History of Technology in India, Vol. I: From Antiquity to c. 1200 A.D. v1.c25.s1.t1.16

v1.c25.s1.t1.16

The *Kātyāyana Śrauta sūtra* (XV, 9.28-30; XIX, 1-2) gives a detail account of preparation of *Surā*. In this preparation boiled rice or boiled barley used to have been mixed with ferment (*nagnahu*) and also with *māsara* (i.e. above fermented product as in the later period some acetous fermentation underwent a mixture with some fermented product). The entire mass was kept in a jar and the jar was deposited in a pit for three nights. During this period cow's milk and powdered parched rice were poured in the pot. (*Fig.1*)