14 
THE FLOEIST AND POMOLOGIST. 
[ January, 
Pagsiflora, I should say it had certainly been raised there from seeds brought from Peru. 
No such Passiflora, either wild or cultivated, was known in that region in my time ; but since 
steamers have run up to the very roots of the Andes, I learn that the Brazilians have got 
from Peru the Banbonago, or Panama-hat Plant (Carludovica, 5/;.), and many others. In the 
lower eastern Andos a large-fruited Passiflora is commonly cultivated under the name of 
‘ Tumbo,’ and the same species is still more largely grown on the western side of the Andes, 
in what is called the ‘coast region’ of Peru. At Guayaquil, what seems the same kind is 
called ‘ Badea,’ but it may be distinct from the ‘Tumbo.’ These Passifioras have a fruit 9, 
or even 12, inches long, very like that of the common Papaw, but blunter at each end, and 
very much heavier, bulk for bulk. There is a variety with longitudinally sulcate fruit. Not 
only are the seeds, enveloped in sweet mucilage, eaten, as they are in the common Granadillas, 
but the thick flesh is also eaten, after the manner of Melons and Papaws, to both of which its 
flavour slightly assimilates it, although it used to remind me more of a soft sourish-sweet 
apple. In Peru the ‘ Tumbo ’ is commonly trained over a horizontal trellis-work, I’aised high 
enough to allow of a man walking under it erect, but sometimes much higher, and only 
accessible by means of a ladder. The finest plants and the best-tasted fruits I have seen 
were grown on the river Chira, in lat. 5° south. The priest of Amotape—a small village 
on that river—had a plant that must have covered 50 square yards. I have several times 
reposed in my hammock under its shade, and regaled on its fruit. That was in 18G3.’ 
“We liave tlius tlie testimony of Spruce and Wallis that the fruit of P. 
macrocarpa is highly esteemed in tropical South America. As grovv-n in this 
country, it is more watery and less perfumed than that of P. (luadrcuifjiilaris. It 
is surprising that, commonly as P. quadrangularis is grown, its fruit is so seldom 
seen on the dessert-table in the form of a conserve or jam. We know of few 
confections of that nature of a richer flavour, and warmly recommend growers of 
P. quadrangularis or P. macrocarpa to avail themselves of the fruit. The follow¬ 
ing directions to the cook may be serviceable :—Out the ripe fruit into slices, 
crush the pulp surrounding the seeds with a spoon, so as to extract the juice, then 
remove the seeds, boil the slices till tender, and pass them through a sieve ; mix 
the juice with the pulp, and add white sugar in the proportion of half a pound 
to a pound of pulp, or thereabouts, and boil down to a proper consistence. A 
compote would be still better.”— Ed.] 
THE NEW CHEYSANTHEMUMS OF 1869. 
LOOMING, as these fine autumnal flowers do, at a season of the year when 
there are few opportunities for their being exhibited, there is, naturall}’’ 
enough, some difficulty in compiling a complete list of novelties,—as, if one 
would know anything of them, they must be sought after. However, 
having regard to the fact that the main of the new varieties find their way into 
the hands of Messrs. Salter and Son, Versailles Nursery, Hammersmith, for distri¬ 
bution, what they have to offer may be taken as representing the cream of the 
new flowers of the year. The major part of these I had an opportunity of seeing 
when in bloom, and can therefore speak confidently as to their merits. 
Of the ordinary large-flowered, or Chinese Chrysanthemums, the Messrs* 
Salter have a batch of eleven new varieties, as follows :— Beauty of Stoke, flowers 
of great size and finely incurved; colour, full amber yellow, with a tint of red 
thrown over it as the flowers age, gradually deepening till they fade ; full, and of 
good substance, with broad massive florets. Duke of Edinburgh, rosy lilac^with 
