MYRTACBiE. 107 



4 inches long, and If broad, oblong, sub-cordate at the 

 base, rounded and apiculated at the apex, when young pu- 

 berulous above, and pubescenti-velutine beneath ; nerves 

 strongly marked on the under surface, rendering the up- 

 per rugulose : petiole about two lines in length, pubes- 

 centi-velutine. Peduncles axillary, solitary, one flow- 

 ered. 



It is remarkable, that, respecting a plant so common, 

 there should be any uncertainty. Sloane describes three 

 kinds of Guava ; 1st, the red ; 2nd, the large white ; and 

 3rd the small white. These appear to me to belong to 

 one species, the varieties being the consequence of soil 

 and climate. Where the soil is rich and the climate 

 favorable, the fruit is large and juicy with a sweet reddish 

 pulp. Where the tree is stunted, the fruit is deteriorated, 

 the pulp is pale, and the flavour is acid and austere. 



The finest Guavas I have ever seen were some that 

 were produced in the river-course near Dallas Castle, 

 Port Royal, and others in the Morass near Bye-brook, 

 St. Thomas in the Vale. 



The form of the fruit, I may here remark, is globular, 

 and resembles that of the apple more than that of the 

 pear: being still more like that of the pomegranate. 

 The characters, given by DeCandolle as belonging to 

 PsidiuiM pomiferum, do not apply to our Jamaica Guavas. 



The bark possesses the tannin principle, and has been 

 found useful in tanning leather ; though it is not gene- 

 rally employed^for that purpose. A decoction of the bark 

 the young leaves and the fruit, from being astringent; has 

 been given as a remedy in diarrhoea and dysentery. 



The fruit when in perfection has the size and the ap- 

 pearance of the golden pippin. That of the superior sorts 

 is well deserving of a place at the dessert. It is in my 

 opinion, one of our fruits most likely to be ameliorated 

 and improved by cultivation. Its flavour is very peculiar, 

 unlike that of any other fruit. Prepared by stewing as a 

 conserve, and with the addition of milk, it is equal if not 

 superior to the much vaunted strawberries and cream of 

 Europe. The jelly prepared from it, surpasses that ob- 

 tained from any other fruit. 



The Guava tree is an obstinate weed in pastures, re- 

 quiring the troublesome operation of grubbing for its era- 

 dication. At the same time, it is deserving of remark, that 

 every description of domesticated animal is fond of the 



