33 



for cooking purposes. The rustali is, however, the sort generally sold 

 as table plantains, though not of so good a quality as the former. A 

 large plantain known in Tamil as monthen is one of the commonest 

 cooking fruits of the Presidency. The poo-valay or flower plantain 

 of Madras is described by Kurz as " curious and rare." 



In Bengal the table plantain is the best. This is grown entirely for 

 the consumption of Europeans and well-to-do natives. The champa 

 is the next best, and, like the preceding, is of finest quality during 

 the rains. The term kauch [katch] holla is employed generically to 

 embrace all field-cultivated plantains. These are hardly ever allowed 

 to ripen, and are mostly used when unripe as a vegetable. 



The dacca plantain (described by Horaninow as M. dacca), although 

 mentioned as one of the common Indian forms is dismissed by Kurz 

 with the remark that, "although much cultivated in European hot- 

 houses, it is little known out of them." The stem is pruinose ; 

 leaves paler-green than in M. sapientum, glaucous beneath ; border 

 of petiole red. Fruit 4 inches long by half as broad, remaining tightly 

 on the branch ; its tip and stalk bright green ; skin very thick. 



If identical with the dhahkai mentioned by Liotard, and said to have 

 a long fruit, with light pink soft flesh, it is found in abundance in India, 

 but only in the east of Bengal. It may also be the daccde mentioned 

 below by Firminger. 



In the neighbourhood of Calcutta, Firminger {Gardening for India, 

 pp. 179-181) mentions the principal varieties of plantains cultivated 

 there as follows : — 



GJiampa. Decidedly the finest of all the plantains, rivalling in 

 lusciousness and delicacy the most delicious pear. The plant has a tinge 

 of red on the stem, and the central rib of the leaf, both on the upper and 

 lower side, is also red. The fruit is about 6 inches long, of a pale straw 

 colour, and not fit to eat until it can be removed easily from the 

 bunch. 



Gheenee champa. Similar to above, but the fruit much smaller, not 

 much larger than a man's thumb. It is borne in large, densely 

 compact bunches. 



Martaban. A delicious fruit resembling the champa, and by some 

 considered equal to it. The plant has no red midrib, but the rim near 

 the base has a slight border of reddish brown. 



Daccde or daccde-martaban. Has a flavour surprisingly rich and 

 luscious. The plant is recognised by "the large quantity of lime- 

 like powder coating the stem and under-side of the leaves. The fruit 

 is 4 inches long, with a very thick rind." [A specimen of the fresh 

 fruit of M. dakka is in the Kew Museum from Mr. H. H. Calvert, 

 <*rown at Alexandria, Egypt. It is very angular, and in section the 

 placentas are strongly marked.] 



Kuntela. An inferior fruit, though the one cultivated most exten- 

 sively of all, and sold in great quantities in the bazaars. " The cause of 

 the very great demand there exists for this particular kind among 

 the natives is on account of its being employed in offerings to Seeva, 

 it being the only sort, too, they think right to use for that purpose." 

 The plant has the leaves and footstalks of a pure rich green. It grows 

 to a great height. 



Kutch kela. Fruit of large size, used only in its unripe state for 

 curries. " When boiled it has somewhat the flavour of the parsnip, and 

 is a nice vegetable with roast meat." [The model of a large fruit in the 

 Kew Museum, labelled Musa kela, probably represents this variety.] 



23099 C 



