the papers I read last night, that they have camels, but no sowars, or drivers.Letter of D. of Wellington, in Indian Administration of Ld. Ellenborough, 228.
1803.They must have tents, elephants, and other sewary; and must have with them a sufficient body of troops to guard their persons.A. Wellesley, in Life of Munro, i. 346.
SOWARRY CAMEL, s. A swift or riding camel. See SOWAR, SHOOTER-.
1835. I am told you dress a camel beautifully, said the young Princess, and I was anxious to ask you to instruct my people how to attire a sawari camel. This was flattering me on a very weak point: there is but one thing in the world that I perfectly understand, and that is how to dress a camel.Wanderings of a Pilgrim, ii. 36.
SOWCAR, s. Hind. sahukar; alleged to be from Skt. sadhu, right, with the Hind. affix kar, doer; Guj.
Mahr. savakar. A native banker; corresponding to the Chetty of S. India. 1803.You should not confine
your dealings to one soucar. Open a communication with every soucar in Poonah, and take money
from any man who will give it you for bills.Wellington, Desp., ed. 1837, ii. 1.
[1877.It was the habit of the sonars, as the goldsmiths are called, to bear their wealth upon their persons.Mrs. Guthrie, My Year in an Indian Fort, i. 294.]
SOY, s. A kind of condiment once popular. The word is Japanese si-yau (a young Japanese fellow-
passenger gave the pronunciation clearly as shoyu.A. B.), Chin. shi-yu. [Mr. Platts (9 ser. N. & Q.
iv. 475) points out that in Japanese as written with the native character soy would not be siyau, but
siyau-yu; in the Romanised Japanese this is simplified to shoyu (colloquially this is still further reduced,
by dropping the final vowel, to shoy or soy). Of this monosyllable only the so represents the classical
siyau; the final consonant (y) is a relic of the termination yu. The Japanese word is itself derived from
the Chinese, which at Shanghai is sze-yu, at Amoy, si-iu, at Canton, shi-yau, of which the first element
ed beans, or other fruits, dried and used as condiments; the second element merely means
oil.] It is made from the beans of a plant common in the Himalaya and E. Asia, and much cultivated, viz. Glycine Soja, Sieb. and Zucc. (Soya hispida, Moench.), boiled down and fermented. [In India
the bean is eaten in places where it is cultivated, as in Chutia Nagpur (Watt, Econ. Dict. iii. 510 seq.)]
Mango and Saio, two sorts of sauces brought from the East Indies.Journal of John Locke,
in Ld. Kings Life of L., i. 249.
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