243 



All its parts, even the calyces, are covered with short rough 

 liair: the fruit, which is smaller than that of the " Victor" variety, 

 is also rounder and the sepals, in the white type, are peculiarly 

 streaked with faint lines of red spots. The fruit of the two vane- 

 ties are here shown, side by side, in their natural size and shape. 



Hibiscus Sabdariffa var: Yictor Hibiscus Sabdariffa var: Altissima 



natural size natural size 



Colour — greenish white White— spotted red 



The " altismna" varietv, although fairly prolific in fruiting,, 

 is less so than the " Vicior " varietv, and the smallness of its fruit, 

 coupled with the more marked hairiness of the sepals make it a 

 less desirahle acquisition, for the purpose of making preserves,, 

 jams, jellies, or syrups. 



Eoselle has a long taji-root and it therefore requires a soil 

 previously well dug to a depth of 10 inches. TW writer, having 

 planted it in varied kinds of soils, is of opinion that it thrives best 

 in a fairly lieavv clay soil, but being of rapid growth, it wants a 

 soil well su])plied with plant food. It is very gratefiil for a light 

 application of well rotted cowdung. The land should be ' well 

 drained, as the plant is somewhat subject, more particularly in 

 low wet land, to the attacks of root-nematodes which dwarf it and 

 render it unfruitful. 



Roselle Jam or Jelly is well appreciated by all who know it, 

 and, it is a great help to the housewife, in thes-e times of costly and 

 indifferent jams which figure in the market. 



In making jam the sepals and calyces of the fruit alone are 

 used, the seed-bag inside being cut-out and rejected. But the 

 whole fruit can be used when making jelly, as in this case, the 

 seed -bag is strained off. 



The process for making jam is briefly as follows : Strip the 

 calyces off and throw them in cold water to rinse them for 2 to 3 

 hours, — not longer — as, particularly in the case of red roselle^ 

 some of the pigment passes into the water and is so much loss in 

 brilliancy of colour of the jam. 



The calyces are then piit in an earthenware pot or, if metal 

 is used, it must be either a copper or enamelled pan. Boil in 

 water sufficient to cover the fruit, for thirty minutes, more or less. 



