Definitions
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- proper noun A taxonomic
genus within thefamily Juglandaceae —nut -producingtrees including thehickory ,pecan , andbitternut .
Etymologies
from Wiktionary, Creative Commons Attribution/Share-Alike License
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Examples
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Even its scientific name, Carya Illinoensis, refers to its origin as the "Illinois Hickory."
Kurt Michael Friese: Pecan Pie from Scratch Kurt Michael Friese 2010
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Even its scientific name, Carya Illinoensis, refers to its origin as the "Illinois Hickory."
Kurt Michael Friese: Pecan Pie from Scratch Kurt Michael Friese 2010
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Another new course, Carya, has a free-flowing heathland layout, set among pine and eucalyptus trees.
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This temperate deciduous oak-hickory forest is dominated by oaks including white, black and chestnut oaks, Quercus alba, Q. velutina, Q. prinus and hickories including pignut and mockernut, Carya glabra and C. tomentosa with some beech Fagus sp., maples Acer spp., tulip tree Liriodendron tulipifera, ash Fraxinus sp. and eastern red cedar Juniperus virginiana.
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Hickory (Carya spp.) is more abundant than elsewhere in the Piedmont because the soils of Ecoregion 64a are less acidic and more calcium - and magnesium-rich than those derived from nonsedimentary rocks (Farrell and Ware, 1991).
Ecoregions of Delaware, Maryland, Pennsylvania, Virginia, and West Virginia (EPA) 2008
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The primary species here are red oak (Quercus rubra), white oak (Q. alba), and hickory (Carya spp, especially Carya texana).
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Water hickory (Carya aquatica), red maple (Acer rubrum), green ash (Fraxinus pennsylvanica) and river birch (Betula nigra) increase in prevalence.
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Forests of elm (Ulmus americana), pecan (Carya illinoensis), and walnut (Juglans regia) occur along river courses.
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Carya illinoiensis is one of about 14 species of hickories, and its nuts among the tastiest and easiest to shell.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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Carya illinoiensis is one of about 14 species of hickories, and its nuts among the tastiest and easiest to shell.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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