Scientific American Supplement, No. 488, May 9, 1885Various
Science
Scientific American Supplement, No. 488, May 9, 1885
Various
Science -- Periodicals
There is a moderately large specimen in the arboretum at Kew, and if
this is the tree which Loudon in his "Arboretum" alluded to as a "mere
bush," it has made good growth during the past thirty years. According
to Veitch's "Manual of Coniferae," a fine specimen, one of the largest
in the country, is at Glenthorn, in North Devon. It is 33 feet high,
and has a spread of branches some 22 feet, while the trunk is clear
of branches for 15 feet. Loudon enumerates several fine trees in these
islands at that date (1854), only one of which was 45 feet high. This
one was at Ballyleady, in County Down, and had been planted about 60
years. Even where planted in the most favored localities, we can never
expect the Stone pine to assume its true character, and that is the
reason why so few plant it.
As a timber tree it is of not much value. Mr. Webster says, "The wood
is worthless except for very ordinary purposes. The timber grown
here (Penrhyn) is, from the few specimens I have had the chance of
examining, very clean, light, from the small quantity of resin it
contains, and in color very nearly approaches the yellow pine
of commerce. It cuts clean and works well under the tools of
the carpenter. In its native country the wood has been used for
boat-building, but is now, I believe, almost entirely discarded." This
pine thrives best on a soil that is deep, sandy, and dry. It should be
well sheltered and nursed, as it is rather tender while in its young
state. It is best to keep the seedlings under glass, though they may
be planted out in the open air after their fourth or fifth year.
The cones of this pine supply the "pignoli" of commerce. The Italian
cooks use these seeds in their soups and ragouts, and in the Maritozzi
buns of Rome. Sometimes the Italians roast the barely ripe cone,
dashing it on the ground to break it open, but the ripe seeds of the
older cone when it naturally opens are better worth eating. They are
soft and rich, and have a slightly resinous flavor. The empty cones
are used by the Italians for fire lighting, and being full of resinous
matter they burn rapidly and emit a delightful fragrance.
_Description._--Pinus pinea belongs to the Pinaster section of the
genus. In the south of Europe it is a lofty tree, with a spreading
head forming a kind of parasol, and a trunk 50 feet or 60 feet high,
clear of branches. The bark of the trunk is reddish and sometimes
cracked, but the general surface of the bark is smooth except on
the smaller branches, where it long retains the marks of the fallen
leaves, in the shape of bristly scales. The leaves are of a dull
green, but not quite so dark as those of the Pinaster; they are
semi-cylindrical, 6 inches or 7 inches long and one-twelfth of an inch
broad, two in a sheath, and disposed in such a manner as to form a
triple spiral round the branches.
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