38 SEEDS AND PLANTS IMPORTED. 



46226 to 46234— Continued. 



46233 and 46234. PisuM sativum L. Fabacese. Garden pea.. 



46233. Arvejas blancas. (Crop of 1917.) 



46234. Petit pots. (1917 crop.) 



46235. Cacara erosa (L.) Kimtze. Fabacese. Yam bean.. 

 {Pachyrhizus angnlatus Rich.) 



From Kingston, Jamaica. Pi'esented l).v Mr. William Harris. (jDverimient 

 botanist and superintendent of Public Gardens, Hope Gardens. Received 

 .Tune 6, 1918. 



A twining tuberous-rooted vine cultivated throughout the Tropics for its 

 edible roots, which are very palatable and :tre prepared for u.se in a number 

 of different ways. 



For previous introduction, see S. P. I. No. 44916. 



46236. Achradp:lpha mammosa (L.) O. F. Cook. Sapotacese. 

 (Lueut)ia mammosa Gaertn. f . ) Sapote^ 



Fi'om the city of Panama. Panama. Presented by Sr. Ramon Arias- 

 Feraud. Received June 8. 1918. 

 "The most important member of the genus is without doubt tbc sapote. or 

 mamey sapote. a common fruit in Cuba, and not infre(iuently seen on tlu' Cen- 

 tral American mainland. It is said to prefer a deep, rich soil and a rainfall of 

 about 70 inches per annum. The fruit is commonly elliptical and is about (> 

 inches in length. Within the thick woody skin, somewhat rough and I'usty 

 brown on the surface, is the soft melting flesh, of a beautiful reddish .salmon 

 color and of about the same consistency as a ripe cantaloupe. The large ellip- 

 tical seed can be lifted out of the fruit as easily as that of an avocado ; it is 

 hard, brown, and shiny, except on the ventral surface, which is whitish and 

 somewhat rough. To one unaccustomed to trojiical fruits the flavor of the 

 niamey sapote is at first somewhat cloying, because (d" its utter lack of acidity: 

 when made into a sherbet, however, as is done in Havana, it is delicious and 

 sure to be relished at first trial. Although natives of tropical countries com- 

 monly eat the fruit while fresh, it is also made into marmalade or used as a 

 'filler' in making guava cheese. The Cubans prepare from it a thick jam 

 known as crema de mamcji Colorado, which is delicious. 'I'he fruits are picked 

 when mature and laid away in a cool place to ripen, which takes about a week. 

 If shipped as soon as picked from the tree they can be sent to northern nuirkets 

 without difficulty and are occasionally exported from Cuba and Mexico to the 

 United States. The season of ripening is during the sunnner : in Costa Rica 

 the tree is said to lose its foliage in the dry season, flowering at the same time. 

 The seed contains a large oily kernel which has a strong smell and a bitter 

 taste. According to Pittier, it is used in Costa Rica, after being finely ground, 

 to prepare an exquisite confection; the same authority states that it is some- 

 times used by the Indians, after being boiled, roasted, and ground, to mix with 

 cacao, imparting a bitter taste to the beverage. The foliage of the mamey sapote 

 resembles that of the loquat (Erhthotriin japonica), except in its lighter color 

 and entire margins. Propagation is l)y seed, young trees comiug into bear- 

 ing at the age of .5 to 7 years. Before planting it is well to remove the hard 

 outer husk from the seed; it is then easily gernunated by idanting in light 

 sandy loam, barely covering it with soil." (Wilnon Popenoe.) 



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