166 MISSOURI BOTANICAL GARDEN BULLETIN 
Mangifera indica. Anacardiaceae. Mango.—This tree is 
common in India. The fruit may be called the apple of the 
tropics, and like the apple, has a great many varieties, differ- 
ing in shape, size, color, and flavor. It varies in form from 
kidney-shaped to roundish, and the average weight is from 
one-fourth to three-fourths of a pound. 
Manihot utillissima. Euphorbiaceae. Cassava.—A slender, 
erect shrub of Brazil, chiefly cultivated for the large fleshy 
roots which contain a great quantity of farina. This is ob- 
tained by grating the roots to a pulp, extracting the poison- 
ous juice by washing, and pounding the mass into a coarse 
meal, which is then subjected to heat to drive off the remain- 
ing poison. The meal forms the basis of cassava bread, an 
— article of food in South America. In washing the 
pulp the starch is extracted and placed on hot plates, causing 
the grains to swell and burst, and Sete the tapioca of 
commerce. An intoxicating drink is made from the cassava 
cakes. The women chew them and eject the masticated sub- 
stance into a wooden bowl, where it is allowed to ferment, 
after which it is boiled. 
Melicocea bijuga. Sapindaceae. Honey berry.—A tree, 
native to Guiana, where it attains a height of 40 feet and a 
circumference of 4-5 feet. It produces numerous egg-shaped 
fruits about one and one-half inches in length, the pulp 
having an agreeable vinous, aromatic flavor. 
Nepheliwm Longana. Sapindaceae. Litchi, longan, and 
rambutan.—Small trees, seldom exceeding 20 feet in height. 
The litchi, which is the most celebrated native fruit of China, 
is nearly round, about 14-1 inch in diameter. The Chinese 
dry it when it becomes black like a prune, and thus preserve 
it for use throughout the year. 
Oxyanthus natalensis. Rubiaceae—A native shrub of 
N — a bears long white flowers in racemes, and the berries 
are e. : 
Parkia Roxburghii. Leguminosae. Nutta—Native of 
tropical Africa and Asia, attaining a height of 40 feet. The 
grow in bunches, each pod containing fifteen seeds im- 
ded in a yellowish sweet pulp which is made into a drink. 
In Africa the-seeds are Reaaed. then bruised and placed in 
water which subsequently ferments and is allowed to stand 
until it becomes putrid. The seeds are then washed and 
pounded, and the powder made into little cakes which are 
used as a sauce for all kinds of food. 
_ Persea gratissima. Lauraceae. Avocado or alli tor 
—The avocado pear is one of the most highly cea of the 
