Pomona College Journal of Economic Botany 379 



out the green pod or fruit which is not edible, and may then have left only the 

 edible calyx and its bracts. A very delicious jelly is frequently made from the 

 calyxes and bracts and in so using them, it is not necessary to remove the green 

 fruits from the calyxes prior to cooking, as they may be eliminated at the time 

 the boiled material is strained to separate the juice from the pulp. The juice 



•Figure 154. Plant of roselle (Hibiscus sabdariff'a L.) much reduced. 



is often combined with other juices in the manufacture of jelly. Quince juice 

 is frequently combined with it. 



Roselle sauce and roselle jelly have been likened to similar cranberry 

 products and are sometimes substituted for them, but an admirer of the 



*The two illustrations published herewith are reproduced through the permission and 

 kindness of Mr. Jos. A. Arnold, Chief of the Division of Publications, U. S. Department 

 of Agriculture. 



