22 THE AMERICAN BOTANIST 



UMBELLIFERAE. 

 Osmorhisa longistylis. Sweet Cicely. Rootstock of this 

 and 0. Claytoni with an anisate flavor, edible. Many other 

 species of the Umbelliferae, of European origin, are used in 

 flavoring and several of these may be found as escapes or 

 naturalized in America. 



CORNACEAE. 



Cornus amomum. Kinnikinnik. Bark used for smoking 

 by the Indians. 



Nyssa sylvatica. Black Gum. The twigs soaked in 

 water and pounded, make fair brushes. 



ERICACEAE. 



Ledum Groculaudiciun. Labrador Tea. Leaves steeped 

 in water sometimes used as a substitute for tea. 



Gaultheria procumbens. Wintergreen. The leaves pro- 

 duce the well-known wintergreen oil. Berries aromatic and 

 edible, as are the leaves. 



Gaultheria shallon. Shallon. Fruit edible. 



Arctostaphyllos manzanita. Manzanita. Berries used 

 for jelly and sauce. 



Arctostaphyllos uva-ursa. Bearberry. Leaves yield a 

 brownish dye. 



Chiogcncs hispidula. Creeping Snowberry. Berries 

 and leaves aromatic and edible. 



Gaylussacia froudosa. Huckleberry. The fruit of this 

 and other species of huckleberry much used for sauces and 

 jams. 



Vacciuiuiu corymbosum. Blueberry. The fruits of 

 practically all the blueberries are valued for pies, jams, etc. 

 Some forms are semi-cultivated and all could probably be much 

 improved by breeding. 



Vacciuiuiu Vitis-Idaca. Mountain Cranberry. Used, 

 like the other forms of Vacciuiuiu with acid fruits, for making 

 sauces and jellies. 



