FLORIDA STATE HORTICULTURAL SOCIETY 
185 
Now, the main thing to remember, is 
that all guavas will not make the best 
guava jelly. There are different kinds 
of guavas. 
I was nine years making a grove of 
1,000 trees. I grew them to one stalk, 
and then they went down in a single 
night. 
When the Buffalo Exposition was on, 
Mr. Van Deman wrote me to send him 
some jelly. I declined. He wrote me 
the second time. I picked out some I 
had on hand at the time and sent it to 
him. After the Exposition was over, he 
sent me word that I had received the 
first prize. i 
Now, I don’t like to take up the Socie¬ 
ty’s time by telling you these things, but 
if there are any questions you would like 
to ask, I will be glad to answer them. 
Mr. Hamlin: I would like to ask one 
question. We can grow freely in this 
section, the Cattley guava. Is that a 
good guava jelly? 
Mr. Gurney: They are no good for a 
good jelly, in my opinion. Of course, I 
don’t know what you have done with it 
here. When you are growing them, you 
might as well grow a good one. There 
are different kinds of guavas; a man in 
Jacksonville told me of some lots of 
guavas he got that were the worst he 
ever struck in his life, and said he could 
not make jelly. 
Mr. Hume: Mr. B'rown, you have 
had some experience with the Cattley 
guava. What do you think about it? 
Mr. Brown: The Cattleys we planted 
bear profusely, but the fruit is not es¬ 
pecially good. We cannot get our neigh¬ 
bors to assist us in using them, but they 
make a beautiful hedge. I have some 
fifteen feet high. I have some that I did 
not make a hedge of that stand about 
twenty feet high, and make a beautiful 
shade to cover up a little tool house. 
Mr. Goodwin: In our section we grow 
all the varieties of guava, but I have had 
no experience with the Cattley, the red 
variety, but the yellow variety, or Yel¬ 
low Chinese, makes an excellent jelly, in 
my opinion far superior to the ordinary 
jelly. The Chinese has a peculiar aro¬ 
matic flavor, and in preserves and jelly 
they are very fine. 
A Member: What combination do you 
make ? What do you put with it ? 
Mr. Goodwin: If Mrs. Goodwin were 
here, she could tell you. I can’t say just 
what is put with it. 
Mrs. Rolfs: I have not used the Catt¬ 
ley guava, but I have used the other 
guavas a great deal to make jelly. I 
have taken a few combinations of the 
red and yellow, but as a success in mak¬ 
ing jelly from the ordinary guava, I think 
I am a failure. 
Mr. Goodwin: There seem to be sev¬ 
eral varieties of the common guava. We 
have obtained a variety from Miami 
which is a so-called seedless. It is very 
large. There is a very small percentage 
of seeds. I had a sample that weighed 
nearly a pound. I took out 104 seeds 
from that seedless guava. It is rather 
insipid in taste, and it makes a white 
jelly. The varieties growing on my 
place are red and white varieties, and 
some of them are sweet. With the sweet 
variety there seems to be difficulty in 
making it “jell,” but by adding lime 
juice it makes it all right. With the sour 
