DOI Page / Citation link:
https://doi.org/10.11588/diglit.2373#0311
1
MYSORE, CANARA, AND MALABAR,
283
having been put up, it preserves well for two years. Paddy is some- CHAPTER
times kept in pits, or in the straw packages called Mudys; but v-
these are inferior to the store-house. Julys, &c.
The Vaisaka crop, though entirely raised during the dry season, Manner of
is by far the greatest; as at its commencement the tanks are quite ™t^
full of water, and the farmers know exactly the quantity of seed
that the water which they have will bring to maturity. Frequently,
indeed, at the commencement of the season for cultivating the
Kartika crop, they have some water remaining ; and, if the rains
set in early, might have a double crop of rice on all their wet lands;
but should the rains be late, all the seed and labour would be lost.
Except, therefore, when the quantity of water in the reservoir is
uncommonly great, the farmers, in place of a Kdrtika crop of rice,
take one of some of the other grains which*! have before men-
tioned. \
Of these crops Jola (Holcus sorghum) is the greatest. There are Jola.
two kinds of it, the white and the red, which are sometimes kept
separate, and sometimes sown mixed. The red is the most common.
Immediately after cutting the Vaisaka crop of rice, plough four
times in the course of twenty days. Wait till the first rainy day,
and then, making furrows with the plough, drop in the seeds at five
or six inches distance, by means of the instrument named Sudiky
(Figure 26), which is tied to the handle of the plough. Then smooth
the field by drawing over it a bunch of thorns. The seed having
been sown too thick, when the plants have grown a month they
must be thinned by a ploughing. In three months the Jola ripens,
and requires no manure. In rich soils and favourable seasons it
sometimes produces sixty fold; but thirty are reckoned a good
crop, and twenty-five a middling one. In rich soils the Jola is
sometimes followed by Car'lay, in place of a Vaisaka crop of rice.
The Jola is both made into flour for puddings and cakes, and is
boiled whole to eat with Curry, like rice. It is a good grain ; but,
at the utmost, does not keep above two years. For cattle the straw
MYSORE, CANARA, AND MALABAR,
283
having been put up, it preserves well for two years. Paddy is some- CHAPTER
times kept in pits, or in the straw packages called Mudys; but v-
these are inferior to the store-house. Julys, &c.
The Vaisaka crop, though entirely raised during the dry season, Manner of
is by far the greatest; as at its commencement the tanks are quite ™t^
full of water, and the farmers know exactly the quantity of seed
that the water which they have will bring to maturity. Frequently,
indeed, at the commencement of the season for cultivating the
Kartika crop, they have some water remaining ; and, if the rains
set in early, might have a double crop of rice on all their wet lands;
but should the rains be late, all the seed and labour would be lost.
Except, therefore, when the quantity of water in the reservoir is
uncommonly great, the farmers, in place of a Kdrtika crop of rice,
take one of some of the other grains which*! have before men-
tioned. \
Of these crops Jola (Holcus sorghum) is the greatest. There are Jola.
two kinds of it, the white and the red, which are sometimes kept
separate, and sometimes sown mixed. The red is the most common.
Immediately after cutting the Vaisaka crop of rice, plough four
times in the course of twenty days. Wait till the first rainy day,
and then, making furrows with the plough, drop in the seeds at five
or six inches distance, by means of the instrument named Sudiky
(Figure 26), which is tied to the handle of the plough. Then smooth
the field by drawing over it a bunch of thorns. The seed having
been sown too thick, when the plants have grown a month they
must be thinned by a ploughing. In three months the Jola ripens,
and requires no manure. In rich soils and favourable seasons it
sometimes produces sixty fold; but thirty are reckoned a good
crop, and twenty-five a middling one. In rich soils the Jola is
sometimes followed by Car'lay, in place of a Vaisaka crop of rice.
The Jola is both made into flour for puddings and cakes, and is
boiled whole to eat with Curry, like rice. It is a good grain ; but,
at the utmost, does not keep above two years. For cattle the straw