Note 1841 — SECTION III. HINDŪSTĀN (continued 2)

Bābur seems to say that spirit is extracted from both the fresh and the dried flowers. The fresh ones are favourite food with deer and jackals; they have a sweet spirituous taste. Erskine notes that the spirit made from them was well-known in Bombay by the name of Moura, or of Parsi-brandy, and that the farm of it was a considerable article of revenue (p. 325 n.). Roxburgh describes it as strong and intoxicating (p. 411).