Plate 20. Herbaceous plants provide the grouse with a considerable part of its 

 food. Among the more important are: A (Upper left). Ferns, especially the woods 

 fern (shown), the fronds of which are eaten mostly from autumn to mid-spring. 

 B (Upper right). Sedges (Carex) are used from spring to fall. The leaves are 

 eaten as long as they are green, and the seeds are taken in summer and fall. 

 C (Lower left). Important among winter foods of grouse are tree buds. Some of 

 the most used species are: a. Yellow Birch; b. Black Birch; c. Blue Birch; d. Hop- 

 hornbeam; e. Trembling Aspen; f. Apple; g. Black Cherry. D (Lower right). 

 Sheep sorrel (upper plant), a small field weed. Its sour-tasting leaves are relished 

 by grouse. The Canada mayflower (lower plant), a plant of the woodland floor, 

 has red berries that are eaten from fall to spring. 



