with a sort of cloth for their working dresses. The leaves
of both species are deeply indented, like those of the fig, but
considerably longer. The bread-fruit is cut in slices, and, being boiled
or broiled on the fire, is eaten with sugar, and much esteemed. It cannot
however be considered as an article of food, and I suspect that in
quality it is inferior to the bread-fruit of the South-Sea Islands.

JACK-FRUIT.

The Malabaric name of jacca, or the jack-fruit, is applied both to the
champadak or chapada (Artocarpus integrifolia, L. and Polyphema jaca,
Lour.) and to the nangka (Artocarpus integrifolia, L. and Polyphema
champeden, Lour). Of the former the leaves are smooth and pointed; of the
latter they are roundish, resembling those of the cashew. This is the
more common, less esteemed, and larger fruit, weighing, in some
instances, fifty or sixty pounds. Both grow in a peculiar manner from the
stem of the tree. The outer coat is rough, containing a number of seeds
or kernels (which, when roasted, have the taste of chestnuts) inclosed in
a fleshy substance of a rich, and, to strangers, too strong smell and
flavour, but which gains upon the palate. When the fruit ripens the
natives cover it with mats or the like to preserve it from injury by the
birds. Of the viscous juice of this tree they make a kind of bird-lime:
the yellow wood is employed for various purposes, and the root yields a
dye-stuff.

MANGO.

The mango, called mangga and mampalam (Mangifera indica, L.) is well
known to be a rich, high-flavoured fruit of the plumb kind, and is found
here in great perfection; but there are many inferior varieties beside
the ambachang, or Mangifera foetida, and the tais.

JAMBU.

Of the jambu (eugenia, L.) there are several species, among which the
jambu merah or kling (Eugenia malaccensis) is the most esteemed for the
table, and is also the largest. In shape it has some resemblance to the
pear, but is not so taper near the stalk. The outer skin, which is very
fine, is tinged with a deep and beautiful red, the inside being perfectly
white. Nearly the whole substance is edible, and when properly ripe it is
a delicious fruit; but otherwise, it is spongy and indigestible. In smell
and even in taste it partakes much of the flavour of the rose; but this
quality belongs more especially to another species, called jambu ayer
mawar, or the rose-water jambu. Nothing can be more beautiful than the
blossoms, the long and numerous