44 INTKOPl'CTION ON SECHrUM KDULE INTO QrEEXSIiAXT). 



The cultivation of the Chayote presents no ditticulties. A 

 ripe fruit placed on its side, so 'that the incipient roots may be 

 in contact with the prepared soil, will start into active .y-rowth 

 in a few days. It does not do equally well, and may fail, if 

 placed in any other position, and the seed does not bear ex- 

 traction for the purpose of cultivation. The plant will also g•ro\^' 

 from cuttings, but the plan is not recommended. 



The plant revels in bemg allowed to run over a tall bush 

 structure of some kind, as it is a strong climber and bears most 

 fi-eely if unrestrained ; but if circumstances do not permit this, 

 it can be allowed to run on the surface of the ground like the 

 annual edible cucurbits. 



Under suitable conditions of climate, the Chayote fruits all 

 the year round, increasing in productiveness after the first year 

 from the seed. These high qualities will no doubt be modified 

 by the character of the treatment it is called upon to encounter, 

 and by other conditions ; but a perennial plant which, under 

 favourable circumstances, wall constantly, or nearly so, give a 

 useful and palatable food product is an important addition to the 

 available resources of our gardens. 



The average weight of the fruit at the Hakgala Gardens, 

 Ceylon, has been found to be 31 lbs., and this is fairly borne out 

 by our short local experience. The number of fruits obtainable 

 in a year from one vine Avill naturally depend upon the conditions 

 and degree of care under which it is grown ; but the age of the 

 plant is an element in its productiveness, and one estimate gives 

 from 200 to 500 fruits. Taking, however, the former number as 

 the maximum, and the average weight as given above, a very 

 handsome return indeed is afforded by a single plant. 



The edible parts of the plant are {a) the fruit, (/;) the root. 

 The fruit is used ai various ways, primarily as a vegetable. 

 For this purpose it is best boiled for about twenty minutes, and, 

 when soft, drained, sliced, seasoned and fried. Prepared in that 

 way it is much like the egg-fruit with a dash of the flavour of 

 the Jerusalem artichoke, and makes a very palatable vegetable 

 indeed. Lunan recommends it dressed wdth lime-juice and 

 spices, or made into a succedaneum for apple sauce by treatment 

 with lime-juice and sugar. All this, however, may be left to the 



