786 JAMAICA. 



123. Kidney-Bean. — Phafdolus. 5. Browne, p. 291. 

 This is likewife every where cultivated ; and the feed, or bean, 

 left to dry ; then gathered, and kept for ufe, chiefly as an ingredient 

 in pepper-pots. 



124. Lima Bean. — Phafeolus perennh. 6. Browne, p. 292. 

 This is efleemed the moft dehcious bean in the world. It re- 

 quires a rich foil, and continues bearing four or five years fuc- 

 cefTively. 



125. Calavances, or Red Bean. — Pbafeolus. 7. Browne, p. 293. 

 This is fown at any time after rains ; and, in fix weeks time, the 

 fruit is large enough to eat green. It is a hardy plant, very much 

 cultivated, thrives in every foil ; and the bean is efteemed a whole- 

 fome, ftrengthening food. The Chinefe have a white fort, called 

 tao. They plant it on dry hills. The Europeans buy, of this fort, 

 great quantities for fea-llore on their return from China. The 

 Eaft-India foye is prepared in the following maimer [z]. Take a cer- 

 tain meafure; for inflance, a gallon of calavances; let them be 

 boiled till they are foft : alfo a gallon of bruiled wheat, and a 

 gallon of common fait. Let the boiled calavances be mixed with 

 the bruifed wheat, and be kept covered clofe a day and a night in a 

 warm place, that it may ferment. Then ptjt the mixture of cala- 

 vances and wheat, together with the fait, into an earthen veffel, 

 with two gallons and an half of common water i and cover it up 

 very clofe. The next day ftir it about well with a battering flick, 

 or a churn (the barrel-churn, which is made with flips of board, 

 placed perpendicular to the fides within, about three inches in 

 breadth, and running the length of the barrel, mounted on an axis 

 at each end. placed on a frame, and turned with a windlafs-handle, 

 would anfwer belt for this purpofe), and for feveral days, twice or 

 thrice a day, in order to blend it more thoroughly together. This 

 work, muft be continued for two or three months ; then flrain off 

 and prefs out the liquor, and keep it. for ufe in kegs, or fmall 

 parrels.. The older it is, the clearer it will be, and of a propor- 

 tionabl)^ higher value. After it is prefled out, you may pour more 



[z] Ellis, 



water 



