THE ALCOHOL INDUSTRY. PART I. 151 



THE SAP. 



In the Philippine Islands, large numbers of coconut pabns are uti- 

 lized exclusively for the production of sap which is made into an in- 

 toxicating beverage, called vino de coco (wine of coco) which, in spite 

 of the crude methods of native manufacture, has much to recommend 

 it both to native and foreign taste. The alcoholic strength varies from 

 20 to 50 per cent; the flavor is rather agreeable. The effect is rapid 

 and in many cases accompanied by the usual disagreeable after effects 

 of whisky or alcohol, sometimes in an aggravated form. Vino de coco 

 is misnamed, for it is a distillate of the nature of brandy and not a wine. 



Beverages of similar character, most commonly called arrak, are made 

 in India, Malaysia, and many islands of the Pacific Ocean where coconut 

 palms abound. 



The natives of Guam and other places use the sap of the coconut palm as a 

 beverage, sweet, fermented and distilled. Dampier" in 1686 found that: 



"Beside the Liquor or Water in the Fruit, there is also a sort of Wine drawn 

 from the Tree called Toddy, which looks like Whey. It is sweet and very pleasant, 

 but it is to be drunk within 24 hours after it is drawn, for afterwards it grows 

 sowre. Those that have a great many Trees, draw a Spirit from the sowre 

 Wine, called Arack. Arack is distill'd also from Rice, and other things in the 

 East-Indies; but none is so much esteemed for making Punch as this sort, made 

 of Toddy, or the sap of the Coco-nut Tree, for it makes most delicate Punch; 

 but it must have a dash of Brandy to hearten it, because this Arack is not 

 strong enough to make good Punch of it self. This sort of Liquor is chiefly 

 used about Goa; and therefore it has the Name of Groa Arack. The way of 

 drawing the Toddy from the Tree, is by cutting the top of a Branch that would 

 bear Nuts; but before it has any Fruit; and from thence the Liquor which was 

 to feed its Fruit, distils into the Hole of a Callabash that is hung upon it. 



"This Branch continues running almost as long as the Fruit would have been 

 growing, and then it dries away. Tlie Tree hath usually 3 fruitful Branches, 

 which if they be all tapp'd thus, then the Tree bears no Fruit that year; but 

 if one or two only be tapp'd, the other will bear Fruit all the while. The 

 Liquor which is thus drawn is emptied out of the Callabash, duly Morning and 

 Evening, so long as it continues running, and is sold every Morning and Evening 

 in most Towns in the East-Indies, and great gains is produced from it even this 

 way; but those that distil it and make Arack, reap the greatest profit, tfhere is 

 also great profit made of the Fruit, both of the Nut and of the Shell." 



He also states'*' that the greatest use the inhabitants of the Island of Nicobar 

 make of their coco trees is to draw toddy from them, of which they are very fond. 



Saflford " states that : 



"The custom of making a fermented drink from the sap of the coconut palm, 

 of which the Polynesians are ignorant, was introduced into Guam by the Filipinos 



"Voyages, London (1906), 1, 304. 



«/btd., 466. 



*^Cont. U. S. Nat. Herh. (1905), 9, 237'. 



