74 Journal of the Asiatic Society of Bengal. [February, 1910. 



When the game-cockerels are a year old, the cocker should 

 keep them apart ? feeding them on bajra l wetted in water. 

 Should bajra not be obtainable, he must substitute wheat-flour 

 mixed with butter. In either case he must give them but 

 little water to drink. When the cockerel is in high condition, 

 he must foment it with butter ' 2 and begin feeding it on the 

 yolks of two eggs 3 to begin with. The following is the method 

 of feeding on the yolks of eggs : — 



Take the yolk 4 of one egg, one tola 5 of butter, one 

 masha 6 of Sambhar salt, 7 and four mashas of pepper-corns : mix 

 together and half fry, and give to the cockerel, giving it water 

 every third or fourth day. This will make it strong and lusty. 



Another Receipt. — Take the yolks of 200 eggs, of musk 2 

 mashas, of good ambergris 8 2 mashas, of saffron 2 mashas, of 

 white sifted sugar 5 sers, 9 of almond kernels 2 J sers, of kernels 

 of the Edible Pine I0 1| sers, of pista kernels 2 sers, of walnut 

 kernels one ser, of butter 6 sers, and of fine wheat en 

 flour 5 sers. First fry the flour well in the butter, and 

 then cast in the sifted sugar. Next add all the ingredients 

 (with the exception of the saffron) having previously pounded 

 them well. Then add to the mixture ] l the saffron well- rubbed 



1 Bajra, spiked millet, Pennisetumt yphoideum. In a Persian MS. 

 it is stated that they should be fed on grain (dana) and small millet (bajri) 

 wetted overnight, and that in the rains mustard seed (sarshaf) should be 

 substituted for these grains. In the language of saises dana means gram . 

 but amongst pigeon-fanciers it means the phatkan or mixed winnowed 

 refuse of several grains * wheat, gram, pease, niasiir, pulse, etc., etc. In 

 another MS. it is stated that the following strengthening food should be 

 given in the evening : fine flour, turmeric, white sugar, butter, 2 

 misqal (If drachm) of each, pounded and made into a halwa, and that 

 two hours later water should be given. 



a Every day ? The hand is warmed before the fire, the palm and 

 fingers dipped in butter and pressed on the joints. Senlcna is a term 

 specially applied to fomenting with halwa. The halwa is tied up in a 

 bag, warmed before a fire, and pressed on the limb. 



3 Later the writer says one egg. 



* Indian eggs are very small. 



6 The tola is reckoned at 16 mashas of 6^ grains each, and weighs 



therefore 184 grains Troy : in practice, however, it is calculate! at 12 



mashas, a jewellers' and druggists' weight, and weighs nearly 210 grains. 



A rupee, however, is considered to be one tola, and a rupee weighs onl 

 10 mashas. 



6 See above. The masha weighs in practice about 17 grains 

 Troy. 



T A variety of natural salt, obtained from the saline lake of Sambar, 

 near Ajmeer. See Khory* 



8 'Ambar-i ashhab, the best kind of ambergris, described as being 

 of a clear, yellowish colour : see Makhzan-ul-Adwiyah, II, 959. 



» Ser about 2 lbs. 



10 Chiljjioza, the seeds of the Xeosia or Edible Pine, Pinus 

 Qerardiana. 



1* Halwa is properly an Arab sweetmeat made of flour, sugar and 

 butter: hence any soft, sticky mixture. 



