THE TROPICAL AGRICULTURIST. [July r, 1887. 
giving a slight molassed flavour ; while again the 
syrup in which whole fruits were preserved was too 
thick, and of a cloying sweetness. If these defects 
were removed there is no dout that Natal preserves 
would possess special advantages, and their general 
use in European countries would be assured. 
CEYLON. 
Amsng the Ceylon Exhibits no fresh fruits were 
shown, neither were there any specimens in spirits 
or solutions, to illustrate the productions of the 
island in this particular section. Owing probably to 
the general dampness of the climate, the best fruits 
of Oeylon are certainly wanting in flavour as com- 
pare 1 with the choice fruits of the West Indies; 
but having said this much it is to be noted that 
Oeylon is by no means so deficient as India of fruits 
either 'in quality or quantity. If the coconut were 
used and regarded simply as a fruit, Ceylon would 
rank as the largest fruit-growing Colony in the Em- 
pire. The luscious rnangosteen has been successfully 
grown in special localities for some years ; the duriau 
is also grown but very sparingly ; pine-apples attain 
large size and do well, though they are somewhat 
insipid as compared with the pine-apples of the 
Bahamas, Pernambuco, and Jamaica. Oranges are 
fairly plentiful and easily grown, although, on account 
either of the special variety established in the island 
or of circumstances of climate, probably the former, 
they remain green even when ripe, and are 
wanting in the rich colour, juice, and aroma of the 
fruits as generally seen in England. Limes and 
citrons are cultivated to a small extent. The Pume- 
low or Shaddock is a choice fruit in the best varieties, 
and is capable, in as much it requires damp moist 
heat, of being grown more largely in Ceylon than 
any other of the Citron fruits. Excellent preserve 
is capable of being made from the Pumelow, which 
in the West Iudies is highly esteemed. It also 
makes " candied peel " scarcely inferior to citron. 
Mangoes are plentiful, and are generally of the 
Bombay sorts. The Eambutau (Nepkeliitm lappaceum) 
allied to the Litchi is a refreshing fruit, which, if 
produced in large quantities, might be dried and 
exported. The Mora (-V. Longanum) is sometimes 
produced in large quantities, but is seldom seen 
on the tables of Europeans *. What are known as 
Bananas in the West Indies are called in Oeylon 
Plantains. They are evidently identical, and are 
used in exactly the same manner, viz., as a dessert, 
fruit. In the rich alluvial t soil of the plains of 
Ceylon " plantains " might be grown on a large scale, 
but unfortunately there is no external market for 
the fruit, and only enough is grown to meet local 
demands or supply mail steamers at Colombo. 
Having thus indicated very briefly the general 
character of the fruits of Ceylon as known in the 
island, it only remains to refer to the preserves, 
fruits and pickles shown in the Oeylon Court, which 
were exhibited by the Government. These consisted 
of pickles made of lemon, papaw, coconut, cabbage 
and nutmeg, aud of preserves made from mango, 
arecanut, Lovi-lovi (Flacowrlia inermis), Kamaranga 
(Averrhot carambola), aud nutmeg. In the excellent 
Official Handbook and Catalogue of the Ceylon 
Court, there is given, what is wanting in every other 
Court in the Exhibition, exact particulars as regards 
the origin and mode of preparation of the exhibits. 
As likely to be of general interest to persons 
residing in the tropics, the following description 
under preserves and pickles is given in full: — 
Grape Jam is made from Jaffna-grown grapes 
boiled in syrup, the seeds being removed during the 
boiling ; two pounds of grapes to one pound of 
sugar in a pint of pure water in the propor- 
tion in which it is prepared. The jam keeps a long 
time if pre-erved in air-tight bottles. The average 
price of a pound of grapes is thirty cents. 
* The jungles towards the north-central portions 
of the island are full of the trees which give names, 
nuch as Mora -gala, to many places. — Ed. 
3Iango Jam is prepared by boiling the mango in 
syrup after removing the skins and stones, and the 
sour juice squeezed out by the use of forks, and 
soaking in fresh water ; two pounds of mango to one 
pound of sugar is the proportion in which it is 
prepared. The average price of a pound of mango 
is three cents. 
Bilimbi Jam. — This jam is made by removing 
noarly three-fourths of the juice of the fruits of 
Averrhoa Bilimbi, by the use of forks, and soaking 
in fresh water, squeezing the fruit, and boiling them 
in syrup. The cost of 100 fruits is about three 
cents, and the proportion of sugar used is similar to 
that used with mangoes. 
Nelli Jam. — This jam is prepared by soaking the 
fruit of Phyllanthus Eiriblica in pure water, and boil- 
ing the juice in syrup ; the proportion of sugar and 
fruit is the same as that with mangoes. The cost 
of 100 fruits is about six cents. 
Citron and Lime Pickles. — Citrons and limes in both 
the Northern and Western Provinces are first cut 
into four parts, with one end kept to hold them 
together, and salt inserted, and dried for some time. 
The Brahmins use curry stuffs and the sediment 
of the lime-juice for preserving it, whilst others 
use vinegar. 
Mango Pickle. — Well-matured, but not ripe mangoes 
are cut lengthwise in halves, and the kernel of the 
seed is removed. The pieces being washed and 
salted for a day or two, the space occupied by the 
kernel is filled up with a preparation of well-chopped 
papaw fruit, garlic, onion, chilli mixed with ground 
mustard and vinegar, and the two halves are brougt 
together, aud tied up and put into a large-mouthed 
bottle or jar filled with vinegar; after remaining so 
for a week the pickle is fit for use. 
MAURITIUS. 
With the exception of one or two samples of pre- 
serves, Mauritius made no display of its fruits, 
although it is well-known that the island in lat. 
19° S. produces mo^t tropical fruits, such as pine- 
apples, bananas, litchis, aud guavas, in considerable 
quantities. The natural outlet for fresh fruit from 
the Mauritius, especially in the winter month?, is 
evidently the Cape, and possibly South Australia, 
and with suitable and regular shipping facilities, a 
business in fruit should assume some importance. 
The island pro luces first-class sugars suitable for 
preserving and canning fruits, and the depression 
in sugar should lead to attention being directed to 
the cultivation of fruit and to its export in quant- 
ities to any market offering remunerative results. 
Oranges appear to be comparatively scarce, but pine- 
apples and bananas alone should prove of sufficient 
importance to be placed among the exports of this 
fertile island. 
The peach grows and bears good crops in most 
parts, and its fruit is an article in local commerce. 
The demand for the Alligator or Avocado pear is 
greater than the supply. Strange to say, the bread- 
fruit is not, according to Mr. Home, so highly es- 
teemed in Mauritius as the Indian jak fruit. The 
stciwberry grows well in the high lands, and the 
"Colonial" raspberry (Rubits rescefolius) yields an 
abundance of fruit in a wild state. The Cythere 
(Spondias Mlcis) is one of the choice fruits of 
Mauritius, an 1 its cultivation deserves attention. 
Jams and jellies are made, for local consumption, 
from the cherry-tomato, which is evidently suited to 
the climate. The impression which a careful consider- 
ation of the circumstances of Mauritius, as regards 
fruit, leaves on the mind is, that its capabilities in 
this respect are not fully realised, and the people 
lose large sums of money which might do something 
to alleviate its present depressed condition. 
STRAITS SETTLEMENTS. 
In the notes on Perak it is stated that tropical 
fruits are supposed by the great majority of English 
people to be far finer, richer and better in every 
way than those grown in colder climates ; but 
