22349. PH RAG MITES VUL- 

 GARIS LONGIVALVIS. ^rom 

 Yokohama? Japan. A widely distrib- 

 uted reed used' for the manufacture of 

 screens,Eiatsaiidchairseats. Requires 

 moist locations. Used in Holland for 

 reclaiming swamp lands by growing 

 itseveralsuccessiveseasons,nltiniaieIy 

 converting; them into arable lands. 

 P. vulgaris is the common reed in our 

 swamps. The young shoots are eaten 

 like asparagus in Japan. 



27480. PHYSALIS IXOCARPA, 



Husk Tomato. From Chico, Calif. 

 A.Mexican variety which has given 



excellent results in California. The 

 shucked fruits are the size of English 

 walnuts and possess an agreeable 

 flavor. The plants grow erect, 8 to 4 

 feet high and are cultivated like toma- 

 toes. Recommended for trial in com- 

 parison with P. peruviana. 



21705. PHYSALIS PERUVIANA, 

 Husk Tomato. 



From &. A. Bavis, Pretoria. 



Dwarf perennial, cultivated in warm 

 countries for its edible, slightly acid 

 fruits, These are used for desserts or 

 made into delicious jams by boiling 

 with equal quantities of sugar. Start 

 in cold frame and treat like tomatoes. 

 Plant 2 by 8 feet apart. 



29133. PHYTOLACCA ACIN- 

 OSA. var. esculmta. A perennial found 

 wild only in moist mountain forest 

 undergrowth in Japan. The leaves 

 are eaten boiled in miso soup by the 

 native rural people ; the root is some- 

 what poisonous and is used as a drug 

 by the herb medical school ; the ber- 

 ries are not edible. 



31482. PHYTOLACCA DiOiCA. 

 Ombu. From Mr. Joseph E. Wing, 

 Buenos Aires, Argentina. A common 

 tree of Argentina flourishing invert 

 dry soil during the worst t drought. 

 Sometimes grows to 12 feet in diame- 

 ter. The trees are said to grow very 

 rapidly. 



24907. PI M PIN ELLA ANISUM. 

 Anise. Presented by Mr. Hubert S. 

 Smiley, Lame, County Antrim, Ire- 

 land. A yellowish white flowering 

 annual from Abyssinia, attaining 1 

 feet in height, mostly grown in the 

 Mediterranean countries, for its seeds 

 which are used in medicine and in 

 cookery, and for. flavoring' liquors. 

 These ^ seeds yield a highly perfumed 

 essential oil. The leaves are also used 

 for seasoning and garnishing. 



