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Forest Flora of Portuguese East Africa. 
names given to the tree and its fruit are mostly connected more or less closely with the production of oil or fat (Mafura), which is obtained from the seed itself, and also from the 
aril by which it is nearly enclosed. This oil has long been used by the natives for rubbing on their own bodies and does not produce the rancid smell so characteristic of those 
natives who smear themselves with animal fats. In addition to this, the fat is largely used in food, and when all the oil is expressed the residue is considered edible. The usual 
process is to soak the seeds in hot or cold water, when the oil from the aril floats off ; then crush the beans and express the oil ; again crush the residue, boil and express; and 
sometimes this is repeated, the final residue being edible ; thus 3 or 4 oils and one residual food is obtained from one lot of seeds. The oil is a thick clear oil, solidifying into a 
white solid grease; each oil is considered edible, or fit to use for local purposes or export, and a very considerable total must be consumed. Export has mostly been in the form 
of uncrushed seeds to the Transvaal or Natal; these seeds are exported in a nearly dry condition; and unfortunately the natives have learned that seeds already soaked and of 
which the aril oil is absent sell nearly as well as others if again dried, and make a practice of doing so thus incurring freight on a lower oil percentage. The result is dissatisfaction 
with the amount of product, as also the absence of the best oil. Only a very small proportion of the seeds produced are collected meantime, the natives being often too well off 
to collect at the price going. This industry might be enormously extended, from trees already in bearing, if more easy transport and central crushing mills were available so as to 
reduce the weight and bulk and increase the value of the product to be exported. The tree is meantime reserved by native custom, but instead of scattered trees whole forests 
of this tree might with advantage be artificially produced at points accessible by rail or barge, thus increasing the oil yield, lowering its cost of collection, and at the same time 
producing useful timber in the removal of such trees as prove non-bearers. 
VI SPIRITS, FERMENTED LIQUORS, &c. 
In this Province there hardly exists a plant from which the natives cannot obtain a diink. Of course they obtain it more easily from some than from others, and so give 
these preference and go to the trouble of protecting such trees or plants, or even planting them. But it appeared to me that though famine may at times be felt — through im- 
providence, bad management, or bad seasons — a scarcity of liquor intended for human consumption can hardly occur. The natives are professional experts also in the making 
of such liquors and it was surprising to sec with what simple stills they could do it. An ordinary clay pot of large size, the top covered over with fresh clay, a gun barrel or a 
piece of gas piping for a worm, passing through a clay trough in which the worm is covered with water, and the apparatus is complete. I even saw a bamboo being used as a 
worm and in that case the whole apparatus was independent of European civilization. The distilling of spirit is illegal throughout the Province; it clashes with the trade in low 
grade Portuguese wines to the natives; but the police arc few and native, and probably sometimes sympathetic, with the result that in the remote districts at least the only 
recognition of the law appears in the fact that the still is usually made in the bush rather than at the hut door, though cases of the latter were also seen. Among the favourite 
substances for the production of spirit are the “fruits" of the pine-apple and the cashew, the various Anonaceous fruits known as Shangala, Tinta, N’Kaloga, &c.,and almost every 
other edible, or rather non-poisonous, fruit which exists. Cassava, Sweet-Potato, Cocoa-nut, Mango all yield a quota as required, and though only once or twice did I see natives 
under the influence of spirits, an enormous total must be consumed. The fermented liquors often partake of the nature of food as much as drink and are in daily use everywhere. 
' 1 'he Surra from the cocoa-nut milk is of this nature; so the liquor from the various grains; also the palm wine from the sap flowing from the cut crown of Hyphaene and other 
palms, and these are only a few of the many substances so used. The appearance of the liquor is usually not inviting, except to those who have acquired a taste for it, and the 
water used was often dirty and disgusting, still no native ever misses an opportunity of sampling any brew along the road. 
The hospitality of the native apparently extends as far as shelter and food, but does not include drinks; these are extras, and are to pay for. 
Probably an industry in spirit manufacture could be easily brought into existence, especially in connection with the Sugar factories, were it not against Portugal’s wine 
interest; for that reason however the manufacture is prohibited and it is probable that no such industry will be encouraged. 
VII.— DOMESTIC REQUIREMENTS. 
Of these, food naturally takes first place, but in this the trees are not of much importance except in regard to the fermented foods already mentioned. The Cocoa-nut 
is used largely in the Northern districts, the Trichilia (Mafura) in the southern, in each case along with other materials. All edible fruits enter into the dietary, and where flesh- 
foods arc scarce (except fish) it is surprising what fruits can be considered edible. The foods of the Province are however the various grains, Rice, Cassava, Sweet-Potatoes, 
Beans, l)hol (Cajanus indicus) and Cocoa-nuts. 
Inhambane Coffee deserves special mention here. Being indigenous, and fairly common in the forest in some places its product appears in commerce in sufficient 
quantity to attract some attention. Its cultivation however cannot be described as highly successful so far, when removed from its natural forest environment, or when that is 
removed from it, and though more proof against disease than the exotic species its culture is not extending rapidly. The flavour is different from ordinary coffee, whether naturally or 
by treatment I cannot say, but it involves the acquirement of a new taste. To my mind, Coffee culture in this Province is not beyond the stage of requiring an admixture of brains, 
