THIS tropical fruit is so-called from its resemblance in form and appearance to the cones of some species of pine. Its botanical name in most general use is Ananassa sativa, but some botanists who do not regard it as distinct from Bromelia, call it B. ananas. The BromeliaceÆ, to which it belongs, are a small family of endogenous plants, quite closely related to the canna, ginger, and banana families, and differing from them in having nearly regular flowers and six stamens, all perfect. As the pineapple has become naturalized in parts of Asia and Africa, its American origin has been disputed, but there is little doubt that it is a native of Brazil, and perhaps some of the Antilles, now a part of the domain of the United States. This fruit is a biennial, with the habit of the Aloe, but with much thinner leaves. In cultivation it early produces seeds but, in ripening, the whole flower cluster undergoes a remarkable change; all parts become enormously enlarged, and when quite ripe, fleshy and very succulent, being pervaded by a saccharine and highly flavored juice. Instead of being a fruit in the strict botanical sense of the term, it is an aggregation of accessory parts, of which the fruit proper forms but a very small portion.

The first pineapples known in England were sent as a present to Oliver Cromwell; the first cultivated in that country were raised in about 1715, though they were grown in Holland in the preceding century. The successful cultivation of the fruit was early considered one of the highest achievements in horticulture, and the works of a few years ago are tediously elaborate in their instructions; but the matter has been so much simplified that anyone who can command the proper temperature and moisture may expect success.

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.