میرا جی بطور شاعر
میراجی، جن کا اصل نام محمد ثناء اللہ تھا۔ منشی محمد مہتاب الدین کے ہاں 25 مئی، 1912ء کو لاہور میں پیدا ہوئے۔ پہلے ’’ساحری‘‘ تخلص کرتے تھے۔ لیکن ایک بنگالی لڑکی ’’میرا سین‘‘ کے یک طرفہ عشق میں گرفتار ہو کر ’’میراجی‘‘ تخلص اختیار کر لیا۔ میراجی کی ذات سے ایسے واقعات وابستہ ہیں کہ ان کی ذات عام آدمی کے لیے ایک افسانہ بن کر رہ گئی ہے۔ اْن کا حلیہ اور ان کی حرکات و سکنات ایسی تھیں کہ یوں معلوم ہوتا تھا انہوں نے سلسلہ ملامتیہ میں بیعت کر لی ہے۔ لمبے لمبے بال ،بڑی بڑی مونچھیں، گلے میں مالا، شیروانی پھٹی ہوئی، اوپر نیچے بیک وقت تین پتلونیں، اوپر کی جب میلی ہو گئی تو نیچے کی اوپر اور اوپر کی نیچے بدل جاتی۔ شیروانی کی دونوں جیبوں میں بہت کچھ ہوتا۔ کاغذوں اور بیاضوں کا پلندہ بغل میں دابے بڑی سڑک پر پھرتا تھااور چلتے ہوئے ہمیشہ ناک کی سیدھ میں دیکھتا تھا۔ وہ اپنے گھر اپنے محلے اور اپنی سوسائٹی کے ماحول کو دیکھ دیکھ کر کڑتا تھا اس نے عہد کر رکھا تھا کہ وہ اپنے لیے شعر کہے گا۔ صرف 38 سال کی عمر میں 3 نومبر، 1949ء کو انتقال کرگئے۔ اس مختصر سی عمر میں میراجی کی تصانیف میں ’’مشرق و مغرب کے نغمے‘‘ ’’اس نظم میں ‘‘’’نگار خانہ‘‘’’خیمے کے آس پاس‘‘ شامل ہیں۔ جبکہ میراجی کی نظمیں، گیت ہی گیت، پابند نظمیں اور تین رنگ بھی شاعری کے مجموعے ہیں۔
The account of the deeds and sayings of the prophet (ﷺ) has been carefully preserved since the dawn of Islam. This is what actually led Ernest Renan to believe that “[Islam] was born in the full light of history”, and that the life of Muḥammad (ﷺ) can be known as explicitly as that of any sixteenth century reformer. Notwithstanding, some contemporary writers doubt the historicity of Muḥammad (ﷺ) ; Robert Spencer is one of them. He is an American author. He is quite famous for his criticism of Islam and the prophet of Islam. He has published twelve books so far. He is a member of Melkite Greek Catholic Church. He contends that Muḥammad’s (ﷺ) historical value is in no way greater and more reliable than mythological figures or characters such as Robin Hood and Macbeth. He maintains that the very idea of subjecting the traditionally accepted account of the life of Muḥammad (ﷺ) and the origins of Islam will be regarded by many Muslims as an affront. To substantiate his argument, he rigorously criticizes the historical value of ḥadīth. He argues that aḥādīth were fabricated and compiled in the third century. He maintains that aḥādīth were concocted much later to be used as weapons in political strife and religious controversies. This paper is an academic attempt to prove that aḥādīth were painstakingly preserved and for that purpose various techniques were employed. Besides, it also sheds light on the reasons for the fabrication of aḥādīth and the ways and means utilized for sifting the genuine aḥādīth from forgeries. Findings of this article suggest that the minute details of the life of Muḥammad (ﷺ) have been scrupulously preserved; hence aḥādīth can be used as a reliable source of Sīrah.
The study was designed to determine the effect of various dehydration techniques on the nutritional quality of mango (Mangifera indica L.) products. In the first phase of the study, nutritional characteristics of fresh immature mango of different varieties were determined. The results revealed that maximum TSS, protein, non-reducing sugar, K and Cu were recorded in variety Langra. Whereas, maximum moisture, ash, fat, total sugar, reducing sugar and Mn were observed in variety Sindhri, however, variety Chaunsa showed higher vitamin C, Mg and Cr content. It was further observed that variety Desi was rich in minerals such as Na, Ca, Zn and Fe with maximum acidity. In the second phase of the study mango powder was prepared from different mango varieties using different drying techniques. The results of mango powder prepared with-peel showed that variety Chaunsa had significantly higher moisture and vitamin C content, whereas TSS, total sugar, reducing sugar, Ca, K, Mg, Cu were higher in without peel powder in variety Chaunsa than other varieties. Among the drying methods, maximum moisture was retained in wooden glass drying method (12.88%), whereas, maximum TSS, ash, protein, vitamin C and non-reducing sugar were observed in mango powder dried under cabinet drying method. Moreover, the majority of the minerals were found in maximum quantity in mango powder dried under wooden glass drying method. During the third phase of the study the unripe and ripened mangoes of different varieties were picked from various tree positions viz. top, middle and bottom. The results revealed that during ripening period the TSS was increased in all the varieties. It was further observed that maximum moisture (85.28%) and total sugar (29.36%) was observed in ripened Chaunsa mangoes. The higher Vitamin C content (26.34mg 100g-1) was found in ripened Langra mangoes than other varieties. The unripe variety Desi had the highest acidity (0.47%) as compared to other unripe and ripened mango varieties. It was also observed that minerals were significantly higher in unripe than ripened mangoes, Na, Ca and Zn were higher in variety Desi, Mg, Fe, Cr and Mn were maximum in variety Chaunsa, whereas, variety Sindhri and Langra were rich in K and Cu, respectively. Among the mangoes picked from different tree positions, moisture, TSS, reducing sugar, non-reducing sugar, ash, acidity, vitamin C, Na, Ca, Fe, Mg, Cr and Mn were higher in mangoes picked from top tree position as compared to middle and bottom positions. xv In the last phase of the study, the slices were prepared from mangoes of different varieties obtained from top, middle and bottom tree positions using different drying methods. It was reflected that the mango slices of variety Chaunsa prepared from top tree position mangoes, had the highest pH, ash, TSS and vitamin C content. It was further observed that moisture content was highest (12.88%) in slices of mangoes of variety Sindhri obtained from top tree position and dried under wooden glass drying method. However, total sugar, reducing and non-reducing sugars were significantly higher in slices of variety Chaunsa obtained from top tree position, whereas, Ca content of variety Desi was higher in cabinet drying method in slices prepared from top tree position than all other varieties. Cabinet drying method resulted in higher quantities of K (819.60 mg kg-1), Mg (78.64 mg kg-1), Zn (2.62 mg kg-1), Fe (6.86 mg kg-1), Cu (5.92 mg kg-1), Cr (1.02 mg kg-1) and Mn (3.22 mg kg-1) as compared to open sun drying and wooden glass drying methods. The sensory evaluation of mango powder prepared under cabinet dehydration method proved to be better from variety Desi without peel than other varieties investigated, while mango slices of variety Chaunsa prepared from top tree position under cabinet dehydration resulted in better quality than other varieties and drying methods. It was concluded from the present study that cabinet dehydration method proved to be better in the preparation of mango powder and slices than other two drying methods. The study further confirmed that mango powder and slices prepared from variety Chaunsa were superior in quality and all other nutritional characteristics than other varieties. Similarly, mango slices prepared from top tree position were better in quality than those made from middle and bottom tree positions.