Oct. I, 1897.] 
THE TROPICAL AGRICULTURIST. 
Papaw ” when the altitude at which it grows is 
high), it is not difficult to put this efficacy to a 
practical test. A simple way of doing so is to 
wrap one or two of the papaw leaves (two leaves 
being sufficient for a moderate-sized joint) round a 
piece of fresh-killed meat or fowl ; at the same time 
roll up in a sheet of paper a similar piece of ex- 
actly the same quality of meat ; after an hour-and-a- 
half or so take away the leaves and paper, boil 
the two pieces of meat separately and note the dif- 
ference when cooked. 
In the West Indies where the people swear by 
the powers of “Papaw,” it is asserted that the same 
effect is produced on the meat if it is suspended 
in the upper part of the papaw tree, or 
merely rubbed with the papaw leaf or unripe fruit; 
while others recommend boiling a small piece of 
either with the meat ; some cooks being even satis- 
fied with adding a small quantity of the Juice to the 
water in which the meat is boiled before cooking. 
An Indian scientist has found on applying a few 
drops of the juice of unripe papaw fruit to 
raw fresh meat, the latter actually ^ “ fell 
to pieces before the water in which it was 
cooked reached the boiling point.” For the vera- 
city of this I am not responsible ; but it is an ad- 
mitted fact that the ferment papaine present in the 
milky juice abundant in the fruit and leaves of the 
Papaw has powerful peptonising properties and has 
of late become an article of cominerce in Europe 
for medicinal purposes, it being said to be “ capable 
of digesting 200 times its weight of fibrine.” If 
even half of what is said of the useful properties of 
the Papaw, be true, it should prove a veritable bless- 
ing to ladies and householders generally upcountry, 
and save the butchers and appus from many an 
anathema. At any rate, I am myself sufficiently 
convinced to think that no resthouse in the island 
should be without a few Papaw trees planted around 
it, and to corroborate this suggestion I will quote the 
following from the “Natural History of Jamaica” 
by Browne : — Water impregnated with the milky 
juice of the Papaw tree is thought to make all sorts 
of meat washed in it tender ; but eight or ten minutes 
steeping, it is said, will make it eo soft, that it will 
drop in pieces from the spit before it is 
well roasted, or turn soon to rags in boil- 
ing Old hogs and old poultry which 
are fed upon the leaves and fruit, however, tough 
the meat they afford might otherwise be, are thus 
rendered perfectly tender and good if eaten as soon 
as killed. HOUSEHOEHER. 
THE USES OF “ PAPAW RECEIPT FOR 
YEAST WANTED. 
Dear Sir, — I was much interested about 
papaw turning tough beef tender ; but the fruit 
also makes delicious jam ; they should be peeled 
and cut up in small pieces, along with ^ ounee 
green ginger to every pound of fruit ; allowed to 
soak in sugar all night ; for every pound of fruit 5 
E ound sugar should be allowed, and the whole 
oiled up for about an hour ; fruit should not be 
too ripe, just fully formed and turning yellow, 
over-ripe fruit turns into a substance like mashed 
turnip !— If any of your readers would kiiidly 
give a receipt for good yeast for bread-making, 
they would much oblige 
PLANTER S WIFE. 
sngar; and a dessert spoonful of salt, all thoroughly 
mixed. Add the hop water and stir well. (The hop 
flowers throw away.) Let the mixture stand in a 
basin, stirring now and then, until it ferments, which 
may be the next day, or perhaps a day or two more. 
It should stand in a warm place. 
When fermenting, strain and bottle for use. The 
bottles should not be more than half full, as there 
is a risk of their bursting if filled. It is as well 
to tie the corks down, as they may pop-out. It is 
best to use quite small bottles, instead of only one 
or two larger ones, as constant opening is rather 
detrimental to the Yeast. It will keep good for some 
weeks, but is usually at its best, when about one 
week old. 
TO M.iKE BREAD OP THIS YEAST. 
To each pound of flour allow 1 salt spoonful salt ; 
1 table spoonful yeast; 4-5th breakfast cupful water. 
Mix the salt with the flour, in a basiu which it does 
no more than half fill. Make a round hollow in 
watemiddle of the flour. Mix the yeast with the 
reallx which must be lukewarm ( take care it is not 
stir y hot), pour it into the hollow iu the flour, and 
the in some of the flour from the sides — not touch- 
ing the bottom of basin — until the centre is of the 
consistency of thick batter. Scatter a little of the 
dry flour from the sides over this batter. (It 
is well to do the foregoing part of the bread* 
making over night, as the yeast takes a long 
time working.) Cover over top of basin, and 
let it stand untd the morning, when it will have fully 
risen, being full of little air bubbles. Stir it well, 
mixing in the flour from the edtes until it is dry 
enough to handle ; then turn out on a board, and 
knead well with the hands until it is quite smooth 
and springy (it will probably take 7 or 8 minutes 
doing) and sticks neither to the hands or the board. 
Experience only can tell exactly the stiffness it 
should be, for some flour requires more water than 
another does. If the dough be very stiff, it makes a 
close bread. It is best only just dry enough not to 
stick to the board and hands. 
If the dough is too moist, a little more flour can 
be kneaded in, but if too dry, a little water can’t very 
well be added, so it is best not to use up all the 
dry flour in the basin very quickly. Have tins 
ready, warmed, and greased at the bottom. Place 
the dough in tins, they should be rather less than 
half full, cover with a cloth and let stand until risen 
fully to the top of tin or even a little above it 
in centre. The usual time for rising upcountry is 
about three and half hours, but it varies. If the 
weather be warm, it is only necessary to stand the 
tins in some sheltered corner out of draughts, but 
if wet or windy, the bread would rise better near 
a stove or fire, but it should not be placed near 
enough for the outside to get hardened. Bake in a 
mod’ rate oven. The appearance of the crust will 
tell when it is done. 
RECIPES FOR THE JUNGLE. 
Dear Sir, — Some time ago you had enquiries 
from “A Planter’.s Wife” which I beg to answer 
to the best of my ability. — Yours truly, 
ANOTHER PLANTER’S WIFE. 
RECIPE POR YEAST. 
Boil I ounce dried hops in 1 pint water for J an 
hour ; strain and let it cool until the liquid is of the 
warmth of new milk. Have ready 6 ounces of 
potatoes boiled and mashed ; i lb. flour ; 2 ounces 
TEA : INCREASE IN QUANTITY AND 
PRICES : 
MANURING— PRUNING— PLUCKING. 
{By an Indian Planter.) 
SiB, — I have read with much interest the numerous 
letters sent in reply to your circular questions 
respecting tea, &c. I wish that we could copy your 
“public spirit ” in India. Of course the grand effect 
of all those letters is not so much that many planters 
will be benefitted by advice given, as that they will 
be set “ thinking,” and something always comes of 
eal serious thought. 
I do not suppose that the improvements which 
are discussed in the above letters are very much 
required at the present time. I judge by the state 
of the Share Lists of Companies. We growl about 
low prices but surely we have to come lower still, 
in fact will not the limit be reached only when tea 
shares pay a steady and certain 5 or 6 per cent, on 
capital invested ? I mean shares at par — the original 
shares of those who “ open-out ’’new estates. 
