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MATERIAL CULTURE
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sali-kūra of her sister-in-law in order to serve it to her brother who had come as a guest. I Besides, kangu ( setaria italica, Hindi-kāṁgani) and rālaga (mäla-kangani in Hindi) were also inferior varieties of food-grains widely taken by the poor. The grain of kamgu was a bit larger in size than that of rālaga.2
Pulses were widely used. The following varieties of pulses have been mentioned in the text : (i) mugga (phaseolus mungo), (ii) māşa (phraseolus radiatus), (iii) harimaṁtha (gram), (iv) nį pphava (carnavali ensiformis, Hindi-bhatabānas), (v) alisaída (a variety of chickpea), (vi) masūra (lens esculenta or lentils), (vii) tuvarī (cajanus indicus, Hindi-adhakż or arahara), (viii) kulattha (delichos biflorus, Hindi-kulathi), (ix) kalaya (pisum arvens, Hindi-mațara) and (x) caņaka (cicer arietinum).S
Among these pulses mugga and māsa have been frequently mentioned, but it seems that the māșa pulse was not liked by children. We find a school boy nistaking the soup of the māșa pulse to be that of flies. * Caņaka or grams were also very popular.* Various types of soups were prepared out of these pulses, and the flour of pulses was also used in making certain saline preparations like the thin cakes usually known as par pațas. Evidently, these cereals and pulses formed integral part of the Indian dietary.
Dairy Products--Milk and various milk-products were a part of the daily diet of the Indians. Milk mixed with sugar was supposed to be the most condusive to health.? Apart from the cow-milk, the milk of buffaloes, sheep, goats and camels was also used for the purpose of drinking as well as for making curd. Amongst the various preparations 1. FT GIFTET 35169EITT Tr55-NC. 3, p. 432. 2. TERT IT, TUPITT 130:-NG. 2, p. 109. 3. NC. 2, p. 109. 4. NC. 1, p. 15. 5. NC. 2, p. 237; NC. 3, pp. 327, 462. 6. NO. 2, p. 447. 7. Hafiitui apaTTT-NC. 1, p. 6; ett a Cehi -NC, 3, p. 102. 8. NC. 2, p. 238.
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