It bears only one spadix in each year, and yet it is said to have above ten in bloom at once—thus bearing flowers and fruit of all ages at the same time.
The crown of the trunk is called cabbage, and is eaten like that of the true cabbage palm. This part of the tree, like that of the common cocoa-nut when parboiled, tastes like cooked chestnuts; and when cut into strips about eight inches long and well-boiled, is remarkably like asparagus.
The trunk is employed for making palisades and water-troughs.
The leaves are taken to thatch houses, and even fences.
The down, which is attached to the young leaves, serves for filling mattresses and pillows.
With the ribs of the leaves and fibres of the petiole, baskets and brooms are made.
The young unexpanded leaves are bleached in the sun until they become quite white; they are then cut into longitudinal strips, and plaited for making beautiful hats and bonnets; elegant fans, and also fancy baskets, are made from the young leaves, by the Seychelles ladies, who excel in this work.
Out of the nut, beautiful vessels of different forms and for various uses are made; amongst other articles, shaving dishes, black, beautifully polished, set in silver and carved, are made from it.
A long and remarkably correct account of the Lodoicea Seychellarum is given by Sir W. J. Hooker in the “Botanical Magazine and Register,” vol. xii., from which I have largely borrowed information relative to this wonder of the vegetable kingdom.
In a recent communication to me from that distinguished botanist, relative to the Seychelles, Sir William says, “I may add, too, that though these islands are British, with the exception of the Coco de Mer, and one or two objects, such as curiosities, we are as ignorant of the vegetable productions as if it were a region in the very centre of Africa or Australia, where no human foot has yet trod.”