98 
Var. (?) cinguslifolia , Bentli. :—- 
Leaves. —Nairow, 
Flowers. —Rather larger and fewer. 
Fruit. —Not seen.— Santahim angustifolium, A.DC., Prod., xiv, 685. Western Australia— 
Drummond, n. 430, and, perhaps, also n. 218. 
The leaves of the specimen figured approach the narrow-leaved form. I 
have some specimens from By rock, New South Wales, much shorter and broader; 
hut I have not a specimen of Robert Brown’s type for figuring. 
Botanical Name. — Fusanus, from the French fusain, “ a spindle-tree ” 
( Fuonymus ), on account of the resemblance of the leaves and fruit to those of a 
Cape species (F. compressus ) ; acuminatus, Latin, “ poiuted or sharp ” (in botany, 
acuminate), in allusion to the shape of the leaves. 
Vernacular Names. —“ Quandong,” is its commonest name, and sometimes 
it is called “ Native Peach.” 
Aboriginal Names. —Used to be called “Kelango” by the blacks of 
Moorunde (on the Murray River, S.A.)—Eyre. “ Gutcliu ” of the aborigines of 
the Lake Ilindmarsh Station (Victoria). 
SyilOliyms.— Santalum acuminatum , A.DC.; S. Preissianum, Miq.; S. 
cognatum, Miq.; Santalum acuminatum , in Muell. Cens., p. 61. 
Bentham in the “ Flora Australiensis ” keeps Fusanus and Santalum apart; 
they are similarly dealt with in the PJlanzenfamilien. Mueller separates them. 
Fl’llit.—The fleshy epicarp which envelops the seed known as the “ Quan- 
dong ” makes an excellent sub-acid preserve and jelly ; it is somewhat of the same 
flavour as the black guava. By simply extracting the stones and drying the fruit 
in the sun, it may be used when convenient, just like preserved apples. The kernel 
is also edible, being very palatable ; it is quite spherical. 
M iss M. A. Clements has been good enough to send mo a parcel of this dried 
fruit, and she also favoured me with the following directions:—“ They require to 
be soaked in water for a few hours, and then gently stewed with a good deal of 
sugar, as they are very acid, when they may be put in a tart or eaten with cream.” 
When treated in this way they form a very pleasant dish of good colour, but not 
equal to our garden fruits. It would be interesting to see what cultivation could 
do for this pleasant native fruit. It is a favourite food of emus. 
The nuts (Quandongs) are used for necklaces, bracelets, and other ornaments, 
The kernels of the nuts are not only palatable and nutritious, but they are so full of 
oil that if speared on a stick or reed they will burn entirely away with a clear light, 
much in the same way as candle-nuts ( Aleurites triloba) do. 
