AGRICULTURE AND IRRIGATION

PULSES

Pulses are an important food crop of the district and occupied 26 per cent of the gross cropped area and 42 per cent of the area under food crops in 1947-48. These percentages were 19 and 35, respectively, in 1956-57. This is probably due to the increasing importance of cash crops. Pulses are also of considerable significance from another point of view. Jalgaon was the biggest producer of pulse crops in the old Bombay State. The following table gives talukawise distribution of area under pulses in 1956-57: —

TABLE No. 21

AREA UNDER CEREALE (TALUKAWISE) IN JALGAON DISTRICT, 1956-57.

(In acres)

Udid.

Udid (black0 gram) is the most important of the pulse crops grown in the district and occupied nearly 59 per cent of the area under pulse crops in 1956-57. In fact, Jalgaon was the foremost of the districts producing this pulse crop in the old Bombay State. The areas of concentrated cultivation in the district are Jamner, Frandol, Jalgaon, Bhusawal and Yawal talukas, according for more than 50 per cent of the area under it.

The black soils of the district are well suited to this crop which explains why this crop is taken so extensively in this region. The fields are prepared by two ploughings, as this crop requires a fine seed-bed. Usually, it is taken as a mixed crop with jowar, whose seeds are sometimes mixed with it. by the farmers and sown in a manner described in case of jowar. The crop is sown in June-July, the distance between the two rows being ten inches. The seed-rate is 10—12 lbs. per acre. It is ready for harvest in September-October. When grown alone, the crop yields about 400—500 !bs. per acre; but, when taken as a mixed crop, the yield is less.

The green pods of udid are used as a vegetable. The ripe pulse is split and consumed as dal. Papads are also made from the pulse powder. The stalks and leaves are considered to be a good fodder.

Mug.

Mug (green gram) occupied about 14 per cent of the area under pulses in 1956-57 in the district. Nearly half of the acreage was in the Amalner, Chopda, Erandol and Jalgaon talukas where the black soils and an average rainfall of 30" are well suited to the cultivation of this crop. Fields arc prepared bv one or two ploughings and then worked by a blade harrow. The seed-bed is made fairly fine. Mug is grown in kharip season and usually mixed with important cereals. The seeds are usually sown about 10 inches apart by means of a seed drill in June, the seed rate being about 15 lbs. per acre. Then they are covered by soil. After about a week, the seed plant appears on the surface. The crop is once hoed after twenty days by interculturing tools and is also hand-weeded. The crop soon shades and covers the ground and smothers weeds. By September, when the crop is ready for harvest, the plants are uprooted and carried to the threshing floor. There they are stacked and kept for some time after which they are threshed bv beating with sticks or trampling under the feet of bullocks to obtain the pulse. When grown alone, the yield comes to 400 lbs. per acre, but when taken as a mixed crop, the yield is less. The yield of stalks and leaves is considerable.

The green pods of mug are eaten as a vegetable. The ripe green pulse is consumed whole or split. It is parched, mixed with butter and made into spiced balls. Another preparation is dal. The leaves and stalks serve as fodder. Sometimes this crop is used for green manuring. Flour is used as a substitute for soap or soap powder.

Matki.

Matki, Math (kidney bean) occupied about seven per cent of the acreage under pulses. Chalisgaon taluka alone accounting for more than one-fourth of the area under it. The other talukas where matki is grown are Edlabad, Jalgaon, Raver and Yawal.  Math is grown as a rain-fed crop and is mixed (subordinate) with bajri. The cultivation practices are, therefore, the same as those of bajri. Matki is always sown as a kharip crop in June-July. The crop can be taken on the poorest soil. In spite of its being a kharip crop, ill-timed or heavy rains affect its yield. The field is ploughed after the first rains and harrowed once or twice. The seeds are covered by a light blade harrow. The crop is intercultur-ed twice but is not weeded. The crop is harvested in November. In a good season matki yields heavily. The average yield of crop ranges between 400 lbs. and 600 lbs. and that of fodder between 800 lbs. and 1,200 lbs. in spite of the low quality of lands on which it is grown and the damage caused by rams when it is in flower. The plants are brought to the threshing floor after uprooting and, when dried, are trampled over by oxen or beaten with sticks.

Matki is used as a split pulse. It is ground and mixed with other flours for varied preparations. It is also eaten, parched or boiled with condiments. It is said to be a good fattening diet for cattle. The leaves and stalks also constitute good fodder.

Turi.

Turi (pigeon pea) occupied nearly seven per cent of the area under pulses and is taken all over the district. It is a hardy crop and resists drought remarkably. It is grown mixed with major kharip crops like cotton and ground-nut, so that the soils on which it is grown vary with the requirements of the main crop. In medium moist soils, which allow its roots to penetrate downwards without any check, it grows luxuriantly when sown on freshly broken or on a well-fertilized soil. The general tillage required by the principal crop is also given to it. The crop is sown in June-July; after every thirty rows of the main crop, one row of turi is sown. The plant exhibits a very slow growth till the principal crop is harvested, after which it begins to grow vigorously without any special care. No weeding or interculturing is done. The stem becomes thick, woody and strong. Flowering continues for about two months and flowers, green pods and ripe pods are all seen on the plants at a time. Turi crop is ripe for harvest by January-February. A major part of picking the ripe pods has to be carried out before the plants are cut so as to prevent splitting up of the pods and scattering of the seeds. On harvesting, the plants are cut, tied into bundles and transported to the threshing floor where they are beaten with long sticks to break open the pods.

The green pods of turi are eaten as a vegetable. The ripe pulse is split and eaten after its being boiled and turned into various preparations. The yellow split pulse is made into a porridge and is also mixed with vegetables. The outer husk of seed, with part of the kernel, is a favourite fodder for milch cattle. The leaves and shells of the pods are a valuable addition to fodder. The stalks are used in various ways, e.g., for making baskets, brooms, etc., and for waiting house walls and roofs.

Kulthi.

Kulith, Kulthi (horse-gram) occupied five per cent of the acreage under pulses in 1956-57. Jamner and Chalisgaon talukas together occupied nearly 60 per cent of the area under this crop. Kulthi is taken as a kharip crop and requires moderate rainfall. It is taken in slightly hilly and undulated areas. It is rarely grown as a single crop and requires the same cultivation as is given to the crop with which it is sown. The land may be ploughed, but usually it is prepared for sowing by working a heavy blade harrow two-three times in the hot weather and for equal number of times after the soil has been moistened by rains in June. The mixed crop is usually sown in July by means of a drill. The seed may also be mixed before sowing in which case mixed crops are found in all rows. Usually, the crop is sown thickly. It is generally hoed twice but is not hand weeded. The plants are thin leaved and reach a height of about a foot. They come up thick and cover the ground. Kulith ripens by about November. The foliage dries up and falls off. The plants are uprooted and taken to the threshing floor. They are stacked for about a week, put out to dry for about a week and then threshed under the feet of oxen. The normal yield varies between 150—300 lbs. per acre.

The green crop of kulthi is a good fodder for cattle and sheep. The boiled pulse is given to horse. It is also eaten in soup and porridge.

Harbara.

Harbara (gram).—Cultivation of gram as an important field crop is extensively undertaken all over the district. In 1956-57, it occupied little more than four per cent of the area under pulses, most of it being in the talukas of Amalner, Erandol and Chopda. It is a rabi (dry) crop and is taken in black soils along the banks of the Tapi. Usually, it is taken as an entire crop. The field is made ready for sowing in September-October and the crop is sown in October-November. If sown late, there is the risk of moisture (in the soil) being evaporated before the soil reaches maturity. A heavy two-coultered drill (duse) is used for sowing, the rows being about a foot apart. The seed-rate is usually 40—50 lbs. per acre. The crop is rarely weeded. It is a common practice to pluck off the tops of the shoots before the flowering time to render them strong and bushy and increase the outturn of grain. The crop is ready for harvest in February. The leaves become reddish-brown and dry and are shed in the fields. The plants are pulled out and carted to the threshing floor. They arc stacked for about a week, dried and trampled under the feet of bullocks to get the seed. When grown alone, the average yield of grain varies between 500 lbs. and 600 lbs.

The plant is put to various uses. Both the foliage and green grams are used as vegetable. The gram is eaten green, boiled or parched. It is used as dal when ripe and is also used in the preparation of many dishes. It is a common food for horses. A vinegar called amb is made from the foliage. The dry stalks are used as fodder.

Chavli.

Chavli (small-fruited dolichos).—Jalgaon occupies a very important place among all the districts growing this crop in the State. In 1956-57, it occupied ahout three per cent of the area under pulses. Generally, it is not taken as an entire crop, the common practice being to grow chavli round the edge of other crops. It is also taken as a mixed crop with millets.

Chavli loves warmth for its growth. It is taken as a kharip crop and can be grown on a variety of soils. The field is prepared for the millet with which it is to be grown. The seeds are sown either alone in a row or are mixed with other crops. The seed rate varies according to the conditions. Interculturing, weeding, etc. are undertaken as required hy the main crop. The crop flowers in about six weeks and, in about three months, the pods are ready to be picked up. When they are fully ripe, the plants arc uprooted and taken to the threshing floor. There they are stacked for about a week and are beaten with sticks or are trampled under bullocks' feet for getting the pulse.

The green pods of chavli are used as a vegetable. They are eaten raw or cooked. They are cooked in a variety of ways. The green stalks and leaves form a good fodder for milch cattle.

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