52
explained in paragraph 8, cultivators in other parts
do not care to take to this cultivation. It could
be cultivated in any part of Khandesh in ordinary
good soil, and the elevation of land from sea-
level, climate, etc., are not against the cultivation.
14. Ganja and bhang are manufactured in
Khandesh in Jalgaon taluka to a small extent,
and the quantity manufactured is estimated at 700
Indian maunds (a maund equal to 40 seers) of
ganja and of about 30 maunds of bhang.
15. The flowering tops are cut with a bill-hook
in December, as mentioned in paragraph 9, and
arranged in a layer of about a foot high on a
ground well-beaten and the floor cow-dung. The
side flowering tops are then cut and placed in the
hollow places of the bed so made. This being
done, men (generally) commence squeezing the
layer with the sole of their feet. This is done in
the early morning, and after it, the layer is turned
up and exposed to the heat of the sun, and
allowed to remain so till the morning of the next
day, when the same operation of squeezing com-
mences. The process is carried for three days, anal
the ganja is then fit to be stored up. The tender
leaves which fall from the tops are collected and
stored as bhang. This is all the process employed
in Khandesh for manufacturing ganja and bhang.
As regards preparation for smoking, the ganja is
first well soaked in water, and, removing the seed
and stems therefrom, the leaves are washed in
several changes of water. It is then squeezed
between the two palms to extract water, and then
i t i s consi dered fi t t o go t o t he pi pe. In usi ng i t ,
one part of ganja to three parts of the tobacco
are generally taken, and the two well mixed up.
This being done, good charcoal or coir yarn fire
is placed on it and smoked. The process will be
better known from the photograph (No. 4) append-
- e d . I n t h e c a s e o f b h a n g , t h e l e a v e s o n l y a r e
taken and ground on a currystone, admixing
therein pepper and other ingredients. When all
is ground very fine, it is strained through cloth
and the excretal is thrown away. The extract so
taken is generally mixed with milk in the propor--
tion of one to three parts of milk, and then
it is poured up and down, which is considered
necessary for thorough mixture. This being
done, the bhang preparation is fit for being drunk.
The process would be better understood from the
photograph (No. 5) appended. For eating the
decoction of bhang, it is mixed with sweet things
richly spiced, sometimes with almonds, saffron
or musk, and kept ready for consumers. This,
however, is very little consumed in Khaudesh.
16. It is prepared in their houses. The other
portion of the question requires no reply.
17. It is general with all Hindus and Muham-
madans, specially mendicants, such as gosavis,
bairagis and fakirs ; with others sparingly. It is
therefore difficult to say which particular class use
it and which not.
18. It does deteriorate in keeping, and, if kept
for more than a year, it is fit to be thrown away
as manure. With ordinary care it keeps good
for 12 months. The causes of deterioration are
that the resinous substance with which it is
pressed is entirely dried up and evaporates from
the leaves, and thereby the intoxicating qualities
are lost. By keeping this article air-tight it
might help to prevent its being deteriorated soon.
But, since this has not been tried, nothing defi--
nitely could be said in that direction.
19. Charas is not known in Khandesh. Ganja
is known and is used for smoking only and for
no other. purpose, to my knowledge, in this dis--
trict.
20. I would refer to my answer to question 17,
and add that, amongst gosavis 90, bairagis and
fakirs 70, pardeshis 50, and from other classes
5 per cent. of the Hindu and Muhammadan
population smoke ganja. It is common through--
out the district, and not confined to a particular
portion or locality.
21. I would refer to my answer to question 2.
No distinction is observed in Khandesh as regards
its kind.
22. Requires no reply, since charas is not used
in Khandesh,
23. No.
24. The same proportion as in question 20.
Those who are for the drug use it in either way.
No special class can be shown.
25. Not on an increase, but might be said to be
on the decrease. The reason for the decrease
appears to be (1) that there is now less tendency
towards encouraging the sect of gosavis, bairagis,
and fakirs, and consequently their number is fast
diminishing ; (2) that the old religious scruples
against using alcoholic drinks are dying away
and therefore those whose inclination is excited to
indulge in intoxication go to the latter, leaving
the former, and this is what appears to be the
cause of decrease.
26. Ganja and bhang collectively
(a)
.
.
.
.
.
50
(b)
•
•
•
•
.
85
(c)
.
.
.
.
25
(d)
.
.
.
.
.
10
27. For (a) from pardeshis, (b) gosavis and
fakirs, (c) and (d) pardeshis and others collec-
tively. Under (a) and (b) the men who have
resigned all worldly care and are scantily clad
and fed and sheltered have, in order to forget
their sufferings, contracted the practice. In the
case of others, it is regarded as a stimulant. The
practice of drinking bhang amongst the pardeshis
is chiefly due to the fact that they are originally
the natives of Northern India, and as ganja or
bhang is the ordinary staple narcotic plant in that
province, they get into the habit of using this
drug as a drink. The preparation made for
drinking is termed thandai (cooling draught), and
the general belief is that it keeps them cool from
the excessive heat of the country, because the
effect of this drink is cooling.
28. (a) Half or one tola of the drug, and in
price ½ or 1 anna.
(b) Three to five tolas, and in price 3 or 5
annas the value of the drug.
29. Ordinarily, the bhang is ground and
drunk with sugar, pepper, and a little milk, and
the following ingredients are used for an excep-
tional or luxurious drink :—
English name.
Proportion.
Tolas.
Bhang
.
.
.
•
•
-
•
2
Poppy seed
4
Aniseed
.
.
•
•
•
•
•
3
Black pepper
.
.
.
,
.
.
1
Kachani .
•
.
.
.
.
.
½
Seeds of musk melon, water melon or cucumber
1
Rose flowers
.
.
.
•
1
Almond seed
.
.
.
4
Sugarcandy
.
.
•
.
.
.
10
Milk
.
.
. half a seer
Water
.
.
.
.
.
.
. one and-a-
half seer