THE NATIVE FAEINAS OF JAMAICA. 195 



to carry out these suggestions there will be value given to entire districts 

 which are now almost abandoned, or the inhabitants sunk in deep poverty, 

 and sources of wealth opened that will certainly alter the character of pro- 

 perty and people. How often have I seen poor women carrying a load on 

 their heads a distance of ten miles to market, which, when sold, would not 

 yield above one shilling or one sixpence ! It was of the green fruits, or 

 roots, and therefore heavy, and of small value ; while, in its prepared 

 state, they could carry a burden of six times its value, and thus introduce 

 wealth and many comforts into these now poor interior districts. 



It is important to inquire the value of the starch of the bread-fruit, as a 

 starch for the manufacturer ? As an edible it is quite equal, I believe, to 

 arrowroot. But what will Manchester or Glasgow manufacturers give for 

 it ? Who knows but it may equal the far-famed Glenfield starch ! 



2nd. The Flour of the Plantain. — This is well known in many parts of 

 the West Indies under the name of Conquintay, and is highly esteemed, 

 and extensively used as a food for invalids and children. It is decidedly 

 superior in these respects to arrowroot, in consequence of its nourishing 

 and strengthening qualities. It may also be stated that it is curative of 

 diarrhoea and similar bowel complaints, in consequence of the tannin which 

 it contains. Hitherto it has been little known here ; and it is hardly known 

 at all in Europe, where, however, we believe it would be greatly prized, 

 and would supersede the patent groats and pateut barley, and similar 

 preparations. 



The plantain for flour must be cut not only before it is ripe, but a little 

 before it is what is called "full." It must not, in any of the processes to 

 which it is to be subject, come in contact with iron or steel, which instantly 

 impart to it an inky black colour. It must be sliced with nickel, or silver 

 plate, or even ivory or hardwood knives, and dried, and in all other 

 respects treated like the bread-fruit, as above stated, and it is available for 

 the same uses, only it must be manufactured by stamping in a wooden mill 

 or mortar, and cooked in tin or an enamelled vessel. There is a pleasant 

 soft fulness in the taste of cake or pottage of the plantain flour, which will 

 always recommend it, in whichever of the forms above recommended it is 

 used, except baking it into bread. It is capable of being combined with 

 flour, so as to make a tolerable coarse baker's bread ; but it is not, so far as 

 my experiments have gone, likely to be in request for that object. But for 

 all the others above enumerated it will be found (the one precaution as to 

 iron being attended to) a most valuable addition to articles of diet. Plan- 

 tains, from their bulk, cannot be transported from interior places in the 

 green state, but when made into flour the value will bear the charges of 

 transportation, aye, and of exportation, too. 



The starch drawn off from the green grated plantain appeared to me 

 unusually thick and clammy. I wish that some one better acquainted with 

 the qualities, on which the commercial value of the article to the manufac- 

 turer depends, would examine and report on it. 



The residue, after the starch is separated, which I call " Plantain Tapioca," 



o2 



