wedding banquet, which had been duly prepared. If the wedding be in the winter, it is held in the house; but if in summer seats and charpais are arranged outside. These charpais are called "Munjee," or "Munjah," in Punjabi. The first dish to be handed round is "Hulwah," which is placed in an earthenware plate called a "Sanuk." Generally four people seat themselves on a charpai, and one dish is common to them all. Another plate, containing cake, is also brought in, and they place some "Hulwah" on the cake, and eat them together. Four people eating together is called "Chokie." As the guests are eating, attendants are going round with "Koozas," or goblets of water, to fill the brass drinking-cups which are placed near them. Other attendants are busy in seeing that every guest is well supplied. The next relay of dishes are curries and "Pillau" with pickles. As the attendants go round, they choose a fitting time, and ask the guests to give them "Dhraddee," which means a piece of "Hulwah" put on a piece of cake; and this they do, that even the servants may feel happy on so joyful an occasion. While the male guests are being feasted, the female guests are looked after in the bride's apartments.
The wedding banquet over, water is brought round for the guests to wash their hands, a basin being held by one man, and water being poured over the hands by another. Then the guests rise from their seats, and what remains upon the dishes is considered to be the perquisite of the village barber, or "Naie." Hookahs are then provided, and all the guests sit round and chat. After a litttle time has elapsed, the village maidens go and call the bridegroom aside, and propose a stroll in the village. This he at once agrees to, and they escort him through the village and back again, beating at the same time a little drum, "Dholkee," and a "Tublah," or "Dhuph," which is not unlike a tambourine. He then rejoins the guests.
Now a very important part of the ceremonies is to take place; for the father of the bride, or her nearest male relative,
