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.
Pages:
274
275
276
277
278
279
280
281
282
283
284
285
286
287
288
289
290
291
292
293
294
295
296
297
298