The National tribune., 1906-04-19

the southern plane is inclined seaward,
the torrents of rain disappear as rap
Idly as they come. In short time all
IS dry again, and everything is greener
and fresher for the shower bath. Nor
do the inhabitants seem to mind a
drenching. There is no chill, and the
light clothing, consisting among the
poorer classes of a linen shirt and pair
OF trousers, dries quickly without any
great inconvenience.
Porto Rico, besides being one of the
most beautiful, is one of the most
healthful spots in the world. With
proper care in the eating of tropical
fruits, and if care is taken not to sleep
In draught, no fear need be enter
tained Of the diseases peculiar TO this
latitude. To sleep in a draught, how
ever, seems 10 be the source of most of
the ailments prevailing among the ma
tives. for colds and catarrh. consump-
ton and bronchitis are common and
often fatal.
The Porto Rican.
The Porto Rican excels in social life.
He has the fine manner and spirit of
his Spanish ancestors, and adds to them
the lighter spirit and congeniality of
the New World-all this. however, sup
posing he belongs to the upper class,
for there seems to be a sharp dividing
line between the very rich and the very
poor. But the spirit of hospitality per-
vades all classes, and the true Porto
Rican treats his guest like a veritable
returned prodigal son. 1t is not true
that this courtesy and hospitality are
mere affectations, or a series of social
shams They are not now and never
have been. They are the result of a
development of centuries, and your host
takes keen delight in administering
to the wants of his guest. When you
enter a Porto Rican house and your
host tells you in pure Castilian that
the house is yours" it is not a mere
empty phrase, but comes from the bot
tom of his heart. To cite my own ex-
perience: During the Spanish-Amer-
ican war ! was suffering from severe
attack Of typhoid fever. A Porto Rican
gentleman, a wealthy planter on the
Isle de Vieques, where I was in COM
mand, came to the old Spanish fort
where my company was stationed, and
insisted that l should go TO his house,
where i could receive woman's care,
and have conveniences which were nat
urally lacking in our camp equipment.
As long as / have breath | shall not
forget the care / received from his
lovely gray-haired wife, nor their gen.
uine joy on my recovery. This is not
an isolated instance, but one of many
which came to my personal knowledge.
Porto Rican cookery is at first great
disappointment to an American visitor.
The use of olive oil instead of butter.
the leaning toward onions, garlic and
chilies, and the cooking OF fruit instead
OF serving ii raw, are often unpleasant
TO the newcomers who invariably rail
against the table, and insist upon roast
beef, steaks and the other delicacies of
home. Another custom which fails to
please the average American is the
fashion of serving breakfast in the
middle Of the day. When one rises in
the morning there is served coffee and
rolls or bread. with perhaps an egg or
two, which is expected to last until
noon, when the breakfast, a very for
NAL meal, usually in courses. Is served.
The fish of the surrounding waters.
though wonderful In coloring, are uni
formly excellent, and the only disap-
pointment will be met with in the oys-
ters, which present a very small oasis
Of oyster in n large desert of shell, and
have coppery taste to which one must
become accustomed.
Coffee Culture.
More than important to the islands
welfare is coffee culture. The tree is
hardy and vigorous. and seems to thrive
as well on rocky hillsides as in fertile
valleys, though the planters seem TO
believe that it does best on sloping
hillside.
Inc tree grows well, and at four
years begins to bear fruit. In eXcep-
tional cases this may occur at three,
and. where the growth is slow on ac-
count of unfavorable conditions, even
at five years. Between 10 and IS It
gradually becomes less prolific, and at
80 finally ceases to bear
coffee plantation is a very pretty
sight. The regular rows of small trees,
the trim and graceful branches, the
lustrous, rich green leaf, the aromatic
snow-white flowers, and the fruit, be-
ginning green, passing then TO pink and
then TO bright red, make altogether as
lovely picture as agriculture can fur
nish- The berry ripens in Midwinter,
and the picking season lasts several
weeks Although enormous quantities
are exported, ii is very seldom seen
under its own name, as the poorer
qualities are bought up by unscrupu-