Compralashia
do meu sangue, a do meu dinheiro, que o tenho porque vos me daes." (Letter
of the Viceroy Dom Francisco to the King, Anno de 1508). (G. Correa,
Lendas da India, I. pp. 908-909.) - Note by Yule.]
NOTE 4. - Tembul is the Persian name for the betel-leaf or pan, from
the Sanskrit Tambula. The latter is also used in Tamul, though
Vettilei is the proper Tamul word, whence Betel (Dr. Caldwell).
Marsden supposes the mention of camphor among the ingredients with which
the pan is prepared to be a mistake, and suggests as a possible origin of
the error that kapur in the Malay language means not only camphor but
quicklime. This is curious, but in addition to the fact that the lime is
mentioned in the text, there seems ample evidence that his doubt about
camphor is unfounded.
Garcia de Orta says distinctly: "In chewing betre ... they mix areca
with it and a little lime.... Some add Licio (i.e. catechu), but the
rich and grandees add some Borneo camphor, and some also lign-aloes,
musk, and ambergris" (31 v. and 32). Abdurrazzak also says: "The manner
of eating it is as follows: They bruise a portion of faufel (areca),
otherwise called sipari, and put it in the mouth. Moistening a leaf of
the betel, together with a grain of lime, they rub the one upon the other,
roll them together, and then place them in the mouth.
