323 
Vegetables of Ceylon. 
mense protuberances, hanging from short stalks, which, though 
exceedingly tough and strong, are frequently unable to sup- 
port their unwieldy burden; the fruit is therefore often obliged 
to be prevented from falling off by being placed in baskets 
of cane or cocoa-tree leaves, which is fixed to the trees, and 
remain there till the fruit is ripe for pulling. 
The external coat of the fruit is extremely thick and hard, 
of a green colour, and full of prickles. The inside of this 
coat is covered with a soft, white, glutinous substance, which, 
when touched, adheres to the fingers like bird-lime. When 
cut, it distils a milky, ropy kind of gum. The eatable pulp 
is small when compared to the size of the fruit while it is 
covered with the outer coat. It is divided into different com- 
partments, each containing a kernel or two of the size of a 
chesnut, but longer. When roasted or boiled, these kernels 
in taste very much resemble a potatoe. The pulp is not very 
agreeable to the palate of an European, having a strong smell 
not unlike turpentine. The only way we could bring our- 
selves to eat it, was by first soaking it in a glass of salt and 
water. ' The natives eat it with much relish ; and when they 
go upon a journey, they generally travel with a bag of the 
kernels roasted. 
Another species which is usually called the hread-fndt tree, 
in the appearance of the fruit, is quite similar to the jacka, 
only that it is much smaller. The leaves of this tree are large, 
and of a dark green colour. The fruit is dressed in a variety 
of different ways, and no less than fifieen different dishes are 
prepared from it. When sliced and roasted, it is eaten in 
place of bread ; and is often scraped into flour by the natives, 
and then baked into cakes. These fruits are invaluable pre- 
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