SUGAR 6i 



out to cool in small vessels, tlie form of which it takes, and 

 is in this shape sold in the market. The female tree yields 

 fruit, and the male tree only toddy. Each spadix (mayam) 

 yields toddy at least three months, and fresh mayams appear 

 as the old ones are exhausted. Dr. J. E. de Vry says that 

 when the toddy is to be made into sugar, the vessels 

 in which it is collected are smoked, in order to prevent 

 fermentation. The juice is immediately poured into shallow 

 basins, heated by fire, and thickened by evaporation, till a 

 drop falling on a cold surface solidifies. Thus concentrated 

 it is put up in the form of large prismatic lozenges, and sold 

 in the market. 



Nipa Palm 



{Nipa fruticans) 



A low stemless palm, growing in the soft marshes of the 

 islands of the Indian Ocean, East Indian Archipelago, and 

 Philippines, etc. It is called Dane (Burmah) ; A tap 

 (Malay) ; Cay-dua-nuoc (Cochin-China) ; Gim-pol (Singha- 

 lese) ; and Sasa (Philippine Islands). 



The Malays, extract a saccharine juice (toddy) from 

 the spathe, called " nira," and, w^hen evaporated by boiling 

 down, a sugar called " manisan " (jaggery). 



In the island of Savu (lat. 10° 35' south) the toddy is 

 called " dua," " duac," or " tuac," and the sugar " gulia." 

 In " Cook's Voyages " (Hawksworth), it is stated that " the 

 sugar was reddish-brown, and more agreeable to our palates 

 than any unrefined cane sugar we had ever tasted." The 

 unfermented toddy was called " tuac manise." 



