1587 
should be widely planted In tropical regions. In the 
United States , it may perhaps succeed 1n southern Flori- 
da, but the climate of California is probably too 
cool for it." (Popenoe.) 
Ixophorus wi:e'u8 (Poaceae), 50650. Grass. From Guate- 
mala, Guatemala. Seeds collected by Mr. Wilson Pop- 
enoe, agricultural explorer. "(No. 372a.) 'Zacate 
bianco.' A native grass from Quirlgua in the lower 
Motagua Valley, altitude 250 feet. This Is considered 
one of the best native forage grasses of Its region. 
Its leaves which are succulent and about half an inch 
wide, reach the height of about 2 feet. The palm 
seems to thrive In moist places," (Popenoe.) 
Manihot esculenta (Euphorbiaceae ) , 50837 . Cassava. From 
Zanzibar, Zanzibar Island. Seeds collected by Dr. H. 
L. Shantz, agricultural explorer. "(No. 677. Nyanza, 
Urundi.) The sweet cassava; seeds are quite abundant 
and the roots are sweet; they were eaten fresh and are 
very good . Seeds are not usua lly produced but are quite 
abundant here. This is by far the most Important crop 
plant of this section. Corn is abundantly grown but 
is not as universal as Manihot. Drought may harm the 
corn crop, but even in severe drought a Manihot plan- 
tation can be dug up and the roots eaten. It is culti- 
vated on elevated beds or ridges and allowed to remain 
for about 4 years when the roots are dug. Meanwhile 
the leaves have been eaten. This, on the lowlands and 
about Nyanza and Kigoma, Is the chief money crop as well 
as the staple food. The roots are sold either fresh, or 
peeled, fermented, and dried, as flour, and as a cake,- 
the result of cooking the flour in water to form a 
thick starchy mass. This has no flavor except that de- 
rived from wood smoke. The cake Is also made by boil- 
ing fresh roots and pounding them to paste in a mortar. 
The old stems are broken up and placed in the ground 
at the top of broad ridges 3 feet across and 1 to 2 
feet high. Growth is rapid and the weeds and grasses 
are kept out by occasional hoeing. When about 4 years 
old the plants are dug and a new crop started. The 
leaves are eaten as a green vegetable, and the roots eaten 
(1) fresh, merely peeled and eaten (2) baked or boiled 
(3) baked or boiled and pounded to a paste (4) peeled, 
placed in earthen vessels with water and allowed to 
ferment 3 days and then sun dried. (They are often 
perfectly white but at times covered with a black or 
blue mold.) These dried roots are boiled in fat, and 
