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third (peumus mammosa) has sessile leaves in shape 

 of a heart, and the fruit is terminated by a kind of 

 nipple; the fourth (peumus boldus) bears oval leaves 

 placed opposite in pairs, about four inches in length, 

 woolly beneath and of a dark green. The fruit of 

 this last species is smaller than that of the others and 

 almost round, and the kernel so hard that the inha- 

 bitants make their rosaries of it. They also give to 

 the fruit the name of bokioy and use the shells to per- 

 fume the vessels in which they put their wine. The 

 fruits of the three first kinds are eaten ; to prepare 

 them for that purpose they are merely dipped in 

 warm water, as a greater degree of heat would burn 

 and render them bitter. The interior pulp is white, 

 buttery, and of an agreeable taste, and the kernel con- 

 tains much oil which mJght be used both for lamps 

 and for eating, The bark serves for tanning leather, 

 and is also used in dying. 



The lúcuma (lúcuma, gen. nov.) comprehends 

 five diiferent species and many varieties, all of them 

 ku-ge trees, with stiff leaves resembling the laurel. 

 The flowers have a great number of stamina, and 

 produce a fruit w4iich, in size and taste, has some 

 similarity to the peach; the outside skin is yellowish 

 and the pulp sweet, and usually contains one or two 

 kernels of an irregular shape. Two kinds of lúcuma 

 are cultivated — the lúcuma bífera and the turhinata. 

 The bifera bears twice a year, early in summer and 

 in autumn; but the autumnal fruits alone produce 

 kernels; these are two, and have the appearance of 

 chesnuts. The fruit is round and a little sloped, 



but less so than that of the turbinata, v> hich has the 

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