FLORIDA STATE HORTICULTURAL SOCIETY. 
can be made food fit for an American to 
eat. Milk, butter and eggs with all 
their accessories are to be had here in 
abundance and the best the world af¬ 
fords. The sweet potato is at home with 
us; aside from the ordinary methods of 
preparation, we have the sweet potato 
pone and the sweet potato custard pie, 
so nearly like the far-famed pumpkin 
pie, we scarce need raise that vegetable. 
Cassava has many possibilities. Wash, 
peel, grate, wash in much water, 
use the coarse part for pudding, prepare 
the cassava the same way for griddle 
cakes, using only a small amount of flour, 
and it is a change to use one-half a cup of 
same in custard pie, using only two eggs 
instead of three. 
Then the starch that settles in pan, 
when it is washed, can be dried and used 
for starch and for flour; for light bread, 
one-third cassava flour and two-thirds 
wheat flour make a nice bread. 
Arrow root I am told can be used the 
same as cassava. 
Both rye and oats raised in Florida are 
parched and ground and used in the 
place of coffee to the entire satisfaction 
of many. 
The Yukon plant is raised and the 
leaves used for tea. 
The Jamaica sorrel grows to perfec¬ 
tion here. The calyx of the pods, when 
made into jelly, gives one of the finest 
products in this line. 
The kumquat, after being soaked over 
night in soda water, makes a delicious 
preserve jelly and marmalade, and cry¬ 
stallized it is much sought. 
The orange, the still unsolved problem 
in our state, is never so fine in any way as 
eaten fresh from the tree. Yet, there are 
a few months in the year when we can 
not have it fresh, hence we extract juice, 
bring to a boil and can. Oranges are 
nice preserved and jellied, and a marma¬ 
lade made of the juice and pulp is nice 
to eat with meats. A confection manufac¬ 
tured from the peel of either orange or 
grapefruit is relished by all. We must 
not omit the orange short cake and the 
orange pudding so nice in the orange 
season. Sliced oranges with pulp of grape¬ 
fruit and sugar an hour before serving, 
gives a toothsome sauce; then adding to 
this sauce sliced bananas and pineapples 
and grated cocoanut we have ambrosia 
that truly is a dish for an honest Ameri¬ 
can. A cup of grapefruit juice in a cus¬ 
tard for cake-filling is fine. The grape¬ 
fruit can be used in all ways we use the 
orange. 
The loquats (if the freeze don’t take 
them) are a great addition to the table, 
dried, preserved, canned with or without 
sugar they can be used for sauce, pies, 
short cake or jelly. 
The peach is largely raised and all 
know its possibilities. 
The Kelsey plums, peeled, halved and 
pitted can be canned so one can hardly 
tell them from peaches. 
And the sweet, wild plum is used in 
many ways with us. 
The fig grows in luxuriance in certain 
spots in our state and is much used for 
canning and preserving and the finest 
vinegar is made from the fig. Also yeast 
from the leaves. 
Three months of the year we can have 
the Kaki or Japan persimmon, smother¬ 
ed in sugar and cream for breakfast. 
Pineapples, we can preserve, make into 
marmalade and with the aid of yellow 
cattley guava juice make fine jelly; the 
peel washed and covered with slightly 
sweetened water will, in a day or two, 
be a refreshing drink that soothes but 
does not inebriate. The guava is so com- 
