POMEGRANATE 



POMELO 



1397 



from the pulpy seeds, with the addition of water and 

 sugar. This is much used at the South, and is espe- 

 cially grateful in fevers. The plant is injured by a cold 

 of from 8 to 15° above zero, hence it is not hardy above 

 the 34th degree of latitude north. For higher latitudes 

 it should be cultivated in tubs, and given a conserva- 

 tory during winter. For some sections of the South it 

 is used for hedges. The fruit begins to ripen about 

 September and can be kept for several weeks. 



The Pomegranate is multiplied by hardwood cuttings 

 planted in open ground during February, or by layers 



1887. Pomeeranate (X K) 



ana aiso oy softwooa cuttings aurmg summer. As the 

 plant forms many shoots, these are often used, as they 

 usually are provided with rootlets. 



The Pomegranate is supposed to have been intro- 

 duced into southern Europe by the Carthaginians, 

 whose Latin name of "Punicus" was thus given and 

 derived. We also find a reference in the sacred scrip- 

 tures. Theophrastus described it 300 years before the 

 Christian era, and Pliny considered it one of the most 

 valuable fruits, both as to its beauty and medicinal 

 properties. The bark of the root is a well-known as- 

 tringent employed in therapeutics, in dysentery and 

 diarrhoea; the rind of the fruit when boiled has for 

 many generations past been the remedy for tenia, and 

 a jet-black, smooth writing ink is also made of it. 



The Pomegranate is a native of some parts of Asia, 

 and by some botanical authors is said to be also found in 

 northern Africa and China. Although of such ancient 

 origin and cultivation, there are but few varieties of 

 the fruit-bearing section disseminated in this country 

 and Europe, but, according to Firminger, several fine 

 varieties have been grown in Bengal from seed brought 

 from Cabul, one being seedless, another growing to the 

 size of "an ordinary human head," and still another as 

 large as a small shaddock. 



Varieties Grown fob Fruit. 



And or Wild. — With a sharp aoid piilp: fruit often very 

 large, from 3-4 in. in diam. and with a bright-colored rind. 



Sweet. — Fruit usually somewhat smaller than the Acid and 

 with a darker-colored rind; pulp sweet. 



Subacid.— Differs, only from the Sweet in the more acidulated 

 pulp. 



Spanish Ruby. — As cultivated in Louisiana seems to be 

 only a form of the Subacid. Fruit large and bright-colored 

 with deep crimson pulp. It is considered the best of its class. 



Dwarf.— A form of the Acid variety, of very low and biishy 

 growth: fls. single: fr. from 1/^-2 in. in diam.; pulp very 

 acid. This can be grown in a pot, as it fruits quite abundantly. 



All these varieties are very ornamental from their abun- 

 dant yield of bright scarlet flowers, which are produced upon 

 the extremities of the young branches of tlie same year's 

 growth. When the plant is grown in a tree form, the branches 

 should be annually cut back after the leaves drop. 



Varieties Grown for Ornament (non-fruiting). 



Double Fed.— With a very large calyx, from which protrude 

 numerous large bright scarlet petals, larger than those of the 

 common single type. These are produced in abundance during 

 summer and fall and resemble a bright scarlet pompon. 



Double Yellow. — Simila.T to the above in shape of flowers, 

 biit latter are of a pale yellow color. 



Double Variegated, or Legrellei.—A very handsome variety 

 with very large tts., the petals being striped and mottled with 

 yellow and scarlet. 



Double Dwarf, or Punica nana racemosa.-Of dwarf 

 growth, witli bright scarlet, double flowers which are borne in 

 clusters. This is especially desirable for growing in pots, as its 

 flowers are abundant and lasting. p_ j_ Berckmans. 



POMELO. Also known as Pumelo, Pumelow, Pom' 



peloid, Grape-fruit, Forbidden Fruit, Fruit of Paradise; 

 by the French as Pompelmouse, and by the Spanish and 

 Dutch as Pompelmoes. Pomelo is a contraction of 

 poniiim melo, the melon apple. Fig. 1888. This desir- 

 able fruit is botanically Citrus Decumana (see p. 324, 

 Vol. 1). Macfadyen, in his Flora of Jamaica, made it a 

 separate species under the name of Citrus Paradisi (see 

 G. F. 9:1G3), but this name has not been retained. C. 

 Decumana includes both the Pomelos and the Shad- 

 docks. 



Citrus Decumana is a native of the Malayan and 

 Polynesian Islands, but is now extensively cultivated in 

 India, the West Indies, Florida, California, and in most 

 tropical and semi-tropical countries. It is a handsome 

 tree, about 25 to 30 ft. high, with suberect branches. 

 Lvs. large, oval or ovate-oblong, crenulated, and usually 

 emarginate, with scattered pubescence along the mar- 

 gins; petiole slightly broadly winged: fls. large, white; 

 stamens 16-24: fr. usually pale lemon-color, either 

 globose or pyriform, the best varieties being about 

 twice the size of a good orange; pulp pale yellow or 

 greenish white. The pear-shaped form is not now cul- 

 tivated, and the very large, thick-skinned varieties with 

 coarse flesh are undesirable. One of the best varieties of 

 Pomelo or Grape-fruit known is grown in the hills of 

 Jamaica, and of late years has been very extensi»-ely 

 planted throughout the island. It is a fruit about 16 

 inches in circumference, pale lemon-color, with smooth 

 skin and oil glands very noticeable but below the surface. 

 The pulp is pale yellow or greenish white, subacid in 

 flavor, or fairly sweet when the fruit is quite ripe. The 

 fruits are borne usually in clusters of from 3 to 15, hence 

 the name Grape-fruit (in clusters or bunches like 

 grapes), by which it is known in Jamaica. This fruit 

 commands a ready sale at highly remunerative prices in 

 the New York and other markets. Many varieties c>' 



1888. Pomelo or grape-fruit lX>sJ. 



Pomelo are now cultivated, the majority of these having 

 originated in California or Florida. 



The Pomelo is much esteemed as a dessert fruit, and 

 has the reputation of being an excellent digestive. It 

 contains sugar and citric acid, with much essential oil 

 in the peel. In Jamaica this fruit tree is propagated 

 from seeds, or by budding on the rough lemon stock. 

 It grows in company with the orange, and requires the 

 same treatment; it is not, however, so liable to disease 

 as the orange, nor is it so much affected by scale and 

 other troublesome insects. 



