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Updated: June 14, 2025
The dapicho perhaps takes a long time to form; it is probably a juice thickened by a particular disposition of the vegetable organs, diffused and coagulated in a humid soil secluded from the contact of light; it is caoutchouc in a particular state, I may almost say an etiolated caoutchouc.
A yellowish-white caoutchouc is now to be found in the shops, which may be easily distinguished from the dapicho, because it is neither dry like cork, nor friable, but extremely elastic, glossy, and soapy. I lately saw considerable quantities of it in London. This caoutchouc, white, and greasy to the touch, is prepared in the East Indies.
The Indian beat the softened and blackened mass with a piece of brazil-wood, formed at one end like a club; he then kneaded the dapicho into balls of three or four inches in diameter, and let it cool. These balls exactly resemble the caoutchouc of the shops, but their surface remains in general slightly viscous.
Notwithstanding a great equality of temperature, the trees of the torrid zone follow a cycle of vegetation; they undergo changes periodically returning. The existence of the dapicho is more interesting to physiology than to vegetable chemistry.
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