
          spiked racemes, are 2 inches long, curved, and clothed with 
hairs of a bright green and rich crimson color. Suitable for 
greenhouse culture. Native to Southwest Australia.

36562. ANNONA CHERIMOLA X SQUAMOSA. A hybrid between the 
cherimoya and the sugar-apple, produced by Edward Simmonds 
at the Miami Plant Introduction Garden. The fruit combines 
the unusual sweetness of the sugar-apple with the firmness 
of flesh and better shipping qualities of the cherimoya. The 
trees show unusual vigor.

51404. ANNONA DIVERSIFOLIA. Ilama. From Guatemala. Seeds presented 
by H. W. Goforth, American Consul. A small tree with 
thin, membranaceous foliage and heart-shaped fruits about 6 
inches long. The edible pulp is tinged with rose-color when 
ripe.

49289. ANNONA RETICULATA. Custard-apple. From Lourenco Marques, 
Mozambique. Collected by Dr. H. L. Shantz, Agricultural Explorer. 
An excellent local variety with fruits 4 inches in 
diameter. The fruits are cut open, and eaten with a spoon, 
there being no core, but many seeds. The flavor is sugary 
and very agreeable.

49980. ANNONA RETICULATA. Custard-apple. From Kongola, Belgian 
Kongo. Collected by Dr. H. L. Shantz, Agricultural Explorer. 
A very good custard-apple, said to produce fruit in 
three years from seed.

50211. ANNONA RETICULATA. Custard-apple. From Coban, Guatemala. 
Collected by Harry Johnson. A heavy-bearing tree, 25 
feet high, with very pleasing, light-red fruits about 4 inches 
long. The flesh is of the color and texture of a ripe 
Bartlett pear.

49290. ANNONA SQUAMOSA. Sugar-apple. From Lourenco Marques, 
Mozambique. Collected by Dr. H. L. Shantz, Agricultural Explorer. 
A locally grown variety obtained from the market. 
The roundish fruits, about 4 inches in diameter, contain a 
sweet granular pulp of pleasant flavor.

26565. ARALIA CORDATA. Udo. From Japan. A vegetable worthy 
of wide cultivation for its edible shoots which are blanched 
in spring by mounding with earth or by covering with a closed 
drain tile. The plants are set 3 or 4 feet apart and in summer 
make an attractive screen of foliage, 4 to 6 feet high, 
which dies down in the fall. They may yield shoots for nine 
years or more. Shoots may be peeled, sliced into ice water, 
and served with French dressing, or may be stewed and served 
like asparagus. Special directions for growing and cooking 
will be furnished on application.

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