16 FRUITS AROMATIC AND EDIBLE PLANTS. 



Aralia umbellifera, Amomum granaparadisii, Aniso- 

 phylleia laurina, Acioa guianensis, Acacia esculenta, 

 Aciotis discolor, Alibertia edulis, Amomum aroma- 

 ticum, maximum, and Cardamomum, Artocarpus 

 hirsuta, Chaplasha, and echinata, Alfonsia oleifera, 

 Arum violaceum, Arracacha esculenta, Annesorrhiza 

 capensis, Alpinia Cardamomum, Acer saccharinum, 

 Argania Siderexylon, Ambellania acida, Aleurites 

 ambinux, Alstromeria salsilla, Akar morai, and other 

 Malayan fruits. 



Bertholletia excelsa, Brosimum Alicastrum, Bla- 

 kea trinernia, Berberis aristata and nepalensis, Bas- 

 sia Parkii and butyracea, Brosssea coccinea, Bary- 

 osma Tongo, or Dipterix odorata. 



Cinnamomum aromaticum, Codarium acutifolium, 

 Chrysophyllum Cainito, Canna edulis, Comocladia in- 

 tegrifolia, Coccoloba uvifera, Chenopodium Quinoa, 

 Cocos aculeata, Cecropia peltata, Carica cauliflora, 

 Chrysobalanus Icaco, Couroupita guianensis, Crocus 

 sativus, Calyptranthus aromatica, Chrysobalanus lu- 

 teus, Conohoria Lobolobo, Cream fruit of Sierra 

 Leone, Convolvulus edulis, Cocos butyracea, Chry- 

 sobalanus ellipticus, Carpodinus dulcis, Chrysophyl- 

 lum macrophyllum, and obovatum, Cocos flexuosa, 

 Camellia drupifera and oleifera, Celastrus edulis, 



