COCOA-NtJT TttlfiK. 



puriud of tive days au eurtlien chatty or calabtisli 

 h hmg 10 sp^h^i m m ^ areodhre ijm toddy 

 that mjd^f w^kli k isiJ^ieeted ^^rf mtmiiiig 

 and evening', and the spathe cut a Kttle every 

 day : tlie (piantity collected varies niiicb. 



The toddy shoidd be drunk at sun-risc, when 

 it is a most delicious drlnk^ having a slightly 

 stsmui^^t^^ed;, and ae^jag^a gmiM-&p&dm% 

 a remedy admirably adapted for constipated 

 hcd>its, particularly in tliose of delicate constitu- 

 tions. The Singalese prefer it after fermentation 

 Ims taken place, and with it they often intoxicate 

 themsdves. Bei^et^^oii teth^ ^^em in a few 

 hoiir^ after the toddy Ims been collected, and is 

 used hv the ])akers as yeast, the bread made with 

 it being remarkably light. Toddy is seldom or 

 never used by Europeans during the rainy season, 

 being then I'egardM liigltly -uilwIti^eaQijKt^* J 

 have often fuutid the toddy m CcTjrlon, fOii a 

 refreshing baih In lore or just on tln^ eve of 

 s-un-rise, cooling, and it braces one np to go 

 through the heat of the day in that sultry, debi- 

 lilati[ng climate. 



The spiifit known in India by ijit name of 

 ffrmch, or rarh, is in several parts distilletl 

 frou) rice ; but in Ceylon, where this spirit is 

 named Pol, wakere, it is distilled from toddy 

 «iftev it has undergone fermentation and become 



