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The Pamphlet Collection of Sir Robert Stout: Volume 23

Class III. — Substances Used As Food

page 6

Class III.

Substances Used As Food.

Section A.—Agricultural Produce.

Cereals.

Grain in the Ear.

79.Paddy, Nelloo Peseme, Oryza sativa, Madras.
80.Paddy, Nelloo Pall sumba, Oryza sativa, Madras.
81.Paddy, Nelloo Vaday sumba, Oryza sativa, Madras.
82.Paddy, Elooppapoo sumba, Oryza sativa, Madras.
83.Paddy, Nelloo Oodicha, Oryza sativa, Madras.
84.Paddy, Nelloo Vulloo sumba, Oryza sativa, Madras.
85.Paddy, Nelloo sumba, Oryza sativa, Madras.
86.Paddy, Nelloo Mathoo sumba, Oryza sativa, Madras.
87.Paddy, Nelloo Segapoo Dindoo Cova, Oryza sativa, Madras.
88.Paddy, Nelloo Vellay Car, Oryza sativa, Madras.
89.Paddy, Velloo Thevadasee, Oryza sativa, Madras.
90.Koda millet, Paspaluni scrobiculatum, Canara.
91.Little millet, Panicum miliare, Canara.
92.Raggee, Eleusine stricta, Madras.
93.Raggee, Eleusine coracana, Canara.

Threshed Grain.

94.Wheat, Triticum vulgare, Madras.
95.Wheat, Triticum vulgare, Bangalore.

Composition.

The mean of eight analyses of Indian wheats gave the following results:—
Per cent.
Moisture 12.30
Nitrogenous matter 13.61
Starchy matter 71.22
Fatty or oily matter 1.13
Mineral constituents (ash) 1.74
Total 100.00
page 7
96.Maize, Zea mays, Madras.

Composition.

An analysis of Indian maize gave the following results:—
Per cent.
Moisture 12.90
Nitrogenous matter 9.23
Starchy matter 74.63
Fatty or oily matter 1.59
Mineral constituents (ash) 1.66
Total 100.00
97.Cholum, Sorghum vulgare, Madras.

Composition.

The mean of two analyses of this grain gives:—
Per cen
Moisture 12.35
Nitrogenous matter 9.35
Starchy matter 74.62
Fatty or oily matter 2.02
Mineral constituents (ash) 1.66
Total 100.00
98.Cumboo, Penicillaria spicata, Madras.
99.Cumboo, Pnicillaria spicata.

Composition.

The mean of three analyses is as follows:—
Per cet.
Moisture 11.3
Nitrogenous matter 10.3
Starchy matter 73.0
Fatty or oily matter 3.2
Mineral constituents (ash) 2.0
Total 100.0
100.Ghamay, Panicum miliare, Madras.
101.Chamay, Panicum miliare, Madras.
102.Millet, Panicum miliaceum, Madras.
103.Tipsee, Panicum miliaceum.

Composition.

The following is the composition shown by an analysis of this nllet:— page 8
Per cent.
Moisture 12.00
Nitrogenous matter 12.60
Starchy matter 70.43
Fatty or oily matter 3.62
Mineral constituents (ash) 1.35
Total 100.00
104.Italian millet, Setaria Italica, Madras.
105.Buntee, Panicum frumentaceum, Benares.
106.Koda millet, Paspalum scrobiculatum, Madras.
107.Raggy, Eleusine coracana, Madras.

Composition.

The mean of two analyses gives:—
Per Cent.
Moisture 11.58
Nitrogenous matter 5.88
Starchy matter 79.31
Fatty or oily matters 0.85
Mineral constituents (ash) 2.38
Total 100.00
108.Bamboo grain, Bambusa arundinacea, Madras.

Rice.

This is the favourite food-grain of the people; but, except in Arracan, and a few other districts, in which it constitutes the chief and almost only article cultivated, its use is confined to the richer classes throughout the country.

109.Paddy, Vellay sumba, Oryza sativa, Madras.
110.Paddy, Teeroovarungam sumba, Oryza sativa, Madras.
111.Paddy, Seeroomanee sumba, Oryza sativa, Madras.
112.Paddy, Nelloo (var. Peroo car), Oryza sativa, Madras.
113.Paddy, Nelloo (var. Peroo car), Oryza sativa, Madras.
114.Paddy, Neer Vellay sumba, Oryza sativa, Madras.
115.Paddy, Esaray covay, Oryza sativa, Madras.
116.Paddy, Vellay car., Oryza sativa, Madras.
117.Paddy, Pallen sumba, Oryza sativa, Madras.
118.Paddy, Cadacullootham, Oryza sativa, Madras.
119.Paddy, Vaday sumba, Oryza sativa, Madras.page 9
120.Paddy, Nelloo (var. Monakata car), Oryza sativa, Madras
121.Paddy, Toung-phroo, Oryza sativa, Akyab.
122.Paddy, Loong-phroo, Oryza sativa, Akyab.
123.Paddy, Gua-pyan-inway, Oryza sativa, Akyab.
124.Paddy, Konk-mhoag, Oryza sativa, Moulmein.
125.Paddy, Thetkouppan, Oryza sativa, Moulmein.
126.Paddy, Tsin soay, Oryza sativa, Moulmein.
127.Rice, Palin chumbah, Oryza sativa, Madras.

Composition.

The mean of four analyses of Indian rice:—
Per cent.
Moisture 13.10
Nitrogenous matter 7.55
Starchy matter 78.05
Fatty or oily matter 0.55
Mineral constituents (ash) 0.75
Total 100.00
128.Rice, Areesee, Oryza sativa, Madras.
129.Rice, Seroomany aresee, Oryza saliva, Madras.
130.Rice, Piegoh aresee, Oryza sativa, Madras.
131.Rice, Cholah aresee, Oryza sativa, Sholapore.
132.Rice, Piegoh aresee, Oryza sativa, Madras.
133.Rice, Pootoo aresee, Oryza sativa, Madras.
134.Rice, Chumbah aresee, Oryza sativa, Madras.
135.Rice, Choraka aresee, Oryza sativa, Madras.
136.Rice, Patchy aresee, Oryza sativa, Madras.
137.Rice, Aresee, (var. Konda sumba), Oryza sativa, Madras
138.Rice, Paroo villa aresee, Oryza sativa, Madras.
139.Rice, Aresee (var. Peroo car), Oryza sativa, Madras.
140.Rice, Paswell sumba, Oryza sativa, Madras.
141.Rice, Majay aresee, Oryza sativa, Madras.
142.Rice, Chumbah aresee, Oryza sativa, Madras.
143.Rice, Carah aresee, Oryza sativa, Madras.
144.Red Rice, Aresee, Oryza sativa, Madras.
145.Rice, Gua-mounk-way, Oryza sativa, Akyab.
146.Rice, Gua-kreen-thee, Oryza sativa, Akyab.
147.Rice, Boojwan-urwey, Oryza sativa, Akyab.
148.Rice, Siree kumul, Oryza saliva, Chota Nagpore.page 10
149.Rice, Hurree laywar cliorah dhan, Oryza sativa, Chota Nag-pore.
150.Rice, Medong cargo, Oryza sativa, Rangoon.
151.Rice, Kouk-swai-byoo, Oryza sativa, Rangoon.
152.Rice, Black medong, Oryza sativa, Rangoon.
153.Rice, Nga-kyouk, Oryza sativa, Rangoon.
154.Rice, Kooria, Oryza sativa, Allahabad.
155.Rice, Hunsa, Oryza sativa, Allahabad.
156.Rice, Shamzeerah, Oryza sativa, Allahabad.
157.Rice, Aresee, Oryza sativa, Rajshahye.
158.Paddy, Goonee ahoo, Oryza sativa, Durrung, Assam.
159.Rice, Goonee ahoo, Oryza sativa, Durrung, Assam.
160.Paddy, Burbussy, Oryza sativa, Durrung, Assam.
161.Rice, Burbussy, Oryza sativa, Durrung, Assam.
162.Paddy, Batgootee, Oryza sativa, Durrung, Assam.
163.Rice, Batgootee, Oryza sativa, Durrung, Assam.

Pulses.

Pulses occupy an important position in the food vocabulary of the people of India. They are eaten with, and supply to rice and some other cereals, the nitrogenous or "flesh-forming" material in which these are defective.

Pea Tribe.

Of this Tribe, Gram (Cicer arietinum), or chick pea, occupies an important position. It is largely used by the people, and constitutes, besides, the great horse-food of Northern and Western India. It can be used for this purpose for a length of time without causing "heating," or the other deleterious effects ordinarily produced by the too exclusive employment of peas and beans.

164.Chick pea, or Bengal gram, Cicer arietinum, Lucknow.

Composition.

The mean of five analyses:—
Per cent.
Moisture 10.79
Nitrogenous matter 20.08
Starchy matter 61.59
Fatty or oily matter 4.57
Mineral constituents (ash) 2.97
Total 100.00
page 11
165.Chick pea, Cicer arietinum, Lucknow.
166.Chick pea, Cicer arietinum, Bengal.
167.Pigeon pea, Cajanus indicus, Madras.

This pea is a particular favourite. When husked and split, it constutes the kind of "dhol" which, when procurable, most commonly enters, withice, into the formation of the vegetable curry of the Hindoo.

Composition.

The mean of three analyses:—
Per cent.
Moisture 11.00
Nitrogenous matter 20.13
Starchy matter 63.12
Fatty or oily matter 1.56
Mineral constituents (ash) 3.23
Total 100.00
168.Pigeon pea, Cajanus indicus, Madras.
169.Pigeon pea, Cajanus indicus, Madras.
170.Pigeon pea, Cajanus indicus, Madras.
171.Pigeon pea, Cajanus indicus, Lucknow.
172.Common white pea, Pisum sativum, Madras.

Composition.

Per cent.
Moisture 12.70
Nitrogenous matter 25.20
Starchy matter 58.38
Fatty or oily matter 1.10
Mineral constituents (ash) 2.53
Total 100.00
173.Grey or field pea, Pisum arvense, Bengal.

Composition.

Per cent.
Moisture 12.60
Nitrogenous matter 21.80
Starchy matter 62.19
Fatty or oily matter 1.12
Mineral constituents (ash) 2.29
Total 100.00
page 12
174.Lentils, Ervum lens, Cuttack.

Cultivated in many parts, but not generally held in high repute.

Composition

Of an unlmsked sample from Calcutta:—
Per cent.
Moisture 12.70
Nitrogenous matter 24.57
Starchy matter 59.43
Fatty or oily matter 1.01
Mineral constituents (ash) 2.29
Total 100.00

Composition.

Of a husked sample from Bombay:—
Per cent.
Moisture 12.50
Nitrogenous matter 24.65
Starchy matter 59.34
Fatty or oily matter 1.14
Mineral constituents (ash) 2.37
Total 100.00
175.Lentils, Ervum lens, Bengal.
176.Lentils, Ervum lens, Madras.

Bean Tribe.

Beans are largely cultivated and employed similarly to the foregoing. Lablab vulgaris and Doliehos sinensis are those chiefly used as articles of human food. Of the first mentioned, the Lablab, there are a number of varieties, all of them favourites.

177.Whal, Lablab vulgaris.

Composition.

Results of analyses of two varieties from Bombay:—
Per cent.
Moisture 10.81
Nitrogenous matter 24.55
Starchy matter 60.81
Fatty or oily matter 0.81
Mineral constituents (ash) 3.02
Total 100.00
page 13

Composition.

Per cent.
Moisture 12.02
Nitrogenous matter 22.45
Starchy matter 60.52
Fatty or oily matter 2.15
Mineral constituents (ash) 2.86
Total 100.00
178.Segapoo, Lablab vulgaris, Madras.
179.Chowlee, Dolichos sinensis, Madras.

Extensively cultivated. There are three varieties, white, brown, and black.

Composition

Of a sample from Bombay.

Per cent.
Moisture 12.44
Nitrogenous matter 24.00
Starchy matter 59.02
Fatty matter 1.41
Mineral constituents (ash) 3.13
Total 100.00
180.Chowlee, Dolichos sinensis, Madras.
181.Burbutti, Dolichos cctiang, Madras.
182.Burbutti, Dolichos catiang, Madras.
183.Burbutti, Dolichos catiang, Pegu.
184.Cooltee or Madras horse gram, Dolichos uniflorus, Bombay.

Composition.

The mean of two analyses.

Per cent.
Moisture 11.40
Nitrogenous matter 23.25
Starchy matter 61.43
Fatty or oily matter 0.82
Mineral constituents (ash) 3.10
Total 100.00
185.Horse gram (Caroopoo colloo), Dolichos uniflorus, Macas.
186.Horse gram (Caroopoo colloo), Dolichos uniflorus, Maras.
187.Bhoot or soy bean, Soja hispida.

Cultivated in many parts to the north of India. This is the sain as the well-known Chinese bean, which constitutes such a large article trade between the northern and southern ports of China. Of all vegetable sultances, it is richer in nitrogenous or "flesh-forming" matter than any yet discovered.

page 14

Composition.

The mean of three analyses is given:—
Per cent.
Moisture 8.83
Nitrogenous matter 39.07
Starchy matter 30.48
Fatty or oily matter 16.30
Mineral constituents (ash) 4.42
Total 100.00
189.Soy bean, Sahuca, Soja hispida.

Of the Phaseoli, the P. radiatus is one of the principal favourites, although it is doubtful if any of these are in such general repute as some of the preceding.

189.Green gram, Phaseolus radiatus.
190.Green gram (Mash), Phaseolus radiatus, Madras.
191.Green gram (Patchay pyaroo), Phaseolus radiatus.
192.Green gram, Phaseolus radiatus, Vizagapatam.
193.Green gram, Phaseolus radiatus, Calcutta.
194.Green gram, Phaseolus radiatus, Madras.
195.Green gram, Phaseolus radiatus.

Composition.

Per cent.
Moisture 11.00
Nitrogenous matter 22.48
Starchy matter 62.15
Fatty or oily matter 1.46
Mineral constituents (ash) 2.91
Total 100.00
196.Black gram, Oolendoo, Phaseolus mungo, Madras.
197.Black gram, Ooruth doll, Phaseolus mungo.
198.Black gram, Moong, Phaseolus mungo, Madras.
199.Black gram, Phaseolus mungo, Madras.

Composition (unhusked).

Per cent.
Moisture 9.20
Nitrogenous matter 24.70
Starchy matter 60.36
Fatty or oily matter 1.48
Mineral constituents (ash) 3.26
Total 100.00
page 15

Composition (husked as "Dhol").

Per cent.
Moisture 12.90
Nitrogenous matter 23.54
Starchy matter 59.38
Fatty or oily matter 1.11
Mineral constituents (ash) 3.07
Total 100.00
200.Moot, Phaseolus aconitifolius, Madras.

Composition.

Per cent.
Moisture 11.22
Nitrogenous matter 23.90
Starchy matter 60.78
Fatty or oily matter 0.64
Mineral constituents (ash) 3.56
Total 100.00

It is extensively cultivated in Oude. When split, it forms one of the "Dâls" and ground into flour is used for bread by natives. It is also sometimes used mixed up with wheaten flour. Bullocks, sheep, goats, and many of the native cavalry horses are fed on it. Two varieties are cultivated, white and black.

201.Agathee, Agati grandiflora, Madras.

Starches, & c.

202.Arrowroot, Tikor, Curcuma angustifolia.
203.Arrowroot, Tikor, Curcuma sp.
204.Speed's genuine tapioca, Manihot utilissima, Allepore near Calcutta.
205.Tapioca, Manihot utilissima, Penang.
206.Tapioca, Manihot utilissima, Penang.
207.Tapioca, Manihot utilissima, Penang.
208.Imitation sago, Tacca pinnatifida, Morgui.
209.Beychundie, collected and used as food by the natives Jub-bulpore.
210.Pearl sago, Sagus Rumphii, Singapore.
211.Sago, Sagus Rumphii, Singapore.
212.Sago flour, Sagus Rumphii, Singapore.
page 16

Spices, &c.

213.Black pepper, Piper nigrum, Penang.
214.White pepper, Piper nigrum, Singapore.
215.Black pepper, Piper nigrum, Travancore.
216.White pepper, Piper nigrum, Travancore.
217.White pepper, Piper nigrum, Singapore.
218.Long pepper, Chavica officinalis, Java.
219.Fennel-flower seed, Nigella sativa, Bombay.
220.Cardamoms, Elettaria cardamomum, Travancore.
221.Common turmeric, Curcuma longa, Madras.
222.Cinnamon, Cinnamomum Zeylanicum, Singapore,
223.Cassia lignea, Cinnamomum cassia.
224.Star anise, Illicium anisatum, Bombay.
225.Coriander, Coriandrum sativum, Bombay.
226.Aniseed, Pimpinella anisum, Calcutta.
227.Aniseed, Pimpinella anisum.
228.Ajowan, Ptychotis ajowan, Calcutta.
229.Ajowan, Ptychotis ajowan, Bengal.
230.Powdered mint (Podeena), Mentha sativa, Bombay.
231.Indian dill, Anethum sowa, Calcutta.
232.Cloves, Caryophyllus aromaticus, Penang.
233.Cassia buds, Cinnamomum Lourieri.
234.Nutmegs, Myristica moschata, Penang.
235.Mace, Myristica moschata, Penang.
236.Ginger (unscraped), Zingiber officinale, Bengal.
237.Turmeric, Curcuma longa, Madras.
238.Turmeric, Curcuma longa, Bengal.
page 17

Section B.—Substances used in the Preparation of Drinks, &c,

Teas.

An exhibition of teas from localities other than the well-known ones in China possesses more than ordinary interest. The cultivation of the tea plant is being rapidly extended in India, a district exceeding 1,000 miles in length being more or less adapted to its growth. The production of tea in Assam has taken very firm root, and is spreading with almost unexampled rapidity. But this cultivation is not confined to Assam; the Government of India having succeeded, through the able agency of Dr. Jameson, in introducing it into Dhera Dhoon, Kumaon, Gurhwal, and Kangra. As the result of this, private enterprise—as represented by a number of individuals and several companies—is now engaged in extending its cultivation in the districts in question. Of what is being done, a very good notion is conveyed by the samples displayed.

Tea from Assam.

239.Congou, 1st Class, Assam.
240.Congou, 2nd Class, Assam.
241.Flowery Pekoe, Assam.
242.Orange Pekoe, Assam.
243.Pekoe Souchong, Assam.

The above five samples were produced by the Assam Tea Company.

This Company has been established since 1839, and now supplies the markets of London and Calcutta with no fewer than 1,000,000 lbs. of tea annually. The plant, which is reared in nurseries until it is matured, was first obtained from the shrubs indigenous to the country. It begins to yield in its third year, and attains its maximum production in the seventh. One and the same plant affords the following varieties:—Pekoe, Flowery Pekoe, Orange Pekoe, Souchong, Congou, and Bohea. The kind of tea is determined simply by the number of the sieve through which the dried leaves will pass.

244.Pekoe, Maijan plantation, Debroogliur, Assam.
245.Souchong, Maijan plantation, Debroogliur, Assam.
246.Congou, Maijan plantation, Debroogliur, Assam.
247.Flowery Pekoe (1st Class), Noakharee plantation, Jorehaut. Assam.
248.Pekoe, Maijan plantation, Debrooghur. Assam.page 18
249.Souchong, Maijan plantation, Debrooghur, Assam.
250.Flowery Pekoe, Noakharee plantation, Jorehaut, Assam.
251.Pekoe, Benganakoah plantation, Seebsagur, Assam.
252.Pekoe, Singlo, Seebsagur, Assam.
253.Pekoe, Nowgong, Difflo, Assam.
254.Pekoe, Gilliedary, Seebsagur, Assam.
255.Pekoe, Mankottah, Upper Assam.
256.Hyson, Mankottah, Upper Assam.
257.Scented Pekoe, Mankottali, Upper Assam.
258.Green, Sesa Barie, Mankottah, Upper Assam.
259.Flowery Pekoe, Khowang, Assam.
260.Orange Pekoe, manufactured from Assam plants, Gowhatty, Assam.
261.Flowery Pekoe, manufactured from Assam leaf, Gowhatty, Assam.
262.Flowery Pekoe, manufactured from China leaf, Gowhatty, Assam.
263.Orange Pekoe (Chah or Phalap), Debrooghur, Assam.
264.Pekoe, manufactured from Chinese plants, Nagaghooli, Assam.
265.Souchong, manufactured from Chinese plants, Nagaghooli, Assam.
266.Congou, manufactured from Chinese plants, Nagaghooli, Assam.
267.Pekoe, manufactured from indigenous plants, Nagaghooli, Assam.
268.Congou, manufactured from indigenous plants, Nagaghooli, Assam.

Tea from Cachar.

A number of new plantations have been started in this district. Already upwards of fifty are said to exist, and some thousands of acres are under cultivation.

269.Flowery Pekoe, Chundypore factory, Cachar.
270.Souchong, Chundypore factory, Cachar.
271.Pekoe, Chundypore factory, Cachar.
272.Congou, Chundypore factory, Cachar.
273.Souchong, Soorispore, Ballicandy factory, Caehar.
274.Pekoe, Soorispore, Ballicandy factory, Cachar.
275.Congou, Soorispore, Ballicandy factory, Cachar.page 19
276.Souchong, Coocheela, Cachar.
277.Pekoe, Coocheela, Cachar.
278.Flowery Pekoe, Coocheela, Cachar.
279.Flowery Pekoe, Goongoor Pahar plantation, Cachar.
280.Orange Pekoe, Goongoor Pahar plantation, Cachar.
281.Souchong, manufactured from Chinese plants, Goongoor Paliar plantation, Cachar.
282.Flowery Pekoe, Victoria Tea Garden plantation, Cachar.
283.Pekoe, Victoria Tea Garden plantation, Cachar.
284.Souchong (1st sort), Victoria Tea Garden plantation, Cachar.
285.Souchong (2nd sort), Victoria Tea Garden plantation, Cachar.
286.Souchong, Lallee Cheera, Sylhet.
287.Congou, Lallee Cheera, Sylhet,
288.Flowery Pekoe, Lallee Cheera, Sylhet.
289.Pekoe, Lallee Cheera, Sylhet.

Tea from Darjeeling.

The first trial of the tea plant at Darjeeling was made in 1841, with a few seeds grown in Kumaon from China stock. It was quite successful as to its growth, and the quality was approved of by the Assam tea planter who vsited Darjeeling in 1846, and made the first lea here. The original plants are now to be seen. All are of gigantic size; one is a bush 50 feet in circumferene and 20 feet high.

290.Souchong, Kursiong plantation, Darjeeling.
291.Congou, Kursiong plantation, Darjeeling.
292.Souchong, Kursiong plantation, Darjeeling.
293.Pekoe Tea, Kursiong plantation, Darjeeling.
294.Congou, Kursiong plantation, Darjeeling.
295.Pekoe, Kursiong plantation, Darjeeling.
296.Mixed Black, Tuckvor plantation, Darjeeling.
297.Mixed Black, Tuckvor plantation, Darjeeling.
298.Mixed Black, Tuckvor plantation, Darjeeling.
299.Souchong, Hope Town plantation, Darjeeling
300.Hyson, Hope Town plantation, Darjeeling.

Tea from Dehra Dhoon.

301.Fine Souchong, Koalagire plantation, Dehra Dhoom.page 20
302.Souchong, Koalagire plantation, Dehra Dhoon.
303.Pouchong, Koalagire plantation, Dehra Dhoon.
304.Bohea, Koalagire plantation, Dehra Dhoon.
305.Young Hyson, Koalagire plantation, Dehra Dhoon.
306.Hyson, Koalagire plantation, Dehra Dhoon.
307.Imperial Gunpowder, Koalagire plantation, Dehra Dhoon.
308.Gunpowder, Koalagire plantation, Dehra Dhoon.
309.Hyson, Koalagire plantation, Dehra Dhoon.
310.Pekoe, Koalagire plantation, Dehra Dhoon.
311.Pouchong, Hurbunswalla plantation, Dehra Dhoon.
312.Young Hyson, Hurbunswalla plantation, Dehra Dhoon.
313.Hyson, Hurbunswalla plantation, Dehra Dhoon.
314.Pukh Hyson, Hurbunswalla plantation, Dehra Dhoon.
315.Gunpowder, Hurbunswalla plantation, Dehra Dhoon.
316.Tea, mixture, Hurbunswalla plantation, Dehra Dhoon.
317.Fine Souchong, Hurbunswalla plantation, Dehra Dhoon.
318.Souchong, Hurbunswalla plantation, Dehra Dhoon.

Tea from Kumaon and Gurwhal.

Both in Kumaon and Gurwhal, and the Dherah Dhoon, Government plantations, as well as those of individuals and companies, are to be found. In the year 1861 alone, the Government distributed to private planters throughout Kumaon, Gurwhal, Dherah Dhoon, and the Punjab upwards of 130 tons of seeds and 2,400,000 seedlings.

319.Souchong, Megree plantation, Kumaon.
320.Pouchong, Megree plantation, Kumaon.
321.Bohea, Megree plantation, Kumaon.
322.Souchong, Kousaunie plantation, Kumaon.
323.Young Hyson, No. 1, Kousannie plantation, Kuniaon.
324.Young Hyson, No. 2, Kousannie plantation, Kumaon.
325.Hyson, Kousannie plantation, Kumaon.
326.Gunpowder, Kousannie plantation, Kumaon.
327.Imperial Gunpowder, Hawalbagh plantation, Kumaon.
328.Gunpowder, Hawalbagh plantation, Kumaon.
329.Young Hyson, Hawalbagh plantation, Kumaon.
330.Hyson, No. 1, Hawalbagh plantation, Kumaon.
331.Hyson, No. 2. Hawalbagh plantation, Kumaon,page 21
332.Hyson skin, Hawalbagh plantation, Kumaon.
333.Souchong, Hawalbagh plantation, Kumaon.
334.Bohea, Hawalbagh plantation, Kumaon.
335.Souchong, Agartola plantation, Kumaon.
336.Pouchong, Agartola plantation, Kumaon.
337.Bohea, Agartola plantation, Kumaon.
338.Souchong, Bhurtpore plantation, Kumaon.
339.Bohea, Blimthal plantation, Kumaon.
340.Souchong, Gurhwal.
341.Fine Souchong, Gurhwal.
342.Pouchong, Gurhwal.
343.Bohea, Gurhwal.
344.Souchong, Warrandfield plantation, Gurhwal.
345.Souchong, Willow Bank plantation, Gurhwal.

Tea from Kangra, Punjab.

346.Hyson, Holta plantation, Kangra.
347.Young Hyson, Holta plantation, Kangra.
348.Imperial gunpowder, Holta plantation, Kangra
349.Hyson skin, Holta plantation, Kangra.
350.Souchong, Holta plantation, Kangra.
351.Pouchong, Holta plantation, Kangra.
352.Bohea, Holta plantation, Kangra.
353.Souchong, Kangra.
354.Imperial gunpowder, Kangra.
355.Young hyson, Kangra.
356.Souchong, Kangra.
357.Pouchong, Kangra.
358.Hyson, Kangra.
359.Souchong, Kangra.
360.Pouchong, Kangra.
361.Gunpowder, Kangra.
362.Imperial gunpowder, Kangra.
363.Hyson, Kangra.
364.Souchong, Kangra.
365.Young Hyson, Kangra.
page 22

Coffee.

This important berry is being extensively cultivated in the highlands of Southern India, and large tracts of country are available for the extension of its growth.

366.Coffee, Coffea arabica, Bombay.
367.Coffee, Coffea arabica, Mangalore.
368.Pea-berry coffee, Coffea arabica, Mysore.
369.Coffee, Coffea arabica, Mysore.
370.Coffee, Coffea arabica, Calicut.
371.Coffee, Coffea arabica, Animatay Hills, Coimbatore.
372.Coffee, Coffea arabica, Travancore.
373.Coffee, Coffea arabica, Salem.
374.Coffee, Coffea arabica, Chota Nagpore.
375.Coffee, Coffea arabica, Chota Nagpore.
376.Coffee, Coffea arabica, Penang.
377.Coffee, Coffea arabica, Penang.

Sugar.

378.Cane sugar, Saccharum officinarum, North Arcot.
379.Cane sugar, Saccharum officinarum, Astagram factory, Madras.
380.Cane sugar, Saccharum officinarum, Astagram factory, Madras.
381.Crystallized sugar, Saccharum officinarum, Shajehanpore.
382.Cane sugar, Saccharum officinarum, Caledonia estate, Penang.

The Date Palm (Elate sylvestris) furnishes almost the whole of the sugar exported in such considerable quantities from Calcutta. No good samples of this product were available for the present collection, or procurable in time for shipment.

Isinglass, &c.

383.Fish-maw, Polymenus plebius, India.
page 23

Section C.—Intoxicating or Stimulating Drugs, &c.,

384.Candeish opium, Palaver sormiferum, Candeish.
385.Provision opium, Papaver sormiferum, Benares.

This is the form in which opium is prepared in India for the Chinese markets.

386.Poppy trash, used for packing opium, &c., Benares.
387.Tobacco leaf, Nicotiana tabacum, Mysore.
388.Tobacco leaf, Nicotiana tabacum, Burmah.
389.Tobacco leaf, Nicotiana tabacum, Cuttack,
390.Tobacco leaf, Nicotiana tabacum, Akyab,
391.Bhang, Cannabis sativa, Madras.

The narcotic properties of hemp becomes concentrated in a resinous juice, which in certain seasons and in tropical countries exudes, and concretes on the leaves, slender stems, and flowers. This constitutes the base of all the hem preparations, to which all the powers of the drug are attributable. In Central India, the hemp resin, called churrus, is collected during the hot season in the following manner:—Men clad in leathern dresses run through the hemp fields, brushing through the plants with all possible violence; the soft resin adheres to the leather, and is subsequently scraped off and kneaded into balls, which sell at from five to six rupees the seer, or about 5s. to 6s. per pound. A still finer kind, the momeca or waxen churrus, is collected by the hand in Nepaul, and sells for nearly double the price of the ordinary kind. Dr. M'Kinnon says: "In Nepaul, the leathern attire is dispensed with, and the resin is collected on the skin of naked coolies." In Persia the churrus is obtained by pressing the resinous plant on coarse cloths, and then scraping it from these and melting it in a pot with a little warm water. Mirza considers the churrus of Herat the most powerful of all the varieties of the drug. The hemp resin, when pure, is of a blackish grey colour, with a fragrant narcotic odour, and a slightly warm, bitterish, acrid taste.

392.Betel nuts, Areca catechu, Nuggur, Mysore.

The Areca palm, which supplies the betel nut, is known by the Malay name Pinang, whence also the name of the island Penang, which is now the chief emporium of the trade. There are various kinds in use, and the mode of preparation also differs. The three ingredients of the betel nut, as commonly used, are, the sliced nut, the leaf of the betel pepper in which the nut is rolled, and chunam or powdered lime, which is smeared over the leaf. Prof. Johnston calculated that they are chewed by at least fifty millions of the human race.

393.Betel nuts, Areca catechu, Travancore.
294.White gambier, Nauclea gambir, for masticating with betel, Singapore.