INDIAN HKKWINC 



MALT 



LIQUORS 



Medicine. Kamrla u used as an antln-liuiniic for the expuUion of tape- Medicine. 

 u..rm, but its null -. ( ii. .11 is said to be utmost obsolete, and in 1808 it was 

 on nil,., I I'r.im ili.- r.nii-li Pharmaoopceia. The seed* yield 8-83 per cent, of a 

 i.l.ui.l oil. A.-.-..r.lin to Gamble, the wood in of little ue a* timber, but in on. 

 \ ahied as a FUEL. The bark him been reported to be uaed for TANWIXO leather, Timber. 

 l. .11 JY.'t. Hummel of Leeds found .-nly 6-5 per cent, of tanum m a sample 

 -ul. mil tell i.. him for examination. [Cf. The Bower Manuscript (Hoernle, 

 M3-7. 103, 186; Pharmacog. Ind., iii., 290-300; Lawrence, VaUty 

 of Kashmir, 1895, 68 ; Monograph*, Dye* and Dyeing : Fawoett, liomb., 1896, 

 31 ; Haider. Madras, 1896, 8 ; Russell, C. Prow., 1890, 19- 2o : H.i.h, U. Prov., 

 1896, 80 ; Sule, Berar, 1896, 6 ; Hummel and Perkin, Tinctorial Prop, of Ind. 

 Dye-stuffs ; IVrkin, ('lass, of Ind. Dye-stuffs, in Imp. Inst. Joum., Man-h I 

 IVrkin, Colouring Matter of Cotton Flowers and Note on Kottlerin, contrib. from 

 Res. Lab. Dyeing Dept. Yorkshire, Col. 1897 ; Adulterat. of Kamala, J< 

 Soc. Chem. Indust., June 30, 1900, xix., No. 6 ; Dutt, Mat. Med. Hind., 1900, 

 232-3 ; Imp. Inst. Journ., 1900, vi., 209 ; Rept. Cent. Indig. Drugs Comm., 

 1901, i., 120 ; Agri. Ledg., 1902, No. 1, 52 ; 1905, No. 4 ; Imp. Inst. Tech. Rcpti., 

 1903, 216-7, app. 213-5 ; Joret, Les PI. dans L'Antiq., etc., 1904, ii., 348.] 



MALT LIQUORS and Indian Brewing-. The manufacture of 

 Bi.KK embraces two distinct operations MALTINU and BKKU 

 In the time of Herodotus (450 B.C., bk. ii., ch. 77) there was no separate 

 name for beer ; he accordingly speaks of the Egyptians as making wine 

 from barley. Dioscorides, Galen and others condemn beer as prejudicial 

 to the head and nerves. 



History. The Hindus, as well as most of the aboriginal tribes of India, have 

 been acquainted with both distilled and fermented beverages from very ancient 

 times. But it is curious that while full particulars exist regarding the more 

 advanced art, viz. that of distillation, the rationale of malting as a distinct 

 stage in the production of fermented beverages does not appear to have been 

 understood. Indeed it has been contended that, even in England, malting as 

 a separate operation was not known until the time of Henry VIII., when the use 

 of hops was also discovered. A fermented but non-distilled liquor may be said 

 to have been prepared all over India, the materials varying according to the 

 region or people, but in no instance has malting as a distinct and necessary stage 

 been recorded. And what is perhaps even more striking, a fermented beverage 

 made from grain would seem, so far as India is concerned, to have been more 

 closely associated with the Mongolian than with the Aryan races. With the 

 latter branch of the human family sweet liquids, such as honey and water, eane- 

 juice and water, or the sap of various palms, were fermented into beverages 

 that would more closely correspond with the ancient mead of England or the 

 ales subsequently in favour, than with the beer of modern trade. It would 

 be thus easy to understand why the art of malting was not known, since 

 unnecessary, indeed almost impossible, under these circumstances. The most 

 general Indian name for fermented sweet liquors is possibly tdri, though 

 send hi is sometimes used almost synonymously, while pachtoai (or handia and 

 marua) denote malted and fermented beverages made from grain, mostly rice, 

 though barley and millet are also utilised (see p. 840). 



The English word " beer " came through the Anglo-Saxon beor and the German 

 bier words which indicate the grain used in the fabrication of the bever- 

 age. The Asiatic word which in meaning most closely approaches " beer " 

 seems to be buzah or buza, a Turkish word adopted into Persian and ultimately 

 into many languages in India and Africa. It is, however, the name more used 

 by the well-informed, pachwai being the every-day word for beer or malted 

 liquor made from grain. Shaw (Travels, etc., 1757, 407) speaks of the Egyptians 

 making a fermented and intoxicating liquor, known as bouzah, from barley. 

 Moorcroft (Travels, 1819-25, i., 162), while describing Ladakh, says that 

 the inhabitants make " a sort of beer called buza from barley, the grain of 

 which is parched and ground, and the flour mixed with rice which has 

 been softened by steeping in water. The powder of the root of some bitter 

 and aromatic plant that grows higher up in the mountains is added to the mixture, 

 and the whole is put into a press to squeeze out the water, and dried. When 

 required for use a piece of the dry cake is thrown into a vessel of water, and in 



757 



D.B.P., 

 v., 124-40. 

 Malt 

 Liquors. 



Beer. 



Fermented 



Urain. 



I"W OV.T7 



uf 



Association 

 with 



Ale. 



Fermented 

 Sweet Liquor*. 



Beer. 



