Fruit Growing in the Gulf States. 219 



the floor in a dark, close room, and covered with a 

 blanket or cloth. They remain forty-eight hours ; at the 

 end of which time they will be in a profuse sweat. They 

 should be wiped dry and put on shelves in single layers in 

 a darkroom and keptseven totendaysuntilcoloured a pale 

 straw colour, when they are wrapped, sized, and packed. 

 Another plan is to pick green, dry for one hour, wrap them 

 in two sheets of common wrapping paper and pack in an 

 air-tight box in a closed room. They will be finely coloured 

 in six weeks to two months and will keep for many months. 

 The report speaks of limes as being preferable to 

 lemons, but they are not much appreciated in the north- 

 ern markets. Fifteen varieties are named : among 

 which appear the Persian, Tahiti, and seven from the 

 Himalayan region. The manufacture of citric acid and 

 preparation of lime juice do not exist. 



The guava (Psidium) is perhaps, from its being so 

 common in this colony, rather despised, except for jelly 

 making. There are, according to Mr. Jenman, to whom 

 I am indebted for this and other information, about six 

 cultivated varieties in the Botanic Gardens, all belonging 

 to one out of the many species of Psidium. 



The frost of 1886 having killed nearly all the trees in 

 the State of Florida, except those of the Cattley and 

 Chinese kinds, the guava, which is styled the apple of 

 Florida, has been much prized since that date. 



Although tropical and sub-tropical America are con- 

 sidered to be the home of the guava, the Cattley guava 

 was introduced in 1820 into England, where it was 

 grown in hot houses, from China, where it is probable 

 it was first carried from Brazil. The common guava 

 (Psidium guayava) which was first introduced into 



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