CHAPTER VIII 



FRUIT 



All fruits have a varying amount of tartaric, citric, and 

 malic acids, fruit-sugar, and some volatile oil. 



They would seem to have cooling properties, and also act 

 as microbicidal antiseptics. Kichet, in his " Dictionnaire 

 de Physiologic," vol. i., p. 608, places the acids they 

 contain in the third most powerful class of antiseptics. 

 The volatile oil also acts in this direction (see the chapter 

 " Condiments," p. 90). 



Mango 



(Mangifera indica) 



De Candolle says this fruit is a native of the regions at the 

 base of the Himalayas, especially towards the East, Arracan, 

 Pegu, and the Andaman Islands. The two principal localities 1 1 

 in India for growing mangoes are Mazagon in Bombay ' 

 and Malda in Bengal. The best Indian varieties are : — 



Class I. (1) Afooz, a Bombay variety. (2) Kuabog, 

 a small green fruit, as good as the Afooz. (3) Dur-; 

 bhungah. (4) Gopalbogh, a Malda variety. (5) Durma,i 

 or Derrima, with a vanilla flavour. (6) Kishenbogh Dur- ^ 

 bhungah. (7) Buckley's Cowraya Malda. (8) Maharaj 

 Pusund. 



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