X 
CARDAMOMS 
353 
are then transferred to two other women, who wash them 
in like manner in another tub containing 7 quarts of 
pure water, 1 quart of the soap-nut mixture, and 1 
quart of the soap mixture. After again being put into 
a basket to drain they are thrown upon a mat, and 
sprinkled at intervals of half an hour all through the 
night with well water. Next day when the sun has 
risen the cardamoms are borne to the roof of the house 
and spread on mats to dry for four or five hours. 
STARCHING 
This is done by sprinkling the cardamoms with a 
solution of starch while the capsules are being rubbed 
by hand. The starch is prepared by pounding together 
rice, wheat, and country soap with buttermilk, and 
dissolving the paste in water. This gives them a white 
colour, which is popular at least among local con- 
sumers. 
Neither of these processes is apparently in use in 
Ceylon, or the greater part of the Indian cardamom 
region, the light colour obtained by simple sun drying 
being deemed sufficient. 
CLIPPING 
When the fruit is dried before packing, it is necessary 
to clip off the stalk and the little dried calyx at the top 
of the fruit. In some parts of India the fruit is merely 
rubbed against the bottom of a basket, after which the 
women separate the bits, empty capsules, and the loose 
seeds, preserving the latter. 
This is said to be very trying, as the dust produced 
by rubbing the capsules against the basket is very 
pungent, and produces illness among the coolies, who 
have to wear a veil over their faces, and this operation 
cannot be performed in wet weather, as the capsules 
would absorb moisture and be spoilt. 
In most places, however, the stalk and calyx are 
removed by clipping them off with a pair of English 
2 A 
