1430 



which are produced during June and July in drooping 

 panicles carrying from 20 to over 50 blossoms. The 

 fruit is red. This is a very fine species, remarkable 

 for the large and abundant flower panicles. (Adapt- 

 ed from Bean, Trees and Shrubs Hardy in the British 

 Isles, vol. 1, p. 246.) 



Herberts rubrostilla (Berberidaceae), 47300. Barberry. 

 From Wisley, Surrey, England. Plants presented by 

 Mr. Fred J. Chittenden, Director of the Royal Horti- 

 cultural Society's Gardens. "An elegant and beautiful 

 seedling barberry of unrecorded parentage, but probably 

 a hybrid between B. wilsonae and B. concinna. It has the 

 growth of the latter, but has large pendent fruits of 

 a rich coral-red color. A very pretty and useful addi- 

 tion to our fruiting shrubs." (Gardeners' Magazine, 

 vol. 59, p. 449.) 



Cordeauxia edulis (Caesalpiniaceae ) , 47213. Yeheb nut. 

 From Aden, Arabia. Seeds presented by Mr. A. C. Watson, 

 American vice consul. "The yeheb nut is produced by an 

 evergreen shrub 4 to 6 feet high. It forms a staple 

 food of the people of Somaliland (East Africa) and 

 during certain seasons the Arabs are said to stew it 

 and eat it in preference to dates or rice. Being ever- 

 green and coming from a frostless region, it will 

 probably prove to be tender. Its compound leaves are 

 covered on the under side with glandular hairs which 

 stain one ' s fingers a magenta color. In composition the 

 yeheb nut resembles the chestnut quite closely and as a 

 food it may be comparable to it in value. Being a 

 desert species and yet able to stand humid weather, 

 it may prove of unusual interest if it can be grown ex- 

 tensively on the dry lands of Florida, for example. 

 It is said to form a tap root very quickly and thus 

 establish itself; but how long it takes to come into 

 bearing is not known." (Fairchild.) 



"The small flowers are borne in terminal corymbs 

 and are followed by the coriaceous, one-seeded pods. 

 The ovoid seeds, which are from 1 to 2 inches long, are 

 greatly valued by the natives for food . In preparing the 

 nuts for use, it is desirable that they should be 

 soaked in just such a quantity of water as they can 

 absorb, since if more be used there is danger of loss 

 of the sugars, which would diffuse into the excess of 

 water. The following analysis of the kernels gives a 

 good idea of the food value of these nuts: 



