128 NATURAL xlKD ECONOMICAL HISTORY 
dergoes, becomes arrack of the first, second, or third qua- 
Kty in commerce. The above account of the preparation 
of arrack^ is extracted from Mr Crawfurd's work on the 
Indian Archipelago. Mr Marsden * informs us, that the 
" Palm-wine used in this kind of arrack, is obtained from 
the coco-nnt tree^ and that arrack of the first quality may 
be purchased for about 60 Spanish dollars ; second for 50 ; 
and the third for SO, each leaguer of 160 gallons. At this 
rate, the best arrack may be procured for 20d. per gallon. 
It is at present manufactured chiefly for domestic con- 
sumption. 
The phrase " Pariah-arrack*" is often used to designate 
a spirit distilled in the Peninsula of India. Arrack, there 
prepared, is said to be often rendered unwholesome, by an 
admixture of ganja {Cannabis sativa), and a species of 
datura, with the intention of increasing its intoxicating 
quality. It is not clear, whether the term Pariah-arrack 
be colloquially employed to designate an inferior spirit, or 
an adulterated compound. 
There is a spirit prepared in the neighbourhood of Ma- 
dras, called puttay or putta arrack, literally bark arrack. 
Puttay, in the Tamool language, signifies the bark of a 
tree. Dr Ainslie tells us, that the barks chiefly used in 
making arrack;, are those of the Mimosa ferruginea, and 
the Mimosa leucophlea of Roxburgh -f-. 
Suri is the yest commonly used by bakers in Ceylon. 
By allowing it to pass into the acetous fermentation, an 
excellent vinegar is obtained. . A great variety of vegetable 
substances are pickled with vinegar of this kind. 
When it is intended to extract jagery from suri, great 
care is taken to prevent it from fermenting. The earthen- 
* History of Sumatra. 
•f Materia Medica of Hindoostan. 
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