tice of extracting the juice of jahmun
for vinegar, which is believed to be the most powerful of all vegetable
acids. The Native medical practitioners declare, that if by accident a
hair has been introduced with food into the stomach, it can never digest
of itself, and will produce both pain and nausea to the individual. On
such occasions they administer jahmun vinegar, which has the property of
dissolving any kind of hair, and the only thing they are aware of that
will. Sherbet is made of this vinegar, and is often taken in water either
immediately after dinner, or when digestion is tardy.

The skin of the jahmun produces a permanent dye of a bright lilac colour,
and with the addition of urzeez (tin), a rich violet. The effect on wool I
have never tried, but on silks and muslins the most beautiful shades have
been produced by the simplest process possible, and so permanent, that the
colour resisted every attempt to remove it by washing, &c.[20]

The mango-tree stands pre-eminently high in the estimation of the Natives,
and this is not to be wondered at when the various benefits derived from
it are brought under consideration. It is magnificent in its growth, and
splendid in its foliage, and where a plantation of mango-trees, called 'a
tope', is met with, that spot is preferred by travellers on which to pitch
their tent. The season of blooming is about February and March; the
aromatic scent from the flowers is delightful, and the beautiful
clustering of the blossoms is not very unlike the horse-chestnut in
appearance and size, but branching horizontally. The young mangoes are
gathered for preserves and pickles before the stone is formed; the
full-grown unripe fruit is peeled, split, and dried, for seasoning curries,
&c. The ripe fruit spoken of in a former Letter requires no further
commendation, neither will it admit of comparison with any European fruits.
The kernels, when ripe, are often dried and ground into flour for bread in
seasons of scarcity. The wood is useful as timber for doors, rafters, &c.,
and the branches and leaves for fuel; in short, there is no part of the
whole tree but is made useful in some way to man.

The sherrefah[21] (custard-apple) is produced on a very graceful tree, not,
however, of any great size; the blossom nearly resembles that of the
orange in colour and shape; the fruit ripens in the hottest months, and is
similar in flavour to well-made custards. The skin is of a dusky pea-green
roug