Figs of all varieties, green, black and yellow, may be found in almost every garden in Cuba. No effort has been made to preserve them for commercial purposes, but when ripe they are very refreshing taken with “desayuno” or the early morning meal. The Aguacate is another valuable product of the Caribbean Basin, and seems to be indigenous to nearly all its shores, including Mexico and Central and South America. It extended south along the Pacific Coast also, as far as Peru, where the Spanish conquerors found it in use among the people of the Incas. Oviedo, in his reports to Charles I of Spain in 1526, stated that he had found this peculiar fruit on the Caribbean shores of both South and Central America. It was also indigenous to Mexico, where the Aztecs called it the Ahuacatl, whence came the Spanish name of Aguacate, by which it is known in Cuba. The name Avocado has been adopted by the Department of Agriculture of the United States, in order to avoid the confusion resulting from the many local names under which this fruit is known in various countries. The aguacate of Cuba is a tall handsome tree of the forest, scattered more or less throughout all portions of the Island. It frequently reaches a height of 70 or 80 feet, and although of an open spreading nature, nevertheless furnishes grateful shade. There are many types, although systematic efforts to classify them botanically have not been very successful. The distinction between them usually made is dependent largely upon the shape of the fruit or its color. The most common variety in Cuba is probably the long, pear-shaped aguacate, although trees bearing round and oblong fruit are often met, especially where they have been planted in gardens or orchards. In color the fruit is usually bright green, or greenish red. Some types again will vary from greenish red to a reddish purple. The pear shaped aguacates vary in length from five to ten inches, and will average probably a pound and a half in weight. The round or oblong types are usually green in color, with a diameter of five or six inches. The skin is about 1/16th of an inch in thickness, smooth and bright, and peels freely from the inclosed meat. The meat is rather difficult to describe since it resembles in flavor and texture no other edible fruit known. Its color is golden yellow, resembling both in consistency and shade, rich, cold butter, and is used sometimes as a substitute for this product of the dairy. Close to the skin the meat has a slightly greenish tinge. It is very rich in oil and has a pleasant nutty flavor, that evades all description. The aguacate may be eaten just as it comes from its thin shell-like covering. In the center of the fruit is a large hard seed some two and a half inches in diameter. This never adheres to the pulp, and may be lifted out readily so that the fruit can be eaten with a spoon.