[Footnote 1:  Mr. Wm. Ferguson writes to me, “This is the famous Katu-kurundu, or ‘thoray cinnamon,’ of the Singhalese, figured and described by Gaertner as the Limonia pusilla, which after a great deal of labour and research I think I have identified as the Phoberos macrophyllus” (W. and A. Prod. p. 30).  Thunberg alludes to it (Travels, vol. iv.)—­“Why the Singhalese have called it a cinnamon, I do not know, unless from some fancied similarity in its seeds to those of the cinnamon laurel.”]

The family of trees which, from their singularity as well as their beauty, most attract the eye of the traveller in the forests of Ceylon, are the palms, which occur in rich profusion, although, of upwards of six hundred species which are found in other countries, not more than ten or twelve are indigenous to the island.[1] At the head of these is the coco-nut, every particle of whose substance, stem, leaves, and fruit, the Singhalese turn to so many accounts, that one of their favourite topics to a stranger is to enumerate the hundred uses to which they tell us this invaluable tree is applied.[2]

[Footnote 1:  Mr. Thwaites has enumerated fifteen species (including the coco-nut, and excluding the Nipa fruticans, which more properly belongs to the family of screw-pines):  viz.  Areca, 4; Caryota, 1; Calamus, 5; Borassus, 1; Corypha, 1; Phoenix, 2; Cocos, 1.]

[Footnote 2:  The following are only a few of the countless uses of this invaluable tree.  The leaves, for roofing, for mats, for baskets, torches or chules, fuel, brooms, fodder for cattle, manure.  The stem of the leaf, for fences, for pingoes (or yokes) for carrying burthens on the shoulders, for fishing-rods, and innumerable domestic utensils.  The cabbage or cluster of unexpended leaves, for pickles and preserves.  The sap for toddy, for distilling arrack, and for making vinegar, and sugar.  The unformed nut, for medicine and sweetmeats.  The young nut and its milk, for drinking, for dessert; the green husk for preserves.  The nut, for eating, for curry, for milk, for cooking.  The oil, for rheumatism, for anointing the hair, for soap, for candles, for light; and the poonak, or refuse of the nut after expressing the oil, for cattle and poultry.  The shell of the nut, for drinking cups, charcoal, tooth-powder, spoons, medicine, hookahs, beads, bottles, and knife-handles.  The coir, or fibre which envelopes the shell within the outer husk, for mattresses, cushions, ropes, cables, cordage, canvass, fishing-nets, fuel, brushes, oakum, and floor mats.  The trunk, for rafters, laths, railing, boats, troughs, furniture, firewood; and when very young, the first shoots, or cabbage, as a vegetable for the table.  The entire list, with a Singhalese enthusiast, is an interminable narration of the virtues of his favourite tree.]