The readershould be reminded that this is not the food that the Indians invariably use nor should he think that the above will be the typical dishes all over India and among all classes. Thus, for example, no sweets are mentioned in the specimen meals while they are sure to be used among the well-to-do classes at least once a week. Moreover, while, as said above, wheat preponderates over rice in the Bombay Presidency, in Bengal rice gets the better of wheat. So also with regard to the third exception which must prove the rule, the food among the labouring class is different from what is given above. To mention all the varieties would be the fill up volumes and to do so would, it is to be feared, divest the article of all interest. Bu tter, or if you please, clarified butter, is much more used for culinary purposes than in England or, it may be, even in Europe. And according to a doctor of some authority, if it would do no good, much use of better, in a hot climate like that of India would do no harm such as it might do in a cold climate like that of England. It will perhaps strike the reader that the fruit, yes, the all important fruit, is sadly conspicuous by its absence in the above mentioned specimen dishes. Some, among many of the reasons, are that the Indians do not know the proper value of fruit, that the poor people cannot afford to buy good fruit, and that good fruit is not available all over India, except in large cities. Indeed, there are certain fruits, not to be found here, which are used by all classes in India; but alas, these are used as superficial things, not as food, and no one knows their value chemically, because no one takes the trouble to analyse them.
The Vegetarian, 14-2-1891
Indian Vegetarians III
I n the previous article "more hereafter" was promised about the cakes. These cakes are generally made of wheat-flour. Wheat is first ground in a handmill--a simple contrivance to reduce the wheat to powder-not a mill requiring machinery. This powdered wheat is passed through a sieve with large holes, so that the coarsest bran is left out. Indeed, among the poor classes it is not passed through the sieve at all. Thus the flour, though not the same as that used by the vegetarians here, is far superior to the ordinary flour that is used here for the much-abused white bread. Some clarified butter, i.e., butter boiled and passed
