The Antiquities of Orissa v2.c17.102.2

v2.c17.102.2

it is accomplished by washing the cloth that had been used the [77] day before, and then placing it along the seam between the block and the chlorite rim, that is technically between the liṅgam and the penate. (5) The breakfast next follows, and it comprises parched grain (*khoi*), sweetmeats made of sugar and rasped cocoanut kernel, curds and cocoanuts. It is diffrently called *Ballabha Bhoga*, *Bālya Bhoga*, or *Bāla Bhoga*, ‘the juvenile repast’. It is offered at 8 A. M. (6) The sixth offering takes place at 10 A.M. It is called *Sakāla Bhoga*—the regular breakfast—at which two kinds of *Khichri*, made respectively of *muṅg* and *kalāyi* pulse, fritters, cakes and sweetmeats are the principal articles offered. (7) The next meal-time is at 11 A.M. when rice, *dāl* and various kinds of curry are brought into the Bhoga Maṇḍapa for the entertainment of the god. This is followed by another Ballabha Bhoga or juvenile repast consisting of cakes of rice-meal, cocoanut kernel, cheese and molasses. This was introduced by Rājā Vīra Keśarī in A. C. 800 (9) The ninth is the principal meal of the day. It is offered at midday, whence its name *Murdhanya Bhoga*. It comprises rice *dāl*, curry, pastry, *malpūyā* cakes, cream, and sherbats of different kinds. Immediately after these offerings, the priest in attendance turns a many-lighted lamp in front of the god, and performs a regular *ārati* with a variety of incenses.