
          36773. BETA VULGARIS.
Swiss Chard. From Frank N. Meyer,
Hwai lai Chili, China. Chinese variety 
called, "Tien tsai," or "Chingda."
Swiss chard is easily grown and a remarkable 
green vegetable, producing
great quantities of leaves, the broad,
fleshy, midribs of which are excellent
when cooked like celery stalks. The
Chinese fry this variety in oil with
meats.

35232. BLIGHIA SAPIDA.
Akee. From W. Harris, Kingston,
Jamaica. A beautiful African tree for
park, and possibly street planting.
Properly prepared, the bright yellow, 
fleshy aril is a richly flavored,
wholesome food. Stew in milk and
brown in a frying pan with butter; or
boil and mix with salt fish, onions
and tomatoes. The aril when old becomes 
poisonous. Only those from
absolutely fresh fruits should be used.

33102. BOGGONIA FRUTESCENS. 
From Dr. A. Robertson Proschowsky, 
Nice, France. The seeds of
this species are so oily that if they could
be produced in large enough quantities
some use could perhaps be made of
them. The plant is a very beautiful,
large, evergreen shrub of striking
foliage. First introduced into the
United States by Franceschi in 1895.
        