NATIVE FRUITS. 65 
taught to extract the juice, and, by boiling it, to 
prepare a very good sugar. 
Most of the native fruits are delicious; and 
their number has been greatly increased by the 
addition of many of the most valuable tropical 
fruits. Vines, oranges, shaddocks, limes, and other 
plants, were introduced by Captains Cook, Bligh, 
and Vancouver. It is stated, that as soon as the 
young grapes were formed, the natives plucked 
and ate them, but were so displeased at their 
acidity, that they tore up the plant. Vines were 
also taken by the Missionaries, but nearly de¬ 
stroyed by the natives in their wars. In 1824 I 
brought a number of plants from the Sandwich 
Islands; which were thriving when I last heard. 
Citrons, tamarinds, pine-apples, guavas, Cape mul¬ 
berries and figs, custard apples and coffee plants, 
have at different times been introduced, and suc¬ 
cessfully cultivated, by the Missionaries. Many 
foreign vegetables have been tried, yet few of 
them thrive. The growth of com has been more 
than once attempted without success. Pumpkins, 
melons, water-melons, cucumbers, cabbages, and 
French-beans, flourish better than any other 
foreign vegetables. 
To a European, a garden is a valuable acqui¬ 
sition in this part of the world; and, next to our 
dwellings, we regarded it as an important part of 
our domestic establishment. As soon as the sites 
of our houses were fixed, we employed natives to 
enclose a piece of ground adjoining them. I 
received, in December, 1816, from governor Mac¬ 
quarie in New South Wales, a hundred ears of 
Egyptian wheat, which being a kind frequently 
grown in a warm climate, it was supposed might 
flourish in the islands. The grain was planted 
