68 



CASE under various forms as a food crop. Flour and cakes 



34. made from it are also shown. The seeds of P. Miingo, 



var. radiatiis^ are used in India, under the name of Urd 



grains, each equalling a quarter of a rati or about .half 



a grain. 



Note also a fine series of seeds of SCARLET Runner 

 Beans (Phaseohis muUiflorus, Willd.), and of French 

 Beans (P. vulgaris, L.), and models of their pods from 

 Messrs. Sutton and Sons, of Reading. 



No. 198. Meal of the Sugar or Lima Bean 

 (Phaseohis lunatus, L.) from Jamaica. There are two 

 varieties, one with white, the other with purple variegated 

 seeds ; the latter are esteemed poisonous in Mauritius 

 owing to their producing, like Bitter Almonds, prussic 

 acid when macerated in water. This would be dissipated 

 in cooking, and they would then be wholesome. 



No. 199. Numerous specimens showing the great 

 variety in the seeds of Chowlee of India (Vigna 

 Catiang, Walp.), a plant perhaps originally Malayan, very 

 extensively cultivated in India and the tropics of the 

 Old World for the seeds which are used as food. The 

 leaves are said to be used as a dye in Bengal, and in 

 China, where the plant is known as Tow COK they are 

 mixed with Indigo in dyeing native cloth blue. A black- 

 eyed variety is grown in Southern Europe under the namo 

 of Faggiola del Occhio. 



On a lower shelf are seeds of the Bambarra GROUND 

 Nut {Voandzeia suhterranea, Thouars), a creeping 

 annual of Madagascar and Tropical Africa. The pods 

 are matured underground like those of Arxtchis hypogaea 

 (No. 188). The seeds are largely eaten in Tropical Africa 

 as also in Brazil where they have been introduced by 

 negro slaves. They are imported into Western India 

 from Mozambique under the name of MOZAMBIQUE 

 Gram. 



No. 200. Yam Bean {Pacliyrldzus tiiberosiis, 

 Spreng.). A native of Tropical South America, and 

 cultivated in the West Indies. The young pods are 

 cooked and eaten like French beans, and the tubers also 

 form an excellent vegetable. A flour of very good quality 



