INDIAN FLOWliRS. 525 



enough. The odour of Pogostemone purparicaulis (Pangla), so much reputed for 

 curing Phursa-bite, is overbeariugly strong. But the most deUcately scented 

 representative of this order is the Pach — Pogostemone Patchouli. The flovrer 

 has found its way into the hiboratories of European scent-makers who send 

 us out a delicious essence under the name of Patchouli. Among the Zingibers, 

 the beautiful flowers of which are more or less scented, we have the Sona-takka 

 {Hedychium fiavum), the delicate flowers of which are much valued by our 

 ladies for their hair. Of the Orchids we have only two or three scented 

 varieties around Thana. Of many others in the Deccan I do not know much 

 from personal experience, so I pass them by. Last but not least among our 

 scented plants is the Pandanus odorutissimus (Kevada). We have the pale 

 yellow and bright deep golden varieties of the bracteal coverings of its branch- 

 ing staminal inflorescence in which lodge the whole fragrance of the plant. Its 

 profuse pollen also partakes of their strong odour. The bracts are much worn 

 by our ladies in their hair. The avidity with which a Hindu lady flies to them 

 is unsurpassed by any they display in the use of even the most fragrant of our 

 Indian flowers. 



I now come to the description of our edible flowers. They are not many. 

 The large thick white flowers of Agati grandiflora (Agasta), some of them 

 tinted red, though smelling of honey, are perhaps mawkish when cooked as 

 curries. Cutlets are made of them also — minus the meat. The white flowers 

 of Moringa pterygosperma (Shegat) also are similarly used. I do not think 

 they are agreeable to eat, but some like them ; others use them because they 

 can get nothing better. The flowers of Tamarindus Indica, tinted delicately 

 brown or orange, with crimson spots, ai^e also used for culinary purposes. 

 Mixed with the tender red tops of the freshest oft'-shoots of the season, the 

 flowers are bruised between the palms of the hands and dried in the sun. 

 They go in this shape under the name of Muskut. This compound is used 

 either fresh or dried. Cooked in butter or teel oil with grilled onions and 

 flavoured with salt aud red pepper, the dish is agreeable. Its acid taste has 

 been considered appetizing. The large substantial but fragile bright 

 orange flower of Cucurbita maxima (Daugar), especially the male 

 variety, is also used for curries with tamarind palp and cocoanut 

 milk. The flowers of Bassia latifolia (Mahuva or Mowrah), which furnishes 

 the Abkari world with the celebrated Mowrah liquor, bears fleshy cream- 

 coloured flowers which are remai'kable for their sweetness from the various 

 saccharine substances the petals contain. The petals are united into a thick 

 tubular corolla, and when dried look like raisins. The corolla is deciduous 

 and bears with it numerous filaments capped with anthers. The dried 

 flowers are said to be eateu uncooked in many parts of the Koukan. But 

 this is very rare. They can never be eaten in large quantities. They certainly 

 are not the staple food of the people here, as it is somewhat boldly asserted. 

 The flowers of the Musa sapientum (Kel) and Musa ornata (Chawai), which is 

 the beautiful wild plantain of our jungles, are also used for curries and cutlets. 

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