214 Subtropical Vegetable-Gardening 



jelly is nearly or quite as good as red currant or cranberry 

 jellies. The fruits are at their best soon after the flower 

 has fallen. It is preferable to remove the capsules when 

 making roselle sauce, jam, or marmalade. For jelly, only 

 three-fourths of a pound of sugar is needed to a pint of the 

 juice got by cooking and straining the fruits. To make 

 roselle jam or marmalade, the calyxes are cooked in 

 strong sirup. 



The fruits of this hibiscus may be used for making jelly, 

 even after the seed has ripened in the capsules. The 

 fruits may also be dried without losing their acidity or 

 their capacity for jelly-making. The young, tender 

 shoots may be used for greens and for jelly-making. 



Diseases. 



The roselle plants in Florida are usually attacked late 

 in the year by a mildew which destroys the leaves. Dry 

 sulfur dusted over the plants has been found a good pre- 

 ventive. 



Varieties of roselle. 



In India and the West Indies a yellowish variety, 

 without the bright red of the calyx, is sometimes met 

 with. This yields a greenish-yellow jelly, or marmalade ; 

 but it does not seem desirable. In south Florida there has 

 arisen a variety of roselle, Victor, that produces much 

 larger bolls than that usually grown. The plants are 

 smaller and more prolific than the common kind. (See 

 Plate XL) 



Bulletin. 



Roselle; its Culture & Uses, U. S. D. A., Farmers' Bulletin 307. 



