Domestic Animals.
Flocks (here termed chang) of goats and sheep are pastured in vast numbers in the desert. It is asserted that the goat can subsist without water from the month of Karttik to the middle of Chait, the autumnal to the spring equinox [329]—apparently an impossibility: though it is well known that they can dispense with it during six weeks when the grasses are abundant. In the thals of Daudputra and Bhattipo, they remove to the flats of Sind in the commencement of the hot weather. The shepherds, like their flocks, go without water, but find a substitute in the chhachh, or buttermilk, after extracting the butter, which is made into ghi, and exchanged for grain, or other necessaries. Those who pasture camels also live entirely upon their milk, and the wild fruits, scarcely ever tasting bread.
Shrubs and Fruits.
The karil, or khair (the capparis, or caper-bush), is well known both in Hindustan and the desert: there they use it as a pickle, but here it is stored up as a culinary article of importance. The bush is from ten to fifteen feet in height, spreading very wide; there are no leaves on its evergreen twig-like branches, which bear a red flower, and the fruit is about the size of a large black currant. When gathered, it is steeped for twenty-four hours in water, which is then poured off, and it undergoes, afterwards, two similar operations, when the deleterious properties are carried off; they are then boiled and eaten with a little salt, or by those who can afford it, dressed in ghi and eaten with bread. Many families possess a stock of twenty maunds.
The sajji is a low, bushy plant, chiefly produced in the northern desert, and most abundant in those tracts of Jaisalmer called Khadal, now subject to Daudputra. From Pugal to Derawar, and thence by Muridkot, Ikhtyar Khan-ki-garhi, to Khairpur (Dair Ali), is one extensive thal, or desert, in which there are very considerable tracts of low, hard flat, termed chittram,[[66]] formed by the lodgment of water [330] after rain, and in these spots only is the sajji plant produced. The salt, which is a sub-carbonate of soda, is obtained by incineration, and the process is as follows: Pits are excavated and filled with the plant, which, when fired, exudes a liquid substance that falls to the bottom. While burning, they agitate the mass with long poles, or throw on sand if it burns too rapidly. When the virtue of the plant is extracted, the pit is covered with sand, and left for three days to cool; the alkali is then taken out, and freed from its impurities by some process. The purer product is sold at a rupee the ser (two pounds weight); of the other upwards of forty sers are sold for a rupee. Both Rajputs and Muhammadans pursue this employment, and pay a duty to the lord paramount of a copper pice on every rupee’s worth they sell. Charans and others from the towns of Marwar purchase and transport this salt to the different marts, whence it is distributed over all parts of India. It is a considerable article of commerce with Sind, and entire caravans of it are carried to Bakhar, Tatta, and Cutch. The virtue of the soda is well understood in culinary purposes, a little sajji added to the hard water soon softening the mess of pulse and rice preparing for their meals; and the tobacconists use considerable quantities in their trade, as it is said to have the power of restoring the lost virtues of the plant.
Grasses.
Melons.
ITINERARY[[69]]
Jaisalmer to Sehwan, on the right bank of the Indus, and Haidarabad, and return by Umarkot to Jaisalmer