THE PRICKLY PEAR. ] 443 



August. Watering is also necessary for the production of 

 an autumn crop of fruits, and for this purpose the fruit of 

 the normal crop is completely plucked or cut off with a 

 knife as soon as the blooming period is over, and the tree 

 is given a good mulching of manure and liberally watered 

 once or twice. This treatment causes the tree to produce 

 a second crop, the fruits of which though less numerous, 

 are larger and better than those of the first crop, and 

 mature in autumn, generally keeping in good condition 

 throughout the winter. 



The fruit intended for immediate consumption is 

 plucked or twisted off by the hand. It is generally picked 

 at sunrise when the spiny bristles are yet soft by the 

 morning dew and do nDt give much trouble, the fruit 

 being taken in hand by a piece of thick clcth and sharply 

 twisted mund. It is often placed in water to cool before 

 use, at the same time brushing off the short spines with 

 an ordinary painter's brush. If the fruit is cut very close 

 to the joint, or with a small bit of the green tissue of the 

 joint attached to it, and kept in a dry place it will keep 

 in good condition for several weeks. ^& 



The following are the cultivated sorts of the prickly 

 pear : 



i. THE RED PRICKLY PEAR. (Maltese bajtar ahmar, 

 bo j tar Inghs\ The fruit is generally much elongated 

 and of a purple red colour. The pulp is uniformly crimson 

 red and fairly sweet. 



2. THE YELLOW PRICKLY PEAR. 

 isfar, bajtnr Malti). The fruit is barrel-shaped, or 

 elongated, greenish yellow shading to nankin or apricot. 

 The pulp is deep yellow shading to nankin, sometimes 

 with red or reddish streaks close to the peel. It is very 

 sweet. There is a form with plump, roundish fruits, the 

 pulp of which is sweeter. 



