The liquor drops into a tin vessel under ground, from whence it is ladled into receiving vessels. This is the third or common sort of arrack, which by a second distillation in a smaller still, with the addition of a small quantity of water, becomes the second sort, and by a third distillation, what is called the first sort. The third or common sort is called by the Chinese _síchew_, the second _tánpo_, and the first _kíji_, the two latter being distinguished as arrack _ápi_. When cooled, it is poured into large vats in the storehouses, where it remains till it is convenient to put it into casks. The whole process, therefore, to the completion of the first sort, does not require more than ten days, six hours being sufficient for the original preparation to pass through the first still. The receivers of the stills are of copper, and the worm consists of about nine turns of Banka tin. The proof of sufficient fermentation is obtained by placing a lighted taper about six inches above the surface of the liquor in the fermenting vat; if the process is sufficiently advanced, the fixed air rises and extinguishes the light. To ascertain the strength of the spirit, a small quantity of it is burnt in a saucer, and the residuum measured. The difference between the original quantity and the residuum gives the measure of the alcohol lost. Among the most important manufactures of Java, both viewed in its relation to the comforts of the inhabitants and the interests of the revenue, is that of salt. In almost every country it is an indispensable commodity, but particularly where the people subsist on a vegetable diet, as in India and the Eastern Islands; and wherever government has seen it necessary, it has been converted into a source of taxation. Nearly the whole of the north-east coast of Java and _Má-dúra_ abounds with places well calculated for its manufacture, and unfit for any other useful purpose. The quantity already manufactured has for many years exceeded the demand, both for home consumption and exportation, and might be increased almost _ad libitum_. On Java the principal salt-pans are situated at _Pákis_, in the vicinity of Batavia; at _Bantam_, _Chéribon_, _Tégal_; at _Wédong_ and _Bráhang_, in the _Semárang_ districts; at _Paradési_, in _Rembáng_; at _Sedáyu_, _Grésik_, and _Simámi_; on _Madúra_, at _Sámpang_, _Pamákasan_, and _Súmenap_. Salt is also manufactured at several places along the south-coast, but of inferior quality, and by a different process. About two hundred tons are annually procured in the interior, from the _Blédegs_, as already described. The principal supply, however, is from the north-coast, where the quality of the salt, and the facility with which it can be manufactured, give it a decided advantage in demand and cheapness.