MYSORE, CANARA, AND MALABAR, $1 
There are in use here various ways for keeping Paddy. Some pre- CHAPTER 
serve it in large earthen jars that are kept in the house. Some keep 
it in pits called Hagay . In a hard stony soil, they dig a narrow May 20 , &e. 
shaft, fifteen or sixteen cubits deep. The sides of this are then dug 
away, so as to form a cave, with a roof about two cubits thick. The 
floor, sides, and roof, are lined with straw ; and the cave is then 
filled with Paddy. These pits contain from fifteen to thirty Candacas, 
or from 83^ to 167 Winchester bushels. When the Paddy is wanted 
to be beaten out into rich, the whole pit must at once be emptied. 
Other people again build Canajas, or store-houses, which are strongly 
floored with plank, to keep out the Bandicoots , or rats. In these 
store-houses there is no opening for air; but they have a row of 
doors, one above another, for taking out the grain, as it is wanted. 
Another manner of preserving grain is in small cylindrical stores, 
which the potters make of clay, and which are called Woday. The 
mouth is covered by an inverted pot ; and the Paddy , as wanted, is 
drawn out from a small hole at the bottom. Finally, others pre- 
serve their Paddy in a kind of bags made of straw, and called Mudy. 
Of these different means the Canaja and Woday are reckoned the 
best. Paddy will keep two years without alteration, and four years 
without being unfit for use. Longer than this does not answer, as 
the grain becomes both unwholesome and unpalatable. No person 
here attempts to preserve rice any length of time ; for it is known 
by experience to be very perishable. All the kinds of Paddy are 
found to preserve equally well. That intended for seed must be beaten 
off from the straw as soon as cut down, and dried for three days in 
the sun ; after which it is usually kept in straw-bags. 
There are two manners of making Paddy into rice ; one by boiling Manner of 
it previously to beating ; and the other by beating alone. The rkefo^usc 
boiling is also done in two ways. By the first is prepared the rice b y soaking, 
intended for the use of Rajas , and other luxurious persons. A pot 
is filled with equal parts of water and Paddy , which is allowed to 
soak all night, and in the morning is boiled for half an hour. The 
