DOI Page / Citation link:
https://doi.org/10.11588/diglit.2373#0112
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MYSORE, CANARA, AND MALABAR.
91
There are in use here various ways for keeping Paddy, Some pre- CHAPTER
serve it in large earthen jars that are kept in the house. Some keep ll-
it in pits called Hagay. In a hard stony soil, they dig a narrow Mayao,&c.
shaft, fifteen or sixteen cubits deep. The sides of this are then dug
away, so as to form a cave, with a roof about two cubits thick. The
floor, sides, and roof, are lined with straw; and the cave is then
filled with Paddy. These pits contain from fifteen to thirty Candacas,
or from 83f to 167 Winchester bushels. When the Paddy is wanted
to be beaten out into rice, the whole pit must at once be emptied.
Other people again build Canajas, or store-houses, which are strongly-
floored with plank, to keep out the Bandicoots, or rats. In these
store-houses there is no opening for air; but they have a row of
doors, one above another, for taking out the grain, as it is wanted.
Another manner of preserving grain is in small cylindrical stores,
which the potters make of clay, and which are called Woday. The
mouth is covered by an inverted pot; and the Paddy, as wanted, is
drawn out from a small hole at the bottom. Finally, others pre-
serve their Paddy in a kind of bags made of straw, and called Mudy.
Of these different means the Canaja and Woday are reckoned the
best. Paddy will keep two years without alteration, and four years
without being unfit for use. Longer than this does not answer, as
the grain becomes both unwholesome and unpalatable. No person
here attempts to preserve rice any length of time; for it is known
by experience to be very perishable. All the kinds of Paddy are
found to preserve equally well. That intended for seed must be beaten
off from the straw as soon as cut down, and dried for three days in
the sun; after which it is usually kept in straw-bags.
There are two manners of making Paddy into rice ; one by boiling Manner of
it previously to beating; and the other by beating alone. The rke'foruse
boiling is also done in two ways. By the first is prepared the rice by soaking.
intended for the use of Rdjas, and other luxurious persons. A pot
is filled with equal parts of water and Paddy, which is allowed to
soak all night, and in the morning is boiled for half an hour. The
*»»d i
Hi
i does
ost
tinie, the
-s of cm.
Is an
of rice i
reaping
3rn is cat
ng-hooi
►ut being
relve feel
! inwards,
ys. It is
ay, cow-
i over it
ed, must
ecessai)'
about »
A trend
or
tana*
3 heap-
n<rlisbiD
th«S
;0^
er*'
MYSORE, CANARA, AND MALABAR.
91
There are in use here various ways for keeping Paddy, Some pre- CHAPTER
serve it in large earthen jars that are kept in the house. Some keep ll-
it in pits called Hagay. In a hard stony soil, they dig a narrow Mayao,&c.
shaft, fifteen or sixteen cubits deep. The sides of this are then dug
away, so as to form a cave, with a roof about two cubits thick. The
floor, sides, and roof, are lined with straw; and the cave is then
filled with Paddy. These pits contain from fifteen to thirty Candacas,
or from 83f to 167 Winchester bushels. When the Paddy is wanted
to be beaten out into rice, the whole pit must at once be emptied.
Other people again build Canajas, or store-houses, which are strongly-
floored with plank, to keep out the Bandicoots, or rats. In these
store-houses there is no opening for air; but they have a row of
doors, one above another, for taking out the grain, as it is wanted.
Another manner of preserving grain is in small cylindrical stores,
which the potters make of clay, and which are called Woday. The
mouth is covered by an inverted pot; and the Paddy, as wanted, is
drawn out from a small hole at the bottom. Finally, others pre-
serve their Paddy in a kind of bags made of straw, and called Mudy.
Of these different means the Canaja and Woday are reckoned the
best. Paddy will keep two years without alteration, and four years
without being unfit for use. Longer than this does not answer, as
the grain becomes both unwholesome and unpalatable. No person
here attempts to preserve rice any length of time; for it is known
by experience to be very perishable. All the kinds of Paddy are
found to preserve equally well. That intended for seed must be beaten
off from the straw as soon as cut down, and dried for three days in
the sun; after which it is usually kept in straw-bags.
There are two manners of making Paddy into rice ; one by boiling Manner of
it previously to beating; and the other by beating alone. The rke'foruse
boiling is also done in two ways. By the first is prepared the rice by soaking.
intended for the use of Rdjas, and other luxurious persons. A pot
is filled with equal parts of water and Paddy, which is allowed to
soak all night, and in the morning is boiled for half an hour. The