The rice is now in a state for sale, exportation, or laying up. To render it perfectly clean for eating, a point to which they are particularly attentive, it is put a second time into a lesung of smaller size, and, being sufficiently pounded without breaking the grains, it is again winnowed by tossing it dexterously in a flat sieve until the pure and spotless corns are separated from every particle of bran. They next wash it in cold water and then proceed to boil it in the manner before described. RICE AS AN ARTICLE OF TRADE. As an article of trade the Sumatran rice seems to be of a more perishable nature than that of some other countries, the upland rice not being expected to keep longer than twelve months, and the lowland showing signs of decay after six. At Natal there is a practice of putting a quantity of leaves of a shrub called lagundi (Vitex trifolia) amongst it in granaries, or the holds of vessels, on the supposition of its possessing the property of destroying or preventing the generation of weevils that usually breed in it. In Bengal it is said the rice intended for exportation is steeped in hot water whilst still in the husk, and afterwards dried by exposure to the sun; owing to which precaution it will continue sound for two or three years, and is on that account imported for garrison store at the European settlements. If retained in the state of padi it will keep very long without damaging.* The country people lay it up unthreshed from the stalk and beat it out (as we render their word tumbuk) from time to time as wanted for use or sale. (*Footnote. I have in my possession specimens of a variety of species which were transmitted to me twelve years ago and are still perfectly sound.)