36773. BETA VULGARIS. 



Swiss Chard. From Frank N. Meyer, 

 Hwai lai, Chili, China. Chinese va- 

 riety called, "Tien tsai," or"Chingda." 

 Swiss chard is easily grown and a re- 

 markable 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 yel- 

 low, 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 be- 

 comes poisonous. Only those from 

 absolutely fresh fruits should be used. 



33102. BOCGONIA FRUTES- 

 CE,NS. From Dr. A. Robertson Pro- 

 schowsky, Nice, France. The seeds of 

 thisspeciesareso 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 FrancescM in 1895. 



