FRUIT CULTURE 183 



Photinia (Eriobotrya) japonica. (Rosaceze, Apple family). 

 Loquat ; Japanese- medlar. A tree of medium size and symmetrical 

 habit, with large handsome leaves, which are wooly- white under- 

 neath, native of China and Japan. It is cultivated in most warm 

 countries for its small oval yellow fruits, which are of the size of 

 crab apples and have a sweetish acid flavour, and are especially 

 suited for stewing. There are different varieties of Loquat, but 

 the merits of each depend largely on cultivation. The dingy white 

 Howers are delightfully fragrant. The tree thrives from about 

 2,000 to 5,000 ft. elevation in the tropics, and likes light rich soil, 

 with good drainage. Plants are raised readily from seeds, but 

 superior varieties should be propagated by budding and grafting. 



Phyllanthus distichus. (Euphorbiaceae). Otaheite Goose- 

 berry; Star-gooseberry; " Kata-nelli," or " Siri-nelli " S. A shrub 

 or small tree, with long graceful feathery leaves, native of India 

 and Malaya, and often cultivated in low-country gardens in Ceylon 

 It bears a pale green, round, ribbed and acid fruit, with a hard 

 seed in the centre. The fruit is commonly used by the Natives 

 for pickling ; cooked with sugar it makes a delicious preserve. A 

 crop is produced twice a year, in April and August. Propagated 

 by seed. Suited only to the moist low-country. 



P.-Emblica. " Nelli " S. (See under Sub-tropical Fruits). 



Psidium Guyava (Myrtaceae). Guava ; " Pera " S. ; " Koiya- 

 pallam " T. A spreading shrub or small tree, ten to fifteen feet 

 high, native originally of tropical America, but now thoroughly 

 naturalised in Ceylon, India, Malaya, etc. In Ceylon, a wild form 

 of Guava frequently comes up as a weed in waste ground and in 

 the poorest soil, bearing small round berries, chiefly from November 

 to January ; these are pale yellow when ripe, and are sold in the 

 boutiques or hawked about under the name of " Embul pera " (at 

 about 3 to 5 cts. per hundred); they are used for stewing and for 

 making tarts and jelly. The best cultivated varieties have a large 

 juicy fruit, round or oval in shape, becoming a lemon-yellow colour 

 when ripe. The tender skin encloses a reddish or yellowish pulp 

 (which has a sharp tart flavour), towards the centre of which the 

 numerous small seeds are embedded. The chief use of the fruit is 

 for making the noted guava jelly. Propagation of the tree is easily 

 effected by seed or suckers, but budding or grafting should be 

 resorted to for the best varieties. The Guava thrives at all 

 elevations up to 4,000 ft. or higher, and flourishes in ordinarily 

 good soil. The variety Pear Guara bears a large oval succulent 



