COOK AND COLLINS—ECONOMIC PLANTS OF PORTO RICO. 215 
Pentarhaphia albiflora. PLATE LI. 
Family Gesneriaceae; this and P. longiflora seem to be very similar species; 
rather small shrubs growing in rocky places, and having the characteristic long- 
stalked asymetric flowers, greenish yellow, mottled with dark reddish stripes and 
spots. 
Pentarhaphia longiflora. SpPaNIsH TEA. See Pentarhaphia albiflora. 
Pentarhaphia reticulata. CONRADIA. 
An herb 8 to 12 centimeters high; found among rocks and in shady places. 
(Stahl, 6: 259.) ; 
Peperomia. 
A large genus of Piperaceae represented in Porto Rico by numerous species, 
mostly rather small and delicate herbs. 
Peperomia portoricensis. YERBA DE GUAVA. 
An indigenous herb from the mountain forests near Aybonito, Adjuntas, Utu- 
ado, and Maricao. (Urban, Symb. 1: 292.) 
Pepinillo. See Melothria fluminensis. 
Pepinito. See Cucumis anguria. 
Pepino. See Cucumis anguria. 
Pepino angolo. See Sicana odorifera. 
Pepita amarga. See Fevillea cordifolia. 
Pepper. 
The red, Cayenne, Chile, or garden peppers belong to the genus Capsicum of 
the family Solanaceae. while the true black or white pepper is derived from 
species of Piper. 
Peregil cimarron. See Scrophularia micrantha. 
Perico cimarron. 
Thi. name was applied at Vega Baja to a species of Acalypha (No. 1035), still 
unidentified. 
Periwinkle. See Vinca rosea. 
Peronia. See Abrus precatorius. 
Peronilas. 
Bello gives this name for Abrus precatorius, but probably by error. 
Persea carolinensis. 
See note under ‘‘ naguacatillo.”’ 
Persea gratissima. AGUACATE. 
Variously known as ‘‘alligator-pear,’’ ‘‘ butter-pear.’’ ‘‘ avocate,’’ ‘‘ avocado,”’ 
etc. Family Lauraceae. This well-known fruit of the Tropics has the external 
appearance of a large pear, but on being cut open is found to have a large central 
seed, which separates readily from the rather firm, somewhat buttery outer pulp, 
which is the part eaten. The ‘* butter-pear,’’ as it is sometimes called, is a salad 
fruit—if such a term may be used—being eaten with salt, vinegar, pepper. and 
other condiments. The pulp is scraped away from the outer hard skin with a 
spoon. Opinions differ greatly as to the value of this fruit; some are extremely 
fond of it, while others consider it quite insipid. . Properly. seasoned, it blends 
finely with dressings, and has recently been used as an ingredient of rich and 
elaborate salads. Treated with oil, salt, and tarragon vinegar, it has also been 
recommended cut in slices and served as a relish, or the ‘‘ butter’? mashed up 
with such a dressing may be applied to sandwiches. At present but a small 
quantity of this fruit is marketed in New York, but the demand is increasing and 
the prices are good, 20 cents apiece being an average figure, at which the business 
would certainly be very profitable. According to Semler, an oil extracted from 
