AGRICULTURAL BOTANY. 255 



The ultimate analysis, made also by effecting combustion of the carefully-dried gum in 

 oxygen gas, yielded, in two separate experiments, the following numbers: 



Carbon 43'63 43-10 



Hydrogen 6-11 6-50 



Oxygen 47'26 47.40 



Ash 3-00. 3-00 



100-00 100-00 



The following additional information respecting this tree is given by the Boston Journal : 

 Kunth notices a Prosopis dulcis which resembles in appearance the tree spoken of by Dr. 

 S., and remarks that it "yields a gum (Mezquitina) which is used instead of gum Arabic," 

 and many have erroneously supposed the two to be identical. The botanical name of the 

 commonly-known mezquite-tree is given by Professor Spencer F. Baird, of the Smithsonian 

 Institute, as Algarabia glandulosce. Dr. Shumard states that it luxuriates only in dry and 

 elevated regions ; but all other accounts, including that in the report of Captain Marcy, state 

 that its home is in the "river-bottoms," and its presence is generally considered as evidence 

 of a rich soil. Captain M. states that it is eeen standing at such intervals as to present much 

 the appearance of an immense peach-orchard. They are from five to ten inches in diameter, 

 and their stocks about ten feet in length. It is found on the river Gila, and plentifully on 

 the Colorado. The banks of the Rio Grande produce some, as indeed do most of the rivers 

 of the northern part of Texas. It is said to exist in forests of miles in extent in Northern 

 California. Like many of the plants of that latitude, its fruit is seen in blossom and in ma- 

 turity at the same period. It is first recognised by the Pacific-bound emigrant as a stinted 

 shrub, but as he approaches his destination, it is seen only in a tree of twenty or thirty feet in 

 height. 



The gum is, however, not the only valuable product of this tree. Mules devour with 

 avidity the fruit, which is contained in a pod of a twisted appearance, beinjr a berry of the size 

 of a bean, each covered with a mealy pulp. Lieut. A. W. Whipple, of U. S. Corps Topographical 

 Engineers, observing its peculiar effect upon them, was induced to examine it, and found that 

 each berry possessed an intense strin^i-nt property. The Indians and Mexicans are in the 

 habit of boiling its chips in water, and with the decoction dyeing articles of apparel, &c. The 

 tree certainly belongs to the class Mimosa, as does the acacia-tree, from which gum Arabic 

 is obtained ; and from the similar properties, not only of the gum but the wood and bark, wo 

 may practically regard the two as alike. The gum may be procured during the month of 

 August in large quantities, and brought to market with trivial expenses, and bids fair not only 

 to lessen our importations of gum Arabic, but in a few years to enable us to export with 

 advantage. 



Cultivation of Quina in Java. 



SOME time since, under the direction of Professor Miquel, of Amsterdam, the Dutch govern- 

 ment undertook the cultivation of the Quina or Peruvian bark-tree in Java. The experi- 

 ment, by the last accounts, has proved entirely successful. The young plantations established 

 in the mountains thrive extremely well. Lately, M. Karl arrived in Java with a whole ship- 

 load full of young plants and seeds from Peru ; so that in a few years Java will be able to sup- 

 ply almost as much Quina-bark as is wanted, which is the more a matter of congratulation, 

 as the Quina forests in South America are fast approaching their entire extermination. 



On the Cultivation, Uses, and Analyses of Madder. 



AN important communication has recently been published by Mr. Carnes, of Lowell, show- 

 ing the results of an investigation undertaken with a view of discovering the reason of the 

 superiority of the French or Avignon madders over all others. By the addition of carbonate 

 of lime, the Turkish madders are greatly improved in color; but the French madders, as 

 imported, ground for use, need no such addition. The object of the investigation was to 

 show whether there existed in the French madders a larger amount of carbonate of lime than 

 in the other varieties. 



