Macadamia (makadamia)

[NL. (F. von Müller, 1857), named after one Mac Adam.] A genus of dicotyledonous apetalous plants belonging to the natural order Proteacea and the tribe Grevilleeæ, characterized by having two pendulous ovules, seeds with unequal and fleshy cotyledons, anthers on short filaments inserted a little below the lamine, and a ring-like four-lobed or four-parted disk. There are two species, found only in eastern Australia. They are tall shrubs or trees with whorled leaves, either entire or serrate, and flowers pedicellate in pairs, in terminal or axil the Queen the dices tomate them i folia is Queensland nut-tree, a small tree dense a firm, fine-grained wood, and an edible nut with the taste of hazel, an inch or more in diameter. macadamization (mak-adam-i-zā'shon), n. [ stone is then laid in a depth of 7 inches, and the interstices and surface-depre ions are filled with fine cracked stones. Over these as a bed is placed a layer 7 inches deep of road-metal or broken stone, of which no piece is larger than 24 inches in diameter. This is rolled down with heavy steam or horse-rollers, and the top is finished with stone crushed to dust and rolled smooth. Also spelled macadamisation. macadamize (mak-ad'am-iz), v. t.; pret. and pp. macadamized, ppr. macadamizing. [ amiser. Macaja butter. See Cocos.