43 



We may be sure that such keen-witted men as the fruit mer- 

 chants of New York would not give high prices for grape fruit 

 unless it were in great demand and thoroughly appreciated by 

 people able to pay for a choice and delicate article. It is esti- 

 mated that there were received in the United States last year 

 grape fruit of the value of about £20,000. The demand for it is 

 quite of recent date, but it is increasing so rapidly that in a few 

 years the grape fruit will be one of the most valuable of the citrus 

 fruits in the New World. 



There are doubtless, many inferior sorts of grape fruit. In fact 

 in the West Indies the plants have been allowed to run almost 

 wild. No care has been taken to select the best varieties, or ta 

 bud and graft them, so as to keep them uniformly at a high stan- 

 dard. Garden and Forest, the leading horticultural journal in 

 America, very wisely advises that, wherever the fruit is grown, it 

 should be borne in mind that the highest success will only come 

 with the use of the best varieties. There is no need to grow the 

 thick-skinned and bitter sorts, and those with a dry, cottony pulp, 

 while there are varieties both of the apple-shaped and pear- 

 shaped fruits with a silky skin, full of juice and of a most delight- 

 ful flavour, with just enough bitter to give it piquancy and sug- 

 gest its valuable tonic qualities, 



Mr. C. B. Hewitt gives the following account of the grape fruit : — 

 At one time it was not thought much of in Florida, being only eaten 

 by the old Floridians as a spring tonic, to drive away malaria. 

 As soon as its great medicinal qualities were recognized, the doc- 

 tors began to recommend it for indigestion, and also as an appe- 

 tizer. The majority of people who eat this fruit do not like it at 

 first, and many have not tried to like it, on account of the bitter- 

 ness of the pithy membrane dividing the pulp. The correct 

 way to eat this interesting fruit is to remove carefully this 

 lining and to eat only the pulp. Some people prefer to cut 

 the fruit open through the middle, take away the seeds, and 

 then sprinkle a little sugar over the cut surface, and work it 

 in with a spoon. Then let it stand for a little time, or overnight 

 and eat before meals.' ' There is nothing,' continues this writer, 

 'in the fruit line yet discovered that possesses the medicinal quali- 

 ties of the grape fruit. The demand for it will increase from year 

 to year, and take up all the fruit that will be grown for the next 

 twenty years. As many as 6,000 fruits are said to have been 

 gathered from a single tree. This was an exceptionally fine spe- 

 cimen. It was described as 49 feet in height and 30 feet across 

 its widest branches. It was thirty-four years old.' There are 

 many varieties of grape fruit, some seedless, or with an occasional 

 seed only. 



The grape fruit is in such great demand in America chiefly be- 

 cause it has been so highly recommended by the medical faculty 

 for its valuable dietetic and tonic qualities. It is also very re- 

 freshing, and is regarded as a specific for dyspepsia. The Ameri- 

 cans are large fruit-eaters, and seldom begin or end a meal with- 



