﻿

47132 to 47145— Continued. 



47144. " Takinioi." A medium-sized tree with spreading branches, 

 brown-gray twigs, brown-red young leaves, flower buds with reddish 

 tips, and white, fragrant flowers. Blossoming time about the end of 

 April. (Miyoshi, p. 133, under P. serrulata Lindl. forma cataracta.) 



" Flowers single, white, and very fragrant. The vernacular name 

 [takinioi] signifies 'fragrance from cataract.'" (Wilson, p. 48, under 

 P. lannesiana forma cataracta.) 



47145. " Ukonzakura." A middle-sized tree with light yellow-green 

 flowers, the outermost petals of which are pinkish on the outer sur- 

 face. Blossoming time the last of April. A subform luteoides of 

 lighter yellow-green color (Asagi) is found in Kohoku. (Miyoshi, p. 

 124, under P. serrulata Lindl. forma luteovirens.) 



" Flowers greenish yellow, semidouble or double. This is a very 

 striking cherry with large flowers, borne in great profusion. The 

 Japanese names are Ukon and Asagi." (Wilson, p. 56, under P. 

 lannesiana forma grandiflora.) 



47146. Cacara erosa (L.) Kuntze. Fabacese. Yam bean, 

 (Pachyrhizus angulatus Rich.) 



From Miami, Fla. Collected by Mr. Edward Simmonds, Plant Introduction 

 Field Station. Received February 13, 1919. 



"A twining, wiry stemmed plant with large tuberous roots, occasionally 

 grown in the West Indies. It has also been tested in Florida, and has proved 

 to be quite successful at Miami. Its roots, which sometimes become very large, 

 contain much starch." (Wilson Popenoe.) 



An analysis of the tubers by the United States Bureau of Chemistry gave 

 the following percentages: Total solids, 15.01; ash, 0.53; alkalinity of ash (as 

 K 2 C0 3 ), 0.59; acid (as H 2 S0 4 ), 0.06; protein (N X 6.25), 1.34; crude fat, 0.21; 

 sucrose, 1.81 ; invert sugar, 2.70 ; starch, 5.4,6 ; fiber, 1.36. 



47147. Colocasia sp. Aracese. Taro. 



Found growing, without mark of identification, in the autumn of 1912 at 

 the Plant Introduction Field Station, Brooksville, Fla. Possibly from 

 Java. Numbered for convenience in distribution. 



" This taro resembles the Trinidad dasheen in its habit of developing oval 

 cormels, or lateral tubers, but differs materially from it in several important 

 respects: (1) It is a better keeper; (2) the lateral tubers rarely send up leaf 

 shoots, which makes the harvesting and cleaning of the crop easier; (3) the 

 corms and tubers are much more moist and require a curing period of 6 or 8 

 weeks after harvesting before they are suitable for table use; (4) the flesh 

 remains more nearly white when cooked; and (5) the flavor is even more mild 

 than that of the Trinidad dasheen. 



" Because of the necessity for a curing period, this taro is to be considered 

 as one for late winter and spring use only. Since it is less dry and firm than 

 the Trinidad dasheen, and has less tendency to darken after cooking, it is 

 believed that in its proper season this variety will prove very popular on the 

 market. The lateral tubers are much better baked than boiled." (R. A. 

 Young. ) 



