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delicious wares of the native confectioners. A ruder and cheaper, 
but yet excellent product is made by crushing the very ripe 
fruits, molding the paste into little cakes and thoroughly evap- 
orating it, when it keeps well for a long time. Such cakes are 
quite sweet, though scarcely as sweet as figs, which they some- 
what resemble in flavor. Since the number and variety of cactus 
fruits is very great, it will be seen that there is a wide range in 
sweetness and flavor among these products. Indeed, not all of 
em are sweet. I have purchased one variety in the market of 
Queretaro, in the dried condition, which was very sour and might 
form the basis of an excellent sauce or pie, similar to those from 
gooseberries or cranberries. These fruits were of green color and 
of the size of large gooseberries. The sale of cactus fruits, to 
be eaten in the fresh condition, constitutes a very important 
branch of industry in Mexico. Most of these fruits are classed 
as Tunas, and are produced by species of Opuntia or prickly pear. 
goose egg, and are of all shades of red, purple, crimson, yellow 
and green. Not only is this variety of color found upon the 
outside but throughout the pulp. Remembering that the cactus 
fruit is borne inside the end of a short branch, it may be inferred 
that they are very spiny on the surface. These spines must be 
carefully removed before they can be eaten. This is readily 
done by wiping them with a wisp of grass or a piece of paper, or 
they may be carefully peeled eae held upon the end of a fork, 
like a hot potato. To the taste of most northern people, they 
are rather insipid and not very agreeable, but those brought up 
to their use find them quite as tasty as we do our staple fruits. 
The Pitahaya, fruit of the giant species of Cereus and Gace. 
allies, is quite different and requires separate treatment. 
nearly spherical, about as large as an egg, and of an exceedingly 
deep purple, internally and externally. It is much sweeter and 
of pleasanter flavor than the tunas, and is highly prized by all 
classes. It is not, however, merely its flavor that imparts the 
value, for the tiny seeds of which it largely consists are fatty 
and highly nutritious. The Indians, during the season, subsist 
largely upon this fruit and wax strong and fat. 
