SEED-VESSELS WE EAT 2OI 



citrous fruits, and its popularity grows apace. 

 It is an improved form of the shaddock, a native 

 of the Malay Archipelago, and the South Sea 

 Islands, coarse, bitter, and sour in flesh, and weigh- 

 ing from ten to twenty pounds ! 



The few years of selection and cultivation have 

 developed a smooth-skinned pomelo, full of juice 

 that is sprightly, but not bitter, and with a 

 minimum of "rag, " the tough tissue that separates 

 the compartments of pulp. Nothing can be more 

 delicious than such a fruit, served with enough 

 sugar to temper its tartness. Orange trees are 

 readily changed over to grape-fruit by budding or 

 grafting, or vice versa. So any one in California or 

 southern Florida who has overcome his first dis- 

 taste for the new thing can supply his home table 

 by converting two or three orange trees to the 

 new fruit. It takes only a season or two to effect 

 the transformation. 



GRAPES 



The oldest cultivated fruit is the grape, a plant 

 related to the Virginia creeper. Six thousand 

 years it has furnished the human race with food 

 and drink. In the old countries, wine comes first 

 among the important products of "the vine. " To 



