250 STURTEVANT S NOTES ON EDIBLE PLANTS 



E. tinifolia Linn, bastard cherry. 



West Indies. The berries are the size of a currant and are frequently eaten.* 



Elaeagnus angustifolia Linn. Elaeagnaceae. oleaster, wild olive. 



Europe and northern Asia. The wild olive is a tree mainly cultivated for its fruit, 

 which, in general, is acid and eatable. In Greece, it is sweetish-acid and mealy when 

 ripe.' The fruit is commonly sold in the markets of Constantinople. It abounds in a 

 dry, mealy, saccharine substance which is sweet and pleasant.' The fruit is eaten in 

 Nepal; it is cultivated in Thibet; and in Persia appears as dessert under the name of 

 zinzeyd. A spirit is distilled from the fruit in Yarkand.^ 



E. argentea Pursh. silverberry. 



North America. About Hudson's Bay this shrub produces a dry, farinaceous, edible 

 drupe about the size of a small cherry.' 



E. latifolia Linn, oleaster, wild olive. 



Tropical Asia. The fruit is olive-shaped and larger than an olive. It is eaten in 

 Nepal ' and the mountains of Hindustan and Siam. The oleaster, or wild olive, has a 

 fruit the size and form of a damson, has a stone in the center and when ripe is of a pale 

 red or cherry color. It is very acrid and though not generally considered an edible fruit 

 in India, yet, when cooked and sweetened with sugar, makes a very agreeable compote.' 

 Brandis ' says the acid, somewhat astringent fruit is eaten. It is abundant on the Neil- 

 gherries, says Wight," and the fruit is edible and also makes a good tart. 



E. perrottetii Schlecht. Philippine oleaster. 



Philippine Islands. The fruit of the Philippine oleaster has the taste of the best 

 cherries.'" 



E. umbellata Thunb. 



Japan. The small, succulent fruit is eaten in India." 



Elaeis guineensis Jacq. Palmae. macaw-fat. oil palm. 



Tropical Africa and introduced to tropical America. The bright yellow drupe with 

 shiny, purple-black point, though nauseous to the taste, is eaten in Africa. Mawezi, 

 or palm oil, of the consistency of honey, is rudely extracted from this palm and despite 

 its flavor, is universally used in cooking. This palm is also tapped for toddy.'' Palm 



' Lunan, J. Hort. Jam. i:6i. 1814. 



'Brandis, D. Forest Fl. ^go. 1874. 



Walsh, R. Trans. Hort. Soc. Land. 6:36. 1826. 



* Brandis, D. Forest Fl. 390. 1874. 



'Nuttall, T. Gen. No. Amer. Ph. i:<)-j. 1818. 



Royle, J. F. lUustr. Bot. Himal. 1:323. 1839. 



' Firminger, T. A. C. Card. Ind. 182. 1874. 



' Brandis, D. Forest Fl. 390. 1874. 



Wight, R. Icon. Pis. $: V\. 1856. 1852. 



' Unger, F. U. S. Pat. Off. Rpt. 343. 1859. 



"Brandis, D. Forest Fl. 2,90. 1876. 



" Burton, R. F. Lake Reg. Cent. Afr. 316. i860. 



