FREE BOOKS

Author's List




PREV.   NEXT  
|<   155   156   157   158   159   160   161   162   163   164   165   166   167   168   169   170   171   172   173   174   175   176   177   178   179  
180   181   182   183   184   185   186   187   188   189   190   191   192   193   194   195   196   197   198   199   200   >>  
on the same tree may be seen continually flowers and fruits of all sizes. The cocoa-nut affords, as everyone knows, nutritious food, and when pressed yields a quantity of oil. The shell of the nut serves to make vases, and the filamentary parts are spun into ropes and cables for ships, and even into coarse clothing. The leaves are used to make baskets and brooms, and for thatching the huts. A liquor is also taken from the cocoa-nut tree, called cocoa-wine; it is a most stupifying drink, of which the Indians make great use at their festivities. To produce the cocoa-wine, large groves of the cocoa-trees are laid out, from which merely the sap or juice is expected, but nothing in the shape of fruit. These trees have long bamboos laid at their tops from one to another, on which the Indians pass over every morning, bearing large vessels, in which they collect the liquid. It is a laborious and dangerous employment,--a real promenade in the air, at the height of from sixty to eighty feet from the ground. It is from the bud which ought to produce the flower that the liquid is drawn of which the spirit is afterwards made. As soon as the bud is about to burst, the Indian employed in collecting the liquid ties it very tight, a few inches from its point, and then cuts across the point beyond the tying. From this cutting, or from the pores which are left uncovered, a saccharine liquid flows, which is sweetish and agreeable to the palate before it has fermented. After it has passed the fermentation it is carried to the still, and submitted to the process of distillation, it then becomes the alcoholic liquor known in the country as cocoa-wine. Besides these uses, the cocoa-nut shell, when burned, gives the fine black colour which the Indians make use of to dye their straw hats. The banana is an herbaceous plant, without any woody matter: the trunk of each is formed of leaves placed one above the other. This trunk rises from twelve to fifteen feet from the ground, and then spreads out into long broad leaves, not less than five or six feet each. From the middle of these leaves the flower rises, and also the spike (regime). By this word is to be understood a hundred of large bananas growing from the same stalk, forming together a long branch, that turns towards the sun. Before the fruit has reached its full ripeness, the spike is cut, and becomes fit for use. The part of the plant which is in the earth is a kind of large root, f
PREV.   NEXT  
|<   155   156   157   158   159   160   161   162   163   164   165   166   167   168   169   170   171   172   173   174   175   176   177   178   179  
180   181   182   183   184   185   186   187   188   189   190   191   192   193   194   195   196   197   198   199   200   >>  



Top keywords:

liquid

 

leaves

 
Indians
 

ground

 

produce

 
liquor
 

flower

 
cutting
 
uncovered
 

colour


burned
 

Besides

 

agreeable

 

carried

 

palate

 

fermented

 

fermentation

 

submitted

 

country

 
passed

alcoholic
 

process

 

distillation

 
sweetish
 
saccharine
 

forming

 

branch

 
growing
 

understood

 

hundred


bananas
 

Before

 

reached

 
ripeness
 

regime

 

matter

 

formed

 

banana

 

herbaceous

 
middle

twelve

 
fifteen
 

spreads

 
collecting
 
affords
 

stupifying

 
called
 

fruits

 

groves

 
continually