WILD SEEDS OF FOOD VALUE 



as one travels. The quality of mingled acidity and 

 sweetness which they possess before perfect ma- 

 turity acts also as a thirst preventive, much as do 

 the pods of the carob-tree of the Mediterranean 

 basin. Indeed, the Spanish term algarroba applied 

 in Mexico and our Southwest to the Mesquit bean, 

 is a case of transference, algarrobo being the word 

 used in Spain for the carob-tree. A feature of the 

 Mesquit-bean, by the way, to be reckoned with, is 

 the fact that the pods are a favorite resort of a 

 species of pea- weevil (B ruckus) for the deposit of 

 their eggs. As a consequence Mesquit meal is par- 

 ticularly liable to infestation by these small beings 

 to a degree that is somewhat of a shock to white 

 sensibilities, though the Indians are indifferent to 

 their presence; yet, I suppose, after all, it is no 

 worse than skippers in over-ripe cheese, which some 

 white epicures delight in. 12 



The Mexicans make a sort of gruel, called atole 

 de mezquite, by boiling the mesquit pods, mashing 

 them to a pulp in fresh water, and straining. A 

 nutritious beverage is thus obtained, agreeable to 

 some tastes. So altogether useful is the mesquit 

 tree that it is not surprising to learn that it figures 



12 A useful by-product of the Mesquit-tree is a gum that exudes 

 from the bruised bark and may be used for the purpose of gum 

 arabic, which it much resembles. 



65 



