PROCEEDINGS OP THE SOCIETY DURING THE QUARTER. Gl 



Dr. Kirtikar then read out a list of the natural orders of the vegetables obtained 

 by the Society from the Crawford Markets, incidentally touching on those sent up 

 by some of the members of the Society individually. He briefly explained the uses 

 of some of the vegetables and fruits. Beginniug with the grass-order, Dr. Kirtikar 

 said, there was a very well-developed stalk of Jowari or Sorghum vulgare, exhibited 

 by the Hon'ble Mr. Justice Birdwood, which showed to what height it could grow 

 under favourable circumstances. It went up as high as 12 feet before it threw out 

 the ear of corn. Side by side with the Jowari plant was a beautiful specimen of 

 sugarcane (Saccharum officinarum) , grown on the " Kutchra " ground of the Muni- 

 cipality. Dr. Kirtikar dwelt on the importance of using " made ground " for 

 cultivation put-poses, the decaying animal and vegetable matter from which, he said, 

 afforded much nutritive matter to plants, at the same time serving as an effectual 

 method of the disposal of refuse matter. Vegetation, he hoped, thus carried on 

 would remove some of the offensive odours which have been the characteristic of 

 the Byculla Flats. There was one special kind of vegetable belonging to the grass- 

 order which he said was entirely unknown to many. It was the tender off-shoots of 

 the Bamboo (bambusa arundinacea) known among the Hiudus as J'atota, which made 

 very good pickle with the juice of sour limes, and common salt. He must not omit, 

 he said to mention that there were a few rice-bearing stalks of the Oryza sativa, 

 which formed the staple food of the Hiudus of the Konkan and Deccan. He next 

 described the uses of lemon grass, known as ola chah, " green tea," or Andropogon 

 citratum, used principally by the Parsees for flavouring their tea. Oil is also manu- 

 factured from it. He next described the uses of some of the Arads available now, 

 such as the Amorphophullus campanulatus (Sooran) and Colocasia antiquorum (aloo), 

 the acridity of which was removed by the use of garlic and ginger, and by boiling 

 in salt and water before making up the dish. Touching the Natural Order Musaceae 

 he remarked that though there were several specimens of plantains in the clay's 

 collection, it was not a season for plantains. There was one remark, however, he 

 wanted to make, lie said, regarding a special variety of the plantain which came from 

 the village of Agashi in Bassein Taluka. This variety of plantain was the only one 

 that could be dried in the sun for preservation. The plantain, he said, was peeled 

 and dipped in honey and exposed to the sun for seven or fifteen days. It was an 

 industry which was confined to Agashi only. Several attempts were made in the 

 surrounding villages to improve the trade by growing this special variety of plantain, 

 but the results had not produced plantains worth preserving. Why this should be, Dr. 

 Kirtikar observed, was a problem to botanists to solve. Referring to the Borassus 

 flabelli-formis (fan-leafed palm), he remarked that the fruit was very tender and 

 delicate eating, a great favorite among children. The water it contained was delicious 

 and refreshing. Regarding the Areca catechu (supari) and Piper betel (pan), he observ- 

 ed they made the usual dessert of the Hindu after his meal, and formed the vida 

 when eaten with a little catechu, chunam, a few grains of cardainoms, some cloves, a 

 bit of nutmeg or mace. Among the Anacardiacas were the Kajoo and Charoli, both 

 used dry, the latter for adorning Burfi, made by boiling milk with sugar over a gentle 

 fire, and thickening it, and the former for sweetmeats and cui'ries. There was a 

 specimen of mango from Bangalore — smellless and perhaps tasteless ; steam commu- 

 nications had rendered it available now. In former years one could not imagine 

 getting a mango in these days. Among the Euphorbiaceas there were the Cicca 

 disticha and Phyllanthus emblica, the latter of which was very largely used in Poona 

 for making an excellent preserve. Among the Solancese were the Loveapple and 



