Sidney Endle - The Kacháris

A second popular method of catching fish is the use of the pālhā , which is not very unlike an ordinary circular hen-coop. It is made of split bamboo fastened together by cane-work, and is about 4 or 4–1/2 feet in height and about 3 feet in diameter at the base. The upper portion is drawn somewhat closely together, leaving an open space at the top sufficient to allow the admission of a man’s hand, the whole structure being quite light and easily manipulated by one hand. Armed with this, the fisherman quietly enters the shallow water at any likely spot, and whenever his quick eye detects the presence of prey, the pālhā is at once placed over it, the lower surface of the basket-work closely clutching the ground, and the fish so enclosed are then withdrawn by the hand through the opening in the upper part of the instrument. This too, like the zakhái , seems a very primitive, unsuitable contrivance, but in the hands of men trained to its use from earliest childhood it is quite capable of being made to bring about very useful results.

A third instrument used by Kacháris in fish-catching is a small, pointed, metallic spearhead attached to a light bamboo. This is thrust rapidly and firmly into soft mud or other like places where eels, &c., are supposed to be concealed; and the fisherman occasionally succeeds in transfixing and drawing out one or more of these, which form a welcome addition to his daily diet.

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 emáo 9 9 This is what Bengali distillers call bākhar . It is usually purchased by them from hill-men. – [Ed.] 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.

As mentioned above, rice-beer is not used as a daily beverage, but is prepared as required, especially for use at marriages, funerals, harvest homes and other occasions that break the monotony of village life. A common method of preparation is as follows: – A quantity of selected rice, about 3 or 4 seers, is carefully boiled in an iron or brass cooking vessel, the contents of which are then spread out on a bamboo mat and allowed to become cold. Two cakes of the emáo described above are then broken up into powder, which is carefully mixed with the boiled rice; and the whole is then stored in a thoroughly dry earthenware vessel ( kalas ). This vessel with its contents is then placed upon a platform some five feet high over a slow fire, in which position it is allowed to remain for some three or four days, the mouth of the vessel remaining open for the first day or two, though it is afterwards covered. It only then remains to add water ad libitum , and to pour out the beer, after well shaking the vessel, through a rude straining apparatus composed of rice-straw. It is said that the direct action of fire is not really needed in the preparation of this beer and that exposure to the sun is sufficient for the purpose, though the application of fire undoubtedly quickens the process. Rice prepared in this way may be kept in the earthenware vessel for six or twelve months, a fresh supply of boiled rice and condiment ( emáo ) being added to the old from time to time; but the beer is rarely kept in this way for any very prolonged period, though its quality is said to be improved by such keeping.

It may perhaps be added that the beverage so prepared would seem to be a thoroughly wholesome or at least a comparatively harmless one. Very large quantities are, to the writer’s knowledge, sometimes consumed at a sitting, the consumer’s brain apparently remaining wholly unaffected thereby. There is, however, a far less innocent beverage, commonly known as phatiká , prepared from this rice-beer by a process of distillation. This is a raw fiery spirit, somewhat resembling in taste the crudest possible whisky; and its use might very fittingly be put under severe restrictions by taxation 10 10 Possession, manufacture, and sale of phatiká is prohibited by law. – [Ed.] or otherwise, with results most beneficial to the physical, mental and moral well-being of this very interesting race.

Eri silk culture. One of the chief industries, a very profitable one among the Kacháris, is that of the culture of the silk-worm known as eri , and the manufacture of the eri cloth. The eri cocoons, which are about 2½ or 3 inches in length, may often be seen suspended, a few feet from the ground, in long festoons, a thin cord being passed through the base of the cocoons for this purpose. In this condition the cocoons remain for some fifteen days, at the end of which period the insects make their appearance in the butterfly stage. Before they are able to fly away, they are collected with care and placed in a suitable receptacle; and at the end of three or four days eggs resembling sago-grains make their appearance in great numbers. It is said that one insect can on an average produce from eighty to one hundred such eggs, or even more. In a further period of fifteen days the eggs are duly hatched, the new-born insect being at first almost black, from which colour it passes to brown, and finally to white, at intervals of three or four days; and at each change of colour the worm is said to cast its skin in snake-like fashion. Some four days after the last stage is reached, i. e. , about fifteen days after being hatched, the insect may be expected to set about the formation of its cocoon. To assist it in this work, small bundles of plantain or mango leaves are loosely tied together and placed within broad baskets or on bamboo platforms, and the insects are then carefully placed within these bundles; and under favourable conditions the cocoon should be fully formed in about twenty-four hours. The actual formation of the cocoon is preceded by certain signs, very significant to the Kachári, i. e. , the insect itself refuses food for a short time beforehand and becomes of a light, brilliant colour; and on handling it gently, a soft, rustling sound, proceeding from the insect itself, can be distinctly heard. After being carefully cleaned in water and dried in the sun, the cocoons are stowed away, usually in an earthenware vessel, until a fitting time, generally in the dry, cold season, appears for reeling them off, a work carried out by women and girls. It is said that a Kachári, working steadily at this occupation, can on an average reel off some 150 or 200 cocoons in a day. During the fifteen days preceding the formation of the cocoon, the insects’ quarters must be kept scrupulously clean, and food carefully and regularly provided. Its favourite viand is the eri (castor oil) plant, 11 11 Eranda ; Ricinus communis. – [Ed.] which gives its name alike to the insect itself as well as to the silk prepared from its cocoons. But it also feeds freely on the leaves of certain trees known in Assamese as Kurungá , Gámári and Sangla , especially the first named of the three.