■CH. XV.] Forest Fruits. 317 



intoxicating drink but little inferior to the "toddy" 

 prepai-ed from the cocoanut palm. 



A fi'uit closely resembling the common " bUimbing " 

 is found in the Lawas district, and is called "tampui 

 bUimbing" by the natives. It is of a bright scarlet 

 colour ; and according to the native account it has 

 large entire leaves, the fruits being borne on short few- 

 flowered peduncles, which proceed from the main 

 branches of the tree. The white pulp which surrounds 

 the solitary seed is acidulous and pleasant. 



Another jimgle fruit, called " mandaroit " by the 

 Kadyans, resembles a small "rambutan," but the 

 leathery husk is quite smooth. It may possibly be 

 produced by a species of niphelium, and is very 

 sweet and agreeable when perfectly ripe, the fruits 

 beiag kidney-shaped, and but httle larger than a black- 

 bird's egg. 



" Eambeneer," a still smaller, pale yellowish-green 

 fruit, also has sweet flesh around a stone ; but in this 

 case the husk is mango-like, having a thin and tender 

 skin, which may be eaten with the pulp. 



The fruit known to the natives as " mamhangan " is as 

 large as an ostrich's egg, having a rough, brown skin, 

 and when ripe the yellow flesh which sm-rounds a mango- 

 like stone is rather agreeable as a juicy sub-acid ac- 

 companiment to a dish of plain boiled rice. 



The "luing" is another edible fruit, but rarely seen 

 even in its native woods. It is yellow, with brown mark- 

 ings, and rarely exceeds a pigeon's egg in size. After 

 the thick, leathery husk is removed, one finds a delicate 

 white sub-acid pulp surrounding a small stone. It is 

 rather viscid, with a shght flavour of turpentine. The 

 albumen of the seed is similar to that of a nutmeg. 



After the durian, one of the most esteemed of native 



