An Account of Two Varieties of the Mango Fruit. 551 



excellence, there are others in which the flesh of the fruit is 

 so fibrous and ill flavoured as to resemble, as is commonly 

 said, nothing so much as a mixture of " tow and turpentine/' 



Fortunately, both the kinds which are the subject of these 

 observations, proved to be varieties of the highest excellence. 

 They were purchased by Lord Powis in 1818, of the late 

 Mr. James Lee of Hammersmith, by whom they were raised 

 from seed sent to him from Jamaica. For the sake of 

 commemorating the circumstance of these varieties having 

 been first ripened under the auspices of that nobleman, I 

 propose to call the one the Red Powis Mango, and the other 

 the Yellow Powis Mango. 



The Red Powis Mango was ripened in the Garden at 

 Walcot, in the beginning of September ; and the tree which 

 bore it produced at the same time 35 other fruit of unequal 

 size, but of equal excellence in flavour. In form it resembled 

 a compressed oval, with one end a little curved inwards ; the 

 skin was of a rich olive colour, becoming green towards the 

 apex, and being deeply stained on the exposed side with 

 bright crimson breaking into spots of a darker colour. The 

 flesh was deep yellow, filled with an abundant juice, very 

 tender, but fibrous next the stone, from which it was insepa- 

 rable. The flavour was sweet, rather luscious, highly per- 

 fumed, with a decided taste of turpentine, but diffused in 

 such admirable proportion, as to produce a very agreeable 

 and novel effect upon the palate. This resinous taste was 

 more concentrated in the skin, in which it was combined with 

 a slight proportion of acid. This variety is considered by 

 Lord Powis to be very similar to that known in the East 

 Indies by the name of the Alphonso Mango. 



