Annapana Vidhi adhyaya – Sushrutasamhita Sutrasthana Chapter 46

षट्चत्वारिंशोऽध्यायः अथातोऽन्नपानविधिमध्यायं व्याख्यास्यामः, यथोवाच भगवान् धन्वन्तरिः । ॥ १ ॥

Now we shall discourse on the Chapter, which treats of food and drink (Annapana-Vidhi adhyaya). 1

धन्वन्तरिमभिवाद्य सुश्रुत उवाच प्रागभिहितं प्राणिनां पुनर्मूलमाहारो बलवर्णोजसाञ्च । स षट्सु रसेष्वायत्तः । रसाः पुनद्रव्याश्रयिणः, द्रव्यरसगुणवीर्यविपाकनिमित्ते च क्षयवृद्धी दोषाणां साम्यञ्च । ब्रह्मादेरपि च लोकस्याहारः स्थित्युत्पत्तिविनाशहेतुः, आहारादेवाभिवृद्धिर्बलमारोग्यं वर्णेन्द्रियप्रसादश्च । तथाह्याहारवैषम्यादस्वास्थ्यम् । तस्याशितपीतलीढखादितस्य नानाद्रव्यात्मकस्यानेकविधिविकल्प स्यानेकविधप्रभावस्य पृथक् पृथग् द्रव्यरसगुणवीर्यविपाकप्रभावकर्माणीच्छामि ज्ञातुं, नानवबुद्धस्वभावा भिषजः स्वास्थानुवृत्तिं रोगनिग्रहणञ्च कर्तुं समर्थाः। आहारमूलाश्च सर्वप्राणिनो यस्मात् तस्मादन्नपानविधिमुपदिशतु मे भगवन्नित्युक्तः प्रोवाच भगवान् धन्वन्तरिः अथ खलु वत्स सुश्रुत ? यथाप्रश्नमुच्यमानमुपधारयस्व || २ ||

Having made obeisance to the holy Dhanvantari, Susruta said : “You have stated before that food determines the origin of beings and forms, the chief source of their bodily strength and complexion, as well as of the albuminous (Ojas) principle in their organisms. Food primarily depends upon the six different tastes. Moreover tastes are inherent in substances. Again the substances, with their specific tastes, virtues, potencies and reactionary or chemical transformations, tend to diminish or increase the deranged humours and the fundamental principles of the body, as also to bring about a normal equilibrium amongst them. Food is the primary cause of the origin, continuance and dissolution even of such beings as the divine Brahma, etc. Life is impossible without food. Food is the source of the growth, strength, and healthful glow of organic beings. It is food that imparts strength to the organs of sense and makes them operative in their respective fields of action. It is irregularity (Vaisamya) of diet which brings about ill-health. Diet may be divided into four kinds such as, solid food, (Asitha) drink, Lidha (food taken by licking), and the Khadita (food that is chewn and assimilated only for the enjoyment of a specific taste). A variety of substances enters into the composition of our food, which admit of being grouped under various preparations and necessarily involve the co-operation of a large number of dynamical forces. I am eager to learn of the substances and their specific inherent properties, virtues, potencies and transformations (chemical reactions) which constitute the daily food of human beings, inasmuch as a physician, who is ignorant of them, is quite helpless in checking or curing any distemper and maintaining health in individuals. And since food (diet) determines the origin of all created beings, instruct us, O Lord, on the proper regimen of food and drink.” The holy Dhanvantari. thus addressed by Susruta, replied as follows: “O child, hear me discourse on the proper regulation of food and drink as requested by you. 2

अथ शालिवर्ग:

तत्र लोहितशालिकलमकर्द्दमकपाण्डुकसुगन्धकशकुनाहृतपुष्पाण्डकपुण्डरीकमहाशालिशीतभीरुकरोघ्रपुष्पकदीर्घशूककाञ्चनकमहिषमहाशूकहायनकदूषकमहादूषकप्रभृतयः शालयः ||३||

Sali Rice Group: There are several species of Sali rice such as, the Lohitaka Sali, Kalama, Kardamaka, Panduka, Sugandhaka, Sakunahrta, Puspandaka, Pundarika, Mahasali, Sita-Bhiruka, RodhraPuspaka, Dirghasuka, Kancanaka, Mahisa, Mahasuka, Hayanaka. Dusaka, and Maha-Dusaka etc.

inherent in substances. Again the substances, with their specific tastes, virtues, potencies and reactionary or chemical transformations, tend to diminish or increase the de ranged humours and the fundamental principles of the body, as also to bring about a normal equilibrium amongst them. Food is the primary cause of the origin, continuance and dissolution even of such beings as the divine Brahma, etc. Life is impossible without food. Food is the source of the growth, strength, and healthful glow of organic beings. It is food that imparts strength to the organs of sense and makes them operative in their respective fields of action. It is irregularity (Vaisamya) of diet which brings about ill-health. Diet may be divided into four kinds such as, solid food, (Asitha) drink, Lidha (food taken by licking), and the Khadita (food that is chewn and assimilated only for the enjoyment of a specific taste). A variety of substances enters into the composition of our food, which admit of being grouped under various preparations and necessarily involve the co-operation of a large number of dynamical forces. I am eager to learn of the substances and their specific inherent properties, virtues, potencies and transformations (chemical reactions) which constitute the daily food of human beings, inasmuch as a physician, who is ignorant of them, is quite helpless in checking or curing any distemper and maintaining health in individuals. And since food (diet) determines the origin of all created beings, instruct us, O Lord, on the proper regimen of food and drink.” The holy Dhanvantari, thus addressed by Susruta, replied as follows: “O child, hear me discourse on the proper regulation of food and drink as requested by you. 2

अथ शालिवर्ग:

तत्र लोहितशालिकलमकर्द्दमकपाण्डुकसुगन्धकशकुनाहृतपुष्पाण्डकपुण्डरीकमहाशालिशीतभीरुकरोघ्रपुष्पकदीर्घशूककाञ्चनकमहिषमहाशूकहायनकदूषकमहादूषकप्रभृतयः शालयः ||३||

Sali Rice Group : There are several species of Sali rice such as, the Lohitaka Sali, Kalama, Kardamaka, Panduka, Sugandhaka, Sakunahrta, Puspandaka, Pundarika, Mahasali, Sita-Bhiruka, RodhraPuspaka, Dirghasuka, Kancanaka, Mahisa, Mahasuka, Hayanaka, Dusaka, and Maha-Dusaka etc. 3

मधुरा वीर्यतः शीता लघुपाका बलावहाः । पित्तघ्नाल्पानिलकफा: स्निग्धा बद्धाल्पवर्चसः ॥ ४ ॥

तेषां लोहितकः श्रेष्ठो दोषघ्नः शुक्रमूत्रलः । चक्षुष्यो वर्णबलकृत् स्वर्यो हृद्यः श्रमापहः । ॥ ५ ॥

व्रण्यो ज्वरहरश्चैव सर्वदोषविषापहः । तस्मादल्पान्तरगुणाः क्रमशः शालयोऽवराः ।।६।।

Metrical Texts: The several species of Sali rice are sweet in taste, cooling in potency, light in digestion, and impart strength to those who use them. They subdue the Pitta and slightly generate Vayu and Kapha. They are demulcent and tend to constipate the bowels and reduce the quantity of fecal matter. Of these the red species (Lohitaka) is the most efficacious, and subdues the deranged humours. It is diuretic, spermatopoietic, refrigerant, eye-invigorating, cosmetic, tonic and pleasant. It improves the voice. Its efficacy has been witnessed in cases of fever and ulcer and in all other diseases. It is a good disinfectant and anti-toxic. The other species differ a little in their properties from the preceding one and are successively inferior in quality in their order of enumeration. 4-6

षष्टिककाङ्गुकमुकुन्दकपीतकप्रमोदककाकलकासनपुष्पकमहाषष्टिकचूर्णककुरवककेदारप्रभृतयः षष्टिकाः।।७।।

Sastika Group : The several species of Sastika, Kanguka, Mukundaka, Pitaka, Pramodaka, Kakalaka, Asana-Puspaka, Mahasastika, Curnaka, Kuravaka, and the Kedara, etc. 8

रसे पाके च मधुराः शमना वातपित्तयोः । शालीनाञ्च गुणैस्तुल्या बृंहणाः कफशुक्रलाः ।।८।।

षष्टिकः प्रवरस्तेषां कषायानुरसो लघुः । मृदुः स्निग्धस्त्रिदोषघ्नः स्थैर्यकृद्बलवर्द्धनः ।।९।।

विपाके मधुरो ग्राही तुल्यो लोहितशालिभिः । शेषास्त्वल्पान्तरास्तस्मात् षष्टिकाः क्रमशो गुणैः ॥ १० ॥

Metrical Texts : They ( Sastikas) are sweet in taste and digestion, and pacify the Vayu and the Kapha. Their properties are somewhat identical with those of Sali rice inasmuch as they are constructive, tonic and spermatopoietic, and increase the Kapha. The Sastika is preeminently the most efficacious of all the other species, and leaves an astringent after-taste in the mouth. It is light, mild, demulcent and imparts strength and firmness to the body. It is astringent and sweet in digestion, and exhibits properties similar to those of the red Sali. The remaining varieties are inferior in quality, each succeeding one being inferior to the one immediately following it. 8-10

कृष्णव्रीहिशालामुखजतुमुखनन्दीमुखलावाक्षकत्वरितककुक्कुटाण्डकपारावतकपाटलप्रभृतयो व्रीहयः || ११ ।।

Vrihi Dhanyas: The several species of Vrihis are known as the Krisna-Vrihi, Salamukha, Jatumukha, Nandimukha, Lavaksaka, Tvaritaka, Kukkutandaka, Paravataka, and the Patala, etc. 11

कषायमधुराः पाकेऽमधुरा वीर्यतोऽहिमाः । अल्पाभिष्यन्दिनस्तुल्याः षष्टिकैर्बद्धवर्चसः ।।१२।।

कृष्णव्रीहिर्वरस्तेषां कषायानुरसो लघुः । तस्मादल्पान्तरगुणाः क्रमशो व्रीहयोऽपरे ।। १३ ।।

Metrical Texts : They have a sweet and astringent taste, are sweet of digestion and hot in their potencies. They tend to slightly increase the secretions of the internal organs and bring on constipation of the bowels. Their general properties are nearly identical with those of the aforesaid Sastikas. The species Krsna-Vrihi is the best of them all. It is light, and leaves an astringent after taste, the remaining varieties gradually deteriorating in quality from the one under discussion. 12-13

दग्धायामवनौ जाता: शालयो लघुपाकिनः । कषाया बद्धविण्मूत्रा रुक्षाः श्लेष्मापकर्षणाः ।।१४।।

स्थलजाः कफपित्तघ्नाः कषायाः कटुकान्वयाः । किञ्चित् सतिक्तमधुरा: पवनानलवर्धनाः ।। १५ ।।

कैदारा मधुरा वृष्या बल्याः पित्तनिबर्हणाः । ईषत्कषायाल्पमला गुरवः कफशुक्रलाः।।१६।।

Sali rice, grown on burnt land, is light of digestion, has an astringent taste, is parchifying, tends to suppress the emission of urine and the evacuation of stool, and reduces the deranged Kapha. Sali rice grown in a Jangala country has a taste slightly blended of the pungent, astringent, sweet and has a shade of bitter. It subdues the deranged Pitta and Kapha, (generates Vayu -D.R.) and is a good digestant and stomachic. Sali rice grown in a Kaidara or marshy country has a sweet taste with a shade of the astringent. It is tonic and spermatopoietic, aphrodisiac and heavy of digestion. It reduces the quantity of excrement, subdues the Pitta, and increases the Kapha. 14-16

रोप्यातिरोप्या लघवः शीघ्रपाका गुणोत्तराः । अदाहिनो दोषहरा बल्या मूत्रविवर्धनाः ।।१७।।

शालयश्छिन्नरूढा ये रुक्षास्ते बद्धवर्चसः । तिक्ताः कषायाः पित्तघ्ना लघुपाकाः कफावहाः ।।१८ ।।

विस्तरेणायमुद्दिष्ट: शालिवर्गो हिताहितः । तद्वत् कुधान्यमुद्गादि-माषादीनाञ्च वक्ष्यते ।।१९।। इति शालिवर्गः ।

Rice of once transplanted paddy plants (Ropya) or of those transplanted several times in succession (Atiropya) is light, easily digested and comparatively more efficacious. It acts as a constructive tonic and is not followed by any reactionary acidity after digestion. It destroys the deranged humours and is diuretic. Rice of paddy plants, sprouting from the stubbles of a previous harvest, is parchifying. It suppresses the evacuations of stool, has a bitter and astringent taste, subdues the Pitta, is easily digestible and generates Kapha. I have fully described the good and bad species of grain belonging to the Sali group. Similarly, I shall speak of Kudhanyas, Mudgas and Masas, etc. 17-19

अथ कुधान्यवर्ग:

कोरदूषकश्यामाकनीवारशान्तनुवरकोद्दालकप्रियङ्गुमधूलिकानान्दी मुखीकुरुविन्दगवेधुकसरबरुकतोदपर्णीमुकुन्दकवेणुयवप्रभृतयः कुधान्यविशेषाः ।।२०।।

The Genus Kudhanya: The several varieties of Kudhanya are known as the Koradusaka, Syamaka, Nivara, Santanu, Varaka, Uddalaka, Priyangu, Madhulika, Nandimukhi, Kuruvinda, Gavedhuka, Sara, Baruka, Todaparni, Mukundaka, and Venu-yava (fruit of bamboo), etc. 20

उष्णाः कषायमधुरा रुक्षा: कटुविपाकिनः । श्लेष्मघ्ना बद्धनिष्यन्दा वातपित्तप्रकोपणाः ।। २१ ।।

कषायमधुरास्तेषां शीत पित्तापहाः स्मृतः । कोद्रवश्च सनीवार: श्यामाकश्च सशान्तनुः ॥ २२ ॥

कृष्णा रक्ताश्च पीताश्च श्वेताश्चैव प्रियङ्गवः । यथोत्तरं प्रधानाः स्यू रुक्षाः कफहराः स्मृताः ।। २३ ।।

मधूली मधुरा शीता स्निग्धा नन्दीमुखी तथा । विशोषी तत्र भूयिष्ठं बरुकः समुकुन्दकः ।। २४ ।।

रूक्षा वेणुयवा ज्ञेया वीर्योष्णाः कटुपाकिनः। बद्धमूत्रा: कफहराः कषाया वातकोपनाः ।। २५ ।।

Metrical Texts: They generate heat and have a sweet and astringent taste. They are parchifying and pungent of digestion, subdue the Kapha and tend to produce retention of the urine, and enrage the bodily Vayu and the Pitta. Of these the species known as the Kodrava, Nivara, Syamaka and Santanu have a sweet and astringent taste and prove curative in Sita pitta (urticaria). The four (black, red, yellow and white) varieties of Priyangus reduce the Kapha and produce a parched condition in the body, each preceding species being superior as regards its virtues to the one immediately following it in the order of enumeration. The species Madhulikas as well as the one known as the Nandimukhi is sweet, cool and demulcent. The species Baruka and Mukundaka are largely possessed of absorbing virtues. The species Venu-yava, is parchifying, and heat-making in its potency and is pungent of digestion, brings on retention of the urine, subdues the deranged Kapha, and tends to enrage the bodily Vayu. 21-25

मुद्गवनमुद्गकलायमकुष्ठमसूरमङ्गल्यचणकसतीनत्रिपुटकहरेVवाढकीप्रभृतयो वैदलाः || २६ ||

Pulse Group: The several varieties of pulse (Vaidala) commonly used as food are known as the Mudga, Vana Mudga, Kalaya, Makustha, Masura, Mangalya (white masura), Canaka, Santina, Triputak, Harenu, and adhaki, etc. 26

कषायमधुरा: शीता: कटुपाका मरुत्कराः । बद्धमूत्रपुरीषाश्च पित्तश्लेष्महरास्तथा । ॥ २७ ॥

नात्यर्थं वातलास्तेषु मुद्गा दृष्टिप्रसादनाः । प्रधाना हरितास्तत्र वन्या मुद्गसमाः स्मृताः ।। २८ ।।

Metrical Texts: They are generally cool and pungent of digestion, and have a sweet and astringent taste. They generate the Vayu, arrest the flow of urine and the evacuation of stool, and subdue the Pitta and Kapha. The species known as the Mudga does not excessively generate Vayu in the system but tends to purity and invigorate the organ of vision. The green species is the best of all the varieties of Mudga pulse. The properties of Vanya (Mudga) are similar to those of the common variety. 27-28

विपाके मधुरा: प्रोक्ता मसूरा बद्धवर्चसः । मकुष्ठकाः क्रिमिकरा: कलायाः प्रचुरानिलाः ।।२९ ।।

आढकी कफपित्तघ्नी नातिवातप्रकोपणी ॥ ३० ॥

वातला: शीतमधुरा: सकषाया विरुक्षणाः । कफशोणितपित्तघ्नाचणकाः पुंस्त्वनाशनाः ।। ३१ ।।

हरेणवः सतीनाश्च विज्ञेया बद्धवर्चसः । ऋते मुद्गमसूराभ्यामन्ये त्वाध्मानकारकाः ॥३२॥

The species of pulse known as Masura is sweet of digestion and constipates the bowels. The species Makusthaka is vermigenous, while the species Kalaya generates Vayu copiously. The species Adhaki subdues the Pitta and Kapha, and does not excessively agitate the Vayu in the organism. The species known as the Canaka generates Vayu and is cooling in its potency. It has a sweet and astringent taste, and produces a parched condition of the body. It subdues the Pitta and Kapha, corrects the deranged blood, and tends to bring on a loss of the virile powers. The species known as Satina and Harenu are astringent in their virtues and tend to constipate the bowels. All the varieties of pulse except the Mudga and the Masura tend to produce a distension of the abdomen caused by gas or air in the organism (Tympanitis or Adhmana). 29-32

माषो गुरुर्भिन्नपुरीषमूत्रः स्निग्धोष्णवृष्यो मधुरोऽनिलघ्नः । सन्तर्पणः स्तन्यकरो विशेषाद् बलप्रदः शुक्रकफावहश्च ॥३३॥

कषायभावान्न पुरीषभेदी न मूत्रलो नैव कफस्य कर्त्ता । स्वादुर्विपाके मधुरोऽलसान्द्रः सन्तर्पणः स्तन्यरुचिप्रदश्च ॥ ३४ ॥

माषैः समानं फलमात्मगुप्तमुक्तञ्च काकाण्डफलं तथैव । आरण्यमाषा गुणतः प्रदिष्टा रुक्षाः कषाया अविदाहिनश्च ।।३५ ।।

The pulse known as the Masa has a sweet taste, is heavy and pleasant, laxative, diuretic, demulcent, heat, making, aphrodisiac, and specifically spermatopoietic, tonic and galactogogue. It subdues the Vayu and increases the Kapha. The species known as the Alasandra (Rajamasa) does not produce Kapha and is neither laxative nor diuretic on account of its astringent nature. It is sweet in taste and of digestion, pleasant, glactogogue and improves a relish for food. The properties of Atmagupta and Kakanda seeds are similar to those of the aforesaid Masa pulse. The species known as the Aranya-masa is astringent in taste, produces a condition of parchedness in the system, and is not followed by any reactionary acidity affter being digested. 33-35

उष्णः कुलत्थो रसतः कषायः कटुर्विपाके कफमारुतघ्नः । शुक्राश्मरीगुल्मनिसूदनश्च संग्राहिकः पीनसकासहारी ।।३६ ।।

शोणितपित्तकृच्च । आनाहमेदोगुदकीलहिक्काश्वासापहः कफस्य हन्ता नयनामयघ्नो विशेषतो वन्यकुलत्थ उक्तः ||३७।।

ईषत्कषायो मधुरः सतिक्तः संग्राहकः पित्तकरस्तथोष्णः । तिलो विपाके मधुरो बलिष्ठः स्निग्धो व्रणालेपन एव पथ्यः ॥ ३८ ॥

दन्त्योऽग्निमेधाजननोऽल्पमूत्रस्त्वच्योऽथ केश्योऽनिलहा गुरुश्च । तिलेषु सर्वेष्वसितः प्रधानो मध्यः सितो हीनतरास्तथान्ये ।। ३९ ।।

The pulse known as Kulattha has an astringent taste, is pungent of digestion and is possessed of astringent properties. It proves curative in cases of urinary calculi arising from seminal derangement (sukrasmari), abdominal glands, catarrh, and cough. The species known as the Vanya-Kulattha subdues the deranged Kapha, and proves curative in cases of anaha, obesity, piles, hic-cough and dyspnoea. It may bring on an attack of hoemoptysis, and proves beneficial in diseases affecting the eyes. Tila has a taste blended of the sweet and the bitter with a shade of the astringent. It is astrigent, heat making, and produces Pitta. It is sweet of digestion, demulcent, tonic, and curative as a plaster for ulcers. It is beneficial to the skin and teeth, improves the intellect and digestion, is anuretic and heavy, helps-the growth of hair, and subdues the deranged Vayu. Of all the different varieties of sesamum, the black species is the best in respect of efficacy. The white species occupies a middle position as regards its virtues, while the remaining varieties should be regarded as of inferior quality. 36-39

यवः कषायो मधुरो हिमश्च कटुर्विपाके कफपित्तहारी । व्रणेषु पथ्यस्तिलवच्च नित्यं प्रबद्धमूत्रो बहुवातवर्चाः ।।४० ।।

स्थैर्याग्निमेधास्वरवर्णकृच्च स पिच्छिलः स्थूलविलेखनश्च । मेदोमरुतृडूहरणोऽतिरुक्षः प्रसादनः शोणितपित्तयोश्च ।। ४१ ।।

एभिर्गुणैर्हीनतरैस्तु किञ्चिविद्याद् यवेभ्योऽतियवान् विशेषैः ।।४२ ।।

Yava (Barley) is cooling, sweet and astringent in taste, and pungent of digestion. It subdues the deranged Pitta and Kapha. It is anuretic, beneficial to ulcers; and like sesamum, increases the quantity of stool and the emission of flatus, imparts firmness to the body and improves the voice, complexion and digestion. It is slimy and produces a condition of extreme parchedness in the system, removes obesity, and subdues fat. It subdues the deranged Vayu, is refrigerant and soothes (purifies) the blood and Pitta. The Atiyavas (a species of barley) is inferior to the barley species in respect of the preceding qualities. 40-42

गोधूम उक्तो मधुरो गुरुश्च बल्य स्थिरः शुक्ररुचिप्रदश्च । स्निधोऽतिशीतोऽनिलपित्तहन्ता सन्धानकृत् श्लेष्मकरः सरश्च ॥ ४३ ॥

Godhuma (wheat ) is sweet, heavy, tonic, rejuvicient, sperma to poietic, and improves the relish for food. It is demulcent and extremely cooling, subdues the Vayu and Pitta, and generates the Kapha. New wheat is laxative and brings about the adhesion of fractured bones or helps fermentation (Sandhanakrt). 43

रुक्षः कषायो विषशोषशुक्रबलासदृष्टिक्षयकृद् विदाही । कटुर्विपाके मधुरस्तु शिम्बः प्रभिन्नविण्मारुतपित्तलश्च ।। ४४ ।।

The Simbas (Beans) have an astringent taste and produce a condition of parchedness in the system. They are antitoxic, discutient, and reduce the Kapha and the power of sight. They are imperfectly digested and acquire a pungent taste in digestion, though ordinarily sweet in taste. They cause evacuation of the bowels and emission of flatus. 44

सितासिताः पीतकरक्तवर्णा भवन्ति येऽनेकविधास्तु शिम्बाः । यथोदितास्ते गुणतः प्रधाना ज्ञेयाः कटूष्णा रसपाकयोश्च ॥ ४५ ।।

There are four varieties of Simba such as, the while, the black, the yellow and the red, of which each preceding species is superior in virtues and qualities to the one immediately following it in the order of enumeration. The Simbas are heat-making and pungent both in taste and digestion. 45

सहाद्वयं मूलकजाश्च शिम्बा: कुशिम्बिवल्लीप्रभवास्तु शिम्बाः ।

ज्ञेया विपाके मधुरा रसे च बलप्रदाः पित्तनिबर्हणाश्च ।।४६।।

The two varieties of Saha, as well as the species of beans known as the Mulakasimbi and the Kusimbi, are sweet, in taste and digestion, and strength-giving. They tend to subdue the action of the deranged Pitta. 46

विदाहवन्तश्च भृशञ्च रुक्षा विष्टभ्य जीर्यन्त्यनिलप्रदाश्च । रुचिप्रदाश्चैव सुदुर्जराश्च सर्वे स्मृता वैदलिकास्तु शिम्बाः ।।४७।।

Raw and unripe pulse beans (Vaidalika Simba) produce a condition of extreme parchedness in the system, are long retained in the stomach and but imperfectly digested. They are relishing but can be digested only with the greatest difficulty, causing the stomach to distend before being digested. 47

कटुर्विपाके कटुकः कफघ्नो विदाहिभावादहितः कुसुम्भः । उष्णातसी स्वादुरसानिलघ्नी पित्तोल्बणा स्यात् कटुका विपाके ॥४८॥

पाके रसे चापि कटुः प्रदिष्ट: सिद्धार्थकः शोणितपित्तकोपी । तीक्ष्णोष्णरुक्षः कफमारुतघ्नस्तथागुणश्चासितसर्षपोऽपि ॥४९॥

Kusumbha seeds are pungent in taste and digestion, and reduce the deranged Kapha. They are extremely unwholesome, owing to the fact of their being imperfectly digested. Linseed (Atasi) has a sweet taste, is heat-making in its potency, and pungent in digestion. It generates the Pitta and subdues the Vayu. White mustard (Sveta Sarsapa) is pungent in taste and digestion, strong and heat-making in its potency. It gives rise to a condition of parchedness in the system, and diminishes the Vayu and the Kapha. An excessive and continuous use of white mustard may bring on an attack of haemoptysis. The properties of red mustard seeds are similar to those of the white species. 48-49

अनार्त्तवं व्याधिहतमपर्यागतमेव च। अभूमिजं नवञ्चापि न धान्यं गुणवत् स्मृतम् ।।५० ।।

नवं धान्यमभिष्यन्दि लघु संवत्सरोषितम् । विदाहि गुरु विष्टम्भि विरूढं दृष्टिदूषणम् ।।५१ ।।

A crop of Dhanya grown in an unnatural season, or in any way diseased or blighted, or gleaned before it has ripened, as well as the one raised from a soil naturally uncongenial to its growth, or recently harvested, should be deemed to be of inferior quality. The use of new (harvested within a year) rice tends to increase the secretions of the internal organs, while that of a year’s maturity is light.¹ Rice thrashed out of paddy, which has commenced sprouting, is heavy, and is long retained in the stomach. It can be but imperfectly digested and tends to affect the organ of vision. 50-51

शाल्यादेः सर्षपान्तस्य विविधस्यास्य भागशः । कालप्रमाणसंस्कारमात्राः सम्परिकीर्त्तिताः ।। ५२ ।।

इति कुधान्यवर्गः ।

The maturity, preparations (Samskara), and measures of corn from Sali rice to mustard seeds described in the present Chapter are as follows: Rice of two years standing should be regarded as well matured in time and excellent in quality. A thing, which is hard to digest like Vrihi, is made light by frying. Measures for use should vary according to the keenness of one’s appetite. Thus ends cereals of the inferior group. 52

अथ मांसवर्ग:

अत ऊर्ध्वं मांसवर्गानुपदेक्ष्यामः । तद्यथा- जलेशया आनूपा

1. Rice of more than two years standing becomes divested of all its nutritive elements.

ग्राम्याः क्रव्यभुज एकशफा जाङ्गलाश्चेति षण्मांसवर्गाः भवन्ति । एतेषां वर्गाणामुत्तरोत्तरं प्रधानतमाः । ते पुनर्द्विविधा जाङ्गला आनूपाश्चेति । तत्र जाङ्गलवर्गोऽष्टविधः । तद्यथा-जङ्घाला विष्किराः प्रतुदा गुहाशयाः प्रसहा: पर्णमृगा बिलेशया ग्राम्याश्चेति। तेषां जङ्घालविष्किरौ प्रधानतमौ, तावेणहरिणर्क्षकुरङ्गकरालकृतमालशरभश्वदंष्ट्रापृषतचारुष्करमृगमातृकाप्रभृतयो जङ्घाला मृगाः कषाया मधुरा लघवो वातपित्तहरास्तीक्ष्णा हृद्या बस्तिशोधनाश्च ॥५३॥

The Meat Group: Now I shall describe the properties of the different species of edible meats. The flesh of animals such as those which are aquatic in their habits (Jalesaya), or frequent marshy lands (Anupa), or dwell in villages ( Gramya), or are carnivorous in their habits (Kravyabhuja), or are possessed of unbifurcated hoofs (Ekasapha), or dwell on high ground (Jangala), is generally used as food. Of these each succeeding kind is superior to the one immediately preceding it in the order of enumeration.

Again these animals may be roughly grouped under two broad sub-heads such as The Jangala (living in high ground and in a jungle) and the Anupa (living in marshy places, or near pools and watercourses). The Jangala group may be further divided into eight subspecies, such as the Jangala (Swift runners), the Viskira ( Scatterers), the Pratuda (Peckers), the Guhusaya (Cave dewellers), the Prasaha (Carnivorous birds), the Parnamrga (Tree dwellers), The Bilesaya (Holed wellers), and the Gramya (Domestic). Of these the Jangala and the Viskira are the most important. The following animals belong to the Jangala (large-kneed) group– viz. the Ena (black deer), the Harina (red deer ), the Rksa ( blue deer), the Kuranga (antelope), the Karala (musk deer), the Krtamala (those living in groups), the Sarabha (amythological type ), the Svadainstra (having fourteeth, known as Karkatak), the Prsata the Citrila (Spotted deer), the Carnuskara (beautiful and small statured), the Mrga-matrka (small animal with large abdomen, a she deer known as Bhedali, a kind of red coloured hare like deer), etc. These species of venison have a sweet and astringent taste, are light, keen, pleasant (palatable), laxative, and diuretic in their effect. They subdue the Vayu and the Pitta. 53

कषायो मधुरो हृद्यः पित्तासृक्कफरोगहा। संग्राही रोचको बल्यस्तेषामेणो ज्वरापहः ।।५४।।

मधुरो मधुरः पाके दोषघ्नोऽनलदीपनः । शीतलो बद्धविण्मूत्रः सुगन्धिर्हरिणो लघुः ।।५५ ।।

एणः कृष्णस्तयोर्ज्ञेयो हरिणस्ताम्र उच्यते । न कृष्णो न च ताम्रश्च कुरङ्गः सोऽभिधीयते ।।५६ ।।

शीतासपित्तशमनी विज्ञेया मृगमातृका | सन्निपातक्षयश्वासकासहिक्काऽरुचिप्रणुत् ।।५७।।

Metrical Text: The venison of the Ena species is sweet and astringent in taste, and palatable, and proves curative in diseases due to the deranged condition of the Pitta, blood and Kapha. It is astringent in its effect, imparts strength to the system, improves a relish for food and is a febrifuge. The venison of the Harina (red) species is sweet in taste and digestion, appetising, aromatic, cool, light, and suppresses the discharge of stool and urine and pacifies the deranged humours. Deer which are black are called Ena while those which are red are called Harina. Those, that are neither red nor black, are designated as Kuranga. The venison of the Mrga-matrika species is cooling and proves curative in cases of haemoptysis, Sannipata diseases (due to the concerted action of the three deranged humours), consumption, dyspnoea, cough, and hiccough and creates a relish for food. 54-57

लावतित्तिरिकपिञ्जलवर्त्तीरवर्तिकावर्त्तकनप्तकावार्त्तीकचकोरकलविङ्कमयूरक्रकरोपचक्रकुक्कुटसारङ्गशतपत्रकुतित्तिरिकुरुवाहकयवालकप्रभृतयस्त्र्याहला विष्किराः, लघवः शीतमधुराः कषाया दोषशमनाश्च ।।५८ ।।

Birds such as the Lava (perdix), Tittiri (black partridge), Kapinjala (white partridge), Vartira ( gharghara, a type of Quail), Vartika (a type of Quail), Vartaka (a type of Quail), Naptrka (a type of bird), Vartika (a type of Quail), Cakora (the Greek partridge), Kalavinka (a sparrow), Mayura (peacock), Krakara (kaya, a type of heron), Upacakra ( a variety of krakara), Kukkuta (cock), Saranga ( Crane), Sata Patra, Kutittiri, Kuruvahaka and Yavalaka belong to the Viskira species. They are so called from the fact of their picking up their food after scattering it first with their bills and claws (Skr. kira, to scatter). The flesh of a bird of this group is light, cooling, sweet and astringent in taste and tends to pacify the deranged humours of the body. 58

संग्राही दीपनश्चैव कषायमधुरो लघुः । लावः कटुविपाकश्च सन्निपाते च पूजितः ।।५९।।

ईषद्गुरूष्णमधुरो वृष्यो मेधाग्निवर्द्धनः । तित्तिरिः सर्वदोषघ्नो ग्राही वर्णप्रसादनः ।। हिक्काश्वासानिलहरो विशेषाद्‌गौरतित्तिरिः ।। ६० ।।

रक्तपित्तहरः शीतो लघुश्चापि कपिञ्जलः। कफोत्थेषु च रोगेषु मन्दवाते च शस्यते ।। ६१ ।।

वातपित्तहरा वृष्या मेधाग्निबलबर्द्धनाः । लघवः क्रकरा हृद्यास्तथा चैवोपचक्रकाः ।। ६२ ।।

कषायः स्वादुलवणस्त्वच्यः केश्यो रुचिप्रदः । मयूरः स्वरमेधाग्नि दृक्श्रोत्रेन्द्रियदाढर्चकृत् ।। ६३ ।।

स्निग्धोष्णोऽनिलहा वृष्यः स्वेदस्वरबलावहः । बृंहणः कुक्कुटो वन्यस्तद्वद् ग्राम्यो गुरुस्तु सः ।। वातरोगक्षयवमीविषमज्वरनाशनः ।।६४।।

The flesh of the Lava is light, has a sweet and astringent taste, is pungent of digestion, and possessed of astringent and appetising properties. It is highly efficacious in diseases due to the concerted humours of the body. The flesh of the Tittiri is slightly heavy, heatmaking and sweet in taste. It is spermatopoietic, appetising and astringent. It improves the intellect and complexion, and subdues the three deranged humours. The flesh of the yellow (Gaura) Tittiri proves curative in hic-cough and dyspnoea, and subdues the deranged Vayu. The flesh of the Kapinjala is light and cooling, and proves curative in cases of haemoptysis, and is recommended in diseases brought about through the deranged condition of the Kapha or Vayu (Manda-vata). The flesh of the Krakara or of the Upacakra is light, pleasant (palatable), spermatopoietic, and appetising. It subdues the Vayu and Pitta and improves the intellect. The flesh of the Mayura is astringent and saline in taste, and is beneficial to the skin, helps the growth of hair, improves the voice, intellect, appetite and relish for food, and imparts strength and vigour to the organs of sight and hearing.

The flesh of a wild cock is demulcent, heat-making, and spermatopoietic. It acts as a diaphoretic, imparts tone to the voice and the organism, subdues the deanged Vayu, and is useful as a good constructive tonic. The flesh of a domesticated cock or fowl is possessed of properties similar to those of its wild prototype with the exception that it is heavy, and proves curative in rheumatism, consumption, vomiting and chronic (Visama-Jvara) fever. 64

कपोतपारावतभृङ्गराजपरभृतकोयष्ठिककुलिङ्गगृहकुलिङ्गगोक्ष्वेडकडिण्डिमानकशतपत्रकमातृनिन्दकभेदाशिशुकसारिकावलगुलीगिरिशालट्वान्नदूषकसुगृहीखञ्जरीटकहारीतदात्यूहप्रभृतयः प्रतुदाः ।।६५ ।।

Birds such as the dove, pigeon, Bhrngaraja, cuckoo, Koyastika, Kulinga, the domestic Kulinga, Gokshadaka, Dindimanaka, Satapatraka, Matrnindaka, Bhedasi, Suka, Sarika, Valguli, Girisa, Latva, Annadusaka, Sugrhi, Khanjaritaka, Harita, Datyuha, etc. belong to the group known as the Pratuda. 65

कषायमधुरा रुक्षाः फलाहारा मरुत्कराः । पित्तश्लेष्महराः शीता बद्धमूत्राल्पवर्चसः ॥६६।।

सर्वदोषकरस्तेषां भेदाशी मलदूषकः । 1 कषायस्वादुलवणो गुरुः काणकपोतकः ।।६७।।

रक्तपित्तप्रशमनः कषायो विशदोऽपि च । विपाके मधुरश्चापि गुरु: पारावतः स्मृतः ।।६८ ।।

कुलिङ्गो मधुरः स्निग्धः कफशुक्रविवर्द्धनः । रक्तपित्तहरो वेश्मकुलिङ्गस्त्वतिशुक्रलः ।।६९।।

Metrical Texts: The pratudas live on fruit, and their flesh has a sweet and astringent taste. It generates Vayu and produces a parched condition in the organism. It is cooling in its potency and reduces the Pitta and Kapha. It suppresses the discharge of urine and reduces the quantity of stool. Of these the flesh of the Bhedasi tends to vitiate the humours and to derange the three excrements of the body. The flesh of the Kana Kapota (wild dove) is heavy and has a palatable, saline and astringent taste. It proves beneficial in haemoptysis and is sweet of digestion. The flesh of the Kulinga is sweet, demulcent, and spermatopoietic, and increases the bodily Kapha. The flesh of the domesticated Kulinga is highly spermatopoietic, and proves curative in cases of haemoptysis. 66-69

सिंहव्याघ्रवृकतरवृक्षद्वीपिमार्जारश्रृगालमृगेर्वारुकप्रभृतयो गुहाशयाः ।।७०।॥

Animals such as the lion, tiger, wolf, hyena, bear, arboreal leopard (Vrksa divipi), wild cat, jackal and Mrgervaruka ( a jackalshaped, deer-eating species of tiger) belong to the group of the Guhasayas (cave-dwelling mammals) 70

मधुरा गुरवः स्निग्धा बल्या मारुतनाशनाः । उष्णवीर्या हिता नित्यं नेत्रगुह्यविकारिणाम् ।।७१ ।।

Metrical Texts: The flesh of animals belonging to this family is sweet, heavy, demulcent and strength-giving. It subdues the deranged Vayu. It is heat-making in its potency, and proves beneficial in diseases affecting the eyes and anus. 71

काककङ्ककुररचाषभासशशघात्युलूकचिल्लिश्येनगृध्रप्रभृतयः प्रसहाः ।।७२।।

The Prasaha Group: Birds such as, the Kaka, Kanka, Kurara, Casa, Bhasa, Sasaghati, Uluka (owl), Cilli, Syena, Grdhra, etc. belong to the family of Prasahas (Carnivorous birds that suddenly dart on their prey). 72

एते सिंहादिभिः सर्वे समाना वायसादयः । रसवीर्यविपाकेषु विशेषाच्छोषिणे हिताः ।।७३ ।।

Metrical Text: The flesh of birds belonging to this group is identical in its virtues, potency, taste and digestive transformation with those of the aforesaid carnivorous mammals, such as the lion, etc., and is specially beneficial in cases of consumption and kindred wasting diseases. 73

मद्गुमूषिकवृक्षशायिकावकुशपूतिघासवानरप्रभृतयः पर्णमृगाः ।।७४ ।।

The Parna-Mrga Group Animals such as the Madgu, the arboreal Musika, the Vrksa Sayika, Avakusa, Puti-ghasa and the Vanara, etc. belong to the family of Parna Mrgas (lit : tree-dwelling arboreal animals). 74

मधुरा गुरवो वृष्याश्चक्षुष्याः शोषिणे हिताः । सृष्टमूत्रपुरीषाश्च कासार्शःश्वासनाशनाः।। ७५ ।।

Metrical Texts: The flesh of animals of this group is sweet, spermatopoietic and heavy of digestion. It is invigorating to the eyesight and beneficial in cases of consumption. It is laxative and diuretic and cures cough, pile and dyspnoea. 75

श्वाविच्छल्यकगोधाशशवृषदंशलोपाकलोमशकर्णकदलीमृगप्रियकाजगरसर्पमूषिकनकुलमहाबभुप्रभृतयो बिलेशयाः ।।७६ ।।

The Bilesaya Group: Animals such as the Svavit, Salyaka, Godha, Sasa, Vrsadamsa, Lopaka, Lomasa-Karna Kadali, MrgaPryaka, Ajagara, Sarpa, Musika, Nakula and Maha- Babhru belong to the group of Bilesaya (hole-dwellers ) 76

वर्चोमूत्रं संहतं कुर्युरेते वीर्ये चोष्णाः पूर्ववत् स्वादुपाकाः । वातं हन्युः श्लेष्मपित्ते च कुर्युः स्निग्धाः कासश्वासकार्यापहाश्च।।७७।।

Metrical Texts: The general properties of the flesh of animals belonging to this species are to increase the consistency of stool and urine. They are heat-making in potency, sweet in digestion as those of the preceding group. They subdue the Vayu and generate the Pitta and Kapha. They are demulcent and beneficial in cough, dyspnoea and cachexia. 77

कषायमधुरस्तेषां शश: पित्तकफापहः । नातिशीतलवीर्यत्वाद् वातसाधारणो मतः ।।७८ ।।

गोधा विपाके मधुरा कषायकटुका स्मृता वातपित्तप्रशमनी बृंहणी बलवर्द्धनी ।। ७९ ।।

शल्यकः स्वादुपित्तघ्नो लघुः शीतो विषापहः । प्रियको मारुते पथ्योऽजगरस्त्वर्शसां हितः ।।८० ।।

The flesh of the Sasa is sweet and astringent in taste. It reduces the Pitta and Kapha and neither produces nor subdues the Vayu owing to its moderately cooling potency. The flesh of the Godha is sweet of digestion and has a pungent, astringent taste. It is tonic and constructive and pacifies the Vayu and Pitta. The flesh of the Salyaka is tasteful, light of digestion, cooling in its potency and anti-toxic, and subdues the deranged Pitta. The flesh of the Mrga-Pryaka proves a wholesome diet in diseases due to the action of the deranged Vayu (Vayu-Roga), while that of the Ajagara is beneficial in piles. 78-80

दुर्नामानिलदोषघ्नाः क्रिमिदूषीविषापहाः । चक्षुष्या मधुराः पाके सर्पा मेधाग्निवर्द्धनाः ।।८१ ।।

दवकरा दीपकाश्च ते युक्ताः कटुपाकिनः । मधुराचातिचक्षुष्याः सृष्टविण्मूत्रमारुताः ॥८२ ॥

The flesh of a Sarpa (Serpent) (a species other than those specifically described) is curative in piles and derangements of the Vayu. It is a vermifuge and anti-toxic (a neutraliser of chemical or resulting poisons). It invigorates the eye-sight, is appetising and sweet and improves the intellect. Of these the flesh of the Darvikara (having hood) and Dipaka (having stripes) serpent are appetising, pungent in digestion, sweet in taste, and extremely efficacious in eye diseases. It is laxative and diuretic, and subdues the deranged Vayu. 81-82

अश्वाश्वतरगोखरोष्ट्रबस्तोरभ्रमेदःपुच्छकप्रभृतयो ग्राम्याः ||८३ ||

Domestic Animal Group: Animals such as Asva ( horses), Asvatara (mules), Go ( cows), Khara ( asses), ustra (camels); Basta (goats), Urabhra ( sheep), and Medapuchhaka (fat tailed or Turkish sheep) etc., belong to the group of domestic animals (Gramyas). 83

ग्राम्या वातहराः सर्वे बृंहणाः कफपित्तलाः । मधुरा रसपाकाभ्यां दीपना बलवर्द्धनाः ॥८४ ॥

नातिशीतो गुरुः स्निग्धो मन्दपित्तकफः स्मृतः । छगलस्न्वनभिष्यन्दी तेषां पीनसनाशनः ।।८५ ।।

बृंहणं मांसमौरभ्रं पित्तश्लेष्मावहं गुरु । मेदःपुच्छोद्भवं वृष्यमौरभ्रसदृशं गुणैः ।।८६ ।।

Metrical Texts: The flesh of domestic animals is possessed of constructive, tonic and appetising properties, is sweet in taste and digestion. It destroys the deranged Vayu and produces the Kapha and Pitta. Of these the flesh of the goat is moderately cooling in its potency, does not increase the secretions of the internal organs, is heavy and demulcent, subdues the Pitta and the Kapha, and is beneficial in nasal catarrh. The flesh of sheep (mutton) is constructive, tonic and heavy, and generates the Pitta and Kapha. The flesh of the Medapuccha is aphrodisiac and has properties similar to those of mutton. 84-86

श्वासकासप्रतिश्यायविषमज्वरनाशनम् श्रमात्यग्निहितं गव्यं पवित्रमनिलापहम् ।।८७।।

औरभ्रवत् सलवणं मांसमेकशफोद्भवम् । अल्पाभिष्यन्द्ययं वर्गो जाङ्गलः समुदाहृतः ।।८८ ।।

दूरे जनान्तनिलया दूरे पानीयगोचराः । ये मृगाश्च विहङ्गाश्च तेऽल्पाभिष्यन्दिनो मताः।।८९ ।।

अतीवासन्ननिलया: समीपोदकगोचराः । ये मृगाश्च विहङ्गाश्च महाभिष्यन्दिनस्तु ते ।।९०।।

Beef is holy and refrigerant, proves curative in dyspnoea, catarrh, cough, chronic fever and in cases of a morbid craving for food (Atyagni), and destroys the deranged Vayu, The flesh of an animal with unbifurcated hoofs (Ekasapha) such as, the horse and the mule etc.), has a slightly saline taste, and is possessed of properties similar to those of mutton. The flesh of an animal belonging to the Jangala group is said to increase the secretions of the internal organs. The flesh of beasts or birds dwelling remote from a village or pool tends to slightly increase the secretions of the internal organs, while the flesh of an animal living in a village or near a reservoir of water, excessively increases that secretion. 87-90

आनूपवर्गस्तु पञ्चविधः । तद्यथा- कूलचराः, प्लवाः, कोषस्था: पादिनो, मत्स्याश्चेति । । ९१ ।।

The Anupa Group: Animals, which are generally found to frequent marshy places (Anupas) may be divided into five groups, such as the Kulacaras (frequenting the shores of pools and lakes), Plavas (divers or swimmers), Kosastha (conchiferous aquatic animals such as, the molluscs etc.) the Padinas and the (piscatory), Matsya. 91

तत्र गजगवयमहिषरुरुचमरसुमररोहितवराहखडूगिगोकर्णकाल पुच्छकौन्द्रन्यङ्कवरण्यगवयप्रभृतयः कूलचराः पशवः ।। १२ ।।

Of these, the Gaja ( elephant), the Gavaya (a species of ox), Mahisa (buffalo), Ruru (an animal of the deer species which casts its antlers and wanders roaming about in the forests in autumn) Camara, Srmara (an animal of the Zebra species with green and red stripes), Rohita (red deer ), Varaha (boar), Khadgi ( rhinocerus), Gokarna, Kalapucchaka, udra (water cast), together with the Nyanku (a species of antlered deer) and the Aranyagavya (wild cow), etc., frequent by dwelling the cool shores of swamps and lakes, and are accordingly included within the group of Kulacaras (shore-dwellers). 92

वातपित्तहरा वृष्या मधुरा रसपाकयोः । शीतला बलिन: स्निग्धा मूत्रला कफवर्द्धनाः ।।९३ ।।

The Metrical Texts: The flesh of an animal of this group is spermatopoietic and destroys the deranged Vayu and Kapha. It is sweet in taste and digestion, cooling, tonic, demulcent and diuretic, and increases the quantity of Kapha. 93

विरूक्षणो लेखनश्च वीर्योष्णः पित्तदूषणः । स्वाद्वम्ललवणस्तेषां गजः श्लेष्मानिलापहः ।।९४ ।।

गवयस्य तु मांसं हि स्निग्धं मधुरकासजित् । विपाके मधुरञ्चापि व्यवायस्य तु वर्द्धनम् ।।९५ ।।

स्निग्धोष्णमधुरो वृष्यो महिषस्तर्पणो गुरुः । निद्रापुंस्त्वबलस्तन्यवर्द्धनो मांसदाढर्चकृत् ।।९६ ।।

रुरोर्मांसं समधुरं कषायानुरसं स्मृतम् । वातपित्तोपशमनं गुरु शुक्रप्रवर्द्धनम् ।।९७ ।।

The flesh of the Elephant tends to produce a state of extreme parchedness in the system, and is liquefacient and heat-making in its potency. It vitiates the Pitta and has a palatable acid and saline taste, and destroyes the Vayu and Kapha. The flesh of the Gavaya is demulcent and sweet in taste, and proves beneficial in cough and is sweet of digestion. It tends to increase sexual capacity. The flesh of the Buffalo is demulcent, heat-making (in its potency), sweet, spermatopoietic, pleasant and heavy of digestion. It increases strength and virility and imparts firmness to the tissues, and is hypnotic and galactagoguic. The flesh of the Ruru is slightly sweet and leaves an astringent after taste. It is heavy, spermatopoietic and pacifies the Vayu and Kapha. 94-97

तथा चमरमांसन्तु स्निग्धं मधुरकासजित् । विपाके मधुरञ्चापि वातपित्तप्रणाशनम्।।९८ ।।

सृमरस्य तु मांसञ्च कषायानुरसं स्मृतम् । वातपित्तोपशमनं गुरु शुक्रविवर्द्धनम् ।। ९९ ।।

स्वेदनं बृंहणं वृष्यं शीतलं तर्पणं गुरु । स्निग्धं श्रमानिलहरं वाराहं बलवर्द्धनम् ।। १०० ।।

कफघ्नं खङ्गिपिशितं कषायमनिलापहम् । पित्र्यं पवित्रमायुष्यं बद्धमूत्रं विरूक्षणम् ।।१०१ ।।

गोकर्णमांस मधुरं स्निग्धं मृदु कफावहम् । विपाके मधुरञ्चापि रक्तपित्तविनाशनम् ।। १०२ ।।

Similarly, the flesh of the Camara is demulcent, cures an attack of cough, is sweet in taste and digestion and subdues the deranged Vayu and Pitta. The flesh of the Srmara is heavy and spermatopoietic, leaves an astringent after-taste in the mouth and tends to subdue the deranged Vayu and Pitta. The flesh of the boar (Varaha) or common pig is constructive, tonic, spermatopoietic and diaphoretic, and imparts a greater strength to the system. It is heavy (as regards digestion), demulcent, cooling, refrigerant, and pleasant, and destroys the deranged Vayu. The flesh of the rhinoceros has an astringent taste, and is pleasing to one’s departed manes in the shape of an oblation (Pitrya). It is sacred, imparts longevity, tends to suppress the discharge of urine, produces a condition of parchedness in the organism, and destroys the deranged Vayu and Kapha. The flesh of the Gokarna is sweet, demulcent, mild (soft), sweet in digestion and proves curative in cases of haemoptysis, and generates Kapha in the system. 98-102

हंस-सारसक्रौञ्चचक्रवाक-कुरर – कादम्ब कारण्डव-जीवञ्जीवकबकबलाका पुण्डरीकप्लव शरारीमुखनन्दीमुख- मद्गुत्क्रोश – काचाक्षमल्लिकाक्षशुक्लाक्षपुष्करशायिका कोनालकाम्बुकुक्कुटिका-मेघरावश्वेतचरणप्रभृतयः प्लवाः सङ्घातचारिणः ।। १०३ ।।

The Plava Group : Birds such as the Hansa, Sarasa, Kraunca, Cakravaka Kurara (belong also to the Prasaha group ) Kadmba, Karandava, Jivan Jivaka, Baka ( a type of crane), Balaka (a type of crane), Pundarika, Plava, Sarari-mukha, Nandimukha, Madgu, Utkrosa, Kacaksa, Mallikaksa, Suklaksa, Puskarasayika, Konalaka, Ambukukkutika, Megharava and Svetacarana etc. belong to the Plava family. These birds are found to move about in large flocks. 103

रक्तपित्तहराः शीताः स्निग्धा वृष्या मरुज्जितः । सृष्टमूत्रपुरीषाश्च मधुरा रसपाकयोः।।१०४ ॥

गुरूष्णमधुरः स्निग्ध स्वरवर्णबलप्रदः । बृंहण: शुक्रलस्तेषां हंसो वातविकारनुत् ।। १०५ ।।

Metrical Text: The flesh of any one of this family is cooling, demulcent, and spermatopoietic and destroys the deranged Vayu. It proves beneficial in cases of haemoptysis, is sweet in taste and of digestion, and is possessed of laxative and diuretic properties. The flesh of the Hansa is heavy (of digestion), heat-making, sweet and demulcent. It tends to improve the voice and complexion, and imparts strength to the system. It is spermatopoietic, tissue-building and tonic, and proves curative in nervous diseases (Vata-Vikara). 104-105

शङ्खशङ्खनखशुक्तिशम्बूकभल्लूकप्रभृतयः कोशस्थाः ।।१०६ ।।

The Conchiferous (Kosastha) Species : Animals such as, the Sankha, Sankhanakha (a species of small bivalve molluscs), Sukti, sambuka and Bhalluka, etc., belong to the Kosastha (conchiferous) group. 106

कूर्मकुम्भीरकर्कटककृष्णकर्कटकशिशुमारप्रभृतयः पादिनः ।। १०७।।

The Padina Species : Animals such as, the Kurma (tortoise), Kumbhira (alligator), Karkataka (crab), Krsna Karkatak (black crab), Sisumara (porpoise), etc., belong to this species. 107

मरुन्नुदः । शीताः स्निग्धा हिताः पित्ते वर्चस्याः श्लेष्मवर्द्धनाः ।।१०८ ।।

कृष्णकर्कटकस्तेषां बल्यः कोष्णोऽनिलापहः । शुक्ल: सन्धानकृत् सृष्टविण्मूत्रोऽनिलपित्तहा ।।१०९ ।।

शङ्खकूर्मादयः स्वादुरसपाका

Metrical Texts: The flesh of animals of the Sankha and Kurma orders is sweet in taste and digestion, cooling in its potency, demulcent, and beneficial to stool and the Pitta. It destroys the deranged Vayu and produces Kapha. Of these, the species of black crab is strength-giving and heat-making in its potency, and tends to destroy the deranged Vayu. The white species is laxative and diuretic in its effect, and tends to bring about an adhesion of fractured bones (or produces fermentation ). It destroys the Vayu and Pitta. 108-109

मत्स्यास्तु द्विविधा नादेया सामुद्राश्च। तत्र रोहितपाठीनपाटलाराजीववर्मिगोमत्स्यकृष्णमत्स्यवागुञ्जारमुरलसहस्रदंष्ट्रप्रभृतयो नादेयाः ।।११० ।।

The Piscatory Order: The piscatory group may be roughly divided into two broad sub-divisions, such as the Marine and the River (fresh water) fish. The species such as the Rohita Pathina, Patala, Rajiva, Varmi, Gomatsya, Krsna-Matsya, Vagunjara, Murala, Sahasradamstra, etc., belong to the fresh water family. 110

नादेया मधुरा मत्स्या गुरवो मारुतापहाः । रक्तपित्तकराश्चोष्णा वृष्याः स्निग्धाल्पवर्चसः ।।१११ ।।

कषायानुरसस्तेषां शष्पशैवालभोजनः । रोहितो मारुतहरो नात्यर्थं पित्तकोपनः । ॥ ११२ ।।

पाठीनः श्लेष्मलो वृष्यो निद्रालुः पिशिताशनः। दूषयेद्रक्तपित्तन्तु कुष्ठरोगं करोत्यसौ ।।

मुरलो बृंहणो वृष्यः स्तन्यः श्लेष्मकरस्तथा । । ११३ ।।

सरस्तडागसम्भूताः स्निग्धाः स्वादुरसा स्मृताः । महाहदेषु बलिनः स्वल्पेऽम्भस्यबलाः स्मृताः ।। ११४ ।।

Metrical Texts : The fresh water (Nadeya), fish (river fish) are sweet in taste, heavy of digestion, bring on haemoptysis and destroy the deranged Vayu. They are heat-making in their potencies, spermatopoietic and demulcent and tend to reduce the quantity of stool. Of these, the Rohita fish leaves an astringent after-taste, and destroys the deranged Vayu. This species lives on such aquatic plants and herbs as grow in fresh-water pools and do not inordinately generate Pitta. The Pathinas produce Kapha and are spermatopoietic. They are carnivorous and somnolent in their habits, tend to vitiate the blood and the Pitta, and originate dermal affections. The species of fish known as the Murala is constructive, tonic, spermatopoietic and galactagoguic. Fish bred in tanks or ponds are palatable to the taste and demulcent in their effect, while those reared in large lakes are usually found to gain in strength and size, while the species reared in shallow water is weak and stunted. 111-114

तिमितिमिङ्गिल-कुलिश-पाकमत्स्य-निरालकनन्दिवारलकमकरगर्गरकचन्द्रकमहामीनराजीवप्रभृतयः सामुद्राः ।।११५ ।।

The Samudra (Marine) Species: The Timi, Timingila (a species of large whales), Kulisa, Paka-matsya, Niralaka, NandiVaralaka, Makara, Gargaraka, Candraka, Mahamina, and Rajiva etc., constitute the family of marine fish. 115

सामुद्रा गुरवः स्निग्धा मधुरा नातिपित्तलाः । उष्णा वातहरा वृष्या वर्चस्याः श्लेष्मवर्द्धनाः ।।११६ ।।

Metrical Texts : Sea fish are heavy, demulcent, and sweet, and do not inordinately produces Pitta. They are heat-making (in their potency), and spermatopoietic and beneficial to the stool, and destroy Vayu and generate Kapha. 116

बलावहा विशेषेण मांसाशित्वात् समुद्रजाः । समुद्रजेभ्यो नादेया बृंहणत्वाद् गुणोत्तराः ।।११७।।

तेषामप्यनिलघ्नत्वाच्चौण्टचकौप्यौ गुणोत्तरौ । स्निग्धत्वात् स्वादुपाकत्वात् तयोर्वाप्या गुणोत्तरः । । ११८ ।।

नादेया गुरवो मध्ये यस्मात् पुच्छास्यचारिणः। सरस्तडागजानान्तु विशेषेण शिरो लघु । । ११९ ।।

अदूरगोचरा यस्मात् तस्मादुत्सोदपानजाः । किञ्चिन्मुक्त्वा शिरोदेशमत्यर्थं गुरवस्तु ते ।। १२० ।।

अधस्ताद्गुरवो ज्ञेया मत्स्याः सरसिजाः स्मृताः । उरोविचरणात् तेषां पूर्वमङ्गं लघु स्मृतम् ।।१२१ ।।

‘इत्यानूपो महाभिष्यन्दिमांसवर्गो व्याख्यातः ।। १२२ ।।

Sea fish are extremely strength-giving in their effect owing to the fact of their living on animal food. Fresh water fish are possessed of greater tissue-building properties than their marine kindred, while those which are found in wells and Cuntis are said to be possessed of greater carminative (Vataghna) virtues than the two preceding orders. Fish reared in tanks (Vapi) are superior to the two preceding species owing to their greater demulcent and palatable properties. River fish are heavy at the middle, owing to the fact of their moving about with the help of their head and tail, while those which are cultured in tanks and ponds (Sarah and Tadaga) are specially light about their heads. Fish, which are found in hill streams or fountains, are extremely heavy about the parts a little below the region of their head, on account of their being confined within narrow limits and the consequent absence of any lengthy sweep. Fish reared in large tanks (Sarasi) are lighter in the foreparts of their body and heavy in their lower parts, as they put their entire pressure upon their breast at the time of swimming. Thus, I have finished describing the specific properties of the flesh of animals that frequently swamps or marshy grounds and which increase the secretions of the internal organs of a person using them for food. 117-122

तत्र शुष्कपूतिव्याधिविषसर्पहतदिग्धविद्धजीर्णकुशबालानामसात्म्य – चारिणां च मांस्यान्यभक्ष्याणि, यस्माद् विगतव्यापन्नापहतपरिणताल्पासम्पूर्णवीर्यत्वाद्दोषकराणि भवन्ति, एभ्योऽन्येषामुपादेयं मांसमिति ।।१२३ ।।

Dried or putrid flesh, as well as the flesh of a diseased, old, emaciated, poisoned, or snake-bitten animals, or of one of extremely tender years or struck with a poisoned dart or weapon, or of that which has fed on unnatural food, should be carefully avoided inasmuch as dried or putrid meat is short of all its potency. The flesh of a diseased or snake-bitten animal would be found to be poisoned or vitiated in its properties; that of a wounded animal is affected, that of an old animal is enfeebled in its potency, and that of an extremely young animal is immature in its virtue and hence would prove positively injurious to the system. 123

अरोचकं प्रतिश्यायं गुरु शुष्कं प्रकीर्त्तितम् । विषव्याधिहतं मृत्युं बालं छर्दिञ्च कोपयेत् ।।१२४ ।।

कासश्वासकर वृद्धं त्रिदोषं व्याधिदूषितम् । क्लिन्नमुत्क्लेशजननं कृशं वातप्रकोपणम् ||१२५ ।।

Metrical Texts : Dry meat is heavy, bring on catarrh and a nonrelish for food. The flesh of an animal killed by poison is fatal. The flesh of an animal of tender years may produce vomiting. The flesh of an old animal produces cough and dyspnoea, while the use of that of a diseased animal may be attended with a simultaneous derangement of the three fundamental humours of the body. Putrid meat produces nausea, while the use of that of an enfeebled or emaciated animal tends to aggravate the Vayu. 124-125

एभ्योऽन्येषामुपादेयं मांसमिति । स्त्रियश्चतुष्पादेषु, पुमांसो विहङ्गेषु, महाशरीरेष्वल्पशरीराः, अल्पशरीरेषु महाशरीराः प्रधानतमाः, एवमेकजातीयानां महाशरीरेभ्यः कृशशरीराः प्रधानतमाः ।।१२६ ।।

Meat falling under a category other than those described above should be deemed as good and wholesome. The flesh of a female quadruped, or of a male bird, or of a small-bodied creature of a largesized genus, and vice versa, is principally recommended to be used amongst quadrupeds, birds, and animals. Similarly the flesh of a small-sized creature amongst large-bodied ones of the same species should be preferred as food. 126

स्थानादिकृतं मांसस्य गुरुलाघवमुपदेक्ष्यामः । तद्यथा- रक्तादिषु शुक्रान्तेषु धातुषूत्तरोत्तराः सुगुरुतरास्तथा सक्थिस्कन्धक्रोडशिरः पादकरकटीपृष्ठचर्मकालेयकयकृदन्त्राणि ।।१२७।।

Now we shall discourse on the heavy or light character of flesh obtained from different parts of the body of an animal. Of the different fundamental principles of the body from the blood to the semen, each succeeding one is heavier than the one immediately preceding it in the order of ennumeration. Similarly, (of the different limbs or organs of a quartered animal such as ), the thighs, the shoulders, the lions, the head, the legs, the fore-extremities, the waist, the back, the skin, the kidneys, the liver and the intestines, each succeeding one is respectively heavier than the one immediately preceding it in the order. 127

शिरः स्कन्धं कटी पृष्ठं सक्थिनी चात्मपक्षयोः । गुरुपूर्वं विजानीयाद् धातवस्तु यथोत्तरम् ।। १२८ ।।

सर्वस्य प्राणिनो देहे मध्यो गुरुरुदाहृतः । पूर्वभागो गुरुः पुंसामधोभागस्तु योषिताम् ।।१२९ ।।

उरोग्रीवं विहङ्गानां विशेषेण गुरु स्मृतम् । पक्षोत्क्षेपात् समो दिष्टो मध्यभागस्तु पक्षिणाम् ।। १३० ।।

Metrical Texts: The head is heavier than the shoulders; the shoulders, than the waist; and the waist, than the back. Similarly, the upper parts of the Sakthi (thighs) are heavier than their lower ends. Of the seven fundamental principles of the organism (such as the lymph chyle, blood, flesh, fat, bone, marrow, and semen) each succeeding one is heavier than the principle immediately preceding it in the order of enumeration. The trunks of all animals are heavy. The lower part of a female frame and the upper one of a male are respectively heavier [than their upper (fore) and lower (hind) parts.] The head and breast of a bird are heavier than its other limbs. The trunk or the middle part of a bird is so equipoised as to facilitate the movements of its pinions in flight. 128-130

अतीव रुक्ष मांसन्तु विहङ्गानां फलाशिनाम्। बृंहणं मांसमत्यर्थं खगानां पिशिताशिनाम् ।।

मत्स्याशिनां पित्तकरं वातघ्नं धान्यचारिणाम् ।।१३१ ।।

जलजानूपजा ग्राम्याः क्रव्यादैकशफास्तथा । प्रसहा बिलवासाश्च ये च जङ्गालसंज्ञिताः ।।१३२ ।।

प्रतुदा विष्किराश्चैव लघवः स्युर्यथोत्तरम् । अल्पाभिष्यन्दिनश्चैव यथापूर्वमतोऽन्यथा । । १३३ ।।

The flesh of a fruit-eating bird produces a state of extreme parchedness in the organism (of a person using it as food,) while that of a carnivorous one acts as a good constructive tonic. The flesh of a bird, which lives on fish, produces Pitta, while that of one, which lives on paddy (Dhanya), subdues the Vayu. Of the animals, that live in dry land or frequent marshy places, as well as of those which are domesticated, or are carnivorous in their habits, or are possessed of unbifurcated hoofs, or live by darting on their preys, or dwell in holes, or are possessed of long legs, or eat by pricking, or are in the habit of first scattering their food with their claws, the flesh of each preceding one is lighter and tends to give rise to a lesser secretion from the internal organs than the one immediately following it in the order of enumeration. 131-133

प्रमाणाधिकास्तु स्वजातौ चाल्पसारा गुरवा । सर्वप्राणिनां सर्वशरीरेभ्यो ये प्रधानतमा भवन्ति यकृत्प्रदेशवर्तिनस्तानाददीत । प्रधानालाभे मध्यमवयस्कं सद्यस्कमक्लिष्टमुपादेयं मांसमिति ।।१३४ ।।

Of animals belonging to the same genus, the flesh of one, which attains to an abnormally large size, should be rejected as inferior in pith or substance, and heavy as regards digestion. The flesh about the region of the liver of all animals, should be regarded as the very best in respect of its dietic properties, in absence where of the flesh of a young animal not at all used up, or afflicted with any disease and just quartered that day, should be regarded as coming next best. 134

भवति चात्र

वयः (चर:) शरीरावयवाः स्वभावो धातवः क्रियाः ।

लिङ्गं प्रमाणं संस्कारो मात्रा चास्मिन् परीक्षिताः ।।१३५ ।। इति मांसवर्गः ।

Authoritative verse on the subject: the age body, development of limbs, temperament, nature, sex, constitution, size and habit of an animal should be taken into consideration before determining whether its flesh is wholesome or not. The measure in which it may be used as food with decided advantage to the organism and to what extent it will purify or improve its virtues, should also be considered. Thus ends the meat group. 135

अथ फलवर्ग:

अत ऊर्ध्वं फलवर्गानुपदेक्ष्यामः । तद्यथा- दाडिमामलकबदरकोलकर्कन्धूसौवीरशिञ्चितिकाफलकपित्थमातुलुङ्गाम्राम्रातककरमईप्रियाललकुचभव्यपारावतवेत्रफलप्राचीनामलकतिन्तिडीकनीपकोशाग्राम्लीकानारङ्गजम्बीरप्रभृतीनि ।।१३६ ।।

The Fruit Group (Phala-varga): Now we shall discourse (on the specific virtues) of fruits, such as the Dadima, amalaka, Badara, Kola, Karkandhu, Sauvira, Sincitikaphala, Kapittha, Matulunga, Amra, Amrataka, Karamarda, Priyala, Lakuca, Bhavya, Paravata, Vetraphala, Pracinamalaka, Tintidika, Nipa, Kosamra, Amlika, Naranga, and Jambira, etc. 136

अम्लानि रसतः पाके गुरूण्युष्णानि वीर्यतः । पित्तलान्यनिलघ्नानि कफोत्क्लेशकराणि च ।।१३७ ।।

कषायानुरसं तेषां दाडिमं नातिपित्तलम् । दीपनीयं रुचिकरं हृद्यं वच्चविबन्धनम् ॥ ॥१३८ ।

द्विविधं तत् तु विज्ञेयं मधुरचाम्लमेव च। त्रिदोषघ्नन मधुरमम्लं वातकफापहम् ।।१३९ ।। वृष्यमामलकीफलम् ।।१४० ।।

चक्षुष्यं सर्वदोषणं हन्ति वातं तदम्लत्वात् पित्तं माधुर्यशैत्यतः ठन्ति वार्तं तदपिनं माधुर्यशैत्यतः । कफं रूक्षकषायत्वात् फलेभ्योऽभ्यधिकञ्च तत् ।।१४१॥

Metrical Texts: (We may describe the general properties of fruits by saying that) they are acid in taste and heavy of digestion, heatmaking in their potencies, ( expectorant) of Kapha), generate Pitta and subdue the Vayu. Of the fruits enumerated in the above list the Dadima leaves an astringent after-taste and does not generate the Pitta to an inordinate degree.’ It acts as an appetiser, brings on flesh and a relish for food, is palatable to the taste, and tends to constipate the bowels by (imparting a greater consistency to the fecal matter). Dadimas may be classified into two distinct species according as they are sweet or acid to the taste. The sweet species subdues the three deranged bodily humours, while the acid one subdues the Vayu and Kapha. The fruit known as the Amalaki has a taste blended of the sweet, pungent and astringent ones with a shade of the bitter. It is laxative, spermatopoietic and beneficial to the eye-sight, and is capable of subduing all the three deranged humours. The Vataghna virtue of this fruit should be ascribed to its acid taste; its power of subduing the Pitta, to its sweetness and coolness; and its efficacy in subduing the Kapha, to its affecting the tongue as a dry astringent substance. This fruit is by far the best known fruit as possessing high therapeutic properties. 137-141

1. Caraka and Bhattaraka Hariscandra exclude Dadima (pomegranate) from the list of Pittakara agents, while Jejjadacarya is of opinion that it neither generates nor subdues the Pitta.

अम्लानि रसतः पाके गुरुण्युष्णानि वीर्यतः । पित्तलान्यनिलघ्नानि कफोत्क्लेशकराणि च ।।१३७ ।।

कषायानुरसं तेषां दाडिमं नातिपित्तलम् । दीपनीयं रुचिकरं हृद्यं वच्चविबन्धनम् ।।१३८ ।।

द्विविधं तत् तु विज्ञेयं मधुरञ्चाम्लमेव च। त्रिदोषघ्नञ्च मधुरमम्लं वातकफापहम् ।। १३९ ।।

अम्लं समधुरं तिक्तं कषायं कटुकं सरम् । चक्षुष्यं सर्वदोषघ्नं वृष्यमामलकीफलम् ।।१४० ।।

हन्ति वातं तदम्लत्वात् पित्तं माधुर्यशैत्यतः । कफं रूक्षकषायत्वात् फलेभ्योऽभ्यधिकञ्च तत् ॥१४१ ॥

Metrical Texts: (We may describe the general properties of fruits by saying that ) they are acid in taste and heavy of digestion, heatmaking in their potencies, (expectorant) of Kapha), generate Pitta and subdue the Vayu. Of the fruits enumerated in the above list the Dadima leaves an astringent after-taste and does not generate the Pitta to an inordinate degree.’ It acts as an appetiser, brings on flesh and a relish for food, is palatable to the taste, and tends to constipate the bowels by (imparting a greater consistency to the fecal matter). Dadimas may be classified into two distinct species according as they are sweet or acid to the taste. The sweet species subdues the three deranged bodily humours, while the acid one subdues the Vayu and Kapha. The fruit known as the Amalaki has a taste blended of the sweet, pungent and astringent ones with a shade of the bitter. It is laxative, spermatopoietic and beneficial to the eye-sight, and is capable of subduing all the three deranged humours. The Vataghna virtue of this fruit should be ascribed to its acid taste; its power of subduing the Pitta, to its sweetness and coolness; and its efficacy in subduing the Kapha, to its affecting the tongue as a dry astringent substance. This fruit is by far the best known fruit as possessing high therapeutic properties. 137-141

1. Caraka and Bhattaraka Hariscandra exclude Dadima (pomegranate) from the list of Pittakara agents, while Jejjadacarya is of opinion that it neither generates nor subdues the Pitta.

कर्कन्धूकोलबदरमामं पित्तकफावहम् । पक्वं पित्तानिलहरं स्निग्धं समधुरं सरम् ।।१४२ ।।

पुरातनं तृद्शमनं श्रमघ्नं दीपनं लघु । सौवीरं बदरं स्निग्धं मधुरं वातपित्तजित् ।।१४३ ।।

कषायं स्वादु संग्राहि शीतं शिञ्चितिकाफलम् । आमं कपित्थमस्वर्यं कफघ्नं ग्राहि वातलम् ।।१४४ ॥

कफानिलहरं पक्वं मधुराम्लरसं गुरु । श्वासकासारुचिहरं तृष्णाघ्नं कण्ठशोधनम् ॥ १४५ ॥

लध्वम्लं दीपनं हृद्यं मातुलुङ्गमुदाहृतम् । त्वक् तिक्ता दुर्जरा तस्य वातक्रिमिकफापहा ।।१४६ ।।

स्वादु शीतं गुरु स्निग्धं मांसं मारुतपित्तजित् । मेध्यं शूलानिलच्छर्द्दि-कफारोचकनाशनम्।।१४७।। ।।

दीपनं लघु संग्राहि गुल्मार्शोघ्नन्तु केसरम् । शूलाजीर्णविबन्धेषु मन्दाग्नौ कफमारुते ।। अरुचौ च विशेषेण रसस्तस्योपदिश्यते ।।१४८ ।।

पित्तानिलकरं बालं पित्तलं बद्धकेशरम् । हृद्यं वर्णकरं रुच्यं कषायानुरसं स्वादु वातघ्नं पित्ताविरोधि सम्पक्वमानं रक्तमांसबलप्रदम् ।।१४९ ।। बृंहणं गुरु | शुक्रविवर्द्धनम् ।। १५० ।।

The Karkandhu, like the Kola or the Badara, generates Kapha and Pitta in its unripe or immature stage, while in its ripe or matured stage it is sweet, demulcent, purgative and subdues the Vayu and Pitta. The fruit known as the Sauvira is possessed of properties similar to those of the Badara; moreover it is sweet, demulcent, and subdues the Vayu and Pitta. The Sincitika-fruit is cooling, astringent and palatable and has an astringent taste. The Kapittha in its unripe stage produces hoarseness. It is astringent and subdues the Kapha and increases the Vayu, while in its ripe stage it subdues the Vayu and Kapha, is heavy, and has a sweet and acid taste. The fruit known as the Matulungaislight, acid, appetising, and pleasant. It proves beneficial in cough and asthma, brings on a relish for food, allays thirst and cleanses the throat. The rind of a Matulunga is a bitter vermifuge and is difficult to digest; it subdues the Vayu and Kapha. The layer of skin (lit. flesh), immediately underlying the rind of the Matulunga, is palatable, cooling in its potency, demulcent and heavy of digestion, and also subdues the Vayu and Pitta. The membranous or cellular covering, which envelops its seeds, is light, stomachic, astringent and palatable. It Produces Kapha and proves curative in cases of piles, abdominal glands (Gulma) and vomiting. The expressed juice of the Matulunga is recommended to a person suffering from colic pain (gastralgia), indigestion, constipation of the bowels, impaired digestion as well as from disorders brought about through the deranged condition of the Vayu and Kapha, and more so in cases where the patient has lost all relish for food. An unripe Amra (mango), in its first stage of development, tends to generate the Vayu and Pitta, while one with closed pollen (Baddha-kesara type) generates the Pitta. Ripe Amra is pleasant, cosmetic, relishing and tonic, helps the formation of fresh blood, and leaves an astringent after-taste. It is sweet and heavy, is a tissue-builder and tends to increase the formation of semen and also subdues the Vayu and Pitta. 142-150

बृंहणं मधुरं बल्यं गुरु विष्टभ्य जीर्यति । आम्रातकफलं वृष्यं सस्नेहं श्लेष्मवर्द्धनम् ।।१५१ ।।

त्रिदोषविष्टम्भकरं लकुचं लकुचं शुक्रनाशनम् । अम्लं तृष्णापहं रुच्यं पित्तकृत्क रमर्द्दकम् ।।१५२ ।।

वातपित्तहरं वृष्यं प्रियालं गुरु शीतलम् । हृद्यं स्वादु कषायाम्लं भव्यमास्यविशोधनम् ।।१५३ ।।

The Amrataka (Hog-apple) is spermatopoietic, is surcharged with a kind of oily matter and tends to increase the Kapha in the system. The Lakuca tends to destroy the semen, long retained in the stomach and serves to derange the three fundamental humours of the body. The Karamardaka is relishing and acid in its taste, allays thirst, and generates the Pitta. The Priyala is heavy, cooling, spermatopoietic and subdues Vayu and Pitta. The Bhavya is pleasant, tasteful, astringent, and acid in taste. It cleanses the mouth and subdues the Pitta and Kapha. It is astringent, heavy, cooling and is long retained in the stomach. 151-153

पित्तश्लेष्महरं ग्राहि गुरु विष्टम्भि शीतलम् । पारावतं रुच्यमत्यग्निवातनुत् ।। १५४ ।।

समधुरं गरदोषहरं नीपं प्राचीनामलकं तथा । वातापहं तिन्तिडीकमामं पित्तबलासकृत् ।। १५५ ।।

ग्राह्युष्णं दीपनं रुच्यं सम्पक्वं कफवातनुत् । तस्मादल्पान्तरगुणं कोशाम्रफलमुच्यते ।। १५६ ।।

अम्लीकायाः फलं पक्वं तद्वद् भेदि तु केवलम् । अम्लं समधुरं हृद्यं विशदं भक्तरोचनम् ।।१५७ ।।

वातघ्नं दुर्जरं प्रोक्तं नारङ्गस्य फलं गुरु | तृष्णाशूलकफोत्क्लेशच्छर्द्दिश्वासनिवारणम् ।।१५८ ।।

वातश्लेष्मविबन्धघ्नं जम्बीरं गुरु पित्तकृत् । ऐरावतं दन्तशठमम्लं शोणितपित्तकृत् । । १५९ ।।

The fruit known as the Paravata is sweet and relishing, and it destroys the Vayu and a voracious appetite. The Nipa, like the old Amalaka fruits, tends to neutralise the effects of poisons criginated through the chemical combination of incompatible substances in the organism. Unripe Tintidika (tamarind) subdues the Vayu, and tends to generate the Pitta and Kapha in the organism, while in its ripe state it is astringent, heat-making and stomachic. It destroys the Vayu and Kapha and restores a relish for food. The Kosamra is possessed of properties nearly identical with those of the Tamarind. The properties of a ripe Amlika fruit are the same as those of the latter with the exception that it further acts as a purgative. The Naranga has a sweet and acid taste, is pleasant and refreshing, and gives a relish to food. It is heavy, difficult to digest and subdues the Vayu. The Jambira tends to allay thirst and cures colic pain, waterbrash, vomiting and asthma; it subdues the action of the deranged Vayu and Kapha, removes constipation of the bowels, and helps to create a healthy secretion of the Pitta. The Airavata and Dantasatha (different varieties of Jambira) are acid and tend to bring on an attack of haemoptysis. 154-159

क्षीरवृक्षफलजाम्बवराजादनतोदनशीतफलतिन्दुकबकुलधन्वनाश्मन्तकाश्वकर्णफल्गुपरूषकगाङ्गेरुकीपुष्करवर्त्तिबिल्वबिम्बीप्रभृतीनि ।।१६० ।।

फलान्येतानि शीतानि कफपित्तहराणि च। संग्राहकाणि रूक्षाणि कषायमधुराणि च ।। १६१ ।।

The fruit (of such trees as the Asvatha, the Plaksa the Audumbura, etc., which pass by the general name) of Ksira- Vrksas as well as those which are known as the Jambu, Rajadana, Todana, Sitaphala, Tinduka, Bakula, Dhanvana, Asmantaka, Asvakarna, Phalgu, Parisaka, Gangeruki, Puskara, Varti, Bilva and Bimbi, etc. are cooling, and astringent in their effect. They subdue the Pitta and Kapha, tend to produce a condition of parchedness in the system, and have a sweet and astringent taste. 160-161

क्षीरवृक्षफलं तेषां गुरु विष्टम्भि शीतलम् । । कषायं मधुरं सालं नातिमारुतकोपनम् ।। १६२ ।।

अत्यर्थ वातलं ग्राहि जाम्बवं कफपित्तजित् । स्निग्धं स्वादु कषायञ्च राजादनफलं गुरु ॥ १६३ ।।

कषायं मधुरं रुक्षं तोदनं कफवातजित् । अम्लोष्णं लघु संग्राहि स्निग्धं पित्ताग्निवर्द्धनम् ।।१६४।।

आमं कषायं संग्राहि तिन्दुकं वातकोपनम् । विपाके गुरु सम्पक्वं मधुरं कफपित्तजित् ।।१६५ ।।

मधुरच कषायञ्च स्निग्धं संग्राहि बाकुलम् । स्थिरीकरच दन्तानां विशदं फलमुच्यते ।।१६६ ।।

सकषायं हिमं स्वादु धान्वनं कफवातजित् । तद्वद्गाङ्गेरुकं विद्यादश्मन्तकफलानि च ।। १६७ ।।

Of these the fruit of trees which belong to the genus KsiriVrksas is heavy and cooling, and is long retained in the stomach in an undigested state. It has a sweet, acid and astringent taste and does not inordinately derange the Vayu. The fruit known as the Jambava generates the Vayu. It is astringent, and subdues the Pitta and Kapha, while the Rajadana is demulcent, sweet, astringent and heavy. The Todana is acid, astringent, and sweet in its taste and is parchifying and subdues the Pitta and Vayu. It is (heat-making) in its potency, easily digestible (light of digestion), astringent, demulcent and appetising and further generates the Pitta. Unripe Tinduka fruit is astringent, and heavy in digestion and produces Vayu in the organism, while in its ripe or fully matured stage it is sweet, and subdues the Kapha and Pitta. The Bakula fruit has a sweet and astringent taste is demulcent and astringent in its properties, imparts a greater firmness to the teeth, and removes the viscid condition of the membranes. The fruit of the Dhanvana has an astringent taste, and is cooling and palatable and subdues the Vayu and Kapha. The fruit of the Gangeruka and Asmantaka is possessed of similar properties as the preceding ones. 162-167

विष्टम्भि मधुरं स्निग्धं फल्गुजं तर्पणं गुरु । अत्यम्लमीषन्मधुरं कषायानुरसं लघु ।।१६८ ।।

वातघ्नं पित्तजननमामं विद्यात् परूषकम् । तदेव पक्वं मधुरं वातपित्तनिबर्हणम् ।। १६९ ।।

विपाके मधुरं शीतं रक्तपित्तप्रसादनम् । पौष्करं स्वादु विष्टम्भि बल्यं कफकरं गुरु ।। १७० ।।

कफानिलहरं तीक्ष्णं स्निग्धं संग्राहि दीपनम् । कटुतिक्तकषायोष्णं बालं बिल्वमुदाहृतम् ।।१७१ ।।

तदेव विद्यात् सम्पक्वं मधुरानुरसं गुरु । विदाहि विष्टम्भकरं दोषकृत् पूतिमारुतम् ।।१७२ ।।

बिम्बीफलं साश्वकर्णं स्तन्यकृत् कफपित्तजित् । तृड्दाहज्वरपित्तासृक्-कासश्वासक्षयापहम् ।।१७३ ।।

The Phalgu fruit is long retained in the stomach in an undigested state, has a sweet taste, and is heavy of digestion, refreshing and demulcent in its effect. Raw or unripe Parusaka fruit is extremly acid in taste with a shade of the sweet, leaves an astringent after-taste, is light of digestion, generates the Pitta, and subdues the Kapha; while in its ripe state it is sweet in taste, subdues the Vayu and Pitta, is sweet in digestion and cooling in its potency and proves curative in cases of haemoptysis. The Puskara fruit is sweet, and is long retained in the stomach in an undigested state. It produces the Kapha and is tonic, and heavy of digestion (hard to digest). Raw and tender Bilva fruit subdues the Vayu and Kapha. It is keen, demulcent astringent, and appetising, has a pungent, bitter and astringent taste, and is heat-making in its potency, while in its ripe state it leaves a sweet after-taste. Further it is heavy of digestion, can be but incompletely digested, and is long retained in the stomach, causing it thus to distend and producing the emission of a fetid-smelling flatus. The Bimbi fruit, as well as that known as the Asvakarna, is galactagoguic. They destroy the Pitta and Kapha and prove beneficial in cases of thirst, burning sensation of the skin, fever, haemoptysis, cough, asthma and consumption. 168-173

तालनारिकेलपनसमौचप्रभृतीनि स्वादुपाकरसान्याहुर्वातपित्तहराणि बलप्रदानि स्निग्धानि बृंहणानि हिमानि च ॥ १७५ ॥

फलं स्वादुरसं तेषां तालजं गुरु पित्तजित् । ।। १७४।। च ।

तद्वीजं स्वादुपाकञ्च मूत्रलं वातपित्तजित् ।।१७६ ।।

नारिकेलं गुरु स्निग्धं पित्तघ्नं स्वादु शीतलम् । बलमांसप्रदं हृद्यं बृंहणं बस्तिशोधनम् ।। १७७।।

पनसं सकषायन्तु स्निग्धं स्वादुरसं गुरु मौचं स्वादुरसं प्रोक्तं कषायं नातिशीतलम् । रक्तपित्तहरं वृष्यं रुच्यं श्लेष्मकरं गुरु ॥१७८ ।।

The fruits such as, the Tala, Narikela, Panasa and Moca (banana), etc. are sweet in taste and of digestion, and subdue the Vayu and Pitta. They are cooling in their potencies, and act as constructive tonics. Of these the fruit of a Tala is sweet in taste and heavy of digestion. It subdues the deranged Pitta. The pulp found inside its seeds is sweet of digestion and diuretic, and it subdues the Vayu and Pitta. The Narikela fruit is heavy of digestion, demulcent, sweet, cooling in its potency, tonic, tissue-building, pleasant, laxative and diuretic. It subdues the Pitta. The Panasa is sweet and astringent in taste, demulcent and heavy of digestion. The Moca has a sweet and astringent taste, not cooling in its potency, proves curative in cases of haemoptysis, acts as a spermatopoietic and improves the relish for food. It generates the Kapha and is heavy of digestion. 174-178

द्राक्षाकाश्मर्यमधूकपुष्पखर्जूरप्रभृतीनि रक्तपित्तहराण्याहुर्गुरूणि तेषां द्राक्षा सरा स्वर्या मधुरा स्निग्धशीतला ।

रक्तपित्तज्वरश्वास-तृष्णादाहक्षयापहा । मधुराणि च ।। १७९ ।। ।।१८०।।

हृद्यं मूत्रविबन्धघ्नं पित्तासुग्वातनाशनम् । केश्यं रसायनं मेध्यं काश्मर्यं फलमुच्यते । । १८१ ।।

क्षतक्षयापहं हृद्यं शीतलं तर्पणं गुरु । रसे पाके च मधुरं खार्जूरं रक्तपित्तजित् ।। १८२ ।।

बृंहणीयमहृद्यञ्च मधूककुसुमं गुरु । वातपित्तोपशमनं फलं तस्योपदिश्यते ।।१८३ ।।

The fruits such as the Draksas, Kasmaryas, Madhukas, Kharjuras, etc., have a sweet taste, are heavy of digestion and prove curative in cases of haemoptysis. Of these Grapes are laxative, beneficial to the voice, sweet, demulcent, and cooling in their potency. They prove beneficial in cases of haemoptysis, fever, asthma, thirst, burning sensation of the skin and consumption. The fruit known as the Kasmarya Phala is pleasant and diuretic. It purifies the blood, improves the intellect and growth of hair, and is rejuvenescent and subdues the Vayu and Pitta. Kharjuras are possessed of the virtue of arresting all bodily wastes. They prove beneficial in Uraksata, are pleasant, cooling in their potency, refreshing, heavy of digestion, sweet in taste, and prove curative in cases of haemoptysis. The flowers of Madhuka trees are tissue-building, unpleasant and heavy of digestion, while their fruit subdues the Vayu and Pitta. 179-183

वातामाक्षोडाभिषुकनिचुलपिचुनिकोचकोरुमाणप्रभृतीनि ।।१८४ ।।

पित्तश्लेष्महराण्याहुः स्निग्धोष्णानि गुरूणि च । बृंहणान्यनिलघ्नानि बल्यानि मधुराणि च ।।१८५ ।।

Fruits such as the Vatama, Aksoda, Abhisuka, Nicula, Picu, Nikocaka, and Urumana, etc. are demulcent, heat-making in their potency, heavy of digestion, constructive, tonic, and sweet in taste. They subdue the Vayu, Pitta and Kapha. 184-185

कषायं कफपित्तघ्नं किञ्चितिक्तं रुचिप्रदम् ।

हृद्यं सुगन्धि विशदं वसिरं शीतपाक्यञ्च विष्टम्भि दुर्जरं रूक्षं शीतलं वातकोपनम् । विपाके मधुरञ्चापि लवलीफलमुच्यते ।।१८६ ।। सारुष्करनिबन्धनम् । रक्तपित्तप्रसादनम्।।१८७ ।।

The fruit known as the Lavali is astringent and slightly bitter in taste, improves a relish for food, and is pleasant, aromatic and refreshing to the whole system. It subdues the Kapha and Pitta. The fruits such as the Vasira, and the Sitapakya, as well as the stems of Bhallataka trees, are hard to digest and are long retained in the stomach in an undigested condition. They tend to produce a state of dryness in the organism derange the Vayu, are cooling in their potency, sweet of digestion, and prove curative in cases of haemoptysis. 185-187

ऐरावतं दन्तशठमम्लं शोणितपित्तकृत् ।।१८८ ।।

शीतं कषायं मधुरं टङ्कं मारुतकृद् गुरु । स्निग्धोष्णं तिक्तमधुरं वातश्लेष्मघ्नमैङ्गुदम् ।।१८९।।

शमीफलं गुरु स्वादु रूक्षोष्णं केशनाशनम्। गुरु श्लेष्मातकफलं कफकृन्मधुरं हिमम् ।। १९० ।।

The fruits known as the Airavata and the Dantasatha have an extremely acid taste and tend to bring on an attack of haemoptysis. The fruit known as the Tanka (blue kapitha) is cooling in its potency, has a sweet and astringent taste, is heavy and generates the Vayu. The fruit known as the Ingudi is demulcent, and heat-making in its potency, has a sweet and bitter taste, and subdues the Vayu and Kapha. The Sami fruit is heavy, sweet and heat-making, produces a state of parchedness in the organism, and helps the falling off of hair. The Slesmataka fruit is heavy of digestion, generates the Kapha, and is sweet in taste and cooling in its potency. 188-190

करीराक्षिकपीलूनि तृणशून्यफलानि च। च ।।१९१ ।।

स्वादुतिक्तकटुष्णानि कफवातहराणि तिक्तं पित्तकरं तेषां सरं कटुविपाकि च तीक्ष्णोष्णं कटुकं पीलु सस्नेहं कफवातजित् । । १९२ ।।

आरुष्करं तौवरकं कषायं कटुपाकि च उष्ण क्रिमिज्वरानाह-मेहोदावर्त्तनाशनम् ।।१९३ ।।

कुष्ठगुल्मोदरार्शोघ्नं कटुपाकि तथैव च। करञ्जकिंशुकारिष्ट फलं जन्तुप्रमेहनुत् ।। १९४ ॥

रूक्षोष्णं कटुकं पाके लघु वातकफापहम् । तिक्तमीषद्विषहितं विडङ्गं व्रण्यमुष्णं सरं मेध्यं दोषघ्नं शोफकुष्ठनुत् ।

कषायं दीपनञ्चाम्लं चक्षुष्यञ्चाभयाफलम् ।।१९६ ।।

भेदनं लघु रुक्षोष्णं वैस्वर्यं क्रिमिनाशनम् । चक्षुष्यं स्वादुपाक्याक्षं कषायं कफपित्तजित् ।।१९७ ।। कृमिनाशनम् ।। १९५ ।।

Fruits such the Karira, Aksika, Piluu and Trnasunya have a sweet, bitter and pungent taste, and are heat-making in their potency. They subdue the Vayu and Kapha. Of these the Pilu has a bitter and astringent taste. It generates the Pitta, acts as purgative, is pungent in digestion, keen, heat-making and oily. It subdues the Vayu and Kapha. The Aruskara and Tauvaraka fruits have an astringent taste, are pungent in digestion, heat-making in their potency and prove curative in cases of worms in the intestines, fever, constipation of the bowels (Anaha) Meha and udavarta (Vatas reversed movement ). Fruits such as, the Karanja, Kinsuka, and Aristaphala (Nimba) are vermifugenous and pungent in digestion, and prove curative in cases of Leprosy, Gulma (internal tumour), Ascites, Piles and Prameha. The Vidanga fruit produces a state of dryness in the body, is heat-making in its potency, light, and pungent in digestion, subdues the Vayu and Kapha and is slightly bitter, vermifugenous anti-toxic improve intellect. The Abhaya (Chebulic Myrobalans) proves curative in cases of ulcers, is heat-making (in its potency), and acts as a purgative, improves intellect, tends to reduce corpulency and subdues the deranged humours. It is appetising and invigorating to the eye-sight, has an acid and astringent taste, and proves curative in oedema and cutaneous affections. The Aksa fruit is possessed of purgative properties, is light (of digestion), and produces a state of dryness in the organism. It is heat-making in its potency, produces hoarseness (Aphonia), is a vermifuge and is beneficial to the sight, has an astringent taste, is sweet in digestion and subdues the Pitta and Kapha. 191-197

कफपित्तहरं रूक्षं वक्त्रक्लेदमलापहम्। कषायमीषन्मधुरं किञ्चित् पूगफलं सरम् ।।९९८ ।।

जातीकोशोऽथ कर्पूरं जातीकटुकयोः फलम् । कक्कोलकं लवङ्गञ्च तिक्तं कटु कफापहम् ।

लघु तृष्णापहं वक्त्रक्लेददौर्गन्थ्यनाशनम् ।।१९९ ।।

सतिक्तः सुरभिः शीतः कर्पूरो लघु लेखनः। तृष्णायां मुखशोषे च वैरस्ये चापि पूजितः ।। २०० ।।

लताकस्तूरिका तद्वच्छीता बस्तिविशोधनी । । २०१ ।। प्रियालमज्जा मधुरो वृष्यः पित्तानिलापहः ।। २०२ ।।

बैभीतको कफमारुतनाशनः ।। २०३ । ।

मदकर: कषायो मधुरो मज्जा कोलानां पित्तनाशनः । तृष्णाच्छर्घनिलघ्नश्च तद्वच्चामलकस्य च।।२०४।।

बीजपूरकशम्याकमज्जा कोशाम्रसम्भवः । स्वादुपाकोऽग्निबलकृत् स्निग्धः पित्तानिलापहः । । २०५ ।।

यस्य यस्य फलस्येह वीर्यं भवति यादृशम् । तस्य तस्यैव वीर्येण मज्जानमपि निर्द्दिशेत् ।। २०६ ।।

फलेषु परिपक्वं यद् गुणवत् तदुदाहृतम् । बिल्वादन्यत्र विज्ञेयमामं तद्धि गुणोत्तरम्। ग्राह्युष्णं दीपनं तद्धि कषायं कटु तिक्तकम् ।।

२०७।। व्याधितं कृमिजुष्टञ्च पाकातीतमकालजम्। वर्जनीयं फलं सर्वमपर्यागतमेव च । । २०८ ।। इति फलवर्गः ।

The Puga fruit subdues the Pitta and Kapha, produces a state of dryness in the organism, cleanses the mouth of all secretions and impurities, has a slightly sweet and astringent taste, and is possessed of laxative properties. The fruits and vegetables such as the Jatikosa, the Jati Phala, the Katuka Phala the Kakkolaka, Lavanga and the Karpura etc. have a bitter pungent taste, subdue thirst and Kapha, are light in digestion, and remove bad odours from the mouth and cleanse it of all impurities. The Karpura has a slightly bitter taste, is aromatic, cooling in its potency, and light in digestion. It is possessed of liquefacient properties and is specially recommended in dryness of the mouth and fetid breath. The Lata-Kasturika is similar in its virtue to the Karpura and is cooling and both laxative and diuretic. The pith of the Priyala fruit has a sweet taste, is spermatopoietic and subdues the Vayu and Pitta. The pith (the kernel found inside the seeds) of the Baibhitaki fruit is intoxicating and subdues the deranged Vayu and Kapha. The pith or the kernel of the Kola fruit has an astringent sweet taste, subdues the Vayu and Pitta allays thirst and alleviates nausea and vomiting. The kernel of the seed of the Amalaka resembles the last named pith in its properties. The kernels of such fruits as the Bijapuraka, Samyaka and Kosamra are sweet in digestion, appetising demulcent, and subdue the Vayu and Pitta. These kernels of seeds should be regarded as possessing identical properties as the pulps of the fruits from which they had been extracted. All fruits with the exception of Bilva are efficacious in their ripe and matured condition. The latter (Bilvas) have been enjoined to the eaten unripe for medicinal purposes as well as with a view to derive a greater efficacy from their use. Unripe Bilvas are astringent and appetising in their effect, heatmaking in their potency, and have an astringent-pungent-bitter taste.

Fruit, which is blighted or that affected by any other disease or that which has grown in an improper season, or raw or over-ripe, or worm-eaten, should be rejected as unfit for use. Here the description of the fruit-group is ended. 198-208

अथ शाकवर्ग:4

शाकान्यत ऊर्ध्वं पुष्पफलालाबुकालिन्दकप्रभृतीनि ।।२०९ ।।

वक्ष्यामः । पित्तघ्नान्यनिलं कुर्युस्तथा मन्दकफानि च। सृष्टमूत्रपुरीषाणि स्वादुपाकरसानि पित्तघ्नं तेषु कुष्माण्डं बालं मध्यं कफावहम् । शुक्लं लघूष्णं सक्षारं दीपनं बस्तिशोधनम् ।। २११ ।।

सर्वदोषहरं हृद्यं पथ्यं चेतोविकारिणाम् । दृष्टिशुक्रक्षयकरं कालिन्दं कफवातकृत् ।। २१२ ।।

अलाबूर्भिन्नविट्का तु रुक्षा गुर्व्यतिशीतला । तिक्तालाबुरहृद्या तु वामिनी वातपित्तजित् ।। २१३ ।।

The group of Pot rbs: Now we shall deal with the properties of potherbs. The fruits of such creepers as the Puspaphala, Alabu and Kalindak destroy the Pitta, generate the Vayu, and slightly produce the Kapha. They tend to increase the discharge of the stool and urine, and are sweet in taste and digestion. Of these the tender Kusmandak are light in digestion, heat-making in their potency, and contain a greater proportion of alkaline matter. They are appetising, diuretic and pleasant in their effect, and tend to subdue the action of all kinds of deranged humours, and prove wholesome in cases of mental aberration, such as, insanity, etc. The Kalindak tends to reduce the quantity of semen and impairs the eye sight. It generates both Vayu and Kapha, while an Alabu is a purgative, produces a condition of parchedness in the system, is heavy in digestion and extremely cooling in its potency. The species, known as the bitter Alabu, is unpalatable and has an emetic property, and subdues the Vayu and Pitta. 209-213

त्रपुसैर्वारुकर्कारुकशीर्णवृन्तप्रभृतीनि ।। २१४।।

स्वादुतिक्तरसान्याहुः कफवातकराणि सृष्टमूत्रपुरीषाणि सक्षारमधुराणि च ।। २१५ ।।

बालं सुनीलं त्रपुसं तेषां पित्तहरं स्मृतम् । तत् पाण्डु कफकृज्जीर्णमम्लं वातकफापहम् ।। २१६ ।।

एर्वारुकं सर्कारु सम्पक्व कफवातकृत् । सक्षारं मधुरं रुच्यं दीपनं नातिपित्तलम् ।। २१७ ।।

सक्षारं मधुरञ्चैव शीर्णवृन्तं कफापहम्। भेदनं दीपनं हृद्यमानाहाष्ठीलनुल्लघु ।। २१८ ।।

The fruits such as the Trapusa, Ervaruka, Karkaruka, and Sirna-Vrnta are heavy in digestion and long retained in the stomach in an undigested state. They are palatable, cooling in their potency, generate Kapha, tend to facilitate the discharge of stool and urine, contain a little alkaline matter, and are sweet in taste. A green and tender cucumber subdues the Pitta, while one which is of a pale yellow colour acts as a stomachic. A ripe and yellow Trapusa tends to subdue the Pitta only in the event of its possessing an acid taste. Similarly, ripe Ervarukas and Karkarukas generate the Vayu and Kapha, have a sweet taste, and are found to be charged with alkaline matter. They are appetising, relishing and do not inordinately generate the Pitta. A Sirna-Vrnta (water melon) contains a little alkaline matter, is sweet, and purgative. It generates the Kapha, is pleasing and appetising in its property, and proves curative in cases of Anaha and Asthila. 214-218

पिप्पली-मरिच-श्रृङ्गवेरार्द्रकहिङ्गुजीरककुस्तुम्बुरुजम्बीरकसुमुखसुरसार्जकभूस्तृणसुगन्धककासमर्द्दककालमालकुठेरकक्षवक- खरपुष्पशि – मधुशिन – फणिज्झक-सर्षप-राजिका कुलाहलावगुत्थगण्डीरतिलपर्णिका – वर्षाभूचित्रक-मूलक-पोतिकालशुनपलाण्डुकलायप्रभृतीनि।।२१९।।

The spices and herbs include the Pippali, Marica, Smgavera, Ardraka, Hingu, Jiraka, Kustumburu, Jambiraka, Sumukha (wild barbarika), Surasa (tulasi), Arjaka, Bhustrna ( rohisa), Sugandhaka (gandhatrna), Kasamaradaka, Kalamala (barbarika), Kutheraka (a variety of barbarika), Ksavaka, Kharapuspa, Sigru, Madhu-Sigru, Phanijjhaka, Sarsapa, Rajika, Kulahala (munditika), Avaguttha, Gandira, Tilaparnika (coraka), Varsabhu (punarnava), Citraka, MulakaPotika, Lasuna, Palandu and Kalaya (variety of triputaka), etc. 219

कटून्युष्णानि रुच्यानि वातश्लेष्महराणि च । कृतान्नेषूपयुज्यन्ते संस्कारार्थमनेकधा । । २२० ।।

तेषां गुर्वी स्वादुशीता पिप्पल्यार्द्रा कफावहा । शुष्का कफानिलघ्नी सा वृष्या पित्ताविरोधिनी ।।२२१ ।।

-Metrical Texts : Potherbs have a pungent taste, are relishing, and heat-making in their potency, and subdue the Vayu and Kapha. They are variously used for seasoning food. Of the above said spices and herbs, the unripe or immature Pippali is heavy in digestion, sweet in taste, cooling in potency and dry Pippali is spermatopoietic subdues Kapha and Vata, not anti to Pitta as well. 220-229

स्वादुपाक्यार्द्रमरिचं गुरु श्लेष्मप्रसेकि च। कटूष्णं लघु तच्छुष्कमवृष्यं कफवातजित् ।। २२२ ।।

नात्युष्णं नातिशीतञ्च वीर्यतो मरिचं सितम् । विशेषतः ।। २२३ ।।

गुणवन्मरिचेभ्यश्च चक्षुष्यञ्च नागरं कफवातघ्नं विपाके मधुरं कटु । वृष्योष्णं रोचनं हृद्यं सस्नेहं लघु दीपनम् ॥ २२४ ॥

कफानिलहरं स्वर्यं विबन्धानाहाशूलनुत् । कटूष्णं रोचनं हृद्यं वृष्यञ्चैवार्द्रकं स्मृतम् ||२२५ ।।

लघूष्णं पाचनं हिङ्ग दीपनं कफवातजित् । कटु स्निग्धं सरं तीक्ष्णं शूलाजीर्णविबन्धनुत् || २२६ ।।

तीक्ष्णोष्णं कटुकं पाके रुच्यं पित्ताग्निवर्द्धनम् । कटु श्लेष्मानिलहरं गन्धाढचं जीरकद्वयम् ।। २२७ ।।

कारवी करवी तद्वद् विज्ञेया सोपकुञ्चिका । भक्ष्यव्यञ्जनभोज्येषु विविधेष्ववचारिता ।। २२८ ।।

आर्द्रा कुस्तुम्बरी कुर्यात् स्वादुसौगन्ध्यहृद्यताम् । सा शुष्का मधुरा पाके स्निग्धा तृडूदाहनाशनी ।

दोषघ्नी कटुका किञ्चित् तिक्ता स्रोतोविशोधनी ।। २२९ ।।

Green or immatured Marica is sweet of digestion, heavy and phlegmagogenic in its effect. Dry Marica has a pungent taste, is light of digestion and heat-making in its potency. It is anti-spermatopoietic, destroys the Vayu and Kapha. The white Marica is neither too cooling nor too heat-making in its potency, is more efficacious than the two preceding varieties and is specially invigorating to the eye-sight. The Nagara destroys the Vayu and Kapha, has a pungent taste, and is sweet of digestion. It is heat-making in its potency, acts as a spermatopoietic and aphrodisiac, is pleasant and imparts a relish to food. It is appetising, light of digestion, and charged with an oily substance. The Ardraka has a pungent taste, is heat-making in its potency, acts as a pleasant spermatopoietic, subdues the Vayu and Kapha, proves beneficial to the voice, and relieves colic pain and suppression of the stool and distension of the stomach. The Hingu is light of digestion, heat-making in its potency, acts as a digestant, and is appetising. It subdues the Vayu and Kapha, has a pungent taste, is demulcent, laxative and sharp, and relieves colic pain, indigestion and suppression of stool. The Jiraka (whether white or yellow) is sharp and heat-making in its potency, pungent in digestion and imparts a relish to food. It has a pungent taste, is appetising and aromatic, increases the Pitta, and destroys the Vayu and Kapha. The species, known as Karavi and Karavi, like the Upakuncika, are possessed of properties similar to those of the aforesaid Jiraka, and are variously used in seasoning dishes and condiments. Raw or undried Kustumbari (coriander seeds ) is sweet, aromatic and pleasant, while in its dried state it is sweet in digestion, acts as a demulcent, allays thirst, and alleviates the burning sensation of the skin. It has a slightly bitter and pungent taste, tends to subdue the deranged humours of the body and purifies its internal channels. 222-229

जम्बीर: पाचनस्तीक्ष्णः क्रिमिवातकफापहः ।। २३० ।। सुरभिर्दीपनो रुच्यो मुखवैशद्यकारकः ।

कफानिलविषश्वास – कासदौर्गन्ध्यनाशनः पित्तकृत् पार्श्वशूलघ्नः सुरस: समुदाहृतः । तद्वत् तु सुमुखो ज्ञेयो विशेषाद्गरनाशनः ||२३२||

कफघ्ना लघवो रुक्षास्तीक्ष्णोष्णाः पित्तवर्द्धनाः। कटुपाकरसाश्चैव सुरसार्जकभूस्तृणाः ।। २३३ ।।

मधुरः कफवातघ्नः पाचनः कण्ठशोधनः । विशेषतः पित्तहरः सतिक्तः कासमईकः ॥ २३४ ॥

कटुः सक्षारमधुरः शिनुस्तिक्तोऽथ पित्तलः । मधुशिग्रुः सरस्तिक्तः शोफघ्नो दीपनः कटुः || २३५ ।।

विदाहि बद्धविण्मूत्रं रुक्षं तीक्ष्णोष्णमेव च । त्रिदोषं सार्षपं शाकं गाण्डीरं वेगनाम च ॥ २३६ ||

चित्रकस्तिलपर्णी च कफशोफहरे लघू । वर्षाभूः कफवातघ्नी हिता शोफोदरार्शसाम् ||२३७ ॥

कटुतिक्तरसा हृद्या रोचनी वह्निदीपनी । सर्व्वदोषहरा लघ्वी कण्ठ्या मूलकपोतिका । ॥ २३८ ।।

महत् तद् गुरु विष्टम्भि तीक्ष्णमामं त्रिदोषकृत् । तदेव स्नेहसिद्धन्तु पित्तनुत् कफवातजित् ।। २३९ ।।

त्रिदोषशमनं शुष्कं विषदोषहरं लघु । विष्टम्भि वातलं शाकं शुष्कमन्यत्र मूलकात् ।।२४०॥

Jambira is digestant, sharp and acts as a vermifuge. It subdues the Vayu and Kapha, and is aromatic, appetising and pleasant. It tends to remove the bad taste in the mouth, and alleviates cough, dyspnoea and diseases due to the action of the deranged Vayu and Kapha or due to poison. The Surasa generates the Pitta, relieves the colic and pain at the sides, while the Sumukha is said to be possessed of the same properties with the exception that it neutralises the effects of poisons brought about through the chemical combination (of several incompatible substances in the organism). The herbs known as the Surasa, Arjaka and Bhustrna destroy the Kapha, are light of digestion, and tend to produce a state of parchedness in the organism. They are demulcent, generate the Pitta, and are heat-making in their potency and pungent in taste and digestion. The herb called the Kasamardaka has a bitter and sweet taste. It subdues the Vayu and Kapha, is a digestant, cleanses the throat and specially subdues the Pitta. The Sigru has a pungent, alkaline, sweet and bitter taste and generates the Pitta, while the Madhu-Sigru variety is laxative, has a bitter and pungent taste; is appetising and removes oedematous swelling of the body. The Sarsapa herbs, as well as those known as Gandira and Vega, can be but imperfectly digested. They tend to suppress the discharge of stool and urine, produce a state of dryness in the organism, are sharp and heat-making in their potency, and serve to derange the three fundamental humours of the body. The herbs called Citraka and Tilaparni are light (of digestion), and subdue the Kapha and oedema. The herb known as the Varsabhu subdues the Vayu and Kapha. It proves beneficial in cases of oedema abdominal dropsy and piles. The Mulaka-Potika has a pungent bitter taste. It is pleasant, appetising, light and throat-cleansing, tends to impart a greater relish to food, and subdues the action of all kinds of deranged humours. Raw or immature Mulaka of the larger species is heavy in digestion and long retained in the stomach in an undigested state. It is irritating and tends to produce a derangement of the three humours of the body, while boiled with oil or butter it acts as a demulcent and subdues the Vayu, Pitta and Kapha. Dried Mulaka subdues the action of the three deranged humours. It is anti-toxic and light (of digestion). All dried herbs with the exception of the preceding one generate the Vayu and take a long time to be digested. 230-240

पुष्पञ्च पत्रञ्च फलं तथैव यथोत्तरं ते लघवः (गुरव:) प्रदिष्टाः । तेषान्तु पुष्पं कफपित्तहन्त फलं निहन्यात् कफमारुतौ च ||२४१ ॥

The properties described in connection with the Mulaka bulb in its different stages of growth and conditions can also be attributed to its flowers, leaves and fruits respectively. Mulaka flowers subdue the Pitta and Kapha, while their fruit subdues the Vayu and Kapha. 241

स्निग्धोष्णतीक्ष्णः कटुपिच्छिलश्च गुरुः सरः स्वादुरसश्च बल्यः | मेघास्वरवर्णचक्षुर्भग्नास्थिसन्धानकरो रसोनः ॥२४२॥

वृष्यश्च । हन्ति ॥२४३ ॥

हृद्रोगजीर्णज्वरकुक्षिशूल-विबन्धगुल्मारुचिकासशोफान् दुर्नामकुष्ठानलसादजन्तु- समीरणश्वासकफांश्च नात्युष्णवीर्योऽनिलहा कटुश्च तीक्ष्णो गुरुर्नातिकफावहश्च । बलावहः पित्तकरोऽथ किञ्चित् पलाण्डुरग्निञ्च विवर्द्धयेच्च | २४४॥

Rasona is demulcent, heat-making, sharp, pungent, slimy, heavy andlaxative. It has a palatable taste and is tonic, spermatopoietic, and tends to improve the voice, intellect and complexion and to bring about an adhesion of fractured bones. It alleviates heart-disease, indigestion, fever, Vibandha, Kuksi-Sula, Gulma, a non-relish for food, cough, asthma, piles, Kustha, dulness of appetite, swelling (Sopha), worms and diseases due to the Vayu and Kapha. Palandu is not excessively heat-making in its potency, has a pungent taste, is heavy, tonic and appetising. It slightly generates the Pitta and Kapha. It subdues the Vayu. 242-244

स्निग्धो रुचिस्थः स्थिरधातुकर्त्ता बल्योऽथ मेघाकफपुष्टिदश्च । स्वादुर्गुरुः शोणितपित्तशस्तः स पिच्छिलः क्षीरपलाण्डुरुक्तः ॥२४५ ॥

कलायशाकं पित्तघ्नं कफघ्नं वातलं गुरु | कषायानुरसञ्चैव विपाके मधुरञ्च तत् ॥ २४६ ।।

The species, known as the Ksira Palandu, is demulcent, cooling in its potency, and relishing, imparts a steadiness to the fundamental principles of the body, is tonic, promotes the growth of flesh, improves the intellect and increases the Kapha. It is palatable, heavy, slimy and proves beneficial in cases of haemoptysis. The potherbs called Kalaya subdue the Pitta and Kapha, generate Vayu, are heavy and sweet in digestion, and leave an astringent after-taste in the mouth. 245-246

प्रभृतीनि।।२४७।। चुच्चूयूथिकातरुणीजीवन्तीबिम्बीतिकानन्दीभल्लातकच्छगलान्त्रीवृक्षादनीफञ्जीशाल्मलीशेलुवनस्पतिप्रसवशणकर्बुदारकोविदार

च। कषायस्वादुतिक्तानि रक्तपित्तहराणि कफघ्नान्यनिलं कुर्यु: संग्राहीणि लघूनि च ॥ २४८ ॥

The leaves of plants and trees known as the Cuccu, Yuthika, Taruni, Jivanti, Bimbitika, Nandi Bhallataka, Cagalantri, Vrksadani, Phanji, Salmali, Selu, Vanaspati-prasava (leaves of vanaspati group of plants), Sana, Karbudara and Kovidara etc., have an astringent, sweet and bitter taste, and prove curative in haemoptysis. They subdue the Kapha, generate the Vayu and are astringent in their action and light of digestion ( easily digestible). 247-248

लघुः पाके च जन्तुघ्नः पिच्छिलो व्रणिनां हितः । कषायमधुरो ग्राहि चुच्चूस्तेषां त्रिदोषहा ।। २४९ ।।

चक्षुष्या सर्वदोषघ्नी जीवन्ती समुदाहृता । वृक्षादनी वातहरा फञ्जी त्वल्पबला मता ।।२५० ।।

क्षीरवृक्षोत्पलादीनां कषायाः पल्लवाः स्मृताः। शीताः संग्राहिणः शस्ता रक्तपित्तातिसारिणाम् ।। २५१ ।।

Of these, the Cuccu is light of digestion, and acts as a vermifuge. It is slimy, proves beneficial to ulcers, is sweet and astringent in taste and action. It tends to subdue the action of the three deranged humours (Tridosa). The Jivanti herb is beneficial to the eyes and subdues all kinds of deranged humours. The leaves of the Vrksadani (latex-tree leaves) plant subdue the Vayu. Phanji leaves are slightly tonic. The leaves of trees or plants belonging to the Ksira-Vrksa or to the Utpala group are cooling in their potency, astringent in their taste and action, and prove beneficial in dysentery, (intestinal haemorrhage) and haemoptysis. 249-251

पुनर्नवावरुणतर्कार्युरुबूकवत्सादनीबिल्वशाकप्रभृतीनि । उष्णानि स्वादुतिक्तानि वातप्रशमनानि च ॥ २५२ ॥

तेषु पौनर्नवं शाकं विशेषाच्छोफनाशनम् ।। २५३।।

The leaves of the Punarnava, Varuna, Tarkari, Urubuka (white castor), Vatsadani, and Bilva Saka etc., are heat-making in their potency, and have a sweet and bitter taste and pacify the deranged Vayu. Of these, the Punarnava are specially possessed of the virtue of removing oedema (Sopha). 252-253

तण्डुलीयकोपोदिकाश्वबलाचिल्लीपालङ्कयावास्तूकप्रभृतीनि ।। २५४ ।।

सृष्टमूत्रपुरीषाणि मन्दवातकफान्याहू सक्षारमधुराणि रक्तपित्तहराणि च। च ।। २५५ ।।

The potherbs, such as the Tanduliyaka, Upodika, Asvabala, Cilli, Palankya, and Vastuka etc. are laxative and diuretic, and have a sweet and alkaline taste. They slightly generate the Vayu and Kapha, and cure haemoptysis. 254-255

रसपाकाभ्यां मधुरो रक्तपित्तमदापहः । तेषां शीततमो रुक्षस्तण्डुलीयो विषापहः ।। २५६ ।।

वृष्या वातपित्तमदापहा । स्वादुपाकरसा उपोदिका सरा स्निग्धा बल्या श्लेष्मकरी हिमा ।। २५७ ।।

कटुर्विपाके क्रिमिहा मेधाग्निबलवर्द्धनः । सक्षारः सर्वदोषघ्नो वास्तूको रोचकः सरः ।। २५८ ।।

चिल्ली वास्तूकवज्ज्ञेया पालङ्कया तण्डुलीयवत् । वातकृद् बद्धविण्मूत्रा रुक्षा पित्तकफे हिता।

शाकमाश्वबलं रुक्षं बद्धविण्मूत्रमारुतम् ।। २५९ ॥

Metrical Text: Of these, the species known as the Tanduliyaka is sweet in taste and digestion, and proves curative in cases of haemoptysis and somnolence (due to the effects of poison, wine or vitiated blood). It is antitoxic and extremely cooling in its potency, and produces a state of parchedness in the system. The Upodika species is sweet in taste and digestion. It is spermatopoietic, anti-narcotic, cooling, laxative, demulcent and tonic. It generates the Kapha, and subdues the Vayu and Pitta in the system. The species called the Vastuka is a pungent ( in digestion), vermifuge, and is tonic. It improves the intellect and digestion and is alkaline, laxative and relishing, and tends to subdue all kinds of deranged humours of the body. The species Cilli resembles the Vastuka in its properties, while those of the Palankya is identical with those of the Tanduliya. It generates the Vayu, produces a state of parchedness in the system, and tends to suppress the discharge of stool and urine. It proves remedial to the deranged Kapha and Pitta. The potherbs Asvabala produces a condition of dryness in the organism and tends to suppress the discharge of stool and urine and Vayu (emission of flatus). 256-259

मण्डूकपर्णी-सप्तला- सुनिषण्णक-सुवर्चला ब्रह्मसुवर्चला – पिप्पलीगुडूचीगोजिह्वाकाकमाचीप्रपुन्नाडावल्गुजसतीनबृहतीकण्टकारिकाफल- पटोल-वार्ताकुकारवेल्लक-कटुकिका केवुकोरुबूक-पर्पटककिराततिक्तकर्कोटकारिष्ट-कोशातकी- वेत्रकरीराटरूषकार्कपुष्पीप्रभृतीनि ।। २६० ।।

सुलघूनि च। रक्तपित्तहराण्याहुर्हृद्यानि कुष्ठमेहज्वरश्वासकासारुचिहराणि च ।। २६१ ।।

The potherbs (leaves of edible plants) such as the Mandukaparni, Saptala, Sunisannaka, Suvarcala, Brahma-suvarcala, Pippali, Guduci, Gojihva, Kakamaci, Prapunnada, Avalguja, Satina, Brhati-Phala, Kantakarika-phala, Patola, Vartaaku, Karavellaka, Katukika, Kevuka, Urubuka, Parpataka, Kiratatikta, Karkotaka, Arista, Kosataki, Vetra, Karira, Ataru-saka, Arkapuspi, etc. are light and palatable, and prove curative in haemoptysis, Kustha, Meha, fever, dyspnoea, cough and create a relish for food. 260-261

कषाया तु हिता पित्ते स्वादुपाकरसा हिमा । लघ्वी मण्डूकपर्णी तु तद्वद् गोजिह्विका मता ॥ २६२ ।।

अविदाही त्रिदोषघ्नः संग्राही सुनिषण्णकः । अवल्गुजः कटुः पाके तिक्तः पित्तकफापहः ।। २६३ ।।

ईषत्तिक्तं त्रिदोषघ्नं शाकं कटु सतीनजम्। नात्युष्णशीतं कुष्ठघ्नं काकमाच्यास्तु तद्विधम् ।। २६४ ।।

कण्डूकुष्ठक्रिमिघ्नानि कफवातहराणि च । फलानि बृहतीनान्तु कटुतिक्तलघूनि च ॥ २६५ ।।

कफपित्तहरं व्रण्यमुष्णं तिक्तमवातलम् । पटोलं कटुकं पाके वृष्यं रोचनदीपनम् ।। २६६ ।।

Metrical Texts: The Mandukaparni and the Gojih vika species are alike in their properties, the former being astringent and beneficial to the Pitta, sweet in taste and digestion, cooling in its potency and of easy digestion. The Sunisannaka species is easily digested and is unattended with any acid reaction, it is astringent in its action and tends to subdue the three deranged bodily humours, and it also arrests the evacuations of the bowels. The Avalguja has a bitter taste, is pungent in digestion and subdues the deranged Pitta and Kapha. The potherb Satina is slightly bitter and astringent in taste and tends to subdue the three deranged humours of the body. The Kakamaci herb is neither too cooling nor too heat-making in its potency and removes cutaneous affections. It subdues the deranged humours as the preceding species. The fruit of (the two species of ) Brhati plants has an astringent and bitter taste, and is light of digestion. It is vermicidal and proves curative in cases of itch and cutaneous diseases (Kustha), and subdues the deranged Vayu and Kapha. The leaves and fruit of the Patola creeper have a bitter taste. They are beneficial to ulcers, pungent in digestion, heat-making, spermatopoietic, relishing and appetising. They subdue the deranged Pitta and Kapha without producing the Vayu. 262-266

कफवातहरं तिक्तं रोचनं कटुकं लघु । वार्त्ताकं दीपनं प्रोक्तं जीर्णं सक्षारपित्तलम् ।

तद्वत् कर्कोटकं प्रोक्तं कारवेल्लकमेव च ।। २६७ ।।

अटरूषकवेत्राग्र-गुडूचीनिम्बपर्पटा: किराततिक्तसहितास्तिक्ताः पित्तकफापहाः ।। २६८ ।।

कफापहं शाकमुक्तं वरुणप्रपुनाडयोः । रुक्षं लघु च शीतञ्च वातपित्तप्रकोपणम् ।।२६९ ।।

दीपनं कालशाकन्तु गरदोषहरं कटु । कौसुम्भं मधुरं रुक्षमुष्णं श्लेष्महरं लघु | ॥ २७० ॥

वातलं नालिकाशाकं पित्तघ्नं मधुरञ्च तत् ।

ग्रहण्यर्शोविकारघ्नी साम्ला वातकफे हिता। उष्णा कषायमधुरा चाङ्गेरी चाग्निदीपनी ।।२७१ ।।

The Vartaka subdues the Vayu and Kapha. It has a bitter and pungent taste, is light, relishing and appetising. Matured Vartaka is alkaline (in its taste) and generates the Pitta. The Karkotaka and the Karavellaka are possessed of properties similar to those of the preceding species (Vartaka). The herbs and creepers such as the Atarusaka, Kiratatikta, Parpataka and Guduci together with the tender shoots of the Vetra and the Nimba have a bitter taste and subdue the Pitta and Kapha. The leaves of the Varuna and Prapunnada destroy the deranged Kapha and give rise to a condition of dryness in the system. They are light of digestion, cooling in their potency, and tend to enrage or agitate the bodily Vayu and Pitta. The potherbs known as Kalasaka are appetising and pungent in taste and tend to neutralise the effects of poison originated through the chemical action of two incompatible substances in the organism. The species called Kausumbha has a sweet taste, and produces a condition of dryness in the organism. It is heat-making in its potency and light of digestion, and subdues the deranged Kapha. The species called Nalika-saka has a sweet taste. It generates the Vayu and subdues the Pitta. The species called the Cangeri has an acid, astringent and sweet taste. It is appetising and heat-making in its potency, proves beneficial in cases of deranged Vayu and Kapha and curative in cases of desenteric disorders (Grahani) and piles. 267-271

लोणिकाजातुकत्रिपर्णिकापत्तूरजीवकसुवर्चलाडुडुरककुरुवककुठिञ्जरकुन्तलिकाकुरण्टिकाप्रभृतीनि।।२७२।।

स्वादुपाकरसाः शीताः कफघ्ना नातिपित्तलाः । लवणानुरसा रुक्षा: सक्षारा वातलाः सराः ।।२७३।।

स्वादुतिक्ता कुन्तलिका सकषाया कुरण्टिका । संग्राहि शीतलञ्चापि लघु दोषापहं तथा ।

राजक्षवकशाकन्तु शटीशाकन्तु तद्विधम् ॥ २७४ ।।

स्वादुपाकरसं शाकं दुर्जरं हरिमन्थजम् । भेदनं मधुरं रुक्षं कलायमतिवातलम् ॥ २७५ ।।

संसनं कटुकं पाके लघु वातकफापहम् । शोफघ्नमुष्णवीर्यन्तु पत्रं पूतिकरञ्जजम् ।।२७६ ।।

ताम्बूलपत्रं तीक्ष्णोष्णं कटु पित्तप्रकोपणम् । सुगन्धि विशदं तिक्तं स्वर्यं वातकफापहम् ।।२७७।।

स्स्रंसनं कटुकं पाके कषायं वह्निदीपनम् । वक्तूकण्डूमलक्लेद-दौर्गन्ध्यादिविशोधनम् ।।२७८।। इति शाकवर्गः ।

The leaves of the Lonika, Jatuka, Trparmika, Pattura, Jivaka, Suvarcala, Dudurak (dodi), Kurubaka, Kuthinjara, Kuntalika, Kurantika etc., are sweet in taste and digestion and cooling in their potency. They subdue the Kapha and do not inordinately generate the Pitta. They leave a saline after-taste in the mouth and produce a condition of dryness in the Organism. They are alkaline and laxative, and generate the Vayu. The potherbs known as Kuntalika have a sweet and bitter taste. The species Kurantika has an astringent taste. The species called the Rajaksavak-Saka, as well as the one called Sati-Saka, is astringent in its property, cooling in its potency, easily digestible and is not hostile to (does not enrage or aggravate), (subdues D.R.) the humours. The species known as the Harimanthaja is sweet in taste and digestion but is difficult to digest. The species known as Kalaya (leaves of the Matara pulse) is purgative and sweet in taste. It produces a state of dryness in the organism and extremely generates the Vayu. It tends to dislodge the deranged humours from their locations in the upper part of the body (Sramsana). The Putikaranjas are heatmaking in their potency and alleviate, oedema and anasarca. They are pungent in digestion, easily digestible and subdue the Vayu and the Kapha. The leaves of the Tambula are sharp, heat-making (in their potency) and bitter, astringent and pungent in taste. They tend to aggravate the Pitta, are aromatic, prove beneficial to the voice, and remove viscidness in the organism. They pacify the Kapha and Vayu in the system, are appetising, pungent in digestion and deodorant, and tend to remove the fetid smell in the mouth, cleanse it of all impurities and alleviate all itching sensations experienced inside its cavity. This ends the description of potherbs. 272-278

अथ पुष्पवर्ग:

कोविदारशणशाल्मलीपुष्पाणि मधुराणि मधुरविपाकानि रक्तपित्तहराणि च । वृषागस्त्ययोः पुष्पाणि तिक्तानि कटुविपाकानि क्षयकासापहानि च।।२७९ ।।

आगस्त्यं नातिशीतोष्णं नक्तान्धानां प्रशस्यते ।।२८० ।।

The Flower Group: The flowers of such trees as the Kovidara, Sana, and Salmali are sweet in taste and digestion and prove curative in cases of haemoptysis. The flowers of the Vrsa and Agastya have a bitter taste, are pungent in digestion and alleviate a wasting cough (Phthisis). 279

The Agastya flower is neither too cooling nor inordinately heat making in its potency and proves specially beneficial in cases of nightblindness (Nyctalopia). 280

करीरमधुशिनुकुसुमानि कटुविपाकानि वातहराणि सृष्टमूत्रपुरीषाणि च ।। २८१ ।।

The flowers of the Madhu-sigru and Karira are pungent in digestion. They destroy the Vayu and increase the discharge of stool and urine. 281

रक्तवृक्षस्य निम्बस्य मुष्ककार्कासनस्य च ।

कफपित्तहरं पुष्पं कुष्ठघ्नं कटुजस्य च | ॥२८२ ||

The flowers of the Rakta-Vrksa, Nimba, Muskaka, Arka, Asana and Kutaja trees subdue the Pitta and Kapha, and prove curative in skin diseases ( Kustha). 282

सतिक्तं मधुरं शीतं पद्मं पित्तकफापहम् । मधुरं पिच्छिलं स्निग्धं कुमुदं ह्लादि शीतलम् । तस्मादल्यान्तरगुणे विद्यात् कुवलयोत्पले । ॥ २८३ ।। सिन्धुवारं विजानीयाद्धितं (म) पित्तविनाशनम् । मालतीमल्लिके तिक्ते सौरभ्यात् पित्तनाशने ॥ २८४ ॥ सुगन्धि विशदं हृद्यं वाकुले पाटलानि च। श्लेष्मपित्तविषघ्नन्तु नागं तद्वच्च कुङ्कुमम् ।। २८५ ।। चम्पकं रक्तपित्तघ्नं शीतोष्णं कफनाशनम् । किंशुकं कफपित्तघ्नं तद्वदेव कुरुण्टकम् ।। २८६ ।।

The Padma has a bitter and sweet taste, is cooling in its potency, and subdues the deranged Pitta and Kapha. The Kumuda has a sweet taste, and is slimy, demulcent, pleasing and cooling in its potency. The two varieties of the same species known as the Kuvalaya and the Utpala, slightly differ from the preceding varieties in their properties. The Sindhuvara is renowned for its virtue of destroying the Pitta. The Mallika and Malati flowers have a bitter taste and subdue the Pitta owing to their sweet scent. The Bakulas, like the Patala flowers are sweet smelling and pleasant, their pleasing and odoriferous property instantaneously permeates the whole system. The Naga (flower), like the Kumkuma, is antitoxic and subdues the Pitta and Kapha. The Campaka is curative in cases of haemoptysis. It is both cooling and heat-making in its potency and subdues the deranged Kapha. The Kinsuka, like the Kurantaka, subdues the Kapha and Pitta. 283-286

यथावृक्षं विजानीयात् पुष्पं वृक्षोचितं तथा । मधुशिगु करीराणि कटुश्लेष्महराणि च ।। २८७।।

A flower should be understood as possessed of the same properties which are natural to the tree or plant on which it grows. The (tender stem) of the Madhu-Sigru is pungent in taste and subdues the deranged Kapha. 287

क्षवककुलेच (व) रवंशकरीरप्रभृतीनि कफहराणि सृष्टमूत्रपुरीषाणि च ।। २८८ ।।

The Ksavaka (Chatraka), the Kulecara, and the tender sprouts of Vamsa, etc., subdue the deranged Kapha, and tend to increase the discharge of stool and urine. 288

क्षवकं कृमिलं तेषु स्वादुपाकं सपिच्छिलम् । विष्यन्दि वातलं नाति-पित्तश्लेष्मकरञ्च तत् ।। २८९ ।।

वेणो: करीराः कफला मधुरा रसपाकतः । विदाहिनो वातकरा: सकषाया विरुक्षणाः ।।२९० ।।

Metrical Texts: The Ksavaka helps the germinnation of worms in the intestines. It is slimy and sweet in taste, and tends to increase the secretions of the internal organs. It genertes the Vayu and does not inordinately increase the Pitta and Kapha in the body. The tender sprouts of Venu generate Kapha and are sweet in taste and digestion. They can be but imperfectly digested and produce the Vayu in the Organism. They have a slightly astringent taste and tend to produce a state of extreme parchedness in the system. 289-290

उद्भिदानि पलालेक्षुकरीषवेणुक्षितिजानि । तत्र पलालजातं मधुरविपाकं रुक्षं दोषप्रशमनञ्च । इक्षुजं मधुरं कषायानुरसं कटुकं शीतलञ्च । तद्वदेवोष्णं कारीषं कषायं वातकोपनञ्च । वेणुजातं कषायं वातकोपनञ्च । भूमिजं गुरु नातिवातलं भूमितश्चास्यानुरसः ।।२९१ ।।

The Udbhida Group: Mushrooms are generally found to grow on stacks of straw (Palala), or are seen vegetatin on the stems of bamboo (Venu) or sugar-cane ( Iksu), or as sprouting up from beneath the surface of the ground (Udbhida), or growing on a heap of decomposed cow dung (Karisa). Of these, those which grow on stacks of (decomposed) straw (Palala) are sweet in taste and digestion and tend to produce a state of dryness in the organism. They subdue the three deranged humours of the body. Those which vegetate on the stems of sugar-canes (Iksuja) have a sweet pungent taste. They leave an astringent after-taste in the mouth and are cooling in their potency. Musrooms growing on decomposed cow-dung (Karisa) should be regarded as possessed of properties similar to those of the preceding class. They aggravate the Vayu, are heat-making in their potency, and have an astringent taste. Those which vegetate on the stems of bamboos (Venuja) have an astringent taste and tend to enrage or aggravate the bodily Vayu. Mushrooms which grow on the ground (Bhumija) are heavy of digestion and do not inordinately generate the Vayu, their tastes varying according to the soil they grow on. 291

पिण्याकतिलकल्कस्थूणिकाशुष्कशाकानि सर्वदोषप्रकोपणानि ।।२९२ ।।

Pinyaka Group : The Pinyaka (levigated powder or cake of linseed or mustard pressed in an oil-mill), the Tilakalka (the levigated powder of sesamum from which the oil has been similarly pressed out), and the Sthunika-suska-Saka (leaves and stems of plants pasted and made into pills or balls) tend to enrage all the bodily humours. 292

सिण्डाकी वातला सार्द्रा रुचिष्यानलदीपनी ।। २९३ ।।

विभेदि गुरु रुक्षञ्च प्रायो विष्टम्भि दुर्जरम् । सकषायञ्च सर्वं हि स्वादु शाकमुदाहृतम् ।। २९४ ।।

Metrical Texts: Sthunika balls are long retained in the stomach in an undigested state, thus giving rise to a distension of that organ, and tend to enrage or aggravate the bodily Vayu. Moist Sindakis are the (leaves and stems of the Mulaka, etc. slightly boiled and pasted with pungent and aromatic spices and then made into balls.) There are two kinds of Sindakis the dry and the moist. They generate the Vayu and are appetising, and tend to impart a greater relish to food. All sweet or palatable potherbs are purgative and heavy of digestion, produce a state of dryness in the organism, are generally indigestible and long retained in the stomach in an undigested state, causing it to distend. They are marked with a shade of the astringent in their taste. 293-294

पुष्पं पत्रं फलं नालं कन्दाञ्च गुरवः क्रमात् ।। २९५ ।।

कर्कशं परिजीर्णश्च कृमिजुष्टमदेशजम् । वर्जयेत् पत्रशाकं तद् यदकालविरोहि च ।। २९६ ।।

Of flowers, leaves, fruits, stems and bulbs, each succeeding one is heavier (of digestion) than the one immediately preceding it in the order of enumeration. Potherbs and leaves of edible plants which are found to be rough or putrified on worm-eaten, as well as those growing on an improper or incongenial soil, or making their appearance in an unnatural season of the year, should be rejected as unfit for use. This ends the description of the Puspa-sakas. 295-296

अथ कन्दवर्ग:

कन्दानत ऊर्ध्वं वक्ष्यामः

विदारीकन्दशतावरीबिसमृणालश्रृङ्गाटककशेरुकपिण्डालुकमध्वालुकहस्त्यालुककाष्ठालुकशङ्खालुकरक्तालुकेन्दीवरोत्पलकन्दप्रभृतीनि ।।२९७ ।।

The Bulb Group: Now we shall discourse on the virtues of edible bulbous plants or herbs (Kandas). The bulbs of plants and creepers such as the Vidari-kanda, Satavari, Bisa (bulbs of the lotus plant), Mrnala (the upper stem of the lotus plant), Smgataka, Kaseruka, Pindaluka, Madhvaluka, Hastyaluka, Kasthaluka, Sankhaluka, Raktaluka, Indivara and Utpala kanda, etc. 297

रक्तपित्तहराण्याहुः शीतानि मधुराणि च। गुरूणि बहुशुक्राणि स्तन्यवृद्धिकराणि च ।।२९८ ।।

Alleviate haemoptysis, are cooling in their potency, sweet in their taste and heavy of digestion. They tend to increase the semen in large quantities and augment the quantity of milk in the breast of a human mother. 298

मधुरो बृंहणो वृष्यः शीतः स्वर्योऽतिमूत्रलः । विदारीकन्दो बल्यस्तु पित्तवातहरस्तु सः ।। २९९ ।।

वातपित्तहरा वृष्या स्वादुतिक्ता शतावरी । महती चैव हुद्या च मेधाग्निबलवर्द्धिनी ॥ ३०० ।।

ग्रहण्यर्शोविकारघ्नी वृष्या शीता रसायनी । कफपित्तहरास्तिक्तास्तस्या एवाङ्कुराः स्मृताः ।। ३०१ ।।

The bulb known as the Vidari-Kanda has a sweet taste, and acts as a constructive tonic and is spermatopoietic. It is cooling in its potency, beneficial to the voice, and imparts strength to the system. It is extremely diuretic and subdues the Vayu and Pitta. The Satavari has a sweet and bitter taste and is spermatopoietic. It subdues the Vayu and Pitta, the one belonging to the large-sized species being palatable and appetising and tonic. The latter improves the intellect and proves curative in cases of mesenteric diarrhoea (Grahani) and piles, and is spermatopoietic, rejuvenating, restorative, and cooling in its potency. The Under-sprouts of this creeper (large-sized Satavari) have a bitter taste and subdue the Pitta and Kapha. 299-301

अविदाहि बिसं प्रोक्तं रक्तपित्तप्रसादनम् । विष्टम्भि दुर्जरं रुक्षं विरसं मारुतावहम् ।। ३०२ ।।

गुरु विष्टम्भिशीतौ च श्रृङ्गाटककशेरुकौ । पिण्डालुकं कफकरं गुरु वातप्रकोपणम् ।।३०३ ।।

सुरेन्द्रकन्दः श्लेषमघ्नो विपाके कटुपित्तकृत् । वेणोः करीरा गुरवः कफमारुतकोपनाः ।। ३०४।।

The Bisa¹ proves curative in cases of haemoptysis, and is long retained in the stomach in an undigested state, though it falls under the category of substances which can be but partially digested. It is tasteless or insipid, generates the Vayu, and is hard to digest, producing a condition of dryness in the organism. The bulbs known as the Srngataka and the Kaseruka are heavy of digestion, are long retained in the stomach in an undigested state and are cooling in their potency. The Pindaluka generates the Kapha, is heavy of digestion, and tends to enrage or agitate the bodily Vayu. The Surendrakanda is pungent in digestion, generates the Pitta and subdues the Kapha. The sprouts of the Venu are heavy of digestion, and tend to enrage the Kapha and Vayu. 302-304

1. Bulbs of lotus plants-though certain authorities aver that the inner lining or membranous fibers of a lotus-stem are called Visa, the outer covering being known as the Mmmala.

स्थूलसूरणमाणकप्रभृतयः कन्दा ईषत्कषायाः कटुका रुक्षा विष्टम्भिनो गुरवः कफवातलाः पित्तहराश्च ।। ३०५ ।।

The bulbs (Kanda) known as Sthula-Kanda, Surana-Kanda, and Manaka, etc. have a slightly astringent and pungent taste, and tend to produce a state of dryness in the organism. They are heavy of digestion increase Kapha & Vata and subdue the Pitta, and are long retained in the stomach in an undigested condition. 305

माणकं स्वादु शीतञ्च गुरु चापि प्रकीर्त्तितम् । स्थूलकन्दस्तु नात्युष्णः सूरणो गुदकीलहा ।।३०६ ।।

Metrical Texts: The species known as the Manaka is sweet, and cooling in its potency and heavy of digestion, while the one called the Sthula Kanda is not inordinately heat-making in its potency. The species Surana is usually found to be curative in cases of piles and rectal polypi and condylomata. 306

कुमुदोत्पलपद्मानां कन्दा मारुतकोपनाः । कषायाः पित्तशमना विपाके मधुरा हिमाः ।। ३०७ ।।

वाराहकन्दः श्लेष्मघ्नः कटुको रसपाकतः । मेहकुष्ठक्रिमिहरो बल्यो वृष्यो रसायनः ।। ३०८।।

The bulbs of such aquatic plants as the Kumuda, Utpala and Padma have an astringent taste and are sweet in digestion. They are cooling in their potency and tend to enrage the Vayu and pacify or subdue the deranged Pitta. The bulb known as the Varahakanda is pungent in taste and digestion, and is possessed of spermatopoietic, tonic, rejuvenating and restorative properties. It subdues the Kapha and proves efficacious in cases of Meha, skin diseases (Kustha), and in ailments due to the presence of parasites in the intestines. 307-308

तालनारिकेलखर्जूरप्रभृतीनां मस्तकमज्जानः ।। ३०९ ।।

रक्तपित्तहरांस्तथा । स्वादुपाकरसानाहू शुक्रलाननिलघ्नांच कफवृद्धिकरानपि ।। ३१० ।।

बालं ह्यनार्त्तवं जीर्णं व्याधितं क्रिमिभक्षितम् । कन्दं विवर्जयेत् सर्वं यो वा सम्यङ्ग न रोहति ।। ३११ ।।

The top-piths of such trees, as the Tala, Narikela, Kharjura etc., are sweet in taste and digestion. They prove curative in cases of haemoptysis, and are spermatopoietic. They subdue the Vayu and generate the Kapha in the body. Edible bulbs, which are extremely tender or immature, diseased, decomposed or sprouting in an improper season of the year, or are worm-eaten, should be rejected as unfit for use. This finishes the descripton of the bulb group. 309-311

अथ लवणवर्ग:

सैन्धवसामुद्रविडसौवर्चलरोमकौद्धिदप्रभृतीनि लवणानि यथोत्तरमुष्णानि वातहराणि कफपित्तकराणि यथापूर्वं स्निग्धानि स्वादूनि सृष्टमूत्रपुरीषाणि चेति ।। ३१२ ।।

The Salt Group (Lavana Varga): The different varieties of salt such as the Saindhava (rock salt), the Samudra (sea salt), the Vida, the Sauvarcala, the Romaka and the Audbhida (prepared from vegetable alkali), etc., should be successively deemed as more heat, Vayu, Kapha, and Pitta making, and more demulcent, sweeter and more purgative and diuretic, considered in the inverse order of enumeration. 312

चक्षुष्यं सैन्धवं हृद्यं रुच्यं लघ्वग्निदीपनम् । स्निग्धं समधुरं वृष्यं शीतं दोषघ्नमुत्तमम् ।।३१३ ।।

सामुद्रं मधुरं पाके नात्युष्णमविदाहि च भेदनं स्निग्धमीषच्च शूलघ्नं नातिपित्तलम् ।।३१४ ।।

सक्षारं दीपनं रुक्षं शूलहृद्रोगनाशनम्। रोचनं तीक्ष्णमुष्णञ्च विडं वातानुलोमनम् ।। ३१५ ।।

लघु सौवर्चलं पाके वीर्योष्णं विशदं कटु । गुल्मशूलविबन्धघ्नं हृद्यं सुरभि रोचनम् ||३१६ ।।

Saindhava salt is beneficial to the eyes, palatable, relishing, light, appetising, demulcent, slightly sweet in digestion, spermatopoietic and cooling in its potency. It is one of the most potent auxiliaries in combating the action of the deranged humours of the body. The variety called the Samudra (sea-brine) is sweet in digestion, and not inordinately heat-making in its potency. It is not indigestible, but purgative, slightly demulcent, and does not in-ordinately generate the Pitta, and is good, in attack of colic pain (Sula). The variety known as Vida salt is a little alkaline (in its taste) and is appetising. It tends to produce a condition of dryness in the organism, and proves beneficial in cases of colic (Sula) and in diseases affecting the heart. It imparts a relish to food, is sharp and heat-making in its potency, and restores the deranged bodily Vayu to its normal state (restoring or setting aflow the nerve-current by removing any obstruction). Sauvarcala salt is light of digestion, heat-making in its potency, and pungent in taste. It is appetising, has an agreeable aroma, removes any viscidness from the internal organism, and proves curative in cases of abdominal glands, colic pain and incarceration of scybala in the bowels. 313-316

रोमकं तीक्ष्णमत्युष्णं व्यवायि कटुपाकि च। वातघ्नं लघु विष्यन्दि सूक्ष्मं विभेदि मूत्रलम् ।।३१७ ।।

लघु तीक्ष्णोष्णमुत्क्लेदि सूक्ष्मं वातानुलोमनम् । सतिक्तं कटु सक्षारं विद्याल्लवणमौद्धिदम् ।। ३१८ ।।

कफवातक्रिमिहरं लेखनं पित्तकोपनम् । दीपनं पाचनं भेदि लवणं गुटिकाह्वयम् ।।३१९ ।।

ऊषसूतं बालुकैलं शैलमूलाकरोद्भवम् । लवणं कटुकं छेदि विहितं कटु चोच्यते ।।३२० ।।

Romaka salt is sharp and intensely heat-making. Its action permeates the whole system immediately after its use, and is pungent and light of digestion. It subdues the Vayu, tends to increase the secretion of the internal organs, enters into the minutest capillaries of the body, and is purgative and diuretic. Audbhida salt is light, sharp, and heat-making in its potency. It acts as a moistener to the internal organs, has a pungent bitter taste, and is charged with a small quantity of alkali. It permeates the minutest capillaries, and tends to restore the deranged Vayu to its normal condition. Gutika salt destroys the deranged Vayu and Kapha, and is vermifugal, appetising, digestant and purgative. It tends to aggravate the Pitta and acts as an internal liquefacient or antifat. The salt quarried from a salt mine situated at the foot of a hill (sailmulaja), or from a sandy (Balukela) or alkaline soil (Usaksara), has a pungent taste, and helps the disintegration of Kapha, etc. (Chedi). It is also called pungent (Katu) salt. 317-320

यवक्षारस्वर्जिकाक्षारोषक्षारपाकिमटङ्कणक्षारप्रभृतयः गुल्मार्शोग्रहणीदोष-शर्कराश्मरिनाशनाः ।।३२१ ।। ।

क्षारास्तु पाचनाः सर्वे रक्तपित्तकरा: सरा: (स्मृताः) ।। ३२२ ।।

The group of Alkalis : The different varieties of alkali (Ksara) such as the Yavaksara (Carbonate of potash), the Svarjikaksara, the Usaksara, the Pakima and the Tankana cure abdominal glands, piles, mesenteric diarrhoea, and gravel and stone in the bladder. All these varieties of alkali should be regarded as possessed of digestant or stomachic properties. Their abuse is known to have brought about cases of haemoptysis. 321-322

॥ ३२३॥ ज्ञेयौ वह्निसमौ क्षारौ स्वर्जिकायावशूकजौ । शुक्रश्लेष्मविबन्धार्शोगुल्मप्लीहविनाशनौ उष्णोऽनिलघ्नः प्रक्लेदी चोषक्षारो बलापहः । मेदोघ्नः पाकिमः क्षारो मूत्रबस्तिविशोधनः ।। ३२४ ।। विरुक्षणोऽनिलकर: श्लेष्मघ्नः पित्तदूषणः । अग्निदीप्तिकरस्तीक्ष्णष्टङ्कण: क्षार उच्यते ।। ३२५ ।।

Of these, the varieties known as the Yavaksara and Svarjikaksara are inflammatory as fire, and they tend to reduce Kapha, remove Vibandha ( suppression of stool etc.), piles, and abdominal glands and prove curative in cases of enlarged spleen. They are anti-spermatopoietic. The alkali known as Usaksara is heatmaking in its potency, and subdues the deranged Vayu. It tends to increase the slimy (mucous) secretions in the organs and is detrimental to the strength of the body. The variety called Pakima tends to reduce obesity, causes a free and increased discharge of urine, thus fully relieving the bladder of all its contents (lit: bladder-cleanser). The alkali known as the Tankanaksara (borax) tends to produce a condition of dryness in the organism, generates the Vayu, subdues the Kapha, and is appetising in its property. It is moreover known to bring about a derangement of the Pitta, and is sharp in its potency. 323-325

सुवर्ण स्वादु हृद्यञ्च बृंहणीयं रसायनम् । दोषत्रयघ्नं शीतञ्च चक्षुष्यं विषसूदनम् ।। ३२६ ।।

रूप्यमम्लं सरं शीतं सस्नेहं पित्तवातनुत् । ताम्रं कषायं मधुरं लेखनं शीतलं सरम् ।। ३२७ ।।

कांस्यं तिक्तं लेखनञ्च चक्षुष्यं कफवातजित् । वातकृच्छीतलं लोहं तृष्णापित्तकफप्रणुत् ।। ३२८ ।।

कटुक्रिमिघ्ने लवणे त्रपुसीसे विलेखने। मुक्ताविद्रुमवज्रेन्द्र- वैदूर्यस्फटिकादयः ।।३२९।।

चक्षुष्या मणयः शीता लेखना विषसूदनाः । पवित्रा धारणीयाश्च पापालक्ष्मीमलापहाः ।। ३३० ।। इति लवणादिवर्गः ।

The Metal group : Gold (Suvarna) has a sweet and agreeable taste, acts as a tonic or restorative elixir, imparts rotundity to the body, and subdues the action of all the three deranged humours of the body. It is cooling and antitoxic in its potency and invigorates the eyesight. Silver ( rupya) has an acid taste, is laxative and cooling (in its potency), presents a glossy or oily aspect, and destroys the Pitta and Vayu Copper ( tamra) has a sweet and astringent taste, and acts as a liquefacient and corrosive agent. It is laxative and cooling in its potency. Indian bell-metal (Kamsya) has bitter taste, and acts as a liquefacient agent. It subdues the Kapha and Vayu, and is beneficial to the eyesight. Iron ( loha) generates Vayu, is cooling in its potency, allays thirst and subdues the deranged Pitta and Kapha. Zinc and lead (sisa) are vermifugal, as well as liquefacient and corrosive. They have a saline taste. Pearls (mukta), corals (vidruma), diamonds (vajrendra), sapphires, Vaidurya (lapis lazuli), crystals, etc. are beneficial to the sight, and cooling in their potency. They are antitoxic and act as liquefacient or corrosive agents. They are possessed of sacred prophylactic virtues, and bring good luck to men who wear them, and cleanse their wearers from all impurities. Thus the description of the salt group is ended. 326-330

धान्येषु मांसेषु फलेषु चैव शाकेषु चानुक्तमिहाप्रमेयात् । आस्वादतो भूतगुणैश्च मत्वा तदादिशेद्रव्यमनल्पबुद्धिः।।३३१।।

षष्टिका यवगोधूमा लोहिता ये च शालयः । मुद्गाढकीमसूराश्च धान्येषु प्रवराः स्मृताः ॥ ३३२ ॥

लावतित्तिरिसारङ्गकुरङ्गैणकपिञ्जलाः मयूरवर्मिकूर्माश्च श्रेष्ठा मांसगणेष्विह।।३३३ ।।

दाडिमामलकं द्राक्षा खर्जूरं सपरूषकम् । राजादनं मातुलुङ्गं फलवर्गे प्रशस्यते ।।३३४ ।।

सतीनो वास्तुकश्चुच्चू-चिल्लिमूलकपोतिकाः । मण्डूकपर्णी जीवन्ती शाकवर्गे प्रशस्यते ।।३३५ ।।

गव्यं क्षीरं घृतं श्रेष्ठं सैन्धवं लवणेषु च । धात्री दाडिममम्लेषु पिप्पली नागरं कटौ ।। ३३६ ।।

तिक्ते पटोलवार्त्ताके मधुरे घृतमुच्यते । क्षौद्रं, पूगफलं श्रेष्ठं कषाये सपरूषकम् ।।३३७।।

शर्करेक्षुविकारेषु पाने मध्वासवौ तथा । परिसंवत्सरं धान्यं मांसं वयसि मध्यमे ।।३३८ ।।

अपर्युषितमन्नन्तु संस्कृतं मात्रया शुभम् । फलं पर्यागतं शाकमशुष्कं तरुणं नवम् ।।३३९ ।।

Metrical texts : The intelligent shall determine the properties of cereals, flesh, fruits, potherbs, etc., (other than those described under their respective heads in the present chapter), which should be determined with the help of their respective tastes, as well as from the nature of the predominant material principles which enter into their composition. The Sastika barley, wheat, Rakta Sali, and the pulses such as the Mudga, the Adhaki, and the Masura should be regarded as the best and by far the most nutritious of the cereals which fall under the respective heads of the Paddy Group (Dhanyavarga). The flesh of the Lava, Tittiri, Saranga, Kuranga, Ena, Kapinjala, Mayura (peacock), Varmi and Kurma (tortoise) should be regarded as the best of those of all other animals respectively belonging to their own species. Of fruits, those called Dadima, Amalaka, Draksa, Kharjura, Parisaka, Rajadana and Matulunga should be considered as the most commendable and efficacious. Of potherbs those known as the Satina, Vastuka, Cuccuka, Cilli, Mulaka-Potika, Mandukaparmi and Jivanti should be regarded as possessed of the most commendable properties. Cow s milk is the best of milks, and similarly, clarified butter made from the milk of a cow should be considered as pre-eminently the best and the most efficacious of clarified butters.

Saindhava salt is the best of all other salts. Dhatri and Dadima fruit are the best of all the acid kinds; Pippali and Nagara of all pungent, and Patola and Vartaka of all bitter vegetable substances. Honey and clarified butter occupy the highest place in the list of all sweet articles. Pugaphala and Parusaka are the best of all astringent fruit. Sugar is pre-eminently the best of all the modifications of the sugar-cane juice, while Mardvika and Asava (grape-juice) are the best of all cordials. Similarly, the corn (lit : paddy) of a year s standing or matured for a year after being harvested, is the most efficacious. The flesh of a young animal, as well as well-cooked rice prepared, that day, fully ripe fruit, and fresh and tender potherbs should be deemed as the best of their respective kinds. 331-339

अथ कृतान्नवर्ग:

अतः परं प्रवक्ष्यामि कृतान्नगुणविस्तरम् ।। ३४० ।।

लाजमण्डो विशुद्धानां पथ्यः पाचनदीपनः । वातानुलोमनो हृद्यः पिप्पलीनागरायुतः ।। ३४१ ।।

स्वेदाग्निजननी लध्वी दीपनी बस्तिशोधनी । क्षुत्तृश्रमग्लानिहरी पेया वातानुलोमनी ॥ ३४२ ॥

विलेपी तर्पणी हृद्या ग्राहिणी बलवर्द्धिनी । पथ्या स्वादुरसा लध्वी दीपनी क्षुत्तृषापहा ।। ३४३ ।।

हृद्या सन्तर्पणी वृष्या बृंहणी बलवर्द्धिनी। शाकमांसफलैर्युक्ता विलेप्यम्ला च दुर्जरा | ॥३४४ ॥

The Krtanna Varga: Now we shall fully deal with the properties of cooked and prepared food (Krtannas). A gruel (Manda) of fried paddy seasoned with powdered Pippali and Nagara proves a wholesome diet to a patient after the exhibition of purgatives and emetics, inasmuch as it is digestant, appetising and agreeable, and tends to restore the bodily Vayu to its normal condition. Peya is diaphoretic, appetising, light of digestion, diuretic (lit : bladdercleanser). It allays thirst and hunger, and tends to remove the sense of fatigue and exhaustion. It serves to rekindle an impaired appetite and restore (lit : soothes down) the deranged Vayu to its normal condition. Vilepi acts as an emulcent food and soothes the entire organism. It is tonic, and imparts strength and rotundity to the frame. It is light, astringent, appetising, agreeable, quenches thirst and satisfies hunger. The Vilepi, when cooked with meat, potherbs and fruit, is hard to digest. It is otherwise agreeable, soothing, spermatopoietic, tissuebuilding, and tonic. 340-344

सिक्थैर्विरहितो मण्ड: पेया सिक्थसमन्विता । विलेपी बहुसिक्था स्याद् यवागूर्विरलद्रवा ।।३४५ ।।

विष्टम्भी पायसो बल्यो मेदः कफकरो गुरुः । कफपित्तकरी बल्या कुशराऽनिलनाशिनी ।।३४६ ।।

Manda is prepared by carefully excluding all the residuary shreds of its component substances, while Peya is cooked without any such exclusion. A gruel, which abounds with such seedy shreds, is called Vilepi, while the variety, which is slightly fluid and extremely seedy in its consistency, is named Yavagu. The preparation known as the Payasa (a sort of porridge cooked by boiling rice with milk and sugar) is long retained in the stomach in an undigested state and is heavy of digestion, though it tends to impart strength to the body, and generates fat and Kapha in the organism. The dish called Krsara (a gruel cooked by boiling rice with flesh and sesamum) generates the Kapha and Pitta, imparts strength to the body, and subdues the Vayu. 345-346

धातस्तु विमलः शुद्धो मनोज्ञः सुरभिः समः । स्विन्नः सुप्रस्तुतस्तूष्णो विशदस्त्वोदनो लघुः ||३४७।।

अधौतोऽप्रस्त्रुतोऽस्विन्नः शीतचाप्योदनो गुरुः । लघुः सुगन्धिः कफहा विज्ञेयो भृष्टतण्डुलः ।।३४८ ।।

स्नेहैमसै: फलैः कन्दैर्वेदलाम्लैश्च संयुताः । गुरवो बृंहणा बल्या ये च क्षीरोपसाधिताः ।। ३४९ ।।

A meal consisting of white coloured, well thrashed, sweet smelling rice, which has been washed with care and properly boiled, and well strained afterwards, is digested with ease and in the shortest space of time, in the event of it being eaten hot or warm. On the contrary, a meal consisting of uncleansed and unwashed rice improperly boiled and taken cold without having been properly strained takes a longer time to be digested. Fried rice is light and aromatic, and generates the Kapha. Rice boiled and cooked with clarified butter or any such fatty substance, as well as with meat, acid fruits, or with any kind of pulse, forms a rich and heavy food which helps to build up new tissues, and imparts strength and rotundity to the body. Rice boiled and cooked with milk (in a manner other than that of preparing the Payasa) acquires properties similar to those of the preceding one. 347-349

सुस्विन्नो निस्तुषो भृष्ट ईषत् सूपो लघुर्हितः ।। ३५० ।।

स्विन्नं निष्पीडितं शाकं हितं स्यात् स्नेहसंस्कृतम् । अस्विन्नं स्नेहरहितमपीडितमतोऽन्यथा ।। ३५१ ।।

A soup made of any sort of fried pulse (such as the Mudga, etc.) without its husks is light and wholesome. Similarly, potherbs (Sakas) well boiled and well squeezed and subsquently cooked with oil or any other lardaceous substance are wholesome, while those which are cooked in a different manner should be considered as possessed of contrary virtues. 350-351

मांसं स्वभावतो वृष्यं स्नेहनं बलवर्द्धनम् स्नेहगोरसघान्याम्ल-फलाम्लकटुकैः सह।

सिद्धं मांसं हितं बल्यं रोचनं बृंहणं गुरु || ३५२ ।।

Meat is naturally spermatopoietic and imparts gloss and strength to the system. Moreover, that which has been cooked and prepared with clarified butter, curd, sour gruel ( Kanjika), acid fruits (as the pomegranate etc.) pungent and some aromatic condiment, (as black pepper, etc.) should be considered as a very wholesome diet, though heavy of digestion. It is possessed of relishing, strength-giving and tissue-building properties. 352

तदेव गोरसादानं सुरभिद्रव्यसंस्कृतम्। विद्यात् पित्तकफोद्रेकि बलमांसाग्निवर्द्धनम् ।।३५३ ।।

परिशुष्कं स्थिरं स्निग्धं हर्षणं प्रीणनं गुरु | रोचनं बलमेधाग्नि-मांसौजः शुक्रवर्द्धनम् ।।३५४ ।।

The condensed soup or extract of the afore said meat, thickened with milk curd and clarified butter, and seasoned and cooked with such aromatic condiments (as black pepper, asafoetida, etc.), tends to aggravate the Pitta and Kapha, acts as an appetising, constructive tonic. The meat, which has been several times fried with clarified butter and then boiled in warm water and afterwards prepared dry with such condiments as Jiraka, etc. (so as to have all the butter and seasonings fully absorbed in its body-Parisuska-Mansa) should be considered as a tooth-some, exhilarating, emulcent food, though heavy of digestion. It imparts firmness to the limbs and increases a relish for food, improves the appetite and intellect, builds up fresh tissues, gives rotundity to the frame, and produces an increased quantity of semen and (Ojas) albumen in the organism. 353-354

तदेवोल्लुप्तपिष्टत्वादुल्लुप्तमिति पाचकाः । परिशुष्कगुणैर्युक्तं वह्नौ पक्वमतो लघु ॥ ३५५ ।।

तदेव शूलिकाप्रोतमङ्गारे परिपाचितम् । ज्ञेयं गुरुतरं किञ्चित् प्रदिग्धं गुरुपाकतः ।।३५६ ।।

The meat cooked and prepared in the foregoing manner, when minced and made into cakes, is called Ullupta-Mansa, which resembles the above-said Parisuska-Mansa in its properties, though it is lighter than the latter owing to the fact of its having been cooked over a charcoal fire. The same meat, cooked on an iron rod over a charcoal fire, becomes a little heavier as far as digestion is concerned, inasmuch as it is roasted with clarified butter, etc. 355-356

उल्लुप्तं भर्जितं पिष्टं प्रतप्तं कन्दुपाचितम् । परिशुष्कं प्रदिग्धञ्च शूल्यं यच्चान्यदीदृशम् ||३५७॥

मांसं यत् तैलसिद्धन्तु वीर्योष्णं पित्तकृद्गुरु | लध्वग्निदीपनं हृद्यं रुज्यं दृष्टिप्रसादनम् । अनुष्णवीर्यं पित्तघ्नं मनोज्ञं घृतसाधितम् ।।३५८ ।।

The varieties of cooked meat such as, the Ullupta (minced meat), the Bharjita (fried), the Pista (made into balls or cakes), the Pratapta (roasted with clarified butter over a charcoal fire), the Kandupacita (dipped in mustard oil and powdered aromatic condiments and roasted and done to a honey colour over a charcoal fire), the Parisuska and the Pradigdha go by the general name of Sulya (cabob). Of the varieties of Sulya, those which are boiled with oil should be considered as heatmaking in their potency, heavy of digestion and as generating the Pitta, while those, which have been fried with clarified butter, should be regarded as light, appetising, agreeable, relishing, beneficial to the eyes, and cooling in their potency. They also subdue the Pitta and are pleasant to the taste. 361-362

प्रीणनः प्राणजनन: श्वासकासक्षयापहः । वातपित्तश्रमहरो हृद्यो मांसरसः स्मृतः ॥३५९ ॥

स्मृत्योज: स्वरहीनानां ज्वरक्षीणक्षतोरसाम् । भग्नविश्लिष्टसन्धीनां कृशानामल्परेतसाम् ।।३६० ।।

आप्यायनः संहननः शुक्रदो बलवर्द्धनः । स दाडिमयुतो वृष्यः संस्कृतो दोषनाशनः ।। ३६१ ।।

A thin meat soup is a pleasant tonic and proves beneficial in cases of dyspnoea, cough, and consumption. It subdues the Pitta and Vata, destroys the tiredness, and has an agreeable taste. It is wholesome to persons of weak memory and reduced semen, as well as to those suffering from cachexia peculiar to chronic fever, from general emaciation of the body, from ulcerative endocarditis (Uraksata), or from diseases affecting the voice or the albumen (ojas). It is known to bring about an adhesion and reduction of fractured and dislocated bones, and increases the quantity of semen and ojas (albumen) in subjects found wanting in those two important principles of life. Meat-soup, prepared with the juice of the Dadima, etc., and seasoned with pungent condiments, increases the quantity of semen and tends to subdue the action of all the three deranged humours of the body. 359-361

प्रीणनः सर्वधातूनां विशेषान्मुखशोषिणाम् । क्षुत्तृष्णापहरः श्रेष्ठः सौराव: स्वादुशीतलः ।। ३६२ ।।

यन्मांसमुद्धृतरसं न तत् पुष्टिबलावहम् । विष्टम्भि दुर्जरं रुक्षं विरसं मारुतावहम् ।।३६३ ।।

1. Additional text: In the dish known as the Pratapta, the meat is first fried with clarified butter, then pasted and flavoured with the addition of curd, pomegranatejuice etc. and is again cooked with clarified butter, Ajaji, and Samudra salt over a charcoal fire, each of the preceding substances being added to it in succession during cooking over a gridiron. Meat luted with sesamum paste and cooked with the addition of flavouring condiments to a honey colour is called Kandupakka, while the one soaked in asafoetida and water and cooked over a gridiron over a smokeless fire by sprinkling water over it with the addition of pomegranate juice, etc, is called Stya.

दीप्ताग्नीनां सदा पथ्यः खानिष्कस्तु परं गुरुः ॥ ३६४ ।।

The Saurava (clear portion of mansa rasa situated on the top of the pame is nourishing to the all elemental time of the body specially to the persons suffering from emaciation of mouth, it allays hunger and thirst, it is sweet in taste and cool in potency.

The use of meat from which the essence has been previously extracted fails to contribute to the growth and strength of the organism, and is long retained in an undigested state in the stomach and impairs digestion. It is insipid, generates the Vayu in the organism, and tends to produce a state of parchedness in the body. The dish known as the Khaniska Mansa (akind of dried meat) is very hard to digest (heavy of digestion) and proves wholesome only to men of strong digestive powers. 362-364

मांसं निरस्थि सुस्विन्नं पुनर्दृषदि चूर्णितम् । पिप्पलीशुण्ठिमरिच-गुडसर्पिः समन्वितम् ।

एकत्र पाचयेत् सम्यग् वेसवार इति स्मृतः ।। ३६५ ।। वेसवारो गुरुः स्निग्धो बल्यो वातरुजापहः ||३६६।।

The cooked meat called the Vesavara (boneless boiled meat subsequently pasted and cooked with treacle, clarified butter, black pepper, Pippali, and Sunthi, etc.) is heavy of digestion, demulcent, strength-giving, and alleviates diseases due to the action of the provoked Vayu. 365-366

कफघ्नो दीपनो हृद्यः शुद्धानां व्रणिनामपि । ज्ञेयः पथ्यतम्चापि मुद्गयूषः कृताकृतः ।।३६७।।

स तु दाडिममृद्वीका- युक्तः स्याद्रागषाडवः । रुचिष्यो लघुपाकश्च दोषाणामविरोधकृत् ।।३६८ ।।

Mudga soup subdues the Kapha, and is appetising and agreeable. It forms the most wholesome diet to persons whose systems have been cleansed with the aid of purgative and emetic remedies, as well as to those suffering from ulcers. The soup known as the Raga-Sadava (which is another name for Mudga soup prepared with grapes and expressed pomegranate-juice) is light, and imparts a relish to food. It is not hostile to the deranged humours of the bodybut (slightly subdues their action). 367-368

मसूरमुद्गगोधूम-कुलत्थलवणैः कृतः । कफपित्ताविरोधी स्याद् वातव्याधौ च शस्यते ।।३६९ ।।

मृद्वीकादाडिमैर्युक्तः स एवोक्तोऽनिलार्द्दिते । रोचनो दीपनो हृद्यो लघुपाक्युपदिश्यते । ।३७० ।।

The soup of the Masura, or of the Mudga, or of the Godhuma or of the Kulattha pulse, prepared with salt is inhostile to the Pitta and Kapha, and is specially recommended in nervous diseases (VataVyadhi). The soup of the Masura etc., cooked and prepared with raisins and pomegranate-juice is beneficial to patients suffering from Vata-Vyadhi. It is relishing, appetising, agreeable, and light (of digestion). 369-370

पटोलनिम्बयूषौ तु कफमेदोविशोषिणौ । पित्तघ्नौ दीपनौ हृद्यौ कृमिकुष्ठज्वरापहौ ।। ३७१ ।।

कासश्वासप्रतिश्याय – प्रकारोचकज्वरान् – । हन्ति मूलकयूषस्तु कफमेदोगलामयान् ।।३७२।।

Soups of Mudga, etc., prepared with Patola or Nimba tend to reduce the quantity of fat and Kapha in the organism, subdue the Pitta, are appetising and agreeable, and prove curative in cases of Kustha ( cutaneous affections) and diseases of parasitic origin. Mudga soup prepared with Mulaka removes dyspnoea, cough, catarrh, waterbrash, fever and non relish for food. It tends to reduce fat and Kapha in the organism, and proves curative in diseases affecting the throat. 371-372

कुलत्थयूषोऽनिलहा श्वासपीनसनाशनः । तूणीप्रतूणीकासार्शो-गुल्मोदावर्त्तनाशन: ।।३७३।।

दाडिमामलकैर्यूषो हृद्यः संशमनो लघुः ॥३७४।।

प्राणाग्निजननो मूर्च्छा- मेदोघ्नः पित्तवातजित् । मुद्गामलकयूषस्तु ग्राही पित्तकफे हितः ।।३७५ ।।

यवकोलकुलत्थानां यूषः कण्ठयोऽनिलापहः । सर्वधान्यकृतस्तद्वबृंहण: प्राणवर्द्धनः।।३७६।।

खलकाम्बलिकौ हृद्यौ तथा वातकफे हितौ ॥ ३७७॥

The soup of the Kulattha pulse cures diseases due to the action of the deranged Vayu, as well as asthma, catarrh, and Tuni, Pratituni, cough, piles, abdominal glands (Gulma) and Udavarta. Prepared with the expressed juice of the Dadima or Amalaka it acquires an agreeable taste, pacifies the deranged humours, and is light, appetising and strength-giving in its virtues. It proves curative in epilepsy and obesity, and subdues the deranged Vayu and Pitta. Mudga soup cooked with Amalakas acquires an astringent property, and proves beneficial in derangements of the Kapha and Pitta. The soups of the Yava, Kola and Kulattha pulses destroy the Vayu and are beneficial to the larynx. Similarly, soups of all the pulses, which go by the name of Sami-Dhanyas, increases the strength and rotundity of the body. Khala and Kambalika soups are respectively agreeable and subdue the Vayu and Pitta. 373-377

बल्य: कफानिलौ हन्ति दाडिमाम्लोऽग्निदीपनः ।। ३७८ ।।

तक्राम्लः पित्तकृत् प्रोक्तो विषरक्तप्रदूषणः ।।३७९॥

All soups cooked and prepared with the expressed juice of pcmegranate should be known as strength-giving and digestive stimulant. They subdue the Vayu and Kapha. Soups, made and flavoured acid by the mixture of curd, produce the Kapha, strength giving, demulucent, heavy to digestion and subdue Vata. Soups made and flavoured acid by the mixture of whey produce Pitta and aggravates the effect of imbibed poison circulating in the system. 378-379

खडा: खडयवाग्वा षाडवाः पानकानि च । एवमादीनि चान्यानि क्रियन्ते वैद्यवाक्यतः ।। ३८० ।।

अस्नेहलवणं सर्वमकृतं कटुकैर्विना । विज्ञेयं लवणस्नेह- कटुकैः संयुतं कृतम् ।।३८१ ।।

The soups and gruels respectively known as the Khadayusa,’ the Khada-Yavagu,’ the Sadava’ and the Panaka (drinks) should be prepared with the advice, and according to the instructions of a

1. Mudga soup prepared with whey, horse-apple, Amrul (oxalis corniculata), cumin seeds, black pepper and the roots of Citrak (Plumbago Zeylanica). 2. Gruel prepared in the manner of Khada-Yusa.

3. Mudga soup in the composition of which things of sweet, saline, astringent, acid and pungent tastes largely enter physician. The soup, which is cooked or prepared without the admixture of any salt, condiments (black pepper, pungent spices) or any oily or lardaceous substance, is called the Akrta Yusa (unseasoned soup), whereas the one which is cooked and seasoned with the foregoing spices and substances oil, clarified butter, etc.), is called a seasoned soup (Krta-Yusa). 380-381

अथ गोरसधान्याम्ल-फलाम्लैरन्वितञ्च यत् । यथोत्तरं लघु हितं संस्कृतासंस्कृतं रसम् ।।३८२ ।।

Of the soups and extracts of meat respectively cooked and prepared with the modifications of cow-milk (curd, whey, etc.), Kanjika and acid fruits (pomegranate, etc.) each succeeding variety should be deemed lighter and more wholesome than the one immediately preceding it in the order of enumeration. 382

दधिमस्त्वम्लसिद्धस्तु यूषः कम्बलिकः स्मृतः । तिलपिण्याकविकृतिः शुष्कशाकं विरूढकम् ॥ ३८३ ।।

सिण्डाकी च गुरूणि स्युः कफपित्तकराणि च । तद्वच्च वटकान्याहुर्विदाहीनि गुरूणि च ।। ३८४ ।।

The soup cooked with the cream of the curd and the expressed juice of the Dadima is called Kambalika soup. Articles of food prepared with sesamum and its levigated cake, or those in the composition of which dried pot herbs, rice thrashed out of sprouting paddy or Sindaki ( a species of potherbs described before) enter, should be considered as heavy of digestion. They increase the Pitta and Kapha. The Vatakas resemble the Sindakis in their properties, but are heavy of digestion and admit of being incompletely digested, giving rise to a kind of acid re-action. 383-384

लघवो बृंहणा वृष्या हृद्या रोचनदीपनाः । तृष्णामूर्च्छाभ्रमच्छर्दि-श्रमघ्ना रागषाडवाः ।।३८५ ।।

रसाला बृंहणी बल्या स्निग्धा वृष्या च रोचनी ।। स्नेहनं गुडसंयुक्तं हृद्यं दध्यनिलापहम् ।। ३८६ ।।

The varieties of soups known as the Raga¹ and Sadava are light,

1. Is made of sugar, Saindhava salt, tamarind Sarjiksara Panisaka and the expressed juice of Jambuline fruits; while the Sadava soup is prepared with salt and acid and sweet fruits.

tissue-building, spermatopoietic, agreeable, relishing, and appetising in their properties. They alleviate thirst, epileptic fits, vertigo and vomiting, and remove the sense of fatigue or exhaustion. The variety of food known as the Rasala’ is constructive, tonic, demulcent, spermatopoietic and relishing. Curd sweetend with treacle is agreeable. It subdues the Vayu in the system, and tends to increase the oily principle in the organism. 385-386

सक्तवः सर्पिषाभ्यक्ताः शीतवारिपरिप्लुताः । नातिद्रवा नातिसान्द्रा मन्थ इत्युपदिश्यते ।।३८७ ।।

मन्थः सद्योबलकरः पिपासाश्रमनाशनः । कृच्छ्रोदावर्त्तनाशनः ।। ३८८ ।।

पित्तविकारनुत् । कफरोगनिबर्हणः । मलदोषानुलोमनः ।।३८९ ।।

मूत्रसाम्लस्नेहगुडो शकरेक्षुरसद्राक्षायुक्तः द्राक्षामधूकसंयुक्तः वर्गत्रयेणोपहितो

Powdered barley soaked in clarified butter and made into a dough with water, which is neither too thick nor too thin in its consistency, is called Mantha, which acts as a tonic immediately on it being partaken of. It allays thirst and removs the sense of fatigue and exhaustion. The Mantha, treated with treacle and clarified butter, proves curative in cases of difficult urination and obstinate Udavarta. A Mantha prepared with sugar, raisins (Draksa) and the expressed juice of sugar-cane, removes diseases due to the derangement of the Pitta. Mantha, containing raisins and Madhuka fruit, successfully combats diseases brought about through the action of the deranged Kapha. A Mantha saturated with the three aforesaid substances (acid and lardaceous, sugar and raisins) tends to restore the stool to its normal condition. 387-389

गौडमम्लमनम्लं वा पानकं गुरु मूत्रलम् ।। ३९० ।।

तदेव खण्डमृद्वीका-शर्करासहितं पुनः । साम्लं सुतीक्ष्णं सहिमं पानकं स्यान्निरत्ययम् ।।३९१ ।।

माकन्तु श्रमहरं मूर्च्छादाहतृषापहम् । परूषकाणां कोलानां हृद्यं विष्टम्भि पानकम् ।। ३९२ ।।

1. A sweet aromatic preparation consisting of acid buffalo-curd, refined sugar, milk, powdered cardamom, camphor and black pepper.

द्रव्यसंयोगसंस्कारं ज्ञात्वा मात्राश्च सर्वतः । पानकानां यथायोगं गुरुलाघवमादिशेत् ।। ३९३ ।। इति कतान्नवर्गः ।

The Panakas: Well diluted treacle (Panaka), no matter whether it has been rendered acid or not with the admixture of Amla (lemon juice), is diuretic and heavy in respect of digestion. Water saturated with treacle, Khanda (unrefined sugar), sugar or grapes, and made acid with the admixture of any acid substance, and scented with camphor, should be deemed the best of refreshing beverages. Water saturated with the (expressed juice of) grapes removes the sense of fatigue, allays thirst, and alleviates epileptic fits, and burning sensation of the body. Water potion flavoured with the (expressed juice of) Kola or Parusaka is agreeable and long retained in the stomach in an undigested state. The lightness or heaviness of a potion (Panaka) should be determined according to the quantities, properties and preparations of the articles and substances that enter into its composition. Here ends the description of the specific properties of varieties of prepared food, etc. (Krtanna). 390-393

अथ भक्ष्यवर्ग:

वक्ष्याम्यतः परं भक्ष्यान् रसवीर्यविपाकतः ।। ३९४ ।।

Now we shall describe the virtues of the articles of confectionary according to their tastes, potencies, and digestive reactions. 394

भक्ष्याः क्षीरकृता बल्या वृष्या हृद्याः सुगन्धिनः । अदाहिनः पुष्टिकरा दीपनाः पित्तनाशनाः ।।३९५ ।।

तेषां प्राणकरा हृद्या घृतपूराः कफावहाः । वातपित्तहरा वृष्या गुरवो रक्तमांसलाः ।।३९६ ।।

Confectionary: Such as is made with the modifications of milk, is called the Ksira Bhaksyas (flour dissolved and stirred in milk with sugar, etc.) It is tonic, spermatopoietic, agreeable, appetising and aromatic, and tends to impart rotundity to the frame. It subdues the Pitta and does not belong to the group of inconpletely digestibles. Of these, the variety known as the Ghrtapuras articles of food (prepared by putting clarified butter in doughs of corn-flour) is strength-giving and agreeable. It subdues the Vayu and Pitta, is spermatopoietic, and heavy of digestion, and tends to create new flesh and blood. 395-396 बृंहणा गौडिका भक्ष्या गुरवोऽनिलनाशनाः ।

अदाहिनः पित्तहराः शुक्रलाः कफवर्द्धनाः ।।३९७ ।।

The articles of food known as the Gaudikas (prepared by putting treacle into doughs of corn-flour) are flesh-making, spermatopoietic, and heavy in respect of digestion. They subdue the Vayu and Pitta and generate the Kapha and do not give rise to any reactionary acidity after digestion. 397

मधुमस्तकसंयावाः पूपा ह्येते गुरवो बृंहणाश्चैव मोदकास्तु रोचनो दीपनः स्वर्यः पित्तघ्नः पवनापहः ।

गुरुर्मृष्टतमश्चैव सट्टकः प्राणवर्द्धनः।।३९९।। विशेषतः । सुदुर्जराः ।। ३९८ ।।

हृद्यः सुगन्धिर्मधुरः स्निग्धः कफकरो गुरुः । वातापहस्तृप्तिकरो बल्यो विष्यन्दनः स्मृतः ॥ ४०० ।।

The articles of food belonging to the groups of Madhumastakas, Samyavas, and Pupas, are heavy in respect of digestion but are flesh building in their properties. Modakas are extremely indigestible. Sattakas (curd cream saturated with unrefined sugar and powdered Trikatus, and then filtered through a piece of clean linen, and seasoned with camphor and pomegranate seeds) impart a relish to the food. They are appetising, beneficial to the voice, heavy in respect of digestion, extremely palatable and strength-giving. They subdue the Vayu and Pitta (Kapha according to others). Visyandana’ is agreeable, aromatic, sweet and demulcent. It destroys the Vayu, and generates the Kapha and is heavy, and strength-giving. 398-400

बृंहणा वातपित्तघ्ना भक्ष्या बल्यास्तु सामिताः । हृद्याः पथ्यतमास्तेषां लघवः फेनकादयः ।।४०१ ।।

मुद्गादिवेशवाराणां पूर्णा विष्टम्भिनो मताः । वेशवारैः सपिशितः सम्पूर्णा गुरुबृंहणाः ।।४०२।।

Articles of food of confectionary made of powdered wheat

1. Powdered wheat treated with milk, clarified butter and treacle, and made into a paste neither too thick not too thin in its consistency is called Visyandana. (Samita) act as constructive tonics, and subdue the Vayu and Pitta. Of these, the variety known as the Phenaka (Khaja of our present-day confectioners) is agreeable, extremely wholesome and light. Cakes stuffed with Mudga-Vesavaras are long retained in the stomach in an undigested state, while those containing minced and pasted meat (Vesavaras) are heavy and flesh building in their properties. 401-402

पाललाः श्लेष्मजननाः शष्कुल्यः कफपित्तलाः।।४०३।।

वीर्योष्णा: पैष्टिका भक्ष्याः कफपित्तप्रकोपणाः । विदाहिनो नातिबला गुरवश्च विशेषतः ||४०४ ।।

Confectionary known as the Palalas (a preparation of treacle, pasted sesamum and corn flour) generates the Kapha; while the Saskulis (Luchis and Kachuris of our modern confectioners) tend to increase the Pitta and Kapha in the organism. Cakes made of powdered rice (Pistakas) are heat making in their potency and tend to enrage or aggravate the Kapha and Pitta. They further give rise to a reactionary acidity after digestion, and are specially heavy in respect of digestion, and are slightly strength-imparting. 403-404

वैदला लघवो भक्ष्याः कषाया सृष्टमारुताः । विष्टम्भिनः पित्तसमाः श्लेष्मघ्ना भिन्नवर्चसः ॥४०५ ।।

बल्या वृष्यास्तु गुरवो विज्ञेया माषसाधिताः ।। ४०६ ।।

Confectionary made of Vaidalas (such as the Mudga pulse etc.) has an astringent taste, is light in respect of digestion, subdues the Vayu and Kapha, is purgative, and tends to restore the Pitta to its normal state, though apt to be long retained in the stomach in an undigested state. Cakes made of Masa pulse are tonic, spermatopoietic and heavy of digestion. 405-406

कूर्चिका विकृता भक्ष्या गुरवो नातिपित्तलाः ।।४०७।।

विरूढककृता भक्ष्या गुरवोऽनिलपित्तलाः। विदाहोत्क्लेशजनना रुक्षा दृष्टिप्रदूषणाः।। ४०८।।

हृद्या: सुगन्धिनो वृष्या लघवो घृतपाचिताः। वातपित्तहरा बल्या वर्णद्दृष्टिप्रसादनाः ।। विदाहिनस्तैलकृता गुरवः कटुपाकिनः ।।४०९।।

Similarly, those that are made of Kurcika are heavy in respect of digestion and do not inordinately generate the Pitta. Articles of confectionary made of sprouting Mudgas, etc., are heavy of digestion, generate the Vayu and Pitta, give rise to a reactionary acidity after digestion, and tend to bring on nausea and waterbrash (Utklehsa), besides producing a parched condition in the organism, and also affecting the eye-sight. Confectionary fried in clarified butter has an agreeable taste and aroma, is light, sprematopoietic, and tonic, subdues the Vayu and Pitta, and tends to improve the complexion and invigorate the eyesight. Similarly, that which is fried in oil is heavy as regards digestion, pungent in its digestive reaction, and heat-making in potency. It destroys the Vayu and the Pitta, tends to affect the sight and produces cutaneous affections. 407-409

उष्णा मारुतदृष्टिघ्नाः पित्तलास्त्वक्प्रदूषणाः ।। ४१० ।।

फलमांसेक्षुविकृति-तिलमाषोपसंस्कृताः । भक्ष्या बल्यास्तु गुरवो बृंहणा हृदयप्रियाः ।। ४११ ।।

कपालाङ्गारपक्वास्तु लघवो वातकोपनाः । सुपक्वास्तनवश्चापि भूयिष्ठं लघवो मताः ॥ ४१२ ।।

सकिलाटादयो भक्ष्या गुरवः कफवर्द्धनाः । कुल्माषा वातला रुक्षा गुरवो भिन्नवर्चसः ।।४१३ ।।

Confectionary made of fruit, meat, modifications of sugar-cane juice (treacle, sugar, etc.), sesamum and Masa pulse is tonic, heavy of digestion, tissue-building and palatable. It is heat in potency, subdues Vata and destroys vision, increases Pitta and produces cutaneous disorders. Articles of food fried in broken vessels of baked clay, or cooked over a charcoal fire should be considered as light in respect of digestion and as possessed of the virtue of aggravating the bodily Vayu, while those that are prepared with lumps of curdled milk should be considered as heavy ( of digestion) and increasing the Kapha. Kulmasas (half boiled Canakas or gram) generate the Vayu, produce loose stool, and are heavy of digestion, and tend to produce a condition of parchedness in the organism. 410-413

उदावर्त्तहरो वाटयः कासपीनसमेहनुत् । धानोलुम्बास्तु लघवः कफमेदोविशोषणाः ।।४१४ ।।

Articles of food made of fried barley (Vatya) prove curative in cases of Udavarta, cough, catarrh and Meha. Dhana (fried barley) and Ulumba (Mudga pulse etc., boiled over a fire) are light of digestion and absorb the excess quantity of fat and Kapha in the body. 414

शक्तवो बृंहणा वृष्यास्तृष्णापित्तकफापहाः । पीताः सद्योबलकरा भेदिनः पवनापहाः ।।४१५ ।।

गुर्वी पिण्डी खराऽत्यर्थं लघ्वी सैव विपर्ययात् । शक्तूनामाशु जीर्येत मृदुत्वादवलेहिका ।। ४१६ ।।

Barley powder (dissolved in water so as to form a sort of thin, pasty potion) is flesh-building and spermatopoietic. It allays thirst, acts as an instantaneous tonic, subdues the Pitta, Kapha and Vayu, and is possessed of purgative properties. Made into thin pasty balls or lumps they become heavy as regards digestion, while transformed into a thin potion with the addition of a copious quantity of water they are known to acquire a contrary virtue (light). Barley powder used as lambative is easily and speedily digested owing to the softness of its consistency. 415-416

लाजाश्छर्द्यतिसारघ्ना दीपनाः कफनाशनाः। बल्याः कषायमधुरा लघवस्तृण्मलापहाः ।।४१७।।

तृछर्द्दिदाहघर्मार्ति-नुदस्तत्सक्तवो मताः । रक्तपित्तहराश्चैव दाहज्वरविनाशनाः। ॥ ४१८ ।।

पृथुका गुरवः स्निग्धा बृंहणाः कफवर्द्धनाः । बल्या: सक्षीरभावात् तु वातघ्ना भिन्नवर्चसः ।। ४१९ ।।

Fried paddy alleviates vomiting and dystentery, and has an astringent sweet taste. It is appetising, tonic, and light of digestion, allays thirst, destroys the waste products of the body and tends to restore the deranged Kapha to its normal condition. Pulverised fried paddy alleviates thirst, vomiting, and a, burning sensation of the skin, arrests perspiration, and proves curative in cases of haemoptysis and Dahajvara (a type of bilious fever characterised by unquenchable thirst and hyperpraxia). Prthuka (thrashed or pasted paddy ) is heavy of digestion, demulcent and flesh-building, and increases the Kapha in the system. Taken with milk it acts as a tonic and is laxative and destroys the Vayu. 417-419

सन्धानकृत पिष्टमामं तण्डुलं कुंमिमेहनुत् । सुदुर्जर: स्वादुरसो बृंहणस्तण्डुलो नवः । ॥ ४२० ।।

सन्धानकृन्मेहहरः पुराणस्तण्डुलः स्मृतः ॥ ४२१ ।।

Immature of newly-harvested pasted rice has a sweet taste, is hard to digest and acts as a tissue-builder. Old or well matured rice brings about the adhesion of fractured bones and proves curative in cases of Meha. 420-421

द्रव्यसंयोगसंस्कार-विकारान् समवेक्ष्य तु। यथा कारणमासाद्य भोक्तॄणां छन्दतोऽपि वा।

अनेकद्रव्ययोनित्वाच्छास्त्रतस्तान् विनिर्द्दिशेत् ॥ ४२२ ।। इति भक्ष्यवर्गः ।

As a large variety of substances enters the composition (of our daily food), a physician should prescribe a course of diet for his patient after carefully considering the nature of the food stuffs and the properties they acquire through combination and seasoning, as well as the natural longings of a person for a certain kind of food during the preponderance of certain deranged humours of the body according to the advice of the ayurveda discipline. Thus ends the eatble group. 422

अतः अम्लेन केचिद् विहता मनुष्या माधुर्ययोगे प्रणयीभवन्ति । तथाऽम्लयोगे मधुरेण तृप्तास्तेषां यथेष्टं प्रवदन्ति पथ्यम ॥४२४ ॥

सर्वाण्यनुपानान्युपदेक्ष्यामः

Anupanam of After-Potions: Now we shall discourse on drinks and potions which are found to be beneficial when taken after a certain kind of food (Anupanas).

Certain people oppressed with an acid taste naturally long for sweets, while others in full satiety of sweet articles have a relish for acid things. Hence something acid is good for the eater of sweets, and sweets are good for men who have partaken of an acid food. 423-424

1 शीतोष्णतोयासवमद्ययूष फलाम्लधान्याम्लपयोरसानाम् यस्यानुपानन्तु हितं भवेद्यत् तस्मै प्रदेयं त्विह मात्रया तत् ||४२५ ॥

व्याधिञ्च कालञ्च विभाव्य धीरैर्द्रव्याणि भोज्यानि च तानि तानि । सर्वानुपानेषु वरं वदन्ति मेध्यं यदम्भः शुचिभाजनस्थम् ॥४२६॥

लोकस्य जन्मप्रभृति प्रशस्तं तोयात्मकाः सर्वरसाश्च दृष्टाः । सङ्क्षेप एषोऽभिहितोऽनुपानेष्वतः परं विस्तरतोऽविधास्ये ॥४२७॥

Cold water and warm water, Asava (wine), Madya (spirits), the soup of Mudga pulse etc., the juice of acid fruits, sour paddy gruel, milk and essence of meat are generally used as drinks after a full meal. Of these, that alone which would prove beneficial to a person should be given him in an adequate quantity. The intellingent physician should determine the kind of after-drink (potion) required in each case after taking into consideration the nature of the disease under treatment, the season of the year, and the properties of the solid or liquid substances that enter the composition of the diet. Of all kinds of afterpotions, clear heavenly ( atmospheric) water, kept in a pure vessel, should be deemed the best, inasmuch as such water contributes in every way to the welfare (is conductive to the bodily growth), of a person throughout his life, and all the six different tastes are inherent in that heavenly fluid. Briefly we have stated the rule to be observed in respect of after-potions, now we shall dilate upon their specific properties. 425-427

उष्णोदकानुपानन्तु स्नेहानामथ शस्यते । ऋते भल्लातकस्नेहात् स्नेहात् तौवरकात् तथा । ॥ ४२८ ।।

अनुपानं वदन्त्येके तैले यूषाम्लकाञ्जिके । शीतोदकं माक्षिकस्य पिष्टान्नस्य च सर्वशः ।।४२९ ।।

दधिपायसमद्यार्त्ति-विषजुष्टे तथैव च । केचित् पिष्टमयस्याहुरनुपानं सुखोदकम् ॥ ४३० ॥

Hot water should be taken after any oily or lardaceous substance other than those known as the oils of Bhallataka the Tauvaraka. Certain authorities hold that the soup of Mudga pulse and sour rice gruel (Kanjika) should be respectively taken (in summer and winter ) after having taken a large quantity of oil in the course of a meal. Cold water should be taken after cakes and honey, as well as after curd, Payasa porridge, and also in cases of poisoning and derangements due to the effects of wine. According to several authorities tepid water should be taken after any kind of cake (preparation of rice paste etc.). 428-430

च ।।४३१ ।। पयो मांसरसो वापि शालिमुद्गादिभोजिनाम् ।

युद्धाध्वातपसन्ताप-विषमद्यरुजासु माषादेरनुपानन्तु धान्याम्लं दधिमस्तु वा । मद्यं मद्योचितानान्तु सर्वमांसेषु पूजितम् ॥ ४३२ ।।

अमद्यपानामुदकं फलाम्लं वा प्रशस्यते । क्षीरं घर्म्माध्वभाष्यस्त्री-क्लान्तानाममृतोपमम् ।।४३३ ।।

सुरा कृशानां स्थूलानामनुपानं मधूदकम् । निरामयानां चित्रन्तु भुक्तमध्ये प्रकीर्त्तितम् ।।४३४ ।।

स्निग्धोष्णं मारुते पथ्यं कफे रुक्षोष्णमिष्यते । अनुपानं हितञ्चापि पित्ते मधुरशीतलम् ।।४३५ ।।

हितं शोणितपित्तिभ्यः क्षीरमिक्षुरसस्तथा । अर्कशेलुशिरीषाणामासवास्तु विषार्त्तिषु ॥४३६ ।।

Milk or meat essence should be prescribed as an after-potion to persons habituated to meals of Shali-rice or Mudga pulse, or who have become fatigued with the labours of a battle or of a long journey, or who are oppressed with the heat of the sun or of a blazing fire, as well as to those who would be found to be overcome from the effects of poison or wine. Sour rice gruel, or cream of curd should be drunk after having taken Masa pulse, etc. Wine (Madya) is the proper after-drink for persons addicted to it, which is also recommended after a meat diet. Cold water or acid fruit juice (such as that of the pomegranate, etc.) forms the best after-drink for those who are not in the habit of taking wine. Milk is ambrosia to persons enfeebled with arduous study, or excessive sexual intercourse, and to every one after an exposure to the sun after a long troubled journey. Wine (Sura) is the after-drink for enfeebled subjects, and water saturated with honey is the potion for corpulent persons. Healthy persons may use a variety of desserts and beverages during and after meals. Things which are demulcent in their virtues and heat-making in their potency should be considered as a wholesome diet in diseases due to the deranged Vayu. Substances, which are heat-making in their potency and tend to produce a condition of parchedness (Ruksa) in the organism, should be prescribed as a wholesome diet in diseases brought about through the action of the deranged Kapha. Similarly, those which are sweet and cooling in their potency, prove wholesome in Pittaja distempers. Milk and the expressed juice of sugar-cane are beneficial to persons suffering from haemoptysis. The Asavas ( wines) of the Arka, Selu, and Sirisa are beneficial to those suffering from the effects of any poison. 431-436

अतः परन्तु वर्गाणामनुपानं पृथक् पृथक् ।

प्रवक्ष्याम्यानुपूर्वेण सर्वेषामेव मे श्रृणु ॥४३७॥ तत्र पूर्वशस्यजातीनां बदराम्लम् । वैदलानां धान्याम्लम् । जङ्घालानां धन्वजानाञ्च पिप्पल्यासवः । विष्किराणां कोलबदरासवः । प्रतुदानां क्षीरवृक्षासवः । गुहाशयानान्तु खर्जूरनारिकेलासवः । प्रसहानामश्वगन्यासवः । पर्णमृगाणां कृष्णगन्धासवः । बिलेशयानां फलसारासवः, एकशफानां त्रिफलासवः । अनेकशफानां खदिरासवः । कूलचराणां शृङ्गाटककशेरुकासवः । कोशवासिनां पादिनाञ्च तदेव । प्लवानामिक्षुरसासवः । नादेयानां मत्स्यानां मृणालासवः । सामुद्राणां मातुलुङ्गासवः। अम्लानां फलानां पद्मोत्पलकन्दासवः । कषायाणां दाडिमवेत्रासवः। मधुराणां त्रिकटुकयुक्तः कन्दासवः । तालफलादीनां धान्याम्लम्। कटुकानां पिप्पल्यादीनां दूर्वानलवेत्रासवः । श्वदंष्ट्रावसुकासवः । कुष्माण्डादीनां दार्वीकरीरासवः । चुच्चुप्रभृतीनां लोध्रासवः । जीवन्त्यादीनां त्रिफलासवः । कुसुम्भशाकस्य स एव । मण्डूकपर्ण्यादीनां महापञ्चमूलासवः। तालमस्तकादीनामम्लफलासवः । सैन्धवादीनां सुरासव आरनालञ्च । तोयं वा सर्वत्रेति ।। ४३८ ।।

Now we shall separately describe the after-drinks to be taken after having used the articles of food dealt with under the several groups discussed before. The acid soup of Indian Jujubes (Kola) should be taken after a meal consisting of any of the afore-said cereals such as, the sukadhanya, Kudhanya, etc. Sour gruel should be used after a meal of Mudga pulse, or of any similar grain. The asava (wine of the Pippali should be used after a meal of the long thighed venisons, or of the flesh of those of the Dhanvaja family. Kola and Badara wines should be used after having taken the cooked flesh of the fowls of the Viskira species. The wine of Ksira-Vrksa should be used after a meal consisting of the flesh of the Pratuda species. Coconut and date palm wines should be used after having eaten the flesh of the cave-dwelling (guha-saya) species. Krsna Gandha wine should be used after the flesh of the Parna-Mrga (arboreous) family. Asvagandha wine should be taken after the flesh of the Prasaha species. Phalasara wine should be taken after the flesh of any of the hole-dwelling (Bilesaya) animals. Triphala wine should be taken after the flesh of an animal with unbifurcated hoops (Ekasapha). Khadira wine should be taken after the flesh of an animal with bifurcated hoofs.

The Asava (wine of Srngataka or Kaseruka should be taken after having eaten the flesh of an animal of the Kulecara (frequenting the shores of lakes etc.) species. The same wines should be regarded as proper after-potions after a meal consisting of molluscs (Kosastha), or of the flesh of an animal of the Padi (lizard) family. Asava of sugarcane (vinegar) should be taken after having eaten the flesh of an animal of the Plava (diving) family. Mrnala wine should be taken after any Nadeya fish (whose habitat is the river). Matulunga wine should be taken after the flesh of any of the sea fish (Samudra). Padma (lotus bulb), wine should be taken after acid fruits. Pomegranate, or Vetra wines should be taken after astringent fruits. The Asava of kanda Khanda-D. R. treated with the three pungent drugs known as the Trikatus should be taken after sweet fruits. Sour and fermented rice gruel should be taken after Tala fruits, etc. The wine of Durva, Nala, or of Vetra should be taken after pungent fruits. The Asava of Svadanstra or of Vasuka should be taken after Pippalis, etc. Darvi, or Karira wines should be taken after Kusmandas, etc. The Asava of Lodhra should be taken after taking the Cuccu, potherbs etc. Triphala wine should be taken after the Jivanti, potherbs, etc., and the same rule should be observed in respect of Kusumbha potherbs.

The Asava (wine) of the drugs known as the Maha Pancamula should be taken after such potherbs as the Manduka-parni, etc. Wines of acid fruit should be taken after the pith of marrow of such trees as the Date-palm, Tala, etc. The wine known as the Surasava, or fermented rice gruel should be taken after an excess of Saindhava salt, etc. Water may be taken in absence of the proper after-drink in all cases. 437-438

भवन्ति चात्रमाहेन्द्रतोयमुत्तमम् । सर्वेषामनुपानानां सात्म्यं वा यस्य यत् तोयं तत् तस्मै हितमुच्यते ।।४३९

उष्णं वाते कफे तोयं पित्ते रक्ते च शीतलम् ।।४४० ।।

Authoritative verses on the subject : Atmospheric or rain water is the best of all drinks and cordials. That kind of water is wholesome to a person to which he is habituated from his birth. Hot water is beneficial in derangements of the Vayu and Kapha, and cold water is good in diseases which have their origin in the vitiated blood, or in the deranged Pitta. 439-440

दोषवद् गुरु वा भुक्तमतिमात्रमथापि वा। यथोक्तेनानुपानेन सुखमन्नं रोचनं बृंहणं वृष्यं दोषसङ्घातभेदनम् ।

तर्पणं मार्छवकरं श्रमक्लमहरं दीपनं दोषशमनं बल्यं वर्णकरं सम्यगनुपानं सदोच्यते ।।४४३ ।। प्रजीर्यति ।।४४१ ।। सुखम् ॥ ४४२ ॥ । पिपासाच्छेदनं परम् ।

An excessively heavy meal, as well as the one which usually tends to derange the fundamental humours of the body, may be easily and speedily digested with the help of a suitable after-drink. A proper after-potion taken after a meal brings on a fresh relish for food, increases the bulk of the body, acts as a spermatopoietic beverage, disintegrates the combination or accumulation of the deranged bodily humours, soothes the organism, increases the softness of the body, removes the sense of fatigue and exhaustion, brings on pleasurable sensations in its train, stimulates the appetite, subdues or pacifies the deranged bodily humours, allays the thirst, improves the complexion, and imparts tone and vigour to the system. 441-443

तदादौ कर्शयेत् पीतं स्थापयेन्मध्यसेवितम् । पश्चात् पीतं बृंहयति तस्माद् वीक्ष्य प्रयोजयेत् ॥४४४ ॥

स्थिरतां गतमक्लिन्नमन्नमद्रवपायिनाम् । भवत्याबाधजननमनुपानमतः पिबेत् ॥४४५ ॥

न पिबेच्छ्वासकासार्त्तो रोगे चाप्यूर्ध्वजत्रुगे । क्षतोरस्कः प्रसेकी च यस्य चापहतः स्वरः ।।४४६ ।।

Any beverage resorted to at the commencement of a meal tends to produce a gradual emaciation of the frame; the one taken during the course of a meal guards against both its thinning and corpulency, while the one drunk at the close of a meal serves to greatly add to its growth and rotundity. Hence, drinking at meals should be most judiciously determined and taken with the greatest forethought and discretion. The food carried down into the stomach of a person unused to such liquids long retains undigested and resists being converted into chyme or being digested, and becomes a positive source of discomfort. Hence, the use of an after-potion is imperatively obligatory on all human beings, except those suffering from dyspnoea, cough, ulcerative endocarditis (Urahksata), ptyalism, aphonia, and from diseases affecting the part of the body situated above the clavicles. 444-446

पीत्वाध्वभाष्याध्ययन-गेयस्वप्नान् न शीलयेत् ॥४४७ ॥

प्रदूष्यामाशयं तद्धि तस्य कण्ठोरसि स्थितम् । स्यन्दाग्निसादच्छर्द्यादीनामयान् जनयेद् बहून् । ॥ ४४८ ।।

After the use of an after-potion, a long walk, a lengthy conversation, singing, sleeping and reading should be refrained from, in order that the imbibed potion may not affect the stomach, and (aggravate the bodily humours) which taking lodgment about the regions of the throat and chest may give rise to a secretion of mucous, impair the appetite, develop such distressing symptoms as vomiting etc., and produce many other distempers as well. 447-448

गुरुलाघवचिन्तेयं स्वभावं नातिवर्त्तते । तथा संस्कारमात्रान्न- कालांश्चाप्युत्तरोत्तरम् ।।४४९ ।।

The lightness or heaviness of a food stuff does not go contrary to nature. These properties depend more upon the mode of cooking or preparing them than upon the nature of the substances themselves;² more upon the quantity in which they are taken than the mode of their cooking or preparation;³ and more upon the food (lit. boiled rice) itself

1. If it be asked why the flesh of an animal of the Jangala family is light? The answer would be because it is naturally so.

2. As for example, Vrihi corn is naturally heavy of digestion, but fried Vrihi seeds are light.

3. As for instance, a heavy food should be taken till the appetite is but half satisfied, while an article which is light with regard to digestion may be eaten to satiety.

than upon the quantity of its use, and more upon the time (of its maturity) than upon the food. 2 449

मन्दकर्मानलारोग्याः सुकुमारा: सुखोचिताः । जन्तवो ये तु तेषां हि चिन्तेयं परिकीर्त्यते ।।४५० ।।

बलिनः खरभक्ष्या ये ये च दीप्ताग्नयो नराः । कर्मनित्याश्च ये तेषां नावश्यं परिकीर्त्यते ।।४५१ ॥ इति सर्वानुपानवर्गः ।

The question of lightness or heaviness of a food stuff affects the idle, the unhealthy, the luxurious, and men of delicate constitution and impaired appetite, and such nice discernment of the properties of an article of food is not imperatively obligatory on strong, healthy men of active habits and good healthy digestion, who are habituated to hard and solid fares, and who can tolerably afford to dispense with such thoughts altogether. Here ends the description of the group of afterpotions. 450-451

अथाहारविधिं वत्स विस्तरेणाखिलं श्रृणु || आप्तान्वितमसङ्कीर्णं शुचि कार्यं महानसम् ।।४५२ ।।

तत्राप्तैर्गुणसम्पन्नमन्नं भक्ष्यं सुसंस्कृतम् । शुचौ देशे सुसंगुप्तं समुपस्थापयेद् भिषक् ॥ ४५३ ।।

विषघ्नैरगदैः स्पृष्टं प्रोक्षितं व्यजनोदकैः । सिद्धैर्मन्त्रैर्हतविषं सिद्धमन्नं निवेदयेत् ॥ ४५४ ।।

Hear me, O my child, discourse on the rules to be observed in connection with eating. The kitchen should be made spacious and kept clean and pure, and none but the trusted ones should have access thereto. The physician should get the food or diet prepared by experienced cooks (so as to impart to it the taste and the colour he desires), and have it kept at a clean and pure spot, concealed from the view of the public. After that, the food having been made innocuous by the admixture of anti-toxic medicines, and freed from all poison by reciting (an Arthavan) mantra over it, and having been besprinkled

1. As for instance of the varieties of food such as the Manda, Peya, Vilepi, Bhakaa and Pistaka, each succeeding one is heavier than the one immediately preceding it. 2. As for example, newly harvested rice is heavier than the one of a year’s standing. with the water of mystic incantation, should be served (to the king). 452-454

वक्ष्याम्यतः परं कृत्स्नामाहारस्योपकल्पनाम् । घृतं कार्ष्णायसे देयं पेया देया तु राजते | ॥४५५ ।।

फलानि सर्वभक्ष्यांश्च प्रदद्याद् वै दलेषु च। परिशुष्कप्रदिग्धानि सौवर्णेषु प्रकल्पयेत् ॥ ४५६ ।।

प्रद्रवाणि रसांश्चैव राजतेषूपहारयेत् । कट्वराणि खडांश्चैव सर्वान् शैलेषु दापयेत् ॥ ४५७ ॥

दद्यात् ताम्रमये पात्रे सुशीतं सुश्रुतं पयः । पानीयं पानकं मह्यं मृन्मयेषु प्रदापयेत् ॥ ४५८ ।।

काचस्फटिक पात्रेषु शीतलेषु शुभेषु च । दद्याद्वैदूर्यचित्रेषु रागषाडवसट्टकान् ।।४५९ ।।

पुरस्ताद् विमले पात्रे सुविस्तीर्णे मनोरमे। सूद: सूपौदनं दद्यात् प्रदेहांश्च सुसंस्कृतान् ॥ ४६० ।।

फलानि सर्वभक्ष्यांश्च परिशुष्काणि यानि च। तानि दक्षिणपार्श्वे तु भुञ्जानस्योपकल्पयेत् ।।४६१ ।।

प्रद्रवाणि रसांश्चैव पानीयं पानकं पयः । खडान् यूषांश्च पेयांश्च सव्ये पार्श्वे प्रदापयेत् ॥४६२ ।।

सर्वान् गुडविकारांच रागषाडवसट्टकान्। पुरस्तात् स्थापयेत् प्राज्ञो द्वयोरपि च मध्यतः।।४६३।।

Serving of a Meal: Now I shall describe the mode of serving out the different dishes. Clarified butter should be served out in a vessel of steel (Kanta-Loha); Peya, in a silver blow; and all kinds of fruit and confectionary (such as the Laddukas), on leaves. The preparations of meat known as the Parisuska and Pradigdha Mansa should be served on golden plates; fluid edibles and meat essences in silver bowls; Katvaras and Kharas in stone utensils; and cool boiled milk (Payah) in copper vessels. Other drinks, wines and cordials should be given in earthen pots; and Raga-sadavas and Sattakas, in cool pure glass bowls, or in vessels made of crystal and Vaidurya gems. The cook should place the bowls containing preparations of pulse, boiled rice and lambatives on clean, spacious trays of fanciful design, and spread them out in front (of the king ). All kinds of desserts, confectionary and dry viands should be served on his right, while all soups etc., meatessences, drinks, cordials, milk, Khada Yusa, and Peya should be placed on his left. Bowls containing preparations of treacle, RagaSadava, and Sattaka should occupy a place midway between the two sets of bowls described above. 455-463

एवं विज्ञाय मतिमान् भोजनस्योपकल्पनाम् । भोक्तारं विजने रम्ये निःसम्पाते शुभे शुचौ ।

सुगन्धिपुष्परचिते समे देशेऽथ भोजयेत् ॥ ४६४ ॥

विशिष्टमिष्टसंस्कारैः पथ्यैरिष्टै रसादिभिः | मनोज्ञं शुचि नात्युष्णं प्रत्यग्रमशनं हितम् ।।४६५ ।।

The intelligent physician, well conversant with the rules of serving dishes as above laid down, should attend upon the kind at his table, and spread out on the purified level floor of a solitary, beautiful, spacious, blissful, perfumed and flower-decorated chamber, and the kind should partake of those sacred and pleasant dishes, served neither hot nor cold, and cooked and seasoned in the desired mode, and possessed of their specific tastes. 464-465

पूर्वं मधुरमश्नीयान्मध्येऽम्ललवणौ रसौ। पश्चाच्छेषान् रसान् वैद्यो भोजनेष्ववचारयेत् ।।४६६ ।।

आदौ फलानि भुञ्जीत दाडिमादीनि बुद्धिमान् । ततः पेयांस्ततो भोज्यान् भक्ष्यांश्चित्रांस्ततः परम् ।।४६७॥

घनं पूर्व समश्नीयात् केचिदाहुर्विपर्ययम् । आदावन्ते च मध्ये च भोजनस्य तु शस्यते । निरत्ययं दोषहरं फलेष्वामलकं नृणाम् ।।४६८।।

मृणालबिसशालूक-कन्देक्षुप्रभृतीनि च। पूर्वं योज्यानि भिषजा न तु भुक्ते कथञ्चन।।४६९।।

The physician in attendance should see that the king first partakes of the sweet dishes, then of the acid and saline, and of the pungent and other ones at the close of the meal.¹ First or at the forepart

1. The taste of sweet viands eaten at the outset would naturally go to subdue the Vayu located in the stomach; acid or saline taste partaken of at the middle of a meal would rouse up the fire of digestion located in the pancreas (Agnyasaya), while the pungent taste enjoyed at its close would tend to subdue the Kapha. of a meal, such fruit as the pomegranate, etc., should be eaten, after that, Peyas and boiled rice and prepared dishes, as well as confectionary. Certain authorities maintain that solid or thick viands should be eaten at the outset, while others advise that the contrary should be the rule. Of fruits, the Amalaka has the greatest humour-destroying properties, and is the most harmless of them all. Amalaka (fruit) is therefore recommended at the outset, middle and the close of a meal. Such things as the Mrnala (the stem of a lotus plant), the Bisa (the lotus bulb), Saluka, Kanda and sugar-cane should be eaten at the beginning of a meal, and never at its close. 466-469

सुखमुच्चैः समासीनः समदेहोऽन्नतत्परः । काले सात्म्यं लघु स्निग्धं क्षिप्रमुष्णं द्रवोत्तरम् । बुभुक्षितोऽन्नमश्नीयान्मात्रावद् विदितागमः ।।४७० ।।

A man, who is well-read in the Science of medicine (Ayurveda), should sit during his meal in an easy posture on a high seat and partake, at the right time, with his body erect and his whole mind engaged in the act of eating light, wholesome emollient and warm viands, which are congenial to his temperament and abound in fluid preparations, with an adequate quantity of boiled rice, neither too hurriedly nor too slowly, even when feeling the pinch of a keen and piercing hunger. 470

काले भुक्तं प्रीणयति सात्म्यमन्नं न बाधते । लघु शीघ्रं व्रजेत् पाकं स्निग्धोष्णं बलवह्रिदम् ।।४७१ ।।

क्षिप्रं भुक्तं समं पाकं यात्यदोषं द्रवोत्तरम् । सुखं जीर्यति मात्रावद्धातुसाम्यं करोति च ॥४७२ ।।

Food eaten with a good appetite tastes pleasant and relishing. The food which is congenial to one stemperament begets no discomfort after the eating. Light food is soon digested. Emollient food gives tone and vigour to the system. Warm food improves the appetite. Food eaten neighter too slowly nor too hurriedly is uniformly digested. Food abounding in fluid components is not imperfectly digested, nor is attended by any acid reaction. Moderation in food leads to a happy and perfect digestion and tends to maintain the fundamental principles of the body in their normal state. 471-472

अतीवायतयामास्तु क्षपा यष्वृतुषु स्मृताः । तेषु तत्प्रत्यनीकाढचं भुञ्जीत प्रातरेव तु ॥४७३ ॥

येषु चापि भवेयुश्च दिवसा भृशमायताः । तेषु तत्कालविहितमपराहे प्रशस्यते ॥४७४॥

रजन्यो दिवसाश्चैव येषु चापि समाः स्मृताः । कृत्वा सममहोरात्रं तेषु भुञ्जीत भोजनम् ।।४७५ ।।

During the cold months, when the nights are longer, substances, which tend to subdue the bodily humours which are naturally deranged during that season, should be eaten in the morning, while during the seasons, when the days are inordinately long, things which are congenial in those seasons should be eaten in the afternoon. (In spring and autumn) when days and night are equal, the meal should be taken just at the middle part of the day and night. 473-475

नाप्राप्तातीतकालं वा हीनाधिकमथापि वा । अप्राप्तकाले भुञ्जानः शरीरे ह्यलघौ नरः । तांस्तान् व्याधीनवाप्नोति मरणं वा नियच्छति ।।४७६ ।। अतीतकाले भुञ्जानो भुञ्जानो वायुनोपहतेऽनले ।

कृच्छ्राद् विपच्यते भुक्तं द्वितीयञ्च न काङ्क्षति ।।४७७ ॥

हीनमात्रमसन्तोषं करोति च बलक्षयम् । आलस्यगौरवाटोप-सादांश्च कुरुतेऽधिकम् ।।४७८।।

तस्मात् सुसंस्कृतं युक्तचा दोषैरेतैर्विवर्जितम् । यथोक्तगुणसम्पन्नमुपसेवेत भोजनम् । विभज्य कालदोषादीन् कालयोरुभयोरपि ।।४७९ ।।

A meal should not be eaten before the appointed time, nor before the appetite has fully come. Similarly, over or insufficient eating should be equally refrained from. Eating at an improper time and before the system feels light and free brings on a large number of

1. This rule holds good in the case of persons, who eat a single meal in the course of a day and night. Those, who are in the habit of eating two meals a day, should eat a light half meal at one and quarter Prahara in the morning and another between the third and the fourth Praharas in the afternoon (Panjikakara). According to Jejjada, the meals should be between the third and the fourth Prahara both in the day and night.

diseases, and may ultimately lead to death. A meal eaten at an hour long after the appointed time tends to aggravate the bodily Vayu, which effects the digestive fire, and offers serious obstacles in the way of its digestion. The food thus digested with difficulty in the stomach creates discomforts and destroys all desire for a second meal. Insufficient diet gives but in adequate satisfaction, and tends to weaken the body. Over eating, on the contrary, is attended with such distressing symptoms, as languor, heaviness of the body, disinclination for movements, and distension of the stomach, accompanied by rumbling in the intestines, etc. Hence it behoves a man to take only as much food as he can easily digest, which should be well cooked and made to possess all the commendable (adequately nutritive) properties. Moderation in diet is the golden rule, besides taking into consideration the demerits of a particular food before partaking thereof and the nature of the time ( day or night) it is eaten. 476-479

अचोक्षं दुष्टमुच्छिष्टं पाषाणतृणलोष्टवत् । द्विष्टं व्युषितमस्वादु पूति चान्नं विवर्जयेत् ॥ ४८० ।।

चिरसिद्धं स्थिरं शीतमन्नमुष्णीकृतं पुनः । अशान्तमुपदग्धञ्च तथा स्वादु न लक्ष्यते ।। ४८१ ।।

Boiled rice food (Anna) which is impure and dirty, infested with poison, or out of which another has eaten a portion as well as that which is full of weeds, pebbles, dust etc., which the mind instinctively repels, or cooked on the previous day or which has been kept standing over-night, as well as that which is insipid or emits a fetid smell, should be similarly rejected. Also food which has been cooked long ago, or has become cold and hard, and has been rewarmed or which has been imperfectly strained, or is burnt and insipid should also not be served as food. 480-481

यद्यत् स्वादुतरं तत्तत् विदध्यादुत्तरोत्तरम् ॥ ४८२ ।।

प्रक्षालयेदद्धिरास्यं भुञ्जानस्य मुहुर्मुहुः ।

विशुद्धे रसने तस्मै स्वादुना तस्य रसनं प्रथमेनापि तर्पितम्। न तथा स्वादयेदन्यत् तस्मात् प्रक्षाल्यमन्तरा ।। ४८४ ।। रोचतेऽन्नमपूर्ववत् ।।४८३ ।।

सौमनस्यं बलं पुष्टिमुत्साहं हर्षणं सुखम्। स्वादु सञ्जनयत्यन्नमस्वादु च विपर्ययम् ।।४८५ ।।

भुक्त्वाऽपि यत् प्रार्थयते भूयस्तत् स्वादु भोजनम् ।। ४८६ ।।

More and more palatable dishes should be successively taken in the course of a meal. During the course of a meal, the mouth should be frequently rinsed or gargled inasmuch as the palate thus constantly being cleansed becomes more susceptible to taste, and anything eaten thereafter is relished the better and gives all the pleasures of a first morsel. The palate affected with a sweet taste at the outset fails to appreciate the tastes of the successive dishes. Hence, the mouth should be washed at intervals during the meal. Sweet food eaten with a relish pleasurably affects the mind, brings joy, energy, strength, and happiness in its train, and contributes to the growth of the body; whereas the one of a contrary character is attended with opposite effects. The food, which does not satiate a man even after repeated eating, should be considered as agreeable (Svadu) to him. 482-486

अशितचोदकं युक्तया भुञ्जानश्चान्तरा पिबेत् ॥ ४८७ ॥

दन्तान्तरगतञ्चान्नं शोधनेनाहरेच्छनैः । कुर्यादनाहृतं तद्धि मुखस्यानिष्टगन्धताम् ।।४८८ ।।

After finishing a meal water should be drunk in a quantity which would be beneficial. Food particles adhering to the teeth should be gently drawn out by means of a tooth-pick, inasmuch as if not removed a kind of fetor is produced in the mouth. 487-488

जीर्णऽन्ने वर्द्धते वायुर्विदग्धे पित्तमेव तु । भुक्तमात्रे कफश्चापि तस्माद्भुक्ते हरेत् कफम् ।।४८९ ।।

धूमेनापोह्य हृद्यैर्वा कषायकटुतिक्तकैः । पूगकङ्कोलकर्पूरलवङ्गसुमनः फलैः कटुतिक्तकषायैर्वा ताम्बूलपत्रसहितैः ।।४९० ।।

मुखवैशद्यकारकै । सुगन्धैर्वा सुगन्यैर्वा विचक्षणः ।। ४९९ ।।

The Vayu is increased after the completion of digestion, the Pitta, during the continuance of the process, while the Kapha is increased immediately after the act of eating. Hence, the Kapha is to be subdued after the close of a meal, and the intelligent eater should attain that end by partaking fruit of an astringent, pungent, or bitter taste, or by chewing a betel leaf prepared with broken areca nut, camphor, nutmeg, clove, etc., or by smoking, or by means of anything that instantaneously removes the viscidity in the cavity of the mouth, and permeates it with its own essence. 489-491

भुक्त्वा राजवदासीत यावदन्नक्लमो गतः । ततः पदशतं गत्वा वामपार्श्वे तु संविशेत् ॥४९२ ॥

शब्दरूपरसान् गन्धान् स्पर्शाश्च मनसः प्रियान् । भुक्तवानुपसेवेत तेनान्नं साधु तिष्ठति ।। ४९३ ।।

शब्दरूपरसस्पर्श-गन्धाश्चापि जुगुप्सिताः । अशुच्यन्नं तथा भुक्तमतिहास्यञ्च वामयेत् ॥ ४९४ ।।

Then the eater should take rest, like a king, till the sense of drowsiness incidental to eating is removed. After this he should walk a hundred places and lie down in a bed on his left side. After eating, a man should enjoy soft sounds, pleasant sights and tastes, sweet perfumes, soft and velvety touch, in short anything that ravishes the soul and enwraps the mind with raptures of joy, since such pleasurable sensations greatly help the process of digestion. Sounds, which are harsh and grating, sights, which are abominable, touches, that are hard and unpleasant, smells, which are fetid and disagreeable, encountered after a meal, or the eating of impure and execrable boiled rice, or a loud side-splitting laugh after a meal is followed by vomiting. 492-494

शयनञ्चासनं वापि नेच्छेद वापि द्रवोत्तरम् । नाग्न्यातपौ न प्लवनं न यानं नापि वाहनम् ॥४९५ ॥

चैकरससेवायां प्रसज्येत न कदाचन । शाकावरान्नभूयिष्ठमम्लञ्च न समाचरेत् ।।४९६ ।।

एकैकशः समस्तान् वा नाध्यश्नीयाद्रसान् सदा ।।४९७ ।।

The after-meal siesta should not be long and continuous; basking before a fire, exposure to the sun, travelling, driving in a carriage, swimming, bathing etc., should be avoided just after the close of a full and hearty meat. A diet which abounds in fluid courses should be refrained from. Only a single taste should not be enjoyed in the course of a meal. Cooked potherbs, boiled rice of inferior quality, and a of diet abounding in acid taste should be avoided. Articles taste should not be eaten in large quantities at a time, nor articles various tastes should be constantly indulged in. 495-497

प्राग्भुक्ते त्वविविक्तेऽग्नौ द्विरन्नं न समाचरेत् । । ४९८ ।।

पूर्वभुक्ते विदग्धेऽन्ने भुञ्जानो हन्ति पावकम् । मात्रागुरुं परिहरेदाहारं द्रव्यतश्च यः ।। ४९९ ।।

पिष्टान्नं नैव भुञ्जीत मात्रया वा बुभुक्षितः । द्विगुणञ्च पिबेत् तोयं सुखं सम्यक् प्रजीर्यति । । ५०० ।।

पेयलेह्याद्यभक्ष्याणां गुरु विद्याद् यथोत्तरम् ।।५०१ ।। गुरूणामर्द्धसौहित्यं लघूनां लघूनां तृप्तिरिष्यते ।। ५०२ ।।

A second meal should not be eaten on the same day in the event of the appetite having become dulled by a previous meal. Eating with a previous meal only partially digested seriously impairs the digestive functions. A man of dull or impaired appetite should refrain from eating heavy articles of food, as well as from partaking of large quantities of light substances. Cakes should never be eaten, and a double quantity of water should be taken if they are eaten at all out of hunger, by which their safe digestion would be ensured. Of drinks, lambatives and confectionary (solid food), each succeeding one is heavier than the one immediately preceding it in the order of enumeration. Heavy articles of food should be taken in half measures only, while the lighter ones may be eaten till satiety. 498-502

द्रवोत्तरो द्रवश्चापि न मात्रागुरुरिष्यते । सम्यगेवोपपद्यते ।।५०३ ।।

द्रवाढयमपि शुष्कन्तु विशुष्कमन्नमभ्यस्तं न पाकं साधु गच्छति । पिण्डीकृतमसंक्लिन्नं विदाहमुपगच्छति ।।५०४ ।।

स्त्रोतस्यन्नवहे पित्तं पक्तौ वा यस्य तिष्ठति । विदाहि भुक्तमन्यद् वा तस्याप्यन्नं विदह्यते ।।

शुष्कं विरुद्धं विष्टम्भि वहिव्यापदमावहेत् ।।५०५ ।।

Liquid food, or that which abounds in liquid substances should not be taken in large quantities. Dry articles of food taken in combination with a large number of other substances fail to do any injury to the stomach. Dry food (Anna) taken alone can not be completely digested.

It is transformed into lumps in the stomach, is irregularly chymed, and produces deficient gastric digestion followed by a reactionary acidity. The injested food, whether of a character that stamps it as belonging to the Vidahi group or not, is but incompletely digested and gives rise to a reactionary acidity in the event of the Pitta being confined in the stomach, or in the intestines. Dry food (cakes, etc.), incompatible food combinations (milk with fish and so on), and those, which are long retained in the stomach in an undigested state, tend to impair the digestive functions (Agni). 503-505

आमं विदग्धं विष्टब्धं कफपित्तानिलैस्त्रिभिः ।

अजीर्णं केचिदिच्छन्ति चतुर्थं रसशेषतः ।।५०६ ।।

The Kapha, Pitta, and Vayu respectively produce the types of mucous indigestion of chyme ( Amajirna), acid indigestion (Vidagdhajima), and indigestion due to incarcerated fecal matter (Vistabdhajirna). Certain authorities aver that there is a fourth class of indigestion, known as the indigestion of unassimilated chyle (Rasasesa). 506

अत्यम्बुपानाद् विषमाशनाद् वा सन्धारणात् स्वप्नविपर्ययाच्च । कालेऽपि सात्म्यं लघु चापि भुक्तमन्नं न पाकं भजते नरस्य ॥५०७।।

ईर्ष्याभयक्रोधपरिक्षतेन लुब्धेन रुग्दैन्यनिपीडितेन । प्रद्वेषयुक्तेन च सेव्यमानमन्नं न सम्यक् परिणाममेति ।।५०८ ।।

Drinking of an abnormal quantity of water, irregular eating, voluntary suppression of any natural urging of the body, sleep in the day, keeping of late hours in the night, are the factors which interfere with the proper digestion of food and develop symptoms of indigestion even individual takes light and advantages diet at proper time. The food taken by a person under the influence of envy, passion, greed, or anger, etc., or by a man suffering from a chronic distemper, is not properly digested. 507-508

माधुर्यमन्नं गतमामसंज्ञं विदग्धसंज्ञं गतमम्लभावम् । किञ्चिद् विपक्वं भृशतोदशूलं विष्टब्धमाबद्धविरुद्धवातम् ।।५०९ ।।

उद्गारशुद्धावपि भक्तकाङ्क्षा न जायते हृद्गुरुता च यस्य । रसावशेषेण तु सप्रसेकं चतुर्थमेतत् प्रवदन्त्यजीर्णम् ॥५१० ।।

मूर्च्छा प्रलापो वमथुः प्रसेकः सदनं भ्रमः । उपद्रवा भवन्त्येते मरणञ्चाप्यजीर्णतः ।।५११ ।।

Types of Indigestion : A case of indigestion in whcih the undigested food matter acquires a sweet taste is called chymous (or mucous) indigestion ( Amajirna ), that in which the undigested food acquires an acid taste in the stomach is called Vidagdha indigestion. The form in which the food matter brought down into the stomach is partially or irregularly digested (one portion being digested, the other being not) followed by a pricking or piercing pain in the stomach and entire suppression of the flatus, is called Vistabdha indigestion. The type known as indigestion of unassimilated chyle is characterised by the absence of any acid or sour eructations, but the patient feels no inclination for food inspite of the normal character of the eructations, if any. The type is further characterised by pain about the region of the heart, and water-brash. The unfavourable symptoms of indigestion are sudden loss of consciousness, delirium, vomiting, water-brash, languor with a gone-feeling in the limbs, and vertigo, etc., which may end in death. 509-511

तत्रामे लङ्घनं कार्य विदग्धे वमनं हितम् । विष्टब्ये स्वेदनं पथ्यं रसशेषे शयीत च ।। ५१२ ।।

वामयेदाशु तं तस्मादुष्णेन लवणाम्बुना। कार्यञ्चानशनं तावद्यावन्न प्रकृतिं भजेत् ।।५१३ ।।

लघुकायमतश्चैनं लङ्घनैः समुपाचरेत् । यावन्न प्रकृतिस्थ: स्याद् दोषतः प्राणतस्तथा ॥ ५१४ ।।

Fasting is beneficial in a case of Amajirna indigestion. Ejection of the contents of the stomach gives relief in a case of Vidagdha indigestion. Fomentation will alleviate a case of Vistabdha indigestion, while in an indigestion of unassimilated chyle, the patient should be confined to bed and fomentations, and digestive medicines should be administered as well. In a case of Vidagdha indigestion the patient should be made to vomit the contents of his stomach with the help of warm water saturated with salt, while in a case of chymous indigestion the patient should forego all food till he is restored to his natural condition. A patient suffering from indigestion whose system has been cleansed and lightened with the above said appliances should go fasting till he is restored to his natural condition as regards the strength and humours of the body. 512-514

हिताहितोपसंयुक्तमन्नं समशनं स्मृतम् । बहु स्तोकमकाले वा विज्ञेयं विषमाशनम् ।।५१५ ।।

\अजीर्णे भुज्यते यत् तु तदध्यशनमुच्यते । त्रयमेतन्निहन्त्याशु बहून् व्याधीन् करोति वा ।।५१६ ।।

अन्नं विदग्धं हि नरस्य शीघ्रं शीताम्बुना वै परिपाकमेति । तद्धयस्य शैत्येन निहन्ति पित्तमाक्लेदिभावाच्च नयत्यधस्तात् ।।५१७।।

The eating together of both wholesome and unwholesome articles of food is called promiscuous eating (Samsanam). Over or insufficient eating at intervals and at improper seasons goes by the denomination of irregular eating (Visamasana). Eating before a former meal is thoroughly digested in the stomach is called Adhyasana. These three kinds of eating are injurious, and speedily give rise to a variety of diseases, or may be ultimately attended with fatal consequences. The drinking of cold water helps the speedy digestion of a partially digested food, which has already been attended with a reactionary acidity, inasmuch as the coldness of the imbibed water tends to subdue the deranged Pitta, and the food thus moistened by the water naturally gravitates into the intestines. 515-517

विदह्यते यस्य तु भुक्तमात्रे दह्येत हृत्कोष्ठगलञ्च यस्य । द्राक्षाभयां माक्षिकसम्प्रयुक्तां लीढ्वाभयां वा स सुखं लभेत् ।।५१८ ।।

भवेदजीर्ण प्रति यस्य शङ्का स्निग्धस्य जन्तोर्बलिनोऽन्नकाले । प्रातः सशुण्ठीमभयामशङ्को भुञ्जीत सम्प्राश्य हितं हितार्थी | ॥५१९ ।। स्वल्पं यदा रोगविबद्धमामं लीनं न तेजःपथमावृणोति । भवत्यजीर्णेऽपि तदा बुभुक्षा सा मन्दबुद्धिं विषवन्निहन्ति ।।५२० ।।

The man, who complains of a burning sensation in the stomach throat or heart, shall find relief by licking a paste made of honey and powdered Haritaki, or of pulverised Haritaki and Draksa. The man, who, though strong and effulgent with the glow of health, apprehends an attack of indigestion in the morning, may safely partake of a wholesome mid-day meal after having taken powdered Abhaya and Sunthi. Appetite may be experienced even in a state of indigestion, when the chyle or food matter, accumulated in the stomach and pressed upon by the deranged humours, is confined to a corner of the viscus without obstructing the passage of heat of the local fire. This vicarious appetite kills its duped victims with the swiftness of a poison. 518-520

अत ऊर्ध्वं प्रवक्ष्यामि गुणानां कर्मविस्तम् । कर्मभिस्त्वनुमीयन्ते नानाद्रव्याश्रया गुणाः ।।५२१ ।।

Specific properties of matter : Now we shall deal with the actions of several properties of matter, and from them should be inferred the nature of the properties which are inherent in various kinds of matter. 521Annapana-Vidhi adhyay

ह्लादनः स्तम्भनः शीतो मूर्च्छातृस्वेददाहजित् । उष्णस्तद्विपरीतः स्यात् पाचनश्च विशेषतः ॥ ५२२ ।।

स्नेहमाईवकृत् स्निग्धो बलवर्णकरस्तथा । रुक्षस्तद्विपरीतः स्याद् विशेषात् स्तम्भन खरः ||५२३ ।।

पिच्छिलो जीवनो बल्य: सन्धानः श्लेष्मलो गुरुः । विशदो विपरीतोऽस्मात् क्लेदाचूषणरोपणः ॥५२४ ।।

दाहपाककरस्तीक्ष्णोऽस्रावणो मृदुरन्यथा ॥५२५ ।।

सादोपलेपबलकृद् लघुस्तद्विपरीतः गुरुस्तर्पणबृंहणः । स्याल्लेखनो स्याल्लेखनो रोपणस्तथा ।।५२६ ।।

दशाद्याः कर्मतः प्रोक्तास्तेषां कर्मविशेषणैः । दशैवान्यान् प्रवक्ष्यामि द्रवादींस्तान् निबोध मे ||५२७ ।।

Coldness : is pleasurable, exercises styptic virtues, alleviates epileptic fits, thirst and a burning sensation of the body, and arrests perspiration. Heat is the reverse in its action to coldness. It greatly helps to set in the process of suppuration in boils and abscesses. Oleaginousness imparts a gloss or oiliness, and acts as an emollient tonic, and cosmetic. Parchedness is the opposite of oleaginousness; it produces stypsis and makes a thing rough to tactual perception. Sliminess is vitalising, tonic, heavy as regards digestion, and tends to produce Kapha, and brings about the adhesion of fractured bones. The quality of absorption (Visad) is the opposite of sliminess. It absorbs or soaks up all mucous secretions and helps the process of healing a sore or ulcer. Keenness or sharpness begets burning and suppuration, and arrests secretions. Mildness or softness is the opposite of sharpness. Heaviness produces languor, increases excrements, and is tonic, pleasing and flesh-building. Lightness is the opposite of heaviness. It acts as a liquefacient and healing agent. The ten virtues with their actions have now been described. 522-527

द्रवः प्रक्लेदनः सान्द्रः स्थूलः स्याद् बन्धकारकः । श्लक्ष्णः पिच्छिलवज्ज्ञेयः कर्कशो विशदो यथा ।। ५२८ ।।

सुखानुबन्धी सूक्ष्मच सुगन्धो रोचनो मृदुः । दुर्गन्यो विपरीतोऽस्मादुल्लासारुचिकारकः ।।५२९ ।।

सरोऽनुलोमनः प्रोक्तो मन्दो यात्राकरः स्मृतः । व्यवायी चाखिलं देहं व्याप्य पाकाय कल्पते ।।५३० ।।

विकासी विकसन्नेवं धातुबन्धान् विमोक्षयेत् । आशुकारी तथाशुत्वाद्धावत्यम्भसि तैलवत् ।।५३१ ।।

सूक्ष्मस्तु सौक्ष्म्यात् सूक्ष्मेषु स्त्रोतःस्वनुसरः स्मृतः । गुणा विंशतिरित्येवं यथावत् परिकीर्त्तिताः ॥५३२ ॥

Now hear me describe the other ten properties of matter with their specific actions. Fluidity is moistening. Compactness is thickening and obstructive. evenness is like sliminess. Roughness is like nonsliminess. Odoriferousness is pleasurable, subtle, mild and relishing. Fetidness is the opposite of odoriferousness, produces nausea, and brings on a non-relish for food. Laxativeness restores the normal condition of the humours. Narcotism changes the condition of vitality. Expansiveness (like that of wine) is the property in virtue of which a drug or a substance instantaneously permeates the whole organism and is subsequently digested. Evolution or Emanativeness is somewhat identical in its virtue with expansiveness with the exception that it permeates the organism in its undigested state, and tends to disintegrate the root principles of the body. Instantaneousness, like the expansion of a drop of oil cast into a bowl of water, helps to permeate the whole organism simultaneously with the use of a drug. Subtility is the quality in virtue of which a thing can penetrate into the smallest capillaries and channels of the body. These twenty qualities or virtues have been described as they are. 528-532

संप्रवक्ष्याम्यतश्चोर्ध्वमाहारगतिनिश्चयम् पञ्चभूतात्मके देहे आहार: पाञ्चभौतिकः ।।

विपक्वः पञ्चधा सम्यग् गुणान् स्वानभिवर्द्धयेत् ।।५३३ ।।

Now we shall describe the transformatons which the food stuffs undergo in the organism. The animated organism is composed of the five fundamental material principles, and the food of a living organic being necessarily partakes of the character of its corporeal components. The food, which consists of five fundamental material principles (elements), is digested, in its turn, by the five elemental heat or fire, and each of its constituent principles goes to augment its own kindred in the human organism. 533

अविदग्धः कर्फ पित्तं विदग्धः पवनं पुनः । सम्यग् विपक्वो निःसार आहारः परिबृंहयेत् ॥५३४ ॥

विण्मूत्रमाहारमलः सारः प्रागीरितो रसः । स तु व्यानेन विक्षिप्तः सर्वान् धातून् प्रतर्पयेत् ।।५३५ ।।

The food, which is followed by a sweet, digestive reaction, goes to increase the quantity of Pitta, while the one, which is completely digested, contributes towards the augmentation of the bodily Vayu (nerve force). The stool and the urine are the excreted portion of the well-digested food, the lymph chyle is the substance drawn from the well-matured chyle, (as has been described in the chapter on the description of Blood, Chap. XIV. of the present work). The lymph chyle carried away by the vital Vayu known as Vyana tends to strengthen all the fundamental principles of the body. 534-535

कफः पित्तं मलः खेषु स्वेदः स्यान्नखरोम च नेत्रविद् त्वक्षु च स्नेहो धातूनां क्रमशो मलाः ।।५३६।।

Kapha is the excreted portion of the lymph chyle, the Pitta is that of the blood, the waxy impurities found in the tympanum, etc., are the excreted portions of flesh. Perspiration is the excreted matter of fat. Nails and hair are the excreted portions of the bones. The waxy deposits found in the corners of the eyes, and the oily secretions which sometimes mark the skin are the excreted portions of marrow. 536

दिवा विबुद्धे हृदये जाग्रतः पुण्डरीकवत् । अन्नमक्लिन्नधातुत्वादजीर्णेऽपि हितं निशि | ॥५३७ ॥

हृदि सम्मीलिते रात्रौ प्रसुप्तस्य विशेषतः । क्लिन्नविस्त्रस्तधातुत्वादजीर्णे न हितं दिवा ।। ५३८ ।।

With the dawn of day a man wakes from sleep, and his heart unfolds like a lotus flower, and so remains till sleep folds up his eyelids. Hence, the root principles of the body continue non-humid during the state of waking. Accordingly, a man may partake of a meal at night, even if the food eaten in the day continues till then undigested, without the fear of committing the physical sin of Adhyasana (supereating). But the reverse is the case in respect of a similar conduct in the night when man has recourse to sleep and his heart remains constricted in a state of unconsciousness, and the root principles of his body become loose and charged with humidity. Hence, it is beneficial to fast on the following day in the event of the food taken overnight being found to be not properly digested. 537-538

इमं विधिं योऽनुमतं महामुनेर्नृपर्धिमुख्यस्य पठेद्धि यत्नतः । स भूमिपालाय विधातुमौषधं महात्मनाञ्चार्हति सूरिसत्तमः ।।५३९ ।।

He, who carefully peruses these rules regarding the regimen of diet as approved of by the holy sage Dhanvantari, the greatest of all the Rajarsis (royal hermits), becomes great in wisdom, and is sure to be glorified with the proud distinction of being the medical adviser of his king or his nobles. 539

इति सुश्रुतसंहितायां सूत्रस्थानेऽन्नपानविधिर्नाम षट्चत्वारिंशोऽध्यायः ।

Thus ends the forty-sixth Chapter of the Sutrasthana in the Susruta Sambita which treats of Food and Drink.

Here ends the Sutrasthana.