( *$l ) 
III. The Method of making the heft Mortar at 
Madrafs in Eaft India ; defer ibed in a Letter 
from the Honourable lfaac Pyke, Efq$ Go- 
vernor of St. Helena, to Edmund Halley, 
L. L.T>. (Reg. Jflr. Fice-Trejident S. and by 
him communicated to the Royal Society. 
T AKE fifteen Bulhels of frefli Pit- Sand, well 
lifted ; add thereto fifteen Bulhels of Stone- 
Lime : Let it be moiftened or flack’d withYVater in the 
common manner, and fo laid two or three Days together. 
Then diifolve xo 16 of Jaggery , which is courfe 
Sugar (or thick Molafles) in Water, and fprinkling 
this Liquor over the Mortar, beat it up together till 
all be well mixed and incorporated, and then let it lie 
by in a Heap. 
Then boil a Peck of Gramm (which is a Sort of 
Grain like a Tare, or between that and a Pea) to a 
Jelly, and ftrain it off through a courfe Canvafs, and 
preferve the Liquor that comes from it. 
Take alfo a Peck of Myrabolans, and boil them 
likewifetoa Jelly, preferving that Water alfo as the 
other j and if you have a Veffel large enough, you 
may put thefe three Waters together j that is, the 
J aggery-W ater, the Gram- Water, and the Mira - 
bolan. The Indians ufually put a fmall Quantity 
of fine Lime therein, to keep their Labourers from 
drinking of it. 
The Mortar beat up, and when too dry, fprinkled 
with this Liquor, proves extraordinary good for lay. 
ing Brick or Stone therewith ; keeping fome of the Li. 
H h quor 
