APRIL 1 TO JUNE 30, 1916. 17 



anil mashed until they become quite creamy, adding, if necessary, a small 

 quantity of tlie water in which they are cooked. This creamy substance is 

 then usually flavored with a little garlic and salt; and melted butter, into 

 which pine seeds are thrown and browned, is added. This is eaten as a break- 

 fast food with fresh bread, the bread being dipped in the ' cream.' The 

 ' cream ' is also eaten with green and red peppers and radishes. The native 

 name for this 'cream' is hummus-imdamas. In Jaffa horse beans are pre- 

 pared in the same way. Olive oil, which is cheaper than butter, is used to 

 some extent instead of butter in Egypt and also in Jaffa." (Whiting.) 



42455. Arracacia xanthorriuza Bancroft. Apiacese. 



Arracacha. 



From La Guaira, Venezuela. Roots presented by Mr. Homer Brett, Ameri- 

 can consul. Received April 12, 1916. 



An umbelliferous plant, native of the South American Andes, growing only 

 at heights of 4,000 feet and upward. The plant is a biennial and develops a 

 large yellowish root the size of the common beet, or perhaps larger. The 

 growing plants resemble celery, find the Spanish name apio, meaning celery, 

 is often applied to it for this reason. The large fleshy root is developed in the 

 first year and, being edible, is used before the tall flower stem appears. This 

 root is eaten boiled, like parsnips, or sliced raw and fried, like potatoes, being 

 very palatable either way. A good alcohol may be made from the juice of the 

 root. For propagation, cuttings are made with a couple of inches of the 

 fleshy root attached, the fleshy end being placed about 2 inches deep in the 

 top of the hill. The plant requires rain or irrigation at least every month, 

 and as it grows the earth is hilled up, care being exercised not to heap the 

 earth against the trunk of the plant. (Adapted from Handbook of Venezuela, 

 Bureau of American Republics, 190 //.) 



For an illustration of the arracacha plant, see Plate I. 



42456 to 42458. Cicer arietinum L. Fabacese. Chick-pea. 



From Jerez de la Frontera, Spain. Presented by Mr. Paul H. Foster, 

 American consul. Received April 5, 1916. Descriptive notes by Mr. 

 Foster. 



42456. " Garhanzo de Castillo,. This is the largest and finest sort pro- 

 duced in Spain, but the yield is not so heavy as of the other varieties." 



42457. " Garbanzo del Pais. Smaller in size and not so tender as that 

 of Castilla [S. P. I. No. 424.~><;i. but locally it produces fair quantities 

 under semiarid conditions." 



42458. " Garbanzo Negro, or black chick-pea. Produces well under 

 semiarid conditions. Fsed locally for stork feed, as a rule; but the 

 poorer classes of peasants in the country use it for food when other 

 sorts are scarce and high priced. Said to be very nourishing and fatten- 

 ing when used for stock feeding. This sample was kindly furnished me 

 by Mr. Walter J. Buck, H. B. M. vice consul." 



42459 to 42462. Cicer arietinum L. Fabacea?. Chick-pea. 



From Madrid, Spain. Presented by Mr. Robertson Honey, American 

 consul. Received April 5, 1916. 

 See S. P. I. No. 42454 for previous Introduction and description. 



42459. Variety A. 42461. Variety C. 



42460. Variety B. 42462. (Mixed when received.) 

 140475°— 20 2 



