BY J. H. MAIDEN. 499 



" Coonda" of the aboriginals about Shark's Bay (Western 

 Australia). 



Used as food by some Western Australian tribes (Mueller and 

 Forrest, Plants indigenous about Shark's Bay, W.A., 1883). 



North and Western Australia, South Austi'alia, and New South 

 Wales. 



49. Cocos NUCiFERA, Linn., N.O. Palmeee, B.Fl., vii., 143. 

 " Cocoa-nut palm." 



This nut is so well-known that the following few notes concern- 

 ing it will be sufficient : — As an article of food the kernel is of 

 a great importance to the inhabitants of the tropics. In the 

 Laccadives it forms the chief food, each person consuming four 

 nuts per day, and the fluid, commonly called milk, which it 

 contains, affords them an agreeable beverage. While young they 

 yield a delicious substance resembling blanc-mange. 



Among other products of this palm may be mentioned "toddy," 

 which when fermented is intoxicating ; strong arrack is also 

 distilled from it, besides which it yields vinegar and "jaggery" or 

 sugar. 



Queensland. 



50. CoLOCASiA ANTiQUORUM, ScJiott, (Syn. Caladium acre, R.Br.; 



ArumColocasia, Linn.), N.O. Aroideae, B.FL, vii., 155. 



The " Taro " of the Fijians. 



This plant is cultivated in most tropical countries, Egypt, 

 India, &c., for the sake of its leaves, which when uncooked are 

 acrid, but by boiling, the water being changed, lose their acridity, 

 and may be eaten as spinach (Treasury of Botany). Acid fruits 

 are added to assist the removal of the acridity. Hindoos and 

 Mahometans are very fond of all parts of the plants of this genus 

 (Dymock). 



When the crop is gathered in Fiji, says Di'. Seeniann {Flora 



Vitiensis), the tops of the tubers are cut off" and at once replanted. 



The young leaves may be eaten like spinach ; but, like the root, 



they require to be well cooked in order to destroy the acridity 



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