PREPARATION OF PLANTAIN MEAL. 77 
Col. Colquhoun describes the mode of preparation as very 
simple: “ The fruit is gathered when fully ripe, and is lajd on 
light cane frames, exposed to the sun. When it begins to 
shrivel, the outer skin is stripped off. (This is stated to be a 
very essential part of the process, as without it the fruit acquires 
an unpleasant flavour.) After this, the drying is completed. 
During this process it becomes covered with a white, mealy 
efflorescence of sugar, as the fig does under similar circum- 
stances. For convenience of transport it is pressed into masses 
of about 75 lb. each, and is wrapped in plantain leaves. The 
masses are twenty-four inches long by fourteen wide, and four 
inches thick. The samples presented to the Society of Arts 
were about two years old, sufficiently moist, of a consistence 
and flavour between the date and the fig, very sweet, and 
without any acidity. It is evident that this process of preser- 
vation will be found to be of considerable value in other parts 
of the world, and especially in situations where it is culti- 
vated in larger quantities than the fruit can be consumed. 
The drying in the sun would be sufficient in dry climates, but 
baking in ovens seems to be necessary in moist climates, such 
as Dacca and Jessore. The process seems to be sufficiently 
well understood in several parts of India. When the fruit is 
of a good kind, no addition of sugar can be necessary. This 
subject seemed so worthy of a fair trial in the British West 
Indies to the Society of Arts, that they offered, in the year 
1834, a premium for its encouragement. It seems no less im-. 
portant for the East Indies, especially if any planters should be 
induced to cultivate the Plantain in large quantities, on account 
of its fibre, or for the preparation of half-stuff for paper-makers. 
Plantain Meal,—Mr. Simmonds describes this meal as pre- 
pared by stripping off the husk of the fruit, slicing the core, and 
drying it in the sun. When thoroughly dry it is powdered 
and sifted. It is known among the creoles of the West Indies 
under the name of Conguin tay. It has a fragrant odour, 
which it acquires when drying, and which somewhat resembles 
that of fresh hay or tea. The flavour of the meal is, moreover, 
said to depend a good deal on the rapidity with which the 
slices are dried. Hence, the operation is only fitted for dry 
weather, unless where a kiln or stove is had recourse to. 
Above all, the Plantain must not be allowed to approach too 
