July 1, 1901.] THE TROPICAL AGRICULTURIST. 
3 
informed that young mangoes, about the size of 
olives, make pickle superior to walnuts ; if this is 
so, nothing can be better. In India full-grown but 
unripe fruit are partially out through, the kernel 
removed, the cavity tilled with chillies, ginger, and 
other condiments, then closed and put into vinegar. 
I do not know whether their yellow colour is imparted 
by mustard or turmeric. This pickle, which is excel- 
lent, is put up in jars of over 7 lb., and also in kegs. 
Mangoes make excellent sauce, equal to, and by 
many regarded as superior to, apple sauce. For 
making chutney mangoes are unrivalled. It is in 
this direction our pickle manufacturers should do a 
large trade ; all the principsl ingredients are pro- 
duced in Queensland, and our market is secured to 
us by an import duty of 4s. per dozen quarts, 2s. 
per dozen pints, and smaller size in the same propor- 
tion. After our own wants are supplied there should 
be coQsiderable demand for passenger ships. In 
vessels of the British ludia and P. and O. I have 
noticed chutney on the table three times a day : 
probably this is so in other lines of steamers. Chut- 
neys are made in infinite variety, various grades of 
hot, sweet, and intermediate. Some of the following 
recipes may prove useful : — 
Ist,— Chillies, 1 to li lb. ; unripe mangoes, 1 lb.; red 
tamarinds, 2 lb. ; sugar-candy, 1 lb. ; fresh ginger root 
IJlb. ; garlic, ; to 3 lb. ; sultana raisins, Ih lb. ; fine 
salt, I lb. ; distilled vinegar, 5 bottles. 
2nd. — lib. salt, lib. mustard seed, 1 lb. stoned 
raisins, 1 lb. brown sugar, | lb. garlic, 6 oz. cayenne 
peper, i lb. green mangoes, 2 quarts best vinegar — 
the mangoes (sliced) and boiled in a quart of the 
vinegar, the mustard seed gently dried and bruised, 
the sugar made into a syrup with a pint of the vine- 
gar, the mangoes, sliced and boiled in a quart of 
tha vinegar, the garlic to be well bruised in a mortar. 
When cold gradually mix the whole, and with the 
remaining vinegar thoroughly amalgamate them. To 
be tied down close. The longer it is kept the better 
it will become. 
3rd. — 2 lb. of unripe mangoes, peeled and boiled 
in a pint of vinegar (a strip or two of the skin 
may be included if flavour wished; 1 lb. onions, finely 
chopped. In another pint of vinegar boil two lb. 
sugar (not loaf sugarj, 2 oz. ground ginger, and i 
lb. salt : when cold mix thoroughly and aud 2 oz. 
yellow mustard seed, 3 oz. red pepper, i lb. large 
raisins stoned, h lb. dates, and § lb. sultanas, all out 
small ; keep warm for a month. 
4th. — 3 lb. mangoes, 1 lb. onions, 1 lb. sugar 1 bottle 
vinegar, pepper and salt and any spices to taste ; 
boil two hours. 
5th. — Green mangoes, peeled and sliced 4 lb, : 
tamarinds, 1 lb.; sugar (preserving) 1 lb.; saltllb.^ 
cayenne pepper, 3 oz. ; or chillies (finely cut up) 1 lb. 
spices, 2 oz ; vinegar 3 pints ; mix the ingredients 
thoroughly, and boil slowly for hours. 
6fch. — 50 mangoes, medium size, peeled and sliced 
1 lb. preserved ginger, J lb. garlic, ^ lb. chillies 1 lb 
raisins, 3 lb. sugar, 1 quart vinegar. Make a syrup 
with the sugar and vinegar, in which the mango 
must be boiled ; when half done put in the other 
ingredients, mix well, and when thick remove from 
the fire. Time, oueanda-half to two hours. Bottle 
when cold. I have not tasted any of those recipes, 
but some have been tried by friends who report 
favourably. Tastes differ considerably in chutneys ; 
some persons prefer sweet to hot, others the reverse ; 
it may, consequently, be found desirable to vary the 
proportions of some of tne ingredients. 
7th, — 12 lb. peeled mangoes, lb, fine salt, ^ lb. 
garlic, 3 lb. raisins, 2 lb. chillies, 3 lb. white sugar; 
2 lb. green sugar, 7 bottle vinegar. The mangoes 
should be turning yellow, but not soft ; remove the 
atone. These quantities are weighed when everything 
is peeled, and all put through a sausage machine. 
Boil till a nice brown for about four hours. 
8th.— 5 lb. green mangoes (weigh with stones in) 
2 lb, raisins, J lb. mustard seed, | oz. red chillies, I 
oz. garlic or onion, 2 lb. dates, 5 lb. green ginger, 1 J 
lb. sugar, 2 oz. salt, 3 pints vinegar. Peel the mangoes 
slice half tiueiy, put the rest through the mincer ; 
chop half raisins and dates, put the rest through the 
mincer ; ginger, garlic and chillies well pounded 
with a little vmeger. Boil all for an hour and bottle 
while hot. 
9th, — Peel 4 lb. green mangoes, remove the stones 
and cut them into quarters lengthwise, boil them 
slightly in a bottle of vinegar, and put aside in a 
jar till cold. Take another bottle of vinegar, to 
which add 2 lb. sugar aud boil till it becomes a thin 
syrup, put aside till cold. Take 1 oz. salt, 2 lb. picked 
and dried raisins, 1 oz. yellow mustard seed, 1 oz. 
garlic, 2 oz. dried chillies, I lb. gi'een ginger sliced. 
Pound the garlic, chillies, and ginger finely in a 
mortar ; mix all the ingredients together, bottle and 
expose to the sun for three or four days or place in 
a cool oven. — Queensland AgriculturalJournah 
RUBBER IN PERAK. 
We take the following extracts from the report 
just issued by Mr. B. Derry, Superintendent of 
Government Plarjtations, Perak : — 
Para rubber (Heavea hraziliensis). — The result of a 
parcel of this rubber sent to London for sale was 
received early in the year, all the beat quality 
rubber, 327 lb., sold at the rate of 3a. lOd. per 
lb., and the scrap, 33 lb., at 2s. 6d. The nett 
proceeds amounted to £61 Is. 6d.,or $617"18. I believe 
this to have been the largest parcel of para rubber 
sent home from the Bast. It realised 6d. per lb. 
more than that sent home in 1898, and was re- 
ported on as '' para character." 
The tapping commenced in March, 1899, aud was 
carried on till July. It was intended to tap a few 
trees, those which ran most freely, with a view of 
obtaining the maximum amount of latex without 
injury, and to obtain about 4 — 5 lb. from 
other trees. This much could have been done, but 
owing to the exceptionally heavy rains which fre- 
quently interrupted the work, and in order that the 
seed crop should not be damaged, tapping was stopped 
and with several trees long before completed. 
The average age of trees tapped is 14 years, taking 
the yield at 4 lb. per tree, and estimating the trees at 
at loo to the acre, this would give a gross return of 
£73 6s. 8d. at present prices, or at half the priee, 
£36 13s. 4d., and what other tropical product gives the 
same return ? If the trees were only half this age, say 
6-7 years, there would not be much difference in the 
gross result, as then there would be double the number 
of trees to the acre. 
Hevea Braziliensis in Perak. 
A.t Kuala Kangsar there are two well-marked varieties 
of Hevea — (I) the typical tree with large leaves 
attaining 13 inches long and 5 inches wide and 
generally branching low down ; 2) smaller leaves, 
tall trunk and smaller rather pointed seeds, an in- 
ferior variety. The largest tree at Kuala Kangsar 
is 18 years old and has a girth of 8 feet 6 inches at 3 
feet from the ground, this is larger than any observed 
by Cross in Brazil. Some trees planted by myself 
3 years ago have now a girth of 1 foot 3| inches 
at 3 feet from tht ground. Hevea trees have a 
short resting season, shedding their leaves about 
the end of February, their new growth commencing 
with flowers followed by leaves, It is not uncommon, 
however, to see trees in September, half or many 
branches dormant, and without a leaf, while other 
parts are covered with verdant foliage. The seeds 
from March flowers commence ripening in August 
those from September flowers in February, the 
heavier crop being in August. Here Hevea trees 
are planted on dry ground and also low swampy 
