420 The Philippine Journal of Science 1921 
cores are usually exposed (Plate 13, fig. 1). They are from 1 
to 2 centimeters in diameter and are rounded or irregularly 
’ shaped. In some fruits the core forms a single string, while 
in others there is an open center with the core extending down 
one side (Plate 12, fig. 3). 
There are from twelve to fifteen locules, or sections, in a 
fruit. These are uniform in size and shape and in some fruits 
have a slight tendency to extend into one another (Plate 10, fig. 
2). The partition walls are thick and tough and usually are 
not allowed to enter the mouth, as they can be readily stripped 
from the juice sacs without bursting the latter or even tearing 
them apart. Sometimes a portion of the wall remains attached 
to the base end of the sections, and this may enter the mouth, 
producing the only rag noticeable. 
The nature of the juice sacs is a characteristic feature of this 
fruit and unquestionably helps to make it attractive. They 
average about 2.5 centimeters in length and 4 millimeters at 
their greatest diameter. The long sacs are grouped more or 
less in parallel] lines, and on the base of the section they are 
joined by shorter, more rounded or irregularly formed, juice 
sacs. Each little juice sac is a unit in itself and can be readily 
separated from the partition walls and from the others without 
breaking its tender walls. Thus each section of the fruit when 
opened by the hand reveals a large mass of attractive juice sacs, 
which readily crumble apart and can be carried to the mouth in 
any quantity desired without causing any of the juice to run 
out. A little pressure of the tongue will break these sacs, re- 
leasing the delicious juice contained therein and leaving little 
trace of rag, for the partition walls of the sections have already 
been removed and therefore never reach the mouth. 
The flesh is white and very juicy, with a delightfully sweet, 
very mildly acid flavor. The bitter pummelo taste, which in 
many varieties is not altogether pleasing, is in this variety 
only slightly evident and blends very nicely with the sugars 
and acids of the juice. Those who eat the fruit for the first 
time commonly declare it to be one of the best fruits of this 
class they have ever tasted. 
As has been stated, the Kao Pan is practically an ever-bear- 
ing variety, and the quality of the fruit varies with the season 
of production. In Nakorn Chaisri there is a decided tendency 
to seedlessness during a part of the year. Growers say that 
the same trees which bear seedless fruits in June, or fruits with 
