1630.—"The third Tribe or Cast, called the Shudderies."—Lord, Display, &c., ch. xii.
1651.—"La quatrième lignée est celle des Soudraes; elle est composée du commun peuple: cette lignée a sous soy beaucoup et diverses familles, dont une chacune prétend surpasser l'autre...."—Abr. Roger, Fr. ed. 1670, p. 8.
[c. 1665.—"The fourth caste is called Charados or Soudra."—Tavernier, ed. Ball, ii. 184.
[1667.—"... and fourthly, the tribe of Seydra, or artisans and labourers."—Bernier, ed. Constable, 325.]
1674.—"The ... Chudrer (these are the Nayres)."—Faria y Sousa, ii. 710.
1717.—"The Brahmens and the Tschuddirers are the proper persons to satisfy your Enquiries."—Phillips, An Account of the Religion, &c., 14.
1858.—"Such of the Aborigines as yet remained were formed into a fourth class, the Çudra, a class which has no rights, but only duties."—Whitney, Or. and Ling. Studies, ii. 6.
1867.—"A Brahman does not stand aloof from a Soudra with a keener pride than a Greek Christian shows towards a Copt."—Dixon, New America, 7th ed. i. 276.
SOOJEE, SOOJY, s. Hind. sūjī, [which comes probably from Skt. śuci, 'pure']; a word curiously misinterpreted "the coarser part of pounded wheat") by the usually accurate Shakespear. It is, in fact, the fine flour, made from the heart of the wheat, used in India to make bread for European tables. It is prepared by grinding between two millstones which are not in close contact. [Sūjī "is a granular meal obtained by moistening the grain overnight, then grinding it. The fine flour passes through a coarse sieve, leaving the Suji and bran above. The latter is got rid of by winnowing, and the round, granular meal or Suji, composed of the harder pieces of the grain, remains" (Watt, Econ. Dict. VI. pt. iv. 167).] It is the semolina of Italy. Bread made from this was called in Low Latin simella; Germ. Semmelbrödchen, and old English simnel-cakes. A kind of porridge made with soojee is often called soojee simply. (See [ROLONG].)
1810.—"Bread is not made of flour, but of the heart of the wheat, which is very fine, ground into what is called soojy.... Soojy is frequently boiled into 'stirabout' for breakfast, and eaten with milk, salt, and butter; though some of the more zealous may be seen to moisten it with porter."—Williamson, V.M. ii. 135-136.