PINE-APPLES. HI 



THE PINE-APPLE. 



The pine-apple, •which comes to such perfection when 

 properly cultivatad, in tropical America, the Bahamas and 

 South Florida, is, without doubt, desfcmed to have a greater 

 popularity than it has j'et received. When neglected the 

 fruit is coarse and lough, and it will be the duty of South- 

 ern California tabling the pine-apple to a high degree of 

 perfection. It is a perishable fruit ; fully one-third of that 

 ■which is imported is wasted, but it is too good to remain 

 undeveloped in hardy qualities. 



The pine-apple grows upon a hhrub having along narrow 

 leaf, the whole rising from two to three feet above the soil. 

 As it ripens the fruit is curiously and beautifully shaded, 

 and is protected by leaf spines or daggers,'Several of which 

 grow from each plant. About 200,000 pine-apples are 

 . annually siiipped from Nassau alone. 



The natives of Manila manufacture from the leaves of 

 the pine-apple a beautiful and expensive fabric termed 

 Pina muslin. Perhaps the value of the fiber may conduce 

 to the culture of the fruit. 



Pine-apple Sauce.— Boil together a oup/ul of sugarand 

 three-f ourths|of a cupful of water and thicken with a dessert- 

 spoonful of arrowroot, made smooth in a little cold water. 

 Take from the fire, and when cooled a little stir in a cupful 

 of gi'ated pine-apple, the juice of one lemon and two oran- 

 ges. Use as a pudding sauce. 



Pine-apple »n:l Potato Pudding'.— Press through a 

 coarse sieve tuough parboiled sweet potatoes to make a, 



