306 
In the Dict. Econ. Prod. of India, Vol, V., p. 300, the same point is 
more fully stated :— 
“ Tt is interesting to notice that the large crop of food produced by 
sixteenth century, writing,—‘ these grow much in Cananor, in the 
coast of Malabar, apd are by the amioga REF figges of Cananor ; ; 
and by reason of the greater quantities thereof are dried, the shells 
being taken off, and so being dried are pubis over all India to be 
sold” When the nearly ripe fruit is cut into slices and dried in the 
sun a certain part of the vida contained in the fruit crystallizes on the 
and acts as a preservative. The slices thus prepared, if made 
da pce "rg varieties, make an excellent dessert preserve, and if from 
used for cooking in the ordinary way. They keep 
well if ca carefully packed when dry, had à ought to form a valuable anti- 
scorbutic for long voyages. The fruit may also be similarly eae 
Mine by stripping off the skin and drying it in the sun. Plantain meal 
is p ipping off the husk, sticing the core, drying it in 
the sun, and when thoroughly dry reduci ing it to a powder, ard 
finally sifting. It is calculated that the fresh core will yield 40 per 
cent. of this meal, and that au aere of average quality will yield over a 
on." 
ood account of plantain meal and its value for food purposes was 
published by Professor Johnston in the Transactions of the Highlan 
Society, No. 20. This was reproduced in the Barbados Agricultural 
Reporter, August 8th, 1848. 
The inquiry was started by the receipt of a sample of plantain meal 
sent, to Scotland from Surinam or Dutch Guiana. It is remarkable that 
bring the subject into notice. 
Professor Johnston says: “ Plantain meal is of a slightly brownish 
colour, and has an agreeable odour, which becomes more perceptible 
when warm viste is poured upon it, and has a considerable resembiance 
to that of orris root. 
* When mixed with cold water, it forms a feebly tenacious dough, 
more adhesive than that of oatmeal, but much less so than that of 
wheaten flour. When baked on a hot plate, this din forms a cake 
which is agreeable to the sense of smell, and is by no means unpleasant 
* When boiling water is poured over the meal it is changed into a 
ker rea jeily, having an agreeable taste and smell. If it be boiled 
with water it forms a thick gelatinous mass, very much like boiled 
sago in h clot] but possessing à peculiar pleasant t odour.” 
In the plantain * while green, the heart is white and row. $e the 
starch predominates, and it scarcely contains any sugar. In this state 
it is roasted in the ashes, and at table takes the place of bread, 
potatoes, maize, and other “reo food. In South America 
they are dried entire in ovens, and become hard, brittle, and 
ranslucid like horn. Under the name of ‘ fifi’ they are, in this 
pe em as travelling stores in sea voyages and long journeys by 
