THE PLANT 3 



44 Of kinds which are useless for export there are several ; 

 and I have often been asked why one, the ' Lady's Finger, ' 

 is not sent over. The reason is that the bunches and the 

 4 fingers ' of this variety are very small, and the skin of the 

 fruit is so delicate that it is almost impossible to ' market J 

 this banana in good condition. 



44 It is frequently stated that the large fruit seen on the 

 hawkers' barrows and in the shops is not the true banana, 

 but the plantain. This is incorrect, for the plantain is 

 quite a distinct variety, and is generally used as a vegetable. 

 I have never heard of any being sold here." 



PROPAGATION AND BULB 



The banana plant has no seed, but is propagated by 

 young plants which bud from the underground tuberous 

 stem, or 44 bulb," as it is called, of an older plant. This 

 bud at first gets all its food material from the parent bulb, 

 but very soon forms leaves and roots of its own. Its first 

 leaves " sword leaves " are very long and narrow as com- 

 pared with those developed later. When the young plant 

 is six or eight months old, it is about 9 or 10 ft. high, and 

 its own bulb is 8 or 10 in. across. This is cut clean 

 away from the parent, and the roots trimmed off. It 

 may be planted as it is, but for convenience of carrying, 

 and to prevent its being blown over before its roots 

 anchor it, it is cut down to within 6 in. of its bulb. This 

 bulb soon shoots, both from the centre and from eyes all 

 round. If a bulb is cut vertically, the eyes or young 

 buds can be traced, clearly showing that the bulb is a 

 stem structure ; it is of large size to provide room for 

 food material which is necessary at first for the formation 

 and growth of leaves and roots. The cut surface looks 

 white and starchy, and in fact the minute cells of the 

 bulb contain grains of starch, just as those of a potato do, 

 and, if required, it could be eaten like a yam or potato, 

 or the starch could be extracted, as in cassava or potato. 

 The stored, stationary food (starch) changes into the 



