Page:Folklore1919.djvu/280

From Wikisource
Jump to navigation Jump to search
This page has been proofread, but needs to be validated.
268
The Folk Life of Afghanistan.

removing of the superfluous hairs of the face. This tar zaddani is composed of Persian words,—tār, string; zaddani, art of beating—and it is effected in a curious manner.

A thin silken string is held by one lady, and brought in contact with the skin, a second lady pulls the thread out, and giving it a spin with her index finger and thumb, lets it go. It strikes the skin. The spring motion pulls the hair out, and the position of the string is changed after each stroke. It is a very painful operation, and must be performed on every lady whether she had these hairs or blemishes on her face or not. The face having been washed with warm water, without soap, is well powdered.

Then another ceremony begins, that of "bringing green grass." All the guests form a procession, led by the band and the head of the Clan: and march on to a tract of green grass on the bank of a river or a small waterway. An old gentleman has a spade which he carries on his right shoulder. He selects a place from which a patch of grass is to be dug out. The chief calls upon all to lift their hands for a short prayer, and he cuts out a small piece of the grassy earth, which is carried back. The custom is symbolical, for as the grass is green and fresh, so they hope that the young couple will always remain happy and prosperous.

This custom is called sabza kandan, from Persian—sabza, green verdure, and kandan, to cut. The piece of earth is placed in the bathroom of the bridegroom and he will stand on this green patch while taking his bath before the marriage. It is now lunch time, or banquet time, for there is indeed no difference in any meals served during the wedding days. Each meal is at least of eight or nine courses. All dishes are laid out and the individual is left to choose as to which he may begin first: he may start with sweets if he pleases.

Here is a menu:

1. Nān, bread. 2. Shorba, curry, with a large proportion of