132 The Ruffed Grouse 



nitrogen-free extract— 41.2 per cent; fiber— 14.9 per cent; ash— 3.0 

 per cent. 



Brambles, or Blackberries and Dewberries {Rubus spp.) 



Species utiUzed: The majority of records identify bramble foods 

 only to genus but a number are specifically known to be eaten by 

 grouse. These are blackberry {R. allegheniensis) (see Plate 21A), 

 trailing blackberry (R. hispidus), wild red raspberry (R, idaeus 

 aculeatissinius) , thimbleberry (R. occidentalis), salmonberry (R. 

 parviflorus) , and dewberry (R, villosus). No doubt other species 

 also are used. We can surmise that the most important species are 

 those most prevalent in grouse habitat. These are mainly R. alle- 

 gheniensis, R. idaeus aculeatissinius, and R. hispidus. 



Seasonal importance: A very important summer food for both 

 chicks and adults, and also of value during the fall and early winter 

 months. Use of the fruit begins in July and continues through 

 August. The leaves are eaten in the summer, fall, and early wdnter, 

 and the buds in fall and winter. 



Parts used: Fruit, leaves, and buds. 



Geographical importance: One of the highest ranking summer 

 foods of adults and chicks tluoughout the Northeast, in New York 

 the most important. During the fall and winter their consiunption 

 is much reduced, but still remains significant. The records indicate 

 that they may be less important in the extreme North (Maine) and 

 the extreme South (Virginia) of the grouse's northeastern range in 

 the fall and winter, but this may not be a finally dependable con- 

 clusion. 



The brambles are low-growing, sometimes trailing, shrubby plants 

 found in old fields, slashings, and bums (see Plate 21A). They often 

 form dense thickets. Their adaptability to poor soils enables them 

 to pioneer on abandoned, worn-out soils. When other woody plants 

 seed in, it is not long before the brambles are killed off by shade 

 of which they are very intolerant. 



Rubus products are one of the most important of wild-lffe foods. 

 They are staple for the bobwhite, ring-necked pheasant, cottontail, 

 skunk, and white-tailed deer as well as for the ruffed grouse. Alto- 

 gether, more than 140 species of nongame birds in addition to 

 the opossam, cliipmmik, red fox, gray fox, red squiirel, black bear. 



