VINEGAR 

 PROVINCIAL 



.' earth, -a |...i |,.,lili.-.i ..ii il,.- in-i.l,- it h k 'oatVgra M charged with on* 



( ,irl i MI -HIM an. I l',.ui- part* , < IIMM! an 



in u i ..... n where there is little ai -irt< * * \>l 



spoiled otherwise. After twenty days a fob of Peshawari Mlt ., 



in tli.' r.uio ol a seer of raisins used, M mixed with 



111 sealed. Tw.-nt v days after this oper . vinegar is read 



<>. in forty days) and is then filtered and kept -ith.-r n 

 H, or 3s. per maun. I. 



Central Prov/ncts. Very little vinegar is made in these provinces. la a C. Pror 

 communication from s.-..m a is observed, "The vii '>gar, and the 



< -oni'.-( -lii'iuTS who use it. in making up i-hutnitwand other preserves, procure their 

 stork from outside : from Nippur, JaM.alpur and even from Delhi. The Dn 

 Commissioner of Betul speaks of a small manufacture : . as *sr. 



also from the berries of the jAman tree (KMM< ^ **>). The berries * 

 ;ir. placed in an earthen jar along with some common salt and 1-ft for few 

 days. Tin' jmr- IK th.-n itqueezed out ami pU---d m the mm f..r a ii, rt time. 

 Mr. Sadasheo Narain of Gadarwara describes throe forms of vinegar as prepared 

 from Ku^ar-cane juice, from jaman fruits and from raw migar." 



Madras. In the series of Official Papers mentioned above, a report issued by Ta44>. 

 ill- Hoard of Tr.i.i.-. Madras, gives the particulars nv ,it Presidency. 



The producers are the toddy-shopkeepers, and they con 



into vinegar in either of the following ways. The toddy is placed in a closed 

 .-ai-then pot and kept there till fermentation is complete and the 

 become sour. The pot is either kept above ground fur a month or two, or U 

 buried underground for three or four month* or more, and then taken out. The 

 longer the pot is kept closed and underground, the better the quality of the 

 vinegar. In either case pure vinegar is obtained when the pot is opened and the 

 sediment has been removed. Vinegar is also made by heating fermented toddy 

 either by fire or by exposure to the sun. It is procured in a shorter time by 

 this method, but the quantity is less than by the slow or natural ferment a 

 The vinegar thus obtained is, however, used both for medicinal purposes and m 

 cooking. There is no shop or bazar in Madras where country-made vinegar is 

 specially sold, and the trade is not so extensive as that in either HnglUH or 

 German vinegar (see p. 170). 



Burma. The information procured from the various districts show two main Grain, 

 classes of vinegar as made, namely, from grain or from sweet fluids. The sub- 

 stances chiefly used in the manufacture are rice, peas, toddy, jaggery, sugar, UMit 

 dates and plantains. The observations regarding the preparation of vinegar 

 from rice and peas are interesting, and amplify the Indian knowledge already Rio* 

 exemplified. The rice (see pp. 826, 840) is boiled and then cooled for about three 

 hours ; it is then mixed with congi or water obtained from previously boiled rice. 

 The mixture is then put into a pot of clean water and kept for three days in (be 

 shade. Some salt is now added ( 1 tola to 1 visa of liquor). The liquid may be Salt, 

 seen to have turned slightly green and to have become sour. This is called 

 san-pon-ye, and may be described as the domestic vinegar of the province. It is 

 a crudely formed malt vinegar. 



With the peas (see p. 903) the process is similar. They are boiled till they turn PM. 

 soft and the water becomes reddish. This is strained off and put into another pot 

 or jar, the rnouth of which is tied up with a cloth. The fluid is boiled again. 

 salt (3 tolas to 1 visa) added, and the boiling continued till the fluid is reduced 

 by one-third, the result being crude vinegar. Speaking of the manufa- 

 of vinegar from sweet fluids such as palm wine (toddy), mention is repeatedly 

 made by the Burmese correspondents of the advantage of adding a few slices 

 of bread so as to facilitate fermentation. In Mergui, vinegar of local manufac- Brad. 

 ture is largely employed in preserving fish. It i- 1 from stale toddy. 



chiefly the produce of the Nipa palm. Vinegar is said to be improved by placing 

 a hot brick in it. 



Trade. There is no export trade in vinegar from India, and imports 

 of vinegar, together with pickles, sauces and condiments, were recorded 

 in the Official Returns for the first time in 1905-6, when the total qua 

 received amounted to 14,878 cwt., valued at Rs. 4,13,653 ; and in 1906-7, 

 16,300 cwt., valued at Rs. 4,77,033. The bulk of this import traffic U 

 shown to come from the United Kingdom. 



1111 



