221 



Edible Products- 



loosely, they are jammed with wedges, and three of -them may be fixed firmly, but 

 the fourth bus to be removed every time a case of four bricks is finished so as to 

 take it out, and for this purpose the top bar on this side is removable. Four corner 

 pieces are inserted, about l\ inch broad on each of their two sides and grooved on 

 tbe third side, and these when fitted into the corners make the tube of an oval or 

 flat cylindrical section. The whole frame and mould is sunk some 15 inches in an 

 excavation so as to reduce the height for easy working. Into the mould is inserted 

 a long woven bamboo mat case of oval or flat cylindrical section approximately 

 fitting it and open at the top. It need not be of exact size as it is elastic and will 

 extend or contract as required. This may be woven over a wooden block with thin 

 strips of bamboo about { inch to | inch broad in the usual way. 



When the steamed leaf is put into the case, the average weight being a little 

 over 5 lbs., and this detail is important, it is pounded down lightly with a wooden 

 rammer weighing some 17 lbs. of similar shape but slightly smaller than the mould 

 and some 5 feet 3 inches in length. A small piece of bamboo matting is placed on 

 top and another lot of leaf put in. Four bricks are made at one time, and the ends 

 of the case are folded over and pegged down with a bamboo staple. The cases are 

 then pat aside for several days to set and dry. After which the bricks are taken 

 out, trimmed, wrapped in paper and put back in the case again. The amount of 

 ramming necessary must be found out by practice as it is impossible to indicate it 

 but it must not be done too heavily. The bricks when finished will measure 

 approximately lOi inches long, 9 inches by 4 inches in the long and short diameter, 

 and 19i inches in circumference and weigh a little over 5 lb. The shape is invariable, 

 but the sizes differ somewhat. 



It must not be assumed that only coarse leaf is required for this trade. 

 The firmer the quality the better the price is elsewhere. Smaller bricks of special 

 .quality are also made but not to a large extent. Samples of these are very useful 

 to give away as presents and might with advantage be used as advertisements along 

 the border of Sikkim, Tibet and Bhutan. They may measure about an inch to 

 one and quarter inch thick aud 5 inches to inches by 4 inches to 4^ inches. The 

 chief processes are the same, but the leaf is generally fine quality Pekoe kind. Some 

 nine or ten can be made at a time in a small wooden frame with a piece of wooden 

 plate put between each lot. The pressure can be applPed by a lever tightened up by 

 means of a rope attached to the end of it and wound round a wooden wheel or 

 pulley. This pulley may be attached to the legs of a long bench on which the frame 

 is placed, and to which the lever at the other end is fastened by a piece of a rope, the 

 pulley being turned by moveable spokes inserted in slots in it, a simple but effective 

 arrangement. 



PREPARATION OF PINEAPPLE SYRUP. 



Choose very ripe fruit. Wash it well and cut into slices. In twenty-four 

 hours these should be strongly pressed. The juice obtained is boiled, and while 

 boiling must be kept carefully skimmed. After this it is allowed to stand for 

 some hours to permit the impurities to settle. The clear liquid is then bottled. 

 The bottles must first be carefully washed in warm water. Finally, the bottled 

 syrup is sterilised. For this, the corks are secured with wire or strong rings. 

 The bottles are placed in a copper on a layer of straw, or a double bottom 

 pierced with holes is still better. The vessel is filled with cold water and gradually 

 warmed until it reaches boiling point. It is kept at this for an hour. When 

 it is desired to concentrate the syrup, it should be allowed to evaporate under 

 reduced pressure so as not to weaken the delicate flavour.— Agricultural Gazette 

 of New South Wales. 



