IX DINAJPUR. 19 



a viscous, starchy substance, and are esteemed very 

 nutritive. The Man Cachu,* and the Ol,t are cul- 

 tivated in small spots. The root of the first of these 

 is often two or three feet long, and nine inches or a 

 foot in diameter. It is necessary to lay this root to 

 dry for two months or more, otherwise it is too acrid 

 to be eaten ; after this it is very wholesome, though 

 not very palatable. As all the sorts of Cachu will 

 keep for almost any length of time, it might be 

 worth attention as an article of provision for sea 

 voyages. 



In shady situations, where the soil is rich and 

 loamv, o'inojer and turmeric flourish. The offsets are 

 planted at the same rime with, and the whole culture 

 is exactly the same as that observed for the aruhi. 

 The leaves die off, like those of a.rum, soon after the 

 rains, and the roots are fit to be taken up in January. 

 The turmeric is very deficient in colour, and the gin- 

 ger less pungent, if taken up too soon. The farmers 

 therefore let it remain in the ground till the leaves 

 are entirely dried up. Ginger is usually sold green, 

 and only a small proportion dried for foreign market 

 or home consumption. After the roots ot the tur^ 

 meric have been well cleansed and picked, they are 

 boiled over a fire made with the decayed leaves of 

 the plant, (rhe natives supposing such a fire to have 

 a peculiar kind of virtue,) after which they are well 

 dried in the sun, and reduced to powder by the 

 Pedal, or by the wooden mortar and pestle. In this 

 state they are usually carried to market. The roots 

 are sold likewise before they are pulverized. 



* A. Carapanulatum. f Arum macrorhizoo. 



C2 



