APPENDIX B 543 



The Inroad Bean {Vicia Faba, L.) was cultivated in Miiiope in pre- 

 historic times. It was probably introduced during the earliest Aryan 

 migrations, its wild habitat having been south of the Caspian, while a 

 related species {V. narhonensis) is still wild in the Mediterranean region. 

 The large percentage of proteid in the Bean is represented by numerous 

 small aleurone grains, and the protoplasmic matrix in the cotyledonar>' 

 cells, while large starch-grains account for most of the digestible carbo- 

 hydrates. The thick cell -walls make up 8 per cent., while the ash is 

 unusually high. Beans are difficult of digestion, but very nutritious. 



The Garden Pea [Pistnn sativum, L.) was introduced into Europe by 

 the Aryans from the Near East, but it no longer exists in a wild state. 

 It has been found among the relics of the Bronze Age, and even of the 

 Stone Age. In point of analysis it corresponds nearly to the Bean. 

 It is, however, commonly used in the immature state, as " green peas " ; 

 but the analysis of these, putting aside the high water-content, corre- 

 sponds in essential feeding-value to that of dried peas, while they are 

 more readily digestible. 



The Lentil {Ervmn lens, L.) was cultivated from prehistoric times 

 in western Asia, and in Egypt, and it has been found in the remains of 

 the Swiss lake-dwellings, but it is no longer known in the wild state. 

 Its analysis corresponds to that of Beans, but notably with a smaller 

 proportion of cellulose and lignin. 



The most important of all the Legumes for the future may be the 

 Soja Bean {Dolichos soja, L., and other species), which is of very early 

 cultivation in the Far East. The analysis shows that while the proteid 

 content is extremely high, oil replaces a considerable proportion of the 

 digestible carbohydrate. The chief supply is at present from Manchuria, 

 but it is desirable that its cultivation should spread to Europe, and even 

 to Britain ; as, with the exception of Rape and Linseed, no oleaginous 

 seeds are grown in this country. 



The Pea -nut, or Monkey-nut {Arachis hypogaea, L.) is believed to 

 have originated in Brazil. Seeds have been found in Peruvian tombs. 

 Thence it was conveyed to Africa and Asia, and it is now cultivated 

 in all hot countries, either for the seeds or for the oil which they contain 

 in so large a proportion, replacing most of the digestible carbohydrates. 



The French Bean, or Haricot [Phaseolus vulgaris, Savi) was probably 

 of American origin, its seeds having been found in Peruvian tombs. 

 There is no evidence that it has been long cultivated in Europe or Asia. 

 In its qualities and uses it resembles the Pea and Bean. Its immature 

 pods, used as a vegetable, are inferior in food-value to green Peas. 



FRUITS. 



The chief interest in Fresh Fruits, apart from their high water-content, 

 lies in the proportion of sugar and of free acids. Upon the former 

 depends their value for the production of wines, in which the Grape 

 takes precedence. The Vine {Vitis vinifera, L. Vitaceae) grows wild 

 in W. Asia, S. Europe, and N. Africa. Both Semitic and Aryan nations 

 knew the use of wine, and Egyptian records carry back the cultivation 



