For many years pineapples have been taken from the West Indies to England in considerable quantities, but the fruit is so inferior to that raised under glass that its cultivation for market is prosecuted with success. The largest fruit on record, as the produce of the English pineries, weighed fourteen pounds and twelve ounces. Better West Indian pineapples are sold in our markets than in those of England, as we are nearer the places of growth.
The business of canning this fruit is largely pursued at Nassau, New Providence, whence many are also exported whole. The business has grown greatly within a few years, and now that the United States is in possession of the West Indian islands, exportations may be expected to increase and the demand satisfied.
More than fifty varieties of the pineapple are enumerated. The plant is evidently very variable, and when South America was first visited by Europeans, they found the natives cultivating three distinct species. Some varieties, with proper management, will be in fruit in about eighteen months from the time the suckers are rooted. The juice of the pineapple is largely used in flavoring ices and syrups for soda-water; the expressed juice is put into bottles heated through by means of a water bath and securely corked while hot. If stored in a cool place it will preserve its flavor perfectly for a year. The unripe fruit is very acrid, and its juice in tropical countries is used as a vermifuge. The leaves contain an abundance of strong and very fine fibers, which are sometimes woven into fabrics of great delicacy and lightness.
Nor is it every apple I desire;
Nor that which pleases every palate best;
'Tis not the lasting pine that I require,
Nor yet the red-cheeked greening I request,
Nor that which first beshrewed the name of wife,
Nor that whose beauty caused the golden strife.
No, no! bring me an apple from the tree of life.