In those woody parts of India where cardamom plants spontaneously grow, the inhabitants form plantations of them by a very simple process. They clear, from particular spots, the greater number of the trees; and, towards the close of the fourth rainy season afterwards, they look for the first crop of cardamoms (raised from the scattered seeds which have lain dormant in the ground), and they are seldom disappointed. The cardamom harvest usually commences in October, and lasts till December. Women or children pluck the fruit-stalks from the roots, carry them into the houses, and there spread them upon mats to dry. The pods are then separated from the stalks by stripping them with the fingers: they undergo some further processes of drying; after which they are packed for exportation, in large chests, which are well pitched at the joints and seams, to prevent them from being injured by moisture. It is estimated that about 15,000 pounds weight of these seeds are annually vended at the East India Company's sales. Cardamoms have a pleasant aromatic smell; and, when chewed, impart to the mouth a warmth and pungency, which, to most persons, are extremely grateful. The Indians use them, in considerable quantity, in their food; and also mix them with betel (22), and chew them, under a belief that they tend to facilitate digestion. They are sometimes used with us in medicine, but more frequently for the purpose of concealing the nauseous taste of other medicines. 16. _TURMERIC is a thick, fleshy, and solid East Indian root, which is usually seen in pieces from half an inch to two inches and upwards in length; has a yellowish and rugged surface, and is of a shining saffron brown colour within._ _The flowers of the turmeric plant_ (Curcuma longa) _are white, and form an ear or spike, which issues immediately from the root. The leaves are spear-shaped, and each eight or nine inches long._ This root, which has an aromatic smell somewhat resembling that of ginger, is much cultivated in the East Indies, where it is in common use as a seasoning for ragouts and other dishes. It constitutes a principal ingredient in _curry powder_; and, under this form, is used, in great quantities, both in India and Europe. Some years ago it had considerable repute as a medicine for the removal of jaundice, diseases of the liver, and other complaints: but the chief purpose for which it is now esteemed is its imparting a rich yellow dye to silks, linen, or woollen; and for heightening and rendering brighter the red colours dyed with cochineal and vermilion. It is in much request by glovers, for dyeing yellow gloves. Some of the Indian tribes use it in painting their bodies. 17. _ARROW ROOT, in the state that we see it, is a kind of starch, manufactured from the root of a plant which is cultivated both in the East and West Indies._