16 SEEDS AND PLANTS IMPORTED. 



42451. Zea mays L. Poacese. Corn. 



From Salmon Arm, Canada. Presented by Mr. Thomas A. Sharpe. Re- 

 ceived April LO, 1916. 

 "Seed of a very fair Him corn which has ripened here lor two years, from 

 seed received from the Agricultural College at St. Anne, Province of Quebec" 

 (Sharpe.) 



42452 and 42453. 



From Zacuapam, Huatusco, Mexico. Presented by Dr. C. A. Purpus. 

 Received April 12, 1916. 



42452. Cacara i.kosa (L.) Kunlze. Fabaceie. Yam-bean. 

 (Pachyrhizus angulatus Rich.) 



"The young root is much like a turnip in shape and consistency ami 

 is easily peeled like a turnip. It is usually eaten raw and may he pre- 

 pared with oil and vinegar in the form of a salad. According 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 allowed to mature t lie 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 travel- 

 ers. 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." (W. E. Saflord.) 



For previous introduction, see S. P. I. No. 22971. 



42453. Gossypium sp. Malvaceae. Cotton. 

 •• Raised from seed from Oaxaca, dry country without irrigation.'' 



(Purpus.) 



42454. Cicer arietinum L. Fabace.T. Chick-pea. 



From Malaga, Spain. Presented by Mr. Thomas R. Geary, American vice 

 consul. Received April 5, 1916. 

 "Seeds of the most productive variety in this district" (Geary.) 

 " Hamus, gram, garbanzo. An annual plant growing from 12 to IS inches 

 in height, cultivated extensively in India, southern Europe, and Mexico. The 

 seeds, two to three, which resemble somewhat the pea, are borne in short 

 pods. They are used as an article of food, parched or toasted, and also 

 ground into a meal that in many respects resembles corn meal. This plant 

 is especially well adapted for cultivation in our semiarid states." (Peter 

 Bisst !.) 



" In Jerusalem chick-peas are eaten prepared in the following way: The dry 

 Chick-pea IS pul in an earthen jar witli water; the cover is then cemented on 

 with dough or cement, and the whole jar placed in the furnace of a Turkish 

 bath and covered with ashes. It is usually kepi in the furnace from 4 o'clock 

 in the afternoon until the next morning. This method of cooking the chick- 

 pea is better than boiling. When the peas are done they are manipulated with 

 the fingers until all tin' outside skin comes off; they arc then put in a bowl 



