[Pramāṇa](https://indike.org/pramana/) › [Studies](https://indike.org/pramana/ins) › [Science, technology and education](https://indike.org/pramana/ins.science) › [History of Technology in India, Vol. I: From Antiquity to c. 1200 A.D.](https://indike.org/pramana/ins.science.bag-1997) › v1.c25.s2.3 # 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 - **Language:** English ### [v1.c25.s2.3](https://indike.org/pramana/ins.science.bag-1997.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. - [Previous: v1.c25.s2.2](https://indike.org/pramana/ins.science.bag-1997.v1.c25.s2.2) - [Next: v1.c25.s2.4](https://indike.org/pramana/ins.science.bag-1997.v1.c25.s2.4) - [Up: v1.c25.s2](https://indike.org/pramana/ins.science.bag-1997.v1.c25.s2) ## Cites (1) - [Kauṭilīya Arthaśāstra](https://indike.org/pramana/in.niti.artha.kautilya.2.25) — Kauṭilya, Sanskrit --- Source: [https://indike.org/pramana/ins.science.bag-1997.v1.c25.s2.3](https://indike.org/pramana/ins.science.bag-1997.v1.c25.s2.3) · Pramāṇa