Escalador de palma indio en el trabajo, impresión de medios tonos, publicado en 1899 - Ilustración de stock

Indian palm climber on a Palmyra palm at work. Obtaining the sap traditionally involves tapping the top shoots and collecting the dripping juice in hanging earthen pots. The juice collected in evening or after fermentation becomes sour, and is called Tadi in Marathi. A sugary sap called toddy can be obtained from the young inflorescence, either male or female. Toddy is fermented to make a beverage called arrack, or it is concentrated to a crude sugar called jaggery or Taal Patali in Bengali and Pana Vellam or Karuppukatti in Tamil. Halftone print after a drawing , published in 1899.