UGANDA AND THE WAGANDA. 159 others again made into wine, and each has a distinctive name. The usual mode of preparing the banana is to cut it from the plant while green, to peel and then boil it, when it closely resembles mashed potatoes in appearance. It is also cut in slices and dried in the sun, in which state it can be kept for an indefinite period against times of scarcity or for use on a journey ; as so prepared it is pounded to a coarse flour in a wooden mortar, and either boiled to a pudding or made into cakes.

The sweet potato forms, next to the banana, the main article of food, and is the chief vegetable cultivated by the natives.

In addition to these plants, the Waganda also grow Colocasia antiquorum, Helmia bulbifera, yams, several species of beans, two or three kinds of pumpkins, a species of solanum, sugarcane, a kind of red spinach, cassava, maize, millet, tullaboon, and sesamum. The coffee-tree is extensively cultivated, but the berry is very small. The wild edible fruits are not very numerous, the principal being the matungru, mpafu, nsale, mzabibu, and a fruit like a custard-apple. The matungru is a species of amomum. The mpafu is a fruit like a damson, with an intensely hard stone and a sweet nut-like kernel-The tree which produces it is the finest in Uganda, attaining a height of from 100 to 200 feet, with huge branching arms, and a trunk often five feet in diameter. It has pinnate leaves, and the bark