BUTTER 39 



bend downward. This operation is continued from five to 

 fifteen days. The dropping of juice will show that it is 

 ready to yield toddy.* The end of the spathe is then fixed 

 into an earthen vessel, to catch the oozing licjuor. x\. 

 single spathe will continue to yield toddy for about a 

 month, during which time the tree is climbed twice a day 

 and the juice collected. The process of binding and cutting 

 the spathe an inch lower down is repeated each time 

 the juice is collected. Three to four quarts is the average 

 quantity obtained in twenty-four hours, and the tree con- 

 tinues to yield from six months to a year. Sometimes this 

 fluid is converted into what is called " nira," by lime-washing 

 the collecting vessels in order to prevent fermentation, and 

 then sold as a sweet and refreshing drink. 



When the juice is intended to be made into " jaggery " 

 (sugar), the earthenware vessels in which it is caught 

 are powdered with lime in order to prevent fermentation, 

 and the time of collecting is early in the morning. Jaggery 

 is prepared in the usual manner, by boiling down and 

 evaporation. Eight gallons of juice boiled over a slow fire 

 yield two gallons of jaggery, which, when dried, is tied 

 up in small quantities in dried plantain leaves, and kept 

 for sale. This sugar has a delicious nutty flavour and 

 fragrance as unique as maple sugar. Melt this sugar, pour 

 on grated ripe coco-nut, and a delicious sweetmeat is 

 produced. 



A recent report issued by the Revenue and Agricultural 

 Department of India states that in Madras there were 24,900 

 acres of Palmyra Palm, 5,700 acres of Coco-nut Palm, 

 1,600 acres of Date Sugar Palm ; and the writer of that 



* Unfcrmeuted juice. 



