is, that they may help them as much, or as many days again in their Fields, which accordingly they will do; They Plough only with a crooked piece of Wood, something like an Elbow, which roots up the Ground, as uneven as if it were done by Hogs, and then they overflow it with water.
A particular description of their Husbandry.But if any be so curious as to know more particularly how they order and prepare their Lands, and sow their Corn, take this account of it. But before we go to work, it will be convenient first to describe the Tools. Their Plough.To begin therefore with their Plough. I said before it was a crooked piece of Wood, it is but little bigger than a Man’s Arm, one end whereof is to hold by, and the other to root up the Ground. In the hollow of this Plough is a piece of Wood fastned some three or four Inches thick, equal with the bredth of the Plough; and at the end of the Plough, is fixt an Iron Plate to keep the Wood from wearing. There is a Beam let in to that part of it that the Plough-man holds in his hand, to which they make their Buffaloes fast to drag it.
The convenience of these Ploughs.These Ploughs are proper for this Countrey, because they are lighter, and so may be the more easie for turning, the Fields being short, so that they could not turn with longer, and if heavier, they would sink and be unruly in the mud. These Ploughs bury not the grass as ours do, Page 10and there is no need they should. For their endeavour is only to root up the Ground, and so they overflow it with Water, and this rots the Grass.
Their first Ploughing.They Plough twice before they sow. But before they begin the first time, they let in Water upon their Land, to make it more soft and pliable for the Plough. After it is once Ploughed, they make up their Their Banks, and use of them.Banks. For if otherwise they should let it alone till after the second Ploughing, it would be mere Mud, and not hard enough to use for Banking. Now these Banks are greatly necessary, not only for Paths for the People to go upon through the Fields, who otherwise must go in the Mud, it may be knee deep; but chiefly to keep in and contain their Water, which by the help of these Banks they overflow their Grounds with. These Banks they make as smooth with the backside of their Houghs, as a Bricklayer can smooth a Wall with his Trowel. For in this they are very neat. These Banks are usually not above a Foot over.
Their second Ploughing.After the Land is thus Ploughed and the Banks finished, it is laid under water again for some time, till they go to Ploughing the second time. Now it is exceeding muddy, so that the trampling of the Cattel that draws the Plough, does as much good as the Plough; for the more muddy the better. Sometimes they use no Plough this second time, but only drive their Cattel over to make the Ground the muddier.
How they prepare their Seed-Corn.Their Lands being thus ordered, they still keep them overflowed with Water, that the Weeds and Grass may rot. Then they take their Corn and lay it a soak in Water a whole night, and the next day take it out, and lay it in a heap, and cover it with green leaves, and so let it lye some five or six days to make it grow. And their Land after it is Ploughed.Then they take and wet it again, and lay it in a heap covered over with leaves as before, and so it grows and shoots out with Blades and Roots. In the mean time while this is thus a growing, they prepare their Ground for sowing; which is thus: They have a Board about four foot long, which they drag over their Land by a yoke of Buffaloes, not flat ways, but upon the edge of it. The use of which is, that it jumbles the Earth and Weeds together, and also levels and makes the Grounds smooth and even, that so the Water (for the ground is all this while under water) may stand equal in all places. And wheresoever there is any little hummock standing out of the Water, which they may easily see by their eye, with the help of this Board they break and lay even. And so it stands overflown while their Seed is growing, and become fit to sow, which usually is eight days after they lay it in soak.
When the Seed is ready to sow, they drain out all the Water, and with little Boards of about a foot and a half long, fastned upon long Poles, they trim the Land over again, laying it very smooth, making small Furrows all along, that in case Rain or other Waters should come in, it might drain away; for more Water now would endanger rotting the Corn. Their manner of sowing.And then they sow their Corn, which they do with very exact evenness, strewing it with their hands, just as we strew Salt upon Meat.
The Manner of their Ploughing. The Manner of Smoothing their Fields.
The Manner of treading out their Rice.
How they Manure and order their young Corn.And thus it stands without any Water, till such time as the Corn be grown some three or four Inches above the Ground. There were Page 11certain gaps made in the Banks to let out the water, these are now stopped to keep it in. Which is not only to nourish the Corn, but to kill the weeds. For they keep their Fields as clean as a Garden without a weed. Then when the Corn is grown about a span high, the Women come and weed it, and pull it up where it grew too thick, and transplant it where it wants. And so it stands overflown till the Corn be ripe, when they let out the water again to make it dry for reaping. They never use any dung, but their manner of plowing and soaking of their Ground serves instead thereof.
Their manner of Reaping.At reaping they are excellent good, just after the English manner. The whole Town, as I said before, as they joyn together in Tilling, so in their Harvest also; For all fall in together in reaping one man’s Field, and so to the next, until every mans Corn be down. And the Custome is, that every man, during the reaping of his Corn, finds all the rest with Victuals. The womens work is to gather up the Corn after the Reapers, and carry it all together.
They tread out their Corn with Cattel.They use not Threshing, but tread out their Corn with Cattel, which is a far quicker and easier way. They may tread out in a day forty or fifty Bushels at least with the help of half a dozen Cattel.
The Ceremonies they use when the Corn is to be trodden.When they are to tread their Corn they choose a convenient adjoyning place. Here they lay out a round piece Ground some twenty or five and twenty foot over. From which they cut away the upper Turf. Then certain Ceremonies are used. First, they adorn this place with ashes made into flowers and branches, and round circles. Then they take divers strange shells, and pieces of Iron, and some sorts of Wood, and a bunch of betel Nuts, (which are reserved for such purposes) and lay all these in the very middle of the Pit, and a large stone upon them. Then the women, whose proper work it is, bring each their burthen of reaped Corn upon their heads, and go round in the Pit three times, and then fling it down. And after this without any more ado, bring in the rest of the Corn as fast as they can. For this Labour, and that of weeding, the Women have a Fee due to them, which they call Warapol, that is as much Corn, as shall cover the Stone and the other Conjuration-Instruments at the bottom of the Pit.
They will frequently carry away their new reaped Corn into the Pit; and tread it out presently as soon as they have cut it down, to secure it from the Rains, which in some Parts are very great and often; and Barns they have none big enough, But in other places not so much given to Rains, they will sometimes set it up in a Cock, and let it stand some months.
How they unhusk their Rice.They unshale their Rice from its outward husk by beating it in a Mortar, or on the Ground more often; but some of these sorts of Rice must first be boyled in the husk, otherwise in beating it will break to powder. The which Rice, as it is accounted, so I by experience have found, to be the wholsomest; This they beat again the second time to take off a Bran from it; and after that it becomes white. And thus much concerning Rice-Corn.
Other sorts of Corn among them.Besides this, tho far inferior to it, there are divers other sorts of Corn, which serve the People for food in the absence of Rice, which will scarcely hold out with many of them above half the Year. Coracan.There is Coracan, which is a small seed like Mustard-seed, This they grind to meal or beat in a Mortar, and so make Cakes of it, baking it upon the Page 12Coals in a potsheard, or dress it otherwise. If they which are not used to it, eat it, it will gripe their Bellies; When they are minded to grind it, they have for their Mill two round stones, which they turn with their hands by the help of a stick: There are