ed . . . but without result."

<hw>Dammara</hw>, <i>n</i>. an old scientific name of the
genus, including the <i>Kauri Pine</i> (q.v.). It is from the
Hindustani, <i>damar</i>, `resin.' The name was applied to the
<i>Kauri Pine</i> by Lambert in 1832, but it was afterwards
found that Salisbury, in 1805, had previously constituted the
genus <i>Agathis</i> for the reception of the <i>Kauri Pine</i>
and the Dammar Pine of Amboyna. This priority of claim
necessitated the modern restoration of <i>Agathis</i> as the
name of the genus.

<hw>Damper</hw>, <i>n</i>. a large scone of flour and water
baked in hot ashes; the bread of the bush, which is always
unleavened. [The addition of water to the flour suggests a
more likely origin than that given by Dr. Lang. See quotation,
1847.]

1827. P. Cunningham, `Two Years in New South Wales,' vol. ii.
p. 190

"The farm-men usually make their flour into flat cakes, which
they call <i>damper</i>, and cook these in the ashes . . ."

1833. C. Sturt, `Southern Australia,'
vol. ii. c. viii. p. 203:

"I watched the distorted countenances of my humble companions
while drinking their tea and eating their damper."

1845. J. O. Balfour, `Sketches of New South Wales,' p. 103:

"Damper (a coarse dark bread)."

1846. G. H. Haydon, `Five Years in Australia Felix,' p. 122:

"I must here enlighten my readers as to what `damper' is. It
is the bread of the bush, made with flour and water kneaded
together and formed into dough, which is baked in the ashes,
and after a few months keeping is a good substitute for bread."

[The last clause contains a most extraordinary statement--
perhaps a joke. Damper is not kept for months, but is
generally made fresh for each meal. See quotation, 1890,
Lumholtz.]

1847. J. D. Lang, `Cooksland,' p. 122:

"A cake baked in the ashes, which in Australia is usually
styled a damper." [Footnote]: "This appellation is said to
have originated somehow with Dampier, the celebrated
navigator."

1867. F. Hochstetter, `New Zealand,' p. 284:

"`Damper' is a dough made from wheat-flour and water without
yeast, which is simply pressed flat, and baked in the ashes;
according to civilized notions, rather hard of digestion, but
quite agreeable to hungry woodmen's stomachs."

1872. C. H. Eden, `My Wife and I in Queensland,' p. 20:

"At first we had rather a horror of eating damper, imagining it
to be somewhat like an uncooked crumpet. Experience, ho