ON THE BANANA AND PLANTAIN. 115 



and at the- same time one of the most profitable ; when once it has been 

 planted, there is nothing more to do except realise the harvest, for 

 the trifle of manure bestowed upon the soil two or three times a year 

 is nothing in comparison with the labour necessary in Europe to bring 

 crops to perfection. As these plants renew themselves with offshoots 

 at different degrees - of development, it follows that each plantation 

 offers at the same time rows whose branches are laden with ripe fruit ; 

 rows whose branches are full of blossom, and young offsets, which give 

 promise of future plenty. In the best situation, three rows are counted 

 to each cluster of bananas, sometimes four ; in general they obtain five 

 rows in two years. " There is no culture that can be undertaken with 

 more confidence than that of the banana," says M. Boussingault, " for if 

 climatic influences should sometimes have a prejudicial effect on the 

 crop, they could never completely destroy the prospect of a harvest, as 

 the certainty would always remain of that to be obtained from the sur- 

 viving and stronger growing offshoots or suckers. No other vegetable 

 production presents similar advantages, — not even the maize, that 

 crop so precious in the warmer regions of the globe. 



" The enormous return from this plant assures to the inhabitants of 

 tropical countries an abundant means of sustenance, and one that can 

 be obtained at a low price, as it is acquired without difficulty. But in 

 consequence of the facility with which — thanks to the banana — the 

 means of sustenance can be obtained, as the proverb runs, ' Personne 

 ne meurt de besoin en Ainerique,' the inhabitants have a great excuse 

 for being indolent, which they are already inclined to be on account of 

 the climate." 



The large banana is gathered at three different stages ; at a fourth 

 part of its maturity, it is rather milky and contains much starch. If 

 it is roasted in ashes, or boiled in water, it forms a very nourishing 

 food, capable of being substituted for bread. If cut at three-fourths of 

 its growth, it is less nourishing, but contains more sugar ; in this state 

 it is eaten as an accompaniment to meat. Lastly, when the fruit is 

 perfectly ripe, all the starch is changed into gum or sugar ; it then 

 developes an acid principle : in this state it is eaten either raw or in 

 the form of fritters. The banana fig, which is eaten when perfectly 

 ripe, is rather a fruit than a nutritive substance ; it is soft, full of sugar, 

 melting, and possesses a powerful perfume, and forms a principal dish 

 for dessert in tropical regions. In some countries they cut them while 

 they are green, and hang them in their houses to ripen. To hasten 

 their ripening in China they are covered with rice, or even with lime. 

 The Chinese also eat the flowers of the banana plant pickled with 

 vinegar. 



A banana when plucked keeps fresh for a week, at the end of that time 

 it becomes yellowish and more sugary ; in twelve or fifteen days it 

 begins to decompose and ferment. In America there are two methods- 

 of preserving the banana ; the first, used when the fruit is green, 



