PERIYA KAECJPPEK, 
now draw in our only chair to the table. We have 
no difficulty as to which plate contains rice, for the 
plate is so heaped up as to be distinctly perceived 
projecting from under the covering one. This is re- 
moved, and a mass of boiled rice is displayed, enough 
to dine three or four, even if they had very good 
appetites. 
Periya Karuppen had been frequently cautioned about 
boiling so much rice, but he would do it : nothing could 
stay this propensity. He would say, “ Master must 
eat in order to do hard work for the big master,’^ 
Nevertheless threefo-urths of the rice were always 
taken away to the kitchen unused, and the remainder 
was seen no more. It was very curious coincidence 
that in doing up the monthly accounts, Periya Karuppen, 
although fast getting fat and bulky, never drew more 
rice from the store than a quarter or half a bushel, 
and very frequently none at all, whereas one and a 
half or ever two bushels was always down as having 
been consumed by ‘‘master.” Periya Karuppen was 
strongly remonstrated with on this line of conduct, but 
he bravely and boldly replied, ‘ ‘ it was not his fault 
master did not eat enough of rice ; it must be boiled 
and placed before him, and, if it was not eaten, why, it 
could not be lost, he must just eat it himself ” ! 
It was the same way with the curry : he would not 
prepare a small, or even moderate, quantity ; the 
soup plate that contained it was filled so full, that 
it used to run out, and overflow all bis hands, and 
even legs, before it was set in position, on the table ; 
when this was done, he would take an extremely 
dirty, disgustingly dirty towel, which hung over his 
shoulders, and wipe all his hands and legs, first ; then 
with the same towel he would proceed to clean the 
inside of the plates, before finally leaving the room. 
On removing the top plate from. the one containing 
the curry, we would again remark on the large 
quantity, but, if the quantity v/as good, the same 
could not be said of the quality. It was frequently 
difficult to determine what it v/as made of; some- 
times a very small piece of salt fish, sailing in an 
ocean of curry juice ; at other times we were so puzzled, 
as to require some information as to the material, 
and, after some difficulty in coming to an understand- 
ing, would find it was made of the fungus that grew 
upon the felled timber, in the clearing, or some nasty 
long rank green stuff that grew in the sw'amp down 
below the bungalow ; we would at last abandon curry 
altogether and eat rice and jaggery (caked sugar, or 
tablet) for breakfast and dinner. No rvonder old 
planters are troubled with bad digestion ! Perhaps 
gome of our personal ailments at this present period 
