s a
sweetmeat, but are entirely without flavour.

CYCAS.

The paku bindu (Cycas circinalis) has the general appearance of a young,
or rather dwarf coconut-tree, and like that and the nibong produces a
cabbage that is much esteemed as a culinary vegetable. The tender shoots
are likewise eaten. The stem is short and knobby, the lower part of each
branch (if branches they may be called) prickly, and the blossom yellow.
The term paku, applied to it by the Malays, shows that they consider it
as partaking of the nature of the fern (filix) and Rumphius, who names it
Sayor calappa and Olus calappoides, describes it as an arborescent
species of osmunda. It is well depicted in Volume 1 table 22.

MAIZE.

The maize or turkey-corn (Zea mays), called jagong, though very generally
sown, is not cultivated in quantities as an article of food, excepting in
the Batta country. The ears are plucked whilst green, and, being slightly
roasted on the embers, are eaten as a delicacy. Chili or cayenne pepper
(capsicum), called improperly lada panjang or long pepper, and also lada
merah, red pepper, which, in preference to the common or black pepper, is
used in their curries and with almost every article of their food, always
finds a place in their irregular and inartificial gardens. To these
indeed their attention is very little directed, in consequence of the
liberality with which nature, unsolicited, supplies their wants. Turmeric
(curcuma) is a root of general use. Of this there are two kinds, the one
called kunyit merah, an indispensable ingredient in their curries,
pilaws, and sundry dishes; the other, kunyit tummu (a variety with
coloured leaves and a black streak running along the midrib) is esteemed
a good yellow dye, and is sometimes employed in medicine. Ginger (Amomum
zinziber) is planted in small quantities. Of this also there are two
kinds, alia jai (Zinziber majus) and alia padas (Zinziber minus),
familiarly called se-pade or se-pudde, from a word signifying that
pungent acrid taste in spices which we express by the vague term hot. The
tummu (Costus arabicus) and lampuyang (Amomum zerumbet) are found both in
the wild and cultivated state, being used medicinally; as is also the
galangale (Kaempferia galanga). The coriander, called katumbar, and the
cardamum, puah lako, grow in abundance. Of the puah (amomum) they reckon
many species, the most common of which has very large leaves, resembling
those of the plantain and possessing