114 THE AMERICAN BOTANIST 



for a Ic^ng time. In the list of edible stems, however, we note 

 several that are American by adoption only, such as the dande- 

 lion, water cress, dock, and chicory. One of the interesting 

 features of the book is found in the fact that it covers the en- 

 tire United States and does not stop, as so many others do, at 

 the banks of the Mississippi. We thus have references to the 

 Florida arrow-root {Zamia), the Western Indian bread-root 

 {Psoralea), the Northwestern bitter-root {Leivisia), in In- 

 dian bread {P achy ma) , and many another whose name may 

 be unfamiliar, in one and the same volume. The value of the 

 book, however, is not so much in the number of species named 

 as in the very comprehensive style in which those named are 

 discussed. We are told how the aborigines and the early set- 

 tlers prepared and used the plants and what species they found 

 most useful, not only as food, but for beverages, fibers, soaps, 

 candles, and medicines. Along with this go popular descrip- 

 tions of the plants, in addition to much pleasant comment on a 

 variety of features germain to the subject. A large number 

 of the plants mentioned are illustrated; some by photographs 

 and more by very creditable drawings. The book is published 

 by Robert M. McBride & Co., Union Square, New York, and 

 costs $3.00 net. 



