THE PACAYA PALM OF GUATEMALA. 
( CHA MAEDOREA SP., S. P. I. NO. 44059.) 
The pacayas are the inflorescences resembling ears of corn in shape, 
which are borne on the trunk. (Three of these are shown in the 
photograph.) These are produced all the year round and form 
an important article of diet among the Guatemalans. When the 
outer covering of a pacaya is removed, the tender, yellowish white 
inflorescence may be eaten raw, like palm-bud salad, or it may be 
fried in an omelet or in an egg batter, or it may; be boiled like 
cauliflower. The flavor of very young pacayas is delicate and 
agreeable, but that of the older ones unpleasantly bitter. As 'this 
palm, which, according to Mr. Wilson Popenoe, is grown in nearly 
every dooryard in Coban, Guatemala, thrives at an altitude of 
5,000 feet and can withstand lime, it is worthy of a careful trial 
in Florida and California. (Photographed by Wilson Popenoe, 
San Antonio A. C, Guatemala, October 19, 1916; P16874FS.) 
