EDIBLE FRUIT. 313 
bear different ones in different districts. Hence, the ex- 
act number of varieties cannot be accurately determined, 
until there shall be a botanic garden in Fiji, where a 
complete collection of breadfruits is cultivated. I have 
identified several names of the most prominent varieties, 
but hesitate about others, as I could only take the leaves 
with me from place to place, and often did not see the 
fruit, or had to carry it in my mind’s eye. The principal 
breadfruit season is in March and April, but some kinds 
ripen considerably later or earlier, whilst in some dis- 
tricts the season itself is altogether later. It may thus 
be said, speaking generally, that there is ripe breadfruit, 
more or less abundant, throughout the year, in either 
one part or the other. The fruit is made into puddings 
or simply boiled or baked. Quantities of it are pre- 
served underground, to make madrai or native bread. 
Some kinds are best adapted for puddings, some for 
bread, or culinary purposes of a still more simple de- 
scription. Besides the fruit, the wood of the breadfruit 
tree is useful, but that of some kinds better adapted for 
canoes and buildings than others. The bark is. not 
beaten into cloth, as in other parts of Polynesia; but 
the gum (drega), issuing from cuts made into the stem, 
is used for paying the seams of canoes. 
The two most common sorts are Uto dina and Uto 
buco. The Uto dina, or true breadfruit, has pinnatisect 
leaves, the surface of which is even, and destitute of that 
bullate appearance which imparts to the Koqo and other 
varieties an almost sickly look; the fruit, bearing abor- 
tive ovules, is nearly round, smooth on the outside, and 
supported on stalks four to five inches long, which from 
