OTES:

[1] _Memoirs_ of John Macky (Roxburghe Club, 1895), 121.

[2] _Corr. of Col. N. Hooke_ (Roxburghe, Club, 1870), i. 49.

[3] Note by Sir W. Scott in Sinclair's _Mem. of Insurrection in
Scotland_ (Abbotsford Club, 1858), 185.

BREADALBANE, a large district of Perthshire, Scotland, bordered N. by
Atholl, E. by Strathtay, S. by Strathearn and W. by the districts of
Argyll and Lorne, and occupying some 1020 sq. m. Most of the surface is
mountainous, Ben Lawers (3984 ft.), Ben More (3843), and Ben Lui (3708),
being the principal hills. Loch Tay is the chief lake, and among the
rivers are the Orchy, Dochart, Lochay, Lyon, Almond and the Tay (during
the early part of its course). Population mostly centres in Aberfeldy,
Fortingal, Kenmore and Killin. The soil is not cultivable excepting in
some of the glens and straths. Game is plentiful, the lakes and rivers
afford good sport, and the deer forests and shootings are valuable. The
district has given the titles of earl and marquess to the Campbells of
Glenorchy.

BREAD-FRUIT. This most important food staple of the tropical islands in
the Pacific Ocean is the fruit of _Artocarpus incisa_ (nat. ord.
Moraceae). The tree attains a moderate height, has very large, acutely
lobed, glossy leaves, the male flowers in spikes, and the female flowers
in a dense head, which by consolidation of their fleshy carpels and
receptacles form the fruit. The fruit is globular in shape, about the
size of a melon, with a tuberculated or (in some varieties) nearly
smooth surface. Many varieties of the tree are cultivated, the fruits of
some ripening numerous seeds, which are eaten as chestnuts; but in the
best kinds the seeds are aborted, and it is only these that are highly
prized as vegetables. The tree is a native of the South Sea Islands,
where its fruit occupies the important position that is held by cereals
in temperate latitudes. The fruit, which on distinct varieties ripens at
different periods, affording a nearly constant supply throughout the
year, is gathered for use just before it ripens, when it is found to be
gorged with starchy matter, to which its esculent value is due. It may
be cooked and prepared for use in a great variety of ways, the common
practice in the South Sea Islands being to bake it entire in hot embers,
and scoop out the interior, which when properly cooked should have a
soft smooth consistence, fibrous only towards the heart, with a taste
wh