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.