CALIFORNIA AVOCADO ASSOCIATION 



27 



itely where he got the seedhng, but the fruit is of the thick, hard-skinned 

 Guatemalan type. 



The tree was planted under the overhanging branches of an im- 

 mense old blue-gum row, which caused it to grow rather tall and slender, 

 but young trees in my orchard, budded from the Sharpless tree, show 

 sturdy, spreading growth. 



The Sharpless tree bore its first crop, consisting of 20 fruits, in 

 1912, being at that time eleven years old. Buds from the Sharpless 

 tree, put into top-worked trees, set fruit at twenty-two months from bud- 

 ding, and buds put into nursery stock are in heavy bloom this spring, 

 three years from budding. In 1913, the Sharpless tree bore 20 fruits; 

 in 1914, 75 fruits; in 1915, 250 fruits; and the crop harvested in the 

 winter and spring of 1916-17 consisted of 700 fruits. 



Because of the insistent demand and the limited supply, we cut the 

 fruit from the tree only when it showed by a slight change of color, that it 

 was beginning to ripen. We adhered strictly to this plan and made 

 weekly shipments from the first of October to the middle of February. 

 Later in the season we found by experimenting that the fruit would stay 

 on the tree in perfect condition several weeks after it had colored all over. 

 From these facts I am convinced that the entire crop might have been 

 harvested a month later. We propose to establish this fact this coming 

 season by beginning shipments in November. 



The Sharpless avocado shows remarkable tenacity in holding onto 

 the tree. One fruit on exhibit today was cut from the tree this morning 

 (May I 8th), being two years from blossom. 



Although several fruits hung on the tree during March, according 

 to analysis made by Professor Jaffa of the University of California, the 

 fruit reached its highest state of perfection in January. The analysis 

 made in January showed 20.54 per cent fat content, while previous 

 analyses made in August and September showed 1 5 and 1 6 per cent fat. 



One dozen of the Sharpless fruits on exhibit today were cut from the 

 tree February 24, having been in cold storage nearly three months, which 

 fact speaks for itself in regard to the keeping quality of this fruit. 



The Sharpless avocado is a pyriform fruit, weighing from 1 to 1 !/2 

 pounds, the average being about 20 ounces. The skin is thick and hard, 

 and is maroon in color when fully ripe. The flesh is cream color, with a 

 rich, nutty flavor, and practically free from fiber. The seed is very 

 small in comparison with the edible portion and is tight in the cavity. 



The Monroe avocado is just coming into prominence as one of the 

 very desirable, early spring fruits, ripening in April, May and June. The 

 tree came into bearing at ten years of age, producing 5 fruits at that time. 

 Its second crop was 60 fruits, and the crop for 191 7 is etsimated at 150 

 fruits with a heavy blossom at present for the coming season. 



It is easy to bud, a vigorous, erect grower, and young trees, budded 

 in the nursery on Lemon Heights near Tustin, have come into bearing at 

 two years of age. 



The fruit is of the thick-skinned, Guatemalan type, and is dark 

 green in color, which turns a lighter shade, showing a creamy tinge when 

 ripe. It weighs 1 to 1 1-4 pounds. The flesh is smooth and creamy, 

 free from fiber and of delicious flavor. The seed is of medium size. 



