1414 



Ecuador, called Algarroba, Is a very common shrub or tree 

 in the dry parts of the Ecuadorean coast. The pods, 

 which are produced in great abundance, are very sweet, 

 and form a staple food for horses, mules, and cattle. 

 The wood is very hard and of a dark brown color. It 

 makes fence posts, tool handles, the very best of 

 charcoal, and is an important fire-wood on railroad 

 engines. " (Rose . ) 



Pyrus kawakamii (Malaceae), 46979. Pear. From 

 Formosa. Seeds presented by the Arnold Arboretum, 

 Jamaica Plain, Mass. (Wilson No. 10876.) This pear 

 is a native of the island of Taiwan and resembles 

 P. lindleyi, from which it differs in having the leaves 

 acute at both ends. The punctate, reddish fruits are 

 globose and about one-third of an inch in diameter. 

 (Adapted from Journal of the College of Science of the 

 Imperial University, Tokyo, vol. 30, p. 99.) 



Tigridia pavonia (Iridaceae), 46981. Tiger flower. 



From Casa Alvarado, Coyoacan, Mexico. Presented by 

 Mrs. Zelia Nut tall, through Mr. Wilson Popenoe . "Cacomite. 

 Among the plants used as food by the ancient Mexicans , 

 the cacomite is one which has received comparatively 

 little attention in modern times. This species is 

 common on the slopes of the valley of Mexico, and is 

 still used by the Indians to a limited extent. Doubt- 

 less it was of much greater importance as a foodstuff 

 in ancient times than it is today. Mrs. Nuttall has 

 planted in her garden a number of bulbs gathered on 

 the hillsides near her home, and has found that they 

 multiply rapidly and require no cultural attention. 

 When in bloom, the plants are beautiful, their flowers 

 varying from yellow to deep scarlet in color. As an 

 ornamental plant the Tigridia is already known in other 

 countries, but the use of its bulbs as an article of 

 food is not common outside of Mexico. When fully de- 

 veloped, the bulbs are slightly less than two inches 

 in diameter. For eating, they are usually boiled, 

 or parboiled and fried. When boiled they are mealy 

 and have a very agreeable flavor somewhat suggesting 

 that of chestnuts. It is suggested by Mrs. Nuttall 

 that the cacomite be given a careful trial in the southern 

 United States as a root crop. When grown from seed it 

 requires two seasons for the bulbs to reach maturity, 

 but they demand very little cultural attention, and 

 the ornamental character of the flowers should make 

 the cultivation of the cacomite very attractive to those 

 who are interested in new and rare vegetables . " (Popenoe.) 



