PI. 219. 



THE PACAYA PALM OF GUATEMALA. 



' II A l/.l/-.7'OA'/;.l SP., S. P. I. NO. 44059.) 



Thf paca\ as air tlu 1 inflorescences resembling ears of corn in shape, 

 which are borne on the trunk. (Three of these are shown in the 

 photograph.) These are produced all the year round and form 

 an important article of diet among the Guatemalans. When the 

 outer covering of a pacaya is removed, the tender, yellowish white 

 inflorescence may be eaten raw, like palm-bud salad, or it may be 

 fried in an omelet or in an egg batter, or it may be boiled like 

 cauliflower. The flavor of very young pacayas is delicate and 

 agreeable, but that of the older ones unpleasantly bitter. As this 

 palm, which, according to Mr. Wilson Popenoe. is grown in nearly 

 every dooryard in Coban, Guatemala, thrives at an altitude of 

 5,000 feet and can withstand hme, it is worthy of a careful trial 

 in Florida and California. (Photographed by Wilson Popenoe, 

 San Antonio A. C.. Guatemala, October 19, 1916; P16874FS.) 



