Salt Lake Telegram | 1907-01-25 | Page 6 | Native Dishes in Jamaica

NATIVE DISHES IN JAMAICA. In Jamaica, as everywhere else, there are two ways to do things. There is thd beaten track of the tourist to follow, fol-low, with its hotels of varying excellence, excel-lence, conventional drives and all tbf sort of thing. To know the island and the allurements of its ingratiating tropical beauty, however, to appreci-dent appreci-dent customs, together with the quaint ate the double interest of British rssi-oddities rssi-oddities of the negro native life "neit to earth" one moat travel a different i course. Courtesv to visitors t'" the island is evervwnere manifest. Thore are native dishes that nj hotel "n the island can make taste so good. There I learned the indescribable deliciousness of a properly deviled Jamaica black crab. There were served rurries that would make an habitue of Primer. ico's pit up an! take notice. Turtle, r.-al turtle, prepared with a delicacy to delight de-light an epicure, and native oysters that Jamaica facetiously sav "grow on trses.'' Tropical fruiti in all their fragrance and iuiey nrime gave ai intimation of toe productive poseibi ities of the island. The green-tijted Jamaica orange, thin of skin and r)4lv juicy, grape fruit of superior t IiJ, the avnvada pear, oily in comp Cii and nutty in flavor; pineapples. iaVr. maica they cut them in half horiaoi tally and eat them with a spoon, mat - goes, ake, bread fruit, ochra, choch , t yams and more yams were there 1 ' tempt the inexperienced palate. "The i j Travel Magazine. , i i