Appendix. 297 



sugar, becomes a pleasant refrigerant on hot days. The 

 addition of wine is made so that the fruit may not produce 

 griping so easily. If this fruit be cut, it is important that 

 neither the knife which penetrated the bitter skin, nor the 

 hands which peeled it should touch the pulp, because this 

 then acquires a bitter taste. And hence, in order to open 

 this fruit properly, ; .t should be cut by removing a slice from 

 the top and bottom like a pie-crust, and about an inch thick ; 

 when the red pulp appears it can be got at better ; by this 

 way the remaining portion of the skin can be removed care- 

 fully by a knife without spoiling the pulp. This fruit is 

 capital for sea voyages, as it can be kept for a long time 

 without spoiling, if gently handled, and taken from the tree 

 carefully, and not allowed to fall on the ground. It should 

 be hung np in the ship by means of strings, so that it may 

 be eaten during the voyage. It invigorates the stomach and 

 quenches thirst. 



"The second species occurs in Banda, and agrees in foliage 

 with the common one, but it has a taller trunk and erect 

 branches. Its leaves are rounder and more serrate at the 

 edges. The inferior part is cordate, like that of Lemon Itam, 

 or perhaps a little larger. At their insertion the leaves have 

 a slender and short spine, not in all, however, and the spines 

 are not of any particular form. Its leaves are in their totality 

 about 7 inches long; the inferior part i or 2 inches long, 

 and the superior part (leaflet) about 4 fingers wide, and thicker 

 than in the common kind, nor are the lateral nerves so pro- 

 minent. They are more acuminate and equally emarginate. 

 Others, at the tip, are irregular, sinuous, and with excavated 

 edges, as if they were going to form another cordate part, 

 which in many is 3 digits wide ; in others, however, scarcely 

 one. 



" The fruit (of this second species) is smaller, not globose 

 but pyriform, resembling large winter apples, and if ripe, be- 

 comes thicker round the stalk, hence it looks gibbous. It is 

 about J a foot long, and certainly 5 inches across. Unripe it 

 is of a grass green, and becomes citrine as it ripens. The 

 pulp is redder than in the common one, and has a hollow 

 centre. It rarely has seeds, indeed, some are wholly seedless. 

 The flavour is subacid (vinosus). This species rarely occurs 



