CARDAMOMS 358 



are then transferred to two other women, who wash them 

 in like manner in another tub containing 7 quarts of 

 pure water, 1 quart of the soap-nut mixture, and 1 

 quart of the soap mixture. After again being put into 

 a basket to drain they are thrown upon a mat, and 

 sprinkled at intervals of half an hour all through the 

 night with well water. Next day when the sun has 

 risen the cardamoms are borne to the roof of the house 

 and spread on mats to dry for four or five hours. 



STARCHING 



This is done by sprinkling the cardamoms with a 

 solution of starch while the capsules are being rubbed 

 by hand. The starch is prepared by pounding together 

 rice, wheat, and country soap with buttermilk, and 

 dissolving the paste in water. This gives them a white 

 colour, which is popular at least among local con- 

 sumers. 



Neither of these processes is apparently in use in 

 Ceylon, or the greater part of the Indian cardamom 

 region, the light colour obtained by simple sun drying 

 being deemed sufficient. 



CLIPPING 



When the fruit is dried before packing, it is necessary 

 to clip off the stalk and the little dried calyx at the top 

 of the fruit. In some parts of India the fruit is merely 

 rubbed against the bottom of a basket, after which the 

 women separate the bits, empty capsules, and the loose 

 seeds, preserving the latter. 



This is said to be very trying, as the dust produced 

 by rubbing the capsules against the basket is very 

 pungent, and produces illness among the coolies, who 

 have to wear a veil over their faces, and this operation 

 cannot be performed in wet weather, as the capsules 

 would absorb moisture and be spoilt. 



In most places, however, the stalk and calyx are 

 removed by clipping them off with a pair of English 



2 A 



