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FLORIDA STATE HORTICULTURAL SOCIETY 
guavas you almost always meet with suc¬ 
cess. 
Mr. Cox: Some few years ago my 
wife made a great deal of jelly, and she 
found it was necessary to use lime juice 
to make good jelly. I suppose it was be¬ 
cause the fruit itself did not contain 
enough acid. 
Mr. Gurney: Mr. President, it was 
because he did not have the right kind 
of fruit. 
Professor Rolfs: I might add one 
word to the discussion. The question 
that is most persistently asked in con¬ 
nection with the guava, is that of propa¬ 
gation. It seems that it is not generally 
known that we can propagate it readily 
by root cuttings. Make root cuttings 
from the roots as large as lead pencils 
or a little larger, and about six inches 
long, in the ordinary way of making 
actings. They strike quite well under 
good conditions, if you observe necessary 
precautions for striking cuttings; in fact, 
they strike very readily. 
There is an important point to keep 
in mind here, and that is to get good 
varieties of guavas. In our experience 
with guavas we have had one that weigh¬ 
ed eleven ounces. We tried to give the 
fruit away, but people would not have 
it, and we did not like it on the table at 
home. It had a strong guava flavor 
and odor, and that was about all there 
was to it. 
The same is true of the sweet guava. 
We should have two classes of guavas; 
the table guava and the jelly guava. 
Mr. Gurney: A couple of seasons 
ago a gentleman who had been in Hon¬ 
duras was at my place, and I gave him 
some guavas. I gave him a few of what I 
called a “table’’ guava. He said he nev¬ 
er ate a better guava in Honduras in all 
the time he lived there, and I agree with 
Professor Rolfs that we should select 
them for eating and for making jelly. 
Professor Rolfs: We had one tree 
we kept for table use, and I would just 
as soon have a fruit from that tree as 
an apple or any other fruit. The outside 
is yellow and the inside is a beautiful 
pink. A person has the advantage of 
gratifying two of his senses, for it is 
delightful to eat, and it is beautiful out¬ 
side, and when he bites into it, it dis¬ 
closes that luscious pink center. There 
are a goodly number of others we kept 
for jelly purposes only; some of them 
are sour and puckery. 
Mr. Hume: Before closing the dis¬ 
cussion I would like to ask Mr. Goodwin 
if his Yellow Cattleys are as thrifty as 
the red ones. 
Mr. Goodwin : I think they are. 
Mr. Hume: In relation to the further 
portion of this same topic, I have a letter 
from Mr. Reasoner. He was with us, 
but apparently has left. There are some 
questions he would like to bring to your 
attention, and if there is any one who can 
discuss them, I would like to hear from 
him. His first question is with regard 
to the failure to set fruit on blooms of the 
Mango and Avocado trees. Professor 
Rolfs, have you thought there was any¬ 
thing at the bottom of it besides the 
fungus ? 
Professor Rolfs: There is a whole lot 
at the bottom, and a whole lot of it is 
carelessness on our own part. We are 
not studying it carefully enough. We do 
