Department of Agricu! 



'i (rirka) is manufae- 

 < |avi*rage. No fherka 

 uh it i- known to b prepared 

 ne-juiee (tee p. 952), but alao 

 of tin- /dman (:*< jm~- 

 ndicated: 



TUd, 



I'RnVIN'l l\l. PRQ] 



UniUd ProvinoM 

 MANUFACTURE. Mont of the Indian vinegar* are prepared from Sourca. 



sweet liquids derived from palm-juice, supir-ranejui 



mnfnta flowers, grapes, raisins, and other fruits. Th.-v a: 



though of course fermented and moat I v l.v tin- *l.w ;>ro< *. Ka< h ! 



<f vinegar is named after the su! rhiu 



tiin ' (a orka would be th- vinegar of to.Mv. , 



BcnfMl.'S. ('. Chaudhu! 



t hut in Calcutta t hero are Borne 

 1 1 ire. 1. Each shop turns out al>. 

 ia imported into Calcutta from Bengu 

 on a small scale in Bihar. It i* made chiefly fnm 

 from gur (raw sugar), and occasionally from tin- fr 

 b/,i.,<t,Bee p. 520). The manufacture fr,.m can. ._ 



iie-juice is kept in a \t'm earthen pot (Jala) (sunk in the gr > tho 



middle) in nn open place and exposed to the HUH. The mouth ia covered with 

 an earthen basin (gamia). The jala may contain 10 to 1 

 Ordinarily it takes three or four months, sometimes six, to complete the opera. 

 tion. After a month or two, when fermentation has taken place briskly, the 

 juice i transferred to a fresh jala till tl u is finished. The ! 



(sherka) is then conveyed into smaller jnla* and is thus ready for sale. Out 

 of 40 seers of juice, 30 seers of sherka are obtained. In the case of gur or date 

 sugar " to one maund of gur or sugar, 4 to 5 maunds of wator are added, and the 

 solution thus prepared is treated just as with cane j . . It take* a link 

 time say about fifteen days more to finish the preparation of the vinega: 

 the materials named. Forty score of the sugar or gur 34 or 



35 seers of sherka. No special details are furnished regard . 



vinegar from jdman fruits. Cane-juice sherka is sold at Rs. 5 per rimund, the 

 gur sherka at Rs. 4, the sugar shcrka at Rs. 4-8 per maund, and the jdman shfrka 

 at Rs. 12 per maund." 



Eastern Bengal mad Ass*m. Information has been received from the Deputy 

 Commissioner, Sylliet, and th. Collector. Dacca. The former writes that 

 vinegar is prepared on a very small scale and for home consumption only, 

 made from the juice of (1) bhubi ( i. ,,,.,,,,., ,,,.,, .,//, gee p. 555), (2) 

 blackberries (Kiiurnia .in i,,b,,i,, ), (3) pine-apples (tnana* *mU*m, seep. 69), 

 (4) 6ml<iki (i-hyiianii,,,- i inbiira, see p. 887), and from that of sugar-cane 

 and date-palm. The Collector, Dacca, states that in the town the vinegar sold is 

 chiefly imported from abroad. "In Dacca then are only two firms who carry 

 on the manufacture, and in both the business done is very small. The process 

 is exceedingly simple. In one case the substances used are ( 1 ) the juice of the date 

 (see p. 886) or palmyra palm (see p. 170), (2) bread (see p. 1100) and (3) gram Dt p*lm. 

 (I'irrr ai-ietimuH, see p. 300). The earthen jar is filled with date or palm juice, 

 and then a few slices of oread and a few handfuls of irram are thrown into it. The 

 mouth of the jar is closed with a cover, and the liquid allowed to ferment in 

 that state for a month or six weeks or until the fermentation is complete. It is 

 then passed through a clean cloth and put into bottles. The vinegar thus manu- 

 factured is sold at 2 or 3 annas per bottle." In the other manufacture the 

 ingredients are (1) cane molasses, (2) putrid pine-apple and (3) gram, while the 

 process of manufacture is exactly the same. '!'! addition of bread and gram 

 and the utilisation of the waste materials and wild pine-apples are interesting 

 features of this special Eastern Bengal induMi \. 



United Province*. Hoey (Monog. Trade and Manuf. A*. Ind.. 1880, 180-1) U. Prov. 

 tells us that the chief material ueed in the manufacture of vinegar is shira (see 

 p. 952). "When sugar-cane in cm-h. d it gives out the jiu, e called ra. This is 

 boiled and gur and rob are made. The froth : 1 off and put aside. The 



crushed stalks of the cane are laid in a vat (hauz) with a small outlet below 

 and the froth is thrown on them with a little water. The substance whi.-h 

 comes trickling off is boiled and becomes shira. This is the stuff which is pur- 

 chased by the vinegar-makers and tobacco manufacturers n (see p. 807). In a 

 long and highly interesting communication, the Assistant- Director of A; 

 ture in these provinces states that there are a great many substances employed 

 in the preparation of vinegar, but that the liquor is t-1 .med frum cane- 



juice and cane-juice products. The other betu-r known sources are palm toddy, 

 grapes (see p. 1119), raisins, jurnan, barley (see p. 643), etc. The methods of 



1109 



E. Bengal 



nnrl ABKAITI 



IbterUfcUMd. 



,: . | 



: ':.. 



A .-'. 



