155 



Edible Products. 



through a sieve and pile iu the half shells. Garnish the tops with the white 

 of the eggs chopped fine, a sprig of parsley, and small red pepper. 



Sandwiches.— Use thin slices of bread buttered thinly ; spread on a paste 

 prepared of mashed avocado mixed with a dressing of oil, salt, tarragon vinegar, 

 and a little nutmeg. 



Avocado Oil. — Divide the fruit in half and remove the seed. Place the two 

 halves together again and lay them in a large basket. Cover with a cloth and keep 

 in a cool, dark place until the meat turns black ; then put them into a coarse cotton 

 bag. Sew up well and put into a press. The oil is very clear, and all the Ladinos 

 say it will never become rancid. They never use it in cooking, though it has a 

 pleasant flavour, but say it is fine for the hair. 



Salad.— The following method of preparing a salad with avocado-; is given 

 by Janet M. Hill : — Cut three ripe aguacates in halves, take out the stone or seed, and 

 scoop the pulp from the skin. Add three tomatoes first removing the skin and core 

 and half a green pepper pod cut in fine shreds. Crush and pound the whole to a 

 smooth mixture, then drain off the liquid. To the pulp add a teaspoonf ul or more of 

 onion juice, a generous teaspoonful of salt, and about a tablespoonful of lemon juice 

 or vinegar. Mix thoroughly and serve at once. This salad may be served at break- 

 fast, luncheon, or dinner. 



In a report of Mr. John R. Jackson it is stated that " it is either cooked or 

 served as a vegetable with sauce," as well as eaten as a salad. This is the first 

 account noted of cooking the avocado. 



pood value. 



The results of the chemical analyses given beloAv show the comparative value 

 of the avocado for food purposes. For the following table and the statements con- 

 cerning it the writer is indebted to Dr. C. F. Langworthy, of the Office of Experiment 

 Stations of the Department of Agriculture. Analyses of the avocado have been 

 recently made at the Maine and the Florida Agricultural Experiment Stations. The 

 following table shows the results of these analyses and includes, for purposes of 

 comparison, similar tlata regarding a number of common food products : — 



Composition of the Edible Portion of the Avocado and other Foods. 











Carbohy d rates 















Nibrogen- 











Water.' 



Protein 



Fat. 



free 



Crude 



Ash. 



Fuel Value 











Extract. 



Fibre. 



per pound. 





Per 



Per 



Per 



Per 



Per 



Per 





Avocado (analysed at the 



cent. 



cent. 



cent. 



cent. 



cent. 



cent. 



Calories. 















Maine Station) 



81.1 



1.0 



10.2 



6.8 



0.9 



512 



Avocado (analyzed at the 













Florida Station 



72.8 



2.2 



17.3 



4.4 



1.9 



1.4 



854 



Pickled ripe olives 



65.1 



5.7 



25.5 



3.7 



1 ,201 



Pickled green olives 



78.4 



69 



12.9 



1.8 





680 



Apples 



84.6 



.4 



.5 



13.0 



1.2 



•'is 



290 



Bananas 



75.3 



1.3 



.6 



21.0 



1.0 



.8 



460 



Pears 



84.4 



.() 



.5 , 



11.1 



2.7 



.4 



295 



Coconuts 



14.1 



5.7 



50.6 



27.9 



1.7. 



2,760 



Chestnuts, fresh 



45.0 



6.2 



5.4 



10.3 



1.8 



1.3 



1,125 



Potatoes 



78.3 



2 2 



.1 



18.0 



.4 



1.0 



385 



Whea t flour 



12.0 



11.4 



1.0 



74.8 



.3 



.5 



1,650 



In the avocados analysed at the Maine station the edible portion or pulp 

 constituted on an average 71 per cent of the total weight of the fruit, the seed 20 per- 

 cent, and the skin 9 per cent. Prinsen-Geerligs, in an extended study of tropical 

 21 



