APRIL 1 TO MAY ai, 1920. 81 



60684 to 50586— ConliiiiuHl. 0/' 



almost slender habit. In goneral appearan((- they can s(~arcely be diatinguisheil 

 from Guatemalan avoeadow; the folias^e is of a somewhat lighter shade of green 

 than is common in the latter. The leaves are thiek and stiff (for an aNoeado), 

 glabrous on the upper surface, and sparsely pul)erulent below. Tlie fruits, so 

 far as observed, are borne singly on stout fruit^talks about 4 inches long. The 

 form is roundish oblate, the greatest diameter being 2 to 3 inches. The stem 

 is inserted without depression, nearly cenlrally, and the apex is oidy siightly 

 flattened. There is sometimes a faint crease down one side of the fruit, fiom the 

 stem nearly to the apex. The surface is moss green in color and distinctly peb- 

 bled, 'i'he dots are few to numei-ous. small and yellowisli. The skin is 1 to 3 

 millimeters thick, very coarsely granular in texture. aii<l so hard as to be woody. 

 The flesh is dull whitish or pale brown near the seed, freciuently yellowL^h in the 

 fully ripe fruit, and close to the shell tinged with green. There are no fibers 

 through the flesh, but there are numerous small, hard bodies which suggest the 

 stone cells of certain pears. These give the flesh a gritty feeling in the mouth, 

 described as 'sandy' by the natives. The flavor is strong, suggesting anise, but 

 with a less noticeable nutty flavor, such as is possessed by cultivated avocados. 

 The aniselike element is so predominant and so strong that the fruit is scarcely 

 etlible. I am told, however, that it varies in ([uantity and that the fruits of 

 some trees are much better than those of others. The seed is very large, oblate, 

 with both seed coats adhering closely to the cotyledons. It resembles in every 

 way the seeds of many Guatemalan avocados. The flowo'ing season is March 

 and .Vpril. and the fruits ripen a year from the following May or June; that ie, 

 in 12 to 15 months. The fruits from some of the wild trees are harvested by the 

 natives and carried into the villagei!, where they are sold. In general, however, 

 the aguncate de ank is little esteemed, most of the natives going so fai- as to say 

 it is not good to eat. In regard to the common name, aguacatc dc nnis is the one 

 generally used in the vicinity of La Palma. and agiiacate de mono is occasionally 

 heard. In Tunialba I am told that the name agtiacate de inanzana is current. 

 ■•This species will be studied further to determine its relationship with the 

 cultivated avocados. It is introduced with this object in view and in the hope 

 that it may prove to be a vigorous stock plant on which to graft some of the 

 cultivated avocados." 

 50586. DuGGENA PANAMF.Nsis (Cav.) Standi. Rubiacea?. 



•(No. 385. May 30. 1920. Herb. No. 991.) Cuttings of an attractive shrub 

 found wild and cultivated in the region of La Palma, at elevations of about 

 5,000 feet. The region is one of cool, moist climate and heavy scil. The plant, 

 which has narrow, long-pointed leaves, is of erect habit and reaches about 10 

 feet in height. Its flowers, which are freely produced on graceful pendent 

 panicles about 4 iiiches long, are small, star shaped, and of delicate pink color. 

 Said to grow readilv from cuttings. The species merits a trial in southein 

 Florida and Caliiornia. 



50587. Oryza sativa L. Poacess. Rice. 



From Vercelli. Italy. Seed presented by Dr. Noyello Novelli, director, Stazione 

 Sperimentale di Risicoltura. Received June 12, 1920. 



" Yelloir Eadg Ardizzmie." {Novelli.). 



A rice of low erect growth with delicate yellowish .green culms. The endosperm is 

 brittle, permitting the securing of a commercial rice of pearly transparent brightness, 

 with a fain't' y^jilow tinge.-. The ability, to ^fcool is on the aver^^e with, in some cases 

 superior to, that of the common early ricas, and from the reports of, the weight of the 

 unpolislied grain one may conclude ths-t tl}is variety is verv productive. The residue 

 from millin«: is good,.,andj,jtliei;e is,,but,a f^m^U percentage, of ^V^).§|(e.^ (Adapted from 

 II Giormde di RisicoHura. vol. 9, p. 20.) 



