The Institutes of Akbar 40.3

40.3

At the beginning of every quarter, the Díwán i buyútát and the Mír Bakáwal, collect whatever they think will be necessary; e. g., Sukhds rice from Bharáíj, Déwzírah rice from Gwáliár, Jinjin rice from Rájori and Nímlah, ghí from Hisár Fírozah; ducks, water-fowls, and certain vegetables from Kashmir. Patterns are always kept. The sheep, goats, berberies, fowls, ducks, &c., are fattened by the cooks; fowls are never kept longer than a month. The slaughter-house is without the city or the camp, in the neighbourhood of rivers and tanks, where the meat is washed, when it is sent to the kitchen in sacks sealed by the cooks. There it is again washed, and thrown into the pots. The water-carriers pour the water out of their leather bags into earthen vessels, the mouths of which are covered with pieces of cloth, and sealed up; and the water is left to settle before it is used. A place is also told off as a kitchen garden, that there may be a continual supply of fresh greens. The Mír Bakáwal and the writer determine the price of every eatable, which becomes a fixed rule; and they sign the day-book, the estimates, the receipts for transfers, the list of wages of the servants, &c., and watch every transaction. Bad characters, idle talkers, unknown persons are never employed; no one is entertained without security, nor is personal acquaintance sufficient. The victuals are served up in dishes of gold and silver, stone and earthen-ware;