Kayu arau (Casuarina littorea) is often termed a bastard-pine, and as such gave name to the Isle of Pines discovered by Captain Cook. By the Malays it is usually called kayu chamara, from the resemblance of its branches to the ornamental cowtails of Upper India. It has been already remarked of this tree, whose wood is not particularly useful, that it delights in a low sandy soil, and is ever the first that springs up from land relinquished by the sea. The rangas or rungi, commonly supposed to be the manchineel of the West Indies, but perhaps only from the noxious quality of its juices, is the Arbor vernicis of Rumphius, and particularly described in the Batavian Transactions Volume 5 under the name of Manga deleteria sylvestris, fructu parvo cordiformi. In a list of plants in the same volume, by F. Norona, it is termed Anacardium encardium. The wood has some resemblance to mahogany, is worked up into articles of furniture, and resists the destructive ravages of the white ant, but its hardness and acrid sap, which blisters the hands of those employed about it, are objections to its general use. I am not aware of the natives procuring a varnish from this tree. Of the various sorts of tree producing dammar, some are said to be valuable as timber, particularly the species called dammar laut, not mentioned by Rumphius, which is employed at Pulo Pinang for frame timbers of ships, beams, and knees. Kamuning (camunium, R. chalcas paniculata, Lour.) is a light-coloured wood, close, and finely grained, takes an exquisite polish, and is used for the sheaths of krises. There is also a red-grained sort, in less estimation. The appearance of the tree is very beautiful, resembling in its leaves the larger myrtle, with a white flower. The langsani likewise is a wood handsomely veined, and is employed for cabinet and carved work. Beside these the kinds of wood most in use are the madang, ballam, maranti, laban, and marakuli. The variety is much greater, but many, from their porous nature and proneness to decay, are of very little value, and scarcely admit of seasoning before they become rotten.