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.