[1849] The gīpa is a sheep’s stomach stuffed with rice, minced meat, and spices, and boiled as a pudding. The resemblance of the jack, as it hangs on the tree, to the haggis, is wonderfully complete (Erskine).
[1850] These when roasted have the taste of chestnuts.
[1851] Firminger (p. 186) describes an ingenious method of training.
[1852] For a note of Humāyūn’s on the jack-fruit see Appendix O.
[1853] aīd-ī-yamān aīmās. It is somewhat curious that Bābur makes no comment on the odour of the jack itself.
[1854] būsh, English bosh (Shaw). The Persian translation inserts no more about this fruit.
[1855] Steingass applies this name to the plantain.
[1856] Erskine notes that “this is the bullace-plum, small, not more than twice as large as the sloe and not so high-flavoured; it is generally yellow, sometimes red.” Like Bābur, Brandis enumerates several varieties and mentions the seasonal changes of the tree (p. 170).
[1857] This will be Kābul, probably, because Transoxiana is written of by Bābur usually, if not invariably, as “that country”, and because he mentions the chīkda (i.e. chīka?), under its Persian name sinjid, in his Description of Kābul (f. 129b).
[1858] P. mar manjān, which I take to refer to the rīwājlār of Kābul. (Cf. f. 129b, where, however, (note 5) are corrigenda of Masson’s rawash for rīwāj, and his third to second volume.) Kehr’s Codex contains an extra passage about the karaūn dā, viz. that from it is made a tasty fritter-like dish, resembling a rhubarb-fritter (Ilminsky, p. 369).