DECEMBER, 1903, TO DECEMBER, 1905. 187 



15000 to 15210— Continued. 



and surpasses it in brightness of color, but is decidedly inferior to it in flavor. 

 Ripens in the latter part of October and the beginning of November. Said to 

 keep well. 



15026. Horra. 



The name is also spelled "Hourra," "Harra," and "Herra." 

 A first-class "dry" date; fruit about 2 inches long, about one-half as wide, 

 ovate, narrowed from the base to the rounded apex, rather dull purplish 

 maroon when ripe, the flesh 2 to 2J- lines thick, Avith its white central zone 

 much thicker than the dark outer portion, the seed usually about one-half as 

 long as the fruit. The stalks and branches of the fruit clusters are orange 

 yellow. The leaves are large, with very numerous slender leaflets. 



The fruit is the largest and finest produced by any variety of the "dry" 

 class. The flesh becomes quite solid in the ripe fruit, but is never extremely 

 hard and dry. It has the characteristic nutty flavor of the dry dates, but is 

 much richer than most of them. It is at its best only when perfectly mature 

 and is one of the best keeping varieties. A medium-early sort, ripening in 

 October. 



15027. Iteema, or Ytima. 



A. third-class "soft" variety; fruit slightly over 2 inches long, about one- 

 half as wide", widest at or near the middle, rounded at the base, somewhat 

 pointed and conspicuously unsymmetrical at apex, not keeping its shape well 

 when preserved, chestnut brown, with a slight purple tinge when ripe, the 

 surface shining, the flesh over 2 lines thick, extremely soft, the seed nearly 

 one-half as long as the fruit, about two-fifths as wide as long, chestnut colored. 



A very handsome date, with sirupy, translucent flesh, extremely sweet, 

 rather insipid in flavor. Early ripening sort. Is eaten fresh. 



15028. Karooy. 



A third-class "soft" variety; fruit If inches long, about one-half as wide, 

 ovoid, narrowed from near the base to the rounded apex, keeping its shape 

 fairly well when preserved, bay colored when ripe; skin, where loose, olive 

 brown; the flesh about lj lines thick, rather tough; the seed about five-eighths 

 as long as the fruit, about one-third as wide as long. The branches and stalks 

 of the fruit clusters are orange colored. 



Flesh rather tough, moderately sweet, flavor agreeable, similar to that of 

 the ' ' dry ' ' dates. 



15029. Kenta. 



A first-class "dry" date, fruit 1J to If inches long, about one-half as wide, 

 narrowed from the middle or above it to the broad apex, dull bay colored 

 when ripe, much of the skin loosened in large blisters in the ripe fruit, the 

 flesh Ik to 2 lines thick, the seed four-sevenths to five-eighths as long as the 

 fruit, rounded at both ends, light brown. 



The leaves of this variety are rather broad, with numerous long, narrow 

 leaflets. The light-orange stalks of the fruit clusters are stout and horizontal 

 or ascending, and so short that with the bunches they do not equal the leaf- 

 stalks. The clusters themselves are short, thick, and densely crowded with 

 fruit. 



One of the most highly esteemed and widely grown of the dry dates found 

 in Tunis. The fruit is of medium size, the flesh rather thin, becoming quite 

 firm, altho not very dry. The surface is clean and dry even when the 

 fruit is quite ripe. It is not sirupy, altho pleasantly sweet, and can be eaten in 

 quantity without cloying. The flavor is very agreeable, wholesome, and of 

 the nutty quality characteristic of most dry dates. One of the best of the dry 

 dates in keeping' quality. Is a comparatively early-ripening variety, maturing 

 about the middle of October and perhaps earlier. One of the two most pro- 

 ductive varieties, said to give an abundant crop every year. Said to be the 

 most salt-resistant variety in high-lying, well-drained land. 



15030. Kenteeshy, or KenticM. 



A third-class "dry" variety; fruit about 1A inches long, slightly more than 

 one-half as wide, oblong or slightly obovoid; dull bay when ripe, the skin 

 remaining yellow; the flesh 1 to 2J lines thick, becoming hard and dry; the 

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