XII. 1. THE SASSAFRAS TREE. 321 



fruit is an oblong oval drupe of a dark blue, when ripe, sup- 

 ported by a dark red, thickened, club-shaped footstalk. They 

 are eagerly sought after by birds, and therefore soon disappear. 

 When perfectly ripe, and before they have begun to be preyed 

 upon, they form a beautiful contrast with the agreeable green 

 of the leaves. 



Few of the insects which frequent the sassafras trees have 

 been attentively studied. Caterpillars of the rabbit tussock- 

 moth, Lagoa opercularis of Dr. Harris, are often found feeding 

 on their leaves, as are those of the Saiurnia Io ; and within the 

 leaves, the caterpillar of the Attacus Promethea butterfly spins 

 its cocoon and spends the winter. — (Harris's Report, pp. 265, 

 2S1 and 2S3.) The leaves, also, sometimes furnish nourishment 

 to caterpillars of the Ailacus luna butterfly. — (Drwy, I, 45.) 



The wood, in young trees, is white, but becomes reddish 

 on growing old. It is very brittle, and branches of some size 

 may be broken with little effort, and yet the seasoned wood 

 combines lightness and toughness in a higher degree, than al- 

 most any other wood, and is therefore preferred for the purpose 

 of making the smaller joints of fishing-rods. It is soft and close- 

 grained, and is said to resist decay for a long time, when exposed 

 to the weather. Its odor is supposed to be disagreeable to in- 

 sects and worms, to whose attacks it is said not to be liable; 

 for which reason it is sometimes used as the material for bed- 

 steads, and for trunks and drawers for clothes. It is also used 

 for rafters and joists ; as fuel, it is little esteemed, as it snaps in 

 the fire like the wood of the chestnut, 



In the southwestern 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 por- 

 tions being separated, and are sifted and preserved for use. 

 This preparation, mixed with soups, gives them a ropy consist- 

 ence, and a peculiar flavor, much relished by those accustomed 

 to it. To such soups are given the names gombo jili and 

 gombo zab. 



In Virginia, and the more southern States, a beer, considered 

 a healthy drink for the spring and summer seasons, is made by 

 42 



