. . CAN., DUKH. Rajika, NatChellny, SANS. Maudal, Munrivi, HIND. Nauguli, „ . . SIND.
Maud, Koda, . . „ Korakan, . . . SINGH.
Chalodra, . . . . „ Kay veru, kelwa-ragu, TAM.
Mutami tsjetti pullu, Tamidelu, . . . . TEL.
menicAL. Chiviki velama, Ragulu, „ This is cultiVated throughout India, and is the most productive of all Indian cereals. It is the staple food of the inhabitants of .Mysore ; and, though coarse in appearance, is a wholesome and nutritious grain. It is largely used in the Rajput ana desert. Its chemical composition in 100 parts ranges about 11.50 moisture, 5.88 of nitrogenous matter, 79.31 starchy tnatter, 0.85 fatty or oily matter, with 2.37 of mineral constituents. It is very indestructible, and may be preserved for about sixty years, if carefully deposited in grain caves or pits. These pits are generally placed in hard, dry ground, The pit is formed by digging a small hole of the size to admit a man, and as the pit descends it is enlarged into a moderate sized circular room. After the pit is dug out, a large fire is lit in it to barden the sides. These stores are of inestimable value in moderating dearths. The straw is a very good fodder for cattle, and it too keeps well. Large Stocks of it
were at one time in Mysore, kept in the granaries of wealthy farmers. When cheap, it sells in Bangalore at 7 marcals or 84 seers for a rupee ; or if dear, 21 mareals or 30 seers. It is usually sown in fields mixed with buller, togari, hutchellu, lave, kari, jola, sasava and haralu. The drill consists of many reeci4 with holes, so that the whole of the seeds are sown through their respec tive holes in parallel lines. A fermented liquor is prepared from it, called bojali or murwa, chiefly drunk in the Mahratta countries, and as a drink in the Sikkitn Himalaya ; it seems more to excite than to debauch the mind. The millet seed is Moistened and allowed to ferment for two days. Sufficient for a day's allowance is then put into a vessel of wicker-work. lined with India-rubber to make it water:tight, and boiling water is poured on it with a ladle of gourd, from a large iron caldron that stands all day over the fire. This fluid, when quite fresh, taates like neg-us of Cape sherry, rather sour.—Boxb ; Mad. Ex. Jur. Rep. ; Cleghorn ; Stewart; Ainslie.