A ) 
* * T s 
|. 940 Fruits of. Cuba. 
appearance of a fine, spreading acacia. It grows fast, 
and yet 1s long lived, and its wood is hard and durable. 
"The fruit is a pod, like a full, ripe pea pod, with a 
thin, erisp, russet skin or shell, which covers a reddish 
brown pulp, and shining, mahogany colored seeds, which 
are embraced by a net of tough fibres, proceeding from 
the fruit-stalk.' The pulp seems to need no preserving 
process, for when fresh it has all the appearance of a 
marmalade. "When eaten directly from the tree, its su- 
gared acidity is agreeable to the palate. and refreshing 
to the senses. Steeped in water, it furnishes a cooling 
and grateful drink in fevers. "The old writers are load 
in its praises, and ascribe to it, together with its real 
good qualities, properties which it can lay but slight 
claim to. The least that Lemery says of it, is; that “it 
allays by its sharpness’ the too great motion of the hu- 
mors, abates feverish heat, cools and. quene es thirst, 
strengthens the stomach, creates an appetite, resists 
vomiting, and cuts tough phlegm.” At any rate, it is 
pleasant and innocent, and it is so commonly to be met 
with in our shops, that there is no want of' €—— 
to test all the virtues.it may have. 
The beauty of the tree is increased by its blossoms, 
which hang in bunches, with red and yellow petals, and 
of an agreeable fragrance. , _ 
Grainger informs us in a note, that its name in Arabic 
is Finir, and that its fruit is good in sea-sickness. 
er thus instructs his muse to celebrate i 
un The tamarind likewise should adorn her theme 
. With whose tart fruit the M fever loves 
* To quench his thirst; whose bree 
the pleased piane; Stila) his children i ong.” 
