Use of the Pisang and Banana. 491 



vated a hundred years ago by the Indians, whose custom it is to 

 leave their places of abode after the lapse of a few years, if they 

 find that the cultivated soil begins to yield but little increase. 

 A hut constructed of the fronds and branches of palms, and a 

 small spot of cultivated land in a wild luxuriant neighbourhood, 

 so soon show the effects of time, that, even in the course of a 

 few years, no traces of either are visible, except, perhaps, a few 

 plants that have been cultivated there may continue to grow. I 

 saw but few, and none that bore any signs of blossom or 

 fruit. 



Miisa paradisiaca is the species that is most cultivated and 

 most used. It grows to the height of 12, 15, or even 20 feet, 

 according to the soil and situation. The stem is 1 ft. to 1|^ ft. 

 in diameter, of a light yellow green with dark brown spots, 

 and the petiole of the leaf is of the same colour. The fruit 

 1 ft. to 16 in. long, and 2 or 3 inches broad. Its outer cover- 

 ing, when ripe, is of a deep yellow, and, when too much so, has 

 dark brown spots. The fleshy part is also of a dark yellow 

 colour. The fruit is used in various ways, and, as I have 

 already said, is the most cultivated. It is a substitute for bread 

 for the slaves, and poor white people, in almost all the West 

 Indian Islands, who have neither the means nor the wish to 

 prepare bread from the maize (arepas). A slave can have from 

 six to eight fully grown unripe fruits, from the largest and best 

 plants, which he can prepare in any way he pleases; and an 

 idea may easily be formed of the number of pisangs that are 

 cultivated, so as to supply from 400 to 500 negtoes on an 

 average with five pisangs, large or small, daily, not to mention 

 the amazing quantity that is conveyed to market in the different 

 towns. As far as I have observed on my journey., this fruit is 

 more eaten on the islands than in South America, where tlsi 

 cassava is used instead, the well known bread made from tiie 

 roots of the Jatropha Mdnihot. 



This species of Musa is but little eaten when raw or fully 

 ripe ; partly on account of economy, and partly from the taste 

 being not quite so agreeable as that of other varieties. It is, 

 however, eaten when well covered with sugar or syrup. When 

 half-ripe, the outer covering is removed, the fruit pressed flat, 

 and roasted or fried in fat; and it is also cut in thin slices, either 

 horizontally or longitudinally, and prepared in the same manner ; 

 in both of which ways it has a most agreeable taste. When the 

 fruit is fully grown, and begins to change colour, it is roasted on 

 coals, without removing the outer covering ; and in this state it 

 is used as a substitute for bread. It is floury and dry, and very 

 much resembles potatoes in taste, particularly when eaten with 

 fresh butter, very rarely to be met with in those countries. 

 When unripe, half or fully grown, it is boiled in meat soup, 



