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largely to tlie fact that different species or variations in species 

 possessing varying characteristics, are found in these localities. 



Quite universal is the knowledge of the unique property that has 

 given to this tree its world-wide fame, viz. : the power of its milky 

 i'uice to soften and dissolve tough meat. The statement has passed 

 current in our journals that the emanations from this tree will dissolve 

 and digest albumin, and that it is the custom of natives to hang meat 

 and chickens in the branches of a tree to render them tender and edible. 

 The natives often go further than this : they state that if male animals 

 browse under the papaw tree; they thereby become emasculated. If 

 we compare this statement with the alleged property of the roots as a 

 generative tonic, we shall have a marvellous combination of an aphro- 

 disiac and an anaphrodisiac in the same plant. 



It is needless to urge that such stories are exaggerations of the 

 pepsin-like properties of the fruit. 



The native uses of the papaw are numerous and varied. The bark 

 is used in the manufacture of ropes ; the fruit is edible, and according 

 to local conditions, may be sweet, refreshing and agreeable, or in other 

 localities it is sickly, sweet «nd insipid. The fruits find a large con- 

 sumption by the natives, and are considered very nutritious. 



At the corner of a sugar-cane field where the ragged canes bend 

 over in a wild green, brown and yellow tangle, there will be standing 

 a papaw tree, and if the time of the papaw tree has quite come, be- 

 neath the tree will be assembled a halt dozen negroes. 



The ripe fruit is eaten as we eat melons. Salt enhances the flavour 

 and some users add sugar. The melons must be perfectly ripe when 

 eaten raw, as the green fruit contains a strongly marked acrid prin- 

 ciple. The colour of the ripe fruit is more or less that of our very yel- 

 low musk-melon. The sweetness of its resinous, pulpy, juice clings to 

 the tongue and remains prevalent for some hours'. 



The natives enjoy the flavour, while the stranger has to acquire the 

 liking. Excellent, preserves are made of the ripe fruit, which, for this 

 purpose, is boiled down in sugar and candied (like citron). 



At the sugar-houses slices of the papaw are often seen seething in 

 hot sj'rup. The slices of melon combined with some acid fruit is made 

 into native tarts, which artieles correspond more or less to what we 

 call " pies." The fruit is also stewed and served on the table. The 

 green fruit is made into plain and spiced pickles, which are highly 

 ^fisteemed. 



The fruit, just before ripening, is peeled and sliced, macerated in 

 cold water, with frequent changes of water for some hours ; the then 

 macerated fruit is dropped into boiling water, boiled sharply and 

 then served as a vegetable. 



In every tropical village one will find a market-place set apart 

 where the native products are bought and sold, and in such a place by 

 the roadside, under the shade, are the market women ; in their quaint 

 baskets or bowls, the traveller finds an astonishing and puzzling va- 

 riety of green and yellow coloured fruits and vegetables. The papaw 

 is always there in abundance, and a most frequent cry of the sellers 

 is " Aqui estan las Mameo," or " Ca qui ule papay ca qui ule" 



As an article of food one finds the papaw prepared in a score of 

 ways making a variety of edible dishes, which, from the native stand- 



