﻿22 
  SEEDS 
  AND 
  PLANTS 
  IMPORTED. 
  

  

  27576 
  to 
  27579— 
  Continued. 
  

  

  I 
  immediately 
  pronounced 
  it 
  delicious. 
  The 
  seeds 
  are 
  enveloped 
  in 
  a 
  large 
  

   quantity 
  of 
  pulp, 
  which 
  is 
  of 
  a 
  custard-like 
  consistency 
  and 
  of 
  a 
  very 
  agreeable 
  

   acidulous 
  taste. 
  I 
  do 
  not 
  know 
  what 
  fruit 
  it 
  resembles 
  most 
  in 
  taste. 
  It 
  would 
  

   undoubtedly 
  do 
  to 
  try 
  in 
  the 
  Everglades, 
  as 
  it 
  grows 
  here 
  in 
  localities 
  which 
  

   are 
  often 
  flooded 
  for 
  some 
  time 
  during 
  the 
  rainy 
  season." 
  (Fischer.) 
  

   Distribution. 
  — 
  Paraguay 
  and 
  the 
  adjacent 
  parts 
  of 
  Brazil 
  and 
  Argentina. 
  

  

  27580. 
  Sesban 
  grandiflorum 
  (L.) 
  Poir. 
  

  

  From 
  Poona, 
  India. 
  Received 
  through 
  Mr. 
  P. 
  S. 
  Kanetkar, 
  director, 
  Empress 
  

   Botanic 
  Gardens, 
  April 
  27, 
  1910. 
  

  

  "A 
  small 
  tree 
  of 
  very 
  rapid 
  growth, 
  with 
  large 
  flowers 
  and 
  short 
  life. 
  It 
  thrives 
  in 
  

   any 
  irrigated 
  soil. 
  The 
  flowers 
  and 
  young 
  pods 
  are 
  a 
  favorite 
  vegetable." 
  (Wood- 
  

   row's 
  Gardening 
  in 
  India, 
  p. 
  279.) 
  

  

  Preparation 
  of 
  Sesban 
  grandiflorum 
  as 
  a 
  vegetable 
  : 
  The 
  parts 
  used 
  are 
  : 
  (1) 
  The 
  tender 
  

   shoots, 
  (2) 
  the 
  fresh 
  flowers, 
  (3) 
  the 
  pods 
  in 
  a 
  tender 
  state, 
  (4) 
  the 
  seeds 
  in 
  tough 
  pods. 
  

  

  The 
  tender 
  shoots 
  are 
  chopped 
  fine, 
  boiled, 
  and 
  the 
  boiled 
  water 
  is 
  thrown 
  away. 
  

   Salt, 
  chili 
  powder, 
  and 
  "masala," 
  or 
  condiment 
  powder, 
  are 
  added 
  for 
  flavor. 
  Boiling 
  

   sweet 
  oil 
  (one-half 
  ounce 
  to 
  the 
  pound 
  of 
  vegetable), 
  to 
  which 
  is 
  added 
  asafetida 
  and 
  

   whole 
  mustard 
  and 
  cumin 
  seeds, 
  is 
  poured 
  on 
  the 
  boiled 
  vegetable. 
  The 
  oil 
  is 
  mixed 
  

   with 
  the 
  vegetable, 
  which 
  is 
  now 
  kept 
  on 
  a 
  slow 
  fire 
  for 
  seasoning, 
  the 
  pot 
  being 
  cov- 
  

   ered 
  to 
  condense 
  the 
  steam. 
  

  

  The 
  flowers 
  are 
  washed 
  clean 
  and 
  the 
  standard 
  petal 
  and 
  pistil 
  are 
  taken 
  out 
  of 
  

   each 
  flower 
  (it 
  is 
  not 
  understood 
  why 
  these 
  are 
  rejected). 
  The 
  chopped 
  flowers 
  are 
  

   subjected 
  to 
  a 
  slight 
  steaming 
  in 
  a 
  vessel. 
  Afterwards 
  salt, 
  chili 
  powder, 
  and 
  con- 
  

   diment 
  powder 
  are 
  added. 
  From 
  this 
  preparation 
  three 
  different 
  dishes 
  can 
  be 
  

   made: 
  

  

  (a) 
  A 
  sour 
  dish, 
  which 
  is 
  obtained 
  by 
  adding 
  curds 
  and 
  pouring 
  boiled 
  oil 
  (one-half 
  

   ounce 
  to 
  the 
  pound 
  of 
  vegetable) 
  or 
  ghee, 
  preferably 
  the 
  latter, 
  to 
  which 
  mustard 
  

   (one 
  thirty-second 
  to 
  one-half 
  ounce 
  of 
  oil), 
  asafetida 
  (5 
  grains 
  to 
  one-half 
  ounce 
  of 
  

   oil), 
  and 
  cumin 
  seeds 
  (one 
  thirty-second 
  to 
  one-half 
  ounce 
  of 
  oil) 
  are 
  always 
  added 
  

   while 
  boiling. 
  

  

  (b) 
  Curry 
  can 
  be 
  made 
  from 
  the 
  stuff 
  by 
  adding 
  water, 
  proportionate 
  salt, 
  chili 
  

   powder, 
  turmeric 
  powder, 
  and 
  a 
  little 
  gram 
  pulse 
  flour 
  to 
  give 
  it 
  consistency. 
  The 
  

   curry 
  must 
  be 
  well 
  boiled 
  — 
  one-eighth 
  of 
  the 
  water 
  should 
  steam 
  out. 
  Then 
  boiling 
  

   oil, 
  to 
  which 
  mustard, 
  asafetida, 
  and 
  cumin 
  seeds 
  are 
  added, 
  is 
  poured 
  into 
  the 
  curry. 
  

   After 
  a 
  little 
  further 
  boiling 
  the 
  curry 
  is 
  ready 
  for 
  use. 
  

  

  (c) 
  To 
  the 
  steamed 
  preparation 
  gram 
  pulse 
  flour 
  is 
  added 
  sufficient 
  to 
  make 
  it 
  

   thick; 
  salt, 
  chili 
  powder, 
  and 
  condiment 
  powder 
  are 
  added 
  and 
  the 
  whole 
  is 
  placed 
  

   in 
  a 
  vessel 
  on 
  a 
  slow 
  fire 
  to 
  dry 
  off. 
  

  

  The 
  tender 
  pods 
  are 
  cut 
  up 
  into 
  half-inch 
  and 
  inch 
  bits 
  and 
  boiled 
  and 
  then 
  either 
  

   made 
  into 
  curry 
  like 
  (6) 
  or 
  a 
  solid 
  vegetable 
  like 
  (c). 
  When 
  made 
  into 
  curry, 
  gram 
  

   pulse 
  about 
  one-fourth 
  the 
  volume 
  of 
  the 
  bits 
  of 
  pods 
  is 
  boiled 
  with 
  them. 
  A 
  sour 
  

   dish 
  can 
  also 
  be 
  made 
  from 
  the 
  boiled 
  pod 
  bits 
  like 
  (a). 
  

  

  The 
  seeds, 
  before 
  they 
  get 
  tough, 
  are 
  usually 
  mixed 
  with 
  the 
  pod 
  bits 
  when 
  made 
  

   into 
  curry. 
  No 
  special 
  dish 
  is 
  made 
  from 
  the 
  seeds. 
  

  

  The 
  "masala" 
  (this 
  is 
  a 
  Bombay 
  word) 
  or 
  condiment 
  powder 
  referred 
  to 
  above 
  is 
  

   made 
  up 
  of 
  the 
  following, 
  fried 
  in 
  sweet 
  oil 
  — 
  2 
  ounces 
  asafetida, 
  2 
  ounces 
  cloves, 
  2 
  

   ounces 
  cinnamon 
  leaves, 
  2 
  ounces 
  cinnamon 
  bark, 
  4 
  ounces 
  turmeric, 
  2 
  pounds 
  cori- 
  

   ander, 
  2 
  ounces 
  cumin 
  seed, 
  2 
  ounces 
  Carum 
  nigrum, 
  2 
  ounces 
  coconut 
  kernel, 
  4 
  

   ounces 
  sesame. 
  

  

  