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Tamarind

tree, leaves and leguminous

TAMARIND, a leguminous tree (Tama rindus indica) and its fruit. It is supposed to have originated in eastern tropical Africa, but is now universally cultivated in the tropics. It reaches a height of 80 feet, and has a crown of widespreading branches and thick foliage. The leaves are abruptly pinnate, the flowers fra grant, red and yellow, with three perfect petals, and four sepals and colored caducous bracts. They are gathered in terminal racemes. The bean-like fruits are indehiscent flattened pods, and have a brittle brown shell. The seeds are flat, angular and shining, and are embedded in a dark-hued fibrous juicy pulp, which is pleas antly acid, laxative and cooling. This fruit is used to prepare tamarind fish, to make acidu lous cooling drinks, and is also an article of commerce, with or without being preserved in sugar. Every part of the tree is used for medicinal purposes, except the yellowish-white, purple mottled wood, which is valuable for turnery, being hard and heavy. The seeds are

astnngent, the leaves are employed for curries and for a yellow or red dye. Velvet, or brown, or black tamarinds, are the product of a small leguminous tree (Dialiumguineense), of Africa. It has pinnate leaves on slender branches, and downy black pods, of about the size and shape of a hazel-nut, containing seeds embedded in an edible, farinaceous pulp. The tamarind of New South Wales is a 'slender sapinaceous tree (Cupania anacardioides) of Australia, has an acid fruit and coarse-grained, whitish wood. Wild tamarind is a large tree of Jamaica (Pithecolobium filicifolium), having twice pinnate leaves; Pithecolobium dulce is the sweet-pulped Manila tamarind. Certain leguminous trees of Central America and the West Indies, Pentaclethra filamentosa and Acacia viltosk are respectively the wild and the yellow tamarind.