164
leaves with the ganja before smoking
for greater intoxication. But this is
rarely done by sanyasis. Rich people
add rose-water and attar for
fragrance.
(2) Those who are unable to pay for their
adequate dose cut supari (betelnut) in
very small pieces and mix with ganja.
It is then washed and cut, pressed
and smoked, as in the case of ganja.
(3) Ada (ginger) is cut in small pieces, and is
then mixed with ganja. and then rub¬
bed, cut, and prepared like ganja, and
then smoked in chillum. This form
is supposed to be a preventive against
cough and bronchitis.
(4) Ganja and charas are mixed together,
and smoked as ganja to produce
greater intoxication.
(5) Ganja and opium are mixed (each three
pie worth) and smoked as ganja to
produce greater intoxication.
(6) Ganja and bhang are mixed together
and eaten by poor men, who cannot
pay for the high price of ganja for
their adequate dose.
(7) Young mango leaves and ganja are
mixed and pressed together and
smoked. It is said to produce greater
intoxication.
(8) Dadhi (curdled milk), attar, rose-flower
and powdered dhatura seeds are also
mixed with ganja and then smoked.
(9) Ganja is immersed in dadhi (curdled
milk) and smoked.
(10) Ganja and ghi (clarified butter) are
chewed, and swallowed by sanyasis.
Gurjat ganja is drunk by the pandas
at Puri, Bhubaneswar, and Satyabadi.
(11) White sandal wood is sometimes cut in
very small pieces and mixed with ganja
for imparting to it a good fragrance.
Bhang, ordinary—
(1) Salt is mixed with Jal bhang—simple
bhang drink, where milk is not added.
(2) Black pepper, cucumber seed, melon seed,
sugar, milk, dhania, kabab chini, and
aniseed are generally mixed with
bhang when used for drinking. Milk
and sugar are mixed to improve taste
and to help digestion. In some pre¬
parations attar and rose-water and
cocoanut water are added to produce
greater intoxication and for refine¬
ment, luxury, and pleasure in eating
and drinking.
Exceptional—
(1) Dhatura seed powder is mixed with the
bhang to produce greater intoxication.
(2) Ganja seed is mixed with the bhang for
greater intoxication.
Charas—
No ingredients are exceptionally mixed
with charas. Prepared tobaco is ordi¬
narily mixed with charas.
Dhatura is sometimes so used.
The object of these admixtures is to pro¬
duce greater intoxication.
Bhang massala is sold for the purpose of
being mixed with bhang. (I have got
sample packets.) It is sold at Dacca and
Calcutta in packets at one pice each.
The ingredients of the bhang massala
are:—
Sold in Calcutta and
the Dacca District.
Up-country people use
the following ingredi-
ents with bhang in
drinking:—
Sold in Calcutta and
the Dacca District.
Up-country people use
the following ingredi-
ents with bhang in
drinking:—
Up-country people use
the following ingredi-
ents with bhang in
drinking:—
(1) Kira bichi, seeds of the
cucumber. (2) Kakri
bichi, seeds of kakri or
melon. (3) Kahu (seeds
of salad). (4) Kagji
lemon. (5)
Gakhuru
kata or like kanti kari.
(6) Sounf, aniseed. (7)
Black
pepper. (8)
Poppy-seed. (9) Rose.
Up-country people use
the following ingredi-
ents with bhang in
drinking:—
(1) Kira bichi, seeds of the
cucumber. (2) Kakri
bichi, seeds of kakri or
melon. (3) Kahu (seeds
of salad). (4) Kagji
lemon. (5)
Gakhuru
kata or like kanti kari.
(6) Sounf, aniseed. (7)
Black
pepper. (8)
Poppy-seed. (9) Rose.
(1) Kira bichi, seeds of the
cucumber. (2) Kakri
bichi, seeds of kakri or
melon. (3) Kahu (seeds
of salad). (4) Kagji
lemon. (5)
Gakhuru
kata or like kanti kari.
(6) Sounf, aniseed. (7)
Black
pepper. (8)
Poppy-seed. (9) Rose.
(1) Kira bichi, seeds of the
cucumber. (2) Kakri
bichi, seeds of kakri or
melon. (3) Kahu (seeds
of salad). (4) Kagji
lemon. (5)
Gakhuru
kata or like kanti kari.
(6) Sounf, aniseed. (7)
Black
pepper. (8)
Poppy-seed. (9) Rose.
(1) Buds of roses. (2)
Melon
seeds.
(3)
Kasni, a demulcent and
soothing flower. (4)
Seeds of the cucumber.
(5) Almond
(for
increasing fat).
(6)
Aniseed.
(7) Black
pepper. (8) Kahu. (9)
Leaves of the bel fruit
for enhancing retentive
power. (10) Asafœtida
and curdled milk. The
asafœtida is boiled and
its smoke is passed into
dadhi (curdled milk)
or ghole (skimmed sour
milk). The bhang is
mixed with this dadhi
or ghole. It increases
appetite, and is consi-
dered soothing.
(1) Kira bichi, seeds of the
cucumber. (2) Kakri
bichi, seeds of kakri or
melon. (3) Kahu (seeds
of salad). (4) Kagji
lemon. (5)
Gakhuru
kata or like kanti kari.
(6) Sounf, aniseed. (7)
Black
pepper. (8)
Poppy-seed. (9) Rose.
(1) Buds of roses. (2)
Melon
seeds.
(3)
Kasni, a demulcent and
soothing flower. (4)
Seeds of the cucumber.
(5) Almond
(for
increasing fat).
(6)
Aniseed.
(7) Black
pepper. (8) Kahu. (9)
Leaves of the bel fruit
for enhancing retentive
power. (10) Asafœtida
and curdled milk. The
asafœtida is boiled and
its smoke is passed into
dadhi (curdled milk)
or ghole (skimmed sour
milk). The bhang is
mixed with this dadhi
or ghole. It increases
appetite, and is consi-
dered soothing.
(1) Kira bichi, seeds of the
cucumber. (2) Kakri
bichi, seeds of kakri or
melon. (3) Kahu (seeds
of salad). (4) Kagji
lemon. (5)
Gakhuru
kata or like kanti kari.
(6) Sounf, aniseed. (7)
Black
pepper. (8)
Poppy-seed. (9) Rose.
(1) Buds of roses. (2)
Melon
seeds.
(3)
Kasni, a demulcent and
soothing flower. (4)
Seeds of the cucumber.
(5) Almond
(for
increasing fat).
(6)
Aniseed.
(7) Black
pepper. (8) Kahu. (9)
Leaves of the bel fruit
for enhancing retentive
power. (10) Asafœtida
and curdled milk. The
asafœtida is boiled and
its smoke is passed into
dadhi (curdled milk)
or ghole (skimmed sour
milk). The bhang is
mixed with this dadhi
or ghole. It increases
appetite, and is consi-
dered soothing.
(1) Kira bichi, seeds of the
cucumber. (2) Kakri
bichi, seeds of kakri or
melon. (3) Kahu (seeds
of salad). (4) Kagji
lemon. (5)
Gakhuru
kata or like kanti kari.
(6) Sounf, aniseed. (7)
Black
pepper. (8)
Poppy-seed. (9) Rose.
(1) Buds of roses. (2)
Melon
seeds.
(3)
Kasni, a demulcent and
soothing flower. (4)
Seeds of the cucumber.
(5) Almond
(for
increasing fat).
(6)
Aniseed.
(7) Black
pepper. (8) Kahu. (9)
Leaves of the bel fruit
for enhancing retentive
power. (10) Asafœtida
and curdled milk. The
asafœtida is boiled and
its smoke is passed into
dadhi (curdled milk)
or ghole (skimmed sour
milk). The bhang is
mixed with this dadhi
or ghole. It increases
appetite, and is consi-
dered soothing.
(1) Kira bichi, seeds of the
cucumber. (2) Kakri
bichi, seeds of kakri or
melon. (3) Kahu (seeds
of salad). (4) Kagji
lemon. (5)
Gakhuru
kata or like kanti kari.
(6) Sounf, aniseed. (7)
Black
pepper. (8)
Poppy-seed. (9) Rose.
(1) Buds of roses. (2)
Melon
seeds.
(3)
Kasni, a demulcent and
soothing flower. (4)
Seeds of the cucumber.
(5) Almond
(for
increasing fat).
(6)
Aniseed.
(7) Black
pepper. (8) Kahu. (9)
Leaves of the bel fruit
for enhancing retentive
power. (10) Asafœtida
and curdled milk. The
asafœtida is boiled and
its smoke is passed into
dadhi (curdled milk)
or ghole (skimmed sour
milk). The bhang is
mixed with this dadhi
or ghole. It increases
appetite, and is consi-
dered soothing.
(1) Kira bichi, seeds of the
cucumber. (2) Kakri
bichi, seeds of kakri or
melon. (3) Kahu (seeds
of salad). (4) Kagji
lemon. (5)
Gakhuru
kata or like kanti kari.
(6) Sounf, aniseed. (7)
Black
pepper. (8)
Poppy-seed. (9) Rose.
(1) Buds of roses. (2)
Melon
seeds.
(3)
Kasni, a demulcent and
soothing flower. (4)
Seeds of the cucumber.
(5) Almond
(for
increasing fat).
(6)
Aniseed.
(7) Black
pepper. (8) Kahu. (9)
Leaves of the bel fruit
for enhancing retentive
power. (10) Asafœtida
and curdled milk. The
asafœtida is boiled and
its smoke is passed into
dadhi (curdled milk)
or ghole (skimmed sour
milk). The bhang is
mixed with this dadhi
or ghole. It increases
appetite, and is consi-
dered soothing.
(1) Kira bichi, seeds of the
cucumber. (2) Kakri
bichi, seeds of kakri or
melon. (3) Kahu (seeds
of salad). (4) Kagji
lemon. (5)
Gakhuru
kata or like kanti kari.
(6) Sounf, aniseed. (7)
Black
pepper. (8)
Poppy-seed. (9) Rose.
(1) Buds of roses. (2)
Melon
seeds.
(3)
Kasni, a demulcent and
soothing flower. (4)
Seeds of the cucumber.
(5) Almond
(for
increasing fat).
(6)
Aniseed.
(7) Black
pepper. (8) Kahu. (9)
Leaves of the bel fruit
for enhancing retentive
power. (10) Asafœtida
and curdled milk. The
asafœtida is boiled and
its smoke is passed into
dadhi (curdled milk)
or ghole (skimmed sour
milk). The bhang is
mixed with this dadhi
or ghole. It increases
appetite, and is consi-
dered soothing.
(1) Buds of roses. (2)
Melon
seeds.
(3)
Kasni, a demulcent and
soothing flower. (4)
Seeds of the cucumber.
(5) Almond
(for
increasing fat).
(6)
Aniseed.
(7) Black
pepper. (8) Kahu. (9)
Leaves of the bel fruit
for enhancing retentive
power. (10) Asafœtida
and curdled milk. The
asafœtida is boiled and
its smoke is passed into
dadhi (curdled milk)
or ghole (skimmed sour
milk). The bhang is
mixed with this dadhi
or ghole. It increases
appetite, and is consi-
dered soothing.
(1) Buds of roses. (2)
Melon
seeds.
(3)
Kasni, a demulcent and
soothing flower. (4)
Seeds of the cucumber.
(5) Almond
(for
increasing fat).
(6)
Aniseed.
(7) Black
pepper. (8) Kahu. (9)
Leaves of the bel fruit
for enhancing retentive
power. (10) Asafœtida
and curdled milk. The
asafœtida is boiled and
its smoke is passed into
dadhi (curdled milk)
or ghole (skimmed sour
milk). The bhang is
mixed with this dadhi
or ghole. It increases
appetite, and is consi-
dered soothing.
(1) Buds of roses. (2)
Melon
seeds.
(3)
Kasni, a demulcent and
soothing flower. (4)
Seeds of the cucumber.
(5) Almond
(for
increasing fat).
(6)
Aniseed.
(7) Black
pepper. (8) Kahu. (9)
Leaves of the bel fruit
for enhancing retentive
power. (10) Asafœtida
and curdled milk. The
asafœtida is boiled and
its smoke is passed into
dadhi (curdled milk)
or ghole (skimmed sour
milk). The bhang is
mixed with this dadhi
or ghole. It increases
appetite, and is consi-
dered soothing.
(1) Buds of roses. (2)
Melon
seeds.
(3)
Kasni, a demulcent and
soothing flower. (4)
Seeds of the cucumber.
(5) Almond
(for
increasing fat).
(6)
Aniseed.
(7) Black
pepper. (8) Kahu. (9)
Leaves of the bel fruit
for enhancing retentive
power. (10) Asafœtida
and curdled milk. The
asafœtida is boiled and
its smoke is passed into
dadhi (curdled milk)
or ghole (skimmed sour
milk). The bhang is
mixed with this dadhi
or ghole. It increases
appetite, and is consi-
dered soothing.
(1) Buds of roses. (2)
Melon
seeds.
(3)
Kasni, a demulcent and
soothing flower. (4)
Seeds of the cucumber.
(5) Almond
(for
increasing fat).
(6)
Aniseed.
(7) Black
pepper. (8) Kahu. (9)
Leaves of the bel fruit
for enhancing retentive
power. (10) Asafœtida
and curdled milk. The
asafœtida is boiled and
its smoke is passed into
dadhi (curdled milk)
or ghole (skimmed sour
milk). The bhang is
mixed with this dadhi
or ghole. It increases
appetite, and is consi-
dered soothing.
(1) Buds of roses. (2)
Melon
seeds.
(3)
Kasni, a demulcent and
soothing flower. (4)
Seeds of the cucumber.
(5) Almond
(for
increasing fat).
(6)
Aniseed.
(7) Black
pepper. (8) Kahu. (9)
Leaves of the bel fruit
for enhancing retentive
power. (10) Asafœtida
and curdled milk. The
asafœtida is boiled and
its smoke is passed into
dadhi (curdled milk)
or ghole (skimmed sour
milk). The bhang is
mixed with this dadhi
or ghole. It increases
appetite, and is consi-
dered soothing.
(1) Buds of roses. (2)
Melon
seeds.
(3)
Kasni, a demulcent and
soothing flower. (4)
Seeds of the cucumber.
(5) Almond
(for
increasing fat).
(6)
Aniseed.
(7) Black
pepper. (8) Kahu. (9)
Leaves of the bel fruit
for enhancing retentive
power. (10) Asafœtida
and curdled milk. The
asafœtida is boiled and
its smoke is passed into
dadhi (curdled milk)
or ghole (skimmed sour
milk). The bhang is
mixed with this dadhi
or ghole. It increases
appetite, and is consi-
dered soothing.
(1) Buds of roses. (2)
Melon
seeds.
(3)
Kasni, a demulcent and
soothing flower. (4)
Seeds of the cucumber.
(5) Almond
(for
increasing fat).
(6)
Aniseed.
(7) Black
pepper. (8) Kahu. (9)
Leaves of the bel fruit
for enhancing retentive
power. (10) Asafœtida
and curdled milk. The
asafœtida is boiled and
its smoke is passed into
dadhi (curdled milk)
or ghole (skimmed sour
milk). The bhang is
mixed with this dadhi
or ghole. It increases
appetite, and is consi-
dered soothing.
(1) Buds of roses. (2)
Melon
seeds.
(3)
Kasni, a demulcent and
soothing flower. (4)
Seeds of the cucumber.
(5) Almond
(for
increasing fat).
(6)
Aniseed.
(7) Black
pepper. (8) Kahu. (9)
Leaves of the bel fruit
for enhancing retentive
power. (10) Asafœtida
and curdled milk. The
asafœtida is boiled and
its smoke is passed into
dadhi (curdled milk)
or ghole (skimmed sour
milk). The bhang is
mixed with this dadhi
or ghole. It increases
appetite, and is consi-
dered soothing.
(1) Buds of roses. (2)
Melon
seeds.
(3)
Kasni, a demulcent and
soothing flower. (4)
Seeds of the cucumber.
(5) Almond
(for
increasing fat).
(6)
Aniseed.
(7) Black
pepper. (8) Kahu. (9)
Leaves of the bel fruit
for enhancing retentive
power. (10) Asafœtida
and curdled milk. The
asafœtida is boiled and
its smoke is passed into
dadhi (curdled milk)
or ghole (skimmed sour
milk). The bhang is
mixed with this dadhi
or ghole. It increases
appetite, and is consi-
dered soothing.
(1) Buds of roses. (2)
Melon
seeds.
(3)
Kasni, a demulcent and
soothing flower. (4)
Seeds of the cucumber.
(5) Almond
(for
increasing fat).
(6)
Aniseed.
(7) Black
pepper. (8) Kahu. (9)
Leaves of the bel fruit
for enhancing retentive
power. (10) Asafœtida
and curdled milk. The
asafœtida is boiled and
its smoke is passed into
dadhi (curdled milk)
or ghole (skimmed sour
milk). The bhang is
mixed with this dadhi
or ghole. It increases
appetite, and is consi-
dered soothing.
(1) Buds of roses. (2)
Melon
seeds.
(3)
Kasni, a demulcent and
soothing flower. (4)
Seeds of the cucumber.
(5) Almond
(for
increasing fat).
(6)
Aniseed.
(7) Black
pepper. (8) Kahu. (9)
Leaves of the bel fruit
for enhancing retentive
power. (10) Asafœtida
and curdled milk. The
asafœtida is boiled and
its smoke is passed into
dadhi (curdled milk)
or ghole (skimmed sour
milk). The bhang is
mixed with this dadhi
or ghole. It increases
appetite, and is consi-
dered soothing.
(1) Buds of roses. (2)
Melon
seeds.
(3)
Kasni, a demulcent and
soothing flower. (4)
Seeds of the cucumber.
(5) Almond
(for
increasing fat).
(6)
Aniseed.
(7) Black
pepper. (8) Kahu. (9)
Leaves of the bel fruit
for enhancing retentive
power. (10) Asafœtida
and curdled milk. The
asafœtida is boiled and
its smoke is passed into
dadhi (curdled milk)
or ghole (skimmed sour
milk). The bhang is
mixed with this dadhi
or ghole. It increases
appetite, and is consi-
dered soothing.
(1) Buds of roses. (2)
Melon
seeds.
(3)
Kasni, a demulcent and
soothing flower. (4)
Seeds of the cucumber.
(5) Almond
(for
increasing fat).
(6)
Aniseed.
(7) Black
pepper. (8) Kahu. (9)
Leaves of the bel fruit
for enhancing retentive
power. (10) Asafœtida
and curdled milk. The
asafœtida is boiled and
its smoke is passed into
dadhi (curdled milk)
or ghole (skimmed sour
milk). The bhang is
mixed with this dadhi
or ghole. It increases
appetite, and is consi-
dered soothing.
(1) Buds of roses. (2)
Melon
seeds.
(3)
Kasni, a demulcent and
soothing flower. (4)
Seeds of the cucumber.
(5) Almond
(for
increasing fat).
(6)
Aniseed.
(7) Black
pepper. (8) Kahu. (9)
Leaves of the bel fruit
for enhancing retentive
power. (10) Asafœtida
and curdled milk. The
asafœtida is boiled and
its smoke is passed into
dadhi (curdled milk)
or ghole (skimmed sour
milk). The bhang is
mixed with this dadhi
or ghole. It increases
appetite, and is consi-
dered soothing.
30. Ganja.—Not like madak or chandu, but
consumers prefer smoking in company of one or
two persons in villages. Ganja-consumption is
generally confined to the male sex as well as to
old females of the lower classes—Bedias, prosti¬
tutes, baishnavis, old fish-women, chandal women,
etc.
Extent of consumption in solitude 20 per cent.
(at night before going to bed generally consumed
in solitude). Low class poor people and well-to-
do people (habitual moderate consumers) smoke
in solitude.
Extent of consumption in company, 80 per cent.
In towns ganja is consumed in company generally
by the male sex, and by young men of twenty to
twenty-two. They commence smoking when they
are between twenty to thirty, and they cannot
give up their habit; on the contrary, they have to
increase their dose. As in other intoxicants it
commences with the young people, and increases
with age if they can afford to pay for it. In old
age it decreases. Habitual consumption is general¬
ly steady, and does not increase to a great extent.
Bhang.—Consumed daily in solitude and on
festive occasions; it is drunk in company. It is
confined to male sex generally. Few women
drink bhang. There is no fixed time of life.
People learn to drink generally from twenty-five
to thirty. The quantity increases with age.
Charas is not smoked in solitude, but is smoked
in company. The consumption is confined to the
male sex and prostitutes.
It is not usual for children to consume ganja,
bhang or charas.
Exceptions—
(1) Abdul, an orphan, and one of the shop
boys in the Nasirabad ganja shop, com¬
menced smoking ganja at the age of
eight or nine, and is now eighteen or
nineteen.
He can smoke a large