Psammisia bicolor Klotzsch. Vacciniaceae (Ericaceae).
Of the cold zone of the Peruvian Andes.
A high, evergreen bush with red
berries of the size of a hazelnut.
Pseudospondias microcarpa Engl. Anacardiaceae.
The small, black fruit is edible.
Psidium acutangulum DC. Myrtaceae.
A tree of the higher regions on the Amazon River.
Its fruit is pale yellow
and of apple size.
P. araca Raddi. GUAVA.
West Indies and Guiana to Peru and southern Brazil.
fruit is of excellent taste. The berry is the size of a nutmeg.
P. arboreum Veil. GUAVA.
This guava measures about an inch and is of excellent flavor.
P. cattleianum Sabine PURPLE GUAVA.
Probably a native of Brazil, though originally brought to Europe from
The fruits are large, spherical, of a fine, deep claret color, with a
soft, fleshy pulp, purplish-red next the skin but white at the center and
of a very agreeable, acid-sweet flavor.
P. chrysophyllum F. Muell.
The fruit is generally not larger than a cherry.
P. cinereum Mart.
The fruit is edible.
P. cuneatum Cambess.
The fruit is greenish and of the size of a Mirabelle plum.
P. grandifolium Mart.
The fruit is the size of a walnut.
P. guajava Linn. APPLE GUAVA. YELLOW GUAVA.
There are two varieties which are by some classed as
species: P. pomiferum Linn., the apple-shaped, and P. pyriforme Griseb.
or pyriferum Linn., the pear-shaped. This species is very largely
cultivated in the vicinity of Campos, Brazil. The fruit is made into a
sweetmeat and is exported in great quantities. In the Quito region, says
Henera, there are guayabos that produce fruit like apples, with many
kernels, some white and some red, well tasted and wholesome. The fruit
is globular, varying from the size of a plum to that of an apple and
resembles an orange. The taste is rather bitter but the fruit makes an
excellent preserve. The cultivation of the guava has been carried on
from time immemorial, as is shown by the fruit frequently being
seedless. The guava reached the East Indies through the agency of the
Portuguese and Spaniards. It has but recently reached China and the
Philippines, the west coast of Africa and the Island of Mauritius. Voight
says, in India, its fruit is of a delicious flavor. Firminger states that
those he has gathered have been nothing better than a hard, uneatable
berry. The guava is cultivated in the West Indies, in Florida and
elsewhere, and the fruits are occasionally seedless. The fruit is smooth,
crowned with the calyx, not unlike in shape and size to a pomegranate,
having an agreeable smell and turning yellow when ripe. The rind is
about an eighth of an inch in thickness, brittle and fleshy and contains
a firm pulp of white, red or yellow color in the different varieties and is
of an agreeable taste. It is full of bony seeds. The fruit is esteemed raw
and also in preserves.
P. incanescens Mart.
The berry is edible.
P. indicum Raddi.
The species is cultivated for its fruit.
P. montanum Sw. SPICE GUAVA.
A large tree of West Indies.
The fruit is eatable, green in color and soft
when ripe. It has a very pleasing smell, like that of strawberries, which
the pulp also resembles in taste, leaving its rich flavor on the palate for
some time after eating. This fruit makes excellent marmalade. The fruit
P. pigmeum Arruda.
A shrub of Brazil.
The fruit is about the size of a gooseberry and is
greatly sought after on account of its delicious flavor which resembles
that of the strawberry. It is the marangaba of the Brazilians.
P. polycarpon Lamb.
The berries are yellow, the size of a cherry and of
exquisite taste. The fruit is yellow inside, the size of a plum and of a
P. rufum Mart.
The plant produces a palatable fruit.
Psophocarpus tetragonolobus DC. Leguminosae. GOA BEAN.
This plant is grown in India for the sake of its edible seeds and also for
use as a string bean. The pod is six to eight inches long, half an inch
wide, with a leafy kind of fringe running along the length of its four
corners. The pod is cooked whole and, says Firminger, is a vegetable of
little value. Wight calls it a passable vegetable. In the Mauritius, the
plant is called po'is carres and is cultivated for the seeds. In Burma and
the Philippines, the pods are eaten. Pickering says it is a native of
equatorial Africa and says "the kidney beans of the finest quality,"
observed by Cada Mosto in Senegal in 1455, belong here.
Psoralea califomica S. Wats. Leguminosae.
The tuberous roots are eaten by the Piutes.
P. canescens Michx.
Southern states of North America.
This plant has esculent roots.
P. castorea S. Wats.
Colorado to California.
The roots afford food to the Piute Indians.
P. esculenta Pursh. BREAD ROOT. INDIAN TURNIP. POMME
BLANCHE. PRAIRIE POTATO.
Upper Missouri and Rocky Mountain region.
This root is a special
luxury to the Indians of Kansas and Nebraska, and the Sioux use it
very extensively. It is eaten roasted while fresh or carefully dried and
stored for winter use. The stringy, dry and tough roots are eaten by the
Cree Indians of the northwest, either raw or roasted.
P. glandulosa Linn. JESUIT TEA.
The roots are dried and smoked. The plant has been introduced
into the Mauritius where the leaves are used as a tea substitute. In
Chile, it is called culen.
P. hypogaea Nutt.
The tubers are edible.
P. subacaulis Torr. & Gray.
The plant has edible roots.