cy and aromatic flavour of
spices, with the relish of salt and the piquancy of fresh lemon-juice--
in a word, the combination presented the finest flavour for a condiment
that could possibly be desired, surpassing all the spices and sauces
hitherto known in my world. Indeed, it was so exquisitely appetising
that an epicure might easily be tempted to eat the vegetable without the
addition of the meat.

During the growth of the tree, many slips had been planted, which were
then in a flourishing state, so that in a very short time the vegetable
fruit was cultivated extensively, and became a household necessity.

On examining the Allmanyuka (for so we called this fruit-vegetable,
meaning, that it combined every valuable quality), and observing its
effects, the doctors pronounced it very wholesome and nutritious, and
admirably suited to persons of dyspeptic habit, inasmuch as it dispelled
all symptoms of flatulency and, by its tonic and digestive qualities,
gave a feeling of lightness to the senses.

The people wondered, and were loud in the manifestations of their
gratitude, but my joy was even greater than theirs; for I had
accomplished a lasting good for the subjects I loved.

Accompanied by my harp, I sang praises, with all the fervour of my soul,
to Him who had inspired me with the thought, and had endowed me with
patience and strength for its consummation.

Fruits had often been increased in size or improved in quality and
productiveness, by grafting one tree upon another; but no new fruit had
previously been created. There were instances, where trees of different
kinds, the one grafted on the other, had borne two kinds of fruit. This,
however, was the first instance where other means, besides grafting,
were employed, and where an entirely new fruit had been brought into
existence.

The Allmanyuka grows like a tree, and its stem is supported by sticks.
The fruit, which hangs from its branches, is in shape, but in shape
only, not unlike your vegetable-marrow, being covered with little
circular divisions, each containing others still more minute.

Its colour, when raw, is of the brightest violet, which through the
culinary process becomes a beautiful red, though I should observe, that
the first compound vegetable in the seeds of which I inserted the spice
particles was yellow.

It may not be uninteresting to know that the Allmanyuka is cooked in a
vessel over steam. Indeed, everything with us is cooked by