1292 
variety, discoid in form with the periphery cre'nated, 
resemble very closely those of Chenopodium album and 
Chenopodium paganum. The plant should not be confused 
with the common forms of Amaranthus which are used 
when young by the Mexicans as potherbs, and which have 
jet black, very highly polished seeds." (W. E. Saf - 
ford. ) 
Chenopodium quilitl (Chenopodiaceae ) , 45721. Prom 
Mexico. Presented by Mrs. Zella Nuttall, Casa Alva- 
rado, Coyoacan, Mexico City. "Native name, Xochuauhtli, 
'Flowering huauhtli ' . A plant cultivated near the 
city of Mexico for the sake of its prolific branching 
inflorescences, which are gathered before they are 
quite mature and while the seeds are still soft. They 
are cooked with other ingredients as a vegetable. This 
variety,' with yellowish or pale brown discoid seeds, 
is the most popular. The inflorescences are known by 
the Aztec name buauhtzontli, signifying 'huauhtli heads ' . 
Botanically the plant is closely allied to Chenopodium 
paganum, and Chenopodium album. It is quite distinct 
from Chenopodium quinoa, the celebrated food-staple of 
the Peruvian highlands; and it must not be confused 
with the plant called michihuauhtli, 'fish- egg huauhtli', 
which is a white-seeded Amaranthus , not a Chenopodium. " 
(W. E. Saf ford. ) 
Coix lacryma-jobi ma yuen (Poaceae), 45767. Job's tears. 
From Soochow, China. Presented by Prof. N. Gist Gee, 
Soochow University* This variety might be called the 
cultivated edible Job's tears, and includes many forms, 
all of which are characterized by having a thin, loose, 
easily broken shell. They are often longitudinally 
striated, and in many examples are constricted at the 
base into what is called an annulus . In the central 
provinces of India, among the aboriginal tribes, this 
grain forms an important article of food. In Japan, 
where the plant has been introduced, the seeds are 
pounded In a mortar and eaten as meal. (Adapted from 
the Agricultural Ledger, No. 13, p.' 217-225, 1904.) 
Colocasia eseulenta (Araceae), 45779. Taro. From Slenkii, 
Chekiang, China. Presented by Mrs. M. M. Loosley. 
"Ts'ing yii, or blue yii, is a little bluish on the point 
and stalks, and has a large leaf. This variety also 
cooks mealy, but is said to be better to eat after a 
few months keeping. It keeps well." (Loosely.) 
