122 
to take the three gallons, without unnecessarily 
using fuel and paying the high duty, as the three 
gallons would admit of being weakened with water 
and sold to Customers. 
To make the liquor stronger a double distillation 
is necessary; the liquor is restored to the boiler and 
the fire is tempered. 
The strength of the liquor varies from 20 per Cent, 
above to 20 per Cent, below London proof. 
The Charge for the sample sent, 1—7 per Cent, 
above London proof, would be,— 
Re. 1-8 per gallon Government still-head duty. 
Re. 1-8 value of liquor sold by distiller to retail 
vendors. 
Rs, 3—0 
But the Charge is regulated by distillers according to 
the price of molasses. 
The retail vendors, having to pay license fees, seil 
at 12 annas per quart; but they are prepared to 
weaken and seil it at 10 annas, 8 annas, 7, and 6 
annas per bottle. 
The liquor is coloured with burnt sugar, or sandal- 
wood powder thrown into the receiving pot. 
The liquor from the mowah fruit is not so strong 
as that prepared from molasses, and ferments by 
being kept long. 
The original stove is built with unbaked bricks, 
fixed with clay cement, and the vat or tank with 
baked bricks set in lime mortar and plastered ; the 
tank is filled with water. The holes on the stove are 
intended, one to drain off the refuse from the hoiler 
after distillation, and the other holds a paste of clay. 
which, spread on cloth, is applied to the joining at 
the necks of the boiler and cover to prevent the steam 
from escaping. 
Spirits exhibited by the Bengal Central Committee. 
8.860. Rum. Alhion Distillery, near Calcutta. 
8.861. Doasta. Kidderpore Distillery. 
8.862. Dobara liquor. Sudder Distillery at Bhau- 
gulpore. 
Exhibited by Carew and Co., Shahjehanpore. 
74. Spirit. 
75. Rum. 
76. Moroha. 
Sett, Atmaram, Pretumdas, and Co. 
270. Jagree and date spirit. 
271. Jagree spirit. 
272. Mowra. 
273. Seatsho. 
The following Spirits from Surat were exhibited by 
the Bombay Local Committee. 
9.122. Spirit. 
9.123. Spirit. 
9.124. Spirit. 
9.125. Spirit. 
9.126. Spirit. 
9.127. Spirit. 
9.128. Spirit. 
9.129. Spirit. 
9.130. Spirit. 
9.131. Spirit. 
9.132. Spirit. 
9.133. Spirit. 
Doaksha. 
Foodoo. 
Falsa. 
Ajmo. 
Mhogro. 
Mozambie. 
Champelli. 
Game. 
Plain. 
Yelchee. 
Masala. 
Leaves, &c. 
These are for the most part cane-spirit flavoured 
by the diiferent substances which furnish their names. 
Spirits exhibited by the Indore Local Committee. 
915. Mowha spirit. Indore. 
916. Sweet liquor. Indore. 
The following Samples of Vinegar were contributed 
by the Bengal Central Committee. 
7.839. Cane-juice vinegar. Shahabad. 
7.840. Date-juice vinegar. Shahabad. 
7.841. Common vinegar. Faridpur. 
The samples were too small for adjudication. 
SECTION IV. 
Ti.—PRESERVE!) MEATS, FISH, &c. 
Baloo Moodelliar, Madras. 
2,232. Preserved fish roes. (Two dozen.) 
P. Vencatachellum, Madras. 
2,214. Tamarind fish. (Four jars.) 
Madras Committee. 
2,233. Preserved Kumblamoss fish. 
D.—PICKLES AND CONDIMENTS. 
Indian chutnies and Indian pickles have a wide 
reputation, which has been sustained by the samples 
forwarded to the present Exhibition. 
Piekles and Sauces exhibited by Sapoorjee Framjee 
Wyeed of Karachi. 
284. Lucknow chutney. 
285. Mango do. 
286. Delhi do. 
287. Kashmere do. 
288. Madras do. 
289. Bengal do. 
290. Sliced chutney. 
291. Karachi sauce. 
293. Essence of chilly. 
Pickles and Sauces exhibited by Khamoo Nembhoo 
of Haidarabad, Sind. 
294. Garlic pickle. 
295. Ginger do. 
296. Mafia pickle (vegetable marrow). 
297. Limes pickle. 
298. Carrot do. 
299. Potato do.