170 



A. D., 1300, Friar Jordanus' says it " is a fruit so sweet and deli- 

 cious as it is impossible to utter in words." Acosta'- says that a 

 stoneless variety is found, which is especially grateful to the 

 palate. Garcia ab Horto'' somewhat earlier records a variety 

 called Giizaratetis ow account of its excellence, somewhat smaller 

 than the common sorts, yet superior in savor and odor, and hav- 

 ing a very small nut or stone. Rumphius*, in 1741, describes 

 the best variety in Amboinia as having a small stone. The man- 

 go differs greatly in its varieties, and while some receive the 

 highest encomium, others resemble in taste, as is commonly said, 

 a mixture of tow and turpentine. In India it seems to occupy 

 the place that apples do with us. 



MaNGOSTEEN. GaRCINIA MANGOSTANA, L. (CLUSIACE/E). 



The first mangosteen which ripened in England was of the 

 size of a St. Michaels orange. It was of a deep plum color, and 

 upon being opened was found perfect in every respect except the 

 formation of seeds, of which there was no trace. Its quality was 

 deliclousl F. W. Burbridge^ says that in its wild state the in- 

 terior of the fruit consists of four divisions only, all four containing 



■ I 



each a perfect seed, whereas in the much larger cultivated fruits 

 there are seven or eight divisions, and of these rarely more than 

 one contains a perfect seed. Rumphius" says that some segments in 

 the cultivated fruit are often seedless, and that frequently some 

 fruit contain no fertile seed. 



This fruit is deemed by many the most delicious fruit of the 

 world. Bayard Taylor thus describes it: *' Beautiful to sight, 

 smell and taste, it hangs among its glossy leaves, the prince of 

 fruits. Cut through the shaded green and purple of the rind, and 

 lift the upper half of it as if it were the cover of a dish, and the 

 pulp of half-transparent, creamy whiteness stands in segments 

 like an orange, but rimmed with darkest crimson where the rind 



I Marvels described by Friar Jordaiius. Ilakl, Soc. ed. p. 14. 

 2Acosta. Aromaticum, 1582, p. 70. 

 3Aromatum, 1567, 217. 



4Amb. 1741, i. 94- 



5Gard. Chron. 1S55, p. 259. 



6Garc]. Chron., Jan. 5, 1884, p. 23. 

 7 Amb. i. 132, 



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