Difference between revisions of "Ambelania (Sturtevant, 1919)"
m (Michel Chauvet moved page Ambelania-Amphicarpaea (Sturtevant, 1919) to Ambelania (Sturtevant, 1919) without leaving a redirect)
Revision as of 11:25, 14 September 2015
Ambelania (Sturtevant, 1919)
- 1 Ambelania acida Aubl.
- 2 Amelanchier alnifolia Nutt.
- 3 Amelanchier canadensis Medic.
- 4 Amelanchier vulgaris Moench.
- 5 Ammobroma sonorae Torr.
- 6 Amomum.
- 7 Amomum angustifolium Sonner.
- 8 Amomum aromaticum Roxb.
- 9 Amomum granum-paradisi Linn.
- 10 Amomum maximum Roxb.
- 11 Amomum melegueta Rose.
- 12 Amomum villosum Lour.
- 13 Amomum xanthioides Wall.
Ambelania acida Aubl.
Guiana. The fruit is edible.
Amelanchier alnifolia Nutt.
Rosaceae. WESTERN SERVICE BERRY.
North America. In Oregon and Washington, the berries are largely employed as a food by the Indians. The fruit is much larger than that of the eastern service berry; growing in favorable localities, each berry is full half an inch in diameter and very good to eat.
Amelanchier canadensis Medic.
GRAPE-PEAR. JUNEBERRY. SERVICE BERRY. SHAD. SWEET PEAR.
North America and eastern Asia. This bush or small tree, according to the variety, is a native of the northern portion of America and eastern Asia. Gray describes five forms. For many years a Mr. Smith, Cambridge, Massachusetts, has cultivated var. oblongifolia in his garden and in 1881 exhibited a plate of very palatable fruit at the Massachusetts Horticultural Society's show. The berries are eaten in large quantities, fresh or dried, by the Indians of the Northwest. The fruit is called by the French in Canada poires, in Maine sweet pear and from early times has been dried and eaten by the natives. It is called grape-pear in places, and its fruit is of a purplish color and an agreeable, sweet taste. The pea-sized fruit is said to be the finest fruit of the Saskatchewan country and to be used by the Cree Indians both fresh and dried.
Amelanchier vulgaris Moench.
Mountains of Europe and adjoining portions of Asia. This species has long been cultivated in England, where its fruit, though not highly palatable, is eatable. It is valued more for its flowers than its fruit.
Ammobroma sonorae Torr.
A leafless plant, native of New Mexico (Nope - MM). Col. Grey, the original discoverer of this plant, found it in the country of the Papago Indians, a barren, sandy waste, where rain scarcely ever falls, but "where nature has provided for the sustenance of man one of the most nutritious and palatable of vegetables." The plant is roasted upon hot coals and ground with mesquit beans and resembles in taste the sweet potato "but is far more delicate." It is very abundant in the hills; the whole plant, except the top, is buried in the sand.
The aromatic and stimulant seeds of many of the plants of the genus
Amomum are known as cardamoms, as are those of Elettaria. The botanical history of the species producing the various kinds is in much confusion. One species at least is named as under cultivation.
Amomum angustifolium Sonner.
Madagascar. This plant grows on marshy grounds in Madagascar and affords in its seeds the Madagascar, or great cardamoms of commerce. It is called there longouze.
Amomum aromaticum Roxb.
East Indies. The fruit is used as a spice and medicine by the natives and is sold as cardamoms.
Amomum granum-paradisi Linn.
African tropics. The seeds are made use of illegally in England to give a fictitious strength to spirits and beer, but they are not particularly injurious. The seeds resemble and equal camphor in warmth and pungency.
Amomum maximum Roxb.
Java and other Malay islands. This species is said to be cultivated in the mountains of Nepal.
Amomum melegueta Rose.
African tropics. The seeds are exported from Guiana where the plant, supposed to have been brought from Africa, is cultivated by the negroes. The hot and peppery seeds form a valued spice in many parts of India and Africa.
Amomum villosum Lour.
East Indies and China. This plant is supposed to yield the hairy, round, China cardamoms.
Amomum xanthioides Wall.
Burma. In China, says Smith, the seeds are used as a preserve or condiment and are used in flavoring spirit.