Xo. 12.— 1860-1.] BADULLA AND ITS PRODUCTS. 401 



under the designation of c * Rdjakdriya" and who were em- 

 ployed by the King of Randy for the purpose. It was 

 first cultivated in Tennakon Vela, and is now found in 

 Ambavela and Waugala. In the last-mentioned place it 

 is still cultivated by the descendants of the said i: Rdja- 

 i" who are now become Sinhalese by intermarriage, 

 It is called hdto?nba, or yava, and is cultivated in October 

 and November, and gathered after seven months. The 

 soil is manured with cow dung. 



From the seeds of the Xymphoea stellata. the people 

 at Bintenna prepare starch, which they use during times 

 of scarcity. They also use a decoction of the seed in 

 dysentery. The seeds are collected from tanks from June 

 to September. 



The process by which Kitul toddy drawers in Uva 

 increase the flow of the juice of blossoms, or force it out 

 from unproductive ones, deserves to be noticed : — The 

 process is called u KitUl mala beJiet tiyanava" 



Black pepper, ginger, burnt coconut, or jld dried coco- 

 nut, garlic, and chilli, are all roasted together, and being 

 ground with the juice of a kind of lime, nasndran. the 

 miss is made into a ball. Then take the leaves of a species 

 of Arum called in Sinhalese sad" ua \ ' and boil them 

 in a littlr of the lime juice. Make five pegs an inch long 

 of five vaiieties of lime wood, which they call p<A*pen- 

 uni-ui-jjdha, and two pegs of Cinnamon wood, and a tree 

 called Iita. These pegs are only used to increase the flow 

 of the juice. But to force out the juice from unproductive 

 bios soms, drive into the flower stalk two pegs of ritfae&A 

 (Plumbago rosea) and ankmda. 



When the pegs are ready, cut a groove into the flower 

 scalk. three inches long, one inch deep, and one inch 

 broad. To the half of the groove near the stem apply the 

 spice ball above described ; to the other half, the boiled 

 leaves of the Arum, into which the pegs are to be driven, 



