26 SEEDS AND PLANTS IMPORTED, 



54900 and 54901— Continued. 



root of the Purple Ceylon variety and compares favorably with that pro- 

 duced by equal-sized pieces of the basal, or upper, part of the root. 



The vines of this variety are long, large, vigorous, and four sided. 

 The blade of the leaf is 6 by 4 or 5 inches, and it is dark green. A few 

 small air tubers 2 by 1^ inches develop on the vines of this variety. 

 The edible root is almost spherical or made up of two or three large 

 round lobes. It never forms long, deep-growing roots. The starch con- 

 tent in the fresh root is about 20 per cent. After being cooked this yam 

 has a smooth, even texture and retains its dark-purple color. Its flavor 

 is rich and pleasing and has been highly complimented by all who have 

 tested it. (Adapted from C. F. Kinman in Bulletin 27, Porto Rico 

 Agricultural Experiment Station, pp. 16 and 17.) 



For an illustration of tubers of the Purple Ceylon yam, see Plate III. 



54001. DioscoREA CAYENENsis Lam. Dioscoreacere. Yellow Guinea yam. 



Congo. In Mayaguez this is called Congo amarillo, but in the San 

 Juan market, where it is found in greater abundance than other kinds, 

 it is known as Yellow Guinea. It thrives much better in sandy soil 

 than most yams. The large rootq attain a length of a foot, are rather 

 cylindrical, and average a weight of 4 to 5 pounds in favorable seasons. 

 The interior of the starchy root is a rich light yellow and turns dark 

 brown when exposed to the air. It is smoother and more even grained 

 than the water yams and not less so than the roots of the White Guinea 

 or the Potato yams. It is rich yellow and of good texture when cooked. 

 The flavor is pleasant and compares favorably in richness with the best 

 yams. The vines of this variety are not angled ; they are small and 

 very strong and make a moderately vigorous growth. (Adapted from 

 C. F. Kinman in Bulletin 27, Porto Rico Agricultural Experiment Sta- 

 tion, pp. 20 and 21.) 



" In addition to the data on quality given by Mr. Kinman, it may be 

 noted that this yam has a slightly bitter taste; on this account special 

 methods of cooking may sometimes be required. It is said that the 

 bitterness is more noticeable in immature tubers than in fully mature 

 ones." (R. A. Young.) 



For an illustration of tubers of the Congo yam, see Plate IV. 



54902. Saccharum officinarum L. Poacese. Sugar cane. 



From Brisbane, Queensland, Australia. Cuttings presented by H. T. 

 Easterby, general superintendent, Bureau of Sugar-Experiment Sta- 

 tions. Received March 7, 1922, 



A few years ago a variety of sugar cane calletl Sh aJij alia n pur No. 10 was re- 

 ceived by the Queensland Bureau of Sugar-Experiment Stations from the Shah- 

 jahanpur Sugar-Experiment Station, India, being recommended as a cane which 

 would stand cold weather. This cane was planted out at the Bundaberg sta- 

 tion, where it was found to resist severe frosts remarkably well. Its sugar 

 content and cropping qualities being good, it was ultimately distributed to a 

 considerable extent in southern Queensland. A very fine block of this variety, 

 about 12 acres in extent, was grown at Spring Hill. This cane presented a 

 splendid vigorous growth when only 9 months old. It had never been affected 

 by frost. If this variety maintains its reputation, it should be extremely valu- 

 able to cane growers who live in regions where frost damage is common. The 

 last analysis of the cane, made at the Bundaberg station last year, gave the fol- 

 lowing results : 



Brix 21. 7 



Purity of juice 91. 



Percentage of fiber in cane 13. 6_ 



Commercial cane sugar 15. 05 



(Adapted from The Australian Sugar Journal, vol. 13, p. 336.) 



54903. Malt'S dotoieri (Bois) Cheval. Malacese. Tonkin apple. 

 (Pyrus doumeri Bois.) 



From Laos, French Indo China. Seeds presented by R. Mieville, director, 

 Station Agricole du Tranninh, Chieng Kuang. Received :\fai-ch 11, 1922. 



