New  Vegetable  Foods  and  Fruits.    {Am^Jr°cuhr-  Ip9hIa8rm- 
per  cent.  The  fuel  value  is  407  calories  to  the  pound,  making  them 
one  of  the  most  valuable  of  fruits  from  this  standpoint. 
Paradise  Nut. — Sapucaia  Nut.  The  seed  of  Lecythis  Zabucajo, 
a  large  forest  tree  of  the  Amazon  valley.  The  seeds  are  borne  in  a 
large  urn-shaped  shell  commonly  known  as  a  monkey  pot,  similar 
to  that  in  which  the  Brazil  or  cream  nuts  occur.  The  natural  dehis- 
cence of  the  fruit  is  accompanied  by  a  loud  report  as  the  nut  case 
drops  from  the  tree,  the  neatly  fitting  lid  being  blown  off  by  the 
gases  developed  during  the  ripening,  and  the  nuts  are  scattered  in 
the  dense  tropical  undergrowth,  which  makes  them  expensive  to 
collect.  The  individual  nuts  are  about  two  inches  long,  pointed  at 
the  ends,  slightly  curved  and  grooved  and  of  a  light  brown  color. 
Papazv,  Pawpaw. — This  is  not  the  tropical,  melon-like  fruit  of 
Carica  Papaya,  which  has  not  yet  found  its  way  to  the  northern 
markets,  but  is  the  fruit  of  a  tree  indigenous  to  the  middle  West, 
Asimina  triloba.  It  belongs  to  the  custard  apple  family  and  is 
shaped  like  a  short  banana  and  contains  a  yellowish  pulp  which 
tastes,  according  to  some  observers,  like  an  over-ripe  muskmelon. 
It  is  preferably  cooked,  according  to  most  authorities. 
Poke. — The  young  shoots  of  Phytolacca  decandra  are  frequently 
found  in  our  Eastern  markets  in  the  spring,  tied  up  in  bunches  like 
asparagus,  and  are  cooked  and  eaten  like  that  vegetable.  The  poison- 
ous and  acrid  qualities  noted  in  the  mature  plant  are  entirely  lacking 
and  the  flavor  is  pleasant. 
Rose  Hips. — In  the  northwestern  part  of  the  United  States,  wild 
roses  grow  in  such  profusion  that  they  are  almost  a  nuisance.  They 
thrive  under  adverse  conditions  and  in  some  localities  the  fruits, 
which  are  round,  fleshy  and  bright  red  and  known  as  "  hips,"  could 
be  gathered  by  hundreds  of  pounds.  They  are  not  edible  in  the 
raw  state  but  can  be  made  into  preserves  and  confections,  and  at 
present  a  large  waste  of  a  valuable  food  is  annually  taking  place. 
Salads  and  Greens. — Many  new  varieties  of  fresh  vegetables  are 
found  in  our  markets  which  are  used  as  salads  or  "  greens."  Cress, 
lettuce,  endive,  dandelion  and  pepper  grass  are  common  and  older 
forms.  Corn  salad,  ValerianeUa  olitoria,  is  now  seen  frequently,  as 
is  also  purslane,  Portulacca  oleracea,  and  the  leaves  of  Caltha  palus- 
tris  are  sometimes  seen  in  the  markets  for  this  purpose.  The  green 
seeds  of  the  nasturtium  are  pickled  and  used  as  a  condiment,  and 
the  flowers  themselves  are  used  in  salads. 
Sapodilla. — This  tropical  drupaceous  fruit  from  Sapota  Zapo- 
