1535 
Asparagus lucidus ( Convallarlaceae ) , 48697. A.-paraiut. 
Prom Kuliang Hills, near Foochow, Fuklen, China Seeds 
collected by Mr. J. B. Norton, agricultural explorer. 
"A climbing vine of great beauty, growing commonly on 
the moist wooded slopes of ravines. Its graceful fo- 
liage and habit make it very attractive. The fleshy 
roots are said to be used by the Chinese for conserves. " 
(Norton. ) 
Cham edorea sp. ( Phoeni caceae ) , 49325. Pacaya. 
From Coban, Guatemala. Plants collected by Mr. Wilson 
Popenoe, agricultural explorer. "No. 236. The pacaya or 
Guatemalan salad palm, a species which was introduced 
into the United States in 1917 (see S. P. I. No. 
44059), but which Is worthy of a wider trial than has 
yet been given it. It Is a tender plant, probably 
suitable for cultivation in the United States only in 
southern Florida. It likes half-shade, plenty of mois- 
ture, and a soil rich in humus. It is a handsome small 
palm reaching about 20 feet in height, with a straight 
trunk about 2 inches in diameter, and a crown of grace- 
ful pinnate leaves about 6 feet long. In Guatemala 
the leaves are often cut and used for house d ec ^ra \ ion . 
The young inflorescences, which are taken before the 
spa the s are open, furnish the popular dish, pacaya salad. 
They can also be fried in better or boiled with other 
vegetables. They have a slightly bitter tast 1 ;. If 
these inflorescences could be produced commercially in 
southern Florida, pacaya salad would undoubtedly find 
a place upon the menus of large hotels and restaurants 
in northern cities." (Popenoe.) 
Coloeasia esculen t'. (Araceae), 49020. Ta.o. Fror 
Kaying, Kwangtung, China. Tubers presented by Rev. J. H. 
Giffin, American Baptist Academy. "Here in Playing the 
Penang taro is considered delicious, tut it does net 
grow large. The corm of the Penang taro is usual.lv 
larger than that of the other kinds, but the s^all 
tubers are smaller than those of other kinds. There 
are also fewer tubers; that is, a Penang corm ha u- 
sually not more than four small tubers, while other 
varieties have many." (Giffin.) 
"The Penang taro is considered to be the finest 
flavored of all the known varieties of this important 
food crop. It is distinguished from other taros by 
the purple fibers which traverse the white flesh and 
by a characteristic delici ous fragrance which develops 
during cooking. The Penang differs also from the Trln- 
