Oct. 15, 1920 Mustard Seeds and Substitutes: I. Chinese Colza 119 



which he, in agreement with Miquel (29, p. 74-75), considers identical 

 with Brassica orientalis Thunb. He states (16, p. 652): 



No other vegetable of this class is so universally grown, or is represented by so many 

 varieties. It is a kind of rape which has been transformed by cultivation. Certain 

 varieties of it are grown only for their seed, from which an oil is expressed, formerly 

 much used as lamp oil. 



Judging by the illustrations and the very brief description given by 

 these authors, and considering the great variations observed in plants 

 grown from Chinese colza seed, it appears quite probable that both 

 Aburana and Tona may be included in the series of plants treated as 

 Brassica campestris var. chinensis by Lund and Kiaerskou. 



Lund and Kiaerskou (28, p. 166-167), who carried on extensive grow- 

 ing and crossing experiments, classify under the name Brassica campestris 

 var. sativa annua chinensis two forms of Chinese vegetables, Pe-tsai and 

 Pak-choi. 



Prain (32, p. 42, 45) gave to Pak-choi (Chinese cabbage), which he 

 found growing on the Indian plains, the name Brassica chinensis L., in- 

 cluding in this species also the plants described under the following names : 

 B. chinensis L. var.; B. campestris Forbes and Hensl. in part, not of L.; 

 B. juncea Forbes and Hensl. in part, not of H. f. et. Th.; B. oleracea 

 L.var. chinensis Prain; Sinapis brassicata L. ; Pak-choi Vilmorin; Pak- 

 tsoi Roxb. ; Yea-tsoi Roxb. 



Vilmorin (40, p. 491) classifies under Brassica chinensis L-, in addition 

 to Pakchoi and Pe-tsai, a third form of less cultural interest which has 

 almost entire leaves with narrow petioles. 



Stuart (38, p. 73) classifies only Pe-tsai or Pai-tsai under Brassica 

 chinensis and states that it is a most common variety of Brassica oleracea. 

 He points out, however, that Yu-tsai, 1 undoubtedly Brassica rapa, yielding 

 rape seed from which rape-seed oil is manufactured, is also called Brassica 

 chinensis, possibly on account of its economic prominence in China. 



Bailey (3) refers to Pak-choi and Pe-tsai as two different species, calling 

 the first Brassica chinensis L., and the latter Brassica pe-tsai. He con- 

 siders that Linnaeus' description for Brassica chinensis answers best for 

 Pak-choi. 



Gagnepain (15) has renamed Pe-tsai, classified by Loureiro (27, p. 400) 

 as Sinapis pekinensis, Brassica pekinensis (Lour.) Gagnepain. Skeels 

 (43, p. 21), evidently unaware of Gagnepain's classification, renamed the 

 same form Brassica pekinensis (Lour.) Skeels. 



Duthie and Fuller (10, p. 33-34) give the name Brassica chinensis to a 

 plant with many characteristics of Brassica juncea, but they point out 

 that they consider Brassica chinensis Duthie and Fuller synonymous 

 with Sinapis chinensis L- The choice of the name Brassica chinensis is 

 unfortunate for a plant with characteristics of Sinapis chinensis L. and 

 apparently identical with or closely related to Brassica juncea (L.) Cosson. 



1 Dr. Yamei Kin, familiar with China and its agricultural products, suggested that the material which the 

 authors considered as Chinese colza was Yu-tsai. However, since the seeds examined by the authors dif- 

 fered from samples obtained as Yu-tsai from China, it appears that this name is not definite. 



