he seed sown, a gallon per acre,
during the month of July or August, after the first heavy rain. No
manure or weeding is required, for the crop will grow on the worst
soils. It is reaped in three months, being cut close to the ground,
and stacked for a week. After exposure to the sun for two or three
days, the seed is beaten out with a stick. The crop in Mysore rarely
yields two bushels per acre, but about Poonah the produce is much
larger. The seed is sometimes parched and made into sweetmeats, but is
usually grown for its oil. This is used in cooking, but it is not so
abundant in the seed, nor so good as that of the sesame. Bullocks will
not eat the stems unless pressed by hunger.

About 5,000 maunds are exported annually from Calcutta. 3,703 bags
were imported into Liverpool in 1851. The price per quarter of eight
bushels, in January, 1853, was from 30s. to L2; of teel oil, in tins,
weighing 60 to 100 pounds, L2 to L2 4s.

Bombay linseed was worth L2 11s. to L2 12s. the quarter of eight
bushels, in January, 1853. Bengal ditto 2s. less. The imports into
Liverpool were 68,468 bags and 54,834 pockets in 1851, and 14,490 bags
and 33,700 pockets in 1852. About 9,000 bags of mustard seed and from
18,000 to 20,000 bags of rape seed are also imported thence. The price
of the latter is about L2 the quarter.

NATIVE OIL MILLS.--The principal native oil mill of India, of which,
however, there are some varieties, consists of a simple wooden mortar
with revolving pestle. It is in common use in all Belgaum and
Bangalore. Two oxen are harnessed to the geering, which depends from
the extremity of the pestle,--a man sits on the top of the mortar, and
throws in the seeds that may have got displaced. The mill grinds twice
a day; a fresh man and team being employed on each occasion. When
sesame oil is to be made, about seventy seers measure, or two and a
half bushels of seeds are thrown in; to this ten seers, or two quarts
and three-quarters of water, are gradually added; this on the
continuance of the grinding, which lasts in all six hours, unites with
the fibrous portion of the seeds, and forms a cake, which, when
removed, leaves the oil clean and pure at the bottom of the mortar.
From this it is taken out by a coco-nut shell cup, on the pestle being
withdrawn. Other seed oils are described by Dr. Buchanan, as made
almost entirely in the same way as the sesamum. The exceptions are the
hamlu, or castor oil, obtained from either the