It is a
little fiery when new, but as water soon quenches fire, it is not
spared by the native retailers, whose arrack would be of a most
innocent character were it not for their infamous addition of
stupefying drugs and hot peppers.
The toddy contains a large proportion of saccharine, without
which the vinous fermentation could not take place. This is
procured by evaporation in boiling, on the same principle that
sugar is produced from cane-juice. The syrup is then poured into
small saucers to cool, and it shortly assumes the consistence of
hardened sugar. This is known in Ceylon as "jaggery," and is
manufactured exclusively by the natives.
Cocoa-nut oil is now one of the greatest exports of Ceylon, and
within the last few years the trade has increased to an
unprecedented extent. In the two years of 1849 and 1850, the
exports of cocoa-nut oil did not exceed four hundred and
forty-three thousand six hundred gallons, while in the year 1853
they had increased to one million thirty-three thousand nine
hundred gallons; the trade being more than quadrupled in three
years.
The manufacture of the oil is most simple. The kernel is taken
from the nut, and being divided, it is exposed to the sun until
all the watery particles are evaporated.
