1748 
which Is most extensively grown in Murcia and used 
for making ground sweet pepper. I ate many of them 
while in Spain. Although I was told it was too early 
in the season to get this year's finished product, it 
seemed bo me that the flavor and color had been re- 
markably retained." 
54960. '"De cuatro cascos.' The largest pimiento 
I found; it is claimed to be the earliest ripening 
pepper. There did not appear to be very many fruits to 
each plant. If this variety can be made to ripen early 
in the United States, I am sure it will prove a good 
one for use among Home Demonstration Club members." 
54961. "'Dulce de Espana. ' A thick-fleshed vari- 
ety of delicious flavor, the plants were no larger than 
those of 'De cuatro cascos ' but they seemed to bear more 
fruit. It is rather longer than the others and is the 
sweet pepper used in Spain for canning." 
54962 " 'Morron granadlno ' (heart shaped ) . A rather 
choice improved variety." 
Ceratonia siliqua (Caesalplniaceae) , 54964 to 54966. 
Carob. Prom Malaga, Spain. Budwood presented by Sr. 
Luis Liro Ortiz, through Mr. Gaston Smith, American 
consul, Malaga, Spain. 
"In all this region the carob grows without any 
cultural attention, of ten having the appearance of be- 
ing a wild tree." (Ortiz.) 
54964. "'Bravie.' Cuttings from a 35-year-old tree 
growing on the property of Basilla Mira Gutierrez, at 
Pago del Pino, district of Torrox. The tree receives 
no care whatever and is growing in dry, stony soil; 
in spite of these conditions, it produces long pods, 
somewhat more slender than those of 'Castellana. '" 
(Ortiz.) 
54965. "'Castellana.' Cuttings from a tree grow- 
ing on the property of the widow of Salvador Mira Rico, 
at Pago del Pino, in the district of Torrox, province 
of Malaga. The root-stock is of the 'Bravie' variety, 
and was top-worked to 'Castellana' seven years ago. At 
present It yields excellent crops of long carobs. The 
'Castellana' is the only sort propagated by grafting 
and it is considered the most productive of all." 
(Ortiz. ) 
"The pods of the 'Castellana' are about 8 inches 
long, plump, and very sweet. It appears to be an ex- 
cellent sort." (Wilson Popenoe.) 
