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The Pamphlet Collection of Sir Robert Stout: Volume 6

Seeds—pounding, Maceration, Desiccation

Seeds—pounding, Maceration, Desiccation.

44. Entada scandens, Benth. Barbaddah (Clev. B. tr.)—A strong climber. Pod 2 to 4 feet in length, and 3 to 4 inches in breadth. The seeds, 1½ to 2 page 47 inches diameter, are put into the stove oven and heated in the same way, and for the same time as the Egaie; they are then pounded fine and put into a dilly-bag, and left for ten or twelve hours in water, when they are fit for use.—Murrell's Testimony.

45. Cycas media, R. Br. Nut Palm. Baveu.—Very common on the mountain sides and in valleys. A graceful tree, with a crown of fruit the size of a walnut, yellow when ripe. The nuts are deprived of their outer succulent cover (sarcocarp), and are then broken; and the kernels having been roughly pounded, are dried three or four hours by the sun, then brought in a dilly-bag to the water stream or pond, where they remain in running water four or five days, and in stagnant water three or four days. By a touch of the fingers the proper degree of softness produced by maceration is ascertained. They are afterwards placed between the two stones mentioned, reduced to a fine paste, and then baked under the ashes in the same way that our bush people bake their damper.