166 MISSOURI BOTANICAL GARDEN* 



The plant with its developing fruits was allowed to stand 

 in the open air from the time of fertilization until the 

 autumn of 1892, when it was removed to the succulent 

 house and given the usual cool house treatment through 

 the succeeding winter, but it was not until the middle of 

 June, 1893, that the fruit ripened. This proceeded quite 

 rapidly after it began, the base of each fruit softening first, 

 and the remainder soon becoming very mellow, of a yellowish 

 green color, sweetish and with a little bitterness, but with- 

 out any other definable odor or flavor, in these respects 

 agreeing with the fruit of baccata and valida, but differing 

 from the dark fruits of aloifolia, which Mr. Burbidge has 

 aptly characterized as resembling in flavor a mixture of 

 black currant jam and quinine. As in the two species first 

 named, the fruit falls early and the ripe seeds are sur- 

 rounded by a thin but hard and papery core, within which 

 they rattle when the fruit is shaken, while aloi folia is quite 

 destitute of such a core, and far more persistent on the 

 pedicel. 



trations of Yucca, 162, and Further Studies of Yuccas and their Pollina- 

 tion, 184, pi. 1, 2 and 19. 



w 



