Genips or hog plums are round green balls about the size of a
large plum. The skin is hard, but cracks easily and slips off,
leaving the pulp, which is like a grape's, and tastes a little
like one. The flesh sticks fast to the seed, and you can only suck
them, which is very tantalizing--but the tree holds thousands.
Rose apples are very pretty, light yellow, smelling like attar of
roses, and taste the same, and are insipid when raw, but delicious
crystallized. They ripen in June. Granadillas are something like
melons; they grow on a passion-flower vine, and ripen at different
times. The pulp is sweet but rather tasteless, but combined with
the seeds which are enclosed it is good in a tart jelly. Star
apples are so called because when cut in two the seed division
forms a five-pointed star. They are sweet, and ripen in spring.

Naseberries are dark brown inside and out, about the size of a
small peach, and with a rough skin. The flesh is good, but sandy
feeling to the mouth. Gold apples are brilliant yellow; white pulp
and black seeds surrounded with jelly. Seeds and all are eaten.
Water cocoanuts are the green nuts before the meat is formed
inside. They are as large as a man's head with the husk, and you
cut the top off with a machete, and drink the delicious water,
cool and sweet. Sour and sweet sops and custard-apples are all
more or less alike--sweetish and rather flat. Some like them.

FRED L. HAWTHORNE.
GARDEN HOUSE, KINGSTON, JAMAICA.

An excellent morsel. The Table thanks Sir Fred.

A Visit to a Marble-Mill.

Perhaps the Table will be interested in the account of a visit I
made to a large marble-mill. The block of marble, rough but
regular, being in position the cutting begins. The saws, which are
lowered everyday to cut just so much on the block, are held in a
big wooden frame hung above the marble. These saws swing back and
forth across the block, gradually cutting into it. A 2-1/2-inch
pipe above the saws pours a continual stream of sand and water
over the block.

The saws are kept going night and day, yet requiring a week to saw
a block 6 by 6 by 5 feet. The saws are strips of steel about 3
inches wide and 18 feet long, and do not cut more than 15 inches a
day. The blocks usually are sawed into slabs 2 inches by 6 feet by