150 III. COMPOUND COMBUSTIBLES— 



Made by the Tartars. — Birch sugar. Are all made by wounding 

 the trees in the spring of the year, by boring a hole under a large 

 arm of the tree, quite through the wood, as far as the bark on the 

 opposite side, collecting the sap that flows from the wound, add- 

 ing a little chalk to remove the acid in the juice, and evaporating 

 it to a proper consistence. The sugar maple yields about six lb. 

 from each tree in a season. 



Pear sugar. Obtained by expressing the juice, adding chalk 

 to saturate the superabundant acid, and evaporating it to a due 

 consistence ; it does not crystallise, and is a kind of white treacle. 



Apple sugar. Onecwt. of apples yield about 84 lb. of juice, 

 which produces nearly 12 lb. of a similar substance. 



Toddies. Cocoa toddy. Procured by cutting off the tip of 

 the spathe of cocos nucifera ; drank while fresh to remove consti- 

 pation. Palmyra toddy. From borassus Habelliformis ; runs for 

 about four months, each tree will yield about six pints of toddy, 

 daily. — Malabar toddy. From caryota urens, flavour inferior to 

 cocoa or palmyra toddy. — Mysore toddy. From elate sylvestris, 

 pleasant tasted ; runs for about three months ; fifty trees will 

 yield daily about seventeen gallons. — Nipa toddy. From cocos 

 nypa ; mostly made into wine. All these toddies are refreshing 

 drinks when drank before sunrise, and are also used as yeast by 

 the bakers ; as the heat? of the day comes on, they ferment and 

 produce wine, which turns by eveningtide into vinegar. 



Jaggeries. Cocoa jaggery, Tenne vellum. Raw sugar made 

 from fresh cocoa toddy by evaporation. — Palmyra jaggery , Pan- 

 nay vellum. From Palmyra toddy, six pints of toddy yield one 

 lb. — Malabar jaggery^ Koondee panel vellum. From Malabar 

 toddy, — Mysore jaggery. From Mysore toddy ; seventeen gallons 

 will make about 46 lb. of jaggery. The jaggeries are used for 

 the same purposes as the raw sugar of the cane. 



Must, Mustum. The juice of ripe grapes. — First runnings, 

 Lixivum, Procopum ; — Last runnings^ Circumcidanenm, Tortivum. 

 Are all nutritive and laxative. — Carenum. Must boiled to two- 

 thirds. — Sapa. Must boiled to one-half. — Vin cuit, Defrutum. 

 Must boiled to a fourth or third part ; is much used in Palestine, 

 Egypt, and other Mahometan countries as a sweetmeat. 



Grape sugar. The brown sugar obtained from grapes as 

 from pears, being previously freed from the acids and sulphate of 

 lime that existed in the original juice; yields, by refining, 75 lb. 

 in 100 of a white granular sugar, 24 of a kind of treacle, with a 

 little gum, and some malate of lime. 



Arbutus sugar. From the fruit of the strawberry-tree, 

 which has been found to yield one-fifth of its weight of sugar, and 

 rum may be made from the rape. 



