. The Cuba review. THE CUBA REVIEW 29 HORTICULTURAL MATTERS MEDICINAL PROPERTIES OF THE PAPAW The following interesting information is taken from the Tropical Agriculturist for February 1913. "The milky juice of the unripe fruit of the Papaw tree is admitted by highly medical authorities to be an ef- ficient vermifuge, and a similar property is possessed by the seeds, which have a pleasant flavor resembling that of cress. The juice is also a good cosmetic, which is used for the removal of freckles. But the most remarkable thing connected with the Papaw tree is the property possessed by th
. The Cuba review. THE CUBA REVIEW 29 HORTICULTURAL MATTERS MEDICINAL PROPERTIES OF THE PAPAW The following interesting information is taken from the Tropical Agriculturist for February 1913. "The milky juice of the unripe fruit of the Papaw tree is admitted by highly medical authorities to be an ef- ficient vermifuge, and a similar property is possessed by the seeds, which have a pleasant flavor resembling that of cress. The juice is also a good cosmetic, which is used for the removal of freckles. But the most remarkable thing connected with the Papaw tree is the property possessed by the milky juice of the unripe fruit of separating the fibres of flesh and making it tender. The late L. A. Bernays, who was undoubtedly a reliable authority on the properties of plants and fruits, says, in his valuable work on 'The Cultural In- dustries of Queensland,' that this property is not confined to the juice of the fruit, but the very exhalations of the tree are said to possess it; and of this fact the Brazilian butchers take advantage to make their toughest meat saleable. This is ac- . omplished by suspending the newly-killed "at in the tree, or by wrapping it in the 1 ves. So powerful is this softening ac- tion of the juice that it must be used with caution, the meat will drop to pieces, which makes it more unpalatable than if left in its original condition of toughness. "Some interesting experiments were made some years ago upon this subject at the Royal Agricultural Museum, Berlin. A portion of the juice was dissolved in three times its weight of water, and this was placed with 15 lbs. of quite fresh, lean beef in one piece in distilled water, and boiled for five minutes. Below the boiling point, the meat fell into several pieces, and at the close of the experiment it had sep- arated into coarse shreds. The juice can be dried without losing its effect, but its efficiency in this respect does not appear to have been tested over a longer period than six months
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