Sept,  i,  1892.]  THE  TROPICAL  AGRICULTURIST. 
The  plant  which  Perrine  introduced  into  South 
Florida  “ 35  or  40  years  ago  ” is  said  to  be  a variety 
of  the  Agave  Rigida  called  Yaxci.  The  plant  or 
variety  which  Mr.  Nesbitt  introduced  into  Bahamas 
45  years  ago  and  afterwards  into  Turks  Island  and 
St.  Vincent  is,  I believe,  what  has  been  named  the 
Ixtli.  Supposing  such  to  be  the  case,  what  becomes 
of  the  “undisputed  proof”  that  the  Bahamas  are 
indebted  to  Florida  for  the  fibre-giving  plant  which 
is  confidently  expected  to  be  in  the  future  a per- 
manent source  of  wealth  to  the  inhabitants  of  those 
Islands,  and  where  is  the  proof  that  Trinidad  has 
even  yet  obtained  the  “ right  article  ”? 
BSE  OF  PINEAPPLES. 
This  i3  a unique  and  peculiar  fruit,  and  it  will  pay 
one  who  is  not  conversant  with  its  peculiarities  to 
refer  to  a reference  book  where  many  interesting 
things  will  be  learned.  Just  now  there  are  quantities 
of  them  in  the  market,  and  at  very  reasonable  prices. 
Like  other  good  things,  its  delicacy  depends  upon 
its  preparation,  whether  for  dessert  or  canning.  The 
ordinary  cook  will  invariably  handle  one  in  such  a 
manner  as  to  waste  the  very  best  part  of  it,  and  it 
is  seldom  served  to  the  best  advantage  of  either  fruit 
or  eater. 
The  outside  should  be  cut  off  with  a very  sharp  knife, 
deep  enough  to  remove  the  traces  of  the  green  line 
which  runs  around  the  “ eyes,  ” but  cut  no  deeper 
than  this,  for  close  to  these  “eyes”  lies  the  best  of 
the  pine,  as  the  delicious  juice  decreases  in  very  per- 
ceptible quantities  toward  the  stem,  or  core.  After 
stripping  the  outside  a smaller,  sharp-pointed  knife 
should  be  used  to  remove  the  eyes.  Then  instead 
of  slicing  it  across  the  core  and  having  the  round 
slices  that  are  usually  seen,  cut  very  thin  pieces  up 
to  the  core,  working  around  it  in  cutting.  The  re- 
sult is  a dish  of  dainty  slices,  which  can  be  easily 
cut  once  or  twice  with  the  spoon,  if  necessary,  when 
it  is  eaten. 
A liberal  quantity  of  sugar  should  be  put  with  it 
as  soon  as  it  is  cut,  and  then  it  should  be  allowed 
to  stand  from  three  to  six  hours  before  serving,  as 
it  then  becomes  more  tender  and  thoroughly  seasoned. 
Besides  its  palatable  qualities  as  a dessert,  it  is 
said  to  possess  wonderful  digestive  properties.  The 
Medical  Record  states  that  its  “proteid-digestingpower 
is  quite  remarkable  in  its  intensity  ; three  ounces  of 
the  juice  will  dissolve  ten  or  fifteen  grains  of  dried 
albumen  in  four  hours.  A well  known  meat  powder 
is  said  to  be  prepared  with  the  help  of  pineapple 
juice.  ” 
There  is  no  other  fruit  that  passes  through  the 
canning  process  so  little  injured  by  the  heating  as 
this.  They  may  be  prepared  the  same  as  for  dessert, 
allowing  about  a pint  of  granulated  sugar  to  one  good- 
sized  pineapple,  and  after  it  has  stood  long  enough 
for  the  sugar  to  melt  allow  it  to  come  to  a scalding 
heat  and  then  fill  the  cans ; or,  if  preferred,  it  may 
be  put  in  the  cans  first  and  then  heat. 
When  preserved  in  this  manner  it  looks  so  much 
more  tempting  than  the  “hashed”  and  “minced” 
product  of  the  canning  factories,  where  it  is  always 
chopped — core  and  all! 
If  the  juice  is  extracted,  scalded  and  put  up  in 
sealed  bottles,  it  will  keep  and  may  be  used  for  ices 
and  flavoring  purposes. 
If  some  pineapple  is  left  over  from  dessert  it  may 
be  utilized  by  making  it  into  pudding.  Add  nearly 
as  much  sugar  as  there  is  fruit  and  cream  together, 
say  for  half  a pine,  a tablespoonful  of  butter  and  four 
eggs,  and  add  half  a cup  of  milk.  Line  a deep  dish 
with  puff  paste  and  bake  in  a “slow”  oven. 
Pineapple  marmalade  is  a delicious  preparation  of 
the  fruit,  Nice  ripe  ones  should  be  selected  and 
pared,  then  grated  and  an  equal  weight  of  sugar  added, 
flet  it  over  a moderate  fire  and  boil  about  an  hour, 
skimming  it  thoroughly  before  removing  it  from 
the  fire. 
If  one  can  secure  good  cream  and  has  a quick 
freezer,  first- class  ice  cream  may  be  made  in  little 
time  and  without  much  trouble,  To  flavor  with  pine- 
apple, take  a ripe  one  and  cut  it  into  very  thin,  small 
pieces  and  cover  it  with  a pound  of  sugar,  then  set 
it  on  ice  for  three  hours  at  least.  Beat  one  quart 
of  cream,  add  a small  pinch  of  salt,  and  then  drain 
off  the  syrup  and  beat  into  the  cream.  When  the 
cream  is  partly  frozen  some  of  the  slices  may  be 
added  if  desired. — Country  Gentleman. — Florida 
Dispatch. 
The  Ceylon  Tea  Trade. — The  consumption  of 
Ceylon  teas  in  South  Australia  has  largely 
increased  during  the  last  year  or  two.  One  of 
the  largest  and  most  regular  importers  of  these 
teas,  the  Import  Company  of  Australasia,  informs 
us  that  this  is  on  aocount  of  tho  superior 
flavour  and  greater  strength  of  Ceylon  teas,  com- 
bined with  lower  cost,  that  the  demand  has  in- 
creased to  such  an  extent.  They  have  been  ad- 
vertising in  our  columns  a special  line  of  blended 
Ceylon  teas  and  sugar  with  great  success  as  regards 
sales,  and  if  the  multitude  of  testimonials  sent 
them  by  purchasers  of  these  goods  is  any  eritorion 
of  excellence,  it  only  remains  for  them  to  increase 
advertising  expenditure  in  order  to  get  ihe  major 
part  of  the  tea  trade  of  South  Australia.  The 
Import  Company,  whose  only  address  is  131, 
Grenfell-street,  City,  have  large  premises,  a portion 
of  which,  together  with  a specially  selected  staff,  is 
devoted  to  racking  and  forwarding  of  Ceylon  teas. 
— Adelaide  Observer,  Aug.  13. 
CEYLON  EXPORTS  AND  DISTRIBUTION,  189 
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