FRUITS OF THE MYRTLE FAMILY 299 



distances without difficulty. Feijoas are usually packed for 

 market in fruit-baskets holding about two quarts. 



To be appreciated, this fruit must be eaten at the proper 

 degree of ripeness. M. Viviand-Morel says, " Everyone knows 

 that the finest pears are only turnips if eaten a trifle too soon 

 or a trifle too late." The observation is applicable also to the 

 feijoa. 



The plant is attacked by few insect pests. The black scale 

 (Saissetia olece Bernard) is the principal enemy which has been 

 noted. No fungous parasites have yet become troublesome. 



In the Pomona College Journal of Economic Botany (Feb- 

 ruary, 1912), the writer has described three varieties of the 

 feijoa, the Andre, the Besson, and the Hehre. The Andre, 

 described below, is the only one which has been widely dis- 

 seminated. Other varieties which have originated in Cali- 

 fornia as seedlings have been propagated to a limited extent, 

 but they are little known as yet. 



Andre. Form oblong to oval ; size medium, length 2 to 2 inches, 

 breadth 1| inches; base rounded, the stem inserted without depres- 

 sion ; apex rounded, the calyx-segments cupped ; surface roughened, 

 light green in color, overspread with a thick whitish bloom ; flesh 

 whitish, juicy, of spicy, aromatic flavor suggesting the pineapple and 

 the strawberry ; seeds few, small. Season November and December 

 on the French Riviera and in southern California. 



This variety is of unknown origin. It was brought to France 

 from Uruguay in 1890 by Edouard Andre, and was planted in his 

 garden at Golfe-Juan, on the Riviera. Layered plants were later 

 sent from France to California. It is self-fertile, and fruits profusely. 

 The shrub is sometimes erect and open in habit, and in other instances 

 low, compact, and broad. 



THE JABOTICABA (Plate XV) 

 (Myrciaria spp.) 



In southern Brazil there are a number of indigenous fruits 

 of genuine merit. The jaboticaba is one of the best, but like 



