Colonel Kirkpatrick indeed mentions, {222} that some fields yield two crops of rice successively, the one coarse, and the other fine, besides affording in the same year a crop of wheat. This, however, I presume, does not allude to Nepal Proper, but to some of the warmer vallies in the dominions of Gorkha; as where he goes on, in the 99th page, to describe the expense of cultivation, he mentions the ploughings, an operation which is not employed in the agriculture of the Newars. The first kind of ground produces the crop called Gheya, is the highest, and there is no necessity for its being absolutely level, as the fields are not inundated. From the 13th of March to the 11th of April, this ground is hoed; and, having been well manured with dung collected in the streets, it is hoed again. A week after this, the field is hoed two or three times, and is well pulverized with the mallet. About the 12th of May, after a shower of rain, the field is slightly hoed, and the mould is broken, and smoothed with the hand. Small drills, at a span’s distance from each other, are then made by the finger, which is directed straight by a line. At every span-length in these drills are placed four or five seeds of the rice, called Uya Dhan, which is the only kind cultivated in this manner. The seed is covered by the hand, and a very small quantity only is required. In about five days the young corn comes up in small tufts, just as if it had been transplanted. From the 13th of June to the 15th of August, when the corn is about a cubit high, the weeds are removed with the spud. About the latter period, slugs, worms, and insects, fill all the moister fields in Nepal, and in order to be rid of them, the farmers keep a great number of ducks, which, at this season, they turn into the fields, to devour the vermin. The Gheya crop ripens about the 1st of September, and by the middle of the month the harvest is finished. The ears only are cut off, and next day the grain is beat out, and generally dried in the streets. Very little of the crop is made into Hakuya, a process that will be afterwards mentioned. After the Gheya crop has been cut, the field is in general cultivated with radishes, mustard, or some other crop, that is usually sown about the time.