52 
ON PALM SUGAR FROM INDIA. 
the tints of the pearl to those pure metals, which will best 
preserve their brilliancy, and while the knowledge of this fact 
is interesting as a matter of science, it may perhaps be well 
for the artist to consider if it cannot be applied to some orna- 
mental purpose, and the beauty of the precious metals en- 
hanced, by teaching them to glow with the richest hues of 
light. — Silliman's Journal. 
ART. X.— ON PALM SUGAR FROM INDIA. 
By Mr. James Stevens. 
Palm sugar is manufactured principally at Cuddalore on 
the Coromandei coast, by some French merchants of Pondi- 
cherry, by which means it comes into the English market 
as colonial sugar, whereas, if made at Pondicherry, it would 
bear the heavy duty of foreign produce. 
It is mostly got by refining the jaggary or crude sugar 
used by the poorer classes in India. Jaggary is darker 
coloured than the coarsest Muscovado sugar. It is granular 
or moist ; comes in a mat or bag made of palm leaves; is 
chiefly brought from the island of Ceylon by native vessels 
(donies) and is made by inspissating the juice of various 
kinds of palm, principally the Palmyra or brah palm, also 
the cocoa palm, and the lesser fan pahn, and to the north- 
ward, the wild date palm. The juice is collected during 
the night, by making incisions in the upper part of the stems 
of the trees, and afterwards boiling it down before fermen- 
tation takes place; chunam (lime from sea shells) being add- 
ed to retard the same. The thick syrup thus obtained is 
mixed with sand and stones to the amount of ten or fifteen 
