1430 
which are produced during June and July in drooping 
panicles carrying from 20 to over 50 blossoms. The 
fruit is red. This is a very fine species, remarkable 
for the large and abundant flower panicles. (Adapt- 
ed from Bean, Trees and Shrubs Hardy in the British 
Isles , vol . 1 , p. 246 . ) 
Berbem rubrostilla (Berberidaceae), 47300. Barberry. 
Prom Wisley, Surrey, England. Plants presented by 
Mr. Fred J. Chittenden, Director of the Royal Horti- 
cultural Society's Gardens. "An elegant and beautiful 
seedling barberry of unrecorded parentage, but probably 
a hybrid between B. wilsonae and B. eoneinna. It has the 
growth of the latter, but has large pendent fruits of 
a rich coral-red color. A very pretty and useful addi- 
tion to our fruiting shrubs." (Gardeners' Magazine, 
vol. 59, p. 449.) 
Cordeauxia edulis (Caesalpiniaceae ) , 47213. Yeheb nut. 
Prom Aden, Arabia. Seeds presented by Mr. A. C. Watson, 
American vice consul. "The yeheb nut is produced by an 
evergreen shrub 4 to 6 feet high. It forms a staple 
food of the people of Somaliland (East Africa) and 
during certain seasons the Arabs are said to stew it 
and eat it in preference to dates or rice. Being ever- 
green and coming from a frostless region, it will 
probably prove to be tender. Its compound leaves are 
covered on the under side with glandular hairs which 
stain one ' s fingers a magenta color. In composition the 
yeheb nut resembles the chestnut quite closely and as a 
food it may be comparable to it in value. Being a 
desert species and yet able to stand humid weather, 
it may prove of unusual interest if it can be grown ex- 
tensively on the dry lands of Florida, for example. 
It is said to form a tap root very quickly and thus 
establish itself; but how long it takes to come into 
bearing is not known." (Pairchild.) 
"The small flowers are borne in terminal corymbs 
and are followed by the coriaceous, one-seeded pods. 
The ovoid seeds, which are from 1 to 2 inches long, are 
greatly valued by the natives for food . In preparing the 
nuts for use, it is desirable that they should be 
soaked in just such a quantity of water as they can 
absorb, since if more be used there is danger of loss 
of the sugars, which would diffuse into the excess of 
water. The following analysis of the kernels gives a 
good idea of the food value of these nuts: 
