CAOUTCHOUC. 
r 49 2 
Fruit 
1493 
DYE. 
H94 
Wood. 
M95 
Yellow. 
1496 
Green. 
1497 
Red. 
1498 
FIBRE. 
Bark. 
1499 
MEDICINE. 
Juice. 
1500 
Leaves. 
1501 
Root. 
i 5 02 . 
Fruit unripe. 
i.5°3 
Fruit ripe. 
1504 
FOOD. 
Fruit. 
1505 
Spirit. 
1506 
Seeds. 
1507 
Flour. 
1508 
TIMBER. 
>5°9 
6 
A writer in the Indian Agriculturist describes certain experiments with the 
caoutchouc from this plant. He says it is elastic, leathery, water resisting, and 
capable of removing pencil-marks; but, as remarked by the Editor, although the order 
Artocarpeag of course yields caoutchouc, it is still a question, which experiment 
alone can decide, whether rubber of sufficient economic value could be obtained from 
this species. Each fruit yields about two ounces of milk, from which, according to the 
writer in the Indian Agriculturist, a drachm and a half of the caoutchouc-like sub¬ 
stance can be obtained. 
Dye- —The wood, or its sawdust, yields on boiling a decoction used as a yellow 
dye, to colour the Burmese priest’s robes, and to some extent it is in requisition as an 
ordinary yellow dye in Madras and other parts of India, and in Java, It is fixed with 
alum, and often intensified by a little turmeric. With indigo it gives a green, said to 
be used in Malda. Kanthal yellow is often used in dyeing silk. “ In the Midnapur 
district a red dye for home use is produced by boiling the juice of green jack-fruits 
with Ach root and lime. With this red dye, cloth and the jute used for tying bombs 
are dyed." “ Both fruit and wood are used as dyes in Bengal. According to Mr. 
Liotard’s memorandum, it would seem that a dye is extracted in Oudh from the bark; 
and Balfour mentions that a yellow dye is obtained from the roots in Sumatra." (Mc¬ 
Cann, Dyes and Tans of Bengal,) 
Fibre. —The bark yields a fibre. § "A fibre extracted from the bark was sent 
to the Paris Exhibition from Sandoway; a cordage fibre is also obtained from the bark 
in Kumaon." ( T. N. Mukarji, Revenue and Agriculture Department, Calcutta.) 
Medicine.— The juice of the plant is applied externally to glandular swellings 
and abscesses to promote suppuration. The young leaves are used in skin diseases, 
and the root internally in diarrhoea. 
.§ “This is an important article of food, both when green as well as when ripe. 
The seeds contain a quantity of starchy matter, which may be separated by drying and 
pounding them. The unripe fruit is astringent, the ripe laxative, but rather difficult 
to digest, although very nutritious. The juice of the plant is used to promote absorp¬ 
tion of glandular swellings." (Surgeon D. Basil, Faridpur, Bengal.) 
Food. —The large fmit obtained from this tree would be more correctly described 
as a fruitescence, since, like the pine apple, it is an-aggregation of the fruits produced 
by an assemblage of flowers. The individual fruits are often spoken of as flakes ; they 
each consist of a seed surrounded by a pulpy mass of luscious tissue having a strong 
odour. The external rough skin of the fruitescence is rejected, and the yellow pulpy 
mass which surrounds the seeds eaten by the natives of India, and by them regarded 
as one of the best Indian fruits- It is seldom eaten by Europeans. The average size 
of the fruit is from 12 to 18 inches long by 6 to 8 inches in diameter. Each contains 
from 50 to 80 or more flakes, of a soft juicy and sweet substance, which, if fermented 
and distilled, yields an alcoholic beverage, with a strong odour and peculiar flavour. 
The seed, when roasted, is eaten as an article of food, and is said to resemble 
chestnuts. When ground to flour it very much resembles the Kashmir Singara-nut 
flour. A writer in the Indian Agriculturist says : “ I believe it contains a very large 
percentage of starch, and as such could be utilised in a variety of forms." “ If these 
seeds be taken to weigh a third of an ounce each, one fruit will give us 30 ounces of 
flour, and 20 fruits, the produce of one tree, 600 ounces=37 lbs. of flour." 
“ The fruit weighs up to 60 lbs., and is much used by the people- The roasted 
seeds are not unlike chestnuts, and are in bad seasons often the only food of the 
poorest hill people.” (Bombay Gazetteer, Vol. XV., Pt. I., 62.) 
§ “ The fruit when unripe is cut into small pieces and cooked in curry with shrimps. 
The seeds of the ripe fruit, when roasted in hot ashes, are very palatable and nutri-^ 
tious, and in taste resemble somewhat the Spanish chestnuts," (Mr. L, Liotard, 
Calcutta.) 
“The strong unpleasant odour of the ripe jack-fruit is probably due to the pre¬ 
sence of butyarate of ethel." (Surgeon C. jf. H. Warden, Calcutta ) 
Structure of the Wood.— Heartwood yellow or rich yellowish-brown, darkening 
on exposure, compact, even-grained, moderately hard, seasons well, and takes a fine 
polish. Weight about 40 lbs. per cubic foot. 
It is largely used for carpentry, boxes, and furniture, and is exported to Europe 
for cabinet-work, turning, and brush-backs. 
“ The trunk grows to a great girth, The wood is yellow when cut, but gradually 
darkens. It becomes beautifully mottled with time, and takes as fine a polish as 
mahogany. A seasoned cubic foot weighs 42 lbs. It is used for building and for 
furniture." (Bombay Gazetteer, Vol. XV., Pt. I., 62,) Mr. Giuson says this is a 
useful firewood tree, found in Thdna, growing in salt marshes. The jack-trees in 
Bengal attain a great girth, but are not very lofty. Planks 20 or 24 inches across are 
often sawn out of jack-tree bolls. An average tree ceases to yield fruit when it has 
reached a circumference of 9 feet, and may at that time be sold at R20. (Indian 
Agriculturist) According to the Tropical Agriculturist, large jack-trees will sell for 
as much as rioo each; they are used for canoes. 
§ " Jack-wood is yellow, hard, takes an excellent polish, is beautifully marked, and 
is one of the handsomest furniture woods found in the country." (Surgeon C. J. H , 
Warden, Prof, of Chemistry, Calcutta) f 
Sacred. — Artocarpas integrifolia is often seen on Buddhistic sculptures. In 
some instances it appears to have been mistaken for the custard apple. 
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