18 THE AMERICAN BOTANIST 



SAXIFRAGACEAE. 



Ribcs cynosbati. Gooseberry. The fruit of this and 

 several other species of gooseberry extensively used in pies, 

 jams and the like. Could doubtless be much improved by culti- 

 vation. 



Ribes vutgare. Red Currant. The wild red currant is 

 regarded as being practically identical with the species culti- 

 vated. Other currants yield edible fruits. 



HAMAMELIDACEAE. 



Hainaiiiclis Virginica. Witch Hazel. Well known for 

 the extract made from its bark and from its habit of flowering 

 late in the year. 



Liquid a mbar styraciflua. Sweet-gum. The resinous gum 

 which exudes when the bark is injured, used as chewing gum. 



ROSACEAE. 



Pyrus coronaria. Wild Crab. Fruit used for preserving 

 and in making jellies. Could be much improved by breeding. 

 Some wild plants have fruits as large as small apples. 



Amelanchier Canadensis. June-berry. Fruits of this 

 and other species used in pies and sauces. Cultivation is 

 developing improved varieties. 



Crataegus mollis. Red Haw. Fruit sometimes used for 

 jellies. Other species are likely to be useful. 



Fragaria Virginica. Strawberry. All the strawberries 

 have edible fruits. The cultivated varieties have been derived 

 from several different species by hybridizing. 



Rubus strigosus. Red Raspberry. Fruit highly valued. 

 Cultivated forms are derived from this or a nearly similar 

 European form. The dried leaves have been used as a substi- 

 tute for tea. 



Rubus occidental is. Black Raspberry. Fruit well 

 flavored and valued for jams. 



