Answers to Kinks.

No. 106

1. Poppy. 2. Mayflower. 3. Boneset. 4. Butter-and-eggs. 5.
Cardinal-flower. 6. Milkweed. 7. Sweet-william. 8. Jack-in-the-Pulpit.
9. Deer Grass (dear grass). 10. Marigold (marry gold) 11. Skull-cap. 12.
Lady's-tresses. 13. Dandelion (dandy lion). 14. Black-eyed Susan. 15.
Ragged-sailor. 16. Wandering-jew. 17 Mint. 18 Dutchman's-breeches. 19
Pennyroyal. 20 Shamrock 21. Bachelor's-buttons. 22 Tulips (two lips).
23. Honeysuckle. 24. Foxglove. 25. Lady's-slipper. 26. Rose (rows). 27.
Pickerel-weed. 28 Phlox (flocks). 29. Arrow-head.

GRACE V. BEDINGER.
2 FORRESTER STREET, SALEM, MASS.

Fruits in Old Jamaica.

Wild strawberries, just like those at home, grow on the mountains
in Jamaica, about 6000 feet up, and ripen in June. Apples, small
and green, but making good sauce, are brought from the same
height, and are ready in July and August. Some few peaches are
grown up there also, and ripen in June or July. Grapes vary in
season, according to the elevation at which they are grown; they
begin to be in market in July, coming from the lowlands.

Pineapples begin about the end of April, but June is the best
month for them. They are most delicious here, as they are
thoroughly ripe and soft. Bananas and plantains (a large variety
of banana eaten only when cooked) are ripe all the year round. The
early oranges come in June, but are not really in season until
October, December being the best month for them. They last until
about March. Limes are in season all the year round, some trees
being ready at one time, some at another. Melons are very poor
here, very small, and of poor flavor, as they have no good seed
apparently. They ripen in spring and summer. Bilberries ripen from
June till October; and wild but poor blackberries also. Both these
berries grow on the mountains from 2000 feet up.

Of tropical fruits the variety is endless; some are good, others
we do not care for. Avocado pears or alligator pears are
pear-shaped, but look more like green and brown fresh figs. The
skin is peeled off, and the pulp, which is green next the skin and
custard-color near the seed, is about like baked custard in looks,
and is eaten as a salad. The seed is very large, and confined in a
loose outer husk. These are ripe now, and continue a long time in
season.