considerable addition to the ménu. In its raw state the fruit is said to be poisonous, but it is evidently wholesome when cut into slices, thoroughly soaked in running water, dried, and ground into flour for making cakes, or baked in hot ashes. Mr. Vincent writes that, "during March, April, and May, the Kadirs have a glorious time. They usually manage to find some wild sago palms, called by them koondtha panai, of the proper age, which they cut down close to the ground. They are then cut into lengths of about 1 1/2 feet, and split lengthways. The sections are then beaten very hard and for a long time with mallets, and become separated into fibre and powder. The powder is thoroughly wetted, tied in cloths and well beaten with sticks. Every now and then, between the beatings, the bag of powder is dipped in water, and well strained. It is then all put into water, when the powder sinks, and the water is poured off. The residue is well boiled, with constant stirring, and, when it is of the consistency of rubber, and of a reddish brown colour, it is allowed to cool, and then cut in pieces to be distributed. This food stuff is palatable enough, but very tough." The Kadir is said to prefer roasting and eating the flesh of animals with the skin on. For catching rats, jungle-fowl, etc., he resorts to cunningly devised snares and traps made of bamboo and fibre, as a substitute for a gun. Porcupines are caught by setting fire to the scrub jungle round them as they lie asleep, and thus smoking and burning them to death.