THE TAMARIND. 



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The Tamarind — {Tamarindas indica.) 



leaves are not unlike those of the mountain ash, only 

 they are of a brighter orten, and the leafets are 

 closer to the mid-rib. The leaflets are small,. but the 

 number in a leaf (sixteen or eighteen pairs in a leaf, 

 with an odd one at the extremity) give the tree a very 

 light and elegant appearance. The flowers come out 

 from the sides of the branches in loose bunches, and 

 are followed by the pods, of which there are gene- 

 rally about five or six on a bunch. The pods of the 

 Went India tamarinds are, on an average, about three 

 inches long, and contain about three seeds ; those 

 from the East are about double the size. 



The pulj), in which the seeds of the tamarind are 

 inclosed, contains more acid than any other vegetable 

 substance, in a natural state, with which we are 

 acquainted ; and therefore it is used both for sharp- 

 ening food and drink ; and for medicinal purposes. 

 Niebuhr says, " the tamarind is equally useful and 

 agreeable. It has a pulp of a vinous taste, of which 

 a wholesome refreshing liquor is prepared; its shade 

 shelters houses from the torrid heat of the sun ; and 



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