usually roasted in the ear, and offered for sale in the'same manner. Other
aliments are for Ithe most part prepared ;in the manner of curry,' termed by
the Malayus gidai,i -of-these they have; almost an endless variety!' ’distih*-
guished according Ütf the prihcipar ingredients. ‘■ Besides ■ what may be
considered as the principal’-dishes; they excel-in a : variety of preparations
of. pasky: and sweetmeats (particularly of the kétan), ó f'which' many are
by nb means unpleasant to an European-palate. They are fond of colouring
tlieir pastry, as well as other articles of their food. They occasionally
make their rice yellow and brown, and even turn 'theif boiled eggs red
for .variety;
• ; Black pepper, ag among thé Mdtâyüs, -is scarcely1 èvter nsèd'/bri account of
its supposed heating quality. - The most common seasoning employed to
give a relish to their insipid food, is the-lombok; triturated with salt, it is
tidied sabtbel, both by the Maldytis and Javans, and this condiment is iridis-
pènsible’ and universal. J t is of different‘Kindsi According to’the substances
added tö increase ordiVerSify its strength or pungency1; thé most
common addition is tród, denominated bythé Malayus '; blàchang. The name
lâlabns given to various leaves and kernels, fnostlÿ eaten raw with rice’ and
sâmbel : many of these substances pôsséss a* pungéncy and odour intolérable
to i Europeans. If. several Vegetables are mixed'together; and prepared
by-boiling; they^constitöté What 'is called-' jang^dn, óiv greens for the
table; of which! rthere are several distinctions. “Thé1'various legumes are
of -great importance in ‘the; diet' of the- natives.-" Paticmóra, pin’dang,
semuri are dishes to> which the flesh of the buffalo feiffoWls is''added!, and
which resemble ifee Indian curry. £ Ktijak 'ïs 1 prepared frorh unripe mangos
and other fruits^ which, being-grated, recèivé the addition of capsicum
and other spices, and thus-'Constitutes, a favdiirite dish with the natives,
though very' disagreeable to^EUropeans'.
The Chinese, prepare from- the gebeid à 'species o f soy, somewhat inferior
to that brought from Japan. • Thé kóchang-iju is highly useful as a general
article of diet, and is a good substitute for varions legumes, which form the
common nourishment ofrthecohtinehtal Indians : it. contains much'farinaceous
matter. Wrâsi Or. blaekang is-prepared in many situations along1 the
northern coast, but is mostly required- for the consumption of thelhterior.
I tis prepared, from prawns-or shrimps, and extensive fisheries for the purpose
are established in ftpany parts of tfle coast. The shrimps being taken
are strewed with salt; and exposed to the sun till dry ; they are then pounded
m in
COOKING. 99
in’ wooden- mbrtars, dressed,- and formed;into massés resembling large
cheeses : in-this state they coristitute.-ah article ,df trade, and are distributed
through the.cmjtffyVj The ip.u-tresceht »fluid remaining after ftshe expression
strpngly. impregnated -jwith .cthe: odour, ofr^thdahrimps; is; - evaporated-to thé
consistence of Æ'jellyÿ and affordsjafavourite* sauce called pM s o s An inferior
kind.pf' tfrari is ^prepared from .-small fish^.-and iwhen made into fthel-forrä’of
small balls, is «called bl&nyçfa grâ&iblwô is, of à reddish cóloür; and much
esteemefl-a-t the - .native capitals. Another 'kind?-mï.pêtïsrrxs, prepared’ front
the flesh of the buffalo; chiefly, in the interior.districts.r..1-
Salted eggS jarg also-an important article, in the^diefcof the -Javans. . Thé
eggs of ducks being most abundant,-arg chieflytipreserve'd in this way.
The-eggs -arq .enveloped in a „thick, covering made ofoa,mixture Of salt and
qshes in equal parts, or salt and'pounded bricks,; and being, wrapped each in
a large leaf, :thçy,-a-re; placed on. one another, in a tub, or large earthen,
vésseh- In, ten.days they are {fit-,for use ; -but!they are-generally kept longer
in rthO mixture, and, being thoroughly impregnated with salt, ,caii fee kept
many.months. In ,some..districts, the eggs-'ofethe Müscovÿ (duck; are pari
txeiilarly employed fo.r .the purpose. :1
' In’preparing their food,.:thé Javans may TO considered to observé fchfe
same degree of cleanliness which is usual with .Asiatics in general ; and in
point o f indulgence .of,appetite,,they• .may fee,.perhaps, placëd/' about mid-
wap,-between th.e .abstemious,Hindu and the. unscrupulous* (Chinese. In a
countçy-wh^re vegetation, is luxuriant, and cultivation, is ^already considerably
advanced; it-follows that-there-must be,-an. abundant!{supply for ja<
people who subsist.- principally, on vegetable .productioiis -and; it may be
assëfted-,- that,; ,except where - the manifest oppressions, pf-government; or?
thé)effects-of.-civil discord,, for thé momentdeprivç the labourer of himjust
reward; - there- are few countries where • -the mass. • of-.the population ; are so
well fed as-on Java, n .Therc<are féw Of the nativesIwho cannot obtain- their
kdti; 1 or! pound; and* a quarter ' ;of . rice ; a day, witti, fishy greens, -and salt, if
not other articles, to season their meal. . Where, rice, is less abundant,‘its
place is'suppliejd by . maize or Indian . corn;- - or the variety; .of feeans which !
arercidtivated! ; and even- vshsuldi ffi family be driven, ; into the. woods, c they
would still be: able to obtain a bare subsistertee firoin; thte- numerous nutritious
roots, shoots, and- l^ayes, ’With which the fofêstsabcferidi- ÈamiBe ^c Unknown.;,
and! although partiaf failureä df cthelcrop may oequcjothey are seldom'
sh extensive; as. to; be generally felt by the whole commiaiityf Thus
O f abundantly