A History of Agriculture in India v2.c75.s6.2

v2.c75.s6.2

'The cultivation is as follows. In the month of March-April, about New Year's time, they take a part of a creeper four or five fingers long with Karhanj leaves on it, and put below the ground. From fifteen to twenty days after, according as leaves and knots form, a new creeper will appear from a knot, and as soon as another knot forms, a leaf will grow up. The creepers and new leaves form for seven months, when the plant ceases to grow. No creeper has more than thirty leaves. As the plant grows, they prop it with canes, and cover it, on the top and the sides, with wood and straw, so as to rear it up in the shade. The plant requires continually to be watered, except during the rains. Sometimes they put milk, sesame oil and its dregs, etc., about the plant. There are several kinds of leaves known under different names: 1. The Karhanj leaf, which they separate for seedlings and call Peri. The new leaf is called Gadauta. 2. The Nauti leaf. 3. The Bahuti leaf. 4. The Chhiw leaf. 5. The Adhinida leaf. 6. The Agahniya or Lewar leaf. The Karhanj leaf itself. With the exception of the Gadauta, the leaves are taken away from the creeper when a month old. The last kind of leaf is eaten by some; others keep it for seeding: they consider it very excellent, but connoisseurs prefer the Peri.