The History of Malay Archipelago. Alfred Russel Wallace

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СКАЧАТЬ mass of pebbles cemented together. I might have known that such small streams could not produce such vast quantities of well-rounded pebbles of the very hardest materials. They had evidently been formed in past ages, by the action of some continental stream or seabeach, before the great island of Borneo had risen from the ocean. The existence of such a system of hills and valleys reproducing in miniature all the features of a great mountain region, has an important bearing on the modern theory that the form of the ground is mainly due to atmospheric rather than to subterranean action. When we have a number of branching valleys and ravines running in many different directions within a square mile, it seems hardly possible to impute their formation, or even their origination, to rents and fissures produced by earthquakes. On the other hand, the nature of the rock, so easily decomposed and removed by water, and the known action of the abundant tropical rains, are in this case, at least, quite sufficient causes for the production of such valleys. But the resemblance between their forms and outlines, their mode of divergence, and the slopes and ridges that divide them, and those of the grand mountain scenery of the Himalayas, is so remarkable, that we are forcibly led to the conclusion that the forces at work in the two cases have been the same, differing only in the time they have been in action, and the nature of the material they have had to work upon.

      About noon we reached the village of Menyerry, beautifully situated on a spur of the mountain about 600 feet above the valley, and affording a delightful view of the mountains of this part of Borneo. I here got a sight of Penrissen Mountain, at the head of the Sarawak River, and one of the highest in the district, rising to about 6,000 feet above the sea. To the south the Rowan, and further off the Untowan Mountains in the Dutch territory appeared equally lofty. Descending from Menyerry we again crossed the Kayan, which bends round the spur, and ascended to the pass which divides the Sadong and Sarawak valleys, and which is about 2,000 feet high. The descent from this point was very fine. A stream, deep in a rocky gorge, rushed on each side of us, to one of which we gradually descended, passing over many lateral gullys and along the faces of some precipices by means of native bamboo bridges. Some of these were several hundred feet long and fifty or sixty high, a single smooth bamboo four inches diameter forming the only pathway, while a slender handrail of the same material was often so shaky that it could only be used as a guide rather than a support.

      Late in the afternoon we reached Sodos, situated on a spur between two streams, but so surrounded by fruit trees that little could be seen of the country. The house was spacious, clean and comfortable, and the people very obliging. Many of the women and children had never seen a white man before, and were very sceptical as to my being the same colour all over, as my face. They begged me to show them my arms and body, and they were so kind and good-tempered that I felt bound to give them some satisfaction, so I turned up my trousers and let them see the colour of my leg, which they examined with great interest.

      In the morning early we continued our descent along a fine valley, with mountains rising 2,000 or 3,000 feet in every direction. The little river rapidly increased in size until we reached Senna, when it had become a fine pebbly stream navigable for small canoes. Here again the upheaved slatey rock appeared, with the same dip and direction as in the Sadong River. On inquiring for a boat to take me down the stream, I was told that the Senna Dyaks, although living on the river-banks, never made or used boats. They were mountaineers who had only come down into the valley about twenty years before, and had not yet got into new habits. They are of the same tribe as the people of Menyerry and Sodos. They make good paths and bridges, and cultivate much mountain land, and thus give a more pleasing and civilized aspect to the country than where the people move about only in boats, and confine their cultivation to the banks of the streams.

      After some trouble I hired a boat from a Malay trader, and found three Dyaks who had been several times with Malays to Sarawak, and thought they could manage it very well. They turned out very awkward, constantly running aground, striking against rocks, and losing their balance so as almost to upset themselves and the boat—offering a striking contrast to the skill of the Sea Dyaks. At length we came to a really dangerous rapid where boats were often swamped, and my men were afraid to pass it. Some Malays with a boatload of rice here overtook us, and after safely passing down kindly sent back one of their men to assist me. As it was, my Dyaks lost their balance in the critical part of the passage, and had they been alone would certainly have upset the boat. The river now became exceedingly picturesque, the ground on each side being partially cleared for ricefields, affording a good view of the country. Numerous little granaries were built high up in trees overhanging the river, and having a bamboo bridge sloping up to them from the bank; and here and there bamboo suspension bridge crossed the stream, where overhanging trees favoured their construction.

      I slept that night in the village of the Sebungow Dyaks, and the next day reached Sarawak, passing through a most beautiful country where limestone mountains with their fantastic forms and white precipices shot up on every side, draped and festooned with a luxuriant vegetation. The banks of the Sarawak River are everywhere covered with fruit trees, which supply the Dyaks with a great deal of their food. The Mangosteen, Lansat, Rambutan, Jack, Jambou, and Blimbing, are all abundant; but most abundant and most esteemed is the Durian, a fruit about which very little is known in England, but which both by natives and Europeans in the Malay Archipelago is reckoned superior to all others. The old traveller Linschott, writing in 1599, says: "It is of such an excellent taste that it surpasses in flavour all the other fruits of the world, according to those who have tasted it." And Doctor Paludanus adds: "This fruit is of a hot and humid nature. To those not used to it, it seems at first to smell like rotten onions, but immediately when they have tasted it, they prefer it to all other food. The natives give it honourable titles, exalt it, and make verses on it." When brought into a house the smell is often so offensive that some persons can never bear to taste it. This was my own case when I first tried it in Malacca, but in Borneo I found a ripe fruit on the ground, and, eating it out of doors, I at once became a confirmed Durian eater.

      The Durian grows on a large and lofty forest tree, somewhat resembling an elm in its general character, but with a more smooth and scaly bark. The fruit is round or slightly oval, about the size of a large cocoanut, of a green colour, and covered all over with short stout spines the bases of which touch each other, and are consequently somewhat hexagonal, while the points are very strong and sharp. It is so completely armed, that if the stalk is broken off it is a difficult matter to lift one from the ground. The outer rind is so thick and tough, that from whatever height it may fall it is never broken. From the base to the apex five very faint lines may be traced, over which the spines arch a little; these are the sutures of the carpels, and show where the fruit may be divided with a heavy knife and a strong hand. The five cells are satiny white within, and are each filled with an oval mass of cream-coloured pulp, imbedded in which are two or three seeds about the size of chestnuts. This pulp is the eatable part, and its consistency and flavour are indescribable. A rich butter-like custard highly flavoured with almonds gives the best general idea of it, but intermingled with it come wafts of flavour that call to mind cream-cheese, onion-sauce, brown sherry, and other incongruities. Then there is a rich glutinous smoothness in the pulp which nothing else possesses, but which adds to its delicacy. It is neither acid, nor sweet, nor juicy; yet one feels the want of none of these qualities, for it is perfect as it is. It produces no nausea or other bad effect, and the more you eat of it the less you feel inclined to stop. In fact to eat Durians is a new sensation, worth a voyage to the East to experience.

      When the fruit is ripe it falls of itself, and the only way to eat Durians in perfection is to get them as they fall; and the smell is then less overpowering. When unripe, it makes a very good vegetable if cooked, and it is also eaten by the Dyaks raw. In a good fruit season large quantities are preserved salted, in jars and bamboos, and kept the year round, when it acquires a most disgusting odour to Europeans, but the Dyaks appreciate it highly as a relish with their rice. There are in the forest two varieties of wild Durians with much smaller fruits, one of them orange-coloured inside; and these are probably the origin of the large and fine Durians, which are never found wild. It would not, perhaps, be correct to say that the Durian is the best of all fruits, because it cannot supply the place of the subacid juicy kinds, such as the orange, grape, mango, and mangosteen, whose refreshing and cooling qualities are so wholesome СКАЧАТЬ