198 SELECT PLANTS TOR INDUSTEIAL CULTURE 



Neuracline Mitchelliana, Nees. 



The Mulga Grass. lu the desert interior o£ East and South- 

 East Australia. With its companion, N. Munroi (F. M.), 

 eligible as a perennial fodder grass for naturalisation in sandy 

 or dry sterile land. It endures any extent of drought, but 

 requires heavy rain to start anew (R. S. Moore). According 

 to Mr. Bailey it produces good pasture feed. 



Nicotiana mnltivalvis, Lindley. 



The native tobacco of the Columbia River. An annual. 

 This with the following species can be utilised for certain 

 Mnds of tobacco. 



Nicotiana Persica, Lindley. 



The Shiraz Tobacco. Persia. Annual. This can be brought 

 to perfection only in cool mountain regions. The mode of 

 culture is somewhat different from that of the ordinary tobacco. 

 Moderate irrigation is favourable. The plants when ripe are 

 cut off and stuck into the ground again, until they become 

 yellow. They are then heaped together for a few days in the 

 drying-house. They are then packed into thin strata and 

 placed into bags for pressure and daily turning. 



Nicotiana quadrivalvis, Pursh. 



The native tobacco of the Missouri. An annual. 



Nicotiana repanda, WOldenow. 



Cuba, Mexico, Texas. Annual. It is utilised for some of 

 the Havannah tobaccoes. 



Nicotiana rustica, Linne. 



Tropical America. Anrraal. Some sorts of Etistem Indian 

 tobacco, of Manilla tobacco, and of Turkey tobacco are 

 derived from this particular species. 



Nicotiana Tabacum, Linne.* 



The ordinary Tobacco Plant of Central America. Annual. 

 The tobacco plant delights in rich forest soil, particularly where 

 limestone prevails, on account of the potassium compounds 

 which abound in soils of woodlands and also because in the 

 clearings of forests greater atmospheric humidity prevails, 

 needful for the best development of the finest kinds of 

 tobacco. Various districts, with various soils,, pinoduce' very 

 different sorts of tobacco, particularly as far as flavour is con- 



