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1/1/1988 As residents of Lehigh and members of the Garden Club, we learned much about this specific corner of Mother Earth, Lehigh, and we have accumulated experience that we are sharing in this publication.
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A college text that introduces the methods for classifying plants, and identifies the families and characteristics of individual fauna.
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1/1/1941 This volume is intended to be useful as a handbook of ready reference, rapid aid to nomenclature and to spelling of names, help in labeling, medium of suggestions on the main or standard requirements in the cultivation of plants. It is designed to account for all the species and botanical...
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Recurso clave 20/1/2000 This book, PERMACOPIA THREE; AN INVENTORY, is a study of many popular foods, plus some less known, multipurpose plants. The species in this book have been chosen for their acceptance, availability, utility, & their relative lack of rampancy. Included are species for fruit, vegetable, greens,...
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20/1/2017 This book is intended as a jumping-off point for creating your own local cuisine based upon what you are growing in your humid subtropical multistory homegarden. It is designed not as a book of recipes, but as a book of tools to allow you to make delicious food using the staple crops and other...
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Did you know that the Jerusalem cherry does not grow in or near Jerusalem? That the Spanish cedar is a native of the West Indies? That the French mulberry is neither French nor a mulberry? L. H. Bailey, in this basic introduction to botanical nomenclature, reveals the confusion that results from...
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First issued in 1957 by Swallow Press, this classic guide to the art of plant identification is now familiar to an entire generation of students. Harrington who was Professor of Botany and Curator of the Herbarium at Colorado State University, gives step-by-step instructions and definitions to...
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19/1/1976 Worldwide, more than 3,000 plant species have been used as food, only 300 of which are now widely grown, and only 12 of which furnish nearly 90 percent of the world's food. These 12 include the grains: rice, wheat, maize (corn), sorghums, millets, rye, and barley, and potatoes, sweet potatoes,...
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The book lists a number of plants with a culinary history and suggests new ones, not in the wilderness where recent interest has already resulted in numerous books, but in your own garden where you like to work, relax and entertain, where familiar plants can play exciting new roles. We have...
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This text was written to give attention to the scientific, technological, and economic foundations of world crop production. The sciences dealing with plants and the technology and economics of crop production and marketing have become irrevocably entwined. This text was planned for use primarily...