62: 
CULTURE OF THE JAMROSADE AND 
powerful degree ; it cannot be considered (at least as we have had the opportunity 
of eating it), at all equal in flavour to even a very inferior apricot. But unless it was 
grown in a house intended for the culture of tropical fruits alone, and where during 
the season of ripening it could be subjected to the usual ripening process to secure 
flavour, a correct estimate of its merits as a table-fruit could scarcely be given. Our 
opinion however is, that to render it a really good fruit, more acid than it at present 
possesses, must by some means or other be obtained. 
The fruit, if intended to be eaten, should not be allowed to hang upon the tree 
until fully ripe ; for if this be permitted, they become woolly and insipid, whilst on 
the contrary, if they be gathered carefully when they have arrived at their full size, 
colour, and fragrance, and are placed for a few days in a hot, dry, sunny temperature, 
they become more sugary, their flesh instead of being woolly is melting and luscious, 
and their flavour is certainly much improved. 
DESCRIPTION OF THE WOOD-CUT. 
a The appearance of the Jambosa vulgaris when in c The appearance of the fruit when ripe, one-sixth of 
fruit at Chatsworth in July, 1847. its natural size. 
b A detached branch, to show the inflorescence and d The fruit cut open to show the seed in the centre, 
the fruit in a young state. e The seed covered with its indusium. 
The before-mentioned particulars respecting the Jamrosade grown at Chatsworth 
would suggest for its cultivation as a table-fruit the following rules : — 
J . The temperature for its growth and fruiting should be a moderate but moist 
