﻿APRIL 1 TO JUNE 30, 1915. 61 



40650 to 40669. 



From China. Collected by Mr. Frank N. Meyer, Agricultural Explorer for 

 the Department of Agriculture. Received April 19, 1915. Quoted notes 

 by Mr. Meyer. 



40650. Avena NUDA Hoejer. Poacese. Oat. 

 "(No. 2184a. Paodji, near Hsiku, Kansu, China, November 6, 1914.) 



Hull-less oats, cultivated in the higher regions of Kansu and Tibet as a 

 human food. The grains are parched slightly, ground into flour, which is 

 mixed with weak tea and eaten as a porridge. Flour from nonparched 

 oats is also much used in the making of noodles and for certain coarse 

 cakes. These oats are apparently able to stand more drought and heat 

 than hull-less barley, which is also much grown in the higher mountain 

 regions of northwestern China. They are, however, apparently not as 

 productive as the hull-less barley and the flour has not quite the rich 

 flavor that the barley flour has. Of interest to breeders and of value for 

 the intermountain sections of the United States." 



40651. Avena sativa L. Poacese. Oat. 

 "(No. 2185a. Titaochow, Kansu, China. December 3, 1914.) Mixed 



varieties of oats, grown locally at altitudes between 6,000 and 8,000 feet 

 above the sea. Used as feed for domestic animals. Of interest to breed- 

 ers ; they possibly may produce varieties more resistant to drought and 

 heat than our present strains in cultivation." 



40652. Hordeum vulgaee L. Poacese. Barley. 

 "(No. 2186a. Kiucheng (near Taochow), Kansu, China. November 28, 



1914.) Hull-less barley, cultivated up to 11,000 feet above the sea on 

 mountain terraces in western Kansu and Tibet. Much used as a human 

 food and in some sections the mainstay of the people. The grains are 

 parched, ground into flour, and this flour is eaten mixed with hot tea, 

 butter, or grease, when obtainable, and often a bit of salt is added. 

 Most times it is consumed in the form of a stiff dough, manipulated and 

 eaten with the fingers, and called Tzamha. Another way is to pour hot 

 water or milk on it and eat it as a gruel or porridge. The flour from 

 nonparched grains is used in the form of noodles, often much mixed 

 with flour from broad beans, from which it receives a coarse flavor. Of 

 value for the more elevated regions of the United States." 

 40653 and 40654. Zea mays L. Poacese. Corn. 



40653. "(No. 2187a. Tungtung, Kansu, China. November 19, 

 1914.) A fine variety of white-seeded flint maize, cultivated on 

 mountain terraces at altitudes between 4,500 and 5,000 feet above 

 the sea. Of value possibly in extending maize culture farther 

 north." 



40654. "(No. 2188a. Yaopuko, near Chenghsien, Kansu, China. 

 October 6, 1914.) A variety of flint maize with red grains and 

 small ears ; grown in the higher mountain regions where the nights 

 are always cool and often very short seasons are experienced. Of 

 value possibly in extending maize culture farther north." 



40655. Vicia faba L. Fabacese. Broad bean. 



"(No. 2189a. Kiucheng (near Taochow), Kansu, China. November 28, 

 1914.) Broad beans are much grown in the mountains of western Kansu 

 and Tibet at altitudes of 6,000 to 11,000 feet above the sea. They are 

 much used as human food when ground into flour, of which noodles are 



