Pramāṇa · Search · About · API

Life in Ancient India as Depicted in the Jain Canons, with Commentaries: An Administrative, Economic, Social and Geographical Survey c9.s16: Wine

Life in Ancient India as Depicted in the Jain Canons, with Commentaries: An Administrative, Economic, Social and Geographical Survey c9.s16

Language
English

Wine

c9.s16.1

Wine and meat were considered amongst luxurious foods. Drinking wine seems to have been very common in early society. According to Kauṭilya, on the occasions of festivals, fairs and pilgrimage, right of manufacturing of liquor for four days was allowed.²¹ There are references in the Rāmāyaṇa²² and Mahābhārata (I·77·13 ff, I·174·13 ff; I·177·10 f; II·4·8 f) which go to prove that wine was extensively used and was held in considerable estimation as a favourite drink²³. As we have seen, wine and meat are included among eighteen kinds of food mentioned in Jain texts.

c9.s16.2

²¹ Arthaśāstra, p 134, also cf Dhammapada A. III, p. 100.

c9.s16.3

²² II 91, 51, V. 36. 41; VII 42 21 f.

c9.s16.4

²³ R. L. Mitra, Indo-Aryan, Vol I, pp 396 ff.

c9.s16.5

Liquor was manufactured or consumed on a large scale. Taverns (pāṇāgāra: kappasālā) are known where various kinds of wine was sold.²⁴ The profession of a rasavaṇujja is mentioned which dealt in wine.²⁵ Flags on the wine shops are referred to.²⁶ We read in the *Nāyādhammakahā* that when kings and princes attended the *sayamvara* ceremony of Dovaī, king Duvaya entertained them with various wines and liquors such as *surā, majja, sīdhu, pasannā* and meat.²⁷ The princes of Bāravai were addicted to wine and the wine known as *kāyambarī*²⁸ is said to have been the cause of destruction of the capital²⁹. Even women were sometimes addicted to drink.³⁰

c9.s16.6

²⁴ Nisī cū I 9, p. 511, Vya. Bhā. 10·485.

c9.s16.7

²⁵ Supra, p. 106.

c9.s16.8

²⁶ Brh. Bhā 2 3539.

c9.s16.9

²⁷ 16, p 179

c9.s16.10

²⁸ *Kādambarī* is also mentioned in the *Harivamsa* (II 41.13). It was distilled from the ripe fruit of the *kadamba* (Nauclea kadamba), which is highly saccharine, but not edible in its natural state (R L Mitra, *op cit*, I, p. 426)

c9.s16.11

²⁹ Uttarā Tī 2, p 36a f.

c9.s16.12

³⁰ Utā 8.

c9.s16.13

In the *Brhatkalpa sūtra* the Jain monks and the nuns were not allowed to put up in a residence where jars (*kumbha*) of wine were stored. It should be noted that as a rule the monks were prohibited from drinking wine,³¹ but under exceptional circumstances such as sickness (*gelanna*), etc. they were allowed to take it.³² Wine was also prescribed to achieve good health and brilliancy.³³ The following varieties of wine are mentioned : *candrāprabhā, manisilākā, varasīdhu, varavārunī, āsava*,³⁴ *madhu*,³⁵ *meraka*,³⁶ *ristābhā* or *jambuphalakalikā, dugdhajāti, prasannā*,³⁷ *tallaka* (variant *nellaka* or *mellaga*), *śalāī, khajūrāsāra*,³⁸ *mrdvikāsāra, kāpisāyana*,³⁹ *supakva* and *iksurasa*.⁴⁰ Most of these wines were named after their colour ; some were prepared from various fruits ; the wine known as *salāu* had such a quality that even though it was diluted a hundred times it did not lose its true nature.⁴¹

c9.s16.14

³¹ Cf during the *Payjusana*, the Jain monks or nuns who were hale and hearty were not allowed to take the following drinks milk, thick sour milk, fresh butter, clarified butter, oil, sugar, honey, liquor and meat (*Kalpa Sū* 9 17)

c9.s16.15

³² Brh. Bhā 2 3413, also cf *Nāyā* 5, p 80 f.

c9.s16.16

³³ Brh. Bhā 5 6035.

c9.s16.17

³⁴ One hundred *palas* of *kapittha* (Feronia Elephantum), five hundred *palas* of *phāmta* (sugar) and one *prastha* of honey (*madhu*) forms *āsava* (Artha. p 132)

c9.s16.18

³⁵ The juice of grapes is termed *madhu* (*ibid* p 133, cf also R L Mitra, *Indo-Aryan*, 1, p. 411).

c9.s16.19

³⁶ A sour gruel or decoction of the bark of *meshasrngi* (a kind of poison) mixed with jaggery (*guda*) and with the powder of long pepper and black pepper or with the powder of *triphalā* forms *marreya* (*ibid*) It is also called *gaudī* or rum (R. L Mitra, *op cit*, p. 412)

c9.s16.20

³⁷ Twelve *ādhakas* of flour (*pistha*), five *prasthas* of *kinva* (ferment), with the addition of spices (*yātisambhāna*), together with the bark and fruits of *putraka* (a species of a tree) constitutes *prasannā* (*ibid*., p. 132)

c9.s16.21

³⁸ It was a date liquor, it has ripe dates for its basis, and with it is mixed jack fruit, ginger and the juice of the *soma* vine (R L. Mitra, *Indo-Aryan*, I, p 412)

c9.s16.22

³⁹ *Kāvisāyana* is also mentioned in the *Brhatkalpa Bhāsya* (2 3408); it was very rare.

c9.s16.23

⁴⁰ It has sugarcane for its basis, and black pepper, plums, curds, and salt for adjuncts (R. L. Mitra, *op cit*). For *arista, pakvarasa* and other varieties of *madya* see *Caraka*, ch. 27, p. 776 ff.

c9.s16.24

⁴¹ *Jambu. sū* 20, p. 99 f, *Jivā*. 3, pp 264a f, 145a, *Panna*, 17, p. 364 f. Cf. the queen Cellanā besmeared her hair with wine and went to visit Seniya in the prison where it served food for the king, *Ava. cū*. II, p. 171.

c9.s16.25

Among other varieties are mentioned goḍi (rum, also known as meraka or sīdhu), piṭṭhi (made from the rice pastry, etc.)⁴³, vaṃsī (prepared from bamboo shoots) and phalasurā (prepared from fruits, such as grapes, dates, etc., also known as prasannā or sovīra),⁴⁹ tālaphala (prepared from the palm fruit)⁴⁴ and jāti (prepared from jāti flower).⁴⁵

c9.s16.26

⁴³ Surā is also called vāruṇī or paiṣṭī. It has half boiled rice, barley, black pepper, lemon juice, ginger, and hot water for its ingredients Rice and barley are to be digested in hot water for two days, then boiled, then spiced with the other ingredients, and allowed to ferment thoroughly, and lastly distilled (R. L Mitra, op.cit , p 413) Surā is mentioned in Vedic literature (See Vedic Index, Vol. II, p 458). The Sammoha Vinodini (p.381) mentions five kinds of surā piṭṭhasurā, pūvasurā, odanasurā, kiṇṇapakkhittā and sambhārasamyuttā.

c9.s16.27

⁴³ Brh Bhā 2 3412

c9.s16.28

⁴⁴ Tāla or palm liquor is made from ripe palm fruit spiced with danti (Croton Ployan-drum), and the leaves of the kakubha plant (R. L Mitra, Indo-Aryan, Vol I, p. 412)

c9.s16.29

⁴⁵ Vivā 2, p 14

Linked texts (14)