220 Fruits of Cuba. 
from the pulp. This rind contains an abundance of es- 
sential oil, which seems ‘to guard the pulp for a long 
time from decay, and renders the fruit easy of exporta- 
tion from the countries where it is grown. The leaves 
and flowers, as well as fruit, are covered with recep- 
tacles of this fragrant oil. I shall notice those species 
which I saw in Cuba. 
Cirrus aurantium. Naranja in Spanish; Orange 
in French and English. All sweet oranges are reck- 
oned by botanists as varieties only of this one species. 
It is: not indigenous in Cuba, but the variety which 
grows there, and which goes under the name of the Ha- 
vana or Cuba orange, is one of the very finest of its 
kind. It is to be remarked also, that of this variety 
there are sub-varieties ; so that in an orange grove, 
where all the fruit is rich and sweet, there will probably 
be two or three trees which will be your favorites, on 
account of the superior flavor of their produce. Ob- 
serve too, that the blossom end of- an orange, or end 
opposite the stalk, is the sweetest ; and where this fruit 
is.in such plenty, that quantities are decaying under the 
trees, you can well afford to eat only the blossom end, 
and cast away the rest. 
The orange certainly has not so high and saii a 
flavor as the pine-apple, but its sweet and healthful 
juice is so abundant and so refreshing, it retains its spirit 
and soundness so long, and offers itself so liberally to all 
. classes in all climates, that. I am disposed to think it the 
most valuable, not only of West Indian, but of all fruits. 
fy BIGARADIA. "This is the name which bo- 
