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Psidium C'attleyanum, Strawberry guava, Plate LXI 127

Psidium Cattleyanum. var. lucidum, Plate LXI1 12H

Psidium molle. Plate LXIII 131

Mangifera indica, common mango, Plate LXIV 133

Mangifera indica, Manini mango, Plate LXV 135

Mangifera indica, Xo. 9 mango, Plate LXVI 137

Musa, Plate LXVI I 139

Morinda citrifolia "Xoni", Plate LXVIII 141

Vaccinium retieulatum "Ohelo", Plate LX1X 143

Solanum pimpinellifolium, currant tomato, Plate LXX 145

Solanum Lycopersieum, gra]ie tomato, Plate LXX 145

Solanum nodiflorum "Popolo", Plate LXXI 147

Aleurites moluccana "Kukui", Plate LXXII 149

Terminalia Catappa "Kamani", Plate 1iXXlIl 151

Calophyllum inophyllnm "Kamani", Plate LXXIV 153

Koronhia emarginata, Plate LXXV 155

Castanea sativa. Chestnut, Plate LXXVI 157

Inocarpus edulis, Plate LXXVII 159

Canarium commune. Canary nut, Plate LXXVI11 101

Canarium commune. Canary nut, round var., Plate LXXIX 163

Macadamia ternifolia, Queensland nut, Plate LXXX 1(15

Macadamia sp. " "Plate LXXXI 167

Aegle Marmelos, Bhel or Bael fruit, Plate LXXXI I 169

Diospynis deeandra, Brown persimmon, Plate LXXXI II 171

Lucuiiia Rivicoa, Plate LXXXIV 173

Errobotrva Japonica, Loquat, Plate LXXXV 175

Litehi Chinensis, Lichee fruit, Plate LXXXVI 177

Euphoria Longana, Plate LXXXVII 179

Moms nigra, Mulberry, Plate LXXXVIII 1S1

Oarcinia mangostana, Mangosteen, Plate LXXXIX 183

Gareinia Xanthochymus. Pate XC 185

Bunchoaia sp.. Plate XCI 187

Malpighia glabra, Barbados cherry, Plate XCII 1S9

Theobroma Cacao, Cocoa tree, Plate XCIII 191

Hibiscus Sabdariffa, Plate XCIV 193

Monstera deliciosa, Plate XCV 195

Anacardium nccidentale, Plate XCVI 197

Zizyphus .Tujuba, Jujube, Plate XCVII 199

Phyllanthus emblica, Plate XCVIII 201

Ph'vllanthus distichus, Otaheiti Gooseberry, Plate XCIV 203

Olea Europea, Olive, Plate C .' 205

Vitis Labrusca, Isabella grape, Plate CI 207

Pyrus Sinensis, Sand pear, Plate CII 2(19

Passiflora quadrangularis, Clranadilla, Plate CI 11 211

Passiflora edulis "Lilikoi", Plate CIV 213

Passiflora lauriflolia. Yellow water lemon, Plate C\T 215

Passiflora Alata, Plate CVI 217

P'assiflora, var. foetida, Plate CVI 1 219

Cereus triangularis, Plate CVI1I 221

Kigelia pinnata, Plate CIX 223

Phoenix dactvlifera, Plate CX 225

Phoenix dactvlifera, Plate CXI 227

Acrocomia sp'., Plate CXII 229

Cocos nucifera, coco nut palm, Plate CXIII 231

Cordia Oollococca, Clammy cherry. Plate CXIV 233

Flacourtia cataphracta, Plate CXV 235

Atalantia buxifolia. Plate CXVI 237

Bumelia sp., Plate CXVII 239

Ochrosia elliptica, Plate CXVIII 241

Ananas sativus, Pineapple, Plate CX1X 243

Opuntia Tuna, Prickly pear "Panini", Plate CXX 245

Prosopis Juliflora, Plate CXXI 247

PREFACE

My original intention with regard to this work, was to publish it in a series of three volumes; and to that end, the first volume was presented to the public in 1906.

Since that time, however, I have deemed it advisable, for various reasons, to incorporate all my data in one volume.

I desire to acknowledge my indebtedness for help in my researches, to various works on Horticulture, and to many of my personal friends who have given me valuable assistance.

I trust that this work will prove of some interest, as I believe that it contains a fairly comprehensive list of both the indigenous and naturalized Fruits of the Hawaiian Islands.

GERRIT PARMILE WILDER.

(!. P. W. Collection.

Pcrsca gratissima.

AVOCADO, PALTA OK ALLIGATOR PEAR.

Grown in the garden of Gerrit Wilder.

Plate I

[graphic]

0. F. ir. Collection. Plate II

Persca gratissima.

AVOCADO.

This spreading evergreen tree is a native of Tropical America. In the Hawaiian Islands, the first trees of its kind were said to have been planted in Pauoa Valley, Oahu, by Don Marin. It attains a height of from 10 to 40 feet, and is adverse to drought. Its leaves are elliptico-oblong, from 4 to 7 inches in length. The flowers are greenish-yellow and downy. The fruit, which ripens from June until November, is a round or pear-shaped drupe, covered with a thin, rather tough skin, which is either green or purple in color. The flesh is yellow, firm and marrow-like, and has a delicious nutty flavor. The seed-cavity is generally large, containing one round or oblong seed, covered by a thin, brown, parchment-like skin. The quality of the pear is judged, not only by its flavor, but by the presence or absence of strings or fibre in the meat, and also by the quantity of flesh as compared to the size of the seed. Innumerable variations as to size, shape, and quality have been produced from seedlings—some of which may be seen in the accompanying illustration. The Avocado is easily reproduced by budding and grafting, and the best varieties may be obtained in this manner.

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