40 
HISTORY OF MADAGASCAR. 
members of the Mission. To the latter the island is 
indebted for several varieties of the Cape vine, the Cape 
fig, quinces, pomegranates, and, as an experiment, wal¬ 
nuts and almonds. Coffee has been found to succeed well. 
Wheat, barley, and oats have been produced, but are not 
much prized by the natives, and do not seem to flourish in 
their soil. The European potato is extensively cultivated, 
and highly esteemed. 
Flowers are numerous, and rare. It is, however, only 
during half the year that the gardens present an inviting 
appearance, excepting those whose low situations admit of 
their being watered by channels from the rivers and foun¬ 
tains, or other artificial means. The alternation of long 
seasons of heavy rain and extreme drought, are unfavour¬ 
able to the culture of flowers. 
Honey and wax are abundant in or near the forests, 
in which also are found a number of valuable gums; and 
not fewer than ten or twelve kinds of oil, including that 
of the palma-christi, are obtained from the numerous 
vegetable productions of the country. 
With the number and peculiarities of the feathered tribes 
of Madagascar, we are but imperfectly acquainted; yet no 
field of research appears more interesting, or promises to 
the student in this department of the Creator’s works, a 
more ample reward. Domestic poultry is abundant, and 
may be obtained at a reasonable price. Akoho is the native 
name for fowls, with the addition of laky to signify the 
male, and vavy the female. There are said to be several 
kinds of pheasants, called by the people, akoho-ala, wild 
akoho, or fowl of the woods; partridges are also met with, 
but they are smaller in size than those of Europe. The 
akanga , guinea-fowl, both wild and tame, is common, and 
found in considerable numbers. 
