
the melon is mentioned as cultivated by the Coco Maricopas Indians by
Father Sedelmayer, and melons are mentioned on the Colorado River by
Vinegas, 1758. In 1565, melons are reported by Benzoni as abounding
in Hayti, but melon seeds appear not to have been planted in the
Bermudas until 1609.
Muskmelons are said to have been grown in Virginia in 1609 and are
again mentioned in 1848. In 1609, melons are mentioned by Hudson
as found on the Hudson River. Muskmelons are mentioned by Master
Graves in his letter of 1629 as abounding in New England and again by
Wm. Woods, 1629-33. According to Hilton's Relation, musk-melons
were cultivated by the Florida Indians prior to 1664. In 1673 the melon
is said to have been cultivated by the Indians of Illinois, and Father
Marquette n pronounced them excellent, especially those with a red
seed. In 1822, Woods says: ''There are many sorts of sweet melons, and
much difference in size in the various kinds. I have only noticed musk,
of a large size, and nutmeg, a smaller one; and a small, pale colored
melon of a rich taste, but there are other sorts with which I am
unacquainted." In 1683, some melon seeds were sown by the
Spaniards on the Island of California. The Indians about Philadelphia
grew melons preceding 1748, according to Kalm. In Brazil, melons are
mentioned by Nieuhoff, 1647, and by Father Angelo, 1666.
In various parts of Africa, as in Senegal and Abeokuta, and in China,

the seeds are collected and an oil expressed which is used for food and
other purposes and is also exported. In 1860, the production in
Senegal was 62,266 kilos., and a considerable amount was shipped
from Chefoo, China, in 1875. During the Civil War many farmers in the
southern states made molasses and sugar from muskmelons and
cantaloupes. In Kentucky, an occasional experiment has been made in
converting a surplusage of melons into syrups with considerable
success.

NOTES ON CLASSIFICATION.
1. Early and late melons, as also winter melons, are described by

Amatus, 1554; summer and winter, by Bauhin, 1623.
2. White- and red-fleshed are described by Amatus, 1554; yellow-

fleshed by Dodonaeus, 1616; green-fleshed by Marcgravius 1648;
green, golden, pale yellow and ashen by Bauhin, 1623.
3. Sugar melons are named sucrinos by Ruellius, 1536; succrades

rouges and succrades blanches by Chabraeus, 1677; and succris and
succredes by Dalechamp, 1587.
4. Netted melons are named by Camerarius, 1586, as also the ribbed.

The warted are mentioned in the Adversaria 1570; rough, warted and
smooth, by Bauhin, 1623.
5. The round, long, oval and pear-form are mentioned by Gerarde,

1597; the quince form, by Dalechamp, 1587; the oblong, by
Dodonaeus, 1616; the round, oblong, depressed, or flat, by Bauhin,
1623.
C. melo dudaim Naud. DUDAIM MELON. POMEGRANATE MELON.

QUEEN ANNE'S-POCKET MELON.
Equatorial Africa. The fruit is globose-ovate, as large as a lemon, and

noi edible but is cultivated for its strong and pleasant odor. It has a
very fragrant, musky smell and a whitish, flaccid, insipid pulp.14
C. melo flexuosus Naud. SNAKE CUCUMBER. SNAKE MELON.
East Indies. This melon is cultivated in Japan and is called by the

Dutch banket melon.
C. prophetarum Linn. GLOBE CUCUMBER.
Arabia and tropical Africa. The flesh of this cucumber is scanty and too
bitter to be edible, says Vilmorin, who includes it among the plants of
the kitchen garden. Burr says the fruit is sometimes eaten boiled, but is
generally pickled in its green state like the common cucumber and
adds that it is not worthy of cultivation.

C. sativus Linn. CUCUMBER.
East Indies. The origin of the cucumber is usually ascribed to Asia and
Egypt. Dr. Hooker believes the wild plants inhabit the Himalayas from
Kumaun to Sikkim. It has been a plant of cultivation from the most
remote times, but De Candolle finds no support for the common belief
of its presence in ancient Egypt at the time of the Israelite migration into
the wilderness, although its culture in western Asia is indicated from
philological data as more than 3000 years old. The cucumber is said to
have been brought into China from the west, 140-86 B. C.; it can be
identified in a Chinese work on agriculture of the fifth century and is
described by Chinese authors of 1590 and 1640. Cucumbers were
known to the ancient Greeks and to the Romans, and Pliny even
mentions their forced culture. They find mention in the Middle Ages
and in the botanies from Ruellius, 1536, onward. The cucumber is
believed to be the sikus hemeros of Dioscorides, and the sikuos of
Theophrastus. Pliny says cucumbers were much grown in Africa as
well as in Italy in his time, and that the Emperor Tiberius had
cucumbers at his table every day in the year. We find reference to them
in France in the ninth century, for Charlemagne ordered cucumbers to
be planted on his estate. In Gough's British Topography, cucumbers
are stated to have been common in England in the time of Edward III,
1327, but during the wars of the houses of York and Lancaster, their
cultivation was neglected, the plant was lost, and they were
reintroduced only in 1573. In 1629, Parkinson says "in many countries
they use to eate coccumbers as wee doe apples or Peares," and they are
thus eaten and relished at the present day in southern Russia and in
Japan.
Cucumbers were grown by Columbus at Hayti in 1494. In 1535,

Cartier mentions "very great cucumbers" cultivated by the Indians
about Hochelaga, now Montreal. In 1539, De Soto found in Florida
atApalache "cucumbers better than those of Spain" and also at other
villages, and, in 1562, Ribault mentions them as cultivated by the
Florida Indians. According to Capt. John Smith, Captains Amidos and
Barlow mention cucumbers in Virginia in 1584 and they are mentioned
as being cultivated there in 1609. Cucumbers were among the Indian
vegetables destroyed by General Sullivan in 1779 in the Indian fields
about Kashong, near the present Geneva, N. Y. At the Bermudas,
"cowcumbers" were planted in 1609. In Massachusetts, they are
mentioned in 1629 by Rev. Francis Higginson; William Wood mentions
them in his New England's Prospects, 1629-33. In Brazil, cucumbers
were seen by Nieuhoff in 1647 and by Father Angelo in 1666.
There are a great number of varieties varying from the small gherkin to
the mammoth English varieties which attain a length of twenty inches
or more. The cultivated gherkin is a variety used exclusively for pickling
and was in American gardens in 1806. At Unyanyembe, Central Africa,
and other places where the cucumber grows almost wild, says Burton,
the Arabs derive from its seed an admirable salad oil, which in flavor
equals and perhaps surpasses the finest produce of the olive. Vilmorin
in Les Plantes Potageres, 1883, describes 30 varieties. Most, if not all, of
these as well as others including 59 different names have been grown
on the grounds of the New York Agricultural Experiment Station. While
some of the varieties grown differ but little, yet there are many kinds
which are extraordinarily distinct.
TYPES OF CUCUMBERS.
The types of our common cucumbers are fairly well figured in the
ancient botanies, but the fruit is far inferior in appearance to those we
grow today, being apparently more rugged and less symmetrical. The
following synonymy is established from figures and descriptions:
I.
Cucumis sativus vulgaris. Fuch. 697. 1542.

Cucumis sativus. Roeszl. 116. 1550; Cam. Epit. 294. 1586.
Cucumis. Trag. 831. 1552; Fischer 1646.
Cucumis vulgaris. Ger. 762, 1597; Chabr. 134. 1677.
Concombre. Toum. t. 32. 1719.
?Short Green. Park. Par. 1629.
?Short Green Prickly. Mawe 1778; Mill. Diet. 1807.
Early Green Cluster. Mill. Diet. 1807.
Green Cluster. Thorb. 1828.
Early Cluster of American seedsmen.
II.
A second form, very near to the above, but longer, less rounding and
more prickly has a synonymy as below:
Cucumeres. Matth. 282. 1558.

Cucumis sativus. Dalechamp 1:620. 1587.
Cucumeres sativi and esculenti Lob. Icon. 1:638. 1591.
Cucumis vulgaris Dod. 662. i6i6.
Cedruolo. Dur. C. 103. 1617.
Cucumis vulgaris, viridis, and albis. Bauh. J. 2; 2 46. 1651.
Long Green Prickly. Mill. Diet. 1807.
Early Frame. Thorb. Cat. 1828 and 1886.
III.
The third form is the smooth and medium-long cucumbers, which,

while they have a diversity of size, yet have a common shape and
smoothness. Such are:
? Cucumer sativus. Pin. 192. 1561.

Concombre. Tourn. t. 32. 1719.
? Large Smooth Green Roman. Mawe, 1778; Mill. Diet. 1807.
Long Smooth Green Turkey. Mawe 1778; Mill. Diet. 1807.
Long Green Turkey. Thorb. Cat. 1828.
Turkey Long Green or Long Green. Landreth. 1885.
Greek, or Athenian. Vilm. 1885.
IV.
The fourth form includes those known as English, which are distinct in
their excessive length, smoothness and freedom from seeds, although in
a botanical classification they would be united with the preceding, from
which, doubtless, they have originated. The synonymy for these would
scarcely be justified had it not been observed that the tendency of the
fruit is to curve under conditions of ordinary culture:
Cucumis longus. Cam. Epit. 295. 1586.

Cucumis longus eidem. Baugh. J. 2:2 48. 1651.
Green Turkey Cucumber. Bryant 267. 1783.
Long Green English varieties. Vilm. 163. 1883.
V.
The Bonneuil Large White Cucumber, grown largely about Paris for the
use of perfumes, is quite distinct from all other varieties, the fruit being
ovoid, perceptibly flattened from end to end in three or four places, thus
producing an angular appearance. We may suspect that Gerarde
figured this type in his cucumber, which came from Spain into
Germany, as his figure bears a striking resemblance in the form of the
fruit and in the leaf:
Cucumis ex Hispanico semine natus. Ger. 764. 1597.

Cucumis sativus major. Bauh. Pin. 310. 1623. (excl. Fuch.)
Bonneuil Large White. Vilm. 222. 1885.
White Dutch. A. Blanc. No. 6133.
VI.
Another type of cucumbers is made up of those which have lately

appeared under the name of Russian. Nothing is known of their history.
They are very distinct and resemble a melon more than a cucumber, at
least in external appearance:
1. The Early Russian, small, oval and smooth.

2. The Russian Gherkin, obovate and ribbed like a melon.
3. The Russian Netted, oval and densely covered with a fine net-work.
The appearance of new types indicates that we have by no means

exhausted the possibilities of this species. The Turkie cucumber of
Gerarde is not now to be recognized under culture; nor are the
Cucumer minor pyriformis of Gerarde and of J. Bauhin and the
Cucumis pyriformis of C. Bauhin, Phytopinax, 1596.
If the synonymy be closely examined, it will be noted that some of the

figures represent cucumbers as highly improved as at the present day.
The Cucumis longus of J. Bauhin is figured as if equalling our longest
and best English forms; the concombre of Tournefort is also a highly
improved form, as is also the cucumeres of Matthiolus, 1558.
Cucurbita maxima Duchesne. Cucurbitaceae. TURBAN SQUASH.
Nativity undetermined. The Turban squash is easily recognized by its

form, to which it is indebted for its name. This is possibly the Chilean
mamillary Indian gourd of Molina, described as with spheroidal fruit
with a large nipple at the end, the pulp sweet and tasting like the sweet
potato. In 1856, Naudin describes le turban rouge and le turban
nouveau du Bresil, the latter of recent introduction from South
America. Its description accords with the Cucurbita clypeiformis
tuberoso and verrucoso, seen by J. Bauhin in 1607. The Zapilliot, from
Brazil, advertised by Gregory in 1880, and said by Vilmorin to have
reached France from South America about 1860, resembles the Turban
squash in shape. This evidence, such as it is, points to South America
as the starting point of this form.
The squashes of our markets, par excellence, are the marrows and the
Hubbard, with other varieties of the succulent-stemmed. These found
representation in our seed catalog in 1828, in the variety called Corn.
Porter's Valparaiso, which was brought from Chile shortly after the war
of 1812. In the New England Farmer, September 11, 1824, notice is
made of a kind of melon-squash or pumpkin from Chile, which is
possibly the Valparaiso. The Hubbard squash is said by Gregory, its
introducer in 1857, to be of unknown origin but to resemble a kind
which was brought by a sea captain from the West Indies. The
Marblehead, also introduced by Gregory and distributed in 1867, is
said to have come directly from the West Indies. The Autumnal Marrow
or Ohio, was introduced in 1832 and was exhibited at the rooms of the
Massachusetts Horticultural Society.
The Turban squash does not appear in any of the figures or

descriptions of the herbalists, except as hereinafter noted for Lobel.
C. moschata Duchesne. CANADA CROOKNECK. CUSHAW. WINTER

CROOKNECK.
Nativity undetermined. The Winter Crookneck squash seems to have

been first recorded by Ray, who received the seeds from Sir Hans Sloane
and planted them in his garden. This is the variety now known as the
Striped. It has apparently been grown in New England from the earliest
times and often attains a large size. Josselyn refers to a cucurbit that
may be this, the fruit " longish like a gourd," the very comparison made
by Ray. Kalm mentions a winter squash in New Jersey called "crooked
neck," and Carver, 1776, speaks of "crane-necks" being preserved in the
West for winter supply.
A sub variety, the Puritan, answers to Beverley's description of a form

which he calls Cushaw, an Indian name recognizable in the Ecushaw
of Hariot, 1586. This form was grown at the New York Agricultural
Experiment Station in 1884 from seed obtained from the Seminoles of
Florida and appears synonymous with the Neapolitan, to which
Vilmorin applies the French synonym, courge de la Florida.

C. pepo Linn. GOURD. PUMPKIN. SQUASH.
THE SQUASH.
Nativity undetermined. The word " squash " seems to have been derived
from the American aborigines and in particular from those tribes
occupying the northeastern Atlantic coast. It seems to have been
originally applied to the summer squash. Roger Williams writes the
word "askutasquash,"—"their vine apples,—which the English from
them call squashes; about the bigness of apples, of several colors."
Josselyn gives another form to the word, writing, "squashes," "but more
truly 'squoutersquashes,' a kind of mellon or rather gourd, for they
sometimes degenerate into gourds. Some of these are green, some
yellow, some longish, like a gourd; others round, like an apple; all of
them pleasant food boyled and buttered, and seasoned with spice. But
the yellow squash — called an apple squash (because like an apple),
and about the bigness of a pome water—is the best kind." This apple
squash, by name at least, as also by the description so far as
applicable, is even now known to culture but is rarely grown on
account of its small size.
Van der Donck, after speaking of the pumpkins of New Netherlands,

1642-53, adds: "The natives have another species of this vegetable
peculiar to themselves, called by our people quaasiens, a name derived
from the aborignes, as the plant was not known to us before our
intercourse with them. It is a delightful fruit, as well to the eye on
account of its fine variety of colors, as to the mouth for its agreeable
taste. ... It is gathered in summer, and when it is planted in the middle
of April, the fruit is fit for eating by the first of June. They do not wait for
it to ripen before making use of the fruit, but only until it has attained a
certain size. They gather the squashes, and immediately place them on
the fire without any further trouble." In 1683, Worlidge uses the word
squash, saying: "There are lesser sorts of them (pompeons) that are
lately brought into request that are called 'squashes,' the edible fruit
whereof, boyled and serv'd up with powdered beef is esteemed a good
sawce." Kalm, in his Travels, says distinctly: "The squashes of the
Indians, which now are cultivated by Europeans, belong to those kind
of gourds which ripen before any other." These squashes of New
England were apparently called "sitroules " by Champlain, 1605, who
describes them "as big as the fist." Lahontan, 1703, calls the squashes
of southern Canada citrouilles " and compares them with the melon,
which indicates a round form.
These "squashes," now nearly abandoned in culture, would seem to be
synonymous, in some of their varieties at least, with the Maycock of
Virginia and the Virginian watermelon described in Gerarde's Herball
as early as 1621.
The Perfect Gem squash, introduced in 1881, seems to belong to this

class and is very correctly figured by Tragus, 1552, who says they are
called Mala indica, or, in German, Indianisch apffel, and occur in four
colors; saffron-yellow, creamy-white, orange, and black. He also gives
the name Sommer apffel, which indicates an early squash, and the
names zucco de Syria and zucco de Peru, which indicate a foreign
origin. To identify this squash, with its claim of recent introduction, as
synonymous with Tragus' Cucumis, seu zucco marinus, may seem un
justifiable. The Perfect Gem and Tragus plants have the following points
in common: fruit of like form and size; so also the leaf, if the proportions
between leaf and fruit as figured may be trusted; seed sweet in both;
color alike, "Quae Candida foris and quae ex pallido lutea swit poma."
The plants are runners in both. Compared also with the description of
the Maycock, it appears to be the same in all but color. A curious
instance of survival seems to be here noted, or else the regaining of a
lost form through atavism. A careful comparison with the figures and
the description given would seem to bring together as synonyms:
Cucumis marinus. Fuch. 699. 1542. Roeszl. 116. 1550.

Cucumis vel zucco marinus. Trag. 835. 1552.
Cucurbita indica rotunda. Dalechamp l:n6. 1587.
Pepo rotundis minor. Dod. 666. i6i6.
Pepo minor rotundis. Bodaeus 783. 1644.
Cucurbitae folio aspero, sive zucckae. Icon. IV., Chabr. 130. 1673.
The Maycock. Ger. 919. 1633.
The Perfect Gem. 1881.
The distinctions between the various forms of cucurbits seem to have

been kept in mind by the vernacular writers, who did not use the words
pompion and gourd, as synonyms. Thus, in 1535, Cartier mentions as
found among the Indians of Hochelega, now Montreal, "pompions,
gourds." In 1586, Hariot mentions in Virginia "pompions, melons, and
gourds;" Captain John Smith "pumpions and macocks;" Strachey, who
was in Virginia in 1610, mentions "macocks and pumpions" as
differing. "Pumpions and gourds" are named by Smith for New England
in 1614. In 1648, at the mouth of the Susquehanna, mention is made
of " symnels and maycocks."
The word "squash," in its early use, we may conclude, applied to those
varieties of cucurbits which furnish a summer vegetable and was
carefully distinguished from the pumpkin. Kalm, in the eighteenth
century, distinguishes between pumpkins, gourds and squashes. The
latter are the early sorts; the gourd includes the late sorts useful for
winter supplies; and under the term pompion, or melon, the latter name
and contemporary use gives the impression of roundness and size, are
included sorts grown for stock. Jonathan Carver, soon after Kalm, gives
indication of the confusion now existing in the definition of what
constitutes a pumpkin and a squash when he says "the melon or
pumpkin, which by some are called squashes," and he names among
other forms the same variety, the crookneck or craneneck, as he calls it,
which Kalm classed among gourds.
At the present time, the word squash is used only in America, gourds,
pumpkins, and marrows being the equivalent English names, and the
American use of the word is so confusing that it can only be defined as
applying to those varieties of cucurbits which are grown in gardens for
table use; the word pumpkin applies to those varieties grown in fields
for stock purposes; and the word gourd to those ornamental forms with
a woody rind and bitter flesh, or to the Lagenaria.
The form of cucurbit now so generally known as Bush or Summer

Squash is correctly figured in 1673 by Pancovius, under the name of
Melopepo clypeatus Tab. What may be the fruit, was figured by Lobel,
1591; by Dodonaeus, 1616; and similar fruit with the vine and leaf, by
Dalechamp, 1587; Gerarde, 1597; Dodonaeus, 1616; and by J.
Bauhin, 1651. By Ray, 1686, it is called in the vernacular "the
Buckler," or "Simnel-Gourd." This word cymling or cymbling, used at
the present day in the southern states for the Scalloped Bush Squash in
particular, was used in 1648 in A Description of New Albion but
spelled "Symnels." Jefferson wrote the word "cymling." In 1675,
Thomson, in a poem entitled New England's Crisis, uses the word
"cimnel," and distinguishes it from the pumpkin. There is no clue as to
the origin of the word, but it was very possibly of aboriginal origin, as
its use has not been transferred to Europe. In England this squash is
called Crown Gourd and Custard Marrow; in the United States
generally, it is the Scalloped Squash, from its shape, though locally,
Cymling or Patty-pan, the latter name derived from the resemblance to
a crimped pan used in the kitchen for baking cakes. It was first noticed
in Europe in the sixteenth century and has the following synonymy:
Cucurbita laciniata. Dalechamp 1:618. 1587.

Melopepo latior clypeiformis'. Lob. Icon. 1:642. 1591.
Pepo maximum clypeatus. Ger. 774. 1597.
Pepo latus. Dod. 666. i6i6.
Pepo latiorus fructus. Dod. 667. i6i6.
Cucurbita clypeiformis sive Siciliana melopepon latus a nonnulis
vocata. Bauh. J. 2:224. 1651. (First known to him in 1561.)
Melopepo clypeatus. Pancov. n. 920. 1653.
The Bucklet, or Simnel-Gourd. Ray Hist. 1:6481. 1686.
Summer Scolloped.
The Bush Crookneck is also called a squash. Notwithstanding its

peculiar shape and usually warted condition, it does not seem to have
received much mention by the early colonists and seems to have
escaped the attention of the pre-Linnean botanists, who were so apt to
figure new forms. The most we know is that the varietal name Summer
Crookneck appeared in our garden catalogs in 1828, and it is perhaps
referred to by Champlain in 1605. It is now recommended in France
rather as an ornamental plant than for kitchen use.
The Pineapple squash, in its perfect form, is of a remarkably distinctive

character on account of its acorn shape and regular projection. As
grown, however, the fruit is quite variable and can be closely identified
with the Pepo indicus angulosus of Gerarde and is very well described
by Ray, 1686. This variety was introduced in 1884 by Land-reth from
seed which came originally from Chile. It is a winter squash, creamy
white when harvested, of a deep yellow at a later period.
THE PUMPKIN.
The word "pumpkin" is derived from the Greek pepon, Latin pepo. In the
ancient Greek, it was used by Galen as a compound to indicate ripe
fruit as sikuopepona, ripe cucumber; as, also, by Theophrastus
peponeas and Hippocrates sikuon peponia. The word pepo was
transferred in Latin to large fruit, for Pliny says distinctly that
cucumeres, when of excessive size, are called pepones. By the
commentators, the word pepo is often applied to the melon. Fuchsius,
1542, figures the melon under the Latin name pepo, German, pfeben;
and Scaliger, 1566, Dalechamp, 1587, and Castor Durante, 1617,
apply this term pepo or pepon likewise to the melon. The derivatives
from the word pepo appear in the various European languages as
follows:
Belgian: pepoenem, Lob. Obs. 1576; pompeon, Marcg. 1648, Vilm.

1883.
English: pepon, Lyte 1586; pompon, Lyte 1586; pompion, Ger. 1597;
pumpion, J. Smith 1606; pumpkin, Townsend 1726.
French: pompons, Ruel. 1536; pepon, Dod. Gal. 1559.
Italian: popone, Don. 1834.
Swedish: pumpa, Tengborg 1764; pompa, Webst. Diet.
In English, the words "melon" and "million" were early applied to the
pumpkin, as by Lyte 1586, Gerarde 1597 and 1633, and by a number
of the early narrators of voy ages of discovery. Pumpkins were called
gourds by Lobel, 1586, and by Gerarde, 1597, and the word gourd is
at present in use in England to embrace the whole class and is
equivalent to the French courge. In France, the word courge is given by
Matthiolus, 1558, and Pinaeus, 1561, and seems to have been used as
applicable to the pumpkin by early navigators, as by Cartier, 1535. The
word courge was also applicable to the lagenarias 1536, 1561, 1586,
1587, 1597, 1598, 1617, 1651, 1673 and 1772, and was shared with
the pumpkin and squash in 1883.
Our earliest travelers and historians often recognized in the pumpkin a

different fruit from the courge, the gourd, or the melon. Cartier, on the
St. Lawrence, 1584, discriminates by using the words "gros melons,
concombres and courges" or in a translation ''pompions, gourds,
cucumbers." In 1586, a French name for what appears to be the
summer squash is given by Lyte as concombre marin. With this class,
we may interpret Cartier's names into gros melons, pumpkins,
concombres, summer squashes, and courge, winter crooknecks, as the
shape and hard shell of this variety would suggest the gourd or
lagenaria. In 1586, Hariot, in Virginia, says: "Macoks were, according to
their several forms, called by us pompions, melons and gourds,
because they are of the like forms as those kinds in England. In
Virginia, such of several forms are of one taste, and very good, and so
also spring from one seed. They are of two sorts: one is ripe in the space
of a month, and the other in two months." Hariot, apparently, confuses
all the forms with the macock, which, as we have shown in our notes on
squashes, appears identical with the type of the Perfect Gem squash, or
the Cucumis marinus of Fuchsius. The larger sorts may be his
pompions, the round ones his melons, and the cushaw type his gourds;
for, as we shall observe, the use of the word pompion seems to include
size, and that of gourd, a hard rind. Acosta, indeed, speaks of the
Indian pompions in treating of the large-sized fruits. Capt. John Smith,
in his Virginia, separates his pumpions and macocks, both planted by
the Indians amongst their corn and in his description of New England,
1614, speaks of "pumpions and gourds." This would seem to indicate
that he had a distinction in mind, and we may infer that the word
pompion was used for the like productions of the two localities and that
the word gourd in New England referred to the hard-rind or winter
squashes; for, Master Graves refers to Indian pompions, Rev. Francis
Higginson to pompions, and Wood to pompions and isquouter-
squashes in New England soon after its colonization. Josselyn, about
the same period, names also gourds, as quoted in our notes on the
squash. Kalm, about the middle of the eighteenth century, traveling in
New Jersey, names "squashes of the Indians," which are a summer fruit,
"gourds," meaning the winter crookneck, and "melons," which we may
conclude are pumpkins; Jonathan Carver, 1776, speaks of the melon
or pumpkin, called by some squashes, and says the smaller sorts are
for summer use, the crane-neck for winter use and names the Large
Oblong. In 1822, Woods speaks of pompons, or pumpions, in Illinois,
as often weighing from 40 to 60 pounds.
The common field pumpkin of America is in New England carried back

traditionally to the early settlement and occurs under several forms,
which have received names that are usually quite local. Such form-
varieties may be tabulated alphabetically, as below, from Burr:
Canada. Form oblate. 14 in. diam., 10 in. deep. Deep orange-yellow.

Cheese. Flattened. 16 in. diam., 10 in. deep. Deep reddish-orange.
Common Yellow. Rounded. 12 in. diam., 14 in. deep. Clear orange-
yellow.
Long Yellow. Oval. 10 in. diam., 20 in. deep. Bright orange-yellow.
Nantucket. Various. 18 in. diam., 10 in. deep. Deep green.
I.
THE CANADA PUMPKIN.
The Canada pumpkin is of an oblate form inclining to conic, and is

deeply and regularly ribbed and, when well grown, of comparatively
large size. It is somewhat variable in size and shape, however, as
usually seen. The following synonymy is justified:
Cucurbitae indianae and perefrinae. Pin. 191. 1561.
Cucurbita indica, rotunda. Dalechamp 1:616. 1587.
Pepo rotundus compressus melonis effigie. Lob. Obs. 365. 1576; Icon.
l;642. 1591.
(?) Pepo indicum minor rotundus. Ger. 774. 1597.
Pepo silvestris. Dod. 668. i6i6.
Melopepo. Tourn. t. 34. 1719.
Canada Pumpkin. Vermont Pumpkin.
II.
CHEESE PUMPKIN.
The fruit is much flattened, deeply and rather regularly ribbed, broadly
dishing about cavity and basin. It varies somewhat widely in the
proportional breadth and diameter.
Melopepo compressus alter. Lob. Icon. 1:643. 1591.

Pepo maximus compressus. Ger. 774. 1597.
Cucurbita genus, sive Melopepo compressus alter, Lobelia. Bauh. J.
2:266. 1651.
Large Cheese. Fessenden 1828; Bridgeman 1832,
Cheese.
This variety, says Burr, was extensively disseminated in the United

States at the time of the American Revolution and was introduced into
New England by returning soldiers.
III.
COMMON YELLOW FIELD.
The fruit is rounded, a little deeper than broad, flattened at the ends,
and rather regularly and more or less prominently ribbed.
Cucurbita indica. Cam. Epit. 293. 1586.

Melopepo teres. Lob. Icon. 1:643. 1591.
Pepo maximus rotundus.- Ger. 773. 1597.
Cucurbita aspera Icon. I. Bauh. J. 2:218. 1651.
Cucurbita folio aspero, zucha. Chabr. 130. 1673.
Common Yellow Field Pumpkin.
IV. LONG YELLOW.
The fruit is oval, much elongated, the length nearly, or often twice, the
diameter, of large size, somewhat ribbed, but with markings less
distinct than those of the Common Yellow.
Cucumis Tzircicus. Fuch. 698. 1542.

Melopepo. Roeszl. 116. 1550.
Pepo. Trag. 831. 1552.
Cucurbita indica longa. Dalechamp 1:617. 1587.
Pepo maximus oblongus. Ger. 773. 1597.
Pepo major oblongus. Dod. 635. 1616; Bodaeus 782. 1644.
Cucurbita folio aspero, zucha. Chabr. 130. 1673.
Long Yellow Field Pumpkin.
The Jurumu Lusitanus Bobora of Marcgravius and Piso would seem to

belong here except for the leaves, but the figure is a poor one.
These forms just mentioned, all have that something in their common
appearance that at once expresses a close relationship and to the
casual observer does not express differences.
We now pass to some other forms, also known as pumpkins, but to

which the term squash is sometimes applied.
The Nantucket pumpkin occurs in various forms under this name, but
the form referred to, specimens of which have been examined, belongs
to Cucurbita pepo Cogn., and is of an oblong form, swollen in the
middle and indistinctly ribbed. It is covered more or less completely
with warty protuberances and is of a greenish-black color when ripe,
becoming mellowed toward orange in spots by keeping. It seems closely
allied to the courge sucriere du Bresil of Vilmorin. It is not the
Cucurbita verrucosa of Dalechamp, 1587, nor of J. Bauhin, 1651, as in
these figures the leaves are represented as entire and the fruit as melon-
formed and ribbed.
In 1884, there appeared in our seedmen's catalogs, under the name of

Tennessee Sweet Potato pumpkin, a variety very distinct, of medium
size, pear-shape, little ribbed, creamy-white, striped with green, and the
stem swollen and fleshy. Of its history nothing has been ascertained,
but it bears a strong likeness in shape to a tracing of a piece of
"pumpkin pottery" exhumed from the western mounds. In Lobel's
history, 1576, and in his plates, 1591, appear figures of a plant which
in both leaf and fruit represents fairly well our variety. These figures are
of interest as being the only ones yet found in the ancient botanies
which represent a fruit with a swollen, herbaceous stem. The following
is the synonymy:
Pepo oblongus vulgatissimus. Lob. Obs. 365. 1576.

Pepo oblongus. Lobel Icon. i: 641. 1591.
Tennessee Sweet Potato Pumpkin.
Numerous series of pumpkins are listed in the catalogs of our

seedsmen and some of a form quite distinct from those here noticed but
not as yet sufficiently studied to be classified. However, much may yet
be learned through the examination of complete sets of varieties within
each of the three described species of cucurbita which furnish fruits for
consumption. Notwithstanding the ready crossings which are so apt to
occur within the ascribed species, there yet seems to exist a
permanency of types which is simply marvellous, and which would
seem to lend countenance to the belief that there is need of revision of
the species and a closer study of the various groups or types which
appear to have remained constant during centuries of cultivation.
If we consider the stability of types and the record of variations that

appear in cultivated plants, and the additional fact that, so far as
determined, the originals of cultivated types have their prototype in
nature and are not the products of culture, it seems reasonable to
suppose that the record of the appearance of types will throw light
upon the country of their origin. From this standpoint, we may, hence,
conclude that, as the present types have all been recorded in the Old
World since the fifteenth century and were not recorded before the
fourteenth, there must be a connection between the time of the
discovery of America and the time of the appearance of pumpkins and
squashes in Europe.
THE GOURD.
The word, gourd, is believed to be derived from the Latin cucurbita, but
it takes on various forms in the various European languages. It is
spelled " gowrde " by Turner, ^S; "gourde" by Lobel, 1576; and "gourd"
by Lyte, 1586. In France, it is given as courgen and cohurden by
Ruellius, 1536, but appears in its present form, courge, in Pinaeus,
1561. Dalechamp used coucourde, 1587, a name which now appears
as cougourde in Vilmorin. The Belgian name appears as cauwoord in
Lyte, 1586; and the Spanish name, calabassa, with a slight change of
spelling, has remained constant from 1561 to 1864, as has the zucca of
the Italians and the kurbs of the Germans.
The gourd belonging to Lagenaria vulgaris is but rarely cultivated in

the United States except as an ornamental plant and as such shares a
place with the small, hard-shelled cucurbita which are known as fancy
gourds. In some localities, however, under the name of Sugar Trough
gourd, a lagenaria is grown for the use of the shell of the fruit as a pail.
What is worthy of note is the fact that this type of fruit does not appear
in the drawings of the botanists of the early period, nor in the seed
catalogs of Europe at the present time. In the Tupi Dictionary of Father
Ruiz de Montaga, 1639, among the gourd names are "iacvi-gourd, like
a great dish or bowl," which may mean this form. When we examine
descriptions, this gourd may perhaps be recognized in Columella's
account, "Sive globosi cor ports, atque utero minumum quae vasta
tumescit," and used for storing pitch or honey; yet a reference to his
prose description rather contradicts the conjecture and leads us to
believe that he describes only the necked form, and this form seems to
have been known only to Palladius. Pliny describes two kinds, the one
climbing, the other trailing. Walafridus Strabo, in the ninth century,
seems to describe the plebeia of Pliny as a cucurbita and the cameraria
as a pepo. The former, apparently, was a necked form and the latter,
one in which the neck has mostly disappeared leaving an oval fruit.
Albertus Magnus, in the thirteenth century, describes the cucurbita as
bearing its seed "in vase magno," which implies the necked form. The
following types are illustrated by the various herbalists:
TYPES OF GOURDS.
I.
Cucurbita oblonga. Fuch. 370. 1542.

Cucurbita plebeia. Roeszl. 115. 1550.
Cucurbita. Trag. 824. 1552.
Curcubita longa. Cardan. 222. 1556.
Cucurbita. Matth. 261. 1558; Pinaeus 190. 1561; Cam. Epit. 292.
1586.
Cucurbita sive zuccha, omnium maxima anguina. Lob. Obs. 366.
1576; Icon. 1:644. 1591.
Cucurbita camerararia longa. Dalechamp 1:615. 1587.
Cucurbita anguina. Ger. 777. 1597.
Cucurbita oblonga. Matth. 392. 1598.
Cucurbita longior. Dod. 1616. Zucca. Dur., C. 488. 1617.
Cucurbita anguina longa. Bodaeus 784. 1644.
Cucurbita longa, folio molli, flore albo. Bauh., J. 2:214. 1651; Chabr.
129. 1673.
Courge massue tres longue. Vilm. 190. 1883.
Club Gourd.
II.
— Ruellius frontispiece 1536.

Cucurbita minor. Fuch. 369. 1542.
Cucurbita. Trag. 824. 1552; Matth. 261. 1558; Cam. Epit. 292. 1586.
Cucurbita marina. Cardan. 222. 1556.
Cucurbita cameraria. Dalechamp 1:615. 1587.
Cucurbita lagenaria sylvestris. Ger. 779. 1597.
Cucurbita prior. Dod. 668. i6i6.
Zucca. Dur., C. 488. 1617.
Courge pelerine. Vilm. 191. 1883.
Bottle Gourd.
III.
Cucurbita calebasse. Tourn. 7.36. 1719.

Courge siphon. Vilm. 190. 1883.
Dipper Gourd.
IV.
Cucurbita major. Fuch. 368. 1542.

Cucurbita earner aria. Roeszl. 115. 1550.
Cucurbita. Trag. 824. 1552; Matth. 261. 1558.
Cucurbita cameraria major. Dalechamp 1:616. 1587.
Cucurbita lagenaria. Ger. 777. 1597.
Cucurbita major sessilis. Matth. 393. 1598.
Cucurbita lagenaria rotunda. Bodaeus 784. 1644.
Cucurbita latior, folio molli, flore albo. Bauh. J. 1:215. 1651; Chabr.
129. 1673.
Sugar Trough Gourd.

V.
Cucurbita. Matth. 261. 1558; Dalechamp 1:615. 1587.

Courge plate de corse. Vilm. 191. 1883.
This classification, it is to be remarked, is not intended for exact

synonymy but to represent the like types of fruit-form. Within these
classes there is a wide variation in size and proportion.
Whether the lagenaria gourds existed in the New World before the
discovery by Columbus, as great an investigator as Grayl considers
worthy of examination, and quoted Oviedo for the period about 1526 as
noting the long and round or banded and all the other shapes they
usually have in Spain, as being much used in the West Indies and the
mainland for carrying water. He indicates that there are varieties of
spontaneous growth as well as those under cultivation. The occurrence,
however, of the so-called fancy gourds of Cucurbita pepo, of hard rind,
of gourd shape, and often of gourd bitterness, render difficult the
identification of species through the uses. The Relation of the Voyage
of Amerigo Vespucci 1489, mentions the Indians of Trinidad and of the
coast of Paris as carrying about their necks small, dried gourds filled
with the plant they are accustomed to chew, or with a certain whitish
flour; but this record could as well have been made from the Cucurbita
pepo gourds as from the lagenaria gourds. The further mention that
each woman carried a cucurbita containing water might seem to refer to
gourds.
Acosta speaks of the Indians of Peru making floats of gourds, for

swimming, and says, "there are a thousand kinds of Calebasses; some
are so deformed in their bigness that of the rind cut in the midst and
cleansed, they make as it were, baskets to put in all their meat, for their
dinner; of the lesser, they make vessels to eat and drink in." Bodaeus'
quotation in Latin, reads differently in a free translation: "They grow in
the province of Chile to a wonderful size, and are called capallas. They
are of an indefinite number of kinds; some are monstrous in their
immense size, and when cut open and cleaned, furnish various vessels.
Of the smaller they most ingeniously make cups and saucers." In 1624,
Bodaeus received from the West Indies some seed which bore fruit
"Quae kumanum crassitudinem et longitudinem superaret," which
fully justifies Acosta's idea of size. The Anonymous Portugal of Brasil
says: "Some pompions so big that they can use them for vessels to carry
water, and they hold two pecks or more." Baro, 1647, also speaks of
"Courges et calebasses si grandes et profondes qu'elles servent
comme de maga-zin," and Laet mentions "Pepones tarn vastae, ut
Indigenae Us utantur pro 'oasis quibus aquam aggerunt." These large-
sized gourds were not, however, confined to America. Bodaeus, as we
have noted, grew fruits deformed in their bigness, to use Acosta's term,
from West Indian seed, and Cardanus says he has seen gourds (he
gives a figure which is a gourd) weighing 80 and 122 pounds. Bauhin
records the club gourd as sometimes three feet long; Ray,6 as five or six
feet long; and Forskal, the bottle gourd as 18 inches in diameter. These
records of size are all, however, of a date following the discovery of
America, and the seed of these large varieties might have come from
American sources, as is recorded in one case by Bodaeus.
The lagenaria gourd is of Old World origin, for water-flasks of the

lagenaria have been found in Egyptian tombs of the twelfth dynasty, or
2200 or 2400 years B. C., and they are described by the ancient
writers. That the gourd reached America at an eaily period, perhaps
preceding the discovery, we cannot doubt for Marcgravius notes a
cucurbit with a white flower and of lagenarian form, in Brazil in 1648;
but there is not sufficient evidence to establish its appearance in
America before brought by the colonists. What the "calabazas" were
which served for water-vessels, and were apparently of considerable
size, cannot at present be surmised. It is possible that there are varieties
of Cucurbita pepo not yet introduced to notice that would answer the
conditions. It is also less possible that gourd-shaped clay vessels might
have been used and were recorded by not over-careful narrators as
gourds. In 1595, Mendana, on his voyage to the Solomon Islands, said
"Spanish pumpkins" at the islands of Dominica and Santa Cruz, or
according to another translation, "pumpkins of Castile." It would seem
by this reference that, whether the "calabaza" of the original Spanish
referred to gourds or pumpkins, it did not take many years for this
noticeable class of fruits to receive a wide distribution, and it might
further imply that Mendana, setting forth from the western coast of
America, discriminated between the American pumpkin, or pumpkin
proper, and the Spanish pumpkin or gourd.
Cudrania javanensis Tree. Urticaceae (Moraceae).
Tropical Asia, Africa and Australia. The fruit is a compound,

irregularly-shaped berry as large as a small custard apple, formed of
the enlarged fleshy perianths and receptacle, each perianth enclosing a
one-seeded nut. The fruit is edible and of a pleasant taste.
Cuminum cyminum Linn. Umbelliferae. CUMIN.
Mediterranean region. This is a small, annual plant indigenous to the

upper regions of the Nile but was carried at an early period by
cultivation to Arabia, India and China, as well as to the countries
bordering on the Mediterranean. It is referred to by the prophet Isaiah
and is mentioned in Matthew. Pliny calls it the best appetizer of all the
condiments and says the Ethiopian and the African are of superior
quality but that some prefer the Egyptian. During the Middle Ages,
cumin was one of the species in most common use and is mentioned in
Normandy in 716, in England between 1264 and 1400 and is
enumerated in 1419 among the merchandise taxed in the city of
London. It is mentioned in many of the herbals of the sixteenth and
seventeenth centuries and is recorded as under cultivation in England
in 1594. In India, the seeds form an ingredient of curry powders and
pickles 8 and in France find use in cookery. In Holland, cheeses are
sometimes flavored with cumin. The seed is occasionally advertised in
American seed catalogs but is probably very rarely grown.
Cupania americana Linn. Sapindaceae.
Mexico. The sweet, chestnut-like seeds are used in the West Indies as a
food." The seeds have the flavor of chestnut or sweet acoms and are
used on the banks of the Orinoco to make a fermented liquor.
Curculigo orchioides Gaertn. Amaryllideae (Hypoxidaceae).
Tropical Asia. In the Mariana Islands, the roots are eaten.
Curcuma amada Roxb. Scitamineae (Zingiberaceae). AMADA.

GINGER. MANGO.
East Indies. The fresh root possesses the smell of a green mango and is
used in India as a vegetable and condiment.
C. angustifolia Roxb. ARROWROOT.
Himalayan region. The root had long been an article of food amongst
the natives of India before it was particularly noticed by Europeans. It
furnishes an arrowroot of a yellow tinge which does not thicken in
boiling water. This East Indian arrowroot is exported from Travancore.
It forms a good substitute for the West Indian arrowroot and is sold in
the bazaars.
C. leucorhiza Roxb.
East Indies. The tubers yield a starch which forms an excellent

arrowroot that is sold in the bazaars.
C. longa Linn. TURMERIC.
Tropical Asia. This plant is extensively cultivated in India for its tubers
which are an essential ingredient of native curry powders, according to
Dutt. The substance called turmeric is made from the old tubers of this
and perhaps other species. The young, colorless tubers furnish a sort of
arrowroot.
C. rubescens Roxb.
East Indies. This plant furnishes an excellent arrowroot from its tubers,
which is eaten by the natives and sold in the bazaars.
C. zedoaria Rose. ZEDOARY.
Himalayas. This plant yields a product used as turmeric.
Cyamopsis psoraloides DC. Leguminosae.
East Indies. This species is cultivated about Bombay for the sake of the
pods which are eaten like French beans, and is grown also by the
natives of Burma who esteem it a good vegetable. Wight "says" the
young beans are with reason much prized by the natives as a culinary
pulse and merit more attention from Europeans, as they are a pleasant
and delicate vegetable."
Cyanella capensis Linn. Haemodoraceae (Techophilaeaceae).
South Africa. A kind of onion is obtained from this plant and roasted for
the table by the farmers of Kaffraria.
Cyathea dealbata Swartz. Cyatheaceae. SILVERY TREE-FERN.
The pith of this tree-fern is said to be eaten in New Zealand.

C. medullaris Swartz. BLACK-STEMMED TREE-FERN.
The pith of this plant, a coarse sago, is eaten in times of scarcity in New
Zealand. In the Voyage of the Novara it is said that the whole stalk,
often 20 feet high, is edible and is sufficient to maintain a considerable
number of persons. The pith, when cooked and dried in the sun, is an
excellent substitute for sago. It is also to be found in Queensland and
the Pacific isles.
Cycas circinalis Linn. Cycadaceae. SAGO PALM.
Tropical eastern Asia and the Malayan Archipelago. Captain Cook

speaks of the inhabitants of Prince Island eating the nuts, which
poisoned his hogs and made some of the crew sick. He adds, however,
that they are sliced and dried and after steeping in fresh water for three
minutes and dried a second time they are eaten in times of scarcity as a
food, mixed with rice. In Malabar, Drury says a kind of sago prepared
from the nuts is much used by the poorer classes. Pickering says on the
Comoro Islands it is a common esculent; Blanco says on the Philippines
its fruit is sometimes eaten; Rumphius says it is eaten on the Moluccas;
J. Smith 5 says a kind of sago is obtained from the stem.
C. revoluta Thunb.
Subtropical Japan. Thunberg says a small morsel of the pith of the

stem is sufficient to sustain life a long time and on that account the
plant is jealously preserved for the use of the Japanese army. The
drupes are also eaten. J. Smith says it occurs also in China and New
Guinea.
Cyclopia genistoides Vent. Leguminosae. BUSH TEA.
South Africa. An infusion of its leaves is used as a tea.
C. subternata Vog.
South Africa. This is also a tea substitute, according to Church.
Cymbidium canaliculatum R. Br. Orchideae.
Australia. The tubers of this plant are used by the blacks of Wide Bay.
Cymopterus fendleri A. Gray. Umbelliferae.
Texas and New Mexico. This plant emits, when in decoction, a

peculiarly strong and pleasant odor. It is sometimes used as a stuffing
for mutton.
C. glomeratus DC.
Western states of North America. The root is edible.
C. montanus Torr. & Gray. GAMOTE.
Western North America. This plant is called by the Mexicans gamote or

camote. The root is spindle-shaped, parsnip-like but much softer,
sweeter and more tender than the parsnip. This root is collected largely
by the Mexicans and also by the Ute and Piute Indians.
Cynara cardunculus Linn. Compositae. ARTICHOKE. CARDOON.

CARDOON.
Mediterranean region and common in its wild form in southern Europe

and a portion of central Asia. Cardoon was known, according to
Targioni-Tozzetti, to the ancient Romans and was cultivated for the leaf-
stalks which were eaten. Some commentators say that both the Greeks
and Romans procured this vegetable from the coast of Africa, about
Carthage, and also from Sicily. Dioscorides mentions it. Pliny says it
was much esteemed in Rome and obtained a higher price than any
other garden herb. In more recent times, Ruellius, 1536, speaks of the
use of the herb as a food, after the manner of asparagus. Matthiolus,
1558, says there are many varieties in the gardens which are commonly
called cardoni by the Etruscans, and that, diligently cultivated, these
are tender, crisp, and white and are eaten with salt and pepper. The
plant is mentioned by Parkinson, 1629, under the name of Cardus
esculentus but its introduction into England is stated to have been in
1656 or 1658.
Cardoon is now cultivated in but few English gardens. On the continent

of Europe, it is regarded as a wholesome esculent and in France is
much used, the stalks of the inner leaves, rendered crisp and tender by
blanching, serving as a salad. Five varieties are esteemed there.
Townsend, in his tour through Spain mentions that in some parts of
that country they never use rennet for cheese but substitute the down
of this plant from which they make an infusion. In the present day, the
flowers of cardoon are carefully dried and used for the same purpose.
McMahon includes it in his list of American esculents in 1806 and says
"it has been a long time used for culinary purposes, such as for salads,
soups and stewing." Thorburn includes it in his seed catalogs of 1828
and 1882. In the Banda Oriental, says Darwin, very many, probably
several hundred, square miles are covered by one mass of these prickly
plants and are impenetrable by man or beast. Over the undulating
plains where these great beds occur, nothing else can now live.
Vilmorin describes five varieties: the Cordon de Tours, the Cordon plein
inerme, the Cordon d'Espagne, the Cardan Puvis, and the Cordon a
cotes rouges.
The first of these, the Cordon de Tours, is very spiny and we may
reasonably believe it tc be the sort figured by Matthiolus, 1598, under
the name of Carduus aculeatus. It is named in French works on
gardening in 1824, 1826 and 1829. Its English name is Prickly-Solid
cardoon; in Spain it is called Cardo espinoso. It holds first place in the
estimation of the market gardeners of Tours and Paris.
The Cordon plein inerme is scarcely spiny, is a little larger than the
preceding but otherwise closely resembles it. J. Bauhin had never seen
spineless cardoons. It is spoken of in 1824 in French books on
gardening. It is called, in England, Smooth-Solid cardoon and has also
names in Germany, Italy and Spain.
The Cordon d'Espagne is very large and not spiny and is principally
grown in the southern portions of Europe. We may resonably speculate
that this is the sort named by Pliny as coming from Cordoba. Cordons
d'Espagne have their cultivation described in Le Jardinier Solitaire,
1612. A "Spanish cardoon" is described by Townsend in England,
1726, and the same name is used by McMahon in America, 1806. This
is the Cynara integrifolia of Vahl.
The Cordon Puvis, or Artichoke-leaved, is spineless and is grown

largely in the vicinity of Lyons, France. It finds mention in the French
books on gardening of 1824 and 1829, as previously enumerated.
The Cordon a cotes rouges, or Red-stemmed, is so named from having

the ribs tinged with red. It is called a recent sort by Burr in 1863.
From a botanical point of view we have two types in these plants, the
armed and the unarmed; but these characters are by no means to be
considered as very constant, as in the Smooth-Solid we have an
intermediate form. From an olericultural point of view, we have but one
type throughout but a greater or less perfection. A better acquaintance
with the wild forms would, doubtless, show to us the prototypes of the
variety differences as existing in nature.
ARTICHOKE.
The artichoke is a cultivated form of cardoon. To the ancient Romans, it

was known only in the shape of cardoon. It seems quite certain that
there is no description in Dioscorides and Theophrastus, among the
Greeks, nor in Columella, Palladius and Pliny, among the Romans, but
that can with better grace be referred to the cardoon than to the
artichoke. To the writers of the sixteenth century, the artichoke and its
uses were well known. Le Jardinier Solitaire, an anonymous work
published in 1612, recommends three varieties for the garden. In Italy,
the first record of the artichoke cultivated for the receptacle of the
flowers was at Naples, in the beginning or middle of the fifteenth
century. It was thence carried to Florence in 1466 and at Venice,
Ermolao Barbaro who died as late as 1493, knew of only a single plant
grown as a novelty in a private garden, although it soon after became a
staple article of food over a great part of the peninsula. In France, three
varieties are commonly grown. It seems to have been unknown in
England, says Booth, until introduced from Italy in 1548 and is even
now but little grown there, yet in France it is highly esteemed. In the
United States, in 1806, McMahon mentions two species, C. scolymus,
or French, and C. hortensis, or Globe. Of the second, he mentions two
varieties. In 1818, the artichoke is mentioned by Gardiner and
Hepburn and also by John Randolph of Virginia; in 1828, by
Fessenden; and in 1832 by Bridge-man, who names two kinds. In
1828, Thorburn offers in his catalog the seeds of the Green Globe and
in 1882 of the French Green Globe and the Large Paris. The parts used
are the lower parts of the leaves or scales of the calyx and the fleshy
receptacles of the flowers freed from the bristles and seed down. In
France, where it is much esteemed, the tender, central leaf-stalk is
blanched and eaten like cardoons.
The most prominent distinction between varieties as grown in the

garden, is the presence or absence of spines. Although J. Bauhin, 1651,
says that seed from the same plant may produce both sorts, probably
this comes from cross-fertilization between the kinds, and the absence
or presence of spines is a true distinction. Pragus describes both forms
in 1552, as do the majority of succeeding writers.
A second division is made from the form of the heads, the conical-
headed and the globe.
I. CONICAL-HEADED.
Of the varieties sufficiently described by Vilmorin, four belong to this

class and they are all spiny. This form seems to constitute the French
artichoke of English writers. The following synonymy seems justifiable:
Scolymus. Trag. 866. 1552. cum ic.

Carduus, vulgo Carciofi. I. Matth. 322. 1558.
Carduus aculeatus. Cam. Epit. 438. 1586. cum ic; Matth. ed. of 1598.
496. cum ic.
Thistle, or Prickly Artichoke. Lyte's Dod. 603. 1586.
Cinara sylvestris. Ger. 291. 1597. fig.
Carduus sive Scolymus sativus, spinosos. Bauh. J. 3:48. 1651. cum
ic.
Artichokes, Violet. Quintyne 187; 1693; 178. 1704.
Conical-headed Green French. Mawe 1778.
French Artichoke. Mill. Diet. 1807; Amer. Gard. Books 1806, 1819,
1828, 1832, etc.
Vert de Provence. Vilm. 16. 1883.
De Roscoff. Vilm. 1. c.
De Saint Laud. oblong. Vilm. 1. c.
Sucre de Genes. Vilm. 1. c.
II.
GLOBULAR-HEADED .
To this form belong two of Vilmorin's varieties and various other

varieties as described by other writers. The synonymy which seems to
apply is:
Scolymus. Fuch. 792. 1542. cum ic.

Cardui alterum genus. Trag. 866. 1552.
Carduus, vulgo Carciofi. II. Matth. 322. 1558.
Carduus non aculeatus. Cam. Epit. 437. 1586. cum ic.; Matth. 497.
1598. cum ic.
Right artichoke. Lyte's Dod. 603. 1586.
Cinara maxima ex Anglia delata. Lob. Icon. 2:3. 1591.
Cinara maxima alba. Ger. 991. 1597. fig.
Cinara maxima anglica. Ger. 1. c.
Green or White. Quintyne 187. 1593; 178. 1704.
Red. Quintyne 1. c.
Globular-headed Red Dutch. Mawe 1778.
Globe Artichoke. Mill. Diet. 1807; Amer. Gard. Books 1806, 1819,
1828, etc.
Gros vert de Laon. Vilm. 1883.
Violet de Provence. Vilm. 1. c.
The color of the heads also found mention in the early writers. In the
first division, the green is mentioned by Tragus, 1552; by Mawe, 1778;
and by Miller's Dictionary, 1807; the purple by Quintyne, 1693. In the
Globe class, the white is named by Gerarde, 1597; and by Quintyne,
1693; and the red by Gerarde, 1597; by Quintyne, 1693; and by Mawe,
1778; and Parkinson, 1629, named the red and the white.
The so-called wild plants of the herbalists seem to offer like variations to
those we have noted in the cultivated forms, but the difficulty of
identification renders it inexpedient to state a fixed conclusion. The
heads are certainly no larger now than they were 250 years ago, for the
Hortus Eystettensis figures one 15 inches in diameter. The long period
during which the larger part of the present varieties have been known
seems to justify the belief that modern origination has not been
frequent. Le Jardinier Solitaire, 1612, describes early varieties, le
blanc, le rouge and le violet. Worlidge, 1683, says there are several
kinds, and he names the tender and the hardy sort. McMahon names
the French and two varieties of the Globe in America in 1806. In 1824,
in France, there were the blanc, rouge, violet and the gros vert de Laon.
Petit 1826, adds Sucre de genes to the list. Noisette, 1829, adds the
camus de Brittany.
The name given by Ruellius to the artichoke in France, 1536, is

articols, from the Italian articoclos. He says it comes from arcocum of
the Ligurians, cocali signifying the cone of the pine. The Romans call it
carchiophos. The plant and the name came to France from Italy.

C. integrifolia Vahl. SPANISH CARDOON.
Spain. The plants are of large size, the midribs being very succulent
and solid.
Cynoglossum sp.? Boragineae. HOUND'S TONGUE.
Himalayas. Hooker says one species is used as a potherb.
Cynometra cauliflora Linn. Leguminosae. NAM-NAM.
East Indies and Malays. The fruit in shape resembles a kidney. It is

about three inches long and the outside is very rough. It is seldom
eaten raw but, fried with batter, it makes a good fritter. Wight says the
fruit is much esteemed in the Eastern Islands.
Cyperus bulbosus Vahl. Cyperaceae.
Africa and East Indies. Drury says the roots are used as flour in times
of scarcity in India and are eaten roasted or boiled, tasting like
potatoes. Royle says they are palatable.
C. esculentus Linn. CHUFA. EARTH ALMOND. ZULU NUTS.
South Europe and north Africa; introduced in America and now runs
wild on the banks of the Delaware and other rivers from Pennsylvania to
Carolina. The roots are very sweet and are eaten by children. The chufa
was distributed from the United States Patent Office in 1854 and has
received a spasmodic culture in gardens. It is much cultivated in
southern Europe, Asia and Africa, becoming of importance at Valence,
in Galicia, and in the environs of Rosetta and Damietta, Egypt. In
Hungary, it is grown for the seeds, to be used as a coffee substitute, but
in general for its tubers which are sweet, nutty and palatable. These
bulbs, says Bryant, are greatly esteemed in Italy and some parts of
Germany and are frequently brought to table by way of dessert. At
Constantinople, the tubers appear in the markets and are eaten raw or
made into a conserve. Gerarde, 1633, speaks of their extensive use in
Italy, and of their being hawked about the streets and, at Verona, eaten
as dainties. They now appear in the English markets under the name of
Zulu nuts. The chufa must also have been esteemed in ancient times,
for tubers have been found in Egyptian tombs of the twelfth dynasty, or
from 2200 to 2400 years before Christ. Notwithstanding the long
continued culture of this plant, there are no varieties described.
C. papyrus Linn. PAPYRUS.
Sicily, Syria and tropical Africa. This plant is the ancient papyrus. Hogg
says it was used as food by the ancients, who chewed it either raw,
boiled or roasted, for the sake of its sweet juice.
C. rotundus Linn. NUT GRASS.
Cosmopolitan. The tubers are eaten by the North American Indians.
Cyphia sp.? Campanulaceae.
South Africa. The Hottentots are said to eat the tuberous roots of at
least one species of these herbaceous, twining plants.
C. digitata Wild.
South Africa. The roots are bulbous, esculent, and fleshy.2
Cyphomandra hartwegi Sendt. Solanaceae.
New Granda. The berry is reddish, about the size of a pigeon's egg and
is two-celled. It appears to be the fruit sold in the markets of Lima,
where it is commonly used for cooking in lieu of the ordinary tomato,
the flavor of which it resembles. Tweddie says it is used in Buenos
Aires.
Cytisus scoparius Link. Leguminosae, BROOM. SCOTCH BROOM.
Middle Europe. Before the introduction of hops, says Johnson, broom

tops were often used to communicate a slightly bitter flavor to beer. The
young flower-buds are occasionally pickled and used as a substitute
for capers. The seeds, when roasted, are used as a coffee substitute in
France.
Dacrydium cupressinum Soland. Coniferae (Podocarpaceae).

IMOU PINE. RED PINE. RIMU.
A lofty tree of New Zealand. The fleshy cup of the nut is eatable, and a
beverage like spruce-beer is made from its young shoots.
Dahlia variabilis Desf. Compositae. DAHLIA.
Mexico. The dahlia was first introduced into Spain in 1787, and three
specimens reached Paris in 1802. Its petals may be used in salads. It
was first cultivated for its tubers but these were found to be uneatable.
Daphne oleoides Schreb. Thymelaeaceae. DAPHNE.
Europe and Asia Minor. The berries are eaten but are said to cause
nausea and vomiting. On the Sutlej a spirit is distilled from them.
Dasylirion texanum Scheele. Liliaceae (Agavaceae).
Texas. The bases of the leaves and the young stems are full of
nutritious pulp which supplies, when cooked, a useful and palatable
food.
Datura metel Linn. Solanaceae. DOWNY THORNAPPLE.
American tropics. This species grows abundantly along the Colorado

River in Arizona. The Mohaves gather the leaves and roots, bruise and
mix them with water and then let the mixture stand several hours after
which the liquid is drawn off. The product is a highly narcotic drink
producing a stupefying effect which it is not easy to remove. The
Mohaves will often drink this nauseating liquid, as they are fond of any
kind of intoxication.
D. sanguinea Ruiz & Pav.
South America. The Peruvians prepare an intoxicating beverage from

the seeds, which induces stupefaction and furious delirium if partaken
of in large quantities. The Arabs of central Africa are said by Burton to
dry the leaves, the flowers and the rind of the rootlets, the latter being
considered the strongest preparation, and smoke them in a common
bowl or in a waterpipe. It is esteemed by them a sovereign remedy for
asthma and influenza.
Daucus carota Linn. Umbelliferae. CARROT.
Europe and the adjoining portions of Asia and introduced in North and
South America, China and Cochin China. The root, says Don, is
slender, aromatic and sweetish. The roots are employed in the Hebrides
as an article of food, being eaten raw, and are collected by the young
women for distribution as dainties among their acquaintances on
Sundays and at their dances. This wild plant is the original of the
cultivated carrot, for, by cultivation and selection, Vilmorin-Andrieux
obtained in the space of three years roots as fleshy and as large as those
of the garden carrot from the thin, wiry roots of the wild species. Carrots
are now cultivated throughout Europe and in Paris are a most popular
vegetable. In some regions, sugar has been made from them but its
manufacture was not found profitable. In Germany, a substitute for
coffee has been made of carrots chopped up into small pieces and
browned. In Sweden, carrots grow as high as latitude 66° to 67° north.
In Asia, the carrots of the Mahratta and Mysore countries are
considered to be of especially fine quality.
The carrot and the parsnip, if known to them, seem to have been
confounded in the description by the ancients, and we find little
evidence that the cultivated carrot was known to the Greek writers, to
whom the wild carrot was certainly known. The ancient writers usually
gave prominence to the medical efficacy of herbs; and if our supposition
is correct that their carrots were of the wild form, we have evidence of
the existence of the yellow and red roots in nature, the prototypes of
these colors now found in our cultivated varieties. Pliny says: "They
cultivate a plant in Syria like staphylinos, the wild carrot, which some
call gingidium, yet more slender and more bitter, and of the same
properties, which is eaten cooked or raw, and is of great service as a
stomachic; also a fourth kind, resembling a pastinaca somewhat, called
by us Gallicam, but by the Greeks daucon." This comparison with a
parsnip and also the name is suggestive of the cultivated carrot. Galen,
a Greek physician of the second century, implies cultivation of the
carrot when he says the root of the wild carrot is less fit to be eaten than
that of the domestic. In the thirteenth century, however, Albertus
Magnus treats of the plants under field culture, garden culture,
orchard culture and vineyard culture, and yet, while naming the
parsnip, makes no mention of the carrot — if the word pastinaca really
means the parsnip. One may believe, however, that the pastinaca of
Albertus Magnus is the carrot for, in the sixteenth century, Ammonius
gives the name for the carrot pastenei, as applying to Pastinaca sativa
and agrestis. Barbarus, who died in 1493, and Virgil both describe the
carrot under the name pastinaca; and Apicius, a writer on cookery in
the third century, gives directions for preparing the Carota sen
pastinaca, which can apply only to the carrot. Dioscorides uses the
word carota as applying to Pastinaca silvestris in the first century.
Columella and Palladius both mention the pastinaca as a garden plant
but say nothing that cannot better apply to the carrot than to the
parsnip. Macer Floridus also treats of what may be the carrot under
pastinaca and says no roots afford better food.
Hence, we believe that the carrot was cultivated by the ancients but was
not a very general food-plant and did not attain the modern
appreciation; that the word pastinaca, or cariotam, or carota, in those
times was applied to both the cultivated and the wild form; and we
suspect that the word Gallicam, used by Pliny in the first century,
indicates that the cultivated root reached Italy from France, where now
it is in such exaggerated esteem.
The siasron of Dioscorides and the siser of Columella and Pliny may
have been a form of the carrot but we can attain no certainty from the
descriptions. The fact that the grouping of the roots which occurs in the
skirret, into which authors translate siser, is not mentioned by the
ancients — a distinction almost too important to be overlooked — and
that the short carrot was called siser by botanists of the sixteenth
century, are arguments in favor of siser being a carrot. On the other
hand, we should scarcely expect a distinction being made between
pastinaca and siser, were both as similar in the plant as are the two
forms of carrot at present.
The carrot is now found under cultivation and as an escape throughout

a large portion of the world. In China, it is noticed in the Yuan dynasty,
as brought from western Asia, 1280-1368, and is classed as a kitchen
vegetable in the sixteenth, seventeenth and eighteenth centuries by
various Chinese authors. In India, the carrot is said to have come first
from Persia and is now cultivated in abundance in the Mahratta and
Mysore countries. The carrot is enumerated among the edible plants of
Japan by Thunberg and earlier by Kaempfer. The kind now described
by a Japanese authority is an inch and a half in diameter at the crown,
nearly two feet and a half long, and of a high color. The carrot is now
cultivated in the Mauritius, where also it has become spontaneous. It is
recorded in Arabia by Forskal and was seen growing — both the yellow
and the red — by Rauwolf at Aleppo in the sixteenth century. In
Europe, its culture was mentioned by nearly all of the herbalists and by
writers on gardening subjects, the red or purple kind finding mention
by Ruellius, 1536. In England, the yellow and dark red, both long
forms, are noticed by Gerarde, 1597, and the species is supposed to
have been introduced by the Dutch in 1558. In the Surveyors'
Dialogue, 1604, it is stated that carrot roots are then grown in England
and sometimes by farmers. In the New World, carrots are mentioned at
Margarita Island by Hawkins, 1565 (and this implies that they were
well known in England at this date); are mentioned in Brazil, 1647; in
Virginia, 1609 and 1648; and in Massachusetts, 1629. In 1779,
carrots were among the Indian foods destroyed by General Sullivan
near Geneva, New York. So fond of carrots are the Flathead Indians, of
Oregon, that the children cannot forbear stealing them from the fields,
although honest as regards other articles.
TYPES OF CARROTS.
The types of modem carrot are the tap-rooted and the premorse-rooted
with a number of subtypes, which are very distinct in appearance. The
synonymy, in part, is as below:
I.
THE LONG, TAPER-POINTED FORMS.
Pastinaca saliva prima. Fuch. 682. 1542.

Moren. Roeszl. 106. 1550.
Staphylinus. Trag. 442. 1552.
Carota. Cam. Epit. 509. 1586 (very highly improved); Matth. 549.
1598.
Pastinaca sativa Diosc. Daucus Theophrasti. Lob. Icon. 1:720. 1591.
Pastinaca sativa tenuifolia. Ger. 872. 1597.
Pastinaca sativa rubens. Dod. 678. 1616.
Long yellows, red, and whites of modern culture.
II.
THE HALF-LONG, TAPER-POINTED FORMS.
Pastinaca saliva altera. Fuch. 683. 1542.

Siser. Matth. Comment. 242. 1558; Pin. 147. 1561.
Siser alterum. Cam. Epit. 227. 1586.
Carota. Dur. C. 95. 1617.
Blanche des Vosges. Vilm. 70. 1883.
Danvers Half-long of American gardens.

III.
PREMORSE-ROOTED FORMS.
The premorse forms offer a number of subtypes which are very distinct,
some being nearly spherical, others cylindrical, and yet others tapering,
but all ending abruptly at the base, the tap-root starting from a flat, or
nearly flat, surface. This appearance seems to be modem.
The spherical.—The earliest mention of this type is in France in 1824,

1826 and 1829, as the Cowte de Pollande. It is figured by Decaisne and
Naudin, and, in a more improved form, by Vilmorin in 1883.
The cylindrical.— The carrots of this type are remarkably distinct and
have foi types the Carentan and the Coreless of Vilmorin. The first was
in American seed-catalogs in 1878.
The tapering.—A number of varieties belong to this class, of which the

Early Horn is the type. This was mentioned for American gardens by
McMahon, 1806, and by succeeding authors.
In view of the confusion in early times in the naming of the carrot, it is

desirable to offer a list of the names used by various authors, with the
dates. The first, or long carrot, was called in England, carot, Lyte, 1586:
In France, carota, Ruel, 1536; carottes; pastenades, Pin., 1561;
pastenade jaune, pastenade rouge, Lyte, 1586; carotte, racine jaune,
Ger., 1597: In Germany, Pastenei, Ammon., 1539; Pastiney
Pastinachen, Fuch., 1542; geel Ruben, rohte Ruben, weissen Ruben,
Trag., 1552; Mohren, Rosz., 1550; Moren, Pin., 1561; gelbe Ruben,
weissen Ruben, Rauwolf, 1582; rot Mohren, weisse Mohren, Cam.,
1586: In Dutch, geel peen, pooten, geel mostilen, caroten, Lyte, 1586:
In Italy, carota, Pin., 1561; carota and carotola, Cam., 1586;
pastinaca, Ger., 1597; Dod., 1616: In Spain, canahoria, Ger., 1597;
and pastenagues, cenoura, Dod., 1616.
The half-long, taper-pointed carrot was called siser by Matthiolus in

1558: In France, carottes blanche, Pin. 1561; but his other names
applicable to the skirret are the chervy, giroles or carottes blanches,
Cam. Epit. 1586: In Germany, Gierlin or Girgellin, Cam. 1586: In Italy,
carota bianca, Cam. 1586; carotta, carocola, Dur. C. 1617: In Spain,
chirivias. Camerarius, 1586, says they were planted in gardens and
even in fields throughout Germany and Bohemia.
The various forms of the carrot have probably their prototypes in
nature but as yet the evidence is a little deficient. We may suspect the
general resemblance of the Altringham to the Japanese variety, already
mentioned, to be somewhat more than accidental and to signify the
original introduction of this variety from Japan. We have, in the
attempts at amelioration, noted the appearance of forms of types similar
to those under cultivation. The presumptive evidence is in favor of the
view that all cultivated types are removes from nature, not new
originations by man; yet the proof is not as decisive as could be wished.
D. gingidium Linn.
Europe and north Africa. This is the gingidium of the ancients,

according to Sprengel. "There is, saith Galen, great increase of
gingidium in Syria, and it is eaten. Diascorides doth also write the same:
this pole herbe, (saith he) is eaten raw, sodden, and preserved with
great good to the stomacke."
Debregeasia edulis Wedd. Urticaceae.
Japan. The plant is called janatsi-itsigo or toon itsigo. Its berries are
edible.
Decaisnea insignis Hook. f. & Thorns. Berberideae

(Lardizabalaceae).
Himalayas. The fruit is of a pale yellow color and is full of a white, juicy
pulp that is very sweet and pleasant; the fruit is eagerly sought after by
the Lepchas.
Dendrobium speciosum Sm. Orchideae. ROCK-LILY.
Australia. This orchid, found growing upon rocks, has large pseudo-
bulbs, the size of cucumbers, which are said to be eaten by the natives.
Dendrocalamus hamiltonii Nees & Arn. Gramineae.
Himalayas. This stately bamboo is called pao by the Lepchas and wah
by the Mechis in Sikkim. The young shoots are boiled and eaten.
Desmoncus prunifer Poepp. Palmae.

Peru. The acid-sweet fruit is edible.
Detarium senegalense J. F. Gmel. Leguminosae. DATTOCK.
Tropical Africa. The fruits are about the size of an apricot. Underneath
the thin outer covering there is a quantity of green, farinaceous, edible
pulp intermixed with stringy fibres that proceed from the inner and
bony covering which encloses the single seed. There are two varieties;
one bitter, the other sweet. The latter is sold in the markets and is
prized by the negroes.
Dialium guineese Willd. Leguminosae. VELVET TAMARIND.
Tropical Africa. The pod, about the size and form of a filbert, is covered
with a black, velvety down, while the farinaceous pulp, which
surrounds the seeds, has an agreeably acid taste and is commonly
eaten.
D. indum Linn. TAMARIND PLUM.
Java. The plant has a delicious pulp, resembling that of the tamarind
but not quite so acid.
D. ovoideum Thw.
Ceylon. The fruits are sold in the bazaars. They have an agreeable, acid
flavor.
Dicypellium caryophyllatum Nees. Lauraceae.
Tropical America. The bark furnishes clove cassia. It is called by French

colonists bois de rose; in Carib, licari kanah.
Dieffenbachia seguine Schott. Aroideae (Araceae). DUMB CANE.
Tropical America. A wholesome starch is prepared from the stem,

although the juice of the plant is so excessively acrid as to cause the
mouth of any one biting it to swell and thus to prevent articulation for
several days.
Digera arvensis Forsk. Amaranthaceae.

Asia and tropical Africa. A very common, procumbent shrub of India,
frequent in cultivated ground. The leaves and tender tops are used by
the natives in their curries.
Dillenia indica Linn. Dilleniaceae.
Tropical Asia. The subacid, mucilaginous fruit, the size of an orange, is

eaten in the Eastern Archipelago. The fleshy leaves of the calyx which
surrounds the ripe fruit have an agreeable, acid taste and are eaten raw
or cooked, or made into sherbets, or serve for jellies in India. They are
commonly used in curries. The large amount of fiber they contain is
objectionable. This is the chulta of India. In the Philippines, the juice of
the fruit serves as vinegar.
D. pentagyna Roxb.
East Indies. The flower-buds and young fruits have a pleasant, acid
flavor and are eaten raw or cooked in Oudh and central India. The ripe
fruits are also eaten.
D. scabrella Roxb. SANDPAPER TREE.
Himalayan region. The fleshy leaves of the calyx have a pleasantly acid
taste and are used in curries. In Burma, the green fruit is brought to
the bazaars and is considered a favorite vegetable.
D. serrata Thunb.
Malay. The fruit is the size of an orange and has a sweetish, acid taste.
It is eaten in the Eastern Archipelago.
Dimorphandra mora Benth. & Hook. f. Leguminosae.
A gigantic timber-tree of British Guiana. The seeds, says Brown, are

used by the natives as food, being boiled, grated, and then mixed with
cassava meal, giving it a brown color but a pleasant and sweetish taste.
The seeds of another species are likewise used.
Dioon edule Lindl. Cycadaceae (Zamiaceae).
Mexico. The seeds yield a starch used as arrowroot.

Dioscorea. Dioscoreaceae. YAMS.
Under the general name of yams the large, fleshy, tuberous roots of
several species of Dioscorea are cultivated in tropical and subtropical
countries. Many varieties known only in cultivation are described as
species by some authors. In the Fiji Islands alone, says Milne, there are
upwards of 50 varieties, some growing to an enormous size,
occasionally weighing from 50 to 80 pounds but the general average is
from two to eight pounds. In Australia, according to Drummond, there
is a native yam which affords the principal vegetable food of the natives.
D. aculeata Linn. BIRCH-RIND YAM. GOA POTATO.
Tropical Asia. This yam is said to be a native of tropical, eastern Asia,

and is cultivated in the Indian Archipelago, the Pacific islands and the
West Indies. The root is of a sweetish taste and Dr. Seemann regarded
it as one of the finest esculent roots of the globe. It is cultivated in India
and the tubers are dug, in the cold season, in the forests and sold in the
bazaars. A variety cultivated at Caracas has a very delicious taste,
though Lunan, at Jamaica, says this yam is slightly bitter. This yam is
said by Seemann, at Viti, never to flower or fruit.
D. alata Linn. WHITE YAM.
Tropical Asia. This plant is cultivated in the tropics of the whole earth.
Unger says the Indian Archipelago and the southern portions of the
Indian continent is the starting point of this yam, thence it was carried
first to the eastern coast of Africa, next to the west coast and thence to
America, whence the names yam and igname are derived from the
negroes. In the negro daliect of Guinea, the word yam means "to eat."
This is the species most generally cultivated in the Indian Archipelago,
the small islands of the Pacific and the Indian continent. It is universally
cultivated in the Carnatic region. There are several varieties in Jamaica,
where it is called white yam.
D. atropurpurea Roxb. MALACCA YAM. RANGOON YAM.
Siamese countries. The Malacca yam is cultivated in India and is

known in Calcutta as the rangoon yam. It is called in Burma myouk-
nee and is cultivated.

D. bulbifera Linn. AIR POTATO.
Tropical Asia. Less cultivated than many others, this yam is found wild
in the Indian Archipelago, upon the Indian continent as far as Silhet
and Nepal to Madagascar. Grant found it in central Africa. The bulbs
are like the Brazil-nut in size and shape cut like a potato when unripe
and are very good boiled. Schweinfurth says it is called nyitti and the
bulbs which protrude from the axils of the leaves, in shape like a great
Brazil-nut, resemble a potato in taste and bulk. In the Samoan and
Tonga group of islands, the root is not considered edible. In India, the
flowers and roots are eaten by the poorer classes, the very bitter root
being soaked in lye to extract the bitterness, but a variety occurs which
is naturally sweet. In Jamaica, it is cultivated by the negroes for the
bulbs of the stem. It was seen in a garden at Mobile, Alabama, by Wm.
Bartram, about 1733, under cultivation for its edible roots.
D. cayenensis Lam.
Tropical South America. The root is edible.
D. daemona Roxb.
East Indies. The plant is called kywae and its very acrid root is eaten by
the Karens in times of scarcity.
D. decaisneana Carr.
China. The root is edible and was introduced into France as a garden
plant but is now forgotten, although it is perhaps valuable.
D. deltoidea Wall.
East Indies. This species occurs both wild and cultivated in the Indian
Archipelago ; its roots are eaten.
D. divaricata Blanco. CHINESE POTATO. CHINESE YAM.

CINNAMON VINE. YAM.
Philippine Islands, China and everywhere cultivated in several varieties.

This yam was received in France in 1851 from Shanghai, and was
introduced into the United States, in 1855, by the Patent Office
Department. It has not fulfilled expectation in the United States and is
now grown principally as an ornamental climber. It was observed in
Japan by Thunberg.
D. fasciculata Roxb. YAM.
Tropical eastern Asia. This species is cultivated largely about Calcutta,

and a starch is made from its tubers. Firminger says this is a very
distinct kind of yam, the tubers about the size, form and color of large
kidney potatoes; when well cooked, it has a greater resemblance in
mealiness and flavor to the potato than any other yam he knows of. It is
much cultivated in the Philippines by the natives and is much
esteemed.
D. globosa Roxb. YAM.
East Indies. This species is much cultivated in India as yielding the best
kind of yam and is much esteemed both by Europeans and natives.
Roxburgh says it is the most esteemed yam in Bengal, but Firminger
thinks it not equal in quality to other varieties. In Burma, Mason says it
is the best of the white-rooted kinds.
D. hastifolia Nees. YAM.
Australia. The tubers are largely consumed by the aborigines for food,
and this is the only plant on which they bestow any kind of cultivation.
D. japonica Thunb.
Japan. The roots, cut into slices and boiled, have a very pleasant taste.
D. nummularia Lam. TIVOLO YAM.
Moluccas. This yam has cylindrical roots as thick as an arm and of

excellent quality.
D. oppositifolia Linn. YAM.
East Indies. This is one of the edible yams.
D. pentaphylla Linn. YAM.
Tropical Asia. In India, this yam is common in jungles and is found in

the South Sea Islands. Wight has never seen it cultivated in India,
although the natives dig the tubers to eat. It is cultivated in Amboina
and sometimes in Viti. In India, the male flowers are sold in the bazaars
and eaten as greens. The tubers are eaten in Viti and Hawaii. It is a
good yam. Graham says the tubers are dreadfully nauseous and
intensely bitter even after being boiled. They are put into toddy to
render it more potent, as they have intoxicating properties, and a few
slices are sufficient. In China, the "nauseous tubers are sometimes
cooked and eaten."
D. piperifolia Humb. & Bonpl.
South America. This species has edible roots.
D. purpurea Roxb. PONDICHERRY SWEET POTATO.
East Indies. The Pondicherry sweet potato is known only in a cultivated

state, and was brought to India from the Mauritius, where it is much
grown. The tuber is of a dull, crimson-red outside and of a glistening
white within.
D. quinqueloba Thunb. YAM.
Japan. This species is an edible yam of Japan.
D. rubella Roxb. YAM.
East Indies. This is a common but very excellent yam of India, as good
perhaps as any in cultivation. The tuber is of great size, crimson-red on
the outside and of a glistening white within.
D. sativa Linn. YAM.
Tropics. Pickering states that this species is found in tropical America

and is cultivated by the Waraus of the delta of the Orinoco. The word
igname was heard by Vespucius on the coast of Para and was found by
Cabral, in 1500, applied in Brazil to a root from which bread was made.
This yam was carried by European colonists to the Malayan
Archipelago. Its roots, says Seemann, are acrid and require to be
soaked before boiling. Browne says it is cultivated in the southern
United States for its large, flattened and sometimes palmated roots,
which are boiled, roasted and eaten like the potato.
D. spicata Roth.
East Indies. It has edible roots.
D. tomentosa Koen. DOYALA YAM.
East Indies. This is the Doyala yam of India.
D. trifida Linn. INDIAN YAM.
Guiana and Central America. This species is cultivated as an edible

yam.
D. triloba Lam. YAM.
Guiana. This is the smallest and most delicate of the yams grown in
Jamaica. It seldom exceeds eight or nine inches in length and two or
three in diameter and is generally smaller. The roots have a pleasant,
sweetish taste, very agreeable to most palates.
Diospyros chloroxylon Roxb. Ebenaceae.
East Indies. This Indian tree has a cherry-like fruit which is very
palatable. The fruit is sweetish, clammy and subastringent but edible.
D. decandra Lour.
Cochin China. The berry is large, nearly globular, pulpy, yellowish

when ripe; its taste is sweet and austere, combined with a disagreeable
smell. It is, however, sold in the markets and eaten.
D. discolor Willd. MANGOSTEEN.
Philippine Islands. This species is commonly cultivated in many islands

of the East and has also been introduced into the West Indies. The fruit
is like a large quince and in some places is called mangosteen. Its flavor
is agreeable. The fruit of this tree is brown, with a pink-colored, fleshy
rind, the pulp firm and white and the flavor agreeable. It is cultivated in
the Isle of France for its fruit.

D. dodecandra Lour.
Cochin China. The berry is pale, with a sweetish, astringent, edible and
pleasant pulp.
D. ebenum Koen. EAST INDIAN EBONY.
This plant bears an edible fruit.
D. embryopteris Pers.
East Indies. The fruit of this tree of India is not unlike a russet apple,
pulpy, of unattractive yellow color and covered with a rust-colored
farina. It is occasionally eaten but is not palatable. It is eaten by the
natives.
D. kaki Linn. DATE PLUM. JAPANESE PERSIMMON. KAKI. KEG-

FIG.
Japan. This plant has been cultivated in Japan for a long period and
has produced many varieties, some of which are seedless. The fruit, in
general, is as large as an ordinary apple, of a bright color, and contains
a semi-transparent pulp. The tree is cultivated in India and in China
and was seen in Japan by Thunberg, 1776. It was introduced into the
United States from Japan by the Perry expedition and one of these trees
is still growing at Washington. About 1864, others were imported; in
1877, 5000 plants in ten varieties were brought to America. This
persimmon is now grown in California, Georgia and elsewhere. The fruit
is described as delicious by all who have eaten the best varieties.
D. lanceaefolia Roxb.
East India. This is an eastern fruit, said by Kotschy to have a taste

similar to chocolate.
D. lotus Linn. FALSE LOTE-TREE.
Temperate Asia. The fruit is the size of a cherry, yellow when ripe, sweet
with astringency. The sweetish fruit is much prized by the Afghan
tribes, who eat it fresh or dried and use it in sherbets.

D. melanoxylon Roxb. COROMANDEL EBONY.
East Indies and Ceylon. The yellow fruit is about one to one and one-
half inches through, with soft, sweet, slightly astringent flesh, which is
eaten and is refreshing.
D. obtusifolia Willd.
South America. This is the sapota negro, with small, black, edible fruit.
D. pentamera Woods & F. Muell. GRAY PLUM.
Eastern tropical Australia. The fruits, which are produced in great

abundance, are eaten by the aborigines.
D. pilosanthera Blanco.
Philippines. The fruit of this tree is eaten.
D. tetrasperma Sw. WATTLE TREE.
Jamaica. The fruit is eaten by negroes.
D. texana Scheele. BLACK PERSIMMON.
Mexico. This is the black persimmon of the Americans and the sapote-
pieto of the Mexicans of western Texas. The black, cherry-like fruit is
melting and very sweet.
D. tomentosa Roxb. EBONY.
East Indies. The sweetish, clammy and subastringent fruit of this plant
is eaten.
D. toposia Buch.-Ham.
East Indies. The fruit of this species is sweetish, clammy, and

subastringent but edible.
D. virginiana Linn. PERSIMMON.
North America, found wild from the 42nd parallel to Texas, often
attaining the size of a large tree. This plant is the persimmon, piakmine,
or pessimmon of America, called by the Louisiana natives ougoufle.
Loaves made of the substance of prunes "like unto brickes, also
plummes of the making and bigness of nuts and have three or four
stones in them" were seen by DeSoto on the Mississippi. It is called
mespilorum by LeMoyne in Florida; "mespila unfit to eat until soft and
tender" by Hariot on the Roanoke; pes-simmens by Strachey on the
James River; and medlars on the Hudson by the remonstrants against
the policy of Stuyvesant. The fruit is plum-like, about an inch in
diameter, exceedingly astringent when green, yellow when ripe, and
sweet and edible after exposure to frost. Porcher says the fruit, when
matured, is very sweet and pleasant to the taste and yields on
distillation, after fermentation, a quantity of spirits. A beer is made of it.
Mixed with flour, a pleasant bread may be prepared. Occasional
varieties are found with fruit double the size of the ordinary kind. The
best persimmons ripen soft and sweet, having a clear, thin, transparent
skin without any roughness. Flint, in his Western States, says when the
small, blue persimmon is thoroughly ripened, it is even sweeter than
the fig and is a delicious fruit. It is sometimes cultivated in America and
is also to be found in some gardens in Europe.
Dipladenia tenuifolia A. DC. Apocynaceae.
Brazil. This plant is called by the inhabitants of Sertao, Brazil, cauhy,

and the tuberous root, which is the size and color of a large, black
turnip-radish, is eaten by them when cooked and is said to be very
palatable; in the raw state it tastes not unlike a turnip.
Diplazium esculentum. Polypodioceae (Athyriaceae).
This fern, according to Royle, is employed as food in the Himalayas.
Diplothemium (Allagoptera) maritimum Mart. Palmae. COAST

PALM.
A palm of Brazil. The fruit, an ovate or obovate drupe, is yellow and has
a fibrous, acid-sweet flesh, which is eaten by the Indians.
Diposis bulbocastanum DC. Umbelliferae.
Chile. The tubers are edible.

Dobera roxburghii Planch. Salvadoraceae.
East Indies and South Africa. This is a large tree called in Yemen dober;
the fruit is eaten.
Dolichandrone stipulata Benth. & Hook. f. Bignoniaceae.
Burma. The flowers, according to Mason, are brought to market for

food.
Dolichos biflorus Linn. Leguminosae. HORSE GRAIN.
Old World tropics. This is the horse grain of the East Indies. The bean
occurs in white, brown and black. The seeds are boiled in India for the
horses, and the liquor that remains is used by the lower class of
servants in their own food. There are varieties with gray and black
seeds; the natives use the seeds in their curries,
D. hastatus Lour.
East Africa. This plant is cultivated on the east coast of Africa and the
seeds are eaten by the natives.
D. lablab Linn. BONAVISTA BEAN. HYACINTH BEAN. LABLAB.
Tropics of India and China. A number of varieties of this bean are

cultivated in Asiatic countries for the pulse and the tender pods. There
is a great diversity in the color of the flowers, size and shape of pod and
color of seeds. Roxburgh describes var. rectum, pods straight, seeds
reddish, flowers white, large; called pauch-seem: Var. falcatum minus,
pods falcate, size of the little finger, flowers white, largish; called
baghonuko-seem: Var. falcatum majus, pods falcate, flowers purple;
called dood-pituli-seem: Var. gladiatum flore albo, pods gladiate-
clavate, length of the little finger, flowers white; called sada-jamai-puli-
seem: Var. gladiatum flore purpureo, called pituli-jamai-puli-seem: Var.
macrocarpum, the largest of all, pods six to eight inches long, seeds
black with a white eye, flowers red; called gychi-seem.
A great number of synonyms which have been assigned to this species

is indicative of the variable character of the plant. In India, where it is
much cultivated, four eatable varieties which are offered for sale in the
bazaars during the cold season, are thus described by Roxburgh: Var.
albiflorum, the shevei-seem, flowers white, smallish, cultivated in
gardens as a pole bean; the tender pods are eaten, the seeds never; the
plant has a disagreeable smell: Var. rubiflorum, the jeea-seem, flowers
red, cultivated and much esteemed by the natives: Var. purpurascens,
the goordal-seem, a large variety with large, purple flowers: Var.
purpureum, the ruk-to-seem, stem and large flowers purple, the pods
deep purple. Wight calls the species a very valuable pulse generally
esteemed by all classes of natives and very extensively cultivated in
Mysore. In Jamaica, it is called the bonavista-bean and is cultivated in
most parts of the country. The bean is a wholesome, palatable food and
is in general use. On the east coast of Africa, the leaves are dried and
made into a spinach.
D. sesquipedalis Linn. ASPARAGUS BEAN. YARD-LONG BEAN.
South America. This bean was first described by Linnaeus, 1763. It

reached England in 1781. Linnaeus gives its habitat as America and
Jacquin received it from the West Indies. Martens considers it as a
synonym of Dolichos sinensis Linn. Loureiro's description of D.
sinensis certainly applies well to the asparagus bean, and Loureiro
thinks the D. sesquipedalis of Linnaeus the same. He refers to
Rumphius's Amboina, 1.9, c. 22, tab. 134, as representing his plant,
and this work, published in 1750, antedates the description of
Linnaeus. Probably this is an East Indian plant, introduced into the
West Indies.
The name, asparagus bean, comes from the use of the green pods as a
vegetable, and a tender, asparagus-like dish it is. The name at Naples,
fagiolo e maccarone, conveys the same idea. The pods grow very long,
oftentimes two feet in length, hence the name, yard-long bean, often
used. The asparagus, or yard-long, bean is mentioned for American
gardens in 1828 and probably was introduced earlier. It is mentioned
for French gardens under the name of haricot asperge in 1829. There
are no varieties known to our seedsmen, but Vilmorin offers one, the
Dolique de Cuba.
D. sphaerospermus DC. BLACK-EYED PEA.
Jamaica. This is the black-eyed pea of the Barbados. It is a native of

Jamaica, and the seeds are sweet and as good for food as any of the
kidney beans.

D. umbellatus Thunb.
Japan. The seeds and pods are used in the preparation of a starch and
meal. There are several varieties of this plant under culture; some of
them are pole beans, others dwarf.
Doryanthes excelsa Correa. Amaryllideae. GIANT LILY.
Australia. A liliaceous plant 24 feet high of which the stem is roasted

and eaten by the Australians.
Dovyalis (Doryalis) zizyphoides E. Mey. Bixineae

(Flacourtiaceae).
South Africa. The red berries are edible.
Dracaena draco Linn. Liliaceae (Agavaceae). DRAGON-TREE.
Canary Islands. The dragon tree furnished dragons-blood once

considerably exported from the Canaries. At Porto Santo, one of the
Madeira Islands, Cada Mosto in 1454 found the tree yielding "a kind of
fruit, like to our cherries but yellow, which grows ripe in March and is
of a most exquisite taste."
Dracontium polyphyllum Linn. Aroideae (Araceae) .
South America. The roots serve as food to the natives of the Pacific
isles.5
Dracontomelon sylvestre Blume. Anacardiaceae.
Borneo. This species is planted at Rewa, Fiji Islands. Pickering, in Races

of Man, mentions the fruit under the name canarium and says it is sour
and edible.
Dregea volubilis Benth. Asclepiadaceae.
East Indies. "I have been informed," says Ainslie, "that the leaves are
amongst those which are occasionally eaten as greens by the natives of
lower India but I am doubtful of this, considering the general character
of the genus."

Drimys aromatica F. Muell. Magnoliaceae (Winteraceae). PEPPER
TREE.
Australia. The ripe fruit is black, Hooker says, and the whole plant is
highly aromatic and pungent, hence its seeds and berries are
sometimes used as pepper.
D. winteri Forst. NEW GRANADA WINTER-BARK.
South America. The bark of the variety montana is used in Brazil as a

seasoning.
Drosera rotundifolia Linn. Droseraceae. LUSTWORT. SUNDEW.
Northern regions. The round-leaved sundew is said by Figuer to be

acrid and caustic, and in Italy a liquor called rossoli is distilled from its
juices. It curdles milk.
Dryas octopetala Linn. Rosaceae. MOUNTAIN AVENS.
Northern temperate and arctic regions. In Iceland, the leaves of this

plant are used as a substitute for tea.
Duguetia longifolia Baill. Anonaceae.
Guiana, Peru and Trinidad. The fruit is nearly round, as big as a

Reinette apple, the surface divided by reticulated divisions, the skin
thin, and the red, delicate, viscous flesh excellent and very agreeable. It
is very much prized by the Caribs.
Durio oxieyanus Griff. Malvaceae (Bombacaceae).
Malay Islands. This is probably the form of the durian from which the
cultivated species has originated.
D. zibethinus Murr. DURIAN.
Malayan Archipelago. Accounts of this far-famed fruit had reached

Europe as early as 1640, as Parkinson mentions it. The fruit is of the
size of a man's head and the seed, with its enveloping pulp, about the
size of a hen's egg. The pulp is a pure white, resembling blanc mange
and as delicious in taste as the finest cream. The odor is, however,
intolerable. Wallace says that to eat durians is a sensation worth a
voyage to the East to experience. The unripe fruit is used as a vegetable.
Bayard Taylor says: "Of all fruits, at first the most intolerable but said
by those who have smothered their prejudices, to be of all fruits, at last,
the most indispensable. When it is brought to you at first, you clamor
till it is removed; if there are durians in the next room to you, you
cannot sleep. Chloride of lime and disinfectants seem to be its necessary
remedy. To eat it, seems to be the sacrifice of self respect; but endure it
for a while, with closed nostrils, taste it once or twice, and you will cry
for durians thenceforth, even — I blush to write it—even before the
glorious mongosteen."
Durville utilia Bory. Algae.
This seaweed is employed in soups in Chile.
Dysoxylum spectabile Hook. f. Meliaceae.
A tree of New Zealand, called by the inhabitants kohe, or wahahe. Its

leaves have a bitter taste and are employed as a substitute for hops.
Echinocactus hamatocanthus Muehlenpf. Cactaceae.
Mexico. The ripe fruit is red and "as delicious as that of the strawberry
cactus."
E. horizonthalonius Lem.
Mexico. This species furnishes fruits which are sliced, candied and sold
as confections.
E. longihamatus Gal.
Mexico. Fruit red, edible and of good quality.
E. viridescens Nutt.
California. The fruit is of the shape and taste of a gooseberry.
E. wislizeni Engelm.
Western North America. This cactus is called by the Mexicans visnada,

or biznacha. The seeds are small, and black and when parched and
pulverized, make good gruel and even bread. The pulp of the fruit is
rather sour and is not much eaten. Travellers, in passing through the
cactus wastes, often resort to this plant to quench their thirst, its
interior containing a soft, white, watery substance of slightly acid taste,
which is rather pleasant when chewed. Pieces of this, soaked in a sirup
or sugar and dried, are as good as candied citron, which they resemble
in taste and substance. This plant, in some of its preparations,
furnishes a favorite food to the Yabapais and Apache Indians of
Arizona.
Echinophora spinosa Linn. Umbelliferae. PRICKLY SAMPHIRE.

SEA PARSNIP.
Europe. The roots of prickly samphire are eatable, with the flavor of
parsnips, and the young leaves make excellent pickles.
Eclipta erecta Linn. Compositae.
Cosmopolitan tropics. About Bombay, this plant, a common weed, is

sometimes eaten by the natives as a potherb.
Ehretia acuminata R. Br. Boragineae/Ehretiaceae.
Asia and Australian tropics. The drupe is red-orange, or nearly black

when ripe, as large as a small pea. The unripe fruit is pickled in India.
When ripe it is insipidly sweet and is eaten.
E. elliptica DC.
Texas and Mexico. This plant is a small tree with fruit the size of a large
pea, yellow, with a thin, edible pulp.
E. laevis Roxb.
Asia and Australian tropics. The inner bark, in times of famine, is mixed
with flour and eaten. The fruit is tasteless but is eaten.
E. tinifolia Linn. BASTARD CHERRY.
West Indies. The berries are the size of a currant and are frequently
eaten.
Elaeagnus angustifolia Linn. Elaeagnaceae. OLEASTER. WILD
OLIVE.
Europe and northern Asia. The wild olive is a tree mainly cultivated for
its fruit, which, in general, is acid and eatable. In Greece, it is sweetish-
acid and mealy when ripe. The fruit is commonly sold in the markets of
Constantinople. It abounds in a dry, mealy, saccharine substance
which is sweet and pleasant. The fruit is eaten in Nepal; it is cultivated
in Thibet; and in Persia appears as dessert under the name of zinzeyd.
A spirit is distilled from the fruit in Yarkand.
E. argentea Pursh. SILVERBERRY.
North America. About Hudson's Bay this shrub produces a dry,

farinaceous, edible drupe about the size of a small cherry.
E. latifolia Linn. OLEASTER. WILD OLIVE.
Tropical Asia. The fruit is olive-shaped and larger than an olive. It is

eaten in Nepal and the mountains of Hindustan and Siam. The oleaster,
or wild olive, has a fruit the size and form of a damson, has a stone in
the center and when ripe is of a pale red or cherry color. It is very acrid
and though not generally considered an edible fruit in India, yet, when
cooked and sweetened with sugar, makes a very agreeable compote.
Brandis says the acid, somewhat astringent fruit is eaten. It is
abundant on the Neil-gherries, says Wight, and the fruit is edible and
also makes a good tart.
E. perrottetii Schlecht. PHILIPPINE OLEASTER.
Philippine Islands. The fruit of the Philippine oleaster has the taste of
the best cherries.
E. umbellata Thunb.
Japan. The small, succulent fruit is eaten in India.
Elaeis guineensis Jacq. Palmae. MACAW-FAT. OIL PALM.
Tropical Africa and introduced to tropical America. The bright yellow

drupe with shiny, purple-black point, though nauseous to the taste, is
eaten in Africa. Mawezi, or palm oil, of the consistency of honey, is
rudely extracted from this palm and despite its flavor, is universally
used in cooking. This palm is also tapped for toddy. Palm chop, a dish
prepared at Angola from the fresh nut, is pronounced most excellent by
Montiero, who also describes the fresh wine as delicious. Lunan says
the roasted nuts taste very much like the outside fat of roasted mutton,
and that the negroes are fond of the oil which sometimes makes an
ingredient in their foods. Hartt says this palm is the dendes of Brazil,
the caiauke of the Amazons, and that the oil is much used for culinary
purposes.
Elaeocarpus dentatus Vahl. Tiliaceae (Elaeocarpaceae).
New Zealand. The pulp surrounding the stone of the fruit is eatable,
and in India the fruits are either used in curries or pickled like olives.
E. floribundus Blume.
Tropical Asia. The fruit is an article of food. In India, the fruit, called in
Bengal julpai, of the size and shape of an olive, is pickled.
E. munroii Mast.
East Indies. The olive-sized fruit is eaten by the natives.
Elaeodendron glaucum Pers. Celastraceae. CEYLON TEA.
Tropical Asia. This plant has been introduced from Ceylon under the
name of Ceylon tea.
E. orientale Jacq. OLIVE-WOOD.
Mauritius Islands, Madagascar and Burma, where it is called let-pet-

ben. Its leaves are used by the natives for tea.
E. sphaerophyllum Presl.
South Africa. The drupaceous fruits are edible.
Eleocharis tuberosa Schult. Cyperaceae. WATER-CHESTNUT.
East Indies. This plant is grown in southern China for its roots, for
which there is a great demand in all Chinese towns." Royle says it is the
pi-tsi of the Chinese and that the round, turnip-shaped tubers are
eaten. Loudon calls it the water-chestnut and says it is grown in tanks
by the Chinese for the tubers. Ainslie says the root is in high estimation
either for the pot or as a medicine. This rush can be subjected to
regular cultivation in ponds, says Mueller, for the sake of its edible,
wholesome tubers. It is largely cultivated all over China. The tuber is
sweet and juicy with a chestnut flavor and is universally used as food.
A kind of arrowroot is made from it.
Elettaria cardamomum Maton. Scitamineae (Zingiberaceae).

CEYLON CARDAMOM.
East Indies. From time immemorial, great numbers of the natives have
derived a livelihood from the cultivation of this plant. The fruit is used
as an aromatic in medicine throughout the East Indies and is largely
consumed as a condiment. It furnishes the Ceylon cardamom and the
large cardamom of Guibourt mentioned in his history of drugs. It is
cultivated in Crete.
Eleusine aegyptiaca Desf. Gramineae. ELEUSINE.
Cosmopolitan tropics and subtropics. This grass grows most

abundantly on waste ground, also on the flat roofs of the Arab houses
in Unganyembe. The natives gather the ears, dry them in the sun, beat
out the grain on the rocks, grind and make a stir-about of it. Its grain is
used in southern India. It has a small seed, covered in part with a
bearded husk through which the shining seed is seen.
E. coracana Gaertn. ELEUSINE. NATCHNEE. RAGEE.
South America, East Indies and Egypt. This grass is cultivated on a

large scale in many tropical countries. It is the most productive of all
the Indian cereals, says Elliott, and is the staple grain of the Mysore
country. In Sikkim, says Hooker, the seeds are fermented to make a
drink called murwa. On the Coromandel coast, writes Ainslie, it is a
useful and most valuable grain, which is eaten and prized by the
natives. The grain is of the size of a mustard seed and is dark in color; it
is either made into cakes, or is eaten as a porridge; it is pleasant to the
taste and in its nature aperient. It is enumerated by Thunberg among
the edible plants of Japan. Grant found this grass cultivated everywhere
along his route through central Africa. Its flour, if soaked for a night in
water, makes a very fair unleavened bread. A coarse beer, tasting
pleasantly bitter, is also made from this grain mixed with that of durra.
Schweinfurth says it is called telaboon by the Arabians, by the
Abyssinians tocusso and is grown only in the poorest soils. It has a
disagreeable taste and makes only a wretched sort of pop. It has been
grown in small quantities at the Michigan Agricultural College.
E. tocussa Fresen.
Abyssinia. This plant furnishes a bread corn and is called dagussa.

Parkyns, who ate of the bread in Abyssinia, says its taste is unpleasant
as it leaves a gritty, sandy taste in the mouth and passes through the
stomach with but little change. Its native country is given by Unger as
the East Indies.
Elymus arenarius Linn. Gramineae. LYME GRASS. RANCHERIA

GRASS.
Europe and western North America. The seed of this grass is threshed
out and eaten by the Digger Indians. It is indigenous to France and is
used as an ornamental plant in gardens.
Embelia nagushia D. Don. Myrsineae.
Himalayan region. The fruits are eaten in Sikkim as well as the leaves,
which are sour to the taste.
E. ribes Burm. f.
Tropical Asia. In Silhet, the berries are collected and used to adulterate
black pepper.
Emilia sonchifolia DC. Compositae.
Asia and tropical Africa. The leaves are eaten raw in salads in China. Its
leaves are eaten raw in salads, according to Murray. In France, it is
grown in flower gardens.
Empetrum nigrum Linn. Empestraceae. CRAKEBERRY.

CROWBERRY. MONOX.
Arctic and subarctic climates. The berries are eaten by the Scotch and
Russian peasantry. The fruits are black, about the size of juniper
berries, of a firm, fleshy substance and are insipid in taste. They are
consumed in a ripe or dry state by the Indians of the Northwest, are
eaten by the Tuski of Alaska and are gathered in autumn by the
western Eskimo and frozen, for winter food.
Encephalartos caffer Miq. Cycadaceae (Zamiaceae). HOTTENTOT

BREAD-FRUIT. KAFFIR BREAD.
South Africa. The interior of the trunk and the center of the ripe female
cones contain a spongy, farinaceous pith, made use of by the Kaffirs as
food. On the female cone, seeds as large as unshelled Jordan almonds
are contained between the scales, and are surrounded with a reddish
pulp, which is good to eat. Barrow says it is used by the Kaffirs as food.
The stem, when stripped of its leaves, resembles a large pineapple. The
Kaffirs bury it for some months in the ground, then pound it, and
extract a quantity of farinaceous matter of the nature of sago. This sago
is a favorite food with the natives and is not unacceptable to the Dutch
settlers when better food cannot be had.
Enhalus koenigii Rich. Hydrocharitaceae. SEA FRUIT.
Sumatra. The fruits are called berak laut, or sea fruit. The seeds are
slightly farinaceous and taste like chestnuts soaked in salt water. This
fruit is round, hairy and generally much covered with mud.
Entada scandens Benth. Leguminosae. SWORD BEAN.
Tropical shores from India to the Polynesian Islands. The seeds are flat
and brown and are eaten cooked like chestnuts in Sumatra and Java,
and the pods furnish food in the West Indies. In Jamaica, Lunan says
the beans, after being long soaked in water, are boiled and eaten by
some negroes.
E. wahlbergia Harv.
South Africa. In central Africa, the bitter roots are eaten.
Enteromorpha compressa (Linn.) Grev. Algae. This is one of the

edible seaweeds of Japan.

Enydra paludosa DC. Compositae.
East Indies, Malay and Australia. The leaves of this water plant are
eaten by the natives as a vegetable. It is the kingeka of Bengal.
Ephedra distachya Linn. Gnetaceae (Ephedraceae). SEA GRAPE.
China and south Russia. The fruit is eaten by the Russian peasants
and by the wandering hordes of Great Tartary. The fruit is eaten by the
Chinese and is mucilaginous, with a slightly acid or pungent flavor. The
fruit is ovoid, succulent, sweet, pale or bright red when ripe. It is eaten
in some places, as on the Sutlej.
Epilobium angustifolium Linn. Onagraceae. FIREWEED.

WILLOW-HERB.
Northern climates. In England, says Johnson, the leaves are much used
for the adulteration of tea. The leaves form a wholesome vegetable when
boiled, and the young shoots make a good substitute for asparagus.
The people of Kamchatka, says Lightfoot, eat the young shoots which
creep under the ground and they brew a sort of ale from the dried pith.
Richardson says the young leaves, under the name of l'herbe fret, are
used by the Canadian voyagers as a potherb.
E. latifolium Linn.
Northern and arctic regions. This species furnishes a vegetable of poor

quality for northern Asia and Iceland.
E. tetragonum Linn. SQUARE-STEMMED WILLOW-HERB.
Europe. This plant is used as a vegetable in Iceland and northern Asia.
Equisetum fluviatile Linn. Equisetaceae. HORSETAIL. JOINT

GRASS. SCRUB GRASS.
Europe and adjoining Asia. The starch contained in the tubers of the
rhizome is nutritious, according to Lindley. This is the plant which was
eaten by the Romans under the name equisetum. Coles, in his Adam in
Eden, speaking of horsetails, says, "the young heads are dressed by
some like asparagus, or being boyled are often bestrewed with flower
and fried to be eaten."
E. hyemale Linn. DUTCH RUSH. HORSETAIL. SCOURING RUSH.
SHAVE GRASS.
Northern climates. Lindley says, it serves as food in time of famine.
Eremurus spectabilis Bieb. Liliaceae.
Asia Minor and Persia. In May and June the young shoots are sold as a
vegetable in the villages of the Caucasus, Kurdistan and Crimea. The
flavor is intermediate between spinach and purslane and is by no
means a disagreeable vegetable.
Eriobotrya japonica Lindl. Rosaceae. JAPANESE PLUM. LOQUAT.
A fruit tree indigenous in Japan and China and much cultivated in

India. The loquat was first made known by Kempfer in 1690. It was
brought to Europe by the French in 1784 and in 1787 was imported
from Canton to Kew. It has not fruited at Paris in the open air but is
successfully cultivated in the south of France, and its fruit is common
in the markets of Toulon. At Malta, it succeeds admirably. In Florida, it
is spoken of as if well known under the name of Japanese plum in
1867, ripening its fruit in February and March. In the Gulf States, it is
said to do well, the fruit is the size of a large plum, juicy, subacid,
refreshing, and altogether delightful and unique in flavor and quality.
In China the tree grows as far north as Fuhchau but does not produce
as good fruit as in Canton. It is a more acid fruit than the apple and
serves for cooking rather than as a table fruit. It resembles the medlar
but is superior to it in flavor and size.
Eriodendron (Bombax) anfractuosum DC. Malvaceae

(Bombacaceae). CABBAGE-WOOD. CEIBA.
Asia and tropical Africa. The fruit is eaten in India sometimes cooked
and sometimes raw. At Celebes, the seeds are eaten.
Erioglossum edule Blume. Sapindaceae.
A shrub or small tree of Java and the islands of the Indian Archipelago.
The fruit is edible. A cider is made in Java from the pericarp of the fruit.

Erisma japura Spruce. Vochysiaceae. JAPURA.
Brazil. The kernel of the red fruit is pleasant eating both raw and boiled.
By a process of boiling and leaving in running water for several weeks,
and then pounding in a mortar, it is made into a sort of butter, which is
eaten with fish and game, being mixed in the gravy. People who can get
over its vile smell, which is never lost, find it exceedingly savory.
Erodium cicutarium L'Herit. Geraniaceae. PIN GRASS.

STORKSBILL. WILD MUSK.
Europe and introduced into America. This plant, when young, is

gathered and cooked, or eaten raw by the Blackfeet, Shoshone and
Digger Indians. Fremont saw it thus used, and R. Brown says it is the
pin grass of the Californians of which the stem is edible.
E. jacquinianum Fisch.
In Egypt, the tubercles are eaten.
Eruca sativa Mill. Cruciferae. ROCKET.
Mediterranean region and western Asia. Rocket is called "a good salat-
herbe " by Gerarde, and Don says the leaves and tender stalks form an
agreeable salad. Syme says it is used in southern Europe as a salad. It
is cultivated for its leaves and stalks which are used as a salad. Walsh
says, it is a fetid, offensive plant but is highly esteemed by the Greeks
and Turks, who prefer it to any other salad. It was cultivated by the
ancient Romans. Albertus Magnus, in the thirteenth century, speaks of
it in gardens; so also does Ruellius, 1536, who uses nearly the present
French name, roqueta. In 1586, Camerarius says it is planted most
abundantly in gardens. In 1726, Townsend says it is not now very
common in English gardens, and in 1807 Miller's Dictionary says it has
been long rejected. Rocket was in American gardens in 1854 or earlier
and is yet included by Vilmorin among European vegetables.
Eryngium maritimum Linn. Umbelliferae. SEA ERYNGO. SEA

HOLLY. SEA-HOLM.
Asia Minor and the seashores along the Mediterranean and Atlantic as
far as Denmark. The young, tender shoots, when blanched, may be
eaten like asparagus. The roots are candied and sold as candied
eryngo. When boiled or roasted, the roots resemble chestnuts and are
palatable and nutritious.
Erythrina indica Lam. Leguminosae. CORAL TREE.
Tropical Asia and Australia. This is a small tree commonly cultivated

for supporting the weak stems of the pepper plant. In Ceylon the
young, tender leaves are eaten in curries.
Erythronium dens-canis Linn. Liliaceae. DOG'S-TOOTH VIOLET.
Europe and northern Asia. The Tartars collect and dry the bulbs and
boil them with milk or broth.
E. grandiflorum Pursh. DOG'S-TOOTH VIOLET.
Interior Oregon. The roots of this plant are eaten by some Indians.
Erythroxylum coca Lam. Lineae (Erythroxylaceae). COCA.

SPADIC.
A shrub of the Peruvian Andes cultivated from early times for its leaves
which are used as a masticatory. This use of the leaves under the name,
coca, is common throughout the greater part of Peru, Quito, New
Granada, and also on the banks of the Rio Negro, where it is known as
spadic. It forms an article of commerce among the Indians and is
largely cultivated in Bolivia. These leaves contain an alkaloid analogous
to thein and exert, when chewed, a stimulant action.
Eschscholzia sp.? Papaveraceae.
China. This plant is grown in gardens and is used as a potherb or

condiment.
Escobedia scabrifolia Ruiz & Pav. Scrophularineae.
Tropical America. The roots are said to be used for coloring gravies.
Eucalyptus dumosa A. Cunn. Myrtaceae. MALLEE.
Australia. A manna called lerp is produced upon the leaves, which the
natives use for food. It is said to be a secretion from an insect.
E. gunnii Hook. f. CIDER TREE.
Australia. This plant yields a cool, refreshing liquid from wounds made
in the bark during spring.
E. oleosa F. Muell. MALLEE.
Australia. The water drained from the roots is clear and good and is
used by the natives of Queensland when no other water is obtainable.
E. terminalis F. Muell.
Australia. Manna is procured from the leaves and small branches.
Eucheuna speciosum Berk. Algae. JELLY PLANT.
This is the jelly plant of Australia and is one of the best species for
making jelly, size and cement.
Euclea pseudebenus E. Mey. Ebenaceae.
South Africa. The fleshy, glaucous, brownish fruits, the size of a pea,
are sweet and slightly astringent and are eaten by the natives of South
Africa under the name embolo.
E. undulata Thunb.
South Africa. The small, black berry is edible. This is the guarri bush of
South Africa. The sweet berries are eaten by the Hottentots or, bruised
and fermented, they yield a vinegar.
Eugenia acris Wight & Am. Myrtaceae. WILD CLOVE.
East Indies and West Indies. In Jamaica, the aromatic, astringent leaves
are often used in sauce and the berries for culinary purposes.8 In
Hindustan, it is called lung.
E. apiculata DC.
Chile. The fruit is eaten.

E. aquea Burm. f.
A tree of India, called lal jumrool. The fruit is the size of a small apple, is
of a waxy appearance and of somewhat aromatic taste but is hardly
eatable. There are two varieties, a white and a pale rose-colored fruit.
E. arnottiana Wight.
East Indies. The fruit is eaten by the natives of India, though, owing to
its. astringency, it is by no means palatable.
E. arrabidae Berg.
Brazil. The berries are eaten.
E. brasiliensis Lam. BRAZIL CHERRY.
Brazil. This species furnishes an edible fruit. It is grown under the

name of Brazil cherry in the Public Gardens of Jamaica.
E. (Caryophyllus) caryophyllata (aromaticus_ Thunb. CLOVE.
The clove tree is a handsome evergreen, native of the Moluccas. It was

introduced to the Mauritius in 1770, thence to Cayenne in 1773; to
Zanzibar about the end of the century and to Jamaica in 1789. The
cloves of commerce are the unexpanded flower-buds. Cloves were
known to the ancient Greek and Roman writers. They were brought
from the far East to Ceylon in the days of Cosmas Indicopleustes, in the
first half of the sixth century, and were known in the Mediterranean
countries to Paulus Aegineta, A. D. 634. Clove stalks were an article of
import into Europe during the Middle Ages. Clove leaves were imported
into Palestine in the twelfth century and were sold at Frankfort in
Germany about 1450. The stalks are still an object of trade from
Zanzibar, where they are called by the natives vikunia; they are
tolerably aromatic, and are used for adulterating ground cloves. For
many years, the Dutch exercised a strict monopoly in the growth of this
spice, by restricting its cultivation to the island of Amboina and even
extirpating all but a limited number of the trees, but they are now
grown in the West Indies and elsewhere.
E. catinga Baill.

Guiana. The fruit is eaten.
E. cauliflora Berg.
Brazil. The jacbuticaba grows wild in the woods of the south of Brazil
and is also cultivated in most of the gardens in the diamond and gold
districts. The fruit is black, about the size of a Green Gage plum, of a
pulpy consistency and very refreshing. Unger says the fruit is of the size
of an Oxheart cherry and under the tender, black epidermis there is a
white, soft and even juicy flesh in which are two or three seeds. It is
inferior in taste to our cherry. In Brazil, it is much esteemed. It has been
planted in the Antilles and even introduced into the East Indies.
E. cordifolia Wight.
Ceylon. The fruit is an inch in diameter.
E. darwinii Hook. f.
Chile. The fruits are eaten.
E. dichotoma DC.
North America and West Indies. The small, edible fruit is of an

agreeable, aromatic flavor.
E. disticha DC. WILD COFFEE.
Jamaica. The fruit is eaten in the Antilles.
E. djouat Perr.
Philippine Islands. It yields an edible fruit.
E. dulcis Berg.
E. dysenterica DC.
Brazil. This is an excellent dessert fruit.

E. edulis Benth. & Hook. f.
E. floribunda West.
Santa Cruz. The fruit is edible.
E. formosa Cambess.
E. fragrans Willd. ZEBRA-WOOD.
West Indies. The fruit is eaten in the Antilles.
E. guabiju Berg.
Region of Argentina. The berries are eaten in Brazil.
E. inocarpa DC.
Brazil. The fruit is about the size of a plum, with a fibrous., acid-sweet
flesh.
E. itacolumensis Berg.
E. jambolana Lam. BLACK PLUM. JAMBOLAN. JAMBOLAN PLUM.

JAMBOOL. JAMBU. JAVA PLUM.
Asia and Australian tropics. This tree yields in India, says Dutt, an
abundant crop of subacid, edible fruits. In some places, the fruit attains
the size of a pigeon egg and is of superior quality. Brandis says the fruit
has a harsh but sweetish flavor, somewhat astringent and acid, and is
much eaten by the natives of India. Firminger compares it to a damson
in appearance and to a radish in taste.
E. jambos Linn. MALABAR PLUM. ROSE APPLE.
Tropical eastern Asia. The tree is cultivated in many parts of India for
its fruit, which is of the size of a small apple, with a delicate, rose-water
perfume but dry and hardly worth eating. It can hardly be considered
eatable, being of a poor flavor and of a dry, pithy consistency but is
made into preserves. The tree was introduced into Jamaica in 1762.
The rind, says Lunan, has a sweetish, watery taste, with a flavor like
roses but it is not in much esteem as a fruit. It was introduced into
Florida by C. Codrington, Jacksonville, before 1877.
E. javanica Lam. JAMBOSA. JUMROOL.
A moderate-sized tree of the islands of the Indian Archipelago. The fruit

is the size of a small apple, pure white, shining, wax-like and has a raw,
watery, insipid taste. It is hardly fit to be eaten.
E. ligustrina Miq.
Brazil. The berries are eaten in Brazil.
E. lineata DC. GUAVA BERRY.
West Indies. A small tree of Tortola. The fruit is small and excellent for
dessert. It is also used for a preserve and forms a favorite cordial.
E. longipes Berg.
Florida. The small, red fruit with the flavor of cranberries is edible.
E. luschnathiana Klotzsch.
E. mabaeoides Wight.
Ceylon. The fruit is the size of a small cherry.
E. macrocarpa Roxb.
East Indies, where it is called chalta-jamb. The fruit is eaten by the

natives.
E. makapa Mer. et Lens (?). JAMBOSINE.

This tree is cultivated in the Mauritius under several varieties. The fruit
is pear-shaped and edible. The jambosine was introduced into Florida
at Jacksonville before 1877.
E. malaccensis Linn. JAMBOS. LARGE-FRUITED ROSE APPLE.

MALAY APPLE. ROSE APPLE.
A tree of the Moluccas, cultivated in the Indian Archipelago, Pacific

islands, China and India. "The fruit," says Capt. Cook, at Batavia, "is of
a deep red color and an oval shape; the largest, which are always the
best, are not bigger than a small apple; they are pleasant and cooling,
though they have not much flavor." Rheede says the fruit is of the size
and shape of a moderate pear, white with a blush of red, of a very
agreeable, vinous taste and smell. Firminger says the fruit is of the size
and form of a very small apple, perfectly smooth, of a pure, translucent
white, with a beautiful blush of crimson and that some persons eat it
but it is not worth eating. Seemann says that it is quince-shaped, with
an apple-like smell and delicate flavor. In 1839, a specimen of the fruit
grown under glass at Cambridge, Massachusetts, was exhibited at the
Massachusetts Horticultural Society's exhibition and the fruit was
pronounced most delicious, partaking of the fragrance of the rose with
the sweetness of the peach. The flowers are preserved by the Dutch at
Amboina and are frequently eaten as a salad.
E. myrobalana DC.
Brazil. The berries are eaten in Brazil.
E. nhanica Cambess.
Brazil. The berries are used as a table fruit.
E. oblata Roxb.
East Indies. It is called goolam and is cultivated for its fruit.
E. operculata Roxb.
Tropical Asia. The fruit is round, of the size and appearance of small,
black cherries and is very generally eaten in Chittagong. The fruit is
eaten.

E. pisiformis Cambess.
E. pitanga Kiaersk. PITANGA.
Brazil. Hartt says its refreshingly acid, red fruit is eaten.
E. procera Poir. IRONWOOD.
Santo Domingo and south Florida, where it is called ironwood. The

round berry, the size of a pepper, is edible.
E. pseudopsidium Jacq.
Martinique. The fruit is edible and is held in considerable esteem in the

West Indies.
E. pulchella Roxb.
Moluccas. It bears a fruit like the black currant.
E. pumila Gardn.
Brazil. The berries are eaten in Guiana.
E. pyriformis Cambess.
Brazil. The fruit is the size of a pear.
E. rariflora Benth.
Fiji Islands. The fruit resembles a cherry in size and shape and is
edible.
E. revoluta Wight.
East Indies. The berries are an inch in diameter.
E. richii A. Gray.
Pacific islands. In Viti, the agreeably-smelling fruit is eaten.

E. suborbicularis Benth.
Australia. The fruit is large, red, with small stone and is eaten when
ripe.
E. supraaxillaris Spring. TALA.
Southern Brazil. The fruit is large and edible.
E. temu Hook. & Arn.
Chile. The fruit is eaten.
E. uniflora Linn. BRAZIL CHERRY. CAYENNE CHERRY. PITANGA.

SURINAM CHERRY.
Tropical America, where it is called pitanga. In India, this species

appears to be cultivated under the names of Brazil cherry and cherry of
Cayenne. The fruit of this large shrub is about the size of a button and
is considered agreeable by the natives.
E. zeyheri Harv.
South Africa. The berries are the size of a cherry and are edible.
Eulophia campestris Wall. Orchideae. SALEP.
East Indies. This plant furnishes the salep collected in Cashmere.
E. herbacea Lindl. SALEP.
East Indies. This species furnishes the salep of the Indian bazaars
known as saleb misri.
Euonymus japonicus Linn. f. Celastraceae. JAPANESE SPINDLE

TREE.
China and Japan. In China, the leaves of this tree are eaten when
young.

Eupatorium triplinerve Vahl. Compositae.
Tropical America. An infusion of the leaves has an agreeable and

somewhat spicy taste and is a good diet drink. Dyer says the plant is
now chiefly cultivated at the island of Bourbon, for the purpose of being
dried and sent to France, where it is used as a tea substitute.
Euphorbia balsamifera Ait. Euphorbiaceae. BALSAM SPURGE.
Canary Islands. Its juice is thickened to a jelly and eaten by the natives.
E. canariensis Linn.
Canary Islands. The natives of Teneriffe are in the habit of removing the
bark and then sucking the inner portion of the stem to quench their
thirst.
E. edulis Lour.
Cochin China. It is mentioned as a potherb.
E. lathyris Linn. CAPER SPURGE.
Southern Europe. The seeds are used as a substitute for capers but,
says Johnson, they are extremely acrid and require long steeping in salt
and water and afterwards in vinegar.
Euphoria (Litchi) informis Poir. Sapindaceae.
Cochin China. Its fruit is eaten in China.
Euryale ferox Salisb. Nymphaeceae (Euryalaceae). GORGON.

PRICKLY WATER-LILY.
East India and China. This aquatic plant is frequently cultivated in

India and China for its floury seeds. In China, it is said to have been in
cultivation for upwards of 3000 years. The fruit is round, soft, pulpy
and the size of a small orange; it contains from 8 to 15 round, black
seeds as large as peas, which are eaten roasted. The pulp is also eaten.
Smith says, in China, it is much cultivated for the stems, rhizomes and
seeds, all of which contain much starch and are eaten.

Euterpe edulis Mart. Palmae. ASSAI PALM.
Tropical America. The long, terminal bud of this Brazilian palm is

pronounced by Gardner equal to asparagus in flavor when cooked.
E. montana R. Grah.
Islands of New Spain. The terminal leaf-bud is used as a cabbage.
E. oleracea Mart. ASSAI PALM.
Brazil. Bates says the fruit forms a universal article of diet in all parts of
Brazil. It is the size of a cherry, round and contains but a small portion
of pulp, which is made, with the addition of water, into a thick, violet-
colored beverage. Mrs. Agassiz pronounces this diet drink as very good,
eaten with sugar and farina of the mandioc. The terminal leaf-bud is
used as a cabbage.
Eutrema wasabi Maxim. Cruciferae. JAPANESE HORSERADISH.
Japan. This is Japanese horseradish, which grows wild on the coast

and is cultivated in small quantities, rasped and eaten with fish. The
best roots are cultivated only in clear spring water running down the
mountain valleys.
Evernia prunastri Linn. Lichenes. ACH.
Northern Europe, America and Asia. This lichen was observed by

Sibthorp and Bory on the branches of plum and other trees throughout
Greece and around Constantinople. According to Forskal, it is imported
in shiploads from Greece into Egypt and mixed in bread. According to
Lindley, it has a peculiar power of imbibing and retaining odors.
Exocarpus cupressiformis Labill. Santalaceae. AUSTRALIAN

CURRANTS.
Australia. The fruit is eaten ar-d is made into preserves.
Fagopyrum cymosum Meissn. Polygonaceae. PERENNIAL

BUCKWHEAT.
Himalayas and China. This is a common Himalayan plant which forms

an excellent spinach and is called pullop-bi. It occurs also in China. The
plant seeds badly and hence is not valued as a cereal.
F. esculentum Moench. BRANK. BUCKWHEAT. NOTCH-SEEDED

BUCKWHEAT.
Europe and northern Asia. Buckwheat seems to have been unknown to

the Greeks and Romans. It grows wild in Nepal, China and Siberia and
is supposed to have been brought to Europe at the beginning of the
sixteenth century from northern Asia. According to Buckman, it is
mentioned in a German Bible printed in 1522. It is mentioned by
Tragus, 1552, as cultivated in the Odenwald under the name of
heydenkorn. Caesalpinus, 1583, describes it as cultivated, probably in
Italy under the name of formentone aliis saresinum. Dodoenaeus,
1616, says it was much cultivated in Germany and Brabant. It must
have secured early admittance to America, for samples of American
growth were sent to Holland by the colony of Manhattan Island as early
as 1626. It is at present cultivated in the United States as a field crop,
as also in northern Europe, in China, Japan and elsewhere. Eraser
found large fields of it at 11,405 feet elevation near the temple of Milun
in the Himalayas. In northern India and Ceylon, it is of recent
introduction and its cultivation is confined to narrow limits. Notch-
seeded buckwheat is a native of the mountainous districts of China and
Nepal, where it is cultivated for its seeds.
F. tataricum Gaertn. TARTARIAN BUCKWHEAT.
Europe and northern Asia. Tartarian buckwheat is of the same origin

as buckwheat, though it is much less widely distributed and was
introduced at a much later period into Europe. It has been cultivated
from time immemorial in Nepal and on the confines of China.
Fagus ferruginea Ait. Cupuliferae (Fagaceae). AMERICAN BEECH.
North America. The nuts are esteemed delicious and are found in
season in the Boston markets. Porcher says the young leaves are used
by the common people of the South as a potherb. In Maine, the buds
are eaten by the Indians.
F. sylvatica Linn. EUROPEAN BEECH.
Europe. In Hanover, the oil of the nut is used as a salad oil and as a
substitute for butter. In France, the nuts are roasted and serve as a
substitute for coffee. Sawdust of beech wood is boiled in water, baked
and then mixed with flour to form the material for bread in Norway and
Sweden.
Farsetia clypeata R. Br. Cruciferae.
Southern Europe and the Orient. This plant has the same properties as
the cresses.
Fedia (Astrephia) comucopiae Gaertn. Valerianeae. HORN-OF-

PLENTY. VALERIAN.
Mediterranean region. According to Robinson, this species is grown in

France as a salad plant. It is also grown in flower gardens.
Feronia (Limonia) elephantum Correa. Rutaceae. ELEPHANT

APPLE. WOOD APPLE.
East Indies. The fruit is of the size of a large apple and is covered with a
hard, gray, scabrous, woody rind. The pulp is universally eaten on the
coast of Coromandel. The interior of the fruit, says Firminger, is filled
with a brown, soft, mealy substance, rather acid and smelling of rancid
butter. Brandis says a jelly is made of it in India, and Wight says that
this very pleasant jelly resembles black-currant jelly. Dutt says it is
cultivated in India for its fruit, the pulp of which is eaten and made into
a ckatni.
Ferula assa-foetida Linn. Umbelliferae. ASAFETIDA. FOOD-OF-

THE-GODS.
Persia and Afghanistan. Asafetida is called food-of-the-gods by the

Persians, who hold the juice in high esteem as a condiment, eat the
leaves as greens and the root when roasted. Gerarde says it is reported
to be eaten in Apulia. The young shoots and heads are considered by
the Khirgis as a great delicacy. The fetid odor disappears on boiling.
F. longifolia Fisch.
South Russia. The aromatic, long roots are esteemed as a vegetable.

F. narthex Boiss. ASAFETIDA.
Baltistan. Kaempfer says that in Afghanistan and Khorassan there are

two varieties, one called Kama-i-gawi, which is grazed by cattle and
used as a potherb and the other called Kama-i-anguza, which affords
the asafetida of commerce. Among the Mohammedan and Hindu
population of India, the gum is generally used as a condiment and, in
regions where the plant grows, the fresh leaves are cooked as an article
of diet.
Ficus aspera Forst. f. Fig. Urticaceae (Moraceae). TONGUE FIG.
Islands of New Hebrides. This is a tropical species of fig whose fruit may
be eaten.
F. benghalensis Linn. BANYAN.
East Indies and African tropics. The sweetish fruit of the banyan is
eaten in India in times of scarcity.
F. brassii R. Br.
A shrub of Sierra Leone. It bears an edible fruit about as large as that of

the white Ischia fig.
F. carica Linn. FIG.
Europe, Orient and Africa. The fig is indigenous, says linger, in Syria,
Persia, Asia Minor, Greece and north Africa and has been cultivated in
these countries from time immemorial and even as far as southern
Germany. The fig had its place as a fruit tree in the garden of Alcinous.
According to one Grecian tradition, Dionysius Sycetes was the
discoverer of the fig tree; according to another, Demeter brought the
first fig tree to Greece; a third tradition states that the fig tree grew up
from the thunderbolt of Jupiter. The fig is mentioned by Athenaeus,
Columella and Macrobius, and six varieties were known in Italy in the
time of Cato. Pliny enumerates 29 sorts in his time. At the present time,
no less than 40 varieties are enumerated for Sicily by Dr. Presl. The fig
tree is enumerated among the fruit trees of Charlemagne. It was carried
to England in 1525 or 1548 by Cardinal Pole. Cortez carried the fig tree
to Mexico in 1560, and figs are mentioned as cultivated in Virginia in
1669 and were observed growing out of the ruins of Frederica, Georgia,
by Wm. Bartram, about 1773, and at Pearl Island near New Orleans.
Downing describes 15 varieties as the most desirable sorts for this
country and says the fig reached here in 1790.
F. cooperi Hort.
Tropical America. The purple fruit, at the Department of Agriculture

Conservatory, February 16, 1880, was edible but was not very
attractive.
F. cunia Buch.-Ham.
Tropical Asia. The fruit is eaten.
F. erecta Thunb.
Himalayas, China and Japan. In Japan, the small figs are sometimes
eaten.
F. forskalaei Vahl.
Tropical Arabia. The fruit is not agreeable but is eaten.
F. glomerata Roxb.
A large tree of tropical eastern Asia. The ripe fruit is eaten. In times of
scarcity, the unripe fruit is pounded, mixed with flour and made into
cakes. In the Konckans, the natives sometimes eat the fruit which
outwardly resembles the common fig. The fruit is edible but insipid and
is usually found full of insects. In Cebu, in times of drought, the
inhabitants have no other resources for water than cutting the root.
F. granatum Forst. f.
New Hebrides. A tropical species with fruit that is eaten.
F. heterophylla Linn. f.
Tropical Asia. The fruit is eaten by the natives of India.
F. hirta Vahl.

Tropical Asia and Malay. The fruit is eaten by the natives of India.
F. infectoria Roxb.
Tropical Asia and Malay. The fruit, in racemes, is nearly round, of a

reddish color when ripe, and about the size of a small plum. It is eaten
by the common people.
F. palmata Forsk.
Tropical Asia, Arabia and East Indies. In the hills of India, this fig is
eaten largely and is succulent, sweet and pleasant.
F. persica Boiss.
A shrub found wild about Shiraz, Persia. The fruit is edible but not very
palatable.
F. religiosa Linn. PEEPUL. SACRED FIG.
East Indies. In central India, the young leaf-buds are eaten as a

vegetable by the Hill Tribes in times of scarcity.
F. roxburghii Wall.
Burma and Himalayan regions. The fruit is eaten by the natives in their
curries.
F. rumphii Blume.
Himalayan regions and Malay. This is a large tree cultivated in the

Darrang district of Assam for rearing the lakh insect. The fruit is eaten.
F. sur Forsk.
Mountains of Yemen. The fruit is edible.
F. sycomorus Linn. ASSES FIG. SYCOMORE.
North Africa. The fruit is somewhat aromatic and is brought to the

markets at Cairo and is eaten throughout the entire East. The figs are
sweet and delicate. They were selected by the ancient Egyptians as the
fruit given by the goddess Netpe to those who were worthy of admission
to the regions of eternal happiness.
Flacourtia cataphracta Roxb. Bixineae (Flacourtiaceae).

PUNEALA PLUM.
East Indies. The puneala plum is a fruit of India, better in flavor than a
sloe but inferior to a poor plum. It makes an excellent stew.
F. inermis Roxb. LOOY-LOOY.
Moluccas. This species is cultivated in the Moluccas for its pleasant,

edible fruit. It is a little tree bearing a berry of reddish-purple color, the
size of a small cherry and has five angles. The reddish-purple berries
are of a pleasant, acid taste; they are called tomi-tomi in India. The fruit,
called by the Malays koorkup, though rather too acid to be eaten raw, is
esteemed for tarts and pies. In Ceylon, it is called by the natives lowi
lowi; by the English looy-looy. The fruit makes an excellent jelly,
resembling and as good as currant jelly, and is also used for tarts.
F. montana J. Grah.
East Indies. It is called attuck ka jhar. The fruit, the size of a crab apple,
is eaten by the natives.
F. ramontchi L'Herit. BATOKO PLUM. MADAGASCAR PLUM.
East Indies, Malay and Madagascar. The fruit is of the size of a plum, of
a sharp but sweetish taste. It is common in the jungles of India. The
fruit, when fully ripe, is of a pleasant acid taste and very refreshing. At
Bombay, the fruit is eaten but is by no means good. The fruit is eaten.
F. sepiaria Roxb.
East Indies and Malay. In Coromandel, the berries are sold in the
market. The fruit has a pleasant, acid taste and is very refreshing. At
Bombay, its berries are eaten.
Flagellaria indica Linn. Flagellarieae.
Tropical shores from Africa to the Samoan Islands. In Fiji, the ears of
this plant are eaten.
Flemingia tuberosa Dalzell. Leguminosae.
East Indies. The tubers are said to be edible.
F. vestita Benth. FLEMINGIA.
Himalayari region. This prostrate plant is cultivated in many parts of

northwest India for the sake of its edible, tuberous roots, which are
nearly elliptical and about an inch long.
Flueggea leucopyms Willd. Euphorbiaceae.
East Indies. The small, round, whitish-colored fruit is a little bitter to

the taste but is eaten in India by the poor.
F. microcarpa Blume.
Old World tropics. The fruit, a white, globose, dehiscent berry, one-sixth
inch in diameter, is eaten. The berries are eaten by the natives of eastern
tropical Africa.
Foeniculum vulgare Mill. Umbelliferae. FENNEL. FINOCHIO.
Europe. Fennel was cultivated by the Romans as a garden herb and

was so much used in the kitchen that there were few meats seasoned,
or vinegar sauces served without it. It was used as a condiment by our
English forefathers. The plant is a native of temperate Europe and Asia.
It is now largely cultivated in central Europe, Saxony, Franconia and
Wurtemburg, in the south of France, in Italy, in India and in China.
Fennel was included among American garden herbs by McMahon,
1806. Darwin found it growing wild in the neighborhood of Buenos
Aires, Monti video and other towns. The leaves are used in sauces, the
stalks eaten in salads, and the seeds are employed in confectionery and
for flavoring liquors. Fennel is constantly mentioned in the Anglo-Saxon
medical recipes which date as early, at least, as the eleventh century.
The diffusion of the plant in central Europe was stimulated by
Charlemagne, who enjoined its cultivation on the imperial farms. Fennel
shoots, fennel water and fennel seed are all mentioned in an ancient
record of Spanish agriculture of 961 A. D. There are three different
forms recognized, all believed to belong to the common species.

BITTER FENNEL.
In 1863, Burr describes a common and a dark-leaved form; in 1586,

Lyte's Dodoens' Herball describes in like manner two varieties. This is
the common wild sort, hardy and often spontaneous as an escape from
gardens. Bitter fennel is the Anethum foeniculum Linn., 1763, and the
Foeniculum of Camerarius, 1586. Sometimes, but rarely, the leaves are
used for seasoning but the plant is grown chiefly for its seeds which are
largely used in flavoring liquors. Bitter fennel appears to be the
common fennel or finckle of Ray, 1686, and the foennel and fyncle of
Turner, 1538.
SWEET FENNEL.
This form is cultivated more frequently as a garden plant than the

preceding, and its seeds are also an object of commerce. As the plant
grows old, the fruits of each succeeding season gradually change in
shape and diminish in size, until, at the end of four or five years, they
are hardly to be distinguished from those of the bitter fennel. This
curious fact was noted by Tabernaemontanus, 1588, and was
systematically proved by Guibort, 1869. This kind has, however,
remained distinct from an early date. It is described by Albertus
Magnus in the thirteenth century and by Charlemagne in the ninth. It is
mentioned throughout Europe, in Asia, and in America as an aromatic,
garden herb. The famous carosella, so extensively used in Naples,
scarcely known in any other place, is referred by authors to F.
piperitum DC. The plant is used while in the state of running to bloom;
the stems, fresh and tender, are broken and served raw, still enclosed in
the expanded leaf-stalks. This use is, perhaps, referred to by Amatus
Lusitanus, 1554, when, in speaking of finocchio, he says the swollen
stalk is collected and said to be eaten.
FINOCCHIO.
This form is very distinct in its broad leaf-stalks, which, overlapping

each other at the base of the stem, form a bulbous enlargement, firm,
white and sweet inside. This seems to be the finochi, or Italian fennel,
stated by Switzer, 1729, to have but recently been introduced to
English culture and yet rare in 1765. The first distinct mention is by
Mawe, 1778, under the name of Azorian Dwarf or finocchio. It is again
described in a very perfect form by Bryant, 1783, under the name of
Sweet Azorian fennel. According to Miller's Dictionary, 1807, it is the F.
azoricum Miller, 1737. Ray, 1686, uses the name Foeniculum dulce
azoricum, but his description is hardly sufficient. Finocchio is described
for American gardens in 1806. It does not seem to have entered general
culture except in Italy. The type of this fennel seems to be figured by J.
Bauhin, 1651, and by Chabraeus, 1677, under the name Foeniculum
rotundum flore albo.
Fragaria. Rosaceae. STRAWBERRY.
The Latin word for the strawberry, Fraga, has given name to the
botanical genus Fragaria, which includes our edible species. Ruellius,
1536, says the French word fresas was applied to the fruit on account
of the excellent sweetness of its odor, odore suavissimum, and taste; in
1554, this was spelled frayses by Amatus Lusitanicus, but the modern
word fraise appeared in the form fraises, in Fuchsius, 1542, and
Estienne, 1545. The Italian fraghe and fragole, as used by Matthiolus,
1571, and fragola as used by Zvingerus, 1696, and the modern
Italians, appear to have come directly from the Latin; while the Spanish
fresa and fresera must have had the same immediate origin as the
French. Some of the ancient commentators and botanists seem to have
derived the Latin name from fragrans, sweet-smelling, for Turner in his
Libellus, 1538, says "fragum non fragrum (ut quidam scioli scribunt),"
and Amatus Lusitanicus, 1554, writes fragra. The latter quotes
Servius, a grammarian of the fifteenth century, as calling the fruit
terrestria mora,— earth mulberry,—(or, following Dorstenius who
wrote in 1540, "fructus terrae et mora terrestria)," whence the Spanish
and Portuguese murangaos, (the modern Portuguese moranguoiro).
The manner of the fruit-bearing, near the ground, seems to have been
the character of the plant more generally observed, however, than that
of the fruit, for we have Virgil's verse, "humi nascentia fraga," child of
the soil, and Pliny's epithet, "terrestribus fragis," ground strawberry, as
distinguishing from the Arbutus unedo Linn. or strawberry tree, as also
the modern vernacular appellations, such as the Belgian eertbesien,
Danish jordbeer, German erdbeere, Netherland aerdbesie, while even
the English strawberry, the Anglo-Saxon streowberie, spelled in
modern fashion by Turner in 1538, is said to have been derived from
the spreading nature of the runners of the plant, and to have come
originally from the observed strewed, anciently strawed, condition of
the stems, and reading as if written strawedberry plant. It was called
straeberry by Lidgate in the fifteenth century.
The classical history of the strawberry can be written very shortly. Virgil
refers to the "humi nascentia fraga" in his third Eclogue; Ovid to the
"arbuteos fructus mon-tanaque fraga" in his Metamorphoses, book I,
v. 104, as furnishing a food of the golden age and again in the 13th
book, "mollia fraga;" and Pliny mentions the plant by name in his lib.
xxi, c. 50, and separates the ground strawberry from the arbutus tree
in his lib. xv, c. 28. The fruit is not mentioned in the cook-book
ascribed to Apicius Coelius, an author supposed to have lived about A.
D. 230. The Greeks seem to have had no knowledge of the plant or fruit;
at least there is no word in their writings which commentators have
agreed in interpreting as applying to the strawberry. Nicolaus
Myripsicus, an author of the tenth century, uses the word phragouli,
and Forskal, in the eighteenth century, found the word phraouli in use
for the strawberry by the Greeks about Belgrade. Fraas gives the latter
word for the modern Greek, and Sibthorp the word kovkoumaria, which
resembles the ancient Greek komaros or komaron, applied to the
arbutus tree, whose fruit has a superficial resemblance to the
strawberry.
Neither the strawberry nor its cultivation is mentioned by Ibnal-awam,

an author of the tenth century, unusually full and complete in his
treatment of garden, orchard, and field products, nor by Albertus
Magnus, who died A. D. 1280. It is not mentioned in The Forme of
Cury, a roll of ancient English cookery compiled about A. D. 1390 by
two master cooks of King Richard II; nor in Ancient Cookery, a recipe
book of 1381; nor at the Inthronization Feast of George Neville,
Archbishop of York, in 1504. The fruit was, however, known in London
in the time of Henry VI, for in a poem by John Lidgate, who died about
1483, we find
"Then unto London I dyde me hye,

Of all the land it bearyeth the pryse;
'Gode pescode,' one began to cry —
'Strabery rype, and cherry s in the ryse.' "
The strawberry is figured fairly well in the Ortus Sanitatis, 1511, c.

188, but there is no mention of culture. Ruellius, however, 1536,
speaks of it as growing wild in shady situations, says gardens furnish a
larger fruit, and mentions even a white variety. Fuchsius, 1542, also
speaks of the larger garden variety, and Estinne, 1545, (perhaps also in
his first edition of the De Re Hortensi, 1535), says strawberries are
used as delicacies on the table, with sugar and cream, or wine, and that
they are of the size of a hazelnut; he says the plants bear most palatable
fruit, red, especially when they are fully ripe; that some grow on the
mountains and woods, and are wild, but that some cultivated ones are
so odorous that nothing can be more so, and that these are larger, and
some are white, others red, yet others are both red and white.
Cultivated strawberries are also noted by many authors of the sixteenth

century, as by Mizaldus, 1560; Pena and Lobel in 1571; and in 1586
Lyte's Dodoens records, "they be also much planted in gardens." Porta,
1592, regards them as among the delicacies of the garden and the
delights of the palate. Hyll, 1593, says "they be much eaten at all men's
tables," and that "they will grow in gardens unto the bigness of a
mulberry." Le Jardinier Solitaire, 1612, gives directions for planting,
and Parkinson, 1629, notes a number of varieties. As to size,
Dorstenius, 1540, speaks of them as of the size of a hazel-nut; Bauhin,
1596, as being double the size of the wild; the Hortus Eystettensis,
1613, figures berries one and three-eighths inches in diameter;
Parkinson, in 1629, as "neere five inches about;" Plat, 1653, as two
inches about in bigness; Vaillant, 1727, as an inch and sometimes
more in diameter. It remained for Frezier, who discovered Fragaria
chiloensis, and brought it to Europe in 1712, to describe fruit as of the
size of a walnut, sometimes as large as an egg; and Burbridge, a recent
writer, says that in the Equatorial Andes, in the province of Ambato,
there are strawberries growing wild, equal in size and flavor to some of
our best varieties.
The strawberry plant is variable in nature, and it seems probable that

the type of all the varieties noted under cultivation may be found in the
wild plant, if diligently sought for. In the Maine fields there are plants of
Fragaria vesca with roundish, as well as elongated fruit; of Fragaria
virginiana with roundish berries and elongated berries, with berries
having a distinct neck and those not necked; of a deep red, scarlet, and
palish color; with large fruit and small fruit; with large growth and
small growth, according to the fertility of the soil.
As to color of fruit, white strawberries, to be referred to Fragaria vesca,

are mentioned by Ruellius, 1536, and by a host of following writers.
Peck has found white berries of this species about Skaneateles, New
York. A white-fruited variety of F. virginiana is noted by Dewey as
abundant in the eastern portion of Berkshire County, Massachusetts.
Molina records that the Chile strawberry, Fragaria chiloensis, in Chile
has red, white, and yellow-fruited varieties, and Frezier, who introduced
the species to Europe in 1712, calls the fruit pale red. Gmelin in his
Flora Sibirica, 1768, mentions three varieties of Fragaria vesca; one
with a larger flower and fruit, one with white fruit; a third with winged
petioles and berries an inch long. This last variety seems to answer to
those forms of strawberry plants occasionally found among the
seedlings at the New York Agricultural Experiment Station, which have
extra leaflets upon the stem of the petiole. Five-leaved strawberry plants
are noted by many of the early writers; an account of such plants may
also be found in the Report of the New York Agricultural Experiment
Station for 1877.
Variegated-leaved forms are named by Tournefort, 1719, and a number

of varieties by Mawe in 1778. Such forms were also noted among the
seedling Alpines at the New York Station in 1887. Don, in his History of
Dichlamydeous Plants, 1832, describes Fragaria vesca as varying into
red, white, and black fruit, as without runners, as double flowered, as
with stamens transformed into flowers, as without petals and with
foliaceous sepals; F. majaufea Duch., as varying into green, red, and
purple fruit; F. breslingea Duch., as having varieties with usually five-
lobed leaves; F. elatior as possessing a curled-leaved form; F.
grandiflora as furnishing a variegated-leaved form; and F. chiloensis as
having red-fleshed and white-fleshed fruit. Among the variations to be
also noted is that of losing all its leaves in winter ascribed to the F.
viridis Weston, and the twice-bearing habit of the Alpines, F. vesca
Linn., var. a.
The earliest cultivated variety with a distinct nomenclature seems to be

the Le Chapiron, of the Gallobelgians, a variety with a large, pale-
colored berry, so named by Lobel, in 1576, and called by him Chapiton
in the index to his Icones, 1591. (The Capiton of Tournefort, 1719,
seems to correspond to the modern Hautbois class.) The name, Le
Capiton, occurs also in the Hortus Regius Parisiis, 1665. It is quite
probable that the Caprons mentioned by Quintinye in 1672, are the
same or a similar variety, as both kinds are to be referred to Fragaria
elatior Ehrh.
---------
The modern varieties under American culture have usually large

berries with more or less sunken seeds, with the trusses lower than the
leaves, and seem to belong mostly to the species represented in nature
by Fragaria virginiana, although they are supposed hybridizations
with Fragaria chiloensis, and, in the higher-flavored class, with
Fragaria elatior. Certain it is that, in growing seedlings from our
improved varieties, reversions often occur to varieties referable to the
Hautbois and Chilean sorts, from which hybridization can be inferred.
One notes as of common occurrence that seedlings from high-flavored
varieties are very likely to furnish some plants of the Hautbois class,
and even scarcely, if at all, distinguishable from named varieties of the
Hautbois with which there has been opportunity for close comparison.
From large-berried varieties of diminished flavor, and which
occasionally throw hollowed berries, the reversion occasionally
produces plants unmistakably of the Chilean type. In other cases we
have noticed reversions to forms of Fragaria vesca.
These circumstances all lead towards establishing the mingled

parentage of our varieties under cultivation, and render the
classification of cultivated varieties somewhat difficult. Vilmorin seems
to have separated varieties into natural groupings under the headings:
Wood strawberries, Fragaria vesca Linn.; Alpine strawberries, Fragaria
alpina Pers.; Short-runnered Fragaria collina Ehrh.; Hautbois,
Fragaria elatior Ehrh.; Scarlet, Fragaria virginiana Ehrh.; Chile,
Fragaria chiloensis Duch.; Pineapple, Fragaria grandiflora Ehrh., and
Hybrid (Fragaria hybrida). Under the latter distribution, to which he
does not venture the Latin nomenclature, he does not recognize
sufficient identity of character for general description, but one may well
believe that an extended acquaintance with varieties will enable a
description to be formulated which will make of this group a species by
convenience, or, otherwise expressed, a historical species, with a
number of subspecies (for convenience) which shall simplify the
question of arrangement and which will enable us to secure a quicker
identification of varieties.
The changes which have been produced, or have appeared under

cultivation, seem comparatively few. 1. Increased size of plant. Yet in
nature we find variability in this respect, arising from greater or less
fertility or favoring character of the soil and exposure. This increase of
size seems also in a measure to have become hereditary. 2. Increased
size of berry. In nature we find variability in this respect. All analogical
reasoning justifies the belief that this gain may arise through heredity
influenced by long series of selections. 3. Firmness of berry. Present
knowledge does not admit of assigning a cause for this feature, unless it
has been gained through hybridization. 4. Flavor. This seems to be the
direct sequence of hybridization, in its more marked aspects; in its
lesser aspects it does not seem to exceed that which occurs between
natural varieties. 5. Aspect. This seems to have been acquired through
the action of hybridization, when the influence of one parent appears to
have become predominant. The whole subject of the influences noted
and to be ascribed to -hybridization must be left for further study.
---------
F. chiloensis Duchesne. GARDEN STRAWBERRY. PINE

STRAWBERRY.
Western shores of the New World. This is a dioecious strawberry,

bearing very large fruit and called in Chile quelghen. The best quality of
fruit, according to Molina, came from the Chilean provinces of Puchacay
and Huilquilemu. The plant was carried by Frezier in 1712 from
Conception to Europe and from Europe was carried to the West Indies.
Prince describes the Large Scarlet Chile as imported to this country
from Lima, about 1820, and the Montevideo, about 1840, and 14
other, varieties originating from this species.
F. collina Ehrh. GREEN STRAWBERRY.
Europe and northern Asia. The fruits are greenish, tinged with red, of a
musky, rich, pineapple flavor. Prince enumerates four varieties as
cultivated.
F. elatior Ehrh. HAUTBOIS STRAWBERRY.
Europe. The French call this class of strawberries caprons. The fruit has
a musky flavor which many persons esteem. Prince describes eight
varieties in cultivation.
F. vesca Linn. ALPINE STRAWBERRY. PERPETUAL

STRAWBERRY. WOOD STRAWBERRY.
Temperate regions. Previous to 1629, the date of the introduction of the

Virginian strawberry, this was the species generally gathered in Europe
and the fruit referred to by Shakespeare:
" My lord of Ely, when I was last in Holbom,

I saw good strawberries in your garden there."
This species is mentioned by Virgil, Ovid and Pliny as a wild plant. Lyte,
in his translation of Dodoens' Herball, refers to it as growing wild in
1578 and first appearing in an improved variety in cultivation about
1660. A. De Candolle, however, states that it was cultivated in the
mediaeval period. Gray says it is indigenous in the United States,
particularly northward. In Scandinavia, it ripens beyond 70°. Prince
enumerates 10 varieties of the Wood, and 15 varieties of the Alpine,
under cultivation. In 1766, Duchesne says, "The King of England was
understood to have received the first seed from Turin." It was such a
rarity that a pinch of seed sold for a guinea.
F. virginiana Duchesne. SCARLET STRAWBERRY. VIRGINIA

STRAWBERRY.
Eastern North America. Called by the New England Indians

wuttahimneask. The Indians bruised this strawberry with meal in a
mortar and made bread. This fruit was mentioned by Edward Winslow
in Massachusetts in 1621. The settlers on the ship Arabella, at Salem,
June 12, 1630, went ashore and regaled themselves with strawberries.
Wood, in his New England Prospects, says strawberries were in
abundance, "verie large ones, some being two inches about." Roger
Williams says "this berry is the wonder of all the fruits growing
naturally in these parts. It is of itself excellent; so that one of the chiefest
doctors of England was wont to say, that God could have made, but
God never did make, a better berry. In some parts where the Indians
have planted, I have many times seen as many as would fill a good ship,
within few miles compass." This fruit was first mentioned in England,
by Parkinson, 1629, but it was a hundred years or more afterwards
before attention began to be paid to improved seedlings. Hovey's
Seedling was originated in America in 1834. Prince, in 1861, gives a
descriptive list of 87 varieties which he refers to this species.
Frankenia portulacaefolia Spreng. Frankeniaceae. SEA HEATH.
St. Helena Islands. One of the few plants indigenous in the Island of St.
Helena but now, J. Smith says, believed to be extinct. Balfour says the
leaves were used in St. Helena as a substitute for tea.
Fraxinus excelsior Linn. Oleaceae. ASH.
Temperate regions of the Old World. The keys of the ash were formerly
pickled by steeping in salt and vinegar and were eaten as a condiment,
a use to which they are still put in Siberia. The leaves are sometimes
used to adulterate tea.
F. ornus Linn. MANNA ASH.
Mediterranean region and the Orient. The manna ash is indigenous and
is cultivated in Sicily and Calabria. When the trees are eight or ten years
old, one cut is made every day from the commencement of July to the
end of September, from which a whitish, glutinous liquor exudes
spontaneously and hardens into manna. Manna is collected during
nine years, when the tree is exhausted and is cut down and only a
shoot left, which after four or five years becomes in turn productive.
Once a week the manna is collected. The yield is about 5 pounds of
select and 70 pounds of assorted manna per acre. This tree is the melia
of Dioscorides, the meleos of modern Greece. The seeds are imported
into Egypt for culinary and medicinal use and are called bird tongues.
Fraxinus excelsior Linn. furnishes a little manna in some districts of
Sicily.
The manna of Scripture is supposed to be a Lichen, Parmelia

esculenta, a native of Asia Minor, the, Sahara and Persia. Some believe
manna to be the exudation found on the stems of Alhagi maurorum
Medic., a shrubby plant which covers immense plains in Arabia and
Palestine and which now furnishes a manna used in India. In Kumaun,
as Madden states, the leaves and branches of Pinus excelsa Wall.,
become covered with a liquid exudation which hardens into a kind of
manna, sweet, not turpentiny, which is eaten. Tamarisk manna is
collected in India from the twigs of Tamarix articulata Ehr. and T.
gallica Ehr., and is used to adulterate sugar as well as for a food by the
Bedouin Arabs. Pyrus glabra Boiss., affords in Luristan a substance
which, according to Hauss-knecht, is collected and is extremely like oak
manna. The same traveller states that Salix fragilis Linn., and
Scrophularia frigida Boiss., likewise yield in Persia saccharine
exudations. A kind of manna was anciently collected from Cedrus
libani Linn. Australian manna is found on the leaves of Eucalyptus
viminalis LabilL, E. mannifera Mudie and E. dumosa A. Cunn.; that
from the second species is used as food by the natives. This latter
manna is said to be an insect secretion and is called lerp. In Styria,
Larix europaea DC., exudes a honeyed juice which hardens and is
called manna. In Asiatic Turkey, diarbekir manna is found on the
leaves of dwarf oaks. Pinus lambertiana Dougl., of southern Oregon,
yields a sort of exudation used by the natives, which resembles manna.

Freycinetia banksii A. Cunn. Pandaneae.
New Zealand. The flowers, of a sweetish taste, are eagerly eaten, by the
natives of New Zealand. This plant is said by Curl to bear the best
edible fruit of the country.
F. milnei Seem.
Fiji Islands. According to Milne, the fruit is eaten by the Fijians.
Fritillaria camschatcensis Ker-Gawl. Liliaceae. KAMCHATKA

LILY.
Eastern Asia. The bitter tubers, says Hooker, are copiously eaten by the
Indians of Sitka and are known by the name of koch. This plant is
enumerated by Dall among the useful indigenous Alaskan plants. In
Kamchatka, the women collect the roots, which are used in cookery in
various ways; when roasted in embers, they supply the place of bread.
Captain Cook said he boiled and ate these roots as potatoes and found
them wholesome and pleasant. Royle says the bulbs are eaten in the
Himalayan region.
F. lanceolata Pursh. NARROW-LEAVED FRITILLARY.
Western North America. The roots are eaten by some Indians.
Fuchsia corymbiflora Ruiz. & Pav. Onagrarieae. FUCHSIA.
Peru. The fruit is said by J. Smith to be wholesome and not

unpalatable.
F. denticulata Ruiz. & Pav. FUCHSIA.
Peru. The acid fruits are edible.
F. racemosa Lam. FUCHSIA.
Santo Domingo. It produces edible, acid fruits.
Fusanus (Eucarya) acuminatus R. Br. Santalaceae. NATIVE

PEACHES. QUANDONG NUT.

Australia. Both the succulent outer part and kernel are edible. The
seeds are eaten as almonds. Lindley says the fruit is as sweet and
useful to the New Hollanders as almonds are to us.
F. persicarius F. Muell.
Australia. The bark of the root of this small variety of the sandal tree is
roasted by the Murray tribe of Australian natives in hot ashes and
eaten. It has no taste but is very nutritious. The native name is
quantong.
Galactites tomentosa Moench. Compositae.
A plant of the Mediterranean countries, described by Diodorus as an

edible thistle and by Dioscorides as eaten, while young, cooked with oil
and salt. The tender flower-stem is eaten in the region of the
Dardanelles.
Galega officinalis Linn. Leguminosae. GOAT'S RUE.
Europe and western Asia. This European herb is recommended by

Gerarde as a spinach. It has recently received attention as a possible
substitute for clover. In France, it is an inmate of the flower garden.
Galium aparine Linn. Rubiaceae. BEDSTRAW. BUR-WEED.

CATCH-WEED. CLEAVERS. GOOSE GRASS.
Northern climates. The seeds form one of the best of the substitutes for
coffee, according to Johnson, and are so used in Sweden. The dried
plant is sometimes used as a tea.
G. verum Linn. CHEESE RENNET. HUNDRED-FOLD. YELLOW

BEDSTRAW.
Europe; naturalized in eastern North America. Yellow bedstraw has

been used in some parts of England to curdle milk. In Gerarde's time,
this plant was used to color the best Cheshire cheese. According to Ray,
the flowering tops, distilled with water, yield an acid liquor which forms
a pleasant summer drink.
Garcinia cambogia Desr. Guttiferae.

East Indies. In the East Indies, the fruit is eaten at meals as an
appetizer. It is about two inches in diameter, with a thin, smooth,
yellowish rind and a yellow, succulent, sweet pulp. The fruit is of an
exceedingly sharp but pleasant acid and the aril, or pulp, is by far the
most palatable part.
G. cochinchinensis Choisy.
China. The fruit is about the size of a plum, of a reddish color when ripe
and has a juicy, acid pulp. The leaves are used in Amboina as a
condiment for fish.
G. cornea Linn.
East Indies. The fruit resembles that of the mangosteen but is

sometimes larger.
G. cowa Roxb. COWA. COWA-MANGOSTEEN
East Indies. The fruit is eatable but not palatable. The cowa or cowa-
mangosteen, bears a ribbed and russet apricot-colored fruit of the size
of an orange and, were it not a trifling degree too acid, would be
accounted most delicious. It makes, however, a remarkably fine
preserve. In Burma, the fruit is eaten.
G. dulcis Kurz.
Moluccas. The berry is the size of an apple, of a roundish-oval figure

and bright yellow hue when ripe. The seeds are enveloped in edible
pulp of a darker color than the skin and have a pleasant taste.
G. indica Choisy. COCUM. KOKUM.
East Indies. This is a large tree of the coast region of western India
known by the natives as the conca. The fruit is the size of a small apple
and contains an acid, purple pulp. Garcia d'Orta, 1563, says that it has
a pleasant, though sour, taste and that the fruit serves to make a
vinegar. The oil from the seeds has been used to adulterate butter.
About Bombay, it is called kokum, and the fruit is eaten, and oil is
obtained from the seeds. It is called brindas by the Portuguese at Goa,
where cocum oil is used for adulterating ghee or butter.

G. lanceaefolia Roxb.
Himalayas. The plant yields an edible fruit in India.
G. livingstonei T. Anders. AFRICAN MONGOSTEEN.
Tropical Africa. It is grown as a fruit tree in the Public Gardens cf

Jamaica.
G. mangostana Linn. MONGOSTEEN.
A fruit of the equatorial portion of the Malayan Archipelago and

considered by many the most delicious of all fruits. Capt. Cook, in
1770, found it at Batavia and says "it is about the size of a crab apple
and of a deep red wine-color; on the top of it are the figures of five or six
small triangles found in a circle and at the bottom several hollow, green
leaves, which are remains of the blossom. When they are to be eaten, the
skin, or rather flesh, must be taken off, under which are found six or
seven white kernels placed in a circular order and the pulp with which
these are enveloped is the fruit, than which nothing can be more
delicious: it is a happy mixture of the tart and the sweet, which is no
less wholesome than pleasant." Bayard Taylor says "beautiful to sight,
smell and taste, it hangs among its glossy leaves, the prince of fruits.
Cut through the shaded green and purple of the rind, and lift the upper
half as if it were the cover of a dish, and the pulp of half-transparent,
creamy whiteness stands in segments like an orange, but rimmed with
darkest crimson where the rind was cut. It looks too beautiful to eat;
but how the rarest, sweetest essence of the tropics seems to dwell in it
as it melts to your delighted taste." The tree was fruited in English
greenhouses in 1855. It is cultivated in the southern and eastern parts
of India but does not there attain the same perfection as it does in the
Malay Archipelago. Neither does it do well in the West Indies, but
Morris says it is cultivated for its fruit in the Public Gardens of Jamaica.
In Burma, it is called men-gu.
G. morella Desr. GAMBOGE.
East Indies and Malay; a small tree common in Siam and Cambodia.
The fruit is a pulpy drupe, about two inches in diameter, of a yellow
color and is esteemed as a dessert fruit. The plant furnishes the
gamboge, the orange-red gum-resin of commerce. It is called cochin
goraka and is cultivated in the Public Gardens of Jamaica.
G. ovalifolia Oliver.
African tropics. It yields edible fruit.
G. paniculata Roxb.
Himalayan region. The fruit is edible. The fruit of this species raised in
Calcutta is represented as about the size of a cherry, that of native
specimens received from Silhet about twice as large.
G. pedunculata Roxb.
Himalayan region. The fleshy part of the fruit which covers the seeds
and their juicy envelope, ,or aril, is in large quantity, of a firm texture
and of a very sharp, pleasant, acid taste. It is used by the natives in
their curries and for acidulating water.
G. xanthochymus Hook. f.
East Indies and Malay. The plant bears a round, smooth apple of
medium size, which, when ripe, is of a beautiful, yellow color. The seeds
are from one to four, large, oblong and immersed in pulp. The fruit is
very handsome and in taste is little inferior to many of our apples.
Firminger says the fruit is intolerably acid. Drury says that its orange-
like fruit is eaten; Unger, that it is pleasant-tasted.
Gardenia brasiliensis Spreng. Rubiaceae.
Brazil. This plant affords, according to J. Smith, an edible fruit about

the size of an orange.
G. gummifera Linn. f.
East Indies. The fruit is eaten. The fruit is eaten in the Circar Mountains
of India.
G. jasminoides Ellis.
China. The flowers are used for scenting tea.

Garuga pinnata Roxb. Burseraceae.
Malay and East Indies. The fruit is eaten raw and pickled.
Gastrodia cunninghamii Hook. f. Orchideae. PERI-ROOT.
New Zealand. The root of this orchid is eaten by the natives of New
Zealand, who call it peri; it is about 18 inches long, as thick as the
finger and full of starch.
Gaultheria myrsrinites Hook. Ericaceae.
Northern California and Oregon. The fruit is scarlet, aromatic, and is

said to be delicious.
G. procumbens Linn. CHECKER BERRY. TEA BERRY.

WINTERGREEN.
Northeastern America. The berries are often offered for sale in the
markets of Boston; they are pleasantly aromatic and are relished by
children. The oil is used for flavoring. The leaves are made into a tea by
the Indians of Maine.
G. shallon Pursh. SALAL.
Northwest Pacific Coast. The aromatic, acid berries are rather agreeable
to the taste. The fruit is much esteemed by the Indians of the northwest
coast and is dried and eaten in winter.
Gaylussacia frondosa Torr. & Gray. Vacciniaceae. BLUE TANGLE.

DANGLEBERRY. DWARF HUCKLEBERRY.
North America. The fruit is large, bluish, rather acid and is used for
puddings. The fruit is sweet and edible according to Gray. In the
southern states, the berries are eaten.
G. resinosa Torr. & Gray. BLACK HUCKLEBERRY.
North America. This plant has several varieties and occurs in

woodlands and swamps in northeast America. The berries are globular,
of a shining black color, and Emerson says are more valued in market
than those of other species.
Geitonoplesium (Luzuriaga) cymosum A. Cunn. Liliaceae
(Philesiaceae). SHEPHERD'S JOY.
Islands of the Pacific and east Australia. The young shoots offer a fine
substitute for asparagus, according to Mueller.
Gelidium comeum Lam. Algae. KANTEEN.
This seaweed occurs almost everywhere. In Japan, kanteen, or

vegetable isinglass, is prepared from it, which is eaten. The cleansed
plant is boiled in water, the solution is strained and allowed to set to a
jelly in wooden boxes. The jelly is cut into long prisms, frozen and then
allowed to thaw in the sun. The water runs away as the thawing
proceeds, leaving a white skeleton of kanteen. One part will make a firm
jelly with 150 parts of water.
Genipa americana Linn. Rubiaceae. GENIPAP. MARMALADE BOX.
South America. This plant is cultivated in Brazil, Guiana and other

tropical countries for its large, greenish-white, edible fruit. The fruit is
as large as an orange and has an agreeable flavor. In Surinam, it is
called marmalade box.
Genista tinctoria Linn. Leguminosae. DYER'S-BROOM.

WOODWAXEN.
Europe in the region of the Caucasus. The buds are pickled and used
in sauces as a caper substitute.
Gentiana campestris Linn. Gentianeae. GENTIAN.
Europe. Linnaeus says the poorer people of Sweden use this species as
a hop to brew with their ale.
G. lutea Linn. YELLOW GENTIAN.
Europe and Asia Minor. The root contains sugar and mucilage, and in
Switzerland an esteemed liquor is prepared from it. It is an inmate of
the flower garden in France.

Geoffraea superba Humb. & Bonpl. Leguminosae. ALMENDOR.
South America. Gardner says this plant produces a fleshy drupe about
the size of a walnut which is called umari by the Indians. In almost
every house, whether Indian or Brazilian, he observed a large pot of this
fruit being prepared. The taste of the kernel is not unlike that of boiled
beans. It is the almandora of the Amazon.
Geranium dissectum Linn. Geraniaceae. AUSTRALIAN

GERANIUM. NATIVE CARROT.
Europe, northern Asia and Australia. In Tasmania, the roots, called

native carrots, are used as food. Drummond saw a species in Swan
River Colony, the perennial root shaped like a carrot, which was eaten
by the natives.
Geum rivale Linn. Rosaceae. INDIAN CHOCOLATE. PURPLE

AVENS. WATER AVENS.
Northern temperate regions. Johnson says this plant was often used in
olden times to flavor ale and other liquors.
G. urbanum Linn. AVENS. CLOVE-ROOT. HERB BENNETT.
Northern temperate regions, Australia and New Zealand. The root,

according to Lindley, is used as an ingredient in some ales.
Gigantochloa apus Kurz. Gramineae. BAMBOO.
Java. The young shoots are used as a vegetable.
G. ater Kurz. BAMBOO.
Java. This bamboo in Java attains a height of 70 feet and is extensively

cultivated. The young shoots afford a culinary vegetable.
G. robusta Kurz. BAMBOO.
Malay. This bamboo attains the height of a hundred feet. The young
shoots are used as a vegetable.

G. verticillata Munro. BAMBOO.
Java. The plant grows to a height of 120 feet, with stems nearly a foot
thick. This is one of the most extensively cultivated of ail Asiatic
bamboos. The young shoots are used as a culinary vegetable.
Gigartina lichnoides Harvey. Algae. CEYLON MOSS.
Ceylon moss is a seaweed much used in the East as a nutritive article of

food and for giving consistence to other dishes. It is of a very gelatinous
nature and when boiled down is almost wholly convertible into jelly.
Ginkgo biloba Linn. Coniferae (Ginkgoaceae). GINKO. MAIDEN-

HAIR TREE.
China and Japan. The fruit of the ginko is sold in the markets in all
Chinese towns and is not unlike dried almonds, only whiter, fuller and
more round. The natives seem very fond of it, although it is rarely eaten
by Europeans. In Japan, the seeds furnish an oil used for eating and
burning. The fruit of the maiden-hair tree is called in China pa-kwo.
The Chinese consume the nuts of this tree at weddings, the shells being
dyed red; they have a fishy taste. This tree is largely cultivated as an
ornamental in Europe, Asia and North America.
Gladiolus edulis Burch. Irideae. EDIBLE GLADIOLUS.
South Africa. The bulb-like roots are edible and taste like chestnuts
when roasted.
Glaucium flavum Crantz. Papaveraceae.
Europe and the Mediterranean regions. This plant furnishes an

inodorous and insipid oil of a clear yellow color, sweet, edible and fit for
burning.
Gleditsia triacanthos Linn. Leguminosae. HONEY LOCUST.
North America. This tree, native of the region about the Mississippi and
its tributaries, is cultivated as an ornamental tree both in this country
and in Europe. The pods contain numerous seeds enveloped in a sweet,
pulpy substance, from which a sugar is said to have been extracted.
Porcher says a beer is sometimes made by fermenting the sweet pods
while fresh.
Glyceria fluitans R. Br. Gramineae. FLOAT GRASS. MANNA

GRASS. POLAND MANNA.
Northern temperate regions. The seeds of this grass are collected on the
continent and sold as manna seeds for making puddings and gruel.3
According to Von Heer,4 it is cultivated in Poland.
Glycine soja Sieb. & Zucc. Leguminosae. COFFEE BEAN. SOJA

BEAN. SOY BEAN.
Tropical Asia. This bean is much cultivated in tropical Asia for its seeds,
which are used as food in India, China and Japan. It is an ingredient of
the sauce known as soy. Of late, it has been cultivated as an oil plant.
In 1854, two varieties, one white- and the other red-seeded, were
obtained from Japan and distributed through the agency of the Patent
Office. At the late Vienna Exposition, samples of the seed were shown
among the agricultural productions of China, Japan, Mongolia,
Transcaucasia and India. Professor Haberland says this plant has been
cultivated from early ages and that it grows wild in the Malay
Archipelago, Java and the East Indies. In Japan, it is called miso. Of
late, its seeds have appeared among the novelties in our seed catalogs.
According to Bretschneider, a Chinese writing of 163-85 B. C. records
that Shen nung, 2800 B. C., sowed the five cereals, and another writing
of A. D. 127-200 explains that these five cereals were rice, wheat,
Panicum italicum Linn., P. miliaceum Linn. and the soja bean. The use
of this bean as a vegetable is also recorded in authors of the fifth,
fourteenth and sixteenth centuries. The first European mention of the
soja bean is by Kaempfer,9 who was in Japan in 1690. In his account
of his travels, he gives considerable space to this plant. It also seems to
be mentioned by Ray, 1704. This bean is much cultivated in China and
Cochin China. There are a large number of varieties. Seeds were
brought from Japan to America by the Perry Expedition on its return
and were distributed from the United States Patent Office in 1854. In
France; seeds were distributed in 1855. In 1869, Martens described 13
varieties.
Glycosmis pentaphylla Correa. Rutaceae. JAMAICA MANDARIN

ORANGE.
Tropical Asia and Australia. This Asiatic tree is noted for the delicious
flavor of its fruit. It is the mandarin orange of Jamaica and is grown as a
fruit tree in the Public Gardens of Jamaica. The ripe fruit is eaten.
Glycyrrhiza asperrima Linn. f. Leguminosae. WILD LICORICE.
Russia and central Asia. Pallas says the leaves are used by the
Kalmucks as a substitute for tea.
G. echinata Linn. WILD LICORICE.
Southern Europe and the Orient. From the root of this herb, a portion
of the Italian licorice is prepared. The Russian licorice root is of this
species.
G. glabra Linn. LICORICE.
South Europe, northern Africa and Persia. This plant is cultivated in

England, Germany and the north of France. Licorice root is used in
medicine and in brewing porter. The leaves, called nakhalsa are
employed by the Mongols as substitutes for tea.
G. lepidota Pursh. WILD LICORICE.
North America. The root is eaten by the Indians of Alaska and the
northwestern states.
Gmelina arborea Roxb. Verbenaceae.
Tropical India and Burma. The yellow drupe is eaten by the Gonds of
the Satpura who protect the tree near villages.
Gnetum gnemon Linn. Gnetaceae.
Malay. The seeds are eaten in Amboina, roasted, boiled or fried, and the
green leaves are a favorite vegetable, cooked and eaten as spinach.
Gomortega nitida (Gomortegaceae) Ruiz & Pav.
This is a large tree of Chile called queule or keule. The fruit is the size of
a small peach; the eatable part is yellow, not very juicy, but is of a most
excellent and grateful taste.

Gomphia jabotapita Sw. Ochnaceae. BUTTON TREE.
Tropical America. Piso says the carpels are astringent and are not only
eaten raw, but that an oil is expressed from them, which is used in
salads.
G. parviflora DC. BUTTON TREE.
Brazil. The oil expressed from the fruit is used for salads.
Goniothalamus walkeri Hook. f. & Thorns. Anonaceae.
Ceylon. The roots are very fragrant and are said to contain camphor.
They are chewed by the Singhalese.
Gonolobus hispidus Hook. & Am. Asclepiadeae. ANGLE-POD.
South America. The pod is described by Tweedie as being very large,

resembling a toad, and is eaten by the natives.
Gossypium herbaceum Linn. Malvaceae. COTTON.
Tropical Asia. During the War of the Rebellion, cotton seed came into
some use as a substitute for coffee, the seed having been parched and
ground. The oil expressed from the seed makes a fine salad oil and is
also used for cooking and as a butter substitute.
Gouania domingensis Linn. Rhamneae. CHAW-STICK.
West Indies. The stems are used for flavoring cooling beverages.
Gourliea chilensis Clos. Leguminosae. CHANAL. CHANAR.
Tropical South America. This plant is called chanar or chanal in Chile

and Buenos Aires. According to Tweedie, the pulp of the fruit is used in
flavoring sweet wines.
Gracilaria lichenoides L. Harv. Algae. AGAR-AGAR.
Coast of Ceylon and the opposing portion of the Malayan Archipelago.

This seaweed is highly valued for food in Ceylon and other islands of
the East. It abounds in Burma and is of superior quality on the
Tenasserim Coast.
Greigia sphacelata Regel. Bromeliaceac.
Chile. The sweet, pulpy fruits, called chupon, are greedily eaten by
children.
Grevillea sp.? Proteaceae. SILK-BARK OAK.
A species at Swan River Colony, Australia, has a large, yellow, spicate

inflorescence nearly a foot long. The natives, says Drummond, collect
the flowers and suck the honey from them. They call the plant woadjar.
Grewia asiatica Linn. Tiliaceae.
East Indies. This plant is cultivated in India, says Brandis, for the small,
not very succulent, pleasantly acid fruit. The bark of this tree is also
employed for making rope. Masters says the small, red fruits, on
account of their pleasant, acid taste, are commonly used in India for
flavoring sherbets. Firminger says the pea-sized fruits, with a stone in
the center, are sour and uneatable. The berries have a pleasant, acid
taste and are used for making sherbets.
G. hirsuta Vahl.
Tropical Asia. A shrub or small tree whose pleasant, acid fruit is much
used for making sherbets.
G. megalocarpa Beauv.
Tropical Africa. The black fruit is edible.
G. oppositifolia Buch.-Ham.
Hindustan. The berries have a pleasant, acid taste and are used for
sherbets. They are also eaten.
G. pilosa Lam.
East Indies and tropical Africa. The fruit of a shrub, probably this, is
called karanto on the Bassi hills of India and is eaten.

G. populifolia Vahl.
East Indies and tropical Africa. The fruit, with a scanty but pleasant
pulp, is eaten in Sind, where it is called gwigo. In the Punjab, it is called
gangee.
G. salvifolia Heyne.
East Indies. The small, dry, subacid fruit is eaten in India.
G. sapida Roxb.
Himalayan region. This plant bears a small but palatable fruit, much
used for sherbets.
G. scabrophylla Roxb.
Himalayan region and Burma. The fruit, the size of a gooseberry, is

eaten in India and is used for sherbets.
G. tiliaefolia Vahl.
Tropics of Asia and Africa. Its drupe, the size of a pea, is of an

agreeable, acid flavor.
G. villosa Wild.
East Indies. The fruit is of the size of a cherry, with a sweet, edible pulp
and is eaten in India.
Grias cauliflora Linn. Myrtaceae (Lecythidaceae). ANCHOVY

PEAR.
West Indies. The anchovy pear is a native of Jamaica, where it forms a

high tree. It has for a long time been cultivated in plant houses for the
sake of its magnificent foliage. The fruits are pear-shaped, russet-brown
drupes and when young are pickled like the mango, which they
resemble in taste. This plant is cultivated to a limited extent in extreme
southern Florida.
Guazuma tomentosa H. B. & K. Sterculiaceae. BASTARD CEDAR.

West Indies; introduced into India. The fruit is filled with mucilage,
which is said by Drury to be very agreeable to the taste.
G. ulmifolia Lam. BASTARD CEDAR.
Tropical America. The fruit, says St. Hilaire, is hard and woody but is
filled with a mucilage of a sweet and agreeable taste, which can be
sucked with pleasure. In Jamaica, says Lunan, the fruit is eaten by the
negroes, either raw or boiled as a green.
Guizotia abyssinica Case. Compositae. RAMTIL.
Tropical Africa. This plant is a native of Abyssinia, where it is cultivated,

as well as in India, for the sake of its seeds, which yield an oil to
pressure, bland like that of sesame and called ramtil. This oil is sweet
and is used as a condiment and as a burning oil. It is much used for
dressing food in Mysore.
Gundelia tournefortii Linn. Compositae.
Syria, Asia Minor and Persia. This thistle is grown abundantly in

Palestine and is similar to the artichoke. The young plant, especially
the thick stem, with the young and still undeveloped flower-buds, is
brought to the market of Jerusalem under the name cardi and is
sought after as a vegetable.
Gunnera chilensis Lam. Halorageae (Gunneraceae).
Chile. The acidulous leaf-stalks serve as a vegetable. The plant

somewhat resembles rhubarb on a gigantic scale. The inhabitants, says
Darwin, eat the stalks, which are subacid. The leaves are sometimes
nearly eight feet in diameter, and the stalk is rather more than a yard
high. It is called panke. In France, it is grown as an ornament.
Gustavia speciosa DC. Myrtaceae (Lecythidaceae).
New Granada. The small fruits of this tree, according to Humboldt and
Bonpland, cause the body of the eater to turn yellow, and, after it
remains 24 or 48 hours, nothing can erase the color.
Gymnema lactiferum R. Br. Asclepiadeae. COW PLANT.

East Indies and Malay. This is the cow plant of Ceylon, where it is said
to yield a mild and copious milk.
Gymnocladus canadensis Lam. Leguminosae. CHICOT.

KENTUCKY COFFEE-TREE. NICKER-TREE. STUMP TREE.
North America. This tree, which occurs in the northern United States
and in Canada, is often cultivated for ornamental purposes. The pods,
preserved like those of the tamarind, are said to be wholesome and
slightly aperient. The seeds were employed by the early settlers of
Kentucky as a substitute for coffee.
Gynandropsis pentaphylla DC. Capparideae (Cleomaceae).
Cosmopolitan tropics. This plant is a well-known esculent in the Upper

Nile and throughout equatorial Africa as far as the Congo. In India, the
leaves are eaten by the natives, and the seeds are used as a substitute
for mustard and yield a good oil. In Jamaica, it is considered a
wholesome plant but, from its being a little bitterish, requires repeated
boilings to make it palatable.
Gynura sarmentosa DC. Compositae.
Malay. In China, the leaves are employed as food.
Gyrophora muhlenbergii Ach. Lichenes. ROCK TRIPE.
Arctic climates. Franklin says, when boiled with fish-roe or other animal
matter, this lichen is agreeable and nutritious and is eaten by the
natives.
G. vellea Linn. Ach. ROCK TRIPE.
Cold regions. This lichen forms a pleasanter food than the other species
of this genus.
Haematostaphis barteri Hook. f. Anacardiaceae. BLOOD PLUM.
Tropical Africa. The fruit has a pleasant, subacid flavor when ripe. In
size and shape it is similar to a grape.

Haemodorum sp.? Haemodoraceae.
At Swan River, Australia, Drummond says seven or eight species

furnish roots which are eaten by the natives. The roots of all the species
are acrid when raw but mild and nutritious when roasted.
Halesia tetraptera Linn. Styraceae. SILVER-BELL TREE. WILD

OLIVE.
North Carolina to Texas. The ripe fruit is eaten by some people and
when green is sometimes made into a pickle.
Hamamelis virginiana Linn. Hamamelideae. WITCH-HAZEL.
Northeastern United States. The seeds are used as food, says Balfour.
The kernels are oily and eatable, says Lindley. The source of such
statements, writes Gray, appears to be the Medical Flora of the
eccentric Rafinesque, who says the nuts are called pistachio nuts in the
Southern States, but Gray has never heard of the seeds being eaten.
They are about the size of a grain of barley and have a thick, bony coat.
Hancornia speciosa Gomez. Apocynaceae. MANGABA.
Brazil. Gardner says the fruit is about the size of a large plum, streaked
a little with red on, one side. The flavor is most delicious. Hartt says the
fruit is very delicious.
Hedysarum mackenzii Richards. Leguminosae. LICORICE-ROOT.
North America. Richardson says at Fort Good Hope, Mackenzie River,

this plant furnishes long, flexible roots'which taste sweet like licorice
and are much eaten in the spring by the natives but become woody and
lose their juiciness and crispness as the season advances. This is the
licorice-root of the trappers of the Northwest and is also used as a food
by the Indians of Alaska.
Heldreichia kotschyi Boiss. Cruciferae.
Cilicia. This plant has the same properties as the cresses.
Helianthus animus Linn. Compositae. SUNFLOWER.

North America. This plant is said by Pickering to be a native of western
America and is called in Mexico chimalati. Gray says it probably
belongs to the warmer parts of North America. Other botanists ascribe
its origin to Mexico and Peru. Brewer and Watson say in all probability
the wild sunflower of the California plains is the original of the
cultivated sunflower and that the seeds are now used by the Indians as
food. Kalm, 1749, saw the common sunflower cultivated by the Indians
at Loretto, Canada, in their maize fields; the seeds were mixed with thin
sagamite or maize soup. In 1615, the sunflower was seen by
Champlain among the Hurons. The seeds are said to be boiled and
eaten in Tartary. In Russia, they are ground into a meal, the finer kinds
being made into tea-cakes, and in some parts the whole seed is roasted
and used as a substitute for coffee.
Gerarde, in, England, writes: "We have found by triall, that the buds
before they be flowered, boiled and eaten with butter, vinegar and
pepper, after the manner of artichokes, an exceeding pleasant meat,
surpassing the artichoke far in procuring bodily lust. The same buds
with the stalks neere unto the top (the hairness being taken away)
broiled upon a gridiron and afterwards eaten with oile, vinegar, and
pepper have the like property." In Russia, this plant yields about 50
bushels of seed per acre, from which about 50 gallons of oil are
expressed and the oil-cake is said to be superior to that from linseed for
the feeding of cattle. This oil is used for culinary purposes in many
places in Russia. In Landeshut, Germany, the carefully dried leaf is
much used locally for a tobacco. The seed-receptacles are made into
blotting paper and the inner part of the stalk into a fine writing paper in
the manufactories of the province. The stalk, when treated like flax,
produces a silky fiber of excellent quality. The green leaves make
excellent fodder, and Sir Alien Crockden, in England, is said to grow the
plant at Sevenoaks, for the purpose of feeding his stock. The leaves,
dried and burned to powder, are valuable, mixed with bran, for milch
cows. The seeds are also said to be valuable as a food for sheep. The
dried seeds are pounded into a cake and eaten by the Indians of the
Northwest.
H. doronicoides Lam
North America. This coarse species with showy heads, of river bottoms
from Ohio to Illinois and southward, is most probably, says Gray, the
original of the Jerusalem artichoke.

H. giganteus Linn. GIANT SUNFLOWER.
Eastern North America. The Choctaws use the seeds ground to a flour
and mixed with maize flour for making a very palatable bread.
H. tuberosus Linn. JERUSALEM ARTICHOKE.
North America. The name, Jerusalem artichoke, is considered to be a

corruption of the Italian Girasoli articocco, sunflower artichoke. Gray
thinks that this esculent originated in the valley of the Mississippi from
the species of sunflower, H. doronicoides, Lam. It was cultivated by the
Huron Indians. In New England, Gookin found the natives mixing
Jerusalem artichokes in their pottage. They were growing in Virginia, in
1648 and at Mobile, Alabama, in 1775. The sunflower reached Europe
in the early part of the seventeenth century, as it is not mentioned in
Bauhin's Phytopinax, 1596, and is mentioned in his Pinax, 1623,
where, among other names, he calls it Crysanthemum e Canada
quibusdam, Canada & Artichoki sub terra, aliis. It is figured by
Columna, 1616, and also by Laurembergius, 1632; Ray, 1686, makes
the first use found of the name Jerusalem artichoke, though Parkinson
used the word in 1640, according to Gray. In 1727, Townsend says "it
is a Root fit to be eat about Christmas when it is boiled." Mawe, 1778,
says it is by many esteemed. Bryant, 1783, says, "not much cultivated."
In 1806, McMahon speaks of it in American gardens and calls it "a
wholesome, palatable food." In 1863, Burr describes varieties with
white, purple, red and yellow-skinned tubers.
The history of the Jerusalem artichoke has been well treated by Gray
and Trumbull in the American Journal of Science, May, 1877, and
April, 1883. It was found in culture at the Lew Chew Islands about
1853.2 We offer a synonymy as below:
Flos Solis Farnesianus sive Aster Peruanus tubercosus. Col. 13. i6i6.
Helianthemum indicum tuberosum. Bauh. Pin. 277. 1623.
De Solis flore tuberoso, sen flore Farnesiano Fabii Columnae. Aldinus,
91. 1625.
Battatas de Canada. Park. Par. 1629.
Adenes Canadenses sen flos solis glandulosus. Lauremb. 132. 1632.
Flos Solis pyramidalis, parvo flore, tuberosa radice, Heliotropium
indicum. Ger. 1633.
Peruanus solis flos ex Indiis tuberosus. Col. in Hern. 878, 881. 1651.
Potatoes of Canada. Coles. 1657.
Canada & Artischokki sub terra. H. R. P. 1665.
Chrysanthemum latifolium Brasilianum. Bauh. Prod. 70. 1671.
Chrysanthemum Canadense arumosum. Cat. H. L. B. 1672.
Helenium Canadense. Amman. 1676.
Chrysanthemum perenne majus fol, integris, americanum tuberum.
MOT. 1630.
Jerusalem Artichoke. Ray 335. i686.
Corona solis parvo flore, tuberosa radice. Tourn. 489. 1719.
Helianthus radice tuberosa esculenta, Hierusalem Artichoke. Clayton.
1739.
Helianthus foliis ovato cordatis triplinervus. Gronov. Virg. 129. 1762.
Helianthus tuberosus. Linn. Sp. 1277. 1763.
Helichrysum serpyllifolium Less. Compositae. HOTTENTOT TEA.
South Africa. This plant is used as a tea substitute under the name of
Hottentot tea.
Heliconia bihai Linn. Scitamineae (Heliconiaceae). FALSE

PLANTAIN.
South America. In the West Indies, the young shoots are eaten by the
natives.
H. psittacorum Linn. f. PARROT'S PLANTAIN.
South America. In the West Indies, the shoots are eaten.
Helwingia rusciflora Willd. Araliaceae (Helwingiaceae).
Japan. The young leaves, says Balfour, are used in Japan as an

esculent.
Hemerocallis sp.? Liliaceae. DAY LILY.
Northern Asia. It is somewhat difficult, says Penhallow, to give

testimony bearing upon the flavor and desirable qualities of flowers and
buds from various species of Hemerocallis. In certain sections of the
Island of Yezo, particularly on the pumice formation of the east coast,
these plants are very abundant and, at the time of blossoming, the
fields for miles along the road on either side are almost uniformly
golden-yellow. At such times the Aino women may be seen busily
engaged gathering the flowers which they take home to dry or pickle in
salt. They are afterwards used in soups.
H. minor Mill.
Northern Asia. In China, the young leaves are eaten and appear to
intoxicate or stimulate to some extent. The flowers are eaten as a relish
with meat. This species is said by Vilmorin to be a native of Siberia and
to be grown in French flower gardens.
Henriettea succosa DC. Melastomaceae.
Guinea. The plant furnishes a gooseberry-like fruit of little value.
Henriettella flavescens Triana. Melastomaceae.
Guiana. This species furnishes a gooseberry-like fruit of little value.
Heracleum cordatum Presl. Umbelliferae. COW PARSNIP.
Sicily. The root is black, sweet scented and is used as angelica by the
Sicilians.
H. flavescens Baumg. YELLOW COW PARSNIP.
This plant is used as a food and, in Kamchatka, a spirit called raka is

prepared from it.
H. lanatum Michx. AMERICAN COW PARSNIP.
Subarctic America. The roots and young stems are eaten by some of the
tribes along the Pacific and it is also used by the Crees of the eastern
side of the Rocky Mountains as a potherb.
H. pubescens Bieb. DOWNY COW PARSNIP.
The young shoots are filled with a sweet, aromatic juice and are eaten
raw by the natives of the Caucasus, where it is native. In France, it is
H. sibiricum Linn.

In Prussia, this plant is sown in April and the next year yields an
immense amount of foliage to be used as fodder. It is more especially
grown for ewes than for any other kind of stock. In 1854, seed from
Germany was distributed from the United States Patent Office. Captain
Cook says this plant was formerly a principal ingredient in the cookery
of most of the Kamchatka dishes but since the Russians got possession
of the country it has been almost entirely appropriated to the purpose
of distillation.
H. sphondylium Linn. COW PARSNIP.
Europe, northern Asia and western North America. The people of

Ploonia and Lithuania says Gerarde, "use to make drinks with the
decoction of this herb and leven or some other thing made of meale,
which is used instead of beere and other ordinaire drinks." The young
succulent stems, after being stripped of their envelope, are occasionally
eaten as a salad in the outer Hebrides. These stalks are much used,
says Johnson, in some parts of Asiatic Russia. In Russia and Siberia,
the leaf-stalks are dried in the sun and tied up in close bundles, until
they acquire a yellow color, when a sweet substance resembling sugar
forms upon them, which is eaten as a great delicacy. In Lithuania and
Siberia, a spirit is distilled from the stalks, either alone or mixed with
bilberries; fermented, they forma kind of beer. The young shoots and
leaves may be boiled and eaten as a green vegetable and, when just
sprouting from the ground, resemble asparagus in flavor.
H. tuberosum Molina.
Chile. The bulbs are frequently six inches long and three broad; the
color is yellow; the taste is pleasant. The plant grows naturally in sandy
places near hedges and produces abundantly.
Herpestis (Bacopa) monnieria H. B. & K. Scrophulareaceae.

WATER HYSSOP.
Cosmopolitan tropics. The Indians eat this herb in their soups.
Hesperocallis undulata A. Gray. Liliaceae.
Mexico. The bulb is eaten by the California Indians.

Hibiscus cannabinus Linn. Malvaceae. BASTARD JUTE.
DECKANER HEMP. INDIAN HEMP.
Old World tropics. The stem yields a hemp-like fiber sometimes called
Indian hemp, Deckaner hemp, or bastard jute. It is as much cultivated,
says Drury, for the sake of its leaves as its fibers. The leaves serve as a
sorrel spinach.
H. digitatus Cav.
Brazil and Guiana. The plant is used as a vegetable.
H. (Abelmoschus) esculentus Linn. GOBO. GOMBO. GUMBO.

OCRA. OKRA.
Tropical Africa. Okra has become distributed as a plant of cultivation

from Khartum and Sennar throughout Egypt to Palestine and
elsewhere. Schweinfurth found its seed pods a favorite vegetable in
Nubia and the plant perfectly wild on the White Nile. About
Constantinople, okra is largely cultivated and the leaves are used as a
demulcent. In India, the capsule, familiarly known as the bendi-kai, is
much esteemed for imparting a mucilaginous thickening to soups, and
the young pods are often gathered green and pickled like capers; but
Firminger states that, though of an agreeable flavor, the pods, on
account of their slimy nature, are not generally in favor with
Europeans. Its seeds form one of the best coffee substitutes known. In
the south of France, okra is cultivated for its pods. It was carried from
Africa to Brazil before 1658, reached Surinam before 1686 and is
mentioned by Hughes for Barbados in 1750.
In the southern United States, okra has long been a favorite vegetable,
the green pods being used when quite young, sliced in soups and
similar dishes, to which they impart a thick, viscous or gummy
consistency. The ripe seeds, washed and ground, are also said to
furnish a palatable substitute for coffee. Okra is mentioned by Kalm,
1748, as growing in gardens in Philadelphia; is mentioned by Jefferson
as cultivated in Virginia before 1781; and is included among garden
vegetables by McMahon, 1806, and all succeeding writers on American
gardening. The green seed pods are used in soups, or stewed and
served like asparagus, or when cold made into a salad. The green pods
may be preserved for winter use by cutting them in halves, stringing
and drying them. The young leaves and pods are also occasionally
dried, pulverized and stored in bottles for future use. The stalks of the
plant are used for the manufacture of paper. This plant offers a highly
esteemed vegetable in southern States and is quite frequently, but
neither generally nor extensively, cultivated in northern gardens for use
of the pods in soups and stews.
The Spanish Moors appear to have been well acquainted with this
plant, which was known to them by the name of bamiyah. Abul-Abbas
el-Nebati, a native of Seville, learned in plants, who visited Egypt in
1216, describes in unmistakable terms the form of the plant, its seeds
and fruit, which last, he remarks, is eaten when young and tender with
meal by the Egyptians. The references to this plant in the early botanies
are not numerous and the synonymies offered are often incorrect. The
following, however, are justified:
Trionum theophrasti. Rauwolf, in Ap. to Dalechamp, 31. 1857. Cum ic.

Alcea aegyptia Clusius Hist. 2:27, 1601. Cum ic.
Honorius bellus. In Clus., 1. c. 2:311.
Bamia alessandrina. Dur. C. Ap. 1617. Cum ic.
Quingombo. Marcg. Bras., 31, 1648, cum ic.; Piso. Bras. 211, 1658.
Cum ic.
Malva rosea sive hortensis. Bauh. J. 2:951. 1651.
Ketmia americana annua flore albo, fructu non sulcato longissimo.
Commelyn, Hort. Med. 150. 1701. Cum ic.
Of these, the last only, that of Commelyn, represents the type of pod of
the varieties usually to be found in our gardens, but plants are
occasionally to be found bearing pods which resemble those figured in
the above list. There is little recorded, however, concerning variety, as in
the regions where its culture is particularly affected there is a paucity of
writers. Miller's Dictionary, 1807, mentions that there are different
forms of pods in different varieties; in some, not thicker than a man's
finger, and five or six inches long; in others, very thick, and not more
than two or three inches long; in some, erect; in others, rather inclined.
Lunan, in Jamaica, 1814, speaks of the pods being of different size and
form in the varieties. In 1831, Don describes a species, the H. bammia
Link., with very long pods. In 1863, Burr describes four varieties in
American gardens; two dwarfs, one pendant-podded and one tall and
white-podded. In 1885, at the New York Agricultural Experiment
Station, varieties were grown under 11 different names and from these
there were three distinct sorts only. Vilmorin, 1885, names but two
sorts, the long-fruited and the round-fruited.
H. ficulneus Linn.
Tropics of Asia and Australia. This species is cultivated in Egypt as a

vegetable.
H. furcatus Willd.
Old World tropics. This species of hibiscus is used as a vegetable.
H. hirtus Linn.
East Indies and Malay. This species furnishes a vegetable of Bengal and
the East Indies.
H. maculatus Lam.
Santo Domingo. This plant is used for food purposes.
H. micranthus Linn. f.
African tropics and East Indies. It is used as a vegetable.
H. rosa-sinensis Linn. CHINESE HIBISCUS.
Old World tropics. This is a well-known ornament of our hot-houses.

The people of India and China, prepare a kind of pickle from the petals
of the flowers.
H. sabdariffa Linn. INDIAN SORREL. ROSELLE.
Old World tropics. Two varieties, the red and white, are cultivated in
most gardens of Jamaica for the flowers which are made, with the help
of sugar, into very agreeable tarts and jellies, or fermented into a cooling
beverage. Roselle is now cultivated in most gardens of India. The most
delicious puddings and tarts, as well as a remarkably fine jelly, are
made of the thick, succulent sepals which envelope the fruit. There are
two kinds, the red and the white. In Malabar, jellies and tarts are made
of the calyces and capsules freed from the seeds as also in Burma. In
Unyoro and Ugani, interior Africa, it is cultivated for its bark, seeds and
leaves. The bark makes beautiful but short cordage; the leaves make a
spinach and the seeds are eaten roasted. Roselle is now rather
commonly grown in Florida.
H. syriacus Linn. ROSE OF SHARON.
Old World tropics. In China, the leaves are sometimes made into tea or
eaten when young.
H. tiliaceus Linn.
The Tahitians suck the bark when the breadfruit harvest is

unproductive, and the New Caledonians eat it.
Hippocratea comosa Sw. Celastrineae.
Santo Domingo and West Indies. The seeds are oily and sweet.
H. grahamii Wight.
East Indies. In India, the seed is edible.
Hippophae rhamnoides Linn. Elaeagnaceae. SALLOW THORN.

SEA BUCKTHORN.
Europe and temperate Asia. The fruit is acid and, though not very
agreeable in flavor, is eaten by children in England. The Siberians and
Tartars make a jelly from the berries and eat them with milk and
cheese, while the inhabitants of the Gulf of Bothnia prepare from them
an agreeable jelly which they use as a condiment with their fish. In
some districts of France, a sauce is made of the berries, to be eaten with
fish and meat. In Kunawar, the fruit is made into a condiment.
H. salicifolia D. Don. SEA BUCKTHORN.
Nepal. The fruit is eaten in the Himalayas.
Hodgsonia heteroclita Hook. f. & Thomas. Cucurbitaceae.
Himalayan regions, Burma and Malay. This plant is a gigantic climber

bearing immense, yellowish-white, pendulous blossoms. Its fruit is of
rich brown, whose kernels, called katior-pot by the Lepchas, are eaten.

Hoffmanseggia stricta Benth. Leguminosae.
Mexico. This herb has an esculent, tuberous rootstock.
Holboellia latifolia Wall. Berberideae (Lardizabalaceae).
Himalayan regions. This is the kole-pot of the Lepchas; the fruit is eaten
in Sikkim but is mealy and insipid. This plant is called gophia and the
fruit is eaten.
Hordeum deficiens Steud. Gramineae. RED SEA BARLEY.
Abyssinia. This is one of the two-rowed barleys cultivated in Arabia and

Abyssinia.
H. distichon Linn. BARLEY.
Parent of cultivated forms. This is the common barley of cultivation and

occurs in numerous varieties. Meyer found it growing wild between
Lenkoran and Baku; Koch, on the Steppes of Schirwan in the southeast
of the Caucasus; Kotschy, in South Persia. Forster reports it as wild in
the region near the confluence of the Samara and the Volga. Barley was
cultivated, says Pickering, at the time of the invention of writing and
standing crops are figured under the fifth, seventh and seventeenth
dynasties of Egypt, or about 2440 B. C., 1800 B. C. and 1680 B. C. It is
mentioned as among the things that were destroyed by the plagues of
Egypt. The flour of barley was the food of the Jewish soldiers. The
Egyptians claimed that barley was the first of the cereals made use of
by man and trace its introduction to their goddess, Isis. Barley was in
all times considered by the Greeks, says Heer, as a sacred grain and
was exclusively used in sacrifices and in the great festival held every
year at Eleusis in honor of agriculture. Pliny terms it antiquissimum
frumentum, the most ancient cereal, but, according to Suetonius, it was
considered an ignominious food by the Romans. Common barley, says
Unger, came to Europe by the way of Egypt; and the Romans were
acquainted with the two- and the six-lined barley, and the Greeks with
these varieties and the bere barley. Barley was long the grain most
extensively cultivated in England. It appears on the coins of the early
Britons and was not only the grain from which their progenitors, the
Cimbri, made their bread but from which they made their favorite
beverage, beer. Herodotus describes beer made from barley as among
the drinks of the Egyptians in his day, 450 B. C., and Pliny, Aristotle,
Strabo and Diodorus mention beer. Xenophon, 400 B. C., writes that
the people of Armenia used a drink made of fermented barley. Diodorus
Siculus says the natives of Galatia prepared a beer from barley, and
barley is mentioned in Greece by Sophocles, Dioscorides and others.
Tacitus, about A. D. 100, says beer was the common drink of the
Germans.
Barley was sown by Gosnold on Martha's Vineyard and the Elizabeth

Islands in 1602. Lescarbot sowed barley at Port Royal, Nova Scotia, in
1606, and it was growing in Champlain's garden at Quebec in 1610.
Barley was grown by the colonists of the London Company in Virginia
in 1611. It appears to have been cultivated in the New Netherlands in
1626. In 1629-33, barley was growing at Lynn, Massachusetts.
Barley can be grown in sheltered valleys as far north as 70° in Lapland

and 68° in Siberia. At Fort Yukon, Alaska, it has been grown in small
patches, according to Dall.
H. hexastichon Linn. SIX-LINED BARLEY. WINTER BARLEY.
Europe and Asia. This barley is supposed by Lindley to be a

domesticated form of H. distichon. Unger says the six-lined, or winter
barley, was cultivated by the Egyptians, Jews and East Indians in the
earliest times and grains of it are found in the mummies of the Egyptian
catacombs. Ears are somewhat numerous, says Lubbock, in the
ancient lake habitations of Switzerland. In the ears from Wangen, each
row has generally ten or eleven grains, which, however, are smaller and
shorter than those now grown. There are now in cultivation numerous
varieties referred to this form.
H. jubatum Linn. MANED BARLEY. SQUIRREL-TAIL BARLEY.
Seashore and interior salines of the New World. The seeds are especially
in request among the Shoshones of southern Oregon. The maned, or
squirrel-tail, barley has been known in British gardens since 1782 as
an ornamental grass. Its awned spikes are dangerous to cattle.
H. vulgare Linn. BERE. BIG BARLEY. NEPAL BARLEY.
This species furnished the varieties known as bere, or big barley, and
appears to be one of the varieties formerly cultivated in Greece. Its
native land seems unknown, although Olivier states it grew wild in the
region between the Euphrates and the Tigris. Willdenow is inclined to
place its native country in the region of the Volga. It is enumerated by
Thunherg among the edible plants of Japan. It is cultivated in Scotland
as a spring crop and in Ireland as a winter crop. Nepal barley is
cultivated at great elevations on the Himalaya Mountains and in Thibet.
The seed has frequently been sent to Europe as a very hardy kind, of
quick maturity, but it is chiefly cultivated in botanical gardens. It is a
naked-seeded species with much the appearance of wheat. It was
introduced into Britain in 1817.
H. zeocriton Linn. BATTLEDORE BARLEY. SPRAT BARLEY.
Parent of cultivated forms. This species is occasionally cultivated in

Scotland, and Lindley says it is interesting only from a botanical point
of view. He says it is an undoubted result of domestication. Koch
collected in the Schirwan part of the Caucasus a kind of grain which he
calls H. spontaneum and regards as the original wild form of sprat
barley.
Hormosippon arcticus Berk. Algae.
This alga abounds in the Arctic regions and affords wholesome food,
which is far preferable to the tripe de roche, as it has none of its
bitterness or purgative quality.
Houttuynia cordata Thunb. Piperaceae (Saururaceae).
Himalayan region, China and Japan. The leaves of this plant are said to
be used as a potherb in Nepal. In France, it is an inmate of flower
gardens as an aquatic.
Hovenia dulcis Thunb. Rhamneae. RAISIN TREE.
Himalayan regions, China and Japan. The tree is cultivated in India for
its fruit, which has a pleasant flavor like that of a Bergamot pear. The
round fruits, about the size of a pea, are seated at the end of the
recurved, fleshy peduncle, which is cylindrical, about an inch long, and
is the part eaten.
Humulus lupulus Linn. Urticaceae (Cannabidaceae). BINE. HOP.
Northern Europe and not rare in the United States, especially westward
on banks of streams. The scaly cones, or catkins, have been used from
the remotest period in the brewing of beer. The hop was well known to
the Romans and is mentioned by Pliny under the name lupus sal-
tetanus. Hop gardens are named as existing in France and Germany in
the eighth and ninth centuries, and Bohemian and Bavarian hops have
been known as esteemed kinds since the eleventh century. The hop was
mentioned by Joan di Cuba in his Ortus Samtatis as growing in
Holland prior to 1485. Hop roots were mentioned in the Memorandum
of Mar. 16, 1629, of seeds to be sent to the Massachusetts Company.
The plant was also cultivated in New Netherlands as early as 1646, and
in Virginia in 1648 it is said, "their Hopps are faire and large, thrive
well." Gerarde says, "The buds or first sprouts which come forth in the
Spring are used to be eaten in sallads; yet are they, as Pliny saith, more
toothsome than nourishing, for they yield but very small nourishment."
Dodoenaeus alludes to this plant as a kitchen herb. He says, "before its
tender shoots produce leaves, they are eaten in salads, and are a good
and wholesome meat." Hop shoots are now to be found in Covent
Garden market and are not infrequently to be seen in other European
markets.
The first allusion to the hop as a kitchen herb in America is by Cobbett,

1821. The use of the young shoots is mentioned by Pliny in the first
century as collected from the wild plant, rather as a luxury than as a
food. Dodonaeus, 1616, refers to the use of the young shoots, as
collected apparently from the hop yard, as does also Camerarius, 1586,
and others. Emit Pott, in summing up the uses of this plant, says that
the tendrils furnish a good vegetable wax and a juice from which a
reddish-brown coloring matter can be extracted. Hop ashes are greatly
valued in the manufacture of certain Bohemian glasswares. A pulp for
paper-making can be satisfactorily bleached, and very serviceable
unbleached papers and cardboards are made from this raw material.
The fibers can also be used in the manufacture of textile fabrics, and, in
Sweden, yarn and linen making from hop fibers has long been an
established industry and is constantly increasing in importance and
extent. The stalks can also be used for basket and wickerwork. The
leaves and the spent hops are excellent food for live stock and especially
for sheep.
Hydnora africana Thunb. Cytinaceae (Hydnoraceae). JACKAL'S

KOST.
South Africa. This plant is found growing on the roots of Euphorbia. It

consists of a tubular flower from four to six inches long and may be
compared to the socket of a candlestick but three-lobed. The outside is
of dull brown and inside of a rosy-red color It possesses an offensive
smell like putrid meat. It is, however, said to be eaten by the Hottentots.
Hydrangea thurnbergii Siebold. Saxifrageae (Hydrangaceae).

TEA-OF-HEAVEN.
Japan. The natives use the dried leaves as a substitute for tea. This tea
is called ama-tsja, tea-of-heaven.
Hydrophyllum appendiculatum Michx. Hydrophyllaceae. HAIRY

WATERLEAF. WOOLEN BREECHES.
Eastern North America. Barton says, in Kentucky, the young shoots are
eaten in the spring as a salad and are highly prized by all who eat them.
H. canadense Linn.
North America. Barton says the roots of this species were eaten by the
Indians in times of scarcity.
H. virginicum Linn. INDIAN SALAD. SHAWNEE SALAD.
North America. This plant is called in the western states, according to

Serra, Indian salad or Shawnee salad, because eaten as such by the
Indians, when tender. Some of the first settlers ate the plant.
Hygrophila spinosa T. Anders. Acanthaceae.
East India and Malay. The leaves are used as a potherb.
Hymenaea courbaril Linn. Leguminosae.
A colossal tree of tropical and southern subtropical South America. The

pods contain three or four seeds, inclosed in a whitish substance, as
sweet as honey, which the Indians eat with great avidity, though, says
Lunan, it is apt to purge when first gathered. Brown, in British Guiana,
says this pulp tastes not unlike a dry cake, being sweet and melting in
the mouth. It is called algarroba in Panama, jatal in Brazil and simiri in
Guiana.

Hyoseris lucida Linn. Compositae. SWINE'S SUCCORY.
Egypt. Wilkinson says this plant is the hypocheris of Pliny and is

esculent.
Hypelate paniculata Cambess. Sapindaceae.
West Indies. The fruit is the size of a plum and is edible after roasting.
Hyphaene thebaica Mart. Palmae. GINGERBREAD TREE.
African tropics. The fruits which are produced in long clusters, each
containing between one and two hundred, are beautifully polished, of a
rich, yellowish-brown color and are of irregular form. In Upper Egypt,
they form part of the food of the poorer classes of inhabitants, the part
eaten being the fibrous, mealy husk, which tastes almost exactly like
gingerbread, but its dry, husky nature renders it unpalatable.
Hypochoeris apargioides Hook. & Am. Compositae.
Chile. The root of this perennial herb is used for culinary purposes like
that of scorzonera.
H. brasiliensis Griseb.
Southern Brazil. This smooth, perennial herb has the aspect of a sow-
thistle. It is sometimes used like endive as a salad.
H. maculatea Linn.
Europe and northern Asia. The leaves may be used as a salad.
H. radicata Linn. SPOTTED CAT'S EAR.
Europe and north Africa. This weed of Britain, says Johnson, has been
cultivated in gardens but has fallen into disuse. The wild plant may be
boiled as a potherb.
H. scorzonerae F. Muell.
Chile. The plant has edible roots.

Hypoxis sp.? Amaryllideae (Hypoxidaceae).
Labillardiere found a species in the forests of New Caledonia, the roots

of which are eaten by the natives.
Hyptis spicigara Lam. Labiatae.
African tropics. This plant of tropical Africa is called neeno and is

cultivated by the natives of Gani as a grain. It is eaten roasted by them.
They also extract an oil from the seeds, both black and white, of this
strongly smelling plant. Schweinfurth says the tiny seeds are brazed to
a jelly and are used by the natives of central Africa as an adjunct to
their stews and gravies. The Bongo and Niam-Niam, especially, store
large quantities.
Hyssopus officinalis Linn. Labiatae. HYSSOP.
Europe and temperate Asia. Hyssop was once considerably employed

in domestic medicine. From the frequent mention made of it in
Scripture, we may infer that it grew wild in Syria and Egypt. In French
and Italian cookery, the tops of the young shoots are sometimes used in
soups. In 1597, Gerarde figures three varieties; in 1683, Worlidge
names it among culinary herbs in England, but says it is more valued
for medicine; in 1778, Mawe describes six varieties, and says the plant
is generally cultivated in the kitchen garden; in 1806, McMahon
includes hyssop in his list of kitchen aromatics for American gardens.
Hyssop is mentioned among European garden plants by Albertus
Magnus in the thirteenth century and in nearly all the later botanies,
Ray enumerating it also as an ornamental plant, in nine varieties. As an
ornamental plant, hyssop is deserving of notice but its present use in
American gardens must be very limited. It is mentioned by Paulus
Aegnita, in the seventh century, as a medicinal plant. It is said by
Fessenden, 1828, to be occasionally used as a potherb. At present, it
has become naturalized as an escape from gardens in Michigan. In
France, hyssop is grown in the flower gardens.
Icacina senegalensis Juss. Olacineae (Icacinaceae).
Tropical Africa. The fruit is about the size of an Orleans plum, of a

yellow color, with a flavor much resembling that of noyau.

Idesia polycarpa Maxim. Bixineae (Flacourtiaceae).
Japan. This large-growing tree is cultivated for its fruits, which are
many-seeded berries, the seeds lying in pulp.
Ilex cassine Walt. Ilicineae (Aquifoliaceae). CASSINA. DAHOON

HOLLY. HOLLY. YAUPON.
Eastern North America. Romans says the leaves of the cassina were
roasted and made into a decoction by the Creek Indians. The Indians
attributed many virtues to the tea and permitted only men to drink it.
Along the coast region of Virginia and Carolina, the leaves of yaupon
are used as a tea and are an object of sale.
I. fertilis Reiss.
Brazil. This species yields the mild mate, considered equal to the best
Paraguay tea.
I. glabra A. Gray. APPALACHIAN TEA. INKBERRY.
Eastern North America. Porcher says the leaves form a tea substitute.
I. paraguensis A. St. Hil. MATE. YERBA DE MATE.
Paraguay. From this plant comes the well-known mate of South

America, which replaces tea in Brazil and Buenos Aires. It is consumed
by the thousands of tons.
I. quercifolia Meerb. AMERICAN HOLLY.
Eastern North America. According to Porcher, the leaves afford a tea

substitute in the south.
I. verticillata A. Gray. BLACK ALDER. WINTERBERRY.
Porcher says the leaves are substituted for tea.
Illicium anisatum Linn. Magnoliaceae (Illiciaceae). CHINESE

ANISE.
Eastern Asia. The fruit, about an inch in diameter, forms an article of

commerce amongst Asiatic nations. In 1872, Shanghai received
703,066 pounds. The Chinese mix the fruit with coffee and tea to
improve the flavor. The Mohammedans of India season some of their
dishes with the capsules, and the capsules are largely imported into
Germany, France and Italy for the flavoring of spirits.
Imbricaria (Mimusops) malabarica Poir. Sapotaceae.
East Indies. The fleshy fruit is edible.
I. (Mimusops) maxima Poir.
Island of Bourbon. This species, also, has a fleshy, edible fruit.
Inga buorgoni DC. Leguminosae.
Tropical America. The pulp of this-legume is edible.
I. fagifolia Willd.
Tropical America. The seeds are covered with a fleshy, edible pulp.
I. feuillei DC.
Peru. This plant is a native of Peru and is cultivated there in gardens,

where it is called pacay. The white pulp of its long pods is eaten.
I. insignis Kunth.
Ecuador. The pulp of the legume is edible.
I. marginata Willd.
Tropical America. The legume contains a sweet and sapid edible pulp.
I. spectabilis Willd.
Tropical America. This plant bears a pod with black seeds in sweet,
juicy cotton. It was called guavas by Cieza de Leon in his travels, 1532-
50. It is the guavo real of Panama and is commonly cultivated for the
white pulp about the seeds.

I. vera Willd. Linn.
Tropical America. The pulp about the seeds is sweet and is eaten by
negroes.
Inocarpus edulis Forst. Leguminosae. TAHITIAN CHESTNUT.
Islands of the Pacific. The nuts of the ivi, or Tahitian chestnut, says
Seemann, are eaten in the Fiji Islands, roasted or in a green state, and
are soft and pleasant to the taste. They are much prized by the natives
of the Indian Archipelago and in Machian the inhabitants almost live on
them. Labillardiere says the fruit is eaten boiled by the natives of the
Friendly Islands and the flavor is very much like that of chestnuts.
Wilkes says it is the principal food of the mountaineers of Fiji. Voigt
says the nuts are edible but are by no means pleasant. The tree is
called in Tahiti, rata.
Inula crithmoides Linn. Compositae.
Mediterranean regions. The leaves are pickled and eaten as a

condiment.
Ipomoea aquatica Forsk. Convolvulaceae. SWEET POTATO.

WATER CONVOLVULUS.
Old World tropics. In the Philippines, the root is cooked and eaten by
the natives. This species is often planted by the Chinese around the
edges of tanks and pools for the sake of its succulent leaves. It is largely
cultivated in central China as a vegetable; it is eaten in the spring and
somewhat resembles spinach in flavor.
I. batatas Poir. SWEET POTATO.
Tropics of America. This widely-distributed, cultivated plant, originally

of South and Central America, had developed many varieties at the
period of its discovery by Columbus. Peter Martyr, 1514, mentions
batatas as cultivated in Honduras and gives the names of nine
varieties. In 1526, Oviedo not only mentions sweet potatoes in the West
Indies, but says they often have been carried to Spain, and that he had
carried them himself to Avila, in Castile. In Peru, Garcilasso de la Vega
says the apichu are of four or five different colors, some red, others
yellow, others white, and others brown, and this author was
contemporary with the conquest. The camote of Yucatan, called in the
islands axi and batatas, is mentioned in the fourth voyage of
Columbus, and Chanca, physician to the fleet of Columbus, in a letter
dated 1494, speaks of ages as among the productions of Hispaniola. In
Europe, sweet potatoes are mentioned by Cardanus, 1556, and Clu-
sius, 1566, describes the red, or purple, and the pale, or white, sorts as
under culture in Spain, and, in 1576, notes that their culture had been
attempted in Belgium. Their mention thereafter in the early botanies is
frequent.
The culture of sweet potatoes is noted for Virginia before 1650. In

1750, Hughes says that at least 13 sorts are known at the Barbados. In
the Mauritius, Bojer describes the round and long forms, white and
purple. At the present time, Vilmorin describes two varieties in France,
and in 1863 Burr describes nine varieties in American gardens. Of the
varieties now known, not one type can be considered as modern in its
appearance. The sweet potato is mentioned in England by Gerarde,
1597, as growing in his garden and he says they grow "in India,
Barbarie and Spaine and other hot regions," a statement confirmed in
part by Clusius, who states in 1601 that he had eaten them in Spain.
This plant is noticed by Monardes and by Lobel, 1570-76. Its
cultivation has been attempted in different parts of Italy but as yet, so
Targioni-Tozzetti writes, without success. The sweet potato reached St.
Thomas, off the African coast, before 1563-74. In Ramusio, we find in
the Portuguese pilot's relation, "The root which is called by the Indians
of Hispaniola batata is named igname at St. Thomas and is one of the
most essential articles of their food."
Rumphius says that the Spaniards carried this root to Manilla and the
Moluccas, whence the Portuguese distributed it through the Indian
Archipelago. It is figured by Rheede and Rumphius as cultivated in
Hindustan and Amboina. In Batavia, it was cultivated in 1665.
Firminger speaks of it as one of the native vegetables in common
cultivation in all parts of India, the plant producing pink flowers with a
purple eye. In China, Mr. Fortune informed Darwin, the plant never
yields seeds. In the Hawaiian Islands, Wilkes says there are 33 varieties,
19 of which are of a red color and 14 white. In New Zealand, Tahiti and
Fiji, it is called by the same name. In New Zealand, there is a tradition
among the natives that it was first brought to the island in canoes
composed of pieces of wood sewed together.
Sweet potatoes are mentioned as one of the cultivated products of

Virginia in 1648, perhaps in 1610 and are mentioned again by
Jefferson, 1781. They are said to have been introduced into New
England in 1764 and to have come into general use. John Lowell says
that sweet potatoes of excellent quality can be raised about Boston, but
they are of no agricultural importance in this region. In 1773, Bartram
saw plantations of sweet potatoes about Indian villages in the South,
and Romans refer to their use by the Indians of Florida in 1775. At the
present day, sweet potatoes are quite generally cultivated in tropical
and subtropical countries, as in Africa from Zanzibar to Egypt, in India,
China, Japan, the Malayan Archipelago, New Zealand, the Pacific
islands, tropical America, and southern United States as far north even
as New York. They are grown to a small extent in the south of Europe,
Canary Islands and Madeira.
I. batatilla G. Don.
Venezuela. This species furnishes tubers which are used as sweet

potatoes.
I. biloba Forsk. POHUE.
Borders of the tropics. Ellis says, in Tahiti, the stalks of the pohue are
eaten in times of famine.
I. digitata Linn.
Borders of the tropics. This species is commonly cultivated for food in

western tropical Africa.
I. fastigiata Sweet. WILD POTATO.
Tropical America. Humboldt mentions this species as cultivated in

America under the name, batata.
I. grandiflora Lam.
Tropical America. Ainslie says, in India, the seeds are eaten when
young.
I. hederacea Jacq.
Borders of the tropics. This species is often cultivated in tropical

regions.
I. leptophylla Torr. MAN-OF-THE-EARTH. MAN-ROOT.

MOONFLOWER.
Western North America. The wild potato vine is a showy plant of the
deserts of North America and is commonly called man-root or man-of-
the-earth, being similar in size and shape to a man's body. The
Cheyennes, Arapahoes and Kioways roast it for food when pressed by
hunger but it is by no means palatable or nutritious. Its enormous size
and depth in the ground make its extraction by the ordinary Indian
implements a work of much difficulty.
I. macrorrhiza Michx.
Georgia and Florida. Henfrey says this species has edible, farinaceous
roots. Dr. Baldwin has been informed that the negroes in the South
sometimes eat the roots.
I. mammosa Choisy.
Tropics. According to Forster, this species is cultivated under the name

of umara, gumarra, or gumalla in Tahiti and in southern New Zealand.
I. tuberosa Linn. SPANISH WOODBINE.
Tropics. The edible tubers are much like the sweet potato in size, taste
and form.
I. turpethum R. Br.
Asia, tropical Australia, Society and Friendly Islands and the New
Hebrides. The soft, sweet stem is sucked by the boys of Tahiti.
Iridea edulis Bory. Algae.
"It is an unaccountable fact that this plant should have been long
confounded with Rhodymenia palmata — the true Irish eatable Dulse. I
have never seen I. edulis eaten, but Stackhouse tells us that in Cornwall
it is sometimes eaten by fishermen, who crisp it over the fire."

Iris cristata Ait. Irideae. CRESTED IRIS.
Mountains of Virginia and southward. Pursh says the root, when

chewed, at first occasions a pleasant, sweet taste, which, in a few
minutes, turns to a burning sensation by far more pungent than
capsicum. The hunters of Virginia use it very frequently to alleviate
thirst.
I. ensata Thunb. SWORD-LEAVED IRIS.
Himalayas and northern Asia. This iris is cultivated in Japan for the
rootstocks, which furnish starch.
I. japonica Thunb.
Japan. This species is grown in Japan and is used for the same
purpose as I. ensata.
I. pseudacorus Linn. YELLOW IRIS.
Eastern Asia and Europe. The angular seeds, when ripe, are said to
form a good substitute for coffee but must be well roasted before eating.
I. setosa Pall.
Siberia. This species is grown in Japan and is used for the same
I. sibirica Linn. SIBERIAN IRIS.
Europe and northern Asia. This species is grown in Japan and is used
for the same purpose as I. ensata.
I. sisyrinchium Linn. SPANISH NUT.
Mediterranean, the Orient and Afghanistan. This species has been in

cultivation in England since the time of Gerarde, who calls it Spanish
nut and says that it is “eaten at the tables of rich and delicious persons
in sallads or otherwise." It is a native of the Mediterranean region.
I. tectorum Maxim. WALL IRIS.

Japan. This species is grown in Japan and is used for the same
Irvingia barteri Hook. f. Simarubeae (Ixonanthaceae). BREAD

TREE.
A tree of tropical Africa, called dika. Burton says the fruit forms the one
sauce of the Fans and is called ndika. The kernels are extracted from
the stones and roasted like coffee, pounded and poured into a mould.
This cheese is scraped and added to boiling meat and vegetables. It
forms a pleasant relish for the tasteless plantain. The French export it
to adulterate chocolate. The fruit is much used, says Masters, at Sierra
Leone.
Isatis indigotica Fortune. Cruciferae. WOAD.
China. The leaves are used for food.
Jacquinia caracasena H. B. & K. Myrsineae (Theophrastaceae).
Venezuela. The berry is edible. The seeds are imbedded in a sweet,

fleshy pulp, according to Don.
Jasminum paniculatum Roxb. Oleaceae. JASMINE.
China. This is the sieu-hing-hwa of China. The flowers are used for
scenting tea.
J. sambac Ait. ARABIAN JASMINE.
Tropical Asia; called mo-le-hwa in China. The flowers are used for
scenting tea.
Jatropha urens Linn. Euphorbiaceae. SPURGE NETTLE. TREAD-

SOFTLY.
Southern United States. This plant is called by the negroes tread-softly

on account of its stinging hairs. The tuberous roots are said to be
eatable like those of the cassava.
Jessenia polycarpa Karst. Palmae.

Brazil. A palm of New Granada. The fruit is about the size of a pigeon's
egg, violet colored, having a thin, oily, eatable flesh surrounding a
fibrous husk which encloses a single, horny seed.
Jubaea spectabilis H. B. & K. Palmae. COQUITO PALM. LITTLE

COKERNUT.
A palm of Chile cultivated in South America. The sap of this tree is

boiled to the consistency of treacle and forms the miel de Raima, palm
honey, of Chile, a considerable article of trade, being much esteemed for
domestic use as sugar. The trees are felled and the crown of leaves is
immediately cut off, when the sap begins to flow and continues for
several months, provided a thin slice is shaved off the top each morning,
until the tree is exhausted. Each tree yields about 90 gallons. The nuts
are used by the Chilean confectioners in the preparation of sweetmeats
and have a pleasant, nutty taste. The nuts of the Coquito palm are often
called little cokernuts.
Juglans baccata Linn. Juglandeae. WALNUT.
West Indies. The nuts are edible and furnish an oil. They are very rich
in starch.
J. cinerea Linn. BUTTERNUT.
Eastern North America. The butternut was called by the Narragansett

Indians wussoquat, and the oil from the nut was used for seasoning
their aliments. The nuts were used by the Indians to thicken their
pottage. The immature fruit is sometimes used as a pickle and is most
excellent. The kernel of the ripe nut is esteemed by those who do not
object to its strong and oily taste. The tree is occasionally grown as a
shade tree and for its nuts. In 1813, a sample of butternut sugar was
sent to the Massachusetts Society for the Promotion of Agriculture.
J. nigra Linn. BLACK WALNUT.
A tree valued for its timber, common in the western states of northeast
America. The kernel of the nut is sweet and less oily than the butternut
but greatly inferior to the Madeira nut. It is eaten and was a prized food
of the Indians.

J. regia Linn. ENGLISH WALNUT. MADEIRA NUT. PERSIAN
WALNUT.
This tree extends from Greece and Asia Minor over Lebanon and Persia
to the Himalayas. It is abundant in Kashmir, Nepal and neighboring
countries and is cultivated in Europe and elsewhere. It is referred to by
Theophrastus under the name of karuon. According to Pliny, it was
introduced into Italy from Persia, but it is mentioned as existing in Italy
by Varro, who was born B. C. 116. In many parts of Spain, France, Italy
and Germany, the nut forms an important article of food to the people,
and in some parts of France considerable quantities of oil are expressed
from the kernels to be used in cooking and as a drying oil in the arts. In
Circassia, sugar is said to be made from the sap. There are many
varieties; those of the province of Khosistan in Persia are much
esteemed and are sent in great quantities to India. In Georgia, they are
of a fine quality. In North China, an almost huskless variety occurs. In
France, there is a variety called Titmouse walnut because the shell is so
thin that birds, especially the titmouse, can break it and eat the kernel.
In the United States, it is called English walnut and two varieties
succeed well in Virginia. In western New York, it is occasionally seen in
lawns.
J. rupestris Engelm.
Western North America. The small nuts are sweet and edible.
J. sieboldiana Maxim. JAPANESE WALNUT.
Japan. The small nuts are of good flavor, borne in large clusters, a
dozen or more in one bunch.
Juniperus bermudiana Linn. Coniferae (Cupressaceae).

BERMUDA CEDAR.
Bermuda Islands. In 1609, Sir Thomas Gates and Sir George Sommers
were wrecked on the Bermudas and in their account say "we have a
kinde of Berne upon the Cedar tree, verie pleasant to eat." In Newes
from Barmudas, 1612, it is said, " here are an infinite number of Cedar
trees (fairest I think in the world) and those bring forth a verie sweete
berrie and wholesome to eat."

J. communis Linn. JUNIPER.
North temperate and arctic regions. The berries are used by distillers to
flavor gin. The ripe berries were formerly used in England as a
substitute for pepper. In many parts of Germany, the berries are used
as a culinary spice. In Sweden, they are made into a conserve, also
prepared in a beverage and in some places are roasted and used as a
coffee substitute. In France, a kind of beer called genevrette is made by
fermenting a decoction of equal parts of juniperberries and barley. In
Germany, juniper is used for flavoring sauerkraut. In Kamaon, India,
the berries are added to spirits distilled from barley. In western North
America, the berries are an Indian food.
J. drupacea Labill. HABBEL. PLUM JUNIPER.
Greece, Asia Minor and Syria. The sweet, edible fruit is highly esteemed
throughout the Orient, according to Mueller.
J. occidentalis Hook. CALIFORNIA JUNIPER.
Western North America. The plant bears a large and tuberculated berry,
sweet and nutritious, which has, however, a resinous taste. The berries
are largely consumed by the Indians of Arizona and New Mexico.
J. pachyphlaea Torr. SWEET-FRUITED JUNIPER.
Mexico. The berries are purplish, globose, half an inch in diameter and
have a sweetish and palatable pulp.
J. recurva Buch.-Ham. DROOPING JUNIPER.
Himalayan region. In India, the sprigs are used in the distillation of

spirits. The shrub is sacred and the resinous twigs are used for incense.
This species is used in India in the preparation of an intoxicating liquor
and for making yeast.
J. tetragona Schlecht. MEXICAN JUNIPER.
Mexico. The berries are half an inch in diameter, and the Indians are
said to use them as food.

Kandelia rheedii Wight & Arn. Rhizophoreae.
East Indies and Malay. Its fruit is edible.
Kedrostis rostrata Cogn. Cucurbitaceae.
East Indies. The leaves are eaten as greens" and are called in Tamil
appakovay. Royle says the fruit is eaten.
Kigelia pinnata DC. Bignoniaceae.
A tree of tropical Africa. The fruit is often two or more feet long and is
filled with pulp containing numerous, roundish seeds. Grant says the
roasted seeds are eaten in famines.
Kleinhovia hospita Linn.. Sterculiaceae.
Tropical eastern Asia, the Malayan Archipelago and the Samoan

Islands. The leaves are cooked and eaten in the Philippines.
Koelreuteria paniculata Laxm. Sapindaceae.
China. The berries, when roasted, are eaten by the Chinese, in spite of
their apparent acidity. The leaves are used for food.
Lacis (Tulasneantha) sp.? Podostemaceae.
Henfrey says some species are used for food on the Rio Negro and other
parts of South America.
Lactuca alpina Benth. & Hook. f. Compositae. MOUNTAIN SOW-

THISTLE.
Europe. The stem, which is milky, is peeled and eaten raw by the
Laplanders; the taste is extremely bitter.
L. scariola Linn. LETTUCE. PRICKLY LETTUCE.
Europe and the Orient. Lettuce, the best of all salad plants, as a
cultivated plant has great antiquity. It is evident, by an ancedote related
by Herodotus, that lettuce appeared at the royal tables of the Persian
kings about 550 B. C. Its medicinal properties as a food-plant were
noted by Hippocrates, 430 B. C.; it was praised by Aristotle, 356 B. C.;
the species was described by Theophrastus, 322 B. C., and
Dioscorides,560 A. D.; and was mentioned by Galen, 164 A. D., who
gives the idea of very general use. Among the Romans, lettuce was very
popular. Columella, A. D. 42, describes the Caecilian, Cappadocian,
Cyprian and Tartesan. Pliny,8 A. D. 79, enumerates the Alba, Caecilian,
Cappadocian, Crispa, Graeca, Laconicon, Nigra, Purpurea and Rubens.
Palladius, 210 A. D., implies varieties and mentions the process of
blanching. Martial, A. D. 101, gives to the lettuces of Cappadocia the
term viles, or cheap, implying abundance. In China, its presence can be
identified in the fifth century. In England, Chaucer, about 1340, uses
the word in his prologue, "well loved he garlic, onions and lettuce," and
lettuce is likewise mentioned by Turner, 1538, who spells the word
lettuse. It is mentioned by Peter Martyr, 1494, as cultivated on Isabela
Island. In 1565, Benzoni speaks of lettuce as abounding in Hayti. In
1647, Nieuhoff saw it cultivated in Brazil. In 1806, McMahon
enumerates for American gardens sorts. In 1828, Thorburn's seed
catalog offered 13 kinds, and in 1881, 23 kinds.
In the report of the New York Agricultural Experiment Station for 1885,
87 varieties are described with 585 names of synonyms. Vilmorin
describes, 1883, one hundred and thirteen kinds as distinct. The
numbers of varieties named by various writers at various times are as
follows: For France, in 1612, six; in 1690, twenty-one; in 1828, forty; in
1883, one hundred and thirteen. For Holland, in 1720, forty-seven. For
England, in 1597, six; in 1629, nine; in 1726, nine; in 1763, fifteen; in
1765, eighteen; in 1807, fourteen. For America, in 1806, sixteen; in
1885, eighty-seven.
The cabbage and cos lettuces are the sorts now principally grown but
various other kinds, such as the curled, are frequently, and the sharp-
leaved and oak-leaved are occasionally grown as novelities. In these
lettuces there can be offered only the synonymy of a few of the varieties
now known — those which indicate the antiquity of our cultivated
types.
I. THE LANCEOLATE-LEAVED TYPE.
Lactuca longifolia. Bauh. Phytopinat 200. 1596.

Lattuga franzese. Dur. C. 244. 1617. cum ic.
Lactuca folio oblongo acuto. Bauh. Pin. 125. 1623. Prod. 60. 1671.
Lactuca longo at valde angusto folio. Bauh. J. 2:999. 1651; Chabr.
313. 1677.
Deer Tongue. Greg. 1883.
II. THE COS TYPE.
Pena and Lobel, 1570, say that this form is but rarely grown in France
and Germany, although common in the gardens of Italy; and Heuze
says it was brought from Rome to France by Rabelais in 1537.
Lactuca intybacea. Lombard Lettuce Ger. 240. 1597.

Lactuca foliis endivae. Matth. Op. 399. 1598.
Lactuca Romana longa dulcis. Bauh. J. 2:998. 1651. Chabr. 313.
1677.
La Romaine Jard. Solit. 1612
Romaines. Vilm. 307. 1883.
We can reasonably believe the lettuce of Camerarius to be very close to

the Florence Cos. The Lombard lettuce was grown as a sport in the
garden of the New York Agricultural Experiment Station in 1886, and
the figures by Bauhin and Chabraeus may well be the Paris Cos. It is
not to be understood, however, that these figures represent the
improved forms of our present culture but the prototypes from which
our plants have appeared, as shown not only by resemblance of leaf-
form but through the study of variables in the garden. Ray, 1686,
describes the Cos as having light green and dark green varieties. and
these, as well as the Spotted Cos, are indicated by Bauhin in 1623.
III. HEADED LETTUCE.
A.— This is the sort commonly grown, and the figures given in the
sixteenth century indicate that the heading habit was even then firmly
established. We have the following synonyms to offer, premising that
types are referred to:
Luctuca crispa. Matth. 264. 1554; Pin. 195. 1561.

Lattuga. Cast. Dur. 243. 1617.
La royale? Le Jard. Solit. 1612. Quintyne 1690.
Laitue Blonde de Berlin syn. Laitue royale. 295. 1884. Berlin
B.—Lactuca saliva sessilis sive capitata. Lob. Icon. 1:242. 1591.

Lactuca capitata. Dod. 645. 1616.
Very Early Dwarf Green.
C.—Lactuca. Cam. Epit. 298. 1586.
Lactuca capitata. Ger. 240. 1597.
Lactuca crispa. Matth. 399. 1598.
Batavians. Vilm. 1883.
D.—Lattich. Roezl. 167. 1550.

Green Fringed.
The last identification is from tlie appearance of the young plant. The
old plant is remarkably different, forming a true rosette.
IV. CUTTING AND MISCELLANEOUS.
A.—Lactuca crispa altera Ger. 240. 1597.

Lactuca crispa et tenuiter dissecta. Bauh. J. 2:1000. 1651. Chabr.
314. 1677.
Curled Cutting.
B.—Lactuca foliis querci. Ray 219. 1686.

Oak-leaved.
C.—Capitatum cum pluribus capitibus. Bauh. J. 2:998. 1651. Chabr.

313. 1677.
Egyptian Sprouting.
The minor variations which are now separated into varieties did not
receive the same recognition in former times, the same variety name
covering what now would be several varieties; thus, Quintyne, 1693,
calls perpignans both a green and a pale form. Green, light green, dark
green, red and spotted lettuces are named in the old botanies, hence we
cannot assert any new types have appeared in modern culture.
Lagenaria vulgaris Ser. Cucurbitaceae. BOTTLE GOURD.

TRUMPET GOURD.
Tropics. This plant has been found growing wild with bitter fruit in
India, in the moist forests around Deyra Doon. It is also found wild in
Malabar, where it is cultivated in gardens for the gourd which is eaten.
This gourd is one of the commonest of the native vegetables of India,
says Firminger, the fruit being of moderate size and having the
appearance of two oval gourds united endwise, or, of an inflated
bladder compressed by a cord around it. Cut up in slices, it affords a
palatable but rather insipid dish. About Constantinople, it is called
dolma and is cultivated, the gourd when young, being cut and boiled
with other foods. In Europe, the variety called trompette is eaten. In
China, its soft, downy herbage is sometimes eaten, and the fruit is also
eaten but is apt to purge.
Lagerstromia parviflora Roxb. Lythrarieae. CRAPE MYRTLE.
East Indies. In India, a sweet gum exudes from wounds in the bark and
is eaten.
Lallemantia iberica Fisch. & Mey. Labiatae.
Asia Minor and Syria. The seeds are very rich in fat and are used for
food, as well as for lighting purposes, in the northwest districts of
Persia.
Laminaria digitata Lam. Algae. RED-WARE. SEA-GIRDLES.

SEA-WAND. SEA-WARE. TANGLE.
The tender stalks of the young fronds of this seaweed are eaten.
L. esculenta Lindbl. BADDERLOCK.
Orkney. The midrib of the stem of this seaweed is eaten.
L. potatorum Labill.
This plant is used as food by the natives of Australia.
L. saccharina Lam.
This seaweed is said to be eaten in Iceland and other northern

countries.
Lamium album Linn. Labiatae. ARCHANGEL. DEAD-NETTLE.

DUMB-NETTLE.
Europe and the Orient. The young leaves are boiled in the spring and
eaten as greens by the common people of Sweden.

L. purpureum. Linn. ARCHANGEL. RED DEAD-NETTLE.
Europe, northern Asia and naturalized as a weed in some places in the

United States. The red dead-nettle, or archangel, is eaten in Sweden as
greens in spring.
Landolphia florida Benth. Apocynaceae. RUBBER TREE.
Tropical Africa. This species furnishes the abo of tropical Africa, eaten
by the natives. Montiero describes a species of this genus, probably
this, as occurring in Angola, and called rubber tree. The fruit, the size of
a large orange, is yellow when ripe; the shell is hard and bitter and the
inside full of a soft, reddish pulp in which the seeds are contained. This
pulp is of an agreeable acid flavor and is much liked by the natives. On
the Niger, according to Barter,9 its fruit, which is very sour, is eaten by
the natives under the name of dboli.
L. owariensis Beauv.
Tropical Africa. This a climbing plant, the fruit of which is the size of an
orange and has a reddish-brown, woody shell and an agreeable,
sweetish-acid pulp. It is eaten by the natives and is called abo.
Schweinfurth says the fruit exceeds in sourness that of the citron and
the natives of Djur-land manufacture a beverage from it as refreshing as
lemonade.
Lansium domesticum Jack. Meliaceae.
A tree of eastern Asia, cultivated in China. Its fruit is sold in the Canton
markets. The fruit is the size of a pigeon's egg, of a yellowish color
without and whitish within. It is highly esteemed and is eaten fresh or
variously prepared. It is known in the East Indies as lansa, langsat,
lanseh, ayer-ayer or bejetlan. In, Borneo, Wallace calls it one of the
most delicious of the subacid, tropical fruits.
Lantana trifolia Linn. Verbenaceae .
Tropical America. Sloane says the fruit is more juicy than that of other
species and is not unpleasant to eat.
Lapageria rosea Ruiz & Pav. Liliaceae (Philesiaceae).

Chile. The berries, which are of the size of an egg, are sweet and edible.
Lapsana communis Linn. Compositae. NIPPLEWORT.
Europe, Orient, northern Asia and naturalized in America. The young

leaves in the spring have the taste of radishes and are eaten at
Constantinople as a salad. In some parts of England, the common
people boil them as greens, but they have a bitter and not agreeable
taste.
Lardizabala bitemata Ruiz et Pav. Berberideae (Lardizabalaceae).
Chile and Peru. The fruit is eatable and is sold in the market. The pulp
is sweet and grateful to the taste. It is called in Peru aquilboguil or
guilbogin and in Chile coguillvochi.
L. tritemata Ruiz & Pav.
Chile. This plant has edible fruit.
Larix europaea DC. Coniferae (Pinaceae). EUROPEAN LARCH.
Europe and northern Asia. The Jakuts of northern Siberia grate the
inner bark and use it in a broth of fish, meal, and milk. A kind of
sugary matter exudes from the the larch in the summer and is collected
under the name of manna, or briancono. When the larch forests of
Russia take fire, a juice exudes from the scorched trunks which is
collected under the name of orenburgh gum.
Larrea mexicana Moric. Zygophyllaceae. CREOSOTE PLANT.
Mexico. Travellers chew the twigs to alleviate extreme thirst. The plant is
a bright evergreen with foliage resembling that of Buxus.
Laserpitium latifolium Linn. Umbelliferae. LASEWORT.
Europe. The Romans, says Glasspole, used the root of lasewort, with
cumin, in seasoning preserved artichoke.
Latania commersonii J. P. Gmel. Palmae.
Bourbon Island. The fruit is eaten by the negroes, says Seemann, but
that argues little for their taste, as it has a rather disagreeable flavor.
Lathyrus aphaca Linn. Leguminosae. YELLOW-PLOWERED PEA.
Europe and the Orient. The seeds, according to Lindley, are served
sometimes at table while young and tender but if eaten abundantly in
the ripe state are narcotic, producing severe headache.
L. cicera Linn. LESSER CHICK-PEA. VETCH.
Europe and the Orient. This species is an annual with red flowers,
occasionally grown in the south of Europe for its peas, but these are of
inferior quality and are said sometimes to be very unwholesome.
Vetches were carried to the West Indies by Columbus, says Pickering,
but their cultivation at the present day seems unknown in America.
L. magellanicus Lam. CAPE HORN PEA.
Magellan region. The Cape Horn pea was eaten by the sailors of Lord
Anson in default of better vegetables but is inferior to the worst sort of
cultivated pea.
L. maritimus Bigel. HEATH PEA. SEASIDE PEA.
North America and Europe. The seeds are very bitter. In 1555, the
people of a portion of Suffolk County, England, suffering from famine,
supported themselves to a great extent by the seeds of this plant.
L. montanus Bernh. BITTER VETCH. HEATH PEA. MOUNTAIN

PEA.
Europe and northern Asia. Bitter vetch is a native of Europe and the
adjoining portion of Asia and has been cultivated on a small scale in
kitchen gardens in Britain. The Highlanders of Scotland have great
esteem for the tubercles of the roots; they dry and chew them to give a
better relish to their whiskey. In some parts of Scotland a spirit is
extracted from them. The tubers are sweet in taste and very nutritious
and are sometimes boiled and eaten. In Holland and Flanders, the peas
are roasted and served as chestnuts. According to Sprengel, the peas
are eaten in Sweden and form an article of commerce. In England, the
plant is called heath pea.

L. ochrus DC.
Mediterranean countries. This is a species of pea mentioned as

cultivated by Phanias of Eresusl and Clemens Alexandrinus. It is
enumerated among the esculent plants of Egypt by Alpinus. Perhaps
this is the pea exhumed by Dr. Schliemann in a carbonized state from
the ruins of ancient Greece.
L. sativus Linn. CHICKLING VETCH.
Europe, north Africa and the Orient. This vetch is an annual forage
herb, the pods of which are available for culinary purposes. It is
superior, according to Langethal, to vetches in quality of fodder and
seed but is less productive. The flour from the peas makes a pleasant
bread but is unwholesome; its use in the seventeenth century was
forbidden in Wurtemburg by law. The peasants, however, eat it boiled
or mixed with wheat flour in the quantity of one-fourth without any
harm. In many parts of France the seed is used in soups.
This, in many regions, is a forage-plant rather than a vegetable; but in

the south and Southwest parts of Europe, as in Italy and Spain and
also in Turkey and India, it is grown for the use of the seed in soups, as
well as in the manner of green peas. This vetch has been cultivated in
southern Europe from a remote period and is mentioned by Columella
and Palladius. According to Heuze, it came from Spain into France in
1640; but this must refer to some variety, for it appears to have been
well known to the herbalists of the sixteenth century, as Dodonaeus,
1556, and others. It was included among American vegetables by
Burr, 1863, who mentions two varieties, the one with dun, the other
with white, seeds. This latter form was mentioned by Bauhin, 1623.
L. tuberosus Linn. DUTCH MICE. EARTHNUT PEA.
Northern Old World and Uralian plains. In Holland, Don says, the plant
is cultivated for its roots, which are eaten there. Johnson says in
Holland and Germany the roots are roasted as food. Pallas says they
are eaten by the Kalmucks. These tubers are small but amylaceous
and are sometimes called Dutch mice.
The plant is now included among vegetables for the garden by Vilmorin,
although he says it is scarcely ever cultivated, but that the tubers are
often collected from the wild plant in France. Burr likewise includes this
species among American garden plants but we know not upon what
authority. In 1783, Bryant says this French weed was cultivated in
Holland for its roots, which were carried to market. In Siberia, the
tubers are said to be much relished by the Tartars. They are used in
Germany. It can scarcely be considered a plant of culture.
Laurelia aromatic Juss. Monimiaceae (Atherospermataceae).

CHILE LAUREL. PERUVIAN NUTMEG.
A Chilean species whose aromatic seeds are used as a spice in Peru.
Laurencia obtusa Berk. Algae. CORSICAN MOSS.
This forms the greater part of what is now sold in the shops of Britain as
Corsican moss.
L. pinnatifida Lam. PEPPER DULSE.
This seaweed is called pepper dulse in Scotland, on account of its hot

and biting taste, and is used as a condiment when other seaweeds are
eaten.
Laurus nobilis Linn. Lauraceae. BAY. LAUREL. SWEET BAY.
Mediterranean region. The leaves are used by confectioners for

flavoring.
Lavandula spica Cav. Labiatae. LAVENDER.
Mediterranean regions. This plant appears to be the nardus stricta of

ancient writers and was by them held in high esteem. There are three
varieties, says Burr, in cultivation; it is used as a potherb. It was
mentioned for our gardens by McMahon, 1806. Lavender yields oil-of-
spike, used by painters on porcelain and by artists in the preparation of
varnishes. It is cultivated in Surrey, England, to the extent of 300 acres.
It is also grown in Lincolnshire and in Hertfordshire, where, in 1871,
about 50 acres were cropped. Mawe, 1778, named four types: the
narrow-leaved with blue flowers, the narrow-leaved with white flowers,
the broad-leaved and the dwarf.
L. vera DC. LAVENDER.

Mediterranean region. This species was used by the Romans to mix
with salads and is occasionally cultivated in our gardens, as the seed
appears in our seedsmen's catalogs. There is no satisfactory
identification of lavender in the writings of the ancients, although it
seems to have been well known to the botanists of the sixteenth
century. Its use as a perfume was indicated as early as the fourteenth
century and as a medicine even in the twelfth century. Its seed was in
English seedsmen's lists of 1726 for garden culture.
Lecanora affinis Linn. Lichenes. CRAB'S EYE.
This lichen is found in Armenia and Algeria, blown about and heaped
up by the winds. It is ground with corn in times of scarcity to eke out
the scanty supply.
L. esculenta Linn. CUP MOSS.
This lichen was found by Ledebour in the Kirghiz Steppe and in middle
Asia, frequently on a barren soil or in clefts of rocks, whence it is often
washed down after sudden and violent falls of rain, so as to be collected
in considerable quantity and easily gathered for food. The same species
was found by Paviot, who procured it in his journey to Ararat, where it
is eaten by the natives. In some districts of Persia, in 1828, it covered
the ground to a depth of five or six inches in so short a period of time
that the people thought it had been rained down from heaven. This
lichen is supposed by some to have been the manna of the children of
Israel.
Lecythis grandiflora Aubl. Myrtaceae (Lecithidaceae).
Guiana. The seeds are palatable.
L. minor Jacq.
New Granada. The fruit is two inches in diameter. The seeds are of an
agreeable taste.
L. ollaria Linn. POT TREE.
Tropical America. The fruit is the size of a child's head and is prized for
its chestnut-like fruit.

L. zabucajo Aubl.
Guiana. The nuts of this species are rather more than two inches long
and one wide, covered with a longitudinally-furrowed, corky shell and
grow in large, hard, woody fruits, shaped like urns, measuring about
six inches in diameter and having close-fitting lids at the top.
Ledum latifolium Jacq. Ericaceae. LABRADOR TEA.
Northern climates. The leaves are said to have been used as a substitute
for tea during the Revolutionary War. Lindley says the leaves are used
to render beer heady.
L. palustre Linn. MARSH ROSEMARY.
Northern and arctic regions. This plant furnished a tea to Richardson in

his arctic journey,
Lens esculenta Moench. Leguminosae. LENTIL.
Orient. This was probably one of the first plants brought under
cultivation by mankind for food. Lentils were known to the ancient
Greeks, Jews and Egyptians. The cultivation of the lentil is very ancient,
as it has been found in the Egyptian tombs of the twelfth dynasty, or
2200 to 2400 B. C. It has been found in the lacustrine debris of
Switzerland dating from the age of bronze. Lentils are now cultivated
extensively throughout most parts of the East, including Egypt, Nubia,
Syria and India; likewise in most of the countries of central and
southern Europe. Wilkinson states that in ancient Egypt much
attention was bestowed on the culture of this useful pulse, and certain
varieties became remarkable for their excellence, the lentils of Pelusium
being esteemed both in Egypt and in foreign countries. In Egypt and
Syria, the seeds are parched and sold in the shops. In France and
Spain, there are three varieties cultivated; the small brown or red sort is
preferred for haricots and soups, and the yellow lentil is readily
convertible into flour and serves as the base of certain adulterated
preparations. In England, lentils are but little cultivated, yet two
varieties are named: the French, of an ash-gray color; the Egyptian,
with a dark skin and of an orange-red color inside. In 1834, seeds of
the lentil were distributed from the United States Patent Office.

Leonia glycycarpa Ruiz & Pav. Violaceae.
A tree of Peru, the fruit of which is called achocon. The fruits are the
size of a peach, with a rough, netted skin and sweet pulp, which is
eaten by the Peruvians and is much relished.
Leopoldinia major Wallace. Palmae. JARA PALM.
Brazil. The Indians of the Rio Negro collect the fruit in large quantities
and, by burning and washing, extract a floury substance which they
use as a substitute for salt.
Lepidium diffusum DC. Cruciferae. DITTANDER.
Louisiana. The plant is eatable as a water cress.
L. draba Linn. HOARY CRESS.
East Mediterranean countries. The plant is cooked and eaten in

Cappadocia, and the seeds are substituted for pepper in seasoning.
L. latifolium Linn. DITTANDER. POOR MAN'S PEPPER.
A cress of Europe, north Africa, middle and north Asia. In Britain, this
cress was much used as a pungent condiment before the various
substances now employed for such purposes became cheap and hence
the common name, poor man's pepper. It was sometimes called
dittander, and under that name was cultivated in cottage gardens but
is now almost entirely discarded as a culinary vegetable. Loudon says it
has roots resembling horseradish, for which it may be used as a
substitute, and the leaves are excellent as greens and for salads.
Lightfoot mentions the use of the pungent leaves for salads, and Mueller
says it is much used for some select sauces.
L. oleraceum Forst. f. NEW ZEALAND CRESS.
New Zealand. This plant is found growing abundantly on the seashores.

It is a good antiscorbutic and was eagerly sought after by early
voyagers as a remedy for scurvy. The natives call it eketera. It is now
cultivated in Britain as a potherb.

L. piscidium Forst. f. FISH POISON.
Pacific Islands. This is an extremely pungent cress eaten by seamen as

a relish and antiscorbutic.
L. sativum Linn. CRESS. NASTURTIUM.
Orient. De Candolle believes this plant to be a native of Persia, whence it

may have spread into the gardens of India, Syria, Greece, Egypt and
even as far as Abyssinia. It is said by Xenophon, about 400 B. C., to
have been eaten by the Persians before they became acquainted with
bread. Pliny, in the first century, speaks of the nasturtium as growing
in Arabia, of a remarkable size. Cress finds frequent mention in the
Greek and Latin authors. This plant has been cultivated in England
since 1548 and is mentioned by Gerarde who says, "Galen saith that
the Cresses may be eaten with bread Velutiobsonium and so the
Ancient Spartans usually did; and the low-countrie men many times
doe, who commonly use to feed of Cresses with bread and butter. It is
eaten with other sallade herbes, as Tarragon and Rocket; and for this
cause it is chiefly sown." In 1806, McMahon mentions three varieties for
American gardens. The leaves while young have a warm, pungent taste
and are now eaten as a salad, either separately or mixed with lettuce or
other salad plants. The curled varieties are used for garnishing. Burr
describes five varieties, and four types are now under culture; the
common, the curled, the broad-leaved and the golden. The synonomy of
these various types is as below, it being premised that the modern
varieties vary somewhat in degree only:
I. COMMON CRESS.
Nasturtium hortense. Fuch. 362. 1542; Trag. 82. 1552; Pin. 221.
1561; Ger. 194. 1597; Dod. 711. 1616.
Gartenkress. Roezl. 188. 1550.
Nasturtium. Matth. 280. 1558; Lob. Obs. 107. 1576; Cam. Epit. 355.
1586; Matth. Op. 425. 1598; Chabr. 289. 1677.
Nasturtio. Pictorius Ed. Macer 75. 1581.
Nasturtium hortense commune. Bauh. Phytopin. 161. 1596.
Nasturtium hortense vulgatum. Baugh. Pin. 102. 1623.
Nasturtium vulgare. Baugh. J. 2:912. 1651.
Common Garden Cress. Ray 825. 1686; Vilm. 207. 1885.
Garden Cress. Townsend 1726.
Lepidium saticum. Linn. Sp. 899. 1763.
Common Cress. Stevenson 1785; Bryant 103. 1783; Miller's Diet.
1807.
Common Small-Leaved. Mawe 1778.
Cresson alenois commun. Vilm. 194. 1883.
II. CURLED CRESS.
Nasturtium hortense crispum. Bauh. Phytopin. 161. 1596; Pin. 104.

1623.
Nasturtium hortense. Linn. Ger. 194. 1597.
Nasturtium crispum augustifolium. Matth. Op. 426. 1598.
Nasturtium crispum. Bauhin, Joh. Bauh., J. 2:913. 1651.
Nasturtium hortense crispum latifolium. Bauh.Prod.44. 1671.
Nasturtium hortense crispum angustifolium. Bauh. 43. 1671.
Nasturtium crispum. Chabr. 289. 1677.
Curled Cress. Ray 825. 1686; Townsend 1726; Stevenson 34. 1765;
Bryant 103. 1783; McMahon 1806; Mill. Diet. 1807.
Lepidium sativum crispum. Linn. Sp. 899. 1763.
Cresson frise. L'Hort. Franc. 1824; Petit Diet. 1826.
Cresson alenois frise. Vilm. 195. 1883.
Curled, or Normandy, and Extra-Curled Dwarf. Vilm. 207. 1885.
III. BROAD-LEAVED CRESS.
Nasturtium. Cam. Epit. 335. 1586.

Nasturtium hortense latifolium. Bauh. Phytopin 160. 1596; Pin. 103.
1623.
Nasturtium latifolium dioscorideum. Bauh., J. 2:913. 1651.
Nasturtium latifolium. Chabr. 289. 1677.
Broad-Leaved Garden Cress. Ray 825. 1686; Vilm. 207. 1885.
Broad-Leaved. Townsend 1726; Stevenson 34. 1765; Mawe 1778;
McMahon 1806; Mill. Diet. 1807.
Lepidium latifolium. Linn. Sp. 899. 1763.
Cresson a larges feuilles. L'Hort. Franc. 1824; Petit 1826.
Cresson alenois a large feuitte. Vilm. 195. 1893.
IV. GOLDEN CRESS.
Cresson dore. Petit 1826; Noisette 1829.

Golden. Hort. Trans. 6:583. 1826; Burr 343. 1863; Vilm. 208. 1885.
Cresson alenois dore. Vilm. 195. 1883.

It appears as if the types of the modern varieties have not changed
through culture, as three are quite ancient, and the fourth is but an
ordinary variation of a pale yellowish-green color. Curled cress seems to
have been first observed by J. Bauhin, who furnished his brother, C.
Bauhin, with seed preceding 1596.
Leptadenia lancifolia Decne. Asclepiadeae.
Tropical Africa. The natives of the Upper Nile make spinach of its
flowers and tender shoots.
Leptospermum pubescens Lam. Myrtaceae. TEA TREE.
Tasmania and southeastern Australia. The leaves were used by the

early settlers as a tea substitute.
L. scoparium Forst. TEA TREE.
Australia. The leaves were used by Captain Cook in his second voyage
as a tea and are reported as furnishing a beverage of a very agreeable,
bitter flavor, when the leaves were fresh.
Leucaena esculenta Benth. Leguminosae.
Mexico. According to Don, this is the guaxe of Mexico, the legumes of

which are eaten by the Mexicans.
Leucopogon fraseri A. Cunn. Epacridaceae. OTAGO HEATH.
Australia. A plant whose sweetish, orange-like drupe is edible.
L. richei R. Br. AUSTRALIAN CURRANTS.
Australia. The berries are said to have supported the French naturalist
Riche, who was lost for three days on the south coast of New Holland.
Levisticum officinale Koch. Umbelliferae. LOVAGE.
Europe. Lovage grows wild in the south of Europe and is cultivated in

gardens. McMahon, 1806, includes it in his list of kitchen garden,
aromatic, pot and sweet herbs, and in 1832 Bridgeman includes it
among garden medicinal herbs. It is now used in eclectic medicine. At
the present day, says Vilmorin, lovage is almost exclusively used in the
manufacture of confectionery. Formerly the leafstalks and bottoms of
the stems were eaten, blanched like celery. The whole plant has a
strong, sweetish, aromatic odor and a warm, pungent taste and is
probably grown now in America, as in 1806, rather as a medicinal than
as a culinary herb. Lovage appears to have been known to Ruellius,
1536, who calls it Levisticum officinarum, and was seen in gardens by
Chabraeus, 1677.
Lewisia rediviva Pursh. Portulaceae. BUTTER-ROOT. SPATLUM.
Unwooded portions of the interior of Oregon and northern California.

The root is boiled and eaten by Indian tribes. The Indians of California
call it spatlum. The root is large and fusiform, the outer portion of a
dingy color, the inner white and farinaceous. It is considered highly
nutritious.
Licania incana Aubl. Rosaceae (Chrysobalanaceae).
Guiana. The fruit is the size of a large olive and is dotted with red; the
pulp is white; melting, and of a sweetish taste; the shell, or nut, is bony.
Lichtensteinia pyrethrifolia Cham. & Schlecht. Umbelliferae.
South Africa. An intoxicating liquor called gli is prepared from this

plant by the Hottentots.
Ligusticum scoticum Linn. Umbelliferae. SCOTCH LOVAGE.
Subarctic seashores; from Rhode Island, northward, says Gray. This

plant is frequent in the outer Hebrides where it is called shunts and is
sometimes eaten raw as a salad, or boiled as greens, or the root is
chewed as a substitute for tobacco when tobacco is scarce. It is
sometimes used as a potherb in Britain. In northwest America, the
green stem is peeled and eaten by the Indians. The root is acrid but
aromatic.
Lilium auratum Lindl. Liliaceae. GOLDEN-BANDED LILY.
Japan. In Japan, the bulbs are a common article of diet with the natives
and are sold everywhere as a vegetable in the market. When cooked,
they are sweet, mucilaginous and without any decided taste to make
them objectionable to a newcomer.
L. bulbiferum Linn. BULB-BEARING LILY.
This lily is enumerated by Thunberg among the edible plants of Japan.

D. P. Penhallow, who lived several years in Yeso, says that lilies are
frequently cultivated there for bulbs, which are sold as a vegetable food
in the markets and are very fair eating, being sweet and mealy and
resembling a potato. In China, this lily is called shan-tan; the bulbs are
eaten; and the flowers are served as a relish with meat.
L. canadense Linn. YELLOW LILY.
North America. The roots are eaten by the Indians of the Northwest.
L. concolor Salisb. STAR LILY.
China. This lily is cultivated in Japan as a food plant.
L. japonicum Thunb. JAPANESE LILY.
Japan. Miss Bird found the bulbs of the "white lily," perhaps this
species, cultivated and eaten as a vegetable.
L. lancifolium Thunb.
Japan. This species is cultivated in Japan as a food plant.
L. martagon Linn. TURBAN LILY. TURK'S CAP.
Southern Europe. The bulbs are said by Pallas to be eaten by the

Cossacks along the Volga.
L. pomponium Linn. TURBAN LILY.
Eastern Asia. This lily is called by the Tartars askchep, and the roots
are collected for food. These bulbs constitute an important article of
food in Kamchatka and are eaten in China.
L. speciosum Thunb. SHOWY LILY.
Japan. This species is cultivated as a food plant in Japan.

L. superbum Linn. TURK'S CAP.
North America. Thoreau says the bulb is eaten by the Indians of Maine
in soups and is dug in the autumn for this purpose.
L. tigrinum Ker.-Gawl. TIGER LILY.
China and Japan. Royle says the bulbs are eaten in China. D. P.
Penhallow says that this species is cultivated in Yeso for the bulbs,
which are sold in the markets and are very good eating. Miss Birdl also
speaks of its cultivation as a vegetable in northern Japan.
Limacia scandens Lour. Menispermaceae.
Forests of Cochin China. The drupes are small, smooth, acid and
esculent.
Limnanthemum (Nymphoides) crenatum F. Muell. Gentianeae

(Menyanthaceae.
Australia. The small, round tubers are roasted for food.
L. nymphoides Hoffmgg. & Link.
Europe and northern Asia. This water plant, with its yellow flowers and
round leaves, was formerly eaten in China in spite of its bitterness.
Linaria cymbalaria Mill. Scrophularineae. KENILWORTH IVY.

PENNYWORT.
Europe. This plant is eaten in southern Europe, says Johnson, as a

salad and is a good antiscorbutic. Its taste is not unlike that of cress.
Lindera benzoin Meissn. Lauraceae. BENJAMIN BUSH. SPICE

BUSH.
North America. Barton says the berries partake of the same spicy flavor
as the bark and that, during the War of the Revolution, the people of the
United States used them dried and powdered as a substitute for
allspice. Porcher says the leaves were much used by the Confederate
soldiers for making a pleasant, aromatic tea. L. S. Mote says the young
twigs and leaves were often used by the early pioneers of Ohio as a
substitute for tea and spice.
Linum usitatissimum Linn. Linaceae. FLAX.
Europe and the Orient. Flax has been in cultivation since the earliest
times. It was known to the early Egyptians, as it is mentioned
frequently in the Bible as a material for weaving cloth. The cloth used in
wrapping mummies has been proved to be made of the fibers of this
plant. Flax was also cultivated by the early Romans. Among the Greeks,
Alcman, in the seventh century before Christ, the historian Thucydides,
and among the Romans, Pliny, mention the seed as employed for
human food, and the roasted seed is still eaten by the Abyssinians. In
the environs of Bombay, the unripe capsules are used as a food by the
natives. In Russia, Belgium, Holland, Prussia and the north of Ireland,
flax is extensively grown for its fiber which constitutes the linen of
commerce. The seeds, known as linseed, are largely used for expressing
an oil, and the press-residue is used for feeding cattle. This plant is
largely grown for seed in the United States. We find mention of the
culture of flax in Russia about 969 A. D. Flax is said to have been
introduced into Ireland by the Romans, or even more remotely, by the
Phoenicians, but the earliest definite mention of linen in Ireland seems
to be about 500 A. D. In England, the statement is made that it was
introduced in 1175 A. D., and Anderson, in his History of Commerce,
traces some fine linen made in England in 1253. In New England, the
growing of flax commenced with its first settlement, and as early as
1640 it received legislative attention.
Lippia pseudo-thea Schau. Verbenaceae.
Brazil. In Brazil, an infusion of the leaves is highly esteemed as a tea

substitute, under the name of capitao do matto.1 Lindley2 says the
leaves form an agreeable tea.
Liriodendron tulipifera Linn. Magnoliaceae. POPLAR. TULIP

TREE. WHITEWOOD.
Eastern North America. The root is used to prepare an agreeable liquor.

The Canadians use the root to correct the bitterness of spruce beer and
to give it a lemon flavor.

Lissanthe montana R. Br. Epacrideae.
Australia. The large, white, transparent, fleshy fruits are eaten.
L. sapida R. Br. AUSTRALIAN CRANBERRY.
Australia. The berries are red and acid and are made into tarts in New
South Wales. A. Smith says the flesh is thin and more like that of the
Siberian crab than of the cranberry.
L. strigosa R. Br.
Australia. The fruit is eaten.
Litobrochia (Pteris) sinuata Brack. Filices (Pteridaceae). ROYAL

FERN.
Seemann says the leaves of this fern are used as a potherb by the
natives of Viti.
Livistona australis Mart. Palmae. CABBAGE PALM. GIPPSLAND

PALM.
Australia. The young and tender leaves of this palm are eaten like
cabbages.
Lobelia sp.? Campanulaceae. LOBELIA.
The roots of one species are said by Thunberg to be eaten by the

Hottentots. It is called karup.
Lodoicea callipyge Comm. Palmae. COCO DE MER. DOUBLE

COCOANUT.
Seychelles Islands. The heart of the leaves is eaten and is often

preserved in vinegar. The fruit is the largest any tree produces,
sometimes weighing 40 or 50 pounds, with a length of 18 inches and a
circumference of 3 feet. The immature fruit affords a sweet and melting
aliment. Brandis says the fruit takes several years to come to maturity.
Lonicera angustifolia Wall. Caprifoliaceae. NARROW-LEAVED

HONEYSUCKLE.
Himalayan region. The sweet berry, of the size of a pea, is eaten in India.
L. ciliata Muhl. PLY HONEYSUCKLE.
Western North America. In Oregon and California, the fruit is much

used by the Indians and is considered good by white hunters.
L. involucrata Banks.
Western North America. The fruit is eaten by the Indians of Oregon and
Alaska.
Lophophytum sp.? Balanophoraceae.
Masters says one species is eaten in Bolivia.
Loranthus exocarpi Behr. Loranthaceae.
Australia. The fruit is an oblong drupe about one-half inch in length.

It is sweet and is eaten raw.
Loreya arborescens DC. Melastomaceae.
Guiana. This species furnishes gooseberry-like fruits of little value,

according to Unger.
Lotus edulis Linn. Leguminosae. BIRD'S-FOOT TREFOIL.
Mediterranean countries. In Crete, the pods aie eaten when young as a

string bean by the poorer inhabitants.
L. gebelia Vent.
Orient. The pods are eaten as a string bean about Aleppo.
L. tetragonolobus Linn. WINGED PEA.
Mediterranean region. In France, according to Robinson, this pea is

cultivated as a vegetable. The pods were formerly employed, says
Johns, as an esculent by the poor of Sicily and Spain. The green pods,
says Mueller, serve as a substitute for asparagus. This plant is yet in
French gardens for use as a string bean but apparently is not in much
request. In 1726, Townsend an English seedsman, says, "I put them
here, because some people eat em when they are very young; but in my
mind they are not good." In 1785, Bryant reports this pea as in disuse
except in some of the northern counties of England. Clusius first saw
the plant in a druggist's garden, in 1579, called pisum rubrum. In
1588, Camerarius speaks of this pea in his Horticulture under the
name pisum rubrum. The winged pea was first seen by J. Bauhin in
1594. Ray describes it in 1686 but gives no indication of cultivation or
use. Parkinson, 1629, calls it pisum quadratum and it is mentioned in
the second edition of Gerarde, 1638. It is recorded in American Gardens
by Burr, 1863.
Lucuma bifera Molina. Sapotaceae. SAPOTA.
Chile. This tree is cultivated in Chile. It bears twice a year, early in

summer and in autumn, but the autumnal fruit alone produces
kernels; these are two and have the appearance of chestnuts. The fruit
is round and a little sloped. By keeping the fruits some time in straw,
they become ameliorated and acquire that pleasant taste which renders
them so much esteemed.
L. caimito Roem.
Peru. The tree is cultivated in Peru. This fruit is about three inches long
with a soft and agreeable pulp.
L. mammosa Gaertn. f. MAMMEE. MARMALADE TREE. SAPOTA.
West Indies and South America. In the West Indies, this tree is
cultivated for its fruit. The fruit is four or five inches in diameter and is
covered with a rough, russet-colored bark; the pulp is dark yellowish,
soft, sweet, tasting not unlike a very ripe pear. It makes an excellent
marmalade but, eaten raw, has an aperient quality.
L. obovata H. B. & K. LUCUMA.
Western Peru. The fruit is solid in consistence and so richly flavored

that a small quantity suffices. It is sold in the markets at Lima.
Garcilasso de la Vega says, "another fruit is called by the Indians of
Peru, rucma; by the Spaniards, lucuma. It is a tolerable fruit, not
delicate nor pleasant, though sweet rather than sour, and not known to
be unwholesome, but it is coarse food. It is about the size and shape of
an orange and has a kernel in the center very like a chestnut in color
and size but not good to eat, being bitter."
L. serpentaria H. B. & K.
Cuba. This is a doubtful species found in Cuba; the fruit is edible.
L. turbinata Molina.
Chile. This species is cultivated in Chile. The fruit has the form of a
whipping-top. By keeping in straw, it ripens into a much-esteemed
fruit.
Luffa acutangula Roxb. Cucurbitaceae. STRAINER VINE.
Old World tropics. This plant is cultivated in India for food purposes
and is said by Drury to be one of the best of the native vegetables and to
be much used in curries. Roxburgh says that, when the fruit is boiled
and dressed with butter, pepper and salt, it is little inferior to green
peas. This club-shaped gourd, about 10 or 12 inches long, is eaten
boiled or pickled, but the taste is insipid, says Don. This is the
papengaye of the negroes of Africa, says Oliver, and presents bitter and
poisonous, as well as edible varieties.
L. aegyptiaca Mill. BONNET GOURD. DISH-CLOTH GOURD. LOOP.
Old World tropics. This species is cultivated for its fruit throughout
tropical Africa. It is the sooly-qua of the Chinese, a club-shaped,
wrinkled gourd, said to be eaten. It is cultivated for food purposes in
India, where it is called ghia. It is considered by the natives of Burma a
delicious vegetable. The interior, netted fibers, under the name loof, are
used in Turkish baths for fleshrubbers. The plant is grown as a
curiosity in American gardens.
Lunaria annua Linn. Cruciferae. BOLBONAC. HONESTY. PENNY

FLOWER.
Europe. "The seed of the bolbonac is a temperature hot and dry and
sharpe of taste and is like in taste and force to the seed of treacle
mustard, the roots likewise are somewhat of a biting quality but not
much: they are eaten with sallads as certain other roots are."
Lupinus albus Linn. Leguminosae. FIELD LUPINE. WOLF-BEAN.
Mediterranean region. This plant has been cultivated since the days of
the ancient Egyptians. It was cultivated by the Romans as a legume but
does not seem to have entered the Rhine regions until the sixteenth
century. Theophrastus speaks of lupine in his History of Plants and it
is also mentioned by Cato, Columella and Pliny. It is now extensively
cultivated in Sicily, Italy and some other countries as a plant for green
manuring and for the seeds, which, when boiled to remove their
bitterness, are still an article of food in some regions. In 1854, seeds
were distributed from the United States Patent Office.
L. hirsutus Linn. BLUE LUPINE.
Mediterranean regions. This plant was cultivated by the Greeks under

the name thermos and serves now as food for the poorer classes of
people, as it did the Cynics. The Mainots, at the present day, bake
bread from the seeds. It now grows wild throughout the whole of the
Mediterranean region from Portugal and Algiers to the Greek islands
and Constantinople.
L. littoralis Dougl.
Northwest America. The tough, branching roots are used by the

Columbia River Indians as winter food, being dried. When eaten they
are roasted and become farinaceous. Tytler says these are the licorice
spoken of by Lewis and Clarke. The native name is comnuchtan.
L. luteus Linn. YELLOW LUPINE.
Mediterranean region. The seeds of this plant constitute a nutritious

article of food for man. It is cultivated in Italy.
L. perennis Linn. WILD LUPINE.
Eastern North America. linger says its bitter seeds are eaten from
Canada to Florida.
L. tennis Forsk.
East Mediterranean countries. This plant is cultivated in Italy and in

Egypt for its seeds, which are cooked in salt water and shelled. The
peduncles, after being pickled, are eaten without cooking.
Lycium europaeum Linn. Solanaceae. BOX THORN.
Mediterranean regions and the Orient. This thorny shrub is used as a

hedge plant in Tuscany and Spain, and the young shoots are employed
as a vegetable. The globose berry, yellow or red and one-sixth of an inch
in diameter, is sweet and without flavor but is eaten in India.
L. ruthenicum Murr. RUSSIAN BOX THORN.
Orient. The small, sweet and flavorless berry is eaten in India.
Lycopersicum esculentum Mill. Solanaceae. GOLD APPLE. LOVE

APPLE. TOMATO.
Tropical America. Bancroft states the tomato was eaten by the wild
tribes of Mexico and by the Nahua nations who called it tomati.
Humboldt says it was called tomati and was sown among maize by the
ancient Mexicans. The tomato is mentioned by Acosta, 1590, as among
the products of Mexico. The names, mala Peruviana and pomi del Peru,
indicate its transference to Europe from Peru, but Phillips, we know not
from what authority, says the tomato appears to have been brought to
Europe from Mexico. In the Treasury of Botany, it is said to have been
introduced to Europe in the early part of the sixteenth century.
The earliest mention of tomatoes is by Matthiolus, 1554, who calls them

pomi d'oro and says they have but recently appeared in Italy. In 1570,
Pena and Lobel give the name gold apple in the German, Belgian,
French and English languages, which indicates their presence in those
countries at this date. In 1578, Lyte says they are only grown in
England in the gardens of "Herboristes." Camerarius, in his Epitome,
1586, gives the French name of pommes d'amours, which corresponds
to Lyte's amorous apples; and, in his Hortus Medicus, 1588, he gives
the names of pomum Indium, and the foreign name of tumatle ex
tumatle americanorum. Anguillara, 1561, calls them poma Peruviana.
In Hernandez's History of Nova Hispania, 1651, he has a chapter on
the tomati, which includes our tomatoes and alkekengis; in 1658, the
Portuguese of Java used the word tomatas. Acosta, however, preceding
1604, used the word tomates, and Sloane, in 1695, tomato. Gerarde
says he received seeds of the tomato for his garden from. Spain, Italy
and other hot countries. The date of its appearance in England is hence
put for 1596. Gerarde says (in his second edition) that these love apples
are eaten abroad prepared and boiled with pepper, salt and oil and also
as a sauce, but " hey yield very little nourishment to the bodie, and the
same naught and corrupt." C. Bauhin in his Pinax, 1596, calls the
plant tumatle Americanorum. In 1656, Parkinson mentions the tomato
as being cultivated in England for ornament and curiosity only; while
Miller, 1752, says they were much used in soups in his time. In 1812,
they were an article of field culture in Italy, especially in Sicily, whence
they were sent to Naples and Rome, being extensively used in Italian
cookery.
As Thunberg does not mention the tomato in Japan in 1776, we may

assume that it had not reached the Japanese at that date. Rumphius,
1755, gives the name as tomatte as used by the Malays, which shows it
had reached the Eastern Archipelago before this time. In 1840, Wilkes
found a distinct variety cultivated in Fiji, of a yellow color and about the
size of a small egg. The tomato was even found wild in interior Africa by
Grant, about 1860, but the natives had not learned the use of the fruit
and were surprised at his eating it. Long, 1774, describes the tomato of
Jamaica as very large, compressed at both ends, deeply furrowed all
over the sides, filled with a pulpy juice, which has somewhat the taste of
gravy, for which reason they are often used in soups and sauces and
impart a very grateful flavor; they are likewise fried and served with
eggs.
D. J. Brown says that, until about 1834, the tomato was almost wholly
unknown in this country as an esculent vegetable, and in the History of
the Massachusetts Horticultural Society it is said that in 1844 this
vegetable was then acquiring that popularity which makes it so
indispensable at present. Yet they are mentioned as grown in Virginia
by Jefferson in 1781. In 1798, according to a writer in the Prairie
Farmer, the tomato was brought to Philadelphia by a French refugee
from Santo Domingo but was not sold in the markets until 1829. In
1802, it was introduced at Salem, Massachusetts, by an Italian painter,
but he found it difficult to persuade people even to taste the fruit. In
1835, tomatoes were sold by the dozen at Quincy Market, Boston. In
1812, they were use in as a food at New Orleans, Louisiana. In 1806,
McMahon speaks of tomatoes as being in much estimation for culinary
purposes but mentions no varieties. In 1818, Gardiner and Hepburn
say that tomatoes make excellent pickles. In 1828, Fessenden quotes
the name from London only. In 1832, Bridgeman says tomatoes are
much cultivated for soups and sauces.
Thorburn gives directions for their cultivation in his Gardener's'

Kalendar for 1817, offers but one variety in his seed catalog of 1828,
but offers 31 varieties in 1881. T. S. Gold, Secretary of the Connecticut
Board of Agriculture, writes: "we raised our first tomatoes about 1832
as a curiosity, made no use of them though we had heard that the
French ate them. They were called love apples." The editor of the Maine
Farmer, 1835, says tomatoes are cultivated in gardens in Maine, and
are "a useful article of diet and should be found on every man's table."
The New York Farmer of this year has the statement of a correspondent
that he had "planted a large quantity of tomatoes," and a Professor
Bennett in 1835, in a course of local lectures in the West, refers to the
tomato, or Jerusalem apple, as found in abundance in the markets of
the West and recommends their dietetic use.
The ribbed tomato, with flattened and more or less ribbed fruit, is the
kind first introduced into European culture and is described in the
Adversaries, of 1570, as well as by many succeeding authors, and the
earlier figures indicate that it has changed but little under culture and
was early known as now in red, golden, yellow, and white varieties. A
parti-colored fruit is mentioned by J. Bauhin, 1651, and the type of the
bronze-leaved is named by Blackwell, 1770. This ribbed type was
probably the kind mentioned by Jefferson as cultivated in Virginia in
1781, as it was the kind whose introduction into general culture is
noted from 1806 to about 1830, when their growing was becoming
general.
It has the following synonymy, gained from figures:
I.
SYNONYMY OF THE RIBBED TOMATO.
Poma amoris, an Glaucium. Diosc. Lob. Obs. 140. 1576.

Poma amoris. Lyte's Dod. 440. 1578; Cam. Epit. 821. 1586; Ger. 275.
1597; Sweert. 2:20. 1654.
Poma aurea. Dalechamp 628. 1587.
Poma amoris, pomum aureum. Lob. Icon. 1:270. 1591.
Solanum pomiferum, fructu rotundo, molli. Matth. Op. 761. 1598.
Poma amoris fructu luteo et rubro. Hort. Eyst. 1613; 1713.
Aurea mala. Dod. 458. 1616; 455. 1583.
Pomi d'oro. Dur. C. 372. 1617.
Poma amoris. Park. Par. 381. 1629.
Amoris pomum. Blackw. 133. 1750.
Mala aurea. Chabr. 525. 1677; Bauh., J. 3:620. 1650.
Solanum pomiferum. Mor. Hist. s. 13, t. 1, f. 7. 1699.
Lycopersicon galeni. Morandi 8:53. 1744.
Lycopersicon. Tourn. 62. 1719.
Common Large Red. Mawe 1778.
Morelle pomme d'amour. Descourt 6:95. 1827.
Tomate rouge grosse. Vilm. 555. 1883.
Large Red. Burr. 646. 1863.
In form, these synonyms are substantially of one variety. The

descriptions accompanying and others of the same date mention all the
colors now found. In 1719, Tourne ort names a pale red, red, a yellow
and a white variety in France, and Mawe, 1778, names but the common
large red in England. In, 1854, Brown describes but two varieties, the
large red and the large yellow, for American gardens.
II.
THE ROUND TOMATO.
Of the round tomato, there are no indications of its being known to the
early botanists, the first apparent reference being by Tournefort in
1700, who places among his varieties the Lycopersicum rubro non
striato, the non striato, not fluted or ribbed, implying the round form;
and this same variety was catalogued by Tilly at Pisa in 1723. In 1842,
some seed of the Fiji Island variety was distributed in Philadelphia, and
Wilkes describes the fruit of one variety as round, smooth, yellow, the
size of a large peach, and the fruit of two other varieties as the size of a
small egg, but gives no other particulars. This is the first certain
reference to this group. The large, smooth or round, red and the small
yellow, oval tomato of Browne, 1854, may belong here. Here, also may
be classed such varieties as Hathaway's Excelsior, King Humbert and
the Plum, and some of the tomate pomme varieties of the French.
The round form occasionally appears in the plants from seed of hybrid
origin, for when the cross was made between the currant and the tree
tomato, some plants thus obtained yielded fruit of the plum type. This,
however, may have been atavism. The botanical relations seem nearer to
the cherry tomato than to the ordinary forms.

III.
SYNONYMY OF THE CHERRY TOMATO.
The cherry tomato is recorded as growing spontaneously in Peru, in the

West Indies, Antilles, southern Texas and New Jersey. There were red
and yellow varieties in Europe as early as 1623 and these are
mentioned in 1783 by Bryant as if they were the only sorts in general
culture in England at this time, but Mawe, 1778, enumerates the large
red, as also the red and yellow cherry, as under garden culture. The
following is its synonymy, mostly founded on description:
Solanum racemosum cerasorum. Bauh. Pin. 167. 1623; Prod. 90.

1671.
Solanum amoris minus S. mala aethiopica parva. Park. Par. 379.
1629.
Cujus fructus plane similis erat, magnitudine, figura, colore,
Strycknodendro. etc. Rechius Notes, Hernand, 296. 1651.
Fructus est cersasi instar (quoad magnitudine). Hort. Reg. Bles. 310.
1669.
Solanum pomiferum fructu rotundo, molli parvo rubro piano. Ray
3;352. 1704.
Lycopersicum fructu cerasi rubro. Toum. 150. 1719.
Lycopersicum fructu cerasi luteo. Tourn. 150. 1719.
Solanum lycopersicum. Bryant 212. 1783.
Cherry-fruited. Mawe 1778.
Cherry. Mill. Diet. 1807; Burr 649, 652. 1863.
Morelle cerasiforme. Descourt. 5; 2 79, 378. 1827.
Lycopersicum cerasifolium. Noisette 1829.
Cherry-shaped. Buist 1851.
Tomate cerise. Vilm. 559. 1883.
This type is probably the normal form of the tomato of the gardens to
which the other types given can be referred as varieties. It is quite
variable in some respects, bearing its fruit usually in clusters,
occasionally in racemes. It is now but little grown and only for use in
preserves and pickles.
IV.
THE PEAR TOMATO.
The pear tomato, which is to be classed as one of the fancy varieties

under cultivation, occurs with both yellow, red, and pale yellow or
whitish fruit. It was described by Dunal in 1813, and in Persoon's
Synopsis in 1805. It is mentioned in England in 1819, and both colors
were mentioned in the United States by Salisbury, 1848. The pear
tomato is used for garnishing and pickling. The common names are,
pear-shaped and fig.
L. humboldtii Dun.
Brazil. This tomato is very like the preceding species, but the racemes of
the flowers are smaller, the calyx segments never being the length of the
corolla, and the berries are one-half smaller, red, and, when cultivated,
not less angular than those of L. esculentum. This tomato was noticed
by Humboldt as under cultivation at La Victoria, Neuva Valencia, and
everywhere in the valleys of Arayus, in South America. It is described
by Kunth, 1823, and by Willdenow, about 1806, from plants in the
Berlin garden from seeds received from Humboldt. The fruit, although
small, has a fine flavor. The Turban, Turk's Cap, or Turk's Turban, of
our seedsmen, a novelty of 1881, belongs here, although this cultivated
variety is probably a monstrous form.
L. pimpinellifolium Mill. CURRANT TOMATO.
South America. The currant tomato bears its red fruit, somewhat larger
than a common currant, or as large as a very large currant, in two-
ranked racemes, which are frequently quite large and abundantly filled.
It grows wild in Peru and Brazil and is figured by Feuillee, 1725, but
not as a cultivated plant. It is described by Linnaeus, 1763. The grape,
or cluster, tomato is recorded in American gardens by Burr, 1863, and
as the red currant tomato by Vilmorin, 1883 and 1885. It is an
exceedingly vigorous and hardy variety with delicate foliage and fruits
most abundantly. The berries make excellent pickles.
According to the test of cross-fertilization, few, if any, of the above

groups are true species. Two only, the cherry and the currant tomato,
are recorded in a truly wild condition. The tomato has, however, been
under cultivation from a remote period by the Nahua and other Central
American nations and reached Europe and American culture, as all the
evidence implies, in an improved condition. If there is any evidence that
any of our so-called types arose spontaneously from the influences of
culture, it is not noted. We may well ask, why did not other forms
appear during the interval from 1558 to 1623, when but one sort, and
that figured as little variable, received the notice of the early botanists?
Maba (Diospyros) buxifolia Pers. Ebenaceae. SATINWOOD.
Asia and African tropics. The fruit is edible, the taste sweetish and not
unpalatable but it is scarcely worth the trouble of eating, the seed being
so large in proportion to the pulp.
M. (Diospyros) inconstans Griseb.
West Indies. The fruit, at first yellow, then red, is edible, with an
ungrateful smell and an insipid taste. It is an inch in diameter.
M. (Diospyros) major Forst. f.
Fiji Islands and India. In India, the fruit is eaten.
Macadamia temifolia F. Muell. Proteaceae. NUT TREE.
Subtropics of east Australia. The nuts have the taste of hazels.
Madia sativa Molina. Compositae. MADIA-OIL PLANT.
Western North and South America. This plant is cultivated in Chile,

France, Germany and Italy for the sake of the limpid and sweet oil
which is expressed from its seeds. This oil is used as a substitute for
olive oil. The seeds yield about 41 per cent to analysis and from 26 to
28 per cent to the oil-press, according to Boussingault, whose
experiment in 1840 gave 635 pounds of oil and 1706 pounds of oil
cake per acre. The plant is easily cultivated, requiring management
similar to seed clover, but, owing to the glutinous nature of the stems
and stalks, the seeds require to be threshed and sown as soon as the
crop is cut, otherwise fermentation injures them.
Maerua crassifolia Forsk. Capparideae.
Arabia. This is an arborescent shrub called in Yemen maeru. Its fruit is

eaten by boys.
Maesa argentea Wall. Myrsineae.
Himalayan region. The round, smooth, white berry, the size of a

peppercorn, is eaten.
M. indica Wall.
East Indies and Malay. The very small, globose, white berry is eaten in
Nepal. At Bombay it is called atki.
Magnolia grandiflora Linn. Magnoliaceae. MAGNOLIA.
Eastern North America. The flowers are pickled in some parts of

Devonshire, England, and are considered exquisite in flavor.
M. yulan Desf. YULAN.
China. The Chinese pickle the flower-buds, after having removed the
calyx, and use them for flavoring rice.
Maieta guianensis Aubl. Melastomaceae.
Guiana. The fruit is succulent, edible and of a beautiful red color. This
plant furnishes gooseberry-like fruits of little value.
M. heterophylla DC.
Peru. The fruit is eaten.
M. poeppigii Mart.
Peru. The fruit is eaten.
Malpighia angustifolia Linn. Malpighiaceae
West Indies. The fruit is edible.
M. aquifolia Linn.
West Indies. The fruit is dark purple when ripe and is edible.
M. berteriana Spreng.
Guadeloupe. The fruit is edible.

M. cnide Spreng.
Santo Domingo. The fruit is edible.
M. coccigera Linn.
West Indies. The fruit is small, purple in color when ripe and is edible.
M. emarginata Moc. & Sesse
Mexico. The fruit is edible.
M. fucata Ker.-Gawl.
Jamaica. The berries are edible.
M. glabra Linn. BARBADOS CHERRY.
Tropical America. This tree is planted in most gardens in Jamaica and

is cultivated for its fruit in tropical America. The fruit is round, red, of
the bigness of a cherry, smooth skinned, and contains, within a
reddish, sweetish, copiously juicy pulp, several triangular stones whose
sides are so accommodated to one another as to seem to make one
round one with several furrows on the outside. The fruit, says
Schomburgk, is much used in Barbados in preserves and tarts and the
taste reminds one of the raspberry rather than the cherry.
M. grandiflora Jacq.
Martinique. The fruit is edible.
M. incana Mill.
Honduras. The fruit is edible.
M. macrophylla Willd.
M. nitida Crantz.
Venezuela. The fruit is edible.

M. obovata H. B. & K.
New Granada. The fruit is edible.
M. punicifolia Linn.
Tropical America. The fruit is one of the size and shape of a cherry, very
succulent, and of a pleasant, acid flavor, says Don. Lunan says it
makes very agreeable tarts and excellent jellies.
M. saccharina G. Don. SUGAR PLUM.
Tropical Africa. The fruit is sold in great quantities in the market of

Freetown.
M. setosa Spreng.
West Indies. The fruit is edible.
M. urens Linn. COW-ITCH CHERRY.
West Indies. The fruit, says Don, is insipid and is eaten only by children
and negroes.
Malva rotundifolia Linn. Malvaceae. MALLOW.
Europe and neighboring Asia. In Egypt, especially upon the banks of

the Nile, the mallow is extensively cultivated and is used as a potherb
by the natives. This plant reached northeast America before 1669 and it
is mentioned by Josselyn. It is now naturalized in waste places and in
cultivated grounds. The mallow was formerly among the culinary herbs
but is used now only in infusion or decoction in medicine on account of
its mucilaginous properties. Unger says Pythagoras thought much of
this plant as a spinach and among the Greeks, as well as among the
Romans, it was at one time much esteemed. Mallow and Asphodell were
raised at Delos for the temple of Apollo, as a symbol of the first
nourishment of man. It was known to Camerarius, 1588, and was
known only to Dodonaeus, 1616, as a cultivated plant. At the present
day, the young shoots are used as a salad in southern France and Italy.

M. sylvestris Linn. CHEESES. HIGH MALLOW. MARSH MALLOW.
Europe and temperate Asia. This mallow is sometimes cultivated in our

gardens and, on account of its mucilaginous properties, finds use as a
demulcent in medicine. It is a native of Europe and has become
naturalized in this country. Johnson says the foliage, when boiled,
forms a very wholesome vegetable, and the flat seeds are eaten by
country people.
M. verticillata Linn. CURLED MALLOW.
Europe, Asia and northern Africa. This plant is used in China as a

vegetable.
Mammea americana Linn. Guttiferae. MAMMEE APPLE. SOUTH

AMERICAN APRICOT.
American tropics. This fine tree of the Antilles is cultivated for its fruit
there, as well as in some parts of tropical Africa and Asia. The fruit often
attains the size of a child's head and is of a yellow color. The outer rind
and the pulp which immediately surrounds the seeds are very bitter,
but the intermediate flesh is sweet and aromatic and is eaten, cut into
slices and steeped in wine or made into preserves of various kinds.
Mammillaria fissurata Engelm. Cactaceae. DRY WHISKEY.
Mexico. This plant is sometimes called dry whiskey from the fact that
when chewed it produces more or less intoxication.
M. meiacantha Engelm.
Texas. The oblong, scarlet berries are very good to eat.
M. simplex Haw.
Tropical America. linger says its berries are edible. This species yields a
milky juice that is sweet and wholesome.
M. vivipara Haw.
Upper Louisiana. The flowers are large and red; the fruit is the size of a
grape, green and edible.
Mangifera foetida Lour. Anacardiaceae. HORSE MANGO.
A tree of the Malayan Archipelago. The horse mango is cultivated by the

Burmese, who esteem the fleshy, strong-scented fruit. Don says it is
unwholesome but is eaten by the Malays.
M. indica Linn. MANGO.
Tropical eastern Asia. The mango grows abundantly in India, where

many varieties are cultivated, and the fruit of some is esteemed as most
delicious. In north and central India, says Brandis, the fruit of
ungrafted trees is generally stringy with a strong, turpentine flavor. It,
nevertheless, forms an important article of food for large classes of the
population. The fruit of good grafts is excellent, soft, juicy and with a
delicious, aromatic flavor. In Burma, the mango is not generally
grafted, for seeds of a good kind, as a rule produce good fruit of a
similar description. This seems to be the fruit seen by Friar Jordanus,
about 1300, who calls it aniba. The mango was introduced to Jamaica
in 1782. In 1880, 21 fruitful and superior varieties were growing at the
Botanical Gardens in Trinidad. At Cayenne, it did not exist before the
beginning of the present century. Its introduction into Brazil was more
ancient as the seeds came thence to Barbados in the middle of the
eighteenth century. In Martinique, by grafting, a dozen very distinct
varieties have been established, the quality of which, says Berlanger, in
respect to the abundance and flavor of the flesh, places them in the first
rank of tropical fruits. In the Mauritius, they cultivate a number of
varieties. This tree has been introduced into Florida and is now grown
there to a limited extent. In Jamaica, starch is made of the unripe fruit.
In India, the unripe fruit is much used in conserves, tarts and pickles,
and the kernels of the seeds are boiled and eaten in times of scarcity.
M. sylvatica Roxb.
Himalayan region. The yellow fruit is eaten by the natives, although

inferior to the worst kinds of the common mango.
Manihot palmata Muell. Euphorbiaceae. SWEET CASSAVA.
Brazil. This is the sweet cassava of eastern equatorial America, where it

has been cultivated from early times. The roots of this variety are sweet
and may be eaten raw but it is less cultivated than the bitter variety. It
is cultivated in Queensland, according to Simmonds, for the production
of arrowroot.
M. utilissima Pohl. BITTER CASSAVA. MANIOC. TAPIOCA.
Brazil. The manioc, or bitter cassava, of eastern equatorial South

America was cultivated by the Indians of Brazil, Guiana and the warm
parts of Mexico before the arrival of Europeans and is now grown in
many tropical countries. The root is bitter and a most virulent poison
when raw but, when grated to a pulp and the poisonous juice expelled
by pressure, it becomes edible after being cooked. The coarse meal
forms cassava. The expressed juice, allowed to settle, deposits a large
quantity of starch which is known as Brazilian arrowroot, or tapioca.
The boiled juice furnishes cassareep, a condimental sauce, and from
the cakes an intoxicating beverage called piwarrie is brewed by the
Brazilians. The plant is extremely productive. In Brazil, some 46
different kinds are found. Manioc was naturalized in the Antilles as
early as the sixteenth century, says Unger, although its journey around
the world by way of the Isle of Bourbon and the East Indies took place
at a comparatively late period. It reached the west coast of Africa earlier,
and the erroneous opinion has been entertained that it was
transplanted from Africa to America. In Africa, at Angola, Livingstone
says the Portuguese subsist chiefly on manioc. It is prepared in many
ways. The root is roasted or boiled as it comes from the ground; the
sweet variety is eaten raw; the root may be fermented in water and then
roasted or dried after fermentation; baked, or rasped into meal and
cooked as farina; or made into confectionery with butter and sugar; and
the green leaves are boiled as a spinach. Grant says it is the staple food
of the Zanzibar people, where some kinds can be eaten raw, boiled,
fried, roasted or in flour. In India, it is eaten as a staple food. In Burma,
the root is boiled and eaten. In the Philippines, manioc is cultivated in
many varieties. In 1847, a few dozen plants were introduced to this
country and distributed from New York City, and in 1870 some were
growing in conservatories in Washington. The first mention of cassava
is by Peter Martyr who says "iucca is a roote, whereof the best and most
delicate bread is made, both in the firme land of these regions and also
in Ilandes." In 1497, Americus Vespucius, speaking of the Indians of
South America, says, " their most common food is a certain root which
they grind into a kind of flour of no unpalatable taste and this root is by
some of them called jucha, by others chambi, and by others igname."

Maranta arundinacea Linn. Scitamineae (Marantaceae).
ARROWROOT.
South America. This is the true arrowroot plant of the West Indies,
Florida, Mexico and Brazil. It furnishes Cape Colony and Natal
arrowroot and Queensland arrowroot in part. It is also cultivated in
India, where it was introduced about 1840. In 1849, arrowroot was
grown on an experimental scale in Mississippi, and in 1858 it was
grown as a staple crop at St. Marys, Georgia. The plant is stated to have
been carried from the island of Dominica to Barbados and thence to
Jamaica. The starch made from the root is mentioned by Hughes, 1751,
and the mode of preparing it is described by Browne, 1789. The
Bermuda arrowroot is now most esteemed but it is cultivated in the
East Indies, Sierra Leone and South Africa as well. Wilkes found the
natives of Fiji making use of arrowroot from the wild plant.
Marathrum foeniculaceum Humb. & Bonpl. Podostemaceae.
Mexico and New Granada. This plant resembles seaweed and grows in
the rivers of Veraguas. Its young leaf-stalks, when boiled, have a
delicate flavor not unlike that of French beans.
Marattia alata Sw. Marattiaceae.
The fleshy caudex of this fern is used in the Sandwich Islands as food,
when better food is scarce.
M. attenuata Lab.
In the Fiji Islands, the fronds are used as a potherb; they are very
tender and taste not unlike spinach. In New Zealand, the soft part of the
stem is eaten.
Margyricarpus setosus Ruiz et Pav. Rosaceae. PEARL BERRY.
A native of Brazil, says Loudon, on arid hills. It bears pearl-like fruit,

resembling that of the mistletoe but differing from it in having a grateful
and acid taste.
Mariscus dregeanus Kunth. Cyperaceae.
Africa, Asia and Australia. The roots are boiled and eaten by the natives
of India, who say they are as good as yams.
Marlea (Alangium) vitiensis Benth. Cornaceae (Alangiaceae).
Australia and islands of the Pacific. This tree in New South Wales and
Queensland bears edible fruits.
Marlierea glomerata Berg. Myrtaceae. CAMBUCA.
Subtropical Brazil. The fruits attain the size of apricots and are much
used for food.
M. tomentosa Cambess. GUAPARANGA.
Brazil. The sweet berries of this tall shrub are of the size of cherries.
Marrubium vulgare Linn. Labiatae. HOREHOUND.
Europe, Asia and north Africa. This plant affords a popular domestic
remedy and seems in this country to be an inmate of the medicinal
herb-garden only. In Europe, the leaves are sometimes employed as a
condiment. Although a plant of the Old World, it is now naturalized in
the New World from Canada to Buenos Aires and Chile, excepting
within the tropics. It is figured by Clusius, 1601, and finds mention by
many of the botanists of that period. Pliny refers to Marrubium as
among medicinal plants in high esteem, and it finds mention by
Columella. Albertus Magnus, in the thirteenth century, also refers to its
valuable remedial properties in coughs. We may hence believe that, as
an herb of domestic medicine, horehound has accompanied emigrants
into all the cooler portions of the globe.
Marsilea nardu A. B. Marsileaceae. NARDOO. NARDU.
Australia. The spores and spore cases of this plant are used by the
aborigines for food, pounded up and baked into bread and also made
into a porridge. These preparations furnish a nutritious food, by no
means unwholesome, and one free from unpleasant taste but affording
sorry fare for civilized man.
Martynia fragrans Lindl. Pedalineae (Martyniaceae).
Mexico. The Apache Indians gather the half-mature seed-pods of this

plant and cook them. The pods when, ripe are armed with two sharp,
horn-like projections and, being softened and split open, are used on
braided work to ornament willow baskets.
M. lutea Lindl.
Brazil. This species, originally from Brazil, has yellow flowers.1 It does
not appear to be in American gardens nor is its seed advertised by our
seedsmen. It reached Europe in 1824.2 It is described by Vilmorin as
under kitchen-garden culture.
M. proboscidea Glox. MARTYNIA. UNICORN PLANT.
Southwestern North America and now naturalized in northeastern

America. Martynia is in cultivation in our gardens for its seed-pods,
which when young are used for pickling. These seed-pods are green,
very downy or hairy, fleshy, oval, an inch and a half in their greatest
diameters and taper to a long, slender, incurved horn or beak. It is
mentioned under American cultivation in 1841. Martynia was known in
England as a plant of ornament in 1738 but has, even yet, scarcely
entered the kitchen-garden.
Marumia (Marcolenes) muscosa Blume. Melastomaceae.
Java. Refreshing drinks are prepared from the berries.
M. stellulata Blume
Sumatra and Java. Refreshing drinks are prepared from the berries.
Matisia cordata Humb. & Bonpl. Malvaceae (Bombacaceae).

CHUPA-CHUPA. SAPOTA.
A tree of New Granada. The oval fruit, about five inches long and three
inches broad, in taste has been compared to an apricot or to a mango.
It is sold in the markets of New Granada and Peru.
Matthiola incana R. Br. Cruciferae. STOCK.
Mediterranean region. This plant is eaten in time of famine.

M. livida DC.
Egypt and Arabia. This plant is eaten in time of famine.
Mauritia flexuosa Linn. f. Palmae. ITA PALM. TREE-OF-LIFE.
Tropical South America. The tree-of-life of the missionaries, says

Humboldt, not only affords the Guaraons a safe dwelling during the
risings of the Orinoco, but its fruit, its farinaceous pith, its juice,
abounding in saccharine matter, and the fibers of its petioles furnish
them with food, wine and thread. The fruit has somewhat the taste of
an apple and when ripe is yellow within and red without. The sago of
the pith is made into a bread. The flour is called yuruma and is very
agreeable to the taste, resembling cassava bread rather than the sago of
India. From the juice, a slightly acid and extremely refreshing liquor is
fermented. The ripe fruit contains first a rich, pulpy nut and last a hard
core, Bates says the fruit is a common article of food, although the pulp
is sour and unpalatable, at least to European tastes. It is boiled and
then eaten with farina. This is the miriti or ita, palm of Brazil; the sago-
like flour is called ipuruma.
M. vinifera Mart. WINE PALM.
Brazil. This palm, says Gardner, produces a great number of nuts

about the size of an egg, covered with rhomboidal scales arranged in a
spiral. Between these scales and the albuminous substance of the nut,
there exists an oily pulp of a reddish color, which the inhabitants of
Crato boil with sugar and make into a sweetmeat. In Piauhy, they
prepare from this pulp an emulsion, which, when sweetened with
sugar, forms a very palatable beverage, but if much used is said to
tinge the skin a yellowish color. The juice of the stem also forms a very
agreeable drink.
Maximiliana regia Mart. Palmae. CUCURITE PALM. INAJA PALM.
Brazil. This is the inaja palm of the Rio Negro and the cucurite palm of
Guiana. The terminal leaf-bud furnishes a most delicious cabbage, says
Seemann, and the fruit is eaten by the Indians. Brown says the nuts are
covered with a yellow, juicy pulp, which is sweet and pleasant to the
taste. The outer husk of the fruit, says A. Smith, yields a kind of saline
flour used by the natives for seasoning their food.

Medeola virginica Linn. Liliaceae. INDIAN CUCUMBER.
Northeast America. The roots are eaten by the Indians, according to

Pursh. Cutler says the roots are esculent and of an agreeable taste.
Gray says the tuberous, white rootstock has a taste like the cucumber.
Medicago denticulata Willd. Leguminosae. BUR CLOVER.

SHANGHAI TREFOIL.
North temperate region of the Old World. A fine, broad-leaved variety of

this plant was found by Fortune to be much used by the Chinese as a
winter vegetable.
M. lupulina Linn. BLACK MEDICK. NONESUCH.
North temperate region of the Old World; naturalized in places in

America. In southern California, its seeds are much relished by the
Indians.
M. platycarpa Trautv.
Siberia. The plant furnishes a food.
M. sativa Linn. ALFALFA. LUCERNE.
Europe and the Orient. The leaves are eaten by the Chinese as a
vegetable.
M. scutellata Mill. SNAILS.
Mediterranean region. This plant is not edible but, like the caterpillar-
plant, is grown on account of the singular shape of its seed-vessels. It
was in Belgian and German gardens preceding 1616 and in American
gardens in 1863 or before.
Melia azadirachta Linn. Meliaceae. BEAN TREE. CHINA TREE.

FALSE SYCAMORE. PRIDE OF INDIA.
East Indies. A kind of toddy is obtained by tapping the tree, and from
the fruit a medicinal oil, known as bitter oil or taipoo oil, is made.

M. (Azadirachta) azedarach (indica) Linn. SYRIAN BEAD TREE.
A tree of Syria, the north of India and subtropical Japan and China. It
is cultivated for ornament in different parts of the world. In southern
France and Spain, it is planted in avenues. In our southern states, it
adorns the streets of cities and has even become naturalized. The fruit
is a round drupe, about as large as a cherry and yellowish when ripe, is
sweetish, and, though said by some to be poisonous, is eaten by
children. In India, from incisions in the trunk near the base made in
spring, a sap issues which is used as a cooling drink. From the fruit, a
bitter oil is extracted, called kohombe oil, and is used medicinally. The
bitter leaves are used as a potherb in India, being made into soup, or
curry, with other vegetables.
Melianthus major Linn. Sapindaceae (Melianthaceae). HONEY-

FLOWER.
Cape of Good Hope. The flowers are of a dark brown color, in long, erect
racemes a foot or more in length, containing a large quantity of honey,
which is collected by the natives. It is grown in French flower gardens.
Melicocca bijuga Linn. Sapindaceae. GENIP HONEY-BERRY.
Tropical America. The pulp of the fruit, says Mueller, tastes like grapes,
and the seeds can be used like sweet chestnuts. Lunan says the tree
was introduced into Jamaica from Surinam. The seed — rarely more
than one — is covered with a deliciously sweet-acid, gelatinous
substance like the yolk of an egg, mixed with very fine fibers adhering
tenaciously to the seed; the fleshy part is very agreeable to the taste.
Titford1 calls this pulp pleasant and cooling.
Melicytus ramiflorus Forst. Violaceae. MAHOE.
New Zealand. This is the mahoe of New Zealand, not the mahoe of the
West Indies, says A. Smith. The fruit of this tree is eaten by the natives.
Melilotus officinalis Lam. Leguminosae. MELILOT. MELIST.

SWEET CLOVER.
Europe and adjoining Asia. The flowers and seeds are the chief
ingredient in flavoring the Gruyere cheese of Switzerland.

Melissa officinalis Linn. Labiatae. BALM.
Mediterranean region and the Orient. This aromatic perennial has long
been an inmate of gardens for the sake of its herbage, which finds use
in seasonings and in the compounding of liquors and perfumes as well
as the domestic remedy known as balm tea. The plant in a green state
has an agreeable odor of lemons and an austere and slightly aromatic
taste, and hence is employed to flavor certain dishes in the absence of
lemon thyme. The culture was common with the ancients, as Pliny
directs it to be planted, and, as a bee-plant or otherwise, it finds
mention by Greek and Latin poets and prose writers. In the Ionian
Islands, it is cultivated for bees. In Britain, it is said to have been
introduced in 1573. It is mentioned in France by Ruellius, 1536; in
England, by Gerarde, 1597, who gives a most excellent figure; and also
by Lyte, 1586, and Ray, 1686. Mawe, 1758, says great quantities of
balm are cultivated about London for supplying the markets. In the
United States, it is included among garden vegetables by McMahon,
1806. As an escape, the plant is found in England and sparingly in the
eastern United States. Bertero found it wild on the island of Juan
Fernandez.
But one variety is known in our gardens, although the plant is

described as being quite variable in nature. This would indicate that
cultivation had not produced great changes. The only difference noted
in the cultivated plant has been in regard to vigor. A variegated variety
is recorded by Mawe, 1778, for the ornamental garden. This variation is
noted by Vilmorin.
Melocactus communis Link & Otto. Cacteae. MELON CACTUS.

TURK'S-CAP CACTUS.
South America and the West Indies. According to Unger, this cactus
bears an edible fruit.
Melocanna bambusoides Trin. Gramineae.
East Indies. The fruit is very large, fleshy like an apple and contains a
seed which is said to be very pleasant eating.
Melodinus monogynus Roxb. Apocynaceae.
Himalayan region, Malay and China. This plant bears a fruit, says
Firminger, as large as a moderate-sized apple, which is said to be
eatable and agreeable. Royle says it yields edible fruit. A. Smith says
the firm, sweet pulp is eaten by the natives. The berry is red, edible,
sweet and somewhat astringent.
Melothria pendula Linn. Cucurbitaceae.
North America and West Indies. The fruit, in Jamaica, is the size and
shape of a nutmeg, smooth, blackish when ripe, and full of small, white
seeds like other cucumbers, lodged within an insipid, cooling pulp. The
fruit is eaten pickled when green and is good when fully ripe, according
to Sloane.
M. scabra Naud.
Mexico. The fruit is an inch long, resembling little watermelons. It is

pickled and eaten raw.
Memecylon edule Roxb. Melastomaceae.
Coromandel, tropical India and Burma. The juicy fruit is eaten by the
natives when ripe. They have much pulp of a bluish-black color and of
an astringent quality. The pulp of the fruit, though rather astringent, is
eaten by the natives.
Mentha canadensis (arvensis) Linn. Labiatae. MINT.
A plant found on the wet banks of brooks from New England to

Kentucky and north-ward, and occasionally cultivated in gardens for
the leaves, which are used in flavoring. The Indians of Maine eat mint
roasted before the fire and salted and think it nourishing.
M. piperita Linn. PEPPERMINT.
Europe, Asia and northern Africa. Peppermint is grown on a large scale

for the sake of its oil, which is obtained by distillation, and which finds
extensive use for flavoring candies and cordials and in medicine. There
are large centers of its culture in the United States, Europe and Asia. It
is grown to a limited extent for the leaves which are used for seasoning.
Mint is spoken of as if not a garden plant by Ray, 1724, who describes
two varieties, the broad and the narrow leaved. In 1778, it is included
by Mawe, among garden herbs; in 1806, it is noticed among American
garden plants and is now an escape from cultivation. There is no notice
of peppermint preceding 1700, when it is mentioned by Plukenet and
Tournefort as a wild plant only.
M. pulegium Linn. PENNYROYAL.
Europe and neighboring Asia. The leaves of pennyroyal are sometimes

used as a condiment. Mawe, in England, in 1778, calls it a fine
aromatic; it was among American potherbs in 1806. It was in high
repute among the ancients and had numerous virtues ascribed to it by
both Dioscorides and Pliny. From the frequent references to it in Anglo-
Saxon and Welsh works on medicine, we may infer that it was much
esteemed in northern Europe. It has now fallen into disuse.
M. viridis (spicata) Linn. SPEARMINT.
Europe, Asia and north Africa; naturalized in America. This garden

herb was well known to the ancients and is mentioned in all early
mediaeval lists of plants. Amatus Lusitanus, 1554, says it is always in
gardens and later botanists confirm this statement for Europe. It was in
American gardens in 1806 and probably far earlier, for it was collected
by Clay ton in Virginia about 1739 as a naturalized plant.
Mentzelia albicaulis Dougl. Loasaceae. PRAIRIE LILY.
Western North America. The oily seeds are pounded and used by the
Indians in California as an ingredient of their pinole mantica, a kind of
cake.
Menyanthes trifoliata Linn. Gentianeae. BUCKBEAN. MARSH

TREFOIL.
Northern Europe, Asia and America. The intense bitter of the leaves of
the buckbean has led to its use as a substitute for hops in brewing.
Large quantities are said to be collected for the adulteration of beer. It
has long been employed in Sweden for this purpose. In Lapland and
Finland, the rhizomes are sometimes powdered, washed to get rid of the
bitter principle and then made into a kind of bread. In the outer
Hebrides, when there is a deficiency of tobacco, the islanders console
themselves by chewing the root of the marsh trefoil which, has a bitter
and acrid taste.

Mercurialis annua Linn. Euphorbiaceae. ANNUAL MERCURY.
Europe and north Africa and occasionally found spontaneously

growing in the United States. Annual mercury, says Johnson, is eaten
in Germany, the poisonous principle which it contains in small quantity
being dissipated in boiling.
Meriandra benghalensis Benth. Labiatae. BENGAL SAGE.
India. Bengal sage, says Firminger, is in general use in lower Bengal as

a substitute for sage but it is rather an indifferent substitute.
Mesembryanthemum acinaciforme Linn. Ficoideae (Aizoaceae).

HOTTENTOT FIG.
South Africa. This is one of the Hottentot figs of South Africa. The inner
part of the fruit affords, says Mueller, a really palatable and copious
food.
M. aequilaterale Haw. PIG'S FACE.
Australia and South America. This is an Australian species whose fruit

is eaten by the natives. The inner part of the fruit affords a palatable
and copious food, according to Mueller. In California, say Brewer and
Watson, the fruit is edible and pleasant. This is perhaps the species
referred to by Parry as littoral in southern California and as having an
edible, juicy fruit. In Australia, says J. Smith, the watery and insipid
fruit is eaten by the natives. Wilhelmi says two varieties of this genus in
Australia have fruit of an agreeable flavor and are eaten by the
aborigines of the Port Lincoln district.
M. anatomicum Haw. CANNA ROOT. KON.
South Africa. The Hottentots, says Thunberg, come far and near to
obtain this shrub with the root, leaves and all, which they beat together
and afterwards twist up like pig-tail tobacco; after which they let the
mass ferment and keep it by them for chewing, especially when they are
thirsty. If it be chewed immediately after the fermentation, it intoxicates.
M. crystallinum Linn. ICE PLANT.
Cape of Good Hope. The ice plant was introduced into Europe in 1727.
It is advertised in American seed lists of 1881 as a desirable vegetable
for boiling like spinach, or for garnishing. Vilmorin says the thickness
and slightly acid flavor of the fleshy parts of the leaves have caused it to
be used as a fresh table vegetable for summer use in warm, dry
countries. It is, however, he adds, not without merit as an ornamental
plant. Parry found this species growing in large masses in southern
California.
M. edule Linn. HOTTENTOT FIG.
Cape of Good Hope. The mucilaginous capsules, says Captain

Carmichael, are the chief material of an agreeable preserve. Figuier says
the leaves are pickled as a substitute for the pickled cucumber, and
Henfrey says the foliage is eaten at the Cape.
M. forskahlei Hochst.
North Africa. The capsules are soaked and dried by the Bedouins, and
the seeds separated for making bread, which, however, is not eaten by
other Arabs.
M. pugioniforme Linn.
South Africa. Its leaves form a good substitute for spinach.
M. tortuosum Linn.
South Africa. This species possesses narcotic properties and is chewed

by the Hottentots for the purpose of producing intoxication.
Mesua ferrea Linn. Guttiferae. IRONWOOD.
Java and East Indies. The fruit is reddish and wrinkled when ripe, with
a rind like that of the chestnut. It resembles a chestnut in size, shape,
substance and taste.8
Metroxylon laeve Mart. Palmae. SPINELESS SAGO PALM.
East Indies. This species furnishes a large part of the sago which is
exported to Europe.

M. rumphii Mart. PRICKLY SAGO PALM.
East Indies. This palm furnishes, says Seemann, the best sago of the
East Indies.
M. sagu Rottb. SAGO PALM.
Sumatra and Malacca. The plant is employed in the preparation of

sago for food. Considerable quantities are made at the Poggy Islands,
lying off the west coast of Sumatra, where it forms the principal food of
the inhabitants.
M. vitiense Benth. & Hook. f. SAGO PALM.
This is a true sago palm in Viti but its quality, Seemann says, was not
known to the natives until he pointed it out to them.
Michelia champaca Linn. Magnoliaceac. CHAMPACA. FRAGRANT

CHAMPACA.
Malay. The fruit is said to be edible, and in India the tree is cultivated
for the exquisite perfume of the flowers.
Micromeria (Satureia) Juliana Benth. Labiatae. SAVORY.
East Mediterranean region. This savory is mentioned by Gerarde, 1597,

as sown in gardens. It is a native of the Mediterranean countries, called
in Greece, ussopo, in Egypt, pesalem. It has disappeared from our seed
catalogs.
M. obovata Benth.
West Indies and introduced in Britain in 1783. The species has two
varieties. It was recorded by Burr, 1863, as in American gardens but
as little used. It is said to be much used for seasoning in its native
country. It is now recorded as in cultivation in Europe.
Microseris forsteri Hook. f. Compositae.
Australia and New Zealand. This is the native scorzonera of tropical

Australia and New Zealand. The root is used as a food by the
aborigines. The roots are roasted by the natives and eaten. They have
an agreeable taste.
M. sp.?
This plant furnishes a small, succulent, and almost transparent root,

full of a bitterish, milky juice. The root is eaten raw by the Nez Perce
Indians.
Milium nigricans Ruiz & Pav. Gramineae.
Peru. A drink called ullpu is obtained from the farina of the seeds.
Millettia atropurpurea Benth. Leguminosae.
A tree of Burma and Malay. The tender leaves are said to be eaten.
Mimusops elata Allem. Sapotaceae. COW TREE.
Brazil. To this species is referred the massaranduba, or cow tree, of the

Amazon. Wallace says of it that the fruit is eatable and very good. It is
the size of a small apple and full of a rich milk which exudes in
abundance when the bark is cut. The milk has about the consistency of
thick cream and, but for a very slight, peculiar taste, could scarcely be
distinguished from the genuine product of the cow. Bates says the fruit
is eaten in Para, where it is sold in the streets. The milk is pleasant with
coffee but has a slight rankness when drunk pure; it soon thickens to a
glue which is excessively tenacious. He was told that it was not safe to
drink much of it. Herndon probably refers to this tree when he says he
obtained from the Indians the milk of the cow tree, which they drink
fresh, and, when brought to him in a calabash, had a foamy
appearance as if just drawn from the cow and looked very rich and
tempting. It, however, coagulates very soon and becomes as hard and
tenacious as glue.
M. elengi Linn. MEDLAR.
East Indies and Malay. This plant is cultivated on account of its

fragrant, star-shaped flowers, which are used in garlands. The small,
ovoid, one-seeded berry, yellow when ripe, about an inch long, is eaten,
and oil is expressed from the seeds. Dutt says the fruits are sweetish
and edible when ripe.

M. hexandra Roxb.
East Indies and south India. This plant is commonly cultivated near
villages. In Java, it is cultivated for its fruits which are eaten.
M. kauki Linn.
Burma, Malay and Australia. This tree is found in gardens in Java. The
fruit is edible. Dr. Hooker states that this tree is cultivated in China,
Manila and Malabar for its esculent, agreeably acid fruit. It is the
khirnee of India.
M. kummel Bruce.
Abyssinia. This is the M'nyemvee of interior Africa, a lofty tree whose

one-stoned, dry, orange-yellow or reddish fruit is sweet in taste.
M. manilkara G. Don.
Malabar and the Philippines. This species is cultivated for its fruit,
which is of the form and size of an olive and is succulent; the pulp is of
a sweetish-acid flavor and contains but one or two seeds.
M. sieberi A. DC. NASEBERRY.
North America and West Indies. The fruit is delicious and highly
flavored.
Mitchella repens Linn. Rubiaceae. PARTRIDGE-BERRY. SQUAW-

VINE.
North America and Japan. The insipid, red fruits are eaten by children.
Mollugo hirta Thunb. Ficoideae (Aizoaceae).
Tropical and subtropical regions. This plant is a common potherb in

upper India.
Momordica balsamina Linn. Cucurbitaceae. BALSAM APPLE.
Borders of the tropics. The balsam apple has purgative qualities but is
eaten by the Chinese after careful washing in warm water and
subsequent cooking.
M. charantia Linn.
Borders of the tropics. This vine is very commonly cultivated about

Bombay. In the wet season, the fruit is 12 or 15 inches long, notched
and ridged like a crocodile's back and requires to be steeped in salt
water before being cooked. Firminger says the fruit is about the size
and form of a hen's egg, pointed at the ends, and covered with little
blunt tubercles, of intensely bitter taste, but is much consumed by the
natives and is agreeable also to Europeans as an ingredient to flavor
their curries by way of variety. In Patna, there are two varieties:
jetkwya, a plant growing in the heat of spring and dying with the first
rains, and bara masiya, which lasts throughout the year. In France, it
is grown in the flower garden.
M. dioica Roxb.
East Indies. This species is under cultivation in India for food purposes;
the root is edible. There are several varieties, says Drury. The young,
green fruits and tuberous roots of the female plant are eaten by the
natives, and, in Burma, according to Mason, the small, muricated fruit
is occasionally eaten. At Bombay, this plant is cultivated for the fruit,
which is the size of a pigeon's egg and knobbed, says Graham.
Monarda didyma Linn. Labiatae. BEE BALM. OSWEGO TEA.
From New England to Wisconsin northward, and southward in the

Alleghanies. It is mentioned by McMahon, 1806, in his list of aromatic
pot and sweet herbs. It is called Oswego tea from the use sometimes
made of its leaves. In France, it is grown in the flower gardens.
Moneses grandiflora S. F. Gray. Ericaceae (Pyrolaceae).

MOSSBERRY. ONE-FLOWERED PYROLA.
North and Arctic regions. The fruit is used as food by the Indians of
Alaska. The yield of berries is scant, however.
Monochoria vaginalis Presl. Pontederiaceae.
Asia and African tropics. This species is esteemed as a medical plant in

Japan, Java and on the Coromandel Coast. Its young shoots are edible.
Monodora myristica Dun. Anonaceae. JAMAICA NUTMEG.
This tree of Jamaica is supposed to have been introduced from South

America, but is with more reason believed to have been taken by the
negroes from the west coast of Africa. It is cultivated in Jamaica for its
fruits, which furnish Jamaica nutmeg. The seeds contain a quantity of
aromatic oil which imparts to them the odor and flavor of nutmegs.
Monstera deliciosa Liebm. Araceae. CERIMAN.
American tropics. This fine plant has been somewhat cultivated in

England for its fruit and may now be seen in greenhouses in this
country. The leaves are broad, perforated and dark, shining green. The
fruit consists of the spadix, the eatable portion of which is of fine texture
and very rich, juicy and fragrant, with a flavor somewhat like that of the
pineapple and banana combined. The fruit is filled with a sort of
spicule, which, unless the fruit be thoroughly ripe, interferes with the
pleasure of its eating. In 1874, specimens of the fruit were exhibited
before the Massachusetts Horticultural Society and again in 1881.
Dobrizhoffer, in his Account of the Abipones of Paraguay, 1784, refers
to a fruit called guembe which is "the more remarkable for its being so
little known, even by many who have grown old in Paraguay, for the
northern woods of that country only are its native soil. It is about a
span long, almost cylindrical in shape, being thicker than a man's fist in
the middle but smaller at both extremities, and resembles a pigeon
stripped of its feathers, sometimes weighing as much as two pounds. It
is entirely covered with a soft, yellowish skin, marked with little knobs
and a dark spot in the middle. Its liquid pulp has a very sweet taste but
is full of tender thorns, perceivable by the palate only, not by the eye, on
which account it must be slowly chewed but quickly swallowed. . . . The
stalk which occupies the middle, has something of wood in it and must
be thrown away. You cannot imagine how agreeable and wholesome
this fruit is. ... This ponderous fruit grows on a flexible shrub
resembling a rope, which entwines itself around high trees." If this
description applies to our species, it is certainly remarkable that this
ancient missionary did not refer to the open spaces in the leaves.
Moraea edulis Ker-Gawl. Irideae.
South Africa. The bulbous root is eaten by the Hottentots. When

cooked, it has the taste of potatoes. Thunberg says, in Kaffraria, the
roots were eaten roasted, boiled, or stewed with milk and appeared to
him to be both palatable and nourishing, tasting much like potatoes.
Morinda citrifolia Linn. Rubiaceae. AWL TREE. INDIAN

MULBERRY.
Tropical shores in Hindustan, throughout the Malayan Archipelago

and neighboring Polynesian islands. Its fruit is a great favorite with the
Burmese, served in their curries. Labillardiere says the fruit is in great
request among the Friendly Islanders, but its taste is insipid. Captain
Cook states that the fruit is eaten in Tahiti in times of scarcity, and that
the taste is very indifferent.
M. tinctoria Roxb. ACH-ROOT. DYERS' MULBERRY.
East Indies and Malay. According to Brandis, this species is cultivated

throughout India. Don says the green fruits are pickled and eaten with
curries.
Moringa aptera Gaertn. Moringaceae.
Nubia and Arabia. The seeds are exported to Syria and Palestine for
medicinal and alimentary use.
M. concanensis Nimmo.
East Indies and India. The unripe fruit is eaten.
M. pterygosperma Gaertn. HORSERADISH TREE.
Northwest India. The horseradish tree is cultivated for its fruit, which is
eaten as a vegetable and preserved as a pickle, and for its leaves and
flowers which are likewise eaten. Dutt says it is cultivated for its leaves,
flowers and seed-vessels, which are used by the natives in their curries.
The root, says Royle, is universally known to European residents in
India as a substitute for horseradish. Ainslie says the root is generally
used and the pods are an excellent vegetable. According to Firminger,
the root serves as a horseradish and the long, unripe seed-pods are
used boiled in curries. It is also cultivated by the Burmese for its pods,
but by Europeans it is chiefly valued for its roots. In the Philippines, the
leaves and fruit are cooked and eaten. In the West Indies, the oil
expressed from the seeds is used in salads.
Moronobea grandiflora Choizy. Guttiferae.
A tall tree of Brazil. Arruda says the fruit is nearly of the size of an
orange but is oval and contains 23 stones covered with a white pulp of
a pleasant taste, being sweet and somewhat acid. It is called bacuri.
Morus alba Linn. Urticaceae (Moraceae). WHITE MULBERRY.
A tree of China and Japan but naturalized in Europe, Asia and

America. It is commonly supposed, says Thompson, that cuttings of the
white mulberry were first brought into Tuscany from the Levant in
1434 and in the course of the century this species had almost entirely
superceded M. nigra for the feeding of silk worms in Italy. The variety
multicaulis was brought from Manila to Senegal, and some years
afterwards to Europe, and was described by Kenrick, 1835, preceding
which date it had reached America. In 1773 or 1774, Wm. Bartram
noticed large plantations of M. alba grafted on M. rubra near
Charleston, S. C., for the purpose of feeding silk worms, but it is
probable that its first introduction was coeval with the interest in silk
culture before 1660. The mulberry trees planted in Virginia in 1623 by
order of the Colonial Assembly were probably of this species. There are
many varieties of M. alba, and in India it is cultivated for its fruit, of
which some kinds are sweet, some acid, and of all shades of color from
white to a deep blackish-purple. In Kashmir and Afghanistan, the fruit
furnishes a considerable portion of the food of the inhabitants in
autumn and much of it is dried and preserved. In Kabul, there is a
white, seedless variety called shah-toot, or royal mulberry. The fruits
are from two to two and one-half inches long and of the thickness of the
small finger, very sweet, and the tree is inexhaustibly prolific. In its
season it forms the chief food of the poor.
M. celtidifolia H. B. & K.
Peru to Mexico. The tree bears an edible fruit.
M. indica Linn. AINO MULBERRY.
Tropical Asia. The aino mulberry is cultivated in Bengal for feeding silk
worms, and about Bombay its dark red fruit is sold in the bazaars for
making tarts.

M. laevigata Wall.
East Indies. This species is found wild and cultivated in the Himalayas
and elsewhere in India. The fruit is long, cylindrical, yellowish-white,
sweet but insipid. The long, cylindrical, purple fruit is much eaten.
M. nigra Linn. BLACK MULBERRY.
Temperate Asia. The black mulberry is a native of north Persia and the
Caucasus. It was brought at a very early period to Greece.
Theophrastus was acquainted with it and called it sukamnos. It is only
at a late period that this tree, brought by Lucius Vitellus from Syria to
Rome, was successfully reared in Italy, after all earlier experiments,
according to Pliny, had been conducted in vain. At the time of Palladius
and even in that of Athaneus, the mulberry tree had multiplied but little
in that country. The introduction of silk culture under Justinian gave a
new importance to this tree, and, from that time to the present, its
propagation in western and northern Europe, Denmark and Sweden
has taken place very rapidly. It was not till the sixteenth century that
this plant was superceded by M. alba for the feeding of silk worms. This
species, according to Mueller, was planted in France in 1500. In the
United States, it is scarcely hardy north of New York, but there and
southward it is occasionally cultivated for its fruit. In 1760, Jefferys
states it was not found in Louisiana.
M. rubra Linn. RED MULBERRY.
From New England to Illinois and southward. The fruit is preferred,

says Emerson, to that of any other species by most people. The tree
grows abundantly in northern Missouri and along the rivers of Kansas.
In Indian Territory, the large, sweet, black fruit is greatly esteemed by
the Indians. This fruit was observed by De Soto on the route to
Apalachee, and the tree was seen by Strachey on James River planted
around native dwellings.
M. serrata Roxb.
Himalayan region. This species is cultivated in Kunawar. It is common

in the Himalayas. The purple fruit is mucilaginous and sweet but not
very fleshy.

Mouriri pusa Gardn. Melastomaceae (Memecylaceae).
SILVERWOOD.
Brazil. Gardner says the fruit of this Brazilian tree is about the size of a
small plum, black in color and resembles much in taste the fruit of
Eugenia cauliflora. In the province of Ceara, this fruit is much
esteemed and is carried through the streets for sale by the Indians. It is
called pusa.
M. rhizophoraefolia Gardn.
Martinique. The fruit is regularly sold in the markets at St. Vincent, but
no high value is set upon it, owing to the very small quantity of sweet
pulp which tenaciously adheres to the seeds. The outer portion of the
fruit is not pleasant to the taste, but the seed has the flavor of filberts.
Mucuna capitata Sweet. Leguminosae.
Malay Archipelago and the Himalayas. This species, according to

Elliott, is cultivated in native gardens in India and even among some of
the Hill Tribes.
M. cochinchinensis Lour.
This species is cultivated in Cochin China for its legumes which are
served and eaten as we do string beans.
M. gigantea DC. COWITCH.
East Indies. The beans are eaten by the natives and are esteemed as
both palatable and wholesome.
M. monosperma DC. NEGRO BEAN.
East Indies. This is a favorite vegetable with Brahmins.
M. nivea DC.
Bengal and Burma. This species is cultivated by the natives in India.

Roxburgh says that, by removing the velvety skin of the large, fleshy,
tender pods, they are a most excellent vegetable for the table, and the
full-grown beans are scarcely inferior to the large garden beans of
Europe. Drury reaffirms this opinion.
M. pruriens DC. COWITCH. COWHAGE.
Tropical Africa. The cowitch, or cowhage, has, says Livingstone, a

velvety covering to its pods of minute prickles, which, if touched, enter
the pores of the skin and cause a painful tingling. The women, in times
of scarcity, collect the pods, kindle a fire of grass over them to destroy
the prickles, then soak the beans until they begin to sprout, wash them
in pure water and either boil them or pound them into meal. Its name
on the Zambezi is kitedzi.
M. urens Medic. HORSE-EYE BEAN.
In Jamaica, the legume is said by Plumier to have been eaten by the

Caribs but Lunan says it is poisonous.
Muntingia calabura Linn. Tiliaceae (Elaeocarpaceae). CALABUR.
West Indies. This is the guasem of Jamaica. An infusion of the leaves is

used in the Caracas as a tea.
Murraya exotica Linn. Rutaceae. CHINESE BOX.
Asia and Australian tropics. The fruit is red and edible.
M. koenigii Spreng. CURRY-LEAF TREE.
A tree of tropical Hindustan, cultivated for its leaves, which are used to
flavor curries. The leaves are aromatic and fragrant and, with the root
and bark, are used medicinally. From the seeds, a medicinal oil called
zimbolee oil is extracted.
M. longifolia Blume.
Java. The fruit is edible.
Musa chinensis Sweet. Scitamineae (Musaceae). CHINESE

DWARF BANANA.
China. This very delicious plantain, says Firminger, is of a rich and

peculiar flavor. The fruits are borne in enormous bunches, each fruit
about 10 inches long, of moderate and uniform shape and thickness,
and when ripe are pea-green in color. The bananas are exceedingly
difficult to obtain in perfection, as they are uneatable until quite ripe,
and on becoming ripe, commence almost immediately to decay. This
variety, in 1841, was grown in abundance for the table of the King of
France at Versailles and Menton. In 1867, young plants of this dwarf
banana were sent to Florida from the United States Department of
Agriculture, and now they may be seen quite generally in gardens
there. It is quite frequently fruited in greenhouses, being of easy culture
and management. Hawkins, 1593, saw small, round, plantains, "green
when they are ripe " in Brazil.
M. ensete J. F. Gmel. ABYSSINIAN BANANA.
Tropical Africa. The fruit is dry and inedible, containing a few large,
stony seeds, but, says Masters, the base of the flower-stalk is cooked
and eaten by the natives. Unger says the fruit is not palatable and is
rarely eaten, but the white, marrowy portion of the young stems, freed
from the rind and cooked, has the taste of the best wheat bread and,
dressed with milk and butter, supplies a very excellent, wholesome diet.
The plant occurs even in the Egyptian antiques and seems to have been
more widely distributed at an earlier period than at the present. There
are large plantations of it at Maitsha and Goutto. The tree grows about
20 feet high and is a striking ornament in our best conservatories.
M. maculata Jacq. BANANA.
Mauritius Islands. The fruit is very spicy and of excellent flavor. This is
a tender banana not profitable for cultivation above south Florida.
M. rosacea Jacq. BANANA.
Tropical Asia. This is the vai of Cook, the fahie of Wilkes, the fae of the
natives. It was seen by Wilkes in groves in Tahiti, the fruit borne on an
upright spike, of the shape of the banana but twice as large and of a
deep golden hue, with pulp of a dark orange color. It is destitute of
seeds, of high flavor and greatly esteemed by the natives. On the Fiji
Islands, it is found cultivated. The fruit is eaten either roasted or boiled.
Ellis says there are nearly 20 kinds of wild bananas, very large and
serviceable, in the mountains of Tahiti. In India, says Firminger, this
species is called ram kela and, when in good condition, is a remarkably
fine fruit. The fruit is about seven inches long and rather thin, at first of
a very dark red, but ripening to a yellowish-red.
M. sapientum Linn. ADAM'S FIG. BANANA. PLANTAIN.
In general, says Humboldt, the musa, known by every people in the

Torrid Zone, though hitherto never found in a wild state, has as great a
variety of fruit as the apple or pear. The names "plantain" and
"banana" are very discriminately applied, but the term plantain is
usually restricted to the larger plants whose fruits are eaten cooked,
while the term banana is given to sorts whose fruits are eaten raw. The
plantain, says Forster, varies almost ad infinitum, like our apple. At
Tongatabu, says Captain Cook, they have 15 sorts of plantain. In
Tenasserim, says Simmonds, there are 20 varieties, in Ceylon 10 and in
Burma 30. The Dacca plantain is 9 inches long. In Madagascar, the
plantains are as large as a man's forearm. In the mountains of the
Philippines, a single bunch is said to be a load for a man. The banana is
cultivated in more varieties in India than is the plantain, says
Roxburgh. The plantain is abundant in Africa, according to Burton and
other African travelers. In Peru, according to Herndon and others, it
abounds. One of the dainties of the Mosquito Indians, says Bancroft, is
bis-bire, the name given to plantains kept in leaves till putrid; it is eaten
boiled. The plantain is unquestionably of ancient culture, for one of the
Mohammedan traditions is that the leaves used for girdles by Adam
and Eve were plantain leaves. Plantains with fruit from 10 to 12 inches
long were grown in Louisiana in 1855 and probably earlier. The flesh
was eaten roasted, fried or boiled.
It seems probable that the plantain, or banana, was cultivated in South

America before the discovery by Columbus. It seems indigenous to the
hot regions of the Old World and the New, or at any rate to have been
present in the New World before the discovery by Columbus, as banana
leaves are found in the huacas, or Peruvian tombs, anterior to the
Conquest. Bancroft says the Mexicans offered the "fat banana" at the
shrine of the goddess Centeotl. Roxburgh found bananas growing wild
on the coast of Coromandel. Hooker saw two species wild in the
Himalayas. Rumphius and Blanco saw them in the Philippines.
Finlayson found them in the small island of Pulo-ubi near Siam. Cook
and others saw them in Tahiti, and Humboldt mentions the occasional
occurrence of wild bananas in the forests of South America. Although
the cultivated varieties of banana and plantain are usually seedless, yet
some wild species produce seeds, and varieties of the cultivated form
occasionally bear seeds. Thus, on the coast of Para, near the Gulf of
Triste, and near Cumana, according to Humboldt, there are sorts with
seeds; as there are at Manila, according to Meyen; and in Central Africa,
according to Burton. The fruit of these is usually of poor quality. In
Calcutta, 1503-08, Varthema mentions 3 kinds of bananas. Firminger,
at the present time names 7 varieties, and Carey says the cultivated
varieties in Bengal are infinite. In Tahiti, according to Ellis, not fewer
than 30 varieties of bananas are cultivated by the natives. In the Fiji
Islands, some 9 varieties are in cultivation according to Wilkes. In
Cercado, on the Amazon, Castelanu says there is an enormous number
of varieties of bananas. In Central Africa, Grant names 6 varieties. Ten
varieties are given for Ceylon and 30 for Burma.
The garden of Adam in Seyllan (Ceylon), says Morignolli, about 1350,

contains plantain trees which the natives call figs: "but the plantain has
more the character of a garden plant than of a tree. At first they are not
good to eat, but after they have been kept a while in the house they
ripen of themselves and are then of an excellent odor and still better
taste, and they are about the length of the longest of one's fingers." In
Calicut, 1503-08, Varthema describes three sorts: "The first sort is
called cianckapalon; these are very restorative things to eat. Their color
is somewhat yellow, and the bark is very thin. The second sort is called
cadelapalon, and they are much superior to the others. The third sort
are bitter." The head of the flowers of the variety known as kuntela,
before the sheath in which they are enclosed expands, is often cut off,
being esteemed a most delicate vegetable.
In the Malay Archipelago, says Wallace, many species occur wild in the
forests and some produce edible fruits. In 1591, at the Nicobar Islands,
near Sumatra, the plantain was seen by May. At Batavia, in 1770,
Captain Cook found innumerable sorts but only three were good
eating, although others were used for cooking. In New Guinea, in 1770,
he found plantains flourishing in a state of the highest perfection. Le
Maire, 1616, says this fruit is called tachouner. In New Holland Captain
Cook found the plantain tree bearing a very small fruit, the pulp well-
tasted, but full of seeds, and in another place said to be so full of stones
as scarcely to be edible. Both the banana and plantain are now
cultivated in Australia in many varieties.
In Polynesia, Mendana, in 1595, mentions "very fine plantains" at

Mendana Islands and elsewhere. In 1606, de Quiros saw plantains as
appears from his memorial to the King of Spain. In 1588, Cavendish
had "plantains" brought out in boats to his ships and in 1625 Prince
Maurice of Nassau mentions bananas as brought to his ships. Easter
Island, when discovered in 1722, had "plantains." In 1778, Captain
Cook discovered the Sandwich Islands and found there the banana,
and Wilkes, in 1840, says bananas and plantains are abundant. The
Fiji Islands were discovered by Tasman in 1643, and they were visited
by D'Urville in 1827, although there had been intervening arrivals of
Europeans. In 1840 Wilkes found there five or six varieties of banana
with insipid fruit and three varieties of plantain cultivated to a great
extent, as also the wild species of Tahiti and Samoa. Tahiti was
discovered by Wallis in 1767 and visited by Bougainville in 1768, and
by Cook in 1769. In 1777 Captain Cook speaks of the plantain as
being cultivated there and also of wild plantains in the mountains. Ellis
says the plantain and banana are indigenous and also cultivated in the
native gardens. When Captain Cook discovered Wateroo Island, he
found plantains and he mentions them at Atooi, the Annamooka
Islands.
The banana is mentioned by Ramusio, 1563-74, as being found in

Africa. At the island of St. Thomas, off the coast of Guinea, he says "they
have also began to plant that herb, which in one year grows to the
height of a tree. It produces fruit like the figs called muse in Alexandria,
and it is called abellana in this island." In 1593, Sir Richard Hawkins
says "the plantain is a tree found inmost parts of Afrique and America,"
and describes the fruit as having many varieties: "some great, some
lesser, some round, some square, some triangle, most ordinarily of a
spanne long " and "no conserve is better, nor of a more pleasing taste."
St. John, in his Adventures in the Libyan Desert, mentions the banana
as growing in some of the valleys and in the osais of Siwah. Grant found
the plantain the staple food of the countries one degree on either side of
the equator. There are half a dozen varieties, he says, the boiling,
baking, drying, fruit and wine-making sorts. The fruit dried, from Ugigi,
is like a Normandy pippin; a variety when green and boiled is an
excellent vegetable, while another yields a wine resembling hock in
flavor. Long says, in Uganda, this fruit grows wild in the greatest
luxuriance. The tree is very large and the watery matter contained in
the stock serves the natives of Uganda for water, when they cannot
procure it elsewhere. The banana is scarcely ever eaten in the ripe state,
save by the females, who extract from it an unfermented and delicious
liquor. Burton says, in certain parts about Lake Tanganyika, the
banana is the staff of life and is apparently an aboriginal of these
latitudes. In the hilly countries, there are said to be about a dozen
varieties, and a single bunch forms a load for a man. It is found on the
islands and on the coast of Zanzibar and rarely in the mountains of
Usagara. The best fruit is that grown by the Arabs at Unyamyembe, but
this is a poor specimen, coarse and insipid, stringy and full of seeds.
Upon the Tanganyika lake, there is a variety larger than the horse-
plantain of India, of which the skin is brick-reddish, in places inclined
to a rusty brown, the pulp a dull yellow and contains black seeds. The
flavor is harsh, strong and drug-like.
In 1526, Thomas Nicols, writing of the "plantano" of the Canary Islands,

says it "is like a cucumber and when it is ripe it is blacke and in eating
more delicate than any conserve." Oviedo, 1516, says the banana was
transplanted hence to the Island of Hispaniola, but the Dominique
variety, which is supposed to be the one, does not answer to the
description of Nicols. In the Cape Verde Islands, plantains are
mentioned as seen by Cavendish at S. Jago in 1586 and also at Pogo
Island.
The leaves of the banana, according to Prescott, have been frequently

found in the huacas of Peru, and plantains and bananas were brought
to Pizarro on his visit to Tumbez in 1527. Garcilasso de la Vega says
that in the time of the Incas the banana, in the warm and temperate
regions, formed the base of the nourishment of the natives. He describes
the musa of the valley of the Andes; he distinguishes also the small,
sweet and aromatic dominico and the common banana or arton. Oviedo
contends that it is not indigenous to the New World but was introduced
to Hispaniola in 1516 by Father Thomas de Berlanger and that he
transplanted it from the Canary Islands, whither the original slips had
been brought from the East Indies. Acosta says "it is the fruits they use
most at the Indies and in general in all places, although they say the
first beginning comes from Ethiopia." He also says "there is a kinde of
small planes, white and very delicate, which in Hispaniola they call
dominiques. There are others which are stronger and bigger and red of
color. There growes none in the Kingdom of Peru but are brought from
the Indies, as from Mexico, Guernavaca and other vallies. Upon the
firme land and in some islands there are great store of planes like unto
thick groves." There is a tradition current in Mexico, says Humboldt,
that the platans arton and the dominico varieties were cultivated long
before the arrival of the Spaniards. Piso, 1648, says the plant was
imported into Brazil and has no Brazilian name, but Lery, 1578, says it
is called paco. In Columbus' fourth voyage, at Costa Rica, in 1503, Las
Casas says "the country produced bananas, plantains, pineapples,
cocoanuts, and other fruit." According to Irving, bananas were likewise
seen on Guatemala. In 1538, De Soto saw plantains in Cuba. In 1565,
Bensoni, in his History of the New World says, "the plantain is a fruit
much longer than it is broad, and the little ones are much better than
the large ones." In 1593, Hawkins writes that the best he has seen in
Brazil is on an island called Placentia and these are "small and round
and green when they are ripe, whereas the others in ripening become
yellow. Those of the West Indies and Guynne are great, and one of them
sufficient to satisfie a man." In 1595, Captain Preston and Sommers
had plantains brought them from Dominica Island, and the same year
Captain Drake found great stores of them at Nombre de Dios. Herrera,
who wrote a General History of the Indies from 1492 to 1554, says, at
Quito, "the plantans have the relish of dry figs but eaten green their
taste cannot be ascertained." About 1800, Humboldt ate the fruit of the
dominico variety on the banks of the Amazon. At the present time, says
Herndon, plantanos, which is the general name of all kinds of plantains
of which last there are several species, are the most common fruit of the
Montana. The people eat them raw, roasted, boiled, baked and fried. At
Santa Barbara, California, they were growing in the mission gardens in
1793.
M. simiamm Kurz.
From Malacca to the Sunda Islands. About 50 varieties of this species

are under cultivation and are called feesangs. It surpasses M.
sapientum in delicacy of flavor.
Muscari racemosum Mill. Liliaceae. GRAPE-HYACINTH.
Mediterranean and Caucasian region. The bulbs are eaten in Crete,

Zacynthus and Corcyra, as well as in Italy, according, to Sprengel.
Mussaenda frondosa Linn. Rubiaceae.
A large shrub of tropical eastern Asia and the neighboring islands. This
shrub is common in the Ghauts of India, and its strange-looking, white,
calycine leaves are eaten.
Myrica cordifolia Linn. Myricaceae. MYRICA.
South Africa. The farmers use the wax from the berries for candles, but
the Hottentots eat this wax either with or without meat.

M. faya Ait. CANDLEBERRY MYRTLE.
Madeira, Azores and Canary Islands. This is a small tree whose

drupaceous fruits are used for preserves.
M. gale Linn. SWEET GALE.
Of northern climates. The French in Canada call it laurier and put the
leaves into broth to give it a pleasant taste. In England, the leaves are
sometimes used to flavor beer as an agreeable substitute for hops. The
berries are employed in France as a spice.
M. nagi Thunb.
Tropical Asia and subtropics. This is the yang-mae of China, the

yamomomoki of Japan and is commonly cultivated in these countries,
being held in esteem for its subacid fruits, which are eaten both raw
and cooked. They are round, one-seeded drupes of deep red color, with
a tuberculated or granulated surface resembling that of the fruit of the
strawberry tree. Fortune refers to a species, probably this, called yang-
mae in China. The wild variety san, is a fine Chinese fruit tree usually
grafted upon M. sapida. It is called sophee in Silhet, where the fruit is
eaten both raw and cooked. It has an agreeably-flavored fruit, though
with too large a stone in proportion to the fleshy part; but this, says
Royle, might probably be remedied by cultivation. This fruit tree would
probably repay the trouble of culture. The fruit is eaten in India, says
Brandis, and is sold in the bazaars of the hills.
Myristica acuminata Lam. Myristicaceae. NUTMEG.
Madagascar. This species yields nutmegs in Brazil, in the Philippine

Islands and in Madagascar.
M. fragrans Houtt. NUTMEG.
Moluccas. The nutmeg tree is found wild in Giolo, Ceram, Amboina,

Booro, the western peninsula of New Guinea and in many of the
adjacent islands. It has been introduced into Benkoelen on the west
coast of Sumatra, Malacca, Bengal, Singapore, Penang, Brazil and the
West Indies, but it is only in a very few localities that its cultivation has
been attended with success. Nutmegs and mace are now brought into
the market almost entirely from the Banda Islands, the entire group
occupying no more than 17.6 geographical miles. The earliest accounts
of the nutmeg are in the writings of the Arabian physicians. They are
known to have been at first imported overland into Europe and are
mentioned under the name of karua aromatika in the addition to
Aetius, also by Symeon Sethus. The fruit is much like a peach, having
a longitudinal groove on one side, and bursts into two pieces when the
enclosed seed, covered by the false aril or arillode, which constitutes the
substance known as mace, is exposed. The seed itself has a thick, hard,
outer shell, which may be removed when dry and which encloses the
nucleus of the seed, the nutmeg of commerce.
Myrrhis odorata Scop. Umbelliferae. ANISE. MYRRH. SWEET

CHERVIL. SWEET CICELY.
South Europe and Asia Minor. This plant was formerly much cultivated
in England as a potherb but is now fallen into disuse. The leaves were
eaten either boiled in soups or stews, or used as a salad in a fresh state.
The leaves and roots are still eaten in Germany and the seed is used
occasionally for flavoring. In Silesia, according to Bryant, the roots are
eaten boiled and the green seeds are chopped up and mixed with
salads to give them an aromatic flavor. This aromatic herb can scarcely
be considered as an inmate of American gardens, although so recorded
by Burr, 1863. In 1597, Gerarde, says the leaves are "exceeding good,
holsom, and pleasant among other sallade herbes, giving the taste of
Ainse unto the rest." In 1778, Mawe records that it is used rarely in
England. Pliny seems to refer to its use in ancient Rome under the
name anthriscus. It finds notice in most of the early botanies.
Myrsine capitellata Wall. Myrsineae.
Tropical Asia. The small, round drupe is eaten, according to Brandis.
M. semiserrata Wall.
Himalayan region. The pea-sized drupe, with a soft, fleshy exocarp, is

eaten.
Myrtus arayan H. B. & K. Myrtaceae.
Peru. This species is cultivated for ornament and fruit. The fruit is of a
rich, spicy, subacid flavor.

M. communis Linn. MYRTLE.
Southern Europe and the Orient. In Greece, myrtle was sacred to Venus
and was a coronary plant. Its fruit is eaten by the modern, as it was by
the ancient, Athenians. The dried fruit and flower-buds, says Lindley,
were formerly used as a spice and are said still to be so used in
Tuscany.
M. molinae Barn.
Chile, where it is called temo. Its seeds, Molina says, may be used for
coffee.
M. nummularia Poir. CRANBERRY-MYRTLE.
Chile to Fuego and the Falkland Islands. Hooker describes the berries
as fleshy, sweet and of agreeable flavor.
M. ugni Molina. CHILEAN GUAVA.
Chile. Don says the fruit is red and musky. The natives express the
juice and mix it with water to form a refreshing drink. Mufeller says it
bears small but pleasantly aromatic berries. The fruit is said to be
agreeably flavored and aromatic It fruits abundantly in the
greenhouses of England, but its flavor does not recommend it as a table
fruit.
Nandina domestica Thunb. Berberideae (Nandinaceae). SACRED

BAMBOO.
An evergreen shrub of China and Japan. This species is extensively

cultivated for its fruits, which are red berries of the size of a pea.
Nannorrhops ritchieana H. Wendl. Palmae.
Baluchistan and Afghanistan. The leaf-bud, or cabbage, and the young

inflorescence, as well as the flesh of the fruit, is commonly eaten.
Napoleonaea imperialis Beauv. Myrtaceae (Napoleonaeaceae).
Western tropical Africa. Henfrey says this plant bears, a large fruit with
an edible pulp and a rind containing much tannin.
Narcissus sp.? Amaryllideae. NARCISSUS.
On the upper Nile, Grant n found a narcissus about eight inches high,
with white flowers having a waxy, yellow corona and with leaves tasting
of onions. The leaves, cooked with mashed ground-nuts, he says, make
a delicious spinach.
Nasturtium amphibium R. Br. Cruciferae. WATER CRESS.
North temperate regions. Merat says the "young leaves are eatable in
the spring."
N. indicum DC. INDIAN CRESS.
East Indies, China and Malay. This cress found its way into the gardens
of France.
N. officinale R. Br. WATER CRESS.
North temperate regions. The young shoots and leaves of water cress
have been used as a salad from time immemorial. Xenophon strongly
recommended its use to the Persians, and the Romans recommended it
to be eaten with vinegar as a remedy for those whose minds were
deranged; hence the Greek proverb, "Eat cress and learn more wit." The
first attempt to cultivate water cress by artificial means in Europe is
said by Booth to have been at Erfurt, about the middle of the sixteenth
century. Gerarde and Lord Bacon wrote strongly in its favor, but,
according to Don, it has been cultivated as a salad near London only
since 1808. At the present time, it is cultivated in plantations many
acres in extent and the demand for this popular salad herb during the
season can scarcely be supplied. In America, it is mentioned among
garden esculents by McMahon, 1806, and by succeeding writers on
gardening. In India, this herb is much prized and is sought after by the
Mohammedans.
N. palustre DC. MARSH CRESS.
A wild plant of Europe and northern America, common in wet ditches.

It is sometimes used as a cress. According to Dall, this cress is eaten in
Alaska.

Nectandra cinnamomoides Nees. Lauraceae. AMERICAN
CINNAMON.
Pickering says the American cinnamon is a tree of the eastern slope of

the equatorial Andes and is cultivated in the region about Quito. Its
dried calices are brought also from forests to the eastward and are used
as a spice.
N. rodioei Hook. GREENHEART.
A tree of Guiana. The timber is much valued in ship building. The fruit,
of the size of a small apple, has a single seed about as large as a walnut.
Though the fruit is very bitter, its seeds yield a starch which the Indians
mix with rotten wood and make into a bitter, disagreeable kind of
bread.
Negundo (Acer) aceroides (negundo) Moench. Sapindaceae

(Aceraceae). ASH-LEAVED MAPLE. BOX ELDER.
A tree of northern North America. This tree, says Hough, is tapped for
sugar in Canada and is now being planted in Illinois for sugar-making.
Vasey says experiments in Illinois show the box elder to give more sap
and a more saccharine sap than the sugar maple and that this sap
makes a whiter sugar. Douglas says the Crow Indians make sugar from
its sap, and Richardson says this is the tree which yields most of the
sugar in Rupert's Land.
Nelumbo luteum Willd. Nymphaeaceae. AMERICAN WATER-

LOTUS. WATER CHINQUEPIN. YELLOW NELUMBO.
North America and West Indies. The seeds are very agreeable to eat and
are eagerly sought for by children and Indians. The long and thick,
creeping roots, says Rafinesque, are acrimonious when fresh but are
easily deprived of their dangerous juice by washings and are then an
agreeable food to the Indians.
N. speciosum Willd. LOTUS.
Northern Africa and tropical Asia. The lotus is an eastern flower which
seems from time immemorial to have been, in native estimation, the type
of the beautiful. It is held sacred throughout the East, and the deities of
the various sects in that quarter of the world are almost invariably
represented as either decorated with its flowers, seated or standing on a
lotus throne or pedestal, or holding a sceptre framed from its flowers. It
is fabled that the flowers obtained their red color by being dyed with the
blood of Siva when Kamadeva wounded him with the love-shaft arrow.
Lakeshmi is called the lotus-born, from having ascended from the ocean
on its flowers. The lotus is often referred to by the Hindu poets. The
lotus floating in the water is the emblem of the world. It is also symbolic
of the mountain Meru, the residence of the gods and the emblem of
female beauty. Both the roots and seeds are esculent, sapid and
wholesome and are used as food by the Egyptians. In China, some
parts of India and in Ceylon, the black seeds of this plant, not unlike
little acorns in shape, are served at table. Temient found them of
delicate flavor and not unlike the pine cones of the Apennines. In the
southern provinces of China, large quantities are grown. The seeds and
slices of its hairy root are served at banquets and the roots are pickled
for winter use. In Japan, the stems are eaten. These stalks are not
dissimilar in taste to our broad beet with a somewhat sharp after-taste.
The seeds are also eaten like filberts. The roots furnish a starch, or
arrowroot, in China, called gaou fun.
Nemopanthus fascicularis Rafin. Ilicineae (Aquifoliaceae).

MOUNTAIN HOLLY.
Northeast North America. The berries, according to Pickering, are eaten

by the Indians.
Nepenthes distillatoria Linn. Nepenthaceae. PITCHER PLANT.
Ceylon. This plant has been introduced into India and is now common
in some of the mission gardens and is grown in conservatories in
Europe and America. The leaves are broad, oblong, smooth, with a very
strong nerve running through the middle, ending in a long tendril,
generally twisted, to which hangs a long receptacle or bag, which, on
being pressed, yields a sweet, limpid, pleasant, refreshing liquor in such
quantity that the contents of six or eight of them are sufficient to
quench the thirst of a man.
Nepeta cataria Linn. Labiatae. CATNIP.
Europe, Orient and the Himalayas. Catnip holds a place as a

condiment. In 1726, Townsend says it is used by some in England to
give a high relish in sauces. It is mentioned among the plants of Virginia
by Gronovius, as collected by Clayton preceding 1739-
N. (Glechoma) glechoma (hederacea) Benth. ALEHOOF. GROUND

IVY. NEPETA.
Europe and naturalized in northeastern North America. The leaves are

in great repute among the poor in England as a tea and in ancient times
were used for flavoring ale.
Nephelium lappaceum Linn. Sapindaceae. RAMBUTAN.

RAMPOSTAN.
Malay Archipelago, where it is found in the greatest abundance but

does not appear to be cultivated. This tree yields the well-known and
favorite rambutan fruit which in appearance very much resembles a
chestnut with the husk on and, like the chestnut, is covered with small
points which are soft and of a deep red color. Under this skin is the
fruit, and within the fruit a stone; the eatable part thereof is small in
quantity, but it perhaps is more agreeable than any other in the whole
vegetable kingdom.
N. litchi Cambess. LICHI.
China, Cambodia and the Philippines. This tree furnishes one of the
most common fruits of China. The Chinese recognize some 15 or 20
varieties, but Williams says there are only two or three which are
distinctly marked. It has been cultivated for ages in that country and
furnishes a large amount of food to the people, a single tree often
producing four bushels of fruit. It is now cultivated in Bengal and the
West Indies. In Trinidad, says Pnstoe, the fruit is of the consistence and
flavor of a high class Muscat grape and is invariably relished as
delicious by all. The most common variety, says A. Smith, is nearly
round, about an inch and a half in diameter, with a thin, brittle shell of
red color covered all over with rough, wartlike protuberances; others
are larger and heart-shaped. When fresh, they are filled with a white,
almost transparent, sweet, jelly-like pulp, surrounding a rather large,
shining, brown seed; after they have been gathered some time, the pulp
shrivels and turns black, and the fruit then bears some resemblance to
a prune.
N. longana Cambess. LONGAN.

East Indies, Burma and southern China, where it is much cultivated for
its fruits, which are sold in the Chinese markets. It is also grown in
Bengal. The longan is a smaller fruit than the lichi, varying from half an
inch to an inch in diameter and is quite round, with a nearly smooth,
brittle skin of a yellowish-brown color. It contains a similar semi-
transparent pulp of an agreeable, sweet or subacid flavor.
N. rimosum G. Don.
Malay Archipelago. This species furnishes a fruit which is eaten.
Nephrodium (various taxa) esculentum Don. Filices (various

families).
In Nepal, says Unger, the rootstocks of this fern are eaten by the
natives.
Nephrolepsis cordifolia Presl. Polypodiaceae (Oleandraceae).

LADDER FERN.
Mexico, Japan and New Zealand. This fern, says J. Smith, produces
underground tubers like small potatoes, which are used for food by the
natives of Nepal.
Neptunia oleracea Lour. Leguminosae.
Tropics. This plant is used in Cochin China in salads, its spongy,

floating stems being crisp and juicy but not easily digested.
Nesodaphne (Beilschmiedia) tarairi Hook. f. Lauraceae. TARAIRE

TREE.
New Zealand. The plant bears an ovoid and deep purple fruit used by
the aborigines, but, as the seeds contain a poisonous principle, they
require to be well boiled in order to make them harmless.
N. tawa Hook. f. TAWA.
New Zealand. The fruit is edible but the seeds are poisonous unless well
boiled before eaten.

Nicotiana andicola H. B. & K. Solanaceae. TOBACCO.
Peru. This plant grows on the back of the Andes and is similar to
cultivated tobacco.
N. chinensis Fisch. TOBACCO.
China. This species is only known in a cultivated state. It is everywhere

cultivated in Cochin China and China. This is the species which Le
Conte thinks probably existed in China before the discovery of America,
and he furthermore says that from this the best Cuban tobacco is
obtained.
N. Clevelandi A. Gray. TOBACCO.
California. Professor Rothrock is of the opinion that the early natives of

California smoked the leaves. This tobacco is excessively strong and
was found in association with the shell-heaps which occur so
abundantly on the coasts of southern and central California.
N. glutinosa Linn. TOBACCO.
South America. According to Humboldt, this species is cultivated in

Europe.
N. loxensis H. B. & K. TOBACCO.
The Andes. This species is said by Humboldt to be similar to cultivated

tobacco.
N. paniculata Linn. TOBACCO.
South America. This species yields the tobacco of Russia. The young
leaves are removed, dried in the shade and buried beneath hay ricks,
when they become of a brownish-yellow color.
N. quadrivalvis Pursh. TOBACCO.
Western North America. This tobacco is cultivated by the Arikara and

Mandan Indians. The tobacco prepared from it is excellent and the
most delicate is formed of the dried flowers. The calyx is very fetid and is
preferred to any other part.
N. repanda Willd. TOBACCO.
Mexico. This species is used, according to Masters, in the manufacture

of some of the most highly esteemed cigars.
N. rustica Linn. TOBACCO.
Mexico. This species is found in old fields from New York westward and
southward, a relic of cultivation by the Indians. It is cultivated in all
parts of the globe and have even become wild in Africa. It is supposed to
be the kind originally introduced into Europe. It furnishes the East
Indian tobacco, also that of the Philippines, and the kinds called
Latakia and Turkish, according to Masters. It is the yetl cultivated by
the ancient Mexicans.
N. tabacum Linn. TOBACCO.
South America. This is the principal species of cultivated tobaccos, a

native of America and known to the outer world only after the discovery.
It was first seen by Europeans in 1492 when Columbus saw the natives
of Cuba having in their mouths a roll of leaves of which they were
inhaling the smoke. Yet it has been maintained by some, as Don Ullva,
a Spanish writer, 1787, that the custom of smoking tobacco is of much
greater antiquity than the date of the discovery of America, and Le
Conte, 1859, deems this probably true. Yet the absence of the mention
of a custom so peculiar as smoking by all the earlier writers and
travelers seems conclusive evidence against such assertions.
The word tobacco, says Humboldt, belongs to the ancient language of

Hayti and Santo Domingo. It did not properly denote the herb but the
tube through which the smoke was inhaled. The name of the tobacco
pipe in the Delaware language was haboca, and tobacco in some form
or other was used by almost all the tribes of the American continent
from the northwest coast to Patagonia. It was observed in use among
the New England tribes; among the Indians of the whole eastern coast
by the early colonists; among the Eskimos of the northwest, "who
swallow the smoke and revel in a temporary elysium;" among the
Konigas for chewing and snuffing; among the Ingaliks of the Yukon,
who smoke and snuff; and among the Columbians. The Snake Indians
cultivated, it and the California Indians also planted it in gardens as
early as 1775. In general, the medicine-pipe is a sacred pledge of
friendship among all the northwestern tribes. The Aztecs smoked
tobacco in pipes after meals, inhaling the smoke, and also took the
dried leaf in the pulverized form of snuff.
Among the Nahua natives, says Bancroft, three kinds of tobacco were
used, the yetl, signifying tobacco in general, the picycti and the
quauyetl. Columbus found it in use in Yucatan. Humboldt says
tobacco has been cultivated from time immemorial by all the native
people of the Orinoco, and, at the period of the conquest, the habit of
smoking was found to be spread alike over both North and South
America. The Indians of Peru, according to De la Vega, did not smoke it
but used it in the form of snuff for medicinal purposes.
Cortez seems to be the first European who saw the plant, in 1519, at
Tobaco, a province of Yucatan, and it is asserted by some that he sent
several plants to Spain this year and from this circumstance the plant
derived its name. It seems certain that if the plant was then introduced,
it did not became an object of commerce and seems not to have been
communicated to any other nation, for it was certainly from Portugal,
where it was brought from America, about 1559, that its general
diffusion over Europe and the East commenced. In 1560, it was
introduced into France by John Nicot, ambassador of France at the
Court of Portugal, who, at Lisbon, was presented with a specimen of
this plant recently brought from Florida — Humboldt says from
Yucatan. So late as the reign of Henry IV, tobacco was raised only in
gardens and was used only for medicinal purposes. In the reign of
Louis XIII, it began to come into request as a luxury and to be taken in
the form of snuff. About this date, it was introduced by St. Croix into
Italy and, about the beginning of the seventeenth century, Pope Urban
VIII issued a bill prohibiting the using of snuff in churches during
divine service. It was about the beginning of the seventeenth century -
that the tobacco plant was introduced into Russia, either from Portugal
or from Italy by the way of Astrakhan, but the notices of it at this date
are obscure. About the middle of the sixteenth century, it spread from
Italy over Germany and Holland. Tobacco reached India in 1605 and
about 1625 or 1626 Amurath IV, Sultan of Turkey, passed a law
prohibiting its use on pain of death, and a similar law about this time
was passed in Persia. According to some, it reached Hindustan and
China between 1560 and 1565. Lobel asserts that tobacco was
cultivated in England as early as the year 1570. Phillips says it was
brought to England by Drake in 1570, who that year made his first
expedition against the Spainards, but Drake did not return until 1573.
Its introduction is, however, usually ascribed to Raleigh in 1586, at
which time, says Humboldt, whole fields of it were already being
cultivated in Portugal.
In 1586, tobacco was in cultivation in Virginia by Raleigh's colonists. In

1611, it was first cultivated by the use of a spade and in 1616 it was
cultivated to such an extent that it occupied even the streets of
Jamestown. It was cultivated in New Netherlands as early as 1646 and
was introduced into Louisiana in 1718. In 1640, tobacco culture in
Connecticut was stimulated by legislation which required the colonists
to use tobacco of Connecticut growth.
Gesner, who died in 1564, is said to have been the first botanist who
mentions tobacco, and he used it for chewing and smoking.
Nigella arvensis Linn. Ranunculaceae. WILD FENNEL.
Europe, Mediterranean region and the Orient. The seeds are used as
those of N. sativa as are also the leaves.
N. damascena Linn. WILD FENNEL.
Mediterranean region. This species is grown in Turkey for its seeds,

which are used as a condiment.
N. sativa Linn. BLACK CUMIN. FENNEL FLOWER. NIGELLA.

NUTMEG FLOWER. ROMAN CORIANDER.
East Mediterranean and Taurus-Caspian countries and cultivated in

various parts of the world. The seeds are employed in some parts of
Germany, France and Asia as a condiment. In eastern countries they
are commonly used for seasoning curries and other dishes, and the
Egyptians spread them on bread and put them on cakes like comfits.
The seeds, on account of their aromatic nature, are employed as a spice
in cooking, particularly in Italy and southern France. This plant is
supposed to be the gith of Columella and Pliny, in the first century; of
Palladius, in the third and of Charlemagne, in the ninth. The
melanthion of Columella, in the first century, seems a descriptive name
for his gith. Black cumin finds mention as cultivated in most of the
botanies of the sixteenth and seventeenth centuries; is recorded by
Vilmorin among plants of the garden, as also by Burr in 1863; and is
now found in the lists of some of our seedsmen.
Nipa fruticans Thunb. Palmae. NIPA.
Eastern portion of the Malayan Archipelago. The spathe is convertible

into syrup, sugar, vinegar, yeast and strong spirit. The pulpy kernels
are used for making sweetmeats.
Nitraria schoberi Linn. Zygophyllaceae. NITRE-BUSH.
Russia, north Asia and Australia. The plant produces a fruit of the size
of an olive, of a red color and agreeable flavor, much relished by the
natives. The berries, though saltish and insipid, are eaten in the
Caspian district.
N. tridentata Desf. LOTUS TREE.
Syria, north Africa and the tropics. This has been supposed, says
Masters, to be the true lotus tree of the ancients.
Noronhia emarginata Thou. Oleaceae.
A shrub of Madagascar. The plant is now, according to Hooker,11

cultivated in the Mauritius where the pulp of the fruit is esculent.
Nothoscordum fragrans Kunth. Liliaceae (Alliaceae).
Africa, Mauritius, North America and Mexico. The Jews of Jamaica use
this plant as a garlic to season smoked sausage.
Nuphar advena Ait. Nymphaeaceae. YELLOW POND LILY.

SPATTER-DOCK.
North America. In New England, Josselyn found the roots of the water
lily with yellow flowers, after long boiling, eaten by the natives and
tasting like sheep-liver. R. Brown says the seeds are a staple article of
diet among the Klamaths of southern Oregon. Newberry saw many
hundred bushels collected for winter use among the Indians of the
western coast and says the seeds taste like those of broom corn and are
apparently very nutritious.
N. luteum Sibth. & Sm. YELLOW WATER LILY.

Europe and the adjoining portions of Asia. A refreshing drink is made
from its flowers by the Turks, and its roots and leaf-stalks are eaten by
the Finns and Russians.
N. polysepalum Engelm.
California. This variety furnishes an important article of food, in its

seeds, to the Indians.
Nymphaea alba Linn. Nymphaeaceae. FLATTER-DOCK. WHITE

WATER LILY.
North temperate region. In France, the rootstocks, according to Masters,

are used in the preparation of a kind of beer.
N. ampla DC.
North America and West Indies. The farinaceous rootstocks are eaten.
N. gigantea Hook. AUSTRALIAN WATER LILY.
Australia. The porous seed-stalk is peeled and eaten either raw or

roasted. The stalks containing brown or black seed are used while
those with light-colored seeds are rejected. The large, rough tubers,
growing in the mud with the floating leaves attached, are roasted and
are not unlike potatoes, being yellow and dry when cooked.
N. lotus Linn. EGYPTIAN WATER LILY. LOTUS.
Tropical Africa and eastern Asia. The rootstocks contain a sort of starch
and are eaten by the poorer classes in India. The small seeds, called
bheta, are fried in heated sand and make a light, easily digestible food.
The roots are also eaten in Ceylon and the seeds are chewed by
children. The tubers are much sought after by the natives as an article
of food or as a medicine. The capsules and seeds are either pickled or
put into curries or ground and mixed with flour to make cakes.
N. stellata Willd.
Asia and tropical Africa. This water lily is distinctly figured, says
Pickering, in the cave temples at Adjunta and in Brahmanical cave
temples. In the upper Nile region it is called macongee-congee, and the
flowers and roots are eaten by the Wahiyon.
Nyssa capitata Walt. Cornaceae (Nyssaceae). OGEECHEE LIME.
On the banks of rivers in the Carolinas. The fruit is large, orange-

colored and full of an acid similar to a lime, from which it is known by
the name of Ogeechee lime.
N. multiflora Wangenh. BLACK GUM. PEPPERIDGE. SOUR GUM.

UPLAND TUPELO.
Eastern North America. The fruit is pleasantly acidulous and is often

used for preserves.
N. uniflora Wangenh. LARGE TUPELO. OGEECHEE LIME. WILD

OLIVE.
Eastern America. Its fruit, according to Browne, is sold in the Savannah

market under the name of Ogeechee lime for the purpose of a preserve.
Ochrocarpos (Mammea) africana Oliver. Guttiferae.
Tropical Africa. The fruit is twice the size of a man's fist; the rind is
brown and thick, and the pulp is yellow and excellent.
O. longifolius Benth. & Hook. f.
East Indies. The fruit is similar to an acom in size and appearance.

Between the stone and the rind is a soft, pulpy juice of rosewater flavor,
considered very agreeable by some. Its fruit is delicious to the taste.
Ocimum basilicum Linn. Labiatae. SWEET BASIL.
Western and tropical Asia. A fragrant and aromatic plant of tropical

Asia, which, as a culinary plant, has been celebrated from a very early
period. Mclntosh says it was condemned by Chrysippus more than 200
years before Christ as an enemy to the sight and a robber of the wits.
Diodorus and Hollerus entertained equally superstitious notions
regarding it. Philistis, Plistonicus and others extolled its virtues and
recommended it as strongly as it had been formerly condemned. Pliny
says the Romans sowed the seeds of this plant with maledictions and ill
words, believing the more it was cursed the better it would prosper; and
when they wished for a crop, they trod it down with their feet and
prayed to the gods that it might not vegetate. It seems to have been first
cultivated in Britain in 1548 and is now valued for the leaves and leafy
tops, which are much employed for seasoning soups, stews, sauces and
various other dishes. It reached America before 1806 as it is then
mentioned by McMahon as a well-known plant. Sweet basil seeds,
according to Miss Bird, are eaten in Japan.
O. gratissimum Linn.
East Indies. This species is recorded as indigenous in India, the South

Sea Islands and Brazil. According to Loureiro, it occurs in the kitchen
gardens of Cochin China. It was cultivated in England in 1752 by a Mr.
Miller. Forskal gives as the Arabic name, hobokbok. In French gardens,
this plant is called basilic en arbre. Vilmorin thinks, however, that the
French form may be the O. suave Willd., but of this he is not certain.
Ocotea pretiosa Benth. & Hook. f. Lauraceae.
A Brazilian tree which yields a bark whose properties are similar to

those of cinnamon.
Odina (Lannea) schimperi Hochst. Anacardiaceae.
Abyssinia. This plant is the m'oooomboo of the upper Nile. The fruit is
scarcely edible, according to Grant.
Oenanthe peucedanifolia Pollich. Umbelliferae. WILD PARSLEY.
Europe and adjoining Asia. The roots have occasionally been eaten.
O. pimpinelloides Linn. MEADOW PARSLEY.
Mediterranean countries. Its fleshy tubercles, according to Lindley, have

occasionally been eaten.
O. sarmentosa Presl.
Western North America. The tubers form one of the dainty dishes of the
Oregon Indians. They are black, but, when boiled like potatoes, they
burst open lengthwise, showing a snowy-white, farinaceous substance,
which has a sweet, cream-like taste with a slight parsley flavor.
O. stolonifera Wall.
East Indies, Java and China. The plant is served as a green in Japan.
Oenocarpus bacaba Mart. Palmae. BACABA OIL PALM.
Guiana and the Amazon. The fruit yields a colorless, sweet oil, used at
Para for adulterating olive oil and excellent for cooking and for lamps. It
is called bacaba.
O. bataua Mart. BATAVA PALM.
Brazil. This is the patawa of the Amazon and yields a colorless, sweet
oil, used for adulterating olive oil at Para and for cooking.
O. distichus Mart. BACABA WINE PALM.
Brazil. Bates says this is one of the palms called bacaba. The fruit is
much esteemed by the natives who manufacture a pleasant drink from
it.
Oenothera biennis Linn. Onagraceae. EVENING PRIMROSE.

GERMAN RAMPION.
Northeastern America. This plant was formerly cultivated in English

gardens for its edible roots, which, when boiled, are wholesome and
nutritious. In Germany the roots are used as scorzonera and the young
shoots in salads. The roots are sweet to the taste, somewhat resembling
parsnips. The roots may be used as scorzonera, but the plant is
cultivated in France only as a curiosity. It is said by Loudon to be
cultivated in Germany, and, in Carniola, the roots are eaten in salad. It
first reached Europe in 1614. It is given by Burr for American gardens
in 1863, under the name German Rampion.
Olax zeylanica Linn. Olacaceae. MALLA.
Ceylon. It is said the leaves are used as potherbs and as salads.
Olea europaea Linn. Oleaceae. OLIVE.
Mediterranean region. The olive has been in cultivation from the

earliest periods of history. It is found wild in Syria, Greece and Africa
and even in Spain but whether truly indigenous or escaped from
cultivation is in doubt. The olive belongs to the fruits which were
promised to the Jews in Canaan. Homer mentions green olives in the
garden of Alcinous and Laertes, which were brought by Cecrops, the
founder of Athens, to Greece. The cultivated tree was distinguished
from the wild tree by Dioscorides. This tree was first brought to Italy,
says Unger, 571 B. C. and, at the time of Pliny, had been carried over
the Alps to Gaul and Spain. At the time of Cato, the Romans were
acquainted with only 9 kinds of olives, in the time of Pliny with 12 and
at the present time with 20. Humboldt says that, under the reign of
Tarquin the Elder, this tree did not exist in Italy, in Spain or in Africa.
Under the Consulate of Appius Claudius, the olive was still very rare in
Rome, but, at the time of Pliny, the olive had already passed into France
and Spain. It is said by others, however, that the olive was brought to
France by the Phocian colony which inhabited Marseilles, 680 B. C. It is
now extensively cultivated in Italy, southern France, Spain, Portugal,
northern Africa, western Asia and Australia, and, of late years, its
culture seems to be making rapid progress in southern California.
In 1560, three plants were carried to Lima, Peru, one of these was
stolen and carried to Chile and from this origin nourishing plantations
became established.
In 1755, the olive was introduced into South Carolina and, in 1785, it
is reported as successfully grown. In this year, also, the South Carolina
Society imported cuttings of olives. In 1833, two varieties were
introduced at Beaufort, South Carolina, and are said to have succeeded
fairly well. In 1869 and 1871, mention is made of the fruiting of olives
at this place. In 1760, the olive was introduced into Florida by a colony
of Greeks and Minorcans who founded New Smyrna, and about 1760
Anastasia Island, opposite St. Augustine, was remarkable for its fine
olive trees. In 1867, fine crops were gathered in gardens in St.
Augustine. On Cumberland Island, Georgia, a number of trees bore
abundantly for many years prior to 1835 and, in 1825 at Darien, some
200 trees were planted. In 1854, olive trees were under cultivation in
Louisiana, and Jefferys, 1760, speaks of olive trees there yielding
palatable fruit and excellent oil but he may have referred to the wild
olive, O. americana. In 1817, an attempt by a colony to cultivate the
olive in Alabama was made, a grant of land being given conditionally on
success, but the enterprise was not prosecuted and fell through. In
California, the olive is said to have been planted in 1700.
The use of the fruit for the expression of an oil and for pickling is very
extensive, and these products are largely an object of export from
southern Europe. In Cephalonia, according to Mrs. Brassey, the press
cake is used by the peasants as a staple diet.
Olneya tesota A. Gray. Leguminosae. IRONWOOD. OLNEYA.
Mexico. This tree grows in the most desolate and rocky parts of Arizona
and Sonora. The seeds are eaten raw or roasted by the Indians. When
care is taken to parch them they equal peanuts with no perceptible
difference in taste. The Mohave Indians of Arizona store them for winter
use.
Ombrophytum sp.? Balanophoreae. MOUNTAIN MAIZE.
Peru. These plants, according to Poppig, are boiled and eaten like fungi.
They spring up suddenly in Peru after rain and are called mountain
maize.
Omphalea diandra Linn. Euphorbiaceae. COBNUT.
West Indies. This tree is cultivated in Santo Domingo and Jamaica

under the name of noisettier, or cobnut, from the resemblance of the
flavor of the seeds to that of the European nuts. The embryo is
deleterious and requires to be extracted.
O. triandra Linn. COBNUT.
Tropical America. The seeds are edible after the deleterious embryo is
extracted. The tree is called cobnut in Jamaica. The kernels of the nuts
in the raw state are delicately sweet and wholesome. When roasted they
are equal, if not superior, to any chestnut. By compression, they yield a
sweet and fine-flavored oil.
Oncoba spinosa Forsk. Bixineae (Flacourtiaceae).
Tropical Africa and Arabia. This is a large tree called in Yemen onkob.
The fruit is eaten by boys.
Oncocarpus vitiensis A. Gray. Anacardiaceae.

Fiji Islands. The fleshy disk of the fruit, which is of a beautiful red when
ripe, is much esteemed by the Fijians, who use it extensively bruised in
water and fermented into a liquor resembling cider. The kernel, when
boiled, is edible.
Oncosperma filamentosum Blume. Palmae. NIBUNG PALM.
Malay. This is the nibung of the Malays. The heart, or cabbage, is

delicately white with a very sweet, nutty flavor. Adams says the cabbage
is certainly a most delicious vegetable and, when boiled, resembles
asparagus or kale; in its raw state, it furnishes fictitious cucumbers
and an excellent salad.
Oncus (Dioscorea) esculentus Lour. Dioscoreaceae.
India. Royle says this plant has large, farinaceous and edible tubers.
Onobrychis crista-galli Lam. Leguminosae. HEDGEHOG.
Mediterranean region. This singular plant is grown in vegetable gardens

as a curiosity on account of the peculiar shape of the seed-pods. It has
no utility. Its seed appears in some of our seedsmen's lists.
Ononis arvensis Linn. Leguminosae. REST-HARROW.
Europe. Rest-harrow, according to Gerarde, furnishes a food. "The

tender sprigs or crops of this shrub before the thornes come forth, are
preserved in pickle, and be very pleasant sauce to be eaten with meat as
sallad, as Dioscorides teacheth."
Onopordon acanthium Linn. Compositae. COTTON THISTLE.
Europe, north Africa, the Orient and naturalized in eastern North

America. The receptacles of the flowers, says Lightfoot, and the tender
stalks, peeled and boiled, may be eaten in the same manner as
artichokes and cardoons. Johnson says an oil expressed from the seeds
has been used for culinary purposes.
Opuntia (phaeacantha, var.) camanchica Engelm. & Bigel.

Cactaceae. BASTARD FIG.
American Southwest. The fruit is much eaten by the Indians, and the
leases are roasted. It has very sweet, juicy pulp.
O. engelmanni Salm-Dyck. INDIAN FIG.
American Southwest. The fruit is palatable and the leaves are roasted
by the Indians. The large, yellowish or purple fruit is of a pleasant taste
and is much relished by the inhabitants of California.
O. rafinesquei Engelm. PRICKLY PEAR.
Mississippi Valley, Illinois, Missouri, Arkansas and north to Wisconsin,

east to Kentucky and south to Louisiana and Texas. The fruit is one
and one-half to two inches long, less than half that in diameter, naked
by the disappearance of the bristles, and edible, somewhat acid or
sweetish. The leaves are roasted and eaten by the Indians, as is also the
fruit.
O. tuna (ficus-indica) Mill. INDIAN FIG. TUNA.
Southern California, Mexico, New Granada, Ecuador and the West

Indies. The tuna is cultivated in the Los Angeles Valley, California, for
its fruit and forms hedges 15 or 20 feet high. The Indians and Mexicans
are very fond of the fruit, which serves them for food during its season.
The fruit of the tuna, which grew wild, says Prescott, had to satisfy at
times the cravings of appetite of the Spaniards under Cortez in their
march upon Mexico in 1519. On the lava slopes of Mt. Etna, the fruit,
according to J. Smith, is collected and sold in the markets, forming an
extensive article of food.
O. vulgaris (monacantha) Mill. BARBERRY FIG. PRICKLY PEAR.
Central America, northward to Georgia, southward to Peru and

introduced into southern Europe where it has been cultivated for a
considerable period. About the close of the last century, the fleet of
Admiral Collingwood took a stock of the leaves of this plant, salted,
among their provisions from Malta. In Sicily, this cactus flourishes on
the bare lavas. The figs are very juicy, sweet, wholesome and refreshing.
A variety with dark red fruit is cultivated at Catania and is much
esteemed. Hogg seems to think that this is the kaktus of Theophrastus,
now called in Athens the Arabian fig, arabosuke, but in this he is
mistaken.

Orchis coriophora Linn. Orchideae. BUG ORCHIS.
Europe and adjoining Asia. In the Levant, its dried root is cooked and
eaten and is also used to furnish salep.
O. longicruris Link.
Mediterranean region. This orchid furnishes a portion of the salep of

commerce.
O. mascula Linn. SPOTTED ORCHIS.
Europe and Asia Minor. The spotted orchis yields part of the inferior
English salep. In the Peloponnesus, its dried root is cooked and eaten.
O. militaris Linn.
North Asia and Europe. This orchid produces a starchy, mucilaginous

substance known as salep, obtained by macerating the pulp in water.
O. mono Linn. GANDERGOOSE. SALEP ORCHIS.
Europe and adjoining Asia. In the Levant, the dried root is cooked and
eaten. This is one of the species which furnishes salep to commerce.
O. pyramidalis Linn.
Europe and north Africa. This is one of the species used to furnish
salep to commerce.
O. ustulata Linn.
Europe. This is one of the species which furnish salep to commerce.

Large quantities of salep are prepared in, Macedonia and Greece, but
the finest comes from Turkey. In the Himalayas and Kashmir regions,
many species of bulbous-rooted orchids yield salep, which is largely
used as food by the natives.
Oreodoxa oleracea Mart. Palmae. CABBAGE PALM.
West Indies. This is the cabbage palm of tropical America. The terminal
bud, of a white color internally and of delicate flavor, serves as a
vegetable. Seemann says the heart is made into pickles or, when boiled,
is served at table. The pith makes a sort of sago.
Origanum heracleoticum Linn. Labiatae. WINTER SWEET

MARJORAM.
Mediterranean region. This species has been identified with the Cunila
gallinacea of Pliny. It is mentioned in the early botanies, is said to have
reached England in 1640 and is recorded in American gardens in
1806. It finds mention by Burr in 1863 but seems now to have
disappeared from our seed-lists. It is frequently mentioned by early
garden writers under the name winter sweet marjoram and has a
variegated variety. It is an aromatic of sweet flavor and is much used for
soups, broths and stuffings.
O. majorana Linn. SWEET MARJORAM.
Europe. Sweet marjoram was introduced into British gardens in 1573.

This is the species usually present in the herb garden. It is supposed to
be the amaracus of Pliny, who speaks of it as cultivated. It is also the
marjorana of Albertus Magnus in the thirteenth century and is
mentioned as cultivated in the early botanies. Its modern culture is
quite extended, and at Bombay it is considered sacred to Siva and
Vishnu. It is said to have reached Britain in 1573 and was a well-
known inmate in American gardens in 1806. This biennial, always
treated as an annual, is highly aromatic and is much used, both in the
green state and when dried, for flavoring broths, soups and stuffings.
O. onites Linn. POT MARJORAM.
Southeast Europe, Asia Minor and Syria. Pot marjoram is a perennial

species from Sicily. Pliny 10 speaks of this species as called onitin, or
prasion, in the first century. Its introduction into Britain is said to have
taken place in i759.11 It was in American gardens in i8o6 12 but does
not appear to have been much cultivated, although recorded by Burr in
1863. Its name does not now occur in our seed-lists as it is inferior to
the preceding variety.
O. vulgare Linn. ORGANY. WILD MARJORAM.
North Africa, Europe and adjoining Asia. This species has become
sparingly naturalized in eastern America. Don says it is used in cookery
only in default of one of the other majorams. McIntosh says that the
leaves and tender tops are in constant demand and that the leaves are
used in many places as a substitute for tea. Lightfoot says in some
parts of Sweden the peasantry put the leaves into their ale to give it an
intoxicating quality and to prevent its turning sour. It is included
among garden herbs by Burr.
Ornithogalum pilosum Linn. f. Liliaceae.
South Africa. The roots, according to Pallas, are eaten by the Greeks of
the Crimea.
O. pyrenaicum Linn. PRUSSIAN ASPARAGUS. STAR-OF-

BETHLEHEM.
Europe and adjoining Asia. In England, the young shoots of this plant
are used as asparagus.
O. umbellatum Linn. DOVE'S DUNG. STAR-OF-BETHLEHEM.
Northern Africa, Asia Minor and Europe. The bulbs, says Johnson, are
very nutritious and form a palatable and wholesome food when boiled.
In the East they are often eaten and were probably the dove's dung
mentioned in the Bible.
Orontium aquaticum Linn. Araceae. GOLDEN CLUB.
North America. The seeds of this species were gathered and dried by
the Indians. Repeated boilings were necessary to fit them for use, the
product resembling peas. The root is acrid but is rendered edible by
roasting.
Orthanthera viminea Wight Asclepiadeae.
Northwest India. In India, the flower-buds, raw or cooked, according to

Brandis, are eaten as a vegetable.
Orthosiphon rubicundus Benth. Labiatae.
East Indies and Burma. The tubers are said to be eaten in Madagascar.

Oryza sativa Linn. Gramineae. RICE.
Tropical Asia. This important grain, which supplies food for a greater
number of human beings than are fed on the produce of any other
known plant, is supposed to be of Asiatic origin. Unger says it is
indigenous to further India and the Isle of Sunda. Barth says it grows
wild in central Africa, and recent travelers mention the plant as growing
wild in South America. Rice had been introduced into China 3000
years before Christ. Even in the time of Strabo, rice was cultivated in
Babylon, Khuzistan and Syria. The Arabians brought it to Sicily. It was
found by Alexander's expedition under cultivation in Hindustan but
the account of Theophrastus seems to imply that the living plant
continued unknown in the Mediterranean countries. Rice was known,
however, to Celsus, Pliny, Dioscorides and Galen. According to some,
rice was known in Lombardy in the tenth century but Targioni-Tozzetti
says that in the year 1400 it was still known in Italy only as an article of
import from the East. Its cultivation was introduced into Piedmont and
Lombardy in the end of the fifteenth, or commencement of the sixteenth,
century, either directly from India by the Portuguese or through Spain
and Naples by the Spaniards. It was not cultivated in fields in
Lombardy until 1522.
Rice was introduced into Virginia by Sir William Berkeley in 1647, who
caused half a bushel of seed to be sown, and the yield was fifteen
bushels of excellent rice. This grain is stated to have been first brought
into Charleston, South Carolina, by a Dutch brig from Madagascar in
1694, the captain of which left about a peck of paddy with Governor
Smith, who distributed it among his friends for cultivation. Another
account is that Ashby sent a bag of seed rice, 100 pounds, from which
in 1698 sixty tons were shipped to England. The culture of rice was
introduced into Louisiana by the Company of the West in 1718.
Upland, or mountain rice, was introduced into Charleston, South
Carolina, from Canton, in 1772. Father Baegert, 1751-68, speaks of
rice as nourishing in California.
The varieties of rice are almost endless. At the Madras exhibition of

1857, one exhibitor sent 190 varieties from Tanjore; another sent 65
from Travancore; 50 were received from Chingleput; 50 from Paghot;
and from these 107 varieties of paddy were selected as distinct. In
Moon's Catalogue of Ceylon Plants, no less than 161 varieties are
enumerated as growing in Ceylon, and Carey describes 40 varieties in
Coromandel, all well known to native farming. The most general
divisions are into upland rice, valley rice, summer rice and spring rice.
The finest rice in the world is that raised in North and South Carolina.
Rice in the husk is called paddy.
Oryzopsis asperifolia Michx. Gramineae. MOUNTAIN RICE.
North America. The grain is large and affords a fine and abundant
farina, deserving the attention of agriculturists.
O. cuspidata Benth.
Nevada, Arizona and New Mexico. This grass produces a small, black,
nutritious seed, which is ground into flour and made into bread by the
Zuni Indians, who, when their crops fail, become wandering hunters
after these seeds.
Osmanthus americana Benth. & Hook. f. Oleaceae. AMERICAN

OLIVE. DEVIL WOOD.
Carolinas and southward. The fruit is eatable according to Pursh. The

fruit is of no value according to Vasey.
O. fragrans Lour. FRAGRANT OLIVE.
Himalayan region, China and Japan. The scented flowers are used for
flavoring teas in China and Japan.
Osteomeles anthyllidifolia Lindl. Rosaceae.
Islands of the Pacific and China. The fruit is said to be white and sweet.
Osyris arborea Wall. Santalaceae.
East Indies. In Kumaun, the leaves are used as a substitute for tea.
Owenia acidula F. Muell. Meliaceae.
Australia. This plant bears a dark red or crimson fruit the edible part
of which is red. It is eaten raw and is very acid.
O. cerasifera F. Muell. SWEET PLUM.

Australia. The pulp of the fruit when ripe is wholesome.
O. venosa F. Muell. SOUR PLUM.
Australia. The ripe pulp is wholesome.
Oxalis acetosella Linn. Geraniaceae (Oxalidaceae). OXALIS. WOOD

SORREL.
North temperate regions. This plant has for a long period been one of
the minor vegetables in gardens although it seems to have been but
rarely cultivated even in localities where the pleasant acidity of the
leaves is esteemed in salads. Quintyne, 1690, grew it in the Royal
Gardens in France, and it is described among garden esculents by Vil-
morin but as one not often grown. The leaves have been used in Iceland
from time immemorial as a spring salad and are likewise thus used by
the French peasantry, as well as elsewhere throughout Europe, but the
references imply generally the use of the wild plant.
O. barrelieri Linn.
South America. The acid leaves are eaten in America.
O. camosa Molina. OCA.
Chile. The tubercles are the oca of Peru.
O. cernua Thunb.
South Africa. The leaves are eaten.
O. compressa Linn. f.
South Africa. The acid leaves are eaten at the Cape of Good Hope.
O. corniculata Linn.
Borders of temperate and tropical regions. In India, the leaves are used
as a potherb.
O. crassicaulis Zucc.

Peru and Mexico. This seems one of the best of the wood sorrels which
yield an edible root. It has nutritious tubers and edible leaves.
O. crenata Jacq. ARRACACHA. OCA.
Peru. This species is cultivated in South America for its tuberous roots,
which are about the size of hen's eggs, the skin being full of eyes like a
potato. Herndon calls these tubers, when boiled or roasted, very
agreeable to the taste. Carruthers says the plant is cultivated about
Lima for its very acid leaf-stalks. It was introduced into England in
1829 but was found to be watery and insipid. There is a red and a
yellow variety.
O. deppei Lodd.
South America and Mexico. The plant produces fleshy, edible roots of
moderate size. The roots are served boiled. The young leaves are
dressed like sorrel, put in soups or used as greens, and the flowers are
excellent in salad, alone or mixed with corn salad.
It was introduced into cultivation in England in 1827 and is now also

cultivated in Prance, the stalks and leaves being used.
O. enneaphilla Cav. SCURVY GRASS.
Falkland Islands. The plant is eaten.
O. frutescens Ruiz & Pav.
Peru. The acid leaves are eaten in America.
O. plumieri Jacq.
South America and Antilles. Its leaves are eaten.
O. tetraphylla Cav.
Mexico. It yields edible roots of not high quality.
O. tuberosa Molina. OCA.
Chile. Oca is cultivated in the Andes from Chile to Mexico for its tubers,
which vary from the size of peas to that of nuts and, says Unger, are of
no very pleasant taste.
O. violacea Linn.
North America. This species is edible.
Oxycoccus (Vaccinium) macrocarpus Pers. Vacciniaceae

(Ericaceae). CRANBERRY.
Temperate regions. The American cranberry grows in bogs from

Virginia to Wisconsin and extends to the Pacific coast. It is mentioned
by Roger Williams under the name sasemineash and was eaten by the
Indians of New England. The fruit is boiled and eaten at the present day
by the Indians of the Columbia River under the name soola-bich. The
fruit is an article of commerce among the tribes of the Northwest. About
1820, a few vines were cared for at Dennis, Massachusetts, but not
until about 1840 can the trials at cultivation be said to have
commenced, and not until 1845 was the fact established that the
cranberry could be utilized as a marketable commodity. Cranberries
are now very extensively grown at Cape Cod and in New Jersey and
Wisconsin. Under favorable conditions, the vines are exceedingly
productive. In New Jersey, in 1879, a Mr. Bishop raised over 400
bushels on one acre and parts of acres have yielded at the rate of 700 to
1000 bushels per acre, but such prolificacy is exceptional. There are
several recognized varieties.
O. (Vaccinium) palustris Pers. CRANBERRY. MOSSBERRY.
Northern climates. This is the cranberry of Britain which is in

occasional cultivation. The fruit is considered of superior flavor to the
American cranberry but is smaller. The latter is a plant of peat bogs in
the northern United States and on uplands in the British territory. One
authority says that on the Nipigan coast of Lake Superior "the surface is
naming red with berries, more delicious than anything of the kind I
have ever tasted."
Oxyria digyna Hill. Polygonaceae. MOUNTAIN SORREL.
Mountains of the north and arctic region, northern America as far as

latitude 64° to 80° north. The leaves are chopped with scurvy grass or
water cress and are fermented and eaten by the Alaska Indians, who
are very partial to this dish.
Oxystelma esculentum R. Br. Aclepiadeae.
Australia. Royle says this plant is described as being edible.
Pachira (Bombax) aquatica Aubl. Malvaceae (Bombacaceae).

MALABAR CHESTNUT.
Tropical America. The mealy seeds of this tree, when roasted, taste like
chestnuts. The young leaves and flowers are used as a vegetable. There
is nothing better than this chestnut cooked with a little salt.
P. grandiflora Tussac.
West Indies. The seeds are eaten as chestnuts are.
P. insignis Savign.
Mexico and Guiana. The seeds, young leaves and flowers serve as food.
Pachyrhizus angulatus Rich. Leguminosae.
Tropical Asia, Central America, the East and West Indies, Mauritius
and Fiji Islands. The root, a single turnip-formed tuber, when young, is
eaten, both raw and boiled, by the inhabitants of India and the
Mauritius. Its coarse roots furnish food to the poor in China, when
boiled, or when dried, and pounded into a flour. In the Malay
Archipelago, the plant produces a large, edible, tuberous root. The Fiji
Islanders, who call the plant yaka or wayaka, obtain a tough fiber from
the stems, with which they make fishing nets. In China and Cochin
China, where it is cultivated, the tubers, which are cylindrical and
about two feet long, are eaten boiled as yams are, Smith says the tubers
are eaten but are deleterious if not thoroughly cooked. A kind of
arrowroot is made from the root in some places. The roots are eaten in
Viti. Seemann says they are of a dirty white color when cooked and
have a slightly starchy, insipid flavor.
P. tuberosus Spreng. POTATO BEAN.
West Indies. The plant has large, tuberous roots, which, as well as the
seeds, serve as food. It is called yalai by the people of New Caledonia,
and the roots are roasted and eaten.
Paederia foetida Linn. Rubiaceae.
East Indies, Malay and Hindustan. This is a long, cylindrical plant,

which gives off a most offensive odor when bruised. The leaves, boiled
and made into soup, are considered wholesome and suitable for the
sick and convalescent, as Dutt writes.
Paeonia albiflora Pall. Ranunculaceae. PAEONY.
Northern Asia. This species is to be seen in ornamental gardens. The

roots are used as food in Mongolia, being boiled and eaten by the
Tartars, who also powder the seeds to mix with their tea.
Panax fruticosum Linn. Araliaceae. PANAX.
Tropical Asia, Malay and Polynesia. This aromatic plant is much

cultivated in the Island of Ternate by the natives for food and for
medicine. The boiled leaves are eaten as greens.
Pancratium maritimum Linn. Amaryllidaceae. SEA DAFFODIL.
Europe. This plant is said to have properties resembling those of the

squill. The bulbs were shown among food specimens at the
International Exhibition of 1862.
Pandanus leram Jones. Pandanaceae.
Nicobar Islands. In the Nicobar Islands, the immense fruit cones consist
of several single, wedge-shaped fruits, which, when raw, are uneatable,
but, boiled in water and subjected to pressure, they give out a sort of
mealy mass. This is the melori of the Portuguese and the larohm of the
natives. It is also occasionally used with the fleshy interior of the ripe
fruit and forms the daily bread of the islanders. The flavor of the mass
thus prepared strongly resembles that of apple marmalade and is by no
means unpalatable to Europeans.
P. odoratissimus Linn. f. BREADFRUIT. PANDANG. SCREW PINE.
The terminal bud is eaten under the name of cabbage; the tender white
base of the leaves is also eaten raw or boiled, during famines. Kotzebur
says it constitutes the chief food of the people of Radack. It is chewed
raw for the aromatic juice and is also baked in pits.
P. pedunculatus R. Br. BREADFRUIT. SCREW PINE.
Australia and New Holland. Fraser says this plant is called breadfruit
and is eagerly eaten by the natives.
P. sp.? SCREW PINE.
Under the name of kapupu, a staple article of food is prepared in the.

islands of the Gilbert group from the soft, central portion of the fruit
heads of species of pandanus. Adams says, among the Meia-co-shimah
Islands, he first had the curiosity to taste the fruit of the screw pine and
found it refreshing and juicy but very insipid. When perfectly mature,
he continues, they certainly look very tempting and resemble large,
rich-colored pineapples. The stones, though very hard, contain a
pleasant kernel.
Pangium edule Reinw. Bixineae (Flacourtiaceae).
Java. The bark is used for poisoning fish, and the nuts, when
macerated in water, are rendered partially wholesome but are used only
as a condiment.
Panicum colonum Linn. Gramineae. MILLET.
Tropics. This millet grows wild in parts of India in sufficient plenty to be

collected in times of scarcity to be employed as food.
P. decompositum R. Br. AUSTRALIAN MILLET.
East Indies and Australia. The aborigines convert the small, millet-like
grains into cakes.
P. miliaceum Linn. MILLET.
Tropics. This species was cultivated in southern Europe in the time of

Hippocrates and Theophrastus and was known to the Romans in the
time of Julius Caesar. It is the kegchros of Strabo, who states that it
thrives excellently in Gaul and is the best protection against famine. It is
described by Pliny as constituting the principal food of the Sarmatians,
who say that the Ethiopians know of no other grain but millet and
barley. It is also mentioned by Hesiod and is referred to as cultivated in
Italy by Columella and Virgil. In the embassy of Theodosius to Attila,
448-9 A. D., beyond the Danube, millet was brought the party as
provisions, and Johann Schultberger, 1396-1427, speaks of millet as
the only grain crop of Siberia and at Zepun on the Black Sea. In France,
this millet is cultivated at the present time almost exclusively for forage;
in Germany for the grain and also for fodder; in England it is unknown
as an agricultural crop. It is cultivated largely in southern and western
Asia, in northeastern Africa and to some extent in Italy and in Spain. It
appears to be but little known as an agricultural crop in America. Jared
Elliot, 1747, speaks of seed being sent him under the name of East
India wheat, but he says it was a millet, with small grain, the bigness of
a turnip or cabbage seed and of a yellowish color. In 1822 and 1823,
there are records of large crops of seed and hay grown in this country
under the name of millet, but these may have been of other species than
this. There are many varieties grown. Some 30 kinds are given for
Ceylon. At the Madras exhibition of 1857, seven kinds were shown.
P. pilosum Sw.
South America. This grain is cultivated in India as a bread corn, under

the name bhadlee.
P. sanguinale Linn. CRAB GRASS. FINGER GRASS.
Cosmopolitan. This grain grows in abundance in Poland where it is

sometimes cultivated for its seed and is in cultivation in waste ground
in America, naturalized from Europe. In Europe, the small-hulled fruit
furnishes a wholesome and palatable nourishment called manna grit.
This is the common crab grass, or finger grass, of America.
Papaver nudicaule Linn. Papaveraceae. ARCTIC POPPY.
This poppy was found by Kane at all the stations on his two voyages to
the Arctic seas and it extends probably, he says, to the furthest limit of
vegetation. The leaves, and especially the seeds, which are very
oleaginous, are a great resort in scorbutic affections and very agreeable
to the taste. Pursh gives its habitat as Labrador.
P. orientale Linn. ORIENTAL POPPY.

Asia Minor and Persia. This species was observed in the fields about
Erzerum, Armenia. This is a very fine species of poppy which the Turks
and Armenians call aphion as they do the common opium. They do not
extract the opium from this kind but eat the heads as a delicacy when
they are green, though very acrid and of a hot taste.
P. rhoeas Linn. CORN POPPY. FIELD POPPY.
Europe, the Orient and north Africa. On the continent of Europe, this
poppy is cultivated as an oil plant, the oil being esteemed next to that of
the olive. The plant is in French flower gardens.
P. somniferum Linn. OPIUM POPPY.
Greece and the Orient. There are several varieties of the opium poppy, of
which the two most prominent are called white and black from the color
of their seeds. The opium poppy is a native of the Mediterranean region
but is at present cultivated in India, Persia, Asiatic Turkey and
occasionally, by way of experiment, in the United States, for the
purpose of procuring opium. It is grown in northern France and the
south of Germany for its seeds. This poppy is supposed to have been
cultivated by the ancient Greeks and is mentioned by Homer as a
garden plant. Galen speaks of the seeds as good to season bread and
says the white are better than the black. The Persians sprinkle the
seeds of poppies over their rice, and the seeds are used in India as a
food and a sweetmeat. The seeds are also eaten, says Masters, in
Greece, Poland and elsewhere. In France, the seeds are made to yield by
expression a bland oil, which is used as a substitute for olive oil. In
Sikkim, Edgeworth remarks, the seeds afford oil as well as an agreeable
food, remarkably refreshing during fatigue and abstinence. Carpenter
says the peasants of Languedoc employ young poppies as food. The
Chinese drink, smoke or chew opium to produce intoxication, and this
depraved use has extended more or less to other countries.
Pappea capensis Eckl. & Zeyh. Sapindaceae. WILD PLUM.
South Africa. The fruit is edible. A vinous beverage and a vinegar are
prepared from it, and an edible, though slightly purgative, oil is
expressed from its seeds. Mueller says the fruit is the size of a cherry,
savory and edible.

Parietaria officinalis Linn. Urticaceae. PELLITORY.
Southern Europe and the Orient. This plant is mentioned by

Theophrastus as cooked and eaten.
Parinarium (Parinari) campestre Aubl. Rosaceae

(Chrysobalanaceae).
French Guiana. The drupe is small, oval, yellow. The single seed is
edible.
P. excelsum Sabine. ROUGH-SKINNED OR GRAY PLUM.
Tropical Africa. The fruit is greatly esteemed by the negroes and is

plentifully supplied in the markets. It is produced in the greatest
abundance and is about the size and shape of an Imperatrice plum,
with a coarse skin of a grayish color. The pulp is dry, farinaceous, small
in quantity and of an insipid taste.
P. macrophyllum Sabine. GINGERBREAD PLUM.
Tropical Africa. The fruit is oblong in form, twice the size of that of P.
excelsum but otherwise resembling it in flavor and appearance.
P. montanum Aubl.
French Guiana. The drupe is large, ovate, smootn and fibrous, has a
thick, acrid rind, and the nut, or kernel, is sweet and edible.
P. nonda F. Muell. NONDA.
Northeast Australia. This species bears edible, mealy, plum-like fruit.
Paris polyphylla Sm. Liliaceae/Trilliaceae.
Himalayan region and China. The seeds are eaten by the Lepchas of the
Himalayas. They are sweet but mawkish.
Parkia africana R. Br. Leguminosae. AFRICAN LOCUST.
Tropical western Africa. The natives of Sudan, who call the tree dours,
roast the seeds and then bruise and allow them to ferment in water
until they become putrid, when they are carefully washed, pounded
into powder and made into cakes, which are excellent sauce for all
kinds of food but have an unpleasant smell. An agreeable beverage is
prepared from the sweet, farinaceous pulp surrounding the seeds.
Sweetmeats are also made of it. The pods contain a yellow, farinaceous
substance enveloping the seeds, of which the negroes of Sierra Leone
are fond, its flavor being similar to that of the monkey-bread. This is the
fruit mentioned by Park as a mimosa called by the negroes nitta, which
furnishes a nutritive and agreeable food from its seed-pods.
P. biglandulosa Wight & Am.
Malay. The seeds are eaten by the Malays, who relish them as well as
the mealy matter which surrounds them. The former tasce like garlic.
Parmentiera edulis DC. Bignoniaceae.
Mexico. The fruit resembles a cucumber in shape, with a rough surface

and is eaten. The tree is middle-sized.
Paropsia edulis Thou. Passifloreae (Flacourtiaceae).
Madagascar. The aril of the seeds is edible.
Paspalum ciliatum H. B. & K. Gramineae.
Brazil. This is a perennial and a lauded cereal grass of tropical South

America.
P. exile Kippist
Tropical Africa. This is a food grass called fundunjii in west Africa.
P. scorbiculatum Linn. KODA MILLET.
Old World tropics. This grain is grown to some extent in most parts of
India. The seed is an article of diet with the Hindus, particularly with
those who inhabit the hill regions and the most barren parts of the
country, for it is in such districts it is chiefly cultivated, being an
unprofitable crop and not sown where others more beneficial will thrive.
It is used only by the poorest classes, says Elliott and is not reckoned
very wholesome. Graham says this millet is very common and cheap
about Bombay but unwholesome. It is the agrion krithon, furnishing
good bread and gruel but which, at first, killed the horses of the Greeks
until by degrees they became accustomed to it, as related by
Theophrastus.
Passiflora alata Ait. Passifloraceae. PASSION FLOWERS.
Peru. A plant of climbing habit, grown in greenhouses for its flowers.

The fruit is edible.
P. boumapartea Baxt.
Tropical Africa. This species is cultivated in greenhouses for its

beautiful red, white and blue flowers. The fruit is edible.
P. caerulea Linn. BLUE PASSION FLOWER.
Brazil. The fruit is egg-shaped, the size of a Mogul plum and yellow
when ripe. It is cultivated in the gardens of Egypt.
P. coccinea Aubl.
Guiana. The aril of the fruit is edible.
P. edulis Sims.
Brazil and the West Indies. The pulp of the fruit is orange-colored, the
taste acid and the flavor somewhat like that of an orange. The fruit in
India is the size of an egg, green at first but, when ripe, is of a beautiful
plum color and of an agreeable and and cooling taste.
P. filamentosa Cav.
South America. It has edible fruit.
P. foetida Linn. LOVE-IN-A-MIST. WILD WATER LEMON.
Brazil and Jamaica. The fruit is yellow, enclosed in a netted calyx and
has a pleasant smell; though all the other parts of the plant have a
disagreeable odor when touched.
The fruit is about the size of a Golden Pippin apple, white within,
membranous and contains numerous seeds involved in an agreeable,
sweet-acid pulp.
P. herbertiana Bot. Reg.
Australia. According to Fraser, in New Holland the oval fruit is

produced in great quantities and affords a grateful flavor.
P. incarnata Linn. MAYPOPS.
Subtropical America from Virginia to Kentucky and southward. It has

been cultivated by the Indians from early times. This is the maracock
observed by Strachey on the James River, "of the bigness of a green
apple, and hath manie azurine or blew kernells, like as a pomegranat, a
good sommer cooling fruit."
P. laurifolia Linn. WATER LEMON.
Tropical America. In Jamaica, the fruit is much esteemed, says Lunan,

being very delicate. It is the size of an egg and full of a very agreeable,
gelatinous pulp in which the seeds are lodged. Titford says the fruit is
very good.
P. ligularis A. Juss.
Tropical America. The fruit is edible.
P. lutea Linn.
West Indies. The plant bears edible fruit.
P. macrocarpa Mast. PASSION FLOWER.
Rio Negro region of South America and cultivated in greenhouses for its
large flowers. The fruits are very large, sometimes weighing as much as
eight pounds. The fleshy aril attached to the seeds or the juicy pulp is
the part eaten.
P. maliformis Linn. CONCH APPLE. CONCH NUT. SWEET

CALABASH. WATER LEMON.
West Indies. The fruit is round, smooth, about two inches in diameter,
of a dingy color when ripe. It has a pale yellow, agreeable, gelatinous
pulp, which is eaten with wine and sugar.
P. quadrangularis Linn. GRANADILLA.
Tropical America. The fruit is of an oval shape and of various sizes from
that of a goose egg to a middling-sized muskmelon; it is of a greenish-
yellow color, having a spongy rind about a finger in thickness, which
becomes soft as the fruit ripens, contains a succulent pulp of a water
color and sweet smell, is of a very agreeable, pleasant, sweet-acid taste
and contains a multitude of black seeds, which are eaten with the pulp.
Titford says it is delicious. The granadilla is cultivated in tropical
America and in India and is grown in conservatories for its flowers. If
fruit be wanted, the flowers must be artifically fertilized.
P. serrata Linn.
Mauritius. It has edible fruit.
Paullinia cupana H. B. & K. Sapindaceae.
Brazil. The seeds are mingled with cassava and water and allowed to
ferment, forming the favorite drink of the Orinoco Indians. The pounded
seeds form guarana bread. This bread is made by the Indians and is
highly esteemed in Brazil. About 16000 pounds are exported from
Santarem. The bread is grated into sugar and water and forms a diet
drink. Its active principle is a substance called guaranine, which is
identical in composition with the thein of tea.
P. subrotunda Pers.
Royle says this plant has an edible aril. Henfrey says the seeds are
eaten.
Pavetta indica Linn. Rubiaceae.
Asia and tropical Australia. The fruit, which is of a green color, is eaten
by the natives but is oftener made into a pickle.
Pectinaria articulata Haw. Asclepiadeae.
South Africa. Thunberg n says this thick plant without leaves, is eaten,
after being pickled, by the Hottentots, and also by the colonists.
Pedalium murex Linn. Pedaliaceae.
Tropical eastern Asia. The leafy stems, says Drury, are used in
thickening buttermilk, to which they give a rich appearance. Roxburgh
says venders of buttermilk are in the habit of diluting their merchandise
with water and then thickening the mixture with this plant, which
makes the adulterated article seem rich and of the best sort. A. Smith
says that water becomes mucilaginous by being simply stirred with the
fresh branches of this plant.
Pedicularis langsdorffi Fisch. Scrophulariaceae. LOUSEWORT.
Arctic regions. Ainslie says the leaves are employed as a substitute for
tea by the inhabitants of the Kurile Islands.
Pelargonium acetosum Soland. Geraniaceae. STORK'S BILL.
Cape of Good Hope. The buds and acid leaves are eaten.
P. peltatum Ait.
South Africa. At the Cape of Good Hope, the buds and acid leaves are
eaten.
P. triste Ait.
South Africa. Syme says the tubers are eaten at the Cape of Good Hope.
P. zonale L'Herit.
South Africa. The leaves and stalks are eaten in Yemen.
Peltandra virginica Rafin. Araceae. ARROW ARUM. VIRGINIAN

WAKE ROBIN.
Eastern North America. Bartram told Kalm that the Indians ate the
boiled spadix and berries as a luxury. When the berries are raw they
have a harsh, pungent taste, which they lose in great measure upon
boiling. The Indians also eat the roots cooked but never raw, as they are
then reckoned poisonous.
Peltaria alliacea Jacq. Cruciferae. GARLIC CRESS.
Central Europe. This plant is classed as an edible by botanists.
Pemphis acidula Forst. Lythraceae.
Tropical Asia and islands of the Pacific. The leaves are used as a
potherb along the shores.
Pennisetum dasystachyum Desv. Gramineae.
Guiana. Earth, in Travels in Northern Africa, says, at Agades, the slaves

were busy collecting and pounding the seeds of the karengia, or uzak,
which constitutes a great part of their food. Livingstone says the seeds
are collected regularly by the slaves over a large portion of central Africa
and are used as food.
P. typhoideum Rich. SPIKED MILLET.
Tropics. This grass is supposed by Pickering to be a native of tropical

America. It is extensively cultivated about Bombay and forms a very
important article of food to the natives. In Africa, Livingstone found it
cultivated in great quantities as food for man. This species is cultivated
in many varieties in India, where it is a native. Drury says it is much
cultivated in Coromandel, and that the grain is a very essential article of
diet among the natives of the northern Circars. The seeds, says Unger,
constitute the principal article of food for the negroes in various parts of
Africa. Four varieties are cultivated by the native farmers of Bengal who
eat the grain and feed their cattle with the straw.
Pentaclethra macrophylla Benth. Leguminosae.
Tropical Africa. A tree, known in Gabun as owala and in the Eboo

country as opachalo. The seeds are eaten by the natives, who also
extract a limpid oil from them.
Pentadesma butyracea Sabine. Guttiferae. BUTTER TREE.

TALLOW TREE.
Tropical Africa. The fruit is eaten. The yellow, greasy juice, which flows
from the fruit when it is cut, is mixed by the inhabitants of Sierra Leone
with their food but is not used by Europeans on account of the strong,
turpentine flavor.
Pentatropis cynanchoides R. Br. Asclepiadeae.
Abyssinia, Persia and northwest India. Its follicles are eaten.
Peplis portula Linn. Lythraceae. WATER PURSLANE.
Europe and adjoining Asia. This plant is mentioned by Theophrastus

as cultivated, by Dioscorides as esculent; it is mentioned also by Pliny,
Varro and Columella. About Athens, it is eaten in salads.
Pereskia aculeata Mill. Cactaceae. BARBADOES GOOSEBERRY.
West Indies. The fruit is yellow, edible, pleasant to the taste and is
used in the West Indies for preserving.
P. bleo DC.
Mexico and New Granada. The leaves are eaten as a salad in Panama
and are called bleo by the natives.
Pergularia edulis Thunb. Asclepiadeae.
South Africa. The young leaves are eaten as a potherb in Japan.
Perilla arguta Benth. Labiatae.
China and Japan. An infusion of this plant is used, says Mueller, to

impart to table vegetables and other substances a deep red color. The
plant is an inmate of French flower gardens.
Periploca aphylla Decne. Asclepiadeae.
Northwest India, Afghanistan, south Persia, Arabia and Egypt. The

flower-buds, says Brandis, are sweet and are eaten, raw or cooked, as a
vegetable.
Persea gratissima Gaertn. f. Lauraceae. ABACATE. AHUACATE.

ALLIGATOR PEAR. AVOCADO. AVOCATE. VEGETABLE MARROW.

A tree of tropical America. The avocado has been naturalized on the
islands of Bourbon and Mauritius since 1758. In Brazil, it is one of the
most highly-prized fruits. The fruit is like a large pear, with a green,
leathery rind and a tender, juicy flesh which incloses a hard nut. The
flesh, made into a sauce with citron juice and sugar, has a delightful
taste. In itself, the flesh is insipid but tender and soft, tasting like
artichokes. Moritz Wagner says it may be called vegetable butter as it
melts upon the tongue. Arruda says the fruit is very pleasant and that
there are in Brazil two varieties, one of which is called cayenne. Morelet
says the variety in Central America called avocate is a pulpy fruit with a
thin, smooth, leathery skin of a green color, spotted with red,
resembling much a large pear. It contains a large, oval stone, which,
when the fruit ripens and is ready to eat, becomes loose and rattles in
its center. The pulp is of a delicate coffee color, unctuous, without odor,
resembles fresh butter and is eaten with a spoon. This fruit is rarely
palatable at first to the stranger, but it finally recommends itself by its
wonderfully delicate, agreeable and peculiar flavor. The second variety
is called by the Indians omtchon. It differs from the first by the
contraction of the part nearest the stem, by its sharp, conic base, by its
thick, wrinkled, light green skin and by the tenacity with which the skin
adheres to the pulp. A third kind is also known, called anison. It is not
as highly esteemed as the others and has a very strong, peculiar odor.
In Jamaica, says Long, there are two species, the green and the red, the
latter preferred, but the quality of the fruit varies; that produced in a
wild state is small and often bitter. The pulp is in universal esteem and
is called by some vegetable marrow and is generally eaten with sugar
and lime juice or pepper and salt. It has a delicate, rich flavor. Lunan
says few people relish the fruit at first but it soon becomes agreeable. In
an immature state, the fruit is very dangerous. It is cultivated to a
limited extent in south Florida.
Petasites japonicus F. Schmidt. Compositae.
Sakhalin Islands. The young, tender petioles of the leaves are said by
Penhallow to be largely used by the Japanese of Yeso as a food. The
native name is fuki. It is held in high esteem among the Ainos, although
devoid of flavor. The plants are cultivated for their succulent petioles.
Peteria scoparia A. Gray. Leguminosae.
New Mexico. This is a stout, spiny, suffruticose herb with a small,

edible, tuberous rootstock.
Peucedanum (Lomatium) ambiguum Nutt. Umbelliferae.
BISCUITROOT. BREADROOT. KONSE.
Western North America. The root is called breadroot or biscuitroot by

travelers and konse by the Indians of Oregon and Idaho. The
Canadians call it racine blanc. When fresh, it is like the parsnip in taste
and, as the plant dies, the root becomes brittle and very white with an
agreeable taste of mild celery. It is easily reduced to flour and is much
used for food.
P. (Lomatium) farinosum Geyer.
Western North America. The round to oblong, white root is gathered by

the Oregon Indians.
P. (Lomatium) foeniculaceum Nutt.
Western North America. The roots are eaten by the Indians.
P. (Lomatium) geyeri S. Wats.
The tubers are an Indian food.
P. (Anethum) graveolens Benth. & Hook. f. DILL.
Europe and Asia. This hardy, biennial plant was introduced to Britain
in 1570. Masters says this is supposed to be the plant which is called
arrise in the New Testament narrative. Dill is commonly regarded as the
anethon of Dioscorides and the anethum of Pliny, Palladius and others.
The name dill is found in writings of the Middle Ages, and dill is spoken
of as a garden plant in the early botanies. In England, it was called dyll
by Turner, 1538, which proves its presence at that date. It also occurs
in the vocabulary of Alfric, Archbishop of Canterbury, in the tenth
century. Dill was in American gardens before 1806. It seems to be
spontaneous in the far West as its roots are used as food by the Snake
and Shoshoni Indians, by whom it is called yampeh3 It is cultivated for
its leaves and seeds. The former are used as flavors in soups and
sauces, and the seeds are added to piclded cucumbers to heighten the
flavor. In India, the seeds are much used for culinary and medicinal
purposes. The seeds are to be found in every Indian bazaar and form
3
Yampeh is actually several species of Perideridia, Umbelliferae
one of the chief ingredients in curry powder.
P. (Lomatium) nudicaule Nutt. SYMRNIUM.
Western North America. The Indians boil the tops in soups the same as
we use celery. Beckwith says the roots are used as food by the Indians
of the West.
P./Imperatoria ostruthium Koch. MASTERWORT.
Europe. The foliage was formerly boiled and eaten as a potherb.
P. palustre Moench. MARSH HOG'S FENNEL. MILK PARSLEY.
Europe. The roots are used in Russia as a substitute for ginger.
P. (Pastinaca) sativum Benth. & Hook. f. PARSNIP.
Europe and North America. The parsnip is a biennial, the root of which
has been in use as an esculent from an early period. The Emperor
Tiberius, according to Pliny, was so fond of parsnips that he had them
brought annually from Germany, from the neighborhood of Gelduba on
the Rhine, where they were said to be grown in great perfection. The
wild plant, according to Don, is a native of Europe even to the
Caucasus; in North America, on the banks of the Saskatchewan and
Red River; in South America about Buenos Aires; and is naturalized in
northeastern America. The root of the wild plant is spindle-shaped,
white, aromatic, mucilaginous and sweet, with a degree of acrimony.
From the seeds of the wild variety in the garden of the Royal
Agricultural Society at Cirencester, originated the highly-appreciated
garden variety known as Student. It has been supposed that the
pastinaca of the Romans included the carrot and the parsnip, and that
the elaphoboscon of Pliny was the parsnip. Pliny describes the
medicinal virtues of the elaphoboscon and says it is much esteemed as
a food. The references, however, do not prove this plant to be cultivated,
nor do the references to the pastinaca satisfactorily indicate the
parsnip. One is willing to accept such evidence as we find that the
cultivated parsnip was known to the ancient Greeks and Romans.
Among the early botanists, there is much confusion in names between
the carrot and the parsnip. The root must, however, have come into
general use long before these records and perhaps its culture started in
Germany, as it seems to have been unknown to Ruellius, 1536, but is
recorded by Fuchsius in Germany, 1542, who gives a figure but calls it
gross zam mosen. The parsnip is figured by Roeszlin, 1550, under the
name pestnachen and in 1552 is recorded by Tragus as having a sweet
root, used especially by the poor and better known in the kitchens than
fat.
The following is a synonymy founded on pictures and descriptions

combined, all representing our long parsnip-form of root but some
indicating the hollow crown, upon which some of the modern varieties
are founded, especially Camerarius in 1586:
Sisarum sativum magnum. Fuch. 751. 1542.

Pestnachen. Roeszl. 106. 1550.
Pastinaca saliva. Matth. 353. 1558; 500. 1570; 548. 1598; Pin. 318.
1561.
Pastinaca domestica vulgi. Lob. Obs. 407. 1576; Icon. 1:709. 1591.
De Pastinaca. Pastenay, gerlin oder moren. Pictorius 94. 1581.
Pastinaca domestica. Cam. Epit. 507. 1586; Dur. C. 837. 1617
Pastinaca sativa vulgi, Matthioli. Dalechamp 719. 1587.
Pastinaca latifolia sativa. Ger. 870. 1597; Dod. 680. 1616.
Pastinaca sativa latifolia, Germanica, luteo flore. Bauh. J. 2: pt. 2,
150, 25i. 1651.
Long parsnips of the moderns
In 1683, the long parsnips are figured in England as in great use for a
delicate, sweet food; are spoken of by Ray, 1686; Townsend, 1726;
Mawe, 1778; and Miller, 1807.
The round parsnip is called siam by Don, 1834. Its roots are funnel-
shaped, tapering very abruptly, often curving inwards. There is little
known of its early history. It was noted in the Bon Jardinier for 1824;
as also by Pirolle in Le Hort. Francois; by Mclntosh, Burr and other
more recent writers.
The parsnip was brought to America by the earliest colonists. It is

mentioned at Margarita Island by Hawkins, 1564; in Peru by Acosta,
1604; as cultivated in Virginia in 1609 and 1648; in Massachusetts in
1629 and as common in 1630; and was among the Indian foods
destroyed by Gen. Sullivan ls in western New York in 1779.
P. (Lomatium) triternatum Nutt.

Western North America. The roots are of the size of peanuts and are
collected very largely by the Indians. When dried, they are hard and
brittle and have a mild, sweet taste. They afford a good proportion of the
food of some tribes. The fusiform root when roasted is one of the
grateful vegetables of the Indians.
Peumus boldus Molina. Monimiaceae. BOLDU.
Chile. The white, buttery pulp of the fruit is of an agreeable taste. The
aromatic fruits, about the size of haws, are eaten.
Phaseolus aconitifolius Jacq. Leguminosae. MOTH BEAN.

TURKISH GRAM.
East Indies. This bean is cultivated in India and is called, in Hindustan,

moot. It is a variety that does not twine and is used principally for
feeding domestic animals but also serves as a food for man.
P. adenanthus G. P. W. Mey.
East Indies. This bean is cultivated for its seeds. A variety with edible
roots occurs, and its use in India by the natives is mentioned by
Graham.
P. asellus Molina.
Chile. This species was in cultivation by the natives of Chile before the
conquest. The bean is spherical and pulpy.
P. calcaratus Roxb. RICE BEAN.
East Indies and Malay. This bean is generally cultivated in India for its
pulse. The plant is a twining one.
P. caracalla Linn. CARACOL. CORKSCREW-FLOWER. SNAIL-

FLOWER.
Tropics. Under the name of caracol, this species is often grown in the
gardens of South America, North America, southern Europe and
sometimes in India for its large, showy and sweet-scented flowers. It
seems doubtful if the pod or pulse is eaten.

P. derasus Schrank.
South America. The beans are used as a vegetable.
P. lunatus Linn. CIVET BEAN. LIMA BEAN. SIEVA BEAN.
Tropics. The lima bean is unquestionably of American origin, and De

Candolle assigns its original habitat to Brazil, where the variety
macrocarpus Benth. has been found growing wild. Seeds have been
found in the mummy graves of Peru by Squier, at Pachacamac, and by
Reiss and Stubel at Ancon. In southern Florida, the lima bean — the
seeds white, blotched or speckled with red — is found growing
spontaneously in abandoned Indian plantations, and various forms are
recorded by authors under specific names as found in America and
other countries; as P. bipunctatus Jacq., P. inamoenus Linn., P.
puberulus H. B. & K., P. saccharatus Macfad., P. derasus Schrank
(Martens), P. rufus Jacq. In the mentions of beans by voyagers, this
form is not discriminated from the kidney bean, and hence we cannot
offer precise statement of its occurrence from such authorities.
The lima bean is now widely distributed. It has not been found wild in
Asia nor has it any modern Indian or Sanscrit name. Ainslie says it was
brought to India from the Mauritius and that it is the Vellore, or Duffin,
bean of the southern provinces. Wight says it is much cultivated and is
seldom if ever found in a wild state, and the large-podded sort is said to
have been brought by Dr. Duffin from the Mauritius. This bean is not
mentioned by the early Chinese writers, but Luoreiro mentions it in
Cochin China in 1790. A dark red form came to Martens from Batavia
and an orange-red from farther India. Martens received it also from
Sierra Leone; the form bipunctatus came from the Cape of Good Hope to
Vienna; and Martens received it from Reunion under the name pois du
cap. Jaquin, 1770, fixed its appearance in Austria, but it first reached
England in 1779. The form inamoenus was considered by Linnaeus to
belong to Africa, but he advances, as De Candolle remarks, no evidence
of this habitat, and we may remark that the slave trade may well be
responsible for the transmission very quickly of South American species
of food plants of convenient characters for ship use to the African coast.
P. derasus Schrank, considered by Sprengel a variety of P. inamoenus,
was found at Rio Janeiro.
The lima bean is the scimitar-podded kidney bean and sugar bean of
Barbados; it was mentioned in Jamaica by Lunan; it may have been the
"bushel bean," "very flat, white and mottled with a purple figure," of the
Carolinas in 1700-08, as this description applies very closely to the
lima beans now spontaneous in Florida. Two types, the Carolina, or
sieva, and the lima, were grown in American gardens in 1806. Eight
varieties, some scarcely differing, are now offered for sale by our
seedsmen; Vilmorin enumerates four for France; the speckled form
occurs in Brazil and in Florida; a black form (P. derasus) in Brazil; the
blood-red in Texas; the dark red with light or orange-ruddy spots in the
Bourbon Island; the black, white-streaked in Cochin China; and the
large white, the small white or sieva, the red, the white sort striped and
speckled with dark red and the green are found in our gardens. In
central Africa, but two seeds are ever found in a pod; in our most
improved varieties there are five or even six. The synonymy is as follows:
Phaseoli magni late albi. Lob. Icon. 2:60. 1591.

B. peregrini I. genus alterrun. Clus. Hist. 2:223. 160. (Seen in 1576.)
Fig.
Phaseolus, lato, striata, sive radiato semine. Bauh. J. 2:267. 1651.
Fig.
P. novi, orbis, latis, totus candidus similaci hortensis affinis. Bauh. J.
2:268. 1651. Fig. Chabr. 137. 1673. Fig.
Phaseolus lunatus. Linn. Sp. 1016. 1763.
P. inamoenus. Linn. Sp. 1016. 1763.
P. bipunctatus. Jacq. Hort. I, t. 100, ex. Mill. Diet.
P. rufus. Jacq. Hort. I, 13, t. 34, ex. Mitt. Diet.
P. saccharatus. Macfad. 282. 1837.
P. puberulus. Kunth. Syn. 6:106. 1825.
Bushel or Sugar Bean. A Treat, on Gard. (1818?).
Sugar Bean. Maycock Barb. 293. 1830.
Lima Bean. McMahon 1806.
This bean requires a warm season and hence is not grown so much in
northern and central Europe as in this country. Vilmorin describes
three varieties and names two others. Martens, however, describes six
well-marked types.
TYPES OF LIMA BEANS.
1. The large, white lima is among those figured by Lobel and by J.

Bauhin, and this places its appearance in Europe in 1591. According to
Martens this is the Phaseolus inamoenus Linn. This type was in
American gardens in 1828 and probably before.
2. The Potato lima is a white bean, much thickened and rounded
as compared with the first. This type seems to be fairly figured by Lobel,
1591, and seems to be the Phaseolus limensis Macfad., justly esteemed
in Jamaica.
3. The small, white lima, or sieve, saba, Carolina, Carolina sewee
and West Indian, is esteemed on account of its greater hardiness over
the other types. It is also well figured by Lobel, 1591, under the name
Phaseoli parvi pallico-aibi ex America delati. On account of the names
and the hardiness of the plant and from the fact that it probably was
cultivated by the Indians, this may be the bushel or sugar bean, which
was esteemed very delicate, appeared in various colors, as white,
marbled, and green and was grown in Virginian gardens before 1818.
Lawson, 1700-08, says: "The Bushel bean, a spontaneous growth, very
flat, white, and mottled with a purple figure, was trained on poles" in
the Carolinas. The sieva, if a synonym of the bushel bean, is the white
form and was in American gardens before 1806. Vilmorin mentions a
variety of the sieva spotted with red.
4. The speckled lima has white seeds striped and spotted with a
deep, dark red. The figures of Lobel, 1591, under Phaseoli rubri, very
well represent the cultivated variety, as also a sort said to be growing
spontaneously in Florida in abandoned Indian fields.
5. The large red cannot be traced; it may be the blood-red bean
Martens received from Texas, Sierra Leone and Batavia. It differs from
the next but in size.
6. The small red answers well to the description given of
Phaseolus rufus Jacq. by Martens, who put its appearance at 1770.
These six beans, with their synonyms, include all the lima beans now
known, but there are a number of other types described which sooner
or later will appear and will be claimed as originations. A careful
reflection will convince that our varieties are all of ancient occurrence
and that there have been no originations under culture within modern
times. A black, white-streaked form is recorded in Cochin China by
Loureiro; a white, black-streaked form is figured by Clusius in 1601; a
black, as Phaseolus derasus Schrank, is reported in Brazil. The P.
bipunctatus Jacq. has not as yet reached our seedsmen, although
grown at Reunion under the name of pois du cap. Martens describes
several others with a yellow band about the eye and variously colored;
and one with an orange ground and black markings occurs among the
beans from the Peruvian graves at Ancon at the National Museum.

P. multiflorus Willd. DUTCH CASEKNIPE BEAN. SCARLET
RUNNER.
Mexico. This species has tuberous, poisonous roots. It has annual,

twining stems and is grown in the garden. The young pods are tender
and well flavored. In Britain, the green pods alone are used; in Europe,
the ripened seeds, though in Holland they are grown for both the pod
and seed. In India, it is mentioned by Firminger as grown. Burr
describes three varieties. In 1806, McMahon says this bean was
cultivated exclusively for ornament. In 1828, Fessenden mentions it
among garden beans. The culture of the Scarlet Runner is very modern.
In Johnson's edition of Gerarde, 1630, it is said to have been procured
by Tradescant; in Ray's time, 1686, it was grown for ornament; Miller,
about 1750, was the first to bring it into repute in England as a
vegetable.
P. mungo Linn. MUNG BEAN.
Tropical Asia. Elliott says this is one of the most useful and largely
cultivated of the Indian pulses, the green variety being more esteemed
than the black. It is cultivated, according to Delile, by the modern
Egyptians, and Schweinfurth says it is eaten by the Bongo tribe of
central Africa.
P. pallar Molina.
Chile. This species was cultivated by the natives before the Conquest.
The beans are half an inch long.
P. retusus Benth. PRAIRIE BEAN.
Western North America and common on the prairies west of the Pecos.
The seeds are about the size of peas; when still green, they make an
acceptable dish after thorough cooking.
P. triolobus Ait.
Asia and tropical Africa. This bean is cultivated in several varieties for
its seeds, which are eaten by the poorer classes.
P. tuberosus Lour.

Cochin China. This bean has edible, tuberous roots.
P. vulgaris Linn. COMMON BEAN. HARICOT. KIDNEY BEAN.
Cultivated everywhere. When the bean was first known, it was an

American plant, and its culture extended over nearly the whole of the
New World. It finds mention by nearly all the early voyagers and
explorers, and, while the records were not kept sufficiently accurately to
justify identification in all cases with varieties now known, the mass of
the testimony is such that we cannot but believe that beans, as at
present grown, were included. The evidence for the antiquity of the bean
in America is both circumstantial and direct. The number of names
given in the northern parts of America, alone, indicate an antiquity of
culture: as, sake or sahu on the St. Lawrence (Cartier); ogaressa by the
Hurons (Sagard); tuppuhguam-ash, "twiners," by the northern
Algonquins (Elliott); a'teba'kwe by the Abenaki of the Kennebec (Rasle);
mushaquissedes by the Pequods (Stiles); malachxil by the Delawares
(Zeisberger); and okindgier on the Roanoke. Moreover, in these few
cases, for illustration, we find no common root. The number of varieties
that were grown by the Indians is another indication of antiquity of
culture, but this fact of varieties will receive illustration in quotations
from early voyagers.
John Verazanno, in a letter written in July, 1524, says of the Indians of

Norum-Bega: "Their ordinairie food is of pulse, whereof they have great
store, differing in colour and taste from ours, of good and pleasant
taste." Evidently this first visitor to the New England coast had not seen
kidney beans previously. In 1605, Champlain, writing of the Indians of
the Kennebec region, says: "With this corn they put in each hill three or
four Brazilian beans (Febues du Bresil), which are of different colors.
When they grow up they interlace with the corn, which reaches to the
height of from five to six feet; and they keep the ground very free from
weeds." In 1614, Capt. John Smith mentions beans among the New
England Indians, and when the Pilgrims first landed, November 19,
1620, Miles Standish unearthed from a pit not only corn but "a bag of
beans." Wood also mentions "Indian's beans" as among the foods of the
Massachusetts Indians, 1629-33. Lescarbot says that the Indians of
Maine, 1608, like those of Virginia and Florida, plant their corn in hills,
"and between the kernels of corn they plant beans marked with various
colors, which are very delicate: these, because they are not so high as
the corn, grow very well among it." The most complete enumeration of
varieties is, however, given in Josselyn, before 1670: "French beans: or
rather, American beans. The herbalists call them kidney-beans from
their shape and effects: for they strengthen the kidneys. They are
variegated much, some being bigger, a great deal, than others; some
white, black, red, yellow, blue, spotted: besides your Bonivis and
Calavances, and the kidney-bean that is proper to Roanoke. But these
are brought into the country; the others are natural to the climate." In
1535, Cartier, at the mouth of the St. Lawrence, found beans of every
color, yet differing from ours.
In 1609, Hudson, exploring the river which now bears his name, found,
within the limits of what is now Rensselaer County, New York, "beans of
the last year's growth." In 1653, Von der Donck, in his Description of
the Netherlands, says: "Before the arrival of the Netherlanders (1614)
the Indians raised beans of various kinds and colors but generally too
coarse to be eaten green, or to be pickled, except the blue sort, which
are abundant." In 1633, DeVries "proceeded in the yacht up the
(Delaware) river, to procure beans from the Indians."
"Beans" were seen by Newport, 1607, in ascending the James River, but
Heriot, 1586, describes the okindgier of Virginia, "called by us beans,
because in greatness and partly in shape they are like to the beans in
England, saving that they are flatter, of more divers colours, and some
pied. The leaf also of the stem is much different." In 1700-08, Lawson
says: "The kidney-beans were here before the English came, being very
plentiful in Indian corn-fields. The bushel-bean, a spontaneous growth,
very flat, white and mottled with a purple figure, was trained on poles.
(This is undoubtedly the lima, as it answers to the description given by
a very creditible person who secured for me samples from a
spontaneous plant in Florida: the trunk as large as a man's thigh, and
the plant known for the past twenty-five years, some years yielding as
much as fifty bushels of pods,' and the seeds smaller than the
cultivated lima, very flat, white and mottled with purple.) Indian
rounceval or miraculous pulse, so called from their large pods and
great increase; they are very good, and so are the bonavis, calavances,
nanticokes and abundance of other pulse, too tedious to mention,
which we find the Indians possessed of when first we settled in
America." Bonavis is perhaps Bona vista, a variety of bean sold by
Thorburn, a New York seedsman, in 1828. The bonavista bean (Long) of
Jamaica, is said to be Lablab vulgaris; calavances is the Barbados
name for Dolichos sinensis Linn., as used by Long, a red bean; and
galavangher pea is the Barbados name for D. barbadensis Mayc. In A
True Declaration of Virginia, London, 1610, p. 12, "the two beans
(planted with the corn) runne upon the stalks of the wheat, as our
garden pease upon stickes."
In 1528, Narvaes found beans in great plenty in Florida and westward,

and de Vaca found beans in New Mexico or Sonora in 1535. De Soto,
1539, also found beans in abundance and mentions that "the granaries
were full of maes and small beans," but we have no clue to the species.
Beans are also mentioned in Ribault's Voyage, 1562, as cultivated by
the Florida Indians.
The mention of beans in Mexico is frequent. The Olmecs raised beans

before the time of the Toltecs; beans were a product of the Nahua tillage;
they are mentioned by Acosta in 1590; Alarcon speaks of their culture
by the Indians of the Colorado River in 1758. The native Mexican name
was ayacotle, according to Humboldt, and Bancroft says that they were
the etl of the Aztecs; when boiled in the pod exotl.
In November, 1492, Columbus, in Cuba, found "a sort of bean" or

"fields planted with faxones and habas very different from those of
Spain;" and red and white beans were afterwards seen by him in
Honduras, according to Pickering. Gray and Trumbull quote Oviedo as
saying that on the island and on the main many bushels are produced
yearly of these and of Jesoles of other sorts and different colors.
The Indians of Peru, according to de la Vega, had three or four kinds of

beans called purutu. Squier found lima beans in the mummy covering
of a woman from the huaca at Pachacamac, Peru; Wittmack, who
studied the beans brought from Peruvian tombs by Reiss and Strobel,
identified the lima beans and also three kidney beans with P. vulgaris
purpurens Martens, P. vulgaris ellipticus praecox Alefield, and P.
vulgaris ellipticus atrofuscus Alefield.
In Chile, Molina says that before the country was conquered by the
Spaniards, 13 or 14 kinds of the bean, varying but little from the
common European bean, were cultivated by the natives. One of these
has a straight stalk, the other 13 are climbers.
Commentators have quite generally considered P. vulgaris as among

the plants cultivated by the ancients, and De Candolle, who has given
the subject much thought, thinks the best argument is in the use of the
modem names derived from the Greek fasiolos and the Roman
faseolus and phasiolus. In 1542, Fuchsius used the German word
Faselen for the bean; in 1550, Roeszlin used the same word for the pea,
as did also Tragus in 1552. Fuchsius gives also an alternative name,
welsch Bonen and Roeszlin, welsch Bonen and welsch Phaselen for
the bean; the same word, welsch Bonen, is given for the bean by
Tragus, 1552, and Kyber, 1553. This epithet, welsch or foreign, would
seem to apply to a kind not heretofore known. Albertus Magnus, who
lived in the thirteenth century, used the wordfaselus as denoting a
specific plant; as "faba et faseolus et pisa et alia genera eguminis,"
“cicer, fava, faseolus." He also says, "Et sunt faseoli multorum
colorum, sed quodlibet granorum habet maculam nigram in loco
cotyledonis." Now Dolichos unguiculatus Linn. is a plant which
produces beans with a black eye (the black eye appears in many
varieties of cowpea of the southern states) and is stated by Vilmorin to
be grown in Italy in many varieties. Of 219 bottles of true beans, each
with a distinct name, many, however, synonyms, not one has a black
eye. The seeds of Dolichos unguiculatus, as well as 12 named varieties
of cowpea all have a circle of black about the white eye, also one variety
of cowpea which is all black has a white eye, and one red-speckled form
does not have the black. It seems, therefore, reasonable to conclude that
the faselus of Albertus Magnus was a Dolichos. In the list of vegetables
Charlemagne ordained to be planted on his estates the word fasiolum
occurs without explanation.
Passing now to the Roman writers, Columella speaks of longa fasellus,

an epithet which well applies to the pods of the Dolichos; he gives
directions for field culture, not for garden culture, and recommends
planting in October. Pliny says the pods are eaten with the seed, and
the planting is in October and November. Palladius recommends the
planting of faselus in September and October, in a fertile and well-tilled
soil, four modii per jugerum. Virgil's epithet, vilemque phaselum, also
indicates field culture, as to be cheap implies abundance.
Among the Greek writers, Aetius, in the fourth century, says the
Dolichos and the Phaseolus of the ancients were now called by all lobos,
and by some melax kepea. This word lobos of Aetius is recognizable in
the Arabic loubia, applied to Dolichos lubia Forsk., a bean with low
stalks, the seed ovoid, white, with a black point at the eye.
From these and other clues to be gleaned here and there from the Greek
authors, one is disposed to think that the low bean of the ancients was
a Dolichos, and that the word phaselus referred to this bean whenever
used throughout the Middle Ages in speaking of a field crop.
The Roman references to Phaseolus all refer to a low-growing bean
fitted for field culture and so used. There is no clear indication to be
found of garden culture. Aetius seems the first among the Greeks to
refer to a garden sort, for he says the lobos are the only kind in which
the pod is eaten with the bean; and, he says, this lobos is called by
some melax kepea (Smilax hortensis), the Dolichos and Phaseolus of
his predecessors. Galen's use of the word lobos, or the pod plant, would
hence imply garden culture in Greece in the second century.
The word loubion is applied by the modem Greeks to Phaseolus

vulgaris, as is also the word loba in Hindustani. The word lubia is used
by the Berbers, and in Spain the form alubia, for Phaseolus vulgaris.
The words fagiuolo in Italian, phaseole in French, are also used for this
species. It is so easy for a name used in a specific sense to remain while
the forms change, as is illustrated by the word squash in America, that
we may interpret these names to refer to the common form of their time,
to a Dolichos (even, now in some of its varieties called a bean) in ancient
times and to a Phaseolus now.
Theophrastus says the dolichos is a climber, bears seeds and is not a

desirable vegetable. The word dolichos seems to be used in a generic
sense. There is no other mention of a climber by the ancient authors.
The dolichos of Galen is the faselus of the Latins for he says that some
friends of his had seen the dolichos (a name not then introduced in
Rome) growing in fields about Caria, in Italy. We may, therefore, be
reasonably certain that the pole beans which were so common in, the
sixteenth century were not then cultivated.
The English name, kidney beans, is derived, evidently, from the shape
of the seed. Turner, 1551, uses the name first, but these beans were not
generally grown in England until quite recent times. Parkinson, 1629,
speaks of them as oftener on rich men's tables; and Worlidge, 1683,
says that within the memory of man they were a great rarity, although
now a common, delicate food. The French word haricot, applied to this
plant, occurs in Quintyne, 1693, who calls them aricos in one place,
and haricauts in another. The word does not occur in Le Jardinier
Solitaire, 1612, and Champlain, 1605, uses the term febues du Bresil,
indicating he knew no vernacular name of closer application. De Can-
dolle says the word araco is Italian and was originally used for
Lathyrus ochrus; it is apparently thus used by Oribasius and Galen.

The two species of Linnaeus, Phaseolus vulgaris and P. nanus,
correspond to the popular grouping into pole and dwarf beans. But
there is this to be remarked, that Linnaeus's synonyms for P. nanus
apply to a Dolichos and not to a Phaseolus, for the descriptions of
Phaseolus vulgaris italicus humilis s. minor, albus cum orbita
nigricante of Bauhin's' History answer well to the cowpea, as does also
C. Bauhin's Smilax silique swsum rigente s. Phaseolus parvus
italicus, and do not apply to the bush bean. The figures given by
Camerarius, 1586, by Matthiolus, 1598, and by Bauhin, 1651, are all
cowpeas, although the names given are those used for the true bean,
thus indicating the same confusion between the species and the names
which kept pace with the introduction of new varieties of the bean from
America, for Pena and Lobel, 1570, say that many sorts of fabas
Pheseolosve were received from sailors coming from the New World.
BUSH BEAN.
(P. nanus Linn.)
The first figure of the bush bean is by Fuchsius, 1542, and his drawing
resembles very closely varieties that may be found today — not the true
bush, but slightly twining. In 1550, Roeszlin figures a bush bean, as
does Matthiolus, 1558, Pinaeus, 1561, and Dalechamp, 1587.
Matthiolus says the species is common in Italy in gardens and
oftentimes in fields, the seed of various colors, as white, red, citron and
spotted. Dalechamp figures the white bean. The dwarf bean is not
mentioned by Dodonaeus, 1566 nor in 1616. A list of varieties
cultivated in Jamaica is given by Macfadyen, 1837, which includes the
one-colored black, yellow and red; the streaked, in which the seeds are
marked with broad, linear, curved spots; the variegated, the seeds
marked with rubiginose, leaden, more or less rounded spots; and the
saponaceous, with the back of the seeds white, the sides and concavity
marked with spots so as to resemble a common soap-ball.
Gerarde, 1597, does not mention this bean in England but it is

mentioned by Miller, 1724, in varieties which can be identified with
those grown at the present time, five in all. In 1765, Stevenson names 7
varieties; in 1778, Mawe names 11; in 1883, Vilmorin describes 69
varieties and names others.

POLE BEANS.
(P. vulgaris Linn.)
Pole beans are figured by Tragus, 1552, who speaks of them as having
lately come into Germany from Italy and calls them welsch, or foreign
and enumerates the various colors as red, purplish-white, variegated,
white, black and yellowish. Dodonaeus, 1566 and 1616, figures the
pole bean; as does Lobel, 1576 and 1591; Clusius, 1601; and Castor
Durante, 1617. In 1597, Gerarde figures four varieties in England: the
white, black, red and yellow. Barnaby Googe speaks of French beans,
1572, indicating by the name the source from which they came. In
1683, Worlidge names two sorts as grown in English gardens, and the
same varieties are given by Mortimer, 1708. In France, 1829, 19 sorts
are enumerated by Noisette; and in 1883, Vilmorin describes 38
varieties and names others.
Phalaris canariensis Linn. Gramineae. CANARY GRASS.
Europe, north Africa and now naturalized in America. Canary grass is

cultivated for its seeds, which are fed to canary birds. In Italy, the seeds
are ground into meal and made into cakes and puddings, and, in the
Canary Islands, they are used in the same manner and also made into
groats for porridge. The common yield is from 30 to 34 bushels of seed
per acre in England, but occasionally the yield is as much as 50
bushels. The chaff is superior for horse food and the straw is very
nutritious. Canary grass is sparingly grown in some parts of the United
States as a cultivated plant.
Phillyrea latifolia Linn. Oleaceae.
Mediterranean region. This species is cultivated in Sicily, Italy and

Spain for its olive-like fruit.
Phlomis tuberosa Linn. Labiatae.
Southern Europe, east and north Asia. Its roots are eaten cooked by the
Kalmucks, who call the plant bodmon sok.
Phoenix acaulis Buch. Ham. Palmae.
East Indies and Burma. The astringent fruits are eaten by the Lepchas,
who call the tree schap.
P. dactylifera Linn. DATE PALM.
Northern Africa and Arabia. In the East, the date tree has ever been the
benefactor of mankind. The life of the wandering tribes in the desert
circles around the date tree, and the Arabian poets ascribed such high
importance to it that they maintain that the noble tree was not formed
with other plants but from the clods which remained after the creation
of Adam. The native land of the date palm seems to have been originally
the region along the east side of the Persian Gulf, whence it has been
distributed in the earliest periods of commerce to Arabia, Persia,
Hindustan and westward over the whole of north Africa. Hartt mentions
a few date palms which bore fruit at Macei, Brazil, and the tree is in
gardens in Florida, whence they were probably received from the United
States Patent Office about 1860. In 1867, Atwood says numerous,
large and beautiful specimens may be seen in the gardens of St.
Augustine. Redmond, 1875, says the date is cultivated to a limited
extent in south Florida. In the oasis of Siwah, St. John found four kinds
cultivated: the Sultani with long, blue fruit; the Farayah, white ones of
a kind said not to be grown in Egypt; the Saidi, or common date; and
the Weddee, good only for camels and donkeys. Some yellow dates, he
says, were much less elongated than others he had seen, with more
flesh in comparison to the size of the stone and very luscious. The
female flowers of the date are fertilized artificially. In Sind, in Arabia and
elsewhere, this is done before the flower-sheaths open; a hole is made in
the sheath of the female flower and a few bits of the male panicle are
inserted. At Multan, India, Mr. Edgeworth states that there is a date tree
which bears a stoneless fruit and that in former times it was considered
a royal tree, and the fruits were reserved for royal use. The fruit
furnishes, fresh or dried, the staple food of large regions. The large,
succulent head cut from among the mass of leaves is also eaten. The
sap is sweetish and may be used as a drink or distilled into a kind of
spirit.
P. farinifera Roxb.
A dwarf palm common in the country between the Ganges and Cape
Comorin. Its exterior, or woody part, consists of white fibers matted
together; these envelope a large quantity of farinaceous substance,
which the natives use for food in times of scarcity.

P. humilis Royle.
East Indies, Burma and China. The fruit, of a purple-black color, is

sweet and is eaten in India.
P. pusilla Gaertn.
East Indies and south China. The shining, black berry has a sweet,
mealy pulp.
P. reclinata Jacq.
Tropical and south Africa. The seeds are frequently drawn into use as a
substitute for coffee. This species is said by Williams to yield in western
Africa a wine; the fruits are said to be much relished by the negro
tribes.
P. sylvestris Roxb. WILD DATE.
East Indies. In India, the juice is fermented or boiled down into sugar
and molasses. A large portion of the sugar made in Bengal, on the
Coromandel coast and in Guzerat comes from this source. The fruit is of
a very inferior character. The sap is drunk in India, either fresh or
fermented, and is called tari.
Phragmites communis Trin. Gramineae. BENNELS. REED.
Cosmopolitan. In 1751-68, Father Baegert says he saw the natives of

the Californian peninsula "eat the roots of the common reed, just as
they were taken out of the water." Durand and Hilgard state that this is
the grass from which the Indians of Tejon Valley extract their sugar,
and it is elsewhere stated that the gum which exudes from the stalks is
collected by the Indians and gathered into balls to be eaten at pleasure.
The gum is a sweet, manna-like substance.
Phrynium capitatum Willd. Scitamineae (Marantaceae).
Tropical eastern Asia. Loureiro observed this plant in Annam and

tropical China, its leaves wrapped around articles of food previous to
boiling to impart color and grateful flavor.

Phyllanthus acidissimus Muell. Euphorbiaceae.
Philippine Islands, Cochin China and China. The plant furnishes an

edible fruit.
P. distichus Muell. OTAHEITE GOOSEBERRY.
East Indies, tropical Asia and Madagascar. The fruits, in size like those
of a gooseberry, are green, three or four-furrowed and somewhat acid
and cooling. Firminger says it is of a sour, sorrel-like flavor, unfit to be
eaten raw but making a delicious stew. It is commonly used by the
natives for pickling and is sold in the bazaars.
P. emblica Linn. EMBLIC.
Tropical Asia. This tree is found wild and cultivated in various parts of
India and the Indian Archipelago. The fruits are eaten by the natives in
the Konkan and Deccan. In India, a preserve of the ripe fruit made with
sugar is considered a wholesome article of diet; the fruit is also pickled
and eaten. The fruits are exceedingly acid in a raw state. Dried, this
fruit forms the emblic myrobalan, used as a medicine and for dyeing
and tanning.
Phyllarthron bojeranum DC. Bignoniaceae.
Madagascar. The fruit is edible.
P. comorense DC.
In the Maritius Islands, the fruit is used for jellies.
Phyllocactus (Epiphyllum) biformis Labour. Cacteae.
Honduras. The fruit is of a shining, deep crimson color, shaped like a

florence flask, and contains numerous seeds imbedded in a soft,
pinkish pulp of a sweetish, subacid taste.
Physalis alkekengi Linn. Solanaceae. STRAWBERRY TOMATO.

WINTER CHERRY.
Europe and Japan. This species has long been grown for its red,
smooth, round, berry-like fruits enclosed in bladder-like leaves. It was
described by Dioscorides. In Arabia and even in Germany and Spain,
the fruits, which have a slightly acid taste, are eaten for dessert. It was
called strucknon halikakabon or phusalis by Dioscorides and is named
by the modern Boeotians keravoulia.
P. .angulata Linn. GROUND CHERRY.
Tropics. The fruit is sweetish and subacid and is commonly eaten with
safety if perfectly ripe. The leaves are used as a vegetable in central
Africa. This species is found widely dispersed over tropical regions,
extending to the southern portion of the United States and to Japan. It
is first described by Camararius, 1588, as a plant hitherto unknown
and an excellent figure is given. It was seen in a garden by C. Bauhin
before 1596 and is figured in the Hortus Eystettensis, 1613. J. Bauhin
speaks of its presence in certain gardens in Europe. Linnaeus describes
a variety with entire leaves, and both his species and variety are figured
by Dillenius, who obtained the variety from Holland in 1732. When, it
first appeared in our vegetable gardens is not recorded. Its synonymy
seems to be as below:
Halicacabum sive Solanum Indicum. Cam. Hort. 70. 1588. cum. ic.
Solanum vesicarium Indicum. Bauh. Phytopin. 297. 1596; Pin. 166.
1623; Ray Hist. 681. 1686.
Halicacabum sen Solanum Indicum. Camer. Hortus. Eystet. 1613.
cum. ic.
Solanum sive Halicabum Indicum. Bauh. J. 3:609. 1651. cum. ic.
Alkekengi Indicum majus. Toum. Inst. 151. 1719.
Pops. Hughes Barb. 161. 1750.
Physalis angulata Linn. Gray Syn. Fl. 2: pt. I, 234.
P. lanceolata Michx. STRAWBERRY TOMATO.
Western North America. This species was among the strawberry

tomatoes grown at the New York Agricultural Experiment Station in
1886 and occurred in two varieties; the ordinary sort and another with
broader leaves and more robust growth. Its habitat is given by Gray as
from Lake Winnipeg to Florida and Texas, Colorado, Utah and New
Mexico.
P. obscura Michx. GROUND CHERRY.
Eastern United States. It produces an edible ground cherry.

P. peruviana Linn. ALKEKENGI. BARBADOS GOOSEBERRY.
CHERRY TOMATO. GROUND CHERRY. WINTER CHERRY.
Tropics. This species is sometimes grown in gardens for its fruit. It is a

hardy, annual plant, which bears a roundish fruit half an inch in
diameter, yellow, semitransparent at maturity and enclosed in an
inflated, membranaceous calyx. The fruit has a juicy pulp and, when
first tasted, a pleasant, strawberry-like flavor, but the after taste is not
so agreeable. This South American species seems to have become fairly
well distributed through cultivation. Birdwood records it as cultivated
widely in India and gives native names in the various dialects, and
Speede mentions it also. In France, it is classed among garden
vegetables by Vilmorin. Descourtilz gives a Carib name,
sousourouscurou. Drummond, who introduced the plant into
Australia, after ten years, reports it as completely naturalized in. his
region. This species differs but slightly from P. pubescens. Gray, 1878,
says it was introduced into cultivation several years ago but has now
mainly disappeared.
P. philadelphica Lam. PURPLE GROUND CHERRY. PURPLE

STRAWBERRY TOMATO. PURPLE WINTER CHERRY.
North America. The fruit is edible. Although the habitat of this species is
given by Gray as in fertile soil, Pennsylvania to Illinois and Texas, yet it
seems to be the miltomatl figured by Hemandez in his Mexican history,
published in 1651. It is described by Burr under the names given
above. The petite tomato du Mexique, as received from Vilmorin, in
1883, can be assigned to this species, as can also a strawberry tomato
grown in 1885 at the New York Agricultural Experiment Station.
P. pubescens Linn. GROUND CHERRY. HUSK TOMATO.

STRAWBERRY TOMATO.
North America. This is the camaru. It is also found wild in the United
States. The fruit is edible. This species has a wide range, extending from
New York to Iowa, Florida and westward from Texas to the borders of
California and southward to tropical America. It is described by
Marcgrav and Piso in Brazil about the middle of the seventeenth
century, and Feuille, 1725, mentions it as cultivated and wild in Peru.
It has been introduced into many regions. Loureiro records it in Cochin
China; Bojer, as cultivated in the Mauritius and in all the tropical
countries; and it also occurs in the descriptions of garden vegetables in
France and America. It was cultivated by Miller in England in 1739 and
was described by Parkinson in 1640. It had not reached the kitchen
garden in 1807 but had before 1863. Its synonymy seems as given
below:
Camaru. Marcg. 12. 1648; Piso 223. 1658.

Halicacabum sive Alkekengi Virginense. Ray 681. 1686.
Alkekengi Virginianum, fructu luteo. Tourn. 151. 1719.
Alkekengi Virginianum, fructu luteo, vulgo Capuli. Feuille 3:5. 1725.
Alkekengi Barbadense nanum, Alliariae folio. Dill. Eith. 10. f. 9. t. 9.
1774.
Physalis pubescens. Linn. Sp. 262. 1762.
P. virginiana Mill. STRAWBERRY TOMATO.
North America. This species has also been grown from seedsmen's
strawberry tomato. It is a low, spreading plant.
P. viscosa Linn.
Eastern United States. The berry is edible.
Phytelephas macrocarpa Ruiz et Pav. Palmae. IVORY PALM.
Tropical America. The seed at first contains a clear, insipid fluid, with
which travelers allay their thirst, afterwards this liquor becomes milky
and sweet; at last the fruit is almost as hard as ivory. This hard
albumen furnishes a vegetable ivory of commerce.
Phyteuma spicatum Linn. Campanulaceae. SPIKED RAMPION.
Europe. The roots, which are thick and fleshy, were formerly eaten,
either boiled or in salad, but the plant is no longer used in England,
though still in favor in some parts of continental Europe.
Phytocrene gigantea Wall. Olacineae (Icacinaceae). FOUNTAIN

TREE.
Burma. A watery and drinkable sap flows from sections of the porous
stem.

P. palmata Wall.
Malays. A watery and drinkable sap flows from sections of the porous
stem.
Phytolacca acinosa Roxb. Phytolaccaceae. INDIAN POKE.
Himalayas and China. This plant is cultivated in Jaunsar and Kamaon,

India, where its leaves are eaten boiled as a vegetable. In 1852, it was
cultivated in Germany as a spinach. This species has been
recommended in France as a culinary vegetable but it does not appear
to have met with much success. Its leaves cooked as spinach and its
young shoots as asparagus were both said to possess an excellent
flavor.
P. decandra (americana) Linn. GARGET. POCAN. SCOKE.

VIRGINIAN POKE.
Originally from North America, this species has been distributed

throughout Mexico Brazil, the Sandwich Islands and the region of the
Mediterranean, even to Switzerland. It is occasionally used as a
vegetable, and Barton says the young shoots are brought in great
abundance to the Philadelphia market as a table vegetable. In
Louisiana, says Rafinesque, it is called chou-gras and the leaves are
eaten boiled in soup.
P. octandra Linn. CALALU.
Guiana and Jamaica. From this species comes a palatable, wholesome

green. It is cultivated in most kitchen gardens in Jamaica. In Mexico, it
is called verbachina. In China, it is an edible plant.
Picea excelsa Link. Coniferae (Pinaceae). NORWAY SPRUCE.
Norway, Russia and the mountainous parts of Europe. The spray is

used in making beer.
P. nigra Link. BLACK SPRUCE. DOUBLE SPRUCE.
North America. Great quantities of spruce beer are made from the new
shoots.

Picraena excelsa Lindl. Simarubaceae. BITTER ASH. QUASSIA.
West Indies. This tree yields the bitter wood known as Jamaica quassia.
Brewers are said to use the chips as a substitute for hops.
Picridium (Reichardia) vulgare Desf. Compositae. FRENCH

SCORZONERA.
Europe and the Mediterranean region. This salad plant is cultivated in

Italian gardens, where it is much esteemed. It is also used somewhat in
France and was introduced into England in 1882. It is also of recent
introduction into French culture. In the United States, the species is
noted by Burr, 1863. The young leaves and the roots are eaten.
Picris echioides Linn. Compositae. OX-TONGUE.
Europe and north Africa. Johnson says this plant has been used as a
potherb when in the young state.
P. hieracioides Linn.
Temperate Asia, Australia, New Zealand and Europe. The plant is used
as a potherb.
Pimenta officinalis Lindl. Myrtaceae. ALLSPICE. PIMENTO.
West Indies. The allspice tree is cultivated in the West Indies, where it is
common. The allspice, or pimento, berries of commerce are of the size of
a small pea and in order are supposed to resemble a combination of
cinnamon, cloves and nutmeg. This tree. is also cultivated now in the
East Indies. The seeds are used as a condiment.
Pimpinella anisum Linn. Umbelliferae. ANISE.
Greece and Egypt. Anison was known to the ancient Greeks.

Dioscorides says the best came from Crete, the next best from Egypt. It
is also mentioned by Theophrastus. Pliny, in the first century, says
"anesum, green or dry, is desirable in all seasonings or sauces." The
seeds, he says, are sprinkled in the under crust of bread and are used
for flavoring wine. He quotes Pythagoras as praising it whether raw or
cooked. Palladius, in the beginning of the third century, gives directions
for its sowing. Charlemagne, in the ninth century, commanded that
anise should be sown on the imperial farms in Germany. Anise is
mentioned also by Albertus Magnus in the thirteenth century. It seems
to have been grown in England as a potherb prior to 1542, as Boore, in
his Dyetary of Helth, printed in that year, says of it and fennel, "These
herbes be seldom used but theyr seedes be greatly occupyde." Ruellius
records anise in France in 1536 and gives the common name as Roman
fennel, the name Albertus Magnus used in the thirteenth century. It is
classed among culinary herbs by McMahon, 1806.
In the seventeenth century, Quintyne records the use of the leaves in

salads. The seeds now serve to flavor various liquors; in Italy, they
appear in diverse pastries; in Germany they are put into bread; in
England, in special bread, in rye bread and even in cheese. In Malta,
localities in Spain, France, southern Italy, Germany and Russia the
plant is grown on a large scale for the seed, which also enters commerce
in northern India and Chile. The plant is indigenous to Asia Minor, the
Greek islands and Egypt but is nowhere to be found undoubtedly
growing wild. There is no indication of its having formed varieties under
cultivation, except that Bauhin records one sort having rounder and
smaller seeds than the common variety.
Pinanga dicksonii Blume. Palmae.
East Indies. This is a wild species, the nuts of which are utilized by the
poorer classes as a substitute for the betel-nut.
Pinus cembra Linn. Coniferae (Pinaceae). RUSSIAN CEDAR, swiss

STONE PINE.
Southern Europe and northern Asia. According to Gmelin, the seeds

form about the sole winter food of the peasantry in Siberia. Nuttall says
an oil is extracted from them.
P. cembroides Zucc.
Western United States. The seeds are as large as large peas, says
Newberry, the flavor agreeable, and the Indians eat them whenever they
can be obtained. The edible nuts are collected, says Parry, by the
Indians along the Mexican boundary, and Torrey says, when fresh or
slightly roasted, they are very palatable.

P. contorta Dougl.
Western United States. In times of scarcity, says R. Brown, the Indians

will eat the liber. Along both sides of the trail in the passes of the Galton
and Rocky Mountains, many of the young trees of this species are
stripped of their bark for a foot or so above the ground to a height of six
or seven feet. The Indians of Alaska, says Dall, in the spring are in the
habit of stripping off the outer bark and scraping the newly formed
cambium from the trunk, and this is eaten fresh or dried. When fresh it
is not unpleasant but as the season advances it tastes strongly of
turpentine.
P. coulteri D. Don.
California. The seeds, says Nuttall, are of the size of an almond and are
edible.
P. edulis Engelm. NUT PINE. PINON PINE.
Southwestern United States. The nut is sweet and edible, about the size
of a hazelnut. It is used as an article of trade by the New Mexicans of
the upper Rio Grande, with those below and about El Paso. The fruit
has a slightly terebinthine taste but the New Mexicans are very fond of
it.
P. excelsa Wall. BHOTAN PINE.
Himalayan mountains. The tree is called cheel. In Kamaon, a kind of

manna, which is eaten, is collected from this tree in a dry winter.
P. flexilis James.
Western United States. The large seeds are used as food by the Indians.
P. gerardiana Wall. NEPAL NUT PINE.
Himalayas. The cones are plucked before they open and are heated to
make the scales expand and to get the seeds out. Large quantities of the
seeds are stored for winter use, and they form a staple food of the
inhabitants of Kunawar. They are eaten ground and mixed with flour. It
is a common saying in Kunawar, says Brandis, "one tree a man's life in
winter." They are oily, with a slight but not unpleasant turpentiny flavor
and are called neozar.
P. koraiensis Sieb. & Zucc. KOREAN PINE.
Korea, Kamchatka, China and Japan. The tree produces edible nuts.
P. lambertiana Dougl. GIANT PINE. SUGAR PINE.
Northwest coast of America. The resin which exudes from partially

burned trees for the most part loses its terebinthine taste and smell and
acquires a sweetness nearly equal to that of sugar and is sometimes
used for sweetening food. It has, however, decided cathartic properties
and is oftener used by the frontiersmen as a medicine than a
condiment. The seeds have a sweet and pleasant-tasting kernel and are
eaten roasted or pounded into coarse cakes by the Indians.
P. longifolia Roxb. EMODI PINE.
Himalaya Mountains. The seeds, says Brandis, are eaten in India and
are of some importance as food in times of scarcity.
P. monophylla Torr. & Frem. NUT PINE. STONE PINE.
Western North America. The seeds are of an almond-like flavor and are
consumed in quantity by the natives.
P. parryana Engelm.
California. The seeds are eaten by the Indians.
P. pinea Linn. STONE PINE.
Southern Europe and the Levant. This pine is said by Grigor to be

cultivated for its fruit about Naples. It was known to the ancients, and
with the Greeks was a tree sacred to Neptune. The seeds are commonly
called pignons by the French and pinocchi by the Italians. They are
eaten as dessert, made into sweetmeats or used in puddings and cakes.
They are very commonly used in Aleppo and in Turkey.
P. sabiniana Dougl. DIGGER PINE.
California. This is one of the nut pines of California and furnishes a

most important food to the Indians, says Brewer. The seeds are as large
as large beans, are very palatable, having, however, a slightly
terebinthine taste. Thousands of beings, red-skinned but human, look
to this pine tree for their winter store of food.
P. sylvestris Linn. SCOTCH PINE.
Northern Europe and Asia. In Norway, the inner bark furnishes a bark-
bread. In Sweden, in times of scarcity, much bark is collected from the
forests for food, being kiln-dried, ground into flour, mixed with a small
portion of oatmeal and made into thin cakes. The inner part of the bark,
says Morlot, properly prepared, furnishes when boiled a very edible
broth; the Laplanders are quite fond of it. When they prepare a meal of
it, they bark the tree all around up to a certain height. The tree then
dies and thus the routes of migration in Lapland are marked by a track
of dead pines which is continually widening.
P. torreyana Parry.
California. This pine bears large and edible seeds.
Piper amalago Linn. Piperaceae.
West Indies. Brownel says the seeds may replace pepper for seasoning.
P. betle Linn. BETLE PEPPER.
East Indies and Malay. The leaves are chewed with betel-nut by the
Malays and other Indian races.
P. capense Linn. f. STAART PEPPER.
South Africa. The pepper is used by the country people in Kaffraria as a

spice.
P. chaba Hunter.
Indian Archipelago. The long pepper which is imported by the Dutch

is the fruit-spike, collected and dried before it reaches maturity.
P. clusii C. DC.

Tropical Africa. This spice was imported as early as 1364 to Rouen and
Dieppe from Liberia under the name pepper. In tropical western Africa,
it is used as a condiment.
P. cubeba Linn. f. CUBEB PEPPER.
Malay, Java and Penang. Pereira states that as early as 1305 the
product of this tree was used as a condiment in London, although now
it is considered a medicine.
P. longum Linn. LONG PEPPER.
A shrub indigenous to Malabar, Ceylon, eastern Bengal, Timor and the

Philippines and cultivated along the eastern and western coasts of
India. Its fruits consist of very small, one-sided berries or grains
embedded in a pulpy matter, green when immature, and becoming red
as it ripens. The fruit is gathered in the green state to form pepper, as it
is then hotter than when perfectly ripe. This is the long pepper of
commerce.
P. methysticum Forst. f.
Sandwich Islands and the Fiji Islands. The root of this plant is used to
form an intoxicating drink under the name of ava, kava or kawa. The
root is chewed, thrown into a bowl and water is poured on. It is then
strained through cocoa-nut husks, when it is ready for use.
P. nigrum Linn. PEPPER TREE.
Indigenous to the forests of Travancore and Malabar, whence it has

been introduced into Sumatra, Java, Borneo, the Malay peninsula,
Siam, the Philippines and the West Indies. This tree furnishes the black
pepper of commerce which is the berries gathered before they are
perfectly ripe and dried. The white pepper is formed from the
decorticated fruits. It is frequently mentioned by Roman writers of the
Augustan age and, in the fifth century, Attila demanded 3000 pounds
of pepper as a part of the ransom of the city of Rome. An account of the
growing of pepper in India is given by Mandeville, who traveled there in
1322-1356.
P. sarmentosum Roxb. LONG PEPPER.

East Indies and Malay. The fruit, according to Wight, is gathered and
sold as long pepper.
P. sylvaticum Roxb. MOUNTAIN LONG PEPPER.
East Indies and Burma. The spikes, both green and ripe, are used in
Bengal as long pepper.
P. umbellatum Linn.
Tropics. The leaves may be boiled and eaten.
Piptadenia peregrina Benth. Leguminosae. BLACK PARICA.
Brazil and British Guiana. The native tribes intoxicate themselves with
the fumes of the burning seeds.
Pipturus velutmus Wedd. Urticaceae.
Moluccas. This species bears a sweet but rather insipid fruit.
Pisonia alba Span. Nyctagineae. TREE LETTUCE.
East Indies, Malay and common in the gardens about Madras. In taste,
the leaves somewhat resemble lettuce, but Wight says, to his taste, it is
but an indifferent substitute.
Pistacia atlantica Desf. Anacardiaceae. MASTIC TREE.
Mediterranean region. The Moors eat the fruits and bruise them to mix
with their dates.
P. lentiscus Linn. MASTIC TREE.
Southern Europe, northern Africa and western Asia; introduced into

the United States by the Patent Office in 1855 for trial in southern
California and the Gulf States. Mastic is the resin obtained from
incisions in the bark of this tree and is produced principally in the
Island of Scio and in Asiatic Turkey. Mastic is consumed in large
quantities by the Turks for chewing to sweeten the breath and to
strengthen the gums. The tree is cultivated in Italy and Portugal but is
said to produce no resin in these climates. From the kernel of the fruit,
an oil may be obtained, which is fine for table use.
P. mexicana H. B. & K.
Mexico. This is a small tree with edible nuts found by Bigelow near the
mouth of the Pecos.
P. terebinthus Linn. CYPRUS TURPENTINE. TEREBINTH.
Southern Europe and Mediterranean region. This is the cultivated form

of P. vera, grown in Palestine and Syria. The plant is a large and stout
tree of the Mediterranean flora and furnishes Cyprus turpentine. The
nuts are shaped like the filbert, long and pointed, the kernel pale,
greenish, sweet and more oily than the almond. It is the terebinthus of
Theophrastus, and the senawber or snowber of the Arabs. The species
was introduced into the United States for trial culture in 1859.
P. vera Linn. PISTACIA NUT.
Mediterranean and the Orient. The tree is indigenous to Persia, Bactria

and Syria but is cultivated in the Mediterranean regions. Seeds of the
nut were distributed from the United States Patent Office in 1854. The
fruit is oval, about the size of an olive and contains a kernel, oily and
mild to the taste. The nuts are used in ices, creams, conserves and all
kinds of confectionery. The nut is eaten raw like almonds and is much
esteemed by the Turks, Greeks and Italians. There are several varieties,
of which the Aleppo is considered the best for its fruits. In Kabul,
pistacia trees are said by Harlan to yield a crop of fruit one year,
followed always by a crop of blighted fruit destitute of a kernel the next.
Pisum arvense Linn. Leguminosae. FIELD PEA. GREY PEA.
Eurasia. This is the pea most commonly cultivated in Egypt and it is

also grown in India. In China, this pea is eaten and seems to have been
introduced from the country of the Vigurs, during the T'ang time. This
species is considered by Lindley as the original of all our cultivated
peas. In Scotland and England, some or more varieties of the field pea
are grown. A variety allied to this species has been found in the ancient
lacustrine deposits of Switzerland.
P. jomardi Schrank. EGYPTIAN PEA.

Egypt. This species is edible and is perhaps cultivated.
P. sativum Linn. PEA.
Europe and northern Asia. The pea in India goes back to a remote
period as is shown by its Sanscrit name. The discovery of its seed in a
tomb at Thebes proves it to have been an ancient Egyptian plant. It was
seen in Japan by Thunberg, 1776. Its culture among the Romans is
evident from its mention by Columella, Pliny and Palladius. There is
every reason to believe, from the paucity of description, that peas were
not then in their present esteem as a vegetable and were considered
inferior to other plants of the leguminous order. The first distinct
mention of the garden peas is by Ruellius in 1536, who says there are
two kinds of peas, one the field pea and trailing, the other a climbing
pea, whose fresh pods with their peas were eaten. Green peas, however,
were not a common vegetable at the close of the seventeenth century.
The author of a life of Colbert, 1695, says: "It is frightful to see persons
sensual enough to purchase green peas at the price of 50 crowns per
litron." This kind of pompous expenditure prevailed much at the
French Court, as will be seen by a letter of Madame de Maintenon,
dated May 10, 1696. "This subject of peas continues to absorb all
others," says she, "the anxiety to eat them, the pleasure of having eaten
them and the desire to eat them again, are the three great matters which
have been discussed by our princes for four days past. Some ladies,
even after having supped at the Royal table and well supped too,
returning to their own homes, at the risk of suffering from indigestion,
will again eat peas before going to bed. It is both a fashion and a
madness."
In England, it is not until after the Norman Conquest and the

establishment of monastic communities that we read of green peas
being used. In Fosbrook's British Monasticon, it is stated that at
Barking Nunnery the annual store of provisions consisted among other
things of green peas for Lent, and, in Archaeologia in Order and
Government of a Nobleman's House, they are again mentioned. In
1299, the English forces, while besieging a castle in Lothian, were
compelled to feed on the peas and beans of the surrounding fields. At
the present time, in varieties, they are grown as far north as Hammer-
test and Lapland.
Peas were early introduced to the American Continent, but, in notices of

this plant, the word Reason refers sometimes, it is probable, to beans.
In 1493, Reason are mentioned by Peter Martyr as grown at Isabela
Island by Columbus; in 1535, Reason are mentioned by Cartier as
grown by the Indians of Hochelaga, now Montreal; and in 1613, peas
were obtained from the French traders grown by the Indians of the
Ottawa River; in 1540, peas are mentioned in New Mexico by Alarcon
and "small, white peas" by Coronado; in 1562, Reason were cultivated
by the Florida Indians, as related by Ribault. In 1602, peas were sown
by Gosnold on the Elizabeth Islands off the coast of Massachusetts,
according to Smith; in 1629, in Massachusetts, there was a "store of
green peas," "as good as ever I eat in England," growing in the
governor's garden, according to Rev. Francis Higginson. In 1614, peas
were mentioned by Smith as grown by the New England Indians. In
1690, Bancroft says Spanish peas were grown by the Indians of Mexico,
and, in 1775, Romans says green peas were obtained the year round at
Mobile, Alabama. In 1779, Gen. Sullivan's expedition against the
Indians of western New York destroyed the growing peas of the Indians
who occupied the territory near Geneva.
If we trace the antiquity of the various forms which include varieties, we

find the varieties noted are innumerable and occur with white and
green seed, with smooth and with wrinkled seed, with seed black-
spotted at the hilum, with large and small seed, as well as with plants of
large and small aspects, dwarf, trailing, and tall plants, and those with
edible pods.
White and Green Peas.— Lyte, in his edition of Dodonaeus, 1586,

mentions the trailing pea, or what Vilmorin classifies as the half-dwarf,
as having round seed, of color sometimes white, sometimes green.
Smooth Seeded.—Dodonaeus, in his Frumentorum, 1566, describes

this form under Pisum minus, a tall pea, called in Germany erweyssen;
in Brabant, erwiten; in France, pois; by the Greeks, ochron; the pods
containing eight to ten round peas of a yellow color at first, then green.
This pea was called in England, Middle Peason, in 1591.
Wrinkled Seed.—The first certain mention of wrinkled seed is by Tragus

in 1552, under Phaseolus. These are also recorded in Belgian and
German gardens by Dodonaeus in his Frumentorum, 1566, under
Pisum majus, the dry seed being angular, uneven, of a white color in
some varieties and of a sordid color in others. He calls them roomsche
erwiten, groote erwiten, stock erwiten, and the plant he says does not
differ from his Pisum minus and indeed he uses the same figure for the
two. Pena and Lobel, 1570, describe the same pea as in Belgian and
English gardens, under the name Pisum angulosum hortorum
quadratum Plinii, with seed of a ferruginous and reddish color. Lobel,
1591, figures the seed, using the name Pisum quadratum, and it seems
to be the Great Peason, Garden Peason, or Branch Peason of Lyte in
1586, as he gives Dodonaeus' common names as synonyms. In 1686,
Ray describes this class under the name Rouncival and refers to
Gerarde's picture of Pisum majus, or Rowncivall Pease, in 1597, as
being the same. This word Rouncival, in white and green varieties, was
used by McMahon in 1806, and Rouncivals by Gardiner and Hepburn
in 1818 and Thorburn in 1828. The first good description of the seed
is, however, in 1708, when Lisle calls it honey-combed or pitted. Knight,
a nurseryman of Bedfordshire, before 1726, did much for the
improvement of the pea and sent out several wrinkled varieties. Up to
Knight's time the wrinkled peas do not seem to have been in general
esteem. The Knight pea, the seed rough, uneven, and shrivelled, the
plant tall, was in American gardens in 1821, and a number of Knight's
peas are under cultivation at present.
Black-eyed Peas.—These are mentioned as an old sort by Townsend in

1726 and are now grown under the name of Black-eyed Marrowfat.
Dwarf Peas.—These are mentioned by Tournefort in 1700 and are

referred by him to 1665. There is no earlier distinct reference.
Half-Dwarfs.— These are the ordinary trailing peas as mentioned by

the earlier botanies, as, for instance, the Pisum minus of Camerarius,
1586.
Tall Peas.— These are the forms described by the early botanies as
requiring sticking, as the Pisum majus of Camerarius, 1596, the Pisum
of Fuchsius, 1542, and Phasioli or faselen of Tragus, 1552.
Edible-Podded or Sugar Peas.—The pods and peas of the large,

climbing pea, as also the green pods of the trailing form, are recorded as
eaten by Ruellius in 1536, and this manner of eating is recorded by
later authors. We now have two forms, those with straight and those
with contorted pods. The first of these is figured by Gerarde, 1597; is
described by Ray in 1686 and Tournefort in 1700. The second form is
mentioned by Worlidge in 1683 as the Sugar pease with crooked pods,
by Ray as Sickle pease. In the Jardinier Français, 1651, Bonnefonds
describes them as the Dutch pea and adds that until lately they were
very rare. Roquefort says they were introduced into France by the
French ambassador in Holland about 1600. In 1806, McMahon
includes three kinds among American esculents.
Number of Varieties.— About 1683, Meager names 9 kinds in English

culture; in 1765 Stevenson, 34 kinds; in 1783, Bryant names 14; in
1806, McMahon has 22 varieties; Thorburn's Calendar, 1821, contains
n sorts, and this seed catalog of 1828 has 24 sorts; in 1883, Vilmorin
describes 149; in the report of the New York Agricultural Experiment
Station for 1884, 93 varieties are described in full.
Pithecelobium bigeminum Mart. Leguminosae. SOAP-BARK

TREE.
East Indies and Malay. The tree has long, twisted fruit, sweet to the
taste but inducing dysentery and it, therefore, was prohibited by
Alexander. It is called ta nyen in Burma, where the natives are
extravagantly fond of the seeds as a condiment to preserve fish,
notwithstanding sometimes disastrous consequences.
P. dulce Benth.
American tropics. The sweet pulp of the pod is wholesome. The plant is
extensively cultivated in India as a hedge plant. In Mexico, it is called
guamuckil, and the fruit is boiled and eaten. In Manila, the species is
grown for its fruit, which is eaten. The sweet, firm pulp in the curiously
twisted pods is eaten.
P. lobatum Benth.
A large tree of Burma. The seeds are eaten as a condiment.
P. saman Benth. RAIN TREE. SAMAN. ZAMANG.
Tropical America. This is a Mexican tree yielding edible pods.
P. unguis-cati Benth. CAT'S CLAW.
Mexico and the West Indies. The pulp about the seed is eaten by the
natives. In the West Indies it is eaten by the negroes.

Plantago coronopus Linn. Plantagineae. BUCKSHORN PLANTAIN.
STAR-OF-THE-EARTH.
Mediterranean countries and Middle Europe. The leaves are used in

France as a salad. This species is mentioned as grown in gardens by
Camerarius, 1586, and by many of the other botanists of the sixteenth
and seventeenth centuries; it is described by Ray in 1686 as cultivated
in England and as not differing from the wild plant except in size and in
the other accidents of culture. Townsend, 1726, says the seed is, now
"in all the Seedsmen's Bills, tho' it is seldom in the Gardens." It is
described and figured by Vilmorin among French vegetables. During
the three hundred years in which we find it pictured, we see no evidence
of any essential changes produced by cultivation.
P. major Linn. CART-TRACK PLANT. PLANTAIN.
Europe, Asia and North America. In China, this plant was formerly
eaten as a potherb.
P. maritima Linn. SEASIDE PLANTAIN.
Shores of Europe and of the United States from New Jersey northward.
Kalm says the French boil its leaves in a broth on their sea voyages, or
eat them as a salad. It may likewise be pickled like samphire.
Platonia insignis Mart. Guittiferae.
Brazil. The fruit, called pacoury-uva in Brazil, is said to be very sweet

and delicious, whilst the seeds have the flavor of almonds.
Platycrater arguta Sieb. & Zucc. Saxifrageae (Hydrangeaceae).

TEA-OF-HEAVEN.
Japan. In Japan, the leaves are used as a tea substitute.
Plectranthus tematus Sims. Labiatae.
Comoro Islands and Madagascar. This perennial plant was carried to

the Mauritius and is there cultivated as a potherb. It is called in
Madagascar omime.

Plectronia (Canthium) parvifolia Benth. & Hook. f. Rubiaceae.
Burma and Malay. The leaves of this thorny shrub are largely
consumed by the natives in their curries. The pulp enclosing the seeds
is eaten by the natives but, to the European taste, is not very palatable.
In India, says Ainslie, the fruit is eaten by the natives, and the leaves are
also used as food, being put in curries as seasoners.
Plegerina odorata Arruda. (Chrysobalanaceae)
.Brazil. This plant produces an oval or oblong drupe, very little smaller
than an egg, yellow at ripening, the kernel of which is covered with a
sweet, aromatic and nutritious pulp.
P. rufa Arruda.
Brazil. The fruit is an irregular drupe, of which the kernel is covered

with a sweet fecula, somewhat aromatic, pleasant and nutritive. It is
large enough to satisfy one person. It is sold in the markets of Brazil
and by some inhabitants it is now cultivated.
P. umbrosissima Arruda.
Brazil. The sweet fruit is sold in the markets of Pemambuco.
Plukenetia comiculata Sm. Euphorbiaceae.
East Indies and Malay. The leaves are said to be eaten as a vegetable.
Poa abyssinica Jacq. Gramineae. TEFF.
A mountain plant of Abyssinia, cultivated everywhere there, at a height

of from 2500 to 8000 feet where gentle heat and rain favor its
development. Its seeds furnish the favorite bread of the Abyssinians in
the form of thin, highly leavened and spongy cakes. Pour varieties of
this grain are cultivated. Parkyns writes that teff is considered by the
Abyssinians wholesome and digestible, but so far from being satisfied of
this, he is doubtful of its containing much nutritive property and as for
its taste, he says, "fancy yourself chewing a piece of sour sponge and
you will have a good idea of what is considered the best bread in
Abyssinia."

P. flabellata Hook. f.
Fuego and the Falkland Islands. Ross says the lower part of the culm in
the tussock is so fleshy and juicy that when a tuft of leaves is drawn out
from a tussock-bog, an inch of the base, about the thickness of a finger,
affords a very sweet morsel, with flavor like nuts. Two men subsisted
almost entirely upon this substance for 14 months.
Podocarpus andina Poepp. Coniferae (Podocarpaceae). PLUM

FIR.
Chile. This species forms a stately tree bearing at fruiting season

clusters of edible, cherry-like fruits.
P. dacrydioides A. Rich. WHITE PINE.
New Zealand. The white, sweet fruit is eaten by the natives. The drupe is
also eaten.
P. spicata R. Br. BLACK PINE.
New Zealand. Its young shoots are made into a beverage like spruce
beer. It has sweet, edible drupes.
P. totara G. Benn. MAHOGANY PINE. TOTARA PINE.
New Zealand. The fruit is eaten.
Podococcus barteri Mann & H. Wendl. Palmae.
Western tropical Africa. The fruit is edible.
Podophyllum emodi Wall. Berberideae. HIMALAYAN MAY APPLE.
India. The berry is edible but the roots and leaves are poisonous.
P. peltatum Linn. MANDRAKE. MAY APPLE. RACCOON-BERRY.

WILD LEMON.
Northeast America. "Certaine ground apples, a pleasant fruite" were

seen by Newport on James River. Porcher says the fruit is relished by
many persons. It is extremely delicious to most persons but to many is
an aperient. In France, it is grown in the flower gardens.
Polyalthia cerasoides Benth. & Hook. f. Anonaceae.
East Indies. The fruits, cherry-shaped and dark red, are eaten by the
natives but are astringent. The plant has black berries, fleshy, smooth
and of an acid-sweet taste.
Polygala siberica Linn. Polygaleae.
Temperate and tropical Asia. The roots and tender leaves were eaten in
China in the fourteenth century.
P. theezans Linn.
Java and Japan. The Japanese and Javanese use the leaves as tea.
P. vulgaris Linn. MILKWORT.
Europe and Asia Minor. This plant is said to be used in adulterating

green tea.
Polygonatum japonicum C. Morr. & Decne. Liliaceae.
Japan. It is called amatokoro by the Japanese and the root is used.
P. multiflorum All. SOLOMON'S SEAL.
Northern regions. The root, says Johnson, macerated for some time in
water, yields a substance capable of being used as food and consisting
principally of starch. The young shoots form an excellent vegetable
when boiled and eaten like asparagus and are largely consumed in
Turkey. The European form of the species, mentioned by Titford, is
well known to the negroes in Jamaica, who eat it boiled, and the
Indians in North America also feed upon the root. Parkman states that
the roots of Solomon's Seal were used as food by starving Frenchmen.
P. officinale All. SOLOMON'S SEAL.
Europe and Siberia. The roots have been used, says Withering, made
into bread in times of scarcity but they require boiling or baking before
use.
Polygonum alpinum All. Polygonaceae. ALPINE KNOTWEED.
Southern Europe and northern Asia. This plant is called by the

Russians kizlez or kapousta, by the Baschkirs kamouslouk and is
eaten.
P. bistorta Linn. BISTORT. SNAKEWEED.
Northern regions. The leaves "are by some boiled in the spring and
eaten as greens." Though very astringent and bitter to the taste in a raw
state, says Johnson, the root contains an abundance of starch and,
after being steeped in water and roasted, becomes edible. A
considerable quantity of the root thus prepared is consumed in Russia
and Siberia in times of scarcity, as a substitute for bread. In the
southern counties of England, the young shoots were formerly in
request as an ingredient in herb puddings and as a green vegetable but
they are now little used. The root, called ma-shu by the western
Eskimos, says Seemann, is an article of food with them and, after being
roasted in the ashes, is not unlike a potato, though not so soft and
nutritious.
P. multiflorum Thunb.
China and Japan. The roots are used as food.
P. odoratum Lour.
Cochin China. This species, according to Loudon, is cultivated

throughout Cochin China as an excellent vegetable for eating with
boiled meat and fish.
P. viviparum Linn. SERPENT GRASS.
Arctic regions and mountains south to the shore of Lake Superior. Its
roots, according to Gmelin, are collected by the Samoyedes and eaten.
Lightfoot says the people of Kamchatka and sometimes the Norwegians,
when pressed with hunger, feed upon the roots. In Sweden it is called
mortog or swinegrass.
Polypodium fragrans. Polypodiaceae. POLYPODY.

East Siberia. This fern is called serlik by the Bouriates and is used as a
substitute for tea.1
Polystichum munitum Kaulf. Polypodiaceae (Aspidiaceae).
The roots of this fern, says Hooker, are roasted on the embers and
constitute an article of food for the Indians of the northwest.
Pometia pinnata Forst. Sapindaceae.
Islands of the Pacific. This species is planted around dwellings for its
sweet and edible fruit.
Populus alba Linn. Salicaceae. WHITE POPLAR.
Northern regions. The inner bark of this species, of P. nigra Linn. and P.
tremula Linn. is occasionally used in northern Europe and Asia as a
substitute for flour in making bread. The soft, new wool of the poplar,
says Dall, is cut fine and mixed with his tobacco by the economical
Indian of Alaska.
Porcelia nitidifolia Ruiz et Pav. Anonaceae.
Peru. The berries as well as the flowers are eaten by the inhabitants of
Peru.
Porphyra laciniata Agardh. Algae. LAYER. SLOKAM. SLOKE.
Northern regions. In England, this membranous seaweed is stewed to a

pulp and brought to table served with lemon juice. It is a favorite article
of food with many persons.
P. vulgaris Agardh. LAYER.
Northern regions. This seaweed is cultivated in the neighborhood of

Tokio, Japan. Branches of oak are placed in the shallow waters of the
bay in spring time; on these the laver appears and is collected from
October to the following March and is sold as food in the markets.
Portulaca lutea Soland. Portulaceae. YELLOW PURSLANE.
Society Islands. This plant is used as a vegetable in the Society Islands

and in New Zealand.
P. oleracea Linn. PURSLANE.
A native of tropical and subtropical regions but now spread over nearly
the whole world. The fact that this plant is recorded as having reached
England only in 1582 would seem to indicate its origin as recent in
Europe. Unger says it is the andracken of Theophrastus and
Dioscorides and is a widely-distributed plant of the Mediterranean
region, occurring everywhere and readily entering the loose soil of the
gardens. In the thirteenth century, Albertus Magnus does not mention
its culture in gardens and apparently refers to the wild form, "the stems
extending over the soil." In 1536, Ruellius describes the erect, green-
leaved, cultivated form, as well as the wild, procumbent form, and in
this he is followed by many of the succeeding botanists. Three varieties
are described; the green, the golden and the large-leaved golden. The
golden varieties are not mentioned by Bauhin in his Phytopinax, 1596,
nor in his Pinax, 1623, but are mentioned as if well known in Le
Jardinier Solitaire, 1612. The green variety is figured by nearly all the
earlier botanists. The golden has the following synonymy:
Pourpier dore. Le Jard. Solit. 378. 1612; Toum. 236. 1719; Vilm. 518.
1883.
Red or Golden. Quintyne 199. 1693.
Portulaca sativa lutea sive aurea. Ray 1039. 1688.
Golden purslane. Ray 1039. 1688; Townsend 19. 1726; Mawe. 1778;
Burr 392. 1863.
In England, Mclntosh says the young shoots and leaves are used in
summer salads and are sometimes used in French and Italian soups
and in pickles. This purslane is cultivated in Yemen, sold in bundles
at Mocha and, in Burma, is used by the natives for a potherb. In 1605,
Champlain says the Indians on the Maine coast brought him "purslane,
which grows in large quantities among the Indian corn, and of which
they made no more account than of weeds." Cutler, 1785, says it occurs
in cornfields and is eaten as a potherb and is esteemed by some as little
inferior to asparagus. It was previously mentioned by Josselyn prior to
1670. Purslane has never been much valued in America. In 1819,
Cobbett mentions it in his American Gardener, as "a mischievous weed
that Frenchmen and pigs eat when they can get nothing else. Both use
it in salad, that is to say, raw." Sir Richard Hawkins, at the Island of
Saint Anna, off Cape Saint Thomas, found great store "of the hearbe
purslane " which was very useful to his scurvy-suffering crew. Purslane
is also mentioned by Nieuhoff as cultivated in Brazil in 1647.
P. quadrifida Linn.
Old World tropics. This species is much used as a potherb in India.
P. retusa Engelm.
Western North America. This species is eaten by the Apache Indians.
Potentilla anserina Linn. Rosaceae. GOOSE GRASS. GOOSE

TANSY. SILVER-WEED.
Temperate regions. In some of the Hebrides, says Lightfoot, the roots

have often supported the inhabitants for months together. Boiled or
roasted, they taste like parsnips.
P. fruticosa Linn. SHRUBBY CINQUEFOIL.
North temperate regions. This plant is called in Siberia kouril-skoi-tchai

or Kurile tea. The leaves are used by peasants and Tartars as a tea.
P. rupestris Linn. PRAIRIE TEA. ROCK CINQUEFOIL.
Europe and northern Asia. This plant is called by the Mongols

khaltalsa and is used as a substitute for tea, as also in Siberia where it
is called polvoi-tchai or prairie tea.
P. tormentilla Neck. TORMENTIL.
Northern Asia and Europe. Johnson says by long boiling the tannin of
the root is converted into gum and the roots so treated have
occasionally been eaten in times of scarcity.
Poterium (Sanguisorda) sanguisorba Linn. Rosaceae. BURNET.
North temperate regions. The young and tender leaves of burnet taste
somewhat like a green cucumber and are employed in salads. It is
rarely cultivated in the gardens but occurs in all our books on
gardening. Three varieties are described by Burr: the Smooth-leaved,
the Hairy-leaved and the Large-seeded. This latter he deems but a
seminal variation and a subvariety only. The following synonymy seems
clear:
I.
Pimpinella sanguisorba minor laevis. Bauh. Phytopin. 282. 1596.
Poterium sanguisorba, var. B. Linn. Sp. 1411. Smooth-leaved. Burr
319. 1863.
II.
Sanguisorba minor. Fuch. 790. 1542.
Pimpinella and Bipinelia. Ang. Burnet Advers. 320. 1570; Lob; Obs.
412. 1576; ic. 1:718. 1591.
Small or Garden Pimpernell. Lyte's Dod. 152. 1586.
Pimpinella minor. Lugd. 1087. 1587.
Pimpinella sanguisorba minor hirsuta. Bauh. Phytopin. 282. 1596.
Pimpinella vulgaris sive minor. Ray 401. 1686.
Poterium sanguisorba. Linn. Sp. 1411.
Hairy-leaved Burnet. Burr 319. 1863.
The garden culture of bumet is implied in Lyte's Dodoens' Herball

1586. Ray, however, a hundred years later, does not mention its
culture. In 1693, Quintyne grew it in the royal vegetable garden in
France, and, in 1726, Townsend says it is "a good plant for Sallads."
Mawe, 1778, says it has long been cultivated as a salad plant; while
Bryant, 1783, says it is so frequently cultivated in gardens that to
describe it would be unnecessary. Burnet is recorded for American
gardens in 1832 and it was then doubtless, a long-grown plant. It is
now grown in the Mauritius.
Pourouma cecropiaefolia Mart. Urticaceae.
Brazil. This is a cultivated plant of the Amazon, says Bates, bearing a

round, juicy berry, in large bunches and resembling grapes in taste.
Pouzolzia viminea Wedd. Urticaceae.
East Indies. A small shrub the leaves of which are eaten in Sikkim.
Prangos pabularia Lindl. Umbelliferae. PRANGOS.
Himalayan region. Burnes says this plant is greedily cropped by sheep

and is eaten even by his fellow travelers, a statement confirmed by
Kinnier.
Premna integrifolia Linn. Verbenaceae. HEADACHE TREE.
East Indies and Malay. Ainslie says the leaves are eaten by the
inhabitants of the Coromandel coast.
P. latifolia Roxb.
East Indies. The leaves have a strong but not disagreeable odor and are
eaten by the natives in their curries.
Primula officinalis Jacq. Primulaceae. PRIMROSE.
Europe and Asia Minor. The leaves are eaten in salads.
P. vulgaris Huds. COWSLIP. PRIMROSE.
Europe and adjoining Asia. The flowers are picked when first open and
fermented with water and sugar. The liquor, when, well prepared, is
pleasant in flavor and very intoxicating, resembling in taste some of the
sweet wines of the south of France. In many parts of England, primrose
flowers are collected in large quantities for this purpose. The leaves also
are wholesome and may be eaten as a salad or boiled as a green
potherb.
Pringlea antiscorbutica R. Br. Cruciferae. KERGUELEN'S LAND

CABBAGE.
Antarctics. This plant was first discovered by Captain Cook and was
subsequently observed by Hooker on Kerguelen's Land, a cold, humid,
barren, volcanic rock of the southern ocean. Its rootstocks are from
three to four feet long and lie close to the ground, bearing at their
extremities large heads of leaves closely resembling cabbages. Ross says
the root tastes like horseradish, and the young leaves or hearts
resemble in flavor coarse mustard and cress. For 130 days his crews
required no fresh vegetables but this.
Prinsepia utilis Royle. Rosaceae.
Himalayan region. In India, an oil is expressed from the seeds, which is

used as food and for burning.
Printzia aromatica Less. Compositae.
South Africa. Henfrey says the leaves are used as a tea at the Cape of
Good Hope.
Prionium palmita E. Mey. Juncaceae. PALMITE RUSH.
South Africa. The plant grows in the beds of rivers and the heart is
edible.
Prioria copaifera Griseb. Leguminosae.
Jamaica and Panama. The enormous seeds have edible embryos. They
are sold in Panama under the name cativa.
Pritchardia filifera Linden. Palmae.
Southwestern North America. This species is found in rocky canons

near San Felipe, Cal., attaining a height of 50 feet. The fruit is small,
black and pulpy and is used as food by the Indians.
Priva laevis Juss. Verbenaceae.
Chile and the Argentine Republic. The small tubers can be used for
food.
Prosopis algarobilla Griseb. Leguminosae.
Argentine Republic. The seeds are sweet and nutritious.
P. dulcis Kunth. ALGAROBA. CASHAU.
Tropical America. The legumes of this tree, gathered a little before they
are ripe, are used in South America to fatten cattle. Later, its seeds,
ground to powder, constitute the principal food of many of the
inhabitants of Brazil, who call it algaroba. To this species is referred the
fruit mentioned by de la Vega as called paccay by the Indians of Peru
and guava by the Spaniards, of which he says: "It consists of a pod
about a quarta long, more or less, and two fingers in width. On opening
it one finds some white stuff exactly like cotton. It is so like, that
Spaniards, who did not know the fruit, have been known to scold the
Indians who gave it to them to eat, thinking they were offering cotton by
way of joke. They are very sweet and after being exposed to the sun, will
keep very long. Within the white pulp there is a black pip, like a bean,
which is not good to eat." Don says the pulp contained in the pods is
very sweet and is eaten in Brazil. Pickering says it is called pacai in
Peru, and that its pods are sold in the markets of Lima.
P. juliflora DC. ALGAROBA. HONEY MESQUITE. MESQUITE.

SCREW BEAN.
Tropical America. Cieza de Leon says the pods of this algaroba are
"somewhat long and narrow and not so thick as the pods of beans. In
some parts they make bread of these algarobas." Markham says the
tree is called guaranga. Don says the natives of the coast of Peru and
Chile eat the pulp contained in the pods. The abundant fruit is eaten by
the Indians and often by the whites. E. L. Greene says the mesquite-
meal, which the Indians and Mexicans manufacture by drying and
grinding these pods and their contents, is perhaps the most nutritious
breadstuff in use among any people. The pods, from seven to nine
inches long, of a buff color, are chewed by both Indians and whites as
they journey, as a preventive of thirst. The pods in their fresh state are
prepared and eaten by the Indians and are among the luxuries of the
Apaches, Pimas, Maricopas, Tumas and other tribes of New Mexico,
Utah, Nevada and southern California. A gum exudes from the tree
which closely resembles gum arabic.
P. pubescens Benth. SCREW BEAN OR SCREW-POD MESQUITE.

TORNILLA.
Texas, Mexico and California. The pods are pounded into meal and are
used as food by the Indians. Whipple says it forms a favorite article of
food with the Indians of the Gila and Colorado rivers. Greene says it
has the same nutritious properties as P. juliflora.
P. spicigera Linn.
Persia and East Indies. The mealy, sweetish substance which

surrounds the seeds is an article of food in the Punjab, Gujarat and the
Deccan. The pods are collected before they are quite ripe, and the mealy
pulp is eaten raw, or boiled with vegetables, salt and butter.

Protea mellifera Thunb. Proteaceae. HONEY-FLOWER. SUGAR-
BUSH.
South Africa. In the Cape Colony, a saccharine fluid is obtained from

the flowers called bush-syrup.
Prunus americana Marsh. Rosaceae. AMERICAN PLUM. AUGUST

PLUM. GOOSE PLUM. HOG PLUM. RED PLUM. SLOE. YELLOW
PLUM.
Canada to the Gulf of Mexico. This plum is cultivated for its fruit and
has a number of varieties. It was, says Pickering, from early times
planted by the New England Indians. During the ripening of the fruit,
the western Indians live sumptuously and collect quantities for drying.
P. amygdalus Stokes. ALMOND.
North Africa and the Orient. The chief distinction between the almond
and the peach lies in the fruit, which, in the almond, consists of little
more than a stone covered with a thick, dry, wooly skin, while the peach
has in addition a rich and luscious flesh. The almond has long been
known to cultivation. Those with sweet and bitter kernels were known
to the Hebrews and were carried by the Phoenicians to the Hesperian
peninsula. The almond was sacred to Cybele, in Greece, where even at
that time there were ten kinds, with sweet and with bitter nuts, Phyllis
hung herself on an almond tree and was transfigured into it. Cato called
it nux Graica and Pliny mentions it. Charlemagne caused
amandalarios to be planted on his estate.
Unger deems the tree indigenous to western Asia and north Africa.
Pickering ascribes its origin to the Tauro-Caspian countries and others
to Barbary, Morocco, Persia and China. Brandis says it is indigenous
about Lebanon, Kurdistan and in Turkestan. At the present time, it is
distributed over the whole of southern Europe, the Levant, Persia,
Arabia, China, Java, Madeira, the Azores and the Canary Islands. As a
garden plant, it has existed in England since 1548 certainly. In the
United States, certain varieties are deemed hardy in the latitude of New
York.
There are many varieties and as many as seven are described by

Downing 10 as recommended for culture in America. The more
common classification is into sweet and bitter almonds, but De
Candolle establishes five groups: the bitter almond, the sweet almond,
the sweet almond with a tender shell, the sweet almond with large fruit
and the peach almond.
The kernels of the sweet variety are eaten as dessert and are largely
used in confectionery and in cooking; those of the bitter almond are
used in the preparation of noyau and for flavoring confectionery. Both
varieties yield by pressure an odorless, fixed oil which is of an innocent
nature. The bitter almond contains a crystalizable substance called
amygdalin, which, by the action of the nitrogenous emulsion present,
when in contact with water, is converted into a fragrant volatile oil, the
essential oil of bitter almonds and prussic acid. The sweet almond
contains the emulsion but no amygdalin, hence is not harmful as food.
When a tree is raised frcm either variety both bitter and sweet almonds
are frequently found borne by the same tree.
P. armeniaca Linn. APRICOT.
Caucasus. The native country of the apricot is usually said to be

Armenia, Arabia and the higher regions of central Asia. Harlan says the
species grows spontaneously in the mountains about Kabul, bearing a
yellow, acid and inferior fruit. Erman mentions it as wild in Siberia;
Pallas saw it in the Caucasus; Grossier in the mountains to the west of
Pekin, China; and Regnier and Sickler assign it to a parallel extending
between the Niger and the Atlas. Unger says that Alexander the Great
brought the apricot from Armenia to Greece and Epirus, from which
countries it reached Italy. It seems not to have been known to the
Greeks in the time of Theophrastus but was the mela armeniaca of
later authors, as Dioscorides. The apricot was referred to under the
name Armeniaca by Columella and Pliny. It is said to have been
brought to England from Italy in 1524, but others give its date of
introduction 1548. Disraeli says, however, the elder Tradescant in
1620, entered himself on board of a privateer armed against Morocco
solely with a view of finding an opportunity of stealing apricots into
Britain and it appears that he succeeded.
In the United States, there is no mention of this fruit earlier than 1720,
when they were said to be growing abundantly in Virginia. In 1835,
there were 17 varieties in Britain. Downing names 26 in his edition of
American Fruits of 1866 and the American Pomological Society in
1879. In Ladakh, according to Moorcroft, 10 varieties are cultivated, all
raised from seed but one, which is propagated by budding. In Kabul,
sorts are grown, according to Harlan. The apricot is cultivated
throughout the entire East even to Cashmere and northern India, in
China and Japan, northern Africa and southern Europe. About
Damascus, it is cultivated extensively and a marmalade is made from
the fruit for sale. In the oases of Upper Egypt, the fruit of a variety called
musch-musch is dried in large quantities for the purpose of commerce.
The fruit in general is roundish, orange or brownish-orange, with a
more or less deep orange-colored flesh; the kernel in some sorts is
bitter, in others as sweet as a nut. Erdman describes the "wild peach"
of Nerchinsk, Siberia, as a true apricot, containing a very agreeable
kernel in a fleshless envelope. Harlan describes a variety of Kabul as so
especially lucious as to require careful manipulation in gathering, so
delicate that if one should fall to the ground, the shape would be
destroyed.
P. aspera Thunb.
Japan. The blue drupe is eaten.
P. avium Linn. BIRD CHERRY. GEAN. MAZZARD. SWEET

CHERRY. WILD CHERRY.
Europe and the Caucasus. This is the species from which sweet cherries
have sprung, The wild species is small and of little value for eating. The
fruits are employed in Switzerland and Germany in the distillation of a
spirit known as kirschwasser. Of the cultivated fruits of this species,
more than 75 varieties are described. The fruit is well esteemed, but
Hasselquist says the gum may also be eaten and that a hundred men
during a siege were kept alive for two months on the gum of the cherry
alone. Cherry stones were among the seeds mentioned in 1629 to be
sent the Massachusetts Company; they were also planted at Yonkers, N.
Y., about 1650, as well as in Rhode Island, and, in 1669. Shrigley says
they were cultivated in Virginia and Maryland.
P. brigantiaca Vill. ALPINE PLUM. BRIANCON PLUM.

MARMOTTES. OIL PLANT.
Gallia. The fruit is borne in clusters, is round, yellow and plum-like but
is scarcely eatable. In France and Piedmont, the kernels are used to
procure the huille des mar-mottes, an oil considered superior to olive
oil.

P. buergeriana Miq.
A large tree of Japan. The fruit is small and inferior but is sometimes
gathered and pickled in salt, when it is eaten as a condiment or
appetizer.
P. capollin Zucc.
Mexico. The cherries are of a pleasant taste.
P. cerasifera Ehrh. CHERRY PLUM.
Turkey and nearby countries. The fruit is round, about an inch in

diameter, of a lively red, with little bloom. The flesh is greenish, melting,
soft, very juicy, with a pleasant, lively subacid flavor.
P. cerasus Linn. CHERRY. PIE CHERRY. SOUR CHERRY.
Europe and Orient. More than 50 varieties of this cherry are under
cultivation. About Lake Como, Italy, a variety grows abundantly which
is a sort of Morello. In Asia Minor, Walsh describes two delicious
varieties as growing wild and cultivated in gardens. This cherry is
mentioned by Theophrastus, about 300 B. C., and Pliny states that it
was brought to Italy by Lucullus after his victory over Mithridates, and
he also states that, in less than 120 years after, other lands had cherries
even as far as Britain beyond the ocean. Disraeli remarks that "to our
shame it must be told that these cherries from the King of Pontus' city
of Cerasuntis are not the cherries we are now eating; for the whole race
of cherry-trees was lost in the Saxon period and was only restored by
the gardener of Henry VIII who brought them from Flanders." Loudon
says the Romans had kinds and, in England in 1640, there were 24
sorts. The Red Kentish, referred to this class, was the cherry grown by
the Massachusetts colonists.
P. chamaecerasus Jacq.
Southern Europe and northern Asia. This cherry is mentioned by Pliny

as growing in Macedonia and the fruit is said to be dried and to yield
profit to the farm. According to Jacquin, this cherry grows on the
Austrian Alps; according to Persoon, it is cultivated.

P. chicasa (angustifolia) Michx. CHICKASAW PLUM. INDIAN
CHERRY. MOUNTAIN CHERRY.
Southeastern United States. This plum was seen by De Soto's

expedition at or near. New Madrid, where it furnished the natives with
food. The tree usually grows from 12 to 20 feet high but Marcy, on the
Red River of the South, found it forming small bushes from two to six
feet high and bearing very large and sweet fruit varying in color from a
light pink to a deep crimson. The fruit varies much and several varieties
are in cultivation.
P. cocomilia Tenore. COCOMILLA PLUM.
Italy. The fruit is yellow, bitter or sour.
P. dasycarpa Ehrh. BLACK APRICOT.
Orient. This apricot with dark purple, velvety fruit is cultivated in

Kashmir, Afghanistan, Baluchistan and in Europe.
P. divaricata Ledeb.
Turkestan. The fruits are red, yellow and black and of the size, form
and taste of the Mirabelle plum. According to Capus, the natives collect
and dry the fruit but do not cultivate the tree.
P. domestica Linn. EUROPEAN PLUM. PLUM.
Europe and the Caucasus. The common plum came originally, says
Unger, from the Caucasus and is cultivated extensively in Syria, where
it has passed into numerous varieties. It is now naturalized in Greece
and in other regions of temperate Europe. Cultivated varieties,
according to Pliny, were brought from Syria into Greece and thence into
Italy. Faulken says the plum was introduced from Asia into Europe
during the crusades. Gough says the Perdrigon plum was brought into
England in the time of Henry VII. Plum stones were among the seeds
mentioned in the Memorandum of Mar. 16, 1629, to be sent to the
Massachusetts Company. The fruit of the plum ranges through many
colors, from black to white, and is covered with a rich, glaucous bloom
About 150 varieties appear in the catalogs of American nurserymen.
The plum is not only delicious eating, in its best varieties, but the fruit
of some is largely used for prunes, and, in Hungary, an excellent
brandy is distilled from the fermented juice of the fruit.
P. emarginata Walp. OREGON CHERRY.
Western North America. The fruit is eaten by the Indians.
P. fasciculata A. Gray. WILD ALMOND. WILD PEACH.
Western North America. Although this fruit is almost devoid of the

delicious interior of the cultivated peach, yet it has exactly the
appearance and Gray says is its nearest North American relative.
P. gracilis Engelm. & Gray. PRAIRIE CHERRY.
Texas and Indian Territory. This species is cultivated by the pioneers.
P. ilicifolia Walp. EVERGREEN CHERRY. ISLAY. MOUNTAIN

HOLLY. WILD CHERRY.
An evergreen of southern California. The fruit of this Prunus is

yellowish-pink when ripe, with a pulpy external portion scarcely
exceeding a line in thickness. Though the fruit has a pleasant taste,
Parry says it would scarcely be considered worth eating in a country
which was less destitute of wild fruits.
P. incisa Thunb.
Japan. The fruits are eaten.
P. insititia Linn. BULLACE. DAMSON.
Europe, Asia Minor and Himalayas. This plum is found wild in the
Caucasus and throughout Europe. The fruit is globular, black or white,
of an acid taste but not unpleasant, especially when mellowed by frost;
it makes a good conserve. A variety with yellow fruit is sold in the
London markets under the name of the White Damson, according to
Thompson. From this species has come the cultivated damson plums.
The damson plum, says Targioni-Tozzetti, was introduced from the
East since the day of Cato, who was born 232 B, C. The damson plum
was brought into Europe, according to Michaud, by the Duke of Anjou,
in the fifth crusade, 1198-1204, from a visit to Jerusalem.

P. japonica Thunb. JAPANESE PLUM.
Japan and China. This plum is much grown in Japan for ornament and
for fruit. The plum has a sweet and agreeable flavor.
P. jenkinsii Hook. f.
Assam. This Prunus thrives and bears fruit at Gowhatty, India. The
fruit is only eatable in tarts or preserved in brandy.
P. laurocerasus Linn. Rosaceae. CHERRY LAUREL.
Orient. The cherry laurel is mentioned by Gerarde in 1597 as a choice

garden shrub in England. The water distilled from the leaves has been
used extensively for flavoring puddings and creams. Sweetmeats and
custards flavored with leaves of this plant have occasionally proved fatal
on account of the prussic acid, yet they seem to be sometimes used.
P. maritima Wangenh. BEACH PLUM.
Eastern North America. The beach plum forms a low bush or small tree
on the sea-coast extending from Maine to the Gulf; it seldom ripens its
fruit in the interior. This is probably one of the plums mentioned by
Edward Winslow, 1621, and by Rev. Francis Higginson, 1629. The fruit
is from a half-inch to an inch in diameter, varies from crimson to purple
and is agreeable to eat. It is preserved in considerable quantities in
Massachusetts. Downing says the plum is red or purple, covered with
a bloom, pleasant but somewhat astringent.
P. mume Sieb. & Zucc. JAPANESE APRICOT.
Japan. The fruit is hard and sour and as a rule is eaten salted or dried.
It is also made into vinegar. This species is cultivated chiefly on account
of its blossoms. In China, the blossoms are used for scenting tea.
P. padus Linn. BIRD CHERRY. HAGBERRY.
Europe and northern Asia. The fruit is sour, with a slight mawkish,
astringent flavor but is much eaten by the Hill People of India. In
Sweden and Lapland and some parts of Russia, the bruised fruit is
fermented and a spirit is distilled from it. Lightfoot says the black fruit,
of the size of grapes, of a nauseous taste, is eaten in Sweden and
Kamchatka and is used in brandy in Scotland. The hagberry of
Scotland is said by Macgillivray to be small, round, black, harsh and
nauseous. De Candolle says a variety occurs with yellow fruit.
P. paniculata Thunb.
Japan. This is the Yung-fo of China but cultivated there only for
ornament at Canton, where it rarely fruits. This species was introduced
into England in 1819. The cherries are said by Knight to be middle-
sized, reddish-amber in color, very sweet, juicy and excellent. Smith
says, in China, its fruit is preserved as a sweetmeat with honey.
P. pennsylvanica Linn. f. BIRD CHERRY. PIN CHERRY. WILD

RED CHERRY.
Eastern North America. Vasey n says the fruit is sour and unpleasant;
Pursh, that it is agreeable to eat; Wood, that it is red and acid.
P. persica Stokes. PEACH.
Orient. The peach was known to Theophrastus, 322 B. C., who speaks
of it as a fruit of Persia, but Xenophon, 401 B. C., makes no mention of
the peach. The Hebrew books are also without mention and there
seems to be no Sanscrit name. The peach seems to have reached
Europe at about the commencement of the Christian era. Dioscorides,
who flourished about 60 A. D., speaks of the peach, and Pliny, A. D. 79,
expressly states that it was imported by the Romans from Persia not
long before. He also adds that this tree was brought from Egypt to the
Isle of Rhodes, where it could never be made to produce fruit, and
thence to Italy. He says it was not then a common fruit in Greece. At
this time, from two to five varieties alone were known and the nectarine
was unknown. No mention is made of the peach by Cato, 201 B. C., and
Columella, 42 A. D., speaks of it as being cultivated in France. In China,
De Candolle says its culture dates to a remote antiquity and the
Chinese have a multitude of superstitious ideas and legends about the
properties of the different varieties, whose number is very large. He also
says the peach is mentioned in the books of Confucius, fifth century
before Christ, and it is represented in sculpture and on porcelain.
Brandis says the cultivation of the peach in China has been traced back
to the tenth century, B. C.
The peach is raised with such facility from the stone that its diffusion
along routes of communication must necessarily have been very rapid.
If its origin is to be ascribed to China, the stones may have been carried
with the caravans into Kashmir or Bokhara and Persia between the time
of the Sanscrit emigration and the intercourse of the Persians with the
Greeks. It is quite possible that the long delay in its diffusion was
caused by the inferior quality of the peach in its first deviation over that
which it possesses at present. The peach was introduced from China
into Cochin China and Japan. Mclntosh says it reached England about
the middle of the sixteenth century, probably from France. Peach stones
were among the seeds ordered by the Governor and Company for the
Massachusetts Bay Colony in New England in 1629. About 1683,
Stacy, writing from New Jersey, said "we have peaches by cart loads." A
Description of New Albion, 1648, records, "Peaches better than
apricocks by some doe feed Hogs, one man hath ten thousand trees."
Hilton says of Florida, 1664, "The country abounds with Grapes, large
Figs, and Peaches." William Penn, in a letter dated Aug. 16, 1683, says
of Philadelphia, "There are also very good peaches, and in great
quantities; not an Indian plantation without them . . . not inferior to any
peach you have in England, except the Newington." Beverly mentions
the peach as growing abundantly in Virginia in 1720. Colden mentions
the peach trees killed by frost in New York in 1737. At Easton,
Maryland, Peach Blossom Plantation was established about 1735.
So abundantly distributed had peaches become in the middle of the

eighteenth century, that Bartram looked upon them as an original
American fruit and as growing wild in the greater part of America. Du
Pratz, 1758, says: "The natives had doubtless got the peach trees and
fig trees from the English colony of Carolina, before the French
established themselves in Louisiana. The peaches are of the kind we call
Alberges, are of the size of the fist, adhere to the stone and are very
juicy." In 1799, the peach trees of the Mogul Indians of New Mexico and
Sonora yielded abundantly. In 1649, Norwood, in his Voyage to
Virginia, found peach trees in fruit at Fayal. The peach is also
abundantly distributed in South America. Darwin writes that the
islands near the mouth of the Parana are thickly clothed with peach
and orange trees, springing from seeds carried there by the waters of
the river.
The nectarine is a peach having a smooth skin. Darwin gives a number

of instances where peach trees have produced nectarines and even
nectarines and peaches on the same tree. A still more curious case is
also given where a nectarine tree produced a fruit half peach, half
nectarine and subsequently perfect peaches. Nectarines usually
reproduce themselves from seed and always possess their own peculiar
flavor and are smooth and small. The varieties run in parallel lines with
the peach. The nectarine was unknown at the commencement of the
Christian era. The first mention is by Cieza de Leon, who, in 1532-50,
described the Caymito of Peru as "large as a nectarine." The nectarine is
now found in gardens in Europe and America in numerous varieties. It
is mentioned by Beverley n as growing abundantly in Virginia in 1720.
Downing describes 19 varieties and mentions others. According to
Brandis, the nectarine is found in gardens in northern India, where it is
called skuftaloo and moondia aroo, smooth peach, probably
introduced from Kabul.
P. prostrata Labill.
Mediterranean regions and the Orient. The fruit is eaten.
P. puddum Roxb.
Himalayan region. The fruit is acid and astringent, not much eaten or
valued. Royle says it is not edible but is employed for making a well-
flavored cherry brandy.
P. pumila Linn. DWARF CHERRY. SAND CHERRY.
Northern United States. The fruit is small, dark red and eatable. In the
Indian Territory, every Indian goes to the plum ground in the season to
collect the fruit, which is dried and preserved. From Lake Superior to
Elk River on the 57th parallel, Richardson found what he took to be
this species with very sweet fruit.
P. rivularis Scheele. CREEK PLUM.
Texas. This is a small shrub, not uncommon on the Colorado and its
tributaries, bearing excellent, red plums in August and September.
P. serotina Ehrh. RUM CHERRY. WILD BLACK CHERRY.
North America. In Mexico, this cherry is called capuli. Burbridge says

the succulent fruit resembles apricots and is sold in Mexican markets
under the name of capulinos.

P. sibirica Linn.
Siberia. The fruit is small, sour or acid, and contains a bitter kernel.
P. simonii Carr. APRICOT PLUM. SIMON PLUM.
China. This plum was introduced into America from France. The fruit,
though large, handsome and of firm flesh, has little merit.
P. sphaerocarpa Sw.
Tropical America. From the seeds, cherry, plum and damson wine is
flavored.
P. spinosa Linn. BLACKTHORN. SLOE.
Europe, north Africa, the Orient and now naturalized in the United
States. The fruit is like a small plum, nearly glabrous, black, covered
with a bluish bloom and has a very austere taste. The fruit is eaten in
some districts of northern Europe and with sugar makes a very good
conserve. The leaves are used to adulterate tea. The juice of the ripe
fruit is said to enter largely into the manufacture of the cheaper kinds of
port wine. In France, the unripe fruit is pickled, as a substitute for
olives, and, in Germany and Russia, the fruit is crushed, fermented with
water and a spirit is distilled from it.
P. subcordata Benth. PACIFIC PLUM.
California. The fruit is large, pleasantly acid and excellent; it is gathered

in considerable quantities by both Indians and Whites.
P. tomentosa Thunb.
East Asia. This species is a bush or very small tree. The fruit ripens
early in the summer, is of cherry size and of good quality. The unripe
fruit is also pickled or boiled in honey and is served as a delicacy.
P. triflora Roxb. JAPANESE PLUM. TRIFLORA PLUM.
Burma, China and Japan. This plant is now common in the gardens of
India. It is cultivated in China, Japan and now in Europe and America.

P. umbellata Ell. SLOE OF THE SOUTH.
A small tree from Georgia to Florida. The fruit is pleasantly acid and is
employed in preserves.
P. ursina Kotschy. BEAR PLUM.
Syria. This plum bears sweet, pleasant fruit, the size of a damson and
serves as food.
P. virginiana Linn. CHOKE CHERRY.
A tall shrub of North America, seldom a tree, the fruit of which is very
austere and astringent until perfectly ripe. The fruit differs much on
different plants, being sometimes very austere, sometimes very juicy
and pleasant with little astringency. Wood, in his New England's
Prospects, mentions choke cherries and says they are very austere and
as yet "as wilde as the Indians." Tytler says the fruit is not very edible
but forms a desirable addition to pemmican when dried and bruised.
The fruit is now much used by the Indians of the West, and the bark is
made into a tea and drunk by some of them. The purplish-black or red
fruit is sweet and edible but is somewhat astringent.
Psammisia bicolor Klotzsch. Vacciniaceae (Ericaceae).
Of the cold zone of the Peruvian Andes. A high, evergreen bush with red
berries of the size of a hazelnut.
Pseudospondias microcarpa Engl. Anacardiaceae.
Guinea. The small, black fruit is edible.
Psidium acutangulum DC. Myrtaceae.
A tree of the higher regions on the Amazon River. Its fruit is pale yellow
and of apple size.
P. araca Raddi. GUAVA.
West Indies and Guiana to Peru and southern Brazil. The greenish-
yellow fruit is of excellent taste. The berry is the size of a nutmeg.

P. arboreum Veil. GUAVA.
Brazil. This guava measures about an inch and is of excellent flavor.
P. cattleianum Sabine PURPLE GUAVA.
Probably a native of Brazil, though originally brought to Europe from

China. The fruits are large, spherical, of a fine, deep claret color, with a
soft, fleshy pulp, purplish-red next the skin but white at the center and
of a very agreeable, acid-sweet flavor.
P. chrysophyllum F. Muell.
South Brazil. The fruit is generally not larger than a cherry.
P. cinereum Mart.
P. cuneatum Cambess.
Brazil. The fruit is greenish and of the size of a Mirabelle plum.
P. grandifolium Mart.
Brazil. The fruit is the size of a walnut.
P. guajava Linn. APPLE GUAVA. YELLOW GUAVA.
Tropical America. There are two varieties which are by some classed as
species: P. pomiferum Linn., the apple-shaped, and P. pyriforme Griseb.
or pyriferum Linn., the pear-shaped. This species is very largely
cultivated in the vicinity of Campos, Brazil. The fruit is made into a
sweetmeat and is exported in great quantities. In the Quito region, says
Henera, there are guayabos that produce fruit like apples, with many
kernels, some white and some red, well tasted and wholesome. The fruit
is globular, varying from the size of a plum to that of an apple and
resembles an orange. The taste is rather bitter but the fruit makes an
excellent preserve. The cultivation of the guava has been carried on
from time immemorial, as is shown by the fruit frequently being
seedless. The guava reached the East Indies through the agency of the
Portuguese and Spaniards. It has but recently reached China and the
Philippines, the west coast of Africa and the Island of Mauritius. Voight
says, in India, its fruit is of a delicious flavor. Firminger states that
those he has gathered have been nothing better than a hard, uneatable
berry. The guava is cultivated in the West Indies, in Florida and
elsewhere, and the fruits are occasionally seedless. The fruit is smooth,
crowned with the calyx, not unlike in shape and size to a pomegranate,
having an agreeable smell and turning yellow when ripe. The rind is
about an eighth of an inch in thickness, brittle and fleshy and contains
a firm pulp of white, red or yellow color in the different varieties and is
of an agreeable taste. It is full of bony seeds. The fruit is esteemed raw
and also in preserves.
P. incanescens Mart.
Brazil. The berry is edible.
P. indicum Raddi.
Brazil. The species is cultivated for its fruit.
P. montanum Sw. SPICE GUAVA.
A large tree of West Indies. The fruit is eatable, green in color and soft
when ripe. It has a very pleasing smell, like that of strawberries, which
the pulp also resembles in taste, leaving its rich flavor on the palate for
some time after eating. This fruit makes excellent marmalade. The fruit
is edible.
P. pigmeum Arruda.
A shrub of Brazil. The fruit is about the size of a gooseberry and is

greatly sought after on account of its delicious flavor which resembles
that of the strawberry. It is the marangaba of the Brazilians.
P. polycarpon Lamb.
Tropical America. The berries are yellow, the size of a cherry and of
exquisite taste. The fruit is yellow inside, the size of a plum and of a
delicate taste.
P. rufum Mart.

Brazil. The plant produces a palatable fruit.
Psophocarpus tetragonolobus DC. Leguminosae. GOA BEAN.
This plant is grown in India for the sake of its edible seeds and also for
use as a string bean. The pod is six to eight inches long, half an inch
wide, with a leafy kind of fringe running along the length of its four
corners. The pod is cooked whole and, says Firminger, is a vegetable of
little value. Wight calls it a passable vegetable. In the Mauritius, the
plant is called po'is carres and is cultivated for the seeds. In Burma and
the Philippines, the pods are eaten. Pickering says it is a native of
equatorial Africa and says "the kidney beans of the finest quality,"
observed by Cada Mosto in Senegal in 1455, belong here.
Psoralea califomica S. Wats. Leguminosae.
California. The tuberous roots are eaten by the Piutes.
P. canescens Michx.
Southern states of North America. This plant has esculent roots.
P. castorea S. Wats.
Colorado to California. The roots afford food to the Piute Indians.
P. esculenta Pursh. BREAD ROOT. INDIAN TURNIP. POMME

BLANCHE. PRAIRIE POTATO.
Upper Missouri and Rocky Mountain region. This root is a special

luxury to the Indians of Kansas and Nebraska, and the Sioux use it
very extensively. It is eaten roasted while fresh or carefully dried and
stored for winter use. The stringy, dry and tough roots are eaten by the
Cree Indians of the northwest, either raw or roasted.
P. glandulosa Linn. JESUIT TEA.
Chile. The roots are dried and smoked. The plant has been introduced
into the Mauritius where the leaves are used as a tea substitute. In
Chile, it is called culen.

P. hypogaea Nutt.
North America. The tubers are edible.
P. subacaulis Torr. & Gray.
Tennessee. The plant has edible roots.
Ptelea trifoliata Linn. Rutaceae. HOP TREE. SHRUBBY TREFOIL.
Eastern United States. The fruit, a winged seed, is bitter and has been
used as a substitute for hops.
Pteris aquilina Linn. Polypodiaceae (Pteridaceae). BRACKEN.

BRAKE.
Northern regions. The rhizomes, says Lindley, have been used as a

substitute for hops and furnish a wretched bread. Pickering says it is
enumerated by Epicharnus as edible. Lightfoot says the people of
Normandy have sometimes been compelled to subsist on bread made of
brake roots. In 1683, says Lacombe, such was the destitution in some
districts of France that the Abbe Grandel writes "some of the
inhabitants are living upon bread made of ferns;" and in 1745 the Duke
of Orleans, giving Louis XV a piece of bread made of fern, said, "Sire,
this is what your subjects live upon." In Siberia, says Johnson, the
rhizomes are employed with about two-thirds their weight of malt for
brewing a kind of beer. The brake is enumerated by Thunberg among
the edible plants of Japan, and Bohmer says the young shoots are
much prized by the Japanese. The fronds are gathered when still
undeveloped and used in soups. The roots serve the inhabitants of
Palma and Gomera for food, as Humboldt states; they grind them to
powder, mix with barley meal and this composition, when boiled, is
called gofio. In 1405, Betancon found the people of the Canaries in
Ferro living on fern roots, " as for grain they had none; their bread was
made of fern roots;" it was the only edible root of Palma when
Europeans first visited the island. Professor Brewer says that the
young, tender shoots are boiled by the California miners and eaten like
asparagus, being found mucilaginous and palatable. The fronds of the
brake are used as a potherb in New England. Everywhere in Vancouver
Island and the neighboring country, says R. Brown, the Indians gather
the roots and boil and eat them as food and they look upon them as a
great luxury.
P. esculenta. TARA FERN.
The root is universally eaten by the Maoris of New Zealand. To these

roots, the natives of New South Wales have resource whenever their
sweet potatoes or maize crops fail. In the Voyage of the Novara, these
roots are said to have formed the chief subsistence of the Maoris before
the introduction of the potato and to have been called raoras.
Pterocarya caucasica C. A. Mey. Juglandaceae.
Orient. The plant produces an edible nut.
Pueraria thunbergiana Benth. Leguminosae.
China and Japan. The roots are fleshy and yield a starch of excellent
quality. The wild plants are dug for their roots. The roots contain
starch, while the leaves and shoots are used as food.
P. tuberosa DC.
Tropical India and Burma. Brandis1 says the large, tuberous roots are
eaten.
Pulicaria odora Reichb. Compositae.
South Europe. In Yemen, this species is cultivated for its pleasant odor
and edible leaves.
Pulmonaria officinalis Linn. Boragineae. JERUSALEM COWSLIP.

LUNGWORT.
Europe. Gerarde 3 says the leaves are used among potherbs.
Punica granatum Linn. Lythracieae (Punicaceae).

POMEGRANATE.
Asia Minor, Armenia, central Caucasus and the Himalayas. The

pomegranate is of very ancient culture in Palestine, Persia, northern
India and has been distributed eastward to northern China. On
account of the profusion of its seeds, it was with the ancients a mystical
fruit, typifying procreation, increase and abundance. Yet seedless fruits
from Djillalabad are enumerated by Harlan as among the fruits in the
market at Kabul. Sir A. Bames mentions a famous pomegranate
without seeds grown in gardens near the Kabul River, and in 1860
cuttings from a seedless variety from Palestine were distributed as a
much esteemed variety from the United Patent Office. Burnes, in his
Travels in Bokhara, remarks on the pomegranate seeding in
Mazenderan as a remarkable peculiarity. According to Athenaeus,
Aphrodite first planted the pomegranate on Cyprus and in Greece. The
fancy of the Greeks derived this fruit from the blood of Dionysius
Zagreus. The pomegranate was known in Egypt and was cultivated
even in the time of Moses. It was raised in the gardens about Carthage.
Darius Hystaspes, according to Herodotus, ate of its fruit. Homer
mentions the pomegranate as present in the gardens of Alcinous. The
Romans brought it from Carthage to Italy, for which reason they call its
fruits mala punica. Pliny enumerates nine different kinds and these at
the present day have increased greatly. The pomegranate is now found
growing wild in the southern Tyrol, southern Switzerland, as also in
Spain, southern France and Greece. The pomegranate was observed by
Wm. Bartram, about 1773, growing out of the ruins of Frederica,
Georgia, and it now thrives everywhere on the Gulf coast of Florida. It
was mentioned as found in California by Father Baegert, 1751-1768.
There are many varieties, some with sour, others with subacid, others
with sweet fruit. These are generally described as about the size of the
fist, with a tough, leathery rind of a beautiful, deep golden color tinged
with red and are crowned with the remains of the calyx lobes. The wild
fruit is brought down to India from the Hill Regions for sale, but the
best fruit, that having sweet juice and very small seeds, comes from
Kabul. Burton describes in Arabia three kinds: Shami, red outside, and
very sweet—than which he never saw a finer fruit in the East, except at
Mecca — it was almost stoneless, deliciously perfumed and as large as
an infant's head; Turki, large, and of a white color; Misri, with a greenish
rind and a somewhat subacid and harsh flavor.
Pyrularia edulis A. DC. Santalaceae.
Himalayan region. This is a large tree whose drupaceous fruit is used

for food. The fruit is eaten by the natives.
P. pubera Michx. BUFFALO-NUT. OIL-NUT.
Pennsylvania to Georgia. The plant yields an edible fruit, according to

Unger.
Pyrus (Malus) angustifolia Ait. Rosaceae. AMERICAN CRAB.
North America. This species differs little from the P. coronaria of which
it may be a variety. Its range is not well known but it occurs in Virginia,
Kansas and the western states. It is good for preserves and sauces.
P. (Aronia) arbutifolia Linn. f. CHOKEBERRY.
Northeast America. Josselyn mentions its fruit as "of a delicate,

aromatic taste but somewhat stiptick." The fruit is well known for its
puckery quality, but occasionally a variety is found which is rather
pleasant tasting and is eaten by children.
P. aria Ehrh. CHESS APPLE. WHITE BEAM TREE.
Europe and northern Asia. The berries of this species occur in the
debris of the lake settlements of Switzerland. Johnson says the fruit is
edible when mellowed by frost and that, fermented and distilled, it
yields a good spirit. Dried and formed into a bread, it has been eaten in
France and Sweden in time of scarcity. In India, the fruit is eaten when
half rotten.
P. (Sorbus) aucuparia Ehrh. MOUNTAIN ASH. QUICKBEAM. ROWAN

TREE.
Europe and northern Asia. This species is a native of Europe but is

cultivated for ornament in America and, in France, is grafted on the
service tree to increase the size of the berries. The round fruit is small,
scarlet, very juicy, sour and bitter but, when made into a jam, is called
palatable. In Wales and the Scottish Highlands, in Livonia, Sweden and
Kamchatka, the berries are eaten when ripe as a fruit, and a liquor is
produced from the femented berries. In various parts of the north of
Europe, in times of scarcity, the dried fruit is ground into a meal and is
used as a bread-food.
P. (Malus) baccata Linn. SIBERIAN CRAB.
Himalayan region and northern Asia. This species is cultivated in our

gardens for ornament and is highly esteemed for preserving. The fruit,
in India, says Brandis, is small and sour but palatable, with a true
apple flavor. It is much prized by the Hill People.
P. betulaefolia Bunge. BIRCH-LEAVED PEAR.
China. The flowers, leaves and fruit are edible. It was noted in China in
the fourteenth century.
P. communis Linn. PEAR.
Europe, northern Asia and the Himalayan region. The pear is a native of
Europe and the Caucasian countries. It has been in cultivation from
time immemorial. The fruit tree figured in one of the tombs at Gurna
seems to belong here, and Heer states that a small-fruited kind appears
in the debris of the earliest lake villages of Switzerland. Unger states
that pears were raised in the gardens of the Phoenicians, and Thasos
was celebrated in ancient times on account of the excellence of its pears.
The primitive festival of the Ballachrades of the Argives with the wild
pear (achras) had reference to this first article of food of their
forefathers. The Jews were acquainted with greatly improved varieties,
but the Romans first occupied themselves more closely with its
cultivation and produced numerous sorts. Theophrastus knew 3 kinds
of pears; Cato, 6; Pliny, 41; and Palladius, 56. Targioni-Tozzetti says
that in Tuscany, under the Medici, in a manuscript list of the fruits
served at the table of the Grand Duke Cosmo III, is an enumeration of
209 different varieties, and another manuscript of that time raises the
number to 232. In Britain, in 1640, 64 kinds were cultivated, and in
1842 more than 700 sorts had been proved in the Horticultural
Society's gardens to be distinct. In 1866, Field gives a catalog of 850
varieties, of which 683 are of European origin. The American
Pomological Society's Catalog of 1879, names 115 distinct kinds which
are considered desirable for culture. The pear is now found in Europe,
Circassia, central Asia, the north of China and Japan, as well as in
America but is not grown in southern India, nor in Norway. Pear seeds
were mentioned in the Memorandum of March 16, 1629, to be sent to
the Massachusetts Company; in or about 1640, a tree was imported by
Governor Prince and planted at Eastman, Massachusetts, and one
about the same time was planted at Yarmouth, Massachusetts. The
Stuyvesant pear tree was planted in New Amsterdam in 1647 and is
said to have been imported from Holland. In 1648, it is said in A
Perfect Description of Virginia that "Mr. Richard Kinsman hath had for
this three or four years forty or fifty Butts of Perry made out of his
orchard, pure and good." On the banks of the Detroit River pears were
planted as early as 1705 by the French settlers.
P. (Malus) coronaria Linn. AMERICAN CRAB APPLE. GARLAND

CRAB. SWEET-SCENTED CRAB.
Eastern North America. This is, perhaps, the apple seen by Verazzano
in 1524 on the New England coast. The fruit is about an inch in
diameter, very acid and uneatable; it is, however, used for preserves
and for making cider.
P. (Cydonia) cydonia (oblonga) Linn. QUINCE.
Mediterranean and Caucasus regions. The quince was held in high

repute by the ancients and was dedicated to the Goddess of Love.
Theophrastus speaks of a kind of quince as struthion and Dioscorides
speaks of the tree as kudonea. Athenaeus says Corinth furnished the
Athenians with quinces as delicious to the taste as they were beautiful
to the eye. The quince was brought to Italy from Kydron, a city of Crete,
according to Pliny. Columella knew it in his time, for he says "quinces
not only yield pleasure but health." In 812, Charlemagne enjoined its
cultivation in France. In England, it was known to Chaucer in the latter
part of the fourteenth century, for he speaks of it under the name of
coine. In 1446, baked quinces were served at a banquet in England.
Quinces reached America in colonial times, for quince kernels were in
the Memorandum of March 16, 1629, of seeds to be sent the
Massachusetts Company. They are mentioned in Virginia in 1648 and
again by Shrigley in 1669. In 1720, they are mentioned as growing
abundantly. At Santa Cruz, Bartlett writes: "There are two varieties of
the quince here, one hard and tart like our own, the other sweet and
eatable in its raw state, yet preserving the rich flavor of the former. The
Mexicans gathered and ate them like apples but I found them too hard
for my digestive organs." In Chile, says Molina, the quinces are of large
size, though, like those of Europe, they have an acid and astringent
taste but, if suffered to attain perfect maturity, they are very sweet and
good.
P. (Mespilus) germanica (canescens) Hook. f. MEDLAR.
Eastern Europe and the Orient. The medlar, although distributed

throughout almost the whole of Europe, is not indigenous but is a
native of northern Persia. It was brough, to Greece at an early period,
and Theophrastus was acquainted with three varieties. At the time of
Cato, it was unknown in Italy and was first brought there from
Macedonia after the Macedonian war. The fact that the Romans found
the medlar in Gaul proves only that it came there earlier in the way of
trade. Three varieties are considered worthy of cultivation in England.
The skin of the fruit is brown and the flesh firm and austere, not at all
fit to eat when first gathered and requiring to be kept until it begins to
decay, but, when it becomes completely disorganized and its green
color has entirely gone, the pulp, in its incipient state of decay has, to
many tastes, an agreeable acidity. There is a seedless variety which
keeps longer than the other kinds.
P. (Aronia) glabra Boiss.
Southern Persia. This species furnishes a fruit which is eaten. In

Luristan it bears a substance which, according to Haussknecht, is
collected by the inhabitants and is extremely like oak manna.
P. intermedia Ehrh.
Europe. The fruit is red and eatable.
P. (ChaenomelesI japonica Thunb. JAPANESE QUINCE.
The Japanese quince is said to have been first introduced into Europe
in 1815. The fruit of the variety, says Downing, is dark green, very
hard and has a peculiar and not unpleasant smell. In the Michigan
Pomological Society's Report, the fruit is said to be sometimes used in
jellies. E. Y. Teas, a correspondent of Case's Botanical Index, says he
has seen specimens two by three inches in diameter, with a fine fleshy
texture, abounding in a rich, aromatic juice, as tart as and very much
like a lemon, readily producing a jelly of the finest quality and most
delightful flavor. When baked or stewed, the fruit becomes very fine.
P. lanata D. Don.
Himalayan region. The fruit is edible.
P. (Malus) malus (pumila) Linn. APPLE.
Forests of temperate Europe and Asia. The apple has been cultivated
from remote time. Carbonized apples have been found in the ancient
lake habitations of Switzerland, at Wangen, at Robenhausen and at
Concise, but these are small and resemble those which still grow wild in
the Swiss forests. Apples were raised in the gardens of the Phoenicians.
They are noticed by Sappho, Theocritus and Tibullus. Theophrastus
knew 2 kinds of apples; Cato, 7; Pliny, 36; Palladius, 37. Varro, in the
first century B. C., reports that, when he led his army through
Transalpine Gaul as far as the Rhine, he passed through a country that
had not the apple. According to Targioni-Tozzetti, in a manuscript list
of the fruits served up in the course of the year 1670 at the table of the
Grand Duke Cosmo III, of Tuscany, 56 sorts are described, 52 of which
are figured by Costello. In England, 1640, Parkinson enumerates 59
sorts. In 1669, Worlidge gives a list of 92, chiefly cider apples. In 1697,
Meager gives a list of 83 as cultivated in the London nurseries of his
day. Yet Hartlibb, 1651, mentions 200 and was of opinion that 500
varieties existed.
In 1524, Verazzano, on the coast of what is supposed to be the present

Massachusetts, mentions apples but we know not to what fruit he
could have referred. Apple seeds were in the Memorandum of 1629 of
seeds to be sent the Massachusetts Company. In 1648, Peregrin White,
the first European born in New England, planted apples at Marshfield.
In 1639, Josselyn was treated with "half a score very fair pippins" from
Governor's Island in Boston Harbor, though there was then "not one
apple tree nor pear planted yet in no part of the country but upon that
island." In 1635, at Cumberland, Rhode Island, a kind called Yellow
Sweeting was originated. In 1635, as Josselyn states, Mr. Wolcott, a
distinguished Connecticut magistrate, wrote that he had made "five
hundred hogsheads of cider "out of his own orchard in one year and yet
this was not more than five years after his colony was planted. In 1648,
"Mr. Richard Bennett (of Virginia) had this yeere out of his orchard as
many apples as he made 20 Butts of excellent cider." In Downing's
Fruits, edition of 1866, some 643 varieties are noticed, and the
American Pomological Society, 1879, endorses 321 varieties of the
apple and 13 of crabs. In 1779, in Gen. Sullivan's Campaign, at
Geneva, New York, Colonel Dearborn says under date of September 7th,
"Here are considerable number of apple and other fruit trees;" the
Journal of Capt. Nukercksays, "a great plenty of apple and peach trees;"
Dr. Campfield writes, "a considerable number of apple trees 20 or 30
years old;" and Gen. Sullivan in his official report says, " a great number
of fruit trees." In a pamphlet of 1798, it is stated that one farmer near
Geneva sold cider this year to the amount of $1200. About five miles
from Harrodsburg, Kentucky, in 1779, apple seeds were sown by
colonists.
In 1643, Henry Brewer found on the coast of Chile "very good apples."
In Chiloe, Darwin says he never saw apples anywhere thrive so well,
and "they are propagated by cuttings." Bridges speaks of the houses in
portions of Chile being placed in groves of apple trees. About Quito,
says Hall, the apples are plentiful but small and ill-flavored. In Jamaica,
says Lunan, no apple yet introduced thrives and the fruits are usually
seedless. Among the introduced fruits of New Zealand, Wilkes, 1840,
mentions the apple. Thunberg does not mention them in Japan in
1776, but Hogg does in 1864; they are cultivated in the north of China
and in northern India, small in some districts, remarkably fine in
others. In Turkestan, in 1219, Ye-lu-Tch'u-tsai, a Chinese traveler,
found dense forests of apple trees. The apple is generally cultivated
throughout the Arab countries but is hardly edible, being prized for its
odor. At Ismailia, Egypt, the apple grows but does not bear fruit. The
fruit grows at Tonquin, north Africa, but is scarcely fit to be eaten.
The apple grows in Scandinavia as far as 62° north, in the Orkneys 60°
north and, according to Rhind, bears very fair fruit. Apples are grown
in. northern Russia but the most esteemed come to St. Petersburg from
the Crimea. They are plentiful in Britain, France, Switzerland and
Germany. The fruit is said to be poor in Italy, as in Greece. In America,
the apple bears fair fruit as far north as Quebec and is found in
varieties in all the states even to Mexico. In Venezuela, the fruit is noted
by Humboldt to be of good quality. In Peru, the apple is said to be
uneatable. In La Plata, the tree grows well, but the fruit is of poor
quality. A dwarf form is called the Paradise apple and another, in
France, the Doucin, or St. Johns apple. On account of rapid and low
growth, these dwarfs are principally used as stocks for dwarf apples.
P. pashia Buch.-Ham. WILD PEAR.
The hills of India. The fruit is edible when it has become somewhat
decayed. It is even then harsh and not sweet.
P. (Malus) prunifolia Willd. PLUM-LEAVED APPLE.
Southern Siberia, northern China and Tartary. This is one of the forms
of the tree cultivated as the Siberian Crab.
P. (Malus) rivularis Dougl. OREGON CRAB APPLE.

Alaska, Oregon, northern California and Nevada. The fruit is about the
size of a cherry and is employed by the Indians of Alaska as a part of
their food supply.7 They are also used by the Indians of California 8
and of Oregon.9 The Oregon crab is called by the 'Chinooks powitch.10
In the early settlement of Oregon, this fruit was used largely for
preserves. Aside from the great proportion of seeds, it does not make a
bad sauce.11
P. salicifolia Pall. WILLOW-LEAVED PEAR.
Caucasus, Greece, Turkey, Persia and Southwest Russia. The fruit is

edible, but the tree is utilized more as a superior stock for grafting.
P. salvifolia DC. SAGE-LEAVED PEAR.
This species is wild and cultivated about Aurelia in France. The fruit is
thick, long and fit for perry.
P. (Malus) sieboldi Regel.
Japan. The fruit is edible after frosts.
P. sinensis Lindl. CHINESE PEAR. SAND PEAR.
China. This species is known in the gardens of India as a good baking

fruit.
P. sinensis Poir.
China. This species furnishes a quince in China.
P. (?) sorbus Gaertn. SERVICE TREE.
North Africa and Europe. The fruit is about the size of a gooseberry and
is acerb. It is used in Brittany for making a cider, which, however, has
an unpleasant smell. There is a pear-shaped, an apple-shaped and a
berry-shaped variety. In the Crimea, there is a variety with a large, red
fruit the shape of a pear.
P. (Malus) spectabilis Ait. CHINESE FLOWERING APPLE.
China. The fruit is small, round, angular and about the size of a cherry,
yellow when ripe but flavorless and fit to eat only when in a state of
incipient decay at which period it takes the color and taste of the
medlar. There are several varieties in cultivation.
P. syriaca Boiss.
Asia Minor and Syria. The mellow fruit is eaten.
P. (?) torminalis Ehrh. MAPLE SERVICE. WILD SERVICE.
Europe. The small fruits, which are greenish, with dark spots, have an
extremely acid flavor but, when affected by frost, become mealy and
rather agreeable to the taste. They are sometimes collected and sold in
the shops in England. The fruit is sold in the London markets.
P. trilobata DC. THREE-LOBED-LEAVED PEAR.
Syria. This species has fruits of a pleasant flavor, tasting like pears,
according to Kotschy; they are frequently collected and brought to
market in Damascus.
Quercus aegilops Linn. Cupuliferae (Fagaceae). CAMATA OR

CAMATINA OAK. VALONIA OAK.
South Europe and Syria. The cups, known as valonia, are used for
tanning and dyeing as are the unripe acorns called camata or
camatina. The ripe acorns are eaten raw or boiled.
Q. agrifolia Nee. CALIFORNIA FIELD OAK.
The acorns are eaten by the Indians.
Q. alba Linn. WHITE OAK.
Northeast America. The dried acorns are macerated in water for food by
the natives on the Roanoke. Acorns were dried and boiled for food by
the Narragansetts. Oak acorns were mixed with their pottage by the
Indians of Massachusetts. Baskets full of parched acorns, hid in the
ground, were discovered by the Pilgrims December 7, 1620. White oak
acorns were boiled for "oyl" by the natives of New England. The fruit of
some trees is quite pleasant to the taste, especially when roasted.

Q. cerris Linn. TURKISH OAK.
Europe and the Orient. The trees are visited in August by immense
numbers of a small, white coccus insect, from the puncture of which a
saccharine fluid exudes and solidifies in little grains. The wandering
tribes of Kurdistan collect this saccharine secretion by dipping the
branches on which it forms into hot water and evaporating to a syrupy
consistence. In this state, the syrup is used for sweetening food or is
mixed with flour to form a sort of cake.
Q. coccifera Linn. KERMES OAK.
Mediterranean region. The acorns were used as food by the ancients.
Q. cornea Lour.
China. The acorns are used for food. Loudon says the acorns are
ground into a paste in China, which, mixed with the flour of corn, is
made into cakes.
Q. cuspidata Thunb.
Japan. This species is enumerated by Thunberg among the edible

plants of Japan.
Q. emoryi Torr.
Western North America. This tree furnishes acorns, which are used by
the Indians of the West as a food.
Q. garryana Dougl. WESTERN OAK.
Western North America. The acorns furnish the Indians with food and
are stored by them for future use.
Q. ilex Linn. BALLOTA, BELLOOT OR BELOTE OAK. HOLLY OAK.
Mediterranean region and the Orient. From varieties of this tree, says
Mueller, are obtained the sweet and nourishing ballota and chestnut
acorns. Figuier says this species is common in the south of France, and
that the acorns are sweet and eatable. Brandis says the acorns form an
important article of food in Spain and Algeria. The acorns are eaten in
Barbary, Spain and Portugal under the name of belote. In Arabia, also,
they are eaten cooked, and an oil is extracted from them. In Palestine,
they are sold in all the bazaars.
Q. lobata Nee. CALIFORNIA WHITE OAK.
California. The acorns form a large proportion of the winter food of the
Indians of North California The acorns, from their abundance and
edible nature, form a very important part of the subsistence of the
Digger Indians and are collected and stored for winter use.
Q. michauxii Nutt. BASKET OAK. COW OAK.
North America. The large, sweet, edible acorns are eagerly devoured by
cattle and other animals.
Q. oblongifolia Torr. EVERGREEN OAK. LIVE OAK.
California and New Mexico. This species furnishes the Indians of the
West with acorns for food use.
Q. persica Jaub. et Spach. MANNA OAK.
Persia. The acorns are eaten in southern Europe and, in southern

Persia, afford material for bread. The leaves also furnish a manna. In
olden times, as we read in Homer and Hesiod, the acorn was the
common food of the Arcadians. There is, however, much reason to
suppose that chestnuts, which were named in the times of
Theophrastus and Dioscorides Jupiter acorns and Sardian acorns, are
often alluded to when we read of people having lived on acorns in
Europe; and, in Africa, dates are signified, because they were likewise
called by Herodotus and Dioscorides acorns and palm-acorns.
Bartholin says that in Norway acorns are used to furnish a bread.
During a famine in France, in 1709, acorns were resorted to for
sustenance. In China, the fruits of several species of oak are used as
food for man, and a kind of curd is sometimes made from the ground
meal. Oak bark is pounded by the Digger Indians of California and
used as food in times of famine.
Q. phellos Linn. WILLOW OAK.
Eastern States of North America. The acorns are edible.

Q. prinus Linn. CHESTNUT OAK.
Northeastern America. The fruit is sweet and abundant.
Q. robur Linn. BLACK OAK. TRUFFLE OAK.
Europe and western Asia. Varieties are mentioned by Tenore as bearing

edible acorns. This species yields a manna-like exudation in Kurdistan.
Hanbury says a saccharine substance called diarbekei manna, is found
upon the leaves of the dwarf oaks about Smyrna, from which it is
collected by the peasants, who use it instead of butter in cooking their
food. The taste is saccharine and agreeable.
Q. suber Linn. CORK OAK.
South Europe and northern Africa. Bosc alleges that its acorns may be
eaten in cases of necessity, especially when roasted. This species was
distributed from the Patent Office in 1855.
Q. undulata (gambelii X turbinella) Ton. ROCKY MOUNTAIN

SCRUB OAK.
California. The acoms are sweet and edible.
Q. virginiana Mill. LIVE OAK.
Eastern North America. Eastern Indians consumed large quantities of

the acorns and also obtained from them a sweet oil much used in
cookery.
Rajania brasiliensis Griseb. Dioscoreaceae.
South Brazil. The plant has edible roots.
Randia dumetorum Lam. Rubiaceae.
Old World tropics and India. The unripe fruit is bruised, pounded and
used to poison fish; when ripe it is roasted and eaten.
R. ruiziana DC.

Peru. The fruit is eaten by the Indians of Chile.
R. uliginosa Poir.
East Indies and Burma. The ash-colored fruit is sold in bazaars in

Oudh and Bihar and is eaten when cooked.
Ranunculus bulbosus Linn. Ranunculaceae. BUTTERCUP.
Europe and naturalized in the United States. Lightfoot says the roots
when boiled become so mild as to be eatable.
R. edulis. Boiss. & Hohen. EGG-YOLK.
Asia Minor and north Persia. The small tubers, together with the young
stems and leaves of the blossoms, serve as food. It is called
morchserdag or egg-yolk, on account of the yellow color of the flowers.
R. ficaria Linn. BUTTERCUP. LESSER CELANDINE. SMALL

CELANDINE.
Caucasus and Europe. The young leaves, according to Linnaeus, may

be eaten in the spring with other potherbs.
R. repens Linn. BUTTER DAISY. CREEPING CROWFOOT. YELLOW

GOWAN.
North temperate regions. This species has less of the acrid quality which
is found in most species of the genus and is said to be eaten in Europe
as a potherb.
R. sceleratus Linn.
North temperate regions. After boiling, the shepherds in Wallachia eat

this species.
Raphanus landra Moretti. Cruciferae. ITALIAN RADISH. LANDRA.
Italy. The radical leaves are prepared with oil and eaten as a salad by
the poor inhabitants of Insubri.

R. maritimus Sm. BLACK RADISH. SPANISH RADISH.
Western Europe. The leaves and slender roots are mentioned by

Dioscorides as eaten as a potherb. The large, succulent roots, according
to Walker, are preferable to horseradish for the table.
R. raphanistrum Linn. JOINTED CHARLOCK. RUNCH. WILD

MUSTARD. WILD RADISH.
A troublesome weed of Europe naturalized in northeastern America. In

the outer Hebrides, its leaves are eaten as a salad. In the grain fields of
England, it is so common that its seed is separated from the grain and
sold as Durham mustard seeds. The seeds are very pungent and form
an excellent substitute for mustard.
R. sativus Linn. RADISH.
China may be considered the native land of the radish where, as in the
neighboring country of Japan, it runs into many varieties, among them
an oil plant. The radish, however, is found wild in the Mediterranean
region, as in Spain, in Sardinia, more frequently in Greece and is
mentioned so frequently by ancient writers that some authors think it
may be a cultivated form of R. raphanistrum. Radishes were extensively
cultivated in Egypt in the time of the Pharaohs. So highly did the
ancient Greeks esteem the radish, says Mclntosh, that, in offering their
oblations to Apollo, they presented turnips in lead and beets in silver,
whereas radishes were presented in beaten gold. The Greeks appear to
have been acquainted with three varieties, and Moschian, one of their
physicians, wrote a book on the radish. Tragus, 1552, mentions
radishes that weighed 40 pounds, and Matthiolus, 1544, declares
having seen them weighing 100 pounds each.
This root does not appear, says Booth, to have reached England until
1548. Gerarde mentions four varieties as being grown in 1597, "eaten
raw with bread" but for the most part "used as a sauce with meates to
procure appetite." Radishes are mentioned in Mexico by P. Martyr; as
abounding in Hayti by Benzoni, 1565; and as cultivated in
Massachusetts by Wm. Wood, 1629-33. In 1806, McMahon mentions
10 sorts in his list of American garden esculents. Thorburn offers 9
varieties in his catalog of 1828 and 25 in 1881. At present, radishes are
usually eaten raw with salt as a salad but are said also to be used
occasionally otherwise; the leaves may be boiled as greens or eaten as a
cress; the old roots may be boiled and served as asparagus; or the seed-
pods may be used for pickles. In China, a variety whose root is not
fleshy is cultivated for the oil which' is procured from the seeds. In
Japan, the roots are in general and universal use, being served as a
vegetable and in almost every dish. Miss Bird says the daikon is the
abomination of Europeans. The Lew-Chew radishes often grow, says
Morrow, between two and three feet long, more than a foot in
circumference and are boiled for food. In Sikh, India, the radish is
cultivated principally for the vegetable formed of the young pods and
for its oil. In upper Egypt, a peculiar kind is cultivated, of which, says
Klunzinger, the leaves only are eaten, and Pickering says also that the
leaves are eaten in Egypt. Bayard Taylor says the Arabs are very fond of
radish-tops and eat them with as much relish as donkeys.
I.
ROUND, OR TURNIP, RADISH.
The round, or turnip, radish has the root swollen into a spherical form,
or an oval tube rounding at the extremity to a filiform radicle. The root
has several shades of color, from white to red or purple. Its savor is
usually milder than that of the other sorts. This seems to be the
hoeotion of Theophrastus, who described this form as the least acid, of
a rotund figure and with small leaves; it is the syriacan of Columella
and of Pliny. This sort does not appear to have received extensive
distribution northward during the Middle Ages, as it is seldom
mentioned in the earlier botanies. In 1586, Lyte says they are not very
common in Brabant; but they are figured in two varieties by Gerarde.
Here might be put the Raphanus vulgaris of Tragus, 1552, which he
describes as round, small and common in Germany. Bontius, 1658,
mentions the round radish in Java, and, in 1837, Bojer describes it as
grown at the Mauritius. In 1842, Speede gives an Indian name, gol
moolee, for the red and white kinds.
Raphanus radicula. Pers. Baillon Hist. Pis. 3:222.

Raphanus orbiculatus. Round radish. Ger. 184. 1597.
Scarlet French Turnip. Vilm. 485. 1885.
Small Early White Turnip. Vilm. 487. 1885.
Radicula sativa minor. Small garden radish. Ger. 183. 1597.
White olive-shaped. Vilm. 490. 1885.
Olive-shaped Scarlet. Vilm. 488. 1885.

II.
LONG RADISH.
The root of this class is long, nearly cylindrical, diminishing insensibly

to a point at the extremity. This is now the common garden radish. It
has a variety of colors from white to red and is noteworthy for the
transparency of the flesh. This radish may well be the radicula of
Columella, and the algidense of Pliny, which he describes as having a
long and translucent root. This type is not described in England by Lyte
nor by Gerarde; it is described as in the gardens of Aleppo in I573-75.
In 1658, Bontius calls them, in Java, Dutch radish. In 1837, Bojer
names them in the Mauritius and in 1842 Speede gives an Indian
name, lumbee moolee.
Raphanus sativus. Mill. Baillon Hist. Pis. 3.222.

Raphanus minor purpureus. Lob. Obs. 99. 1576; Icon. 1:201. 1591.
Raphanus longus. Cam. Epit. 224. 1586.
Raphanus purpureus minor. Lob. Dalechamp. 636. 1587.
Radicula saliva minor. Dod. 676. i6i6.
Raphanus corynthia. Bodaeus. 769. 1644.
Long Scarlet. Vilm. 490. 1885.
Long White Vienna. Vilm. 492. 1885.
III.
LONG WHITE LATE RADISH.
The long, white, late, large radishes cannot be recognized in the ancient
writings, unless it be the reference by Pliny to the size; some radishes,
he says, are the size of a boy infant, and Dalechamp says that such
could be seen in his day in Thuringia and Erfordia. In Japan, so says
Kizo Tamari, a Japanese commissioner to the New Orleans Exposition
of 1886, the radishes are mostly cylindrical, fusiform or club-shaped,
from one-fourth of an inch to over a foot in diameter, from six inches to
over a yard in length. J. Morrow says that Lew Chew Radishes often
grow between two and three feet long and more than twelve inches in
circumference. In 1604, Acosta writes that he had seen in the Indies
"redish rootes as bigge as a man's arme, very tender and of good taste."
These radishes are probably mentioned by Albertus Magnus in the
thirteenth century, who says that the radix are very large roots of a
pyramidal figure, with a somewhat sharp savor, but not that of
raphanus; they are planted in gardens. This type seems to have been
the principal kind in northern Europe a few centuries later and is said
by Lyte," 1586, to be the common radish of England. In 1790, Loureiro
describes this type as cultivated in China and Cochin China, and this
seems to be the form described by Kaempfer in Japan, in 1712. The
radishes figured by the early botanists enable us to connect very closely
with modern varieties.
a.— Raphanus longus. Trag. 732. 1552.

Raphanus. Matth. 214. 1558; 332. 1570.
Rapkanus sive radix. Pin. 145. 1561.
Raphanus magnus. Lob.06y.99. 1576; Icon. 1:201. 1591.
Raphanus alba. Cam. Epit. 223. 1586.
Raphanus sativus Matthiol. Dalechamp 635. 1587.
Raphanus sive radicula saliva. Dod. 676. i6i6.
White Strasbourg. Vilm. 494. 1885.
b.— Raphanus II. Matth. 332. 1570; 349. 1598.

Raphanus secundus Matthiol. Dalechamp 635. 1598.
Laon long gray Winter. Vilm. 496. 1885.
c.— Raphanus. Matth. 241. 1558; 332. 1570.

Raphanus sive radix. Pin. 145. 1561.
Raphanus sativus Matthiolus. Dalechamp 635. 1587.
Radice. Dur. C. 383. 1885.
White Spanish Winter. Vilm. 497. 1885.
d.— Raphanus sativus. Garden Radish. Ger. 183. 1597.

Large White Russian. Vilm. 497. 1885.
IV.
LONG BLACK RADISH.
This radish does not seem to have been mentioned by the ancients. In
1586, Lyte says: "The radish with a black root has of late years been
brought into England and now beginnith to be common."
Raphanus nigra. Cam. Epit. 223. 1586.

Raphanus sive radicula sativa nigra. Dod. 676. i6i6.
Raffano longo. Dur. C. 1617. ap.
Long-rooted Black Spanish. Bryant 40. 1783.
Long Black Spanish Winter. Vilm. 496. 1885.
V.
ROUND BLACK RADISH.
This is a turnip-rooted or round form of a black radish, usually

included among winter sorts.
Raphanus pyriformis. Ger. 184. 1597.

Raphanus I. Matth. 394. 1598.
Large Purple Winter. Vilm. 495. 1885.
There is another form of black radish figured in the early botanies, of

quite a distinct appearance. It answers suggestively to the description
by Vilmorin of the Radis de Mahon a long, red radish, exceedingly
distinct, growing in part above ground and peculiar to some districts in
southern France and to the Balearic Isles.
Raphanus niger. Lob. Icon. 1:202. 1591.

Radice selvatica. Dur. C. 384. 1617.
Raphanus niger. Bod. 770. 1644.
Radis de Mahon. Vilm. 499. 1885.
Theophrastus mentions the Corinthian sort as having full foliage and

the root, unlike other radishes, growing partly out of the earth, but the
Long Normandy answers to this description as well as the Mahon.
VI.
EDIBLE-PODDED RADISH.
This radish has pods a foot or more in length and these find use as a
vegetable. The species became known to Linnaeus in 1784; it reached
England from Java about 1816 and was described by Burr as an
American kitchen-garden plant in 1863. According to Firminger, the
plant has but lately come into cultivation in India and there bears pods
often three feet in length. These pods make excellent pickles. It was at
first called in England tree radish from Java; in India, rat-tailed radish,
the name it now holds in the United States; by Burr,71863, Madras
radish; by some, aerial radish.

Raphia hookeri G. Mann & H. Wendl. Palmae.
Tropical Africa. Wine or toddy is obtained in large quantities and of

excellent quality from this palm.8
R. pedunculata Beauv.
Madagascar. This palm yields sago but of a very indifferent quality.9
R. vinifera Beauv. BAMBOO PALM. WINE PALM.
Tropical Africa. This species furnishes a palm wine.10
R(h)aphiolepis indica Lindl. Rosaceae. INDIAN HAWTHORN.
China. This species produces an edible fruit.
Ravenala madagascariensis J. F. Gmel. Scitamineae

(Strelitziaceae). TRAVELERS' TREE.
Madagascar. Ellis says when a spear is struck into the thick, firm end of
the leafstalk, a stream of pure, clear water gushes out. There is a kind
of natural cavity, or cistern, at the base of the stalk of each of the leaves,
and the water collected on the broad and ribbed surface of the leaf,
flows down a groove and is stored. The seeds are edible.
Ravensara aromatica J. F. Gmel. Lauraceae. MADAGASCAR

CLOVE NUTMEG. RAVENSARA.
A tree of Madagascar. The fruit, leaves and young bark, having the taste
of cloves, afford one of the best spices of the island. The kernel of the
fruit affords the Madagascar clove nutmegs.
Reptonia buxifolia A. DC. Myrsineae (Sapotaceae).
A large shrub or small tree of India. The drupe is sessile, globose, one-
third of an inch in diameter or more, glabrous, greenish, with a fleshy,
sweet pericarp in a coriaceous rind. This fruit is much esteemed and
during the season is sold in most bazaars. The pulp is sweet but there
is not much of it. The Afghans sell the fruits in their bazaars under the
name of goorgoora.

Reseda phyteuma Linn. Resedaceae.
Mediterranean shores and Asia Minor. Sibthorp found the leaves of this
plant cooked and eaten in Greece.
Reynosia latifolia Griseb. Rhamneae. RED IRONWOOD.
Cuba and semitropical Florida. The edible fruit ripens in April and May
and is of an agreeable flavor.
Rhamnus caroliniana Walt. Rhamneae. BUCKTHORN. INDIAN

CHERRY.
Long Island, west along the Ohio to southern Illinois. The edible fruit is
sweet and agreeable.
R. crocea Nutt.
Western North America. The berries are collected by the Apache Indians
and used as food, mixed with whatever animal substances may be at
hand. The berries impart a red color to the mixture, which is absorbed
into the circulation and tinges the skin.
R. persica Boiss.
Persia and the Himalayan region. In Persia, the fruit is sweet and edible
but emetic.
R. purshiana DC. BEARBERRY.
North America. The purple berries are much esteemed among the
Indians.
R. staddo A. Rich.
Abyssinia. This species forms part of a kind of beer in which its bitter
bark supplies the place of hops.
Rhapidophyllum hystrix H. Wendl. & Drude. Palmae.
Georgia and Florida. The plant bears a brown, edible berry of a sweet
flavor.
Rhazya stricta Decne. Apocynaceae.
A shrubby plant of western Asia. Its leaves, which are very bitter, are
collected and sold in the bazaars in Scinde, the natives using them in
the preparation of cool drinks in hot weather.
Rheedia edulis Planch. & Triana. Guttiferae.
Panama. The edible fruit is the size of a hazelnut.
R. lateriflora Linn. WILD MAMMEE.
Tropical America. The fruit, from one to four inches long, yellow when
ripe, has a pleasant, acid taste.
R. madruno Planch. & Triana.
New Granada. The fruits are eaten.
Rheum compactum Linn. Polygonaceae. PIEPLANT. RHUBARB.
Tartary and China; first known in Europe in, 1758. In the Bon
Jardinier, 1882, this is said to be the species principally grown in
France as a vegetable, but Vilmorin refers his varieties to Rheum
hybridum.
R. emodi Wall. PIEPLANT. RED-VEINED PIEPLANT. RHUBARB.
Himalayas. This species was introduced into Britain about 1828. It is

said by London to have an excellent flavor, somewhat resembling that of
apples, and is excellent for a late crop, and the Bon Jardinier, 1882,
says the petioles are longer and more esteemed than those of other
species. On the contrary, Burr, 1863, says the leaf-stalks, although
attaining an immense size, are unfit for use on account of their
purgative properties, but the plant is sometimes cultivated for its leaves,
often a yard in diameter, which are useful for covering baskets
containing vegetables or fruit. The wild rhubarb about Kabul is
blanched for use as a vegetable and, under the name of rewash, is
brought to the market. Gravel is piled about the sprout as it breaks
from the earth, and by continuing the process, the plant is forced to
grow to the height of 18 or 20 inches. Another process is to cover the
plant with an earthen jar, and the sprout then curls itself spirally within
the jar and becomes white, crisp and free from fiber. It is eaten in its raw
state with either salt or sugar and makes a favorite preserve.
R. hybridum Murr. PIEPLANT. RHUBARB.
Mongolia. This is the species to which our largest and finest varieties
are usually referred. Rhubarb was first noticed in England in 1773 or
1774 but it did not come into use as a culinary plant until about 1827.
In 1829, a footstalk was noted as sixteen inches long. The Victoria
rhubarb of our gardens is referred to this species.
R. nobile Hook. f. & Thorns. SIKKIM RHUBARB.
Himalayas. This is a handsome ornamental plant. The stems, called

chuka by the people of Sikkim, are pleasantly acid and much eaten.
R. palmatum Linn. PIEPLANT. RHUBARB.
Mongolia. This plant first reached Europe in 1763 or 1758. The

footstalks are much smaller than those of other kinds, hence it is not in
general cultivation. It is yet rare in France, although this species is
superior in quality, as it is quite tender.
R. rhaponticum Linn. PIEPLANT. RHUBARB.
Southern Siberia and the region of the Volga. This species, the
commonest of the rhubarbs, was introduced into Europe about 1608.
It was cultivated at Padua by Prosper Alpinus, and seeds from this
source were planted by Parkinson in England about 1640 or before.
There is no reference, however, to its use as a vegetable by Alpinus,
1627, nor by Ray,8 1686, although the latter refers to the acid stalks
being more grateful than that of garden sorrel. In 1778, however, Mawe,
says its young stalks in spring, being cut and peeled, are used for tarts.
In 1806, McMahon, mentions rhubarb in American gardens and says
the footstalks are very frequently used and are much esteemed for tarts
and pies. In 1733, Bryant, describes the footstalks as two feet long and
thicker than a man's finger at the base.
"Thirty years ago," says J. Lowell in the Massachusetts Agricultural

Repository, 1822, "we were strangers to rhubarb, now in general use
and constantly in our markets, and we are indebted for its introduction
to an amateur in the State of Maine." T. S. Gold " of Connecticut writes
that his father purchased a small package of pieplant seeds in 1820
and raised the first plants then known in his vicinity. The seed was sold
by Thorburn in 1828. The globular pouch of unopened flowers is said
to form a dish of great delicacy. Stalks weighing two pounds, eleven and
one-half ounces have been exhibited at the Massachusetts Horticultural
Society.
R. ribes Linn. CURRANT-FRUITED RHUBARB.
Syria, Persia and Afghanistan. This plant is considered to be the Ribes

arabum of Rauwolf, who traveled in the Orient in 1573-5, and who
found it in the region of the Lebanon. Its habitat is also given as eastern
Persia. Decaisne and Naudin refer to it as grown in gardens in France
but not as esteemed as the R. hybridzim, while the Bon Jardinier, 1882,
says it is reported the best as an esculent and is greatly praised.
R. tataricum Linn. f. TARTARIAN RHUBARB.
Tartary. The leaf-stalks and unexpanded flower-masses are edible.
R. undulatum Linn. BUCHARIAN RHUBARB. PIEPLANT.
Asia. This species is said to have been introduced into Europe in 1734
from China. It yields some of the forms of garden rhubarb, especially
those with red leaf-stalks. In 1810, a Mr. Myatts, Deptford, England,
sent five bunches of garden rhubarb to the borough market and could
sell but three. In the United States in 1828, the seed of this variety was
sold by Thorburn. Decaisne and Naudin say this rhubarb is grown in
gardens but is not as esteemed as is the Victoria rhubarb.
Rhizophora mucronata Lam. Rhizophoreae. MANGROVE.
Old World tropics. The fruit is said to be edible. Masters says the
fermented juice is made into a kind of light wine
Rhododendron arboreum Sm. Ericaceae. TREE

RHODODENDRON.
East Indies, Himalayan region and Ceylon. In India, the flowers are
made into a pleasant, subacid jelly. They are at times intoxicating.
Royle says the flowers are eaten by the Hill People and are used for jelly
by European visitors.
R. lapponicum Wahlenb. LAPLAND ROSE-BAY.
Northern and arctic regions. Richardson n says an infusion of the leaves

and flowering tops was drunk by his party as a tea but it makes a less
grateful beverage than Ledum palustre.
Rhodomyrtus tomentosa Wight. Myrtaceae. HILL GOOSEBERRY.

HILL GUAVE.
Tropical eastern Asia and the Malayan Archipelago. In India, this

species is found amongst the jungles of the Neilgherries. Firminger says
the fruit, a pale, dirty yellow berry, is used for jellies. In China,
Pickering says the fruit is eaten and preserved.
Rhodymenia palmata Grev. Algae. DILLISK. DULSE.
This seaweed is the dulse of the Scotch and the dillisk of the Irish. It is
much eaten in both countries, as well as in most of the northern states
of Europe, by the poor along the shores and is transmitted as an article
of humble luxury over most parts of the country. It is generally eaten
raw, either fresh from the sea or after having been dried, but is
sometimes cooked. It is exposed for sale in the markets of Irish towns
and also in the Irish quarters of New York. In the Mediterranean, it
forms a common ingredient in soups.
Rhopalostylis sapida H. Wendl. & Drude. Palmae. NIKA PALM.
New Zealand. The natives eat the young inflorescence.
Rhus albida Schousb. Anacardiaceae.
Arabia, Syria and northern Africa. The fruit is edible and is eaten as a
condiment.
R. aromatica Ait. FRAGRANT SUMACH.
Northern United States. According to Nuttall, the drupes are acid and
edible.

R. copallina Linn. DWARF SUMACH. MOUNTAIN SUMACH.
North America. Elliott5 says the berries are possessed of an agreeable,

acid taste and, infused in water, form a pleasant beverage. Pursh 6 says
the leaves are used as tobacco by the Indians of the Missouri and
Mississippi.
R. coriaria Linn. ELM-LEAVED SUMACH. TANNER'S SUMACH.
Mediterranean region and Persia. At Aleppo, the seeds are used as an

appetizer at meals as mustard is in Britain. In India, Brandis says the
acid fruit is eaten. Pallas says this is the sumagh or redoul of the
Tartars and is employed by them as well as by the Turks in their meat
broths, to which they impart a very agreeable acid.
R. cotinus Linn. SMOKE-PLANT.
Mediterranean region, the Orient, Himalayas and China. The leaves

were used in China in the fourteenth century.
R. glabra Linn. SCARLET SUMACH. VINEGAR TREE.
North America. Emerson says the velvety, crimson berries of this

sumach are of an agreeable, acid taste and are sometimes used as a
substitute for lemon juice. Kalm says the boys of Philadelphia eat the
berries but they are very sour.
R. integrifolia Benth. & Hook. f.
California. The fresh, red berries are described by Palmer as coated with
an icy-looking, white substance, which is pleasantly acid and is used
by the Indians to make a cooling drink.
R. parviflora Roxb.
India. Mixed with salt, the fruit is used like tamarind in the Benar
Valley and Bhawar.
R. punjabensis J. L. Stew.
Himalayan region. In India, the fruit is eaten.

R. semialata Murr. NUT-GALL TREE.
Eastern Asia. The pulp of the fruit is acid and is eaten in Sikkim and
Nepal and used medicinally.
R. typhina Linn. STAGHORN SUMACH. VIRGINIAN SUMACH.
North America. The leaves can be used as ordinary sumach, as Mueller

says.
Rhynchosia volubilis Lour. Leguminosae.
China and Japan. The seeds of the wild plant are used for food in
Japan.
Ribes aciculare Sm. Saxifragaceae. NEEDLE-SPINED

GOOSEBERRY.
Siberia. The berries are glabrous, yellowish or purplish, sweet and of a

grateful taste.
R. alpinum Linn. ALPINE CURRANT.
Europe and northern Asia. The fruit is sweet and not very acid but is
much less palatable than that of the red currant.
R. ambiguum Maxim.
Japan. The fruit is a large, orange-yellow berry nearly half an inch in

diameter. The country people eat these berries.
R. americanum Mill. BLACK CURRANT.
North America. Josselyn says the black currants "are reasonably

pleasant in eating." Emerson says the fruit is black, watery and insipid.
In Nebraska, Thompson says the fruit is large, musky but palatable.
R. aureum Pursh. BUFFALO CURRANT. GOLDEN CURRANT.

MISSOURI CURRANT.
Missouri and Columbia Rivers. This currant was brought by Lewis and
Clark from the Rocky Mountains to our gardens, where it is now very
common and admired for its fragrant, yellow blossoms. In Utah, this
currant is extensively cultivated for its fruit, which is much like the
black currant. Its oval, blue berries are relished, says Downing, by
some persons. Pursh says the berries, red or brown, are of an
exquisitely fine taste and larger than a garden currant. Both black and
yellow varieties of this wild currant occur and are much used by the
Indians of Colorado, Utah, Arizona, Texas, Oregon, California and
Alaska
R. bracteosum Dougl. CALIFORNIAN BLACK CURRANT.
Western North America. At Sitka, the fruit is eaten.
R. cynosbati Linn. DOG BRAMBLE. PRICKLY GOOSEBERRY.
Northern and western United States. The fruit is brownish-purple and

eatable.
R. diacantha Pall. TWO-SPINED GOOSEBERRY.
Siberia. The berries are about the size of currants, red and of a
sweetish-acid taste.
R. divaricatum Dougl.
Northwest America. The berry, black, smooth, and spherical, one-third

of an inch in diameter, is pleasant to the taste. The dried fruit furnishes
winter food for the Indians. Lindley says that of all the species which
came under his observation during his journeys in America, this was
the finest in the flavor of its berries as well as in their size, being half an
inch in diameter, sweet and juicy.
R. fragrans Pall. FRAGRANT-FLOWERED GOOSEBERRY.
Siberia and Tartary. This gooseberry bears red berries that are sweet
and pleasant to the taste.
R. gracile Michx. SLENDER-BRANCHED GOOSEBERRY.
North America. Pursh says the purple or blue berries of this species are
of excellent taste. The berries are glabrous, purple or blue and of
excellent flavor. The fruit has a.rich, subacid, vinous, rather perfumed
flavor, which is extremely agreeable. It is rather too acid to be eaten raw
but when ripe makes delicious tarts.
R. griffithii Hook. f. & Thorns.
Himalayas at heights of 10,000 to 13,000 feet. The berries are

somewhat austere in taste.
R. grossularia Linn. GOOSEBERRY.
Europe, North Africa and Himalayan region. The gooseberry is a native

of northern Europe and mountains farther south even to India. This
fruit is not alluded to by writers of the classical period. It is mentioned
by Turner, 1573; and Parkinson, 1629, specifies eight varieties, while
now, in England, where it is a popular fruit, the varieties are
enumerated by the hundreds. In 1882, the Leveller variety with a berry
weighing 818 grains was exhibited in England. On the continent of
Europe, this species is little cultivated, and with us, says Downing,
south of Philadelphia, it succeeds but indifferently. In the eastern
states, on strong soils, when the best sorts are chosen, it thrives
admirably. On account however, of the mildew, the English varieties
have now been almost entirely superceded, by those of American origin.
R. hudsonianum Richards. HUDSON BAY CURRANT.
Northern North America. At Yukon, this species offers a fruit that is

edible.
R. lacustre Poir. SWAMP GOOSEBERRY.
Northern America. In Utah, the fruit seems to be eaten; in Alaska, the

fruit is poor but is used.
R. magellanicum Poir.
Fuego. This is a tall shrub with black fruit, which is said by Hooker to
have a very agreeable flavor.
R. menziesii Pursh.
Western North America. The fruit is utilized by the inhabitants of

southern California in making jams.
R. nigrum Linn. BLACK CURRANT.
Europe and northern Asia. The black currant is said by Pickering to be

a native of northeastern America, but most authors say of Europe and
Siberia. It is common wild, says Loudon, in woods in Russia and
Siberia. The shrub is cultivated for its fruit, which is valued for jelly-
making. The fruit is sometimes used as dessert, and, in Scotland, the
berries are eaten in puddings and tarts. In Russia and Ireland, they are
put into spirits, as cherries are in England. The leaves, when dried, have
been used as a tea substitute.
R. oxyacanthoides Linn. SMOOTH WILD GOOSEBERRY.
Northern America. This is the gooseberry probably seen by Smith in

New England in 1609 and mentioned by Edward Winslow among the
wild fruits of Massachusetts in 1621, also by Wood, 1629-33. The fruit
is smooth, small, purple, sweet and pleasant flavored and is much used
by the Indians of Colorado, Arizona, Oregon, California and Utah. To
this species may be referred the gooseberries of American origin, now so
generally cultivated. Houghton's Seedling, one of the first, was
disseminated in 1848 and was exhibited at the Massachusetts
Horticultural Society in 1847.
R. procumbens Pall.
Siberia. The berries are very grateful to the taste and are rufescent when
ripe.
R. prostratum L'Herit. FETID CURRANT.
Northern America. The fruit is black, watery and insipid. It is, however,
eaten in Alaska.
R. rotundifolium Michx. ROUND-LEAVED GOOSEBERRY.
North America. Wood says the purple fruit is delicious. Fuller says it is
smooth and pleasant flavored. In the Flora of North America,s the fruit
is said to be about the size of the black currant, purple in color and
delicious. In Illinois, it is a good deal cultivated for its fruit.

R. rubrum Linn. RED CURRANT.
Northern countries, extending southward along mountain ranges.

While in some regions its fruit is nauseous and unpalatable, in others it
has received commendation for the purposes of a jelly. These contrasts
show the currant to be a plant variable in nature. As a cultivated plant,
it began to receive notice in England towards the close of the sixteenth
century; it is not enumerated in Tusser's list of 1557 but is noticed by
Gerarde in 1597 as appearing in the London markets, but he gives it no
English name and no very particular description. In 1586, however,
Lyte gives the English names as Red Goose-berryes and Bastarde
Corinthes; the word currans appears in Lovell, 1665, and Ray, 1686,
uses our word currants. "Currant plants" were mentioned in the
Memorandum of March 16, 1629, of seeds and plants to be provided
for the New England colonists. The spelling of the word probably did
not become fixed for some time, as Evelyn in his translation of
Quintyne, 1693, yet uses the word currans. Mclntosh says the first
mention of corans, our currant, is by Bacon, who says, "The earliest
fruits are strawberries, gooseberries, corans, etc."
By the herbalists and early writers on horticulture, the first mention of

the currant is by Ruellius, 1536, a French author, who praises it as a
border plant and its fruit as an appetizer. In 1539, Ammonius says "we
cherish it in our gardens," but adds nothing of further interest in this
connection. Fuchsius, 1542, gives a figure which may be called a poor
specimen of the Common Red and which resembles certain seedlings
which are now frequently obtained. Tragus, 1552, gives a figure of the
garden currant, which may well be the Common Red. In 1558,
Matthiolus refers to it as common in gardens and it is also spoken of by
Mizaldus in 1560. Pinaeus, 1561, gives a figure which may be that of a
Common Red, while Lobel, 1576 and 1591, offers figures which are to
be called Common Red, but which are of a far better appearance than
those heretofore figured and mentions also a sweet kind. Lyte's
translation of Dodoens, edition of 1586, speaks of the currant in
England, but translates one name as "beyond the sea" gooseberry. This
same year, 1586, Camerarius figures the Common Red, as does
Dalechamp in 1587. The next year, Camerarius gives directions for
sowing the seed of the wild plant in gardens and says these seedlings
quickly come to fruit. We have hence the first clue as to how new
varieties might originate, if this recommendation was generally followed.
Camerarius also refers to a larger-fruited currant than common that
was growing in the gardens of the Archduke of Austria. This is the first
indication of improvement in varieties, such as might well be
anticipated from the practice of growing seedlings. This Ribes bacci
rubris majoribus may perhaps be considered as the Red Dutch variety,
or at least its prototype. In 1597, Gerarde, as before stated, scarcely
recognized the currant as being in general culture in England, but the
next year, or 1598, brings us to what may well be called a picture of the
Red Dutch variety, given in Bauhin's edition of Matthiolus, as also a
mention of a white-fruited variety and another described as sweet.
In these early days the exchange of plants might be expected to be in

their most condensed state, that is as seeds. We have noted the
appearance of a new variety of the currant, and now, as we examine the
records of the next century, we shall find additional records of improved
varieties just as if the advice of growing seedlings had been followed,
and the better forms gained had been propagated by cuttings.
In 1601, Clusius speaks of a sweet variety found growing wild upon the
Alps and differing not at all, as his figure also shows, from the Common
Red; and of a larger-fruited sort with a red flower, which may not be our
species, yet he believes the variety was grown in the gardens of
Brussels. He also refers to a white-fruited sort, but what this may be is
quite doubtful from the context. In 1613, we have some fine drawings of
the currant in the Hortus Eystettensis representing unmistakably
highly improved forms, and these varieties may well be called the
Common Red, the Red Dutch and the White Dutch. The Large Red is
said to be the same as the large-fruited sort described by Clusius.
Dodonaeus, 1616, figures what may be called the Common Red, as
common in gardens and useful for topiary work. In 1623, Bauhin
names the Common Red, the Sweet-fruited Red, the Red Dutch and the
White Dutch (for so we interpret the types) under Latin names and
synonyms and says, at Florence, he had seen fruit larger than a
hazelnut. J. Bauhin, in his history of plants, published in 1651 but
written long before, for he died in 1613, figures what may be the
Common Red and describes what may be the Red Dutch and the White
Dutch. In 1654, Swertius figures the Common Red and two very fine,
large sorts, which we may call the Red and White Dutch type, yet
somewhat larger. Jonstonus, 1662, figures the Common Red and, as a
compiler, makes mention of the Large Red and White. In 1665, Lovell
speaks of the Red and White in gardens in England. In 1677,
Chabraeus figures the Common Red, ard Pancovius, 1673, what may
be the Red Dutch. Tnrre, 1685, refers to two sorts, the Red and White,
as growing among the hills of Italy, but the latter the more infrequent.
In 1686, Ray describes the three forms, the Common, the Large Red
and the White, while in 1690, Quintyne mentions the Red and White
Dutch by name, and Meager gives directions for growing the White.
In the eighteenth century, we have like mention by botanists of the large

and small forms, both red and white, and come to the use of common
names for varieties. In 1757, Blackwell's Herbarium represents in colors
what may be the Common Red, Common White, and the Red Dutch in
Germany; Salberg and Trenborg, 1763 and 1764, name the Red and
White Currant for Sweden; and Langley, in his Pomona, 1729, speaks
only of Red and White Dutch in England. Mawe's Gardener, 1778,
under Ribes, names for varieties in England, the Common Small Red,
Large Red Dutch, Long-bunched Red, Champagne Pale Red, Common
Small White, Large White Dutch, Yellow Blotched-leaved, Silver-striped-
leaved, Gold-striped-leaved and Gooseberry-leaved.
In 1807, Miller's Dictionary names the Common Red, Common White,

Champagne, White Dutch and Red Dutch. In 1834, Don names sorts as
under English cultivation. Downing describes in the various editions of
his exhaustive work on fruit culture 8 varieties in 1856, 25 varieties in
1866 and 23 varieties in 1885. The Report of the American Porno-
logical Society for 1883 names as worthy of culture the following:
Angers, Cherry, Fay's Prolific, Knight's Red, Palluau, Prince Albert, Red
Dutch, Red Grape, Versailles, Victoria White Dutch and White Grape, or
12 varieties in all.
The currant fruit has not changed at all in type under culture, but has
furnished variety characteristics in increased size, diminished seed and
improved quality. The wild plant bears currants like those of the
cultivated, but more seedy and fewer on the bunch. Removed to the
garden and placed under protective influences, the plant becomes more
upright and more prolific and the bunches better filled, but the berries
are no larger than those that may be found in the woods. Seedlings in
general present the characters of but a slightly improved wild plant.
Some individuals bear bunches but little, if at all, better than those
borne by selected wild plants, and it is doubtful whether, from the
examination of plants, botanists could determine whether a given plant
was truly wild or but an escape from cultivation. If the testimony of the
herbalists be credited, red, white and sweet currants are found in
nature. Hence we may believe that these natural varieties are the
prototypes of those that occur in gardens, and that horticultural gain
has been only in that expansion which comes from high culture,
protective influence and selection propagated by cutting or division.
The currant reached Massachusetts from England about 1529, and

this would indicate its culture in the British Isles, yet, as before stated,
the currant does not appear in Tusser's list of fruits in 1557, nor in
Turner's Libellus 1538, is scarcely mentioned by Gerarde in 1597, and
in Lyte's English translation of Dodoens is distinguished by the English
names "Red Gooseberries, Beyond-sea Gooseberries, Bastarde
Corinthes and Common ribes." Plat's Garden of Eden, 1653, does not
mention currants, although it purports to give "an accurate description
of all Flowers and Fruits now growing in England," yet Parkinson's
Paradisus, published in 1629, mentions the red and the white sorts.
The French and Dutch names of transmarina or outre mer or over zee
in various combinations indicate that the plant was brought from
beyond their boundaries, while the old French name of ribetts, as given
by Pinaeus, 1561, Cameraius, 1586, and Castor Durante, 1617, seems
derived from the Danish ribs and Swedish resp or risp. In general,
however, the vernacular name in the various countries was founded
upon the generic name of the gooseberry. De Candolle thinks the
currant reached culture from the Danes or the Normans, that is from.
the northern countries, and in this opinion we concur. It seems,
moreover, quite certain that the improved currant originated in the Low
Countries, whence it received distribution where better varieties were
appreciated.
The botanical names and synonyms of the currant are:
I.
COMMON RED.
This type differs but slightly from the wild form, the bunches being
slightly larger and usually better filled, or in some cases not differing. It
may be considered as the wild form improved by slight selection and
high culture.
Ribes rubrum. Linn. Sp. 290. 2nd Ed.

Rubra grossula vel transmarina. Ruell. 283. 1536.
Ribes. Ammon. 310. 1539; Fuch. 663. fig. 1542; Chabr. 112. fig. 1677.
Ribes hortense. Trag. 995. 1552.
Ribes officin. Matth. 101. 1558.
Grossula seu grosella rubra vel transmarina. Miz. Secret. 105. 1560.
Ribes vulgaria. Pin. 67. fig. 1561; Cam. Epit. 88. fig. 1586.
Ribes Arabum. Lob. Obs. 615. fig. 1^6; Icon. 2:202. 1591.
Grossulae rubrae, Ribes rubrum. Lyte. Dod. 792. 1586.
Grossularia rubra. 1:131. fig. 1587. Dalechamp.
Ribes vulgare baccis rubris. Cam. Hort. 141. 1588.
Ribes rubra vulgaris. Hart. Eyst. fig. 1613.
Ribesium rubentis baccae. Dod. 748. fig. 1616.
Grossularia multiplici acino, sive non spinosa hortensis rubra, sive
Bibes officinarum. Bauh. C. Pin. 455. 1623.
Ribes vulgaris acidus ruber. Bauh. J. n, ()7. fig. 1651.
Ribes rubra minor. Sweert. t. s3-fig- 2- I654
Grossularia non spinosa hortensis acino multiplici rubra vulgaris sive
Ribes officinarium. Jonst. 221. fig. 1662.
Ribes rubra, Turre. 588. 1685. Jonst. 221. fig. 1662.
Ribes vulgaris fructu rubro. Ray Hist. n, 1485. i688.
II.
COMMON WHITE.
This type also occurs in our references as a wild form which has been
brought under culture. Ray in his synonyms refers to the Ribes
vulgaris fructu albo, as does Gerarde, 2nd ed., 1630, which is probably
this form.
Ribes vulgaris acidur, albas baccas ferens. Bauh, J. n, 98. 1651; Ray
Hist. 11, 1486. 1688.
Ribes alba. Turre, 588. 1685.
III.
LARGE-FRUITED RED.
This is an improved variety and in its historical references is carried

forward to the Red Dutch.
Ribes baccis rubris majorib. Cam. Hort. 141. 1588.

Ribes vulgaris. Matth. Op. 151. fig. 1598.
Grossularia majore fructu. Clus. Hist. 1:120. i6oi.
Ribes fructu rubro, majore. Hort. Eyst. fig. 1613; Ray Hist. n. 1486.
1688.
Grossularis hortensis majore fructu rubro. Bauh. C. Pin. 455. 1623.
Ribes rubra major. Sweert. t. 33. fig. 3. 1654.
Ribes. Pancov. 341.fig. 1674.
Red Dutch. Quint. 143. 1693.
IV.
LARGE-FRUITED WHITE.
This is an improved form of the Common White.
Ribes .... unionum instar. Matth. Op. i. 32. 152. 1598.

Ribes fructu albo. Hort. Eyst. fig. 1613.
Grossularia hortensis fructu margaritas simili. Bauh. C. Pin. 455.
1623. (excel. Clus.)
Ribes alba. Sweert. t. 33, p. i. 1654.
Grossularia non spinosa, fructu margaritis similis. Jonst. 221. 1662.
White Dutch. Quint. 143. 1693.
V.
SWEET.
The figure of Clusius shows this fruit to be the Common Red in form of
plant and berry. Sweet-fruited currants, or currants not as acid as
other sorts, are known among our modern varieties, and Ray in his
Synopsis, 1724, mentions sweet currants of the common species as in
Lord Ferrer's garden at Stanton, Leicestershire, England, brought from
the neighboring woods.
Ribes .... fructu dulci. Matth. Op. 152, i. 31. 1598.

Ribes vulgaris fructu duke. Clus. Hist. 5, 119, fig. 1601.
Grossularia vulgaris fructu dulci. Bauh. C. Pin. 455. 1623. (exc. Eyst.)
This review of the history of the currant shows that the types of our
cultivated varieties have existed in nature and have been removed to
gardens. We have no evidence that these cultivated varieties have
originated by gradual improvement under cultivation. When we come to
subvarieties, we conclude that these have undoubtedly originated in
gardens, or at least have been disseminated from gardens. The
influence of fertile soil and sunlight upon growth would be to effect a
greater prolificacy and increased size of bunches; through seedlings,
and the process of selection, perhaps continued through successive
generations, these plants which originate larger fruit might have been
preserved and propagated. In the first woodcut, that by Fuchsius in
1542, we have apparently the normal wild currant grown under
protected conditions; in Castor Durante, 1585, a figure which suggests
an improvement over Fuchsius; in 1588, the appearance of the
prototype or the original of the Red Dutch. We may hence say that the
currant received its modern improved form between 1542 and 1588, or
within 46 years. This amelioration of a wild fruit within such a limited
period should serve for encouragement and should emphasize the
belief, warranted also by the study of other fruits and vegetables, that
the seeking of wild prototypes of varieties, and intelligent growing and
selecting seedlings, might give great improvement, even within the
lifetime of the experimenter, in the case of other wild fruits.
To this conclusion our argument leads, yet the fact attained may be
stated more concisely, that, in the currant as in the American grape, the
improved variety came directly through selecting the wild variation and
transferring it to the garden, or from a direct seminal variation from the
seed of the common kind.
R. saxatile Pall. ROCK GOOSEBERRY.
Siberia. The berries are smooth, globose, dark purple when ripe and
full of edible pulp. The acid fruit, mixed with water, forms a refreshing
drink.
R. setosum Lindl. BRISTLY GOOSEBERRY. MISSOURI

GOOSEBERRY.
North America. The berries are black, spherical and hispid, with a
subacid, pleasant flavor, a little musky.
Ricinus communis Linn. Euphorbiaceae. CASTOR OIL PLANT.
Tropics. In China, S. Wells Williams says castor oil is used in cooking.

Smith says in his Materia Medica of China that a species or variety of
Ricinus is said to have smooth fruit and to be innocuous.
Robinia flava Lour. Leguminosae.
North China. The taste of the root is sweetish and mucilaginous and
would seem to justify, says Smith, its consumption as a food in times of
scarcity, as mentioned for China in the Pen Ts'au.
R. pseud-acacia Linn. FALSE ACACIA. LOCUST.
South Pennsylvania, southward along the mountains and naturalized

in some other places. Yellow locust is commonly cultivated as an
ornamental tree. The seeds, upon pressure, yield a large quantity of oil.
They are quite acid but lose this quality upon boiling; they furnish a
pleasant, nutritious article of food, much esteemed by the aborigines.
Rollinia sieberi A. DC. Anonaceae. SUGAR APPLE.
Mexico. This is one of the fruit trees cultivated in the Public Gardens of
Jamaica. It is also cultivated in the Moluccas. The flesh of the fruit is
very soft and of an unpleasant taste.
R. sylvatica Warm.
Brazil. The plant is called araticu do mato and its fruit is good to eat.
Rosa acicularis Lindl. Rosaceae.
Northern Asia and North America. In the Amur country, a much larger
and better fruit than that of R. canina is afforded by this species.
R. canina Linn. BRIER ROSE. DOG-BRIER.
Europe and temperate Asia. The fruits of this wild rose have a scanty,
orange, acid, edible pulp and were collected in ancient times in Europe
when garden fruits were few and scarce. Galen mentions them as
gathered by country people in his day, as they still are in Europe.
Gerarde remarks that "the fruit when it is ripe makes most pleasant
meats and banqueting dishes, as tarts and such like." Lightfoot says the
pulp of the fruit separated from the seeds and mixed with wine and
sugar, makes a jelly much esteemed in some countries. Johnson says
the leaves have been used as a tea substitute.
R. centifolia Linn. CABBAGE ROSE.
In China, the blossoms are used for scenting tea.

R. cinnamomea Linn. CINNAMON ROSE.
North temperate zone. The berries, or seed capsules, are eaten, says
Dall, by the Alaska Indians. They are sweet and juicy. The fruit is eaten
by the Kamchatkians.
R. fraxinellaefolia Andr. ASH-LEAVED ROSE.
Western Oregon. The haws are eaten by the Indians of the Cascade
Mountains and by the Nez Perces. R. Brown says the tender shoots in
the spring are eaten by the Indians.
R. macrophylla Lindl.
Himalayan region and China. In, India, Brandis says the fruit is eaten.
R. nutkana Presl.
Northern Pacific coast to the Rocky Mountains. The fruit is juicy,

pleasantly acidulous and is an excellent antiscorbutic for the Alaska
Indians.
R. rubiginosa Linn. EGLANTINE. SWEETBRIAR.
Europe and Caucasus. Berries of this species are collected and sold in
Norway.
R. rugosa Thunb. TURKESTAN ROSE.
Eastern Asia. This rose is called mau, or in Japanese humanasi, and

the fruit is generally eaten by the Ainos.
R. semperflorens Curt. MONTHLY ROSE. RED CHINA ROSE.
China. The Chinese serve the flowers of this rose dressed whole, as a
ragout.
R. spinosissima Linn. BURNET ROSE.
Europe and Asia Minor. The deep purple fruit of this rose, so abundant
on sandy shores in Britain, is very sweet and pleasant to the taste.

R. villosa Linn.
Europe and Asia. The fruit has a pleasant, acid pulp, which is
sometimes served at dessert in the form of conserves or sweetmeats.
Rosmarinus cfficinalis Linn. Labiatae. ROSEMARY.
West Mediterranean countries and grown in gardens for its use in

flavoring meats and soups. This aromatic herb had many virtues
ascribed to it by Pliny and is also mentioned by Dioscorides and Galen.
Rosemary was also familiar to the Arab physicians of Spain in the
thirteenth century and is mentioned in an Anglo-Saxon herbal of the
eleventh century. The first notice of its use as a condiment is by
Lignamine, 1475, who describes rosemary as the usual condiment with
salted meats. In 1783, rosemary is described by Bryant as so common
in gardens as to be known to every one. It finds mention in nearly all
the earlier botanies. In 1778, Mawe names four varieties: Common
Narrow-leaved, Broad-leaved, the Silver-striped and Gold-striped-
leaved. It was in American gardens in 1806 or earlier.
Roupellia grata Wall. & Hook. Apocynaceae. CREAM-FRUIT.
Tropical Africa. In Sierra Leone, this plant affords a delicious fruit,

according to Henfrey.
Rubus arcticus Linn. Rosaceae. ARCTIC BRAMBLE. CRIMSON

BRAMBLE.
Northern and arctic regions. This species, says Loudon, has a highly
flavored fruit. In Lapland, its fruit is valued and is extolled by Linnaeus.
In northern Scandinavia, the fruit is delicious, having the aroma of the
pineapple. It affords in Labrador, says Pursh, amber-colored, very
delicious fruit. In Alaska, the berries are eaten. The western Eskimo,
according to Seemann, use the berries of this species as a winter food.
They are collected in autumn and frozen.
R. biflorus Buch.-Ham.
India and Himalayas up to 10,000 feet. The fruit is either red or orange.
R. borbonicus Pers.

The fruit is like that of R. caesius Linn.
R. buergeri Miq.
Japan. In Japan, this species furnishes edible fruit.
R. caesius Linn. DEWBERRY OF ENGLAND.
Europe, Orient and northern Asia. The fruit is small, says Loudon, with
few grains but these are large, juicy, black, with a fine, glaucous bloom
and are very agreeably acid. By some it is preferred for cultivation on
account of its fruit. Johnson says the berries are far superior in flavor
to the ordinary bramble.
R. canadensis Linn. DEWBERRY. LOW BLACKBERRY. TRAILING

BLACKBERRY.
Eastern North America. This trailing plant often furnishes a fine fruit,
which is generally preferred to that of other blackberries. The fruit
varies from half an inch to an inch in diameter and is very sweet and
juicy, high-flavored and excellent.
R. chamaemorus Linn. BAKEAPPLE. CLOUDBERRY. MOLKA.

SALMONBERRY. YELLOW-BERRY.
Northern and arctic climates. The fruit is large, yellow or amber-colored,

sweet and juicy. Geo. Lawson says it is brought abundantly to the
Halifax markets. This species furnishes winter food to the western
Eskimos, who collect the berries in autumn and preserve them by
freezing. The fruit is also preserved by the Indians of Alaska. The
Swedes and Norwegians preserve great quantities of the fruit in the
autumn to make tarts and other confections, and, in Sweden, vinegar is
made by fermenting the berries. The Laplanders preserve the berries by
burying them in the snow.
R. corchorifolius Linn. f.
Japan. The fruit is edible, according to Kinch. The species furnishes an

edible fruit.
R. crataegifolius Bunge.

China. This species is said in Transon's Trade Catalogue of 1880-81 to
have been introduced into France from Manchuria some years ago. In
July it gives a great quantity of transparent, scarlet fruits, the taste of
which is sugary and agreeable.
R. cuneifolius Pursh. SAND BLACKBERRY.
Long Island to Florida. Pursh says the berries are hard and dry; Elliott,
that they are juicy and eatable; Wood, that they are black, juicy and
well-flavored; Gray calls them well-flavored; Fuller says the fruit is of
medium size, good flavor, black and ripens late.
R. deliciosus Torr. ROCKY MOUNTAIN RASPBERRY.
Western North America. The fruit is delicious, according to Torrey. In

Colorado, it is a fine fruit of peculiar flavor.
R. fruticosus Linn. BRAMBLE. BUMBLEKITES. EUROPEAN

BLACKBERRY. SCALDBERRY.
Europe, north and south Africa, middle and northern Asia. The fruits in
some parts of England are called bumblekites and in others
scaldberries and have been eaten by children, says Loudon, in every
country where they grow wild since the time of Pliny. The fruit, says
Johnson, is wholesome and pleasant. The berries are sometimes
fermented into a wine of very indifferent quality and, abroad, are
sometimes used for coloring more generous liquor. The Red Muscat
wine of Toulon owes its tint to the juice of blackberries. In China, the
berries are gathered and eaten.
R. geoides Sm.
Magellan, Falkland Islands, Fuego,. Patagonia and Chiloe. This species

is a raspberry-like plant, with greenish-yellow fruits resembling the
cloudberry and is of a very agreeable taste.
R. gunnianus Hook.
Tasmania. The fruit is red and juicy but not always well-developed.
R. hawaiensis A. Gray.

Sandwich Islands. The fruit is ovoid, half an inch in length and breadth,
red and edible.
R. hispidus Linn. RUNNING BLACKBERRY. SWAMP BLACKBERRY.
Northern America. The fruit consists of a few large grains, red or purple,
and sour. The fruit is quite good tasting but is not worth picking in the
presence of better varieties.
R. idaeus Linn. EUROPEAN RASPBERRY. FRAMBOISE.
Europe, Orient and northern Asia and thrives as far north as 70° in
Scandinavia. This species furnishes the European varieties of the
cultivated raspberry and those cultivated in American gardens prior to
about 1866. This species is now occasionally found wild, as an escape,
in Vermont and Connecticut. The fruit of the wild plant is crimson or
amber-colored; this is the raspberry of European gardens. According to
Unger, this species is mentioned by Palladius as a cultivated plant.
Unger says further that "there are now varieties grown with red fruit,
yellow fruit and white fruit and those which bear twice in the year." The
fruit of this berry has been found in the debris of the lake villages of
Switzerland. In 1867, Fuller describes 41 varieties known to American
gardens and 23 which are from native American species. As types of
this class of cultivated fruit, we may mention the Antwerp, brought to
this country about 1820; the Franconia, introduced from France about
1850; Brinckle's Orange, originated in Pennsylvania in 1845, and
Clarke, raised from seed at New Haven, Connecticut, in 1856.
R. imperialis Cham. et Schlecht.
R. incisus Thunb.
China and Japan. The fruit is small, bluish-black and of no great merit.
Country people hold the berries in great esteem.
R. jamaicensis Linn.
Tropical America. The berries are black and very agreeable. If pickled
when red and unripe, they make an excellent tart.

R. laciniatus Willd. CUT-LEAVED BLACKBERRY. EVERGREEN
BLACKBERRY. PARSLEY-LEAVED BLACKBERRY.
This species has been sparingly cultivated in Europe for many years
and in this country since 1845. It is scarcely worth growing, says
Fuller, except as a curiosity, but others say the fruit is large and juicy
and that this plant is worthy a place in the garden.
R. lasiocarpus Sm. HILL RASPBERRY. MYSORE RASPBERRY.
India. This species is cultivated in India for its fruits, which are of
excellent flavor and are used in tarts, according to Pirminger. Brandis
says the fruit is very good to eat, and Royle says that it is called kul-
anchoo and affords a grateful fruit.
R. leucodermis Dougl.
Northwest America. The fruit is yellowish-red, rather large, with a white

bloom and agreeable flavor and is dried and preserved by the natives.
In Utah, the fruit surpasses the common black raspberry in flavor, size
of berry and productiveness. In Oregon, the berry is large, borne in
great abundance, of excellent flavor but rather soft for market
purposes.
R. microphyllus Linn. f.
Japan. The fruit is yellow, esculent and sapid.
R. morifolius Siebold.
Japan. This species bears large black raspberries of excellent quality.
R. nessensis W. Hall.
Northern Europe. Loudon says the fruit consists of a small number of

dark red, or blood-colored, aggregate grains, said to be agreeably acid,
with some flavor of the raspberry, whence it has been recommended by
some as perhaps not unworthy of cultivation.
R. nutkanus (parviflorus) Moc. SALMONBERRY. THIMBLEBERRY.
Alaska and Oregon. The fruit is red, large, hemispherical, sweet and
pleasantly flavored. The fruit is dried and eaten by the Indians. The
tender shoots are also eaten. In the season, canoe loads may be seen on
their way to Indian villages. In Oregon, the berry is considered of
excellent quality but is too small to pay for the trouble of gathering.
R. occidentalis Linn. BLACKCAP. BLACK RASPBERRY.

THIMBLEBERRY.
Eastern North America. Wood says the fruit is of a lively, agreeable

taste. It is an inferior fruit, says Emerson, but has been improved by
cultivation. Downing says this berry is frequently cultivated in gardens,
where its fruit is much larger and finer than in the uncultivated state,
and its rich, acid flavor renders it, perhaps, the finest sort for kitchen
use. In its wild state, says Fuller, this species is most variable; he
describes wild fruit in cultivation as pale or deep yellow, black, reddish-
purple, light crimson or dark scarlet. He refers to this species, wild
plants and seedlings, 12 varieties of blackcaps and 5 purple-canes.
Downing describes a white variety.
R. odoratus Linn. FLOWERING RASPBERRY.
Eastern North America. This species is found cultivated in ornamental

shrubberies, but it seldom bears an edible fruit in New England.
Emerson, however, says the fruit is flatfish, red, pleasant, though less
agreeable than that of the true raspberry. Pursh says, in a wild state,
the fruit is yellow and of a very fine flavor and of large size. It is not
considered, however, by Downing or Fuller as a fruit-shrub. Specimens
with white and pink flowers occur about Cayuga Lake, N. Y.
R. paniculatus Sm.
Himalayan region. The fruit is eaten by the natives of Viti and is made
into puddings and pies by the whites.
R. parvifolius Linn. AUSTRALIAN BRAMBLE.
Malay, Australia and China. This species fruited in England in 1825.

The fruit was small, of a clear and brilliant pink color, very juicy, with a
subacid, extremely pleasant flavor, but the grains were few, large and
pointed.

R. pedatus Sm.
Western North America. The small, red berry has an excellent flavor and
is eaten by the natives of Alaska.
R. phoenicolasius Maxim. WINEBERRY.
Japan. The fruit is concealed by the sepals until ripe. At first white, the
berry turns bright red and is of a sweet and delicious flavor, between
that of the common red and the blackcap.
R. rosaefolius Sm. MAURITIUS RASPBERRY.
Tropical Asia. In India, this shrub bears a fruit similar to the common
raspberry but the berry is filled with hard seeds and is of rather a poor
taste. The fruit is red when ripe.
R. saxatilis Linn. ROEBUCK BERRY. STONE BRAMBLE.
North temperate and arctic regions. The fruits, says Lightfoot, are very
acid alone but eaten with sugar they make an agreeable dessert. The
Russians ferment the fruit with sugar and extract a potent spirit.
Johnson says the berries are more acid and agreeable to the taste than
those of the European blackberry.
R. sellowii Cham. & Schlecht.
Argentina and Brazil. The fruit is edible.
R. spectabilis Pursh. SALMONBERRY.
Northwest America. The yellow fruits, says Loudon, are of an acid and
somewhat astringent taste and make excellent tarts. The young shoots,
as well as the berries, are eaten by the Indians, the former being tied in
bundles and steamed over the fire. There are said to be two forms in
Oregon: one rather soft, yellow, somewhat insipid, subacid, about one
inch in diameter when expanded; the other with red berries of a firmer
texture and more acid, a shy bearer.
R. strigosus Michx. RED RASPBERRY.
Northern America. In 1607, the Frenchmen of L'Escarbot's expedition

"amused themselves with gathering raspberries." It is among the wild
fruits of Massachusetts mentioned by Edward Winslow in 1621. Its
fruits were greatly relished by the Indians wherever they were to be
found. The fruits of the wild plants vary much in color from a dark red
to a light, bright crimson. The fruits are large or small. In northern
Iowa, a chance wilding, called the Elisdale, bears a very large, bright red
berry, with light bloom and is very sweet and rich. Fuller, in 1867,
mentions six varieties as under cultivation.
R. tagallus Cham. et Schlecht.
China and Island of Luzon. The red fruit is eatable.
R. thunbergii Sieb. & Zucc.
Japan. This species furnishes edible fruit.
R. tokkura Siebold.
Japan. The fruit is small, red and consists of but few drupes. It is not of
much value but is utilized as an article of food in Japan.
R. trifidus Thunb.
Japan. The red fruit is of a grateful taste.
R. triflorus Richards. DWARF RASPBERRY.
New England to Pennsylvania, Wisconsin and northward. The fruit is

eaten in Colorado.
R. trivialis Michx. LOW-BUSH RASPBERRY.
Maryland to Florida. Elliott says the berries are large, black and well-
flavored.
R. ursinus Cham. & Schlecht. SALMONBERRY. WESTERN

BLACKBERRY.
Northwest America. This species has been introduced into cultivation in

California. The berries, in Oregon, are of medium size, solid and highly
flavored, ripening in July. In the season, large quantities are collected
for market. The fruit varies considerably. Sometimes it is large and
highly flavored, almost sweet; at other times it is large but sour or
rather insipid.
R. villosus Ait. BLACKBERRY. DEWBERRY.
Eastern North America. This species varies much in its fruit and several
of the cultivated varieties are chance seedlings taken from the field:
such as the Kittatinny, found growing wild in New Jersey about 1845;
New Rochelle, found in New York; Newman's Thornless, also in New
York; and Wilson's Early, discovered in New Jersey about 1854. In
1867, Fuller describes 18 sorts in cultivation. There is a variety
cultivated abroad, says Downing, with white fruits. The commencement
of the cultivation of improved varieties seems to date from the
appearance of the Dorchester, first exhibited at the Massachusetts
Horticultural Society in 1841. The fruit is highly esteemed by the
Indians of Missouri, Texas, California and Minnesota. Cabeza de Vaca,
1528-35, says the Indians of the Southwest eat blackberries during
four months of the year. Eight varieties, in 1879, were cataloged by the
American Pomological Society as worthy of cultivation.
Ruellia tuberosa Linn. Acanthaceae. MENOW-WEED.

SNAPDRAGON.
Jamaica. Browne says the plant has oblong, fleshy roots, which are
frequently used among the negroes. These, when fresh, have a little
pungency, which soon wears upon the palate but when dry they are
quite insipid.
Rumex abyssinicus Jacq. Polygonaceae.
Eastern equatorial Africa. Grant says the people of Fipa are said to eat
its leaves.
R. acetosa Linn. SORREL. SOUR DOCK.
Europe and northern Asia. This plant was formerly cultivated in

gardens for its leaves, which were used in Britain as spinach or in
salads, and, in the time of Henry VIII, it was held in great repute. Sorrel
is mentioned in nearly all of the earlier botanies as under culture in
England; Gerarde, 1597, also figures the blistered variety. It is spoken
of by nearly all the later writers on garden subjects and was in common
use in 1807; but, in 1874, is said to have been for many years entirely
discarded, the French sorrel having usurped its place. The common
sorrel, says Mclntosh, has been cultivated from time immemorial as a
spinach and salad plant. Johnson says it is still used to a great extent
for salads in France. In Ireland, it is largely consumed by the peasantry.
Sorrel seems to be particularly relished by the Hebrideans. The
Laplanders boil a large quantity of the leaves in water and mix the juice,
when cold, in the milk of their reindeer, which they esteem an agreeable
and wholesome food. In Scandinavia, the plant has been used in times
of scarcity to put into bread. It is mentioned as an inmate of American
gardens by McMahon, 1806, and Bridgeman, 1832. It is mentioned by
Dall among the edible and useful plants of Kotzebue Sound. In China it
is eaten.
R. alpinus Linn. MOUNTAIN RHUBARB.
Europe and the Caucasus. This species is sometimes grown in France

but does not appear to have entered American culture. It was grown in
England by Gerarde in 1597 for use in "physicke" and is described as
cultivated there in Miller's Dictionary, 1807. It is eaten as an herb in
China.
R. crispus Linn. CURLED DOCK.
Europe and now naturalized in northeastern America. The leaves of this

weed make a spinach highly esteemed by some.
R. hydrolapathum Huds. WILD RHUBARB.
Europe and Asia. This sorrel is eaten in China.
R. hymenosepalus Torr. CANAIGRE.
Western North America. The leaves are occasionally used as a potherb.

In southern California, this species is extensively used as a substitute
for cultivated rhubarb.
R. longifolius H. B. & K.
South America. The acid leaves, immediately they appear above the
ground and, indeed, throughout the summer, are eaten by the Eskimos
of the West, by handfuls as an antiscorbutic.
R. luxurians Linn.
South Africa. This species serves as a culinary sorrel.
R. montanus Desf. FRENCH SORREL.
Europe. This species is cultivated in France and is much used as a

salad. It is an important article of diet in the extreme north of Europe.
The Norwegians eat the leaves with milk or mixed with meal and baked.
In India, this sorrel is used in soups and for imparting a peculiarly fine
flavor to omelets. This species occurs in French gardens under two
types, the green-leaved and the crimped-leaved. In 1863, Burr
describes French sorrel among American garden esculents. In India, it
is said by Firminger to be an excellent ingredient of soups and imparts
a peculiarly fine flavor to omelets.
R. patientia Linn. GARDEN PATIENCE. HERB PATIENCE. MONK'S

RHUBARB. PATIENCE DOCK.
Southern Europe and the Orient and formerly common in gardens as a

spinach plant. This plant was introduced into England in 1573.
Gerarde says "it is an excellent, wholesome pot-herbe." The name
monk's rhubarb or rhabarbarum monachorum of Tragus, 1552,
indicates its presence in the gardens of the monasteries. It was called
patientia by Parkinson, 1640, and is noted by Turner, 1538, as having
in England the common name of patience. It was included among
America esculents by McMahon, 1806, and by Bridgeman, 1832.
Pallas says the young leaves are eaten with avidity by the Greeks of the
Crimea. It was known to Pliny, who calls it
Rumex sativus. R. sanguineus Linn. BLOODWORT. BLOODY-

VEINED DOCK.
Europe and naturalized in eastern North America. This weed of waste

and cultivated grounds of America is mentioned, under the name
bloodwort, by Josselyn, about the middle of the seventeenth century, as
introduced into America. As Gerarde, 1630, says, it was sown in his
time for a potherb in most gardens and as Ray,8 1686, also says, it was
planted in gardens as a vegetable, we may believe that it was in former
use in colonial gardens in Massachusetts. Its use is as a spinach, and
for this purpose the leaves of the wild plant are occasionally collected at
the present time.
R. scutatus Linn. GARDEN SORREL.
Europe and the Orient and said to have been introduced into England
in 1596. This species is mentioned in England by Gerarde 9 in 1597,
but he does not indicate its general cultivation; he calls it oxalis franca
seu romana. It is more acid than the preceding species and has
displaced it largely from English culture. This species is mentioned by
many of the early botanists and is under extensive culture in
continental Europe. It was formerly cultivated in English gardens as a
spinach and is still grown extensively on the continent of Europe for
this purpose. The leaves are also used as a salad. Garden sorrel was
mentioned among American garden products by McMahon, 1806, and
by Bridgeman, 1832. The seed is still offered by some of our seedsmen
who recommend it under the name garden sorrel.
R. vesicarius Linn. BLADDER DOCK.
South Europe, middle Asia and north Africa. This species is used as a
sorrel.
Ruscus aculeatus Linn. Liliaceae (Ruscaceae). BOX HOLLY.

BUTCHER'S BROOM. JEW'S MYRTLE.
Europe and the Orient. The tender shoots are eaten in the spring by the
poor in Europe as an asparagus.
Ruta graveolens Linn. Rutaceae. RUE. HERB-OF-GRACE.
Mediterranean countries and cultivated in gardens. Formerly the

English as well as the Germans and Dutch used the green leaves of rue
in their ragouts. The leaves are also used as a pickle. The Italians are
said to eat the leaves in salads. It was introduced into Britain before
1562. Rue is included among American garden medicinal plants by
McMahon, 1806, and by succeeding writers on American gardening.
Sabal adansoni Guems. Palmae.
Southern United States. The soft interior of the stem is edible.

S. palmetto Lodd. PALMETTO PALM.
Coast of North Carolina and southward. In Florida, the cabbage, is

eaten and is excellent. The drupes are said to afford nourishing food to
the Indians and hunters but are not palatable to whites until they
become accustomed to them. In Plaine Description of Barmudas, 1613,
it is said: "there is a tree called a Palmito tree, which hath a very sweet
berry, upon which the hogs doe most feede; but our men, finding the
sweetnesse of them, did willingly share with the hogs for them, they
being very pleasant and wholesome, which made them carelesse almost
of any bread with their meate." "The head of the Palmito tree is verie
good meate either raw or sodden." "Of necessitie, I must needs mention
a Palme-tree once againe, I have found it so good; take a hatchet and
cut him, or an augur and bore him, and it yields a very pleasant liquor,
much like unto your sweete wines."
Saccharum officinarum Linn. Gramineae. SUGAR CANE.
Tropics. From the elaborate investigation of Ritter, it appears that this

species was originally a native of Bengal and of the Indo-Chinese
countries, as well as of Borneo, Java, Ball, Celebes and other islands of
the Malay Archipelago. There is no evidence that it is now found
anywhere in a wild state. The first historical allusion to sugar seems to
be by Theophrastus (others say by Strabo), who lived 321 B. C. He
speaks of a sort of honey procured from canes or reeds. Varro, 68 B. C.,
mentions the exceeding sweetness of the Indian reed, but says the juice
is derived from the root of the plant. Lucan says of the Indians near the
Ganges "they drink the sweet juices of the tender reed." Dioscorides
says there is a sort of concreted honey which is called sugar and is
found upon canes in India and Arabia Felix and it is as hard as salt
and is brittle under the teeth. Pliny adds to this description by saying it
comes in fragments as large as a filbert and is used only in medicine.
Paulus Aegineta quotes Archigenes as saying, "The Indian salt is like
common salt in color and consistence but resembles honey in taste."
Sugar is mentioned, however, in the Institutes of Menu, and the Sama
Veda.
The Venetians imported sugar cane from India by the Red Sea, prior to
1148, and it is supposed to have been introduced into the islands of
Sicily, Crete, Rhodes and Cypress by the Saracens, as an abundance of
sugar was made in those islands previous to the discovery of the West
Indies. Cane was cultivated afterwards in Spain, in Valentia, Granada
and Murcia by the Moors, and sugar is still made in these provinces.
Other authorities believe that, in the ninth century, the Arabians
obtained sugar from the sugar cane which at that time was cultivated in
Susiana. Sugar was brought from Alexandria to Venice in the year 996.
In 1087, 10,000 pounds of sugar are said to have been used at the
wedding of the Caliph Mostadi Bemvillah. In 1420, Don Henri
transported sugar cane from Sicily to Madeira, whence it was carried to
the Canary Isles in 1503. Thence it was introduced into Brazil in the
beginning of the sixteenth century. Columbus carried sugar canes from
Spain to the West Indies before 1494, for at this time he says "the small
quantity that we have planted has succeeded very well. Sugar cane was
carried to Santo Domingo about 1520. In 1610, the Dutch began to
make sugar in the Island of St. Thomas, and, from the cane introduced
in 1660, sugar was made in Jamaica in 1664. Sugar cane reached
Guadeloupe about 1644 and Martinique about 1650. It was carried to
Bourbon at the formation of the colony. In 1646, the Barbados began to
export sugar. Plants appear to have been carried to Cuba by Velasquez
about 1518 and to Mexico by Cortez about 1524, and, before 1530, we
find mention of sugar mills on the estates of Cortez. The plant seems to
have been cultivated on the banks of the Mississippi for the first time
about 1751, and the first sugar mill was erected in 1758. In 1770,
sugar had become one of the staple products of the colony about New
Orleans. The first variety cultivated was the Creole. The Ribbon cane,
originally from Java, was introduced about 1820 to 1825. The Otaheite
cane, brought to the West Indies by Bougainville and Bligh, was
introduced far later.
According to Hallam, Gesner, who died in 1564, was the first botanist
who mentions sugar cane. Sugar cane, according to various observers,
never bears seed in the West Indies, Malaga, India, Cochin China, or the
Malay Archipelago, but Lunan speaks of the seed in Jamaica as being
oblong, pointed and ripening in the valve of the flower.
The use of sugar is well known. In South America a cane-wine called

guarapo is in common use, prepared from the juice of the stalk allowed
to run into fermentation. The natives of Easter Island, who suffer great
distress from want of fresh water, drink the juice. In southern China,
the stalks, cut into six- or ten-inch lengths, raw and boiled, are
continually hawked around the streets for eating. The elephant cane of
Cochin China is grown for the stalks, which are chewed. The epidermis
of the stalk is so brittle, that, instead of crushing in the mills, the stalks
break into small fragments. In central Africa, a red-stalked variety is the
most frequent and the negroes make no further use of it than eating the
cane, and the Uganda may often be seen passing, chewing the end of a
long cane that trails behind them. This cane also appears in the
markets of Paraguay, where it is eaten. This species is, undoubtedly,
says Unger, a plant peculiar to China, and has been cultivated there
independently and perhaps still earlier than the Indian sugar cane. This
is also the sugar cane of the Malays, according to Ainslie. De Candolle
says it was introduced into the gardens of Calcutta in 1796.
S. sara Roxb. PENREED GRASS.
East Indies, Afghanistan and India. In the southern part of the Punjab,
the delicate part of the pith in the upper part of the stem is eaten by the
poor.
Sageretia brandrethiana Aitch. Rhamnaceae.
Orient and northwestern India. The fruit is sweet and is a great favorite
with the Afghans.
S. oppositifolia Brongn.
East Indies and Malay. The sweetish fruit is eaten in India.
S. theezans Brongn.
Northwestern India, Burma and China. The poor in China use the
leaves as a tea. The fruit is also eaten in China and the Himalayas. It is
globular, the size of a small pea, dark brown when ripe, and is called tia
by the Chinese.
Sagittaria chinensis Sims. Alismataceae. ARROW-HEAD.
China. The Chinese arrow-head is sold in the markets of China and

Japan as food, the corns being full of starch. It is extensively cultivated
about San Francisco, California, to supply the Chinese markets, and
the tubers are commonly to be found on sale.
S. sagittifolia Linn. SWAMP POTATO. SWAN POTATO.
Europe, Asia and North America. The bulbs, which dig themselves into
the solid earth below the mud, constitute an article of food with the
Chinese, and, on that account, the plant is extensively cultivated. This
species is enumerated by Thunberg as among the edible plants of
Japan. In eastern America, the Indians boil or roast this root which they
called katniss. It is called by the Oregon Indians wapstoo and
constitutes an important article of diet.
Salacia dulcis Benth. Celastraceae.
A shrub of Brazil. The fruit is the size of a crab apple, yellow, sweet, and
juicy and is much eaten by the Indians on the Rio Negro, who call it
waiatuma.
S. pyriformis Steud.
Tropical Africa. This plant produces a sweet-tasted fruit the size of a

Bergamot pear. Wight says the fruit is eatable and is said to be of a rich
and sweet flavor.
S. roxburghii Wall.
East Indies. The plant bears a dull red fruit the size of a crab apple, of
which the white pulp is eaten.
S. scabra DC.
Guiana. The berries are edible.
Salicornia brachiata Roxb. Chenopodiaceae.
East Indies. The shoots are pickled by the natives of India.
S. fruticosa Linn
Europe and Africa. The plant is of a brackish taste but is eaten as a

salad by the soldiers and some few others at the Cape of Good Hope.
S. herbacea Linn. CRAB GRASS. MARSH SAMPHIRE. SALTWORT.
Seashores of the Mediterranean and north Atlantic and interior salines

throughout North America and Asia. The tender shoots of this plant in
England are used as a pickle and are sometimes boiled for the table.
This species is found about the salt springs in Syracuse, New York, and
is much used for pickling.
Salix alba Linn. Salicaceae. WHITE WILLOW.
Europe, Asia and north Africa. The inner bark, though extremely bitter
in the fresh state, when dried and powdered, Johnson says, is used in
northern countries in times of scarcity for making bread. Dall says the
half-digested willow-tips in the stomach of the adult deer are regarded
as a delicacy by the Eskimos of the Yukon River, and the mess is eaten
as a salad. The bark of a species of willow is mixed with tobacco and
smoked by the Indians of Maine. In China, the leaves of this and other
willows are often eaten by poor people in times of want. Willow leaves
have long been used to make "sweet-tea," and about Shanghai the
leaves of S. alba are used to adulterate tea.
S. fragilis Linn. CRACK WILLOW.
Europe and Asia. In Persia, this willow yields a saccharine exudation,

as stated by Haussknecht.
Salvadora persica Linn. Salvadoraceae, MUSTARD TREE. TOOTH-

BRUSH TREE.
Orient, East Indies and north Africa. The fruit is sweet and is eaten
largely in the Punjab; when dried it forms an article of trade and tastes
somewhat like currants. The fruit is globose, two and one-half lines in
diameter, yellow when ripe, dark brown or red when dry. The shoot and
leaves are pungent, says Brandis, and are eaten as salad and are
celebrated as antidotes against poison. This shrub or small tree has
been identified as the mustard tree of Scripture. The small, red, edible
berries, says Ainslie, have an aromatic smell and taste not unlike the
garden cress. According to Stewart, these berries are much eaten, and
Royle says the seeds, having an aromatic pungency, are substituted for
mustard.
Salvia columbariae Benth. Labiatae. CHIA.
Southern and central California. The seeds are collected, roasted,

ground by the Indians and used as a food by mixing with water and
enough sugar to suit the taste. This mixture soon develops into a
copious, mucilaginous mass several times the original bulk. The taste
for it is soon acquired, and it is then found very palatable and
nutritious.
S. horminum Linn. HORMIUM CLARY.
South Europe; introduced into Britain in 1596. The leaves are used as
a sage. Gerarde says of it, that the leaves are good to be put into pottage
or broths among other potherbs. It is included in Thorbum's seed
catalog of 1881.
S. indica Linn.
East Indies. This species, according to Ainslie,6 is much cultivated in

India for its leaves, which are put into country beer because of their
fresh and pleasant smell.
S. lanata Roxb.
Himalayan region. The stems are peeled and eaten.
S. officinalis Linn. SAGE.
Mediterranean region. This plant is one of the most important

occupants of the herb garden, being commonly used for seasoning and
also in domestic medicine. It has been under cultivation from a remote
period and is considered to be the elelisphakos of Theophrastus, the
elelisphakon of Dioscorides, the salvia of Pliny. Its medicinal virtues
are noted by Oribasius and others of the early writers on medicine. In
the Middle Ages, sage found frequent mention, as by Albertus Magnus
in the thirteenth century, and the plant and its uses are noticed in
nearly all of the early botanies. Although but one variety is now grown
in our gardens, yet formerly a number of sorts were noted, the red,
green, small and variegated being named by Worlidge in 1683. Sage
was in American gardens in 1806 and doubtless long before. Six
varieties are described by Burr, 1863, all of which can perhaps be
included among the four mentioned in 1683 and all by Mawe in 1778.
The French make an excellent pickle of the young leaves. The Chinese
value the leaves for making a tea, and at one time the Dutch carried on
a profitable trade in exchanging sage for tea, pound for pound. In
Zante, the apples or tumors on the sage, the effect of a puncture of a
species of Cynips, are made into a conserve with honey, according to
Sibthorp.
S. plebeia R. Br.
Eastern Asia and Australia. The seeds are used as a mustard by the
Hindus.
S. sclarea Linn. CLARY.
Mediterranean region and the Orient; introduced into Britain in 1562.

In Europe, the leaves are said to be put into wine to impart to it a
muscatel taste. Clary was formerly much more cultivated in gardens
than at present. Townsend, 1726, says, "the leaves of it are used in
Omlets, made with Eggs and so must be in a garden." In 1778, Mawe
gives three varieties; the broad-leaved, the long-leaved and the
wrinkled-leaved. Clary is mentioned as cultivated in England by Ray,
1686; Gerarde, 1597; and it is the Orminum of Turner, 1538. It was in
American gardens preceding 1806 and now occurs wild in
Pennsylvania, naturalized as an escape. The leaves are used for
seasoning, but their use in America has been largely superceded by
sage; although the seed is yet sold by some of the seedsmen, it is now
but little grown.
Sambucus caerulea Rafin. Caprifoliaceae.
Western North America. In California, the Indians eat the berries. In

Utah, its clusters of fruit often weigh several pounds, and the berries
are more agreeable than those of S. canadensis.
S. canadensis Linn. CANADIAN ELDERBERRY.
North America. The unopened flower-buds form, when pickled, an

excellent substitute-for capers. The berries are often used to make a
domestic wine.
S. ebulus Linn. DANEWORT. DWARF ELDER. WALLWORT.
Europe and adjoining Asia. The plant has a nauseous smell and
drastic properties. Buckman says the berries are used as are those of S.
nigra.
S. mexicana Presl.

Western North America. The berries are deep purple when ripe,
agreeable to the taste and almost equal to the blackberry. The plant
bears flowers, green and ripe fruit on the same branches.
S. nigra Linn. ELDERBERRY. EUROPEAN ELDER.
Europe and northern Asia. The elderberry is cultivated for its fruits,
which are generally purplish-black, but a variety occurs of a greenish-
white hue. In Europe, a wine is made from the berries and they are even
marketed in London for this purpose. The berries are largely consumed
in Portugal for coloring port wine. The flowers are fried in a batter and
eaten. There are many superstitions which cluster about the elderberry.
S. xanthocarpa F. Muell. AUSTRALIAN EDLER.
Australia. This species furnishes one of the edible wild fruits of

Australia.
Sandoricum indicum Cav. Meliaceae. SANDAL.
Tropical Asia. In the Moluccas, Lindley says the fruit is globular, the
size of a small orange and somewhat three-sided. Its color is dull
yellow, and it is filled with a firm, fleshy, agreeable, acid pulp, which
forms a thick covering around the gelatinous substance, in which the
seeds are lodged. Rumphius says the fruit is chiefly used for culinary
purposes. Mason says the fleshy, acid pulp of the mangosteen-like fruit
is highly relished by the natives.
Santalum lanceolatum R. Br. Santalaceae. SANDALWOOD.
Australia. The fruit is a brown or a black drupe, oblong, of a sweet taste

and is the size of a small plum.
Sapindus attenuatus Wall. Sapindaceae.
Himalayan region. The fruit is eaten by the natives of Silhet.
S. esculentus A. St. Hil. PITTOMBERA.
Gardner says the fruit is produced in large bunches, resembling in size

the common grape. The outer covering is hard but the embryo, or
kernel, is covered with a thin, transparent, sweetish-acid pulp, which
alone is eaten.
S. fruticosus Roxb.
Moluccas. Unger says this plant furnishes a sweetish-sour, edible fruit.
S. marginatus Willd. SOAPBERRY.
Northern North America. The Alaska Indians pound the berries and
press the pulpy mass into round cakes to be used for food. It is an
exceedingly repulsive food to Whites.
S. senegalensis Poir. CHERRY OF SENEGAL.
Tropical Africa. The pulp of its fruit is edible but the seeds are
poisonous.
Sapium indicum Willd. Euphorbiaceae.
East Indies. The young fruit is acid and is eaten as a condiment while at
the same time the fruit is one of the ingredients used for poisoning
alligators.
Sarcocephalus (Nuclea) esculentus Afzel. Rubiaceae (Nucleaceae).
Tropical Africa. Sabine says the plant bears a large, fleshy fruit of the
size of a peach, with a brown and granulated surface. The core is solid
and rather hard but edible, much resembling the center of a pineapple
in substance. The surrounding flesh is sottish, full of small seeds and,
in consistence and flavor, much resembles a strawberry.
Sarcostemma brevistigma Wight & Arn. Asclepiadeae.
East Indies and Burma. Royle says this plant yields a milky juice of an
acid nature, which is taken by the natives of India to quench thirst.
S. forskalianum Schult.
Arabia. The "young shoots are eaten.
S. intermedium Decne.

East Indies. Wight says the young, succulent branches yield a large
quantity of mild, milky, acid juice, which the natives suck to allay thirst
or eat as a sort of salad.
S. stipitaceum Schult.
Arabia. The young shoots are eaten.
Sassafras officinale Nees & Eberm. Lauraceae. SASSAFRAS.
Eastern United States. The dried leaves are much used as an ingredient
in soups, for which they are well adapted by the abundance of mucilage
they contain. For this purpose, the mature, green leaves are dried and
powdered, the stringy portions being separated, and are sifted and
preserved for use. This preparation, mixed with soups, gives them a
ropy consistence and a peculiar flavor much relished by those
accustomed to it. To such soups are given the names of gombo file or
gombo zab. Rafinesque says it is called gombo sassafras. In
Pennsylvania, says Kalm, the flowers of sassafras are gathered and
used as a tea. Sassafras tea, mixed with milk and sugar, says Masters,
forms the drink, known as saloop, which is still sold to the working
classes in the early morning at the corners of the London streets. In
Virginia, the young shoots are made into a kind of beer.
Satureia hortensis Linn. Labiatae. SUMMER SAVORY.
South Europe; supposed to have been introduced into Britain in 1562

and known to Gerarde in 1597. This species seems to be the satureia of
Palladius in the third century and of Albertus Magnus in the thirteenth
and is mentioned in England by Turner, 1538, which would indicate its
presence there at this date. Summer savory was also well known to all
the earlier botanists and is mentioned as a common potherb by all the
earlier writers on gardening. In 1783, Bryant says that, besides being
used as a potherb, it is frequently put into cakes, puddings and
sausages. Summer savory was in American gardens in 1806 or earlier
and, as an escape from gardens, is now sparingly found. The whole
plant is highly odoriferous and it is usually preferred to the other
species.
S. montana Linn. WINTER SAVORY.
Caucasus and south Europe. This species was known to the earlier
botanists and was probably known in ancient culture, although it is
not identified with any certainty. It is mentioned in Turner's Herbal,
1562, and this is as far back as we have printed registers; but there can
be little doubt that this, with summer savory, was much cultivated in
far earlier times in England. It was in American gardens in 1806. The
uses are the same as for the preceding species.
Saurauia napaulensis DC. Ternstroemiaceae (Actinidiaceae).
Himalayan region. A fine tree of Nepal, called gokul. The natives eat the
berries. This is the gogina or goganda of northwest India. The
palatable, viscid fruit is eaten.
Sauvagesia erecta Linn. Violaceae (Ochnaceae).
Tropical America. The negroes and Creoles of Guiana use the leaves as
a spinach. It is called in Guiana adima or yaoba; in Peru Yerba de St.
Martin.
Saxifraga crassifolia Linn. Saxifragaceae.
Siberia. This plant is called badan, and its leaves are used by the
Mongols and Bouriates as a substitute for tea. It is an inmate of French
flower gardens.
Scaevola koenigii Vahl. Goodenovieae.
Tropical regions. The leaves are eaten as potherbs. Some miraculous

qualities are ascribed to its berries. The pith, which is soft and spongy,
is fashioned by the Malays into artificial flowers.
Scandix grandiflora Linn. Umbelliferae.
Eastern Europe and Asia Minor. This is an annual herb much liked as
a salad for its pleasant, aromatic taste.
S. pecten-veneris Linn. SCANDIX. VENUS COMB. WILD CHERVIL.
East Mediterranean countries. This is the skanthrix, sold, according to

scandal, by the mother of Euripides. Skanthrix is mentioned also as a
potherb by Opion, Theophrastus and Erisistratris. This, too, is the
skanthrox of Dioscorides, eaten either raw or cooked. Scandix is
enumerated by Pliny among the esculent plants of Egypt. It was
observed by Honorius Bellus to be eaten in Crete.
Schinus dependens Orteg. Anacardiaceae.
Brazil and Chile. The inhabitants prepare from the berries a kind of red
wine of an agreeable flavor but very heating. The fruits have a less
disagreeable flavor than S. molle.
S. latifolius Engl.
Chile. Dr. Gillies states that the Pehuenco Indians of Chile prepare by
fermentation an intoxicating liquor from the fruit of this or a nearly
allied species.
S. molle Linn. AUSTRALIAN PEPPER. MOLLE.
Tropical America. Acosta says that the molle tree possesses rare virtues,
and that the Indians make a wine from the small twigs. Garcilasso de la
Vega says, in Peru, they make a beverage of the berries. Molina says the
people of Chile prepare a red wine, very heating, from the berries. The
tree was introduced into Mexico after the time of Montezuma and is
now found in southwestern United States.
Schisandra grandiflora Hook. f. & Thorns. Magnoliaceae

(Schisandraceae).
Himalayan region. The fruits are pleasantly acid and are much eaten in
Sikkim. The seeds are very aromatic. Royle n says the fruit is eaten by
the Hill People in the Himalayas.
Schizostachyum hasskarlianum Kurz. Gramineae.
Java. The young shoots of this bamboo, when bursting out of the
ground, are cooked as a vegetable in Java.
S. serpentinum Kurz.
Java. Mueller says the young shoots are used as a vegetable.
Schleichera trijuga Willd. Sapindaceae. GUM-LAC.

A handsome tree of India. Wight says the subacid aril of the seed is
eaten, and from the seeds a lamp-oil is expressed in Malabar.
Schmidelia (Alophylus) edulis A. St. Hil. Sapindaceae. FRUTA DE

PARAO.
Brazil. The fruits are of a sweet and agreeable taste and are sought for
by the inhabitants of the places where they grow.
Schotia speciosa Jacq. Leguminosae. CAFFIR BEAN.
Tropical and south Africa. The beans of this poisonous shrub are said
by Thunberg to be boiled and eaten by the Hottentots. According to
Atherstone, the beans are roasted and eaten in the Albany districts,
where they are called boer boom.
Scindapsus cuscuaria Presl. Araceae.
Malay. The corms are baked and eaten by the Polynesians.
Scirpus articulatus Linn. Cyperaceae.
Africa, East Indies and Australia. This species is enumerated by

Thunberg among the edible plants of Japan.
S. grossus Linn. f.
East Indies and Malay. In portions of India in time of famine, the root is
eagerly dug for human food. The fibers and dark cuticle being removed,
the solid part of the root is dried, ground and made into bread, a little
flour being sometimes mixed with it.
S. lacustris Linn. BULRUSH. TULE.
Northern climates. In California, the plant is called tule and the roots
are eaten by the Sierra Indians; they are also eaten by the Indians of
Arizona and the upper Missouri.
S. maritimus Linn. SEASIDE BULRUSH.
In India, the roots, which are large, have been ground and used as a
flour in times of scarcity.
Sclerocarya birroea Hochst. Anacardiaceae.
Eastern equatorial Africa. This plant is a forest tree called m'ckoowee on

the upper Nile. The kernels of the fruit, whose unripe sarcocarp is
apple-scented, are milky and are eaten like ground nuts. This species
affords to the natives of Abyssinia an edible kernel, while its fruits are
employed in Senegal in the preparation of an alcoholic drink.
S. caffra Sond.
South Africa. This species is known on the Zambezi as mooroola, and

the seeds are eaten by the natives.
Scolymus grandiflorus Desf. Compositae.
Egypt. The Arabs eat the stalks, both raw and boiled.
S. hispanicus Linn. GOLDEN THISTLE. SPANISH OYSTER PLANT.
Mediterranean region. The root of the wild plant is collected and is used
as a salsify. According to Pickering, this plant is mentioned by
Theophrastus, who says, "its edible root, becoming milky;" by
Dioscorides, who says "the young plant, eaten as greens;" by Sibthorp,
as eaten in Greece; and by Clusius who says "the root and young plant,
eaten in Spain." This plant is supposed to be the skolumus and
leimonia of Theophrastus, 322 B. C.; it is the scolymus of Pliny, A. D.
79, recorded as a food plant. The wild plant was seen in Portugal and
Spain by Clusius in 1576. The plant was described by Gerarde in
England, 1597, but he does not appear to have grown it. It was in the
botanic gardens at Oxford in 1658 but receives only a quoted mention
from Clusius by Ray in 1686. The vegetable appears not to have been
in English culture in 1778, nor in 1807, and, in 1869, it is recorded as
a new vegetable. In 1597, Gerarde mentions its culture in Holland, and,
in 1616, Dodonaeus says it was planted in Belgian gardens. In France,
in 1882, it is said not to be under culture, but that its long, fleshy root
is used as a kitchen vegetable in Provence and Languedoc. In 1883, it is
included among kitchen esculents by Vilmorin. It is recorded by Burr
for American gardens in 1863, and its seed was offered in American
seed catalogs of 1882, perhaps a few years earlier.

S. maculatus Linn. SPOTTED GOLDEN THISTLE.
Mediterranean region. This plant is thought by Unger to be the

skolumos of Dioscorides. The young leaves are eaten as a spinach.
Fraas says the young leaves are eaten in Greece.
Scoparia dulcis Linn. Scrophulariaceae. SWEET BROOM.
Peru and neighboring tropical America. The plant is called in Brazil

basourinha or vacourinha.3 In the Philippines, it is sometimes used as
a substitute for tea and is called in Tagalo chachachachan^
Scorpiurus sp.? Leguminosae. CATERPILLARS.
A strange taste causes various species of Scorpiurus to be included

among garden vegetables, the caterpillar-like forms of the seed pods
being used as salad-garnishing by those fond of practical jokes. As a
vegetable their flavor is very indifferent. The species enumerated by
Vilmorin are Scorpiurus vermiculata Linn., the common caterpillar; S.
muricata Linn., the prickly caterpillar; S. sulcata Linn., the furrowed
caterpillar; and S. subvillosa Linn., the hairy caterpillar. The latter
species is figured by Dodonaeus, 1616, and is said even then to be
sometimes grown in gardens. They are all native to southern Europe.
Scorzonera crocifolia Sibth. & Sm. Compositae.
Greece. The leaves, according to Heldreich, are used for a favorite salad
and spinach.
S. deliciosa Guss.
Sicily. This species is in most extensive cultivation in Sicily on account

of its sweet roots of very grateful flavor. It is considered by Mueller
equal, if not superior, in its culinary use to the allied salsify.
S. hispanica Linn. BLACK OYSTER PLANT. BLACK SALSIFY.

VIPER'S GRASS.
Central and southern Europe. The slimy, sweetish roots have gained
considerably by cultivation. The roots are long, black and tapering and
are eaten, boiled or stewed, after soaking in water to extract the bitter
taste. This plant was not mentioned by Matthiolus, 1554, but, in 1570,
was described as a new plant, called by the Spaniards scurzonera or
scorzonera. In 1576, Lobel says the plant was in French, Belgian and
English gardens from Spanish seed. Neither Camerarius, 1586, nor
Dalechamp, 1587, nor Bauhin, 1596, nor Clusius, 1601, indicates it as
a cultivated plant, and Gerarde, 1597, calls it a stranger in England but
growing in his garden. In 1612, Le Jardinier Solitaire calls this salsify
the best root which can be grown in gardens. The use of the root as a
garden vegetable is recorded in England by Meager, 1683, Worlidge,
1683, and by Ray, 1686. Quintyne, in France, 1690, calls it "one of our
chiefest roots." Its cultivation does not, therefore, extend back to the
sixteenth century. No varieties are recorded under culture. Black salsify
was in American gardens in 1806. It was first known in Spain about
the middle of the sixteenth century for its medicinal qualities as a
supposed remedy for snake-bite. Black salsify was introduced into
France from Spain about the beginning of the seventeenth century.
S. parviflora Jacq.
Europe, northern and western Asia. This plant is called by the Kirghis
idschelik and is eaten as greens.
S. tuberosa Pall.
Turkestan. This species yields an edible root.
Scrophularia aquatica Linn. Scrophulariaceae. BISHOP'S

LEAVES. BROWNWORT. WATER-BETONY.
Europe and adjoining Asia. In France, this plant is called herbe du

siege, according to Burnett, from its roots having been eaten by the
garrison of Rochelle during the siege in 1628.
S. frigida Boiss.
Persia. According to Haussknecht, this species yields a saccharine

exudation in Persia.
Secale cereale Linn. Gramineae. RYE.
Orient. Rye, according to Karl Koch, is found wild in the mountains of

the Crimea. De Candolle thinks he has discovered rye in a wild state in
Australia, and a species seems to have existed in the Bronze Age of
Europe, as shown by the lacustrine debris of Switzerland. Kotzebur is
said to have found it growing wild near Fort Ross, North America, where
it is gathered by the Indians. Syria, Armenia, Candia and south Russia
have all been indicated as the native locality of rye. Pickering says it is
native in northeastern Europe and the adjoining portions of Asia. Rye is
now found in Norway, at 67° north, but its cultivation is usually given
as extending between 50° and 60° north in Europe and Asia and in
America between 40° and 50° north. Fraser found rye in large fields at
an elevation of 11405 feet near the temple of Milun in the Himalayas.
Neither the people of ancient India nor the Egyptians were acquainted
with rye. The Greeks received rye from Thrace and Macedonia. Pliny
mentions its cultivation at the foot of the Alps and thought the grain
detestable and good only to appease extreme hunger. Rye early reached
northeastern America. In 1606, L'Escarbot sowed rye at Port Royal,
Nova Scotia, and, in 1610, it was growing in Champlain's garden at
Quebec. Rye is mentioned in New England, 1629-1633, by Wood. Rye
is less variable than other cultivated plants and there are but few
varieties.
Sechium edule Sw. Cucurbitaceae. CHAYOTE.
West Indies. This species is cultivated in tropical America, the West

Indies and Madeira for its fruit, which is about four inches long, three
inches in diameter, of a green color outside and white within. It is used
as a vegetable. The roots of the old vine, on being boiled, are
farinaceous and wholesome, and the seeds are very good boiled and
fried in butter. It is called chocho. In South America, it is known as
choko and chayote and the fruit is used. In Mexico, chayote was
cultivated by the Aztecs, who called it chayotli. In Madeira, the unripe
fruit is eaten boiled and called chocho. In the London market, where it
is sent, it is known under the name, chayote.
Sedum album Linn. Crassulaceae. STONE CROP.
Europe, north Asia. The leaves serve as a salad.
S. anacampseros Linn. EVERGREEN ORPINE.
Europe. The plant is used in soup as a vegetable.
S. roseum Scop. ROSY-FLOWERED STONE CROP.

Europe. In Greenland, this species is eaten.
S. rupestre Linn. STONE CROP.
Europe and. adjoining Asia. The Dutch cultivated this species to mix
with their salads. Gerarde mentions its use as a salad under the name
of small summer sengreene and says it has a fine relish.
S. telephium Linn. ORPINE.
Europe and northern Asia. This plant is used in preparation of soups

as a vegetable.
Semecarpus anacardium Linn. f. Anacardiaceae. MARKING-NUT

TREE. VARNISH TREE.
Asia and Australian tropics. The ripe fruit is collected. Fresh, it is acrid
and astringent; roasted, it is said to taste somewhat like roasted apples;
and when dry somewhat like dates.
S. cassuvium Roxb.
Burma and Malay. The fruit has a fleshy, edible peduncle.
S. forstenii Blume.
Moluccas. The fruit has a fleshy, edible peduncle.
Senebiera (Coronopus) coronopus (didymus) Poir. Cruciferae.

SWINE CRESS. WART CRESS.
Cosmopolitan. The whole herb is nauseously acrid and fetid and

requires much boiling to render it eatable.
S. nilotica DC.
Egypt. The cress is eaten as a salad in Egypt.
Senecio cacaliaster Lam. Compositae.
In Thibet, this plant serves for the manufacture of chong, a spirituous

and slightly acid liquor.
S. ficoides Sch.
South Africa. The leaves are wholesome.
Sesamum indicum Linn. Pedaliaceae. SESAME.
Tropics; cultivated from time immemorial in various parts of Asia and

Africa. The seeds are largely consumed as food in India and tropical
Africa, but their use in European countries is mainly for the expression
of oil. In Sicily, the seeds are eaten scattered on bread, an ancient
custom mentioned by Dioscorides. In central Africa, sesame is
cultivated as an article of food, also for its oil. This oil, which is largely
exported from British India and Formosa, is an excellent salad oil; it is
used in Japan for cooking fish. In China, the species is extensively
cultivated for the seeds to be used in confectionery. During a famine in
Rajputana, the press-refuse was sold at a high price for food. This
seems to be the species, which is used by the negroes of South
Carolina, who parch the seeds over the fire, boil them in broths, and use
them in puddings.
Sesame was cultivated for its oil in Babylonia in the days of Herodotus
and Strabo, also in Egypt in the time of Theophrastus, Dioscorides and
Pliny. Its culture in Italy is mentioned by Columella, Pliny and
Palladius. The seeds are used as a food by the Hindus, after being
parched and ground into a meal which is called, in Arabic, rehshee,
The expressed oil has a pleasant taste and is also used in cookery. In
Japan, sesame is highly esteemed, but Miss Bird says the use of this oil
in frying is answerable for one of the most horrific smells in Japan. In
China also, the oil is used. In Greece, the seeds are made into cakes.
Sesbania cavanillesii S. Wats. Leguminosae.
Mexico. The seeds are used as a substitute for coffee.
S. grandiflora Poir. VEGETABLE HUMMING-BIRD.
East Indies, Malay and Australia. Its flower, says La Billardiere, is the
largest of that of any of the leguminous plants, of a beautiful white, or
sometimes red color, and the natives of Amboina often eat it dressed,
and occasionally even raw, as a salad. About Bombay, the plant is
cultivated for its large flowers and pods, both of which are eaten by the
natives. The pods are upwards of a foot long, compressed, four sided,
and the tender leaves, pods and flowers are eaten as a vegetable in
India. In Burma, this is a favorite vegetable with the natives, and, in the
Philippines, its flowers are cooked and eaten1 In the West Indies the
flower is not used as a food but is called, at Martinique, vegetable
humming-bird.
Sesuvium portulacastrum Linn. Ficoideae (Aizoaceae).

SAMPHIRE. SEASIDE PURSLANE.
Common on the sandy shores of the tropical and warm regions of the
Western Hemisphere. Sloane says this plant is pickled in Jamaica and
eaten as English samphire. Royle says the succulent leaves are used as
a potherb.
Setaria glauca Beauv. Gramineae.
Europe, temperate Asia and eastern equatorial Africa. This plant is

infested with a small, round fungus, the dust of which is eaten by the
natives. It was observed by Grant at 2° north and was described by
Hochst.
S. italica Beauv. BENGAL GRASS. ITALIAN MILLET. JAPANESE

MILLET.
Tropics and subtropics. This species is frequently cultivated in Italy

and other warm countries. The seeds are found in the debris of the lake
villages of Switzerland. This millet was introduced into France in 1815,
where its cultivation as a forage plant has become considerably
extended. In the United States, its seed was distributed through the
Patent Office in 1854, and its cultivation as a fodder crop has become
quite extended.
This plant seems to have been known to the ancient Greeks as elumos
and to the Romans as panicum. It is now grown in Italy as a fodder
plant and for the grain to form polenta. This millet forms a valued crop
in southern Europe as also in some parts of central Europe. It is not
mentioned among American grasses by Flint, 1857, and is barely
mentioned by Gould, 1870, except by description. It is mentioned as
introduced from Europe and now spontaneous, by Gray, 1868, but
millet, probably this species, is mentioned prior to 1844. In India, this
millet is considered by the natives as one of the most delicious of
cultivated grains and is held in high estimation by the Brahmans. At
Mysore, three varieties are cultivated: bili, on watered land; kempa, in
palm gardens, and mobu, in dry fields. In more western tracts, other
varieties are grown.
Shepherdia argentea Nutt. Elaeagnaceae. BUFFALO BERRY.
Western plains of the United States. This plant is somewhat cultivated

for ornament. Catlin speaks of it in its native region as producing its
fruit in incredible quantities, hanging in clusters to every limb and to
every twig, about the size of ordinary currants and not unlike them in
color and even in flavor, being exceedingly acid and almost unpalatable
until they are bitten by the frosts of autumn, when they are sweetened
and their flavor becomes delicious. They are dried by the Indians as
winter food.
S. canadensis Nutt.
Vermont and Wisconsin northward to beyond the Arctic circle and very
common on the Mackenzie. Its small, red, juicy, very bitter and slightly
acid berry is useful; says Richardson, for making an extempore beer,
which ferments in twenty-four hours and is an agreeable beverage in
hot weather. Gray calls the fruit insipid.
Sicana odorifera Naud. Cucurbitaceae. COROA. CURUA.
Brazil. The odor of the fruit is agreeable. The taste is sweet and at first
not unpleasant but it soon nauseates. Notwithstanding this, there are
some persons, says Correa de Mello, but not many, who eat it.
Sicyomorpha (Peritassa) sp. Celastraceae.
A genus of plants from Peru. The fruit is said to be edible and is similar
in form to a cucumber.
Sicyos angulata Linn. Cucurbitaceae. BUR CUCUMBER.
Eastern United States. In New Zealand, this plant is boiled for greens. In
France, it is an inmate of the flower garden.
Sideroxylon australe Benth. & Hook. f. Sapotaceae.

Australia. The plants yield a tolerably good fruit.
S. dulcificum A. DC. MIRACULOUS BERRY.
Tropical Africa. The fruit is eaten by the English residents of western

Africa to counteract acidity of any article of food or drink, the sweet
flavor being retained by the palate for a considerable time.
S. tomentosum Roxb.
East Indies. The fruit is about the size of a crab and not unlike one,
agreeing moreover with the sour, austere taste of that fruit. It is made
into pickles, and the natives cook and eat it in their curries.
Silaum flavescens Bernh. Umbelliferae. MEADOW SAXIFRAGE.

PEPPER SAXIFRAGE.
Middle Europe. This species is mentioned by Pliny. It is cooked as an

acid potherb.
Silene cucubalus Wibel. Caryophylleae. BLADDER CAMPION.
Europe, north Africa, Himalayan region and naturalized in America.

Johnson says the young shoots resemble green peas in taste and make
a very good vegetable for the table when boiled. In 1685, the crops in
Minorca having besn nearly destroyed by locusts, this plant afforded
support to many of the inhabitants. Pickering says it is used
throughout the Levant, the leaves being cooked and eaten.
Siler trilobum Crantz. Umbelliferae.
Orient, middle and south Europe. The stems are edible and the fruit
serves as a condiment. This plant is called on the lower Volga gladich.
This is the baltracan described by Barbaro as having the smell of rather
musty oranges, its stem single, hollow, thicker than one's finger and
more than a "braccio" high; leaf like rape; seed like fennel but larger,
pungent, but pleasant to taste and when in season, if broken as far as
the soft part, can be eaten without salt. The water in which the leaves
are boiled is drunk as wine and is very refreshing.
Silphium laeve (integrifolium, var. laeve) Hook. Compositae.

ROSIN-WEED.
North America. The tuberous roots are eaten by the Indians along the
Columbia River.
Silybum marianum Gaertn. Compositae. HOLY THISTLE. MILK

THISTLE.
Europe. This plant was formerly cultivated in gardens in England but

has now fallen into disuse. The young leaves were once used in spring
salads or boiled as a substitute for spinach. The young stalks, peeled
and soaked in water to extract the bitterness, were cooked and eaten
much in the manner of sea kale. The roots, when two years old, were
used much in the way of salsify, which they resemble, and the
receptacle of the flowers was cooked and eaten as an artichoke. Bryant,
in his Flora Dietica, says the young shoots in the spring surpass the
finest cabbage when boiled as a vegetable. Johnson says the roots were
sometimes baked in pies. Lightfoot says, in Scotland, the tender leaves
are by some boiled and eaten as garden stuff.
Simmondsia californica (chinensis) Nutt. Euphorbiaceae

(Simmondsiaceae).
Southern California. The ripe fruit is the size of a hazelnut and has a
thin, smooth, three-valved husk, which, separating spontaneously,
discloses a brown, triangular kernel. This fruit, though edible, can
hardly be termed palatable. Its taste is somewhat intermediate between
that of the filbert and acorn. It is employed by the Indians as an article
of diet and is called by them jojoba.
Sison amomum Linn. Umbelliferae. HONEWORT. STONE

PARSLEY.
Europe and Asia Minor. Lindley says the seeds are pungent and
aromatic but have a nauseous smell when fresh. Mueller says they can
be used for a condiment.
Sisymbrium (Alliaria) alliaria (petiolata) Scop. Cruciferae.

GARLICWORT. SAUCE-ALONE.
This plant, of Europe and adjoining Asia, is the sauce-alone of Gerarde,

who says "divers eat the stamped leaves hereof with salt fish, for a
sauce, as they do those of ransons." It is the garlicwort of Turner and is
eaten with meat, having a strong odor of garlic. According to Neill, when
gathered as it approaches the flowering state, if boiled separately and
then eaten with boiled mutton, it forms a desirable potherb. In Wales, it
is often fried with bacon or herrings and is sometimes eaten as a salad.
The Germans call it sasskraut and use it much as a salad in the spring.
In England, it is used with lettuce.
S. (DESCURAINIA) canescens (pinnata) Nutt. TANSY MUSTARD.
North and South America. The seeds are collected by the Indians of
California.
S. officinale Scop. BANK CRESS. CRAMBLING ROCKET. HEDGE

MUSTARD.
Europe and north Africa. This European, herb, now naturalized in the
United States, is used as greens or spinach in many parts of Britain.
Don says the plant smells strongly of garlic and was formerly used in
Europe by country people in sauces and salads. Bridgeman, 1832, in
his work on American gardening says it is used as an early potherb and
has a warm and acrid flavor. Johnson says it is occasionally cultivated
as a potherb but is not very palatable.
Sium decumbens Thunb. Umbelliferae. JELLICO.
Japan. The leaves are eaten in Cochin China.
S. helenianum Hook. f. JELLICO.
St. Helena Islands. This species is called jellico at St. Helena, where the
green stems are sold in the markets for eating raw.
S. latifolium Linn. WATER PARSNIP.
North America and Europe. The leaves are cooked and eaten in Italy.
S. sisarum Linn. SKIRRET.
Eastern Asia. This plant is a hardy perennial, usually grown as an

annual, a native of China; introduced into Britain before 1548. It is
mentioned by Gerarde. The Emperor Tiberius is said to have demanded
this sweet and somewhat aromatic root as a tribute from the Germans
living on the Rhine. In America, it was seen by Romans at Mobile,
Alabama, in 1775. In 1806, it is mentioned among garden products by
McMahon. The root is composed of fleshy tubers about the size of the
little finger and, formerly more than now, was esteemed when boiled as
among the sweetest, whitest and most pleasant of roots. Mclntosh says
skirret is much used in French cookery. Skirret seed appears for sale
in American catalogs.
This plant seems to have been unknown to the ancients; certainly no

mention can be found of an umbellifer with grouped and divergent
roots, the peculiarity of skirret alone among European cultivated plants
of this order. In the sixteenth century, the name siser was applied to
the carrot as well as to skirret: as, by Camerarius, who describes siser,
the sisaron of the Greeks, as a skirret; and siser alterum, Italian carota
bLanca, German gierlin, Spanish chirivia, French chervy or girolle or
carotte blanche, as a carrot; other illustrations of this period and earlier
might be given. Fuchsius, 1542, figures skirret, as does also Ruellius,
1550, Tragus, 1552, and many others after this time. Skirret was well
known in Europe as a plant of culture at this period. It perhaps came,
says De Candolle, from Siberia to Russia and thence into Germany.
Skirret is not named by Turner, 1538, but is in 1551. In 1570, the
Adversaria gives the English name as scyrret.
Sloanea (Apeiba) dentata Linn. Tiliaceae.
Brazil and Guiana. The species yields an edible fruit.
Smilacina racemosa Desf. Liliaceae. FALSE SPIKENARD.

TREACLE-BERRY.
Siberia and northeast North America. The berries are pale red, speckled
with purple and are aromatic. Wood mentions this among edible wild
fruits. Josselyn says it is called "treacle-berries, having the perfect taste
of treacle when they are ripe — and will keep good for a long while.
Certainly a very wholesome berry and medicinal."
Smilax china Linn. Liliaceae (Smilacaceae). CHINA-ROOT.
China, Cochin China and Japan. The rootstocks are eaten by the
Chinese on account of the abundance of the starch.

S. glyciphylla Sm. SARSAPARILLA. SWEET TEA PLANT.
Australia. The leaves are used as tea.
S. laurifolia Linn.
Southeastern United States. The young shoots are eaten as asparagus

in the southern states. The roots were used by the Indians to obtain a
fecula for food.
S. pseudo-china Linn.
New Jersey to Kentucky and southward. The Indians of Carolina boiled

and ate the root. The Seminoles of Florida obtained their red meal from
the root. The young shoots are used as an asparagus in the southern
states and the roots were used by the Confederate soldiers in the
manufacture of an extemporaneous beer.
S. rotundifolia Linn. GREEN BRIAR.
Pennsylvania to Kentucky and southward. Griffith says the fecula

obtained from the root was employed by the Indians as a meal.
S. tamnoides Linn.
New Jersey, Virginia and southward. The fecula of the root is used as a
meal by the Indians.
Smyrnium olus-atrum Linn. Umbelliferae. ALEXANDERS. HORSE

PARSLEY.
Europe and the adjoining portion of Asia; formerly much cultivated.

Alexanders was mentioned by Dioscorides, and, in the time of Gerarde,
the root was sent to the table raw as a salad herb. In the United States,
it is mentioned by McMahon, 1806, as used for culinary purposes as
cardoon and blanched in like manner, but it does not appear in his
general list of kitchen-garden esculents. The young shoots and leaf-
stalks are the part eaten; they have, when raw, a rather agreeable taste,
not very unlike that of celery, though more pungent; they are likewise
used to flavor soups and stews and are still so employed in England by
the country people. The stalks are blanched in the manner of celery.
This vegetable was formerly much esteemed in Italy.
The name alexanders is said to be a corruption of Olusatrum, but Ray
says it is called so either because it came from the Egyptian city of that
name or it was so believed. The Italian name macerone is believed by
Ray to have been corruptly derived from Macedonia but a more
probable origin is from maceria, the Italian for wall, as Columella says,
"Pastinato loco semine debet conseri maxime juxta maceriam."
In this umbellifer, as De Candolle remarks, we can follow the plant from

the beginning to the end of its culture. Theophrastus, who flourished
about 322 B. C., speaks of alexanders as an officinal plant, under the
name of hipposelinon. Dioscorides, who lived in the first century after
Christ, speaks of the edible properties of the roots and leaves, while
Colurnella and Pliny, authors of the same century, speak of its
cultivation. Galen, in the second century, classes it among edibles, and
Apicius, in the third century, gives a recipe for its preparation for the
table. Charlemagne, who died A. D. 814, included this vegetable
among those ordered to be planted on his estates. Ruellius's edition of
Dioscorides, 1529, does not speak of its culture, nor does Leonicenus,
1529; but Fuchsius, 1542, says it is planted in gardens. Tragus, 1552,
received seed from a friend, so it was apparently not generally grown in
his part of Germany at this date. Matthiolus, in his Commentaries,
1558, refers to its edible qualities. Pena and Lobel, 1570, say in
England it occurs abundantly in gardens and that the cultivated form
is far better than the wild plant. Camerarius, 1586, says, "in hortis
seritur." Gerarde, 1597, does not speak of its culture but says,
"groweth in most places of England," but in his edition of 1630 says,
"The root hereof is also in our age served to the table raw for a sallade
herbe." Dodonaeus, 1616, refers to its culture in the gardens of
Belgium, and Bodaeus a Stapel, in his edition of Theophrastus, 1644,
says it is much approved in salads and is cultivated as a vegetable. Le
Jardinier Solitaire, 1612, mentions the culture of celery, but not that of
alexanders, in French gardens. Quintyne, in the English edition of his
Complete Gard'ner, 1704, says "it is one of the furnitures of our winter-
sallads, which must be whitened like our wild Endive or Succory." In
1726, Townsend, in his Complete Seedsman, refers to the manner of
use, but adds, " 'tis but in few gardens." Mawe's Gardener, 1778, refers
to this vegetable, but it is apparently in minor use at this time; yet
Varlo, in his Husbandry, 1785, gives directions for continuous sowing
of the seed in order to secure a more continuous supply. McMahon, in
his American Gardeners' Kalendar, 1806, includes this vegetable in his
descriptions but not in his general list of kitchen garden esculents; it is
likewise enumerated by later American writers and is included by Burr,
1863, among garden vegetables, a survival of mention apparently not
indicating use; and Vilmorin, in his Les Plantes Potageres, 1883, gives
a heading and a few lines to maceron. Its seed is not now advertised in
our catalogs.
S. perfoliatum Linn. ALEXANDERS.
Southern Europe. This form of alexanders is thought by some to be

superior to S. olus-atrum. This species is perhaps confounded with S.
olus-atrum in some of the references already given. London says it was
formerly cultivated, and McIntosh says it is thought by many superior
to S. olus-atrum, a remark which Burr includes in his description.
Although the species is separated by a number of the older botanists,
yet Ruellius, 1529, is the only one who refers to its edible qualities. This
plant, which De Candolle says has been under common culture for
fifteen centuries, has shown no change of type during that time. The
figures, which occur in so many of the herbals, all show the same type
of plant, irrespective of the source from which the illustration may have
been taken, unless perhaps the root is drawn rather more enlarged in
some cases than in others.
Solanum aethiopicum Linn. Solanaceae. GOLDEN APPLE. LOVE

APPLE.
Asia and tropical Africa; cultivated there and elsewhere for its edible
berries, which are large, red, globular and uneven. The fruits are eaten
in China, Japan and in Egypt.
S. anguivi Lam. MADAGASCAR POTATO.
Madagascar. The small, red, glabrous berries are eaten.
S. aviculare Forst. f. KANGAROO APPLE.
New Zealand, Australia and Tasmania. The fruit is eaten by the

islanders of the Pacific. The greenish-yellow berry, the size of a plum, is
edible but acerb unless fully ripe. The berries lose their unpleasant
acidity only after they have dropped in full maturity from the branches,
and then their taste resembles, in some degree, Physalis peruviana, to
which they are also similar in size. The native tribes eagerly collect the
fruit as an article of food.
S. cari Molina.
Chile. This is a distinct species of potato which has been long cultivated
in Chile but is still unknown not only in Europe but also in Quito and
Mexico
S. commersonii Dun.
Valparaiso to Buenos Aires. The species resembles the common potato.
S. elaeagnifolium Cav.
Tropical America. The Mexicans use the fruit for curdling milk and,
according to Dr. Gregg, call it trompillo.
S. fendleri A. Gray.
This species is found growing in great abundance in northern New

Mexico. The tuber is one of the chief articles of winter diet with the
Navajo Indians. These tubers are quite small, one-half to three-quarters
of an inch in diameter, of a good taste and are somewhat like a boiled
chestnut. This species has been suggested as the original of the
cultivated potato, but the history of the cultivated potato is against this
theory.
S. gilo Raddi.
Brazil. The plant is much cultivated for its large, spherical, orange-
colored berries, which are eatable.
S. maccai Dun.
Guiana. The red, globose berry is edible.
S. maglia Schlecht.
Chile. This is a wild potato of Chile called maglia by the natives. The
tubers are very small and of a slightly bitter taste.
S. melongena Linn. EGGPLANT. JEW'S APPLE. MAD APPLE.

Old World tropics. The eggplant seems not to have been known in
Europe in the time of the ancients. The Arab physician, Ebn Baithar,
who wrote in the thirteenth century, speaks of it and cites Rhases, who
lived in the ninth century. Albertus Magnus, who lived in Europe in the
thirteenth century, mentions it. Ibn-al-awam, a Moorish Spaniard of the
twelfth century, describes four species, and six are noted in the
Nabathaean agriculture. According to Jessen, Avicenna, who flourished
about A. D. 595, knew it, and called it badingan. Bretschneider says
the eggplant can be identified in the Ts'i min yao shu, a Chinese work
on agriculture of the fifth century, and is described in later writings of
1590, 1640, and 1742. Acosta mentions, as among the vegetables
carried from Spain to America, the "berengenas, or apples of Love;" and
Piso, 1658, figures the eggplant among Brazilian plants, under the
name of belingela.
The eggplants first known in Europe appear to belong to the class we

now grow for ornament, the fruit resembling an egg. They were of
various colors. Fuchsius, 1542, mentions the purple and the yellow;
Tragus, 1552, who says they have recently reached Germany from
Naples, names the same colors; Lyte's Dodoens, 1586, names two
kinds, one purple and the other pale or whitish. In 1587, Dalechamp
figures three kinds, the one long, another obscurely pear-shaped and
the third rounded; he mentions the colors purple, yellow and ash-
colored; Gerarde, 1597, says white, yellow or brown; Dodonaeus, 1616,
mentions the oblong and round, white and purple; Marcgravius, 1648,
describes a round and yellow fruit; J. Bauhin, 1651, names various
sorts, the long, the deep and the round, yellow, purple and whitish.
Bontius, 1658, describes the wild plant of Java as oblong and round, or
spherical, the color yellow; the cultivated sorts purple or white. Rauwolf
particularly describes these plants at Aleppo, 1574, as ash-colored,
yellow and purple.
At present, the purple eggplant is almost the only color grown in our
kitchen gardens but there are many sorts grown in other regions. The
purple and the white ornamental are mentioned for American gardens
in 1806; as also in England, 1807; in France, 1824. In the Mauritius,
Bojer names three varieties of purple and white colors. In India, Carey
says, there are several varieties in constant cultivation by the natives,
such as green, white, purple, yellow. Pirminger describes purple-,
black- and white-fruited forms; and Speede names the purple and
white in six varieties. In Cochin China, Loureiro describes five sorts:
purple, white, and variegated.
There are two sorts of plants to be recognized: (a) The one with the
stems, leaves and calyxes unarmed, or nearly so. (b) The other with the
stems, leaves and calyxes more or less aculeate. The first sort is figured
by Fuchsius, 1542, and by succeeding authors up to the present date.
The second sort is first noticed by Camerarius, 1588, and has
continued to the present time.
The varieties now grown in American gardens can be divided very

readily into four types, the oval, round, long and the oblong or pear-
shaped. The following synonymy can be established:
I.
THE OVAL.
This, at present, includes but ornamental sorts, and present forms

show a marked improvement in evenness and regularity over the older
forms.
Calyx not spiny.—
Mala insana. Fuch. 513. 1542; Roeszl. 117. 1550; Tragus 894.
1552; Pineaus 514. 1561; Ger. 274. 1597; Sweert. t. 20, p. i. 1612;
Dod. 458. 1616.
Melongena sive mala insana vel melanzana. Lob. Obs. 138.
1576; Icon. i, 268. 1591.
Melongena, seu mala insana. Cam. Epit. 820. 1586.
Melongena. Matth. Opera. 760. 1598.
Melanzane. Dur. C. 279. 1617.
Solanum pomiferum fructu rotundo. Bauh. J. 3:618. 1651.
Melongena arabum. Chabr. 524. 1673.
Aubergine blanche. Vilm. 27. 1883.
Calyx-spiny.—
Melanzana fructu pallido. Hort. Eyst. 1713; Aut. Ord. 1:3; also
ib.; 1613.
White Egg-Plant. N. Y. Sta. 1886.

II.
THE ROUND.
Calyx not spiny.—
Belingela. Marcg. 24. 1648; Piso. 210. 1658.

Aubergine rende de Chine. Decaisne and Naudin. Man. 4:288.
Black Pekin. Ferry. 1883; Hovey. 1866.
Calyx spiny.—
Black Pekin. Greg. 1886; Thorb. 1886.
III.
THE LONG.
This type varies much in size and proportion, if the Chinese variety
described by Kizo Tamari as recently introduced into Japan belongs to
this class. He says it is about one inch in diameter by one foot and a
half long. This form may be either straight or curved.
Calyx not spiny.—
Melantzana arabum melongena. Dalechamp 2: app. 23. 1587.

Solanum pomiferum fructu incurvo. Bauh. J. 3:619. 1651; Chabr.
524. 1673; Pluk. Phyt. t. 226, p. 2. 1691.
Aubergine violette longue. Decaisne and Naudin. Man. 4:287.
Calyx spiny.—
Aubergine violette longue. Vilm. 24. 1883.
IV.
THE OBLONG OR PEAR-SHAPED.
This form is a swollen fruit with an elongation towards the summit, in

some of its varieties shaped like the powder-hom gourd.
Calyx not spiny.—
Melantzana nigra. Dalechamp. 2: app. 23. 1587.

Aubergine violette nain ires hative. Vilm. 26. 1883.
Early Round Violet. Damman. 1884. Calyx spiny.—
Solanum pomiferum magnus fructu, etc. Pluk. Phyt. t. 226, p. 3.
1691.
Melongena. Tourn. t. 65. 1719.
American Large Purple. Burr. 609. 1863.
We may note that the Arabic words melongena and bedengaim were
applied by Rauwolf to the long-fruited form, the calyx not spiny, while
the word betleschaim or melanzana batleschaim was applied to the
spiny-calyx form of the pear-shaped, if Gronovius's synonymy is to be
trusted.
Every type in the varieties under cultivation can with certainty be

referred to one of the four forms above named. The oval type is figured
in 1542, as we have shown; the round type in 1648, in Brazil; the long
type, by Dalechamp, in 1587; and the pear-shaped type also in 1587.
All the colors now noted, and more, receive notice by the ancient
writers. As we have confined our synonymy to those authors who have
given figures and have omitted those who but described, however
certainly the descriptions would apply, we can claim accuracy as to our
facts.
We, hence, have no evidence that types have originated through

cultivation in recent years and we have strong evidence that types have
continued unchanged through long-continued cultivation, under
diverse climates. It is but as we examine variation within types that we
see the influences of cultivation. The oval-fruited is described by Dodo-
naeus, 1616, as of the form and size of an egg, but he says that in
Egypt, where the plant is wild, it attains double or three times the size
which it has in France and Germany. Ray, 1686, compares the size of
the long-fruited to that of an egg, or of a cucumber, a comparison that
would answer for to-day, as cucumber-size covers a wide range; but, he
adds, that the curved form is like a long gourd. The figures of the pear-
shaped in 1719 indicate a fruit which compares well with the usual
sizes grown at the present time. It is in regularity of form and in the
large size of selected strains that we see the influence arising from
careful selection and protected growth. What other influence has
climate exercised? We do not know.
This sketch illustrates the point already made in studies of the

dandelion, celery and other vegetables — that types of varieties have
great fixity, are not produced through human selection and cultivation,
and, we wish we could add in this case, originated from wild
prototypes; but, unfortunately, there are no records of the variation
observed in feral or spontaneous plants.
S. montanum Linn.
Peru. The Peruvian Indians are stated to use the roots in soups.
S. muricatum Ait. PEPINO.
Chile and Peru. This is a shrubby species with egg-shaped, edible

berries, which are white, with purple spots, and attain a length of six
inches.
S. nigrum Linn. BLACK NIGHTSHADE. COMMON NIGHTSHADE.
Cosmopolitan. This plant, says Vilmorin, is not as yet used in France as

a vegetable, but, in warm countries, the leaves are sometimes eaten as
spinach. It is mentioned by Galen among aliments in the second
century but was not cultivated in Germany in Fuchsius' time, 1542,
although it retained its name, Solanum hortense, perhaps from its
former cultivation. It is a plant of wide distribution, occurring in the
northern hemisphere from Sweden and the northeast of America from
Hudson Bay, even to the equatorial regions; as, for example, at Timor,
the Galapagos, the Antilles, Abyssinia, the Mascarene Isles, Mauritius,
Van Diemen's Land and Chile. It is found as a potherb in the markets of
Mauritius and is used as a spinach in central Africa. In China, the
young shoots are eaten, as also its black berries, and, in the Mississippi
Valley, the little black berries are made into pies and other pastry.
S. quitoense Lam.
Peru. The berries resemble in size, color and taste small oranges and
are of a peculiar fragrance. The Peruvians eat this fruit.
S. repandum Forst. f.
Pacific Isles. In Viti, the fruit is eaten by the natives, either in soups or
with yams.

S sessiliflorum Dun.
Brazil. The berries are eaten in Para, where they are called cubios and
the leaves are also eaten in Brazil.
S. topiro Humb. & Bonpl. TURKEY BERRY.
Banks of the Orinoco. The berry is edible.
S. torvum Sw.
Cosmopolitan tropics. West Indies to Peru. This species is shrubby with

yellow, spherical berries of good size which seem wholesome.
S. trilobatum Linn.
Tropical Asia. The leaves are eaten by the Hindus.
S. tuberosum Linn. POTATO.
Western South America. A native of southern Chile, becoming an object

of cultivation in northern Chile and Peru in the time of the Incas.
Mueller says the potato is found wild also in Argentina. Darwin states
that the wild potato now grows on the islands of the Chonos
Archipelago in great abundance, on the sandy, shelly soil near the sea
beach. The tubers were generally small, but he found one of oval shape
two inches in diameter, resembling in every respect and having the
same smell as English potatoes. When boiled, these potatoes shrunk
much and were watery and insipid, without any bitter taste. They grow
as far south as latitude 50 and are called aquinas by the wild Indians
of that part. Frezier, 1732, speaks of the potatoes of the Chile Indians
as called by them papas and as being quite insipid in taste.
According to Humboldt, the potato was cultivated at the time of the

discovery of America in all the temperate regions of Chile to New
Granada but not in Mexico. The earliest mention of the potato, if it be
not the sweet potato, is that of Peter Martyr, who, referring to the time of
Columbus' voyages, says that the Indians of Darien "dygge also out of
the grounds certayne rootes growing of themselves, which they call
betatas, muche lyke unto the navie rootes of Millane, or the great puffes
or mushroomes of the earth. Howsoever they be dressed, eyther fryed or
sodde, they geve place to no suche kynde of meate in pleasant
tendemes. The skinne is somewhat tougher than eyther the navies or
mushromes, and of earthy colour, but the inner meate thereof is very
white: These are nourished in gardens. . . . They are also eaten rawe
and have the taste of rawe chestnuts but are somewhat sweeter." In
1519, Pigafetta Vicentia, the chronicler of the voyage of Magellan, says,
on the coast of Brazil, 20° south, the natives brought the Spaniards
baskets of potatoes, or "batates," a root resembling "turnips, and tasted
like chestnuts," but these may have been the sweet potato.
In 1553, Peter Cieca says the inhabitants of Peru and vicinity had a
tuberous root which they eat and call papas. Cieza de Leon, who
traveled between 1532 and 1550, says the country of the Collao has for
the principal food of its inhabitants potatoes, which are like the earth-
nut. They dry these potatoes in the sun and keep them from one
harvest to another. After they are dried, they call them chunus, and
they are highly esteemed and valued among them. Chunus, or frozen
potatoes, are still the ordinary food in the Collao. Garcilasso de la Vegal
also speaks of the papas of the Collao, round and moist, and inclined to
rot soon. Prescott says the potato formed the great staple of the more
elevated plains of Peru, under the Incas. Acosta, who wrote about
1590, says they call "papas these rootes (which) are like to ground
nuttes, they are small roots which cast out many leaves. They gather
this papas, and dry it well in the sunne, then beating it they make that
which they call chuno which keepes many daies, and serves for bread...
they likewise eat of these papas boyled or roasted." Zarata, 1555,
speaks of the potato being cultivated by the Peruvians and called
papas. In 1565, Hawkins found potatoes at Santa Fe de Bogata and
carried some thence.
In the West Indies, we find no mention of the potato until some time
after the discovery of the islands. In 1564, Hawkins says the potatoes at
Margarita Island, just, off the coast of Venezuela, are "the most delicate
rootes that may be eaten, and doe far exceede parssnips or carets." In
1595, Captain Preston and Sommers, on their way to Virginia, stopped
at Dominica Islands, and the Indians brought to them "plantans and
potatos." In 1633, White found this root in great abundance in
Barbados.
It is quite possible that Hawkins carried the potato to North America in

1565 when he relieved the famine among the French on the banks of
the river May, now St. Johns, Florida, and sailed northward towards
Virginia, where, in 1584, Hariot "describes under the name of openawk
what is supposed to be the potato: "The roots of this plant grow in
damp soils, many hanging together as if fixed on ropes. They are good
food, either boiled or roasted." Round potatoes, says Jefferson, "were
found in Virginia when first visited by the English; but it is not said
whether of spontaneous growth, or by cultivation only." In 1597,
Gerarde says, "it groweth naturally in America, where it was first
discovered, as reports Clusius, since which time I have received roots
thereof from Virginia, otherwise called Norembega;" his description
applies to the potato. The potato is mentioned under cultivation in
Virginia in 1609," in 1648 and in 1649 as better than those grown in
England, "excellently delicious and strongly nourishing." Potatoes are
said to have been introduced into New England by a colony of
Presbyterian Irish, who settled in Londonderry, New Hampshire, in
1719, but cultivation did not become general for many years; potatoes
appeared in Salem, Massachusetts, about 1762, as a field crop. In
1830, Col. Morris, then in his ninetieth year, informed Watson that the
potatoes used in his early life were very inferior to those of the present;
they were called Spanish potatoes and were very sharp and pungent in
the throat and smell, but a better sort was received from Liverpool.
Tench Frances, of Philadelphia, first imported an improved stock,

which, by frequent cultivation, he much improved. About 1817, says
Goodrich, the potato bore seed to the amount, perhaps, of a gill to the
hill; from 1842 to 1847, in the annual cultivation of two and a half
acres, he recollects having found but two branches, and his experience,
he says, has not been exceptional. In 1806, McMahon mentions but
one kind; and in 1832, Bridgeman says there are many varieties. In
1848, nearly 100 kinds were exhibited at the Massachusetts
Horticultural Society; in 1876, at the Centennial Exhibition, 500 named
varieties were shown. The potato now extends over North America to
Labrador and Fort Simpson, 65° north, where Richardson says they
yield well.
Sir J. Banks considers that the potato was first brought into Europe
from the mountainous parts of South America in the neighborhood in
Quito in the early part of the sixteenth century. Yet the Spanish name of
battatas corresponds to the "betatas" of Peter Martyr and would
indicate that these tubers came from the coast region of South America;
yet, strangely enough, they are now called batatas Inglezas according
to McIntosh. Bowles, in his introduction to the Natural History of
Spain, is quoted by M. Drouyn de Thuys as saying that the potato was
first transported from Spain into Galicia and thence to Italy where it
was so common in the sixteenth century as to be fed to animals; but the
first date we find is from Nuttall, who says that, according to Bauhin,
the potato was introduced into Europe from the mountainous parts of
Peru in the year 1590, and this strangely enough—too strange to be
true—is after the potato was known elsewhere. In Bauhin's Phytopinax,
1596, appears, according to Hallam, the first accurate description of the
potato, which he says was already cultivated in Italy. In Italy, it received
the name of the truffle, taratoufle, which reminds one of the description
of P. Martyr. Sismondi, whose work on agriculture was published in
1801, says the potato, little known in Lombardy, was introduced by
himself into the hills of Tuscany, where it was then known only to the
gardeners of Florence and Leghorn. Glasspoole says its cultivation in
Tuscany began in 1767. In 1588, Clusius, at Vienna, received a present
of two of the tubers from Flanders and gives a plate of the plant in his
book published in 1601. In 1600, Olivier de Serres speaks of the potato
as recently brought to France from Switzerland. It was not, however,
until the middle of the eighteenth century that, under the urging of
Parmentier, it became an object of general culture. The potato was
introduced into Sweden in 1720, where, notwithstanding the exertions
of Linnaeus, it did not come into general cultivation until aided by royal
edict in 1764. It has now reached the North Cape, where it is grown in
gardens. The potato has been grown on a large scale in Saxony only
since 1717; in Prussia, since 1738; in Germany since 1710.
It is said by Glasspoole, that Hawkins, in 1565, brought the potato into

Ireland, but Lindley says it was first introduced by Raleigh on his Irish
estate. As the return of Raleigh's ships and the acquisition of these
estates took place in 1585, this is probably the date of the introduction.
Dr. Campbell, however, in his Political Survey, says the potato was not
introduced into Ireland until 1610. In 1597, Gerarde had the potato
growing in his garden in England. Woolridge, who wrote in 1687, says:
"I do not hear that it has been yet essayed whether they may not be
propagated in great quantities for the use of swine and other cattle."
Lisle, in his Husbandry, 1694-1722, does not mention potatoes.
Mortimer, in his Gardeners' Kalendar for 1708, says, "The root is very
near the nature of the Jerusalem artichoke, although not so good and
wholesome, but it may prove good to swine." Bradley, about 1719,
says, "They are of less note than horseradish, radish, scorzoners, beets
and skirret; but, as they are not without their admirers, I will not pass
them by in silence." Miller, 1754, says they are "despised by rich and
deemed only proper food for the meaner sort of persons." The potato
was introduced into Lancashire in, 1728, where its cultivation soon
became general and whence it gradually spread over other counties of
England. In Scotland, the potato was first cultivated in 1739, in the
county of Sterling, and was not known in the Highlands until 1743.
Booth says it was introduced in 1725 and came into field culture about
1760.
The potato is mentioned as among the edible products of Japan by

Thunberg, 1776, and its cultivation, says Humboldt, has become
common. In New Zealand, where it had become common by 1840, the
first tubers were left by Captain Cook 1770. In China, at the present
time, the potato is grown chiefly for consumption by foreigners and has
not found favor with the natives. It is now also grown in the Island of
Java, in the Buton, in Bengal and from the extremity of Africa to
Labrador, Iceland and Lapland, says Humboldt in 1811.
The tenor of the whole history of the potato seems such as to imply that
at first its tuber was of such poor quality as not to obtain general liking,
that it was only as the quality was improved that its acceptance became
assured and that it is to the effort of growers that it has secured at the
present time a quality that forces universal approval.
The varieties of the potato are now innumerable and, while of several
distinct types of form and color, are all supposed to have been derived
from a common wild progenitor. It is interesting to observe, therefore,
that varieties were under culture in South America even before the
discovery. In a vocabulary of a now extinct tribe, the Chibcha, who once
occupied the region about the present Bogota, ten different varieties are
identified, one of which, "black inside," has not as yet appeared in
modern culture. At the present time, Vilmorin makes an extremely
artificial classification as follows: (1) The round, yellow varieties. (2) The
long, yellow varieties. (3) The variegated, long, yellow varieties. (4) The
round, red varieties. (5) The flat, pink, or red varieties. (6) The smooth,
long, red varieties. (7) The notched, long, red varieties. (8) The violet-
colored and variegated varieties. The yellow and red varieties are
mentioned by Bauhin, 1596, as the tawny and the purple. In 1726,
Townsend mentions the white and the red in England, as does Bryant
in 1783. In 1785, Varlo describes eight sorts: "the White Round, the
Red Round, the Large Irish White Smooth, the Large Round Red, the
Culgee, the Early-wife, the White Kidney, the Bull's-eye Red." In further
description he says "the Jerusalem is long and full of eyes, the Culgee is
red on one side, the Early-wife does not blossom and is of a light red,
and the Toadback is nearly akin to the large Irish, the skin almost
black, and rough like a russetting; the Kidney is oblong, white with a
yellowish cast." In 1828, Fessenden says there are many varieties, and,
in 1832, Bridgeman says the varieties are very numerous. In 1848,
nearly 100 sorts were exhibited at the Massachusetts Horticultural
Society in Boston. Decaisne and Naudin give the number of varieties in
France in 1815 as 60, in 1855 as 493, in 1862 as 528.
A number of wild varieties of the potato have been grown at the New
York Agricultural Experiment Station, including the Solanum maglia.
One sort, which has not as yet been identified with its specific name,
corresponds to the notched class of Vilmorin. The maglia corresponds
to the round and oblong-flattened forms; the jamesii to the round form.
The colors of these wild potatoes are said by some growers to include
the white, the red, and the variegated. In their habits of growth, the
maglia forms its tubers deep under the ground, the jamesii very much
scattered and extending a long distance from the plant.
The synonymy of our types can include those described by Vilmorin, as

follows:
I.— Round yellow. Vilm. 1885.

Round as a ball. Ger. 781. 1597; 927. 1633.
Solanum tuberosum. Blackw. Herb. pi. 523. b. 1773.
White round. Varlo Husb. 2:97. 1785.
II.— Long yellow. Vilm. 1885.

Ovall or egge fashion. Ger. 781. 1597:927. 1633.
Oblonga. Bauh. Prod. 90. 1671;Matth. 757. cum ic. 1598.
Papas peruanorum. Clus. Rar. 2:79. cum ic. 1601. 777.—
Variegated long yellow. Vilm. 1885.
IV.— Round red. Vilm. 1885.

Pugni magnitudine. Matth. 757. 1598.
Red round. Varlo Husb. 2:97. 1785.
V.— Flat pink or red. Vilm. 1885.
VI.— Smooth long red. Vilm. 1885.

? Solanum tuberosum. Blackw. Herb. pi. 523. b, 1773
VII.— Notched long red. Vilm. 1885.

? Membri virilis forma. Bauh. Prod. 90. 1671.
VIII.— Violet colored and variegated.
? Atrorubens. Bauh. Phytopin. 301. 1596.
Toadback. Varlo. Husb. 2:97. 1785.
Solanum tuberosum tuberibus nigricantibus. Blackw. Herb. 7.
586.
The figures which seem to be referable to the maglia species are:
Batata virginiana sive virginianorum pappus. Ger. 781. i597.

Solanum tuberosum esculentum. Matth. Op. 758. 1598; Bauh.
Prod. 89. 1671.
Arachidna theophrasti forte, Papas peruanorum. Clus.-Rar. 2:79.
1601.
Papas americanus. Sweertius Florelig. 7. 28. fig. 4. i6i2.
The potatoes which are now grown in the United States were derived
from several sources; from England of late years; from Bogota in 1847;
and from Chile in 1850.
S. uporo Dun.
Islands of the Pacific. In Viti, the fruit is prepared by the natives into a
sauce which is used at their cannibal feasts. The white settlers
occasionally use the fruit to prepare a sauce like the tomato and use
the leaves as a potherb. It is used as a vegetable in the Society Islands
and New Zealand.
S. xanthocarpum Schrad. & Wendl. YELLOW-BERRIED

NIGHTSHADE.
Old World tropics. This species is cultivated for its fruit in the Circars.
The fruits are much esteemed by the natives, who eat them in their
curries.
Solidago odora Ait. Compositae. SWEET GOLDEN-ROD.
Eastern North America. Pursh says the dried flowers make a pleasant
and wholesome tea substitute. In the American Naturalist 1879, it is
said this plant is used as a tea in Pennsylvania.

Sonchus oleraceus Linn. Compositae. SOW THISTLE.
Europe, Asia and naturalized in the United States. This thistle is

mentioned as an esculent by Dioscorides. Pliny records that the
hospitable Hecate regaled Theseus before his encounter with the bull of
Marathon with a dish of sow thistles. In Germany, the young leaves are
put into salads, and this common weed is exceedingly wholesome.
Hooker says it is eaten by the natives of New Zealand.
S. tenerrimus Linn.
Mediterranean region. This thistle is eaten in Italy as a salad.
Sonneratia acida Linn. f. Lythrarieae (Sonneratiaceae).
Malay and shores of the East Indies. The fruit is eaten by the natives. A.
Smith says the acid, slightly bitter fruits are eaten as a condiment by
the Malays.
Sophora secundiflora Lag. Leguminosae.
Mexico. This is the frijolillo of Texas, according to Bellanger. The

Indians near San Antonio formerly used it for an intoxicant.
Sorghum vulgare Pers. Gramineae. BROOM CORN. DURRA.

EGYPTIAN CORN. KAFFIR CORN. NEGRO CORN. PAMPAS RICE.
RICE CORN. SORGHUM. TENNESSEE RICE.
Tropics and subtropics. This species is supposed to be a native of

Africa, perhaps of Abyssinia, and has been cultivated in China from a
remote period. Doolittle says the Chinese make a coarse kind of bread
from the flour of the seeds of sorghum, eaten principally by the poorer
classes. The best kind of Chinese whiskey, often called Chinese wine, is
distilled from the seeds. This Chinese form was imported into France
from the north of China about 1851 and, through the agency of the
Patent Office, it was obtained from France in 1854 and distributed in
the United States. Of the French importation from Shanghai, it is
interesting to note that but one seed of all that was received,
germinated. The Zulu Kaffirs cultivated the African variety, called
imphee, about their huts for the purpose of chewing and sucking the
stalks, and Mr. Wray recognized 15 varieties, which he introduced to
this country in 1857. He found this species in 1851 and engaged in the
distribution of the seed in Europe and Asia before bringing it to
America. There are some mentions of this plant, howeyer, far earlier. In
1786, a Signer Pietro Arduino is said to have attempted its introduction
into Italy from Kaffirland but did not succeed, and Wilkinson in his
Ancient Egyptians states that the plant grows about Assuan in Nubia,
in the oases, and is called by the Arabs dokhn. One writer attempts,
indeed, to identify this plant with the variety mentioned by Pliny, S.
nigrum, and described by the earlier herbalists. Barth speaks of its
being extensively grown in Africa, and Livingstone says the stalks are
chewed as sugar cane and the people are fat thereon. Pallas says it is
cultivated by the Tartars of the Crimea.
Sorghum is now cultivated throughout India, tropical Asia, Africa,

southern Europe, the West Indies and America. Next to rice, says Carey,
this may be said to be the most extensively cultivated of all the
culmiferous tribe and forms a very considerable part of the diet of the
natives of the countries where it is grown. There are many varieties.
Pliny speaks of the black-seeded millet brought to Italy from the East
Indies, and Fuchsius, 1542, describes the shorgi; Tragus, 1552, gives
it the name Panicum Dioscorides et Plinii; Gesner, 1591, calls it
sorghum; Matthiolus, 1595, milium indicum; Lobel, 1576, describes
this species as sorgo melica Italorum; Dodonaeus, 1583, as melica
sorghum; and Lonicer, 1589, and Gerarde, 1597, describe several
varieties. Durra, or Guinea corn, was introduced into Jamaica and
thence into our southern states in the last century and was reported as
growing in Georgia in 1838. In the West Indies, negro corn is largely
consumed by the colored population when made into bread. In the
United States, a variety is largely grown for the making of brooms
under the name of broom corn. In western Kansas, varieties are grown
for the seed in regions which are too arid for the certain growing of
maize under the names Egyptian corn, rice corn, pampas rice,
Tennessee rice and durra. In 1805, a specimen of Egyptian corn was
exhibited to the Massachusetts Society for Promoting Agriculture as
grown in New Hampshire. In Egypt, six varieties are enumerated as
cultivated for the seed used as food. In Algeria, two kinds are grown,
the red and the white seeded. The dari, from Jaffa, is considered the
best in the Mediterranean region and is exported. In Italy, the seeds,
apparently of the black variety, are used for bread. At the Madras
exhibition of 1857, 56 varieties were shown, and Elliott says he has
seen it in all parts of India, Arabia, Abyssinia, Egypt, Asia Minor,
Turkey and Italy. Sorghum is also found in Natal, where it is called
Kaffir corn. Thunberg enumerates sorghum among the edible plants of
Japan. In Europe, says Unger, sorghum is raised to advantage in
Hungary, Dalmatia, Italy and Portugal. In the United States, sorghum
will probably not be grown as a food grain except in the arid regions.
Sorindeia madagascariensis DC. Anacardiaceae.
Africa and Madagascar. On the upper Nile, the fruit is eaten. The
bunches are two feet long with 200 plums each, the size of a sparrow
egg, taste like a mango, are yellow and hang curiously from the main
trunk and boughs like parasites. The fruits grow also from among the
leaves.
Sparaxis bulbifera Ker-Gawl. Irideae. HARLEQUIN FLOWER.
South Africa. The bulbous tubers are edible.
Specularia (Legousia) speculum A. DC. Campanulaceae. VENUS'S

LOOKING-GLASS.
Europe and Mediterranean region. Henfrey says this plant has been
used in salads. It is grown in the flower garden in France.
Spergula arvensis Linn. Caryophylleae. CORN SPURRY.

TOADFLAX.
Europe; naturalized in North America. In Finland and Scandinavia,

says Johnson, in time of scarcity bread has sometimes been made of the
seeds.
Sphaerococcus cartilaginens Good. & Wood. Algae.
Balfour says this seaweed is used in China as a substitute for edible

birds-nests. It is to be found in Chinese markets and differs but little
from Irish moss and is used as a substitute for the more expensive
birds-nest.
Sphagnum obtusifolium Ehrh. Sphagnales. BOG MOSS.

SPHAGNUM.
Temperate climates. Sphagnum, says Lindley, is a wretched food in

barbarous countries.

Spilanthes acmella Murr. Compositae. ALPHABET-PLANT. PARA
CRESS.
Cosmopolitan tropics and subtropics. This plant is used as a salad

plant in Brazil. It is the Cresson du Bresil of the French and is
cultivated as a seasoning plant. In South America, it is the cress of Para
and is cultivated as a salad and potherb in tropical countries. It is eaten
as a salad in the Mascarenhas, in the East Indies, South America and in
Japan, where it is called hoko so.
Spinacia oleracea Linn. Chenopodiaceae. SPINACH.
Cultivated everywhere. Spinach appears to have been introduced into

Europe through Spain by the Mauro-Spaniards. According to
Beckman, the first notice of its use as an edible in Europe occurs in
1351 in a list of vegetables used by monks on fast days, but, in the
Nabataean agriculture in Spain, in the twelfth century, Ibn-al-Awam
speaks of it as a prince of vegetables. Albertus Magnus, who lived in
Germany and died in the year 1280, knew the prickly-seeded form, and
the Ortus Sanitatis of 1511 figures spinach and gives a Greek name
aspenach. It was also well known to Agricola in 1539. In England, the
name spynoches occurs in a cook book of 1390, compiled under the
name of The Forme of Cury for the use of the court of King Richard the
Second; in 1538, spinach is spoken of by Turner in his Libellus as well
known in England and, in 1536 by Ruellius, as if well known in France.
These dates are interesting, as De Candolle calls it new to Europe in the
sixteenth century and other authors date its first mention in England as
not preceding 1568. The smooth-seeded spinach is described by
Tragus in 1552. According to Sprengel, spinach is noticed by
Crescentius in the thirteenth century and is badly figured in the Ortus
Sanitatis, edition of 1491. According to Bretschneider, spinach is
noticed in a Chinese work on husbandry of the seventh or eighth
century. There is no early notice of its introduction into America, but, in
1806, three varieties were known to our gardens.
Two races are now known in American gardens; one with prickly seed,
and the other with smooth seed. These have been described as follows:
I.
PRICKLY-SEEDED SPINACH.
Spinacia spinosa Moench.

Spinachia. Alb. Mag. 13thCent. Jessen Ed. 563; Fuchsius. 666. cum ic.
1542; Dod. 619. cum ic. 1616.
Binetach, Spinat, Spinacia. Roeszl. cum ic. 1550.
Olus hispanicus. Trag. 325. cum ic. 1552.
Spinacia. Matth. 342. cum ic. 1570; Lob. Obs. 129. 1576. cum ic.
1591; ic. l:257. 1591: Dalechamp 544 cum ic. 1587; Ger. 260. cum ic.
1597.
Spanachum. Cam. Epit. 245. cum ic. 1586.
Lapathum hortense alterum, sue Spinacia semine spinoso. Bauh.
Phytopin.
Spinachia was. Bauh, J. 2; 964. cum ic. 1651.
Spinacia oleraceae. Linn. var. A. Linn. Sp. 2d ed. 1456.
Epinard d'Angleterre. Vilm. 203. 1883.
Large Prickly or Winter Spinage. Vilm. 533. 1885.
II.
SMOOTH-SEEDED SPINACH.
Spinacia inermis Moench.
Spinachia nobilis. Trag. 324. 1552.

Lapathum hortense alterum Spinacia, semine non spinoso. Bauh.
Phytopin. 184. 1596.
Spinacia II. Ger. 260. 1597.
Spinachia foemina. Bauh. J. 2:964. 1651.
Spinachia semine non pungente, folio major e rotundiore. Ray 162.
1686; Chabr. 303. cum ic. 1677.
Spinacia glabra. Mill. Diet. 1733.
Spinacia oleracea. Linn. var. B. Linn. Sp. 1456. 1762.
Epinards a graine ronde. Vilm. 204. 1883.
Round-seeded Spinage. Vilm. 534. 1885.
Spinach was in American gardens in 1806. But one variety of the

prickly-seeded is described by Vilmorin and five of the smooth-seeded
form.
Spiraea (Filipendula) filipendula (ulmaria) Linn. Rosaceae.

DROPWORT. MEADOW SWEET.
Europe and northern Asia; common in gardens in the United States.

Linnaeus says the roots have been eaten by men instead of bread.

Spondias lutea Linn. Anacardiaceae. BRAZILIAN PLUM. JEW
PLUM. OTAHEITE APPLE.
Cosmopolitan tropics. At Tahiti, says Ellis, the vi, or Brazilian plum, is

an abundant and excellent fruit of an oval or oblong shape and bright
yellow color. In form and taste, it somewhat resembles a Magnum
Bonum plum but is larger and, instead of a stone, has a hard and
spiked core containing a number of seeds. Firminger says its
appearance is very inviting, as is also its exquisite fragrance, resembling
that of the quince; to the taste, however, it is very acid, with a flavor like
that of an exceedingly bad mango. This is the Jew plum of Mauritius.
Lunan says the fruit is purple, yellow, or variegated; pulp sweet,
slightly acidulated, yellow, thin, having a singular but not unpleasant
taste and a sweet smell. It varies somewhat in form. The seed scarcely
ever ripens, but the tree is readily increased by cuttings, and if a branch
laden with young fruit be set in the ground it will grow and the fruit will
come to maturity. Masters says the flower-buds are used as a
sweetmeat with sugar.
S. mangifera Willd. HOG PLUM.
Tropical Asia. The fruit, when, largest, is of the size of a goose egg, of a
rich olive-green, mottled with yellow and black, with but a trifling
degree of scent and none of the quince-like odor of the other species.
The inner part nearest the rind is rather acid; that being removed, the
part nearest the stem is sweet and eatable, but withal it is not an
agreeable fruit. Brandis says the ripe fruit has an astringent acid and
turpentine taste but is eaten and pickled.
S. purpurea Linn. HOG PLUM. SPANISH PLUM.
Tropical America; cultivated in the northern regions of the tropical parts

of Brazil. This fruit has very recently been introduced at Jacksonville,
Florida, under the name of Spanish plum. Lunan says the fruits are
yellow with sometimes a slight mixture of redness, sweet smelling,
covered with a thin skin, the size of a pigeon's egg, having within a little
sweetish, acidulous pulp and a very large nut; eaten by some. The
natives, says Unger, eat the sweetish, acid flesh, prepare a sauce and
manufacture a drink from it.
S. tuberosa Arruda.

Brazil. The fruit is about twice the size of a large gooseberry, of an
oblong shape and of a yellowish color when ripe; beneath its coriaceous
skin there is a juicy pulp of a pleasant, sweetish-acid taste. The fruit is
fit to eat only when it is so ripe as to fall to the ground, when a large
quantity may be eaten without inconvenience.
Stachys affinis Fresen. Labiatae. CHINESE ARTICHOKE. KNOT

ROOT.
Egypt and Arabia. This plant was introduced into cultivation by

Vilmorin-Andrieux et Cie. in 1886. The roots are thick and fleshy and
are useful for pickles and may be used fried. According to
Bretschneider, the roots were eaten as a vegetable in China in the
fourteenth and sixteenth centuries and are described as a cultivated
vegetable by Chinese writings of 1640 and 1742. The species is a
cultivated vegetable in Japan and is called choro-gi, and is esteemed.
S. heraclea All.
Southern Europe. Archer says the leaves and stems, shown at the
International Exhibition of 1862 as a tea substitute, are used by the
modern Greeks and are believed to be the sideritis of the ancients.
S. palustris Linn. ALL-HEAL. WOUNDWORT.
Northern climates. Lightfoot says the roots have been eaten in times of
necessity, either boiled or dried and made into bread. Henfrey says the
fleshy, subterranean rhizomes are sometimes collected as a table
vegetable. Loudon says these, when grown on rich moist soil, are white,
crisp and agreeable to the taste. Johnson says the young shoots,
though of agreeable taste, are of disagreeable smell but may be eaten as
asparagus.
Stachytarpheta indica Vahl. Verbenaceae.
Austria. The leaves are sold as Brazilian tea, which Lindley says is a
rather poor article.
Staphylea pinnata Linn. Sapindaceae (Staphylaceae).

EUROPEAN BLADDER NUT.
Europe; cultivated in shrubberies. Haller says the kernels of the fruit

taste like those of pistachios and are eaten in Germany by children.
S. trifolia Linn. AMERICAN BLADDER NUT.
Eastern North America. The seeds contain a sweet oil; they are
sometimes eaten like pistachios.
Stauntonia hexaphylla Decne. Berberideae (Lardizabalaceae).
Japan. The Japanese eat its roundish, watery berries and use their
juice as a remedy for opthalmia.
Stellaria media Cyrill. Caryophylleae. CHICKWEED. STARWORT.

STITCHWORT.
Temperate regions. This plant is found in every garden as a weed. It

forms when boiled, says Johnson, an excellent green vegetable, much
resembling spinach in flavor and is very wholesome.
Stemona tuberosa Lour. Roxburghiaceae (Stemonaceae).
Tropical Asia. The thick, tuberous roots, after a previous preparation

with lime-water, are candied with sugar in India and are taken with tea
but are said to be insipid.
Sterculia alata Roxb. Sterculiaceae. BUDDHA'S COCOANUT.
East Indies. The winged seeds of its large fruit are eaten.
S. balanghas Linn.
Tropical eastern Asia. The seeds, when roasted, are nearly as palatable
as chestnuts. Rumphius says the seeds are considered esculent by the
inhabitants of Amboina, who roast them. Unger says the nuts are eaten
by the natives of the South Sea Islands generally.
S. carthaginensis Cav.
Tropical America. The seeds are called chica by the Brazilians and
panama by the Panamanians and are commonly eaten by the
inhabitants as nuts.

S. chicha A. St. Hil. CHICA.
Brazil. The inhabitants of Goyaz eat the almonds, which are of an

agreeable taste.
S. diversifolia G. Don. BOTTLE TREE.
A tree of tropical Australia. The seeds are eaten and the taproots are
used, when young, as an article of food by the natives.
S. foetida Linn.
Old World tropics. Rheede says its fruit is edible. Graham says, at
Bombay, the seeds are roasted and eaten like chestnuts. Mason says, in
Burma, its seeds are eaten like filberts. Blanco says its seeds are eaten
in the Philippines.
S. guttata Roxb.
Tropical India. The seeds are eaten by the natives of Bombay.
S. rupestris Benth. BOTTLE TREE.
Northeastern Australia. The trunk of this tree bulges out in the form of
a barrel. The stem abounds in a mucilaginous or resinous substance
resembling gum tragacanth, which is wholesome and nutritious and is
said to be used as an article of food by the aborigines in cases of
extreme need.
S. scaphigera Wall.
Burma and Malay. The seeds when macerated in water swell into a
large, gelatinous mass. This jelly is valued by the Siamese and Chinese,
who sweeten it and use it as a delicacy.
S. tomentosa Guill. & Perr.
Equatorial Africa. The seeds are eaten in famines.
S. urens Roxb.
East Indies. The seeds are roasted and eaten by Gonds and Kurkurs in
Central India, according to Brandis. The plant yields a gum like gum
tragacanth, and the seeds, according to Drury,1are roasted and eaten
and also made into a kind of coffee.
Stereospermum zylocarpum Benth. & Hook. f. Bignoniaceae.
East Indies. Its tender pods are eaten.
Sticta pulmonaria (Linn.) Schaer. Lichenes. LUNG LICHEN.

LUNGWORT.
Northern climates. This lichen, found growing on the ground in woods,

is used as a substitute for Iceland moss.
Stilbocarpa polaris A. Gray. Araliaceae.
New Zealand. This is an herbaceous plant with long roots, which are
saccharine and have served ship-wrecked people for a lengthened
period as sustenance.
Strelitzia reginae Ait. Scitamineae (Strelitziaceae). BIRD OF

PARADISE FLOWER.
South Africa. The seeds are gathered and eaten by the Kaffirs.
Strychnos innocua Delile. Loganiaceae.
Nubia. The pulp of the fruit is eaten by the natives of Egypt and
Senegal.
S. nux-vomica Linn. NUX-VOMICA TREE. STRYCHNINE.
Tropical India and Burma. Mason says in Burma the pulp of the fruit is
a favorite repast with children.
S. potatorum Linn. f. CLEARING NUT. WATER-FILTER NUT.
East Indies. The fruit, when very young, is made into a preserve and
eaten. The pulp of the fruit is edible and the ripe seeds are dried and
sold in the bazaars to clear muddy water.

S. pseudo-quina A. St. Hil. COPALCHI.
Brazil. The pulpy portion of the fruit is eaten by the natives.
S. spinosa Lam.
Madagascar. The fruit, according to Flacourt, is as large as a quince,

with a gourd-like shell full of large, flat seeds; the juice and watery pulp
are agreeable when ripe. The pulp of the fruit is commonly eaten by the
natives wherever it grows; it is somewhat acid and is said to be
delicious.
S. tieute Lesch.
Java. The bark of its root yields one of the most dangerous poisons
known, called tshettik or tjettik or upas radja The pulp of the fruit is
said to be edible.
Styrax benzoin Dryand. Styracaceae. BENZOIN. STORAX.
Malay. This plant furnishes gum benzoin, used for flavoring by

chocolate manufacturers. That from Siam is preferred.
Suaeda maritima Dum. Chenopodiaceae. SEA-BLITE.
Temperate regions. Roxburgh says the leaves are eaten by the natives of
India and considered very wholesome. Graham says the leaves are
eaten about Bombay.
Symphoricarpos racemosus Michx. Caprifoliaceae. SNOWBERRY.
North America. The fruit is eaten by the Indians of Oregon and

Washington.
Symphytum officinale Linn. Boragineae. BONESET. COMFREY.
Europe and adjoining Asia. The leaves, when young, form a good
green-vegetable and are not infrequently eaten by country people. They
are sometimes used to flavor cakes and other culinary preparations.
The blanched stalks form an agreeable asparagus.

Symplocos alstonia L'Herit. Styraceae (Symplocaceae).
New Granada. According to Gardner, the leaves are employed as a tea

substitute, and an infusion of one of the species is used likewise in
Brazil.
Tabemaemontana utilis Am. Apocynaceae. COW TREE. HYA-HYA.
Guiana. From an incision in the bark is obtained a good flow of thick,

white, creamy sap of a rich, nutty flavor, but Brown says a little of it
goes a long way. Brandis 9 calls it a thick, sweet, nutritious milk.
Tacca dubia Schult. f. Taccaceae. TACCA.
Malayan Archipelago. It is used as tacca.
T. palmata Blume. TACCA.
Java. This is one of the taccas of the Malayan Archipelago which

furnishes a food-fecula.
T. pinnatifida Forst. PIA. SALEP. TACCA.
Asia and African tropics and islands of Pacific. The tubers of the tacca
furnish a mealy nutriment to the inhabitants of the Society Islands and
the Moluccas, where the plant is found both wild and in a state of
cultivation. In the latter case, the tuberous root loses some of its
original acridity and bitterness. The roots are rasped and macerated for
four or five days in water and a fecula is separated in the same manner
that sago is and, like it, is employed as an article of food by the
inhabitants of the Malayan Islands and the Moluccas. In Otaheite, they
make cakes of the meal of the tubers. The tubers form an article of diet
in China and Cochin China and in Travancore, where they are much
eaten, the natives mix agreeable acids with them to subdue their
natural pungency. From the tubers, the main supply of the Fiji
arrowroot is prepared, and an arrowroot is also made from this plant in
the East Indian province of Arracan.
Tacsonia (Passiflora) mollissima H. B. & K. Passifloraceae.
New Granada. In India, says Finninger, this plant bears a great

abundance of a pale green fruit of the size of a goose egg and of a rather
agreeable flavor.
T. (Passiflora) mixta Juss.
Tropical America. The fruit is edible.
T. (Passiflora) tripartita Juss.
Ecuador. It bears edible fruit.
Tagetes lucida Cav. Compositae. SWEET MACE.
Mexico. This plant, says Loudon, is much used in Nottinghamshire,

England, as an ingredient of soups instead of tarragon. In France, it is
Talauma plumierii DC. Magnoliaceae.
West Indies. The flowers are used by the distillers of Martinique to

sweeten liquors.
Talinum patens Willd. Portulaceae.
Tropical America. In Brazil, St. Hilaire says the leaves are cooked as are
those of purslane.
Talisia olivaeformis Radlk. Sapindaceae.
New Granada. The fruit is the size and shape of an olive, jet black and
of a pleasant taste.
Tamarindus indica Linn. Leguminosae. TAMARIND.
Asia and tropical Africa. The tamarind furnishes a fruit in southern

Asia and middle Africa, which is used for food and is manufactured into
cooling drinks. This large tree is planted before the houses in Senegal,
Egypt, Arabia and India. The acid pulp in India is used in the
preparation of a beer. The seeds or stones in India in times of famine are
boiled or fried and then eaten as they are also in Ceylon. Tamarinds
form an important ingredient in Indian cookery, especially in curries,
and in western India are used in preserving or pickling fish. In Timor,
Cunningham saw the fruit exposed in large quantities for sale in the
markets, the husk having been taken off and the fruit then dried in the
sun.
The West Indian form of T. indica is cultivated for its fruit in the West
Indies, the pulp of which is mixed and boiled with sugar and forms an
important article of commerce. In Curacao, the natives eat the pulp raw.
In Martinique, they eat even the unripe fruit. Fresh tamarinds are
occasionally brought to this country. They have an agreeable, sour
taste, without any mixture of sweetness. As we usually find them, in the
preserved state, they form a dark colored, adhesive mass, consisting of
syrup mixed with the pulp, membrane, strings and seeds of the pod.
They are of a sweet, acidulous taste. On account of their laxative and
refrigerant effect, convalescents often find the pulp a pleasant addition
to their diet The tree is very abundant in Jamaica and is grown in the
government collection of fruits at Washington.
Tamarix artculata Vahl. Tamaricaceae.
Arabia, Persia and East Indies. Tamarisk manna is produced on the

twigs by the puncture of an insect in parts of the Punjab and in Sind.
This manna is chiefly collected during the hot weather and is used
medicinally or to adulterate sugar. This plant is said by Prosper
Alpinus to be the atle of the Egyptians, written ati by Forskal and atleh
by Delile.
T. gallica Linn. MANNA PLANT.
Europe, Asia and Africa. This species descends in Senegal to the

neighborhood of the equator. It is called in Egypt and Fezzan attil and
tarfe by the Arabs, whence the name taray of the Spaniards, and
tarajol of the Canarians. It supplies a manna in the southern Punjab.
Burckhardt states that this manna is used by the Bedouin Arabs near
Mt. Sinai with their food. Arnold says, in Persia, the ground beneath
the bushes is swept clean and a cotton cloth spread under the
branches. The trees are then shaken, the manna collected and made
into cakes with sugar or honey and flour. Sweet almonds are sometimes
added to the sweetmeat before it is baked.
Tamus communis Linn. Dioscoreaceae. BLACK BRYONY.

MANDRAKE.
Europe, Persia and north Africa. Dioscorides says the young shoots
were eaten, and the young shoots are now cooked and eaten in Cyprus.
Gerarde says "they are served at men's tables also in our age in
Tuscania; others report the like also to be done in Andalusia." The
young suckers, in which the acrid principle is not much developed, are
eaten as asparagus, as Lindley says, after careful boiling and changing
the water. In France, black bryony is grown in the flower gardens.
Tanacetum vulgare Linn. Compositae. TANSY.
A strong-scented plant of Europe and Asia; now naturalized in the

United States. Tansy is still included in the herb garden as a
condimental and medicinal herb, yet it is very little grown, the wild
plant usually sufficing for all purposes. Tansy very readily becomes an
escape, thriving in out-of-the-way places without culture. It was
formerly in greater esteem than at present. In 1633, Gerarde says: "In
the spring-time are made with the leaves hereof newly sprung up, and
with egs, cakes, or tansies, which be pleasant in taste, and good for the
stomacke." In 1778, Mawe says: "This herb, for its economical uses in
the kitchen and medicine, merits culture in every garden," and names
for varieties the plain-leaved, the curled-leaved, the variegated-leaved
and the scentless. Both the common and the curled are figured by
Dodonaeus, 1616, and are mentioned in other botanies of this period. It
was in American gardens before 1806.
Tanaecium lilacinum Seem. Bignoniaceae.
Panama. Dr. Seemann says the edible berry is called in Guiana emosse-
berry.
Taraxacum officinale Wigg. Compositae. DANDELION.
Temperate regions, north and south. The dandelion is highly spoken of

as a spring green by various authors and has been used as a food plant
in many regions but it has only recently come under cultivation. When
a swarm of locusts destroyed vegetation in the Island of Minorca, the
inhabitants subsisted on this plant, and, in Gottingen, the dried root
has been used as a substitute for coffee. In 1749, Kalm speaks of the
French in New York preparing and eating the roots as a common salad
but not usually employing the leaves. The plant is now eaten raw or
cooked by the Digger Indians of Colorado and the Apaches of Arizona.
In 1828, Fessenden says the wild plant is used by our people but is
never cultivated. In 1853, Mclntosh, an English author, had never
heard of dandelions being cultivated. They are now extensively
cultivated in France, and, in 1879, five varieties appeared in the French
catalogs.
Dandelions are blanched for use as a winter salad. They are now very
largely grown by our market gardeners, and Thorbum, in 1881, offers
seed of two sorts. In 1871, four varieties were exhibited at the
Massachusetts Horticultural Society under the names of the French
Large-leaved, French Thick-leaved, Red-seeded and the American
Improved. Fearing Burr, who exhibited them, makes no mention of
dandelions in his Garden Vegetables, 1866. The common name is a
corruption of dent de lion, a word which is found in the Welsh Dant y
Llew of the thirteenth century. Its vernacular names in various
languages have usually reference to the peculiar indentation of the
leaves, or to some other resemblance or character of the plant. By
commentators, the dandelion has been identified with the aphake of
Theophrastus, in composition signifying absence of and phake, lentils,
or the name, perhaps, signifying that the plant can be used as a green
before lentils appear in the spring. The dandelion may be the ambubeia
of Pliny and the name may suggest the scattering of the seed, ambulo
meaning the going backward and forward, but some commentators
assign this name to the wild endive or chicory; the hedypnois of Pliny is
but doubtfully identified with our dandelion and appears to be derived
from two Greek words signifying sweet breath and may refer to the
sweet smell of the flowers.
Bauhin, in his Pinax, 1623, enumerates two varieties of dandelion: one,

the Dens Leonis latiore filio, carried back in his synonymy to
Brunselsius, 1539; the other, Dens Leonis angustiore folio, carried
back in like manner to Caesalpinus, 1583. The first kind, he says, has a
large and a medium variety, the leaves sometimes pointed, sometimes
obtuse. In the Flore Naturelle et Economique, Paris, 1803, the same
varieties, apparently, are mentioned, one with narrow leaves and the
other with large and rounded leaves. In Martyn's Miller's Dictionary,
1807, the leaves of the dandelion are said to vary from pinnatifid or
deeply runcinate in a very dry situation to nearly entire in a very moist
one, generally smooth but sometimes a little rough; and Leontodon
palustris is described as scarcely more than a variety, varying much in
its leaves, which have few notches or are almost entire, the plant
smoother, neater, more levigated and more glaucous than the common
dandelion.

In Geneva, New York, on the grounds of the New York Agricultural
Experiment Station, a large number of variations are to be commonly
noted, both in the habit and appearance of the plant and irrespective of
difference of soil or exposure, as varieties may readily be separated
whose roots are intertwined. Some plants grow with quite erect leaves,
others with their leaves closely appressed to the soil; some have broad,
others narrow leaves; some have runcinate leaves, others leaves much
cut and almost fringed and yet others the leaves nearly entire; some
have almost sessile leaves; some have smooth leaves, others roughened
leaves; some have thin, others thick leaves; some grow to a larger size,
others are always dwarfer; some have an open manner of growth, others
a close manner.
The use of the wild plant as a vegetable seems to have been common
from remote times, but its culture is modem. In 1836, a Mr. Corey,
Brookline, Massachusetts, grew dandelions for the Boston market from
seed obtained from the largest of the wild plants. In 1863, dandelions
are described among garden esculents by Burr, but the context does
not indicate any especial varieties. In 1874, perhaps earlier, the seed
appears for sale in seed catalogs, and the various seed catalogs of 1885
offer six names, one of which is the "common." In England, dandelion
culture is not mentioned in Mawe's Gardener, 1778, nor in Martyn's
Miller's Dictionary, 1807; the first notice is in the Gardeners'
Chronicler where an instance of cultivation is noted, the herbage
forming "a beautiful and delicate blanched salad." In 1880, its culture
had not become common, as this year its cultivation in France, and not
in England, is noted. In France, Noisette gives cultural directions and
says the wild plant furnishes a spring potherb. The dandelion is not,
however, mentioned in L'Horticulteur Francaise, nor in Nouveau
Dictionnaire du Jardinage, 1826. Vilmorin mentions its culture in
France as dating from 1868, and the firm of Vilmorin-Andrieux et Cie.,
1885, offers four sorts of seed, one, the Improved Moss, as new. In
Vilmorin's Les Plantes Potageres, 1883, two forms are figured:
Pissenlit ameliore a coeur plein and Pissenlit ameliore tres hatif. The
first of these is named in Album de Cliches, Pissenlit ameliore frise,
and a fourth name or third form is figured, the Pissenlit mousse.
The type of the Pissenlit mousse can be readily found among the wild
plants on the grounds of the New York Agricultural Experiment Station,
very closely resembling Vilmorin's figure in every respect when growing
on rich soil, except that the leaf divisions are scarcely as much crowded.

The type of the Pissenlit ameliore a coeur plein is perhaps to be
recognized in Anton Pinaeus' figure, 1561, and is certainly to be found
growing wild at the New York Agricultural Experiment Station.
The Pissenlit ameliore tres hatif is figured in 1616; the resemblance

between the two figures, the one by Dodonaeus and the other by
Vilmorin, is very close. It is also to be found growing wild on the New
York Station grounds.
Taxus baccata Linn. Coniferae (Taxaceae). YEW.
North temperate Europe and Asia. The berries, says Johns, are of a
mawkish, disagreeable taste but are eaten with impunity by children.
The nut contains a kernel which has an agreeable flavor like that of the
stone-pine. Brandis says the berries are sweet and harmless and are
eaten by the natives of the northwest Himalayas.
Telfairia occidentalis Hook. f. Cucurbitaceae.
Tropical Africa. The plant is cultivated for its seeds, which the natives
boil and eat.
T. pedata Hook.
Tropical Africa. The plant is a climber, the stems of which often attain
the length of a hundred feet. The fruit attains a weight of 60 pounds
and contains at times as many as 500 seeds. These seeds, when boiled,
are eatable and a large quantity of oil can be expressed from them.
Terminalia arjuna Wight & Arn. Combretaceae.
East Indies. In India, a decoction of the bark with milk is given as a

nourishment. It is considered tonic, astringent and cooling.
T. bellerica Roxb.
Tropical India and Burma. The kernels of the fruit are eaten.
T. catappa Linn. INDIAN ALMOND.
Tropical eastern Asia. This plant is cultivated in gardens in India and in

south Florida. The kernel of the drupe has the taste and virtues of the
almond, though, says Ainslie, perhaps the flavor is more that of the
English filbert. The drupe is nearly three inches long, egg-shaped,
grooved, and contains but one kernel, which is considered a nourishing
food for weak people and from which a pleasant, edible oil is prepared.
Firminger says, beyond comparison, this is the most delicious fruit of
any kind the country affords.
T. citrina Roxb. CITRON MYROBALAN. HARANUT.
East Indies. This plant is ranked amongst the fruits of India. It is about
the size of a French plum and is often made into a pickle.
T. glabrata Forst. f.
Friendly and Society Islands. The kernels of the fruit are eaten and have
the flavor of almonds.
T. latifolia Sw.
Jamaica. The kernels are eaten and have the flavor of almonds.
T. litoralis Seem.
Fiji Islands. The seeds are sometimes eaten by children in Viti.
T. mauritiana Lam. FALSE BENZOIN.
Mauritius and Bourbon. The kernels of the fruit are eaten.
T. pamea DC.
Guiana. The tree is cultivated on the Isle of France and elsewhere. The
almond-like kernels are good to eat and are served on the better tables
of the country.
T. platyphylla F. Muell.
Australia. The fruit is oblong, pointed, blue when ripe, and is eaten raw.
Testudinaria (Dioscorea) elephantipes Salisb. Dioscoreaceae.

ELEPHANT'S FOOT. HOTTENTOT BREAD.

South Africa. This plant bears a bulb entirely above ground, which
grows to an enormous size, frequently three feet in height and diameter.
It is closely studded with angular, ligneous protuberances, which give it
some resemblance to the shell of a tortoise. The inside is a fleshy
substance, which may be compared to a turnip, both in substance and
color. The taste is thought to resemble that of the yam of the East
Indies.
Tetracera ainifolia Willd. Dilleniaceae. WATER TREE.
Tropical Africa. The climbing stems of this tree yield a good supply of
clear water when cut across.
Tetragonia expansa Murr. Ficoideae (Tetragoniaceae). NEW

ZEALAND SPINACH.
New Zealand and Australia. This plant was first found by Sir Joseph
Banks, in 1770, at Queen Charlotte Sound, New Zealand, and its merits
were discovered by the sailors of Captain Cook's expedition around the
world. It reached Kew Gardens in 1772. This spinach also occurs in
Australia, both on the coast and in the desert interior, in New
Caledonia, China, Japan and Chile. Don says three varieties are found
in Chile: one with smooth leaves, one with leaves hoary beneath and a
third small and glabrous. The plant was cultivated as a spinach plant
in England in 1821 or earlier. It was in use in France in 1824 or earlier.
In the United States, its seed was distributed among members of the
New York Horticultural Society in 1827 and in 1828 it appeared in
seed catalogs. St. Hilaire records its use as a spinach in south Brazil,
and Bojer records it in the Mauritius. The plant is used as a spinach in
Tongatabu but not in New Zealand.
T. implexicoma Hook. f. AUSTRALIAN SPINACH. ICE PLANT.
Extra-tropic Australia, New Zealand and Chatham Island. As a spinach

plant, this species is as valuable as T. expansa.
Tetramicra bicolor Rolfe. Orchideae.
Brazil. The fragrant fruit of this orchid has the odor of the Tonquin
bean. It is sweeter than vanilla and is less penetrating.

Teucrium scorodonia Linn. Labiatae. WOOD GERMANDER.
WOOD SAGE.
Europe. This is an extremely bitter plant with the smell and taste of
hops and is said to be substituted for hops in ale in the Island of
Jersey.
Thapsia moniza Masf. Umbelliferae. CARROT TREE.
Canary Islands. This plant can be gathered, says Black, only by expert
cragsmen let down the cliffs by ropes. The roots are eaten raw or boiled,
when raw tasting like earth-nuts, and stringy and insipid when boiled.
It is called the carrot tree, says Mueller, but the root is inferior to a
carrot.
Theligonum cynocrambe Linn. Urticaceae (Theligoniaceae).

DOG'S CABBAGE.
Orient, East Indies and Mediterranean countries. This plant, says

Syme, is sub-acid and slightly purgative but is sometimes used as a
potherb.
Theobroma bicolor Humb. & Bonpl. Sterculiaceae. CACAO.
New Granada. This species replaces the cacao in part in the West Indies
and South America and the seeds are brought into commerce.
T. cacao Linn. CACAO. COCOA.
Tropical America. This is the best-known species of the genus and the
bulk of the cacao, or cocoa, of commerce is produced by it. It is largely
cultivated in Guayaquil, Venezuela, Trinidad, Grenada, Jamaica and
elsewhere in tropical America. Cacao is also grown as an introduced
plant in the Mauritius and Bourbon. The fruit is an oblong-ovate
capsule or berry, six or eight inches in length, with a thick, coriaceous
and somewhat ligneous rind, enclosing a whitish pulp in which
numerous seeds are embedded. These are ovate, somewhat
compressed, about the size of an almond and consist of an interior thin
shell and a brown, oily kernel. Separated from the matter in which they
are enveloped, they constitute the cacao of commerce. Chocolate and
cocoa are variously prepared from the nuts.

When Cortez was entertained at the court of the Aztec Emperor,
Montezuma, he was treated to a sweet preparation of the cocoa, called
chocollatl, flavored with vanilla, and other aromatic spices. Cacao was
carried to Spain from Mexico, and the Spaniards kept the cacao secret
for many years, selling it very profitably as chocolate to the wealthy and
luxurious classes of Europe. Chocolate reached France, however, only
in 1661 and did not reach Britain until a few years later. It is now more
largely consumed in Spain than elsewhere in Europe. The European
consumption of chocolate is estimated at quite 40,000,000 pounds. In
the United States, the imports in 1880 were 7,411,045 pounds. Cacao
was cultivated by the nations of Central America before the arrival of
Europeans. The Nahua nations used the nibs, or grains, as circulating
medium instead of money. Stephens states that the nuts are still used
in Yucatan as currency, as of old, by the Indians. After maize, says
Landa, cacao was perhaps the crop to which the most attention was
paid. It was called cacaguat in Nicaragua and several species which
grew wild were also much used. In the month of Muan, the cacao
planters even held a festival in honor of their patron deities Ekohuah,
Chac and Hobnil. Humboldt states that he met with no tribe on the
Orinoco that prepared a beverage with the seeds of the cacao, but the
savages sucked the pulp of the pod and threw away the seeds. Hartt
says the cacao tree is quite extensively cultivated at Bahia but is not
often cultivated south of the Amazon. In Jamaica, Lunan rates the
average produce of cacao per acre at 1000 pounds, allowing for bad
years. It is called in Mexican cacautl.
T. guyanensis Voigt.
Guiana. This species furnishes a portion of the cacao of the West Indies
and South America.
T. speciosa Willd.
Brazil. In the West Indies, this species replaces cacao and its seeds enter
into commerce.
Theophrasta jussieui Lindl. Myrsineae (Theophrastaceae).
South America and Santo Domingo. The fruit is succulent, and bread is
made from the seeds.

Thladiantha dubia Naud. Cucurbitaceae.
China. The fruit is oblong, very succulent and is eaten by the natives of
the Himalayas.
Thiaspi arvense Linn. Cruciferae. PENNY CRESS.
Europe and northern Asia. This plant is classed as an edible cress by

Loudon. It is a cultivated vegetable.
Thrinax argentea Lodd. Palmae. BROOM PALM. SILVER THATCH.
A palm of the West Indies and Panama. The undeveloped leaves, or

cabbage, form an excellent vegetable.
Thuja gigantea (plicata) Nutt. Coniferae (Cupressaceae).
Western North America. Nuttall says the cambium is used as food by

the Indians of Oregon.
T. occidentalis Linn. AMERICAN ARBOR VITAE. WHITE CEDAR.
North America and Siberia. Thoreau, In the Maine Woods, says, "This
night we had a dish of arbor-vitae, or cedar tea, which the lumberman
sometimes uses when other herbs fail." He did not find it very palatable.
Thymus capitatus Hoffmgg. & Link. Labiatae. HEADED SAVORY.
The Levant; introduced into Britain in 1596. This plant is used as

savory for seasoning. This species is omitted from our most modem
books on gardening, although recorded in American gardens as late as
1863. It is mentioned as under culture in many of the early works on
botany and gardening.
T. serpyllum Linn. LEMON THYME. WILD THYME.
Europe and sparingly naturalized in some localities in northeastern

America. In 1726, Townsend speaks of it in English gardens but not as
a potherb. It is placed among American potherbs by McMahon, 1806.
At the present time, lemon thyme is occasionally used for seasoning in
England. In Iceland, it is used to give an agreeable flavor to sour milk.
The odor of the leaves is quite agreeable, and they are thought to be a
desirable seasoning for veal. Don says the flavor of the leaves is milder
and more grateful than those of T. vulgaris.
T. vulgaris Linn. THYME.
Southern countries of Europe but long cultivated in more northern

countries. In English culture, thyme is recorded about 1548 and is
mentioned by Gerarde, 1597, and succeeding authors. It succeeds as
an annual even in Iceland and is recorded as grown in the tropical
gardens of the Mauritius. Three varieties are known: the narrow-leaved,
Thymus vulgaris, tenuiore folio of Bauhin, 1596; the broad-leaved,
Thymus vulgaris, latiore folio of Bahuin, 1596; and the variegated,
Thymus varie goto folio of Tournefort and also mentioned by Bauhin,
1623. Thyme was known in American gardens in 1806 or earlier. The
broad-leaved kind is the one now principally grown in the herb garden
for use in seasonings.
Tigridia pavonia Ker-Gawl. Irideae. TIGER FLOWER.
Mexico. Its farinaceous root was eaten by the ancient Mexicans.
Tilia. Tiliaceae. BASSWOOD. LIME. LINDEN. WHITEWOOD.
Several species of Tilia are extensively grown as shade trees in Europe,

where they are indigenous, and all may often be found introduced in
the northeastern states of America. The flowers and leaves are
sometimes used as a tea substitute and sugar has been made from the
sap. During the last century, Missa, a French chemist, found that the
fruit of the lime, ground up with some of the flowers in a mortar,
furnished a substance much resembling chocolate in flavor. Some
attempts were made in Prussia to introduce the manufacture of this
lime-chocolate but were abandoned on account of the great liability of
the paste to decompose. Lime-chocolate contains much nutritious
matter and has an agreeable flavor.
Tinguarra sicula Benth. & Hook. f. Umbelliferae.
Countries about the Mediterranean Sea. The root is edible and celery-
like.
Tococa guianensis Aubl. Melastomaceae.

Toddalia aculeata Pers. Rutaceae. LOPEZ ROOT.
Tropical India. The ripe berries, says Roxburgh, are fully as pungent as
black pepper and with nearly the same kind of pungency. They are
pickled by the natives and are most excellent.
Torreya nucifera Sieb. & Zucc. Coniferae (Taxaceae). KAYA.
Japan. The nuts are carefully gathered by the Japanese and the kernels
are eaten. An oil used for culinary purposes is expressed from them. In
China, the seeds are eaten like hazelnuts and, although reputed
somewhat laxative, are considered wholesome.
Trachycarpus fortune! H. Wendl. Palmae.
China. The clusters of young flower-buds are eaten in China in much

the same way as bamboo sprouts.
T. martianus H. Wendl.
Himalayan region. The fruit is eaten, though the pulp is scanty and
almost tasteless.
Tragopogon crocifolius Linn. Compositae.
Mediterranean countries. This species is enumerated by Pliny among

the esculent plants of Egypt, and Sprengel says the root is edible.
T. porrifolius Linn. OYSTER PLANT. SALSIFY. VEGETABLE

OYSTER.
Mediterranean countries. The roots are long, white and fleshy, tapering
like the parsnip but never attaining the same diameter. The roots are
used, boiled or fried, and the flavor is mild and sweetish and reminds
one of the oyster, whence its name oyster plant. Mclntosh says that,
when dressed as asparagus, there is some resemblance in taste and
that the flower-stalks, if cut in the spring of the second year before they
become hard, and dressed like asparagus, make an excellent dish. The
roots, says Burr, thinly sliced, are sometimes used as a salad.

In the thirteenth century, Albertus Magnus describes a wild plant,
Oculus porce or flos campi, which commentators identify with the
salsify, as having a delectable root, which is eaten, but he makes no
mention of cultivation. Salsify is described, but apparently not under
kitchen-garden culture, by Matthiolus in 1570 and 1598 9 but it is not
mentioned by him in 1558, when he refers to the yellow-flowered
species; there is no mention of salsify culture by Camerarius 1586, but,
in 1587, Dalechamp says it is planted in gardens. In 1597, Gerarde
describes it but apparently as an inmate of the flower garden. In 1612,
Le Jardinier Solitaire speaks of salsify as under kitchen-garden culture
in France; and Dodonaeus, 1616, J. Bauhin, 1651, and Ray, 1686,
refer to it as apparently cultivated. After this period its culture seems to
have been quite general as it is referred to in the works on gardening
beginning with Quintyne, 1693. McMahon, 1806, includes salsify
among American garden esculents, and, in 1822, John Lowell says,
"though it has been in our gardens for ten years, it has never been
extensively cultivated for the market."
T. pratensis Linn. GOAT'S BEARD.
Northwest India, Europe and the adjoining portions of Asia. In 1640,

this species was cultivated in gardens in England, as mentioned by
Parkinson. Evelyn, in his Acetaria, mentions its cultivation, but this
vegetable has now given way to salsify. Light-foot mentions the use of
the roots, boiled, and of the spring shoots as greens.
Trapa bispinosa Roxb. Onagrarieae (Trapaceae). SINHARA NUT.
Old World tropics. This species grows abundantly in the lakes about
Cashmere and at Wurler lake and is said to yield annually ten million
pounds of nuts. These are scooped up from the bottom of the lake in
small nets and constitute almost the only food of at least 30,000
persons for five months in the year. When extracted from the shell, they
are eaten raw, boiled, roasted, fried, or dressed in various ways after
being reduced to flour6 They are also eaten in Lahore.
T. cochinchinensis Lour.
Cochin China. The seeds are eaten as are those of the ling.
T. incisa Sieb. & Zucc.

Japan. This species is grown in Yezo and is largely used by the Ainus
and to some extent by the Japanese for food.
T. natans Linn. JESUIT NUT. LING. SALIGOT. TRAPA NUT.

WATER CALTROPS. WATER CHESTNUT.
Europe and eastern Asia. The Thraceans, according to Pliny, baked

bread from the flour of the seeds, and the seeds are thus used even now
in some parts of southern Europe and, at Venice, are sold under the
name of Jesuit nuts. Grant found trapa nuts on the Victoria Nyanza in
Africa, and the Waganda use the four-pronged nuts for food. It is
enumerated by Thunberg among the edible plants of Japan.
Introduced into America, trapa is said to have become naturalized in
the waters of the Concord River, Massachusetts. This water plant is
extensively cultivated in China and furnishes, in its strangely-shaped
fruits, a staple article of nutriment. It has run into several varieties.
Williams says its cultivation is in running water and the nuts are
collected in autumn by people in punts or tubs, who look for the ripe
ones as they pull themselves through the vines over the surface of the
patch. The dried nuts are often ground into a sort of arrowroot flour.
The taste of the fresh boiled nuts is like that of new cheese.
Treculia africana Decne. Urticaceae (Moraceae). BREADFRUIT

TREE.
A tropical African tree called okwa. The nuts contain an edible embryo
and are collected by the negroes and ground into meal.
Trianthema portulacastrum Linn. Ficoideae (Aizoaceae).
Tropical Asia. Royle says this plant is used as a potherb in India. Wight
says the leaves are sometimes employed as a potherb. Ainslie says it is
eaten by the natives; Stewart, that it is a common weed eaten in the
Punjab in times of dearth but is apt to produce diarrhea and paralysis.
Tribulus terrestris Linn. Zygophylleae. LAND CALTROPS.
The unexpanded capsules, reduced to powder and formed into cakes,

served as food during a famine in Rajputana, India.
Trichosanthes anguina Linn. Cucurbitaceae. CLUB GOURD.

SERPENT CUCUMBER. SNAKE GOURD. VIPER'S GOURD.
India. The fruit of this plant is a large, greenish-white, club-shaped
gourd of the length of a man's arm and about four inches thick. The
fruit is eaten sliced and dressed in the manner of French beans. The
gourd is commonly cultivated about Bombay and is in very general
demand for vegetable curries in Burma. The seed appears in some of
the Prussian seed catalogs under the name of melonengurkin. In
Central America, it is called serpent cucumber or viper's gourd from the
remarkable, snake-like appearance of its fruits, which are frequently six
or more feet long, at first striped with different shades of green but
ultimately a bright, orange color.
T. cucumerina Linn.
Tropical India. Its seed appears for sale in the Erfurt seed catalogs. The
unripe fruit is very bitter but is eaten by the natives of India in their
curries.
T. dioica Roxb.
Tropical India. Firminger says this plant produces a small, oblong,

green gourd about four inches long and two broad; boiled, it affords
rather an insipid dish, yet it is found very acceptable from the season in
which it occurs. Dutt says it is extensively cultivated in Bengal, and that
the unripe fruit is much used by the natives as a vegetable and is the
most palatable one of the country. The tender tops are also used as a
potherb.
Trifolium fucatum Lindl. Leguminosae.
Western North America. Professor W. H. Brewer writes that this clover is

eaten by the Digger Indians of California.
T. involucratum Ortega. TREFOIL.
Western North America. This clover is eaten by the Digger tribes.
T. pratense Linn. RED CLOVER.
Europe and temperate Asia. Clover is among the most generally

cultivated fodder plants, but its use as a human food plant is unknown
to Europeans. Some of the clovers are eaten cooked or raw by the
Digger Indians of California and by the Apaches of Arizona. The former
tribe cooks it by placing layers of clover, well moistened, between hot
stones; it is consumed in large rations. The Apaches boil clover, young
grass, dandelions and pigweed together. Where clover is found growing
wild, the Indians practice a sort of semicultivation by irrigating it and
harvesting. Clover was introduced into America from Europe at an early
period as Bartram saw it before the American Revolution. In 1797,
Samuel Deane speaks of it as a plant highly valued in New England. In
Ireland, says Lightfoot, when food is scarce, the powdered flowers are
mixed with bread and eaten. As an agricultural plant, clover first
secured attention in England in 1635.
T. repens Linn. WHITE CLOVER.
Everywhere common in Europe and America. Johnson says the flowers

and pods in time of famine in Ireland and Scotland have been ground
into powder and used as a food.
Trigonella caerulea Ser. Leguminosae.
Eastern Europe and Caucasian region. In Switzerland, this plant is

called kraut curd-herb and is used to give odor and flavor to
schabzieger, or sapsago, cheese. The dried flowers are reduced to
powder and worked into a paste with the curd.
T. corniculata Linn.
South Europe and Asia Minor. In Bengal, this plant serves as a

vegetable food.
T. foenum-graecum Linn. FENUGREEK. HELBEH.
Europe and the Orient. Fenugreek is cultivated in Morocco, in the

south of France near Montpelier, in Alsace, in a few places in
Switzerland, in, some provinces of the German and Austrian Empires,
as Thuringia and Moravia, and on a large scale in Egypt, where it is
known as helbeh. In Egypt, fenugreek is eaten crude and its sprouting
seeds are often mixed in a ragout with honey. Helbeh conserve, says
Pickering, was once an article of export, even to Britain, and to the
present day is employed by Arabs along the east African coast for child-
stealing. At Rosetta, the seeds are used as a coffee. Fenugreek is a
favorite article of diet with the Parsees of India, says Pickering, It is
extensively cultivated in India, says Dutt, the seeds to be used as a
condiment and the aromatic leaves as a potherb. In 1859, seeds of
helbeh were introduced into the United States through the Patent Office
from Palestine, and they are now offered in our seed catalogs.
T. radiata Boiss.
Asia Minor and Persia. In China the curved legumes were formerly
eaten.
T. suavissima Lindl.
Australia. This species is mentioned by Mueller as a food plant of

Australia.
Trilisa odoratissima Cass. Compositae. CAROLINA VANILLA.

DEER'S TONGUE.
Virginia and southward. The leaves exhale the odor of vanilla when
bruised, and, in Florida, the plant has become in some degree an article
of commerce, being used by tobacconists for flavoring smoking tobacco.
Triosteum perfoliatum Linn. Caprifoliaceae. FEVER ROOT. WILD

COFFEE.
Eastern North America. Barton reports that Muhlenburg told him that
the dried and toasted berries were considered by some of the Germans
of Pennsylvania an excellent substitute for coffee.
Triphasia aurantiola Lour. Rutaceae. LIME BERRY.
A shrub of tropical Asia. Loureiro says the berry is red, ovate, half the
size of a coffee bean, covered with a thin pellicle and contains a sweet,
clammy, inodorous, edible pulp. The berry, like an orange in miniature,
says Mason, is often found in Chinese preserves. Firminger says, in
India, the fruit is of the size of a large currant. It has a stone
surrounded by a small quantity of pulp, juicy and of an agreeable,
aniseed-like flavor. The plant is cultivated in the East and West Indies.
The fruits, says A. Smith, are about as large as hazelnuts and have a
red skin. When ripe they have an agreeable taste but, if gathered green,
they have a strong flavor of turpentine and the pulp is very sticky. They
are sometimes preserved whole in syrup and are occasionally sent to
England.
Tripsacum dactyloides Linn. Gramineae. BUFFALO GRASS.
Central and North America. Mueller says the seeds are available for
food.
Triticum bicorne Forsk. Gramineae. SPELT.
Egypt and Syria. The name spelt is given generally to all wheats in
which the grain adheres to the chaff. Spelt is little cultivated except in
the warmer districts of southeastern Europe and the African and Asiatic
shores of the Mediterranean. This appears to be botanically the same
species as the T. bicorne of Forskahl's Egyptian Flora.
T. dicoccum Schrank. EMMER. GERMAN WHEAT. TWO-GRAINED

WHEAT.
Europe; of ancient cultivation and, according to Unger, the zeia

dipokpos of Dioscorides. Emmer is grown in southern Europe more
than in central Europe.
T. monococcum Linn. KUSSEMETH. LESSER SPELT. ONE-

GRAINED WHEAT.
Greece and Asia Minor. This is the kussemeth of the Scriptures From it
the Syrians and Arabians make their bread. Its cultivation has not
extended to India, Egypt or Greece. In its wild state, says Bentham this
species has been described under the name of Crithodium aegilopoides.
The produce of lesser spelt is too small to be of any importance except
in very poor soils.
T. polonicum Linn. POLISH WHEAT.
Polish wheat is cultivated in the warmer regions of Europe.
T. spelta Linn. SPELT.
Some think this to be the grain called olura or zeia or zea by the
ancient Greeks. Spelt is at present cultivated to a small extent in
Europe. It was seen by Alexander the Great as a cultivated plant in his
campaign in Pontus. Its origin in Mesopotamia and Hamadam, in
Persia, is doubtful; especially as its cultivation in these countries
cannot be carried back to any very remote antiquity.
This is the species which includes all the true wheats, excepting the
spelts. It is said to have been found wild in various parts of Asia where
it is not likely to have escaped from cultivation. According to Grecian
fable, it was originally native on the plains of Enna and in Sicily, but it
is much more probable that it is a native of the plains about the
Caspian.
Isis was supposed to have introduced wheat into Egypt; Demeter, into
Greece; and the Emperor Chin-nong, into China about 3000 B. C.
Standing crops of bearded wheat are figured in Egypt under the Fourth
Dynasty, about 2440 B. C., at Gizeh, but nowhere on these nor on
subsequent monuments with the minute accuracy required for
distinguishing species. In Greece, Theophrastus mentioned eight
varieties and among the carbonized seeds exhumed by Dr. Schliemann
in Greece is a very hard, fine-grained, sharp wheat, very flat on the
furrowed side, which is said to differ from any wheat hitherto known. In
Europe, wheat was cultivated before the period of written history as
samples have been removed from the debris of the lacustrine
habitations in Switzerland which do not differ in size and form from our
varieties. Wheat is mentioned by Diodorus as growing wild in Sicily,
and ears of bearded wheat appear on most of the ancient Sicilian coins.
On two Leontine brass coins are figures of Ceres in addition to the
usual ears of corn.
In France, wheat was the most valued cereal in the eighth century as
shown by the maximum price fixed by an edict of Charlemagne wherein
oats were to be sold at one denier, barley at two deniers, rye at three
deniers and wheat at four deniers a bushel. It is probable, says C. W.
Johnson, that wheat was not cultivated by the early Britons for the
climate, owing to the immense preponderance of woods and undrained
soil, was so severe and wet that, in winter, they could attempt no
agricultural employments, and even when Bede wrote, early in the
eighth century, the Anglo-Saxons sowed their wheat in spring. Wheat
remained an article of comparative luxury until nearly the seventeenth
century. That the cultivation of wheat in England was unimportant in
the reign of Elizabeth, is attested by Tussar. Yet wheat was cultivated
by the Romans and is mentioned by Columella, Pliny, Cicero, Caesar
and many others.

In India, wheat seems not to be native but introduced, if we can trust to
the Sanscrit name, which, translated, is food of the Barbarians, but this
may mean that the center and south of India, too hot for wheat-
growing, received their grain from the Hill Tribes of the north, where the
climate suited it. In the Bhavaprakasa, two types are mentioned, the
large-grained and small-grained, or beardless. The first variety is said
to come from the west, the second to be indigenous to middle India.
About 1330, in the wonders described by Friar Jordanus, it is said,
"wheaten bread is there not eaten by the natives, although wheat they
have in plenty." In China, according to Stanislas Julien, wheat was
cultivated in the year 2822 B. C.
The first wheat raised in the New World was sown by Spaniards on the
Island of Isabela. The foundation of the wheat harvests of Mexico is said
to have been three or four grains, carefully preserved by a negro slave of
Cortez in 1530, which were found in some rice brought from Spain for
the use of the troops. In Quito, says Humboldt, the first wheat was
raised by a Franciscan monk in front of his convent. The first wheat
introduced into Peru was by a Spanish woman who took great pains to
disseminate it among the colonists, says Prescott, but no dates are
given. Garcilasso de la Vega affirms that, up to 1547, no wheaten bread
had been sold at Cusco, Peru. In 1542, John Alphonse, chief pilot to
Roberval, in speaking of the region about the present Montreal, says, "I
have told in one ear of corn 120 grains, like the corn of France and you
need not to sow your wheat until March and it will be ripe in the midst
of August." The first wheat grown in New England was that sown by
Gosnold, on the Elizabeth Islands, off the coast of Massachusetts,
"which sprang up eight or nine inches in fourteen days." In 1604, on
the Island of St. Croix, near Calais, Maine, the French had some wheat
sown, which flourished freely, and, in 1606, wheat was sown by
L'Escarbot near the port of Port Royal, Annapolis Basin, Nova Scotia. In
1610, wheat was among the plants in Champlain's garden at Quebec.
In Virginia, the first wheat appears to have been sown in 1611; in 1626,
samples of wheat grown in the Dutch colony of New Netherlands were
taken to Holland for exhibit. In 1629, wheat was ordered by the
Plymouth Colony, from England, for seed. In 1718, wheat was
introduced into the Valley of the Mississippi by the Western Company.
In California, wheat is spoken of by Father Baegert, as flourishing,
1751-1768; and it was cultivated by the Pimas Indians of the Gila River
in 1799.
The northern, limit to the growing of wheat is 57° north in Britain, 64°
in, Norway, 60° in Russia and lower in Siberia. In North America, wheat
is raised with profit at Fort Liard, 60° north. The fine harvests of Egypt
and of Algiers, says Humboldt, as well as those of the valleys of Aragua
and Cuba, prove that the augmentation of heat is not prejudicial to the
harvests of wheat, unless it be attended with an excess of drought or
moisture. In the moist region on the slopes of the mountains of Mexico
and Xalapa, the luxuriance of the vegetation is such that wheat does
not form ears.
The varieties of wheat are almost endless, and their characteristics vary
widely under the influence of cultivation and climate. There are 180
distinct sorts in the museum of Cornell University; Darwin says Dalbret
cultivated during 30 years from 150 to 160 kinds; Colonel Le Conteur
possessed upwards of 150; and Philippar, 322 varieties. The summer
and winter kinds were classed by Linnaeus as distinct species but it
has been proved that the one can be converted into the other by
cultivation. Godron describes five species of wheat and De Candolle
four. Reports come from little-known regions of distinct kinds; in Japan
there is said to be a variety which cannot be forced to grow higher than
20 or 24 inches, though the length of the heads may increase. In
general, wheat is the most esteemed of the cereal productions but, so
far does habit govern, that in Abyssinia, according to Parkyns, the flour
of teff, or dagussa, scarcely palatable to Europeans, is preferred by the
natives to that of any other grain.
Tropaeolum edule Paxt. Geraniaceae (Tropaeolaceae).

NASTURTIUM.
Chile. Mr. Bridges, writing in the Journal of Botany, 1842, says the
roots are eaten in times of scarcity in Peru.
T. majus Linn. INDIAN CRESS. TALL NASTURTIUM.
Peru. The plant is grown more for ornament than for food purposes,
but the flowers and young leaves are frequently used to mix in salads,
and the seeds, gathered while young and green, are used for pickling
and as an excellent substitute for capers. "The seeds of this rare and
faire plant came first from the Indies into Spaine and those hot regions,
and from thence into France and Flanders, from whence I have received
seeds that hath borne with me both flowers and seeds," says Gerarde,
1597. We cannot agree with those authors who consider this the dwarf
form, as the figure given comes nearer to the tall, as it was figured by J.
Bauhin, in his works printed in 1651, with the name scandens, 33
years before its introduction by Linnaeus. Ray, 1686, speaks of its use
as a vegetable, and this use is also spoken of by Townsend, 1726. In
American gardens, this nasturtium was noticed by McMahon, 1806,
and by all the early garden writers as being the predominant kind in
culture. The synonymy is as follows:
Nasturtium Indicum. Cam.7cow-t.3i. 1588.

Nasturtium Indicum. Indiancresses.Ger.i96. 1597.
Nasturtium indicum folio peltato scandens. Bauh, J. 2:75. 1651.
Cardamindum ampliore folio and majore flore. Peuille, Peru. 3: t. 8.
1725.
T. minus Linn. DWARF NASTURTIUM.
Peru. The Dwarf nasturtium was first brought into Europe from Peru,
where it is a native. It reached England in 1596 and is described by
Gerarde as coming from the Indies into Spain and thence into France
and Flanders, whence he received seeds. The plant, like the tall
nasturtium, is grown principally as an ornament, but the flowers and
leaves and green fruit may be used in salads or for pickling. This
species seems to have been first known in Europe about 1574; was
described by Monardes; is figured by Lobel, 1576; and is generally
spoken of about this period as a new and rare plant. It was in the
vegetable garden in England in 1726, probably before, and is
mentioned in American gardens in 1806.
T. pentaphyllum Lam. FIVE-LEAVED NASTURTIUM.
Brazil and Chile. This species furnishes an edible cress. It bears a three-
lobed, sweet, fleshy, edible berry, black, juicy and not unlike in
appearance and flavor to the Zante, or currant, grape.
T. sessilifolium Poepp. & Endl.
Chile. Philippi says this is one of the most eligible of the species of this
genus for its tubers, which can be eaten even in a raw state.
T. tuberosum Ruiz & Pav. PERUVIAN NASTURTIUM.
Bolivia and Peru; long cultivated on the Peruvian Andes for its tuberous
roots. The tubers are called ysano, are yellow and red and about the
size of small pears. They are cooked and then frozen before being eaten;
the women of La Paz are very fond of this frozen dish.
Trophis americana Linn. Urticaceae (Moraceae). RAMOON TREE.
West Indies. The berries, which are about the size of large grapes, have
a very pleasant flavor.
Tsuga canadensis Carr. Coniferae (Pinaceae). HEMLOCK.
North America. The Indians of Maine prepare a tea from the leaves of
hemlock and this tea is relished as a drink. The spray is also used in
New England and elsewhere to a limited extent in the domestic
manufacture of spruce beer. According to McKenzie, the aborigines of
the West employ the inner bark as a food; it is taken off early in the
spring and made into cakes, which are eaten with salmon oil and are
considered dainties. Langsdorff speaks of the Thiinkets at Sitka eating
cakes made of bark of spruce fir, mixed with roots, berries and train oil.
Typha angustifolia Linn. Typhaceae. SMALL BULRUSH.
Europe and North America. The young shoots are edible and resemble
asparagus.
T. elephantina Roxb. ELEPHANT'S GRASS.
Mediterranean region and East Indies. A kind of bread, called boor or

booree, is made in Scinde from the pollen.
T. latifolia Linn. BULRUSH. CAT TAIL. COSSACK ASPARAGUS.

REED MACE.
Europe and North America. In Virginia, the poorer settlers ate the root
of the bulbrush and were very fond of it; it has a sweetish taste. Haller
says the roots are eaten in salads. Long says the seeds are esculent,
roasted; Lindley, that it is sometimes used as food under the name of
Cossack asparagus. This plant, says Clarke, nourishes luxuriantly in
the shallows of the Don. He found the people devouring it raw; "with a
degree of avidity as though it had been a religious observance. It was to
be seen in all the streets and in every house, bound into faggots. "They
peel off the outer rind and find near the root a tender, white part of the
stem, which, for about the length of inches, affords a crisp, cooling, and
very pleasant article of food.
T. laxmanni Lepech. SCENTED FLAG.
Europe and northern Asia. The rhizomes furnish a meal which is made
into cakes. They are used also as a vegetable.
Ullucus tuberosus Caldas. Chenopodiaceae (Bassellaceae).

MELLOCO. ULLUCO.
Andes of Bolivia, Peru and New Granada. The ulluco, or melloco, is a

juicy plant with a creeping stem, the sprouts of which swell at the tips
into tubers from the size of a hazelnut to that of a pigeon's egg, like the
sweet potato. In Peru, it is called oca quina and Hemdon says is more
glutinous than the oca and not as pleasant to the taste. The plant is
extensively cultivated and, from the tubers by alternately freezing and
steeping, a starchy substance is obtained, which is called by the
Indians chuna and is relished. When the failure of the potato crop was
dreaded in England, this plant was one of the substitutes proposed,
but the tubers were not considered sufficiently agreeable to the British
palate. Ulluco was introduced into France in 1848, but trial showed its
unfitness for that climate.
Ulmus campestris Linn. Urticaceae (Ulmaceae). ENGLISH ELM.
Europe and the Orient. The English elm was early introduced into
Boston and is now grown here and there as a shade tree. In Norway, the
inhabitants kiln-dry the bark and in time of scarcity grind it into a meal
to be mixed with flour for bread. The fruit, in a green state, according to
Browne, is sometimes eaten as a salad. Some years ago, in England,
says Johnson, an immense quantity of dried elm leaves were used for
adulterating tea and for manufacturing a substance intended to be
used as a substitute for it. In Russia, the leaves of a variety are used as
tea. In times of great scarcity, the ground bark, the leaves and the
membranous fruit are all eaten as food in China.
U. fulva (rubra) Michx. RED ELM. SLIPPERY ELM.
New England to Wisconsin and Kentucky. Flour prepared from the

bark by drying and grinding, mixed with milk, like arrowroot, is said by
Emerson to be a wholesome and nutritious food for infants and
invalids.
Umbellularia californica Nutt. Lauraceae. BALM OF HEAVEN.
CAJEPUT TREE. CALIFORNIAN OLIVE. MOUNTAIN LAUREL.
SASSAFRAS LAUREL. SPICE BUSH.
Northwestern America. The foliage, when bruised, gives out a

camphor-like scent. Hunters often, according to Douglas, make use of a
decoction of the leaves, which stimulates the system and produces a
glow of warmth. The Spanish-Americans use the leaves as a condiment.
Uncaria gambier Roxb. Rubiaceae. GAMBIR.
Malacca, Sumatra, Cochin China and other parts of eastern Asia;

largely cultivated in the Islands of Bintang, Singapore and Prince of
Wales. Gambir is prepared by boiling the leaves and evaporating the
decoction until it acquires the consistence of clay. This gambir is used
for tanning leather, also by dyers and curers, forming an article of
export. Among the Malays, the chief use is as a masticatory, in
combination with the areca-nut and the betel-leaf.
Unona (Xylopia) concolor Willd. Anonaceae.
Guiana. This plant has an acrid and aromatic fruit, used as a pepper
by the negroes in Guiana.
U. (Xylopia) discolor Vahl.
Tropical Asia. The fruit is used in the same way as is that of the species
above.
U. (Xylopia) discrete Linn. f.
Guiana. The purple, aromatic, berries are of a very good taste.
U. (Xylopia) dumetorum Dun.
Cochin China. The pulp of the fruit is sparing but is of a grateful taste.
U. (Xylopia) undulata Dun.
Tropical Africa. The plant has an aromatic fruit, which is used as a

condiment at Wari in Guinea.
Urceola elastica Roxb. Apocynaceae (or Rubiaceae?). RUBBER
TREE.
Indian Archipelago. This plant is a gigantic climber which yields Borneo

rubber. Its fruit, the size of an orange, contains numerous, kidney-
shaped seeds nestling in a copious, tawny-colored pulp, which is much
relished both by natives and European residents and is said to taste
like well-rotted medlars.
Urginea sp.? Liliaceae.
Equatorial Africa. A species which has nauseous and bitter roots and
white flowers and furnishes a vegetable to the natives. Grant writes, "the
men of the Moon roast its leaves and stalks and cook them as a
spinach."
Urtica dioica Linn. Urticaceae. NETTLE.
North temperate regions; naturalized in America from Europe. The

nettle, according to Sir Walter Scott, was at one time cultivated in
Scotland as a potherb. Nettle tops, in the spring, says Lightfoot, are
often boiled and eaten by the common people of Scotland as greens,
and the young leaves are often boiled in soup in the outer Hebrides and
form a very palatable article of food, it is said. The tender tops are much
more commonly eaten in Germany, Belgium and other parts of Europe
than in England and are also used in northern Persia.
Uvaria burahol Blume Anonaceae.
Java. Baillon says the fruit is eaten in tropical Asia.
U. cordata Schum. & Thonn.
Tropical Africa. The plant bears edible fruits.
U. dulcis Dun.
Burma, Malay and tropical Asia. The perfumed fruit is eaten. In the
Public Gardens of Jamaica, this species is grown as a fruit tree.

U. zeylanica Linn.
East Indies. The fruit is eatable, of a vinous taste, resembling that of an

apricot.
Uvularia perfoliata Linn. Liliaceae. BELWORT.
Eastern North America. Griffith says the roots are edible when cooked,
and the young shoots are a very good substitute for asparagus.
U. sessilifolia Linn. BELWORT.
Eastern North America. This pretty herb is mentioned as yielding a

good substitute for asparagus.
Vaccinium caespitosum Michx. Vacciniaceae (Ericaceae). DWARF

BILBERRY.
Alpine regions of northeastern United States. A small bush, says

Mueller, with bluish, edible berries.
V. canadense Kalm. SOUR-TOP OR VELVET-LEAF BLUEBERRY.
Canada and Maine to Wisconsin and the Rocky Mountains. The berry is
blue and sweet.
V. corymbosum Linn. HIGH BLUEBERRY. SWAMP BLUEBERRY.
Northeastern United States and southward. The berries are often large,
black, with a bluish bloom and of a sprightly, acidulous taste. This
blueberry has been recommended by horticulturists for cultivation and
in some of its varieties is very deserving.
V. erythrocarpum Michx.
Pennsylvania to Georgia on high mountains. The transparent, scarlet

berries are of excellent taste.
V. leschenaultii Wight.
Neilgherries. The berries, about the size of red currants, are agreeably
acid and make excellent tarts. Mueller says of Ceylon also, a tree,
flowering and fruiting throughout the year.
V. leucanthum Schlecht.
Mexico. The black fruit is edible.
V. maderense Link. MADERIA WHORTLEBERRY.
Madeira. The berries are black, juicy, eatable and gratefully acid.
V. meridionale Sw. JAMAICA BILBERRY.
Jamaica. The berries are sapid, red, acid, astringent, bitter and, like
bilberries, they make good jelly. This species is grown in the Public
Gardens of Jamaica.
V. mortinia Benth. MORTINIA.
Ecuador and the mountains of Columbia. The berries come to the Quito
market under the name of mortinia.
V. myrtillus Linn. BILBERRY. BLAEBERRY. WHINBERRY.

WHORTLEBERRY.
North temperate and arctic regions. The Highlanders of Scotland

frequently eat the berries in milk and sometimes make them into tarts
and jellies. In the Orkneys, the blaeberry grows in abundance, the fruit
of large size; wine of fine flavor has been made from it. Johnson says the
berries are slightly acid and sweetish but do not possess much flavor in
the raw state, though liked by some persons. They are sold in the
English markets. This is a favorite food of the Rocky Mountain Indians.
V. ovalifolium Sm.
Northern North America. The berries are gathered before quite ripe, are
pressed into a cake, then dried and laid by. When used, a quantity is
put into a vessel of cold water and stirred rapidly with the hand until it
assumes a form not unlike soapsuds. It is pleasant to the taste, with a
slightly bitter flavor.
V. parvifolium Sm. RED HUCKLEBERRY.

Northwest coast of North America. The berries are red and make
excellent tarts. The berries are of good size and flavor.
V. pensylvanicum Lam. EARLY BLUEBERRY. LOW SWEET

BLUEBERRY.
Northern America, producing many varieties. The berries says Pursh,

are large, bluish-black, extremely sweet and agreeable to eat. Gray says
the berries are large and sweet and the earliest blueberry in the market.
Emerson says the berries are blue, very sweet, rather soft for marketing,
but are particularly suited to be preserved by drying. Kalm says the
Indians formerly plucked huckleberries in abundance every year, dried
them in the sun, and preserved them for eating. In 1615, Champlain
found the Indians near Lake Huron gathering blueberries for their
winter store. Roger Williams says of the New England Indians that they
"gathered attitaash, worthleberries, of which there are divers sorts:
sweet, like currants, some opening, some of a binding nature.
Sautaash are these currants dried and so preserved all the year, which
they beat to powder and mingle with their parched meal and make a
delicate dish which they call sautauthig, which is as sweet to them as
plum or spice cake to the English." The Indians of the Northwest coast
are very fond of this fruit and smoke-dry it in large quantities for winter
use.
V. praestans Lamb. KAMCHATKA BILBERRY.
Kamchatka. This is a minute plant but with large, delicious fruits.
V. salicinum Cham. & Schlecht.
Alaska. The berries are collected and dried by the natives.
V. stamineum Linn. DEERBERRY. SQUAW HUCKLEBERRY.
Northern United States. Elliott says the berries are eaten. The Indians of
Wisconsin and Michigan make extensive use of the fruit. Emerson says
the fruit is scarcely eatable.
V. uliginosum Linn. BOG BILBERRY. MOORBERRY.
Northern climates. Don says the berries are large, juicy, black, covered
with a mealy bloom, eatable, but neither grateful nor wholesome. The
berries, says Johnson, are eaten occasionally but in any "large quantity
cause giddiness and headache." In Siberia, the berries are fermented,
distilled and furnish a strong alcoholic spirit. It is said that the berries
are used in France to color wine. Richardson says, beyond the Arctic
circle this species is, in good seasons, plentiful to an extraordinary
degree and is of a finer quality than in more southern localities.
V. vacillans Soland. LOW BLUEBERRY.
From Massachusetts and Vermont to Pennsylvania. This vaccinium has

a small bush, with rather late-ripening berries.
V. vitis-idaea Linn. COWBERRY. CRANBERRY. FOXBERRY.
Northern and arctic regions. This is the wi-sa-gu-mina of the Crees and
the cranberry most plentiful and most used throughout Rupert's Land.
This berry, says Richardson, is excellent for every purpose to which a
cranberry can be applied. Thoreau, in the Maine woods, made his
desserts on these berries stewed and sweetened, but Gray says they are
barely edible in America. The fruit is not much eaten in Britain but is
greatly valued in Sweden. The berries are tasteless and but little acid
when, gathered but, after exposure to frost, they become very sour.
They are often sold in the London market as cranberries. In Siberia,
they are kept in water in winter, where they acquire their proper acidity
and are eaten in spring.6
Valeriana cornucopiae Linn. Valerianeae. AFRICAN VALERIAN.
African valerian is a recent introduction into gardens and furnishes in

its leaves a salad of excellent quality. The plant is native to the
Mediterranean region in grain fields and in waste places. C. Bauhin,
1596, speaks of it as if of recent introduction to botanical gardens in his
time; and Clusius, 1601, J. Bauhin, 1651, and Ray, 1686, all describe
it. This valerian is not spoken of as under cultivation in Miller's
Dictionary, 1807, nor does Don in his Gardener's Dictionary, 1834,
speak of any use, although he is usually very ready with such
information. In 1841, the Bon Jardinier, in France, refers to it as being
a good salad plant. As neither Noisette, 1830, nor Petit, 1826, nor
Pirolle, 1824, mentions it, we may assume that it had not entered the
vegetable garden at these dates. In 1863, Burr describes African
valerian among American garden vegetables, as does Vilmorin in France
in 1883, and it is described in England in 1885. No varieties are
described, although a purple and a white-flowered form are mentioned
by Bauhin as occurring in the wild plant. The one sort now described
has pink- or rose-colored flowers.
V. edulis Nutt. TOBACCO ROOT. VALERIAN.
Ohio to Wisconsin and westward. This is the principal edible root

among the Indians who inhabit the upper waters of the streams on the
western side of the Rocky Mountains. It has a very strong and
remarkably peculiar taste and an odor most offensive. The root is large,
of a very bright yellow color, is full of nutriment and, to some, the taste
is agreeable. The Indians of the Northwest collect the roots in the spring
and, after baking, use them as food. From a bitter and somewhat
pernicious substance, it is converted by baking into a soft, pulpy mass
of sweet taste which is not unwholesome.
Valerianella coronata DC. Valerianaceae.
Europe and the Orient. In France, this species furnishes a salad.
V. eriocarpa Desv. ITALIAN CORN SALAD.
Europe and north Africa. This plant is much used in Europe as a

substitute for lettuce in the spring and also, when grown in rich soil
and of a considerable size, for spinach. This species occurs in gardens
in two varieties. It has a lighter green, somewhat longer leaf than the
ordinary corn salad, slightly hairy and a little dentate on the borders
towards the base. It has the same uses. It is described for American
gardens in 1863. Under its common name greese mache, it is noticed
in France in 1829 and also as mache d'ltalie in 1824.
V. olitoria Pollich. CORN SALAD. LAMB'S LETTUCE.
This annual plant has been found spontaneous in all temperate Europe
as far as 60° north; in southern Europe to the Canary Isles, Madeira
and the Azores; in north Africa, Asia Minor and in the region of the
Caucasus. This species seems quite variable in nature, and, as long ago
as 1623, Bauhin records its variability in size, saying it occurs with
narrow, broad and entire leaves. Corn salad is described by Lobel,
1576; Dalechamp, 1587; as also by Camerarius 1588; but with all, as
occurring in fields and without mention of culture, although its value
as a salad is recognized. In 1597, Gerarde says it has grown in use
among the French and Dutch strangers in England, and "hath beene
sowen in gardens as a sallad herbe." He figures two varieties. J. Bauhin
describes two sorts and gives Tabernaemontanus as a witness that it
was found in gardens as well as in fields and vineyards. Ray, 1686,
quotes J. Bauhin only; Chabraeus, 1677, describes it as grown in
gardens as a salad herb; Worlidge, 1683, Maeger, 1683, Quintyne,
1693 and 1704, Townsend, 1726, Stevenson, 1765, Mawe, 1778,
Bryant, 1783, all refer to its culture in England. In France, according
to Heuze, the species is spoken of as cultivated by Olivier de Serres and
is referred to as if a well-known cultivated salad in Le Jardinier
Solitaire, 1612. Corn salad was in American gardens previous to 1806.
Vilmorin describes four varieties, which are distinct. All these have
blunt leaves. The variety quite frequently distributed in American
gardens is that which is figured by the herbalists as having pointed
leaves; as, for instance:
Phu minimum alterum. Lob. 412. 1576; Dalechamp 1127. 1587.

Polypremnum. Dalechamp 554. 1587.
Lactuca agnina. Ger. 242. 1597.
The round-leaved form, the mache ronde of Vilmorin, has its type
figured by Dodonaeus in his Pemptades, 1616, under the name album
olus.
Vangueria madagascariensis J. F. Gmel. Rubiaceae. TAMARIND

OF THE INDIES.
Tropical Africa. The fruit is eaten under the name of voa-vanga. It is

the size of an apple and is eaten both raw and roasted but is far from
palatable. In Bengal, the fruit is eaten by the natives. At Martinique, it is
called tamarind of the Indies; the flavor of its pulp and its color recall
the medlar of Europe.
V. spinosa Roxb.
Tropical Asia. The berry is the size of a cherry, succulent and edible.
Vanilla aromatica Sw. Orchideae. VANILLA.
Tropical America. This species is said to be cultivated in the isles of

France and Bourbon. The pods constitute one of the vanillas of
commerce.
V. guianensis Splitg.
Tropical America. This species is described as yielding an aromatic

fruit.
V. planifolia Andr. VANILLA.
West Indies and Mexico. The best vanilla is the produce of this species
but several other South American species are also used. The product is
employed very extensively for flavoring.
Vateria indica Linn. Dipterocarpaceae. DAMMAR.
East Indies. This species is a tree of Ceylon from whose seeds the
natives make a kind of bread.
Veitchia joannis H. Wendl. Palmae.
Fiji Islands. The kernel has a slightly astringent taste but is eaten
readily by the natives of Viti, especially the youngsters.
Veltheimia. Liliaceae.
Eastern equatorial Africa. This plant grows in the swamps of the Nile,
and its flowers are utilized as a spinach.
Veratrum viride Ait. Liliaceae. INDIAN POKE. WHITE

HELLEBORE.
North America. Josselyn probably referred to this plant when

mentioning a small, round-leafed tobacco as utilized by the New
England Indians.
Veronica anagallis Linn. Scrophulariaceae. WATER SPEEDWELL.
Northern climates. The plant is considered to be antiscorbutic.
V. beccabunga Linn. BROOKLIME. WATER PIMPERNEL.
Northern climates. Lightfoot says of brooklime, "it is esteemed an anti-

scorbutic and is eaten by some in the spring as a sallet, but it is more
bitter and not so agreeable to the palate as watercresses." Loudon says
it is used in Britain as a salad.
V. officinalis Linn. FLUELLEN. SPEEDWELL.
Northern climates. The leaves of this species were recommended by

Hoffman as a tea substitute, but Withering says it is more astringent
and less grateful than tea.
Viburnum cotinifolium D. Don. Caprifoliaceae. VIBURNUM.
Himalayan regions. The ripe fruit is sweetish and is eaten in India.
V. foetens Decne.
Himalayan regions. In India, the sweetish fruit is eaten.
V. lentago Linn. NANNYBERRY. SHEEPBERRY. SWEET

VIBURNUM. WILD RAISIN.
Northeastern America to Georgia. The berries are said by Wood to be

well-flavored, black, and sweetish.
V. nudum Linn. NAKED VIBURNUM. WITHE-ROD.
Newfoundland to Georgia. The fruit is apple-shaped, compressed,

about a quarter of an inch long, or a deep blue color, of a sweetish taste
and may beeaten.
V. opulus Linn. CRANBERRY TREE. GUELDER ROSE. PIMBINA.

SNOWBALL TREE. WHITTEN TREE.
Middle and northern Europe and northern America. The fruit is a poor
substitute for cranberries, hence the name cranberry tree. The fruit,
when ripe, is of a pleasant, acid taste and is sometimes substituted for
cranberries. Thoreau stewed them with sugar and says the lumbermen
of Maine cook them with molasses; he afterwards saw them in a garden
in Bangor. In Norway and Sweden, the berries are eaten with honey and
flour, and a spirit is distilled from them. A miserable food for savage
nations, says Lindley. On the Winnipeg river, the fruit is of an orange
color, fleshy and agreeable to the taste. This plant is the nipi minan of
the Crees. Probably this is the fruit brought from the North and called
by the Narragansett Indians wuchipoquameneash, described by Roger
Williams as "a kind of sharp fruit like a barberry in taste."
V. prunifolium Linn. BLACK HAW.
New York to Georgia. The blackish berries are sweet and eatable.
V. stellulatum Wall.
Himalayan regions. The small, acid fruit is eaten in the mountains of

India.
Vicia cracca Linn. Leguminosae. TUFTED VETCH.
Asia, Europe and northern America. This vetch has been occasionally
cultivated, as affording provender of good quality, but it does not ripen
a sufficient quantity of seed to make it easy to grow it as an annual
green crop. Johnson says the seeds may be used as food.
V. ervilia Willd.
North Africa and Europe. This vetch, according to Loudon, is cultivated

in some places as a lentil. This vetch is cultivated by the French.
V. faba Linn. BROAD BEAN. ENGLISH BEAN. EUROPEAN BEAN.

HORSE BEAN. WINDSOR BEAN.
Europe and Asia. The European bean appears to be among the most
ancient of our cultivated esculents. A variety has been found in the
lacustrine deposits of Switzerland ascribed to the Bronze Age. It was
cultivated by the ancient Greeks and Romans, by the Hebrews and by
the ancient Egyptians, although it is not among the seeds found in the
catacombs, perhaps, De Candolle remarks, because it was reported
unworthy for the nourishment of priests, or certain priests, or from
motives of superstition. Herodotus states that the priests in Egypt held
beans in such aversion that none were sown throughout the land; if by
chance a single plant anywhere sprang up, they turned away their eyes
from it as from an impure thing. Wilkinson remarks that this statement
applied, apparently, only to the priests for the people were allowed to
eat these beans.
Pythagorus is said to have eaten beans very frequently, but his

disciples seem to have forbidden their eating, and it is related that their
aversion was carried to such an extent that a party of Pythagoreans
allowed themselves to be slaughtered by the soldiers of Dionysius
rather than to escape by passing through a field of these vegetables.
Porphyrus says, "take the flowers of the bean when they begin to grow
black, put them in a vessel and bury it in the ground; at the end of
ninety days, when it is opened, the head of a child will be found in the
bottom." Diogenes Laertius says, "beans are the substance which
contains the largest portion of that animated matter of which our souls
are particles." One of the noble families of Rome, the Fabii, derived their
name from this plant, and the Romans had a solemn feast called
Fabaria, at which they offered beans in honor of Carna, the wife of
Janus. At one time, the Romans believed the souls of such as had died
resided in beans and Clemens Alexandrinus, and even Cicero,
entertained equally extravagant notions of them. The Flamen Dialis
were not permitted to mention the name, and Lucian represents a
philosopher in Hades as saying that to eat beans and to eat one's
father's head were equal crimes. A temple dedicated to the God of
Beans, Kyanites, stood upon the sacred road to Elensis, and the
Kyampsia or bean feast, which the Athenians celebrated in honor of
Apollo, was characterized by the use of beans. What the Greeks called
the Egyptian bean was the seed of Nelumbium speciosum.
The Emperor Chin-nong is said to have introduced the bean into China
in the year 2822 B. C. The period of its introduction into Britain is
unknown but Gerarde, 1597, appears to have known only two
varieties. At Teneriffe, at the discovery, the people are said to have had
beans and peas or vetches, all of which they call hacichei. In 1667,
Father Carii speaks of "kidney beans and common beans " in Congo. In
1776, they were seen by Thunberg in Japan. The first introduction into
the North American colonies was by Captain Gosnold, 1602, who
planted them on the Elizabeth Islands near the coast of Massachusetts,
where they nourished well. They were also cultivated in Newfoundland
as early as 1622, in New Netherlands in 1644, and in Virginia prior to
1648. Beans are mentioned as cultivated in New England prior to 1671
by Josselyn. In McMahon's work of 1806, fourteen kinds are
enumerated. In 1828, Thorburn gives, in his seed list, six kinds and in
1881 but four. European beans are seldom cultivated in America now,
their place being taken by the kidney beans.
The vague indications of the supposed habitat of the bean in Persia or

on the shores of the Caspian, says Targioni-Tozzetti, have not been
confirmed by modern researches. “May it not," says he, "have originated
from Vicia narbonensis, a species not uncommon in the Mediterranean
region from Spain to the Caucasus and very much resembling the bean
in every respect except in the thinness of the pod and the smallness of
the seeds? "
Linnaeus forms this bean into two botanical varieties, as does also
Moench, who names the one hortensis, or the garden bean, the other
equina, or the horse bean. These are both figured or mentioned by the
early botanists; the hortensis, or garden bean, by Fuchsius, 1542, and
Tragus, 1552. The equina is described by Pena and Lobel in their
Adversaria, 1570, and by Lyte in his Dodoens, 1586, as well as by
Dodonaeus, 1566. R. Thompson, 1850, describes ten varieties, giving
synonyms and these include all known to him. Let us follow up his
synonymy, in order to see whether varieties of modem origination
appear. This synonymy is founded upon identity of names in most
instances and applies to the garden bean only, yet collateral evidence
would seem to indicate a substantial correctness:
1. Early mazagan. Thompson. 1850. Brought from a settlement of

the Portuguese on the coast of Africa, just without the Straits of
Gibralter. Mill. Diet. 1807.
Early mazagan. Mawe 1778; Bryant 1783; McMahon 1806;
Thorb. Cat. 1828; Thorb. Cat. 1884.
Feve naine hative. Noisette 1829; Vilm. 1882.
2. Marshall's Early Dwarf Prolific. Thompson. 1850.
3. Long-pod. Thompson. 1850.
Long-pod. McMahon 1806.
Early long-pod. Mawe 1778; Bridgeman 1832; Loudon 1860.
Early Portugal or Lisbon. Mawe 1778; Mill. Diet. 1807.
Early Lisbon. McMahon 1806; Bridgeman 1832.
Turkey long-pod. Mawe 1778; McMahon 1806; Bridgeman 1832.
Tall long-pod. Mawe 1778.
Sandwich. J. W. Gent. 1683; Townsend 1726; Stevenson 1765;
Mawe 1778; Bryant 1738; Bridgeman 1832.
Sword long-pod. Thorb. Cat. 1828; Fessenden 1828; Bridgeman
1832; Thorb. Cat. 1884.
Hang-down long-pod. Vilm. 1883.
Feve a longue cosses. Noisette 1829; Vilm. 1883.
4. Green long-pod. Thompson. 1850.
Green Genoa. McMahon 1806; Bridgeman 1832.
Green Nonpareil. McMahon 1806; Thorb. Gard. Kal. 1821;
Fessenden 1828; Bridgeman 1832; Thorb. Cat. 1884.
5. Dutch long-pod. Thompson. 1850; Loudon 1860.
6. Windsor. Thompson. 1850.
Broad Windsor. Mill. Diet. 1807; Pessenden 1828; London 1860;
Thorb. 1884.
Kentish Windsor. Bridgeman 1832.
Taylor's Windsor. Bridgeman 1832.
Mumford. Mawe 1778; Bryant 1783; McMahon 1806; Bridgeman
1832.
Small Spanish. Mawe 1778; Bryant 1783.
Windsor. Stevenson 1765; Mawe 1778; Bryant 1783.
Large Windsor. Van der Donck 1653; in present New York.
7. Green Windsor. Thompson. 1850.
Toker. Stevenson 1765; Mawe 1778; Bryant 1783; Bridgeman
1832.
Feve de Windsor verte. Vilm. 1883.
8. Green China. Thompson. 1850.
9. Dwarf crimson-seeded. Thompson. 1850.
Feve tres naine rouge. Vilm. 1883.
10. Dwarf fan. Thompson. 1850.
Dwarf fan or cluster. Mawe 1778.
Dwarf cluster. McMahon 1806; Bridgeman;1832.
Feve naine hative a chassis. Vilm. 1883.
11. Red-blossomed. Mawe 1778; McMahon 1806; Bridgeman 1832;
Thompson 1850.
12. White-blossomed. Mawe 1778; McMahon 1806; Bridgeman 1832;
Thompson 1850.
The only two other varieties advertised lately are Beck's Dwarf Green
Gem and Seville Long-pod. There is certainly no indication here that
types have appeared in modern culture. The crowd of new names which
appear during a decade gradually becomes reduced to a synonymy,
and we find at last that the variation gained has been within types only.
V. gemella Crantz. SMOOTH TARE.
Europe and the Orient; a weed of Britain, which is said to be cultivated

in some places. It is now naturalized in the United States near the coast.
V. gigantea Hook.
California to Sitka. The seeds are eaten by the Indians. Gray remarks
that the seeds are eatable, when young, like green peas.
V. hirsuta S. F. Gray. HAIRY TARE.
Europe, northern Africa and Asia. This species is said by Loudon to be

cultivated in some places as a lentil. This plant is naturalized in the
United States from Massachusetts to Virginia.
V. monanthos Desf.
Mediterranean region. This is a lens cultivated by the French.
V. narbonensis Linn. NARBONNE VETCH.
Orient and Mediterranean region. This species is supposed by Targioni-

Tozzetti to be the original of the English bean. The seeds are of excellent
quality.
V. pallida Turcz. WOOD VETCH.
Himalayan regions. This vetch has been cultivated chiefly in cold,

northern regions, being remarkably hardy. It is found wild even within
the arctic regions.
V. pisiformis Linn.
Europe. This is the lentille du Canada of the French and, according to

Loudon, is cultivated in some places as a lentil.
V. sativa Linn. TARE. WHITE VETCH.
Europe, North Africa and the Orient. In 1686, according to Ray, this
tare was grown throughout Europe for feeding animals. There are a
number of varieties, the most prominent of which are the spring and
winter tares. The seed of the white vetch is eaten in some countries. The
seeds are said by Johnson to be neither very palatable nor nutritious.
In many cantons of France, the seeds are, however, eaten in soup and
enter into the composition of flours used for breadmaking.
V. sepium Linn. BUSH VETCH.
Northern Asia, Himalayan regions and Europe. The seeds may be used
as food.
V. villosa Roth. LARGE RUSSIAN VETCH.
Russia. This species has been cultivated of late years with much
success in several parts of northern and central Europe.
Victoria regia Lindl. Nymphaeceae (Euryalaceae). WATER LILY.

WATER MAIZE.
Guiana. The Spaniards collect the seeds and eat them roasted.
Vigna catjang Walp. Leguminosae. COWPEA. JERUSALEM PEA.

MARBLE PEA.
East Indies. This plant is cultivated in Portugal and Italy. In India,

varieties with white, brown and black seeds are cultivated. In
Martinique, the seeds are highly esteemed as an article of food. In the
southern states, this species has many permanent varieties, as Red
Cowpea, Black-eyed pea and so on. So conspicuous is this species that
in some localities it is made to carry the name of all others, all being
referred to as the cowpea. This plant is extensively cultivated in India
for its pods, which are often two feet in length, contain a number of pea-
like seeds, called by the Hindus chowlee, and form a considerable
article of food. In China, the green pods are used as a vegetable.
V. glabra Savi. CHINESE DOLICHOS. CLAY PEA.
A native of tropical Africa; cultivated at Karagwe on the upper Nile,

where it is called koondii. The seeds are eaten. This plant is commonly
cultivated about Bombay for its pods and pulse. There are several
varieties of this bean in India, white, red, dun, green, black; they vary
also greatly in size but are distinguished by their form, which differs
from all the other kinds in the beans being truncated at either end.
Pirminger speaks of it, however, as a bean of indifferent quality. In
China, the pods are eaten as a string bean. In Egypt, it furnishes a
vegetable food. In the Barbados, this species furnishes the calavances,
or red beans, of Long and is also called Chinese dolichos and clay pea.
The pulse is called by the Hindus chowlu, by the Chinese tow-cok.
V. lanceolata Benth. VIGNA.

Tropical and subtropical Australia. According to Mueller, the plant is
available for culinary purposes.
Villaresia congonha Miers. Olacineae (Celastraceae).
Brazil. The leaves, dried and pulverized, are used as tea in Brazil.
Viola odorata Linn. Violacieae. VIOLET.
Europe, Africa and northern Asia. This violet is esteemed by the

Egyptians and Turks for use in sorbet, which they make of violet sugar
dissolved in water.
V. palmata Linn. VIOLET. WILD OKRA.
Eastern North America. The plant is mucilaginous and is employed by

negroes in the southern United States for making soup and is called
wild okra.
Vitex cienkowskii Kotschy & Peyr. Verbenaceae.
Tropical Africa. The sweet, olive-shaped fruit, says Schweinfurth, is

relished exceedingly by the natives of central Africa.
V. doniana Sweet.
Tropical Africa. The fruit is eatable, says Sabine, but is inferior to both
the sugar and yellow plums of that country.
Vitis acetosa P. Muell. Ampelideae (Vitidaceae). AUSTRALIAN

GRAPE.
Australia. The stems are herbaceous rather than shrubby, erect. The
whole plant is pervaded with acidity and proves valuable in cases of
scurvy. The berries are edible.
V. acida Chapm.
South America and West Indies. The whole plant has an acid taste.
V. adnata Wall.

Asia and Australian tropics. The acid leaves are eaten.
V. aestivalis Michx. BUNCH GRAPE. PIGEON GRAPE. SUMMER

GRAPE.
Eastern America. The berries are pleasant and the flowers fragrant. This
grape is referred to by Wood in his New England's Prospects as the
"smaller kinde of grape which groweth in the Islands, which is sooner
ripe and more delectable." As it occurs wild, it presents many varieties
in its fruit and has produced, according to William Saunders, the
cultivated forms known as Lenoir, Herbemont, Devereaux, Alvey,
Cynthiana and Norton's Virginia; according to Ravenel, Clinton and
Delaware. This species was introduced into England in 1656.
V. africana Spreng.
Tropical Africa. The berries are black and eatable.
V. antarctica Benth.
East Australia. This species is an evergreen, bearing small and edible

berries.
V. arborea Linn.
Orient and North America. The fruit is said to become agreeable when
perfectly matured, but Nuttall says, to his taste, it is always nauseous.
V. arizonica Engelm. CANYON GRAPE.
Arizona and Utah. The fruit is small, borne in small clusters and is said
to be quite luscious.
V. auriculata Wall.
Himalayan region, Burma and Java. The berries are large and juicy.
V. berlanderi Planch.
Texas and northern Mexico. This vine bears a very large cluster of rich,
though remarkably small, fruit. The quality is fine for wine.

V. bicolor Le Conte. BLUE GRAPE. SUMMER GRAPE.
New Hampshire to North Carolina and westward. The berries are small
and generally sweet and agreeable.
V. caesia Sabine.
Tropical Africa. The berries are round and black, with an austere, acid
taste not very agreeable to Europeans; the grapes are eaten chiefly by
the negroes, who are very fond of them.
V. californica Benth.
Southwestern United States. The quantity of the fruit that an Indian will
consume at one time is scarcely credible. The ancient Pueblo Indians
were in the habit of cultivating this grape as is evident from the peculiar
distribution of the plant near reined settlements. In Arizona, near Fort
Whipple, they are found arranged in rows and the vines are very old.
The berry is small and round and much resembles the ordinary frost
grape of New England but it is larger, more juicy and richer in flavor.
V. candicans Engelm.
Southwestern United States. The berries are large, black or dark

purple; skin thin, beneath which is a cuticle containing a red and very
acid juice. The true pulp is edible. This species bears fruit unfit for
eating owing to the biting pungency of its skin and the tough pulp but
may have promise as a wine grape.
V. capensis Burm.
South Africa. The berry is said to be excellent but with a different flavor
from our grapes. It is brought to the table at the Cape of Good Hope.
V. caribaea DC. CARIBEAN GRAPE.
West Indies and moist thickets in Florida and along the shores of the
Gulf of Mexico as far as southern Texas. This grape was found in
Arkansas by Nuttall. Its grapes are small, sour and generally
unpalatable, yet sometimes it has fruit agreeably acid. Its vines are said
to be so full of sap as to be used in the West Indies to allay thirst.
Sloane says, in Jamaica, it is red or deep purple and the size of a
currant and agreeably acid, as well as astringent. Loudon says it was
introduced into England in 1800.
V. cordifolia Michx. CHICKEN GRAPE. FROST GRAPE. WINTER

GRAPE.
Eastern United States. The fruit hangs in short clusters, is dark purple,
almost black when ripe, with a dark blue bloom, about the size of a
large pea. It is very acid, says Emerson, but pleasant, with a rich, spicy
taste and without any acerbity remaining after eating. Natural varieties
of this grape have been transferred to gardens in Massachusetts and
the berries of these plants are described as of "a juicy, agreeable, wine
taste," "oval, sweet and spicy," "round and sweet," "sweet and
agreeable." This species has been strongly recommended for wine-
making. Some of the varieties have red, others black fruits.
V. elongata Wall.
East Indies. The berries are large and juicy.
V. geniculata Miq.
Java. The fruit is eaten.
V. heterophylla Thunb.
China and Japan. The leaves are used for food.
V. hypoglauca F. Muell.
East Australia. This species is an evergreen climber of enormous length.

The black berries attain the size of small cherries.
V. imperialis Miq.
Sumatra and Borneo. Its berries are large and juicy.
V. indica Linn.
East Indies and India. The small berries are edible.

V. labrusca Linn. FOX GRAPE. SKUNK GRAPE.
Eastern United States. This is probably the grape seen by the Northmen
at Vinland, when the two Scotch slaves sent out to explore brought
back a bunch of grapes in 1006. This grape was mentioned by Edward
Winslow in Massachusetts, 1621, as "white and red and very sweet and
strong also." Master Graves says "vines doe grow here plentifully laden
with the biggest grapes that ever I saw; some I have seen four inches
about." The fox grape is often mentioned by the colonists. In 1769, the
French settlers on the Illinois River made upwards of one hundred
hogsheads of strong wine from the wild grape. The fruit varies much in
size, color and taste, and some of the natural varieties are very fair fruit
and may be found even now around many New England homesteads,
although they all have more or less of the strong, musky flavor, which
in some varieties is disagreeably intense. Emerson says he has gathered
grapes in the woods decidedly superior to the Isabella.
This species has given origin to many cultivated varieties, such as

Isabella, Concord, Moore's Early and Hartford Prolific. Emerson says
also, the Catawba, Elands Grape, Schuylkill, Elsinberg and others;
Ravenal includes Diana and Rebecca. The Isabella and Catawba were
introduced to notice in 1816, the Concord about 1854. Diana was
exhibited in 1843, and Moore's Early for the first time in 1872. At the
present time, 1879, 46 varieties of American grapes are approved by
the American Pomological Society, and many others are before the
public on probation. Oh account of the immunity of the grape vines
derived from this species from the phylloxera, large numbers of vines
have been exported to France for use in vineyards as stocks for grafting.
At present, this species promises to be as prolific of valuable varieties as
is the V. vinifera of Europe and Asia.
V. latifolia Roxb.
East Indies. The acid leaves are eaten.
V. linsecomii Buckl. PINE-WOOD GRAPE. POST-OAK GRAPE.

TURKEY GRAPE.
Texas. The grapes are from one-half to three-quarters of an inch in

diameter, of a deep purple, tender, pleasant and free from musky flavor.
It is cultivated in a few gardens in Texas.

V. monticola Buckl. MOUNTAIN GRAPE.
Texas; occasionally cultivated in gardens. The berries are large, white or

amber-colored; skin thin; pulp tender, juicy and sweet.
V. mutabilis Miq.
Java. The berries are large and edible.
V. opaca F. Muell.
East Australia. The vine produces as many as eight to ten large tubers.
Though insipid, these are eagerly sought by the natives for food.
V. pallida Wight & Arn.
Asia and African tropics. The berries are large, edible and particularly
sweet.
V. quadrangularis Wall.
Arabia to India and central Africa. The berries are eaten in India, and
the young shoots and leaves are used by the natives as a potherb.
V. riparia Michx. FROST GRAPE. RIVERBANK GRAPE.
Eastern North America. The berries are usually small, blackish or

amber-colored and very acid. This species has given origin to the
Clinton, Taylor, Elvira and other grapes now under cultivation.
V. rotundifolia Michx. MUSCADINE. BULLACE. SOUTHERN FOX

GRAPE. SCUPPERNONG.
Southeastern United States. This species bears its berries in loose

clusters, scarcely exceeding five or six berries, changing from reddish-
brown to black in ripening, with a thick skin and large pulp. In a
cultivated form, it occurs in several white and black varieties. In the
southern states, it is highly relished and is used for domestic
winemaking.
V. rubifolia Wall.

Himalayan regions. The berries are esculent.
V. rupestris Scheele. BUSH GRAPE. MOUNTAIN GRAPE. ROCK

GRAPE. SAND GRAPE. SUGAR GRAPE.
Southwestern America. This species is the mountain grape of Texas.

The stems are upright and but two or three feet high. The bunches are
small and the berries are of the size of peas, black and very sweet and
grateful to the taste.
V. schimperiana Hochst.
Abyssinia. Barter compares the edible berries to clusters of Frontignac

grapes.
V. sicyoides Miq.
Tropical America. The black berries are eaten.
V. thrysiflora Miq.
Sumatra. The berries are large and edible.
V. trifolia Linn.
Asia and Australian tropics. The leaves are acid and edible.
V. uvifera Baker.
Tropical Africa. The berries are black, pulpy, of an austere, acid taste
but are eaten by the natives.
V. vinifera Linn. EUROPEAN GRAPE. WINE GRAPE.
The European grape is found wild on the coast of the Caspian, in

Armenia and in Karamania. From Asia, it passed into Greece and
thence into Sicily. The Phocians carried it to the south of France; the
Romans planted it on the banks of the Rhine. This grape is of the most
ancient culture. Full details of wine-making and vineyards are figured
under the Fourth (2440 B. C.), Seventeenth (1680 B. C.) and Eighteenth
(1525 B. C.) Dynasties in Egypt, and vineyards and wine are mentioned
in the Scriptural history of Noah. Its introduction into all parts of the
world has but multiplied its peculiarities. Virgil says "we neither can
recount how numerous the species, nor what are their names, nor
imports it to comprise their number; which whoever would know the
same may seek to learn how numerous are the sands of the Libyan sea
tossed by the zephyr; as to know how many waves of the Ionian sea
come to the shores, when Eurus, more violent, falls upon the ships." In
the time of Chaptal, about 1825, there were 1400 varieties enumerated
in the Luxembourg catalog obtained from France alone; the Geneva
catalog numbered 600; Presl describes 44 varieties as cultivated in
Sicily; Redding notices 12 kinds near Shiraz, Persia; and Burnes 10
kinds at Cabul. The Pinceau variety of France was known as long ago
as 1394.
Some believe that the vine was introduced into England by the Romans,
while, according to others, it was first brought by the Phoenicians, who
also have the credit of having transplanted it from Palestine to the
islands of the Mediterranean. The earliest English chronicles make
mention of vineyards, and vine culture is said to have continued until
the Reformation; but the English climate is not suitable and the grape is
grown only under glass except in a few favored locations. The vine was
brought to the New World by Columbus, and, in 1494 at Hayti,
"cuttings from European vines already began to form their clusters." In
1741, there were some thousands of vines from Portugal thriving at
Augusta, Georgia, and there are accounts of this vine in New Albion in
1647. There are accounts of wine-making from grapes of unknown
species in Virginia in 1630, 1647, 1651; in Massachusetts, in 1634; in
Pennsylvania, in 1683 and 1685; and in Indiana in 1804. In Chile and
in California, its culture seems successful. In California, its introduction
was due to the Missions which were mainly established from 1769 to
1820. Except in California, here and there a single vine in exceptional
localities may succeed.
The currant, or Zante, grape is the variety which furnishes the dried
currants of commerce, the individual grapes being no larger than peas,
entirely free from seeds and of an agreeable flavor. This vine was
introduced into the United States in 1855 and is now grown in
California, where, however, it troubles the cultivator by occasionally
producing seeds. At present, our supply of currant grapes comes from
the Ionian Islands chiefly but they are also grown in France. Unlike
other grape vines, this, in Zante, will not succeed upon the hills but
flourishes in low lands, retentive of moisture, incapable of drainage and
flooded for two months of the year.
Voandzeia subterranea Thou. Leguminosae. GROUNDNUT.
African tropics; extensively cultivated from Bambarra and the coast of

Guinea to Natal, its esculent pods and seeds forming a common article
of food. In 1682, Father Merolla describes this species in the Congo
under the name of incumbe, growing under ground. He says, "it is like
a musquet-ball and very wholesome and well tasted." Montiero says it
is sparingly cultivated at Cambambe and the surrounding district. The
plant is commonly found now in Brazil and in Surinam.
Voyria rosea Aubl. Gentianeae.
Guiana. The tuberous roots are baked and eaten in Guiana like
potatoes. They are of a reddish color externally and white within.
Washingtonia filifera H. Wendl. Palmae.
This palm is found in rocky canyons near San Felipe, California,

attaining a height of 50 feet. The fruit is small, black, pulpy and is used
as food by the Indians.
Weinmannia racemosa Linn. f. Saxifrageae (Cunoniaceae).
New Zealand. This tree resembles the beech in leaf and general
appearance and bears a fruit the color and size of a Damson plum. The
fruit is sweet and pleasant.
Willughbeia edulis Roxb. Apocynaceae.
Himalayas, Burma, India and Malay. The fruit is of a dark orange color,
the size of a large lemon, and is filled with a soft, yellowish pulp, in
which are immersed a few seeds the size of a horse bean. It is thought
good by the natives.
Xanthium strumarium Linn. Compositae. BUR WEED.
Cosmopolitan. In China, the leaves and shoots are eaten as a vegetable.
Xanthoceras sorbifolia Bunge. Sapindaceae.
China. The flowers, leaves and fruit are used for food.
Xanthorrhoea arborea R. Br. Juncaceae (Xanthorroeaceae).
GRASS GUM TREE.
An Australian tree. The tender, white center of the leaves is used as a

vegetable.
X. hastilis R. Br. GRASS TREE.
Southern Australia. The tender, inner leaves are esculent and far from
disagreeable, having a milky taste with a slight, balsamic flavor.
Xanthosoma sagittifolium Schott. Araceae.
Tropical America. This plant is generally planted in Jamaica for the use
of the table. Lunan says, in wholesomeness and delicacy, it is superior
to spinach and vies with any European vegetable whatever. The roots
are said to be edible. Starch is obtained from the rootstocks.
Ximenia americana Linn. Olacaceae. HOG PLUM. SEASIDE

PLUM.
Cosmopolitan tropics. The fruits resemble yellow plums, are edible and
of an agreeable taste. They have an acid-sweet, aromatic taste, with
some degree of austerity. The plant bears round, orange-colored fruits,
of which the natives of the Fiji and other islands of the Pacific Ocean are
very fond, though they are rather tart. Before they are ripe they possess
a powerful odor of essential oil of almonds. In the Circars, its yellow
fruit, which is about the size of a pigeon's egg, is eaten by the natives.
Xylopia aethiopica A. Rich. Anonaceae. ETHIOPIAN PEPPER.

GUINEA PEPPER. NEGRO PEPPER.
Tropical Africa. A tall shrub whose fruit, consisting of a number of

smooth, pod-like carpels about the thickness of a quill and two inches
long, is dried and used instead of pepper. The seeds have an aromatic,
pungent taste and were formerly sold in English shops under the name
of Ethiopian pepper, Guinea pepper and Negro pepper.
X. frutescens Aubl.
Tropical America. The seeds have an acrid, aromatic taste and are used
by the negroes in Guiana instead of pepper.
X. glabra Linn. BITTERWOOD.
Jamaica. The wood, bark and berries have an agreeable, bitter taste,
not unlike that of the orange seed. Freshly gathered from the tree, the
berries are agreeable to the palate and grateful to the stomach.
X. sericea A. St. Hil.
Brazil. Arruda says the capsules have the taste and pungency of black
pepper and are used by many as a spice in cooking and by some are
preferred even to pepper. The fruit, says St. Hilaire, has the odor and
taste of pepper but is not as strong. It can be employed as a spice.
X. undulata Beauv.
Tropical Africa. It also furnishes a similar spice.
Xysmalobium heudelotianum Decne. Asclepiadeae
Tropical Africa. The plant has a watery, turnip-shaped root, called

yakhop by the negroes, by whom it is eaten.
Yucca acaulis H. B. & K. Liliaceae (Agavaceae). MAGUEY.
Venezuela. The sweet and fermented juice of this plant yields a spirit by
distillation; the young leaves are eaten.
Y. baccata Ton. SPANISH BAYONET.
Southwestern North America and Mexico. The fruit is the size of a large
fig with a sweet, edible pulp. The Indians of Arizona, New Mexico and
Utah are very fond of the fruit and dry it for winter use. The young
flower-buds, when about to expand, are also roasted but to Whites are
insipid food. Bartlett saw in an Apache camp a pot of the flowers boiling
for food.
Y. filamentosa Linn. ADAM'S NEEDLE. NEEDLE PALM.
Southwestern North America. This yucca bears large, fleshy fruits

which are edible; they are called datile. The fruit, the size of a peach, is
used as an article of food.
Y. glauca Nutt.
America. The plant bears an edible fruit often three inches long and
one-half inch across.
Y. treculeana Carr.
Mexico and western Texas. The fruit is said to resemble a pawpaw and
to be edible.
Zaiacca affinis Griff. Palmae.
Malay. This palm is found in Malacca and is called by the natives salak
batool. The fruit is edible.
Z. conferta Griff.
Malay and Sumatra. The fruit is large, deep brown and hangs
sometimes quite down in the mud in deeply clustered branches, almost
hidden by the half-decayed bracts. The pulp surrounding the seeds is
intensively acid and is much used by the Malays as a condiment.
Z. edulis Blume.
Burma and Malay. The fruit is much sought after by the Burmese on
account of the fleshy and juicy covering of the seeds, which has a
pleasantly acid and refreshing taste. The fruit is eaten. It is about the
size of a walnut and is covered with scales like those of a lizard; below
the scales are two or three sweet, yellow kernels, which the Malays eat.
A preserve is also made of the fruit.
Zamia chigua Seem. Cycadaceae (Zamiaceae).
New Granada. The seeds are boiled and reduced to a mash which is
served with milk and sugar. Bread is also made from them.
Z. furfuracea Ait. SAGO CYCAD.
Mexico. This plant yields a sago which is much used in Jamaica.

Z. integrifolia Ait. SAGO CYCAD.
West Indies and Florida. This cycad furnishes the Seminole Indians
with their white meal. An arrowroot has been prepared from it at St.
Augustine. It is now cultivated to a limited extent.
Z. pumila Linn.
West Indies. The plant furnishes a kind of arrowroot.
Z. tenuis Willd.
Bahama Islands. The plant yields from its trunk a pure starch, used as
a fine arrowroot in the Bahamas.
Zanthoxylum alatum Roxb. Rutaceae.
Himalayas and China. This is a small tree, the fruits of which are used
in China as well as in India as a condiment. Its aromatic capsules are
used as a condiment in India.
Z. budrunga Wall.
Himalayas and Burma. The capsules are used for their warm, spicy,
pepper-like pungency.
Z. piperitum DC.
China and Japan. The bark, leaves and fruits are used as a spice.
Z. rhetsa DC.
East Indies. The unripe capsules are like small berries and are
gratefully aromatic, tasting like the peel of a fresh orange. The seeds are
used as a condiment in Malabar. On the Coromandel Mountains, its
aromatic bark is put in food as a condiment, and its seeds are used as a
pepper substitute.
Zea mays Linn. Gramineae. CORN. MAIZE.
Tropical America. The earliest record of maize is in the Popol Vuh, the
sacred book of the Quicke Indians of western Guatemala, whose
records extend back to the eighth century. In the Popol Vuh the legend
runs: "In Paxil, or Cayala (land of divided and stagnant waters) as it is
called, were the ears of yellow maize and of white. These are the. names
of the barbarians who went to seek food the Fox, the Jackal, the
Paroquet and the Crow — four barbarians who made known to them
the ears of the white maize and of the yellow, who came to Paxil and
guided them thither. There it was they obtained at last the food that
was to enter into the flesh of man, of man created and formed; this it
was that was his blood, that became the blood of man — this maize that
entered into him by the provision of him who creates, of him who gives
being. And they rejoiced that they had at last arrived in this most
excellent land, so full of good things, where the white and yellow maize
did abound, also the cacao, where were sapotes and many fruits and
honey; all was overflowing with the best of food in this country of Paxil,
or Cayala. There was food of every kind; there were large and small
plants, to which the barbarians had guided them. Then they began to
grind the yellow and white maize and of them did Xmucane make nine
drinks, which nourishment was the beginning of strength, giving unto
man flesh and stature. Such were the deeds of the begetter and giver of
being, Tepeuh, Gucumatz. Thereupon they began to speak of creating
our first mother and our first father. Only yellow maize and white maize
entered into their flesh and these alone formed the legs and arms of
man; and these were our first fathers, the four men who were formed,
into whose flesh this food entered."
This Paxil, or Cayala, is suggested by Bancroft to have been the region

of the Usumacinta River, in what is now the Mexican province of
Tabasco. In a Nahua record, written in Aztec with Spanish letters by an
anonymous native author, referring to the Pre-Toltec period, it is said:
"At that time Azcati, the ant, going to Tonacatepetl, mount of our
subsistence, for maize, was met by Quetzalcoati, who said 'where hast
thou been to obtain that thing? Tell me.' At first the ant would not tell
but the Plumed Serpent insisted and repeated, 'whither shall I go?'
They went there together, Quetzalcoati metamorphosing himself into a
black ant. Tiattlauhqui Azcati, the yellow ant, accompanied
Quetzalocoati respectfully, as they went to seek maize and brought it to
Tamoanchan. Then the gods began to eat and put some of the maize in
our mouths that we might become strong."
Another tradition of the Pre-Toltec period is also given by Bancroft in

which an old man and old woman pulled out the broken teeth of
precious stones from the jaw of Vucub Cakix, in which he took great
pride, and substituted grains of maize. In the golden age of Mexico,
during the reign of Quetzalocoati, tradition says, maize was abundant,
and a head of it was as much as a man could carry clasped in his arms.
During the reign of Nopaltzin, King of the Chichimecs, which Humboldt
ascribes to 1250 A. D., the culture of maize and the art of making
bread, long neglected and in danger of being lost, was revived by a
Toltec named Xinhtlato. In Mexico, Centeoti was goddess of maize and
had various appellations, such as Tonacajohua, "she who sustains us,"
Tzinteoti, "original goddess," and during her festival a sort of porridge
made of maize, called mazamorra, was given to the youths, who walked
through the maize fields, carrying stalks of maize and other herbs
called mecoati with which they afterwards strewed the image of the god
of cereals that every one had in his house.
At harvest time in Quegolani, the priests of the maize god, ceremonially

visited the corn fields, sought the fairest and best-filled ear, which, after
worshipping, they wrapped in cloth and at next seedtime, with
processions and solemn rites, buried, wrapped in a deer skin, in a hole
lined with stems in the midst of the fields. When another harvest came,
if it were a fruitful one, the earth was dug up and the decayed remains
distributed in small parcels to the happy populace as talismans against
all kinds of evil. The Mexican god Tialoc is represented with a stalk of
maize in the one hand and in the other an instrument with which he is
digging the ground. This sanguinary deity seems to have required the
sacrifice of a boy in April, whose dead body was put in the granaries or
the fields. In the great temple at Mexico, there was a chapel dedicated to
the god Cinteuti, called Cinteupan, the god of maize and of bread. In
1880, Charnay found a statue in Mexico upon whose base, among
other things, are sculptured representations of ears of corn.
Maize was seen first by Europeans on the mainland, in 1498, on the

shore of the Gulf of Paria, where the natives brought to the ships maize
and a beverage made therefrom. In 1503, Diego Bartholomew "saw
above six leagues of ground full of maize and cultivated." As for liquor,
he says, "they have plenty of a very palatable kind of beer made of
maez." Vasco Nunez, 1513, speaks of maize at Darien. In 1520, the
Spaniards in their battle with the Tepeacans were embarrassed by the
tall maize that covered part of the plain. Cortez also found corn in
Honduras in plantations and everywhere throughout Yucatan, where it
had previously been seen by Columbus in 1502. In this region, Morelet,
more than three centuries later found the plains covered with maize
often seven to eight metres in height. Among the varieties cultivated in
Mexico, Humboldt mentions one in which the ear ripens in two months
after planting; Oviedo mentions one in Nicaragua which is reaped in
between 30 and 40 days from planting.
The first corn seen by Europeans was by Columbus, in November,

1492, in Cuba, "a kind of grain called maiz, of which was made a very
well-tasted flour." Peter Martyr, in his First Decade, said by Robertson
to have been written in 1493, says, "the panicum of this country is
longer by a spanne, somewhat sharpe towards the ende and as bygge
as a man's arme in ye brawne: the grains whereof are set in a
marvellous manner and are in fonne somewhat lyke a Pease. Whyle
they be soure and unripe, they are whyte but when they are ripe, they
be very blacke, and when they be broken, they be whiter then snowe:
this kynde of grayne they call maizim." In his Third Decade he adds,
"bearing also more than a thousand graynes." Acosta, strangely
enough, says that this grain occurred on the mainland but that he did "
not find that in old time, on the islands of Barloventa, as Cuba, S.
Dominique, Jamaigue, and S. Jean, that they used mayo." Gomara,
however, asserts that the islanders were acquainted with maize and
Oviedo describes maize without any intimation of its being a plant that
was not natural to Hispaniola. In 1564, Hawkins found maize at
Margarita Island "in bigness of a pease, the eare whereof is much like to
a teasell but a span in length, having thereon a number of grains."
In South America, in 1498, maize was brought to Columbus off the

coast of Venezuela. In 1541, Benzoni speaks of the wine of maize, made
in the region of the Gulf of Paria. Hans Stade, about 1550, during his
captivity in eastern Brazil, speaks of maize under the names abaty,
abatij, abashi, ubatim, and milhe de Guine. In 1520, Magellan found
maize at Rio Janeiro, and, in 1647, Nienhoff says it was called maiz by
the Indians. In 1596, Masham says that in Guiana there "is great store
of Guiny-wheat (whereof they make passing good drinke) which after it
is once sowed, if you cut off the eare, in the same staike groweth
another." Dobrizhoffer, 1749-67, speaks of several kinds grown in
Paraguay: the best known, the abati hata, composed of very hard
grains; the dbati moroti, which consists of very soft and white ones; the
dbati miri, which ripens in one month and has very small, dwarfish
grains; and bisingallo, the most famous of all, the grains of which are
angular and pointed. On the western coast, maize was found by
Cavendish in 1587 at the Isle of Mocha and on the coast of Chile. In
1649, Alonzo de Ovalle says the ordinary diet of the people of Chile is
boiled maize. Molina, 1787, says eight or nine varieties are cultivated,
one called cwagua having smaller grains than the other varieties. This
seems to have been a pop corn, as under Zea curagua, the Valparaiso
corn, Loudon says a distinct variety, to which a sort of religious
reputation is attached, on account of the grains which, when roasted,
split regularly in the form of a cross.
In Peru, Squier found in an ancient burial place ears of maize, thick,

short and variegated, and a very good carving in a variegated talc of an
ear of maize three inches long and of just proportions, besides one jar
filled with maize. Tschudi describes two kinds which were taken from
tombs, apparently dating back to the dynasty of the Incas. Darwin
found on the coast, at 85 feet elevation, embedded amidst shells, a head
of Indian corn, apparently identical with those taken from the old
Peruvian tombs. Garcilasso de la. Vega says there are two kinds of
sara, the Inca name for maize, the one hard and called muruchu, the
other tender and called capia. De la Vega says the Peruvians made a
beverage from the stalks before they were ripe.
So much was this grain esteemed that the palace gardens of the Incas
were decorated with maize in gold and silver, with all the grains, stalks,
spikes, leaves, and, in one instance, in "the gardens of gold and silver"
there was an entire corn field of some size, representing the maize in its
natural shape. De la Vega notices the curious workmanship with which
the golden ear was half-disclosed amidst the broad leaves of silver and
the light tassel of the same material that floated gracefully from its top.
At Titiaca, the sacred temple was surrounded with broad fields of
maize, which imbibed a portion of its sanctity, and the yearly produce
was distributed among the different public magazines, in small
quantities to each, as something that would sanctify the remainder of
the store. Acosta says they take a certain portion of the most fruitful of
the maize that grows on their farms, "the which they put in a certain
grenier which they do call Pirua, with certain ceremonies, watching
them nights: they put this Mays in the richest garment they have, and
being thus wrapped and dressed, they worship this Pirua and hold it in
great veneration, saying it is the mother of the Mays of their inheritance,
and that by this means the mays augments and is preserved." Rivers
and Tschudi say, "the corn-stalks with many ears or with double ears
were considered as sacred things but not as Deities: they were called by
the Indians Hirantazara, or Aryherazara, because they danced with the
dance Arihuay, when the corn was suspended by branches of willow; in
the same way did they worship the ears, the grains of wliich were of
various colors, or were arranged in rows, united in the shape of a cone."
In 1532-50, Cieza de Leon found maize abundant in fields, requiring
four months for its growth. Gibbon, 1851, describes the corn at Tarma
as being small-grained and of four colors: red, white, yellow and blue.
Herndon says, on the Montana, three crops are made in a year. On the
Island of Titraca, says Squier, the stalks of the maize are scarcely three
feet high, and the ears, not longer than one's finger, are closely covered
with compact, vitreous grains. On the coast of Peru, says de la Vega, the
sowing is done by the ancient Peruvians, "by making holes with thick
stakes, into which they put the heads of fish together with two or three
grains of maize." This seems to be the same method now in vogue
among the Indians in some parts of Mexico and as described in part by
Bancroft, for the ancient Aztecs.
The first mention of corn in the present territory of the United States
and Canada, seems to have been in the Icelandic Sagas. At Hop,
supposed by Prof. Rafn to be in the vicinity of Taunton River,
Massachusetts, Karlsefne, in 1006, "found there upon the land self
sown fields of wheat, there where the ground was low but vines there
where it rose somewhat." Karlsefne is said to have sent out two Scotch
people to explore and when they returned they brought back "a bunch
of grapes and a new sowen ear of wheat." Again, in 1002, Thorwald, on
an island far to the westward of Vinland, "met with a wooden
Komhjalmr" (corn shed?), but saw no other signs of inhabitants, nor of
wild beasts.
The first mention in more modern time is in Florida and westward,

where it was found by Narvaez in 1528. During De Soto's invasion,
1540, woes was found everywhere along his route, from Florida,
Alabama, to the upper part of Mississippi, probably on the western
bank of the Yazoo, in fields or stored in granaries. Ribault, 1562, says
the Florida Indians sow their fields with Mahiz. When Cartier visited
Hochelaga, now Montreal, in 1535, that town was situated in the midst
of extensive corn fields, the grain "even as the millet of Brazil, as great
and somewhat bigger than small peason." The Indians called the grain
carracony and stored it in granaries situated on the top of their
habitations. In 1613, Champlain mentions corn growing in fields "feebly
scratched with hoes of wood or bone" at Lake Coulonge, on the Ottawa
River. In 1540, Colonado, in marching from Mexico to Quivira —
supposed by Bancroft to be within the present territory of Kansas —
found corn everywhere in abundance, wherever arable soil, apparently,
could be found. He mentions that the Zuni Indians practiced irrigation.
Alarcon, in 1540, found the Indians of the Colorado River growing
abundance of corn as did Espijo in 1583.
The Navajo Indians have this tradition: "All the wise men being one day
assembled, a turkey hen came flying from the direction of the morning
star and shook from her feather an ear of blue corn into the midst of the
company." At the present time, blue, yellow, white, red and even black
corn is cultivated in New Mexico, the blue being predominant and most
esteemed. In Virginia, in 1585, Sir Richard Grenville is recorded as
having destroyed the standing corn of the natives. Heriot 1586,
mentions a kind of grain called mayze in the West Indies. Corn is
mentioned by Strachey under the name of poketawes. In A True
Declaration of Virginia, 1610, the corn is said to grow to a height of
twelve or fourteen feet, "yielding some four, five, or six eares, on every
staike and in every eare some five hundred, some seaven hundred
comes." Corn cultivated after the Indian method was grown in 1608, the
first successful attempt by Englishmen on record.
In New England, corn was mentioned in 1605 by Champlain, who saw

it in cultivation by the Indians at the mouth of the Kennebec. At Cape
Cod, a little later, he saw fields of corn and also fields lying fallow. He
mentions the method used for storing to be in pits dug in sand on the
slopes of the hills, into which the large grass sacks of corn are stored
and then buried. In 1620, Miles Standish, exploring for the Pilgrims,
found the fields in stubble for it was November and finally under the
heap of sand "newly done: we might see how they paddled it with their
hands," "a fine, great, new basket, full of very faire corn, of this year,
with some six and thirty goodly ears of corn, some yellow and some red
and others mixt with blue." In 1629, Higginson says, "There is not such
greate and plentiful eares of corne, I suppose, any where else to be
found but in this country: because, also, of varietie of colours — as red,
blew, and yellow, etc.: and of one corne there springeth four or five
hundred." Josselyn says, "Indian wheat, of which there is three sorts,—
yellow, red and blew. The blew is commonly ripe before the other, a
month."
In August, 1636, when the English made their attack on the Indians at
Block Island, "two hundred acres of corn were under cultivation and
the maize, already partly harvested, was piled in heaps to be stored
away for winter use." The Indians have a tradition, says Roger Williams,
that "the crow brought them at first an Indian Grain of Corn in one
Eare, and an Indian, or French, Beane is another, from the great God
Kautantouwits' field in the Southwest, from whence they hold came all
their corne and beanes." Indian corn was found as a common food
when Europeans first landed at New York in 1609, extensive fields
being cultivated and the grain preserved.8 In 1653, when Le Moine
navigated Lake Ontario and landed among the Senecas, they gave him
"bread made from Indian corn, of a kind to be roasted at the fire." In
1687, in an invasion into the country of the Senecas by Marquis de
Nouville, the quantity' of corn destroyed was estimated at 1,200,000
bushels. In 1696, the French army under Frontenac invaded the
country of the Onondagas and spent three days in destroying the
growing crops in the fields which extended a league and a half from the
fort.
In 1633, De Vries obtained from the Indians on the Delaware River

Indian corn and peas. In 1696, the Rev. John Campanius, in his
Delaware and Swedish translation of the Catechism, accommodates the
Lord's Prayer to the circumstances of the Indians: thus, instead of "give
us our daily bread," he has it, "a plentiful supply of venison and corn."
The Indians on the Delaware were very fond of hasty pudding, which
they called sappaun, and Campanius relates that the sachems and
other Indians were feasted upon it in 1654. In 1680, Hennepin found
corn everywhere in his journey from Niagara to the Mississippi River.
Marquette, 1673, Allouez, 1676, and Membre, 1679, all mention the
cultivation of corn by the Illinois Indians. The Mandan Indians,
according to Catlin, cultivate a variety whose ears are not longer than a
man's thumb. The Tuscarora corn is thought to be the variety
cultivated by the North Carolina Indians upon the settlement of their
country and was introduced into the State of New York in 1712, when
the Tuscarora Indians migrated thither. The corn raised by the Yakima
Indians of Washington is an eight-rowed variety, small and attenuated,
the ears not over five inches long.
We thus see that the culture of corn was general in the New World at the
time of the discovery; that it reigned from Brazil to Canada, from Chile
to California; that it was grown extensively in fields; and that it had
produced many varieties — always an indication of antiquity of culture.
It furnished food in its grain, and, from its stalks, sugar to the
Peruvians, honey to the Mexicans and a kind of wine or beer to all the
natives of the tropics.
In Europe, maize is said by Benzoni, who wrote in 1572, to have been

brought with Columbus on his return from America to Spain, along
with parrots and other new Indian articles. Descourlitz, 1829, asserts
that maize was introduced by the Spaniards from Peru. There is a
statement that it came to the northern provinces of Spain, across the
Isthmus of Panama, brought by Basques who accompanied Pizarro to
Peru. But Oviedo states in his work, printed in 1525, says
Boussingault, that he had seen corn growing in Andalusia and the
neighborhood of Madrid, and the Spaniards under Pizarro landed at
Tumbez, for the conquest, only in 1532. Yet it could not have been
generally known in Spain, for Hemandez, who returned to Europe from
Mexico in 1571 or 1593 (the authorities differ), in a long chapter on
maize, expresses indignation that the Spaniards had not yet introduced
into their country so useful a plant. The Haitian name of mahiz and the
Peruvian name of sara, both used in Spain, without indicating a date,
perhaps indicate its introduction from both countries. Gerarde, 1597,
writes that maize was brought to Spain out of America and the islands
adjoining, as out of Florida and Virginia, but the old herbalist need not
be expected to be very accurate in his histories.
In Germany, corn is mentioned by Bock, or Tragus as he is often called,

who is one of the earliest writers on German plants and published in
1539. But Bonafous, 1532, asserts the plant came from Arabia. In
Kyber's Botany, 1552, an edition of Tragus, corn is called Turkish
Korn, but in those days everything foreign was likely to be called
"Turkish;" but he also calls it welschkorn and says (page 650) that
everything strange and hitherto unknown receives this name. Fuchsius,
1542, also declares that corn came from Asia to Greece, thence to
Germany. We may, therefore, assert with considerable certainty that
maize became known in Germany early in the sixteenth century.
Ruellius, a native of France, 1536, asserts that maize came from Arabia
and calls it Turcicum frumentum. This seems to indicate that he knew
the grain in France. The variety of names used for this grain in various
parts of France, such as: “wheat of Turkey," "wheat of Rome," "wheat of
Barbary," "wheat of Guiana" and "wheat of Spain," indicate that in the
course of cultivation the seed had been received from diverse sources.
It was not until after the year 1610, says Targioni-Tozzetti, that maize
found its way through Spain and Sicily. Cardan, 1553, and Matthiolus,
1570, both Italians, mentioned the plant in their writings, but the
former does not affirm that it was known in Italy, nor does the latter in
his edition of 1645, and, indeed, says that it should be called "Indian
wheat " and not "Turkish wheat," because it came from the West Indies
and not from Asia nor from Turkey. In 1685, George de Turre says that
the maize, or Turkish wheat, was imported into Italy "since a few years."
Ramusio, who died in 1557, is quoted by Pickering as stating that the
plant was first seen in Italy in his time.
In Asia, we have record of the early introduction of corn to Java by the

Portuguese in 1496, according to Rumphius. In 1521, maize was
found by Magellan n at the island of Limasava. In 1665, white and red
varieties are mentioned by Nieuhoff at Batavia. Adams, 1484, says of
Borneo, that the magnificent maize springs up often in large and vivid
patches. Corn reached China in 1516, according to Malte-Brun.
Bretschneider says Li-shi-chen was the first Chinese author who
mentioned corn, the date being the close of the sixteenth century. He
states that maize came to China from central Asia. Corn is enumerated
by Thunberg, 1775, as among the edible plants of Japan. At Lew Chew,
no maize was found or was believed to exist at the time of the visit of the
Perry expedition, although it is mentioned as being there by Hall, 1818,
and by Belcher, 1848. Roxburgh says corn is cultivated in different
parts of India in gardens but nowhere on a large scale. Firminger says
corn has now become thoroughly naturalized in all parts of India but
seems to be much degenerated as compared with that raised from seed
annually brought from America,. Dutt says corn has no Sanscrit name
but is largely cultivated in Bihar and upper India. Ebn Barthon, an
Arab physician of the thirteenth century, who traveled extensively in
Asia, makes no mention of any plant which appears to be maize. Friar
Odorri, who traveled in 1316-1330 to China, makes no mention of
maize, nor does Monticorvino, 1292-1338. Batuta, who traveled from
1325 to 1355, mentions in China almost every cultivated product but
not maize. Varthema, who in 1503-8 visited Egypt, Arabia, Persia,
India and Ethiopia, mentions many fruits and vegetables but makes no
reference to maize. Forskal, in 1774, found maize cultivated in the
mountains of Yemen but the mention of corn as coming from Arabia is
made by Bock, 1532, Ruellius, 1536 and Fuchsius, 1542, as has been
mentioned before.
Barbot in his Description of the Coast of Guinea says the Portuguese

first enriched these African countries with the Indian wheat, or maize,
bringing the seed from the Island of St. Thomas in the bight of Guinea,
to the Gold Coast. He says there are two sorts, the red and the white. In
the early part of the sixteenth century, a Portuguese writing, translated
into Italian and inserted in Ramusio's collections (Ramusio died in
1557, and the publication of his collection began in 1550), states that
at St. Jago, Cape de Verde Islands, "they sow a grain called Zaburso,
the same that grows in the West Indies under the name of maize. This
grain is as common on the coast of Africa as in these islands and is the
chief sustenance of both these countries. They gather their crop in forty
days." About 1550, Hans Stade uses the words zaburso and milho
deGuine, and, in 1586, Heriot speaks of "Guinea wheat," a striking
commentary on the extent of its distribution in that portion of Africa. In
1593, Hawkins found at the Canary Islands "mayes, which wee call
Guynnewheate." Maize is mentioned in the Congo by Father Angelo in
1667 and by Father Merolla in 1682. In Barbot's Description of the
Coasts of East Africa and Malabar in the beginning of the sixteenth
century, there is ample mention of almost every kind of vegetable which
might be looked for in this region but not of maize, except in a misprint
(page 14, Hakluyt Society Edition) for yams. Prosper Alpinus, who
wrote of the agriculture of Egypt in 1592, makes no mention of maize.
In 1775, Forskal found corn little cultivated and it then had not a name
distinct from Sorgho. Delile's account of the Egyptian name and
tradition indicates that the plant was received from the North by way of
Syria and Turkey. Earth mentions finding maize in northern Africa and
Parkyns, in Abyssinia.
In Polynesia, corn does not seem to be much grown. In 1595, Mendana

8 " sowed maize before the Indians " in the Marquesas group. In 1792,
"a little tolerably good maize" was found by Vancouver at Tahiti. In the
Fiji Islands, corn is grown by the white settlers but not as yet (1865) by
the natives. There is but one kind, a small, yellow-grained one, and it is
called sila ni papalagi, foreign sila, by the natives. At Tongatabu, in
1840, a little corn was growing.
At the French exposition of 1852, specimens of maize were exhibited

from Algeria, Canada, Australia, Portugal, Hungary and Syria. At the
London Exhibition of 1862, 200 varieties, collected by Professor
Brignoli of the Modena Royal Botanical Gardens, were shown. In 1880,
the writer hastily collected from northern America and exhibited before
the Massachusetts Board of Agriculture, 307 varieties. Although these
are but a tithe of the various kinds that could be gathered together from
the various regions of the globe, yet they all belong to one botanical
species, Zea mays Linn., although Steudel in his synopsis of plants
catalogs six others, namely: Zea hirta Bonaf., the hairy maize, from
California; Z. rostrata Bonaf., of Peru; Z. macrosperma Klotz., of Peru;
Z. curagua Molina, of Chile; Z. cryptosperma Bonaf., of Buenos Aires; Z.
erythrolepis Bonaf., or red-husked corn. In popular language, we have
hard corns and soft corns; flints, dents, pop corns and sweets; yellow,
red, white, black and variegated and many other colors and shades.
The rows vary in varieties from 8 to 32 and in individual specimens
from 4 to 48; the length of ear, in varieties from 2 inches to 12, in
specimens from i inch to 16. Some ears are cylindrical, others tapering,
others forming a cone, and some small pop corns are globular egg-
shaped. The variation in the form of kernel is also as marked, from large
to small, wrinkled and smooth, dented, rounded, flat, pointed and
tipped with a spine. There is no genus of plant more variable unless it
be Brassica.
The history of the appearance of sweet corn in gardens shows it to be

quite modern. In the New England Farmer, Aug. 3, 1822, it is said, "a
writer in the Plymouth paper asserts that sweet corn was not known in
New England until a gentleman of that place, who was in Gen.
Sullivan's expedition against the Indians in 1779, brought a few ears to
Plymouth, which he found among the Indians on the border of the
Susquehannah." A writer the following September adds that this sweet
corn was brought by Lieut. Richard Bagnal from Gen. Sullivan's
expedition against the Six Nations in 1779 and was called papoon corn.
"That was the first of the species ever seen here and has since that time
been more and more diffused; and, I believe within a few years only, has
been generally and extensively cultivated for culinary purposes. The
species has undergone some change since it was first introduced —
then the core was a bright crimson, and after being boiled and the corn
taken off, if the corn was laid in contact with any linen, it communicated
an indelible stain. This inconvenience has disappeared. This species,
also, like what is distinguished by the appellation of southern, or flat,
corn, by repeated plantings here, assimilates it to our local corn."
Sweet corn is not referred to by Jefferson in his Notes on Virginia,

1781; nor by McMahon, 1806; nor by Gardiner and Hepbum, 1818;
nor by Thorbum, 1817; nor by Randolph, 1818; nor by Fessenden,
1828. In 1801, Bordley mentions the '"sweet corn, having a white,
shrivelled grain when ripe" as yielding richer juice in the stalks than
common corn. In 1832, "sweet or sugar" corn is mentioned among
garden vegetables by Bridgeman. In 1851, Buist mentions two varieties.
In 1853, Bement says of the "Early Sweet corn, the variety introduced
by Cape Bagnoll of Plymouth, that one kind has a white cob, the other a
red cob." In 1854, Schenck mentions the Extra Early, the Eight-rowed
Sweet, and Stowells Sugar, which has been brought into notice within a
few months. In 1858, Klippart mentions in addition the Mammoth
Sugar and says the yellow, blue and red sugars are all mere sports
from the New England and are not desirable. In 1866, Burr describes
12 varieties. The seed catalog of Thorburn, 1828, offers one variety, the
Sugar, or Sweet; in 1881, 16 varieties.
Zephyranthes atamasco Herb. App. Amaryllideae. ATAMASCO

LILY.
Southern states of North America. The bulbous roots were eaten by the
Creek Indians in times of scarcity. In France, this species is cultivated in
the flower gardens.
Zilla myagroides Forsk. Cruciferae.
Egypt and Arabia. The leaves are boiled and eaten by the Arabs.
Zingiber mioga Rose. Scitanzineae (Zingiberaceae). WILD

GINGER.
Japan. This is a kind of wild ginger of Japan where the root is said to be
utilized.
Z. officinale Rose. GINGER.
Tropics. The rhizomes of this species furnish the well-known ginger.

The plant is largely cultivated both in the East and West Indies, as well
as in Africa and China. It is supposed that there are two varieties, one
producing darker-colored rhizomes than the other, this difference in
color being independent of the mode of preparation. The young
rhizomes, preserved in syrup, are imported for the delicious conserve
known as preserved ginger — that imported from the West Indies being
preferred to the Chinese kind.
Z. zerumbet Rose. WILD GINGER.
Tropical Asia and the Malayan Archipelago. The leaves and shoots are
used as greens in Bengal.
Zizania aquatica Linn. Gramineae. INDIAN RICE. WILD RICE.
North America and eastern Asia. Wild rice is found on the swampy
borders of streams and in shallow water, common in the United States,
especially northwestward. Gould has found it nine feet tall at the foot of
Lake Champlain and in places on the Hudson and Delaware Rivers,
where the tibe ebbs and flows, over twelve feet high. The seeds have
furnished food from early times to the Indians and the plant has been
considered worthy of cultivation. In 1791, seeds from Canada were sent
to England and attempts were made at its culture. Father Hennepin, in
1680, in his voyage on the upper Mississippi, ate the grain and
pronounced it better and more wholesome than rice. In 1784, Jonathan
Carver speaks of wild rice as being the most valuable of all the
spontaneous productions of the Northwest. Jefferys, 1760, says the
people of Louisiana gather the seeds and make them into a bread. Flint
says, but for this grain the Canadian traders and hunters could hardly
exist. Pinkerton says, "this plant seems to be designed by nature to
become the bread corn of the north." Almost every observer who has
mentioned it has used terms of praise. Gould says the plant seems
especially adapted for the soiling of cattle and that its use increases the
yield and the richness of milk. In Louisiana, its use is recommended for
hay, and in Savannah, Georgia, says Elliott, under the name of wild
oats, it is used almost exclusively during the summer as green fodder
for cows and horses. The one objection to its culture seems to come
from the seed dropping so readily when ripe. The northern Indians, of
the lakes and rivers between the Mississippi and Lake Superior, gather
the seed by pushing the canoe amongst the stems' and shaking the
heads over the boat. An acre of wild rice is supposed to be equal to an
acre of wheat in the nutriment afforded. The seeds are black, smooth,
narrow, cylindrical, about half an inch long, white and farinaceous
when cooked and are very palatable.
This is the kaw-sun of China and is found in the lakes of Anam,

Manchuria, China and Japan. From Dr. Hance, we know that the solid
base of the stem forms a very choice vegetable largely used in China,
where it is cultivated.
Zizyphus agrestis Roem. & Schult. Rhamneae.
China and Cochin China. The globose, red drupe is eatable.
Z. joazeiro Mart.
Brazil. This plant is recommended as yielding fruit in arid regions.

Z. jujuba Lam. CHINESE DATE. JUJUBE.
East Indies and Malay; cultivated generally in the East Indies. More
than 1200 years ago this plant was introduced into China by way of
Persia and now yields an excellent dessert fruit for the Chinese, who
recognize many varieties, differing in shape, color and size of the fruits.
Those of one variety are called Chinese date. In India, the fruit is more
or less globose in the wild and common sorts and is ovoid or oblong in
the cultivated and improved plant. The pulp is mealy, sweetish, with a
pleasant taste, and, in South India, an oil is extracted from the kernel.
Wallich describes a variety which produces a fruit of a long form, about
the size of an egg, and which is of excellent quality. A variety with a
small, sour berry is a great favorite with the Burmese. In Abyssinia, its
fruits are made into a substance like dry cheese. In Mauritius, six
varieties are described, of these four are pleasant tasting and two not
good.
Z. lotus Lam. AFRICAN DATE PALM. JEW THORN. LOTUS.
Mediterranean region. The roundish, purplish fruit has the appearance

of olives and a sweet taste resembling figs or dates. According to
Theophrastus, the lotos was so common in Zerbi, the island of the
Lotophagi, that a Roman army on its way to Carthage was nourished
several days on its fruit. Homer also mentions this attractive fruit, from
which Ulysses succeeded, only by violence, in turning away his
companions. It forms an important article of food in Tunis and Barbary
and is also cultivated in southern Europe at the present time.
Z. lycioides A. Gray.
Texas and the neighboring Mexican states. The plant bears round,
black, edible but rather astringent berries, about the size of a rifle ball,
which are called gerambuyo prieto and cornudo de cuervo.
Z. mucronata Willd.
Tropical Africa, Cape of Good Hope and Senegal. The red fruit is eaten
and is used in Africa for making into a bread and also for the
preparation of a pleasant beverage.
Z. napeca Willd.

East Indies. The fruit is the size of a pea, smooth, shining, black. The
taste is acid and astringent, but it is eaten by the natives.
Z. obtusifolia A. Gray.
Texas. The large, round, black berries are eaten by Mexicans although
nearly tasteless.
Z. oxyphylla Edgew.
Himalayan region. The very acid fruit is eaten.
Z. reticulata DC.
South America. The fruit is eatable.
Z. rotundifolia Lam.
Persia and East Indies. The fruit is eaten and during famines has
supported thousands. The taste is sweet and acidulous.
Z. rugosa Lam.
East Indies and Burma. The fruit is eaten but has a peculiar, mawkish
flavor. The fruit is yellow and the size of a small cherry.
Z. sativa Gaertn. JUJUBE.
Mediterranean and temperate Asia. The jujube is indigenous in Syria,

in the Himalayas, in Greece and is cultivated on both shores of the
Mediterranean. It has been naturalized in Italy since the time of
Augustus when it was brought from Syria, where it is said to have been
brought from India by the way of Palmyra. It is now cultivated in Spain,
France and Italy as far north as Genoa. The fruit is scarlet, about an
inch long, and has an edible pulp. Brandis says that, while the fruit of
the Mediterranean variety is sweet, that of the Indian variety is acid but
well flavored. This shrub was introduced into South Carolina in 1837,
and the seed was distributed from the Patent Office in 1855.
Z. spina-christi Willd. CHRIST'S THORN. NUBK TREE.
North Africa and the Orient. The fruit is oblong, about the size of a sloe
and has a pleasant, subacid taste. It is used as food by the inhabitants
of Egypt and Arabia.
Z. xylopyrus Willd.
East Indies. The fruits are not eaten by men but the kernels are.
Zostera marina Linn. Naiadaceae. EEL GRASS. GRASS-WRACK.

SEA GRASS.
Europe. In the outer Hebrides, the root of this plant, which after storms
is cast upon the shores in great abundance, is chewed for the
saccharine juice which it contains. The plant is much used as a
manure.
Zygophyllum coccineum Linn. Zygophylleae.
North Africa and Arabia. The aromatic seeds are employed by the Arabs
in the place of pepper.
Z. fabago Linn. BEAN CAPER.
Spain, north Africa and western Asia. The flowers are used as a caper
substitute.

AUTHORS AND TITLES QUOTED IN STURTEVANTS
NOTES ON EDIBLE PLANTS
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Force Coll. Tracts Desc. Ga.

A Description of Georgia, by a gentleman who has resided there
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———— Hilton, W. Rel. Disc. Fla.

A Relation of a Discovery lately made on the Coast of Florida By
William Hilton Commander, and a Commissioner with Capt.
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———— Perf. Desc. Va.

A Perfect Description of Virginia: being, a full and true Relation of
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———— Plaine Desc. Barmudas.

A Plaine Description of the Barmudas, now called Sommer Hands.
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———— Plantagent Desc. New Albion.

A Description of the Province of New Albion, and a Direction for
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———— Shrigley True Rel. Va., Md.

A True Relation of Virginia and Mary-land; with the Commodities
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——— Smith, J. Desc. New Eng.

A Description of New England: or the Observations and
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A True Declaration of the estate of the Colonie in Virginia, with a
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———— Fl. Virg.

Gronovius, Johan. Fredericus: Flora Virginica exhibens plantas,
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———— Acosta, J. Nat. Mor. Hist. Ind.

The Natural and Moral History of the Indies, by Father Joseph de
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———— Andagoya, P. Narrative.
Narrative of The Proceeding of Pedrarias Davila Written by The
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———— Benzoni Hist. New World.

History of the New World By Girolamo Benzoni of Milan Shewing
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———— Captiv. Hans Stade.

The Captivity of Hans Stade of Hesse, in A. D. 1547-1555, Among
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———— Cathay, Way Thither.

Cathay and the Way Thither; being a collection of Medieval Notices
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———— Columbus Sel. Letters.

Select Letters of Christopher Columbus With Other original
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———— De Morga Philip. Islands.

The Philippine Islands Mulaccas, Siam, Cambodia, Japan &
China, At the Close of The Sixteenth Century By Antonia de Morga
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1868.
———— De Soto Disc. Conq. Fla.

The Discovery and Conquest of Terra Florida, by Don Ferdinando
de Soto, and six hundred Spaniards his followers. Written by a
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———— Hakluyt, R. Divers Voy. Amer.

Divers Voyages Touching The Discovery of America And the Island
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by John Winter Jones Of British Museum. London, 1850.
———— Hawkins, R. Voy. So. Seas.

The Observations of Sir Richard Hawkins, Knt. in his Voyage into
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———— Jones, J. W. Trav. Varthema.

The Travels of Ludovico di Varthema in Egypt, Syria, Arabia
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———— Jordanus Wonders East.

Mirabilla Descripta. The Wonders of the East, By Friar Jordanus,
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———— Markham, C. R. Trav. Cieza de Leon.

The Travels of Pedro de Cieza de Leon, A. D. 1532-50, contained
in the First Part of His Chronicle of Peru. Translated and Edited,
with notes and an introduction By Clements R. Markham.
London, 1864.
———— Raleigh, R. Disc. Guiana.

The Discovery of the Large, rich, and Beautiful Empire of Guiana
with a relation of The Great and Golden City of Manoa Performed
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———— Schiltberger, J. Bondage, Trav.

The Bondage and Travels of Johann Schiltberger In Europe, Asia
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———— Strachey, W. Trav. Va.

The Historic of Travaile into Virginia Britannia; expressing the
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———— Vega, G. de la Roy. Comment.

Royal Commentaries of The Yncas by the Ynca Garcillaso de la
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Clements R. Markman. 2 vols. London, 1869-1871.
Hakluyt Voyages.
The Principal Navigations Voyages Traffiques & Discoveries Of the
English Nation Made by Sea or Over-land to the Remote and
Farthest Distant Quarters Of the Earth at any time within the
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1904.
———— Masham, Thomas Raleghs Third Voyage.

The 3 Voyage set forth by Sir Walter Ralegh to Guiana with a
pinnesse called The Wat, begun in the yere 1596, written by M.
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1904.
———— May, Henry Voyage.

A briefe note of a voyage to the East Indies, begun the 10 of April
1591, wherein were three tall ships, the Penelope of Captain
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homeward by the West Indies suffered shipwracke upon the Isle of
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———— Nicols, Thomas.

A Description of the fortunate Hands, otherwise called the Hands
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———— Preston and Sommers Voyage.

The victorious voyage of Captaine Anias Preston now knight, and
Captaine George Sommers to the West India, begun in March
1595. Wherein the yie of Puerto Santo, the yie of Coche neare
Margarita, the fort and towne of Coro, the stately city of S. lago de
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Hanbury, D. Sci. Papers.

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Harshberger, J. W. Maize.
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Hartt, Charles Fred: Geology and Physical Geography of Brazil.
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Harvey, William Henry: Manual of The British Algae containing
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———— Phycol. Brit.
Harvey, William Henry: Phycologia Brittanica or A History of
British Sea-Weeds, Containing Coloured Figures, Generic and
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Henfrey, A. Bot.
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Hennepin, Father Louis: Voyage. See Amer. Antiq. Soc. 1820.
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STURTEVANTS

EDIBLE PLANTS OF THE WORLD

STURTEVANT’S EDIBLE PLANTS OF THE WORLD - Page 1

GENTLEMEN.—It gives me peculiar pleasure to transmit to you for

It is especially appropriate that such a volume should be issued at this

STURTEVANT’S EDIBLE PLANTS OF THE WORLD - Page 2

The query at once comes to mind as to the respects in which Sturtevant

It is pertinent to inquire as to the qualifications and opportunities

Sturtevant's Notes on Edible Plants is a compilation from four sources,

With so great a wealth of material much has had to be discarded. A

First, some standard of botanical nomenclature had to be adopted that

Second, Sturtevant's citations to literature1 , except in the series of

Third, bibliographical information is given in detail, since to cite

Fourth, the material had to be arranged. Sturtevant in his discussions

The following acknowledgments must be recorded: The editor is

Horticulturist, New York Agricultural Experiment Station.

STURTEVANT’S EDIBLE PLANTS OF THE WORLD - Page 5

Edward Lewis Sturtevant, farmer, botanist, physician and author, was

As to genealogy, the line of descent runs from Samuel, the first

Born in Boston, January 23, 1842, Sturtevant, as a child, was taken by

Sturtevant entered the Union army in September, 1861, as First

The next landmark in Sturtevant's life is a course in the Harvard

In 1867, E. Lewis, Joseph N. and Thomas L. Sturtevant purchased land

STURTEVANT’S EDIBLE PLANTS OF THE WORLD - Page 7

STURTEVANT’S EDIBLE PLANTS OF THE WORLD - Page 8

To Sturtevant is given the credit of having built the first lysimeter in

In spite of duties that must have claimed much of his time on

Perhaps Sturtevant was the more ready to give up Waushakum Farm

"The trio at Waushakum Farm is now broken. Three brothers

Under many difficulties and discouragements, Dr. Sturtevant began to

These five years at Geneva added greatly to Dr. Sturtevant's store of

Dr. Sturtevant's opportunities for research in books during this

The manuscripts at the disposal of the editor show Dr. Sturtevant to

In addition to his experimental and executive work, his Notes on Edible

The newspapers of the two States in which he lived furnished the

Dr. Sturtevant's wedded life began in 1864 when he married Mary

In 1893, Dr. Sturtevant was a victim of one of the epidemics of grippe

STURTEVANT’S EDIBLE PLANTS OF THE WORLD - Page 16

Aberia (Doryalis)2 caffra Harv. & Sond. Bixineae (Flacourtiaceae).

Abronia arenaria Menzies. Nyctagineae.

Abrus precatorius Linn. Leguminosae. CORAL-BEAD PLANT.

Abutilon esculentum A. St. Hil. Malvaceae.

From various acacias comes gum arable which is stated by some to be

Abyssinia. Hildebrant mentions that gum is collected from this species.

A. arabica Willd. BABOOL-BARK. GUM ARABIC TREE.

A. catechu Willd. CATECHU. KHAIR. WADALEE-GUM TREE.

East Indies. Furnishes catechu, which is chiefly used for chewing in

A. concinna DC. SOAP-POD.

A. decurrens Willd. BLACK WATTLE. GREEN WATTLE. SILVER

Australia. It yields a gum not dissimilar to gum arable.

Desert regions of Libya, Nubia, Dongola. It yields a gum arabic.

A. farnesiana Willd. CASSIE-OIL PLANT. HUISACHE. OPOPANAX.

Tropics. This species is cultivated all over India and is indigenous in

Tropical Africa. This species furnishes gum arabic.

A. gummifera Willd. BARBARY-GUM. MOROCCO-GUM.

North Africa. It yields gum arabic in northern Africa.

A. homalophylla A. Cunn. MYALL-WOOD. VIOLET-WOOD.

This species yields gum in Australia.

A. leucophloea Willd. KUTEERA-GUM.

Southern. India. The bark is largely used in the preparation of spirit

A. longifolia Willd. SYDNEY GOLDEN WATTLE.

A. penninervis Sieber. BLACKWOOD. MOUNTAIN HICKORY.

Australia. This species yields gum gonate, or gonatic, in Senegal.