194 THE NATIVE FAKESTAS OF JAMAICA. 



I have had it baked with yeast and a proportion of wheat flour, say from 

 one-half to one-third of wheat flour to one-half or two-thirds of bread-fruit 

 flour, and the result is an exceedingly pleasant tasted brown bread, which 

 would be acceptable at the table of the most fastidious. 



Again, one-third wheaten flour being mixed with the bread-fruit and 

 made into breakfast cakes with an egg, the result is equally satisfactory. 

 The cakes so made are remarkable for delicacy of taste. Mixed with a like 

 proportion of flour, it makes excellent puddings and dumplings. In all 

 these things not only have we the advantage of a substitute, to a consider- 

 able extent of an article of our own, for the expensive imported one, but 

 we have what, in several respects, is really more valuable, from its superior 

 lightness and delicacy of flavour. For confectionary cakes, I think it would 

 be peculiarly suitable. 



It is also excellent when made into pap or pottage, Scotice porridge. It 

 should be made with a little sugar, and eaten with milk ; though Scotch 

 people, I dare say, would prefer it with salt. As a food for children and 

 invalids, or generally for those who seek agreeable food easy of digestion, 

 the flour of the bread-fruit will be esteemed a valuable acquisition to the 

 dietarj'. 



In the course of reading, lately, I saw it stated that there never had been 

 an analysis of the bread-fruit. I shall be glad if this notice of it should 

 lead to one. However, I can in the meantime say that it produces a beau- 

 tiful starch in great abundance ; and that the residue, after the starch is 

 drawn off, is a pure white substance, capable of being easily reduced into a 

 meal or flour, which is very similar in taste or appearance to ground rice ; 

 and I am sure it might be available for various kinds of food, and be kept 

 for years perfectly good. For the sake of distinction I call this " Bread- 

 Fruit Tapioca." 



I have thus given my testimony on this interesting subject, and would 

 only further remind my readers of the Eev. Mr. Wharton's important 

 experiment in biscuits of the bread-fruit. He boiled or baked the fruit, 

 and then sliced and dried, and packed it in tin cases. In this form it may 

 be kept for a very long time ; and, when toasted and buttered, eats admir- 

 ably. It would be an excellent article of cabin stores for large passenger 

 steamers. 



In the parish of Portland, where, as already stated, we have much damp 

 and rainy weather, I found it necessary, on many occasions, to dry the 

 slices in an oven. The erection of drying-houses, therefore, would be a 

 great advantage to the former in such a parish, especially to those whose 

 lands are far in the interior, where the soil is eminently fruitful ; but the 

 carrying of such heavy commodities as bread-fruit, or plantains in their 

 green state, over bad roads to market, incurs an expense and trouble so 

 disproportioned to their value, that they would be almost valueless to the 

 raisers. But if the weight be lightened by paring off" skins and stalks and 

 drying, and their valuable parts manufactured into flour, starch, or biscuit, 

 the value would amply afford the carriage. Indeed, it would be found that 



