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Xylomelum pyriforme, commonly known as the woody pear, is a species of plant in the family Proteaceae native to eastern Australia. It grows as a large shrub or small tree to five metres high. It grows as a large shrub or small tree to five metres high.
Jean Dunand, Fortissimo (1924-26), screen of lacquered wood, eggshell, mother-of-pear, and gold leaf. (Metropolitan Museum of Art). Jean Dunand (1877–1942) was a Swiss and French painter, sculptor, metal craftsman and interior designer during the Art Deco period. He was particularly known for his lacquered screens and other art objects. [1] [2]
The genus Xylomelum was first formally described in 1798 by James Edward Smith in Transactions of the Linnean Society of London. [5] [6] The name Xylomelum is derived from the Greek xylon meaning "wood" and melon "tree-fruit", referring to the woody fruit.
Pear wood is one of the preferred materials in the manufacture of high-quality woodwind instruments and furniture, and was used for making the carved blocks for woodcuts. It is also used for wood carving, and as a firewood to produce aromatic smoke for smoking meat or tobacco. Pear wood is valued for kitchen spoons, scoops and stirrers, as it ...
The surface of the flower is finely covered in silky hairs, the colour is a sulphurous yellow, they appear on spikes at the end of its branches. The fruit closely resembles a 'pear', those of genus Pyrus, are over three inches long, one and three quarter inches wide, and deeply split along one edge after ripening. The margins of the leaves are ...
NCSU Inside Wood project; Reproduction of The American Woods: exhibited by actual specimens and with copious explanatory text by Romeyn B. Hough; US Forest Products Laboratory, "Characteristics and Availability of Commercially Important Wood" from the Wood Handbook Archived 2021-01-18 at the Wayback Machine PDF 916K; International Wood ...
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Birnbrot (literally pear bread) or Birnweggen (literally pear buns) are a traditional pastry originating in Switzerland with a filling of dried pears. They exist throughout Switzerland and popular variations include "Bündener Birnbrot" (from the Kanton Graubünden), [1] "Glarner Birnbrot" (from the Kanton Glarus), [2] "Toggenburger Birnbrot" (from Toggenburg) [3] and "Luzerner Birnweggen ...