50 SEEDS AND PLANTS IMPORTED. 



22970. Maxgifera lndica L. Mango. 



From Bombay Province, [ndia. Procured by Mr. Win. II. Michael, consul- 

 general, Calcutta, [ndia. Received .June 19, 1908. 

 WhiU llfonso. "The Advocate of India has this to say of the White 

 Alfonso mango: ' \w have at this moment on the office table a specimen of 

 mango which lias been senl to us, the like of which has never before been 

 grown. 1 1 is ;i While Alfonso, perfect in shape, with a beautiful satin skin 

 and ;i subtle aroma which faithfully indicates the delicate flavor of its golden 

 pulp. It is a triumph in every respect, and with the smallest stone for its 

 size. Vet ii is of gigantic weight and proportions. A good specimen of the 

 Golden Alfonso, so far our best mango, does not weigh more than about 4 

 ounces. The White Alfonso just fails to tip the beam at the weight of 2\ 

 pounds. The White Alfonso, or gafeda Afoos, is grown about 20 miles out- 

 side Bombay city, in the direction of Borivill, and although the fruit has 

 reached gigantic size, this is the first occasion on which the trees have borne 

 fruit. There is only a limited supply at present, but the new fruit seems 

 destined to wrest the pride of place from the still glorious specimen, the Golden 

 Alfonso. A peculiarity of the pulp is its pale rose colored hue. The few which 

 have been offered to the public have found ready purchasers at 15 rupees, or 

 $5 per dozen.'" (Michael.) 



22971. Cacara erosa (L.) Kuntze. Hicama. 



From Guadalajara, Mexico. Presented by Senor Luis Rosas, through Mr. 



r 



Frederic Chisolm. Received June 20, 1908. 



" The plant, which in both Guam and the Philippines bears its Mexican name, 

 was probably brought (to Guam) from Mexico. It is now common in the 

 woods, climbing among the bushes and trees and twining about everything 

 with which it comes in contact. The young root is much like a turnip in 

 shape and consistency, and is easily peeled like a turnip. It is usually eaten 

 raw, and may be prepared with oil and vinegar in the form of a salad. Ac- 

 cording to Dr. Edward Palmer it is extensively cultivated in Mexico, where 

 the natives pinch off the blossoms and seed pods, giving as a reason that if 

 the seeds are aHowed to mature the roots are not good. In Mexico the roots 

 are much eaten raw. but are also pickled, boiled in soup, and cooked as a 

 vegetable. As they come from the ground they are crisp, sweet, juicy, and of 

 a nutty flavor. They are nourishing and at the same time quench the thirst, 

 so that they are much liked by travelers. One way of preparing the raw roots 

 is to cut them in thin slices and sprinkle sugar over them. They may also be 

 boiled and prepared with batter in the form of fritters, and in Mexico they are 

 often minced or grated, and with the addition of sugar, milk, eggs, and a 

 few fig leaves for flavoring, made into puddings." (Safford's Useful Plants 

 of Guam.) 



"The Jicama (Hicama) de agua is one of the most widely popular vegetables 

 grown in Mexico, and when in season one rarely meets an Indian who is not 

 munching a large specimen. For the table I have seen them peeled, thinly 

 sliced, and served with sliced oranges, forming the dessert dish called ' pico de 

 gallo ' — cock's bill. In the hot season the tubers are delightfully refreshing, 

 whether eaten out of hand or sliced as a made dish. The plant cultivated is 

 usually planted either in hills or on the ridge of ordinary rows, and should be 

 given rather careful cultivation, the tips of the vines and all flower buds being 

 pinched off in order to make the plant develop large tubers." {Chisolm.) 



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