136 DESCRIPTION OF KXOTIC FRUITS NFW TO QUKENSLAND. 



DESCEIPTIOX OF EXOTIC ERUITS 

 NEW TO QUEENSLAND: 



BY 



L. A. BERNAYS, Esq., F.L.S., &c. 



(Bead, I2tli September, 1884). 



I DO not, I think, misinterpret the objects of the Society, in 

 supposing that subjects which, in themselves, are not strictly 

 within the realms of science, but which are concerned in pro- 

 moting the material advancement of the country by adding to 

 its resources oi' improving the food of its inhabitants, may be con- 

 sidei-ed within the scope of our Transactions. This is especially 

 the case in connection w^ith the increase of the economic pro- 

 ducts of the soil ; and I therefore offer no apology for bringing 

 to youi' notice this evening two introduced trees, which — so far as 

 my information goes — are now fruiting for the fii'st time in 

 Queensland. T am, at least, quite sure that these products are 

 now, for the first time, brought to public notice, and their 

 value explained. 



Dillenia speciosa Thnnb. or D. Indica L'mii. is a medium 

 sized evergreen tree attaining ordinarily a height of about 40ft., 

 but, under favonrable cii-cumstances, growing considerably 

 higher. The trunk is straiglit, but of no great heiglit. 

 Branches numerous, spreading, then ascending so as to form a 

 most regular round dense shady liead. The leaves are oblong, 

 most regularly sei-ratecl, ver}^ firm, with many lai'ge elevated 

 parrallel veins corresponding in numbers with and ending in the 

 points of the sei'ratures, about nine inches long by four In-oad. 

 The rough, old leaves are used to polish ivory, horn, furniture, 

 tinware, &q. The flowers are A'cr^^ large, white, and fragrant; 

 the bright yellow^ anthers, which are very numei'ous, forming a 

 large globe in the centre, crowned by white lanceolate spread- 

 inu- sti"'mas. The fi-uit is from three to four inches in diameter. 

 The fleshy leaves of the cah'x, when the fruit is fully matured, 

 have an agreeable acid taste, and are eaten raw, cooked in 

 curries, or made into sherbet. Inside are numerous renifoi-m 

 seeds surrounded by a pellucid glutinous liquid, used for 

 making a palatable jelly, for a cough mixture, or a cooling 



