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The East-India tamarinds are preserved 

 generally without sugar, and are better adapt- 

 ed for an ingredient in medical compositions. 

 The best method of preserving them is said to 

 be by putting alternate layers of tamarinds 

 and powdered sugar in a stone jar : by this 

 means the tamarinds preserve their colour and 

 taste more agreeably. 



In the Indies, and in some parts of Africa, 

 tamarinds are used as food, and are made 

 into a sort of confection with sugar, and 

 eaten as a delicacy, which in the violent 

 heats of these climates is cooling, and, at the 

 same time, keeps the bowels in a proper 

 state of laxity. The fruit is also frequently 

 made an ingredient in punch, and seldom 

 fails to open the body. A very agreeable 

 cooling drink is made by simply mixing 

 water with a few spoonfuls of it when pre- 

 served. Dr. Cullen was of opinion, that it 

 was best to preserve tamarinds in the pods. 

 They contain a larger proportion of acid, 

 with saccharine matter, than is usually found 

 in the acid dulcet fruits, and are therefore 

 not only employed as a laxative, but also 

 for abating thirst and heat in various in- 

 flammatory complaints, and for correcting 

 putrid disorders, especially those of a bilious 

 kind, in which the cathartic, antiseptic, and 



