History of Technology in India, Vol. I: From Antiquity to c. 1200 A.D. v1.c26.s3.t2.4

v1.c26.s3.t2.4

Before the Aryan advent into south India, drinking was free of taint and indulged in at all levels. Even woman drank, especially in the company of their lovers. Toddy was made by fermenting palmyra sap, and was drunk, as in *Manimekhalai* (6th cent. AD) by the poorer classes (*Kanakasabhai*, 1904, pp, 125-135). Poets wrote of sturdy sailors living a dangerous life, who were fond of strong liquor (Srinivasa Iyengar 1932, pp, 253- 300). Wine brewed from germinated grains in pots is mentioned more than once, and is drunk by soldiers, for example (*Rasanayagam*, 1926, pp, 130-160). Liquor shops in Madurai floated gay streamers (*Kanakasabhai*, 1904, pp. 125-135), and a piece of raw ginger chewed while drinking was recommended to the heavy imbiber as an antidote (Nilakantha Sastri, 1964, pp.77-80). Kings had access (*Rasanayagam*, 1926, pp. 130-180), at least during the 1st and 2nd centuries AD when trading with Rome was at its peak, to “cool and fragrant wine in golden cups, held by bright-bangled women”. Even after the spread of the Aryans, Brahmins are sometimes shown as drinking toddy without reproach (Krishna Ayyar, 1966, p. 31). Kapilar, the famous Brahmin poet of the Sangam epoch, speaks with relish about both drink and meat (Pillay, 1975, pp. 224).