ornamental shrub, with brilliant and attractive flowers, silvery 

 white in color, with a tuft of crimson stamens tipped with golden 

 anthers. The foliage is of a pleasing combination, glossy green 

 above and silvery white beneath. Planted as a hedge or border 

 it combines utility with beauty. 



The fruits are about the size and shape of a hen's egg, green 

 in color, with sometimes a touch of crimson on the cheek. Next 

 to the skin is a layer of granular flesh, which surrounds a quantity 

 of white, translucent melting pulp, in which the seeds are em- 

 bedded. The fruit is one of the most delicious imaginable, com- 

 bining the flavors of pineapple, raspberry and banana. This flavor 

 combined with the aromatic odor which the fruits possess, is 

 sure to be a winning combination. The seeds are from thirty to 

 fifty in number, and so small that they cannot be felt in {Tie mouth, 

 being in fact no larger than strawberry or fig seeds. 



The fruit is commonly eaten out of hand, but it can be cooked 

 in almost any way, crystallized, made into jams or jellies, or pre- 

 pared in numerous other forms, in any of which it is delicious. 



The season of ripening is from November to January. The 

 fruits keep for a remarkable length of time, and can be shipped to 

 any part of the country in perfect condition. 



The culture of the plant is simple. While frequent irrigation 

 during the dry season greatly encourages growth, the Feijoa is a 

 great drought resister. One of the original plants introduced 

 from France ten years ago, growing on Dr. Franceschi's place at 

 Santa Barbara, has never had a drop of water except from the 

 skies, and yet has made a good growth and is bearing regularly. 

 The plants usually come into bearing the third or fourth year 

 from the seed. 



While native to southern Brazil and Uruguay, it has proved 

 hardy wherever tried in California, standing without harm a tem- 

 perature as low as 12 above zero. The area in which it can be 

 grown in this country is a large one, and the question of hardi- 

 ness, always an important one with introductions from tropical 

 countries, is satisfactorily disposed of. It has been grown in 

 California for ten years, and has thoroughly proved its adapta- 

 bility to the climate in every respect. 



Our stock is grown from selected fruits from the best trees in south- 

 ern France, where the Feijoa has been cultivated for twenty years and 

 superior forms have originated. Price, field grown, balled, i l / 2 to 2 feet 

 by express, $1.00 each. By the hundred, 75 cents each, (not ready till 

 fall 1913). Pot grown, 8 to \o l /> inches, by mail postpaid, 60 cents each; 

 by express, 50 cents each. By the hundred, 35 cents. Ready now. 



