“ The pulp of this variety is mostly of a darker colour than the former and not of so fine a flavour, therefore the first named is most esteemed for eating in a raw state; both, however, are used in the preparation of two kinds of preserve known as guava jelly and guava cheese, which are made in the West Indies and imported thence to England; the fruits are of much too perishable a nature to allow of their importation in their natural state. ”