1203 



of this Bureau. "(No. 167a. From San Cristobal, De- 

 partment of Alta Verapaz, July 16, 1917.) Nearly every 

 garden in Coban, San Cristobal, and other towns of 

 the Alta Verapaz, contain a number of these attrac- 

 tive palms, grown not so much for ornament as for the 

 edible inflorescences which they produce. In some 

 parts of central Guatemala, such as San Antonio Aguas 

 Calientes, the pacaya is occasionally seen, but it 

 appears to be much more abundant in the Verapaz than 

 in any other section of the republic. It is cultiva- 

 ted at varying elevations, the lowest observed being 

 about 3000 feet and the highest 5200. From the fact 

 that it succeeds at such high elevations as 5000 feet 

 it must be considered slightly hardy, and may be found 

 sufficiently so to be grown outdoors in southern Cali- 

 fornia and Florida. The palm grows to a height of 15 

 to 25 feet, more commonly the former than the latter. 

 The trunk is slender, erect, and about 2 inches thick. 

 The leaves are 3 to 6 feet long, with 18 to 24 pairs 

 of pinnae, subopposite toward the base of the rachis. 

 The lowermost pinnae are narrow and are not over 8 to 

 10 inches long; farther up they become 18 or 20 inches 

 long and nearly 2 inches wide. In general, the foli- 

 age of this palm suggests that of the well known Areca 

 lutescens (properly Chrysalidocarpus lutescens) of northern 

 conservatories. It is graceful, of rich green color, 

 and in every way pleasing. The inflorescences appear 

 from October to May, a few coming at other seasons of 

 the year. They appear along the trunk, a short dis- 

 tance beneath the lowermost leaves. Before the spathes 

 burst and the flowers appear, these buds, which are 8 

 to 12 inches in length, are cut for use. The part 

 which is eaten is the tender, white, much-branched in- 

 florescence within the spathe. Its preparation for the 

 table consists in dipping it in a batter made of eggs 

 and then frying it; in enveloping it in an omelet; in 

 boiling it and serving it as a vegetable; or in mixing 

 it with other vegetables to form a salad. When very 

 young and tender its flavor is most agreeable. When 

 the buds are nearly ready to burst, the infloresence 

 frequently has a bitter taste which is objectionable 

 to some people, though much liked by others. This 

 palm grows on a variety of soils, seeming to do well 

 on clay and also on black sandy loam. It is frequent- 

 ly planted in gardens among coffee bushes, and in 

 some sections it is planted beneath the shade of 

 large trees. It may be necessary to supply shade for 

 the plant in regions such as southern California. If 





