NAT. ORDER. ARTOCARPE^. 145 



has been considered very proper for hard workuig people. It is 

 of a gentle astringent quality ; and is good for persons of a laxa- 

 tive habit. 



This fruit is more nourishing boiled after our manner, with 

 fat meat, than roasted on coals. The milky juice which exudes 

 from the trunk, boiled with the cocoa-nut oil, makes a very strong 

 bird-lime. This tree is found on the eastern parts of Sumatra, 

 and in the Malay language is called Soccus, and Soccum capus. It 

 grows likewise on the Island of Java, in the towns of Bantam, 

 Ballega, and Madura, and is there called Soccu?}i. 



Capt. Cook, in his voyage, observes, that this fruit not only 

 serves as a substitute for bread among the inhabitants of Otaheite, 

 and the neighboring islands, but, also, variously dressed, composes 

 the principal part of their food. Of the Bread-fruit the natives 

 make four dishes, by putting either water, or the milk of the cocoa- 

 nut to it ; then beating it to a paste with a stone pestel ; and after- 

 wards mixing it with ripe plantains, bananas, or the sour paste 

 which they call mahie. 



The mahie, wliich is made to serve as succedaneum for ripe 

 Bread-fruit, before the season comes on, is made by gathering the 

 fruit of the Bread-ti-ee, just before it is perfectly ripe ; and then 

 laid in heaps, closely covered with leaves. In this state it under- 

 goes a fermentation, and becomes disagreeably sweet. The core 

 is then taken out entire, which is done by gently pulling out the 

 stalk ; and the rest of the fruit is thrown into a hole which is dug 

 for that purpose, generally in the houses; and neatly lined on the 

 bottom and sides with grass. The whole is then covered with 

 leaves, and heavy stones laid upon them. In this state it undergoes 

 a second fermentation, and becomes sour, after which it will suffer 

 no change for many months. It is taken out of the hole as it is 

 wanted for use ; and, being made into balls, it is wrapped up into 

 leaves, and baked. After it is dre.ssed, it will keep five or six 

 weeks. It is eaten both cold and hot ; and the natives seldom 



