32 THK AVOCADO IN FLORIDA- 



avociido iiuiv be served is as varied as the possible salad eombinations. 

 One should not, however, deluge this rich fruit with oil iior overpower 

 with condiments its mild, nutty flavor. Salt, pepper, and vinegar are 

 often used; if to this enough sugar be added to take off the sharpness 

 of the vinegar, it will be an improvement. Lime juice or lemon juice 

 may be substituted for the vinegar with advantage. The avocado is 

 sometimes served as a dessert with sugar and sherry. 



Another distinct method of using this fruit is to remove the meat 

 from the skin, add the condiments desired, and then stir the whole 

 into the form of a salad and serve either alone or on lettuce leaves. 

 Some chefs cut the meat into small cubes of about a half or one-third 

 of an inch in size and serve it with condiments, as in minced salad. 



The use of the avocado as an ingredient of lobster or other shellfish 

 salad is said to have become quite general in localities where the fruit 

 can he obtained, as it gives the salad a pleasing nutty after flavor not 

 otherwise secured. 



Another use is in mixed pickles. For this purpose the fruit should 

 be selected before it has become soft, yet after it is no longer hard and 

 brittle. The fruit is pared, the seed taken out, and the meat cut into 

 pieces not over a half inch thick. This is then prepared in the usual 

 manner for cucumber pickles, etc. 



DISEASES. 



LEAF DISEASE. 



While the avocado has recently been introduced into cultivation, it 

 has some severe diseases, which, however, can be handled without 

 much ditticulty if taken in time. One of the most prominent and 

 common diseases noticed is due to a (rlwosjjornn/t , probaldy an unde- 

 scribed species. This almost invariably attacks the leaf at the tip, 

 and gradually works ])ack from this point into the ))lade. By the time 

 the leaf has become two-thirds or three-quarters diseased, it usually 

 falls off, and in this way the fungus may defoliate the entire tree. 



Reiitedy. — Spraying with Bordeaux mixture" should be begun on 

 the first appearance of the trouble. If spraying is delayed until the 

 tree has been partially defoliated, success will be attained 'with nmch 

 greater difiiculty. 



« Bordeaux mixture may be prepared by dissolving 6 pounds of bluestone in 25 

 gallons of water. This may be done readily by placing the bluestone in a feed sack 

 and suspending it near the surface of the water. Slake pounds of lime with just 

 enough water to cover it. When this has been thoroughly slaked, dilute with 25 gal- 

 lons of water. Strain the slaked lime into the tank of the spraying machine through 

 coarse sacking, to remove all particles which might clog the spraying machine.. Pour 

 the dissolved bluestone into the lime water, stirring vigorously for two or three min- 

 utes. Apply at once. 



