NationalLibraryOfScotland/medical-history-of-british-india huggingface dataset:
17
The 10 chittacks Cereal combination is invariably to be made up accord-
ing to the subjoined table :—
Combination
letter.
PRINCIPAL.
ADJUVANT.
TOTAL.
Grain.
Quantity.
Grain.
Quantity.
A
.
...
. . .
. . .
. . .
. . .
B
.
. Bajra
. 10 Chittacks. None
. Required . 10 Chittacks.
C
.
. Makka
. 10 „
„
.
.
„ . 10 „
Highest Nitrogen
128.8.
D
.
. Marua
. 8 „
Wheat
. 2 Chittacks 10 „
Lowest Nitrogen
179.5.
E
.
. Juar .
. 7 „
,,
. 3 „
10 „
Carbon Constant.
F
.
. Wheat
. 10 „
None
. Required . 10 „
G
. . Barley
. 7 „
Wheat
. 3 Chittacks 10 „
H
. . Rice .
. 5½ „
„
. 4½ „
10 „
NOTE.—Any two of the above may be combined as in the case of scale No. I, with regard to letter " H " the rice
and wheat may be baked together as bread, or the rice may be given as Khichri and the wheat as bread.
N.B.—The wheat used is to be of second quality or "red" wheat.
Only good succulent and nutritious vegetables to be issued, all stalks and midribs being excluded. Oil, mustard,
only is to be issued, flavoured with fried onion when given with the dal. For all labouring prisoners and for all
prisoners under-trial, the allowance of oil is 4 chittacks to each mess of 25 prisoners.
Diet scale for Native sick Prisoners.
Number
of
diet.
Gram. Wheat
flour. Rice. Dal. Vege-
tables. Fuel. Salt. Chillies. Milk. Sugar. Oil. Ghi. Sago. REMARKS.
No.
Ch.
Ch.
Ch. Ch.
Ch.
Ch. Grs. No. Srs. Ch. Ch. Ch. Ch.
1
2
10
. . . 1
3
6 150
1
. . .
. . .
4 / 2 5
1 / 1 2
. . .
2
...
10
...
1
3
6 150
1
. . .
. . .
4 / 2 5
1 / 1 2
. . .
3
2
8
...
1
3
4 150
1
. . .
. . .
4 / 2 5
1 / 1 2
. . .
4
...
...
6
2
3
4 150
1
. .
. . .
4 / 2 5
1/ 12
. . .
5
...
...
4
...
. . .
4
...
...
1
1
. . .
. . .
. . .
6
...
...
. . .
. . .
...
2
...
...
1
1
...
...
2
7
Extras not mentioned in above as Benger's food, meat, etc.
Extras as
ordered.
1053. —No efforts should be relaxed in securing as good vegetables
as possible from the Jail garden. The antiscorbutic fruits, lime, tamarind
and mango, are only to be used as aids in supplying the acids which are
deficient in the vegetables procurable in the hot weather and rains.
1054.—Three meals a day should be issued, one in the early morning
consisting of two chittacks of flour made into chapatis, one at midday
consisting of six chittacks of flour made into chapatis and one chittack of dal,
and one in the evening consisting of six chittacks of flour and three chittacks
of vegetables.
1055.—For the purpose of regulating the distribution of the above diet
scales, all criminal prisoners should be divided into six classes, as noted
below :-
Class 1.—All adult male prisoners sentenced to rigorous imprison-
ment and all adult female prisoners sentenced to simple im-
prisonment who elect to labour.
Class 2.—All adult female prisoners sentenced to rigorous imprison-
ment and all adult female prisoners sentenced to simple
imprisonment who elect to labour.
Class 3.—All adult prisoners sentenced to simple imprisonment who
do not elect to labour.
Class 4.—All juvenile prisoners not arrived at puberty.
Class 5.—All juvenile prisoners arrived at puberty.
Class 6.—All under-trial prisoners.
Diet scale No. 1.—Prescribes the dietaries of prisoners rated in Class 1.
Diet scale No. 2.—Prescribes the dietary of prisoners rated in Class 2 and
Class 5.
Diet scale .No. 3.—Prescribes the dietaries of prisoners rated in Class 3,
Class 4 and Class 6.
1056.—It is to be understood that in any case in which the Medical Officer
of a jail considers the dietary prescribed for the class to which a prisoner belongs
unsuitable for his health and condition, he is at liberty to order in writing,
that the prisoner specified shall be rated with another higher class for a speci-
fied period.
In the cases of convalescents or weakly prisoners unable to labour, or per-
forming only the lightest tasks, the diet of non-labouring prisoners, or the
labouring diet, reduced by the deduction of the two chittacks of parched
grain, may be prescribed at the direction and on the responsibility of the
Medical Officer of the prison.
1057.—The flour should be slowly mixed with water and kneaded at the
same time, so as to obtain the maximum absorption of water. The cooking
should be done slowly and thoroughly, the táwá being kept at a gentle heat.
1058.—The quality of the vegetables is of the utmost importance ; all hard
stalks and midribs should be excluded, and only good succulent vegetables
issued.
19
1059. —The Superintendent himself shall see at office daily the vegetables
ready cut up to the amount required, and shall see that they are freed from all
stalks and midribs and other woody portions.
1060. —The quantity of vegetables and the number of chillies in the diet
may be increased at the discretion of the Medical Officer, provided they are cul-
tivated by prisoners in the Jail Garden.
1061. —Between the 1st April and the 1st November when the supply of
antiscorbutic vegetables is very indifferent, provision should be made for the
daily issue of an allowance of lime-juice, tamarind pulp, or amchur to each
prisoner.
1062.—Lime-juice should be given in the proportion of half an ounce of
juice or a single lime (if preserved in oil) to each prisoner.
1063. —Where Superintendents find the full diet too much for a prisoner's
digestion during the rains, they should arrange to give a morning meal, thus
subdividing the full ration into three meals within 12 hours instead of two
meals within six hours.
1064. —Tamarind pulp should be issued in the proportion of half an ounce
to each prisoner, mixed up with the daily allowance of salt and chilli ; so as to
form chatni.
1065.—Amchur (dried green mango fruit) should be given in the propor-
tion of 70 grains daily to each prisoner, mixed usually with the dal.
1066. —It is to be distinctly understood that tamarind pulp and amchur
are only to be stored for issue in case of the garden being unable to supply
sufficient limes.
1067. —The penal dietary for native prisoners shall be 8 chittacks of wheat
flour made into bread or porridge, with the usual quantity of salt and as much
water as the prisoner may desire. As in the case of European prisoners, the
use of this dietary is limited to 96 consecutive hours.
1070. —From experiment it is found that the weight of the cooked ration
should be as under:—
Flour.
Weight when dry.
Weight when cooked.
Wheaten Flour .
.
.
.
. 10 Chittacks
. 16 Chittacks.
Barley Flour .
.
.
.
. 1 0 „
. 16 „
Wheat ½ .
.
.
.
.
.
10 „
. 16 „
Barley ½ .
.
.
.
.
.
D 2
20
Flour.
Weight when dry.
Weight when cooked.
Wheat ¾ .
.
.
.
.
.
10 Chittacks
. 16 Chittacks.
Gram ¼ .
.
.
.
.
.
Bajra Flour
.
.
.
.
. 12 „
. 16½ „
Juar Flour
.
.
.
.
. 1 2 „
. 16½ „
Makka Flour .
.
.
. . 12 „
. 19 „
Gram Flour (can hardly be cooked alone) 10 „
. 15 „
1071. —If two chittacks of gram flour be added to each ration in lieu of
the issue of parched gram, the rations should weigh a little less than three
chittacks more than the above scale. There is little appreciable difference in
the weight of bread cooked in the oven and on the táwá. There is also little
appreciable loss in weight by drying from the time the bread is cooked till it is
distributed.
1072.—When barley flour is used in the dietary, it must be kept in mind
that there is an inevitable loss of six or seven seers per maund in grinding it.
Unlike the bran of wheat, the husk of barley is absolutely useless as food, and
unless the ground barley is freed from bran to the amount above stated, the
prisoners are deprived of so much of their diet.
1074.—The selection of the prisoner cooks shall be made by the Superin-
tendent of the prison, due regard being had to the caste of the men so
employed.
1075.—Children under two confined along with their mothers should have
a diet allowance as under :
—
(a) To nursing mothers two chittacks of wheat atta and half a chittack
of ghi in excess of the ordinary labouring rations ;
(b) to children between 12 and 18 months, six chittacks of milk, two
chittacks of rice and half a chittack of dal ;
(c) to children between 18 and 24 months four chittacks of milk, four
chittacks of rice, and half a chittack of dal.
This should be supplied in two or three meals, as may seem necessary,
and the milk should be drawn from the cow at the jail gate, in
presence of a superior official of the prison.
( d ) In the cases of children under 12 months, when the milk of the nurs-
ing mother is scanty, it may be supplemented with cow's milk
mixed with one-third of water at the discretion of the Medical
Officer of the Prison.
22
other grains, most of the samples in ordinary use were of second class quality
and contained a large proportion of foreign grains.
The wheat ata or flour of the dietaries is prepared from the whole grain by
grinding with small hand-driven grinding stones, and it was quite noticeable in
a sample of the ata how much of the outer envelopes of the wheat and conta-
minating seeds—particularly barley—that remained.
Wheat is grown in the winter months, usually after a rain's crop in the
preceding year so that the land lies fallow for about eleven months, or for
six months if the previous crop included arhar. It is sown at the end of Octo-
ber or the beginning of November and harvested in March and April. It
occupies about 18 per cent. of the cropped area of the Provinces, the average
annual yield being about two million tons. There is usually a fair amount
over requirements for export. In the year ending 1909 about 70,000 tons were
exported.1
Bajra ( Pennisetum Typhoideum) is a large millet, sown when the rains
break and harvested in November. It occupies about 6 per cent. of the total
cropped area of the Provinces, yielding about 500,000 tons.
Barley ( Hordeum Vulgare) is usually grown mixed with gram or peas, and
occasionally with wheat. When grown alone or mixed with wheat the rota-
tion is commonly the same as with the latter crop, but when grown with
pulses it frequently follows a rain's crop grown in the same year. Altogether
it occupies about 10 per cent. of the crop area of the Provinces, yielding rough-
ly about 2 million tons. Barley alone or even in admixtures is generally
thought to be rather difficult of digestion, at least in the form in which the
grain is prepared for food in India. 2
Juar ( Andropogon Sorghum or Sorghum Vulgare) is a high growing
millet, sown when the rains break and harvested in November. It usually
follows wheat or some other winter crop, and is seldom grown alone except for
fodder. The usual mixtures are arhar with some of the creeping pulses. It
occupies about 6 per cent. of the cropped area of the Provinces, yielding about
dried and then ground between millstones into meal. The finest part or suji, the second grade or maida, and the
coarsest or ata, are respectively used as follows :—
Suji and maida are employed chiefly in the making of confectionery, while the ata is made into unleav-
ened bread or biscuits, usually in the form of flat cakes called chapatti or roti."
" A mixture of wheaten and barley flour is employed in some districts for making the chapatti. Fer-
mented bread is, generally speaking, unknown in India, but is eaten both by Hindus and Moslems, especially by
the rich and middle classes in the principal towns of Patna and Behar. It should be mentioned here that scorbutic
affections do not occur where wheat is a considerable or almost exclusive article of the daily dietary, a fact in
marked contrast with the results observed in districts where rice is very largely consumed " (Church).
1
Imperial Gazetteer of India, Vol. XXIV and Annual Report on the Inland Trade of the United Pro-
vinces, 1909.
2 Food-Grains of India : Church.
23
700,000 tons. Juar is one of the most important rainy-season crops of India,
forming with rice and wheat the chief staple foods of the country, especially in
the United Provinces and Bengal. It is more palatable but less wholesome
than maize.1
Makka or Maize (Zea Mays) is one of the earliest rain crops. It is grown
almost after any winter crop and is usually followed by a winter crop in the
same year. It occupies nearly 5 per cent. of the cropped area of the Prov-
inces, yielding under one million tons.
Marua or Mandua (Eleusine Coracana) is one of the small millets grown
in the rains, with the object of replenishing the food-store at the earliest possi-
ble moment; it matures about the end of August. Marua is the principal
food-crop of large tracts in the Himalayas.
Gram (Cicer Arietinum) is grown in the winter, either alone or mixed
with barley. It frequently follows rice or an early autumn crop in the same
year. It occupies about 13 per cent. of the cropped area of the Provinces,
yielding about two and a quarter million tons.
Rice (Oryza Sativa) is grown during the rains, mostly in low-lying
heavy clays. The crop is grown year after year on the same land, but a winter
pulse is frequently taken in the interval between two rice crops. Rice occu-
pies 14 per cent. of the cropped area of the Provinces, yielding over three
million tons.
The creeping pulses mung (Phaseolus Mungo), urid, urd or mash (Phaseo-
lus radiatus) are, as a rule, grown with juar and bajra.
The winter pulses, besides gram, are peas, masur and kisari. Masur or
lentil (Ervum Lens) is grown mainly in the damper parts of the Provinces,
usually after autumn rice.
The prices of food-grains vary considerably; the following may be taken
as a fair average of the normal rates:—
Price per rupee in seers of 80 tolas. 2
Wheat
. .
. .
.
.
.
.
.
. 12.1
Barley
. .
.
.
.
.
.
. .
. 17.9
Rice (common) .
. .
.
.
.
.
.
.
7.9
Bajra
.
.
.
.
.
.
.
.
.
. 16.8
Gram
.
.
.
.
.
.
.
.
.
.
15.8
Juar
.
.
.
.
.
.
.
.
.
.
17.2
Arhar
.
.
.
.
.
.
.
.
.
9.4
Maize
. .
.
.
.
.
.
.
.
.
16.4
1 Food-Grains of India : Church.
2 Annual Report on the Inland Trade of the United Provinces, 1909.
24
The price will vary with the quality of the material supplied, but the
above figures show the relative expense of wheat and barley, arhar and gram,
and the gain to the supplier of a judicious admixture or these pairs or in other
ways. However, as we have seen the different food-materials are often grown
with one another and are thus mixed from the beginning.
The ordinary vegetables in season are used in the jails. Each jail has a
well-managed vegetable garden so that good vegetables are always to be had.
We accepted the 6 ozs. of vegetables given in the jail dietaries and made no
variation in this amount.
The following tables give the percentage composition in proximate prin-
ciples of the samples of food-materials received from the different jails. Special
precautions were taken to get accurate results for the protein content, each
sample being analysed three o r more times.
In Table F we have given the average composition of all the food-mate-
rials obtained from the different jails where investigations were carried out, with
their heat value in calories per ounce calculated from the percentage composi
tion of the proximate principles, and also as determined experimentally from
the food-stuffs.
For the experimental determination of the heat value of the several food-
materials we are again indebted to Professor Benedict of the Carnegie Institute,
Washington, U.S.A., for which we tender him o ur sincere thanks.
Chemical Analyses of Food-stuffs of the Jails of the United Provinces.
TABLE A.
Central Jail, Agra.
Food-stuffs.
Proximate prin-
ciples.
NUMBER OF ANALYSES CARRIED OUT.
Average per-
centage com-
position.
1
2
3
4
5
Wheat
(best quality
obtained.)
Protein .
.
10.75
10.83
10.95
10.64
...
10.79
Carbohydrate .
71.40
72.60
71.80
...
. . .
71.90
Fat
.
.
1.50
1.72 ...
. . .
. . .
1.61
Wheat (ordinary jail
sample).
Protein
.
10.06
9.93
10.00
10.12
...
10.03
Carbohydrate .
70.40
72.80
70.50
...
. . .
71.20
F at
.
.
1.72
1.83
1.50
1.25
1.30
1.52
Juar—
Sample (1)
.
.
Protein
.
7.98
7.84
7.88
...
. . .
7.90
Carbohydrate .
67.14
67.38
. . .
. . .
. . .
67.26
Fat
.
.
. . .
...
. . .
. . .
. . .
. . .
25
TABLE A.—continued.
Central Jail, Agra — continued.
Food-stuffs.
Proximate prin-
ciples.
NUMBER OF ANALYSES CARRIED OUT.
Average per-
centage com-
position.
1
2
3
4
5
Sample (2)
.
.
Protein
.
7.37
7.62
7.56
...
. . .
7.52
Carbohydrate .
. . .
...
. . .
. . .
. . .
. . .
Fat
.
.
2.69
2.86
...
. . .
. . .
2.77
Gram .
.
.
.
Protein
. 16.71
17.00
17.05
17.00
17.00
16.95
Carbohydrate
48.40
49.60
...
...
...
49.00
Fat
.
.
4 . 6 9
4.53
...
. . .
. . .
4.60
Arhar Dal—
Protein
.
21.51
21.62
21.84
21.34
...
21.58
Sample (1)
.
.
Carbohydrate
53.80
54.20
53.60
...
. . .
53.86
Fat
.
.
. . .
. . .
...
. . .
...
. .
Sample (2)
.
.
Protein
.
22.06
22.12
... ... ...
22.09
Carbohydrate
...
...
...
... ... ...
Fat
.
.
1.79
2.03
...
...
...
1.91
Urid Dal
.
. .
Protein
.
2 3 . 3 7
23.18
22.87
23.06
. . .
23.12
Carbohydrate .
...
...
...
. . .
. . .
. . .
Fat
.
.
1.90
2.00
...
...
. . .
1.95
E
26
TABLE B.
Central Jail, Naini.
Food-stuffs.
Proximate prin-
ciples.
NUMBER OF ANALYSES CARRIED OUT.
Average per-
centage com-
position.
1
2
3
4
5
Wheat
.
.
. Protein
.
.
10.38
10.30
10.25
10.44
. . .
10.34
Urid Dal
.
.
. Protein .
.
22.00
21.87
...
...
. . .
21.93
Bajra .
.
.
.
Protein
.
8.70
8.83
...
...
. . .
8.72
Carbohydrate
72.60
73.80
. . .
. . .
. . .
73.20
Gram—
Dal (1)
.
. Protein
.
.
16.35
16.62
. . .
...
...
16.49
„ (2)
.
. Protein .
.
17.68
17.95
...
...
...
17.82
TABLE C.
Central Jail, Benares.
Food-stuffs.
Proximate prin-
c i p l e s .
NUMBER OF ANALYSES CARRIED OUT.
Average per-
centage com-
position.
1
2
3
4
5
Wheat (1st class) .
.
Protein
.
11.86
11.80
12.12
12.04
11.98
11.98
Carbohydrate
72.60
73.4
73.10
...
. . .
73.03
Fat
.
1.57
1.57
...
. . .
...
1.57
Wheat (ordinary jail
sample).
Protein
.
11.02
10.78
10.84
...
. . .
10.88
C a r b o h y d r a t e
...
...
...
. . .
...
. . .
Fat
.
.
1.32
1.25
...
...
...
1.29
Gram
. .
.
Protein
Fat . .
.
19.45
5.10
19.53
5.80
...
...
...
. . .
. . .
...
19.49
5.45
Bajra .
. .
.
Protein
.
8.16
8.72
...
. . .
. . .
8.67
Fat
.
.
4.89
4.73
4.89
4.53
...
4.76
Juar .
.
.
.
Protein
.
6.95
7.18
6.99
7.04
. . .
7.04
Fat
.
.
2 69
2.79
...
. . .
...
2.74
Barley
.
.
.
Protein
.
8.14
8.27
8.24
. . .
. . .
8.22
Carbohydrate
76.40
75.80
...
...
. . .
76.10
Fat
.
.
1.86
1.86
1.92
1.96
...
1.90
27
TABLE D.
Central Jail, Lucknow.
Food-stuffs.
Proximate
principles.
NUMBER OF ANALYSES CARRIED OUT.
Average
percentage
composition.
1
2
3
4
5
W h e a t —
Sample (1) .
.
Protein .
.
9.81
9.79
9.75
...
. . .
9 . 7 8
Carbohydrate . 73.40 74.10
...
. . .
. . .
73.75
Fat .
.
.
1.69
1.59
...
. . .
. . .
1.64
Sample (2)
.
. Protein .
.
9.68
9.72
9.61
. . .
. . .
9.67
Barley
. .
.
Protein .
.
9.87
9.50
9.81
9.68
...
9.72
Fat
. .
1.92
1.86
1.93
1.87
...
1.89
Juar
. .
.
Protein .
.
8.25
8.18
...
...
...
8.22
Fat .
.
.
2.83
2.76
...
...
. . .
2.80
Gram (1) .
.
Protein .
. 20.68 20.75
. . .
. . .
. . .
20.72
„ (2) . .
. Protein .
. 20.06 20.08
...
...
. . .
20.07
,, (3) .
.
Protein .
. 18.40 18.60
...
. . .
. . .
18.50
Fat .
.
.
4.83
5.16
4.89
4.95
. . .
4.96
Arhar Dal (1) . .
Protein .
. 22.36 22.15
...
...
...
22.26
Fat .
.
.
1.75
1.80
1.70
1.86
...
1.78
„ „ (2) .
. Protein .
. 20.75 21.81 20.86
...
...
21.14
TABLE E.
District Jail, Mainpuri.
Food-stuffs.
Proximate
principles.
NUMBER OF ANALYSES CARRIED OUT.
Average
percentage
composition.
1
2
3
4
5
Wheat
.
.
. Protein
. . 10.38 10.30 10.25 10.44 ...
10.34
Bajra .
.
.
. Protein .
.
8.70
8.83
. . .
. . .
...
8.77
Carbohydrate . 73.60 73.70
...
. . .
. . .
73.65
Urid Dal .
.
. Protein .
. 22.00 21.87
...
. . .
. . .
21.94
Gram— Dal (1)
.
Protein .
. 16.35 16.62
. . .
. . .
...
16.49
Carbohydrate . 55.56 54.88
...
. . .
. . .
55.22
„ ( 2 )
.
Protein .
. 17.68 17.95
...
...
...
17.82
Carbohydrate . 51.80 52.4
. . .
. . .
. . .
52.10
Fat .
.
.
4.62
4.85 ...
. . .
. . .
4.74
E 2
28
TABLE F.
Average Composition of Food-materials examined.
Food-stuffs.
Protein. Carbohydrate. Fat.
Heat value per
oz.
calculated.
Heat value per oz.
obtained by experi-
ment.
Wheat, 1st class . . .
11.98
73. 03
1.57
102.97
111.56
Wheat, Jail . . . .
10.17
72.48
1.51
99 82
110.25
Juar . . . . .
7.67
67.26
2.77
9 4 . 7 2
110.97
Gram Dal . . . .
18.32
50.55
4.94
93.10
118.20
Arhar Dal . . . .
21.77
53.86
1.85
92.79
113.63
Urid Dal .
. . .
22.33
55. 22
1.95
95.28
113.09
Bajra . . .
. .
8.72
73.40
4.76
108.04
. . .
Barley .
.
.
. .
8.92
76.10
1.90
103.79
106.40
The following are the results of the work done on the determination of
the moisture and heat values carried out by Professor Benedict of the Carnegie
Institute, Washington, U.S.A.
Food-stuff.
Water in
partially dried
substance.
Heat of Combustion
of food-stuffs as
received with
the given per cent.
H2O.
of water-free
substance.
Per cent.
Calories per grm. Calories per grm.
Barley, Benares Jail
.
. .
.
16.61
3.532
4.236
Arhar Dal „ „
.
.
.
.
13.34
3.925
4.529
Juar „ „
.
.
. .
1 1 . 1 3
3.913
4.403
Gram Dal „ „
.
.
.
.
9.89
4.297
4.769
Wheat, Naini Jail
.
. . .
1 0 . 8 3
3.910
4.385
Gram Dal „ „
. . .
.
10.19
4.033
4.491
Urid „ „
.
.
.
.
10.67
3.935
4.405
Wheat, Lucknow Jail . . . .
11.48
3.849
4 . 3 4 8
Barley „ „
.
.
.
.
1 0 . 3 2
3.972
4.429
Arhar Dal „ „ .
. . .
8.70
4.089
4.479
Gram „ „ „
.
.
.
.
10.12
4.248
4.726
Wheat, Agra Jail
.
.
. .10.06
3.915
4.353
Urid Dal „ „
.
.
.
.
10.45
4.017
4.486
Gram „ „ „
.
.
.
.
9.69
4.097
4.537
Wheat, 1st class Lucknow Jail . . .
11.16
3.934
4.428
30
instead of attaching greater importance to the value of the food-stuffs as nutri-
ments, that is, on the amount of absorption possible from them. It is the
aim of the present investigation to appraise the different food-materials at their
proper value, as indicated by the ease with which their most important consti-
tuents are absorbed.
We shall now take up the several dietaries in force from the standpoint of
the gross quantities of the several constituents they offer.
The dietaries are as follows:—
Diet.
Principal.
Adjuvant.
Dal.
Vegetables.
Oil.
A
Wheat 11 Chittacks
Barley 3 Chittacks 1 Chittack.
3 Chittacks.
4/25 Chittack.
B
Bajra 12 „
Pulse 2 „
1 „
3 „
4/25 „
C
Makka 12 „
„ 2 „
1 „
3 „
4/25 „
D
Marua 11½ „
„ 2½ „
1 „
3 „
4/25 „
E
Wheat 11½ „
Gram 2½ „
1 „
3 „
4/25 „
F
Juar 11 „
Pulse 3 „
1 „
3 „
4 / 2 5 „
G
Barley 11 „
Wheat 3 „
1 „
3 „
4/25 „
H
Rice 10¼ „
„ 3¾ „
1 „
3 „
4 / 2 5 „
NOTE—Any two of the above may be combined by taking half of each principal and half of each adjuvant, the other
items, dal, vegetables, oil, remaining constant.
Diet A.
Wheat.
Barley.
Dal.
Vegetables.
Oil.
Total proximate
principles.
Grms.
Grms.
Grms.
Grms.
Grms.
Grms.
Protein
.
65.05
15.55
12.65
3.12
...
96.97
Carbohydrate
463.65
132.71
31.31
2 5 . 5 0
. . .
653.17
Fat
.
.
9.60
3.30
1.07
1.58
9.08
24.63
Salt 10 grammes per man daily.
Heat value in calories
.
.
.
.
. .
.
.
.
.
3,300
31
Diet B.
Bajra.
Pulse.
Dal.
Vegetables.
Oil.
Total proximate
principles.
Grms.
Grms.
Grms.
Grms.
Grms.
Grms.
Protein .
.
60.86
25.96
12.65
3.12
...
102.59
Carbohydrate .
512.04
64.10
31.31
25. 50
..
632.95
Fat
. .
33.22
2.24
1.07
1.58
9.08
47.19
Salt 10 grammes per man daily.
Heat value in calories
.
. .
.
.
.
. .
.
.
3,450
Diet C.
Makka.
Pulse.
Dal.
Vegetables.
Oil.
Total proximate
principles.
Grms.
Grms.
Grms.
Grms.
Grms.
Grms.
Protein .
66.62*
25.96
12.65
3.12
. . .
108.35
Carbohydrate .
461.84
64.10
31.31
25.50
. . .
582.75
Fat .
16.04
2.24
1.07
1.58
9.08
30.01
Salt 10 grammes per man daily.
Heat value in calories
.
.
. .
.
. .
.
.
. . 3,112
Diet D.
This diet is never given, so far as we could find out, in the jails of the
United Provinces and we have made no analysis of marua, from which to
work out its value.
Diet E.
Wheat.
Gram.
Dal.
Vegetables.
Oil.
Total proximate
principles.
Grms.
Grms.
Grms.
Grms.
Grms.
Grms.
Protein
.
.
67.98
26.60
12.65
3.12
. . .
110.35
Carbohydrate
.
484.48
73.39
31.31
25.50
. . .
614.68
Fat
.
.
10.09
7.17
1.07
1.58
9.08
28.99
Salt 10 grammes per man daily.
Heat value in calories
. . .
.
.
.
.
. .
3,242
* This figure is based on analyses of maize carried out in Bengal from samples obtained from Bengal jails. It is
probably higher than would have been the case if the maize had been obtained in the United Provinces. However, as
this diet is never used in the jails of the United Provinces and as we made no experiments with it, it is introduced here
only for reference.