BREAD 15 



embers, and kept turning" for fifteen to twenty minutes, the 

 skin being seraped oil" very gently. In Amboyna it is 

 roasted on coals till the rind is burnt, then peeled, and the 

 kernel cut into pieces and eaten with coco-nut milk. 

 Others make fritters of it. In Sumatra it is cut in slices 

 and boiled ; or fried and eaten with sugar ; or the soft 

 internal part is dried in slices, and used when required ; 

 thus prepared it will keep a long time. "When the bread- 

 fruit is peeled and mashed it can be made into a puddiu"- 

 with sugar, eggs, oil, nutmeg, or cinnamon. 



In Kew Gardens Museum, London, breadfruit biscuits 

 from Jamaica are shown, being pieces of the fruit sliced and 

 sun-dried. 



The leaves make excellent fodder for cattle ; they are 

 also used for the roofs of native dweUing-places. 



Sagot, in " Cultures Tropicales," states that the best 

 varieties (which are seedless) are Rare and Pueru. These 

 are probably Tahitian names. 



Plantain 



{Musa sapientumy var. paradisiaca) 



A native of Continental and Insular India, etc. It is 

 called Plantain en Arbre, or Platanier (French) ; Pisang 

 (Straits Settlements) ; Platano Arton (Peru, Mexico, and 

 New Granada) ; Katch Kela (Hindustani and Bengali) ; 

 Anawalu-kesel (Singhalese) ; Zapala (Mexico) ; Ah-kaw- 

 ndaw (Mpongwe and Benga dialect of Bantu, West Africa) ; 

 and Platano Turco (Bolivia). 



