1203 
of this Bureau. "(No. 167a. From San Cristobal, De- 
partment of Alta Verapaz, July 16, 1917.) Nearly every 
garden in Coban, San Cristobal, and other towns of 
the Alta Verapaz, contain a number of these attrac- 
tive palms, grown not so much for ornament as for the 
edible inflorescences which they produce. In some 
parts of central Guatemala, such as San Antonio Aguas 
Callentres, the pacaya is occasionally seen, but it 
appears to be much more abundant in the Verapaz than 
in any other section of the republic. It is cultiva- 
ted at varying elevations, the lowest observed being 
about 3000 feet and the highest 5200. Prom the fact 
that it succeeds at such high elevations as 5000 feet 
it must be considered slightly hardy, and may be found 
sufficiently so to be grown outdoors in southern Cali- 
fornia and Florida. The palm grows to a height of 15 
to 25 feet, more commonly the former than the latter. 
The trunk is slender, erect, and about 2 inches thick. 
The leaves are 3 to 6 feet long, with 18 to 24- pairs 
of pinnae, subopposite toward the base of the rachis. 
The lowermost pinnae are harrow and are not over 8 to 
10 inches long; farther up they become 18 or 20 inches 
long and nearly 2 inches wide. In general, the foli- 
age of this palm suggests that of the well known Areea 
lutescens (properly Chrysalidoearpw luteseem) of northern 
conservatories. It is graceful, of rich green color, 
and in every way pleasing. The inflorescences appear 
from October to May, a few coming at other seasons of 
the year. They appear along the trunk, a short dis- 
tance beneath the lowermost leaves. Before the spathes 
burst and the flowers appear, these buds, which are 8 
to 12 inches in length, are cut for use. The part 
which is eaten is the tender, white, much-branched in- 
florescence within the spathe. Its preparation for the 
table consists in dipping it in a batter made of eggs, 
and then frying it; in enveloping it in an omelet; in 
boiling it and serving it as a vegetable; or in mixing 
it with other vegetables to form a salad. When very 
young and tender its flavor is most agreeable. When 
the buds are nearly ready to burst, the infloresence 
frequently has a bitter taste which is objectionable 
to some people, though much liked by others. This 
palm grows on a variety of soils, seeming to do well 
on clay and also on black sandy loam. It is frequent- 
ly planted in gardens among coffee bushes, and in 
some sections it is planted beneath the shade of 
large trees. It may be necessary to supply shade for 
the plant in regions such as southern California. If 
