CHAP. 18.—THE CUCUS.
On the other hand, the wood of the cucus [Note] is held in very
high esteem. It is similar in nature to the palm, as its leaves
are similarly used for the purposes of texture: it differs from
it, however, in spreading out its arms in large branches. The
fruit, which is of a size large enough to fill the hand, is of a
tawny colour, and recommends itself by its juice, which is a
mixture of sweet and rough. The seed in the inside is large
and of remarkable hardness, and turners use it for making
curtain rings. [Note] The kernel is sweet, while fresh; but when
dried it becomes hard to a most remarkable degree, so much
so, that it can only be eaten after being soaked in water for
several days. The wood is beautifully mottled with circling
veins, [Note] for which reason it is particularly esteemed among the
Persians.
