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Updated: April 30, 2025
The first, in which it is called Tuac manise, differs little from that in which it comes from the tree; yet even this has received some preparation altogether unknown to us, in consequence of which it will keep eight-and-forty hours, though otherwise it would spoil in twelve: In this state it has an agreeable sweetness, and will not intoxicate.
A liquor called Tuac is also made from the cocoa-nut tree, but this is used chiefly to put into the arrack, for in that which is good it is an essential ingredient. Some Account of the Inhabitants of Batavia, and the adjacent Country, their Manners, Customs, and Manner of Life.
In the other two states it has undergone a fermentation, and received an infusion of certain herbs and roots, by which it loses its sweetness, and acquires a taste very austere and disagreeable. In one of these states it's called Tuac cras, and in the other Tuac cuning, but the specific difference I do not know; in both, however, it intoxicates very powerfully.
The fruit is least esteemed, and as the blossoms are wounded for the tuac or toddy, there is not much of it: It is about as big as a large turnip, and covered, like the cocoa-nut, with a fibrous coat, under which are three kernels, that must be eaten before they are ripe, for afterwards they become so hard that they cannot be chewed; in their eatable state they taste not unlike a green cocoa-nut, and, like them, probably they yield a nutriment that is watery and unsubstantial.
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