38 



SEEDS AND PLANTS IMPORTED. 



contain kernels almost as sweet as the Spanish chestnut. These acorns are sold in the 

 markets of Canton and Hongkong in large quantities and are keenly relished, not only 

 by the orientals, but also by Europeans. Although difficult to predict how hardy 

 this species will be in America, it is worthy of trial in all regions where citrus fruits 

 can be grown. A single specimen at my place in Maryland lived through two winters 

 and grew slowly, although the temperature dropped to —17° F. It succumbed the 

 third winter, however, although it was a very mild open one. " (Fairchild.) 



For an illustration of the hard-shelled edible acorns of this evergreen Chinese oak, 

 see Plate VI. 



35321. Opuntia ficus-indica (L.) Miller. Prickly pear. 



From Valparaiso, Chile. Presented by Mr. W. F. Wight, of the Bureau of Plant 

 Industry. Received May 14, 1913. 

 Cuttings. 



35322. Capsicuivi annuum L. Red pepper. 



From Budapest, Hungar>\ Presented through Mr. F. E. Mallett, ^n.ce consul 

 general. Received May 15, 1913. 

 "Seeds from the Kalocsa district. " 



35323. ^IiDA AcraiXATA (R. Br.) Kuntze. Quandong. 



{Fusanus acuminatus R. Br.) 

 From Sydney, New South Wales, Australia. Purchased from Anderson & Co. 

 Received at the Plant Introduction Field Station, Chico, Cal., March 10, 1913. 

 "The quandong, which is found in all the States of the Commonwealth except 

 Tasmania, is a beautiful evergreen tree, finally attaining a height of about 30 feet. It 

 has opposite lance-shaped leaves, mostly 2 or 3 inches long, and rather numerous 

 insignificant flowers arranged on small, terminal branches. These are succeeded by 

 globular fruits, about three-fourths of an inch in diameter, of a reddish color when 

 ripe, and in that condition are often called 'native peaches.' When the quandong 

 is carrying a crop of fruit the smaller branches often become pendulous from the weight 

 of it, and then the tree is decidedly ornamental and produces a very fine effect in the 

 landscape. The succulent outer part of the fruit is acidulous, but can be made into 

 an excellent preserve and jelly, ha\T.ng a flavor somewhat similar to guava conserve. 

 It can also be used for tarts or pies or served with cream. The outer covering, after 

 the nuts have been extracted, may be dried either in the sun or in an evaporator. The 

 nuts, which are called quandongs, have edible and nutritious kernels of a very pleas- 

 ant flavor. They contain a large percentage of oil, which bums readily, producing a 

 bright light. The oil can be expressed from the kernels by ordinary methods, and 

 may eventually prove of considerable commercial importance. The hard, curiously 

 and deeply pitted nuts are often pierced and strung as necklaces, bracelets, and other 

 ornaments and are much prized for such purposes. These inland quandongs must 

 not be confounded with those that grow in the warmer coast districts, for they are 

 produced on a different kind of tree, of which the botanical name is Elaeocarpus 

 grandis. The trunk of the inland quandong is not of great dimensions, for it rarely 

 exceeds 8 or 9 inches in diameter. Its timber is hard, close in the grain, not liable to 

 split or warp, and when mature of a yellowish color. It is easy to work, and on being 

 freshly cut or reworked emits a pleasant fragrance. It is suitable for turnery and 

 cabinet work, and has been recommended for wood engra\ing. The smooth surface 

 takes a fine polish. At one time the wood of the quandong was employed by the 

 aborigines in the interior to produce fire, and the fruit, including the nut, constituted 



