The roots of the chapada or champadak (Artocarpus integrifolia) cut into chips and boiled in water produce a yellow dye.  To strengthen the tint a little turmeric (the kunyit tumma or variety of curcuma already spoken of) is mixed with it, and alum to fix it; but as the yellow does not hold well it is necessary that the operation of steeping and drying should be frequently repeated.

CHAPTER 5.

FRUITS, FLOWERS, MEDICINAL SHRUBS AND HERBS.

FRUITS.

Nature, says a celebrated writer,* seems to have taken a pleasure in assembling in the Malayan countries her most favourite productions; and with truth I think it may be affirmed that no region of the earth can boast an equal abundance and variety of indigenous fruits; for although the whole of those hereafter enumerated cannot be considered as such, yet there is reason to conclude that the greater part may, for the natives, who never appear to bestow the smallest labour in improving or even in cultivating such as they naturally possess, can hardly be suspected of taking the pains to import exotics.  The larger number grow wild, and the rest are planted in a careless, irregular manner about their villages.

(Footnote.  Les terres possedees par les Malais, sont en general de tres bonne qualite.  La nature semble avoir pris plaisir d’y placer ses plus excellentes productions.  On y voit tous les fruits delicieux que j’ai dit se trouver sur le territoire de Siam, et une multitude d’autres fruits agreables qui sont particuliers a ces isles.  On y respire un air embaume par une multitude de fleurs agreables qui se succedent toute l’annee, et dont l’odeur suave penetre jusqu’a l’ame, et inspire la volupte la plus seduisante.  Il n’est point de voyageur qui en se promenant dans les campagnes de Malacca, ne se sente invite a fixer son sejour dans un lieu si plein d’agremens, dont la nature seule a fait tous les frais.  Voyages d’un Philosophe par M. Poivre page 56.)

(PLATE 3.  THE MANGUSTIN FRUIT, GARCINIA MANGOSTANA. 
Engraved by J. Swaine. 
Published by W. Marsden, 1810.)

MANGUSTIN.

The mangustin, called by the natives manggis and manggista (Garcinia mangostana, L.) is the pride of these countries, to which it exclusively belongs, and has, by general consent, obtained, in the opinion of Europeans, the pre-eminence amongst Indian fruits.  Its characteristic quality is extreme delicacy of flavour, without being rich or luscious.  It is a drupe of a brownish-red colour, and the size of a common apple, consisting of a thick rind, somewhat hard on the outside, but soft and succulent within, encompassing kernels which are covered with a juicy and perfectly white pulp, which is the part eaten, or, more properly, sucked, for it dissolves in the mouth.  Its qualities are as innocent as they are grateful, and the fruit may be eaten in any moderate quantity without danger of surfeit, or other injurious effects.  The returns of its season appeared to be irregular, and the periods short.