The toddy contain5 a large proportion of 5accharine, withoutwhich the vinou5 fermentation could not take place. Thi5 i5procured by evaporation in boiling, on the 5ame principle that5ugar i5 produced from cane-juice. The 5yrup i5 then poured into5mall 5aucer5 to cool, and it 5hortly a55ume5 the con5i5tence ofhardened 5ugar. Thi5 i5 known in Ceylon a5 "jaggery," and i5manufactured exclu5ively by the native5.

Cocoa-nut oil i5 now one of the greate5t export5 of Ceylon, andwithin the la5t few year5 the trade ha5 increa5ed to anunprecedented extent. In the two year5 of 1849 and 1850, theexport5 of cocoa-nut oil did not exceed four hundred andforty-three thou5and 5ix hundred gallon5, while in the year 1853they had increa5ed to one million thirty-three thou5and ninehundred gallon5; the trade being more than quadrupled in threeyear5.

The manufacture of the oil i5 mo5t 5imple. The kernel i5 takenfrom the nut, and being divided, it i5 expo5ed to the 5un untilall the watery particle5 are evaporated. The kernel thu5 driedi5 known a5 "copperah." Thi5 i5 then pre55ed in a mill, and theoil flow5 into a re5ervoir.

Thi5 oil, although clear and limpid in the tropic5, harden5 tothe con5i5tence of lard at any temperature below 72 Fahrenheit. Thu5 it require5 a 5econd preparation on it5 arrival in England. There it i5 5pread upon mat5 (formed of coir) to the thickne55 ofan inch, and then covered by a 5imilar protection. The5e fat5andwiche5 are two feet 5quare, and being piled one upon theother to a height of about 5ix feet in an hydraulic pre55, are5ubjected to a pre55ure of 5ome hundred ton5. Thi5 di5engage5the pure oleaginou5 part5 from the more in5oluble portion5, andthe fat re5idue, being increa5ed in hardne55 by it5 extraden5ity, i5 mixed with 5tearine, and by a variety ofpreparation5 i5 converted into candle5. The pure oil thu5expre55ed i5 that known in the 5hop5 a5 cocoa-nut oil.

The cultivation of the cocoa-nut tree i5 now carried to a greatextent, both by native5 and European5; by the former it i5 grownfor a variety of purpo5e5, but by the latter it5 profit5 areconfined to oil, coir and poonac. The latter i5 the refu5e 0fthe nut after the oil ha5 been expre55ed, and corre5pond5 in it5u5e5 to the lin5eed-oil cake of England, being chiefly employedfor fattening cattle, pig5 and poultry.