PICKING CHAYOTES IN FLORIDA 



Before a new vegetable like the Guatemalan chayote can be given a fair trial it must be giown 

 on a considerable scale and its advantages and disadvantages studied from various angles. Its 

 productiveness per acre, its liability to disease, the season of production, its storage quahties 

 and the recipes which will bring out its particular character all require the elements of time and 

 quantity With only a few vines, these factors cannot be satisfactorily determined. In texture 

 the Chayote appears to be unexcelled by any other vegetable. It will carry any flavor im- 

 parted to it by gravies or sauces or by pickling. (Photograph by Fairchild. Brooksville, 

 Fla. Nov., 1918.) (Fig. 12.) 



