66 



SEEDS AND PLANTS IMPORTED. 



The moiora tree sheds its leaves in February and the flowers appear in March 

 'and April, at which time the ground beneath the trees is carefully cleared. 



The flowers have a thick, juicy, globe-shaped corolla of a pale-cream color, 

 inclosed at the base in a velvety chocolate-colored calyx. The corollas fall in 

 the early hours of the morning and are collected by women and children. They 

 are spread out to dry on mats in the sun, when they wither to half their weight 

 and develop a brownish red color. In some cases the flowers are collected before 

 they drop, and in many places it is the practice to remove only the corollas, 

 leaving the pistil to ripen to a fruit. A tree will yield 200 to 300 pounds of 

 flowers in a year. 



When fresh, the flowers are extremely sweet, with a peculiar pungent flavor 

 and a characteristic color. When dry, the peculiar pungent flavor is less per- 

 ceptible, particularly if the stamens are removed, and the flavor then resembles 

 that of figs. The flowers are eaten either fresh or dried and cooked in many 

 different ways with rice, shredded coconut, or flour. 



The greater portion of the crop of flowers is used for the preparation by 

 fermentation of mowra spirit. 



The corollas are very useful for feeding cattle; they have extraordinary 

 keeping qualities, as they dry well and are not attacked by weevils. 



The composition of the flowers has been investigated at different times 

 and the results vary considerably, particularly in respect of the quantity 

 and nature of the sugar present. The total proportion of sugar recorded in 

 the flowers of this tree varies from 40 to 70 per cent. The quantity of cane 

 sugar recorded varies from 3 to 17 per cent, and that of invert sugar from 

 40 to 53 per cent, while one author has stated that the sugar is entirely invert 

 sugar. Only a small quantity of protein is present, the maximum record being 

 7.25 per cent. 



The nuts contain a solid fleshy kernel, which includes from 35 to 40 per 

 cent of greenish grease, obtained by pressure. The oil cake possesses a bitter 

 taste and can not be used for cattle feeding. The butter becomes rancid 

 soon after manufacture and becomes a dirty yellow color. Its density at 15* 

 C. is 0.972; it melts at from 43" to 44° C. and solidifies at 36°. It is very 

 solu'ble in ether and partially so alcohol. It saponifies easily with alkalis, 

 and it constitutes a mixture of 80 per cent stearin and 20 per cent oleine, with 

 crystals of stearic acid. This oil is used to adulterate clarified butter and 

 for soap and candle making. 



During the war interest was centered in the production of acetone from 

 these flowers in India to supply the local demand in connection with the 

 manufacture of munitions. The acetone was produced by the now well- 

 known special fermentation process, and it has been alleged that the yield 

 from the flowers of Bassia latifolia was one-tenth of their weight, or nearly 

 ten times as much as is obtainable by distilling wood. The demand for ace- 

 tone in India in peace times would not be large enough to justify the available 

 supplies of flowers being entirely devoted to the manufacture of that product, 

 but there remains the possibility of their being used for the manufacture of 

 industrial alcohol. The yield of alcohol from the flowers is high compared 

 with that from potatoes and other materials commonly used. It has been 

 stated that about 90 gallons of 95 per cent alcohol is obtainable from 1 ton 

 of dried flowers. 



In view of the extended use that is now being made of alcohol for power 

 purposes, it seems likely that the most profitable way of utilizing the flowers 

 would be as a source of a mixed motor spirit of the natalite type, for local 

 use in India. That motor spirit can be produced on a manufacturing scale in 



