Edible Products. 



154 



beginning of the rains. In Porto Rico different parts of the island exhibit con- 

 siderable disparity as to the time that the rains begin, and by carefully selecting 

 localities with this in mind the season might be materially extended. Selection 

 for this character would probably be well repaid, as it has been with so many other 

 fruits, but unless asexual methods of propagation are practised, too much confidence 

 should not be placed in the ability to hold this or any other character obtained 

 through close selection. In localities with comparatively uniform climatic condi- 

 tions the growing of avocados under irrigation might have important advantages, 

 for if any method of artificially inducing the plants to bear should be successful, 

 it would be possible to control the season by checking growth at the proper time. 



METHODS OP EATING. 



By far the most common method of eating the avocado is in the form of a 

 salad. As such it is eaten raAV with a great variety of dressings and condiments. 

 Few salads are so easily prepared as the avocado. Usually the fruit is simply cut 

 in half by passing a knife through the skin and flesh until it comes in contact with 

 the seed. It will then separate into two cups, forming convenient receptacles 

 for the seasoning, which is added a little at a time to suit the taste, and the flesh 

 is scooped from the inside of the cup with a spoon. One-half of the fruit is usually 

 sufficient for a person at a meal. The most common dressing is salt, pepper, and 

 vinegar. Oil is often added, but unless the oil and vinegar are beaten into a 

 mayonnaise this would seem superfluous, as the fruit is itself very oily. Lime or 

 lemon juice is often substituted for vinegar. While the novice usually considers 

 some form of acid necessary to add piquancy, those better acquainted with the 

 fruit frequently eat it with salt alone, and many think that even salt tends to mask 

 the delicious nutty flavour, and prefer it in its natural state without any seasoning 

 whatever. There are a few people, probably of NeAV England origin, who eat the 

 fruit with sugar and vinegar, and some even profess a fondness for it with a dressing 

 of sugar and cream. If it be desired to more thoroughly incorporate the dressing, 

 the flesh can be removed from the skin, and, after mixing the whole, can be returned 

 to the skins for convenience in serving. This is more neatly accomplished with the 

 thicker skinned forms. 



In Guatemala, Porto Rico, parts of Mexico, and doubtless elsewhere, the 

 avocado is sliced raw and added to soups. Even a small piece of the soft pulp 

 crushed in a plate of soup imparts a delicate flavour, and during the season of 

 avocados the baskets of people returning from market are seldom without specimens 

 of this fruit. In the market at Cordova the little piles laid out for individual pur- 

 chasers consisted of three or four little fruits no larger than walnuts, with flesh not 

 more than one-fourth of an inch. As better fruit was not to be had, even these met 

 with very ready sale, so indispensable is this article of diet considered. In French 

 countries the avocado is customarily served as an " hors d'oeuvre." E. Roul states 

 that an exquisite desert is made by covermg the fruit with dressing of cherry 

 brandy, sugar, and cream beaten almost to an emulsion. In St. Thomas the fruit is 

 eaten with Port or Maderia wine and lemon or orange juice. In Brazil the fruit is 

 made into a sort of custard pudding. 



The following methods of preparing the fruit, as well as that for extracting 

 the oil, were kindly furnished by Mrs. William Owen, of Sepacuite, Guatemala : — 

 No. 1. — Divide in half and serve in the shell, as many prefer them 

 without the addition of salt. 



No. 2. — Cut the meat into cubes, mix with sufficient mayonnaise to coat 

 it well, put in a platter, pile high in the centre, and sprinkle over hard-boiled 

 egg chopped fine. 



No. 3.— Divide in half and carefully remove the meat. Add the yolk of 

 a hard-bo iled egg and one tablespoonfull of French dressing for each fruit. Press 



