Indian Antiquary Vol 60

Author(s): Richard Carnac Temple, Charles E A W Oldham, S Krishnaswami Aiyangar, Devadatta Ramkrishna Bhandarka
Publisher: Swati Publications

Page 279

JANUARY, 1931 ] THE SCATTERGOODS AND THE EAST INDIA COMPANY
[12. TO HATCH EGGS WITH FIRE.] Take a quantity of eggs; put them in (a) basket cover'd and put the basket in a tub and make fire round it thus. Take a hand full of fine beaten charcole; kindle it, and cover it all over with ashes of straw. So keep the fire and tub &c. cover'd all together close, oberserving (sic) not to keep the place too cold or hott but with a due heate.
2. Every 4 or 5 honre must put fresh cole to the fire and turn the eggs in the baskett; the top must be the bottom and the sides in the middle, et contra.
3. After seven or eight days), must look the eggs against a candle and you will find which are good and which bad ; the bad must turn out.
4. After seventeen or eighteen days take the eggs and spreed them in a wooden frame like a cott [khay, bedstead frame) and so turn them as before, keeping little or no fire till they are hatoh'a.
[13a. TO MAKE Soy. Take a quantity of gram more or less ; steep them in water for severall houres and then boile them very well. Take them out and strow some flower over them and so let them lye warm till they are cover'd all over with mold. Then dry them well in the sun, and then put them (in) a tub or some other thing that is shallow with salt and water, and so expose it to the sun all day, turning them now and then till they are all melted, the water of which is soy.
[136. TO MAKE MISSOY.] Take a quantity of flower, and kneed it well with hott water, and cut it in thin slisses and boile it well; then take them out, strowing a little flower over them and spread it on a matt or soop which you use to clean rice with, and so keep it warm by covering it with straw &c. till it be mouldey, and then do as you did the gram.
(NOTES ON DOCUMENTS 13a AND 136.] Soy. Jap. si-yau, Chin, shi-yu, a condiment in constant use up to the middle of the last century, but now out of favour in England. See Yule, Hobson-Jobson, 8.v. Soy.
Gram. The term gram generally indicates the Hind, chand or chick-pea, but the proper constituents of soy are the beans of the Soya hispida.
Milburn, Or. Commerce, II, 519-20, describes a method of making soy which agrees with the above, except as regards the "mold.” He says it should be " of a good flavour, not too salt or too sweet, of a good thick consistence, of a dark brown colour and clear ; when shaken in a glass, it should leave a coat on the surface, of a bright yellowish brown colour ; if it does not, it is an inferior kind, and should be rejected." Soop. Hind. súp, a basket for winnowing corn. [13c. TUCKSEEN'S ACCOUNT (1711) vizt.]
Tale. m. To the Duokmen for hatching Ducks .. .. .. .. .. .. 7. 2. - To charcoale &o. .. .. .. .. .. .. .. 8. -
8. 0. To make Soy. gram flower salt
Soop given to the man Mill to grind paddy Chair
3. 2. 6. boat hire ... 4. 6.
4. 6.
|
bộ vi o p ở ở