FORAGE LEGUMINOS^ 



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that is to say, about ig litres of 60 per cent, spirit, this being the usual 

 standard of spirit sold for consumption. 



In countries where there is no necessity to keep the pods for animal 

 fodder, a considerable quantity of spirit might be manufactured. Such 

 spirit has an agreeable flavour, greatly resembling that of kirsch. 

 That prepared at the Station was distributed among several people, 

 who thought it excellent. 



The wood of this tree is used, like that of Albizzia Lehhek, for 

 carriage making and various other purposes, when the heart is large 

 enough to allow of the manufacture of boards; the effect produced is 

 charming. 



The guango is also used as a shelter for cacao plantations, &c., and 

 in certain countries is known as the rain tree. 



Professor Harrison has published the following analysis of the 

 seeds and pods :- — 



Seeds 



Pods 



Compared with those picked and analysed in Mauritius, the above 

 pods contain a much lower proportion of sugary matter, whilst the 

 proportion of nitrogenous matter is about the same. Possibly it is a 

 different variety, but it is none the less an excellent fodder. If the 

 seeds could be pounded up and mixed with the husks it would make 

 an animal food of the very highest order; the drawback is that the 

 gelatinous nature of the pulp in the husks makes crushing almost 

 impracticable. Perhaps it could be managed if the husks were suitably 

 dried. 



The following notes on the subject of the guango are taken froni 

 those of Mr. J. Barclay, Secretary of the Jam.aican Agricultural 

 Society : — 



" The trees shed their leaves in January. The fruit ripens from 

 March to May, and falls when it is perfectly ripe, if not previously 

 shaken down by the wind. Horses and cattle are very fond of it ; the 

 former reject almost the whole of the seed when masticating, but 

 cattle swallow it whole, the seeds passing out with the excrement and 

 germinating some time afterwards. 



" The fruit of the guango makes a rich and satisfying food. The 

 saccharose content makes storage difficult, as it causes fermentation 

 soon after the fruit is heaped. The only remedy is to crush and dry it 



