The toddy is the sap which would nourish and fructify the blossom and young nuts, were it allowed to accomplish its duties. The toddy-drawer binds into one rod the numerous shoots, which are garnished with embryo nuts, and he then cuts off the ends, leaving an abrupt and brush-like termination. Beneath this he secures an earthen chatty, which will hold about a gallon. This remains undisturbed for twenty-four hours, from sunrise to sunrise on the following morning; the toddy-drawer then reascends the tree, and lowers he chatty by a line to an assistant below, who empties the contents into a larger vessel, and the chatty is replaced under the productive branch, which continues to yield for about a month.

When first drawn the toddy has the appearance of thin milk and water, with a combined flavor of milk and soda-water, with a tinge of cocoa-nut. It is then very pleasant and refreshing, but in a few hours after sunrise a great charts takes place, and the rapidity of the transition from the vinous to the acetous fermentation is so great that by midday it resembles a poor and rather acid cider. It now possesses intoxicating properties, and the natives accordingly indulge in it to some extent; but from its flavor and decided acidity I should have thought the stomach would be affected some time before the head.

>From this fermented toddy the arrack is procured by simple distillation.

This spirit, to my taste, is more palatable than most distilled liquors, having a very decided and peculiar flavor. 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. The kernel thus dried is known as "copperah." This is then pressed in a mill, and the oil flows into a reservoir.

This oil, although clear and limpid in the tropics, hardens to the consistence of lard at any temperature below 72 Fahrenheit. Thus it requires a second preparation on its arrival in England. There it is spread upon mats (formed of coir) to the thickness of an inch, and then covered by a similar protection. These fat sandwiches are two feet square, and being piled one upon the other to a height of about six feet in an hydraulic press, are subjected to a pressure of some hundred tons. This disengages the pure oleaginous parts from the more insoluble portions, and the fat residue, being increased in hardness by its extra density, is mixed with stearine, and by a variety of preparations is converted into candles. The pure oil thus expressed is that known in the shops as cocoa-nut oil.

(Editor：problem)