THE LOQUAT AND ITS RELATIVES 255 



so well, probably because the soil is too light for it and not 

 sufficiently moist. 



While the name loquat is universally recognized among 

 English-speaking peoples as the correct one for this fruit, it is 

 sometimes called Japanese medlar and Japan-plum. The Span- 

 ish name is nispero del Japon, the Italian nespola giapponese; 

 both of these mean Japanese medlar, and have been applied 

 because of the resemblance of this fruit to the European medlar, 

 Mespilus germanica. The French use this same term, as neflier 

 du Japon; they also use the name bibace. Yule and Burnell 

 say of the word loquat : " The name is that used in S. China, lu- 

 kiih, pronounced at Canton lukwat, and meaning ' rush orange.' 

 Elsewhere in China it is called pi-pa." This later suggests 

 biwa, which is the common name in Japan. 



The botanical name of the loquat is Eriobotrya japonica, 

 Lindl., of which Photinia japonica, Gray, is a synonym. The 

 latter name is retained by those who prefer not to separate 

 the two genera, for the generic name Photinia is older than 

 Eriobotrya. 



Although most commonly eaten as a fresh fruit, the loquat 

 can be utilized in several ways. For culinary purposes it is 

 nearly as useful as its temperate-zone relative the apple; it 

 may be stewed and served as a sauce, or it may be made into 

 excellent jelly. Loquat pie, if made from fruit which is not 

 fully ripe, can scarcely be distinguished from the renowned 

 article made from cherries. The seeds are usually removed 

 from the fruit before it is cooked, as otherwise they impart a 

 bitter flavor to it. 



The following analyses of two California varieties, made by 

 M. E. Jaffa, have been published by I. J. Condit in his bulletin 

 "The Loquat" l unquestionably the most thorough treatise on 

 this fruit which has appeared up to the present : 



1 Bull. 250, Calif. Agr. Exp. Sta. 



