Everyone knows that certain mushrooms and species of berries are edible, but how many have experienced a salad of cat-brier sprouts, bread made of acorn-flour or seeds of cow lilies, escalloped roots of goat's-beard, sautéed ground-nuts, marmalade of squaw-huckleberry, pudding made of dried persimmons and other natural delights?This book offers a complete guide to such non-packaged, free-for-the-picking natural foods, arranged according to uses: purees and soups; cooked green vegetables; salads; pickles; drinks; syrups and sugars, confections; fresh or preserved fruits, jellies, and marmalades; starchy or root-vegetables, cereals, nuts, and breadstuffs; nibbles and relishes; condiments and seasoning; rennets; table-oils and butters; masticatories and chewing gums; and emergency foods.The heart of the volume is a detailed enumeration of 1,000 species of edible wild plants and ferns of eastern North America, including the plant's common and scientific names, appearance, range, habitat, food uses, and other data. The plants are arranged systematically by families, following the sequence now generally accepted by botanists. A wealth of detailed drawings and photographs will help in identifying plants in the field.Also included here is a helpful chapter on poisonous flowering plants likely to be mistaken for edible species, and a valuable treatment of mushrooms, seaweeds, and lichens. For any naturalist, hiker, camper, or lover of wild foods, this is an authoritative, information-packed guide that is indispensable for using the wealth of delicious, healthful foods available all around us.

I. EDIBLE WILD PLANTS OF EASTERN NORTH AMERICA CLASSIFIED ACCORDING TO USES 1. Purées and Soups Purées Starchy and Mucilaginous Soups Fruit Soups 2. "Starchy or Root-Vegetables, Cereals, Nuts and Breadstuffs" Cooked Starchy or Root-Vegetables Nuts and large Seeds Breakfast Cereals Breadstuffs 3. Cooked Green Vegetables Potherbs or Greens Vegetables served like Asparagus Other Green Vegetables 4. Salads 5. Nibbles and Relishes 6. Pickles 7. Condiments and Seasoning 8. Drinks Substitutes for Tea Substitutes for Coffee Substitutes for Chocolate Cold Drinks 9. Rennets 10. "Syrups and Sugars, Confections" Syrups and Sugars Confections 11. "Fresh or Preserved Fruits, Jellies and Marmalades" "Fruits, fresh or cooked" Jellies and Marmalades Drying of Fruits 12. Table-Oils and Butters 13. Masticatories and Chewing Gums Masticatories Chewing Gums 14. Emergency-FoodsII. POISONOUS FLOWERING PLANTS LIKELY TO BE MISTAKEN FOR EDIBLE SPECIES 1. Poisonous Bulbs and Roots 2. Poisonous new Shoots and young Foliage resembling Edible Plants 3. Poisonous Dry Fruits or Seeds resembling Edible Seeds 4. Poisonous BerriesIII. DETAILED ENUMERATION AND DISCUSSION OF EDIBLE WILD FLOWERING PLANTS AND FERNS OF EASTERN NORTH AMERICAIV. "MUSHROOMS, SEAWEEDS AND LICHENS" 1. Mushrooms Poisonous Mushroom Species Some Edible Mushroom Species 2. Seaweeds 3. LichensV. BIBLIOGRAPHY