Note 5 — Social and Domestic Life

Rice-beer (Zu), its preparation, &c. In common with many other non-Aryan tribes on this frontier, e.g., the Nágás, &c., the Kacháris of Darrang habitually consume large quantities of what is usually known as rice-beer (Zu, Záu). It can hardly be said to be a beverage in daily use, for it is only prepared when specially wanted for immediate consumption. An essential ingredient in the preparation of this most popular form of refreshment is the condiment known as emáo5 which is usually composed of at least three, and sometimes four, distinct elements. To a definite proportion of husked rice is added (1) the jack-tree leaf and (2) that of the jungle plant known as bhetai, and in some cases the poison-fern, though this last-mentioned does not seem to be really necessary. All these ingredients are vigorously pounded together into a powder, which is then passed through a very fine sieve, at least once and sometimes twice. The powder so prepared is then mixed with water so as to make a more or less tenacious paste, and this again is divided into portions sufficient to form solid discs, about three inches in diameter, and one inch thick in the centre, with thin edges. These discs are sprinkled freely with powder from similar discs of some weeks standing, and are for a short time kept covered up in rice-straw. They are then placed on a bamboo platform inside the house for some four days, and are afterwards exposed freely to the hot sun for another four or five days, so as to become thoroughly dry. Finally they find their way into an earthenware water-vessel, which is kept suspended at a distance of several feet over the fireplace though they would seem to need no direct exposure to the action of fire-heat; and here they remain until required for use.