285 



" Dates are packed by hand in cardboard boxes or cartons, placed 

 in wooden cases, in baskets and in skins, according to quality and 

 market requirements. In some cases the juice (Dibs) is 

 extracted. It is collected in jars and used by the natives instead 

 of sugar. The fruit is placed in a tank (Medbasa) made of 

 sun-dried mud or cement. It is not artificially pressed. The 

 juice exudes naturally. Dates can be packed in baskets after the 

 juice has been thus extracted. Dates in a hard form, dry and 

 yellow in colour, partially ripe (Khalal), are also preserved by 

 boiling in water and are then exposed to the sun and air till they 

 harden. This preparation, called Khishra, if well packed and 

 preserved from damp, will keep for some time. 



" A species of date called Zahdee is used for distilling arak or 

 spirit. Zahdee dates make the best arak. Basra water is not 

 suitable for the purpose and it is made at Bagdad. 



"There are many varieties of dates and each kind has a special 

 name. The principal kinds are as follows : 



Hallawee, the best kind at Basra, ripens early and is packed in 

 boxes for export generally. 



Khadrawee, packed in boxes for export to the United Kingdom, 

 America and the Continent, also to Egypt, Tunis and Oran. 



Sayer or S'Amran, picked in boxes and baskets for export. 



Zahdee, packed for export in baskets and skins. 



Deree, packed in baskets for export. 



Chibchab, used for cooking in the semi-ripe stage and also 

 eaten uncooked. They are hard and yellow. 



Maktum, much smaller than Chibchab and used for the same 

 purpose. 



Hassawee, are eaten in the moist stage (Rutab), and are not sold 



for export. 



Berhee, are eaten in the moist form and are kept in baskets, but 

 are not exported. 



'Aweydee, a kind much prized by the natives, are dried and 

 kept for eating, but are not exported. 



Ashgar, are eaten in the hard (Khalal) stage or moist (Rutab), 

 but are not exported. 



Asabi-el-Arus * Bride's fingers,' are eaten moist and dry, but are 

 not exported. 



Khissab, ripen late, are left on the tree till the winter and then 

 eaten in the Khalal or Rutab stage, but are not exported. 



Lilwee, ripen late and are eaten in the moist and dry stages, but 

 are not exported. 



Firsee, a red date, ripens late and is kept for eating. 



Guntar, are eaten moist or dry, but are not exported. 



"The droppings throughout the season from the 'Ithig ^or date 

 cluster are called Dosan and Hashaf. They are collected and 

 given to cattle. Cows are fed largely on dates. Dosan i are ai^o 

 eaten by the natives. The date palm is of great use to ^e poorer 

 classes and is employed in a variety of ways. The peasants feed 



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