EDIBLE FRUIT. 313 



bear different ones in different districts. Hence, the ex- 

 act number of varieties cannot be accurately determined, 

 until there shall be a botanic garden in Fiji, where a 

 complete collection of breadfruits is cultivated. I have 

 identified several names of the most prominent varieties, 

 but hesitate about others, as I could only take the leaves 

 with me from place to place, and often did not see the 

 fruit, or had to carry it in my mind's eye. The principal 

 breadfruit season is in March and April, but some kinds 

 ripen considerably later or earlier, whilst in some dis- 

 tricts the season itself is altogether later. It may thus 

 be said, speaking generally, that there is ripe breadfruit, 

 more or less abundant, throughout the year, in either 

 one part or the other. The fruit is made into puddings 

 or simply boiled or baked. Quantities of it are pre- 

 served underground, to make madrai or native bread. 

 Some kinds are best adapted for puddings, some for 

 bread, or culinary purposes of a still more simple de- 

 scription. Besides the fruit, the wood of the breadfruit 

 tree is useful, but that of some kinds better adapted for 

 canoes and buildings than others. The bark is not 

 beaten into cloth, as in other parts of Polynesia ; but 

 the gum (drega), issuing from cuts made into the stem, 

 is used for paying the seams of canoes. 



* The two most common sorts are Uto dina and Uto 

 buco. The Uto dina, or true breadfruit, has pinnatisect 

 leaves, the surface of which is even, and destitute of that 

 bullate appearance which imparts to the Koqo and other 

 varieties an almost sickly look ; the fruit, bearing abor- 

 tive ovules, is nearly round, smooth on the outside, and 

 supported on stalks four to five inches long, which from 



