Note 83 — B (continued 2)

Occupation. 7. Betel is the term applied to the leaf of the piper betel chewed with the areca nut, which is hence improperly called betel-nut. The word, according to the authorities is Malayâlam, vettila, i.e., veru + ila = “simple or mere leaf,” and comes to us through the Portuguese betre and betle.83 Areca is the seed, or, in common parlance, the nut, of the palm areca catechu. The word is Malayâlam, addakka, and comes to us through the Portuguese.84 There are various methods of preparing the compound known as pân supâri. “Garcias da Horta says distinctly:—‘In chewing betre they mix areca with it and a little lime; some add licio (i.e., catechu); but the rich and grandees add some Borneo camphor, and also some lign aloes, musk, and ambergris.’ ”85 Abul Fazl says:—“They also put some betel-nut and kath (catechu) on one leaf and some lime paste on another and roll them up: this is called a berah (bîra). Some put camphor and musk into it, and tie up both leaves with a silk thread.”86 This is very much the modern practice, except that the two leaves are very generally fastened together with a clove. The conservatory in which the pân is grown is treated with great reverence by the grower.87 They do not allow women to enter it, and permit no one to touch the plant or throw the leaves into fire. Very often they are given rent-free holdings by rich landlords to tempt them to settle in their neighbourhood. The women have an indifferent reputation, as they manage shops, and those who are attractive secure the most custom. They eat pakki cooked by all Brâhmans, Kshatriyas, and Vaisyas, except Kalwârs. In Gorakhpur, it is said, they eat pakki only from the hands of Brâhmans and Kshatriyas. They eat kachchi only if cooked by members of their own caste. Ghatiya Brâhmans and Râjputs eat pakki cooked by them. The highest caste which will eat kachchi cooked by them is the Nâi. They eat mutton and goat’s flesh, and some indulge in spirituous liquors.