741 
about 1 inch in length, adhering closely to the pulp. 
When cut a yellow gamboge oozes out of them. Boys are 
very fond of this fruit, but the Americans here do not 
care for it. It is said to make a very superior doce or 
preserve." (Dorsett, Popenoe and Shamel introduction.) 
For distribution later. 
Cucwrbita pepo. (Cucurbltaceae. ) 37132-133. Seeds of 
squashes from Rome. Presented by Dr. Gustav Eisen. "Zuc- 
chetta nana 'Cerbero' and 'Roraana. ' Peculiar kinds of 
squashes. These squashes are eaten green, and while the 
flower is yet adherent to the fruit, and never when the 
fruit is ripe, at least I have never seen it eaten at that 
stage. Used stewed, fried, etc., in many different ways, 
like squash or green peas. It is most delicious when 
boiled in fresh butter and is fully equal to any other 
fresh vegetable in this country. Many eat the flowers 
when the fruit is between six to ten inches, always while 
green." (Eisen.) For distribution later. 
DLospyrws Jcaki. (Ebenaceae.) 37168-213. Cuttings of 45 
varieties of Japanese persimmon from Okitsu, Japan. Pre- 
sented by Mr. T. Tanikawa, in charge of the Government 
Horticultural Experiment Station. "We take great pleasure 
in sending you scions of all the kakls which we now have 
in our garden. These kakis were gathered from several 
localities of this country as promising varieties. We 
must confess that it is very difficult to collect all the 
varieties named in our 'Special Bulletin No. 28' because 
many of them are seedlings of some varieties and named by 
the finder or the cultivator. Such kakis are almost al- 
ways inferior in quality and too scarce in number to be 
recognized as a variety. For these reasons we regret that 
we cannot send such kakis to you." (Tanikawa.) For 
distribution later. 
Dolichos labial). (Fabaceae.) 37081. Seeds of the Bona- 
vist bean from Tientsin, China. Presented by Dr. Yamel 
Kin, Pei-Yang Woman's Medical School and Hospital. "The 
common name is 'old woman's ear' and it is a specialty of 
the north. The ripe beans can be used like any other 
bean, but are generally used in the pod like string beans. 
As it grows readily and likes the cold weather, just so 
that it does not actually freeze the blossoms, it thus 
provides a green bean when the other string beans are 
gone. In cooking it the object is not to make it soft but 
just to plunge it into boiling hot water and not much more 
than scald it, so that it still remains crisp enough for a 
salad, then it is dressed with vinegar and oil. It should 
be grown on a trellis. The pods when full grown measure 
