502 



TABLE OF EXPERIMENTS— Continued. 



Name and Origin of o " 



Seed, Etc. ^ wg 



o O'O 

 3 3d 



ffl m o- 



Dolichos lablab, the bonavist locally called the 

 papapa bean, of limited use for food, also es- 

 caped from cultivation, of African .origin ; 

 starchy a b 



Glycine hispida, the soy bean, imported from Ja- 

 pan, a yellowish and a black variety in the 

 Oriental stores, of Oriental origin b b 



Cicer arietinum, the chick pea, of Mediterranean 

 or West Asiatic origin, imported for food ; 

 starchy b b 



Vicia faba, the broad, Windsor, or horsebean, 

 imported in two or three varieties from Cali- 

 fornia and Japan, also cultivated to a limited 

 extent on Maui and Hawaii at the higher ele- 

 vations, of Mediterranean origin ; starchy b b 



Pisum sativum, the common pea, introduced for 

 food, grown to a limited extent on Maui and 

 Hawaii at the higher elevations; starchy b b 



Arachis hypogaca, the peanut, grown locally only 

 to a limited extent, imported for food, of 

 American origin; starchy and oily a a 



Lupinus hirsutus, blue lupine, grown to a slight 

 extent at higher elevations for green manure, 

 of European origin ; starchy a a 



Lupinus angustifolius, Italian lupine, grown to a 

 limited extent at the higher elevations on Ha- 

 waii for food and green manure, of South Eu- 

 ropean origin; starchy a o 



Canavalia cnsiformis, jack bean, locally grown 



for green manure, tropical a a 



Sticolobium pachylobiuni, velvet bean, grown lo- 

 cally for green manure a a 



Eryflirina tnonosperma, wiliwili, a native low- 

 land tree, with large bean-like dull scarlet 

 seeds, unknown elsewhere ; starchy o o 



Erythrina indica, Indian coral tree, planted as an 

 oddity, with large dull dark carmine seeds, of 

 Indian origin; starchy a a 



b b 



b 2 



3 a 



3 « cS t- C 



cq M Ci u b£ 



