Describes seasoning and writing procedure of palm leaf manuscripts and their preservation. In Orissa, the <i>Sritala</i> (see also abstract of article by Gupta, C.B., in this <i>AATA</i> issue) palm leaf variety is scarce and only <i>Tala</i> leaves, which are thick and coarse were readily available for writing. A metallic stylus was used as the leaves do not absorb ink. The seasoning treatment, gingili oil, applied to soften younger, tender leaves, is described as well as the flattening process between boards. Writing was done on both sides of the leaves. Applying specially tinted liquids or pastes helps the reading. Traditional and present-day preservation measures are listed.