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44 FOOD FOR THE TROPICS 



lu the East Indian Archipelago, butter is obtained from 

 Kanarie {Canarium commune ?), a native of Borneo, Java, 

 Sumatra, and abundant in Damma Island, Arru Islands, 

 Malacca Archipelago. The fruit yields the oil (butter). 

 J. Low mentions a Canarium in Malacca, called " kras," 

 which is probably the same. In Borneo a species of 

 Dipterocarpus (Diplolcnema seliferd), called, locally, Miniak 

 Mencabang, or Miniak Tankawan, yields a very large 

 quantity of oil from the nut, which is used for cooking. 

 The Katiow tree, chiefly found on the Sadong, Lingah, 

 and the Kallekka Rivers, Borneo, yields an oil from the 

 seed. The oil is called "miniak katiow," being cheap, 

 abundant, with a perfume like almond oil, and much 

 valued for cooking. There is a tree in Borneo called 

 Panguin Edule, yielding an oil called " miniak kapayang," 

 which is esteemed for cooking. This tree is cultivated, 

 and the oil is obtained from the ripe seeds which can be 

 obtained nearly all the year round. 



In North India mustard-seed oil, and in many parts of 

 the tropical world groundnut oil, is much used. 



Voua-azigne is an oil of an agreeable flavour, constantly 

 eaten with rice in Mauritius. 



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