An Historical Relation of the Island Ceylon in the East Indies

The convenience of these Ploughs.These Ploughs are proper for this Countrey, because they are lighter, and so may be the more easie for turning, the Fields being short, so that they could not turn with longer, and if heavier, they would sink and be unruly in the mud. These Ploughs bury not the grass as ours do, and there is no need they should. For their endeavour is only to root up the Ground, and so they overflow it with Water, and this rots the Grass.

Their first Ploughing.They Plough twice before they sow. But before they begin the first time, they let in Water upon their Land, to make it more soft and pliable for the Plough. After it is once Ploughed, they make up their Their Banks, and use of them.Banks. For if otherwise they should let it alone till after the second Ploughing, it would be mere Mud, and not hard enough to use for Banking. Now these Banks are greatly necessary, not only for Paths for the People to go upon through the Fields, who otherwise must go in the Mud, it may be knee deep; but chiefly to keep in and contain their Water, which by the help of these Banks they overflow their Grounds with. These Banks they make as smooth with the backside of their Houghs, as a Bricklayer can smooth a Wall with his Trowel. For in this they are very neat. These Banks are usually not above a Foot over.

Their second Ploughing.After the Land is thus Ploughed and the Banks finished, it is laid under water again for some time, till they go to Ploughing the second time. Now it is exceeding muddy, so that the trampling of the Cattel that draws the Plough, does as much good as the Plough; for the more muddy the better. Sometimes they use no Plough this second time, but only drive their Cattel over to make the Ground the muddier.

How they prepare their Seed-Corn.Their Lands being thus ordered, they still keep them overflowed with Water, that the Weeds and Grass may rot. Then they take their Corn and lay it a soak in Water a whole night, and the next day take it out, and lay it in a heap, and cover it with green leaves, and so let it lye some five or six days to make it grow. And their Land after it is Ploughed.Then they take and wet it again, and lay it in a heap covered over with leaves as before, and so it grows and shoots out with Blades and Roots. In the mean time while this is thus a growing, they prepare their Ground for sowing; which is thus: They have a Board about four foot long, which they drag over their Land by a yoke of Buffaloes, not flat ways, but upon the edge of it. The use of which is, that it jumbles the Earth and Weeds together, and also levels and makes the Grounds smooth and even, that so the Water (for the ground is all this while under water) may stand equal in all places. And wheresoever there is any little hummock standing out of the Water, which they may easily see by their eye, with the help of this Board they break and lay even. And so it stands overflown while their Seed is growing, and become fit to sow, which usually is eight days after they lay it in soak.

When the Seed is ready to sow, they drain out all the Water, and with little Boards of about a foot and a half long, fastned upon long Poles, they trim the Land over again, laying it very smooth, making small Furrows all along, that in case Rain or other Waters should come in, it might drain away; for more Water now would endanger rotting the Corn. Their manner of sowing.And then they sow their Corn, which they do with very exact evenness, strewing it with their hands, just as we strew Salt upon Meat.

How they Manure and order their young Corn.And thus it stands without any Water, till such time as the Corn be grown some three or four Inches above the Ground. There were certain gaps made in the Banks to let out the water, these are now stopped to keep it in. Which is not only to nourish the Corn, but to kill the weeds. For they keep their Fields as clean as a Garden without a weed. Then when the Corn is grown about a span high, the Women come and weed it, and pull it up where it grew too thick, and transplant it where it wants. And so it stands overflown till the Corn be ripe, when they let out the water again to make it dry for reaping. They never use any dung, but their manner of plowing and soaking of their Ground serves instead thereof.

Their manner of Reaping.At reaping they are excellent good, just after the English manner. The whole Town, as I said before, as they joyn together in Tilling, so in their Harvest also; For all fall in together in reaping one man’s Field, and so to the next, until every mans Corn be down. And the Custome is, that every man, during the reaping of his Corn, finds all the rest with Victuals. The womens work is to gather up the Corn after the Reapers, and carry it all together.

They tread out their Corn with Cattel.They use not Threshing, but tread out their Corn with Cattel, which is a far quicker and easier way. They may tread out in a day forty or fifty Bushels at least with the help of half a dozen Cattel.

The Ceremonies they use when the Corn is to be trodden.When they are to tread their Corn they choose a convenient adjoyning place. Here they lay out a round piece Ground some twenty or five and twenty foot over. From which they cut away the upper Turf. Then certain Ceremonies are used. First, they adorn this place with ashes made into flowers and branches, and round circles. Then they take divers strange shells, and pieces of Iron, and some sorts of Wood, and a bunch of betel Nuts, (which are reserved for such purposes) and lay all these in the very middle of the Pit, and a large stone upon them. Then the women, whose proper work it is, bring each their burthen of reaped Corn upon their heads, and go round in the Pit three times, and then fling it down. And after this without any more ado, bring in the rest of the Corn as fast as they can. For this Labour, and that of weeding, the Women have a Fee due to them, which they call Warapol, that is as much Corn, as shall cover the Stone and the other Conjuration-Instruments at the bottom of the Pit.

They will frequently carry away their new reaped Corn into the Pit; and tread it out presently as soon as they have cut it down, to secure it from the Rains, which in some Parts are very great and often; and Barns they have none big enough, But in other places not so much given to Rains, they will sometimes set it up in a Cock, and let it stand some months.

How they unhusk their Rice.They unshale their Rice from its outward husk by beating it in a Mortar, or on the Ground more often; but some of these sorts of Rice must first be boyled in the husk, otherwise in beating it will break to powder. The which Rice, as it is accounted, so I by experience have found, to be the wholsomest; This they beat again the second time to take off a Bran from it; and after that it becomes white. And thus much concerning Rice-Corn.

Other sorts of Corn among them.Besides this, tho far inferior to it, there are divers other sorts of Corn, which serve the People for food in the absence of Rice, which will scarcely hold out with many of them above half the Year. Coracan.There is Coracan, which is a small seed like Mustard-seed, This they grind to meal or beat in a Mortar, and so make Cakes of it, baking it upon the Coals in a potsheard, or dress it otherwise. If they which are not used to it, eat it, it will gripe their Bellies; When they are minded to grind it, they have for their Mill two round stones, which they turn with their hands by the help of a stick: There are several sorts of this Corn. Some will ripen in three months, and some require four. If the Ground be good; it yields a great encrease; and grows both on the Hills and in the Plains. Tanna.There is another Corn called Tanna; It is much eaten in the Northern Parts, in Conde Uda but little sown. It is as small as the former, but yieldeth a far greater encrease. From one grain may spring up two, three, four or five stalks, according as the ground is, on each stalk one ear, that contains thousands of grains. I think it gives the greatest encrease of any one feed in the World. Each Husbandman sowes not above a Pottle at a Seeds-time. It growes up two foot, or two foot and an half from the ground. The way of gathering it when ripe, is, that the Women (whose office it is} go and crop off the ears with their hands, and bring them home in baskets. They onely take off the ears of Coracan also, but they being tough, are cut off with knives. This Tanna must be parched in a Pan, and then is beaten in a Mortar to unhusk it. It will boyl like Rice, but swell far more; the tast not bad but very dry, and accounted wholsome; the fashion flattish, the colour yellow and very lovely to the Eye. It ripens in four months, some sorts of it in three. There are also divers other sorts, which grow on dry Land (as the former) and ripen with the Rain. Moung.As Moung, a Corn somewhat like Vetches, growing in a Cod. Omb.Omb, a small seed, boyled and eaten as Rice. It has an operation pretty strange, which is, that when it is new it will make them that eat it like drunk, sick and spue; and this only when it is sown in some Grounds, for in all it will not have this effect: and being old, none will have it. Minere, a small seed. Boumas, we call them Garavances. Tolla, a seed used to make Oyl, with which they anoint themselves; and sometimes they will parch it and eat it with Jaggory, a kind of brown Sugar. And thus much of their Corn.

CHAP. IV

Of their Fruits, and Trees

Great variety of Fruits, and delicious.Of Fruits here are great plenty and variety, and far more might be if they did esteem or nourish them. Pleasant Fruits to eat ripe they care not at all to do, They look only after those that may fill the Belly, and satisfie their hunger when their Corn is spent, or to make it go the further. These onely they plant, the other Fruits of Pleasure plant themselves, the seeds of the ripe Fruits shedding and falling on the ground naturally spring up again. They have all Fruits that grow in India. Most sorts of these delicious Fruits they gather before they be ripe, and boyl them to make Carrees, to use the Portuguez word, that is somewhat to eat with and relish their Rice. The best Fruits, where-ever they grow, reserved for the King.But wheresoever there is any Fruit better than ordinary, the Ponudecarso, or Officers of the Countrey, will tie a string about the Tree in the Kings Name with three knots on the end thereof, and then, no man, not the Owner himself, dares presume under pain of some great punishment, if not death, to touch them. And when they are ripe, they are wrapped in white cloth, and carried to him who is Governour of that Countrey wherein they grow: and if they be without any defect or blemish, then being wrapped up again in white cloth, he presents them to the King. But the owner in whose Ground they grow is paid nothing at all for them: it is well if he be not compelled to carry them himself into the bargain unto the King, be it never so far. These are Reasons why the People regard not to plant more than just to keep them alive.

Betel-Nuts.But to specifie some of the chief of the Fruits in request among them, I begin with their Betel-Nuts, the Trees that bear them grow only on the South and West sides of this Island. They do not grow wild, they are only in their Towns, and there like unto Woods, without any inclosures to distinguish one mans Trees from anothers; but by marks of great Trees, Hummacks or Rocks each man knows his own. They plant them not, but the Nuts being ripe fall down in the grass and so grow up to The Trees.Trees. They are very streight and tall, few bigger than the calf of a mans Leg. The Fruit.The Nuts grow in bunches at the top, and being ripe look red and very lovely like a pleasing Fruit. When they gather them, they lay them in heaps until the shell be somewhat rotted, and then dry them in the Sun, and afterwards shell them with a sharp stick one and one at a time. These trees will yield some 500, some a 1000, some 1500 Nuts, and some but three or four hundred. They bear but once in the Year generally, but commonly there are green Nuts enough to eat all the Year long. The Leaves.The leaves of it are somewhat like those of a Coker-Nut Tree, they are five or six foot long, and have other lesser leaves growing out of the sides of them, like the feathers on each side of a quill. The Chingulays call the large leaves the boughs, and the leaves on the sides, the leaves. They fall off every Year, and the skin upon which they grow, with them. The Skins, and their use.These skins grow upon the body of the Tree, and the leaves grow out on them. They also clap about the buds or blossoms which bear the Nuts, and as the buds swell, so this skin-cover gives way to them, till at length it falls quite off with the great leaf on it. It is somewhat like unto Leather, and of great use unto the Countrey People. It serves them instead of Basons to eat their Rice in, and when they go a Journey to tie up their Provisions: For in these skins or leaves they can tie up any liquid substance as Oyl or water, doubling it in the middle, and rowling it in the two sides, almost like a purse. For bigness they are according to the Trees, some bigger, some less, ordinarily they are about two foot length, and a foot and an half in breadth. In this Countrey are no Inns to go to, and therefore their manner when they Travel is, to carry ready dressed what provisions they can, which they make up in these leaves. The Trees within have onely a kind of pith, and will split from one end to the other, the The Wood.Wood is hard and very strong; they use it for Laths for their Houses, and also for Rails for their Hedges, which are only stakes struck in the ground, and rails tyed along with rattans, or other withs growing in the Woods. The profit the Fruit yields.Money is not very plentiful in this Land, but by means of these Nuts, which is a great Commodity to carry to the Coasts of Cormandel, they furnish themselves with all things they want. The common price of Nuts, when there was a Trade, as there was when I came first on this Land, is 20000 for one Doller; but now they ly and grow, or rot on the ground under the Trees. Some of these Nuts do differ much from others in their operation, having this effect, that they will make people drunk and giddy-headed, and give them some stools, if they eat them green.

Jacks.There is another Fruit, which we call Jacks; the Inhabitants when they are young call them Polos, before they be full ripe Cose; and when ripe, Warracha or Vellas; But with this difference, the Warracha is hard, but the Vellas as soft as pap, both looking alike to the eye no difference; but they are distinct Trees. These are a great help to the People, and a great part of their Food. They grow upon a large Tree, the Fruit is as big as a good Peck loaf, the outside prickly like an Hedg-hog, and of a greenish colour; there are in them Seeds or Kernels, or Eggs as the Chingulayes call them, which lie dispersed in the Fruit like Seeds in a Cucumber. They usually gather them before they be full ripe, boreing an hole in them, and feeling of the Kernel, they know if they be ripe enough for their purpose. Then being cut in pieces they boil them, and eat to save Rice and fill their Bellies; they eat them as we would do Turnips or Cabbage, and tast and smell much like the latter: one may suffice six or seven men. When they are ripe they are sweet and good to eat raw. The Kernels do very much resemble Chesnuts both in colour and tast, and are almost as good: the poor people will boyl them or roast them in the embers, there being usually a good heap of them lying in a corner by the fire side; and when they go a Journey, they will put them in a bag for their Provisions by the way. One Jack may contain three pints or two quarts of these seeds or kernels. When they cut these Jacks, there comes running out a white thick substance like tar, and will stick just like Birdlime, which the Boyes make use of to catch Birds, which they call Cola, or bloud of the Cos. Some will mix this with the flower of Rice, and it will eat like Eggs.

Jombo.Another Fruit there is which I never saw in any other Parts of India, they call it Jombo. In tast it is like to an Apple, full of Juice, and pleasant to the Palate, and not unwholsom to the Body, and to the Eye no Fruit more amiable, being white, and delicately coloured with red, as if it were painted.

Other fruits found in the Woods.Also in the wild Woods are several sorts of pretty Fruits, as Murros, round in shape, and as big as a Cherry, and sweet to the tast; Dongs, nearest like to a black Cherry. Ambelo’s like to Barberries. Carolla cabella, Cabela pooke, and Polla’s, these are like to little Plums, and very well tasted. Paragidde, like to our Pears, and many more such like Fruits.

Fruits common with other parts of India.Here are also, of Indian Fruits, Coker-nuts; Plantins also and Banana’s of divers and sundry sorts, which are distinguished by the tast as well as by the names; rare sweet Oranges and sower ones, Limes but no Lemons, such as ours are; Pautaurings, in tast all one with a Lemon, but much bigger than a mans two fists, right Citrons, and a small sort of sweet Oranges. Here are several other sorts of Lemons, and Oranges, Mangoes of several sorts, and some very good and sweet to eat. In this sort of Fruit the King much delights, and hath them brought to him from all Parts of the Island. Pine-Apples also grow there, Sugar Canes, Water-Melons, Pomegranates, Grapes both black and white, Mirablins, Codjeu’s, and several other.

There are three other Trees that must not here be omitted; Which tho they bear no eatable Fruit, yet the Leaves of the one, and the Juice of the other, and the Bark of the third are very renowned, and of great benefit.

The Tallipot; the rare Uses of the Leaf.The first is the Tallipot; It is as big and tall as a Ships Mast, and very streight, bearing only Leaves: which are of great use and benefit to this People; one single Leaf being so broad and large, that it will cover some fifteen or twenty men, and keep them dry when it rains. The leaf being dryed is very strong, and limber and most wonderfully made for mens Convenience to carry along with them; for tho this leaf be thus broad when it is open, yet it will fold close like a Ladies Fan, and then it is no bigger than a mans arm. It is wonderful light, they cut them into pieces, and carry them in their hands. The whole leaf spread is round almost like a Circle, but being cut in pieces for use are near like unto a Triangle: They lay them upon their heads as they travel with the peaked end foremost, which is convenient to make their way thro the Boughs and Thickets. When the Sun is vehement hot they use them to shade themselves from the heat. Souldiers all carry them; for besides the benefit of keeping them dry in case it rain upon the march, these leaves make their Tents to ly under in the Night. A marvelous Mercy which Almighty God hath bestowed upon this poor and naked People in this Rainy Country! one of these I brought with me into England, and you have it described in the Figure. These Leaves all grow on the top of the Tree after the manner of a Coker. It bears no kind of Fruit until the last year of its life, and then it comes out on the top, and spreads abroad in great branches, all full first of yellow blossoms, most lovely and beautiful to behold, but smell very strong, and then it comes to a Fruit round and very hard, as big as our largest Cherries, but good only for seed to set: and tho this Tree bears but once, it makes amends, bearing such great abundance, that one Tree will yield seed enough for a Countrey. If these Trees stand near any houses, the smell of the blossoms so much annoyes them, that they regarding not the seed, forthwith cut them down. This Tree is within a The pith good to eat.Pith only, which is very good to eat if they cut the Tree down before it runs to seed. They beat it in Mortars to Flower, and bake Cakes of it; which tast much like to white bread. It serves them instead of Corn before their Harvest be ripe.

The Kettule yields a delicious juice.The next Tree is the Kettule. It groweth streight, but not so tall or big as a Coker-Nut-Tree; the inside nothing but a white Pith, as the former. It yieldeth a sort of Liquor, which they call Tellegie: it is rarely sweet and pleasing to the Pallate, and as wholsom to the Body, but no stronger than water. They take it down from the Tree twice, and from some good Trees thrice, in a day. An ordinary Tree will yield some three, some four Gallons in a day, some more and some less. The which Liquor they boyl and make a kind of brown Sugar, called Jaggory; but if they will use their skill, they can make it as white as the second best Sugar: and for any use it is but little inferior to ordinary Sugar. The manner how they take this Liquor from the Tree is thus; When the Tree is come to maturity, first out of the very top there cometh out a bud, which if they let it grow, will bear a round fruit, which is the seed it yieldeth, but is only good to set for encrease. This bud they cut and prepare, by putting to it several sorts of things, as Salt, Pepper, Lemons, Garlick, Leaves, &c. which keeps it at a stand, and suffers it not to ripen. So they daily cut off a thin slice off the end, and the Liquor drops down in a Pot, which they hang to catch it.

The Skin bears strings as strong as wyer.It bears a leaf like to that of a Betel-Nut-Tree, which is fastned to a Skin as the Betel-Nut Leaves were, onely this Skin is hard and stubborn like a piece of Board: the Skin is all full of strings as strong as Wyer; they use them to make Ropes withal. As long as the Tree is growing the leaves shed; but when the Tree is come to its full growth, they remain many years upon the Tree before they fall; and when they fall, there are no new ones come again: The top-bud, as it ripens and withers, other buds come out lower and lower every Year till they come to the bottom of the Boughs, and then it hath done bearing, and so may stand seven or ten years, and then dyeth.

The Wood; its Nature and Use.The Wood of this Tree is not above three inches thick, mighty strong and hard to cut in two, but very apt to split from top to bottom; a very heavy wood, they make pestles of it to beat their Rice with; the colour black, but looks not like natural wood, but as if it were composed of divers pieces. The budds of this Tree, as also of the Coker, and Betel Nut-Tree, are excellent in tast, resembling Walnuts or Almonds.

The Cinnamon Tree.I proceed to the third Tree, which is the Cinnamon, in their Language Corunda-gauhah. It grows wild in the Woods as other Trees, and by them no more esteemed; It is most on the West side of the great River Mavela-gonga. It is much as plenty as Hazel in England in some places a great deal, in some little, and in some none at all. The Trees are not very great, but sizable. The Cinnamon is the The Bark.Bark or Rind, when it is on the Tree it looks whitish. They scrape it and pull it off and dry it in the Sun: they take it onely from off the smaller Trees, altho the Bark of the greater is as sweet to the smell and as strong to the tast. The The Wood.Wood has no smell, in colour white, and soft like Fir. Which for any use they cut down, favouring them no more than other wild Trees in the Wood. The The Leaf.Leaf much resembleth the Laurel both in colour and thickness; the difference is, whereas the Laurel hath but one strait rib throughout, whereon the green spreads it self on each sides, the Cinnamon hath three by which the Leaf stretches forth it self. When the young leaves come out they look purely red like scarlet: Break or bruise them, and they will smell more like Cloves than Cinnamon. It bears a The Fruit.Fruit, which is ripe in September, much like an Acorn, but smaller, it neither tasts nor smells much like the Bark, but being boyled in water, it will yield an Oyl swimming on the top, which when cold is as hard as tallow and as white; and smelleth excellently well. They use it for Oyntments for Aches and Pains, and to burn in Lamps to give light in their houses: but they make no Candles of it, neither are any Candles used by any but the King.