ANALYSES OF MISCELLANEOUS FOOD .MATERIALS. I 1 I 



largest pears. The varieties differ considerably in form, and 

 range from deep purple to light green in color. 



The principal use to which this fruit is put is that of salad 

 making. The soft buttery substance of the fruit lends itself to 

 this use admirably. The Mexican type which is now being 

 tested in both Florida and California, yields a much smaller 

 fruit, but the tree is reputed to endure several degrees of frost, 

 whereas the tree of the West Indian type is injured by a tem- 

 perature of 32 degrees. The Mexican type is also reported to 

 be of more dwarfish habit than the West Indian, the latter be- 

 coming a tree of large proportions. 



The specimens analyzed were grown at Cocoanutgrove, 

 Florida. Three pears were received, representing three dis- 

 tinct varieties. The pulp of the pears was mixed and analyzed 

 as one specimen. 



Weight of three fruits, 1,021.6 grams. 



Edible portion, 762.2 grams, 7 l -°9 P er cent. 



Seeds, 201.4 grams, l 9-7 l P er cent. 



Skins, 94.0 grams 9.20 per cent. 



1,021.6 



100.00 



WEIGHTS OF NUTRIENTS AND FUEL VALUE OF ONE POUND OF 

 ALLIGATOR PEAR. 











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r* £• 







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Lb. 



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Lb. 



Calo. 



In one pound of edible portion 



.811 



.010 



.102 



.06S 



.009 



175S 



Edible in one pound of whole fruit — 



.576 



.007 



.073 



.049 



.006 





ROSELLE, 

 Also known as Jamaica sorrel, 6394, — the Hibiscus Sab- 

 dariffa of botanists — is a widely distributed tropical plant yield- 

 ing the Roselle fiber of commerce. As grown in Florida and 

 California it is an herbaceous annual. It is valued in both 

 states for its fleshy, acidulous calyces from which jellies and pre- 

 serves are made that are of a beautiful wine-red color and have 



