The exports of areca-nuts from Ceylon will give some idea of the supply of palms. In 1853 no less than three thousand tons were shipped from this colony, valued at about 45,000 l. The greater portion of these is consumed in India.

Two varieties of palms remain to be described - the date and the sago. The former is a miserable species, which does not exceed the height of three to five feet, and the fruit is perfectly worthless.

The latter is indigenous throughout the jungles in Ceylon, but it is neither cultivated, nor is the sago prepared from it.

The height of this palm does not exceed fifteen or twenty feet, and even this is above the general average. It grows in the greatest profusion in the Veddah country. The stem is rough and a continuation of rings divides it into irregular sections. The leaves are a rich dark green, and very light and feathery, beneath which the nuts grow in clusters similar to those of the areca palm.

The only use that the natives make of the produce of this tree is in the preparation of flour from the nuts. Even this is not very general, which is much to be wondered at, as the farina is far superior in flavor to that produced from most grains.

The natives ascribe intoxicating properties to the cakes made from this flour; but I have certainly eaten a fair allowance at one time, and I cannot say that I had the least sensation of elevation.

The nut, which is something similar to the areca in size, is nearly white when divested of its outer husk, and this is soaked for about twenty-four hours in water. During this time a slight fermentation takes place and the gas generated splits the nut open at a closed joint like an acorn. This fermentation may, perhaps, take some exhilarating effect upon the natives' weak heads.

The nuts being partially softened by this immersion are dried in the sun, and subsequently pounded into flour in a wooden mortar. This flour is sifted, and the coarser parts being separated, are again pounded until a beautiful snow-white farina is produced. This is made into a dough by a proper admixture with water, and being formed into small cakes, they are baked for about a quarter of an hour in a chatty. The fermentation which has already taken place in the nut has impregnated the flower with a leaven; this, without any further addition, expands the dough when in the oven, and the cake produced is very similar to a crumpet, both in appearance and flavor.

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