Xanthoxylum (zanthoksilum)

The Century Dictionary and Cyclopedia · 1897 · p. 133
[NL. (Philip Miller, 1759), altered from the Zanthoxy lum of Linnæus, 1753, and of Plukenet, 1696, the name of some West Indian tree; applied to this from the yellow heartwood; Florida and western Texas, extending also through Mexico to Brazil and Peru, and has been also known as Fagara Pterota and F. lentisc i folia; in southern Florida it is one of the most common of small trees, often a tall slender shrub; it produces a hard heavy reddish-brown wood, known as savin or ironwood in the West Indies. (See wild lime, under lime3.) X. emarginatum (X. sap in do ides ), known as licca tree or lignum - rorum in the West Indies, and exported thence under the name of rosewood, also extends to Florida, where it is a shrub with coriaceous shining leaves. The 2 other species of the United States are known as toothache-tree and as prickly - ash (which see); of these Xx . IMG:content-2630.png:[blocks in formation] 1, branch with male flowers; 2, branch with fruits and leaves; a, male flower; b, female flower; c, fruits. as pepper wood. For X. Caribæum, see prickly yellow - wood, under yellow-wood. The other species of the West Indies are there known in general as yellow - wood and as fustic, several producing a valuable wood; in Jamaica X. coria cea is also known as yellow mastwood, and X. spinifex as ram- goat (which see); in Australia X. brachyacanthum is used for cabinet-work; in Cape Colony X. Capense is known as knobwood (which see); 6 other woody species oc in the Hawaiian Islands, all there known as heaë. The fruit of many tropical species is used as a condiment and also medicinally, as X. piperitum, the Japanese pepper, and X. schinifolium ( X. Mantschuricum ), the anise-pepper of China. The Chinese bitter pepper, or star-pepper, X. Daniellii, is now referred to the genus Evodia. X. ni tidum is in China a valued febrifuge, and X. alatum a sudorific and anthelmintic; the leaves of the latter are used as food for silkworms, its fruit in India as a condiment, and its seeds a fish-poison.
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