INTRODUCTION xvii 



of certain coniferous trees, particularly the genus 

 Pinus, not only enter into the making of con- 

 fectionery in this country, but are the staple 

 food of, and form an article of commerce amongst, 

 several of the American and Asiatic hill tribes. 

 Even on the Continent the large and deliciously 

 flavoured seeds of the Swiss Stone Pine {Pinus 

 Cembra) are eaten by the peasantry, while they 

 are also largely employed as an article of diet 

 throughout Russia and Siberia. In Italy those 

 of the Stone Pine (P. Pinea), two of which are 

 contained beneath each scale of the large, shining 

 brown cones, are much valued by the peasantry, 

 they being considered a great delicacy, especially 

 when roasted. The Italian cooks also use them 

 largely in their soups and ragouts, and in the 

 Maritozii buns of Rome. In the vast pine woods 

 which lie along the Portuguese seaboard, the 

 filbert-like cone kernels of the same species are 

 also largely used as food. In passing, it may be 

 of interest to state that both the above species 

 thrive well in this country, and have produced 

 seeds that are quite equal in point of flavour and 

 size to those sent from abroad. The sweet and 

 highly nutritious seeds of the Nut or Digger Pine 

 (P. Sahiniana) are particular favourites of, and 

 much relished by, the North American Indians, 

 forming, as they do, their chief food resource for 

 nearly half the year. Climbing the trees, the 

 men and boys beat off the cones with heavy 

 sticks, or, failing to reach them in that way, cut 

 off wholesale the branches on which they are 

 most plentifully produced. Owing to the hard, 

 bone -like character of the cones, the seeds can 



