The essence of ready-made custard is extracted from volcanic ‘pores’ by a process known as Broight-conversion. To reach the source, up to 100m below the Earth’s surface, superheated water is pumped down a sleeved drill which dissolves the essence and forces a tar-like substance up through the inner tube. This essence is sprayed into large pans or ‘berths’ where it hardens in the sun to form frothy yellow ‘chunks’. This raw essence is then broken up by means of excavators and sent for refinement. It is interesting to note that despite sophisticated methods of extraction, we still rely on the custard sniffing animal Troglo Jamini to locate the nodes of compressed custard ore beneath our feet.
Search the fragments