COCOA-NUT TREE. 327 



sufficient for their favourite and universal food, 

 the currie. 



Besides vinegar, arrack, &c., the toddy yields 

 abundance of jaggery or sugar. The toddy, 

 being collected in a calabash, as before men- 

 tioned, in which a few pieces of the bark of the 

 Allghas {Hellenia Allughas, Linn.) had been 

 placed, a supply of sweet toddy is procured 

 mornings and evenings ; but particular care is 

 required that the vessels be regularly changed, 

 and that none are employed unless they have been 

 well cleaned and dried. Eight gallons of sweet 

 toddy, boiled over a slow fire, yield two gallons 

 of a very luscious liquid, called Penni, or honey, 

 or jaggery, or sugar-water ; which quantity, 

 being again boiled, a species of coarse brown 

 sugar, called jaggery, which is formed into 

 round cakes, and dried in the smoke of the huts ; 

 and, in order to preserve it free from humidity, 

 each cake of jaggery is tied up in pieces of dried 

 banana leaves, separately, and kept in smoky 

 places, unless required for family use or the 

 market. Jaggery is exported from Ceylon to 

 various parts of India. In the interior a jaggery 

 is drawn from the Kittul tree, the Caryota urens 

 of Linnaeus, and is considered to possess more 

 saccharine properties than that produced from 

 the Cocos nucifera. The jaggery-makers are 



