22 GUAM AGRICULTURAL EXPERIMENT STATION. 



23. C. mcdica Union. Liuiou real. The leuiou. 



Leuions of remarkably good quality coiisiilering their seedling nature 

 and the total lack of care given tUem, are mure or less common on the 

 island. The juicy fruits are used in lemonades and iu flavoring meats 

 and other dishes. 



24. C. jatjonica. The kumquat. 



A small importation of nursery trees of the kumquat- has recently been 

 received from Japan by this station, but these have not fruited. 



25. C. nohilis. The Mandarin orange. 



A few trees of this species introduced from Japan near the close of the 

 present fiscal year are growing in our orchard, but the trees are small and 

 have not yet fruited. 



26. C. reticulata. Naranjita. The orange. 



A small, sweet orange with thin rind which is easily removed. Fruits 

 spherical to oblate, more or less compressed at the pole, sweet, and of a 

 very pleasant flavor. Rind does not color perfectly, but remains green 

 after ripening, though this is probably due to climatic conditions rather 

 than to any distinctive characteristic of the species. Cultivated to a 

 limited extent, having been introduced a few years ago from the Philip- 

 pines. It is the most highly prized orange grown in Guam. It is probably 

 a variety of C. nohilis. 



27. Cocoloba uvifera. The seii-grape. 



One specimen tree is growing at this station, having been introduced 

 from southern Florida. It is not yet fruiting. 



28. Cocos nucifera. Niyog. The coconut. 



Grown extensively on the island and especially on the low land near the 

 coast and in river valleys. Copra, the dried kernel from which coconut oil 

 is expressed, is the principal article of export. The coconut palm enters 

 into the domestic economy of the Chamorro people in countless ways and 

 in every avenue of their home life, necessities are constantly filled by 

 some portion of the tree or its products. As a food the green nut is em- 

 ployed in various ways in cookery ; the sap furnishes sugar, a mild 

 refreshing beverage, or a strongly intoxicating drink. The fermented sap 

 or tody is the common substitute for yeast, and is widely used in bread 

 making. Vinegar and sirup are. by different processes, made from the 

 tody or sap collected from the flower stock, and the coconut oil of com- 

 merce is expressed from the dried kernel. The husk which elsewhere 

 furnishes the valuable fiber known as coir is not utilized here. Several 

 varieties are recognized by the native planters. 



29. Coffea arabica. Kafe. Coffee. 



This species is commonly but not extensively cultivated. The island 

 produces coffee of the most excellent quality, and the absence of serious 

 diseases and insect pests favors the development of the industry. At the 

 present time not enough is produced to supply the home demand. 



30. C liberica. Kafe Manila. Liberian coffee. 



Only a few trees of this species are known on the island. The trees 

 yield well, but the crop being more difficult to gather than from the more 

 shrubby gi'owth of C. aiahica, the former has not become iwpular. 



31. Cycas circinalis. Fadan. 



Abundant on Cabras Island and elsewhere in rocky situations. The 

 broken nuts, after soaking in successive changes of water for several days, 

 are ground into a paste and eaten in the form of griddle cakes known as 

 " tortillas." Starch used for laundry purposes is also made from the nut. 



