The Institutes of Akbar 59.1.1

59.1.1

Ambilí, per sér, 2 d. Kait, four up to 1 d. Badhal, one for 1 d. Kánki, Kamrak, four up to 1 d. Pakár, per sér, ½ d. Nárangí, two up to 1 d. Karná, one for 1 d. Mountain grapes, Labhíré Jaman, per sér, 1 d. Jambhirí, five up to 1 d. P’hálsah, do. 1½ d. Garnah, Karaundá, do. 1 d. Kamraks and nárangís are in season during winter; ambilís, badhals, mountain-grapes, p’hálsas, labhíras, during summer; and kaits, pákars, karnás, jámans, karaundás, jambhírís, during the rains. The fruits of Hindústán are either sweet, or subacid, or sour; each kind is numerous. Some fruits also taste well when dry; others as above described are used when cooked. I shall give now a few details. The Mangoe. The Persians call this fruit Naghzak, as appears from a verse of Khusrau. This fruit is unrivalled in colour, smell, and taste; and some of the gourmands of Túrán and Írán place it above muskmelons and grapes. In shape it resembles an apricot, or a quince, or a pear, or a melon, and weighs even one sér and upwards. There are green, yellow, red, variegated, sweet, and subacid mangoes. The tree looks well, especially when young; it is larger than a nut tree, and its leaves resemble those of the willow, but are larger. The new leaves appear soon after the fall of the old ones in autumn, and look green and yellow, orange, peach-coloured, and bright red. The flower which opens in spring, resembles that of the vine, has a good smell, and looks very curious.