liked by every one; the green fruit is made into a sauce resembling, but much superior to, apple butter. The Guava (Psidium Guayava) grows wild in all parts of the Islands below 3000 feet. The fruit, of which there is a great abundance, is made into jam and the very finest jelly in the world. In the fruiting season large quantities of the jelly can be made, and without doubt, exported at a profit. The Poha (Physalis edulis) is a quick growing shrub bearing a berry that makes excellent jelly and jam. The shrub grows wild on elevations between 1000 and 4000 feet. A patch of pohas planted in a corner of a garden, will grow and yield a bountiful supply of fruit almost without cultivation. Pineapples are at home on these Islands; a small plot planted with the best varieties of this king of fruits will keep the table supplied the year round. Another valuable fruit indigenous to this country is the Papaia (Carica papaya). This fine fruit can be raised in enormous quantities and is a most fattening food for pigs and chickens. The tree fruits in eight or nine months from the seed, and thence forward for years it yields ripe fruit every month in the year. The fruit is of the size of a small melon and is very rich in sugar. The unripe fruit contains a milky juice that, even when diluted with water, renders any tough meat, that is washed in it, quite tender. A small piece of the unripe fruit placed in the water in which meat or tough chicken is boiled makes it tender and easily digestible. A very valuable food plant, indigenous to these Islands, is the taro (Colocasia esculenta). The variety known as dry land taro will grow on land that is moist enough for the coffee trees. The taro is a grand food plant, the tubers containing more nutriment for a given weight than any other vegetable food. The young tops when cooked are hard to distinguish from spinach. The tubers must be cooked before they can be used for food, in order to dissipate a very acrid principle that exists in both leaves and root.