, of about six
inches to one foot in diameter, which yield each a bunch of fruit, and
are then cut down, when fresh shoots succeed. In very rich soils the
plant will continue to bear for twenty years, but otherwise it is dug
up after the seventh or eighth year. The cost of cultivating 100
orlongs of land exclusively with plantains, will be nearly 2,000
Spanish dollars until produce be obtained. About 43,200 bunches may be
had afterwards yearly, which might give a return of 2,160 dollars, or,
deducting the cost of cultivation and original expenses, a profit per
annum of 1,450 dollars.

The plantain has frequently been suggested as an article of export
from our colonies. A few bunches are occasionally brought over by the
Royal West India Mail Company's steamers running to Southampton, but
more as a curiosity than as articles of commerce.

In its ripe state no unexceptionable and sufficiently cheap method of
preserving it has yet been suggested.

In some districts of Mexico it is, indeed, dried in the sun, and in
this state forms a considerable article of internal commerce under the
name of "plantado pasado."

It is sometimes so abundant and cheap in Demerara, Jamaica, Trinidad,
and other of our colonies, that it might, if cut and dried, in its
green state, be exported with advantage.

It is in the unripe state that it is so largely used by the peasantry
of the colonies as an article of food. It has always been believed to
be highly nutritive, but Dr. Shier states that, in any sample of the
dried plantain which he analysed, he could not find a larger amount
than 88 per cent of nitrogen, which corresponds with about 51/2 per
cent. of proteine compounds.

When dried, and reduced to the state of meal, it cannot, like wheat
flour, be manufactured into maccaroni or vermicelli, or at least the
maccaroni made from it falls to powder when put into hot water. The
fresh plantain, however, when boiled whole, forms a pretty dense firm
mass, of greater consistency and toughness than the potato. The mass,
beaten in a mortar, constitutes the _foo-foo_ of the negroes. The
plantain meal cannot be got into this state unless by mixing it up
with water to form a stiff dough, and then boiling it in shapes or
bound in cloths.

Plantain meal is prepared by stripping off the husk of the plantain,
slicing the core, and drying it the sun. When thoroughly dry it is
powdered and sifted. It is known among the Creoles of the West Indies
under