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PINEAPPLE FUMIGATION. 
In accordance with the promise made in the letter of your Presi- 
dent to pineapple shippers in the Territory detailed instructions 
for the fumigation of plants or fruits were drawn up and dis- 
tributed to those that asked for them. At the suggestion and 
with the cooperation of Mr. Byron O. Clark, a "Fumigation 
Certificate" was drawn up in the event of the San Francisco In- 
spectors requiring and honoring it. A copy of this certificate is 
appended herewith. 
STAFF. 
By permission of the Board the Inspector's Assistant, Mr. G. 
Allison Jordan, sailed for a tour of the Orient on the 21st to re- 
turn about July 7th. To substitute him in his absence he left Mr. 
R. W. Smith. 
Respectfully yours, 
Jacob Kotinsky, 
Assistant Entomologist. 
USES OF TAMARIND SEEDS. 
The Indian Agricultural Ledger (No. 2, 1907) contains a paper 
dealing with the composition and uses of the seeds of the Tama- 
rind ( Tamarind us indica), a well known tree in the West Indies. 
Analysis shows that the kernel remaining after the removal of 
the brown covering is rich in nutritive constituents. These kernels 
contain 18.06 per cent, albuminoids, 6.6 per cent, fat, and 62.88 
per cent, carbohydrates. They have no disagreeable odor or 
taste. 
Tamarind seeds are consumed as a food by the natives in cer- 
tain parts of India, notably in the Madras Presidency and Central 
Provinces. For this purpose the outer skin is removed by roast- 
ing or by boiling in water, and the kernels are roasted and then 
ground into flour. This flour is, either alone or mixed with rice 
or other cereal flours, made into cakes for food. Disagreeable 
effects which sometimes follow eating these seeds are stated to be 
due to the fact that the husk has not been entirely removed. The 
tannin and fibrous matter of this husk are likely to produce un- 
pleasant results. 
In some districts of India tamarind seeds are regarded as hav- 
ing medicinal properties, and are given as a remedy for certain 
disorders. 
Another useful property of the seeds of the tamarind is due to 
the fact that the powdered seeds boiled in a small quantity of 
water make a tenacious glue or size, which is used by wool- 
weavers, saddlers, and book-binders. This is used to dress coun- 
try-made blankets. — The Agricultural News, Barbados. 
