Arrack

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==Historical References==

==Historical References==

"Arrac, Arrack, Arac, Rack, Samsu of the Chinese. An ardent spirit obtained by distillation from the external pulp of different species of palms, or from rice, which has been fermented. At Goa, and in Ceylon, the arrack is distilled from toddy, the fluid obtained from cocoa-nut and palmyra, by an incision made near the top of the tree. A pot sufficient to hold two quarts is fixed, at night, just below the place whence a shoot has been cut, and in the morning is removed with juice. At Batavia, arrack is distilled from paddi, or rice in the husk. Good arrack should be clear, yellow, of a strong smell and taste, and have, at least 52-54 per cent. of alcohol. That made at Goa, and thrice rectified, is the best. The Batavian is not so clear or well coloured. The Parriar, Colombia, and Quilon arrack, are very strong and fiery. The Chinese increase it stimulus by the addition of holothurias, a sort of worm found in the East Indies."

"Arrac, Arrack, Arac, Rack, Samsu of the Chinese. An ardent spirit obtained by distillation from the external pulp of different species of palms, or from rice, which has been fermented. At Goa, and in Ceylon, the arrack is distilled from toddy, the fluid obtained from cocoa-nut and palmyra, by an incision made near the top of the tree. A pot sufficient to hold two quarts is fixed, at night, just below the place whence a shoot has been cut, and in the morning is removed with juice. At Batavia, arrack is distilled from paddi, or rice in the husk. Good arrack should be clear, yellow, of a strong smell and taste, and have, at least 52-54 per cent. of alcohol. That made at Goa, and thrice rectified, is the best. The Batavian is not so clear or well coloured. The Parriar, Colombia, and Quilon arrack, are very strong and fiery. The Chinese increase it stimulus by the addition of holothurias, a sort of worm found in the East Indies."