t 199 ] 



3. Chai (Piper chaba) S. 



4. Round pepper (Piper nigrum) S. 

 (XII). Euphorbiacece. 



1. Castor (Ricinus communis) O. 



2. Cassava (Manihot utilissima and aipi) R. 



3. Papaya (Carica Papaya) FT. & V. 

 (XIII.) Morece (Mulberry). 



1. M.JUba F. 



2. M. Serrata FAT. 



3. M. Nigra FT. 



(XIV). Sesamece. Sesamum, gingelly or til (sesamum 



Indicum) O. 

 (XV). Solance. 



1. Potatoes (Salanum tuberosum) R. 



2. Brinjals (Solanum Melongena) V. 



3. Kuli begun and baromeshe begun (S. longum) V. 



4. Chillies (Capsicum frutescens) S. 



5. Tempari or Cape Goose-berry (Physalis Peru- 



viana) FT. 



6. Tomato (Loycopersicum esculentum) V. 



7. Tree-tomato or Java plum (Cyphomandra betacea) FT. 



8. Tobacco (Necotina rustica & N. Tabacum) D. 



(XVI.) Couvolvalacece.Rznga. alu, sada* alu (Batatus edules) R. 

 (XVII). Cucurbitacea. 



1. Ldu (Lagenaria vulgaris) V. 



2. Kumra, biliti and deshi (cucurbita maxima and 



pepo) V. 



3. Uchhe (Momordica muricata) V. 



4. Jhinga (Luffa acutangula) V. 



5. Dhundul (Luffa ^gyptiaca) V. 



6. Tarmuj (citrulus vulgaris) FT. 



7. Khero (round cucumber) and 



8. Shasha* (ordinary cucumber) (Cucumis sativus) V. 



and FT. 



9. Phuti (Cucumis momordica) FT. 



10. Gomukh (Cucumis maderaspatnus) V. 



1 1 . Kdnkri or ba*kha*ri (Cucumis utilissimus) V, 



