Sura is also mentioned in the Institutes of Manu, a work which, according to most Sanskrit scholars, was written about 2,000 years ago. In the Ordinances of Manu, the text of which, as it now stands, dates by the latest estimate between 100 and 500 A.D., there are frequent references to the drinking of spirituous to excess, so that it is evident that this must have been a common offence, and the twice- born (Brahmans) are often urged to avoid the temptation. Three kinds are described, that made from sugar (molasses), from ground rice, and the flowers of the honey-tree, Mdhud (Cassia latifolia)?liquors which down to the present day are those most commonly consumed by the natives of India. Dr. U. C. Dutt, in his Materia Medica of the later writers Hindus, says that the Sanskrit describe thirteen kinds of distilled liquors, one was used in their or other of which widely time. In Sanskrit works a spirit distilled from is from that grapes, Mdddhika, distinguished from rice from sugar-cane (called Sidhu), (called Sura), from barley (Koliala), from wheat (MddhulikA), etc., while Vdruni (translated Institutes lecture ) occurs in the of Mcijiu, kinds of lire distin- THE ALCOHOLIC LIQUORS xi, 147, and three spirits xi, 05 OF INDIA. guished in lecture In of the Khordn prohibition of alcohol spite ot By P. W. O'GORMAN, D.P.H. Cantab., to Mohammedans, in the reign Akiiar, spirit- was Hot uncommon among* the court i.m.s. drinking Captain, Block- grandees (Abul Fazl in Ain-i-Akbari, Fellow of the Royal Institute of Public Health. man's trans., i, G0-70). From the .above and other sources, and from multitudinous substances our knowledge of the It has been in certain ot the for contended, quarters, employed in various parts country the that the natives of India have learnt Ave see the vice preparation of alcoholic liquors, that of drunkenness from That and not an Europeans. this is drinking customs were widespread an error founded on insufficient habit. We knowledge can adoption of an European may also be easily made clear. Passages in the Maha- conclude with Dr. Watt that the means bharata with rightly a or (an epic poetn dealing events 1200 of fermentation in saccharine B.C., but about procuring put together 1,000 years later), I malted are and have been for long much etc., show that drunkenness was common in India than in in more extensively understood ancient India; and this be also Diet. E. vol. may gathered Europe generally (see Watt's P., from the old Hindu law which books, forbid iii, pp. 331, 332).* the use of vi, pt. (e.g. Mandva-Dhdrma-Sdstra, How far, however, the undoubted present xi., 1-46 ff). In the Abhila-Shithdrata-Cintd- increase of intemperance in the majority of our tnemi, a Sanskrit manual for kings and prince- Indian cities, towns, cantonments, markets and a.d. 1128, lings, though most indecent and and other where multitudes foolish amusments are fairs, gatherings allowed, drinking spirits assemble in vaster numbers than are known in etc., is prohibited ; but several different kinds may be traceable to our modern me- of spirits are referred to (see Dr. Europe, Watt's Dic- thods of licensing public houses, thus giving tionary of Economic Products, vol. v, pp. 500, the latter, as it were, the stamp of Government 51.0). and un- Tavernier, in the seventeenth approval, thereby bringing temptation century (Travels der the immediate of the people in India), mentions a palm-wine cognisance spirit largely otherwise known to be abstemious, drunk by the idolators of India at their remarkably feasts. and that in forms of much more from and from moreover, Spirits palm juice rice are (Sura) alcoholic than were known to alluded to by John van potent strength Huyghen Linschoten a to as their fathers, is entirely foreign having been largely consumed in Southern question and the purpose of this paper. Western India 300 years ago, and he of the * complains Portuguese soldiers acquiring Indeed, th* nborieinnl and wild tribes of India, tlio habits of from the most inaco29sible to oivilising' influences, nro notorious drinking spirits natives. drunkards. LIQUORS IN INDIA?O'GORMAN. 201 June 1899.] of the ancient the was in use at the present Aryans, Soma, The alcoholic liquors The divided into three probably the most ancient known. in India may be usefully day beverages known in India may be divided into classes: (1) Beers?fermented great or unmalted four sections or varieties. either from malted grain prepared from 1. Malt ?fermented liquors European Liquors.?British,German, (cereals); (2) Austrian and Italian malt liquors or other of imported fruits, flowers, sap, parts plants; obtained distilla- prepared from malted grain (chiefly barley)* and by (3) Spirits?liquors of the other and hops, as ale, beer, porter, stout, cooper. of of the preparations to be tion any fer- 2. The Pilsener Beers, which appear There is a fourth class?a two classes. are innocent of from animal sub- manufactured from rice, hops, mented "wine" prepared to of the and may owe their bitterness and colour such as Koumiss, the drink stances, some substance. Circassians and Eastern Russians, foreign Tartars, now 3. Indian-made Malt mare's milk, and European Liquors.?? made from fermented the breweries in from cow and Indian-made European beers of in Europe and America and prepared But it, as the Neilgherries, Rawalpindi milk for medicinal purposes. Himalayas, goat to be Quetta, etc. It is said that in order to prevent as its appears well congener, Kephir, beer sour in a hot climate the alcohol in India. Neither is any special turning unknown as is in excess of that found in home- of such commingled liquors generally notice needed the brewed and reaches as as five and six etc. Of course ales, high sherry-whey, cent. vol. in vol. Scotch milk-punch, the same in all, per (Hehir's Hygiene). of fermentation is but principle or con- ales, however, were formerly very alcoholic, a saccharine substance, " " via., original more scientific methods of have of verted from starch, etc., as sucrose, glucose, of con- late years reduced the strength. lactose, fructose, etc., capable greatly dextrose, of an Most of the of these three sec- alcohol in the consumption version into presence tions is and its extent be this alcohol being by Europeans, may enzyme-yielding yeast;* judged from the extract from Mr. with other volatile agents, goes following distilled over, or O'Conor's Financial and Commercial Statistics to constitute the third class, the" strength" on the of British India, fourth issue, 1897: "During of which depend intoxicating powers at the the last five the of beer import- water which comes over }^ears quantity proportion of ed into India 3,000,000 gallons and which be reduced by repeat- averaged nearly same time, may of and the brewed in India one or more times. An}' annually, quantity the process ing with certain during the same period averaged nearly these, howevei', may be combined etc. 6,000,000 gallons, the local production being or fermentable barks, spices, narcotic of thus double the imported. Last year to be noted that, although many quantity It ought were brewed in this are named (1896) 6,313,946 gallons intoxicant specifically was the beverages ()f of which more than half bought the Urdu name country, in the vernacular, generic the The or Madliu in by Army Commissariat Department. Shdrdb the Persian), Mddli of the (from Arabic and Army drinks fifty-four per cent, country- and Arrak or Darn (from and a considerable Bengali, from the made beer under contract, in as well as Sura, Persian) Hindi, alcoholic portion of the remainder is also consumed by are .to all Sanskrit, frequent^ given con- soldiers outside the Army contract." in and are to cause liquors general, apt 4. Native Beers.?These appear to be of two when of them individually. fusion speaking kinds: those from raw or are available first, prepared soaked, In the text whenever specific titles pre-malted grain, fermentation being either spon- are under each description. thej* given taneous (i.e., without special addition of a yeast) I.?Beers. or from the unwashed jars containing ferment alcoholic of former brews ; and those from cook- Among the most extensively used secondly, in India, beers take the most promi- ed (boiled) grain, fermented with a yeast gene- beverages their and with the nent and this mainly because of rally specially prepared varying place, in this in its Thus in certain ease in and also because, locality ingredients. parts preparation, handed of in the commonest domes- conservative country, the^y have been Bengal (as Nadiya), tic the lower classes is Amani, down from former ages. The sacred sacrificial beverage among a cooling drink in the hot weather, prepared by has * of sugur by yeast * The alcoholic fermentation and III British breweries 50 per cent, of as associated with, many nearly been directly is or other substance hitherto regarded of the cell, but beer made from sugar, rice, maize, the living action yeast dependent upon, has succeeded in extract- than barley (mangel-wurzel has been suggested) ; and, a chemist, Dr. Buchner, German are now from the after thorough filtration, moreover, five barrels produced quarter from a which, and these five ing yeast liquid fermentation under practi- of malt instead of four, as formerly, have only is of exciting alcoholic This fluid about half the of that were before used for capable as the living quantity hops the same conditions yeast. cally and the evidence feems four barrels. The Americans make beer largely from if heated to a0? 0. ; becomes inert which Dr. Buchner maize meal and maize malt, in Germany, other than in to to a discovered ferment, poiut newly nature. It is sug- Bavaria, the following are used to a considerable extent: has called of a proteid Zymase, being is due to the wheat, oats, rice, maize and even potato starch. The best that as usually observed, gested fermentation, colonial beer is made in Tasmania, whence it is shipped in of this as excreted the living organism action fermeut by frozen blocks to Australia and India. {The Medical Press, May 1897). 202 THE INDIAN MEDICAL GAZETTE. [June 1899. allowing water in which boiled rice has been as SKamshoo ; the Khyens and Karens of Burmah, steeped to become sour. The alcoholic strength as well as other Burmese, know it as Conjee, and is feeble.* the Kakhyans call it Sherio ; the Ang&mi and A second and stronger beer, more commonly Assam Frontier Nagas (Semas, Aos, Lotas, etc.) known in India generally as Pachiuai, and and the Chins and Lushais have their Zu (malted) husbandmen drunk by low-caste and aboriginal and Kheza (yeasted and stronger) ; while the labourers, as well as the wild tribes generall}7, Nepalese and Gurkhas name it J liar. In Chota is a fermented rice liquor prepared somewhat Nagpur it goes by the name of Hurria or Huvria and an like the Ndga Khezu, sold for about madhu from the earthen jars in which it is pre- anna (one penny) a quart bottle. The Angami pared; * in Assam, Lao pani (= Lao water) Nagas on our North-east Assam frontier, I ascer- said to be named from the Ljio, or Kuddoo, or tain, prepare their beer as follows : ? Calabash vessels in which it is stored; and in or or Mddhu Zu, TengiZu Peta (Assamese? Ceylon it is called Kavjee (Singhalese) ; while Rice-flour Liquor).?Raw rice is soaked in water in India generally, as already observed, it is an hour or so ; drained off' and dried for an hour ; known as Pachivai. I do not know how far the then washed in a pot and redrained. It is then water alone in which rice has been boiled (rice pounded up, boiling-hot water poured thereon, water), called Mahv, conjee or pitch, has been and put aside for twent}7-four hours. Now a fermented into a beer. All the aboriginal and certain quantity of water is poured in and the hill tribes appear to manufacture a beer. Rice mixture preserved in an earthen jar (ghurra) beer is drunk, among others, by the Lushais and after adding a fistful of malted dhdn (unhusked other Eastern Frontier tribes, by the Lepchas rice) dried and powdered. The Zu is ready in of the Darjeeling Hills, the Tibetans ofSikhim, three or four days and drunk unstrained out of the Sonthals and Ivols of Chota Nagpur, and the a bamboo jug or a gourd cup, the sediment inhabitants of the Simla Hills.f being supped with a bamboo spoon. It is a (2) Next to rice the millets enjoy a special milky liquid of sweetish, bitter flavour, and selection. Malted millet is known as puisht. declared to be a refreshing drink. Its intoxi- Thus, the Mdrwd beer of the inhabitants of cant quality increases after the fourth day. Sikhim, said to be a pleasant drink, and imbibed Khezu, or Kos'cri Mddhu (Assamese?Cachari through a straw from a bamboo jug, is prepared Liquor).?The stronger liquor : the rice is boiled from the Mdrua or Riigi millet (Eleusine Cora- and spread out to cool. Then a yeast is added, cana). In Poona, Mysore and the Mahratta which is specially prepared in three or four days country (South India), where the Rivji forms from jungle roots and rice powder, and is sold in the staple food of four-fifths of the people, bojah white, chalky-looking cakes the size of one's or bojali beer is brewed therefrom. Here also palm. It is mixed thoroughl}'' and placed aside bojah is brewed from malted Jowarl or Judr in a covered basket. Three or four days later (Sorghum Vulgare), and substituted for it is put into a gliurra with a certain quantity hops. The Nagils also are said to use certain of water. The fermentation is complete in millets for their Zu,; probably all the six or three or are four hours, when it is strained through seven varieties known cultivated and utilised. a basket sieve, and the Khezu is ready for Zio is also brewed from the half-dozen varieties " consumption. of Job's tears," known locally as lid-si or Ka-si The fermentation of native beers is generally (Coix Lachryma). brought about the aid of some Maize or bhoota is employed, intermixed ent through astring- (3) plant, usually several, which may either with a bitter principle or spices, to make beer the of play part hops, or be connected in some among the Simla and other Iiill tribes. with way causing or fermentation. Wheat beer is known as and It is facilitating (4) Mddhu-Wca, interesting to observe how Barley beer as Kohdla. The last two are India widespread (5) throughout the manufacture of beer is, what not extensive. varieties of have grain been thus It is interesting to note that millets are brewed and what independently utilised, ingenuity has been exercised elsewhere than in India. Bousa, for instance, a in fermentation. exciting Various cereals are strong popular intoxicant beer made from the as most employed, species of millet, barley, maize flour of TetfXPoa Abyssinica) and from the darrha wheat, but rice is (bhootd), etc.; the or doarra millet Vulgare, chiefly), is one and the most principal (Sorghum extensively used. extensively consumed by the natives in Nubia, Thus from malted rice we (1) have the Chinese and other parts of Africa, the Abyssinia including Sliamshee, Japanese and the Burmese the Kaffir races of South Africa. The Russian Shamshoo. In Singapore this beer is also known

* of a in * The An interesting photograph village public-house Bengali custom of a cliota seen eating liazari or Singbhum, taken by the author, may be in the Decem- morning meal of stale boiled rice steeped over night in ber number of the Wide World Magazine. water (the one panto-bhdth) may prove of the sources of the + It is interesting to note that the Boksns, who inhabit the cholera and bowel disorder so prevalent among them the foot of the Sewalik range of hills the at certain when bordering Doon, seasons, the conditions for microbic do not their women folk to in are most growth ordinarily permit indulge favourable. intoxicants. LIQUORS IN INDIA-O'GORMAN. 203 June 1899.] ALCOHOLIC

a "Zu" a a sour (8) Recently (beer), probably wine, drink, Kwas or Quass, thick, beverage from mixed and said to be of a pleasant sweetish flavour and the not unlike the Bousa, is made colour of claret with a taste much resembling fermented barley and rye flours. burgundy (!), has been discovered among the Allied Fermented eastern It is from II. AVines and other independent Nag&s. prepared an undetermined of red berry. This red Liquors. " species Zu" is named Kussi, and, I learn, is not un- be classed under four great These may known among the Angamis. It is not to be heads :? confounded with the Red Zu due to coloration From 1. Fruit Wines.?(1) Grapes (chiefly from the coarse red rice. have first European or Naga Vitis Vinifera).?We (a) (9) In the West Indies and a "Vino di wines so called), Congo Australian (properly banana" is made the imported Clarets from plantain (Musa as Port, Sherry, Madeira, Information of it in India is Champagne, and a sapientum). (Beaune, Burgundy, Bordeaux, Chianti wanted. German and Austra- host of Italian, French, 2. Fermented the Floivers besides Liquors from of lian clarets), (, certain which are Plants.? (1) The Mdhu-a (Bassia Lati- fruit , British wines, etc.), folia vinous, and allied species); extensively collected tinctured, or variously mixed spiced, and all over India, used for (2) and chiefly distilling. fructuous spirituous liquors. The flower heads of the Kddam also be included here; (Anthocephalus cider champagne might The flowers of Rhododendron I is unknown.* Second (b) Cadumba). (3) , believe, common the and ivives, which Arboreum, among Himalayan Indian-manufactured European other mountainous are sweet and to be confined tracts, sub-acid, are not extensive and may be said vines and if eaten in large quantities, intoxicant. The to Kashmir. Here, although indigenous milk of cattle were thereon is rendered poison- had been cultivated, French varieties feeding long ous and so is the collected therefrom by the State, and under Italian experts honey imported by bees at certain seasons. if are red and white wines of "very superior Question the}^ in 1890, fermented or not. were manufactured, obtaining gold ?quality" 3. Leaves and medals and commendations at the Calcutta Fermented Liquors from high And Cannabis Sativa and Indo-Colonial (London) Exhibitions. Tivigs of Plants.?^1) (Blidng rare, and in the and North-West third Native grape ivines, which are also Hashish) Punjaub (c) a viticulture can be traced in India for Provinces. Commonly favoured as "cooling although from drink" the and the Chamars and 3000 years (Dr. Watts). These are made by Sikhs, by where the other allied low castes. grapes in Persia (Anguri Shardb), wine of Shiran became famous, Afghanistan, 4. Sap Wines.?.The fermented juice of the Beluchistan, Sind (?) and the Punjaub?chiefly following: (1) The common Sugar-Cane Uhh known in Peshawar and Kanawar (where it is or Gunnd (Saccharum Officinarum and several as all over India. as Sheo), as well in Kashmir. varieties), extensively grown The Hindus (2) From Raisins a wine for fermented liquor is called in Sanskrit Sidhu; is made in Persia, Afghani- that from palms is distinguished as Vdruni. (2) (Kis/imishi-Shardb) wines are stan and the Punjaub. Other fruit Indian Date Palm (Phoenix Sylvestris). The from? rus is extracted chiefly in prepared Jam- Khajur Bengal, My- The of the Jdmun (Eugenia sore, and North-West Provinces. (3) The Barl- (3) fruit " bolana). In Goa a port" is thus manufactured. tvee or Tdl, Palmyra Palm (Borassus Flabelli- Dates?in Sind and Bombay. formis). The Tdri or obtained from (i) is Toddy (5) From Pineapples?a "champagne" tapping the flower stalks and leafed stem, in made in Myanoung, British Burmah. Behar, North-West Provinces, Western India'and (C) The Phdlsa fruit (Grewia Asiatica), grown Burmah. I he last two are also used is fer- extensively in Bengal and North-West Provinces, as yeast in baking bread. (4) Cocoa-nut Palm mented. or Ndrial (Cocos South the Nucifera); chiefly (?) (7) A fermented liquor is obtained from India and Bengal. (5) Indian Sago Palm fruits of the Amala or AmloJci, Embiic rnyro- (Caryota Urens). The toddy is tapped from balan (Phyllanthus emblica). the flower stalk and stem in Ce}7lon, Orissa, Madras and The are in Bombay. following used of "Clarets" are manufactured Large to a extent: J quantities wine and cider, ami very much iesser (G) From from inferior French rough " England " is ex- the or turnsol or cochineal. Champagne juice of the common Mdddr Ale (Calo- coloured with and from rhubarb stalks. gooseberries tropis the intoxicant is tensively produced are manufactured from sugar Gigantea), liquor and other "wines" tribes in the sugar; of the in snch quanti- prepared by the Western Ghats and the refuse husk or mark grape, dec'ares that "a great part of the vol. ii, p. 47, sec. Some more ties that Dr. Letheby of (Watt's, 188). has ceased to be the juice on wine of France and Germany information is needed this, as the is of fact, he says, the processes juice the grape at all." In point The sweetening-, plastering, exceedingly acrid. (7) root of the Neem of blending, softening, fortifying', " an that it is hardly is also and etc.. eic., are carried on to such extent (Melia Azadirachta) tapped the even at first juice possible to obtain a sample of genuine wine, fermented. linnd." 1899. 204 THE INDIAN MEDICAL GAZETTE. [June

or Moivah.?The flowers of the In formerly, the spruce-fir, birch, (1) Mdhud England, or South saccharinum) and ash-trees were Bassia Latifolia Bassia Longifolia (in maple (Acer, " and allied Gar is sometimes tapped and their juice used for so-called beer" India) species. the O duringO The Siberians use birch bark as a added to increase alcoholic strength making. fermentation. A distillation is GO ferment when their yeast is not obtainable. single per cent, to 90 per cent, under proof. A second or Distilled Alcoholic Ill,?Spirits distil may average 25 per cent, below proof.-f- Liquors. Extensively consumed inRajputana, North-West ' Central into three :? Provinces and Oudh, Western Bengal, These may be divided classes Provinces, North and South Bombay, and less 1. European imported Spirits.?, so in the The Bombay or JJran Mdhud rum, etc. During 1888-80, 1,119,367 Punjab. " brandy, , double distilled and as of spirits, paying a custom duty of spirit is (benda) nearly gallons as and on from llx. 482,854 were imported into British India. strong brand}7," being poured one to another a proper "head" or There was an increase in consumption of 142 glass gives the alcoholic froth, without which the Bombay topers will not per cent, in eighteen years, however, weaker. The recent have it (Watt). strength being, of the annual must be near 1,500,000 gallons. (2) Sugar-Cane.?The expressed juice imports ofticinarum and allied Rum Much of these in the form of rum is consumed Saccharum species. direct from the or from the un- in the Following the evil example set distilled juice Army. Molasses or in it that there has been a crystallisable residue, (rdb gar), Europe appears as increase of late in the consumption of the former being recognised superior. steady sativa and numerous varie- spirits (rectified spirits mixed with (3) Rice.?Oryza methylated ties. Sura was mentioned in the Institutes 10 cent, spirit) in Bengal. This per pyroxalic about 2000 and 300 abuse is to be by the new rules issued of Manu, years ago; prevented its effect on the Por- under the new Sea Customs Act. years ago demoralising in India was of. It 2. Indian-manufactured European Spirits. tuguese Army complained form of and is distilled ?This consists almost entirely of rum, the is the commonest Arab, or Pachwai. It is called also (Bengal), and Shajehanpore (North- from rice beer Cossipore Drsi Slidrdb and in Assam and West Provinces) distilleries being among the (country spirit), and is almost as best known. Much of the rum goes to the elsewhere, Phatika, simply itself. Like the beer, it is and irregular, Native as well as made as rice beer Arm}7, regular in China as and in Burmah and Sikh known Sham-Shee, " Gurkha regiments k< European?the as Sham-shao. A rice and corps being also supplied, and Singapore whisky military police in from malted rice, in established canteens. is manufactured Manipur mostly a called some and some distil 3. Native the least thirty- Manipur Nagas spirit Spirits.?At Zohdro from their Khezii. two substances are known to be eniplo}Ted in The or Toddy Palm (Eorassus India at the day lor the manufacture of (4) Palmyra present or tdri, i.e., sap, or and it is what flabellit'onnis).?The toddy Arab native surprising " spirits, has been exercised the natives in distilled, spirit." ingenuity by Palm their selection. It is stated that country spirits (5) Cocoanut (Oocos nucifera).?The distilled. (Mdhuu which are fast displacing the todd}7 liquor ?), Wild Date Palm consumption of rum in Calcutta, contri- (G) (Phoenix sylvestris).? country " from the or or from butes one-half of the entire excise A Rum" toddy sap juice, nearly residue of date revenue of Bengal (1897). We may examine the molasses (uncrystallisable the principal ones in the order of their import- sugar). The ance. Hie principle is of course the sugar con- (7) Grape (Vitis vinifera).?Coarse from the known as tained therein, whether free or converted (as in brandy grape juice, Angar is in in the malting), which is fermented and the alcohol Arab or Shdrdb, made Peshawar, then distilled. Punjab. In Kanawar, on the Sutlej, a superior common is while Kashmere also Parviah or Arctic is a very unwhole- grape brandy distilled, In Persia and some liquor drunk by certain lower classes of makes a . Afghanistan, a is made from raisins- Hindus. It is often prepared from coarse the Punjab brand}7 spoilt toddy, bad rice, inferior ish i A rale). jaggery (gar), (Kishm the date etc., and is made more intoxicating bv The Date Fruit Palm.?From mdhud, (S) " leaves a Rum" is distilled vol. vi, the addition of hemp (Bhang), poppy- fruits Date (Watt, heads (opium), the juice of stramonium, etc. It pt. iii, }). 334). is evil smelling and strong flavoured and is (9) Mdrud or Rdgi ^Eleusine croacana).?A is distilled from known among European soldiers under the spirit known as bojah or bojali euphonious title of "Sweet William," or, more the admixture or even vulgarly, "Billee Stink."* sea coast, with Sura or palm wine by a distillation of the Stinging Sea-blubber. * cent, of A abominable and Proof contains 49*24 per by weight peculiarly pernicious spirit, known ' f spirit as Fool lluck, used to be prepared, on certain parts or the absolute alcohol. LIQUORS IN INDIA-O'GORMAN. 205 June 1899.] ALCOHOLIC the barks or leaves, etc., of several (perhaps in Southern India (Poona) the grain beer two other fisli are also so used and vol. v, p. 326). dozen) poisons vol. iii, p. 241, these see Dr. vol. v, 327, and The (Watt, Vulgare).?A whisky (for Watt, p. (10) Barley (Hordeum Asian, 27th January, 1893). Most of these the beer, in Lahoul. (Arctic), from owe their intoxicant propert}r to the bitter Judr or Joiodri (Sorghum Vulgare).? (11) Burmah distil a kind of principle, Saponin. The Karens of leaves of Cannabis Sativa " (3) Bliang.?The " from the whisky grain. or Indian Hemp. The preparations of Indian Jdmoon or Jdman (Eugenia jambolana). (12) Hemp are : (a) Gdvjd, the resinous, distilled from the ripe fruit. agglutinated, ?Spirit female tops. The Gdnjd is Akanadi Pareira).?An flowering powdered (13) (Cissampelos and is called Clair or Bora. is from the root in Garh- stronger, Gdnjd ardent spirit is prepared the chief narcotic of Cannabis Indica in Bengal wal vol. v, p. 326). (Watt, Tabacum).?An ex- Assam, North-West Provinces, Central Provinces, (14) Tdmdhu (Nicotiana and Madras, Char as or Churns, is prepared bjT Bombay (b) traordinary intoxicating liquor of the resin on the leaves, young and on the Tobacco. It is related twigs, the Chin-Lushais from bark of stems and fruits. used that on his first young Chiefly an unsuspecting police-officer in the Sind, etc., and in the hill tracts, head men Punjab, visit to a village, the approached and from Chinese-Turkistan. " which largely imported him with the customary stirrup cups," or not be (c) Bhang or Siddhi, Sabji Sabzi, the mature was led to understand could lie usual leaves, and in some fruits and young offence. Besides the places refused without twigs also, obtained chiefly from the wild plant a was presented ?Zil (rice beer), strange liquor the all over India. To the horror of to be slightly sipped. drained Chards, which is the strongest of the three wild men the in duty bound, policeman, preparations, and Gdnjd are smoked; while the at a and immediately draught gulp, of course Bhang, the weakest of the three, is used in the thereafter fell down unconscious, when him. preparation of the green intoxicating beverage all had killed they fled, believing they he Hashish, and, with nux vomica, poppy- was at and along Medical aid, however, hand, of the He had seeds, dhatura, etc., in the manufacture to caution the unwary. survived narcotic sweetmeat known as or from their Mdjnn Mdjum, drained the tobacco drink prepared which is in all Mohammedan countries be tasted consumed ladies' and meant only to hookas, as Turkey, Arabia, Egypt, India. It is sus- sort of fluid pipe or smoke homoeopathically?a is also pected that Bhdng is used to increase the in fact. This extraordinary indulgence intoxicating properties of beers, besides native to and neighbour- common the Nagds, KooJcies, liquors.* One of the effects of Cannabis is homi- tribes. ing frontier cidal violence, especially that form of multiple " homicide known as amuck." Feiuienteks, Narcotiseks and Flavouring running Dhatura.?The or fumes of seeds Agents. (4) powder of the poisonous wild Datura Fastuosa and other cause The substances used in India to either species of Stramonium (Solanacepe)?the famous _ narcotic the the fermentation or to increase the pro- narcotic drug used by Thugs. The smoke perty of beers, spirits and fermented liquors is collected over a charcoal fire in empty vessels also, are with are rather numerous. They may before these filled date palm juice, etcc generally, flavours like and essences, impart peculiar Effects similar to Belladonna and hops these Hyoscyamus. and odours (" bouquets "). Chief among Aconite root (Bish or Bilch), Aconitum ferox, is are :? also occasionally used to increase the intoxicat- (1) Hops. Dried strobiles of Humulus Lupu- ing powers of liquors. nar- lus (imported). Used as a fermenting and (5) Nux Vomica?Kuchila or Kuchla-lca- cotic flavouring agent by European breweries. Malang, the seeds of Strychnos Nux Vomica Also for yeast, in Army bakeries, etc. and probably of the parasitic Viscum Monoicum Ana- " " (2) Cocculus Indicus.?The seeds of (in Cuttack, Orissa). It is unknown to what or which use mirta Cocculus Paniculata?Kalcmdri, the bulk of the imports to European countries contain the poisonous principle picrotoxin is put, says Dr. Watt, it is suspected are in- although dose to grain), and that it is sometimes used brewers to give (medicinal yT as a by tensely bitter and intoxicant. Employed the bitter taste to ales. Strychnine is the substitute for in manufacture or adulteration alkaloid of Nux Vomica and is the hops first probably of beers (the porter or beer being bitterest substance known, and can therefore be European and and to reduced by addition of salt water) effect of * increase the intoxicating country spirits, The Ceylon Government are row adopting prohibition- The measures and etc., in Bombay and elsewhere. large imports ary against Opium, Bhang Gavja. The importation of the last two are altogether prohibited under to cannot be traced after landing (Hus- Europe heavy penalties, while the duty on Opium is raised to See also Lyon's Rs. 100 the sale to band's Forensic Medicine. per pound, persons under fifteen years of Medical Jurisprudence for India, p. 215). age being prohibited (Indian Medical Record, p. 114, lit February 1898). Used as a fish poison (intoxicant). Probably 206 THE INDIAN MEDICAL GAZETTE. [Juxe 1899.

used in minute or quantities (medicinal dose, lia Tomentosa (Saj Asdn), also a Myrobalan ; TV grain). Nux Vomica also contains "Brucine" I both narcotic (?) fish poisons: Phyllanthus which is likewise bitter, and a stimulant and Emblica Myrobalan (Aonld, Amid or Amloki) convulsant. Anogeissus Latifolia (Dhdurd, Dhava or BaJcli)? (G) Opium.?The juice obtained by incision used b}' Sonthals in Cholera; Shorea Robusta from unripe capsules of Papaver Somniferum (the sal tree); and the roots of the common spontaneously inspissated. Of its dozen poison- rice, Oryza Sativa. ous alkaloids, morphine is the chief (dose, ? to The pots are afterwards kept unwashed, as i The native grain). preparations are four: fermentation can be again set up without extra (1) Opium, Afim, crude and consumed as such addition of this mixture. Palm and sugar-juice (dose, i to 3 grains). (2) Post or Kulenar beverages are sometimes fermented by rice (Persian name of the Poppy), a drink prepared saturated in a former fermentation, the grains from the capsules and consumed in many parts retaining the yeast germs (Torula Cerevisia3). of India. Opium is smoked in two preparations. Oftenest the tdri yeast itself is used, the old (3) Madah made by boiling down and inspis- vessels being also kept unwashed. sating the juice of opium or Kapha or Kafa (11) The Sonthals use Ruellia Suffruticosa is the collected on in as a (which juice rags Behar) ; Roxb. (the Chaulia) ferment when they and Ch&ndu? or a (4) Opium Kafa boiled down, wish to prepare pleasant beverage (a beer distilled and prepared in the Chinese fashion. called Haud'i) from rice, but add to this the root How far opium enters into alcoholic drinks is of Clerodendron Serratum, Spreng. (the Sarum unknown. lutur or Barangi), to make it intoxicating. Tobacco.?Leaves of (7) Nicotiana Tabacum. (12) In Upper India it is probable, says Tdmdku is chewed (Khctine T.) or smoked Dr. Watt, that the grains of the Darnel, Lolium (pine T.) or snuffed (nas T.), the latter mostly temulentum (Mdchni), which when ergotised the It is either in Carnatic. plain (sddd T.) or becomes an acro-narcotic poison, are used to spice or scented (Khambira T.) or prepared for render liquor intoxicating. the hooka with giir, molasses and scents (gurdkn). (13) The bark of Ligustrum Robustum The native are used or a following spices mixing : (Blume) or Roxburghii, lias reputation in South jatamami, chharila, Sugand-icala, and Sugand-? j India of accelerating fermentation?put into the kokild. The superior Punjaubi Khambira- toddy of Birly-mar or Indian Sago palm (Car- gurdku has the following ingredients : Preserved 3'ota Urens). conserve of roses apples, (gulklidnd), dried clip- i (14) An ardent spirit is said to be distilled pings of pan or betel leaves (panri), sandalwood from the root of the Cissampelos Pareira (Akan- and another scented wood, muskli bdla, carda- adi) in Gharwal; and the intoxicant liquor moms (elaichi), the essence or Arolc of the flowers Bar is prepared in the Western Ghats from the of or Panderus, wild jujubes (Kokanber),and occa- milky sap of the wild Maddr Ak, Calotropis sionally the pulp of the pod of amaltds (Cassia Gigantea. Fistula). A cheaper kind is made merely with (15) The sacred liquor of the Parsis is fer- sandalwood, wild sloe fruit (her) and gugal gum mented by a plant called Homa (from which it (Balsam-odendron). In the North-West Provin- derives its name) which was pronounced at Kew ces, rale, or impure carbonate of soda, is to be Dr. Watt had the " " Ephendra Vulgaris. mixed to largely improve interior tobacco giirdku. latter discovering presence of a bitter Infused analysed, tobticco is added to as and which might have been much to spirits gin principle employed whisky increase their toxicity ; or the store after the manner of hops for beer in Europe or of vessels be may treated with the smoke in the Accacia bark, as for Ziv or beer, in India. manner of Naga Datura, but of this we have no in- j Dr. Dymock, however, considered the plant to be formation. It seems that both I he bark of Periploca Aphylla. probable (S) the Babul root Ara- are used by the Parsis. The question bica and twoothei allied (Accacia plants is used to whether the latter was or was not the Soma, the fla\oui nati\e species) largely spiiit.^, Aralc, rum, etc., and assist to make the sacred of fermentation of plant employed liquor sugar, probably in part owiii" the same name as a of to its tannin (and worshipped god) precipitating the albuminous the times of the ancient Ayur-Veda, is yet matters in the from which juices the are under discussion. Max Miiller says the Soma distilled. liquors being was imported into India from the north by the It is that the " (9) probable chips of Indian Barbarians and when yield- Quassia wood properly squeezed (Picrasma Quassia), Chiretta and ed a which was allowed to ferment and, other bitter narcotic juice plants (Gentianacerc) are when mixed with milk and honey, produced an also used to flavour beers. European exhilarating and intoxicating beverage." This (10) The barks of the astringent following would appear to indicate, as Dr. Watt and trees are and powdered together mixed with Lalla Mitra say, that tho milk and Mahud flowers in Chota for Rajendra Nagpur fermenta- honey were aided in fermenting by the addition tion and distillation : purposes Terminalia Bele- of the Soma juice as a mere bitter or narcotic rica or Bellerie (Bhaira) Myrobalan; Termina- adjunct, and in fact was probably an early ABDOMINAL SURGERY?POYNDER. 207 June 1899.] This is in the art of fermentation. discovery when Soma could confirmed from the fact that certain sub- not be had, the Vedas authorised stitute plants (Ci-pres) called Arjuna (perhaps etc. Dr. Watt, vol, a PiUikcis, (see Terminalia), the Some writers believe ii, pp. 1:46 et seq.). to furnish the Hovia plant. genus Sarcostemma other less important substances, (16) Among variously Aralc and other liquors are flavoured with the fruits of Berberis Aristata (Chitra) and like of Barberry (in the Himalayas), species and the fruits of Star Anise (lllicium Verum) and numerous berries of Juniper Communis, betel-nuts cloves, sandalwood, apices,us (narcotic), nutmegs, cumin seeds, black pepper, ginger, and tubers cardamoms, cinnamon, rose-leaves, Andropogon of flagrant grasses of the genus (see Watt, vol. vi., pt. iii., p. 336). Capsicum and chillies likewise suggest themselves. more of European (17) Speaking particularly the .late alcoholic the evidence before liquors, Laws lloviil Commission on Licensing (1896) the chief shows that in the British Islands were Cocculus adulterants of alcoholic liquors of Indicus (by brewing victuallers), grains tobacco, chillies, coriander seed, quassia paradise, carbonate and .substitutes for hops), gentian (as acid, of soda (to neutralise acidity) sulphuric varieties of (to impart smoothness), turpentine salt, ice, of iron, sugar, common liquoi sulphate Cocculus water, and strychnine. Much of the Indicus, however, is stated by Mr. E. Bannister, Inland Revenue Laboratory, deputy principal, or to be (where ? and for what?),, re-exported killer. But used as fish or as a vermin poison, taken all there is a consensus of opinion that, with any are adulterated m all, spirits rarely with juitful ingredient, and malt liquors seldom other than water. anything evils It is therefore that whatever argued not to aiise from indulgence they are due, adulterants,- but to the alcoholics themselves, establish u11ty of liquors, therefore, will never empeiance: abstinence alone can do that.