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The presence of fiber in plants so conspicuously juicy and pul 
is manifestly of relatively small importance. Nevertheless, there 
is great diversity among the different species and genera in this 
particular and it is, to say the least, not impossible that important 
uses for cactus fiber may yet be found. Moreover, should manu- 
facturing processes finally be resorted to for the production of 
concentrated cactus foods, there will be, as a result, enormous 
quantities of fiber, as a by-product. While much of this would 
Pansat) eS used for fuel in the factory, it is very likely 
would become available in the manu- 
facture of paper cals, the important chemicals required in this 
industry being obtainable in many of the regions where the 
cactuses grow 
The percentage of sugar in the cactus pulp is decidedly small, 
but when we reflect upon what has been done through selection 
and breeding to increase the percentage of sugar in the juice 
of the sugar cane, the sugar beet and especially the sorghum, we 
are justified in entertaining great hope for similar results in this 
family. 
For the production of alcohol, it is not necessary to separate 
the sugar, but merely to ferment the mass and distill. In Mexico, 
and especially in Australia, an incredible amount of sugary 
cactus fruits go to waste annually which could easily be utilized 
in the production of spirit. 
Coming now to the subject of the cactus as a human food, 
we note that even though it be not highly nutritious, it is fully 
equal in this respect to many of our vegetables used as relishes, 
and for adding to foods of other kinds. In Mexico, the young 
shoots or flattened joints of several cactuses, peeled and cleaned, 
are fried in fat as we fry egg-plant. Not only are they so palat- 
able as to be used by the well-to-do, but they constitute a very 
cheap food for the masses. For one cent of Mexican money, 
equal to one half cent of ours, I have purchased enough of these 
“‘nopalitas’’ to furnish a breakfast for a small family. 
Cactus pulp is preserved, as we preserve watermelon rind or 
citrons, and is also sold candied, like our glacé fruits. Cactus 
fruits are also candied in the same way and are among the most 
