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pubescence on the lower surface, especially along the 

 midrib. The flowers, when seen from a distance, look 

 like those of the avocado, I have not yet examined 

 them closely. 



"The fruits are remarkably similar in general 

 appearance to avocados of the West Indian type, such 

 as are grown In Florida. Like avocados, they vary 

 greatly in form. Most commonly they are pyriform, 

 with a well defined neck, but they are sometimes obo- 

 void, sometimes broadly pyriform, and sometimes long 

 and slender. In size they are also quite variable, 

 but the majority seem to be from three quarters of a 

 pound to a pound and a half in weight. I have heard 

 of coyos weighing two to three pounds, but I have not 

 seen them. The surface is about as smooth as that of 

 a West Indian avocado, and often of similar color, -- 

 yellowish green, --but sometimes it is purplish or 

 bronze. The skin is thicker than that of any avocados 

 except those of the Guatemalan type. It is not hard, 

 however, as in the latter, but leathery and pliable. 

 Frequently it adheres to the flesh, which is of a 

 peculiar brownish white color, gives off a milk-like 

 juice when squeezed, and is of fine, oily texture, 

 like the flesh of an avocado. Commonly there are 

 numerous fibers running through the flesh. There are 

 said to be coyos practically free from fiber, but I 

 have not as yet seen them. The flavor is strongly 

 suggestive of the avocado, being of the same rich, 

 nutty character, but is nevertheless distinct; it has 

 a richness and nuttiness of its own, which suggest to 

 me the flavor of a ripe coconut. The seed is larger 

 in comparison to the size of the fruit than it is in 

 the best of our budded varieties of the avocado, but 

 it is no larger than in many seedling 'avocados . In 

 general appearance it resembles an avocado seed, but 

 the cotyledons, when cut, are seen to be of a dull 

 rose-pink color Instead of whitish. The flesh often 

 adheres closely to the seed, making it difficult to 

 prepare the coyo for eating. I have seen some fruits, 

 however, in which the two halves could be separated 

 as in the avocado, the seed coming out readily and 

 leaving a cavity in which seasoning can be placed. 



"The coyo is used by the Indians of Guatemala in 

 the same manner as the avocado, which is to say that 

 it is eaten out of hand, without the addition of 

 seasoning of any sort, and frequently to the accom- 

 paniment of tortillas, --thin, round cakes, made from 

 Indian corn, which are a staple article of diet 



