310 cook's first voyage dec. 



lence to recommend it to the taste, but the Malays 

 use it as a remedy for the flux. 



8. Grapes. These are not in great perfection, 

 but they are very dear; for we could not buy a 

 moderate bunch for less than a shilling or eighteen 

 pence. 



9. Tamarinds. These are in great plenty, and 

 very cheap : the people however do not put them 

 up in the manner practised by the West Indians, but 

 cure them with salt, by which means they become 

 a black mass, so disagreeable to the sight and taste, 

 that few Europeans choose to meddle with them. 



10. Water-melons. These are in great plenty, and 

 very good. 



11. Pumpkins. These are beyond comparison, 

 the most useful fruit that can be carried to sea ; for 

 they will keep without any care several months, and 

 with sugar and lemon-juice, make a pye that can 

 scarcely be distinguished from one made of the best 

 apples ; and with pepper and salt, they are a sub- 

 stitute for turnips, not to be despised. 



12. Papaws. This fruit when it is ripe is full of 

 seeds, and almost without flavour ; but, if when it is 

 green it is pared, and the core taken out, it is better 

 than the best turnip. 



13. Guava. This fruit is much commended by 

 the inhabitants of our islands in the West Indies, 

 who probably have a better sort than we met with 

 here, where the smell of them was so disagreeably 

 strong, that it made some of us sick ; those who 

 tasted them, said, that the flavour was equally rank. 



14. Sweet-sop. The Annona squammosa of Lin- 

 naeus. This is also a West Indian fruit ; it consists 

 only of a mass of large kernels, from which a small 

 proportion of pulp may be sucked, which is very 

 sweet, but has little flavour. 



15. Custard-apple. The Annona reticulata of Lin- 

 naeus. The quality of this fruit is well expressed by 

 its English name, which it acquired in the West 



