added to the dal and vegetables while they are being cooked in the presence of Assistant Superintendent and the junior Medical Officer. Scales, weights and measures: Rule495. Properly adjusted beam-scales and standard weights shall be used for weighing supplies in bulk and individual rations; these shall be' frequently tested by the Superintendent. Pieces of bricks, stones or other unauthorised weights shall not be used as weights. Dal and vegetable measures of standard pattern shall be kept in sufficient number for distribution of goods to prisoners. All complaints-made by the prisoners regarding the quantity quality or cooking of food shall on the first opportunity be brought to the notice of the Superintendent. Method of kneading flour and making roti: Rule496. (i) The cooks shall perform the duty of preparing food with care and attention. The flour issued to the cook house shall be fresh and free from adulteration. It shall be soaked in water for half an hour and then slowly and thoroughly kneaded by hand. In a well-kneaded dough of proper consistency, if a finger is inserted atta should not stick to finger. While kneading, some salt and khamtz, may be. added to the dough, if the prisoners like it. (ii) Tanoor-ki-roti shall be prepared from this dough. For this purpose sufficient number of tanoors shall be installed in the cook house, keeping a couple in reserve. Arrangement should be made so that smoke emitted from tanoors does not spread all over the cook house but is exhausted through- a special chimney. New garah cloth should be issued for making gaddies for cooking of roti in tanoor. (iii) One part of wheat gives 1.4 to 1.5 parts of bread. 262 gr. of wheat flour should give two rotis weighing 355 gr. to 392 gr. 203 gr. weight atta should give 292 gr. to 305 gr. rotis. Roti should not be less than 305 Cm. in dia meter and should be of the same thickness throughout. Brass vessels to be used in cook-house: Rule497. Iron vessels shall not be used in the cooking house. Degs, dal buckets, spoons, measurers, scales and weights, etc., used in the cook house shall all be made of brass, and the Assistant Superintendent incharge shall be responsible for seeing that all cooking pots and other vessels are kept scrupulously bright and clean. The cook house shall at all times be neat and tidy. All food shall be distributed from brass or other trays provided with handles and served hot. Cooks: 174