756 
lines, while the abdomen is dark green 
marked with black and white spots. The 
larvae are quite large, often more than 
three inches long. The color varies con- 
siderably, but is usually light green with 
a row of spots along each side of the 
back. The spiracles, just above the feet, 
are margined with black and yellow. A 
pale yellow line extends down the middle 
of the back. The chrysalis is dark brown. 
Food Plants 
The larvae of this species are so com- 
mon as to be often mistaken for other 
members of the family. They are usu- 
ally found feeding upon the foliage of 
the apple, grape, pear, melon and tomato 
vines. 
E. O. Essig 
Merton Apuis. See under Aphids. 
For other pests of cantaloup and other 
cucurbitous crops, see Cucumber. 
CAPILLARITY IN DirrERENT TYPES OF 
Sor. See Soils. 
CARLOTS, CITIES IN WHICH FRUITS ARE 
Sotp in. See Reduction of Waste in 
Marketing, market section. 
Cars, How Divertep. See Reduction of 
Waste in Marketing, in market section. 
CargLor Marxets. See Reduction of 
Waste in Marketing, in market section. 
Carob 
The carob tree (Ceratonia siliqua L.) 
is a native of the Hastern Mediterranean 
countries and is widely grown in Italy, 
especially in the southern part of the 
peninsula and in Sicily, because of the 
value of its pods as food for domestic 
animals. The tree attains a large size, 
sometimes reaching a height of 50 feet, 
and in shape is much like a live oak. The 
heavy dark green foliage, composed of 
thick, leathery, rounded leaves arranged 
on each side of a stem, as in the common 
locust, affords an abundance of excellent 
shade in hot weather. The tree resists 
drouth and grows readily on rocky hill- 
sides where it is impossible to irrigate 
and where the soil is poor and scarce. At 
the same time, it is appreciative of good 
rich soil, and grows larger and more sym- 
metrical under favorable conditions. The 
ENCYCLOPEDIA OF PRACTICAL HORTICULTURE 
bark of the carob is rather smooth on the 
larger limbs, and light gray in color, 
but on the smaller branches, that is, 
those which are from three to five years 
old, there are numbers of roughened 
knots, giving these branches a diseased 
appearance. But on examination it will 
be found that all the pods are borne on 
these branches, and that the knots are 
the places where the fruiting stems of 
the previous year or two were attached. 
These stems fall off with the pods, and 
the knots disappear in the course of two 
or three years. 
The fruit of the carob, as I have said, 
is in the form of pods, very similar in 
appearance to bean pods, and called by 
the Germans St. John’s bread. In the 
spring the young pods, hanging in clus- 
ters from the branches, look exactly like 
string beans, being of the same shape 
and color. Later they become broad like 
the pods of lima beans and when ripe 
they are broad and flattened and are two 
or three inches long and nearly an inch 
wide. By this time they have become a 
dark chocolate color and consist of a 
rather soft shell, nearly filled with a 
reddish, saccarine flesh, imbedded in 
which are a number of dark red, flattened 
seeds. The ripe pods are heavy, and con- 
tain about 65 per cent of gum and sugar, 
making excellent food for sheep and hogs, 
particularly when it is desired to fatten 
these animals. They are also fed to cat- 
tle and horses at the rate of about six 
pounds a day, the pods being crushed and 
fed either raw or boiled. The seeds 
germinate readily if fertile, but there 
must be a number of trees growing near 
each other and bees must be plentiful to 
insure fertility. In Southern Italy and 
particularly in Sicily, the pods are used 
as food by the people, and the children 
among the lower classes eat them as they 
would candy. The ripe pods are either 
boiled or roasted, and are sold on the 
streets everywhere, where one may buy 
a dozen or more for a cent. They have 
a sweetish, slightly bitter taste, and are 
somewhat astringent. In the cooked state 
they are undoubtedly healthful and very 
nourishing. 
