1485 
or roasted, it is often eaten by the natives as a vege- 
table, The leaves are boiled and eaten as greens. 
When unripe, the fruit is used to poison fish. (A- 
dapted from Watt, Dictionary of the Economic Products 
of India, vol. 6, p. 391; and Brandis , Forest Flora of 
India, p. 273.) 
For previous Introduction and description see 
Plant Immigrant Bulletin No. 104, p. 838, S. P. I. 
No. 39655. 
Selinum tenuifolium (Apiaceae), 47790. From Darjeel- 
ing, India. Seeds presented by Mr. G. H. Cave, di- 
rector, Lloyd Botanic Garden. A highly ornamental 
Himalayan plant with very finely divided fernlike 
leaves. When the plant Is isolated on a lawn and not 
allowed to flower the effect is very striking because 
of the fresh green color of the leaves. It Is perfect- 
ly hardy in England. (Adapted from The Garden, vol. 
38, p. 221.) 
Timonius rumphii (Rubiaceae), 47867. From Sydney, 
Australia. Seeds presented by Mr. J. H. Maiden, di- 
rector, Botanic Gardens. A tall shrub or small tree, 
with small drupes which have much the appearance of 
the wild crab apple of Europe. The wood is light 
incolor, close grained, and suitable for lining boards; 
it Is easilyworked and resembles somewhat the English 
sycamore. (Adapted from Maiden, Useful Native Plants 
of Australia, pp. 63, 607.) 
Notes on Behavior of Previous Introductions. 
Phyllostaehys pubescens (Poaceae), S. P. I. No. 24759, 
shown as P. mitis in Plate No. 245 of this issue, is the 
great edible bamboo of China and Japan, and the largest 
of the hardy species. The culms attain a maximum height 
of 80 feet and a maximum diameter of 8 inches. 
Bamboo groves in America are just beginning to 
produce shoots in sufficient quantity to make experi- 
mental cooking tests possible. Shoots were sent to 
this Office, May 5, 1919, from the Barbour Lathrop 
Bamboo Grove, near Savannah, Ga. The shoots were 
stripped of all tough coverings of husk, and the hard 
base removed, leaving only the tender parts; they were 
then cut into cross-sections one-eighth of an inch 
thick, boiled in salted water for 2| hours, drained, 
and served with butter sauce. The deliciously rich but 
