394 VARIOUS LEGUMINOS^ 



This analysis is by Dr. Leather. 



Mr. Watt says it is a very good fodder, but growers generally prefer 

 to leave it for seed. 



Psoralea brachiata (Shrub). — This legume has farinaceous roots, 

 which are eaten cooked. 



Pultensea parviflora (Shrub). — A melliferous Australian plant. 



Pueraria Thunbergiana (Climbing Shrub).— x\ perennial legume 

 from Japan. It produces a feculent edible root. 



Pueraria tuberosa (Climbing Shrub).— A variety from Southern 

 Asia, which produces large edible tubercles. 



Sesbania grandiflora (Shrub).— According to Roxburgh, the leaves 

 and young pods might well be used instead of spinach. 



Sesbania bracliycarpa (Shrub).— In .Australia the pods are picked 

 when green and eaten as a vegetable. 



Trigonella Foenum-graecum (Herb).— The whole of the plant is 

 eaten by the Hindus. It has a pungent odour. The seeds are used 

 for seasoning food dishes. 



C/ESALPINIE/E. 



Afzelia africana (Tree). — The seed coat has an agreeable flavour. 

 Negroes and also monkeys are very fond of them. 



Bauhinia purpurea (Tree). — The flowers of this species are eaten 

 with curry or mixed with various other sauces. 



Bauhinia Vahlii (Shrub). — The seeds are eaten raw or roasted. 

 The young shoots of the variety Bauhinia variegata are cooked and 

 eaten by the mountain tribesmen. 



Bauhinia Carronii (Shrub). — The flowers secrete a clear honey, 

 which the blacks press out with the fingers and eat; they also put the 

 flowers in water and drink the mixture (Palmer). 



Bauhinia malabarica (Shrub).— The leaves are used for food in 

 Burmah and Bombay, and the young buds are eaten as a vegetable. 



Caesaipinia digyna (Tree). — Roxburgh has named this species 

 Ciesalpiilia olcospcrnia on account of the oil contained in the seed, 

 which is used as an illuminant in certain parts of India. 



Cynometra cauliflora (Tree).— This is a tree of tufted growth which 

 bears very wrinkled pods only containing one seed. It bears quite 

 close to the ground all round the trunk. It has an excellent flavour, 

 and is eaten by the natives of India and the Malay Archipelago. 



