1494 
For previous Introduction and description, see 
S. P. I. No. 46029, Plant Immigrant Bulletin No. 146, 
June, 1918,, p. 1327. 
Eugenia sp. (Myrtaceae), 47970. Prom Puerto 
Bertoni, Paraguay. Seeds presented by Dr. Moises S. 
Bertoni. "Native name in Guarani , ' Anyangapirlhapua , ' 
A species with round cherry-colored fruit; a low shrub, 
very resistant to cold; fruit good." (Bertoni.) See 
Plate 248. 
Manihot tweediema (Euphorbiaceae ) , 47971. Prom 
Puerto Bertoni , Paraguay . Seeds presented by Dr. Moises 
S. Bertoni. "Native name in Guarani, 'Gwasu-mandid . ' 
The Indians claim that by subjecting this species to 
annual cultivation, in a few years they obtain an 
edible variety." (Bertoni.) 
eot'j'i rodici (Lauraceae), 47962. Prom Georgetown, 
Demerara, British Guiana. Presented by Mr. J. B. 
Harrison, director, Science and Agriculture Department , 
Botanic Gardens. "Blbiru, Greenheart." A well-known 
tree which grows to a large size. The wood is used 
for wharf piles, in shipbuilding, and in other con- 
structional work. (Adapted from Journal of the Board 
of Agriculture of British Guiana, July, 1918, vol. 11, 
p. 106.) 
Genocarpus bata .a (Phoenicaceae ) , 47965. Palm. From 
Belem, Para, Brazil. Presented by Dr. J. Simao da 
Costa. A tall, majestic tree with a large, smooth 
trunk generally distinctly ringed; the leaves are ter- 
minal, pinnatisect , with linear segments; the spadices 
spring from beneath the leaves, and are simply branched ; 
the spathe is large, fusiform, and woody, and falls 
off as soon as the spadix escapes from it; the flowers 
are monoecious, and the fruit is nearly globular, one 
seeded, and the flesh is edible. All species of this 
genus afford oil and "yukisse" (palm-drink) from the 
fruits and they are also used for various other 
purposes. The leaves serve as a thatch, and from the 
nerves of the decayed petioles the Indians make arrows 
for their blowpipes. The oil is colorless and sweet, 
and not only excellent for lamps but also for cooking. 
The shopkeepers of Para buy these oils from the Indians, 
and mix them in equal proportions with olive oil re- 
tailing the whole as olive oil from which even the 
