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the large verdant covering in a regular manner. The feast of a 

 brahmin generally consists of seasoned bread, rice, curry, vege- 

 tables, pickles, and a dessert. 



Their bread, in its simple state, is prepared from the flour of 

 wheat, juarree, or bahjeree: besides which, they are very fond of 

 a thin cake, or wafer, called popper, made from the flour of oord, 

 or mash (phaseolus max.) highly seasoned with assa-fcetida; a salt 

 called popper-khor; and a very hot massaula, composed of tur- 

 meric, black pepper, ginger, garlic, several kinds of warm seeds, 

 and a quantity of the hottest Chili pepper. These ingredients are 

 all kneaded with the oord flour and water into a tenacious paste, 

 to form the popper, which is rolled into cakes not thicker than a 

 wafer; these are fust dried a little in the sun, and then baked by 

 fire until crisp. 



The curry of a brahmin is seldom more than heated butter- 

 milk, with a little gram-flour, slightly seasoned; this they highly 

 esteem. Something similar is wurrun, a dish composed of tuor, 

 or doll, a sort of split-pea, boiled with salt and turmeric (curcuma); 

 this they eat with ghee, or clarified butter, which they say destroys 

 its flatulency. 



In the centre of the cover is always a large pile of plain boiled 

 rice, and at a feast there are generally two other heaps of while 

 and yellow rice, seasoned with spices and salt; and two of sweet 

 rice, to be eat with chat no, pickles, and stewed vegetables: the 

 latter are chiefly berenjals, bendee, turoy, and different kinds of 

 beans, all savourily dressed, and heated with chilies of every de- 

 scription. The chat n a is usually made from a vegetable called 

 cotemear, to the eye very much resembling parsley, but to those 



