- Author:
- Gordon, Charles Alexander, Sir
- Publication Info:
-
London:
Bailliere, Tindall, and Cox,
1877,
pg 69
Text on page 69
OUR TRIP TO BURMAH.
69
dried, ginger, turmeric, cotton in its raw stateacleaned and uncleaned; tobacco-leaf, and cheroots, various in shapes, sizes, and colours; peppers, red and black ; bottles and earthen jars ; iron ware and crockery; spices, dyes, and soap ; cotton goods and silk materials, besides numerous other manufactured articles,athe whole being conspicuously and artistically arranged for purposes of display. In the latter, the chief commodities seem to be ducks and fowls. Plantains in immense quantities there areaaw naturel, dried, and stewed in oil; tamarinds, also boiled; onions and garlic; dholl, or Indian pulse (cajanus), yams, coffee, fishafresh, dried, and of
course as gnappee; papaws, lemons, areca nuts, pepper leaves (Ohavica betel), and coffee berries. Quantities of the jujube plum (Zisyphus jujuba), are exposed among the other delicacies named. They are small in size, round in shape, yellowish with a reddish tinge; but in other respects similar to those of the Indian bazaars. The people seem, from their partiality to the fruit, to deserve the appellation of Lotophagi quite as much as those so named by Herodotus for a similar reason. Here, for the first time, we meet with one of the special delicacies peculiar to Burmahanamely, rice cooked in the stem of the bamboo. We taste the dish. The general decision iscourse as gnappee; papaws, lemons, areca nuts, pepper leaves (Ohavica betel), and coffee berries. Quantities of the jujube plum (Zisyphus jujuba), are exposed among the other delicacies named. They are small in size, round in shape, yellowish with a reddish tinge; but in other respects similar to those of the Indian bazaars. The people seem, from their partiality to the fruit, to deserve the appellation of Lotophagi quite as much as those so named by Herodotus for a similar reason. Here, for the first time, we meet with one of the special delicacies peculiar to Burmaha namely, rice cooked in the stem of the bamboo. We taste the dish. The general decision is
