CHAPTER XXV – THE SUPERINTENDENT OF LIQUOR
1BY employing such men as are acquainted with the manufacture of liquor and ferments (kinva), the Superintendent of Liquor shall carry on liquor-traffic not only in forts and country parts, but also in camps.
2In accordance with the requirements of demand and supply (krayavikrayavasena) he may either centralize or decentralize the sale of liquor.
3A fine of 600 panas shall be imposed on all offenders other than those who are manufacturers, purchasers, or sellers in liquor-traffic.
4Liquor shall not be taken out of villages, nor shall liquor shops be close to each other.
5Lest workmen spoil the work in hand, and Aryas violate their decency and virtuous character, and lest firebrands commit indiscreet acts, liquor shall be sold to persons of well known character in such small quantities as one-fourth or half-a-kudumba, one kudumba, half-a-prastha, or one prastha. Those who are well known and of pure character may take liquor out of shop.
6Or all may be compelled to drink liquor within the shops and not allowed to stir out at once in view of detecting articles such as sealed deposits, unsealed deposits, commodities given for repair, stolen articles, and the like which the customer’s may have acquired by foul means. When they are found to possess gold and other articles not their own, the superintendent shall contrive to cause them to be arrested outside the shop. Likewise those who are too extravagant or spend beyond their income shall be arrested.
7No fresh liquor other than bad liquor shall be sold below its price. Bad liquor may be sold elsewhere or given to slaves or workmen in lieu of wages; or it may form the drink of beasts for draught or the subsistence of hogs.
8Liquor shops shall contain many rooms provided with beds and seats kept apart. The drinking room shall contain scents, garlands of flowers, water, and other comfortable things suitable to the varying seasons.
9Spies stationed in the shops shall ascertain whether the expenditure incurred by customers in the shop is ordinary or extraordinary and also whether there are any strangers. They shall also ascertain the value of the dress, ornaments, and gold of the customers lying there under intoxication.
10When customers under intoxication lose any of their things, the merchants of the shop shall not only make good the loss, but also pay an equivalent fine.
11Merchants seated in half-closed rooms shall observe the appearance of local and foreign customers who, in real or false guise of Aryas lie down in intoxication along with their beautiful mistresses.
12Of various kinds of liquor such as medaka, prasanna, ásava, arista, maireya, and madhu:–
13Medaka is manufactured with one drona of water, half, an ádaka of rice, and three prastha of kinva (ferment).
14Twelve ádhakas of flour (pishta), five prasthas of kinva (ferment), with the addition of spices (játisambhára) together with the bark and fruits of putraká (a species of tree) constitute prasanná.
15One-hundred palas of kapittha (Feronia Elephantum) 500 palas of phánita (sugar), and one prastha of honey (madhu) form ásava.
16With an increase of one-quarter of the above ingredients, a superior kind of ásava is manufactured; and when the same ingredients are lessened to the extent of one-quarter each, it becomes of an inferior quality.
17The preparation of various kinds of arishta for various diseases are to be learnt from physicians.
18A sour gruel or decoction of the bark of meshasringi (a kind of poison) mixed with jaggery (guda) and with the powder of long pepper and black pepper or with the powder of triphala (1 Terminalia Chebula, 2 Terminalia Bellerica, and 3 Phyllanthus Emblica) forms Maireya.
19To all kinds of liquor mixed with jaggery, the powder of triphala is always added.
20The juice of grapes is termed madhu. Its own native place (svadesa) is the commentary on such of its various forms as kápisáyana and hárahúraka.
21One drona of either boiled or unboiled paste of másha (Phraseolus Radiatus), three parts more of rice, and one karsha of morata (Alangium Hexapetalum) and the like form kinva (ferment).
22In the manufacture of medaka and prasanna, five karshas of the powder of (each of páthá (Clypea Hermandifolio), lodhra (Symplocos Racemosa), tejovati (Piper Chaba), eláváluka (Solanum Melongena) honey, the juice of grapes (madhurasa), priyangu (panic seeds), dáruharidra (a species of turmeric) black pepper and long pepper are added as sambhára, requisite spices.
23The decoction of madhúka (Bassia Latifolia) mixed with granulated sugar (katasarkará), when added to prasanna, gives it a pleasing colour.
24The requisite quantity of spices to be added to ásava is one karshá of the powder of each of chocha (bark of cinnamon), chitraka (Plumbago Zeylanica), vilanga, and gajapippalí (Scindapsus Officinalis), and two karshas of the powder of each of kramuka (betel nut), madhúka (Bassia Latifolia), mustá (Cyprus Rotundus), and lodhra (Symlocos Racemosa).
25The addition of one-tenth of the above ingredients (i.e., chocha, kramuka, etc.), is (termed) bíjabandha.
26The same ingredients as are added to prasanná are also added to white liquor (svetasurá).
27The liquor that is manufactured from mango fruits (sahakárasurá) may contain a greater proportion of mango essence (rasottara), or of spices (bíjottara). It is called mahásura when it contains sambhára (spices as described above).
28When a handful (antarnakho mushtih, i.e., so much as can be held in the hand, the fingers being so bent that the nails cannot be seen) of the powder of granulated sugar dissolved in the decoction of moratá (Alangium Hexapetalum), palása (Butea Frondosa), dattúra (Dattura Fastuosa), karanja (Robinia Mitis), meshasringa (a kind of poison) and the bark of milky trees (kshiravriksha) mixed with one-half of the paste formed by combining the powders of lodhra (Symplocos Racemosa), chitraka (Plumbago Zeylanica), vilanga, páthá (clypea Hermandifolia), mustá (cyprus Rotundus), kaláya (leguminous seeds), dáruharidra (Amonum Xanthorrhizon), indívara (blue lotus), satapushpa (Anethum Sowa), apámárga (Achyranthes Aspera) saptaparna (Echites Scholaris), and nimba (Nimba Melia) is added to (even) a kumbha of liquor payable by the king, it renders it very pleasant. Five palas of phánita (sugar) are added to the above in order to increase its flavour.
29On special occasions (krityeshu), people (kutumbinah, i.e., families) shall be allowed to manufacture white liquor (svetasura), arishta for use in diseases, and other kinds of liquor.
30On the occasions of festivals, fairs (samája), and pilgrimage, right of manufacture of liquor for four days (chaturahassaurikah) shall be allowed.
31The Superintendent shall collect the daily fines (daivasikamatyayam, i.e., license fees) from those who on these occasions are permitted to manufacture liquor.
32Women and children shall collect ‘sura,’ and ‘kinva,’ ‘ferment.’
33Those who deal with liquor other than that of the king shall pay five percent as toll.
34With regard to sura, medaka, arishta, wine, phalámla (acid drinks prepared from fruits), and ámlasídhu (spirit distilled from molasses):–
35Having ascertained the day’s sale of the above kinds of liquor, the difference of royal and public measures (mánavyáji), and the excessive amount of sale proceeds realised thereby, the Superintendent shall fix the amount of compensation (vaidharana) due to the king (from local or foreign merchants for entailing loss on the king’s liquor traffic) and shall always adopt the best course.