The Malays allege that they can produce new varieties, by planting three shoots of different sorts together, and by cutting the shoots down to the ground three successive times, when they have reached the height of nine or ten inches.

About 144 suckers of the plantain are set on an orlong (1-1/3 acres), each of which spreads into a group of six or eight stems, of about six inches to one foot in diameter, which yield each a bunch of fruit, and are then cut down, when fresh shoots succeed.  In very rich soils the plant will continue to bear for twenty years, but otherwise it is dug up after the seventh or eighth year.  The cost of cultivating 100 orlongs of land exclusively with plantains, will be nearly 2,000 Spanish dollars until produce be obtained.  About 43,200 bunches may be had afterwards yearly, which might give a return of 2,160 dollars, or, deducting the cost of cultivation and original expenses, a profit per annum of 1,450 dollars.

The plantain has frequently been suggested as an article of export from our colonies.  A few bunches are occasionally brought over by the Royal West India Mail Company’s steamers running to Southampton, but more as a curiosity than as articles of commerce.

In its ripe state no unexceptionable and sufficiently cheap method of preserving it has yet been suggested.

In some districts of Mexico it is, indeed, dried in the sun, and in this state forms a considerable article of internal commerce under the name of “plantado pasado.”

It is sometimes so abundant and cheap in Demerara, Jamaica, Trinidad, and other of our colonies, that it might, if cut and dried, in its green state, be exported with advantage.

It is in the unripe state that it is so largely used by the peasantry of the colonies as an article of food.  It has always been believed to be highly nutritive, but Dr. Shier states that, in any sample of the dried plantain which he analysed, he could not find a larger amount than 88 per cent of nitrogen, which corresponds with about 51/2 per cent. of proteine compounds.

When dried, and reduced to the state of meal, it cannot, like wheat flour, be manufactured into maccaroni or vermicelli, or at least the maccaroni made from it falls to powder when put into hot water.  The fresh plantain, however, when boiled whole, forms a pretty dense firm mass, of greater consistency and toughness than the potato.  The mass, beaten in a mortar, constitutes the foo-foo of the negroes.  The plantain meal cannot be got into this state unless by mixing it up with water to form a stiff dough, and then boiling it in shapes or bound in cloths.

Plantain meal is prepared by stripping off the husk of the plantain, slicing the core, and drying it the sun.  When thoroughly dry it is powdered and sifted.  It is known among the Creoles of the West Indies under the name of Conquin tay.  It has a fragrant odour, acquired in drying, somewhat resembling fresh hay or tea.  It is largely employed as the food of infants, children, and invalids.  As food for children and convalescents, it would probably be much esteemed in Europe, and it deserves a trial on account of its fragrance, and its being exceedingly easy of digestion.  In respect of nutritiveness, it deserves a preference over all the pure starches on account of the proteine compounds it contains.