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Thyrsus, a staff tipped with a pine cone and entwined with ivy leaves, carried by Dionysus and his followers. (Greek mythology) Caduceus (also Kerykeion), the staff carried by Hermes or Mercury. It is a short staff entwined by two serpents, sometimes surmounted by wings, and symbolic of commerce.
Bucket and cone refer to twin attributes that are frequently held in the hands of winged genies depicted in the art of Mesopotamia, and within the context of Ancient Mesopotamian religion. The iconography is particularly frequent in art from the Neo-Assyrian Empire (911–605 BCE ) , and especially Assyrian palace reliefs from this period.
A mature female big-cone pine (Pinus coulteri) cone, the heaviest pine cone A young female cone on a Norway spruce (Picea abies) Immature male cones of Swiss pine (Pinus cembra) A conifer cone, or in formal botanical usage a strobilus, pl.: strobili, is a seed-bearing organ on gymnosperm plants, especially in conifers and cycads.
Other interpretations place the pine cone as an object known as a mu-li-la, and in conjunction with the pail, is used to avert evil forces whether real or supernatural. Another interpretation stated that the tree and sun above it represent the distinction between heaven and earth.
The cones are broad, ovoid, 8–15 cm (3–6 in) long, and take 36 months to mature, longer than any other pine. The seeds ( pine nuts , piñones , pinhões , pinoli , or pignons ) are large, 2 cm ( 3 ⁄ 4 in) long, and pale brown with a powdery black coating that rubs off easily, and have a rudimentary 4–8 mm ( 5 ⁄ 32 – 5 ⁄ 16 in ...
Antinous holding the thyrsus while posed as Dionysus (Museo Pio-Clementino). In Ancient Greece a thyrsus (/ ˈ θ ɜː r s ə s /) or thyrsos (/ ˈ θ ɜːr s ɒ s /; Ancient Greek: θύρσος) was a wand or staff of giant fennel (Ferula communis) covered with ivy vines and leaves, sometimes wound with taeniae and topped with a pine cone, artichoke, fennel, or by a bunch of vine-leaves and ...
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The mugo pine is used in cooking. The cones can be made into a syrup called "pinecone syrup", [15] "pine cone syrup", [16] or mugolio. Buds and young cones are harvested from the wild in the spring and left to dry in the sun over the summer and into autumn. The cones and buds gradually drip syrup, which is then boiled down to a concentrate and ...