1598.—"They wear sometimes when they go abroad a thinne cotton linnen gowne called Cabaia...."—Linschoten, 70; [Hak. Soc. i. 247].
c. 1610.—"Cette jaquette ou soutane, qu'ils appellent Libasse (P. libās, 'clothing') ou Cabaye, est de toile de Cotton fort fine et blanche, qui leur va jusqu'aux talons."—Pyrard de Laval, i. 265; [Hak. Soc. i. 372].
[1614.—"The white Cabas which you have with you at Bantam would sell here."—Foster, Letters, ii. 44.]
1645.—"Vne Cabaye qui est vne sorte de vestement comme vne large soutane couverte par le devant, à manches fort larges."—Cardim, Rel. de la Prov. du Japon, 56.
1689.—"It is a distinction between the Moors and Bannians, the Moors tie their Caba's always on the Right side, and the Bannians on the left...."—Ovington, 314. This distinction is still true.
1860.—"I afterwards understood that the dress they were wearing was a sort of native garment, which there in the country they call sarong or kabaai, but I found it very unbecoming."—Max Havelaar, 43. [There is some mistake here, [sarong] and Kabaya are quite different.]
1878.—"Over all this is worn (by Malay women) a long loose dressing-gown style of garment called the kabaya. This robe falls to the middle of the leg, and is fastened down the front with circular brooches."—McNair, Perak, &c., 151.
CABOB, s. Ar.-H. kabāb. This word is used in Anglo-Indian households generically for roast meat. [It usually follows the name of the dish, e.g. murghī kabāb, 'roast fowl'.] But specifically it is applied to the dish described in the quotations from Fryer and Ovington.
c. 1580.—"Altero modo ... ipsam (carnem) in parva frustra dissectam, et veruculis ferreis acuum modo infixam, super crates ferreas igne supposito positam torrefaciunt, quam succo limonum aspersam avidè esitant."—Prosper Alpinus, Pt. i. 229.
1673.—"Cabob is Rostmeat on Skewers, cut in little round pieces no bigger than a Sixpence, and Ginger and Garlick put between each."—Fryer, 404.