185
to auction having decreased the demand. This
would apply only to those who cultivate for the
market, and might make in this district the differ-
- e n c e o f o n e o r t w o a c r e s . I d o n o t s e e h o w t h e
back-yard and petty garden cultivation which are
for home consumption and private sale to friends
could be affected by this. On the other hand, the
taxation would increase such cultivation.
9. On this I can merely say that the cultiva-
tion is much the same as that of an ordinary
garden crop, such as cholam. The ground must
be well ploughed and manured. The seeds are
sown close together, transplanted when four or
five inches high, and attain full growth in about
six months. Watering is necessary throughout
the cultivation.
10. ( a) No.
( b ) Yes.
11. No.
12. No.
13. No.
14. (a) Ganja.—Yes, for home consumption,
practically wherever grown; for sale to dealers, in
the few villages where grown to a large extent.
(b) Charas.—No.
(c) Bhang .—Apparently only to a small extent
in Jammulamadugu and Cuddapah taluks.
15. I respectfully refer for the answers to this
question to the Hospital Assistant of Chitvel and
the Apothecary of Badvel. I was not able to
obtain such definite information; but the inform-
ation I did obtain shows that their answers are
correct.
They are quoted below, as well as a quotation
from a report from the Collector of this district,
dated 6th December 1886.
Extract from letter No. 5010, dated 6th. Decem-
ber 1886, from the Collector of Cuddapah, to the
Secretary to the Board of Revenue, Separate
R e v e - n u e . — "
( b )
T h e s e d i f f e r e n t s o r t s o f d r u g s a r e
manufactured from the hemp plant in this district,
and they are (1) ganja; (2) bhang; and (3)
majun.
"(1) Ganja, which appears to be in use in seven
taluks of the main division, is made from the
dried flowers of the hemp plant. The distinction
of sex is not generally known here. The flowers,
sufficient for one dose, are soaked in water and
then rubbed on the palm of the hand. The
water that has soaked into them is then squeezed
out and a sort of paste formed of them. To this
paste is added tobacco, and the whole is made into
a ball, which is put into a smoking pipe and used
.
"(2) Bhang seems to be used only in the sub-
division, and in Cuddapah and Jammulamadagu
taluks of the main division. The process of manu-
facture varies in each. In the sub-division the
process is as follows:—The leaves are ground with
jaggery and milk and the preparation is used for
smoking. In the Cuddapah taluk it is as follows:—
' A f t e r t h e s e e d s a r e r e m o v e d * * * t h e
buds are boiled in water in a vessel, taken out and
cleaned, and then made into a paste by rubbing.
Grains of pepper, gingelly, seeds of cucumber,
dried cocoanut, poppy-heads, all in small quantity,
are mixed with paste, and the whole is ground
well. It is then dissolved in water and drunk
with or without sugar.' In Jammulamadugu it
is as follows:—After the seeds are removed, the
buds are pulverized and the powder put into
water, in which sugarcandy had been previously
dissolved. To this is added a paste made of
poppy-seeds, cloves, nutmegs and cardamoms well
g r o u n d , a n d t h e w h o l e i s u s e d a s a d r i n k .
Vol vi
"(3) Majun. —This is used only in Cuddapah
town, and the process of its manufacture is
described as follows:—Bhangi (the flowers of the
hemp plant) mixed with milk or ghi and sugar
and confection of sweetmeat is made. The con-
- f e c t i o n i s c a l l e d m a j u n . "
Badvel Apothecary's reply.—" The wild plant is
not used. The dried flowering tops of the plants
are stored, and from this preparations are made
for use whenever necessary.
"(a) The dried flowering tops (ganja) is powder-
ed, and with a few drops of mater well mixed into
a mass, along with a small quantity of tobacco
leaf, and, so prepared, the mass is smoked in a
chillum, hukka, or rolled into cheroots in some
leaf.
"( b ) Eating. (1) Ganja is added to meat curry
(generally mutton) just towards the end of the
preparation of the curry, and thus eaten. This is
known as bhangi kura, meaning meat preparation.
(2) Majun.—Ganja mixed with jaggery into a
semi-liquid mass, eaten as such.
"( c ) Drinking. Sabji is supposed to be a delici-
ous drink prepared with jaggery, ginger, poppy
seeds and almonds. The term sabji is not applied
to the leaf, as suggested by Dr. Prain in question
No. 1."
Chitvel Hospital Assistant's reply.—" (a) The
flowering tops of the ganja are squeezed flat and
are sold. This is ganja. Take a small portion of
ganja, about a tola. Wash out three or four times
in cold water, remove the seed, and continue wash-
- i n g t i l l t h e w a s h i n g w a t e r i s c l e a r ; d r y i t u p b y
friction, and put it in a smoking pipe with fire.
This is for ( a) smoking. Again, the same flat
ganja is prepared into pills for (b), eating in the
following ways:—(1) Take a small quantity of it,
wash it well, then mix with jaggery to make pills.
This is for eating and used for medicinal purposes
by some higher orders. The same ingredients,
along with treacle, honey, cardamoms and ginger
form the confection. These pills generally contain
ganja, from 2 grains to 2 tolas.
"Lastly as for ( c) drinking. The following pro-
portion is made:—Take ganja two parts. Sugar,
pepper, poppy-seeds, cloves, each one part. Grind
each separately with milk. Ganja should be
washed well with cold water before grinding.
Now dilute them with milk. Filter these well
till only the fluid remains. The proportion of
milk added varies. Some say half a seer and
some one seer. This is called the sabji pannee
or ramapannee for drinking. Most useful at
Benares, Calcutta, etc., among the higher classes.
"(a) Continued.
"For bhangi.— This does not seem to be much
used, except by the lower orders. This is pre-
pared in the same way as ganja for smoking.
"Majun is prepared by bhang, butter, sugar,
flour, and milk, and mixed together. This is for
eating purposes, and is also sold in the bazar. It
is not used for drinking purposes."
Extract from M. R. A. Katahapeswara Iyer's
reply.—" (b) Eating.— There are three prepara-
tions for eating, viz :—
(1) majun;
(2) ganja halwa;
(3) bhangdalli.
"(1) Majun.—Prepare treacle or molasses out of
jaggery or sugar, and mix with it cleaned ganja
in the proportion of 4 to 1. Stir up the two to-
- g e t h e r t i l l t h e g a n j a i s w e l l b r o k e n i n t o s m a l l
2D