1102 
pubescence on the lower surface, especially along the 
midrib. The flowers, when seen from a distance, look 
like those of the avocado, I have not yet examined 
them closely. 
"The fruits are remarkably similar in general 
appearance to avocados of the West Indian type, such 
as are grown In Florida. Like avocados, they vary 
greatly in form. Most commonly they are pyrlform, 
with a well defined neck, but they are sometimes obo- 
void, sometimes broadly pyrlform, and sometimes long 
and slender. In size they are also quite variable, 
but the majority seem to be from three quarters of a 
pound to a pound and a half in weight. I have heard 
of coyos weighing two to three pounds, but I have not 
seen them. The surface Is about as smooth as that of 
a West Indian avocado, and often of similar color, -- 
yellowish green, --but sometimes it Is purplish or 
bronze. The skin Is thicker than that of any avocados 
except those of the Guatemalan type. It Is not hard, 
however, as In the latter, buf leathery and pliable. 
Frequently It adheres to the flesh, which is of a 
peculiar brownish white color, gives off' a milk-like . 
juice when squeezed, and is of fine, oily texture, 
like the flesh of an avocado. Commonly there are 
numerous fibers running through the flesh. There are 
said to be coyos practically free from fiber, but I 
have not as yet seen them. The flavor is strongly 
suggestive of the avocado, being of the same rich, 
nutty character, but is nevertheless distinct; it has 
a richness and nuttiness of its own, which suggest to 
me the flavor of a ripe coconut. The seed is larger 
in comparison to the size of the fruit than it is in 
the best of our budded varieties of the avocado, but 
it is no larger than in many seedling avocados. In 
general appearance it resembles an avocado seed, but 
the cotyledons, when cut, are seen to be of a dull 
rose-pink color instead of whitish. The flesh often 
adheres closely to the seed, making It difficult to 
prepare the coyo for eating. I have seen some fruits, 
however, in which the two halves could be separated 
as in the avocado, the seed coming out readily and 
leaving a cavity in which seasoning can be placed. 
"The coyo is used by the Indians of Guatemala in 
the same manner as the avocado, which is to say that 
it is eaten out of hand, without the addition of 
seasoning of any sort, and frequently to the accom- 
paniment of tortillas , --thin, round cakes, made from 
Indian corn, which are a staple article of diet 
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