CLASS XVL MONADELPHIA. 
TRIANDRIA. 
190. TAMARINDS are the pulp and seeds produced by 
the pods of a large tree with winged leaves (Tamarindus Indica, 
Fig. 51), whichgrows in the East and West Indies, America, 
and several parts of Asia. 
This tree is from thirty to forty feet in height ; and its leaves 
consist usually of fourteen pairs of leaflets. The flowers are 
formed in clusters, from the sides of the branches, and have each 
three yellowish petals, beautifully marked with red veins. 
The fruit of the tamarind-tree is a roundish but somewhat 
compressed pod, four or Jive inches in length, the external part 
of which is very brittle. Each pod contains t^ree or four hard 
seeds, enveloped in tough skins, surrounded by a dark-coloured, 
acid pulp, and connected together by numerous tough and zcoody 
fibres. 
Previously to the exportation of tamarinds, the pulp, 
with the seeds and fibres, are freed from their shell : 
and those which we receive from the West Indies are 
usually preserved in syrup. In Jamaica the fruit is 
gathered about the month of July. When fully ripe, 
and after the pods are cleared away, the remainder is 
placed in layers, in small casks : and boiling syrup, just 
before it begins to granulate, is poured upon them until 
the casks are filled, after which the heads are put in and 
fastened up for exportation. 
The East Indian tamarinds are generally packed with- 
out any admixture. They are more esteemed than the 
others ; and, when in the pods, are easily distinguished 
from them by their being longer, and containing six or 
seven seeds ; the pulp also is drier and of darker colour. 
It is said that we are indebted to the Arabians for a 
knowledge of the use of tamarinds. In hot climates 
they are a most refreshing and delicious fruit; and, 
dissolved in water, are much used as a cooling and 
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