Bush tucker called bushfood, is any food native to Australia and used as sustenance by the original inhabitants, the Aboriginal Australians, but it can describe any native fauna or flora used for culinary and/or medicinal purposes, regardless of the continent or culture. Examples of Australian native animal foods include kangaroo and crocodile. In particular, kangaroo is quite common and can be found in Australian supermarkets cheaper than beef. Other animals, for example goanna and witchetty grubs, were eaten by Aboriginal Australians. Fish and shellfish are culinary features of the Australian coastal communities. Examples of Australian native plant foods include the fruits quandong, muntries, Davidson's plum, finger lime. Native spices include lemon myrtle, mountain pepper, aniseed myrtle. A popular leafy vegetable is warrigal greens. Nuts include bunya nut, the most identifiable bush tucker plant harvested and sold in large-scale commercial quantities is the macadamia nut. Knowledge of Aboriginal uses of fungi is meagre but beefsteak fungus and native "bread", were eaten.
Aboriginal Australians have eaten native animal and plant foods for an estimated 60,000 years of human habitation on the Australian continent. Various traditional methods of processing and cooking are used. Toxic seeds, such as Cycas media and Moreton Bay chestnut, are processed to remove the toxins and render them safe to eat. Many foods are baked in the hot campfire coals, or baked for several hours in ground ovens. "Paperbark", the bark of Melaleuca species, is used for wrapping food placed in ground ovens. Bush bread was made by males using many types of seeds and corns to process a flour or dough to make bread. Aboriginal traditional native food use has been affected by non-indigenous immigration since 1788 in the more densely colonised areas of south-eastern Australia. There, the introduction of non-native foods to Aboriginals has resulted in an complete abandonment of native foods by Aboriginals; this impact on traditional foods has been further accentuated by the loss of traditional lands which has resulted in reduced access to native foods by Aboriginals and destruction of native habitat for agriculture.
The recent recognition of the nutritional and gourmet value of native foods by non-indigenous Australians is introducing native cuisine to many for the first time. Bush tucker provided a source of nutrition to the non-indigenous colonial settlers supplementing meager rations. However, bushfoods were considered to be inferior by colonists unfamiliar with the new land's food ingredients preferring familiar foods from their homelands. In the 19th century English botanist, J. D. Hooker, writing of Australian plants in Flora of Tasmania, remarked although "eatable," are not "fit to eat". In 1889, botanist Joseph Maiden reiterated this sentiment with the comment on native food plants "nothing to boast of as eatables." The first monograph to be published on the flora of Australia reported the lack of edible plants on the first page, where it presented Billardiera scandens as, "... the only wild eatable fruit of the country". This became the accepted view of Australian native food plants until the late 20th century.
It is thought that these early assessments were a result of encountering strong flavours not suitable for out-of-hand eating, but these strong flavours are now regarded for culinary use. The only Australian native plant food developed and cropped on a large scale is the macadamia nut, with the first small-scale commercial plantation being planted in Australia in the 1880s. Subsequently, Hawaii was where the macadamia was commercially developed to its greatest extent from stock imported from Australia. In the 1970s non-indigenous Australians began to recognise the overlooked native Australian foods. Textbooks like Wildfoods in Australia by the botanist couple Cribb & Cribb were popular. In the late 1970s horticulturists started to assess native food-plants for commercial use and cultivation. In 1980 South Australia legalised the sale of kangaroo meat for human consumption. Analysis showed. In the mid-1980s several Sydney restaurants began using native Australian ingredients in recipes more familiar to non-indigenous tastes – providing the first opportunity for bushfoods to be tried by non-indigenous Australians on a serious gourmet level.
This led to the realisation that many flavoured native food plants have spice-like qualities. Following popular TV programs on "bush tucker", a surge in interest in the late 1980s saw the publication of books like Bushfood: Aboriginal Food and Herbal Medicine by Jennifer Isaacs, The Bushfood Handbook and Uniquely Australian by Vic Cherikoff, Wild Food Plants of Australia by Tim Low. Bush tucker ingredients were harvested from the wild, but cultivated sources have become important to provide sustainable supplies for a growing market, with some Aboriginal communities involved in the supply chain. However, despite the industry being founded on Aboriginal knowledge of the plants, Aboriginal participation in the commercial sale of bush tucker is still marginal, at the supply end of value chains. Organisations are working to increase Aboriginal participation in the bush tucker market. Gourmet style processed food and dried food have been developed for the domestic and export markets; the term "bushfood" is one of several terms describing native Australian food, evolving from the older-style "bush tucker", used in the 1970s and 1980s.
TV shows made use of the bush tucker theme. Malcolm Dou
An essential oil is a concentrated hydrophobic liquid containing volatile chemical compounds from plants. Essential oils are known as volatile oils, ethereal oils, aetherolea, or as the oil of the plant from which they were extracted, such as oil of clove. An essential oil is "essential" in the sense that it contains the "essence of" the plant's fragrance—the characteristic fragrance of the plant from which it is derived; the term essential used here does not mean indispensable as with the terms essential amino acid or essential fatty acid which are so called since they are nutritionally required by a given living organism. In contrast to fatty oils, essential oils evaporate without leaving a stain or residue. Essential oils are extracted by distillation by using steam. Other processes include expression, solvent extraction, absolute oil extraction, resin tapping, wax embedding, cold pressing, they are used in perfumes, cosmetics and other products, for flavoring food and drink, for adding scents to incense and household cleaning products.
Essential oils are used for aromatherapy, a form of alternative medicine in which healing effects are ascribed to aromatic compounds. Aromatherapy may be useful to induce relaxation, but there is not sufficient evidence that essential oils can treat any condition. Improper use of essential oils may cause harm including allergic reactions and skin irritation, children may be susceptible to the toxic effects of improper use. Essential oils have been used in folk medicine throughout history; the earliest recorded mention of the techniques and methods used to produce essential oils is believed to be that of Ibn al-Baitar, an Al-Andalusian physician and chemist. Rather than refer to essential oils themselves, modern works discuss specific chemical compounds of which the essential oils are composed. For example: methyl salicylate rather than "oil of wintergreen". Interest in essential oils has revived in recent decades with the popularity of aromatherapy, a branch of alternative medicine that uses essential oils and other aromatic compounds.
Oils are volatilized, diluted in a carrier oil and used in massage, diffused in the air by a nebulizer, heated over a candle flame, or burned as incense. Medical applications proposed by those who sell medicinal oils range from skin treatments to remedies for cancer and are based on historical accounts of use of essential oils for these purposes. Claims for the efficacy of medical treatments, treatment of cancers in particular, are now subject to regulation in most countries. Most common essential oils such as lavender, tea tree oil and eucalyptus are distilled. Raw plant material, consisting of the flowers, wood, roots, seeds, or peel, is put into an alembic over water; as the water is heated, the steam passes through the plant material, vaporizing the volatile compounds. The vapors flow through a coil, where they condense back to liquid, collected in the receiving vessel. Most oils are distilled in a single process. One exception is ylang-ylang, purifed through a fractional distillation; the recondensed water is referred to as a hydrosol, herbal distillate, or plant water essence, which may be sold as another fragrant product.
Hydrosols include rose water, lavender water, lemon balm, clary sage, orange blossom water. The use of herbal distillates in cosmetics is increasing. Most citrus peel oils are expressed cold-pressed. Due to the large quantities of oil in citrus peel and low cost to grow and harvest the raw materials, citrus-fruit oils are cheaper than most other essential oils. Lemon or sweet orange oils are obtained as byproducts of the citrus industry. Before the discovery of distillation, all essential oils were extracted by pressing. Most flowers contain too little volatile oil to undergo expression, but their chemical components are too delicate and denatured by the high heat used in steam distillation. Instead, a solvent such as hexane or supercritical carbon dioxide is used to extract the oils. Extracts from hexane and other hydrophobic solvents are called concretes, which are a mixture of essential oil, waxes and other lipophilic plant material. Although fragrant, concretes contain large quantities of non-fragrant waxes and resins.
Another solvent, such as ethyl alcohol, is used to extract the fragrant oil from the concrete. The alcohol solution is chilled to −18 °C for more than 48 hours which causes the waxes and lipids to precipitate out; the precipitates are filtered out and the ethanol is removed from the remaining solution by evaporation, vacuum purge, or both, leaving behind the absolute. Supercritical carbon dioxide is used as a solvent in supercritical fluid extraction; this method can avoid petrochemical residues in the product and the loss of some "top notes" when steam distillation is used. It does not yield an absolute directly; the supercritical carbon dioxide will extract both the waxes and the essential oils that make up the concrete. Subsequent processing with liquid carbon dioxide, achieved in the same extractor by lowering the extraction temperature, will separate the waxes from the essential oils; this lower temperature process prevents the denaturing of compounds. When the extraction is complete, the pressure is reduced to ambient and the carbon dioxide reverts to a gas, leaving no residue.
Florasol is another solvent used to obtain essential oils. It was developed as a refrigerant to replac
An acid is a molecule or ion capable of donating a hydron, or, capable of forming a covalent bond with an electron pair. The first category of acids is the proton donors or Brønsted acids. In the special case of aqueous solutions, proton donors form the hydronium ion H3O+ and are known as Arrhenius acids. Brønsted and Lowry generalized the Arrhenius theory to include non-aqueous solvents. A Brønsted or Arrhenius acid contains a hydrogen atom bonded to a chemical structure, still energetically favorable after loss of H+. Aqueous Arrhenius acids have characteristic properties which provide a practical description of an acid. Acids form aqueous solutions with a sour taste, can turn blue litmus red, react with bases and certain metals to form salts; the word acid is derived from the Latin acidus/acēre meaning sour. An aqueous solution of an acid has a pH less than 7 and is colloquially referred to as'acid', while the strict definition refers only to the solute. A lower pH means a higher acidity, thus a higher concentration of positive hydrogen ions in the solution.
Chemicals or substances having the property of an acid are said to be acidic. Common aqueous acids include hydrochloric acid, acetic acid, sulfuric acid, citric acid; as these examples show, acids can be solutions or pure substances, can be derived from acids that are solids, liquids, or gases. Strong acids and some concentrated weak acids are corrosive, but there are exceptions such as carboranes and boric acid; the second category of acids are Lewis acids. An example is boron trifluoride, whose boron atom has a vacant orbital which can form a covalent bond by sharing a lone pair of electrons on an atom in a base, for example the nitrogen atom in ammonia. Lewis considered this as a generalization of the Brønsted definition, so that an acid is a chemical species that accepts electron pairs either directly or by releasing protons into the solution, which accept electron pairs. However, hydrogen chloride, acetic acid, most other Brønsted-Lowry acids cannot form a covalent bond with an electron pair and are therefore not Lewis acids.
Conversely, many Lewis acids are not Brønsted-Lowry acids. In modern terminology, an acid is implicitly a Brønsted acid and not a Lewis acid, since chemists always refer to a Lewis acid explicitly as a Lewis acid. Modern definitions are concerned with the fundamental chemical reactions common to all acids. Most acids encountered in everyday life are aqueous solutions, or can be dissolved in water, so the Arrhenius and Brønsted-Lowry definitions are the most relevant; the Brønsted-Lowry definition is the most used definition. Hydronium ions are acids according to all three definitions. Although alcohols and amines can be Brønsted-Lowry acids, they can function as Lewis bases due to the lone pairs of electrons on their oxygen and nitrogen atoms; the Swedish chemist Svante Arrhenius attributed the properties of acidity to hydrogen ions or protons in 1884. An Arrhenius acid is a substance that, when added to water, increases the concentration of H+ ions in the water. Note that chemists write H+ and refer to the hydrogen ion when describing acid-base reactions but the free hydrogen nucleus, a proton, does not exist alone in water, it exists as the hydronium ion, H3O+.
Thus, an Arrhenius acid can be described as a substance that increases the concentration of hydronium ions when added to water. Examples include molecular substances such as acetic acid. An Arrhenius base, on the other hand, is a substance which increases the concentration of hydroxide ions when dissolved in water; this decreases the concentration of hydronium because the ions react to form H2O molecules: H3O+ + OH− ⇌ H2O + H2ODue to this equilibrium, any increase in the concentration of hydronium is accompanied by a decrease in the concentration of hydroxide. Thus, an Arrhenius acid could be said to be one that decreases hydroxide concentration, while an Arrhenius base increases it. In an acidic solution, the concentration of hydronium ions is greater than 10−7 moles per liter. Since pH is defined as the negative logarithm of the concentration of hydronium ions, acidic solutions thus have a pH of less than 7. While the Arrhenius concept is useful for describing many reactions, it is quite limited in its scope.
In 1923 chemists Johannes Nicolaus Brønsted and Thomas Martin Lowry independently recognized that acid-base reactions involve the transfer of a proton. A Brønsted-Lowry acid is a species. Brønsted-Lowry acid-base theory has several advantages over Arrhenius theory. Consider the following reactions of acetic acid, the organic acid that gives vinegar its characteristic taste: CH3COOH + H2O ⇌ CH3COO− + H3O+ CH3COOH + NH3 ⇌ CH3COO− + NH+4Both theories describe the first reaction: CH3COOH acts as an Arrhenius acid because it acts as a source of H3O+ when dissolved in water, it acts as a Brønsted acid by donating a proton to water. In the second example CH3COOH undergoes the same transformation, in this case donating a proton to ammonia, but does not relate to the Arrhenius definition of an acid because the reaction does not produce hydronium. CH3COOH is
The lemon, Citrus limon Osbeck, is a species of small evergreen tree in the flowering plant family Rutaceae, native to South Asia North eastern India. The tree's ellipsoidal yellow fruit is used for culinary and non-culinary purposes throughout the world for its juice, which has both culinary and cleaning uses; the pulp and rind are used in cooking and baking. The juice of the lemon is about 5% to 6% citric acid, with a pH of around 2.2, giving it a sour taste. The distinctive sour taste of lemon juice makes it a key ingredient in drinks and foods such as lemonade and lemon meringue pie; the origin of the lemon is unknown, though lemons are thought to have first grown in Assam, northern Burma or China. A genomic study of the lemon indicated it was a hybrid between bitter citron. Lemons entered Europe near southern Italy no than the second century AD, during the time of Ancient Rome. However, they were not cultivated, they were introduced to Persia and to Iraq and Egypt around 700 AD. The lemon was first recorded in literature in a 10th-century Arabic treatise on farming, was used as an ornamental plant in early Islamic gardens.
It was distributed throughout the Arab world and the Mediterranean region between 1000 and 1150. The first substantial cultivation of lemons in Europe began in Genoa in the middle of the 15th century; the lemon was introduced to the Americas in 1493 when Christopher Columbus brought lemon seeds to Hispaniola on his voyages. Spanish conquest throughout the New World helped spread lemon seeds, it was used as an ornamental plant and for medicine. In the 19th century, lemons were planted in Florida and California. In 1747, James Lind's experiments on seamen suffering from scurvy involved adding lemon juice to their diets, though vitamin C was not yet known as an important dietary ingredient; the origin of the word lemon may be Middle Eastern. The word draws from the Old French limon Italian limone, from the Arabic laymūn or līmūn, from the Persian līmūn, a generic term for citrus fruit, a cognate of Sanskrit. The'Bonnie Brae' is oblong, thin-skinned and seedless; these are grown in San Diego County, USA.
The'Eureka' grows year-round and abundantly. This is the common supermarket lemon known as'Four Seasons' because of its ability to produce fruit and flowers together throughout the year; this variety is available as a plant to domestic customers. There is a pink-fleshed Eureka lemon, with a green and yellow variegated outer skin. The'Femminello St. Teresa', or'Sorrento' is native to Italy; this fruit's zest is high in lemon oils. It is the variety traditionally used in the making of limoncello. The'Yen Ben' is an Australasian cultivar. Lemons are a rich source of vitamin C, providing 64% of the Daily Value in a 100 g serving. Other essential nutrients, have insignificant content. Lemons contain numerous phytochemicals, including polyphenols and tannins. Lemon juice contains more citric acid than lime juice, nearly twice the citric acid of grapefruit juice, about five times the amount of citric acid found in orange juice. Lemon juice and peel are used in a wide variety of foods and drinks; the whole lemon is used to make lemon curd and lemon liqueur.
Lemon slices and lemon rind are used as a garnish for food and drinks. Lemon zest, the grated outer rind of the fruit, is used to add flavor to baked goods, puddings and other dishes. Lemon juice is used to make lemonade, soft drinks, cocktails, it is used in marinades for fish, where its acid neutralizes amines in fish by converting them into nonvolatile ammonium salts. In meat, the acid hydrolyzes tough collagen fibers, tenderizing the meat, but the low pH denatures the proteins, causing them to dry out when cooked. In the United Kingdom, lemon juice is added to pancakes on Shrove Tuesday. Lemon juice is used as a short-term preservative on certain foods that tend to oxidize and turn brown after being sliced, such as apples and avocados, where its acid denatures the enzymes. In Morocco, lemons are preserved in barrels of salt; the salt penetrates the peel and rind, softening them, curing them so that they last indefinitely. The preserved lemon is used in a wide variety of dishes. Preserved lemons can be found in Sicilian, Italian and French dishes.
The leaves of the lemon tree are used to make a tea and for preparing cooked seafoods. Lemons were the primary commercial source of citric acid before the development of fermentation-based processes; the juice of the lemon may be used for cleaning. A halved lemon dipped in salt or baking powder is used to brighten copper cookware; the acid dissolves the tarnish, the abrasives assist the cleaning. As a kitchen cleaning agent the juice can deodorize, remove grease, bleach stains, disinfect; the oil of the lemon's peel has various uses. It is used as a wood cleaner and polish, where its solvent property is employed to dissolve old wax and grime. Lemon oil and orange oil are used as a nontoxic insecticide treatment. Lemon oil may be used in aromatherapy. Lemon oil aroma may contribute to relaxation. One educational science experiment involves attaching electrodes to a lemon and using it as a battery to produce electricity. Although low power, several lemon batteries can power a small digital watch; these experiments work with other fruits and vegetables.
Lemon juice may
The flowering plants known as angiosperms, Angiospermae or Magnoliophyta, are the most diverse group of land plants, with 64 orders, 416 families 13,164 known genera and c. 369,000 known species. Like gymnosperms, angiosperms are seed-producing plants. However, they are distinguished from gymnosperms by characteristics including flowers, endosperm within the seeds, the production of fruits that contain the seeds. Etymologically, angiosperm means a plant; the term comes from the Greek words sperma. The ancestors of flowering plants diverged from gymnosperms in the Triassic Period, 245 to 202 million years ago, the first flowering plants are known from 160 mya, they diversified extensively during the Early Cretaceous, became widespread by 120 mya, replaced conifers as the dominant trees from 100 to 60 mya. Angiosperms differ from other seed plants in several ways, described in the table below; these distinguishing characteristics taken together have made the angiosperms the most diverse and numerous land plants and the most commercially important group to humans.
Angiosperm stems are made up of seven layers. The amount and complexity of tissue-formation in flowering plants exceeds that of gymnosperms; the vascular bundles of the stem are arranged such that the phloem form concentric rings. In the dicotyledons, the bundles in the young stem are arranged in an open ring, separating a central pith from an outer cortex. In each bundle, separating the xylem and phloem, is a layer of meristem or active formative tissue known as cambium. By the formation of a layer of cambium between the bundles, a complete ring is formed, a regular periodical increase in thickness results from the development of xylem on the inside and phloem on the outside; the soft phloem becomes crushed, but the hard wood persists and forms the bulk of the stem and branches of the woody perennial. Owing to differences in the character of the elements produced at the beginning and end of the season, the wood is marked out in transverse section into concentric rings, one for each season of growth, called annual rings.
Among the monocotyledons, the bundles are more numerous in the young stem and are scattered through the ground tissue. They once formed the stem increases in diameter only in exceptional cases; the characteristic feature of angiosperms is the flower. Flowers show remarkable variation in form and elaboration, provide the most trustworthy external characteristics for establishing relationships among angiosperm species; the function of the flower is to ensure fertilization of the ovule and development of fruit containing seeds. The floral apparatus may arise terminally from the axil of a leaf; as in violets, a flower arises singly in the axil of an ordinary foliage-leaf. More the flower-bearing portion of the plant is distinguished from the foliage-bearing or vegetative portion, forms a more or less elaborate branch-system called an inflorescence. There are two kinds of reproductive cells produced by flowers. Microspores, which will divide to become pollen grains, are the "male" cells and are borne in the stamens.
The "female" cells called megaspores, which will divide to become the egg cell, are contained in the ovule and enclosed in the carpel. The flower may consist only of these parts, as in willow, where each flower comprises only a few stamens or two carpels. Other structures are present and serve to protect the sporophylls and to form an envelope attractive to pollinators; the individual members of these surrounding structures are known as petals. The outer series is green and leaf-like, functions to protect the rest of the flower the bud; the inner series is, in general, white or brightly colored, is more delicate in structure. It functions to attract bird pollinators. Attraction is effected by color and nectar, which may be secreted in some part of the flower; the characteristics that attract pollinators account for the popularity of flowers and flowering plants among humans. While the majority of flowers are perfect or hermaphrodite, flowering plants have developed numerous morphological and physiological mechanisms to reduce or prevent self-fertilization.
Heteromorphic flowers have short carpels and long stamens, or vice versa, so animal pollinators cannot transfer pollen to the pistil. Homomorphic flowers may employ a biochemical mechanism called self-incompatibility to discriminate between self and non-self pollen grains. In other species, the male and female parts are morphologically separated, developing on different flowers; the botanical term "Angiosperm", from the Ancient Greek αγγείον, angeíon and σπέρμα, was coined in the form Angiospermae by Paul Hermann in 1690, as the name of one of his primary divisions of the plant kingdom. This included flowering plants possessing seeds enclosed in capsules, distinguished from his Gymnospermae, or flowering plants with achenial or schizo-carpic fruits, the whole fruit or each of its pieces being here regarded as a seed and naked; the term and its antonym were maintained by Carl Linnaeus with the same sense, but with restricted application, in the names of the orders of his class Didynamia. Its use with any
Quakers called Friends, are a Christian group of religious movements formally known as the Religious Society of Friends, Society of Friends or Friends Church. Members of the various Quaker movements are all united in a belief in the ability of each human being to experientially access "the light within", or "that of God in every one"; some may profess the priesthood of all believers, a doctrine derived from the First Epistle of Peter. They include those with evangelical, holiness and traditional Quaker understandings of Christianity. There are Nontheist Quakers whose spiritual practice is not reliant on the existence of gods. To differing extents, the different movements that make up the Religious Society of Friends/Friends Church avoid creeds and hierarchical structures. In 2007, there were about 359,000 adult Quakers worldwide. In 2017, there were 377,557 adult Quakers, with 49% in Africa. Around 89% of Quakers worldwide belong to the "evangelical" and "programmed" branches of Quakerism—these Quakers worship in services with singing and a prepared message from the Bible, coordinated by a pastor.
Around 11% of Friends practice waiting worship, or unprogrammed worship, where the order of service is not planned in advance, is predominantly silent, may include unprepared vocal ministry from those present. Some meetings of both types have Recorded Ministers in their meetings—Friends recognised for their gift of vocal ministry; the first Quakers lived in mid-17th-century England. The movement arose from the Legatine-Arians and other dissenting Protestant groups, breaking away from the established Church of England; the Quakers the ones known as the Valiant Sixty, attempted to convert others to their understanding of Christianity, travelling both throughout Great Britain and overseas, preaching the gospel of Jesus Christ. Some of these early Quaker ministers were women, they based their message on the religious belief that "Christ has come to teach his people himself", stressing the importance of a direct relationship with God through Jesus Christ, a direct religious belief in the universal priesthood of all believers.
They emphasized a personal and direct religious experience of Christ, acquired through both direct religious experience and the reading and studying of the Bible. Quakers focused their private life on developing behaviour and speech reflecting emotional purity and the light of God. In the past, Quakers were known for their use of thee as an ordinary pronoun, refusal to participate in war, plain dress, refusal to swear oaths, opposition to slavery, teetotalism; some Quakers founded banks and financial institutions, including Barclays and Friends Provident. In 1947, the Quakers, represented by the British Friends Service Council and the American Friends Service Committee, were awarded the Nobel Peace Prize. During and after the English Civil War many dissenting Christian groups emerged, including the Seekers and others. A young man, George Fox, was dissatisfied with the teachings of the Church of England and non-conformists, he had a revelation that "there is one Christ Jesus, who can speak to thy condition", became convinced that it was possible to have a direct experience of Christ without the aid of an ordained clergy.
In 1652 he had a vision on Pendle Hill in Lancashire, England, in which he believed that "the Lord let me see in what places he had a great people to be gathered". Following this he travelled around England, the Netherlands, Barbados preaching and teaching with the aim of converting new adherents to his faith; the central theme of his Gospel message was. His followers considered themselves to be the restoration of the true Christian church, after centuries of apostasy in the churches in England. In 1650, Fox was brought before the magistrates Gervase Bennet and Nathaniel Barton, on a charge of religious blasphemy. According to Fox's autobiography, Bennet "was the first that called us Quakers, because I bade them tremble at the word of the Lord", it is thought that Fox was referring to Isaiah 66:2 or Ezra 9:4. Thus, the name Quaker began as a way of ridiculing Fox's admonition, but became accepted and is used by some Quakers. Quakers described themselves using terms such as true Christianity, Children of the Light, Friends of the Truth, reflecting terms used in the New Testament by members of the early Christian church.
Quakerism gained a considerable following in England and Wales, the numbers increased to a peak of 60,000 in England and Wales by 1680. But the dominant discourse of Protestantism viewed the Quakers as a blasphemous challenge to social and political order, leading to official persecution in England and Wales under the Quaker Act 1662 and the Conventicle Act 1664; this was relaxed after the Declaration of Indulgence and stopped under the Act of Toleration 1689. One modern view of Quakerism at this time was that the relationship with Christ was encouraged through spiritualisation of human relations, "the redefinition of the Quakers as a holy tribe,'the family and household of God'". Together with Margaret Fell, the wife of Thomas Fell, the vice-chancellor of the Duchy of Lancaster and an eminent judge, Fox developed new conceptions of family and community that emphasised "holy conversation": speech and behaviour that reflected piety and love. With the restructuring of the family and household came new roles for wom
In botany, an evergreen is a plant that has leaves throughout the year that are always green. This is true if the plant retains its foliage only in warm climates, contrasts with deciduous plants, which lose their foliage during the winter or dry season. There are many different kinds of both trees and shrubs. Evergreens include: most species of conifers, but not all live oak, "ancient" gymnosperms such as cycads most angiosperms from frost-free climates, such as eucalypts and rainforest trees clubmosses and relativesThe Latin binomial term sempervirens, meaning "always green", refers to the evergreen nature of the plant, for instance Cupressus sempervirens Lonicera sempervirens Sequoia sempervirens Leaf persistence in evergreen plants varies from a few months to several decades. Deciduous trees shed their leaves as an adaptation to a cold or dry/wet season. Evergreen trees do lose leaves, but each tree loses its leaves and not all at once. Most tropical rainforest plants are considered to be evergreens, replacing their leaves throughout the year as the leaves age and fall, whereas species growing in seasonally arid climates may be either evergreen or deciduous.
Most warm temperate climate plants are evergreen. In cool temperate climates, fewer plants are evergreen, with a predominance of conifers, as few evergreen broadleaf plants can tolerate severe cold below about −26 °C. In areas where there is a reason for being deciduous, e.g. a cold season or dry season, being evergreen is an adaptation to low nutrient levels. Deciduous trees lose nutrients. In warmer areas, species such as some pines and cypresses grow on disturbed ground. In Rhododendron, a genus with many broadleaf evergreens, several species grow in mature forests but are found on acidic soil where the nutrients are less available to plants. In taiga or boreal forests, it is too cold for the organic matter in the soil to decay so the nutrients in the soil are less available to plants, thus favouring evergreens. In temperate climates, evergreens can reinforce their own survival; these conditions favour the growth of more evergreens and make it more difficult for deciduous plants to persist.
In addition, the shelter provided by existing evergreen plants can make it easier for younger evergreen plants to survive cold and/or drought. Semi-deciduous Helen Ingersoll. "Evergreens". Encyclopedia Americana