338 Vegetables of Ceylon. 
pletely drenched, it is always necessary to have the fields em- 
banked and prepared by the commencement of the rainy season. 
They usually sow in July and August, and reap in February; 
although when proper advantage is taken of the monsoons, they 
have often two crops a year. As from the manner in which 
their lands are held, it is necessary for them to clear the 
whole fields at once, they are very careful to manage it so 
that their whole crop of rice may be ripe at the same time. 
In bringing this about, they are particularly dexterous ; and 
though they may have several kinds sown, which naturally ripen 
at different periods, yet by the manner of sowing and the 
quantity of water which they introduce, they contrive to make 
the whole crop advance equally. When the rice is pretty well 
grown up, the different embankments are laid open, and fur- 
rows at the same time are drawn to carry off the water. 
When it is arrived at maturity, instead of reaping it accord- 
ing to the European custom, they pull it up by the roots, 
and then lay it out to dry. The rice is trodden by oxen to 
separate it from the straw, and is afterwards beaten to take 
off the husk. 
Where the rice fields lie on a declivity, very great art and 
labour are employed to make them retain the water. For this 
purpose they are laid out in narrow slips one over the other, 
and each secured by a separate embankment, so as to remind 
one of a flight of stairs. The higher parts are first flooded, 
and the water overflowing them proceeds successively to those 
below. Where the Avater is not easily dispersed over them, or 
cannot afterwards be readily removed, it is usual to employ 
scoops for these purposes. The embankments consist of mud- 
wails, three feet high, formed Avith great neatness, serving for 
