THE NAVEL ORANGE OF BAHIA. ils: 
digenous species of Psidium, known as Araca do Rio, Araca cagao, 
etc., are also grown to a limited extent. 
The pineapples of Bahia (called abacaxi in Portuguese) are justly 
renowned; one author describes them as “mellow and overrunning 
with juice of incomparable flavor.” By the Brazilians they are con- 
sidered inferior only to those of Pernambuco. During the height 
of the season they are brought in boatloads across the bay from the 
mainland and heaped up in large piles at the waterside or in the 
markets. 
The jak of the Malayans (Artocarpus integra (Thunb.) L. f.), here 
known as jaca (jack fruit), which, hike the mango, was introduced by 
the Portuguese in the early days, is not only eaten and appreciated by 
the lower classes but when abundant is utilized as stock food. Cat- 
tle appear to be especially fond of it. The dried pulp, candied, 
wrapped in tinfoil, and packed in boxes holding about a pound, has 
recently been put on the market. The fruta de pao, or breadfruit 
(Artocarpus communis L.), is not as common as the jaca, or jack 
fruit, but is grown in many gardens. 
Of annonaceous fruits there are several, of which the most im- 
portant is the fruta de conde (Annona squamosa L.), so named, it 
is said, because of its having been introduced about the end of the 
seventeenth century by the Conde (Count) de Miranda. The fruits 
grown here are of large size and excellent quality. A rare species, 
Annona salzemanni A. DC., usually known under the name of arati- 
cum, was seen in several gardens near Cabulla and Retiro. The 
fruits are about the size of those of the custard-apple (A. reticulata 
L.), with white, rather insipid flesh (Pl. VIII). They are occa- 
sionally sold in the market. 
A number of other important fruits are grown or occur wild in 
the region about Bahia. These are described somewhat in detail, 
since they deserve to be called more particularly to the attention of 
American horticulturists. 
THE GRUMIXAMA. 
Among the cultivated myrtaceous fruits the grumixama or grumi- 
chama (Mugenia dombeyi (Spreng.) Skeels; Hugenia brasiliensis 
Lam.) is one of the most interesting. It is sometimes called the 
“cherry of Brazil,’ a term which not inaptly describes its appearance 
and taste. The tree, 20 to 25 feet in height, is shapely and attractive 
in appearance, with ovate-elliptical, glossy, deep-green leaves 2 to 3 
inches in length. The small white flowers are followed by pendent 
fruits, round or slightly flattened, about three-fourths of an inch 
in diameter, glossy, deep crimson in color, crowned at the apex by the 
persistent green sepals. The thin, delicate skin incloses a soft, melt- 
ing pulp of mild and agreeable flavor, strikingly suggestive of a 
