FOOD. 3 



the taste of a dry pea in the mouth, aud be devoid 

 of all mustiness, which is present if it has got wet 

 or mouldy, as it is very apt to do. In new gram 

 the husk at the point is of a slightly greenish shade, 

 tliat disappears with keeping. It is generally 

 supposed that new gram is not so good as when 

 it is a few months old; but myself, I have never 

 seen any ill effects from its use. The only thing 

 to be careful about is that it is perfectly ripe, for 

 natives have a great trick of cutting and plucking 

 every grain, fruit, and \^egetable before they have 

 arrived at full maturity. Gram should be crushed 

 or bruised, not (jround, so as to break the outer 

 husk and allow the juices of the stomach to act 

 on the kernel. It should be crushed or bruised 

 only, as if ground into a fine powder a good deal 

 goes to waste. It is sufficient if each seed is so 

 crushed that it is split in two. Gram, wheat, and 

 all other grains in the East are ground by the 

 women of the family between two stones, one of 

 which revolves on the top of the other by means 

 of a wooden handle fixed in it. To crush gram 

 the stones require to be sharper set than if they are 

 to grind any other grain into flour. Gram can be 

 got ready crushed from the corn-dealer (baniah) 

 at a small increased charge per maund (80 lbs.). 



