176 VEGETABLE SUBSTANCES. 



dried grapes, but much longer in proportion to their 

 circumference. 



Within the branches which surround the top of 

 the trunk, the cabbage lies concealed. It is white, 

 about two or three feet long, as thick as a man's arm, 

 and perfectly cylindrical. This substance is composed 

 of longitudinal flakes like ribands, but so compact as 

 to form a crisp, solid body. When eaten raw it re- 

 sembles the almond in flavour, but is more tender and 

 delicious. It is usually cut into pieces, boiled, and 

 served as an auxiliary vegetable with meat. 



To obtain this small portion, borne on the pinnacle 

 of the tree, and hidden from the eye of man, the axe 

 is applied to the stately trunk, and this majestic lord 

 of the mountain-top is laid low, to furnish a smalll 

 quantity of vegetable matter, which is ' eaten like 

 cauliflower,' and which receives its distinctive name 

 from our lowly cabbage. Surely this rivals the tales 

 handed down to us of Roman epicurism ! 



In the cavity made in the trunk by the removal of 

 the cabbage, a, kind of black beetle deposits its 

 spawn., from which grubs, which are called the palm- 

 tree worms, are produced, and these, strange to 

 say, are eaten as a great delicacy. Stedman gives 

 the following account of this choice luxury of Guiana. 

 ' Another negro also brought me a regale of groe- 

 groe, or cabbage-tree worms, as they are called in 

 Surinam. This reptile grows to the size and thick- 

 ness of a man's thumb, and is extremely fat. How- 

 ever disgusting to appearance, these worms are a 

 delicious treat to many people, and they are regularly 

 sold at Paramaribo. The manner of dressing them 

 is by frying them in a pan with a very little butter 

 and salt, or spitting them on a wooden skewer. In 

 taste they partake of all the spices of India, as mace, 

 cinnamon, cloves, nutmegs, &.c. Several species of 



