SOUJIE. HIND. The hard inner part of the grains of wheat, obtained by sifting the coarsely ground wheat. In making bread of wheat, one process is first thoroughly to clean the wheat, and for this ono woman will clean 480 lbs. in a day, and in the evening the cleaned wheat is placed on a table a,nd thoroughly wetted, and the water left to drain from it during the night. The next morning the still moist grain is ground in hand-mills by women, a woman grinding 40 lbs. in a day. It is then sifted, and as much fine flour and soujie as can be obtained are laid aside. The remainder, then termed Naka, is subjected to a more powerful mill, and an inferior kind of soujie and a second sort of flour obtained from it. The residue is then ground in a large mill, and yields a coarse flour and bran.
Bran is what remains of wheat after the flour and soujie are extracted.
Soujie is the heart of the wheat, and is obtained by coarsely sifting the coarsely-ground wheat with sieves and soopas, by which all the small particles of the bran are separaied from it. One woman can clean 50 lbs. a day.
Flour.—The first sort of flour is produced by finer sifting from the first grinding of the wheat. Second sort flour is sifted from the first grinding of the wheat. Second sort flour is sifted from the first grinding after the fine is extracted, and also from the second grinding.
Bread.—The materials for bread are 60 lbs. of first sort soujie, 20 lbs. of second sort or n aka soujie, and 20 lbs. of first sort flour ; 100 lbs. of these ingredients produce about 128 lbs. of bread.
Biscuit is made from second sort s.oujie and flour mixed in the proportion of 75 lbs. of naka soujie and 85 lbs. of second sort flour. This produces only about 85 lbs. of biscuit, which, after being well baked, is dried for two days in a kiln.
Barm or Yeast sufficient for 800 loaves 1 lb. each, is made of brown sugar 2 lbs., potatoes 1f lbs., hops oz., with half a gallon of water. Boil and mash the potatoes, boil the hops until . none appear on the surface of the water, strain and dissolve the sugar in the liquid. The potatoes are then added, and the whole is strained into a jar or Brasil tub. This quantity produces about 31 pints, and is generally ready for use in 12 hours. The addition of a small portion of the old harm hastens fermentation. Bombay wheat is whiter and heavier compared with that from Kattyawar, and produces a greater quantity of soujie and flour. That of Kattyawar is smaller and darker, and produces good flour, thong!' smaller in quantity, with less soujie.