The anana is called by the native Spaniards _piña del Paraguay_, from a
sort of resemblance to the nuts of the pine, and from its being very
abundant in the north of Paraguay. I observed that those of Paraguay
were larger than those of Europe, but not so sweet. The juice of the
former is as pleasant as that of strawberries to the taste; but, unless
perfectly ripe, sharp and caustic; on which account this fruit, when cut
into stocks, according to its length, must first be macerated in rich
wine. The liquor of it, when expressed by the aid of fire, removes
languor from the mind, and nausea from the stomach, relieves dysury, and
nephritic pains, and restores the natural heat to the aged. Some
preserve ananàs in sugar. Each plant yearly produces one fruit, and
becoming exhausted, gradually dies away; whilst, in its place, a little
plant, taken from the crown of the ripe fruit, is placed in the ground,
and next year bears fruit. This also is the case when it grows wild
without cultivation; for the new germ falls from the top of the plant,
and takes root.