The mango in appearance and flavour has no resemblance to any of the fruits of England; they vary in weight from half an ounce to half a seer, nearly a pound; the skin is smooth, tough, and of the thickness of leather, strongly impregnated with a flavour of turpentine; the colour, when ripe, is grass green, or yellow in many shades, with occasional tinges and streaks of bright red; the pulp is as juicy as our wall-fruit, and the kernel protected by a hard shell, to which fine strong silky fibres are firmly attached. The kernel of the mango is of a hot and rather offensive flavour; the poor people, however, collect it, and when dried grind it into flour for bread, which is more wholesome than agreeable; in seasons of scarcity, however, it is a useful addition to the then scanty means of the lower orders of the people. The flavour of the fruit itself differs so much, that no description can be given of the taste of a mango—even the fruit of one tree vary in their flavour. A tope (orchard) of mango-trees is a little fortune to the possessor, and when in bloom a luxurious resort to the lovers of Nature.
The melon is cultivated in fields with great ease and little labour, due care always being taken to water the plants in their early growth. The varieties are countless, but the kind most esteemed, and known only in the Upper Provinces, are called chitlahs,[24] from their being spotted green on a surface of bright yellow; the skin is smooth and of the thickness of that of an apple; the fruit weighing from half-a-pound to three pounds. The flavour may be compared to our finest peaches, partaking of the same moist quality, and literally melting in the mouth.
The juice of the melon makes a delicious cider; I once tried the experiment with success. The Natives being prohibited from the use of all fermented liquors, I was induced by that consideration to be satisfied with the one experiment; but with persons who are differently situated the practice might be pursued with very little trouble, and a rich beverage produced, much more healthy than the usual arrack that is now distilled, to the deterioration of the health and morals of the several classes under the British rule, who are prone to indulge in the exhilarating draughts of fermented liquors.
At present my list of the indigenous vegetables of India must be short; so great, however, is the variety in Hindoostaun, both in their quality and properties, and so many are the benefits derived from their several uses in this wonderful country, that at some future time I may be induced to follow, with humility, in the path trodden by the more scientific naturalists who have laboured to enrich the minds of mankind by their researches.
The natives are herbalists in their medical practice. The properties of minerals are chiefly studied with the view to become the lucky discoverer of the means of transmuting metals; seldom with reference to their medicinal qualities. Quicksilver, however, in its unchanged state, is sometimes taken to renew the constitution.[25] One gentleman, whom I well knew, commenced with a single grain, increasing the number progressively, until his daily close was the contents of a large table-spoon; he certainly appeared to have benefited by the practice, for his appetite and spirits were those of a man at thirty, when he had counted eighty years.
'Muchullee'[26] (Fish).—Fish of several kinds are caught in the rivers and tanks; the flavour I can hardly describe, for, since I knew the practice of the Hindoos of throwing their dead bodies into the rivers the idea of fish as an article of food was too revolting to my taste. The Natives, however, have none of these qualms; even the Hindoos enjoy a currie of fish as a real delicacy, although it may be presumed some of their friends or neighbours have aided that identical fish in becoming a delicacy for the table.
There are some kinds of fish forbidden by the Mussulmaun law, which are, of course, never brought to their kitchens, as the eel, or any other fish having a smooth skin;[27] all sorts of shell-fish are likewise prohibited by their code. Those fish which have scales are the only sort allowable to them for food.
The rooey[28] is a large fish, and in Native families is much admired for its rich flavour; the size is about that of a salmon, the shape that of a carp; the flesh is white, and not unlike the silver mullet. The scales of this fish are extremely useful; which, on a tolerable sized fish, are in many parts as large as a crown-piece, and of a substance firmer than horn. It is not uncommon to see a suit of armour formed of these scales, which, they affirm, will turn the edge of the best metal, and from its lightness, compared with the chain armour, more advantageous to the wearer, though the appearance is not so agreeable to the eye.
'Chirryah wallah'[29] (Bird-man).—The bird-catcher cries his live birds fresh caught from the jungles: they seldom remain long on hand. I have before described the practice of letting off the birds, in cases of illness, as propitiatory sacrifices. The Natives take delight in petting talking-birds, minas and parrots particularly; and the bull-bull,[30] the subzah,[31] and many others for their sweet songs.
The numberless varieties of birds I have seen in India, together with their qualities, plumage, and habits, would occupy too much of my time at present to describe. I will here only remark a few of the most singular as they appeared to me. The butcher-bird,[32] so called from its habit, is known to live on seeds; yet it caters for the mina and others of the carnivorous feathered family, by collecting grasshoppers, which they convey in the beak to the thorny bushes, and there fix them on sharp thorns, (some of which are nearly two inches in length), and would almost seem to have been formed by Nature for this use only. The mina[33] follows his little friend's flight as if in the full assurance of the feast prepared for him.