Bureaucrat, administrator, widgeteditor
146,870
edits
Changes
no edit summary
{{DISPLAYTITLE:''Hormosippon-HoveniaHyssopus'' (Sturtevant, 1919)}}
The first allusion to the hop as a kitchen herb in America is by Cobbett, 1821. The use of the young shoots is mentioned by Pliny in the first century as collected from the wild plant, rather as a luxury than as a food. Dodonaeus, 1616, refers to the use of the young shoots, as collected apparently from the hop yard, as does also Camerarius, 1586, and others. Emit Pott, in summing up the uses of this plant, says that the tendrils furnish a good vegetable wax and a juice from which a reddish-brown coloring matter can be extracted. Hop ashes are greatly valued in the manufacture of certain Bohemian glasswares. A pulp for paper-making can be satisfactorily bleached, and very serviceable unbleached papers and cardboards are made from this raw material. The fibers can also be used in the manufacture of textile fabrics, and, in Sweden, yarn and linen making from hop fibers has long been an established industry and is constantly increasing in importance and extent. The stalks can also be used for basket and wickerwork. The leaves and the spent hops are excellent food for live stock and especially for sheep.
== ''Hydnora africana'' Thunb. ==
''Cytinaceae (Hydnoraceae)''. JACKAL'S KOST.
South Africa. This plant is found growing on the roots of Euphorbia. It consists of a tubular flower from four to six inches long and may be compared to the socket of a candlestick but three-lobed. The outside is of dull brown and inside of a rosy-red color It possesses an offensive smell like putrid meat. It is, however, said to be eaten by the Hottentots.
== ''Hydrangea thurnbergii'' Siebold. ==
''Saxifrageae (Hydrangaceae)''. TEA-OF-HEAVEN.
Japan. The natives use the dried leaves as a substitute for tea. This tea is called ama-tsja, tea-of-heaven.
[[Category:Sturtevant (1919)]]
