THE PALJIS OF ASIA. 105 



darker coloured than tlie darkest muscovado 

 sugar ; it is granular or moist, and is packed 

 in mats or bags made of palm leaves. Sugar 

 has long been made in India from this species, 

 and is obtained by the following process : — The 

 jagghery is refined by dissolving it in water 

 over a fire, at the same time mixing oliunam 

 (lime made from sea-shells) with it to check 

 fermentation ; after this it is strained through 

 a filter of animal charcoal, again boiled and 

 strained through cotton bags. For the purpose 

 of clarifying, eggs and chunam are used. When 

 the syrup is of a proper consistence, it is put 

 into wooden or earthen coolers, and the mo- 

 lasses allowed to drain off. To whiten it as 

 much as possible, rum, or sometimes a fine 

 syrup, is poured over the sugar whilst in the 

 coolers ; it is then exposed to the sun to dry, 

 and lastly, packed in bags for exportation. As 

 imported into this country it belongs to the 

 class of white or refined sugars. It is yellowish 

 white, and has the tcxturd and flavour of refined 

 cane sugars. It is manufactured chiefly at 

 Cuddalore, on the Coromandel coast, by five 

 different houses, the chief of which is that of 



would seem to be some error. According to tliis statement, 

 340 to 380 pints of juice would be needed to produce seven 

 or eight pounds of sugar. 



d2 



