THE PALMS OF BRITISH INDIA AND CEYLON. 531' 



handle of the toddy-knife, or a small piece of ebony or iron-wood ; this 

 process is continued morning and evening (at dawn of day and just as. 

 the sun declines below the horizon) for five or six successive days ; 

 then the under part of the spathe is taken off, so as to permit of its 

 being gradually bent, when the toddy-drawers, for the purpose of 

 keeping it in that position, attach it to some neighbouring leafstalk.. 

 After a further period of five days, an earthen chatty or calabash 

 is hung to the spathe, so as to receive the toddy that exudes, which 

 is collected every morning and evening, and the spathe cut a little 

 every day ; the quantity collected varies much. If the toddy is drawn 

 early in the morning and drunk at once, it forms a pleasant drink, it 

 tastes most delicious, having a slightly stimulating effect, and acting 

 as a gentle aperient, a remedy admirably adapted for constipated 

 habits, particularly those of delicate constitutions. Fermentation 

 takes place in the licpor a few hours after it has been collected, and it 

 is then used by the bakers as yeast, the bread made with it being 

 remarkably light. Toddy is considered by Europeans as highly un- 

 wholesome during the rainy season. The fermented liquor is much 

 drunk by the natives. From the fermented liquid a kind of rum is 

 distilled, called arrack in the East Indies. It is said that 100 gallons 

 of toddy will produce 25 of arrack. According to Padre Blanco its 

 immoderate use by the Filipinos caused great harm, resulting in slee- 

 piness, loss of appetite, premature old age, extraordinary obesity, and 

 diseases resembling dropsy and scurvy. Some of those that are addict- 

 ed to it lose their intellectual faculties, are seized with trembling, or 

 become stupid, absent-minded, or even insane. If toddy is allow^ed 

 to undergo the acetous fermentation a very good vinegar is pro- 

 duced. The toddy also yields abundance of jaggery or sugar. The 

 toddy being collected in a chatty, as above mentioned, in which a 

 few pieces of the stem of the Allghas (Aljnnia alhu/has, Box.) had 

 been placed, a supply of sweet toddy is procured mornings and 

 evenings. Particular care is recjuired that the vessels be regularly 

 changed, and that none are employed unless they have been well 

 cleaned and dried. Eight gallons of sweet toddy, boiled over a 

 slow fire, yield two gallons of a very luscious licjuid, called Penni, 

 or honey, or jaggery, or sugar-water. If this is boiled again, it 

 yields a kind of coiirse brown sugar, called jaggery, which is formed 

 into round cakes, and dried in the smoke of the huts. In order to 

 preserve it free from humidity, each cake is separately tied in 

 pieces of dried banana leaves, and kept in a smoky place, unless. 

 required for family use or the market (Seeman). 



Leaves. — When used for thatch the leaves are split down the 

 midrib, the two halves placed together end for end, and the leaflets 

 braided diagonally. Long mats are woven to cover the ridge of the 

 roof, and secured in place by wooden pins passing through them 

 below the ridge pole and projecting on each side. Coco-nut thatch 

 19 



