ON MANNA. 125 
in the tree, the manna begins immediately to flow. It at first 
is no more than a limpid water; but it gradually congeals as 
it flows, and is soon hardened to a consistence. The rainy 
season, which comes on at the end of September, interrupts 
this work. The heat is then not sufficient to dry the juice, 
and the rain soon detains it at the foot of the tree, so that it is 
necessary that the operations should conclude with the warm 
weather of September. 
Having given this general statement, we may proceed to 
describe more particularly the process which is followed in 
collecting the manna. When an incision is made in the manna 
tree, a leaf of the same is inserted, by the extremity, in a 
slight horizontal cut below the incision. The juice which 
exudes from the tree flows upon this leaf which, like a pent- 
house, conducts it to a vessel placed below. This vessel is 
very simple, being merely a leaf of the Indian fig-tree, vvhich ? 
in drying, takes the form of a basket, or rather a shell. It is 
from ten to twelve inches long, and seven or eight in breadth, 
and forms a sort of vase, sufficiently capacious for the use to 
which it is applied. Placed at the foot of the tree, it receives 
the juice, which does not harden until it has remained there 
some time. The manna thus received and congealed is much 
more esteemed than that which escapes down the bark of the 
tree, which is less pure and less fit for use. This latter comes 
in great quantity when the operation of nature is in its full 
force. It takes the form of icicles or of knotty reeds attached 
to the tree, full of inequalities and large in proportion to the 
abundance of the juice. Being sweeter than the purer sort, 
it is much more in requisition, and is especially preferred 
by the English. The two sorts, however, are most usually 
mixed. 
M. Houel states, that he often tasted the manna as it flowed 
from the incisions. It then had a bitter taste, like that of 
some unripe fruits. This bitterness is owing to the watery 
matter, the evaporation of which concentrates the sugary 
parts and leaves them more sensible to the taste. The manna 
