58 

 After the tree has rei;:alned for a fe^.' days thus exposed, 

 the tapping is performed by making a cut Into this exposed 

 surface, in the shape of a very broad V, about three Inches 

 across and 1/2 to 1/2 Incli deep. Then the surface Inside the 

 angle of the V is cut dov/n, so that a triangular surface Is 

 cut Into the tree. From this surface exudation of the sap 

 takes place, and caught by the sides of the V, It runs down 

 to the angle, where a bamboo sluice of the size of a lead 

 pencil Is Inserted into the tree to catch the dropping sap and 

 carry it out as by a spout. 



The tapping is arranged throughout the season, by periods 

 of six days each. On the first evening a cut is made as just 

 described and the juice is allowed to run during the night. 

 The juice so flowing Is the strongest and best, and is called 

 "Jlran" juice . In the morning the juice collected In a pool 

 hanging beneath the bamboo spout is removed and the heat of 

 the sun causes the exuding juice to ferment over and shut up 

 the pores in the tree, so In the eveniiig the new cut is made, 

 not nearly so deep as the last, but rather a mere paring, and 

 for the second nl^ht the juice is allowed to run. This juice 

 is termed "do-kat," and is not quite so abundant or so good as 

 the "jiran." The thjLrd night no nev/ cutting is made but the 

 exuding surface is merely made quite clean, and the juice 

 which runs this third night is called "jharna." It is less 

 abundant and less rich than the do-kat, and towards the end of 

 the season when it is getting hot, it is even unfit for sugar 

 manufacture, the molasses made from it (and also from day 



