FLORIDA STATE HORTICULTURAL SOCIETY 
217 
would be put on the market. These 
cartons should be more generally on 
sale by local dealers in fruit sections. 
I used them in shipping both avocadoes 
and mangoes as far as Seattle, Wash¬ 
ington. The fruit was received by the 
consumer in satisfactory condition. 
I found that one of the best ways to 
advertise the new mangoes was to put 
a complimentary specimen in the ship¬ 
ment of other varieties. The testing of 
one specimen of Mulgoba was almost 
invariably followed by an order. One 
of my correspondents who considered 
the common mangoes not fit to eat was 
so infatuated with the Mulgoba that he 
insisted after the crop was gone that I 
should examine the trees again and see 
if I had not overlooked a specimen or 
two. It is not likely that one would 
have been overlooked when they were 
selling for 25 cents each. 
NEW USE FOR MANGOES 
In a twenty-page article prepared on 
Tropical Fruit Recipes and published 
in Report of Florida State Horticultural 
Society for 1911 I gave several methods 
of using the common mango. (Copies 
of this report can still be obtained from 
the Secretary for one dollar each.) 
With the advent of our fiberless sorts 
more can be given and I ask space to 
add a few of the most popular that were 
tested in my own home. 
No fruit can surpass a well ripened 
mulgoba mango, either halved and 
served in skin or sliced as a peach and 
eaten with cream and sugar. The Ami- 
ni and Nucha are close seconds, while 
some connoiseurs prefer the Cambodi- 
ana and Cecil. The Soondersha with 
its piquant spiciness suits other palates 
and is acknowledged by all to be the 
best for cooking purposes. 
America is awaking to the fact that 
she has been importing many products 
which should be produced at home. 
Why import relishes when our own 
mangoes are so readily made into chut- 
neys and pickles ? In the Soondersha 
mango we have, I believe, our best bas¬ 
is for chutney, although good chutney 
can be made from the common seed¬ 
lings. The following rule will prove a 
safe guide to follow. One must keep 
in mind variations in sizes of mangoes, 
onions, pepers, etc. It is also necessary 
to keep in mind whether hot or mild, 
sweet or sour chutney is desired and 
vary the formula accordingly. 
MANGO CHUTNEY 
One quart mangoes, green preferred; 
1 onion; 6 sweet peppers; 6 hot pep¬ 
pers ; 1 tablespoonful salt; F2 pint 
grapefruit or lime juice; pint vine¬ 
gar; y* pint brown sugar; lb. rai¬ 
sins ; 1 tablespoonful white mustard 
seed. 
Peel mangoes and cut from seed. 
Sections should be in about one-half¬ 
inch cubes. Chop onions and peppers 
fine; add salt, let stand one hour and 
drain, discarding liquid. Heat to boil¬ 
ing fruit juice, vinegar, sugar, add rai¬ 
sins, mustard seed and prepared man¬ 
goes, peppers, etc. Boil about thirty 
minutes. Put in jars and seal at once. 
All chutneys are better after standing 
for several weeks. 
