The Precious Consolidated Camphor Is
Found In Small Quantities, 1/4 Lb.
To 1 lb.
In a single tree, in
fissure-like hollows in the stem. Yet many are cut down in vain, or split
up the side without finding camphor. The camphor oil is prepared by the
natives by bruising and boiling the twigs." The oil, however, appears also
to be found in the tree, as Crawford and Collingwood mention, corroborating
the ancient Arab.
It is well known that the Chinese attach an extravagantly superior value
to the Malay camphor, and probably its value in Marco's day was higher
than it is now, but still its estimate as worth its weight in gold looks
like hyperbole. Forrest, a century ago, says Barus Camphor was in the
Chinese market worth nearly its weight in silver, and this is true
still. The price is commonly estimated at 100 times that of the Chinese
camphor. The whole quantity exported from the Barus territory goes to
China. De Vriese reckons the average annual export from Sumatra between
1839 and 1844 at less than 400 kilogrammes. The following table shows the
wholesale rates in the Chinese market as given by Rondot in 1848: -
Qualities of Camphor. Per picul of 133-1/3 lbs.
Ordinary China, 1st quality 20 dollars.
" " 2nd " 14 "
Formosa 25 "
Japan 30 "
China ngai (ext. from an Artemisia) 250 "
Barus, 1st quality 2000 "
" 2nd " 1000 "
The Chinese call the Sumatran (or Borneo) Camphor Ping-pien "Icicle
flakes," and Lung-nan "Dragon's Brains." [Regarding Baros Camphor, Mr.
Groeneveldt writes (Notes, p. 142): "This substance is generally called
dragon's brain perfume, or icicles. The former name has probably been
invented by the first dealers in the article, who wanted to impress their
countrymen with a great idea of its value and rarity. In the trade three
different qualities are distinguished: the first is called
prune-blossoms, being the larger pieces; the second is rice-camphor, so
called because the particles are not larger than a rice-kernel, and the
last quality is golden dregs, in the shape of powder. These names are
still now used by the Chinese traders on the west coast of Sumatra. The
Pen-ts'au Kang-mu further informs us that the Camphor Baros is found in
the trunk of a tree in a solid shape, whilst from the roots an oil is
obtained called Po-lut (Pa-lut) incense, or Polut balm. The name of
Polut is said to be derived from the country where it is found (Baros.)"
- H. C] It is just to remark, however, that in the Ain Akbari we find the
price of the Sumatran Camphor, known to the Hindus as Bhim Seni, varying
from 3 rupees as high as 2 mohurs (or 20 rupees) for a rupee's weight,
which latter price would be twice the weight in gold. Abul Fazl says the
worst camphor went by the name of Balus. I should suspect some mistake,
as we know from Garcias that the fine camphor was already known as Barus.
(Ain-i-Akb. 75-79.)
(Mas'udi, I. 338; I.B. IV. 241; J.A. ser. IV. tom. viii. 216;
Lane's Arab. Nights (1859), III. 21; Battalaender, I. 107; Crawf.
Hist. III. 218, and Desc. Dict. 81; Hedde et Rondot, Com. de la
Chine, 36-37; Chin. Comm. Guide; Dr. F.A. Flueckiger, Zur Geschichte des
Camphers, in Schweiz. Wochenschr. fuer Pharmacie, Sept., Oct., 1867.)
NOTE 4. - An interesting notice of the Sago-tree, of which Odoric also
gives an account. Ramusio is, however, here fuller and more accurate:
"Removing the first bark, which is but thin, you come on the wood of the
tree which forms a thickness all round of some three fingers, but all
inside this is a pith of flour, like that of the Carvolo (?). The trees
are so big that it will take two men to span them. They put this flour
into tubs of water, and beat it up with a stick, and then the bran and
other impurities come to the top, whilst the pure flour sinks to the
bottom. The water is then thrown away, and the cleaned flour that remains
is taken and made into pasta in strips and other forms. These Messer
Marco often partook of, and brought some with him to Venice. It resembles
barley bread and tastes much the same. The wood of this tree is like iron,
for if thrown into the water it goes straight to the bottom. It can be
split straight from end to end like a cane. When the flour has been
removed the wood remains, as has been said, three inches thick. Of this
the people make short lances, not long ones, because they are so heavy
that no one could carry or handle them if long. One end is sharpened and
charred in the fire, and when thus prepared they will pierce any armour,
and much better than iron would do." Marsden points out that this heavy
lance-wood is not that of the true Sago-palm, but of the Nibong or
Caryota urens; which does indeed give some amount of sago.
["When sago is to be made, a full-grown tree is selected just before it is
going to flower. It is cut down close to the ground, the leaves and
leaf-stalks cleared away, and a broad strip of the bark taken off the upper
side of the trunk. This exposes the pithy matter, which is of a rusty
colour near the bottom of the tree, but higher up pure white, about as hard
as a dry apple, but with woody fibres running through it about a quarter of
an inch apart. This pith is cut or broken down into a coarse powder, by
means of a tool constructed for the purpose.... Water is poured on the mass
of pith, which is kneaded and pressed against the strainer till the starch
is all dissolved and has passed through, when the fibrous refuse is thrown
away, and a fresh basketful put in its place.
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