FRUITS VARIETIES AND CULTURE. 527 



posed for sale. Turn the stems down as the bunches are 

 placed in the basket and fill slightly above the top, so that 

 when the cover is placed on the fruit will be firmly 

 pressed into a secure position. This method of packing- 

 will insure a stemless surface when opened, and fruit will 

 be better preserved in transportation. 



GTJAVAS.— (Psidium.) 



There are several species and a number of varieties of 

 this delicious fruit. The most important and those com- 

 manding popular favor in Southern Florida, where the 

 plant attains its best growth, are Apple (P. guajava), 

 Common Guava (P. guajava), Chinese or Mexican (P. 

 lucid mn), Cattley or Strawberry (P. cattleianum), White 

 Winter (P. guajava). 



The flowers are white, fragrant, and are in great num- 

 bers on the plant; the fruit is round, varying in size from 

 one to three or four inches in diameter; the color of the 

 fruit is either red,, yellow or green; the flesh is crimson 

 or yellow, and the flavor subacid, with a pleasant taste. 

 The great objection to the fruit is the large number of 

 seeds it contains, in some instances as many as four 

 hundred. 



The guava makes an excellent evaporated fruit, and, 

 if the number of seeds can be reduced by selection and 

 cultivation, it will become an important addition to the 

 list of commercial fruits. It is highly esteemed for des- 

 serts, cooking and preserving and making into jellies. 

 It is propagated by seeds, cuttings and layers. The young- 

 plant begins bearing when three years old, and some- 

 times earlier. It attains the size of a tree only in South- 

 ern Florida, while farther north it is more like a shrub. 



