DAIRY FARMING 



Milk 



BOILED MILK AND BUTTER 



Typhoid Fever. 



Cream. 



D.E.P., 



iii., 4-5. 

 Milk. 



Castes of 

 Dairymen. 



Sanskrit 

 Knowledge. 



and the other boils and curdles it before attempting to separate the butter. The 

 former thus produces fresh butter and mahuya-dahi, the other boiled milk-butter 

 and mitha dahi. To the present day Monghyr and Bhagalpur enjoy the reputa- 

 tion of producing high-class butter from fresh (not curdled) milk. But in India 

 as a whole the manufacture of butter from fresh (not boiled) milk is only occa- 

 sionally practised, and mostly in response to European demand. The high death- 

 rate of Europeans from typhoid fever may to some extent be a result of their 

 objection to Native boiled milk and boiled butter. The Natives, when they do 

 make fresh butter, never attempt, however, to set the fresh milk aside to allow 

 the cream to rise to the surface, since it would most certainly, under the tropical 

 conditions, sour and be thus ruined. In fact it may be said the Natives of India 

 do not know cream, the substance they skim from dahi being rather crudely 

 formed butter than cream. But sometimes the boiling of milk is continued until 

 it is reduced to a kind of extract called khyir a substance largely employed by 

 the sweetmeat makers. The milk of goats, cows and buffaloes, when available, 

 is invariably mixed before being treated in the manner above indicated. 



I have given these passages from one of the most observant of Europeans who 

 ever resided in India, not only because they are fully expressive of modern Indian 

 practice but because they were penned long before the discoveries that in Europe 

 have revolutionised dairy practice and knowledge and recently begun to modify 

 Indian methods. Thus then it may very nearly be said that the milk, butter, 

 cheese, etc., of India are all cooked, if they might not be called sterilised, articles 

 of food. 



[Cf. Institutes of Manu (Milk), v., 8 ; viii., 231, 326 ; xi., 133 ; xii., 62 : (Curdled 

 Milk, Dahi) v., 10 ; xii., 63, etc., etc. ; Ain-i-Akbari, 1590 (Milk, Curds, Ghi), i., 63 ; 

 Barbosa, Coasts E. Africa and Malabar (ed. Hakl. Soc.), 17, 29, etc. ; Moorcroft, 

 Trav. Himal., 1841 (Milch-kine and Milk), i., 58-9; ii., 40; Masson, Journ. Kalat, 

 1843, 435-6 ; Vigne, Trav. Kashmir, 1842 (Milk), i., 300 ; Ainslie, Mat. Med., i., 

 219-26; Taleef Shereef (Playfair, transl.), 1833, (Peoke), 54 (Dhaie), 83; Mont- 

 gomery Martin, Trav. E. Ind., 1838, i., 120-1, 341, 371, app. 31, 41, 53; ii., 

 255, 422, 567, 942-3; iii., 317, 492, app., 703, 710 ; O'Shaughnessy, Beng. Disp., 

 1841,690 ; Hoey, Monog. Trade and Manuf. N. 2nd., 188Q(Dudh-wala), 104; Mad. 

 Exp. Farm Rept., 1883 (Cheese Making) ; Wallace, India in 1887 ; Sen, Rept. Agri. 

 Stat. Dacca, 1889, 54-7 ; Basu, Agri. Lohardaga, 1890, 44 ; Banerjei, Agri. Guttack, 

 1893, 128-30 ; Lawrence, Valley of Kashmir, 1895, 359, 392 ; Bhagvat Sinhjee, 

 Hist Aryan. Med. Sc., 1896, 130 ; Wallace, Ind. Dairying, in Blackwood Mag., 

 1898 ; Sterilised Ind. Milk, in Ind. Agri., Oct. 1898 ; Watt, The Indian Churn, 

 Agri Ledg., 1895, No. 23 ; Rept. Ind. Hemp Drugs Comm., iii., 94, 145 (Ghi in 

 electuaries) ; Ann. Rept. Allahabad Dairy Farm, 1893-1903 ; Exp. Farm and 

 Garden Repts. Bomb., 19024 ; Imp. Gaz., 1905, iii., 1-95 ; Watt, Inaugural 

 Address School of Pharmacy, in Pharm. Journ., Oct. 6, 1906. 



[An instructive and valuable series of papers on Dairy Produce will be found 

 in the Journals, Handbooks and Bulletins U.S. Dept. Agri. ; Journ. Engl. Board 

 of Trade ; Colon. Agri. Dept. Repts and Soc. Journ. and other special European, 

 Colonial and American publications, etc., etc. The chief writers, in order of 

 date, are W. H. Conn, C. C. Georgeson, B. A. Person, S. M. Tracy, H. E. Alvord, 

 F. T. Bond, A. C. Macdonald, F. J. Lloyd, T. E. Thorpe, A. E. Leach, etc., etc.] 



1. MILK AND CREAM. Composition and Properties. It may be 

 explained that in Upper India there are two main castes who are dairymen. 

 These are the ghosis and the gwdllas. The former have no other occupa- 

 tion, and sell their milk and dahi (Jchoya) to the Tialwais. The latter are 

 cultivators as well as milkmen, but they rarely sell their produce to the 

 halwais but to the actual consumer direct. Dutt (Mat. Med. Hind., 1900, 

 281-3) gives many interesting particulars regarding the properties attri- 

 buted by the Hindus to the various kinds of milk and the preparations from 

 it. He discusses cow's milk, buffalo's milk, goat's milk, ewe's milk, 

 mare's milk, ass's milk, camel's milk and human milk. He then mentions 

 the following preparations, of which he gives the Sanskrit and some- 

 times the vernacular names : butter-milk (taJcra), curdled-milk (dadhi or 

 dahi), whey (mastu), curd (kilataka, vern. chhend), cream (santanihd), butter 

 (navanita), and clarified butter (ghrita, vern. ghi). 



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