THE AVOCADO. 55 



.„«^J.'*tS' ^^^?^ 5^P® aguacates in halves, take out the stone or seed anrt 



I^S^bSa c^rS-^J" ^'^Ty.^r ^^'"- ^^^ "^""^^ tomatoes, firs? r?movini toe 

 SKin ana core, and half a green pepper pod cut in fine shredq Ori,oh 

 and pound the whole to a smooth mixtCre^ then d"ain off the liaufd 

 L°„^? P"'P *^<^ ^ teaspoonful or more of inion juice, a geneJ-ous tea 

 spoonful of salt, and about a tablespoonful of lemon Juice ofvineel^ 



f^1.'ae^Jll,^"r"^i^1.7r^."' °"°^- ^'^'^ ^^'^^ '"-^ ^« ierv^d^V^b^r^el'k'^: 

 An analysis of the avocado made at the Maine Agricultural Ex- 

 perimental Station showed that one pound of the edible portion 

 contained the following weights : 



Nutrients. Po„„^j 



Water gjj 



P'yte'" ••■..•-...■■::::::::;:::::::::: :oio 



Fat JQ2 



Carbohydrates ggg 



^^^ :::::;:::::::::::: :oo9 



At the Florida Agricultural Experiment Station an analysis of 

 the composition of the edible portion of the avocado and other 

 foods shows that m the amount of water it contains the avocado 

 more nearly resembles the succulent fruits and vegetables than it 

 does bread ; that in the proportion of water, protein, crude fibre and 

 ash it IS similar to such fruits as the apple, banana and pear; while 

 m fat it suggests the olive, which is very rich in this constituent, 

 the percentage in pickled ripe olives, pickled green olives and avo- 

 cados being 25.5 per cent., 12.9 per cent, and 17.3 per cent, re- 

 spectively; and that in fuel value per pound, the avocado exceeds 

 pickled green olives, bananas, potatoes, pears and apples in the 

 order named, although less than either cocoanuts, fresh chestnuts, 

 wheat flour or pickled ripe olives. The analysis warrants the con- 

 clusion that the avocado is a considerably more valuable food than 

 other fruits having similar proportions of water, especially when it 

 is considered that its energy value exceeds that of pickled olives by 

 reason of the greater proportion of fat in the former. 



To the general public far more important than such scientific 

 conclusions is the knowledge, gained by the practical experience of 

 those who know, that an avocado and two or three slices of toast, 

 with a cup of coffee, make a delicious and complete breakfast; and 

 that a pound-weight of avocado in the lunch box of the laboring man 

 would go far towards restoring his wasted energy after a morning's 

 toil in shop or field. 



The avocado tree is a native of the frostless regions of South 

 America from the Amazon northwards, Central America and Mex- 

 ico. It is now found throughout the West Indies and in some other 

 equatorial countries, including the tropical possessions of the United 

 States. Whence, when, where and by whom it was introduced into 

 Florida, the limited literature on the subject does not definitely 

 state. But it is safe to say that during many years the usual ups 

 and downs attending the naturalization of a foreign plant were ex- 

 perienced in Florida by experimenters with the new tree, until the 

 methods of propagation and cultivation are at last well understood 

 and orchards on a small scale have been established which pay their 



