FLORIDA ,STATE HORTICULTURAL SOCIETY. 
at all puddled shows up badly, while 
poor drainage is sure death. Planta¬ 
tions of old land even with fertilizer 
cannot compare with those on virgin 
soil. So our soil problem is not rota¬ 
tion but rest for some years with a 
leguminous cover if possible. The best 
cover so far is the Pigeon pea. 
TROPICAL FRUITS RECIPES AND CONFECTIONS. 
Effie Stone Rolfs. 
Mr. President, Ladies and Gentlemen : 
From my first experience with tropical 
fruits when my candied citron proved a 
failure, and my guava jelly proved to be 
a syrup, I have made an effort to obtain 
and try to use every tropical fruit raised 
in Florida. 
On looking up the items for this article, 
I find I have used nearly thirty species 
of tropical fruits. These notes and re¬ 
cipes have been written with the hope 
that it will tempt some of you to use more 
Florida grown products. If we realize 
the importance of fruit in our daily diet, 
it would be regarded as a necessity rather 
than as a luxury, 
Julius Davis Chandler in a magazine 
article writes: 
We are told in Paris that a woman 
made herself wealthy by collecting 
peel from hotels and cafes. She 
hired girls to cleanse it. Then she 
sold it to distillers, cordial makers, 
and perfumers, according to quality. 
Now, I would not advise that we get 
rich in this way, but we are certainly 
letting a lot of raw material go to waste 
in our packing houses and groves. 
The strictly tropical fruits are known 
to comparatively few even in our own 
State. Many of the recipes here given 
are not original but occur in widely scat¬ 
tered literature, such as the Florida Farm¬ 
er and Fruit Grower, The Florida Agri¬ 
culturist, the bulletins published by the 
United States Department of Agricul¬ 
ture; bulletins published by Florida Ex¬ 
periment Station and Tropical Agricul¬ 
ture and Cookery by Mrs. F. R. Rams- 
dal, and in other places. Others have 
been given to me by friends and still 
others are the results (sometimes success¬ 
fully, sometimes unsuccessfully) of my 
repeated efforts to use tropical fruits. 
Other recipes for the use of tropical 
fruits, may be found in Riley M. Fletch- 
er-Berry’s Fruit Recipes. 
Please note that as the acid in fruit may 
vary according to variety or ripeness of 
same, the quantity of sugar required will 
necessarily vary. 
A good food chopper (not one where 
food is forced through holes) is indispen- 
sible in making marmalades, sherbets, 
ices, etc. The tropical fruits are paticu- 
larly adapted to the making of quickly 
prepared desserts, as well as those prepar¬ 
ed and set aside for several hours to chill. 
A most refreshing ice may be quickly 
prepared if a cup of shredded fruit or 
fruit juice be sweetened and kept in the 
