ROYAL HORTICULTURAL SOCIETY. 



that position, we press them gently between the finger and thumb, 

 which will prevent the septum from rising and coming again 

 between the stamen and the stigma. 



As the flowers only last a day, the fertilizing must be attended 

 to every morning, when the flowers have just opened. If very 

 fine fruit is desired, no more than nine should be allowed to grow 

 on one spike. 



The fruit requires about three or four months to attain maturity, 

 which is easily known by its turning yellow at the ends; or some- 

 times it may have a yellowish tint all over; and it should be 

 gathered as it ripens every day, or every two days at the utmost, 

 the most advanced only being collected. When the fruit commences 

 to ripen, it often splits at its lower end. As a precaution against 

 splitting, the end should be tied with a thread, or something 

 that is soft and tough, passed round it two or more times, and 

 tightened as the fruit matures on the plant or when it is drying 

 or curing. 



The valves of split fruit are sometimes reunited by putting the 

 split part into lukewarm water and then tying them tightly 

 together. By allowing the fruit to split, it loses its aroma, and 

 consequently its market value. 



"When the fruit is gathered, in Mauritius and Reunion, it 

 is scalded in nearly boiling water for about twenty seconds, if 

 the fruit is put into it in quantity and in baskets. Fifteen 

 seconds is sufficient for a single fruit. The fruit is then laid out 

 to drain on something that will quickly absorb the moisture ; or 

 it may be laid on a flannel cloth, and gently patted between the 

 hands until dry. It is then laid out on tables, covered with 

 coarse cloth, and exposed to the sun for six or eight days, or 

 according to the drought and sunshine, and taken in every night 

 for fear of rain &c. 



"When the fruit has become shrivelled and of a brown chocolate- 

 colour, it is laid on tables covered with cloth in a shaded well- 

 aired room or shed until it is sufficiently dry for packing. 



"While the fruit is being exposed to the sun, every day about 

 two or three in the afternoon, and when it is hot, it requires to 

 be pressed rather hard between the fingers, so as to make the pod 

 of a regular size and to regulate the oil and seed that it contains, 

 which are most abundant, at its lower end, all over it. 



When the pods have attained the required dryness, they are 

 kept loose in tin boxes, and are occasionally aired and any 



