98 TAR, TALIPAT, AND KITTUL PALMS. 
&c,, and some also formed into large fans, called vissaries. The 
fibres of the leaves (Palmyra nar) are employed on the Madras 
side for making twine and small rope. They are about two 
feet in length, strong, wiry, and not unlike those of Esparto 
(p. 31). Near the base of the leaves there is also found a fine 
down, which is used for straining liquids through, and also for 
stopping bleeding from wounds. 
Among other Palmswhich arevalued for different products and 
employed to supply the place of cordage plants, we may instance 
the species of Corypua. Of these, C. Gebanga has its young 
leaves plaited into baskets and bags, affording much employ- 
ment to the people in Java. The leaves are also employed for 
thatching, and for making broad-brimmed hats. So, C. Talliera, 
the Tara of Bengal and the Talipat of the Peninsula, is much 
employed for making leaf hats and leaf umbrellas. The leaves, 
moreover, when smoothed, are much used for writing on, and 
also for tying the rafters of their houses, as they are strong and 
durable. Thus, also, C. umbraculifera, the Codda-panna of 
Madras and the Talipat of Ceylon, and very like the former, is 
common in Ceylon, and found also on the Malabar coast. Of 
this the leaf, being dried, is very strong and limber—and, 
according to Knox, “most wonderfully made for men’s conve- 
nience to carry along with them; for though this leaf be thus 
broad [enough to cover fifteen or twenty men] when it is open; 
yet it will fold close like a lady’s fan, and then it is no bigger 
than a man’s arm; it is wonderfully light.” “This tree is 
within, a pith only; they beat it in mortars to flour, and bake 
cakes of it, which taste much like to white bread; it serves 
them instead of corn before their harvest is ripe.” (Knox’s 
‘Ceylon.’) 
Canyora urens is another of those Palms which are common 
to India and Ceylon. In Malabar it is called Evim-pannah, 
and Jeroogoo in Telinga. Dr. Roxburgh describes it as highly 
valuable to the natives of the country where it grows in plenty. 
During the hot season, a single tree will yield at the rate of 
one hundred pints of toddy or palm wine in the twenty-four 
hours. The pith, or farinaceous part, is equal to the best sago. 
The natives make it into bread, and boil it into thick gruel. 
