198 CONTRIBUTIONS FROM THE NATIONAL HERBARIUM. 
Datil.—A name used about San Juan for a very small banana (fig.77). Per- 
haps thesameasnifos. Although called manzanas by some of the hucksters, they 
had none of the apple flavor and were otherwise inferior. 
Dominico.—Captain Hansard states that this name is applied in Porto Rico to 
the gigantes or Jamaica bananas, but the first use of it by Acosta had reference 
to a small, white, delicate species from Santo Domingo. In Venezuela the name 
‘‘platano dominico”’ is used for ** the royal, or small-fruited, plantain.”’ This is 
said to be ‘‘ very similar to the small plantain in appearance and habit. The fruit, 
however, is smaller and the plant somewhat hardier; that is, it bears better the 
cold of the mountains.”’ 
Dwarf.—In the English-speaking tropics this name is applied to Musa caven- 
dishii, also known as the Chinese banana. The name ‘‘enano,’’ in use for a 
banana variety in Porto Rico, probably has reference to the above species, which 
is that cultivated in the Canary Islands. 
Enano.—This name means *‘ dwarf,’’ and has reference to the tree rather than 
the fruit. It may prove to be Musa cavendishii, like the *‘ platanos congos’’ at 
Ponce. 
Fig.—A name used in the British Island for the Martinique or Jamaica banana, 
the variety commonly used in the United States. 
Fig la rose.—Said to be the name used in Dominica for the Martinique or 
Jamaica banana. 
Figue.—A name of the above in the French Islands. 
Fotoko.—A variety said by Captain Hansard to be midway between a plantain 
and a banana, but not fit to eat uncooked. The name seems to be one of African 
origin. 
Giant.—See Gigante. 
Gigante.—According to Mr. Mead this is the same as the Martinique banana. 
The fruit grows very large, sometimes 10 inches (25 centimeters) long, but is 
slender and very angular. Eaten mostly cooked, especially with wine, and used 
for making ‘‘ dulce’’ or preserves. In the San Juan market this name was used 
for a much smaller fruit, apparently derived froia a form of J/tsa cavendishii. 
Gros Michel.—See Martinico. 
Guadeloupe.—See Martinico. 
Guineo amarillo.—A name used in the San Juan market for a medium-sized 
banana which some of the dealers called ‘‘ gigantes.’”’ The fruits seemed rather 
to resemble those of Musa cavendishii. 
Guineo de manzana.—See Manzana. 
Guineo de pinta.—The smallest variety known to Captain Hansard, and not 
the same as datiles, thin-skinned; stem bright green; leaves broad; not so tall as 
the gigantes and less liable to have the leaves stripped by the wind. See also 
“Guineo de rosa.”’ 
Guineo de rosa.—A name used about Ponce for a variety also called guineos 
de pina. These were described as short, yellow, rather thick, and slightly angular. 
The taste is sweet and not astringent. 
Guineo de tierra.—A very inferior sort of plantain, According to Captain 
Hansard vinegar is not made from the ordinary plantain as indicated by Hill, but 
from the present variety which is grown for that especial purpose. 
Guineo indio.—A red banana grown about Ponce. The golden yellow flesh 
is said to be of very fine quality. much preferred by many Americans. Bunches 
over 3 feet (1 meter) long are sometimes secured under favorable conditions. 
Higo.—See Martinico. 
Horse plantain.—An English name for the mafafo or short plantain. 
Horton.—According to Hill and Hansard this is the name for the plantain, 
presumably the long-fruited type. In Venezuela the common plantain is said to 
be called ‘‘pldtano arton.”’ 
Jamaica.—A name used in the American trade for the large yellow bananas 
now practically the only variety brought to our markets. Jamaica is the center 
of the West Indian banana-growing industry, but the present variety is not con- 
fined to that island, and is not called *‘ Jamaica’’ except by us. In the different 
islands it has many other names such as fig, figue, gigante, gros Michel, Guade- 
loupe, Martinique, etc. 
Mafafo.—Apparently the most common Porto Rican name for the short angular 
plantain, sometimes called the horse-plaintain by the English-speaking people. 
The mafafos are smaller, shorter, and thicker than the genuine plantains and the 


cross section is very angular. Quality and texture differ from the platanos — 
in being more mealy; the skin is extremely thick. This variety is peeled and 
toasted in the charcoal ashes and is then called *‘ native bread;”’ it is frequently 
sold in the market. There are several other native names, such as bulicos, com- 
missarios, and mata hambre, or ‘‘ hunger-killer,”’ 










