110 THE BANANA 



laborious negro, so as to enable him to do his business, or 

 to keep in health. Plantains also fatten horses, cattle, 

 swine, dogs, fowls, and other domestic animals." 



Mr. H. H. Cousins, now Director of Agriculture, Jamaica, 

 gives * the following percentage analysis of banana flour, 

 prepared by a local firm : Moisture, 10-88 ; albuminoids, 

 0*71 (containing nitrogen, 0-114) ; fats and oils, 0-22 ; 

 sugar, 3-48; starch, 60-42; pectin, 20-93; fibre, 0-72; 

 mineral matter, 2-64. He continues : " From the chemical 

 composition of this banana flour it is clear that practically 

 the whole of it is readily digestible. The mineral matter 

 contains soluble phosphates such as occur in wheaten 

 flour. This flour consists almost entirely of carbohydrates 

 of a readily digestible nature. The high proportion of 

 pectin imparts to it the mucilaginous properties of a fruit 

 extract. I consider it a well -prepared article of high 

 dietetic value." 



But it is not alone in the tropical countries, where the 

 banana plant grows, that it is appreciated. The fact 

 that the fruit ripens after harvesting, that its thick and 

 close-fitting skin is a perfect protection against contamina- 

 tion, and that it is portable over immense distances are 

 all factors which have led to its introduction and use on a 

 large scale in temperate and sub-tropical climates. Its 

 value as food to the teeming populations of large towns is 

 of the greatest importance. 



Dr. William Tibbies, in his recently issued work on 

 foods,")* says : " The supply of pure food is a means of 

 establishing the health of the people and the betterment 

 of the human race." 



Microbe-proof. When a fruit such as the banana becomes 

 ripe, and still more when it reaches the pulpy stages of 

 over-ripeness, it might well be supposed that micro- 

 organisms are at work, and that very likely the over-ripe 

 fruit might be harmful on that account. This is, however, 



* Journ. Jam. Agric. Soc., v. 322 (1901). 



f " Foods, their Origin, Composition, and Manufacture." 1912. Pre- 

 face. 



