WILD FRUITS -- INGREDIENTS FOR A "SOUPE MAIGRE" -- ORCHIDACEOUS PLANTS -- WILD NUTMEGS -- NATIVE OILS -- CINNAMON -- PRIMEVAL FOREST -- VALUABLE WOODS -- THE MAHAWELLI RIVER -- VARIETY OF PALMS -- COCOANUT TODDY -- ARRACK -- COCOA-NUT OIL -- COCOA -- NUT PLANTING -- THE TALIPOT PALM -- THE ARECA PALM -- BETEL-CHEWING -- SAGO NUTS -- VARIETY OF BEES -- WASTE OF BEESWAX -- EDIBLE FUNGI -- NARCOTIC PUFFBALL -- INTOXICATING DRUGS -- POISONED CAKES -- THE "SACK TREE" -- NO GUM TREES OF VALUE IN CEYLON.
AMONG the inexperienced there is a prevalent idea connected with tropical forests and jungles that they teem with wild fruits, which, Nature is supposed to produce spontaneously. Nothing can be more erroneous than such an opinion; even edible berries are scantily supplied by the wild shrubs and trees, and these, in lieu of others of superior quality, are sometimes dignified by the name of fruit.
The guava and the katumbillé are certainly very numerous throughout the Ouva district; the latter being a dark red, rotugh-skinned kind of plum, the size of a greenage, but free from stone. It grows upon a thorny bush about fifteen feet high; but the fruit is too acid to please most palates; the extreme thirst produced by a day's shooting in a burning sun makes it refresh