42 



SEl^DS AND PLANTS IMPORTED. 



34637 to 34639~Continiied. 



34638. PsiDiUM MOLLE Bertoloiii. 

 "Guisarro." 



See S. P. I. Xo. 12821 for previous introduction. 



Distribution. — On the slopes of the mountains in Guatemala and Tosta Ric-a. 



34639. Cyphomandra sp. 



''Introduced by Mr. Carlos Werckl6, Museum Garden. The ripe fruits col- 

 lected a month ago. The green fruits collected to-day, November 29, 1912. 

 They have had no preparation and may be eaten ^vith impunity. Plants 

 about 1 meter 50 centimeters high, 4 to 5 centimeters in diameter at the base. 

 Fruits hanging on long peduncles. ' ' ( Tonduz. ) 



Received as Cyphomandra quitoensis, but the place of publication of that 

 name has not yet been found. 



34643 to 34654. 



From Kioto, Japan. Presented by !Miss E. R. Scidmore, Seoul, Chosen (Korea). 

 Received November 29, 1912. 

 Quoted notes by ^liss Scidmore : 



34643. Phaseolus angularis (Willd.) W. F. Wight. Adzuki beaJi. 

 "Adzuki. The red bean used for bean paste and yokan and soup. Those of 



best quality cost about 15 cents United States gold per quart; smaller beans, 

 second quality, which are most used by confectioners, cost about 10 cents United 

 States gold per quart." 



34644. Phaseplus angularis (Willd.) W. F. Wight. Adzuki bean. 



'■ Adzuki. White, boiled, mashed, strained, cooked with sugar and kanten 

 (seaweed gelatine) to make yokan, peppered and salted; also sugared as a 

 confection." 



34645. SojA MAX (L.) Piper. Soy beaji. 

 {Glycine hispida Moench.) 



The soy bean has been listed in previous inventories as Glycine hispida Moench. 

 Mr. C. V. Piper has recently shown (Journ. Amer. Soc. Agron., vol. 6, p. 75-84, 

 1914) that the earliest name given by Linnaeus to this plant was Phaseolus max, 

 that the generic name should be Soja, and that the correct name is therefore 

 Soja max (L.) Piper. 



Kuro. Used for making sweet paste, but more usually boiled with a pinch 

 of salt and a pinch of sugar added when the water is poured off or shoyu poured 

 on and kept hot until saturated. Served as a relish or accompaniment to each 

 meal and always foimd in lunch boxes sold at railway stations." 



34646. ViciA PABA L. Broad beaJi. 

 "Sora. Usually toasted; when the sheUs split they are something like pop 



com; also cooked with sugar." 



34647. ViciA FABA L. Broad bean. 



'^Otafulca. Same as Sora, but fully grown. Popped like Sora mame, but 

 more often boiled, first in wood ashes to remove skins, boiled soft, and sugar or 

 shoyu added." 



34648. PisuM SATIVUM L. Pea. 

 "Shiroi endo. For toasting in a com popper or dusted with sugar after 



boiling. ' ' 



