The Three Voyages of Captain Cook Round the World. Vol. II. Being the Second of the First VoyageCook, James
History
The Three Voyages of Captain Cook Round the World. Vol. II. Being the Second of the First Voyage
Cook, James
Cook, James, 1728-1779 -- Travel; Explorers -- Great Britain -- Biography; Voyages around the world -- History -- 18th century
health, and the effects of the air are said to be almost miraculous: the
patient grows well in a short time, but constantly relapses soon after
his return to Batavia.
But the same situation and circumstances which render Batavia and the
country round it unwholesome, render it the best gardener’s ground in
the world. The soil is fruitful beyond imagination, and the conveniences
and luxuries of life that it produces are almost without number.
Rice, which is well known to be the corn of these countries, and to
serve the inhabitants instead of bread, grows in great plenty: and I
must here observe, that in the hilly parts of Java, and in many of the
eastern islands, a species of this grain is planted, which in the
western parts of India is entirely unknown. It is called by the natives
_Paddy Gunung_, or Mountain Rice: this, contrary to the other sort which
must be under water three parts in four of the time of its growth, is
planted upon the sides of hills where no water but rain can come: it is
however planted at the beginning of the rainy season, and reaped in the
beginning of the dry. How far this kind of rice might be useful in our
West Indian islands, where no bread-corn is grown, it may perhaps be
worth while to enquire.
Indian corn, or maize, is also produced here; which the inhabitants
gather when young, and toast in the ear. Here is also a great variety of
kidney-beans, and lentiles, which they called _Cadjang_, and which make
a considerable part of the food of the common people; besides millet,
yams both wet and dry, sweet potatoes, and European potatoes, which are
very good, but not cultivated in great plenty. In the gardens, there are
cabbages, lettuces, cucumbers, radishes, the white radishes of China,
which boil almost as well as a turnip; carrots, parsley, celery,
pigeon-peas, the egg-plant, which, broiled and eaten with pepper and
salt, is very delicious; a kind of greens resembling spinnage; onions,
very small, but excellent; and asparagus; besides some European plants
of a strong smell, particularly sage, hyssop, and rue. Sugar is also
produced here in immense quantities; very great crops of the finest and
largest canes that can be imagined are produced with very little care,
and yield a much larger proportion of sugar than the canes in the West
Indies. White sugar is sold here at two-pence half-penny a pound; and
the molasses makes the arrack, of which, as of rum, it is the chief
ingredient; a small quantity of rice, and some cocoa-nut wine, being
added, chiefly, I suppose, to give it flavour. A small quantity of
indigo is also produced here, not as an article of trade, but merely for
home-consumption.
But the most abundant article of vegetable luxury here, is the fruit; of
which there is no less than six-and-thirty different kinds, and I shall
give a very brief account of each.
Public-domain text, read in full here on John Shaqi.
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