CHERIMOYA

the fruit of a small, sub-tropical tree, believed to be native to the, mountainous regions of Peru and Ecuador, which flourishes in those countries and also in the hilly and elevated parts of Mexico, Central America, Jamaica, Hawaii, and elsewhere, and has been succe fully introduced into southern California. It varies from the size of an average apple up to a weight of fifteen pounds. The pulp is white, juicy, and (in good specimens) of exceedingly fine flavor. The hest known types are the ‘‘finger-printed,’’ cone-shaped to roundish, with depre ions resembling finger-prints on an otherwise smooth surface; the ‘‘smooth,”’ cone-shaped to roundish, showing ‘‘finger-prints,’’ but faintly and without depre ion: the ‘*tubereulate’’—a very common form—heart-shaped and marked by wartlike tubercles; the ‘‘mammillate’’—the protuberances suggesting nipples; and the “umbonate,’’? or knobby, variety, more acid and with a comparatively thick skin. It is probable that the cherimoya will in the near future become a popular fruit in this country as with scientific culture there seems to be no limit to its po ible excellence, and—cut when fully developed but not ripe—it stands transportation well.