Preserving i>j Hops. ISQ 



Ab^ndle of the straw, containing one mea-urv:* of paddyf, 

 is tolded up and given away, when the crop is divided with 

 government, to PuHiar church, another to the Eesvareii 

 church, Permall church, the Vadum .ichoohnaster, the wa- 

 ter-charity paudali, the village beadle, the amildar office 

 water-woman, the doctor, the tayior, the man who burns 

 the dead and waters the fields. 



When the heap is trodden and separated from the straw, 

 the tayior siatrs a song to render the crop propitious, for 

 which he gets a measure of the unwinnowed grain. 



When the crop is properly cleaned, the church of Ecsva- 

 ren, the chuich of Perniall, the church of Pcduareear, the 

 village extra servant, the Vaduni schoolmaster, the dancins; 

 girls who attend marriages and funerds, and the lamp-oil 

 for the amildar's office, have each two measures. 



The village clerk six measures; the watchman, by guess 

 of han<l, one measure ; PuUiar church, half a measure j the 

 water-charity pandall, the same quantity; as well as the 

 village carpenter, ironsmith, washerman, barber, beadle, 

 water-woman, and doctor. 



After the above business is over, the village clerk distri- 

 butes, to the cultivator, two marcals and seven measures ; 

 the head man «f the village, one marcal and two measures; 

 the watchman, one marcal ; the village servants, altogether 

 six measures; the head bramin, two measures; Caulata- 

 pctty church, five measures ; Eesv^aren church, one mea- 

 sure and a half ; Permall church, on^ and a half; repair of 

 the tank, one marcal and four measures. 



The remaining grain is then divided between the culti- 

 vator and government, deducting one marcal and a half from 

 government's share for the watchman and clerk's fees. 



i'ort St. George, Jj\MES AndERSON. 



May 5;l, IV.'W. 



PnESERVING OF HOPS. 



The foUowini method of preserving hops is given in 

 Klaproth's Journal of Chemistry: 



The aathiir, from experiments he has made, proposes to 

 distil the hops witli water : when the distilled water is 

 drawn oft', the essential oil which floats on the surface is to, 

 be separated ; the refuse which remains in the still is to be 

 well 6QUI iZtd, and boiled a second time, alter which it i* 

 to be evaporated to the consistence of c^x.t^^ct, adding a 

 liUle uistilled waiLT. When required for use, the essential 



• .V Treasure is thirty-four ounces. 

 + Ta !dv i. rice ic tht h.jk- 



oir 



