134 The Ruffed Grouse 



greenbriar (Nelson, 1938) (S. glauca) and common greenbriai* (S. 

 rotundifolia) are among die most important species patronized. 

 The fruits of the carrion flower (S. herbacea), an herbaceous species, 

 also are known to have been taken. 



Seasonal importance: A fall and winter food, probably most valu- 

 able in deep winter although used in greatest volume in late fall and 

 early winter. 



Parts used: Fruit, mainly, and leaves. 



Geographical importance: The greenbriars assume their greatest 

 importance as food producers in the soutliem part of the grouse's 

 northeastern range, notably Virginia and Ohio, where they rank 

 first as a fall and winter food. They are also valuable in Pennsyl- 

 vania and Rhode Island. Elsewhere they are of secondary ranking, 

 especially in the higher altitudes and more northern areas. 



The important greenbriars aie spiny, shrubby, thicket-forming 

 vines. The nonwoody S. herbacea, although patronized by grouse, 

 is not of great importance. Of the two leading species, S. gluuca is 

 found on dry or well-drained soils, while S. rotundifolia occurs in 

 moist to well-drained sites. Both prefer fertile bottom lands. They 

 are primarily plants of the woods, being most prolific along wood- 

 land edges. The young plants produce good crops of fruit, while old 

 growth is usually barren. 



Greenbriar berries are known to be eaten by the bobwhite, ring- 

 necked pheasant, wild turkey, and about forty other kinds of birds; 

 also by the opossum, gray fox, white-tailed deer, and cottontail rab- 

 bit. This competition is normally not serious to grouse but might 

 affect their local distribution, and possibly even abundance, in the 

 southern part of their range. 



Chemical analysis (Wright, 1940): S. rotundifolia (dried fruit): 

 water— 2.8 per cent; protein— 9.3 per cent; fat— 5.3 per cent; nitrogen- 

 free extract— 60.8 per cent; fiber— 18.8 per cent; ash— 3.1 per cent. 

 S. glauca ( dried fruit ) : water— 3.7 per cent; protein— 10.9 per cent; 

 fat— 7.7 per cent; nitrogen-free extract— 57.1 per cent; fiber— 18.4 

 per cent; ash— 2.9 per cent. 



Blueberries (Vaccinium spp.) 



Species utilized: Lowbush blueberry (V. angustifoliinn) , Canada 

 blueberry (V. canadense), highbush bluebeny (V. corymhosum) , 



