SUMATRA. 
might be produced of a quality equal, perhaps fuperior, to that im- 
ported from the Weft Indies; though probably the heavy rains on Su- 
matra, may prevent it's attaining to the perfedion of the coffee of 
Mocha*. 
Turpentke* The 4apmar is a fpecics of turpentine, and ufed for the fame purpofcf 
to which that and pitch are applied. It is exported in large quantitie* 
to Bengal and elfevvherc* It exfudes, or flows rather, fpontaneoufly, 
from the tree in fuch plenty, that there is no need of making incilions 
to procure it. The natives gather it in lumps from the ground, where 
it has fallen, or collect it from the fhores of bays and rivers, whither it 
has floated. It hangs from the bough of the tree which produces it, in 
large pieces, and hardening in the air it becomes brittle, and is blown 
off by the firft high wind. When a quantity of it has fallen in the fame 
place, it appears like a rock, and thence, they fay, it is called dammar 
baitoa ; by which name it is diftinguifhed from the dammar crv^en. This 
is another fpecies of turpentine, yielded by a tree growing In Lampoon 
called cmymy the wood of which is white and porous. It differs from the 
common Ibrt, or dammar battoo, in being foft and whitilh, having the 
coniiftence, and fomewhat the appearance of putty. It is in much efti- 
mation for paying the bottoms of veffels, for which ufe, it ought to be 
mixed with fome of the hard kind, to give it firmnefs and duration, 
of which it corredis the brittlenefs. The natives, in common, do not 
boilit, but rub or fmear it on with their hands; a practice which is 
probably derived from indolence. To procure it^ an incifion is made 
in the tree. 
Uuin; There is a gum produced abundantly from a tree called P<?/y, whicti 
much refembles gum arabic, and as they belong to the fame genus of 
plants it is not improbable, that this might anfwer equally well, for 
# Thit obfcTvarion on the growth of tlx cofite, as well as many others on the vegeinbk pro- 
daftion of thciaand, 1 am indebted for to ibe \ti\m cf Mr. Charles Miller, catered oa th« 
every 
