. to contain about 4 
DECEMBER 28, 1895.) 
THE GARDENERS’ 
CHRONICLE. 
763 
article of food to the oane tribes T жүс 
in parts о na 
Moonghay, south of the Ganges, there are abou 
million Bassia trees, so that the yield of сонча а 
annually cannot be far short of 100, 
The —— of another specier, Busia longi- 
Fic, 129.— cyPRIPEDIUM INSIGNE; WITH THE 
folie, are IAM in а similar manner by the 
e and Malabar, where it abounds ; 
bruised and boiled to a jelly. The dried small red- 
pinkish flowers of the n polygonoides, 
. in India as phogalli, the 
т classes, made into чу дё: 
Ay z fluid butter), or eaten separately with salt and 
Condiments, The flowers having fallen off, are 
*wept up from the ground, and used largely as food. 
The flowers fill the air with a pleasant odour, as of 
Over-ripe qat Oa analysis they are found 
6 per cent. of sugar, and d 167 of 
albuminoids, 
The Romans Һай a wine made of Violet flowers, 
and these flowers Are still used in Turkey in 
fenprratien cf eherbete, The most esteemed sherbet 
n Egypt is from a hard conserve of Violets made 
н pounding the flowerr, and then boiling them with 
sugar. This Violet sherbet is of a green colour, 
and is called “the grand Signior’s sherbet.” The 
petals of flowers are much used in Roumania, in 
flavouring preserves; Violete, Lime flowers, and 
Rose petals are especially used 
Having regard to their flavour, delicate odours, 
and um E the variety of confitures 
made poris is almost in 
h rs of Melianthus major are so full of 
Wee ta a the natives of the Cape 
wild, obtain it for food by UN 
UPPER AND LOWER SEPALS SIMILARLY SPOTTED, 
of 
the Roselle or за 4 М Sorre!, as they ripen become 
fleshy, and being of a pleasant acid taste, are made 
into tarts and jellies in India, Rose-buds are eaten 
by the ladies of Arabia, boiled in sugar, and made 
тә 8 ok the Shaddock are used for flavour- 
ing sweetme. The or bracts 
are used asa condiment, 
d of, chiefly to manufacturers of con 
syne coat them pretty thickly with 232 
sugar, and then sell the confections at а 
as “ confitures of Violete. 
The beautiful bright red flowers of Quasaia вш опа 
are valued in Jamaica for their stomachic Lo 
wine or water; every 
ed The flowers of species of Lily. Hemero- 
d fulva, and Lilium Thunbergi 
when dried, constitute one of the choicest delicacies 
season 
here is а considerable trade 
in these Lily flowers at the different Chinese treaty 
ports, amounting in some instances to 73,000 cwt., 
ч Chinkia: iang in 1893, The ports in which 
commerce is chiefly c arried on are Hankow, 
rl isa орала ‚апа Wychow. In 1890, 5400 ct. 
of these Lily flowers were sent from Hong Kong to 
M These f ed shortly before 
many provinces of China; 
those from Shantung and Honan are especially 
esteemed, When cooked as a vegetable, they have 
an agreeable odour and sweet taste 
used in 
Chinese, 
The aromatic spice, Cloves, are the dried calyces 
or flower-buds of Carophyllus aromaticus. The 
petals of the flowers of Anona senegalensis are used 
on the Niger for favouring dishes. The Turks 
prepare a cooling drink from the flowers of Nuphar 
lutea. 
They аге much 
the sacrifices offered to ancestors by the 
Another use of flowers is in the form of saffron, 
the dried stigmas of the Crocus, з has d 
highly prized from а remote period as а condim 
Although not much used here for ars 2 
flavouring food, it is largely employed i in Indi 
The imports of these were 339 cwt. in the financial 
year ending March, 1892, valued at £60,272; 
1894, 317 cwt., value £56,014. The value of * 
import thus often exceed £75,000. The stigmas are 
the only useful prodact of the flower, the rest being 
waste, and of these 
Chins, J арар, and Tunis, It is used by “ liquoriates " 
and confectioners, and also to colour cheese and 
butter in Europe. Saffron-cake is а pastry coloured 
flavoured with * 
The capers used at our tables are the flower-buds 
of Capparis spinosa, employed as a pickle in vinegar, 
or of Zygopbyllum Fabago, which latter are occa- 
sionally substituted for them, Another substitute 
is the unripe fruit ot 8 the garden Nasturtium (Tro- 
pseolum majus), About two million pounds of 
are co 
The 
ed 
broths and soups, but are now little regarded, P. 
Simmonds, F.L.S. 
CYPRIPEDIUM WITH PELO- 
RIATED ALS. 
meeting of the Royal Horti 
The uppermost sepal, and the lowermost 
which consists of two in combination, were both 
c terised by the white tip and the purplish- 
aracterise the upper 
sepal only (see fig. 129) : 
e & showed interme- 
d and it will be interesting in the 
flowers 
they do so, the gain will be great, 
