351' 

 Phaseolus lunatus, L. 



Considered as a native of tropical America, but also recorded 

 as wild from many parts of tropical Africa and Asia. Bien* 

 nial according to Roxburgh. Much cultivated in the warm 

 zone for its edible beans, which are purple or white. A 

 yellow-flowered variety or closely allied species is known aa 

 the Madagascar Bean and proved hardy and productive 

 here. P. perennis, Walt., from the United States of Norfb 

 America, is another allied plant. 



Phaseolus Mungo, L. (P. Max, L.) 



The Grreen Gram. South Asia and tropical Australia. Aa 

 annual very hairy plant, not much climbing. Frequently 

 reared in India, when rice fails or where that" crop cannot be 

 produced. The seeds are but small, and the herb is not 

 available for fodder. This plant requires no irrigation, and 

 ripens in two and a-half to three months. The grain tastes 

 well and is esteemed wholesome. The harvest is about 

 thirtyfold. 



Phaseolus vulgaris, L.* 



The ordinary Kidney Bean or French Bean or Haricot. 

 India, from whence it came to Europe through the conquest 

 of Alexander the Gfreat ; but apparently it is also wild it? 

 North-western Australia. Though this common and im- 

 portant culinary annual is so well known, it has been deemed, 

 desirable, to refer to it here with a view of reminding, thaf 

 the Kidney-bean is nearly twice as nutritive than wheat', 

 The meal from Beans might also find far augmented use. 

 As constituents of the Beans should be mentioned a large 

 proportion of starch (nearly half), then much Legumin, alsc 

 some Phaseolin (which like Amygdalin can be converted intp 

 an essential oil) and Inosit-Sugar. Lentils contain more 

 Legumin but less starch, while Peas and Beans are in respect 

 to the proportion of these two nourishing substances almost 

 alike. Phaseolus nanus, L., the Dwarf-bean, and P. tumidus f 

 Savi, the Sugar-bean or Sword-bean or Egg-bean, are 

 varieties of P. vulgaris. Several other species of Phaseolus 

 seem worthy of culinary culture. 



