1295 
only in the general appearance of the fruit, but also 
in flavor. The jaboticaba prefers a soil that is rich and 
deep, and is rather slow of growth, coming into bear- 
ing after 6 or 8 years. It withstands slight frosts, 
and gives promise of being successful in South Flori- 
da, and perhaps also in sheltered locations through- 
out Southern California. At the present time seed 
propagation Is the only means of multiplication which 
is commonly, employed, but inarching or some other 
means of propagation should be utilized to perpetuate 
good varieties." (Wilson Popenoe.) "The jaboticaba in 
South Florida was not killed by a temperature of + 26° 
F. and appears to be semlhardy. at least." (Fair- 
child.) 
Oryza barthii (Poaceae),' 45717. From Algiers, Al- 
geria. Presented by Dr. L. Trabut. An interesting 
African species, used both for human food and for 
forage. In habit It differs markedly from the culti- 
vated rices, throwing out rootstocks to a length of 
several decimeters, with scattering stems rising from 
them. The foliage remains green for 2 or 3 months, 
and converts many swampy lands into excellent pas- 
tures. The stems rise to a height of 1 to 1.5 meters, 
even more in deep water. The panicle is short; and 
the ripe grain, which is small, falls out of the husk 
very easily. For this reason it is impossible to cut 
the heads for thrashing without losing most of the 
grain. To obviate this difficulty, the aborigines, 
in those regions where the plant Is common, paddle 
among the ripe grain in their canoes, shaking the 
panicles over a small calabash or basket held in one 
hand. Most of the grain falls into the basket and is 
saved. If it is late in the season, the ripe grain 
will float on the surface of the water, and that which 
falls outside of the basket may be recovered. This 
species Is not cultivated; and In fact, the grain has 
very limited use, due to the difficulty of harvesting 
it. It is sold at a very high price, however, and is 
considered a product of unusually choice quality. The 
grain is not so important, from an economic stand- 
point, as the forage which the plant furnishes. It is 
considered one of the very best forages of West Afri- 
ca. (Adapted from Chevalier in Bulletin du Museum 
National D'Hlstolre Naturelle, No. 7, pp. 406-407, 
1910.) 
