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Updated: August 26, 2024
They cook their food wrapped up in its leaves, the porous root when baked, has the taste and texture of molasses candy, and when distilled yields a spirit, and the leaves form wrappings for fish, hard poi, and other edibles. Occasionally a clump of tufted coco-palms, or of the beautiful candle-nut rose among the smaller growths.
The fruit is a small pink waxy-looking apple, slightly acid, pleasant to the taste when you are thirsty. The candle-nut trees attain to a large size, and their light green foliage and white flowers have a very graceful appearance. Most of the foliage, however, is spoiled by a deposit of black dust, not unlike what one sees on the leaves in a London garden.
Into these punctures a preparation made from the kernel of the candle-nut, mixed with cocoa-nut oil, is rubbed, and the mark thus made is indelible.
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