925 
taste. The best varieties are propagated by inarching. 
The trees are evergreen, they thrive best on well drained, 
rocky terraces. The localities that will best suit them 
in the United States will probably be the Southern sections 
of the Gulf Coast States and the milder parts of Califor- 
nia. Chinese name Yang mae. " (Meyer's introduction and 
description.) 
Osteomeles sp. (Malaceae.) 4111]. Plants from Pln- 
asniocj, Peru. Presented by Mr. 0. F. Cook. "Lengli. A 
very attractive tree, with deep green, holly-like foliage 
and clusters of red berries. Somewhat resembling our 
thornapple trees, Crataegus, but with much more handsome 
evergreen foliage. Should be of interest for Pacific 
Coast If it should be found to thrive." (Cook.) 
Oxalis tuberosa Molina. (Oxalidaceae . ) 41168-76. TuberS 
of oca from Ollantaytambo and Sicuani, Peru, and La Paz, 
Bolivia. Presented by Mr. 0. P. Cook. "A plant related to 
our common sheep-sorrel, widely cultivated in Peru and 
Bolivia for the sake of its fleshy root-stocks, which are 
an important article of food. In some districts ocas are 
second only to potatoes, while in others ullucus are more 
Important, or at least are sold more generally in the na- 
tive markets. Ocas are eaten raw, as well as cooked, and 
are also frozen and dried. Ocas prepared in this way are 
called caya, a term corresponding to chuno (chunyo), the 
name of the dried potatoes. Raw ocas, when first dug, have 
a distinctly acid taste, like sheep-sorrel, but this is 
lost after the tubers have been exposed to the sun. , The 
plant attains a height of one foot or more and has the 
general appearance of a large! sheep-sorrel. The flowers 
are yellow and the leaflets are folded at night or in wet 
weather, the same as in the sheep-sorrel. The varieties 
are numerous, though much fewer than in the case of the 
potato. Some are x preferred for eating raw and others for 
the making of caya. The texture of the tubers is very ten- 
der and Juicy. In form some are nearly cylindrical, while 
others are slender at the base and strongly thickened at 
the end. The colors vary from white .or light pink through 
darker pinks or yellows to deep purplish red. The range of 
oolors Is much the same as in the ullucu, but no deep yel- 
low varieties were seen, nor any with spots, except that 
some have bands of deeper color across the eyes. In ad- 
dition to the pleasing coloration, the surface of the tu- 
bers is smooth, and clear, so that the general appearance 
Is very attractive. The texture of the flesh is also very 
tender and crisp. If the taste should prove acceptable 
ocas might become very popular for salads and pickles, if 
not for other purposes . The nature and habits of the plant 
