The Tribes and Castes of the Central Provinces of India, Volume 4. Robert Vane Russell
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fields. Wheat and the millets juāri and kodon are the staple foods of the cultivating classes in the northern Districts, and rice is kept for festivals. The millets are made into thick chapātis or cakes, their flour not being sufficiently adhesive for thin ones, and are eaten with the pulses, lentils, arhar,77 mung78 and urad.79 The pulses are split into half and boiled in water, and when they get soft, chillies, salt and turmeric are mixed with them. Pieces of chapāti are broken off and dipped into this mixture. Various vegetables are also eaten. When pulse is not available the chapātis are simply dipped into buttermilk. If chapātis cannot be afforded at both meals, ghorna or the flour of kodon or juār boiled into a paste with water is substituted for them, a smaller quantity of this being sufficient to allay hunger. Wheat-cakes are fried in ghī (clarified butter) as a luxury, and at other times in sesamum oil. Rice or ground gram boiled in buttermilk are other favourite foods.
In Chhattīsgarh rice is the common food: it is eaten with pulses at midday and with vegetables cooked in ghī in the evening. In the morning they drink a rice-gruel, called bāsi> which consists of the previous night’s repast mixed with water and taken cold. On festivals rice is boiled in milk. Milk is often drunk at night, and there is a saying, “He who drinks water in the morning and milk at night and takes harra before he sleeps will never need a doctor.” A little powdered harra or myrobalan acts as an aperient. The food of landowners and tenants is much the same, except that the former have more butter and vegetables, according to the saying, ‘Rāja praja ka ekhi khāna’ or ‘The king and peasant eat the same food.’ Those who eat flesh have an occasional change of food, but most Kurmis abstain from it. Farmservants eat the gruel of rice or kodon boiled in water when they can afford it, and if not they eat mahua flowers. These are sometimes boiled in water, and the juice is then strained off and mixed with half-ground flour, and they are also pounded and made into chapātis with flour and water. The leaves of the young gram-plants make a very favourite vegetable and are eaten raw, either moist or dried. In times of scarcity the poorer classes eat tamarind leaves, the pith of the banyan tree, the seeds of the bamboo, the bark of the semar tree,80 the fruit of the babūl,81 and other articles. A cultivator will eat 2 lbs. of grain a day if he can get it, or more in the case of rice. Their stomachs get distended owing to the large quantities of boiled rice eaten at one time. The leaves of the chirota or chakora a little plant82 which grows thickly at the commencement of the rains near inhabited sites, are also a favourite vegetable, and a resource in famine time. The people call it ‘Gaon ka thākur,’ or ‘lord of the village,’ and have a saying:
Amarbel aur kamalgata,
Gaon ka thākur, gai ka matha,
Nagar sowāsan, unmen milai,
Khāj, dād, sehua mīt jāwe.
Amarbel is an endless creeper, with long yellow strings like stalks, which infests and destroys trees; it is called amarbel or the immortal, because it has no visible root. Kamalgata is the seed of the lotus; gai ka matha is buttermilk; nagar sowāsan, ‘the happiness of the town,’ is turmeric, because married women whose husbands are alive put turmeric on their foreheads every day; khāj, dād and sehua are itch, ringworm and some kind of rash, perhaps measles; and the verse therefore means:
“Eat amarbel, lotus seeds, chirota, buttermilk and turmeric mixed together, and you will keep off itch, ringworm and measles.” Chirota is good for the itch.
41. Caste-feasts
At the commencement of a marriage or other ceremonial feast the host must wash the feet of all the guests himself. If he does not do this they will be dissatisfied, and, though they will eat at his house, will consider they have not been properly welcomed. He takes a large brass plate and placing the feet of his guest on it, pours water over them and then rubs and dries them; the water is thrown away and fresh water poured out for the next guest unless they should be brothers. Little flat stools about three inches high are provided for the guests, and if there are not enough of them a carpet is spread; or baithkis or sitting-mats plaited from five or six large leaves are set out. These serve as a mark of attention, as it would be discourteous to make a man sit on the ground, and they also prevent the body-cloth from getting wet. The guests sit in the chauk or yard of the house inside, or in the angan or outside yard, either in lines or in a circle; members of the same caste sit with their crossed knees actually touching those of the man on either side of them to emphasise their brotherhood; if a man sat even a few inches apart from his fellows people would say he was out of caste—and this is how a man who is put out of caste actually does sit. Before each guest may be set two plates of leaves and eight donas or leaf-cups. On the plates are heaped rice, cakes of wheat fried in butter, and of husked urad pulse cooked with tilli or sesamum oil, and the pulse of gram and lentils. In the cups will be sugar, ghī, dahi or curded milk, various vegetables, pumpkins, and besin or ground gram cooked with buttermilk. All the male members of the host’s family serve the food and they take it round, heaping and pouring it into each man’s plates or cups until he says enough; and they continue to give further helpings as required. All the food is served at once in the different plates and cups, but owing to the number of guests a considerable time elapses before all are fully served, and the dinner lasts about two hours. The guests eat all the different dishes together with their fingers, taking a little of each according to their fancy. Each man has his lota or vessel of water by him and drinks as he eats. When the meal is finished large brass plates are brought in, one being given to about ten guests, and they wash their hands over these, pouring water on them from their vessels. A fresh carpet is then spread in the yard and the guests sit on it, and betel-leaf and tobacco are distributed. The huqqa is passed round, and chilams and chongis (clay pipe-bowls and leaf-pipes) are provided for those who want them. The women do not appear at the feast but stay inside, sitting in the angan or inner court, which is behind the purda.
42. Hospitality
The people still show great hospitality, and it is the custom of many mālguzārs, at least in Chhattīsgarh, to afford food and a night’s rest to all travellers who may require it. When a Brāhman comes to the village such mālguzārs will give him one or two annas, and to a Pandit or learned man as much as a rupee. Formerly it is said that when any stranger came through the village he was at once offered a cup of milk and told to drink it or throw it away. But this custom has died out in Chhattīsgarh, though one has met with it once or twice in Sambalpur. When District Officers go on tour, well-to-do landowners ask to be allowed to supply free provisions for the whole camp at least for a day, and it is difficult to refuse them gracefully. In Mandla, Banias and mālguzārs in villages near the Nerbudda sometimes undertake to give a pound of grain to every parikramawāsi or pilgrim perambulating the Nerbudda. And as the number of these steadily increases in consequence, they often become impoverished as a result of such indiscriminate charity.
43. Social customs. Tattooing
The Kurmis employ Brāhmans for their ceremonies. They have gurus or spiritual preceptors who may be Brāhmans or Bairāgis; the guru is given from 8 annas to Rs. 5 when he initiates a neophyte, as well as his food and a new white cloth. The guru is occasionally consulted on some religious question, but otherwise he does nothing for his disciple except to pay him an occasional visit, when he is hospitably entertained. The Kurmis of the northern Districts do not as a rule eat meat and also abstain from alcohol, but in Chhattīsgarh they eat the flesh of clean animals and fish, and also of fowls, and drink country liquor. Old men often give up flesh and wine as a mark of piety, when they are known as Bhagat or holy. They will take food cooked with water only from Brāhmans, and that cooked without water from Rājpūts, Banias and Kāyasths as well. Brāhmans and Rājpūts will take water from Kurmis in the northern Districts though not in Chhattīsgarh. Here the Kurmis do not object to eating cooked food which