STURTEVANT S NOTES ON EDIBLE PLANTS 319 



consistency of treacle and fonns the tniel de palma, palm honey, of Chile, a considerable 

 article of trade, being much esteemed for domestic use as sugar. The trees are felled 

 and the crown of leaves is immediately cut off, when the sap begins to flow and continues 

 for several months, provided a thin slice is shaved off the top each morning, until the 

 tree is exhausted. Each tree yields about 90 gallons. The nuts are used by the Chilean 

 confectioners in the preparation of sweetmeats and have a pleasant, nutty taste. The 

 nuts of the Coquito palm are often called little cokernuts.^ 



Juglans baccata Linn. Juglandeae. walnut. 



West Indies. The nuts are edible and furnish an oil. They are very rich in starch.^ 



J. cinerea Linn, butternut. 



Eastern North America. The butternut was called by the Narragansett Indians 

 wussoquat, and the oil from the nut was used for seasoning their aliments.' The nuts 

 were used by the Indians to thicken their pottage. The immature fruit is sometimes 

 used as a pickle and is most excellent. The kernel of the ripe nut is esteemed by those 

 who do not object to its strong and oily taste. The tree is occasionally grown as a shade 

 tree and for its nuts. In 18 13, a sample of butternut sugar was sent to the Massachusetts 

 Society for the Promotion of Agriculture. 



J. nigra Linn, black walnut. 



A tree valued for its timber, common in the western states of northeast America. 

 The kernel of the nut is sweet and less oily than the butternut but greatly inferior to the 

 Madeira nut. It is eaten and was a prized food of the Indians. 



J. regia Linn. English walnut, madeira nut. Persian walnut. 



This tree extends from Greece and Asia Minor over Lebanon and Persia to the Hima- 

 layas. It is abundant in ICashmir, Nepal and neighboring countries and is cultivated in 

 Europe and elsewhere. It is referred to by Theophrastus under the name of karuon. 

 According to Pliny, it was introduced into Italy from Persia, but it is mentioned as exist- 

 ing in Italy by Varro, who was bom B. C. 116. In many parts of Spain, France, Italy 

 and Germany, the nut forms an important article of food to the people, and in some parts 

 of France considerable quantities of oil are expressed from the kernels to be used in cook- 

 ing and as a drying oil in the arts. In Circassia, sugar is said to be made from the sap. 

 There are many varieties; those of the province of Khosistan in Persia are much esteemed 

 and are sent in great quantities to India. In Georgia, they are of a fine quality.^ In 

 North China, an almost huskless variety occiirs.^ In France, there is a variety called 

 Titmouse walnut because the shell is so thin that birds, especially the titmouse, can break 

 it and eat the kernel. In the United States, it is called English walnut and two varieties 

 succeed well in Virginia. In western New York, it is occasionally seen in lawns. 



' Smith, A. Treas. Boi. 2:639. 1870. 

 ' Unger, F. U. S. Pat. Off. Rpt. 321. 1859. 

 " Michaux. F. A. No. Amer. Sylva i:iii. 1865. 

 * Ainslie, W. Mat. Ind. 1:463. 1826. 

 'Mueller, F. 5e/. P/i. 245. 1891. 



