238 Fruits of Cuba. 
colored bark. The blossom is white, and ‘resembles a 
plum or cherry blossom, or more nearly still a large 
myrtle flower. 
The fruit which makes such a fine and celebrated 
jelly, is not so very desirable in its natural state, though 
by some it is esteemed. I happened to see but one spe- 
cies, but of this one I saw many specimens. The fruit 
was nearly round, and, when ripe, of a greenish yellow, 
resembling more nearly a ripe lime, as I thought, than 
either an apple or a pear. Ft was so like a lime, both 
in shape and color, that at a little distance, I should 
easily have mistaken it for that fruit. It had a tender 
rind, about.a quarter of an inch thick, within which was 
the pulp, of a pink hue, crowded with small, triangular, 
yellowish seeds. The flavor of the fresh fruit is like 
that of the jelly made from it, but much more powerful, 
so that one of them, cut open, will scent a large room. 
Grainger has but a line and a half to spare for it. 
des nem food the ripened guava yields, 3 
Boast of the housewife.’ 
The name Psdium is from the Greek yor, which 
was the ancient name for the pomegranate, to which the 
. guava has some resemblance. "There is a wild guava, 
P. montànum, ha fruit of which’ is P and not fit for 
food. 
.Puwica emawaTUM. The Pomegranate: grows well 
in Cuba, but is a native of the old world. | It flourishes 
abundantly on the northern coasts of Africa, especially 
in the Carthaginian district, from which country it de- 
rives its generic name. The ancients called it Malum 
