This Forms The
Chief Ingredient In A Cingalese Curry, From Which It Entirely
Derives Its Richness And Fine Flavor.
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.
Enter page number
PreviousNext
Page 238 of 334
Words from 63655 to 63906
of 89475
