vi CONTENTS 



CHAPTER III 

 VARIOUS FOOD-PLANTS 



PAOE 



32. Classes of food-plants 35 



33. Nuts 35 



34. Pulse 40 



35. Earth-vegetables 41 



36. Herbage-vegetables 53 



37. Fruit-vegetables 85 



38. Fruits 88 



39. Miscellaneous food-products 91 



40. Vegetable foods in general 113 



41. Food as fuel and building material 114 



42. Measures of energy 115 



43. Energv of vegetable foods 116 



44. Rations 117 



45. Food-plants in general 122 



46. The primitive centres of agriculture 122 



47. Relation between culture-period and native home 123 



48. The multiplication of varieties 126 



49. How varieties arise 126 



50. Artificial selection 127 



CHAPTER IV 

 FLAVORING AND BEVERAGE PLANTS 



51. Food-adjuncts 128 



52. Spices 128 



53. Savory herbs 137 



54. Savory seeds 137 



55. Miscellaneous condiments 137 



56. Essences 146 



57. Non-alcoholic beverages 150 



58. Alcoholic beverages and stimulants in general 156 



CHAPTER V 

 MEDICINAL AND POISONOUS PLANTS 



59. Medicines and poisons 162 



60. Non-poisonous drugs 163 



61. Poisonous drugs 176 



62. Plants poisonous to eat 192 



63. Plants poisonous to handle . 217 



64. Poisonous plants in general 219 



CHAPTER VI 

 INDUSTRIAL PLANTS 



65. U.ses of industrial plants 222 



66. Fibers in general 222 



