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JAMKOSAUE CULTIVATED IN FRANCS. 



orjambose,and in those colonies where it is cultivated, jamrosade, 

 or rose apple. There are several varieties, differing in the size 

 and colour of their fruit ; some red, or reddish j others white 

 and smaller. Rumph calls the last variety Jamlosa Sylvestris 

 alba, and this is the tree I now propose to describe, 

 , The species being already well known and figured, I shall 



only mention the differences peculiar to this variety with white 

 fruit, its habit at Paris, and the method there adopted to make 

 it produce fruit. 



Described. Our tree is at present about .1 1 feet high, with a stem 2 



inches and a half in diameter at the base, branching from below 

 the middle into a pyramidal head. The leaves are undivided, 

 smooth, opposite, of a deep green, coriaceous, and not unlike 

 those of some Peach trees, but larger. The buds push forth 

 young leaves in the beginning of summer, of a most lively red, 

 which change gradually to their permanent deep green colour. 

 The bunches of flowers also appear at this period, terminating 

 the branches, from 2 to 6 being clustered together. Petals, 4, 

 greenish white, about as large as those of apple blossoms. 

 Stamens very numerous, in a tuft half as long as the petals, 

 their filaments pale violet colour towards the top, where they 

 diverge, their anthers yellow. Pistil, longer than all, is inserted 

 like the stamens, petals, and 4 divisions of the calyx upon a 

 globular germen, which swells into a green fruit, gradually 

 changing to white with a pale rose coloured tinge on the side 

 exposed to the sun. 



The fruit. ^^ size and shape, the fruit is not very unlike a medler: its 



flesh rather firm, but easily broken, from 2 to 3 lines thick, 

 slightly acid, and perfumed with a smell approaching that of the 

 rose, from which it has acquired the name of rose apple in some 

 of the French colonies ; in the middle are several nuts, easily 

 detached from the flesh ; if there is only a single nut, it is sphe- 

 rical, but when more are perfected, as is often the case, they be- 

 come angular in the parts which touch each other. The shell 

 of the nut is thin and brittle, inclosing a greenish white kernel, 

 which easily breaks into irregular pieces. The cavity of the 

 kernel, varying in size and figure, but more or less oval, is lined 

 with a brown pellicle, which adheres very slightly. These fruits 

 ripen from Septemler iiM December, and though not actually nutri- 

 tious. 



