COCOA-NUT TR'EE. 325 



period of five days an earthen chatty or calabash 

 is hung to the spathe, so as to receive the toddy 

 that exudes, which is collected every morning 

 and evening, and the spathe cut a little every 

 day : the quantity collected varies much. 



The toddy should be drunk at sun-rise, when 

 it is a most delicious drink, having a slightly 

 stimulating effect, and acting as a gentle aperient, 

 a remedy admirably adapted for constipated 

 habits, particularly in those of delicate constitu- 

 tions. The Singalese prefer it after fermentation 

 has taken place, and with it they often intoxicate 

 themselves. Fermentation takes place in a few 

 hours after the toddy has been collected, and is 

 used by the bakers as yeast, the bread made with 

 it being remarkably light. Toddy is seldom or 

 never used by Europeans during the rainy season, 

 being then regarded- highly unwholesome. I 

 have often found the toddy in Ceylon, and a 

 refreshing bath before or just on the eve of 

 sun-rise, cooling, and it braces one up to go 

 through the heat of the day in that sultry, debi- 

 litatino: climate. 



The spirit known in India by the name of 

 arrack, or i^ack, is in several parts distilled 

 from rice ; but in Ceylon, where this spirit is 

 named Pol, wakere, it is distilled from toddy 

 after it has undergone fermentation and become 



