The bark is nearly as valuable as oak bark. From the
inner bark the Russians manufacture fine white gloves, not inferior to
those made of the most delicate chamois, while they are stronger,
cooler, and more pleasant for wearing in the summer.

The fruit of the _Cycas angulata_ forms the principal food of the
Australian aborigines during a portion of the year. They cut it into
thin slices, which are first dried, afterwards soaked in water, and
finally packed up in sheets of tea-tree bark. In this condition it
undergoes a species of fermentation; the deleterious properties of the
fruit are destroyed, and a mealy substance with a musty flavor
remains, which the blacks probably bake into cakes. They appear also
to like the fruit of the _Pandanus_, of which large quantities were
found by Dr. Leichardt in their camps, soaking in water, contained in
vessels formed of stringy bark.

The flour obtained from the seeds of Spurry (_Spergula sativa_), when
mixed with that of wheat or rye, produces wholesome bread, for which
purpose it is often used in Norway and Gothland. In New Zealand,
before the introduction of the potato, the roots of the fern were
largely consumed.

Many species of _Bolitus_ are used as food by the natives in Western
Australia, according to Drummond.

The thick tuberous roots of a climbing species of bean (_Pachyrhizus
angulatus_, or _Dolichos bulbosus_) are cultivated and eaten in some
parts of the Polynesian islands. The bulbous roots of some species of
Orchideae are eagerly sought after in New South Wales by the natives,
being termed "boyams," and highly esteemed as an article of food for
the viscid mucilage which they contain. The root of the Berar
(_Caladium costatum_) is eaten by the natives of the Pedir coast
(Achin), after being well washed.

The pignons or edible seeds of _Pinus Pinea_ are consumed occasionally
in Italy. In Chili the cone or fruit of the _pehuen_, or _pino de la
tierra_, are considered a great delicacy. The _pinones_ are sometimes
boiled, and afterwards, by grinding them on a stone, converted into a
kind of paste, from which very delicate pastry is made. The pine is
cultivated in different parts of this province on account of its
valuable wood and the pinones. The seeds from the cones of the
Auracanean pine, collected in autumn, furnish the Pawenches (from
_pawen_ pine) and Auracanians with a very nutritious food. When
cooked, the flavor is not unlike that of the chesnut, and as