|
||||||||
iv. 2223. POORANA, s. Skt. purana, old, hence legendary, and thus applied as a common name to 18 books which contain the legendary mythology of the Brahmans. 1612. These books are divided into bodies, members, and joints (cortos, membros, e articulos) six which they call Xastra (see SHASTER), which are the bodies; eighteen which they call Puraná, which are the members; twenty-eight called Agamon, which are the joints.Couto, Dec. V. liv. vi. cap. 3. POORUB, and POORBEEA, ss. Hind. purab, purb, the East, from Skt. purva or purba, in front of, as pascha (Hind. pachham) means behind or westerly and dakshina, right-hand or southerly. In Upper India the term means usually Oudh, the Benares division, and Behar. Hence Poorbeea (purbiya), a man of those countries, was, in the days of the old Bengal army, often used for a sepoy, the majority being recruited in those provinces. 1553.Omaum (Humayun) Patxiah resolved to follow Xerchan (Sher Khan) and try his fortunes against him and they met close to the river Ganges before it unites with the river Jamona, where on the West bank of the river there is a city called Canose (Canauj), one of the chief of the kingdom of Dely. Xerchan was beyond the river in the tract which the natives call Purba. Barros, IV. ix. 9. My lands were taken away, POOTLY NAUTCH, s. Properly Hind. kath-putli-nach, wooden-puppetdance. A puppet show. c. 1817.The day after tomorrow will be my lad James Dawsons birthday, and we are to have a puttully- nautch in the evening.Mrs. Sherwoods Stories, 291. POPPER-CAKE, in Bombay, and in Madras popadam, ss. These are apparently the same word and
thing, though to the former is attributed a Hind. and Mahr. origin papar, Skt. parpata, and to the latter
a Tamil one, pappadam, as an abbreviation of paruppu-adam, lentil cake. [The Madras Gloss. gives
Tel. appadam, Tam. appalam (see HOPPER), and Mal. pappatam, from parippu, dhall, ata,
cake.] It is a kind of thin scone or wafer, made of any kind of pulse or lentil flour, seasoned with assafoetida,
&c., fried in oil, and in W. India baked crisp, and often eaten at European tables as an accompaniment
to curry. It is not bad, even to a novice. 1814.They are very fond of a thin cake, or wafer, called popper,
made from the flour of oord or mash
highly seasoned with assa-foetida; a salt called popper-khor; and
a very hot massaula (see MUSSALLA), compounded of turmeric, black pepper, ginger, garlic, several
kinds of warm seeds, and a quantity of the hottest Chili pepper.Forbes, Or. Mem. ii. 50; [2nd ed. i.
347]. |
||||||||
|
||||||||
|
||||||||
Copyright: All texts on Bibliomania are © Bibliomania.com Ltd,
and may not be reproduced in any form without our written permission.
See our FAQ for more details. |
||||||||