LABLAB VULGARE. D.C.
Lablab nankinicus, Savi. D. Bongalensis, Jacq.
L. lignosus, Wall. D. purpureus, Jacq.
L. leucocarpus, Sari. D. tetraspermum, Dolichos lablab, Linn. I D. cuspidatus, Graham, D. spicatus, Keen. Wall.
D. albus, Lour.
Bun-shim, . . . BEND. Lobi PERS.
Bullar (black soeded),Bon. Wall, SIND.
. . . „ Segapu muche, . TAM.
Pai, Bunn. Tatta pyre, . „ Pien-tau, . . CHIN. Segapu averai kai, .
Sem ke DUKH. Anumulu, . . . TEL. Liblab, . . . EGYPT. Anapa chikkudu kaya, „ • Wild variety—Adavi chikkudu kaya, TEL.
Red variety—Yerra chikkudu kaya, „ This is sown in the fields in rows, and is eaten both boiled or put into curries ; when young, the legume is eaten pod and all ; when full-grown, the seeds only are boiled and used. It is about five inches long • prefers a rich black soil that cannot be flooded rains. It is a coarse but whole some pulse, much eaten by the poorer classes in India. It is grown along with ragi, and is used in food along with ragi. It does not keen well,
unless great care is taken in packing it in parcels, or in fact, as some of the ryots do in placing averay in the heart of the ragi in caves, when it will keep good for some years. Cattle are generally fed on the grain when dry. It has seven varieties,— albitiorum, annapa, dumetorum, purpurascens, purpureum, rubriflorum, and sepiarium ' • all but dumetorum cultivated for food. When the testa are removed, the cotyledons are preserved for curries. Its composition in 100 parts iaas under : Moisture, . . . . 10'81 Moisture, . . \. . 12'02 Nitrogenous matter, 24'55 Nitrogenous matter, 2245 Starchy matter, . . 60'81 Starchy matter, . 60'52 Fatty or oily matter, 0'81 Fatty or oily matter, 015 Mineral constituents, Mineral constituents, ash 3'02 ash, 2'86 —Roxb.; Voigt ; Riddell; Aim.; Mason; Jaffrey.