TAMARIND GUM-ARABIC. 383 



It is very common in the south of Spain, and the seeds, or 

 beans as they were there called, often formed the principal 

 food of the British cavalry horses during the Peninsular war. 

 It has been used as a manure. 



The tree sometimes attains a considerable size. It is very 

 common throughout the southern countries of Europe, and the 

 adjacent regions of Asia and Africa. It has been grown in 

 the open air in this country, but hardly flowers, much less 

 ripens its fruit. It is, however, an ornament of the conserva- 

 tory, as its leaves remain always green, and their roundness 

 and pinnate character make them remarkable. 



Tamarindus indica, Tamarind- tree. The simple infusion 

 of the pulp of the fruit in warm water, or a whey made by 

 boiling it in milk, is a grateful refrigerant beverage. Dialium 

 indicum, called the tamarind plum, has an agreeable pulp. 

 Two codariums, called brown and velvet tamarinds, are eaten 

 in Sierra Leone. 



3. Mimosece, Gum-arabic section. Acacia Arabica. Several 

 species of the genus acacia afford gum, the type of which is 

 gum-arabic. The gum of a species of acacia at Swan river 

 serves for food. Acacia sophera in Tasmania affords seeds 

 which are used for food. 



Mimosa fagifolia. This mimosa grows in Martinique. 

 The pods contain a whitish, sweet pulp, which the natives suck; 

 hence the tree and its fruit are known as the pois doux or 

 sweet pea. Parked Africana has seeds from which an imita- 

 tion of chocolate is made. 



Moringacece, Moringa order. Moringa pterygosperma, the 

 horse-radish tree, East Indies. The seeds of this plant are 

 called ben-nuts, and supply ben-oil, used by perfumers and 

 watchmakers. The root has the taste of horse-radish ; the 

 bark yields gum. 



Rosacece, Kose order. Sub-orders : 



