Hi Everyone:
 
Genesis 1:29-30 And God said, Behold, I have given you every herb yielding seed, which is upon the face of all the earth, and every tree, in which is the fruit of a tree yielding seed; to you it shall be for food: 30 and to every beast of the earth, and to every bird of the heavens, and to everything that creepeth upon the earth, wherein there is life, [I have given] every green herb for food: and it was so. (American Standard Version)
 
The Kukui Nut or Candlenut Tree, Aleurites Moluccana, it the state tree of Hawaii, and was first brought there by Polynesian voyagers. It is a member of the Spurge family and is the official symbol of the Aha Kupuna, the Council of Elders of the Nation of Hawaii. In Hawaii it grows wild in the lower mountain forest areas and is used in gardens as a shade tree, although it is a bit messy due to dropping of its leaves and edible nuts.
 
The Kukui nut has many uses. Originally it was most valued for its light, the oil of the white kernels being extracted for its use in stone lamps and in ti leaf sheath torches. The shelled nuts were skewered on a coconut fond mid-rib and lit one by one, from the top to bottom, as they set in a container of sand or dirt, or in the earth itself. Childern were often given the responsibility for keeping the "candles" lit. The tree is sometimes called the Candlenut Tree. The nuts are widely used as a traditional lei, both the hard shells of the polished black, tan or brown, and immature white, which are more rare. The white flowers and downy, angularly pointed leaves are also strung as lei, representing Moloka`i, whose symbolic color is silvery green. The bark, flowers and nuts are all used for medicine. As food, a small amount of the pounded roasted nuts, plus salt and sometimes chili peppers, is used as a relish and is called `inamona.
 
The small, five-petaled white flowers were chewed by the parents of a young child and given to the child to aid in healing of e`a (thrush) sores inside the mouth and upon the tongue. Also used for this problem was the juicy sap that fills up the depression left when the stem is pulled off the green fruit. This is applied with the finger and rubbed inside of the child's mouth and on the tongue. The green fruit is the part of the plant that contains the nut. This sap is also a healing application for chapped lips, cold sores and mild sunburn.
 
One mashed nut (sometimes the raw kernel, sometimes the roasted) or the sap of the green nut was often used in combination with other traditional Hawai`i medicinal plants, particularly when a purgative for constipation was needed. The potency of this plant is so strong that these internal remedies are administered very carefully by those with experience in these matters. The late Uncle Harry Mitchell of Keanae recommended the use of kukui nut for high blood pressure. He suggested one teaspoon a day of the ground roasted kernel. Sometimes this is mixed with pressed garlic juice.
 
For bad cases of ulcers and other skin sores, the baked meat of ripe kukui nuts was pounded and mixed with other plants, such as ripe noni fruit. In the treatment of rheumatic joints or deep bruises and wounds, kukui and noni leaves were wrapped around the afflicted places and heat applied by hot packs of salt, sand or rocks wrapped in tapa cloth.
 
The inner bark provided a red-brown dye for tapa cloth and `olona cordage, while the gum from the bark strengthened the tapa. The soot (pau) of burned nuts provided a black dye for tattooing and for painting designs on canoes and on tapa cloth. The soft light-colored wood of the tree trunk was fashioned into canoes. The oil provided a varnish similar to linseed oil.
 
Roasted kernels, pulverized by fishermen while on the reef or in canoes, were strewn upon the ocean surface where there were small ripples and waves. The film increased underwater visibility by creating a lens on the water's surface. Fishing nets were preserved by a coating of kukui oil.
 
The kukui tree is a classic example of the wisdom of ancient voyaging Polynesians. The plants that they chose to bring on their canoes had to serve many useful purposes. The kukui is such a plant.
 
Isn't it wonderful that God (YHWH) created these wonderful nut producing trees for mankind.
 
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Your Friend in Christ Iris89 
 
Francis David said it long ago, "Neither the sword of popes...nor the image of death will halt the march of truth. "Francis David, 1579, written on the wall of his prison cell." Read the book, "What Does The Bible Really Teach" and the Bible today, and go to www.jw.org! 

Hi Everyone:
 
Here is a Commentary on Bountiful Trees and Vegetables God (YHWH) has provided for mankind, specifically the 'Elfriede Ott' Fuctsias which is and upright shrub, part of the Lax Triphylla Group. Leaves are dark green and heart-shaped. Flowers grow on terminal recemes, are very small, pendant, with long pointed tubes that are salmon-pink, with salmon-pink sepals and deeper salmon-pink corollas that have curly, rose-red margins. This shrub grows to a height of 24 inches tall and 18 inches wide. Fruit are deep purple. Fuchsias prefer partial shade and should never dry out.
 
They love water and cooler summer temperatures, making them a favorite for the Pacific Northwest. They are also heavy feeders. Feed with a quick release, water soluble fertilizer every other week during the bloom season. When planting fuchsia, start them from transplants around mid-spring. Many gardeners transplant fuchsia around Easter. Soil should be high in organic matter have both excellent water holding and drainage capability. Mulch heavily where winters are cold. Prune back dead or broken branches in spring, especially on plants that were left outside in areas with mild winters. Cooler summer temperatures make Fuchsias a favorite for the Pacific Northwest.   [source - retrieved from  http://www.backyardgardener.com/plantname/pda_3381.html  on  12/21/2014]
 
This plant and its edible fruit can be viewed at,  http://images.search.yahoo.com/search/images;_ylt=A0LEVwzU9pZUSz8AznxXNyoA;_ylu=X3oDMTB0OWZjY3VuBHNlYwNzYwRjb2xvA2JmMQR2dGlkA1ZJUDUzMV8x?_adv_prop=image&fr=chrc-comodo&va=Elfriede+Ott+Fuchsias
 
Plant Habit:
Shrub
Life cycle:
Perennial
Sun Requirements:
Partial or Dappled Shade
Leaves:
Deciduous
Flowers:
Showy
Flower Time:
Summer
Fall
Underground structures:
Taproot
Uses:
Suitable as Annual
Wildlife Attractant:
Butterflies
 
Hummingbirds
Propagation: Other methods:
Cuttings: Stem
[source - retrieved from  https://allthingsplants.com/plants/view/538830/Fuchsia-Fuchsia-Elfriede-Ott/  on  12/21/2014]
 
In Genesis 1:11-13, "And God said, Let the earth put forth grass, herbs yielding seed, and fruit-trees bearing fruit after their kind, wherein is the seed thereof, upon the earth: and it was so. 12 And the earth brought forth grass, herbs yielding seed after their kind, and trees bearing fruit, wherein is the seed thereof, after their kind: and God saw that it was good. 13 And there was evening and there was morning, a third day. (American Standard Version, ASV)[for more details, go to  www.jw.org].
 
 
Fuchsias 101 – How to Eat Fuchsia Berries
September 9, 2010 by powellswood
By Jackie LaVerne, PowellsWood Gardener & Consultant and Owner of Magellanica Gardens Nursery
What?! Did that say eat fuchsia berries?!
Yes! It did!
It does not seem to be commonly known to folks who are growing fuchsias in their gardens that they are growing berries. Usually people think of those dark squishy things as a menace and a mess in their yards. But they are actually very tasty berries that can be used in many ways, including salads, muffins, tarts, garnishes, jams, jellies, even pies (although you really have to collect a lot to make pie!), and the berries are also just great to pick and eat all by themselves. And the flowers are edible too.
All fuchsias produce berries, although some varieties have much better tasting fruit than others. The berries are produced as the flowers on the plants mature and fall off. What is left behind is either a round or elliptical-shaped berry. The berries can grow to almost an inch long on some hybrids and species fuchsias, or to just 1/2-inch on the miniature Encliandra-type fuchsias. Single-bloom fuchsias produce more fruit than double-bloom fuchsias. Fuchsia berries can taste very peppery to very sweet, almost like a kiwi. The berries of Fuchsia procumbens, the groundcover fuchsia, are my personal favorite; they get very large and are very sweet.
 
Late summer through fall is a good time to harvest fuchsia berries. Pick the berries when they are soft and squishy; test them by tasting them to make sure that they are sweet. Be sure to use them promptly, as they do not keep well and will go bad quickly once picked. If you need to save up large quantities of fruit for a pie or tart, freeze them immediately like any other berry. When harvesting the berries keep in mind that the dark fruit will stain clothes and fingers, so remember to dress accordingly!
You can use your own berry recipes and substitute fuchsia berries, or here are two great fuchsia berry recipes to try. Do you have a favorite fuchsia berry recipe to share? We’d love to hear from you!
 
Fuchsia Berry Jelly
 
1 cup fuchsia flowers
1 cup ripe, washed fuchsia berries
1 cup sugar
Juice of 1 lemon
2 cups of water (or apple juice or apple cider)
1 apple, sweet, peeled and chopped
2 tablespoons of unflavored gelatin
Simmer flowers, berries, sugar, lemon juice, water, and apple for 10 minutes. Let mixture cool a bit, then strain it. Add the gelatin and allow to thicken in refrigerator.
 
Fuchsia Berry Jam
 
1 lb. sugar
2 tablespoons water (or apple pectin, apple juice or cider)
juice of 1 lemon
1 ½ lb. of ripe fuchsia berries, washed
Combine sugar, water and lemon juice in a pan and cook carefully over low heat until sugar dissolves. Set aside and allow to cool completely. Add the berries gently, folding them into the mixture so as not to break up the berries too much. Bring the mixture slowly to a boil. Boil until the mixture will set when tested on a plate. Seal in heated jars. Allow to cool completely before eating, then enjoy!   [source - retrieved from  http://powellswood.wordpress.com/2010/09/09/fuchsias-101-how-to-eat-fuchsia-berries/  on  12/21/2014]
 
 
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Francis David said it long ago, "Neither the sword of popes...nor the image of death will halt the march of truth. "Francis David, 1579, written on the wall of his prison cell." Read the book, "What Does The Bible Really Teach" and the Bible today, and go to www.jw.org! 

 
Hi Everyone:
 
Here is a Commentary on Bountiful Trees and Vegetables God (YHWH) has provided for mankind, specifically the kuweni or Mangifera odorata (also called Kuwini Mango, Saipan Mango, or Fragrant Mango) is a species of plant in the Anacardiaceae family. It is found in Guam, Indonesia, Malaysia, the Philippines, Singapore, Thailand, and Vietnam.
 
Kuini or Mangifera odorata is a mango variety that is to be native to tropical Asia, specifically to West Malaysia. The fruit is light orange in colour and juicy sweet when ripe. The tree has a distinct feature, i.e. emits a fragrant resinous smell. The tree flowers throughout the year and the flowers too are strongly scented with its fragrance. The sap on unripe kuini fruits is poisonous [[Be very careful handling unripe fruit of the Mangifera Odorata]]
 
Kuini (Mangifera odorata) commonly found in East Malaysia's Jungle (Borneo) has spherical, almost round shape, dark green and green when ripe. It has strong Odour which can be detected from afar. (source - retrieved from   http://en.wikipedia.org/wiki/Mangifera_odorata  on  1/17/2013)
 
In Genesis 1:11-13, "And God said, Let the earth put forth grass, herbs yielding seed, and fruit-trees bearing fruit after their kind, wherein is the seed thereof, upon the earth: and it was so. 12 And the earth brought forth grass, herbs yielding seed after their kind, and trees bearing fruit, wherein is the seed thereof, after their kind: and God saw that it was good. 13 And there was evening and there was morning, a third day. (American Standard Version, ASV)[for more details, go to  www.jw.org].
 
Pictures of the fruit of this distinct mango that varies greatly from the common can be viewed at  http://commons.wikimedia.org/wiki/Category:Mangifera_odorata
 
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Your Friend in Christ Iris89
 
Francis David said it long ago, "Neither the sword of popes...nor the image of death will halt the march of truth."Francis David, 1579, written on the wall of his prison cell." Read the book, "What Does The Bible Really Teach" and the Bible today, and go to www.jw.org!
 
 

Hi Everyone:
 
Here is a Commentary on Bountiful Trees and Vegetables God (YHWH) has provided for mankind, specifically the Lagenaria siceraria (synonym Lagenaria vulgaris Ser.), bottle gourd, opo squash or long melon is a vine grown for its fruit, which can either be harvested young and used as a vegetable, or harvested mature, dried, and used as a bottle, utensil, or pipe. For this reason, the calabash is widely known as the bottle gourd. The fresh fruit has a light green smooth skin and a white flesh. Rounder varieties are called calabash gourds.
 
They come in a variety of shapes, they can be huge and rounded, or small and bottle shaped, or slim and more than a meter long.
 
The calabash was one of the first cultivated plants in the world, grown not primarily for food, but for use as a water container. The bottle gourd may have been carried from Africa to Asia, Europe and the Americas in the course of human migration.[1] It shares its common name with that of the calabash tree (Crescentia cujete).
 
It is a commonly cultivated plant in tropical and subtropical areas of the world, now believed by some to have spread or originated from wild populations in southern Africa. Stands of Lagenaria siceraria that may be source plants, and not merely domesticated stands run wild, were reported recently in Zimbabwe.[2] This apparent domestication source plant produces thinner-walled fruit that, when dried, would not endure the rigors of use on long journeys as a water container. Today's calabash may owe its tough, waterproof wall to selection pressures over its long history of domestication.[3]
 
Cultivation
Calabash had been cultivated in Asia, Europe and the Americas for thousands of years before Columbus' discovery of America. Historically, in Europe,[4] Walahfrid Strabo (808–849), abbot and poet from Reichenau, advisor to the Carolingian kings, discussed it in his Latin Hortulus as one of the 23 plants of an ideal garden.[5][6]
 
Recent research indicates some can have an African origin and at least two unrelated domestications: one 8–9 thousand years ago, based on the analysis of archeological samples found in Asia, a second, four thousand years ago, traced from archeological discoveries in Egypt.
 
The mystery of the calabash – namely that this African or Eurasian species was being grown in America over 8,000 years ago[7] – came about from the difficulty in understanding how it came to be on the American continent. Genetic research on archeological samples published by the National Academy of Sciences in December 2005 suggests calabash may have been domesticated earlier than food crops and livestock and, like dogs, were brought into the New World at the end of the ice age to the native Paleo-Indians. It is supposed that bottle gourds were carried by new peoples in boats or on foot across a possible land bridge between Asia and America. Once in Florida and Mexico, bottle gourd seeds could still be viable after long periods of migration.
 
The rind of the domesticated calabash, unlike that of its wild counterpart, is thick and waterproof. Calabash previously was thought to have spread across oceans without human intervention, if the seeds were still able to germinate even after long periods at sea. This was the basis of the earlier, dominating theory, which proposed the calabash had drifted across the Atlantic Ocean from Africa to North and South America. The new research notes domestication had led to changes in morphology (shape) of Asian and African specimens, potentially allowing the identification of the calabash from different areas. Now, both genetic and morphological considerations show calabash found in American archaeological finds are closer to Asian calabash variants than to African ones.[8]
 
The English word calabash comes from Spanish calabaza with the same meaning. The origin of the Spanish word is obscure. It is possibly from Arabic qar'a yabisa "dry gourd", from Persian kharabuz, used of various large melons; or the Spanish may have come from a pre-Roman Iberian calapaccia.[9]
 
Toxicity
Like other members of the Cucurbitaceae family, calabashes contain cucurbitacins that are known to be cytotoxic. The tetracyclic triterpenoid cucurbitacins present in fruits and vegetables of the cucumber family, are responsible for the bitter taste, and can cause ulcers in the stomach. In extreme cases, people have died from drinking calabash juice.[10][11] [12]
 
Culinary uses
Calabash, cooked, no salt
Nutritional value per 100 g (3.5 oz)
Energy
63 kJ (15 kcal)
Carbohydrates
3.69 g
- Dietary fiber
1.2 g
Fat
0.02 g
Protein
0.6 g
Thiamine (vit. B1)
0.029 mg (3%)
Riboflavin (vit. B2)
0.022 mg (2%)
Niacin (vit. B3)
0.39 mg (3%)
Pantothenic acid (B5)
0.144 mg (3%)
Vitamin B6
0.038 mg (3%)
Folate (vit. B9)
4 ?g (1%)
Vitamin C
8.5 mg (10%)
Calcium
24 mg (2%)
Iron
0.25 mg (2%)
Magnesium
11 mg (3%)
Manganese
0.066 mg (3%)
Phosphorus
13 mg (2%)
Potassium
170 mg (4%)
Sodium
2 mg (0%)
Zinc
0.7 mg (7%)
Link to USDA Database entry
Percentages are relative to US recommendations for adults.
Source: USDA Nutrient Database
 
Upo (bottle gourd or Calabash) with sotanghon
In India, it is known as lauki dudhi or ghiya in Hindi/Urdu/Gujarati; Laau Oriya; aal in Marwari; churakka  in Malayalam; jatilao in Assamese; lau  in Bengali; sorakaaya or anapakaya in Telugu; dudhi-Bhopala in Marathi; sorekayi in Kannada; sajmain in Maithili and suraikkaai (colloquilly sorakkay) in Tamil. A popular north indian dish is lauki channa, (channa dal and diced gourd in a semidry gravy). In Maharashtra, the skin of the gourd is used in making a Chutney preparation. In parts of India, the dried, unpunctured gourd is used as a float (called surai-kuduvai in Tamil) to learn swimming in rural areas. Indian musical instruments, such as the tanpura, sitar and rudra veena, are constructed from dried calabash gourds, using special cultivars that were originally imported from Africa and Madagascar. They are mostly grown in Bengal and near Miraj, Maharashtra. These gourds are valuable items and they are carefully tended, sometimes they are given injections to stop worms and insects from making holes while they are drying., etc.[13]
 
The calabash, as a vegetable, is frequently used in southern Chinese cuisine as either a stir-fry or in a soup. The Chinese name for calabash is hulu (simplified Chinese: ??; traditional Chinese: ??; pinyin: húlu) or huzi (Chinese: ??; pinyin: húzi) in Mandarin. Two common kinds of calabash sold in Chinese stores are the "Opo" kind, which is elongated but still plump, and "Mao Gua" which is very similar to Opo, but it has hairs, as its Chinese name references, which translates to "Hairy Squash". The hairs, although small, can get embedded in the skin, but it is usually safe for adults to handle.
In Japan, the species is known as hy?tan with the former word referring particularly to the larger-fruiting variety whose fruits are used mostly for making containers or other handicrafts and the latter referring to the smaller-fruiting variety whose fruits are more edible. Names used to refer particularly to the fruit of one or another variety of this species include fukube  and hisago. It is most commonly sold in the form of dried, marinated strips known as kanpy?, and is commonly used as an ingredient for making makizushi (rolled sushi).
 
In Korea, it is known as bak (?) or jorongbak.
In Burma, it is known as  boo thee, a popular fruit; young leaves are also boiled and eaten with spicy hot, fermented fish sauce called nga peet. In the Philippines, it is known as upo. In Italian cuisine, it is known as cucuzza (plural cucuzze).
In Central America, the seeds of the calabash gourd are toasted and ground with other ingredients (including rice, cinnamon, and allspice) to make the drink horchata. Calabash is known locally as morro or jícaro. In Colombia and Venezuela, the calabash is known as a tapara or totuma.
In Pakistan, the green Calabash is known as Lauki while the yellow variety is known as kaddu in Urdu.
In Bangladesh, it is called lau (???). In Nepali, it is called lauka (????). In Arabic, it is called qara. The tender young gourd is cooked as a summer squash. In Vietnam, it is called b?u canh or b?u n?m, and is used in a variety of dishes: boiled, stir-fried, soup dishes and as a medicine.
The shoots, tendrils, and leaves of the plant may also be eaten as greens.
 
Cultural uses
The Caribbean
Calabash is primarily used for utensils, such as cups, bowls, and basins in rural areas. It can be used for carrying water or can be made for carrying items, such as fish, when fishing. In some Caribbean countries, it is worked, painted and decorated as shoulder bags or other items by artisans, and sold to tourists. In Jamaica, it is also a reference to the natural lifestyle of Rastafarians. As a cup, bowl, or even water-pipe or "bong", the calabash is considered consistent with the "Ital" or vital lifestyle of not using refined products such as table salt, or using modern cooking methods, such as microwaves. In Haiti, the plant is called kalbas kouran, literally "running calabash", and is used to make the sacred rattle emblematic of the Vodou priesthood, called an asson. As such, the plant is highly respected. It is also the national tree of St. Lucia.
 
Africa
Calabashes (nkalu in Kikongo) are used to collect and store palm wine in Bandundu Province, Democratic Republic of the Congo.
Hollowed out and dried calabashes are a very typical utensil in households across West Africa. They are used to clean rice, carry water, and as food containers. Smaller sizes are used as bowls to drink palm wine.
 
Calabashes are used in making the West African kora (a harp-lute), xalam/ngoni (a lute) and the goje (a traditional fiddle). They also serve as resonators underneath the balafon (West African marimba). The calabash is also used in making the shegureh (a Sierra Leonean women's rattle)[14] and balangi (a Sierra Leonean type of balafon) musical instruments. Sometimes, large calabashes are simply hollowed, dried and used as percussion instruments, especially by Fulani, Songhai, Gur-speaking and Hausa peoples. In Nigeria, the calabash has been used to avoid a law requiring the wearing of a helmet on a motorcycle.[15] In South Africa, it is commonly used as a drinking vessel by tribes such as the Zulus. Ebore tribe children in Ethiopia wear hats made from the calabash to protect them from the sun. Recently, the Soccer City stadium which hosted the FIFA World Cup has been completed and its shape takes inspiration from the calabash.
 
Mexico
In many rural parts of Mexico, the calabash is dried and carved hollow to create a bule or a guaje, a gourd used to carry water around like a canteen. The gourd cut in half, called jícara, gave the parallel name to a clay cup jícara.
 
Costa Rica
The Costa Rican town of Santa Bárbara de Santa Cruz holds a traditional annual dance of the calabashes (baile de los guacales). Since 2000, the activity has been considered of cultural interest to the community, and all participants receive a hand-painted calabash vessel to thank them for their economic contribution (which they paid in the form of an entrance ticket).[16]
Aboriginals throughout the country traditionally serve chicha in calabash vessels to the participants of special events such as the baile de los diablitos (dance of the little fiends).[17]
 
South America
In Peru, Brazil, Argentina, Uruguay and Paraguay, calabash gourds are dried and carved into mates, the traditional container for the popular caffeinated tea-like drink brewed from the yerba mate plant. In Brazil, this container is called cuia, porongo or cabaça. Gourds also commonly used as the resonator for the berimbau, the signature instrument of capoeira, a martial art/dance developed in Brazilian plantations by African slaves. The calabash gourd is possibly mankind's oldest instrument resonator.
 
In Peru, Bolivia and Ecuador, calabash gourds are known to have been used for medicinal purposes for over a thousand years by Andean cultures. The Inca culture applied folklore symbology to gourds to pass down from one generation to another, and this practice is still familiar and valued.
 
Bowls made of calabash were used by Indigenous Brazilians as utensils made to serve food, and the practice is still retained in some remote areas of Brazil (originally by populations of various ethnicities, origins and regions, but nowadays mainly the indigenes themselves).
 
Venezuela
The president of Venezuela, Hugo Chávez, has suggested Venezuelans avoid showers longer than three minutes.[18][19] Critics of Chavez have ridiculed this (reductio ad incommodum) by ironically suggesting the use of a totuma to bathe (although Chavez himself did not suggest this).[20][21] The inference is that Chavez's bathing suggestion is an unwelcome intrusion into Venezuelans' daily lives, and further, that bathing with a gourd is shamefully primitive. Compare U.S. President Jimmy Carter's speech urging Americans to conserve energy during the US 1979 energy crisis and negative reaction by his critics.[22]
 
China
The hulu is an ancient symbol for health.
 
A bottle gourd
In the old days, doctors would carry medicine inside it, so it has fabled properties for healing. The hulu is believed to absorb negative earth-based qi (energy) that would otherwise affect health, and is a traditional Chinese medicine cure. Dried calabash is also used as containers of liquids, often liquors or medicine. Calabash gourds were also grown in earthen molds to form different shapes with imprinted floral or arabesque design and dried to house pet crickets, which were kept for their song and fighting abilities. The texture of the gourd lends itself nicely to the sound of the animal, much like a musical instrument. It is a symbol of the Xian immortals.
India
Hindu ascetics (sadhu) traditionally use a dried gourd vessel called the kamandalu. The juice of bottle gourd is considered to have medicinal properties and to be very good for health. The Baul singers of Bengal have their musical instruments made out of it. The practice is also common among Buddhist and Jain sages.
 
Hawaii
In Hawaii, a calabash is a large serving bowl, usually made from a hardwood rather than from the calabash gourd as in Maroon cultures. It is used on a buffet table or in the middle of the dining table. The use of the calabash in Hawaii has led to terms like "calabash family" or "calabash cousins", indicating an extended family grown up around shared meals and close friendships.
This gourd is often dried when ripe and used as a percussion instrument in contemporary and ancient hula.
 
Other uses
Additionally, the gourd can be dried and used to smoke pipe tobacco. A typical design yielded by this squash is recognized (theatrically) as the pipe of Sherlock Holmes, but Doyle never mentioned Holmes using a calabash pipe. It was the preferred pipe for stage actors portraying Holmes, because they could balance this pipe better than other styles while delivering their lines. See, Smoking pipe (tobacco)#Calabash.
 
References
 
This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. (July 2007)
1. ^ Erickson, David L.; Smith, Bruce D.; Clarke, Andrew C.; Sandweiss, Daniel H.; Tuross, Noreen (20 December 2005). "An Asian origin for a 10,000-year-old domesticated plant in the Americas". PNAS 102 (51): 18315–18320. doi:10.1073/pnas.0509279102. PMC 1311910. PMID 16352716. Retrieved 17 November 2009.
2. ^ Discovery and genetic assessment of wild bottle gourd [ Lagenaria siceraria (Mol.) Standley, Cucurbitaceae] from Zimbabwe. mbe.oxfordjournals.org – Economic Botany 58. 2004. pp. 501–508.
3. ^ Reconstructing the Origins and Dispersal of the Polynesian Bottle Gourd (Lagenaria siceraria). Proceedings of the SMBE Tri-National Young Investigators' Workshop 2004. 2005. pp. 58, 501–508.
4. ^ Gemüse des Jahres 2002: Der Flaschenkürbis (in German). Schandelah: VEN – Verein zur Erhaltung der Nutzpflanzen Vielfalt e.V. 2002.
5. ^ Strabo, Walahfrid; Näf,W.; és Gabathuler,M. (ford.) (2000). De cultura hortorum (in Latin and German). ISBN 3-7995-3504-7.
6. ^ Walahfrid Strabo (2002). De cultura hortorum sive Hortulus VII Cucurbita (in Latin). Fachhochschule Augsburg: bibliotheca Augustana.
7. ^ White, Nancy (2005). Nancy White University of South Florida – South American Archaeology: Archaic, Preceramic, Sedentism. Bloomington: Indiana University Bloomington MATRIX project.
8. ^ Erickson, David L.; Smith, Bruce D.;Clarke, Andrew C.; Sandweiss, Daniel H.; Tuross, Noreen (2005). An Asian origin for a 10,000-year-old domesticated plant in the Americas. Proceedings of the National Academy of Sciences.
9. ^ http://www.etymonline.com/index.php?search=calabash&searchmode=none
10. ^ Adhyaru-Majithia, Priya (13 March 2010). "Not all bitter veggies are good, they can kill you: Doctors". DNA (Bhaskar Group). Archived from the original on 9 July 2010. Retrieved 9 July 2010.
11. ^ Chandra, Neetu (9 July 2010). "Toxin in lauki kills diabetic city scientist". India Today (Living Media). Archived from the original on 9 July 2010. Retrieved 9 July 2010.
12. ^ "Bitter 'lauki' juice can kill you". Times of india (Living Media). 28 June 2011. Retrieved 28 June 2010.
13. ^ Landsberg, Steven. "The History of an Indian Musical Instrument Maker".
14. ^ image at Joseph Opala, "Origin of the Gullah", yale.edu.
15. ^ "Nigeria bikers' vegetable helmets". BBC News. 6 January 2009.
16. ^ "Baile del Guacal" [Dance of the Calabash]. La Nación (in Spanish). 1 July 2010.
17. ^ Parrales, Freddy (29 January 2011). "Rey Curré se encendió con el baile de los diablitos" [Rey Curré was ignited with the dance of the little fiends]. La Nación (in Spanish).
18. ^ "No more singing in the shower: Chavez urges Venezuelans to limit their wash to three minutes amid water shortages". Daily Mail (London). 22 October 2009.
19. ^ Chavez y el comunismo on YouTube
20. ^ http://www.laureanomarquez.com/?module=articulos&i=44
21. ^ Como hacer Totuma-Ducha comunista on YouTube
22. ^ http://www.presidentprofiles.com/Kennedy-Bush/Jimmy-Carter-Energy-policy.html  (source - retrieved from   http://en.wikipedia.org/wiki/Calabash  on  3/31/2013)
 
In Genesis 1:11-13, "And God said, Let the earth put forth grass, herbs yielding seed, and fruit-trees bearing fruit after their kind, wherein is the seed thereof, upon the earth: and it was so. 12 And the earth brought forth grass, herbs yielding seed after their kind, and trees bearing fruit, wherein is the seed thereof, after their kind: and God saw that it was good. 13 And there was evening and there was morning, a third day. (American Standard Version, ASV)[for more details, go to  www.jw.org].
 
View plant and fruit at,  http://foter.com/Bottlegourd/
 
 
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Your Friend in Christ Iris89
 
Francis David said it long ago, "Neither the sword of popes...nor the image of death will halt the march of truth."Francis David, 1579, written on the wall of his prison cell." Read the book, "What Does The Bible Really Teach" and the Bible today, and go to www.jw.org!
 
 
 
 

Hi Everyone:
 
Here is a Commentary on Bountiful Trees and Vegetables God (YHWH) has provided for mankind, specifically the Diospyros kaki,   Tamopan Persimmon Tree – Astringent Kaki Persimmon.
 
Tamopan persimmon tree is one of the largest growers, often reaching 30 foot tall. Great fruiting shade tree. The fruit is has an odd shape like a flattened tomato that looks like it’s wearing a cap! Don’t let its odd shape stop you, this persimmon is tasty and excellent for cooking in puddings and breads. Mid season fruit ripens in October to November. Zones 7-9.  [sourc - retrieved from  http://www.justfruitsandexotics.com/JFE/product/tamopan-persimmon-tree/   on  1/22/2015]
 
PERSIMMON
Diospyros kaki Linn
Ebenaceae
Common Names: Persimmon, Oriental Persimmon, Japanese Persimmon, Kaki.
Related species: Black Sapote (Diospyros digyna), Mabolo, Velvet Apple (D. discolor), Date Plum (D. lotus), Texas Persimmon (D. texana), American Persimmon (D. virginiana).
Origin: The oriental persimmon is native to China, where it has been cultivated for centuries and more than two thousand different cultivars exist. It spread to Korea and Japan many years ago where additional cultivars were developed. The plant was introduced to California in the mid 1800's.
 
Adaptation: Persimmons do best in areas that have moderate winters and relatively mild summers--suitable for growing in USDA Hardiness Zones 7 to 10. It can tolerate temperatures of 0° F when fully dormant. However, because of its low chilling requirement (less than 100 hours), it may break dormancy during early warm spells only to be damaged by spring frosts later. The leaves are killed by 26° F when growing. Trees do not produce well in the high summer heat of desert regions, which may also sunburn the bark.
 
DESCRIPTION
Growth Habit: The persimmon is a multitrunked or single-stemmed deciduous tree to 25 ft. high and at least as wide. It is a handsome ornamental with drooping leaves and branches that give it a languid, rather tropical appearance. The branches are somewhat brittle and can be damaged in high winds.
 
Foliage: Persimmon leaves are alternate, simple, ovate and up to 7 inches long and 4 inches wide. They are often pale, slightly yellowish green in youth, turning a dark, glossy green as they age. Under mild autumn conditions the leaves often turn dramatic shades of yellow, orange and red. Tea can also be made from fresh or dried leaves.
Flowers: The inconspicuous flowers surrounded by a green calyx tube are borne in the leaf axils of new growth from one-year old wood. Female flowers are single and cream-colored while the pink-tinged male flowers are typically borne in threes. Commonly, 1 to 5 flowers per twig emerge as the new growth extends (typically March). Persimmon trees are usually either male or female, but some trees have both male and female flowers. On male plants, especially, occasional perfect (bisexual) flowers occur, producing an atypical fruit. A tree's sexual expression can vary from one year to the other. Many cultivars are parthenocarpic (setting seedless fruit without pollination), although some climates require pollination for adequate production. When plants not needing pollination are pollinated, they will produce fruits with seeds and may be larger and have a different flavor and texture than do their seedless counterparts.
Fruit: Persimmons can be classified into two general categories: those that bear astringent fruit until they are soft ripe and those that bear nonastringent fruits. Within each of these categories, there are cultivars whose fruits are influenced by pollination (pollination variant) and cultivars whose fruits are unaffected by pollination (pollination constant). Actually, it is the seeds, not pollination per se, that influences the fruit. An astringent cultivar must be jelly soft before it is fit to eat, and such cultivars are best adapted to cooler regions where persimmons can be grown. The flesh color of pollination-constant astringent cultivars is not influenced by pollination. Pollination-variant astringent cultivars have dark flesh around the seeds when pollinated. A nonastringent persimmon can be eaten when it is crisp as an apple. These cultivars need hot summers, and the fruit might retain some astringency when grown in cooler regions. Pollination-constant nonastringent (PCNA) persimmons are always edible when still firm; pollination-variant nonastringent (PVNA) fruit are edible when firm only if they have been pollinated.
 
The shape of the fruit varies by cultivar from spherical to acorn to flattened or squarish. The color of the fruit varies from light yellow-orange to dark orange-red. The size can be as little as a few ounces to more than a pound. The entire fruit is edible except for the seed and calyx. Alternate bearing is common. This can be partially overcome by thinning the fruit or moderately pruning after a light-crop year. Astringency can also be removed by treating with carbon dioxide or alcohol. Freezing the fruit overnight and then thawing softens the fruit and also removes the astringency. Unharvested fruit remaining on the tree after leaf fall creates a very decorative effect. It is common for many immature fruit to drop from May to September
 
CULTURE
Location: Full sun with some air movement is recommended for persimmon trees in inland areas, although they will tolerate some partial shade. Persimmons grown in cooler areas should have full sun with protection from cooling breezes. As an attractive ornamental the tree fits well in the landscape. It does not compete well with eucalyptus.
Soil: Persimmons can withstand a wide rage of conditions as long as the soil is not overly salty, but does best in deep, well drained loam. A pH range of 6.5 to 7.5 is preferred. The tree has a strong tap root which may mean digging a deeper hole than usual when planting (when on D. kaki stock).
 
Irrigation: Persimmon trees will withstand short periods of drought, but the fruit will be larger and of higher quality with regular watering. Extreme drought will cause the leaves and fruit to drop prematurely. Any fruit left on the tree will probably sunburn. Some 36 to 48 inches of water are needed annually, applied gradually in spring and tapering off in the fall. Hot inland areas may require 2 or 3 applications weekly, while coastal areas may need watering only once every 6 weeks, depending on the soil. If a drip system is used, the emitters should be moved away from the trunk as the tree matures.
 
Fertilization: Most trees do well with a minimum of fertilizing. Excess nitrogen can cause fruit drop. If mature leaves are not deep green and shoot growth is less than a foot per year, apply a balanced fertilizer such as a 10-10-10 at a rate of l pound per inch of trunk diameter at ground level. Spread the fertilizer evenly under the canopy in late winter or early spring.
 
Pruning: Prune persimmon trees to develop a strong framework of main branches while the tree is young. Otherwise the fruit, which is borne at the tips of the branches, may be too heavy and cause breakage. A regular program of removal of some new growth and heading others each year will improve structure and reduce alternate bearing. An open vase system is probably best. Even though the trees grow well on their own, persimmons can be pruned heavily as a hedge, as a screen, or to control size. They even make a nice espalier. Cut young trees back to 1/2 high (or about 3 feet) at the time of planting.
 
Propagation: Stratification is recommended for all persimmon seeds. The common rootstock in California is D. lotus, although it is not compatible with some cultivars, including fuyu. Other rootstock such as D. kaki seedlings are temperamental and have long tap roots. D. virginiana is inconsistent and suckers badly. Whip and cleft grafts are the ones commonly used. The trunks of young trees should be protected from sunburn and rodent damage.
 
Pests and Diseases: Persimmons are relatively problem-free, although mealybug and scale in association with ants can sometimes cause problems. Ant control will usually take care of these pests. Other occasional pests include white flies, thrips which can cause skin blemishes and a mite that is blamed for the "brown lace collar" near the calyx. Waterlogging can also cause root rot. Vertebrate pests such as squirrels, deer, coyotes, rats, opossums and birds are fond of the fruit and gophers will attack the roots. Other problems include blossom and young fruit shedding, especially on young trees. This is not usually a serious problem, but if the drop is excessive, it may be useful to try girdling a few branches. Over watering or over fertilization may also be responsible. Large quantities of small fruit on an otherwise healthy tree can be remedied by removing all but one or two fruit per twig in May or June.
 
Harvest: Harvest astringent varieties when they are hard but fully colored. They will soften on the tree and improve in quality, but you will probably lose many fruit to the birds. Astringent persimmons will ripen off the tree if stored at room temperature. Nonastringent persimmons are ready to harvest when they are fully colored, but for best flavor, allow them to soften slightly after harvest. Both kinds of persimmons should be cut from the tree with hand-held pruning shears, leaving the calyx intact Unless the fruit is to be used for drying whole, the stems should be cut as close to the fruit as possible. Even though the fruit is relatively hard when harvested, it will bruise easily, so handle with care.
 
Mature, hard astringent persimmons can be stored in the refrigerator for at least a month. They can also be frozen for 6 to 8 months. Nonastringent persimmons can be stored for a short period at room temperature. They will soften if kept with other fruit in the refrigerator. Persimmons also make an excellent dried fruit. They can either be peeled and dried whole or cut into slices (peeled or unpeeled) and dried that way. When firm astringent persimmons are peeled and dried whole they lose all their astringency and develop a sweet, datelike consistency.
 
Commercial Potential: Persimmons are found in most supermarkets during the season, but there is not a large demand outside ethnic markets. It would appear that there is a potential as a major crop if and when the market is developed.
 
CULTIVARS
There has been a great deal of confusion and misidentification among persimmon cultivars. The following list is subject to revision as better analysis techniques become available.
Astringent Varieties
 
Eureka
Medium to large oblate fruit, puckered at the calyx. Skin bright orange-red. Good quality. Ripens late. Tree small, vigorous,drought and frost resistant, precocious and heavy-bearing. One of the most satisfactory cultivars for Florida and Texas
 
Hachiya
Large, oblong-conical fruit Skin glossy, deep orange. Flesh dark yellow. Sweet and rich. Good for drying. Ripens midseason to late. Tree vigorous, upright-spreading. Prolific in California.
 
Honan Red
Small, roundish oblate fruit with thin skin. Skin and flesh ripen to a distinct orange-red. Very sweet and rich. Excellent for fresh eating and drying. Ripens midseason to late. Tall, upright, moderately vigorous tree. Bears good crop.
 
Saijo
Small, elongated fruit. Skin dull-yellow when mature. Flavor sweet, excellent, ranked among the best by gourmets. Mature fruits are attractive when dried. Tree medium in height, bears consistently. Cold hardy to -10° F.
 
Tamopan
Large, somewhat four-sided fruit, broad-oblate and indented around the middle. Skin thick, orange-red. Flesh light orange, sweet and rich when fully ripe. Ripens midseason in California
Tanenashi
Medium-sized round-conical fruits. Skin light yellow or orange, turning orange-red, thick. Flesh yellow, sweet. Ripens early. Tree vigorous, rounded, prolific. In California tends to bear in alternate years.
 
Triumph
Sold as Sharon Fruit after astringency has been chemically removed. Medium-sized, oblate fruits. Ripens in October.
Nonastringent Varieties
 
Fuyu (Fuyugaki)
Medium-large oblate fruit, faintly four-sided. Skin deep orange. Flesh light orange, sweet and mild. Ripens late. Keeps well and is an excellent packer and shipper. Tree vigorous, spreading, productive. Most popular nonastringent cultivar in Japan.
 
Gosho/Giant Fuyu/O'Gosho
Large, roundish-oblate fruit. Skin reddish orange, attractive. When fully ripe has one of the deepest red colors of any persimmon. Flesh quality good, sweeter than Fuyu. Ripens in late October. Tree somewhat dwarf. Bears regularly but sets a light crop in some seasons and is prone to premature shedding of fruit.
 
Imoto
Similar to Jiro. Reddish brown skin. Occasional male flowers and seeds. Probably a bud mutation of Jiro. Ripens late October and early November
 
Izu
Medium-sized fruit. Skin burnt orange. Flesh soft, with a good amount of syrup, of fine texture. Flavor very good. Not reliably nonastringent. Ripens early, from the end of September to mid-October. Tree somewhat dwarf. Bears only female flowers. Sets good crop.
 
Jiro
Fruit large. Resembles Fuyu, but more truncated and squarish in cross-section. Skin orange-red. Flavor and quality excellent. Ripens late October and early November, ships well. Often sold as Fuyu. Tree slightly upright. Most popular nonastringent variety in California.
 
Maekawajiro
Medium-sized, rounded fruit, smoother and less indented than Jiro. Rich orange in color. Sweet and of good quality. Ripens in mid-season. Tree slightly upright. Must be planted with a suitable pollinator to ensure good fruit yield. Bud mutation of Jiro.
 
Okugosho
Medium-sized, round fruit. Skin orange to deep red. Flesh sweet, of good texture, flavor good. Not reliably nonastringent. Ripens in early November. Tree medium-sized, vigorous, spreading. Differentiates male flowers, making it a suitable pollinator.
 
Suruga
Large fruit. Skin orange-red. Flesh dense, very sweet, excellent quality. Difficult to soften on tree (fruit becomes spongy rather than soft). Ripens in November, keeps well Tree almost free from alternate bearing. Recommended for warmer climates.
 
Pollination Variant Varieties (astringent when seedless)
Chocolate
Small to medium-sized, oblong-conical fruit. Skin reddish orange. Flesh brown-streaked when pollinated, must be soft-ripe before eating. Ripens late October to early November. Tree large, vigorous, producing many male blossoms. Recommended as a pollinator for pollination variant cultivars such as Hyakuma and Zenji Maru.
 
Gailey
Fruit small, roundish to conical with a rounded apex. Skin dull red, pebbled. Flesh dark, firm, juicy, of fair flavor. Tree small to medium. Bears many male flowers regularly and is an excellent cultivar to plant for cross-pollination. Has attractive autumn foliage and ornamental value.
 
Hyakume
Fruit large, roundish oblong to roundish oblate. Skin buff-yellow to light orange, marked with rings and veins near the apex. Flesh dark cinnamon when seeded, juicy, of firm texture, nonmelting. Flavor spicy, very good. Nonastringent even while the fruit is still hard. Ripens in midseason, stores and ships well.
 
Maru
Small to medium-sized fruit, rounded at the apex. Skin brilliant orange-red, attractive. Flesh dark cinnamon, juicy, sweet and rich, quality excellent. Stores and ships especially well. Tree vigorous and productive. Generally considered a group name.
 
Nishimura Wase
Fruit medium, round conical to oblate. Orange color. Mediocre flavor. Ripens in September. Bears male flowers.
 [sourc - retrieved from  http://www.crfg.org/pubs/ff/persimmon.html   on  1/22/2015]
 
In Genesis 1:11-13, "And God said, Let the earth put forth grass, herbs yielding seed, and fruit-trees bearing fruit after their kind, wherein is the seed thereof, upon the earth: and it was so. 12 And the earth brought forth grass, herbs yielding seed after their kind, and trees bearing fruit, wherein is the seed thereof, after their kind: and God saw that it was good. 13 And there was evening and there was morning, a third day. (American Standard Version, ASV)[for more details, go to  www.jw.org].
 
Fruit can be viewed at,  https://images.search.yahoo.com/yhs/search;_ylt=A0LEVv3hn8FUGDIAjlQPxQt.;_ylu=X3oDMTB0ZjNuMHJ1BHNlYwNzYwRjb2xvA2JmMQR2dGlkA1lIUzAwM18x?_adv_prop=image&fr=yhs-comodo-com_chrome&va=Tamopan+Persimmon&hspart=comodo&hsimp=yhs-com_chrome
 
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Your Friend in Christ Iris89 
 
Francis David said it long ago, "Neither the sword of popes...nor the image of death will halt the march of truth. "Francis David, 1579, written on the wall of his prison cell." Read the book, "What Does The Bible Really Teach" and the Bible today, and go to www.jw.org!