Large quantities of a coarse and homely sugar, distinguished by the name of Javan sugar, are prepared from the cocoa-nut, _áren_, and other palms. The average quantity of liquor extracted from one of these trees during a day and night, is about two quarts, and this is estimated to give from three to four ounces of sugar. The trees begin to yield it at about six or seven years of age, and continue to do so for ten or twelve years. The process of preparing the sugar is extremely simple: it consists merely in boiling the liquor in an earthen pot for a few hours, and afterwards pouring it into small cases made of leaves and prepared for the purpose, in which, when cool, it attains a due consistence. Sugar from the cane is manufactured by the Chinese alone; the process followed resembles that of the West Indies. The juice is expressed between two rollers, sometimes turned by a water-wheel; but in all cases the machinery is rude and imperfect. The quality of the sugar made on Java is considered to be equal to that of Manilla and the West Indies: it contains as much of the saccharine principle as the latter, and is brought to a drier state. It differs from the sugar of Bengal, as much in its quality as in the mode of preparing it, but can be brought to market at about the same price. Considerable quantities are sent to the Malabar coast, but the principal exportation is to Japan and Europe. The manufactory of Batavian arrack, the superior quality of which is well known, is also conducted by the Chinese: the process is as follows: About seventy pounds of _kétan_ (glutinous rice) is heaped up in a small vat; round this heap or pile one hundred cans of water are poured, and on the top twenty cans of molasses. After remaining two days in this vat, the ingredients are shifted to a larger vat adjoining, when they receive the addition of four hundred cans of water and one hundred cans of molasses. Thus far the process is carried on in the open air. In a separate vat within doors, forty cans of palm wine or toddy from the cocoa-nut tree, are immediately mixed with nine hundred cans of water and one hundred and fifty cans of molasses. Both preparations being allowed to remain in this state for two days, the former of these preparations is carried to a still larger vat within doors, and the latter being in a vat placed above, is poured upon it, through a hole bored for the purpose near the bottom. In this state the preparation is allowed to ferment for two days, when it is poured into small earthen jars, containing about twenty cans each, in which it remains for the further period of two days: it is then distilled.