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Banksia Vincentia (Proteaceae), a New Species Known from Fourteen Plants from South-Eastern New South Wales, Australia
Phytotaxa 163 (5): 269–286 ISSN 1179-3155 (print edition) www.mapress.com/phytotaxa/ Article PHYTOTAXA Copyright © 2014 Magnolia Press ISSN 1179-3163 (online edition) http://dx.doi.org/10.11646/phytotaxa.163.5.3 Could this be Australia’s rarest Banksia? Banksia vincentia (Proteaceae), a new species known from fourteen plants from south-eastern New South Wales, Australia MARGARET L. STIMPSON1, JEREMY J. BRUHL1 & PETER H. WESTON2 1 Botany, School of Environmental and Rural Science, University of New England, Armidale NSW 2351 Australia Corresponding Author Email: [email protected] 2 National Herbarium of New South Wales, Royal Botanic Garden Sydney, Mrs Macquaries Road, Sydney, NSW 2000, Australia Abstract Possession of hooked, distinctively discolorous styles, a broadly flabellate common bract subtending each flower pair, and a lignotuber place a putative new species, Banksia sp. Jervis Bay, in the B. spinulosa complex. Phenetic analysis of individuals from all named taxa in the B. spinulosa complex, including B. sp. Jervis Bay, based on leaf, floral, seed and bract characters support recognition of this species, which is described here as Banksia vincentia M.L.Stimpson & P.H.Weston. Known only from fourteen individuals, B. vincentia is distinguished by its semi-prostrate habit, with basally prostrate, distally ascending branches from the lignotuber, and distinctive perianth colouring. Its geographical location and ecological niche also separate it from its most similar congeners. Introduction The Banksia spinulosa complex has a complicated taxonomic history (Table 1). Smith (1793) first described and named B. spinulosa Sm., and subsequent botanists named two close relatives, B. collina R.Br. and B. -
Ecogeographic, Genetic and Taxonomic Studies of the Genus Lathyrus L
ECOGEOGRAPHIC, GENETIC AND TAXONOMIC STUDIES OF THE GENUS LATHYRUS L. BY ALI ABDULLAH SHEHADEH A thesis submitted to the University of Birmingham for the degree of DOCTOR OF PHILOSOPHY School of Biosciences College of Life and Environmental Sciences University of Birmingham March 2011 University of Birmingham Research Archive e-theses repository This unpublished thesis/dissertation is copyright of the author and/or third parties. The intellectual property rights of the author or third parties in respect of this work are as defined by The Copyright Designs and Patents Act 1988 or as modified by any successor legislation. Any use made of information contained in this thesis/dissertation must be in accordance with that legislation and must be properly acknowledged. Further distribution or reproduction in any format is prohibited without the permission of the copyright holder. ABSTRACT Lathyrus species are well placed to meet the increasing global demand for food and animal feed, at the time of climate change. Conservation and sustainable use of the genetic resources of Lathyrus is of significant importance to allow the regain of interest in Lathyrus species in world. A comprehensive global database of Lathyrus species originating from the Mediterranean Basin, Caucasus, Central and West Asia Regions is developed using accessions in major genebanks and information from eight herbaria in Europe. This Global Lathyrus database was used to conduct gap analysis to guide future collecting missions and in situ conservation efforts for 37 priority species. The results showed the highest concentration of Lathyrus priority species in the countries of the Fertile Crescent, France, Italy and Greece. -
Dried Beans & Peas in Wartime Meals
Historic, archived document Do not assume content reflects current scientific knowledge, policies, or practices — Y | IN SANDWICHES i Hearty Sandwiches Season baked beans with plenty of minced §>. ^pjfcttivi u(V onion, pickle relish, or catsup, and moisten with salad dressing. Finely chopped peanuts and cooked beans make another good sandwich combination tasty and rich in food value. For an open-face sandwich, melt 2 table- spoons of fat in a saucepan, add 2 cups mashed beans, and stir over the fire for 5 minutes. Add about 1 cup of milk, 1 cup of grated cheese, salt and pepper to taste. Cook until the cheese is melted, stirring constantly. Serve on bread or toast, topping each with cress, sliced tomatoes, or onion if desired. Try some of the salad suggestions on the preceding page—many of them make excellent sandwich fillings. Issued by BUREAU OF HUMAN NUTRITION AND HOME ECONOMICS Agricultural Research Administration U. S. Department of Agriculture Washington, D. C. June 1943 This pamphlet supersedes the unnumbered one, AGRICULTURE Dried Beans and Peas in Low Cost Meals. U.S. DEPARTMENT OF For sale by Superintendent of Documents, Washington, D. C. 5 cents per copy,- $1 per 100 copies AWM7 if U. S. GOVERNMENT PRINTING OFFICE : 1»4S 16—35632~t r b PICK YOUR FAVORITE PICK YOUR FAVORITE North, East, South, West—every family has Hopping John, Southern Style its favorite way of fixing beans or peas. Here are a few of the favorites. Cook a ham bone or knuckle in 2 quarts of water for 2 hours. Then add 1 cup of dried peas or beans that have been soaked overnight Boston Baked Beans in cold water and cook until almost tender. -
Review with Checklist of Fabaceae in the Herbarium of Iraq Natural History Museum
Review with checklist of Fabaceae in the herbarium of Iraq natural history museum Khansaa Rasheed Al-Joboury * Iraq Natural History Research Center and Museum, University of Baghdad, Baghdad, Iraq. GSC Biological and Pharmaceutical Sciences, 2021, 14(03), 137–142 Publication history: Received on 08 February 2021; revised on 10 March 2021; accepted on 12 March 2021 Article DOI: https://doi.org/10.30574/gscbps.2021.14.3.0074 Abstract This study aimed to make an inventory of leguminous plants for the purpose of identifying the plants that were collected over long periods and stored in the herbarium of Iraq Natural History Museum. It was found that the herbarium contains a large and varied number of plants from different parts of Iraq and in different and varied environments. It was collected and arranged according to a specific system in the herbarium to remain an important source for all graduate students and researchers to take advantage of these plants. Also, the flowering and fruiting periods of these plants in Iraq were recorded for different regions. Most of these plants begin to flower in the spring and thrive in fields and farms. Keywords: Fabaceae; Herbarium; Iraq; Natural; History; Museum 1. Introduction Leguminosae, Fabaceae or Papilionaceae, which was called as legume, pea, or bean Family, belong to the Order of Fabales [1]. The Fabaceae family have 727 genera also 19,325 species, which contents herbs, shrubs, trees, and climbers [2]. The distribution of fabaceae family was variety especially in cold mountainous regions for Europe, Asia and North America, It is also abundant in Central Asia and is characterized by great economic importance. -
Beans + Rice = a Complete Protein for Global Nutrition
HEALTHY FOR LIFE® EDUCATIONAL EXPERIENCES GIHC1 GLOBALLY INSPIRED HOME COOKING Beans + Rice = A Complete OBJECTIVES: Describe the nutritional Protein for Global Nutrition benefits of eating beans and rice (both together Time: 75 Minutes (1 recipe prepared); 95 Minutes (2 recipes prepared) and separately). Identify different types of beans Learn why pairing these two simple ingredients creates a complete and different types of rice. protein and why beans-and-rice dishes have become culinary staples List two healthy cooking tips across the globe. Learn how various countries make this combination for beans and/or rice. their own with unique preparations. Describe cooking traditions for beans and rice in other countries. SETUP ACTIVITY (20-40 Minutes) • Review the resource list and print it out. • The class will divide into two groups. Each will Purchase all necessary supplies after reviewing prepare the same or a different beans-and- the HFL Cost Calculator. rice recipe. • Set up demo station with the necessary activity resources. RECAP (10 Minutes) • Provide computer, internet access, and • Pass out handout(s) and invite participants projector, if available. to taste the healthy dish or dishes. Ask each participant to share one learning from INTRO (10 Minutes) the lesson. • Welcome participants and introduce yourself. GOAL SETTING/CLOSING (15 Minutes) • Take care of any housekeeping items (closest bathroom, water fountain, etc.). • Engage in a goal setting activity from the bank of options provided in the Welcome Toolkit. • Give a brief description of the educational Pass out the Setting SMART Goals handout experience. to participants. • Engage in an icebreaker to gauge topic • Thank participants and encourage them to knowledge from the bank of options provided join the next activity. -
Crediting Legumes in the NSLP and SBP
Crediting Legumes in the National School Lunch Program and School Breakfast Program This guidance applies to the U.S. Department of Agriculture’s (USDA) meal patterns for grades K-12 and preschoolers (ages 1-4) in the National School Lunch Program (NSLP), School Breakfast Program (SBP), Seamless Summer Option (SSO) of the NSLP, and Afterschool Snack Program (ASP) of the NSLP. For information on the meal patterns and crediting foods for grades K-12, visit the Connecticut State Department of Education’s (CSDE) Meal Patterns for Grades K-12 in School Nutrition Programs and Crediting Foods in School Nutrition Programs webpages. For information on the meal patterns and crediting foods for preschoolers, visit the CSDE’s Meal Patterns for Preschoolers in School Nutrition Programs webpage. Legumes include cooked dry beans and peas, such as black beans, black-eyed peas (mature, dry), edamame (soybeans), garbanzo beans (chickpeas), kidney beans, lentils, navy beans, soybeans, split peas, and white beans. Legumes may credit as either the meat/meat alternates component or the vegetables component, but one serving cannot credit as both components in the same meal or snack. Menu planners must determine in advance how to credit legumes in a meal. A ¼-cup serving of legumes credits as 1 ounce of the meat/meat alternates component or ¼ cup of the vegetables component. Legumes may credit as either component in different meals. For example, lentils may credit as the vegetables component at one lunch, and as the meat/meat alternates component at another lunch. If the meal includes two servings of legumes, the menu planner may choose to credit one serving as the vegetables component and one serving as the meat/meat alternates component. -
Lathyrus Cicera L., 1753 (Gesse Chiche)
Lathyrus cicera L., 1753 (Gesse chiche) Identifiants : 18014/latcic Association du Potager de mes/nos Rêves (https://lepotager-demesreves.fr) Fiche réalisée par Patrick Le Ménahèze Dernière modification le 26/09/2021 Classification phylogénétique : Clade : Angiospermes ; Clade : Dicotylédones vraies ; Clade : Rosidées ; Clade : Fabidées ; Ordre : Fabales ; Famille : Fabaceae ; Classification/taxinomie traditionnelle : Règne : Plantae ; Sous-règne : Tracheobionta ; Division : Magnoliophyta ; Classe : Magnoliopsida ; Ordre : Fabales ; Famille : Fabaceae ; Genre : Lathyrus ; Synonymes : Lathyrus aegaeus Davidoff ; Synonymes français : gessette, jarosse, pois breton, garousse, jarat, jaraude, jarousse, petite gesse, pois cornu, pois doux ; Nom(s) anglais, local(aux) et/ou international(aux) : chickling vetch, flat-podded vetchling, flatpod peavine (flat-pod peavine), lesser chickpea (lesser chick-pea), red pea, red vetchling, chickling-vetch, vetchling, vetch , almorta del monte (es), titarro (es), galgana (es), cicércula (es), cicerchia cicerchiella (it), Mechi (it), guixó cigronenc (cat), kekerlathyrus (nl), Kicher- Platterbse (de), Kleine Kichererbse (de), rote Platterbse (de), chícharo-miudo (pt), rödvial (sv) ; Note comestibilité : * Rapport de consommation et comestibilité/consommabilité inférée (partie(s) utilisable(s) et usage(s) alimentaire(s) correspondant(s)) : Fruit (jeunes graines{{{0(+x) {avec parcimonie{{{(dp*)(27(+x))} et gousses27(+x) cuites(dp*)(27(+x)) {bouillies27(+x)} [nourriture/aliment{{{(dp*)(0(+x),27(+x)) {comme légume{{{27(+x)}]) -
Guide to the Nursery and Seed Trade Catalogues, 1832-1999 Page 4 of 69
Guide to the Nursery and Seed Trade Catalogues, 1832-1999 Page 4 of 69 Series Outline 1. Nursery and Seed Trade Catalogues, 1832-1999 2. Bound Volumes: A Collection of Seed and Plant Catalogues for the United States, 1940 Special Collections, The Valley Library PDF Created November 13, 2015 Guide to the Nursery and Seed Trade Catalogues, 1832-1999 Page 6 of 69 Detailed Description of the Collection Box 1. Nursery and Seed Trade Catalogues, 1832-1999 1 Nursery and Seed Trade Catalogues (Bound), 1800-1899 Folder 0000.001 Rare Cacti. A. Blanc & Co. Philadelphia, PA., undated 0000.002 New and Rare Plants and Bulbs. A. Blanc & Co. Philadelphia, PA., undated 0000.017 Catalogue of Water Lilies, Nelumbiums, and Other New and Rare Aquatics. Benjamin Grey. Malden, MA., undated 1874.001 Hortus Krelageanus. Allgemeines Beschreibendes und Illustrirtes Verzeichniss. E. H. Krelage & Son. Haarlem, Netherlands., September 1874 (Not in English) 1874.002 A General Descriptive and Illustrated Catalogue of the Horticultural Establishment. E. H. Krelage & Son. Haarlem, Netherlands., November 1874 1884.001 Prijs-Courant der Hyancinthen voor Tentoonstelling. E. H. Krelage & Son. Haarlem, Netherlands., April 1884 1885.001 Rare Lilies. Edmund Sturtevant. Bordentown, NJ., 1885 (rare water lilies) 1886.002 Descriptive Catalogue of Choice New and Old Chrysanthemums. E. Fewkes & Sons. Newton Highlands, MA., Spring 1886 1887.001 Wholesale Catalogue of Horticultural Establishment; No. 394a. E. H. Krelage & Son. Haarlem, Netherlands., 1887-1888 (American Edition) 1888.001 Wholesale Catalogue of the Horticultural Establishment. E. H. Krelage & Son. Haarlem, Netherlands., 1888-1889 (American Edition) 1888.002 Catalogue of Miscellaneous Bulbous- and Tuberous-Rooted Plants. -
Smoked Baked Beans Serves 8
ThompsonsBeans.com Smoked Baked Beans Serves 8 Smokey goodness with this recipe! ½ pound bacon, thinly sliced 2 onions, diced 1 sweet bell pepper (red, orange, or yellow), diced 907 g (2 lbs.) of cooked Thompsons White Pea Beans or pinto beans (approx. 12-14 cups) * See (alternate) Easy Crockpot soak and simmer method below, or “Soaking and cooking directions” below. Soak 2 lbs. dry beans overnight, drain, add 5 cups of water then simmer for 45 minutes to 2 hours until tender – it will not soften in the sauce). 2 ½ cups of ketchup ¼ cup molasses 1 cup brown sugar 2 tablespoons Worcestershire sauce 1 teaspoon salt 1 teaspoon garlic powder 1 teaspoon chili powder ½ teaspoon mustard powder ½ teaspoon black pepper ¼ lb. (100 g) lean pork or low salt bacon, sliced Soaking and cooking directions: Sort and rinse beans. SOAK BEANS OVERNIGHT in cold water. Drain. Add 5 cups cold water, cover, heat to boiling, then simmer 45 minutes or until nearly tender. Drain. 1. Set Smoker for 250°F, using wood of choice (hickory or mesquite are excellent choices). 2. Cook bacon, onions and diced pepper in a skillet just until the onions are starting to get tender and a lot of the fat is cooked out of the bacon. Drain most of the bacon grease, keeping about 2-3 tablespoons. 3. In a large bowl, whisk together the ketchup, molasses, brown sugar, Worcestershire sauce and spices until combined. 4. Stir in the cooked white pea beans (or try cooked pinto beans), bacon and onion mixture and reserved bacon grease with the sauce until everything is coated in the sauce. -
Plant Lists, a Common Sense Guide
Plant Lista common sense guide Careful plant selection is the key to creating a healthy and easy to maintain landscape. This guide will help you choose plants adapted to the Northwest. Plants on this list are either low-water use, resistant to insects and diseases or native to western Washington. Many Northwest gardens include non-native and native plants, which provide the gardens with beautiful foliage, patterns and textures. This guide also highlights plants selected by the Great Plant Picks program by using a leaf symbol. Great Plant Picks is a regional plant awards program designed to help the home gardener identify unbeatable plants for maritime Pacific Northwest gardens. It is sponsored by the Elizabeth C. Miller Botanical Garden. For more information visit www.greatplantpicks.org. Every time you plant, fertilize, water or control pests in your garden, choose methods that protect your pets and your family’s health. Ground Covers (E) Evergreen (D) Deciduous COMMON NAME *LOW EXPOSURE REMARKS SCIENTIFIC NAME WATER USE Ajuga No Part Shade (E) One of the best known and Ajuga reptans most useful ground covers; fast growing; blue flowers in spring Creeping Oregon Grape Yes Part Shade, (E) Native; yellow spring flowers and blue Receive a free Mahonia repens Sun berries; attracts birds e-newsletter with helpful tips on Cotoneaster Yes Sun (E/D) Good for erosion control, spring home and garden Cotoneaster (all varieties) bloom; small pink flowers care! False Lily-of-the-Valley Yes Shade, (D) Native; aggressive; good for wood- To subscribe: -
Maine Beans Maine Bureau of Agricultural Marketing
Maine State Library Digital Maine Agricultural and Seafood Marketing and Cook Economic and Community Development Books 1985 Maine Beans Maine Bureau of Agricultural Marketing Follow this and additional works at: https://digitalmaine.com/food_marketing Recommended Citation Maine Bureau of Agricultural Marketing, "Maine Beans" (1985). Agricultural and Seafood Marketing and Cook Books. 8. https://digitalmaine.com/food_marketing/8 This Text is brought to you for free and open access by the Economic and Community Development at Digital Maine. It has been accepted for inclusion in Agricultural and Seafood Marketing and Cook Books by an authorized administrator of Digital Maine. For more information, please contact [email protected]. LEAN AND HEARTY BEEF Cut the pork into quarter-inch cubes, dump l START YOUR YEAR WITH AND BEAN STEW in boiling water and drain at once. In medium BEANS TO START IT RIGHT For 4-6 servings: sized iron skillet, fry pork over medium heat until brown and crisp. Add beans and mash lVIAilfl • 1 1/2 cups Maine Jacob's Cattle Beans (3/4lb.) into the fat. As they cook, slowly incorporate Eating beans on New Year's Day is supposed to • 3/4 to 1 lb. Jean stewing beef, cut in small the liquid. Keep mashing, stirring and adding; bring good luck. New Englanders do it with baked cubes in about 10 minutes you should end up with a beans, while Southerners prefer red beans and rice • 1 tablespoon vegetable oil chunky paste about the texture of thick or Hoppin' John, a bean and rice dish based on black • 1 tablespoon butter mayonnaise. -
Preliminary Results of Geometric Morphometric Analyses of Iron Age
A new way of seeing pulses: preliminary results of geometric morphometric analyses of Iron Age seeds from the site of La Font de la Canya (Barcelona, Spain) Chavarri Miguel Tarongi, Bonhomme Vincent, Evin Allowen, Ivorra Sarah, Reyes Dani López, Martínez Natàlia Alonso, Bouby Laurent To cite this version: Chavarri Miguel Tarongi, Bonhomme Vincent, Evin Allowen, Ivorra Sarah, Reyes Dani López, et al.. A new way of seeing pulses: preliminary results of geometric morphometric analyses of Iron Age seeds from the site of La Font de la Canya (Barcelona, Spain). Vegetation History and Archaeobotany, Springer Verlag, 2020, 10.1007/s00334-020-00801-2. hal-03097330 HAL Id: hal-03097330 https://hal.archives-ouvertes.fr/hal-03097330 Submitted on 5 Jan 2021 HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. The documents may come from émanant des établissements d’enseignement et de teaching and research institutions in France or recherche français ou étrangers, des laboratoires abroad, or from public or private research centers. publics ou privés. A new way of seeing pulses: preliminary results of geometric morphometric analyses of Iron Age seeds from the site of La Font de la Canya (Barcelona, Spain) MIGUEL TARONGI CHAVARRI1, VINCENT BONHOMME2, ALLOWEN EVIN2, SARAH IVORRA2, DANI LÓPEZ REYES3, NATÀLIA ALONSO MARTÍNEZ1, LAURENT BOUBY2 1 GIP, 3DPatrimoni, Departament d’Història, Fac. de Lletres, INDEST, Universitat de Lleida, Pl.