6 SPOLIA ZEYLANICA,. 
the kalagediya approaching a complete sphere, the others succesively , 
shallower. The ka/age:liya is a water-carrying vessel indispensable 
toevery family. Four examples are shown in Plate B, figs. 1-4. 
It is carried by women on the hip, the arm passing round the 
neck. The muttiya has a wide mouth and is a vessel used for boiling 
rice. Plate B, fig.5, shows a decorated muttiya used for new rice 
at the Alutsal Majgalya at the Kundasalé Viharé. An ordinary mut- 
fiyais seen on the worker’s right handin Plate A, fig. 2. Mufti are 
used for other general purposes ; pots used to collect kitul syrup are 
for example called ugamutti. Appallaare shallower vessels used for 
cooking curries ; these are (larger) lokuappalla and (smaller) appalla- 
podt. Etili are shallow pots for cooking curries (see Plate A, fig. 1) 
between the potters. A larger sort of broad shallow pan is used for 
cooking sweetmeats or other special purposes ; a variety with handles 
(called kanbola etiliya) is shown on Plate C, fig. 9; such a vessel 
corresponds to the English “ preserving pan.” 
Beside the above-mentioned four types there are other vessels, 
of which the némbiliya (= nambu + heliya) is most important. 
Thisis a shallow dish with arim projecting inwards and completely 
covered inside with an elegant arrangement of deep furrowings 
(Plate C, fig.4). These are scored before firing by means of a rough 
wooden comb (irigahana katuwa) (Text fig. I.), a process illustrated in 
plate A, fig. 4. The némbzliya is used for washing rice to remove stones 
and dirt, very much asa gemming basket is used to separate the 
heavier gem minerals from the common lighter constituents of the 
gravel. The fragments of grit, &c., remain behind in the grooves of 
the némbiliya, or are held back by its projecting rim, as the rice is 
stirred up in the water and gently poured over the edge ; this vessel is 
in daily use in every household. A similar vessel made to stand by the 
addition of a ring foot is called a koraha (one is seen on the worker’s 
left hand in Plate A, fig. 4) ; the ring foot is not made in one piece with 
the rest of the vessel, but is added after the completion of the under- 
side of the vessel as if for a némbiliya ; this vessel in this stage is 
inverted on the wheel and the ring of fresh clay added to form a foot. 
A more typical koraha however is the larger type sometimes called 
polkoraha and shown on Plate B, fig. 6. These large pots are used 
for various general purposes, but especially by dhobies for bbe. 
clothes, and by mothers for washing their children. 
A shallow dish with a ring foot (thus resembling the smaller type 
of koraha but without internal furrowing) is sometimes used for 
eating rice from and is called a batwalajda. A vessel rarely seen is 
the pornunwa or oven (Plate B, fig. 7), a large three-legged affair with a 
big lid; the interior is half filled with. sand, and the oven is 
