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MATERIAL CULTURE
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fine wheat-cakes. These were usually stuffed with molasses and ghee, but sometimes plain cakes were also prepared with which guda was separately taken. Laddugasor modagas were sweet-balls prepared with the flour of rice or some pulse and sugar. Tila-modagas* were evidently the sweet-balls prepared with the sesamum seeds. Pūdalagaso are mentioned along with laddugas; perhaps it might have also been a similar preparation.
Amongst other sweet-preparations, moran laga and pūvaliga or paviga? have also been mentioned. According to Am gadijja, moran laga was a sweet prepared with inspissated milk in the shape of the egg of a peacock.8 Pūvaligās or pūvigas were small cakes of rice or wheat flour. Saşkuli or þarpațio mentioned in the text appears to be a variety of thin cakes prepared from rice-flour. Amongst the milk-products payasa, 1° as noted before, was a favourite sweet-dish of the people and it was largely served in feasts.
Salts and Spices--Salts and spices were used for seasoning food and the word vyañjana denoted seasoned food. 11 It is stated that food (i. e. odana) becomes more relishable by adding spices to it. 12 Different varieties of salt were in common use of which vida was black-saltls, while samudraka (sea-salt) and simdhaval 4 (rock-salt) are mentioned as two sub-varieties of
1. J FETT qraraat 40531 Taifa affeaf-NC. 2, P. 282. 2. NO. 2, p. 55. 3. NC. 1, p. 15. 4. NC. 4, p. 130. 5. NC. 1, p. 15. 6. NC, 4, p. 130. 7. Ibid. 8. Angavijjā, p. 182. 9. NC. 2, p. 447. 10. NO. 3, p. 147. 11. NC. 2, p. 167; NC, 1, p. 12. 12. TETUAT STUHTUTI tal hafa-NC. 1, p. 12. 13. fac susqui—NC. 2, p. 446. 14. NO. 3, p. 287.
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