84 THE BETEL MASTICATORY. 



dulous attendance of numerous servants, were 

 sources of considerable surprise to us, when 

 contrasted with the half-naked, unsophisticated 

 appearance of our host, and the shed-like aspect 

 of the dwelling in which these entertainments 

 were spread. 



The practice of chewing the betel, so preva- 

 lent throughout the continent of India, is here 

 adopted by both sexes, and by every individual 

 above the age of puberty. The ingredients of 

 this favourite masticatory are the leaves and 

 fruit of the betel-pepper, the nut of the Areka- 

 palm, (commonly called betel-nut,) and chunam, 

 or quick-lime, produced by burning sea-shells 

 and coral. The whole are placed in the mouth 

 and chewed together for some minutes. The 

 betel-leaf has a pungent aromatic taste, and 

 excites a very copious flow of saliva. It ranks 

 with the narcotic inebrients, and is, in fact, 

 nearly allied both in family and effects to the 

 Kava-pepper of Polynesia. The fruit is pre- 

 ferred to the leaves, and is mostly reserved for 

 the use of the highest rank of natives. The 

 areka-nut is astringent and slightly bitter, and 

 stains the saliva of a brown colour, which is 

 changed to bright-red by the alkaline quality 

 of the lime. The betel-leaf and nuts, (the latter 

 cut into thin slices,) are carried by the natives 



