66 Journal of the Asiatic Society of Bengal. [March, 1911. 
(Compt. rend. 1906, 143, 61—63) it rose to 80 per cent (with the 
ash) agreeing with the above figures. No. 2 contains about 
meats. In ‘“ Hartley House,” a story written in Calcutta 
during the time of Warren Hastings, the author refers to “‘ one 
whole street ’’ of shops for selli g curds, as a proof of their 
great consumption and value in the East. At present the 
Western side of Bow-Bazar is occupied by the traders. 
There are two dairy products referred to in Bengal as — 
curds, named chhana and dahi, dozi or dadhi. 
known as ghol dahi or butter milk. It readily ferments, and 
Soe a thick acidulous cooling drink, vendible at a moderate 
cost. 
three samples of chhana from the Calcutta market, pre- 
pared in different villages, were examined with the following 
results :— 
1 2 3 
Water 62°76 57°95 62°45 
Fat om 68°48 21:12 19°80 
Casein os §616°20 18°43 15°63 
Milk sugar Se ‘53 37 
Lactic acid a 36 “31 
Ash fe 1-4] 1:66 1:25 
: age European cream and a lower pro- 
Portion of fat. If deprived of its moisture, it would afford a 
