256 FLORA VITIENSIS. 
form of the fruit to that organ, whilst the varieties are distinguished by additional names. Those less 
frequently cultivated are, however, not known by the same names throughout the group, but bear different 
ones in different districts. Hence, the exact number of varieties cannot be accurately determined, until 
there shall be a botanie garden in Fiji, where a complete collection of breadfruits is cultivated. I[ have 
identified several names of the most prominent varieties, but hesitate about others, as 1 could only take 
the leaves with me from place to place, and often did not see the fruit, or had to carry it in my mind’s eye, 
The principal breadfruit season is in March and April, but some kinds ripen considerably later or earlier, 
whilst in some districts the season itself is altogether later. It may thus be said, speaking generally, that 
there is ripe breadfruit, more or less abundant, throughout the year, in either one part or the other. The 
fruit is made into puddings or simply boiled or baked. Quantities of it are preserved underground, to 
make “madrai” or native bread. Some kinds are best suited for puddings, some for bread, or culinary pur- 
poses of a still more simple description. Besides the fruit, the wood of the breadfruit-tree is useful, but 
that of some kinds better adapted for canoes and buildings than others. The bark is not beaten into cloth, 
as in other parts of Polynesia; but the gum (drega), issuing from cuts made into the stem, is used for 
paying the seams of canoes. 
The two most common kinds are Uto dina and Uto buco. The Uto dina, or true breadfruit, has pinna- 
tisect leaves, the surface of which is even, and destitute of that bullate appearance which imparts to the 
Kogo and other varieties an almost sickly look; the fruit, bearing abortive ovules, is nearly round, smooth 
on the outside, and supported on stalks four to five inches long, which, from the very first, are bent down- 
wards. It is this yariety which most botanists consider as the type of the species, and the adjective “ dina,” 
true or genuine, given by the Fijians, may be cited as a proof of the correctness of this surmise. But if we 
have to look for an original stock from which all other sorts have sprung, we ought not to select one which, 
like the Uto dina, has invariably abortive ovules, and can therefore not produce seeds from which new 
varieties can be raised. The Uto sore, Uto vaka sorena, or Uto maliva, as it is termed in different districts, 
has not that deficiency, but does yield ripe seeds in abundance, and has, therefore, greater claims to be 
regarded as the type from which all the other varieties may have been raised. The name of Uto dina (true 
or genuine breadfrnit) may perhaps have been applied on account of its goodness, which, | believe, is undis- 
puted. The Uto buco also has pinnatisect leaves with an even surface, as opposed to the bullate one of 
other kinds, and an obovate obtuse fruit of larger size than that of the Uto dina, and quite free from any 
prickles on the outside when fully ripe. 
In order to obtain a clearer insight into the varieties, it will be best to subjoin a synopsis of all the 
breadfruits cultivated in Fiji :-— 
I. LEAVES NEARLY OR QUITE ENTIRE. 
_ 1. Uéo lolo bears this name in the Straits of Somosomo, and is called Ufo cokocoko in the Rewa 
district ; perhaps, also, identieal with the Uto dogodogo and Uto draucoko mentioned in the Fijian Dietionary. 
It looks different from all others, the leaves, especially when the tree gets older, being quite entire; in 
young plants they are sometimes obscurely lobed. The fruit is without seeds. 
II, LEAVES PINNATISECT, 
2. Uto dina.—Known by that name, and that name only, throughout Fiji. Leaves with an even sur- 
face ; fruit without seeds, nearly spherical, with a smooth surface, and supported on stalks, four or five 
inches long, nodding from the first, 
3, Uto buco.—Known by that name throughout the group. Leaves with an even surface, and in young 
plants often entire. Fruit ovate, obtuse, larger than that of most sorts, destitute of seeds, and with a 
smooth surface when ripe. Also collected in Tahiti (Banks and Solander! in Mus. Brit.): 
4. Uto kogo.—Known by this name throughout the group, but in some dialects called Ogo and Qoqo. 
Leaves bullate ; fruit without seeds, and as large as that of Ufo dina, smooth on surface. 
5. Uto votovoto.—Known by this name throughout the group. Leaves with an even surface; fruit 
oblong, without seeds, and covered with prickles three-quarters of an inch long. 
6, Uto varaga (Uto varaka in some dialects) —Known by this name in Rewa and Bau. Leaves larger 
than those of any other kind; fruit roundish, of middle size, without seeds, and with a rough surface. 
7. Uto bokast.— known by that name in Rewa and Ovalau. Leaves with even surface ; fruit obovate, 
with a smooth surface, without seeds, erect when young, nodding when ripe, and arriving at maturity early 
in the season, 
8. Uto sore.— Known by that name in Rewa, by that of Uto vaka sorena in Ovalau, Uto asalea in the 
Straits of Somosomo, and Uto maliva at Nukubalava. U¢o sasaloa may also prove a synonym. “ Sore” or 
Sorena”’ signifies a seed; hence Uto sore, or Uto vaka sorena, is the seed-bearing breadfruit; the only 

