1537 
The natives are said to use parts of this fruit as a 
condiment. (Adapted from Annals and Magazine of Nat- 
ural History, vol. 10, 3d ser., p. 198.) 
Lilium brownii (Liliaceae ) ," 48716. Lily. From Ku- 
liang Hills, near Foochow, Fukien, China. Seeds col- 
lected by Mr. J. B. Norton, agricultural explorer. 
"The lily that makes Kuliang beautiful in June and 
July. The solitary trumpets of this large lily stand 
out in bold relief against the barren hillsides. The 
buds and young flowers are light yellow, but the full 
open flower gradually turns to a clear white with pur- 
ple or brownish stripes on the outer petals. The bulbs 
are said to be eaten by the Chinese." (Norton.) 
Nomoeham pardanthina (Liliaceae), 49281. From 
Elstree, Hertford, England. Seeds presented by Mr. 
Vicary Gibbs, Aldenham House Gardens. A rare lilia- 
ceous plant from western China, concerning which Mr. 
Reginald Farrar writes as follows: 
"It is most like some hybrid of a. minor lily with 
Odontoglossum rossii, combining the perverse and sinister 
spottings of the one with the frank and graceful love- 
liness of the other, with a delicacy of shell-pink 
coloring. You see it on the high alpine grassy slopes 
of Hpimaw Pass, nodding down at you with myriads of 
wide-open dark-eyed faces, in every shade of pale rose. 
For four thousand years the Chinese have devoured its 
bulbs like onions." (Gardners' Chronicle, 3d ser., 
vol. 66, p. 221.) 
Persea sehiedema (Lauraceae), 49329. Verapaz Coyo. 
From Coban, Alta Verapaz , Guatemala. Cuttings collected 
by Mr. Wilson Popenoe, agricultural explorer. "No. 240. 
This is a superior variety of the coyo from the prop- 
erty of Padre Rivera in Tactic. An illustration of 
the fruit can be seen in Plant Industry Bulletin No. 
743, The Avocado in Guatemala, pi. 13; in this plate 
an ordinary coyo is shown on the right, and the Vera- 
paz variety (as I suggest it be called) appears on 
the left. It is the finest coyo 1 have seen, and I 
strongly recommend it for trial m southern Florida 
and Southern California, since I have come more and 
more to feel that the coyo, in its finer varieties, 
is a fruit of even better flavor than the avocado. 
Unfortunately, this species has never been given hor- 
ticultural attention, and doubtless much remains to 
be done before it can take a place in our orchards 
