?(20)
Food-supply.-In Bengal, rice boiled in water forms the principal article
of diet of the people, and in many cases the only food taken, dâl, fish, and
vegetables are added to give relish and flavour to it. * * * Twelve chittacks of
rice is an ordinary daily allowance for a healthy man-seven chittacks are usually
taken in the forenoon and five in the evening. Boatmen and others often
consume 14 chittacks. * * * Wheat is not generally used by Bengalis except in
sweetmeats. The Mahomedans in the town consume fermented bread prepared
by professional bakers. Various kinds of cakes and biscuits are sold. Natives
of Hindustan generally fall into the habits of the Bengalis and make rice the
chief article of their diet. Those, however, who can afford to, cook chappattes,
or unfermented bread. Mahomedans eat all sorts of meat with the excep-
tion of swine. Hindus use animal food very sparingly. Goat's flesh can
be eaten. * * * Pigeons, ducks, and their eggs can be eaten without losing
caste. The poor often eat turtle also. About 2 chittacks of dâl form an
ingredient of almost every meal. * * * The poor being unable to buy both dâl
and fish on one day, generally take them alternately. Milk, simply boiled or
acidulated (dahi), is much used. Butter is not esteemed. Ghee (clarified butter)
is universally employed in cooking vegetables and dâl, which are eaten with the
rice. Sweetmeats are always fried in ghee. Rice and milk with sugar (parmanun)
and spices added is considered a great delicacy, and forms the last dish of the
meal. This, however, is only partaken of on rare occasions. In the city of
Dacca English vegetables are bought in the bazar, and are highly valued by
the richer classes. Potatoes from Cherrapunji find a ready sale. * * *Native
vegetables are generally cooked with ghee, mustard oil or a mixture of it and til
oil, salt, capsicum, acid fruits, new leaves, &c. * * * Every native adds about 1˝
kutcha (6 drachams ) of salt to his meal. The poorer classes add a mixture
consisting of turmeric, laurel-leaf, chilies, cummin; occasionally onion,
garlic, and coriander enter into the composition of the seasoning,
Fish of endless variety are sold in the bazars. They are cheapest during the
cold season, scarce and expensive during the rains. Fish are generally fried
in oil, with salt, turmeric, and spices, and are eaten along with rice and
vegetables. * * *
The mango is held in the highest estimation during the season, no meal is
considered complete without it; kuthal or jack-fruit is the next in popularity.
It is eatčn raw, or its juice is mixed with milk and drunk in the hot weather. The
cocoanut is much prized. * * * The date fruit is small and tasteless; from its
juice, however, molasses is made. Bael is chefly used in the form of sherbet.
Plantains are highly valued, and are a favourite viand. The sour plums of the
ber (zizyphus jujuba) are much sought after by the poorer classes. Oranges and
sweet-limes are imported from Sylhet, and are largely consumed. In July
pine-apples sell as cheap as two for one pice. Papaya, guavas, cucumbers, water-
melons, &c., find a ready sale. * * * The singhara-nuts, though less common
than in Hindustan, sell here at two pice a seer, large quantities are sold towards
the beginning of the cold season. (The report of Dr. Wise, Civil Surgeon
of Dacca). Throughout the year 1866 prices of food ruled high in Bengal.
In Orissa a grievous famine desolated the land. In Midnapur and
throughout Behar there was great scarcity, and consequently much distress
among the people. In districts where a full harvest had been gathered
exportation of rice to the famine districts produced high prices in them also.
In Dacca, for example, the crops of 1866 are reported on the whole to have been
good and yet famine prices prevailed during several months of the year.* * *
The following table will show the enormous rise in prices of grain in this
district-a rise which must have terribly curtailed the food of the poor.
The three common kinds of rice in former years sold as follows in comparison
with the prices in 1866:-
KINDS OF RICE. 
                                                               
                                                     SERS PER RUPEE.

In former years.
                              In 1866.


May, June, July.     
August.        
September.
October.
November.
December.
Table         ... ... ... ...
14
6
5˝
6 7\16
             5 1\2
6
6
Urwah      ... ... ... ...        
30
8
8
      8             
8
11
13
Selba          ... ... ... ...
40
19
8
9
                   9
5
17