COOK AND COLLINS—ECONOMICG PLANTS OF PORTO RICO. 237 
Scutia ferrea. PALO DE HIERRO. 
Family Rhamnaceae; a tree or shrub, 4 meters high, lreported from the east 
coast by Stahl; flowers in the fall. (Stahl, 4: 41. as Gaidalie ferred.) 
Sea-grape. See Coccolobis. 
Seboruquillo. See Thouinia striata. 
Sebucan. See Rheedia portoricensis and Cereus swartzit. 
Seburoquillo. See Thouinia striata. 
Also spelled *‘ seburuquillo’’ and ‘* seboruquillo.”’ 
Seca-garganta. See Parathesis crenulata. 
Sechium edule. CHAYOTE. 
This is a Mexican plant of the family Cucurbitaceae; it was cultivated by the 
Aztecs and called chayoth, from which the modern Mexican name chayote is 
derived; in Porto Rico a further modification into tayote or tallote is generally 
current, while elsewhere in the West Indies the form chocho seems to be most 
common though chuchu, choko, chahiota, and other corruptions have been made. 
In some of the French islands it is called ‘‘ christophine’’ and in Madeira 
‘‘pipinella.”’ ‘‘ Vegetable pear ’’ is also given as an English colonial name. 
The chayote differs from all other vegetables of the squash family in having but 
a single seed, which is embedded in the otherwise solid flesh of the deeply grooved 
and usually spiny fruit. The fruits generally are more or less pear-shaped, but 
one green variety is long and pointed, while a white sort is nearly spherical. The 
color is green in some cases and white in others and the larger sorts are twice or 
three times the size of the smaller. The spines seem to be very variable in size 
an 1 number, and varietal differences are to be indicated by form and color rather 
- than with reference to the spines. Thus we found in Porto Rican markets at 
least five varieties of chayote. Although the spines are weak and fleshy and not 
able to puncture the skin or cause discomfort in handling the fruit, the smooth 
varieties are probably more desirable for market cultivation, since the spines 
become bruised and broken in transportation and might thus induce decay. To 
what extent the flesh of the different varieties differs in quality is not known with 
certainty. In Madeira a green variety is considered superior to another described 
as cream-colored, while in Jamaica a white sort has been indicated as ‘‘ by far the 
more delicate.’’ External bruises discolor more on the white than upon the green 
fruits, but on the other hand the white chayote in good condition appears more 
delicate and appetizing than the green, and this superior appearance might easily 
give it an advantage in the market. 
In addition to the fruit, the chayote is valued for another miseful product in the form 
of the edible, fleshly perennial root, which sometimes weighs as much as 20 pounds. 
This contains starch to the extent of 20 per cent of its weight in the fresh condi- 
tion, and the taste and texture are said to be very similar to those of the true yam. 
Ever since the Spaniards made the acquaintance of this plant in Mexico its 
culture in other countries has been extending. At present itis known throughout 
tropical America, and it has long been established in Madeira, where English 
travelers have often become acquainted with it. The Kew Gardens have within 
the last two decades sent it to many points in British India and other tropical and 
subtropical colonies, including St. Helena. It is also becoming known in South- 
ern Europe and North Africa. Considerable quantities of chayotes are now being 
imported from Algeria to France, where they are largely used in making a sub- 
stitute for fonds des artichauts, the basal part of the receptacle of the flower 
head of thetrue artichoke. Thisis cut in slices and isin much demand for special 
dishes, but it has been found that the texture and flavor of the chayote per- 
mit it to replace the artichoke if cut into disks so as to give the same external 
appearance. The chayote has also been grown for many years in California, and 
in a limited area about New Orleans. 
