58 FOOD FOR THE TROPICS 



bare space, measuring 10 to 12 inches each way. The 

 surface thus laid bare is not the woody fibre of the tree, but 

 the bark, formed of many thin layers. Leaving it exposed 

 for a few days, a cut is then made into this exposed surface 

 in the shape of a very broad V, 3 inches across and a quarter 

 or half an inch deep. Then the surface inside the angle of 

 the V is cut down so that a triangular surface is made on 

 the tree. From this the juice exudes and runs down to the 

 angle of the Y, where a bamboo, the size of a lead pencil, is 

 inserted to catch the toddy and carry it out as on a spout. 

 The tapping is arranged throughout the season by periods of 

 six days each. On the first evening a cut is made as 

 described and the toddy runs during the night ; and is col- 

 lected in the morning in the pot hanging beneath the 

 bamboo spout. The second evening a new cut is made, 

 not so deep as the last, but merely a paring, and the 

 toddy is allowed to run all night. The third night no 

 new cutting is made, but the exuding surface is made 

 quite clean. After these three nights it is allowed to 

 remain three nights at rest, then the same process is begun 

 again. The cuts in one season are made about the same 

 place, but in alternate seasons alternate sides of the trees 

 are tapped, and thus each season's cuttings are above the 

 previous season's cuttings and on the opposite side. The 

 notches are generally on the east and west sides. The 

 average produce from one good tree is about 11 lbs. 

 (excluding quiescent nights), and it will go on yielding 

 for forty years. Tapping commences at the beginning of 

 November, and during December and January the juice 

 flows best. 

 Every grower at once boils his toddy down to "gur" 



