611 
slightly smaller than a hen's egg, but more elongated In form; 
they are covered with soft spines about a half Inch In length, 
and are borne in clusters of varying size, but rarely contain- 
ing more than ten or twelve fruits. The pericarp is not 
thick or tough, and to eat the fruit the basal end is usually 
torn off, exposing the aril, which with a slight pressure on 
the apical end of the fruit, slides into the mouth. The 
flavor is mildly subacid and somewhat vinous, pleasant, but 
rather lacking in character. An oblong flattened seed is en- 
closed by the aril." (Popenoe.) For distribution later. 
PRUNUS CERASUS. ( Amygdalaceae . ) 34629. Cuttings of 
cherry from Prag, Bohemia. Presented by Dr. Bohumil Nemec, at 
the request of Dr. W. A. Orton, of this Bureau. "A cherry 
which bears uniformly two to four fruits on a single pedicel 
and from one flower." (Orton.) For distribution later. 
PRUNUS SERRULATA. (Amygdalaceae.) 34610. Cuttings of a 
Japanese cherry from Kew, England. Presented by Dr. David 
Prain, Director, Royal Botanic Gardens. A yellow-flowered 
Japanese flowering cherry. For distribution later. 
TRICHOSANTHES ANGUINA. ( Cucurbi taceae . ) 34512-513. Seeds 
of the snake gourd from Saharanpur, India. Presented by Mr. 
F. W. Popenoe, Altadena, Cal . This common Indian and Malayan 
cucumber-like vegetable, with long fruits up to 6 or 7 feet in 
length is attracting considerable attention at present in Aus- 
tralia under the name of "guada bean," and small packages of 
seed are selling for phenomenal prices. The young fruits 
served like French beans are described as delicious. For dis- 
tribution later. 
NOTES FROM FOREIGN CORRESPONDENTS. 
KOREA. Numozu. Miss E. R. Scidmore writes under date of 
October 3 and 26: "I have your sample of beans. Please remem- 
ber that I told you and also printed it 'that the people do 
not nearly know beans' when we can only bake them with pork 
and make them into the soup, all in connection with the money- 
making, epoch-making Manchurian bean. I will go into the 
Adzuki bean question at once. I know that the sweet bean 
paste, et id genus omnes, are not made from any meal. First 
'catch' your bean, soak it all night, cook it 2 hours, strain, 
mash, work sugar in and use for stuffing of dumplings, add 
fish gelatine, cook a little and pour in a square box, cut in 
slabs and you have the yokanyou buy at Nikko, etc., etc. 
"I am sure that our American black bean would be as good 
