The grain is separated from the husk by pounding several times repeated. The first operation is generally performed in wooden troughs, in the villages near which it grows, and before it is brought to market. The _pári_ being thus converted into _bras_ or rice, afterwards receives repeated poundings, according to the condition or taste of the consumer. With the exception of the rice raised in _sáwahs_, all other produce is cultivated on dry grounds, either on the _sáwah_ fields during the dry season, or on _tégal_ land, at all times exclusively appropriated to dry cultivation. The principal article next to rice, as affording food to man, is maize or Indian corn, termed _jágung_. It is general in every district of Java, but is more particularly an object of attention on _Madúra_, where, for want of mountain streams, the lands do not in general admit of irrigation. In the more populous parts of Java, likewise, where the _sáwahs_ do not afford a sufficient supply of rice, the inhabitants have lately had recourse to the cultivation of maize. It is now rapidly increasing in those low ranges of hills, which, on account of the poverty of the soil, had hitherto been neglected, and is becoming more and more a favourite article of food. In the more eastern districts, it is procured from the inhabitants of _Madúra_ in exchange for rice. It is generally roasted in the ear, and in that state is exposed while hot for public sale; but it is never reduced to flour, or stored for any considerable time. The _zea maize_, or common _jágung_, is a hardy plant, and grows on any soil. In common with every other production of Java it thrives there most luxuriantly; nor is there any reason to believe, that the Javan soil is less adapted to it than that of Spanish America, where Humboldt estimates its produce at a hundred and fifty fold. It is planted in fertile low lands in rotation with rice, and in high situations without intermission, often forming in the latter the chief, if not the only, support of the inhabitants. There are three different kinds, distinguished from each other by their respective periods of ripening. The first kind requires seven months, and is a large rich grain; the second takes only three, and is of inferior quality; and the third, which seems valuable only on account of its rapid growth, ripens in forty days, but has a poor small grain. They may be planted at all seasons of the year; and of the two inferior kinds, several crops are often raised from the same ground within the year.