82 CONTRIBUTIONS FROM THE NATIONAL HERBARIUM. 



more, numerous, alternate or subopposite, rigid, narrowly lanceolate, acute, 

 cuspidate ; spadices simply branched, erect, borne among the leaves, the 

 branches flexuous; fruit globose, small, thin-fleshed, black. 



23. Chamaedorea karwinskiana Wendl. Allg. Gartenz. 21: 179. 1853. 

 Native of Mexico, the locality not known. 



Caudes 50 cm. high or more, stoloniferous ; leaves pinnate, the pinnae 27 to 

 33 on each side, linear-lanceolate, 30 cm. long, 3 to 3.7 cm. wide ; staminate 

 spadix 35 to 50 cm. long, the branches pendulous, the pistillate spadix 40 to 

 50 cm. long, branched ; fruit oblong, black. 



24. Chamaedorea pochutlensis Liebm. ; Mart. Hist. Nat. Palm. 3: 308. 1836-50. 

 Type from Pochutla, Oaxaca. 



Caudex 3 to 3.5 meters high, slender, closely annulate ; fronds 1 to 1.2 meters 

 long, the pinnae 20 to 28 cm. long, scarcely 2.5 cm. wide, elongate-lanceolate, 

 straight, acute, spadices 45 cm. long, erect between the leaves, simply branched, 

 the branches very long, slender, pendulous. 



25. Chamaedorea graminifolia Wendl. Ind. Palm. 62. 1854. 

 Specimens from Yucatan are referred here with doubt. Guatemala. 

 Pinnae 36 to 42 on each side, linear, about 25 to 30 cm. long and 1 cm. wide, 



straight ; staminate spadix 30 cm. long or more, the branches very long, flexuous, 

 pendulous. "Xiat" (Yucatan). 



13. COCOS L. Sp. PI. 1188. 1753. 



References : Cook, The origin and distribution of the cocoa palm, Contr. 

 U. S. Nat. Herb. 7: 257-293. 1901 ; Cook, History of the coconut palm in Amer- 

 ica, Contr. U. S. Nat. Herb. 14: 271-342. 1910; Beccari, The origin and dispersal 

 of Cocos nucifera, Philippine Journ. Sci. Bot. 12: 27-43. 1911. 

 1. Cocos nucifera L. Sp. PI. 1188. 1753. 



Common along both coasts of Mexico, often cultivated. Widely distributed 

 in tropical regions. 



Trunk slender, sometimes 30 meters high with a diameter of 60 to 70 cm., 

 usually enlarged at the base, normally erect but often bent over by wind ; leaves 

 pinnate, 3 to 6 meters long; flowers white, borne in large panicles. Known 

 commonly in Mexico as " coco," " cocotero," " palma de coco," and " coco de 

 agua ; " also as " coco de castillo." 



The best known and most important of all palms, of frequent occurrence 

 along the coasts of Mexico, growing normally in the immediate vicinity of salt 

 water. The trunks are used for building dwellings and for rafts and the leaves 

 for thatching. The meat of the nut is a favorite article of food and large 

 amounts are used for making " dulces " or sweetmeats. The milk of the fresh 

 fruits is a refreshing drink and is said to have diuretic properties. The fruit 

 has the reputation, in Cuba and Yucatan, of expelling intestinal parasites. 



On the west coast of Mexico, particularly in Colima, an intoxicating drink 

 called " tuba " is made from the sap obtained from the trunk or from the 

 inflorescences. This is sometimes flavored with pineapple, lemon, onion, 

 chile, or cinnamon, when it is known as " tuba compostura." The " tuba " is 

 distilled to obtain alcohol, and also furnishes vinegar. 



The shells of the nuts are made into cups and other articles. Oil is ex- 

 pressed from the meat, and small quantities of it have been exported from 

 Mexico. 



In other regions of the world the different parts of the coco palm are em- 

 ployed for an infinite variety of purposes which it seems unnecessary to enu- 

 merate here.^ 



~ ' See Safford, Contr. U. S. Nat. Herb. 9 : 233-243. 1905. ~ 



