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OCTOBER, 1911.
Subtropical Fruits
A Department of Tropical and Subtropical
Horticulture
BY F. W. POPE NOE
Notes on the propagation and culture of plants and trees
coming within the scope of this department will be welcomed,
and inquiries are invited.
PROF. C. F. BAKER OF POMONA
COLLEGE
Professor C. F. Baker of Pomona College: The work of Professor Baker in the field of tropical horticulture has been doing much for the enrichment of our knowledge along this line. He has been a student of tropical botany, and a very enthusiastic one, and has had considerable experience in the American tropics. It also has great natural ability, and a wide range of practical educational. He is thus qualified in an unusual degree to do this work.
Although appreciating the tremendous advance already made in this field of study, Professor Baker holds that we are still at the very beginning of the work of developing tropical horticulture and that the future holds a development for Southern California which is beyond the dreams of any of us now. To advance the day when we may produce here in Southern California valuable tropical fruits which are now known here only by name, or hardly that, is the aim of Professor Baker's work at Claremont, and in a wakening interest in the possibilities he is being singularly successful.
GUAVAS FOR SOUTHERN CALIFORNIA.
Aside from the popular strawberry or Catley Guava, found in almost every garden in Southern California, perhaps the most highly esteemed tropical fruit are in general cultivation in this state. There are several which have been grown in experimental gardens for many years, but their adaptability to this climate thoroughly proven. At least two of these, the aracu and the araca, are the equals of the strawberry guava, in the opinion of those who have become acquainted with their merits. These two species are doubtless too tender for any but the warmest sections of Southern California, but there are many that will grow wherever the orange can be successfully cultivated.
One of the finest of all guavas is the araca (Pseud araca) which comes from Brazil. It is a very good guava that it seems destined to displace the strawberry guava as the popular favorite. The shrub it somewhat similar in general appearance to the strawberry guava, but is dwarfish, growing usually from four to six feet high. The leaves are considerably broader, thicker and more glossy. The plant comes into bloom in early spring and bears late summer, and the second or main crop maturing late in the fall. It is easily propagated by cuttings. All guavas. The fruits are light yellow, about half an inch in diameter, of fine flavor and entirely free from that musky odor so characteristic of the strawberry. The araca is about as hardy as the strawberry guava, and there is little danger of its being injured by frost.
Quite distinct from the strawberry guava and the araca in both fruit and foliage is the Guiana guava (pseud aracu). This fruit is said to come from Guineas instead of from Brazil, and is sometimes called the Guineas, or Guineas guava. This much resembles the so called lemon guava (Citrus limonoides) which is common here, except that the fruits are larger, more numerous, and superior in size and flavor. The shrub grows to an ultimate height of eight feet, and is easily propagated by cuttings. It is more prominently veined than in the strawberry guava. The Guiana guava, while not considered very hardy, will doubtless thrive where the strawberry guava does, losing its leaves during the winter months. The fruits, which ripen in late summer and winter, are round or pear shaped, from two to four inches in diameter. The skin is thin, smooth, and slightly inferior. The flesh is pinkish or whitish in color, and of a sweet, juicy, very remarkable thing for a guava. The flesh is sweet and of excellent flavor.
The common "lemon" guava (Citrus guayava), of which the strawberry guava is a variety, has been grown here to a limited extent for a number of years. It is not generally popular, probably on account of the large number of seeds and the guava-like flavor of the skin, which is characteristic of nearly all guavas in the tropical countries. It is sometimes objectionable to those unaccustomed to it.
The ultra-wherry guava (Psidium lucidum), is distinguished from the
