64 

 people and to others unendurable.) (7) Bhadourla, (8) Blnda- 

 bunnee, (9) Bhutovla, (10) Bell, (11) Bataree, (12) Chuckcukeea, 

 (13) Desl Bhadourla (very late In ripening which the name 

 signifies ; valued only on this account ), (14) Dodol (the 

 largest Indian variety, the fruit weighing over 2 pounds, 

 usually the size of a shaddocl^), (15) Davis, (16) Feroghabunnee, 



(17) G-opal Bhog (deep amber and orange color when ripe), 



(18) Goa India, (19)Heenghla, (20) Kysapatee, (21) Langera, 

 (22) LucKnow, (23) Malda (Syti., Large Malda) (size medium, 

 color olive green, deep orange color inside, about the finest 

 of all), (24) Mazageng (the fruit of this variety is said to 

 be so delicious that guards are placed over the trees during 

 the fruiting season), (25) Moorshebad, (26) Madras, (27) Madame, 

 (28) Nagroo, (30) Peter (size medium, shape almost round, with 



a projecting heel on one side ; cQlor dul]f^ ruseet, Vifith 

 reddish tinge), (31) Pathtma, (32) Singapore (large, color 

 greenish yellow), (33) Soondershaw (perhaps identical with 

 Soondooria), (34) Soondoorla, (35) Safaida, (36) Tarse . 



Uses 



The stone kernels of the mango fruit yield a starch which 

 can be used for bread making, i.e., after the kernels have 

 been pounded and washed with hot water- The fruits can be 

 utilized if they cannot be sold fresh. The strained juice is 

 spread out thin in the sun and preserved in the form of thin 

 cakes. In the tropics the mango is a staple article of food 



during the hot months. The ripe fruits are eaten raw, either 



