History of Technology in India, Vol. I: From Antiquity to c. 1200 A.D. v1.c25.s2.3
History of Technology in India, Vol. I: From Antiquity to c. 1200 A.D. v1.c25.s2.3
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v1.c25.s2.3
(ii) Treacle (AŚ. II.25) in addition to honey became very popular fermenting substance. Pre-eminence of both the substances, particularly molasses went unabating in the next period when a new era began with employment of fermented produces in therapeutic measures and chemical practices.