Note 178 — {41} Fifthly, Of Plants.

Carya, Nutt. In the Voyages, p. 69, the author speaks of the “walnut, which is divers: some bearing square nuts; others like ours, but smaller. There is likewise black walnut, of precious use for tables, cabinets, and the like” (Juglans nigra, L.). “The walnut-tree,” continues Josselyn, “is the toughest wood in the countrie, and therefore made use of for hoops and bowes; there being no yews there growing. In England, they made their bowes usually of witch-hasel” (that is, witch-elm,—Ulmus montana, Bauh., Lindl.; as see Gerard, p. 1481: but Carpinus, “in Essex, is called witch-hasell,”—ib.), “ash, yew, the best of outlandish elm; but the Indians make theirs of walnut.” This was hickory, and what Wood says belongs doubtless to the same. He calls it “something different from the English walnut; being a great deal more tough and more serviceable, and altogether heavy. And whereas our guns, that are stocked with English walnut, are soon broken and cracked in frost,—being a brittle wood,—we are driven to stock them new with the country walnut, which will endure all blows and weather; lasting time out of mind.” After speaking favorably of the fruit, he adds (New-Eng. Prospect, chap. vi.), “There is likewise a tree, in some parts of the country, that bears a nut as big as a pear,”—the butternut, doubtless (Juglans cinerea, L.). Josselyn has told us (p. 48) of the oil which the Indians managed to get from the acorns of the white oak. Roger Williams (Key, l. c., p. 220) says our native Americans made “of these walnuts ... an excellent oil, good for many uses, but especially for the anointing of their heads.” Michaux (Sylva, vol. i. p. 163) says the Indians used the oil of the butternut, and also (p. 185) of the shag-bark, “to season their aliments.” Williams adds (l. c.), “Of the chips of the walnut-tree—the bark taken off—some English in the country make excellent beer, both for taste, strength, colour, and inoffensive opening operation.”