In light sandy soils, under the scorching rays of the sun, and in situations where sufficient moisture cannot be obtained for the production of rice, numerous varieties of millet (_Sorghum vulgare_) are successfully cultivated in many tropical countries--in India, Arabia, the West Indies, in Central Africa, and in Nubia, where it is grown almost to the exclusion of every other esculent plant. Though the seeds are by much the smallest of any of the cereal plants, the number borne upon each stalk is so great as to counterbalance this disadvantage, and to render the cultivation of millet as productive as that of any other grain.
The bread-fruit tree is the great gift of Providence to the fairest isles of Polynesia. No fruit or forest tree in the north of Europe, with the exception of the oak or linden, is its equal in regularity of growth and comeliness of shape; it far surpasses the wild chestnut, which somewhat resembles it in appearance. Its large oblong leaves are deeply lobed like those of the fig-tree, which they resemble not only in colour and consistence, but also in exuding a milky juice when broken. About the time when the sun, advancing towards the Tropic of Capricorn, announces to the Tahitians that summer is approaching, it begins to produce new leaves and young fruits, which commence ripening in October, and may be plucked about eight months long in luxuriant succession. The fruit is about the size and shape of a new-born infant’s head, with a thin skin, and a core about as big as the handle of a small knife. The edible part, which lies between the skin and the core, and is as white as snow, must be roasted before it is eaten; its taste is insipid, with a slight sweetness, somewhat resembling that of the crumb of wheaten bread mixed with boiled potatoes. When the season draws to an end, the last fruits are laid in heaps, and closely covered with leaves. In this state they undergo a fermentation and become disagreeably sweet; the core is then taken out entire, which is done by gently pulling out the stalk, and the rest of the fruit is thrown into a hole, where it undergoes a second fermentation, and becomes sour, after which it will suffer no change for many months. It is taken out of the hole as it is wanted for use, and, being made into balls, it is wrapped up in leaves and baked.