sumack

sumack (plural sumacks)

1. Obsolete spelling of sumac.
   • 1584, William Barret[t], “The Money and Measures of Babylon, Balsara, and the Indies, with the Customes, &c. Written from Aleppo in Syria, Anno 1584”, in Richard Hakluyt, The Principall Navigations, Voiages, and Discoveries of the English Nation, , London: George Bishop and Ralph Newberie, deputies to Christopher Barker, , published 1589, →OCLC, page 219:

     A declaration of the places whence the goods ſubſcribed doe come. [...] Sumack, from Cyprus.

   • 1756, Patrick Browne, “Sect. II. Of Such as have Eight Filaments and Two Styles in Every Flower.”, in The Civil and Natural History of Jamaica. In Three Parts. , London: Printed for the author; and sold by T Osborne, and J. Shipton, , →OCLC, part II, book II (Containing, a History of the Vegetable Productions, ), order II (Of the Most Perfect Plants; ), class VIII (Of the Octandria, or Vegetables that have Eight Filaments in Every Flower), page 212:

     The whole plant [windmannia] ſeems to have ſomething of the appearance of a Sumack.

   • 1779, Gorges Edmond Howard, “Duties”, in An Abstract and Common Place of All the Irish, British, and English Statutes Relative to the Revenue of Ireland, and the Trade Connected therewith. , London: Printed by the executors of David Hay, assignee of the late Boulter Grierson, , →OCLC, page 183:

     [B]y tanned hides or ſkins, or by tanned pieces of hides or ſkins, are meant only ſuch as are tanned in wooſe made of the bark of trees, or ſumack, or whereof the principal ingredients ſhall be ſuch bark, or ſumack; [...]

   • 1844 September 26, Alexander Turnbull, “Specification of the Patent Granted to Alexander Turnbull, , for a New Mode or Method of More Expeditiously and Effectually Tanning Hides and Skins, and of Extracting and Separating the Catechuic Acid from the Tannic Acid in the Catechu or Terra Japonica, Used in Tanning.— ”, in The Repertory of Patent Inventions, and Other Discoveries and Improvements in Arts, Manufactures, and Agriculture; , volume VII (Enlarged Series), number 3, London: Published for the proprietor, by Alexander Macintosh, ; and sold by Simpkin, Marshall, and Co., ; J Weale, ; and G. Hebert, , published March 1846, →OCLC, page 168:

     Tannin or tannic acid is a vegetable principle produced from nut-galls, catechu, or cutch, or terra japonica, oak-bark, divi divi, or the pod of the corsalpin coriaria, valonia, or the cup of the acorn from the prickly oak, sumack, cork-tree bark, mimosa, or wattle bark, larch bark, and many other astringent vegetable substances. This vegetable principle is employed in tanning leather.

   • 1860 May 3, “Soils—Climate—Swamp Lands, in Missouri”, in Luther Tucker & Son and J. J. Thomas, editors, The Country Gentleman: A Journal for the Farm, the Garden and the Fireside, , volume XV, number 18 (number 381 overall), Albany, N.Y.: Published by Luther Tucker & Son, , →OCLC, page 291, column 2:

     [T]he bluffs are often covered with flint, and sustained a stunted growth of Post and Black Jack Oaks, Black Hickory, Sumacks and Hazels; [...]

   • 1869, Israel Wilkinson, “Sixth Generation”, in Memoirs of the Wilkinson Family in America. , Jacksonville, Ill.: Davis & Penniman, printers, →OCLC, page 201:

     Without the wall a birch-tree shows / Its drouped and tasselled head; / Within, a stag-horned sumack grows, / Fern-leafed, with spikes of red.

   • 2006, Rivka Goldman, “Bread with Spices”, in Mama Nazima’s Jewish-Iraqi Cuisine: Low-fat, Low-cholesterol: Cuisine, History, Cultural References and Survival Stories of the Jewish-Iraqi, New York, N.Y.: Hippocrene Books, →ISBN, page 159:

     The spices used in this bread are zaatar and sumack. [...] Sumack is a spice derived from the berries of a bush that grows wild in all Mediterranean areas. The berries are dried and crushed to form a coarse purple-red powder. It has a sour taste.

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