20 



Experiments are being made in which the proportion of Banana 

 flour is increased. One of the great Belgian brewers writes : — 



" These flakes were macerated in the vat with the malt, and 



the result was much superior to that of maize, and the flavour 



of the must irreproachable ; the drainage of the mixture was a 



little difficult at first, but after being stirred a second time the 



draining proceeded rapidly ; briefly, the use of the flakes may be 



considered both advantageous and easy in brewing." 



Different Banana flours, and notably that prepared specially for the 



manufacture of glucose, have been tried in some glucoseries. Although 



difficulties were met with in the manufacture, principally with respect 



to discolouration, it has been shown that the glucose obtained from it 



has a good flavour, is very sweet, and slightly aromatic. 



It is highly probable that a special study of the subject will surmount 

 the slight difficulties which at first presented themselves in the use of 

 this new product in glucoseries. 



Very nourishing bread has been made from equal proportions of 

 Bananas and Wheat and Rye flour, and even from a mixture of two- 

 thirds Bananas and one-third ordinary flour. 



A sweet Banana flour having an agreeable flavour of fresh fruit 

 appears to be specially suitable for cakes and biscuits. 



Preserving Mangoes. 



As the cultivation of the Mango is rapidly increasing in the Colony 

 the following may be found useful by some of the growers. It is taken 

 from the Jamaica Bulletin of the Botanical Department, and has been 

 written by Mr. E. M. Shelton, of the Department of Agriculture, 

 Queensland : — 



Canning. — After peeling, the fruit is separated from the stones by 

 slicing into pieces of convenient size. These should be stewed for a 

 few minutes only, before pouring into the cans, in syrups strong or weak 

 in sugar to suit taste, or the fruit may be cooked in the can with the 

 syrup as before. There may be a difference of opinion as to the 

 palatableness of canned Mangoes. A considerable number of those 

 persons who have tasted the results of our work have pronounced the 

 canned fruit excellent, while others have declared their indifference 

 to it. A like diversity of opinion, we note, holds respecting the raw 

 fruit, particularly with those who are unaccustomed to its peculiar 

 flavour. Mangoes stewed in the form of a sauce will be found a 

 welcome addition to any dinner table. " As good as stewed peaches," 

 we have heard them pronounced. 



Marmalade. — Webster defines marmalade as " preserve or con- 

 fection made of any of the firmer fruits boiled with sugar, and 

 usually evaporated so as to take the form of a mould." Nearly in this 

 sense the word " marmalade " is used in this essay. Peel and slice 

 the Mango, cutting close to the stone, using plenty of water. Boil 

 until the fruit is throughly disintegrated, when the pulp should 

 be run through the colander with the purpose of extracting the 

 ''wool." Sugar should now be added to suit the taste (about fib. to 

 the pint of pulp), and the mass boiled until clear, when it should be 

 poured into the moulds or jars in which it is to be kept. This 



