326 nOTANICAL GAZETTE. 



it possesses a very delicate flavor. A. potygama, of Northern 

 Japan, is somewhat less desirable, as fruiting less abundantly, 

 but the fruit is equally serviceable (Penhallow). 



calycanthace.t:. 



Of this small family, Calycanthus foridus, L., seems the only 

 species which can be classed among aliments. The aromatic 

 bark of this is said to be used as a cinnamon substitute in the 

 Southern United States (A. A. Black), but by other authors the 

 use is as a substitute for cinnamon for flavoring medical decoc- 

 tions (Baillon). 



MAGNOLIACE^E. 



The bark of Drimys Granatensis, L. fil. var. montana, St. 

 Hil., is used in Brazil as a seasoning (Don). Itticium anisatum, 

 L , is the Star or Chinese Anise. The fruit, about an inch in 

 diameter, forms an article of commerce. In Germany, France 

 and Italy it is used largely to flavor spirits (Pharmacographia), 

 the Mahometans use it for seasoning (Ainslie), and the Chinese 

 mix it with tea and coffee to improve the flavor (Loudon). The 

 flowers of Talauma Plumiera, Serz., find use by the distillers of 

 Martinique for flavoring liquors (A. Rich) The root of Lirio- 

 dendron tulipifera is used in Northern America in flavoring- 

 spruce beer. The flower-buds of Magnolia eonspicua, Salisb., 

 are pickled by the Chinese, and used for flavoring rice, and in 

 Devonshire, England, the flowers are said to be pickled, and are 

 pronounced of exquisite flavor (Loudon). In China the flowers 

 of M. Yulan are said to give an aroma to tea, and the buds are 

 pickled in vinegar (Baillon). The fruit of Miehelia ohampaca, 

 L., is said to be edible, and the tree is celebrated in India for 

 the exquisite perfume of its flowers (Don). The fruit of Schi- 

 zandra grandiflora, H. f. and TL is eaten in Sikkim, the large 

 fleshy red drupes being pleasantly acid (Hooker). 



