110 
THE COCOA-NUT PALM. 
Nature and Art, April 1, 1867. 
hood of the cut with its handle to set the sap flowing. 
An earthen chatty-pot is then suspended in a suit- 
able position for the cool sweet juices of the tree to 
slowly drain. At early morn, before the sun pours 
down his consuming rays, the toddy-drawer with 
monkey-like agility again ascends the tree, lowers 
down his well-filled pot at the end of a string ( vide 
cut), and replaces it with an empty one. From 
two to six pints, according to the state of the 
weather and other ' conditional circumstances, are 
generally collected as theresultof one night’s running, 
but the trees thus treated yield no fruit. The toddy 
or tarce thus obtained was the palm-wine, of the 
poets. Immediately after collection it is extremely 
sweet and cool ; in the course of very few hours a 
change takes place, and a peculiarly agreeable acidity 
takes the place of its former luscious condition. In 
this state it is deliciously refreshing, but in four-and- 
twenty hours it becomes quite sour. To make arrack 
or rack as it is sometimes called, so celebrated in 
the old days of deep potations, Yauxh all Gardens, and 
“ crown bowls of punch,” the toddy is fermented 
and distilled. An inferior spirit is often made from 
both rice and sugar, being merely flavoured with 
cocoa-mrt juice, but the imposture is easily detected 
by the experienced. Vinegar is made by allowing 
the toddy to stand in earthen jars fitted with 
