THE PLANT WORLD 245 



Briefer Articles. 



COCOANUTS IN CUBA. 



To those who are accustomed to think of the cocoanut as an article 

 used chiefly by confectioners and bakers, it is something of a surprise 

 to learn, through a visit to one of the centers of distribution in the 

 West Indies, the real magnitude of the industry. Cocoanuts are ex- 

 ported to the United States in great numbers from Porto Rico, Cuba, 

 and Central and South America. In Cuba the great bulk of the trade 

 centers in the little town of Baracoa, near Cape Maisi, at the eastern 

 extremity of the island. Here, along the coast, the tree attains a degree 

 of productiveness unequalled elsewhere, and although growers around 

 Baracoa have been disturbed of late by a disease which is affecting 

 some of the trees, the monthly output is still about 1,500,000 nuts. 



The cocoanut palm may be depended upon to give a crop at all 

 seasons. As the leaves are put forth, new clusters of flowers appear 

 each month in the year, and the fruit develops with surprising rapidity, 

 so that a tree carries many nuts of different degrees of size and ad- 

 vancement. No attempt is made to gather the nuts until they fall, after 

 ripening naturally ; they are then gathered up, divested of their husks, 

 and carried by pack mules to the nearest center of distribution. The 

 contractors receive them either in bulk or at separate prices for the 

 selected nuts, and they are then loaded on steamers and schooners for 

 transportation to the States. The meat of these nuts is prepared and 

 shredded, and finally reappears in various delicacies on our tables. 

 But this is by no means the only important side of the industry. All 

 bad or defective cocoanuts are disposed of to factories which manufac- 

 ture cocoanut oil from them, and the oil is further used for making 

 soap. There is thus a sure and safe investment in cocoanut growing 

 for the individual who desires the most returns from the least expendi- 

 ture of money and energy. 



While the nut is green it contains a very thin layer of meat and a 

 large quantity of colorless liquid, known as the "milk." This is always 

 refreshing to the thirsty traveler in the tropics, and if he is provided, 

 as he should be, with the ever needful machete, he soon learns to slice 

 the nut open in such a way as to enable him to drink comfortably 

 through the aperture. As the nut ripens the quantity of liquid lessens, 

 and it constantly changes in quality and flavor, so that all tastes may 

 be suited. Personally, I prefer the milk of a cocoanut that is nearly or 

 quite ripe. 



