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THE MANGO A Fruit That Succeeds Well in Some Sections of Florida and Is Growing in Popularity. Mr. J. F. Bergen has furnished the Porto Rico Horticultural News with the following letter from Mr. D. Fairchild, plant explorer for the Agricultural De partment, on the future of the mango: “Of all the new fruits which are win ning places for themselves on our table*, the most promising is the tropical man go. This might be called the peach o 1 the torrid zone, and there are as man\ varieties of mangoes as there are o. peaches. In form and color mangoes an almost as varied as any fruits of the temperate zone and in taste they seem to combine the rich flavors of apricot* and pineapples. “The time has now come when we an to have on our tables the delicious-flav ored, fiberless mangoes of the Orient The profitable cultivation of this fruh is attracting the attention of the Florid, and Porto Rico fruit growers, and tli< remarkable growth in this country of th. demand for those other tropical fruits the banana and the pomelo, warrant* the prediction that the time is not fai distant when the hotels of our bij cities will be as regularly supplied with the mango as they are now with th grapefruit, which in 1886 was less knowi. than the mango is today. “With the propagation of these, am' their spread will come, it is believed, development of the mango industry, com parable in a measure to that of the raph growth of the orange industry in Cali fornia or the grapefruit industry ii Florida, will surely result. “Like most tropical, or subtropical fruits, the mango does best when growi in orchard form and given good clean tillage. “The area in Florida, suitable for man go culture, cannot hope to supply the growing demands of the American mar ket and the opening up of mango plan tations in Porto Rico, especially in the drier southern part, and in the dry vol canic soil of Hawaii, Is practically a certainty, as the taste for this delicious fruit increases and the knowledge of the varieties introduced by the Department becomes greater. “Although a perishable fruit, decaying easily when bruised, its shipping qual ities are good. Successful shipments have been made from Bombay to London, twenty days’ journey by boat, and like the Bartlett pear, it ripens best off the tree, which is an important point in its favor. In India the fruit is picked by hand while still green and ripened in a fruit room between layers of dry grass. “As soon as the orchards of Florida Mulgoba mangos, which are repidly in creasing, are extensive enough to insure a constant supply, fruits from these or chards will begin to crowd the worthless seedlings from the New York fruit stalls and to attract the attention of the pub lic, who until this time have remained in ignorance of one of the most delicious table fruits in the world.” THE FLORIDA AGRICULTURIST. Eating Mangoes. Mr. Bergen also furnishes the fol lowing description of the comical experi ence of a man eating his first native or jommon mango, clipped from the Chica go News: “One day I was asked to dine at the louse of a Mexican gentleman,” said a young man lately returned from Mexico. “When I arrived at the home of mv % host I found him, his wife, married laughter and grown son and an Ameri can guest. We went into the dining oom. Everything passed off well until >ve came to the dessert. Then a dish of uangoes was brought in. Did you ever cat a mango? No? Then your educa ion is still defective. In shape it is much like a pear which '.as been sat upon. But notwithstanding ts mild appearance the mango is a most leceitful fruit. “With a mango I was given a fork vith three tines, the middle one about twiee as long as the other two. Don Jarlos, my host, told me how to pierce he fruit at one end so that the long ine would penetrate the seed at the me point where it can be pierced. Then vlien the fruit is thus impaled it is peel 'd. I drove the tine of mv fork seem ' */ ngly to the vital spot, then tried to re nove the skin, as I saw the others do. ust as I was gathering speed the mango lew off the fork, caromed against the ideboard and landed in the gray silk ap of the senora, my hostess. “I apologized profusely and the mango vas restored to me. During my second ittempt the thing struck the American ’n the right eye and then made a para bolic curve and fell Into the patio. I darted with another mango and this ime finished the peeling successfully. “About me the others were eating their mangoes in dignified ease, the fruit poised gracefully on the forks, while they nibbled about the shrubs of the pit. I prepared to do likewise. 1 closed my teeth firmly on the yellow meat. It had a pleasant turpentiny fla vor, but when I tried to disengage my bite from the surrounding pulp I found that the fruit was held together by hundreds of fibers. In my mad efforts to these threads with my teeth my face became glazed with a thin coat ing of mango. My second bite was a repetition of the first, and this time botli ears were filled with the pulp and one eye was entirely closed. I wondered if one could absorb his mango through the pores of the skin, but I attacked the fruit for the third time. On this occa sion there was a general breaking loose of the pulp from the seed. The juice dripped from my chin in rivulets and sparkled on my shirt bosom like so many topazes. “I threw away my fork and took the mango resolutely in both hands. I was oblivious of everything but the deter mination to conquer that mango. The sticky juice ran up my sleeves as 1 gnawed at the pit as a dog gnaws at a bone. “I finished the mango amid a pro found silence. Then as I looked up, all adrip and shining with mango juice, my Mexican friends began talking in a po lite but feverish way. But the American kicked me under the table and said in a stage whisper: ‘Now excuse yourself and take a bath/ “If you ever go where there are man goes begin in private by eating half a bushel of them. Put on a mackintosh, a pair of rubber boots and goggles. Then get a clamp to hold the mango to the ta ble while you gnaw.” For Beginners with Bees A few suggestions may be helpful to the beginner in bee keeping and enable him to make his first year’s work a marked success. 1. Shade your hives, if possible with trees carrying heavy foliage. Swarms should be shaded from nine a. m. to five p. m. during the hottest season of the year. 2. Get a super of honey from the hive wintered over by putting a super con taining sections with full sheets of foun dation or a super containing extracting frames on the hive as soon as there is a good working force. 3. When the swarm issues remove the super from the old and place it upon the new stand. Your new swam will not leave their hive and will be quite likely to continue working in the super. 4. Arrange a wind-break to prevent loaded bees from being dashed against the hive fronts by the prevailing strong winds. 5. Provide supports for the hives which will lift them a foot or more from the ground. Ants and insect-eating ani mals may give trouble if the hives are on the ground. 6. Get your extra hives and supers set up for use several weeks before any swarms are expeeted or the honey flow may be half over before you are ready to take care of it. 7. Keep all comb-honey in moth proof cases and examine frequently. 8. Set the hive with the front of the bottom board a half-inch lower than the back, but it should be level sidewise or combs will be built at an angle with the frames or sections. 9. Do not attempt to handle bees on cold damp days but while they are work ing in the field. 10. If bees are found hanging in chains in a super do not smoke them down, thinking they are idlers, for they are probably secreting wax. 11. Prevent much swarming by remov ing extra queen cells and by giving plenty of space at the bottom. Strong swarms produce surplus honey. 12. Grow with your business by read ing a bee journal, a bee book, or both. The Hawaiian Sugar Planters* Associa tion has for some time been carrying on experiments with seedling sugarcanes, and recent reports state that valuable results have been achieved. Over five thousand seedlings have been tested, but o win or to the large number rejected, the actual number under trial at present has been reduced to 355. It is confidently expected that the work will result in the production of canes superior to any hith erto grown in the islands.