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 gaged no fewer than eight subordinates, who, with the assistance of the ambau, the carvee, and the electric machines, kept every portion of the ground in the most perfect state of culture. The most valuable part of the produce consisted of those farinaceous fruits, growing on trees from twenty to eighty feet in height, which form the principal element of Martial food. Between the tropics these trees yield ripe fruit twice a year, during a total period of about three of our months—perhaps for a hundred days. Various gourds, growing chiefly on canes, hanging from long flexile stalks that spring from the top of the stem at a height of from three to eight feet, yield juice which is employed partly in flavouring the various loaves and cakes into which the flour is made, partly in the numerous beverages (never allowed to ferment, and consequently requiring to be made fresh every day), of which the smallest Martial household has a greater variety than the most luxurious palace of the East. The best are made from hard-skinned fruits, whose whole pulp is liquified by piercing the rind before the fruit is fully ripe, and closing the orifice with a wax-like substance, almost exactly according to a practice common in different parts of Asia. The drinks are made, of course, at home. The farinaceous fruits are sold to the confectioners, who take also a portion of the milk and all the meat supplied by the pastures. Many choice fruits grow on shrubs, ranging from the size of a large black currant tree to that of the smallest gooseberry bush. Vines growing along the ground bear clustering nuts, whose kernels are sometimes as hard as that of a cocoa-nut, sometimes almost as soft as butter. The latter with