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134 A CULTURAL STUDY OF THE NISITHA CURNI (Mangifera Indica, mango)', (iii) badara (Zizyphus Sp.)', (iv) ciñca (Tamarind), (v) daļima (Punica Grantum, pomegranate), (vi) drākşa, muddita or mặdvika (Vitis Vinifera, grapes), (vii) kadali or kayalaka (Musa Sapientum, plantain, banana), (viii) kapittha (Feronica Limonia), (ix) karamarda (Carissa Carandas Lim), (x) Kartra (Cappris Aphyalla), (xi) kharjūra (Phoenix Sylvestrus, dates), (xii) matulunga (Citrus Medica), (xiii) talaphala ( Barassus Flabelli Formis ) , (xiv) teñduga ( Diospyros Cembryapteres)'° and (xv) udumbara (Ficus Glowmerata).'1
Amongst the fruits, mango appears to have been the favourite one, but it, if taken in a large quantity, could cause the disease cholera (visacika).1: The amalaka fruit was usually taken with granulated sugar, the kharjūra (dates) with guda and ghee, but the kapittha and ciñca (tamarind) were to be taken with salt only.18
Various delicious drinks and beverages were prepared from fruits like mangoes, grapes, tamarind etc. 14 Four different methods for ripening fruits were in vogue. 16 The fruits like mango were ripened by covering them with husk and straw (indhana). The fruits like terduga and others were subjected to a heating process (dhūma) for the purpose of ripening by keeping them in undergound hollows. The fruits
1. NO. 2, p. 237. 2. NC. 1, p. 9; NC. 3, p. 319. 3. NC. 2, p. 213. 4. NC. 4, p. 115. 5. NC. 3, p. 319. 6. NC. 1, p. 66. 7. NC. 4, p. 415. 8. NC. 3, p. 482. 9. NC. 3. p. 489. 10. NC. 3, p. 484. 11. NC. I, p. 60. 12. THIS IT Safaga arke -NC. 2, p. 237. 13. NC. 1, p. 162; NC. 3, pp. 259, 319. 14. NC. 2, p. 123. 15. इंधणपलिआमं धूमपलियामं गंधपलियामं वच्छपलियामं, चउम्विहा पलियामविधी
-NC. 3, p. 484.
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