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reddish purple in colour when ripe. The nut is much re- 
lished, either eaten raw or cooked in a variety of ways. The 
fruit is said to be one of the finest of the tropical nuts. 
Seeds 6s. per doz. Plants 3s. each. 
VANGUERIA EDULIS.—Voa-Vanga. A large shrub and about 
10 to 15 ft. high, producing an abundance of dark green 
fruits about the size of a lime, and has a sweetish-acid taste 
like that of Velvet Tamarind. The leaves are used in medi- 
cine in its native habitat. 
Seeds 10s. per 100. Plants 3s. each. 
ZIZYPHUA JUJUBA.—Jujube. A _ small, spreading tree, pro- 
ducing an abundance of green, smooth round or ovoid fruits: 
about the size of marbles. The pulp surrounding the seed is 
pleasantly acid in flavour and is said to make a nice dish 
when cooked with sugar. 
Seeds 2s. per 100. Plants Is. 6d. each. 
SPICES OF THE TROPICS. 
USES OF SPICES.—Spices form an important class of vegetable 
ALL 
products, being valued in cookery, confectionery, in the 
preparation of beverages and liqueurs, and _ perfumery. 
Several are of special importance in medicine, either on ac- 
count of their effect in aiding the digestion by increasing 
the gastric juices, or for disguising nauseous. decoctions. 
The antiseptic and preservative properties of certain species, 
due to their volatile oils, both in domestic and scientific 
uses, are well known. The appropriateness of spices to sacred 
uses, as for burning in incense, has long been recognised, 
and in certain social religious customs of oriental countzies 
spices are to this day commonly employed. It is recorded 
that spices were used in the funeral piles of the Egyptian 
kings. Not the least virtue of certain spices is their effect 
in sweetening the breath, more especially in countries where 
““betel-chewing’” is pinetiaeel For this purpose cardamoms 
are commonly used and esteemed in India and Ceylon, and 
starnise in China and Japan. 
SPICE.—Whole-Spice:—Pimenta officinalis. A small tree 
of about 25-30 feet high. The dried unripe berries 
are the all spice or pimento of commerce. The 
name “all spice’’ is due to a supposed resemblance of the 
spice to a combination of the odour and flavour of Cinna- 
mon, Nutmegs and Cloves. 
Seeds 10s. per 100. Plants 3/- each. 
