Mango
2 of the 7 encyclopedias on this shelf carry an entry for Mango. Both are reproduced below, so you can see where they agree and where they differ.
Aiton's Encyclopedia (1910)
a tropical fruit eaten from the hand or sliced and served like tomatoes. The fruit is four to five inches long. It has a smooth, soft, yellow or red skin, and a single seed almost as long as the fruit. The mango is a favorite fruit at Bombay. Beginners say a common mango "tastes like a ball of cotton soaked in turpentine and molasses." Partisans of the fruit claim that the "custard-like pulp combines the fragrance of the apricot and the pineapple." Though the mango tree is an Asiatic species, it is cultivated extensively in the West Indies . It was a promising fruit tree in Florida prior to the hard winter of 1885-6. Botanically, the mango tree is related to the sumac. The fruit is a pulpy, juicy drupe. The bark and leaves are rich in tannin. 2026 Editor's Note: This page uses language about race that was commonplace when the book was published and is offensive by today's standards. The text has been left exactly as it was printed, rather than cut or softened, so that the historical record — including how ordinary such language once was — is preserved. (Ed: BR 2026-07-22)
Collier's New Encyclopedia (1921)
an umbrageous tree, wild on the western Ghats, in the Chutia Nagpore Hills and the Naga Hills, and cultivated all over India. The fruit is considered one of the very best in India; it is laxative. The bark of the root and, to a certain extent, of the stem, is used in diarrhea, etc. The young leaves are good for pec pectoral cal complaints, the old ones for cleaning the teeth. The seeds are anthelmintic and the resin of the bark antisyphilitic. The seeds contain gallic acid. The bark and the leaves yield an inferior yellow dye. The dry unripe fruit is used as a mordant, especially in dyeing with safflower. The leaves and the bark are used in parts of India in tanning.