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SOME NEW BANANAS. 



Notes by a Correspondent. 



The old Martinique is so general a favourite that it is doubtful 

 whether any other variety will take its place, at least in the estimation 

 of the Jamaica public. Nevertheless, when there came from th j East 

 reports concerning Bananas of surpassing excellence, it appeared to 

 be worth while to make trial of some of the kinds specially recom- 

 mended. Suckers of these were put in the Gardens at Hope and are 

 now fruiting, and here is our judgment upon some which have lately- 

 come in : — 



1. Cinerea (Saharanpur). — At its best this is a good kind and has a 

 flavour of apple. There is, however, about it a suspicion of staininess 

 as it is called, an astringent acidity which le ives an unpleasant r jugh- 

 neas on the tongue. In a finger whioh is thoroughly ripe this stain- 

 iness almost, if not quite, disappears, and in this condition it is very 

 good. Its next best stage is the one just before maturity. Over-ripe 

 it is not worth eating, nor is it good cooked, the astringent property 

 giving it a disagreeable taste ; — altogether not likely to be suitable 

 for market purposes. It is much less sweet than Martinique which 

 may recommend it to some people. 



2. The pretty little Almeido is unquestionably excellent and should 

 be popular with those who like a dainty fruit. The fingers are only 

 three inches long, rather wide for their length and well shaped. It 

 has a fine flavour, and the small hands look very pretty in the' dish. 



3. Rudjo Hudang. — This has a redd'sh skin. It seems to be want- 

 ing in flavour and the texture is disagreeably soapy, but the fruit was 

 over-ripe and in this condition it is difficult to judge it fairly. Mar- 

 tiniques when too ripe for eating are excellent cooked, but this Kudjo 

 did not prove so. It was still soapy and flavourless. 



4. Bed Banana. — This has peculiarly thick fingers. It was in the 

 best order when tasted and is evidently not a good kind, soapy again 

 in texture and flavourless, — equally poor when roasted. 



It should be remembered that opinions expressed, as these are, by 

 reference to a single bunch cannot be entirely relied upon. It strikes 

 us however that Nos. 3 and 4 are certainly not worth growing and 

 that No. 1 is doubtful. No. 2 should be popular if it can be brought 

 to the dining-tables of the rich in other conutries when fruit, is scarce 

 and there should be some demand for it here. 



5. Pisang Kelat from Singapore is a small thick fingered-variety with 

 a speckled skin which in an apple would justify the expectation of fine 

 flavour This however it does not possess It is best dead-ripe but even 

 then is not very good, and in its earlier stages it has an unpleasant 

 consistency, a kind of flabbiness suggestive of raw meat which is 

 somewhat repulsive. Altogether not a desirable kind if the sample is 

 a fair average one. 



6. M. rubra does not substantially differ, even if it differs at all, from 

 the Red reported upon above. It has a coarse flavour and the same 

 sliminess of flesh It is not even good roasted. 



7. Three fingers of Frog or Tvmugo sent by a c jrrespondent look and 

 taste like the Cuban Plantain. Hoiled or roasted in the green state it 

 is good and floury. When ripe it is only moderately good and would 



