A History of Agriculture in India v2.c75.s2: Sugarcane
A History of Agriculture in India v2.c75.s2
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Sugarcane
v2.c75.s2.1
During the reign of Akbar, Bengal occupied the first place in sugar production. Abu-l-Fazl mentions three kinds of sugarcane, viz. *paunda*, black and ordinary. These were grown in the provinces of Agra, Allahabad, Oudh, Lahore, Multan, Malwa and Ajmer.
v2.c75.s2.2
‘Sugarcane is of various kinds,’ states Abu-l-Fazl. ‘One species is so tender and so full of juice that a sparrow can make it flow out by pecking it; and it would break to pieces, if let fall. Sugarcane is either soft or hard. The latter is used for the preparation of brown sugarcandy, common sugar, white candy, and refined sugar, and thus becomes useful for all kinds of sweetmeats. It is cultivated as follows. They put some healthy sugarcane in a cool place, and sprinkle it daily with water. When the sun enters the sign of Aquarius, they cut off pieces, a cubit and upwards in length, put them into soft ground, and cover them up with earth. The harder the sugarcane is, the deeper they put it. Constant irrigation is required. After seven or eight months it will come up.
v2.c75.s2.3
‘Sugarcane is also used for the preparation of intoxicating liquor, but brown sugar is better for this purpose. There are various ways of preparing it. One way is as follows. They pound *babul* bark mixing it at the rate of ten *sers* to one *man* of sugarcane, and put three times as much water over it. Then they take large jars, fill them with the mixture, and put them into the ground, surrounding them with dry horse-dung. From seven to ten days are required to produce fermentation. It is a sign of perfection when it has a sweet but a stringent taste. When the liquor is to be strong, they again put to the mixture some brown sugar, and sometimes even drugs and perfumes, as ambergris, camphor, etc. They also let meat dissolve in it. This beverage when strained may be used, but it is mostly employed for the preparation of arrack.
v2.c75.s2.4
'They have several methods of distilling it; first, they put the above liquor into brass vessels, in the interior of which a cup is put, so as not to shake, nor must the liquid flow into it. The vessels are then covered with inverted lids which are fastened with clay. After pouring cold water on the lids, they kindle the fire, changing the water as often as it gets warm. As soon as the vapour inside reaches the cold lid, it condenses, and falls as arrack into the cup. Secondly, they close the same vessel with an earthen pot, fastened in the same manner with clay, and fix to it two pipes, the free ends of which have each a jar attached to them, which stands in cold water. The vapour through the pipes will enter the jars and condense. Thirdly, they fill an earthen vessel with the above-mentioned liquor, and fasten to it a large spoon with a hollow handle. The end of the handle they attach to a pipe, which leads into a jar. The vessel is covered with a lid, which is kept full with cold water. The arrack, when condensed, flows through the spoon into the jar. Some distil the arrack twice, when it is called *duatasha*, or twice-burned. It is very strong. If you wet your hands with it and hold them near the fire, the spirit will burn in flames of different colours without injuring the hands. It is remarkable that when a vessel containing arrack is set on fire you cannot put it out by any means; but if you cover the vessel, the fire gets extinguished at once.'