144
REPORT OF THE INDIAN HEMP DRUGS COMMISSION, 1893-94.
[APP
Bhang is sometimes eaten dry without the addition of water or milk. A man will take one
and half tolas (270 grs.) in two doses or the whole at once as he is habituated to its use or not.
"Bhang" is made daily as needed. "Bhang" is made at home and consumed there.
"Bhang" is not sold in the bazaar in the Mysore Province. Marwadis, when making
bhang (a), omit items 4, 6, and 7, but use milk only at the Holi (Kama) feast and on other
occasions they add ghee.
(b) "Bhangi-Subjee" is that to which "subjee (Ocimum Basilicum) seeds" have been
added.—All the ingredients used for bhang (3a) above, except sugar and milk are used for the
"bhangi-subjee." Water is substituted for milk. It is a cooling drink, especially in hot
weather.
No.
Name of ingredients.
Quantity.
Price.
Mds. Sr. T. Rs. A. P.
1 Ganja (at cost price)
1 25
5
11 0
2 Cloves
3
0
10 0
3 Soapu (caraway seeds)
4 18
0
9 6
4 Cuscus (poppy-seeds)
15
8
2
8 11
5 Cinnamon
4 12
0
13 6
6 Jaggery
5 10
7
8 0
7 Ghee
Firewood, 3 maunds
15
4
0
3
6
6
0
Cooly
TOTAL
37 14
0
9 7
Cooly
TOTAL
7 37 14
23
0 0
4. Majum.- A recipé for making six maunds of majum is given in the margin. It is
that adopted at the Government Cen-
tral Distillery in this province by the
contractor. The ganja powder col-
lected in vending is utilized if not too
old. It is broiled in an iron caldron.
The ganja and the spices are all then
pounded and kept separately. All the
ingredients are now sifted, cleaned, and
mixed. The jaggery is made into a
thick syrup. The granular kind of jag-
gery is selected, as otherwise the majum
will become a hard and ropy mass quite
unfit for sale or use. The ghee is then
put and well stirred in. While the
mass is hot the other ingredients are
added little by little and the whole
mass thoroughly stirred up again and
allowed to cool a little. Before it be-
comes quite cool the mass is manipulat-
ed with both hands and reduced to
powder without leaving clots. The
bazaar price of majum is 3 cash per tola.
In every tola of majum there are 483/4
grains of ganja. The Government
duty is 2 annas per seer (24 tolas) and
the contractor's cost Re. 0-1-6. He sells it to the retail vendors at Re. 0-4-6.
No.
Name of ingredients.
Quantity.
Price
Seer.
Rs. A. P.
1 Rollong
1
0
3
0
2 Sugar
1
0
1
6
3 Ghee
1/2 0
2
3
4 Almonds (unshelled)
21/2
0
5
0
5 Essence of rose
11/2
0
0
6
6 Ganja
*
0
0
0
Firewood
TOTAL
0
0
9
Firewood
TOTAL
5. (a) Ordinary Alwa.- A recipé for this preparation as made and sold in the bazaars
is given in the margin with the pro-
portions noted against each. The rol-
long is kneaded into a stiff paste with
water. The paste is then washed over
and over again with clean water and
all the fluid collected in a vessel till
the water runs clean from the rol-
long. The glutinous matter is reject-
ed and the fluid allowed to stand for
four hours. The supernatant liquid is
then decanted off and the residuum
alone retained. The sugar is boiled
into a thick syrup, the residuum of the
rollong added and stirred, till the
whole mass thickens, when the ghee is
poured on and is thoroughly amal-
gamated. The almonds are shelled,
the kernels put into boiling water and
allowed to soak till the outer jacket can
be slipped off readily when pressed
between the fore-finger and thumb.
The essence of rose is then added. If a small piece of the alwa is applied to the tongue and
it does not adhere to it, it is a proof that the process is completed. The almonds cleaned are
placed entire on top of the alwa after it has cooled. When private parties want ganja added
they supply the needful to the sweetmeat-man, who boils it with water till ebullition ensues,
the water is then expressed out of the drugs and rejected, and the residuum is put into the
ghee and boiled again and the syrup and residuum of the rollong are then added and the
process completed as set forth above.
* According to the requirements of each private party needing the alwa. The quantity for adults in ordinary
cases is given in receipts No. 5 (b) and (c) in next page.