SHRUBS 



21 



of young shoots and bark was taken as a vegetable. There were sev- 

 eral ways to use the berrieSo Acid was leached out of fresh ber- 

 ries with water through basket, then they were ground in a stone 

 mortar; the dried pulp was boiled and eaten. Fresh berries were 

 also ground and dried for later use. Berries make a good jelly or 

 jam and wine is sometimes made of them. 



There is hydrocyanic acid in the young leaves, which is dan- 

 gerous for cattle, but it is lost by fall. Animals and birds eat fruit. 



S-11. WESTERN SERVICE BER- 

 RY, Amelanchier sp. Also called 

 June Berry, 3-12' high shrub, some 

 times a small tree 15' -20' high, 

 growing on dry slopes in mts. or 

 along N. W. coast. Flowers white, 

 fruit purplish-black to brown. 



Europeans made pies and pud- 

 dings from the berries, always 

 leaving in seeds as they added to 

 the flavor. Indians dried the ber- 

 ries for winter use, also crushed 

 them to make a cake from which 

 they would break off a piece to add 

 to soup or vegetables. They made a 

 sort of pemmican of pounded ber- 

 ries and dried meat with animal fat 

 to be carried on long trips. An eye wash was made from boiled 



STAMINATE FLOVJER 



green, inner bark. 



S-12. CALIFORNIA BLACKBERRY, Rubus 

 vitifolius . Stems l'-8' long, erect as a bush, or 

 trailing over the ground. It is covered with 

 straight, sharp thorns;leaves with double-toothed 

 edges; flower white; edible berries black. 



S-13. WESTERN THIMBLE BERRY, Rubus 

 parviflorus , A spreading, 3' -6' high bush; bark 

 becoming shreddy with age; leaves 3"-7" wide, 

 usually with hairy and glandular stems; white or 

 pinkish flowers; the soft, light red berry is sweet 

 and edible. 



MCF 

 Str. Wd. 



Most states 

 W. Can. 



CCF 



MCF 

 Str. Wd. 

 Oak 



Calif. 



Ore. 



Wash. 



Ida. 



W. Can. 



Most States 



