i9 , 4 Reinking and Groff: Siamese Seedless Pummelo 419 
form (Plate 13, fig. 2), with no evidence of neck formed by a 
raising of the calyx end of the fruit. Nearly mature fruits 
picked from the trees in June averaged 44 centimeters in lat- 
itudinal circumference, 40 in longitudinal circumference, 11 in 
latitudinal diameter, and 10 in longitudinal diameter. They 
are very solid. The pistil end is flat and smooth and, usually, 
only very slightly depressed or cupped; it is not even slightly 
furrowed. The calyx end is also usually quite flat or sometimes 
slightly cheeked on one side; the furrows, if any, are very short 
and shallow. 
The rind is smooth for a pummelo, being only very slightly 
roughened by the numerous small oil cells which group them- 
selves conspicuously over the surface (Plate 13, fig. 2). These 
are rounded, about half the size of a pinhead, and grouped more 
or less uniformly, averaging about 3 millimeters apart. Un- 
like many varieties of pummelos there are no bottle-shaped oil 
cells; although those embedded within the rind are large, they 
do not extend into the rind to a depth of more than about 
1 millimeter. Oil exudes very slightly from the rind upon pres- 
sure of the thumb and fingers, and a very slight aroma is pres- 
ent in fruit which is still solid. The fruits tend to become 
somewhat shriveled when placed in storage. The softening and 
wrinkling of the rind, attended by reduction of size, detracts 
somewhat from its appearance (Plate 14, figs. 1 and 2). The 
rind is from 1 to 2 centimeters thick when the fruit is first 
picked. The thickness varies according to the maturity (Plates 
13, fig. 1 ; and 14, fig. 1 ) . It is very pithy, but in storage be- 
comes somewhat reduced in thickness. The Kao Pan is a fine 
keeper, and residents of Siam purchase fruits of this variety in 
quantity and store them for months at a time, using them as 
needed. 
The rind clings tightly to the sections, and considerable art 
is required in order to open the fruit in an attractive way for 
the table. The Siamese usually cut the fruit longitudinally into 
irregular pieces and then tear apart the fleshy sections, finally 
stripping off the rind (Plate 12, fig. 1). If one attempts to 
open the fruit as one would a navel orange, he will find not only 
that the rind sticks tightly to the sections, but that the sections 
adhere tightly to one another; and it is almost impossible to 
tear them apart neatly with the partition walls intact (Plate 12, 
fig. 2). When the fruit is opened in this way, the large core 
is at once evident and its tendency to stringiness is revealed. 
By cutting across a number of fruits latitudinally, almost closed 
