80 THE CAROB. 



such in Chile. Witli us it is used for washing wool and 

 silk and also for cosmetic purposes. 



The Carob, or Locust tree ( Ccraionia sib'qua) is 

 naturally represented in La Mortola gardens, lor it is 

 common everywhere on the Riviera, This picturescjue 

 tree ma^' be seen here to tlie best advantage. The 

 ramification resembles that of the oak; but the Carob is 

 easih- distinguished h\ its pari-pinnate, leather\- leaves. 

 In spring the pods are still so small and green that 

 the}- must be searched for among the twigs; later on 

 the)' become larger and more conspicuous because of 

 their brown colour. The pods are sugar\' when ripe and 

 are esteemed a ereat luxur^- b-\' German children who 

 purchase them at fairs under the name of "Johannis- 

 brod". Here, however, they are used everywhere as food 

 for horses. A sweet juice, tasting like honey, is ex- 

 pressed from the ripe pods, and this is called in the 

 East "Keratameli". 



From these Carobs also the Kab^'les prepare their 

 national dish, the Tomina, whicli is made b\' powdering 

 the pods and adding groats or pea-fl"our and Olive oil. 

 The seeds arc removed. According to legend St. John 

 li\'ed on Carobs in the desert; hence the German name 

 of the tree, "Johannisbrodbaum"'. The ripe seeds inside 

 the husks are remarkable for the uniformit\- of their 

 size. For this reason the^' were lormerh- used in weigh- 

 ing gold and diamonds, and were the origin of the 

 "Carat". "Carat" is derived from "Keratia", the Greek 

 name for this fruit. The wild Carob tree is indigenous 

 to the East Mediterranean region; but the cultivated 



