INTRODUCED PLANTS AND AXLMALS. 259 



group, are all of very early Hawaiian introduction from the islands to the 

 south of the E(iuator. The natives know as many as twenty-five and perhaps 

 fifty varieties of so-called wild bananas, having a name for each, but as the 

 same fruit is known by different names on different islands, many names dis- 

 appear as synonyms. It has been found that three main groups or types can be 

 recognized. But the native nomenclature will doubtless withstand the attacks 

 that may be made upon it by the systematic botanist and horticulturist, and as a 

 consequence, the more important and striking forms will long continue to be 

 recognized, in the markets at least, by their native names. 



While the original plants were doubtless set out well up in the mountain 

 valleys, in sheltered, moist, well-drained places, by the native planters, they are 

 now distributed along the streams. In certain sections peculiar forms are 

 eonunon, and it is not improbable that new varieties have been originated in the 

 islands by the natives through intelligent selection, or by isolation, or from 

 other causes. The koae, for example, is a striped variety, having the fruit and 

 leaves variegated with pale and dark green, that is said by some to have origi- 

 nated in Kona, Hawaii, and to have been brought from there to Honolulu for 

 ornamental purposes. The oa is striped, reddish and green, and like the variety 

 .iust mentioned is also said to have originated in Kona. Other interesting varie- 

 ties of possible local origin are the poni, or lilaek-trunkcd banana, the rose, and 

 the sweet-scented varieties. 



Among Europeans the nomenclature of the banana is in an uncertain state. 

 The same varieties have different names in each country where grown ; even the 

 class terms, plantain and banana, are used with varying meanings. In some 

 localities the plantain is understood to mean almost all the edible species, while 

 in other localities banana has an equally wide and uncertain application. It is 

 urged that the better usage is to reserve the term plantain for the varieties that 

 can only be eaten after they have been cooked. Since it is the custom to recognize 

 two kinds of bananas, namely, cooking and eating, the two terms, used so far 

 as possible as above, woiild be generally useful. 



In addition to the many excellent native varieties that are to be had in the 

 local market, there are a numbt>r of introduced species and varieties wliicli. 

 though they stand high, are of but little commercial importance, as they will 

 not stand packing and shipping. This class includes some of our best table 

 bananas; the Brazilian, the apple, the largo, the kusaie, and a long list of 

 other less (•(iinninn ones should be mentioned as among the iiiorr important. 

 Of the native varieties the iholena and lele are considered as the choicest varie- 

 ties for both cooking and eating. 



The most important commercial varieties are the Chinese or Cavendish,' 

 the Jamaica, IMartinique or Bluefield, and the red Spanish or Jamaica red. The 

 latter is sold in the fruit stalls as a fancy variety. The Bluefield, which takes 

 its name from the principal port from which the variety is shipped into the 

 United States, was introduced into Hawaii in IflO'? and has lieen fast winning 



^ Musa Cdvetidishii. 



