Shoshone journal. [volume] (Shoshone, Idaho) 1884-1931, 1911-01-06

| plorations of the Orinoco basin he
found variety Of the banana exten
sively cultivated by the Indians Gar
ed the staple food of the natives in
the warmer zones when the Incas
Seigned. Curiously enough. with al
this worldwide growth, the plant Is
very rarely found in the Wild state
This Is due to the fact that bananas
are seedless. being propagated by
means of shoots or suckers" The
cultivation of this fruit Is not difficult.
the hindrances of successful crops
coming from heavy winds, pernicious
activity Of gophers, and sometimes
caterpillars. Recently disease. tbs
cause OF which is uncertain, has at
tackled the bananas of Dutch Guiana
and Panama. The net profit per acre
of a banana crop is put at $50. al
though much higher claims are made
by land companies.
AS a food the banana deserves wild
er recognition by the people OF tenn
perate climes, for it contains very
high proportion of nutriment, closely
approximating the potato in its chem
fcal composition
1t is the basic food supply of mil
lions in the tropics. and there is no
good reason why it should not find
permanent place in the daily menus
of the inhabitants of temperate coun-
tries. Bananas can be appetizingly
cooked in various ways. while in these
days of costly living their compare
tive cheapness should recommend
them to the thrifty housewife, who
seeks to curtail grocers' bills.
The by-products OF the banana are
few; still. in Santo Domingo q deli
cious sweetmeat Is made from thor
oughly ripe fruit The skins are re-
moved and the banana cut into slices
about a quarter of an inch In thick
ness. These pieces are sprinkled with
fine or powdered sugar and placed In
sun, laid out on clean boards or shall
low trays. AS the fruit dries out it is
turned over several times and each
time again busted with sugar. 1t dries
within a few days and the result is a
conserve most delightful
to the taste.
Banana -four is by-product that In
line may prove to be of commercial
value, for it is very nutritious and not
Inferior to corn meal. 1t Is made by a
simple process. Unripe bananas are
ut and dried, then ground and sifted.
ind the fruit treated in this way yields
wenty TO twenty-five per cent flour.
The chief difficulty encountered in
lour making is preserving the yellow
.olor. For this reason the apparatus /
Ised must be either of aluminium or /
flyer, for iron turns the flour black /
small quantities are now exported TO 4
treat Britain. Another by-product is /
her, from which a coarse cloth is /
Toven, while banana vinegar. sugar.
nd coffee attest other possible ways
( treating the fruit In Mexico the
Der is also used in the manufacture
t hammocks. The question of the
y-product is a very important one In
his commercial age of ultimate profit.
o he who discovers a practical use
,r the understood punches and waste
+ a banana plantation will remove
ne element of chance that operates
lost disadvantageously against the
lanter. The nutritive value OF the
anana is very high. as has already
cen inferred. The chemical analysis
the United States department Of
yriculture gives the fruit full value
or pound OF $50 calories, which is
ore than three times that of cabbage.
90 much publicity cannot be given
lis fact, for it may have a direct
caring in the future on the alimenta-
Ou OF the poorer people.
There are some forty-four varieties
the banana. of which number the
antain (musa paradisiaca) and the
,aca (musa textilis) deserve further
ecial mention The former is the
atano of Latin America. the daily
cd OF millions, and the latter the
ant from which manila hemp is
ade
The musa Is cultivated In every
untry OF Pan America. save only the
lfted States. Uruguay. Chile and Ar
ntira, but the countries bordering
e Caribbean and the Gulf of Mexico
I'd in the amount OF exports.
Despite marvellous growth IL the last
cade the banana business Is In It's
'ancy. and the next twenty years
II see an extension OF this industry
1t will make It one Of the most Inn
rtant phases OF economical develop
mt throughout Pan-America