124

fruit  are  mixed  with  the  sweet  tobaceo,  and  kept
under  ground  or  put  into  a  jar,  which  is  closed  with
clay  paste.  When  it  is  well  seasoned,  the  spices
specified  below  are  mixed  with  it,  and  it  becomes
khumeerah  tobacco.  In  summer  apple  pickles  are
put  with  it,  and  keora  and  rose  water  are  poured  on
the  tobacco.  In  winter  musk  is  mixed.
Spices  :—
1.  Naggur  mootha,  an  odoriferous  herb.
2.  Kapoor  kuchree.
3.  Jai  moosa,  or  jatamaseee.
4.  Chureela,
5.  Soogundh  mantree.
6.  Soogundh  bala,
7■  Soogundh  kokila.  •
8.  Tuj.
9.  Taleese.
10.  White  sandal  dust.
11.  Panchree.
12.  Small  cardamom.
13.  Large  ditto.

14.  Buckchee.
15.  Cloves.
16.  Nagasur.
17.  Chumpaotee.
18.  Kuchoor.
1.9.  Tumbool.
20.  Javitree,  or  mace.
Prepared  snuff  consists  of  tobacco  only.  Some
mix  with  it  uttur  for  scent.
Soortee,  made  from  dried  tobacco  leaf.  The  people
of  Benares  generally  eat  it  with  pan,  or  betel-leaf.
There  are  two  kinds  prepared,  viz.,  dry  and  wet.
1  *ry  soortee  consists  of  dried  tobacco  leaves,  chopped
into  small,  pieces,  which  are  boiled  tili  the  water
becomes  thick,  and  some  additional  pieces  of  dry
tobacco  are  put  into  it.  Subsequently  it  is  dried  and
becomes  fit  for  use.  The  wet  soortee  is  prepared  by
boiling  the  tobacco  leaves  and  straining  the  water,
which  is  made  thick  by  boiling.  In  summer,  camphor,
  cubebs,  and  keora  are  mixed  in  it.  In  winter
musk  and  mace  are  applied.

C.—PREPAEATIONS  OF  IIEMP.

1  he  dried  leaves  of  bhang  are  sometimes  smoked
alone  or  mixed  with  tobacco  ;  but  the  more  common
form  of  taking  bhang  is  to  make  it  up  with  flour
into  a  cake,  or  a  majun  or  sweetmeat,  which  has  a
green  colour.  There  is  also  a  common  method  for
habitual  drinkers  of  “  banghi,”  viz.,  of  infusing  the
leaves  in  cold  water  in  a  pestle  and  mortar^  and
pouring  off  the  clear  liquor  through  a  cloth  strainer.
The  eating  of  these  sweetmeats  by  persons  unaccustomed
  to  tbem  produces  the  most  violent  mania
and  excitement,  and  the  eyes  become  red  and  inflamed.

I  recollect,  says  Baden  Powell,  at  Labore,  a  case
oi  attempted  suicide  by  a  youth,  where  it  appearedhe
had  purchased  sweetmeats  which  contained  bhang,
of  which  he  was  not  aware;  he  had  not  even  taken
bhang  before.  After  a  time  he  became  almost  frantic,
rushing  wildly  about  hither  and  thither,  and  at
last  threw  himself  into  a  well,  whence  he  was  fortunately
  rescued;  after  this,  he  feil  into  a  kind  of
heavy  sleep  or  stupor  and  then  recovered.  Persons
who  are  accustomed  to  the  excitement  of  bhang  are
not  usually  so  violently  excited.
The  common  majun  to  be  met  with  in  the  bazars
is  often  merely  sugar,  perhaps  with  ghi,  and  the
bhang  without  the  other  ingredients.

Specimens  of  Hemp  preparations  exhibited  by  the
Amritsar  Local  Committee.
3,503-4.  Majun  Najjar.
3,505.  Majun  suranjan.
3,506'.  .  „  Mastagi.
3.507.  „  Rahat.
3.508.  „  Ramonya.
3.509.  ,,  i-jalimus.
3.510.  „  shahr-yar.
3.511.  „  Khyar  chamba.
3.512.  Mommyai.

Two  Specimens  exhibited  by  the  Bengal  Local
Committee.
7,914.  Majun.  Calcutta.
7,918.  Maddat.  do.

The  principal  forms  in  which  hemp  is  met  with  in
the  markets  of  the  East*  are,—1,  haschich;  2,  bhang;
3,  gunjah;  4,  churrus;  5,  a  variety  of  electuaries,
pastes,  &e.,  in  all  of  which  butter  or  some  other
oleaginous  matter  is  the  basis  of  formation.
I.  The  first,  or  haschich,  is  the  Arabian  name
given  to  the  dried  tops  of  the  plant  grown  in  Upper
kgypt,  the  meaning  of  the  Word  being  “  herb,”  or
“  herbe  par  excellence  ;”  the  tops  are  gathered  some
time  before  the  seeds  are  come  to  maturity.
II.  Bhang  is  an  Indian  preparation,  consisting  of
the  larger  leaves  and  capsules,  which,  according  to
Ur.  O’Shaughnessy,  is  the  cheapest  form  used  in
India,  and  therefore  in  common  use  among  the  lower
Orders  for  Smoking,  &c.;  from  it  is  prepared  an
mtoxicating  drink,  and  it  forms  a  part  of  the  confection
  called  majoon.
III.  Gunjah  is  the  chief  Indian  form  of  the  dried
plant,  and  consists  of  the  dried  tops  of  cannabis
after  flowering,  and  from  which  the  resin  of  the
leaves  has  not  been  removed;  it  is  chiefly  sold  in
the  Calcutta  bazaars  for  smoking,  in  bundles  two
feet  long  and  three  inches  in  diameter;  the  colour  is
dusky  green,  the  odour  agreeably  nareotic,  the  whole
resinous  and  adhesive  to  the  touch.  r l'he  specimens
I  have  examined  cqnsist  of  a  central  stem  with
branches,  round  which  are  aggregated  elongated
o"\  al  masses  about  I2  inches  long,  and  closely  pressed
together  by  adhesive  resinous  matter;  when  steeped
111  water  these  masses  can  be  teased  out,  and  are
found  to  eonsist  of  the  tops  of  the  plant,  that  is,  the
flowers,  fruit,  and  smaller  leaflets.
IV.  Churrus  is  the  resinous  secretion  alone,  and  is
therefore  the  most  powerful  shape  in  which  hemp
Tnay  be  used  ;  but  it  is  at  the  same  time  expensive,
and  is  not  met  with  in  Europe,  except  as  a  museum
specimen.  The  specimens  in  Dr.  Christison’s  museum
are  variously-sized,  nodulate,  round  masses  from  the
size  of  a  pea  to  that  of  a  walnut,  and  of  greenish
black  colour.  It  is  collected  during  the  hot  season
by  scraping  the  leaves  and  tops.  Ur.  O’Shaughnessy
States,  that  in  Central  India  and  Nepal  men  in

i>ermsu  irom  a  raemoir  oy  Alexander  uftristison,

‘  On  Cannabis  Indien,  Indian  Hemp.”