338 Appendix. 



1. Namak (salt) . . . .10 chatanks* 



2. Zeenk (caraway seed (?) ) -4 



3. Gol-mirch (black pepper) 2 



4. Dhunia (coriander) 8 



5. Adrak, or sonth (ginger) 2 



6. Ilaici (cardamums) ... 2 tolas 



7. Laung (cloves) i tola 



8. King (phula) (assafcetida) . . 3 mashas 



Pound all these ingredients finely and mixed then 

 thoroughly, and add half a bottle of lemon-juice ; then mix 

 them further and stuff the lemons between the quarters with 

 this mixture. This quantity is enough for fifty lemons. By 

 Phula-Hing this is what the Baboo means. Wrap the king 

 in a bit of teazed cotton, and burn it on a bit of cowdung 

 fire. When the cotton is half burnt, the king is to be pounded 

 and thoroughly, mixed with the other ingredients. 



He particularly impressed upon me that in order to keep 

 this pickle in good condition, from the time of being put into 

 the jar, it should neither see daylight nor the light of a lamp, 

 that is, it should be kept covered up and in a dark place. 

 When wanted for use, a lemon can be taken out by the hand, 

 without exposing the jar to the light. 



All I know about this pickle is that it is very nice, and 

 good to eat with meat, curry, &c. The baboo added that he 

 formerly made this pickle from limes, but now that he had 

 tried the Malta lemon, he would never use the lime again, if 

 he could get the lemon. 



(b) Others pickle limes, skin and all, in brine and other 

 ways, much in the manner mentioned by Rumphius in the 

 chapter on Limonellus or kaghzi nimboo, which see. 



(c) The Gulgul of the Punjab (pi. 186, figs, e and/), I am 

 told, is pickled by cutting it into thin slices and packing it 

 in alternate layers with salt, pounded ginger, and jeera 

 (caraway). When the rind is well softened by the brine, this 

 pickle is used in cases of enlarged spleen. 



* A chatank is 2 ounces ; a tola is a Rupee's weight ; and a masha 

 about the weight of a grain of wheat." 



