द्विचत्वारिंशोऽध्यायः । अथातो रसविशेषविज्ञानीयमध्यायं व्याख्यास्यामः, यथोवाच भगवान् धन्वन्तरि ॥१॥ .
Now we shall discourse on the Chapter, which treats of the specific properties of flavours (Rasa-Visesa-Vijnaniya-adhyaya). 1
आकाशपवनदहनतोयभूमिषु यथासंख्यमेकोत्तरपरिवृद्धाः शब्दस्पेशरूपरसगन्धाः, तस्मादाप्योरसः |
परस्परसंसर्गात् परस्परानुग्रहात् परस्परानुप्रवेशाच्च सर्वेषु सर्वेषां सान्निध्यमस्ति, उत्कर्षापकर्षात् तु ग्रहणम् ॥२॥
The properties of sky (akasa), air (Pavana), fire (Dahana), water (Toya) and earth (Bhumi) are sound touch, colour, taste and smell, each of the preceding elements possessing properties less by one than those of the one immediately succeeding it in the order of enumeration.
[Since a matter is designated after the name of the preponderant natural element, which enters into its compostion], taste is said to be a water-origined principle. All material elements are inseparably connected with one another, and there is a sort of interdependence among them, each one contributing to the continuance of the other and
1. To put it more explicitly the property of sound belongs to the sky Akasa. The properties of sound and touch appertain to the air (Vayu). The properties of sound, touch and colour form the characteristics of Fire (Teja). Sound, touch, colour and taste form the specific properties of water (Toya). Sound, touch, colour, taste and smell mark the earth matter (Bhumi). jointly entering, to a more or less extent, into the composition of all material substances. 2
स खल्वाप्यो रसः शेषभूतसंसर्गाद् विदग्धः षोढा विभज्यते । तद्यथा- मधुरोऽम्लो लवणः कटुकस्तिक्तः कषाय इति । ते च भूयः परस्परसंसर्गात् त्रिषष्टिया भिद्यन्ते । तत्र भूम्यम्बुगुणबाहुल्यान्मधुरः, भूम्यग्निगुणबाहुल्यादम्लः, तोयाग्निगुणबाहुल्याल्लवण, वाय्वग्निगुणबाहुल्यात् कटुकः, वाय्वाकाशगुणबाहुल्यात् तिक्तः, पृथिव्यनिलगुणबाहुल्यात् कषाय इति । ॥ ३ ॥
This water-origined flavour (Rasa), which becoming modified through its contact with the rest of the material elements, admits of being divided into six different kinds, such as sweet, acid, saline, pungent, bitter and astringent. These, in their turn, being combined with one another, give rise to sixty-three different kinds. A sweet taste is largely endued with attributes which specifically appertain to the material principles of earth and water. An acid taste is pre-eminently possessed of attributes, which belong to the elementary principles of earth and fire. A saline taste is mostly endued with attributes which characterise the elements of water and fire. A pungent taste is largely possessed of attributes, which mark the elementary principles of air and fire. The specific attributes of air and sky predominate in a bitter taste. The specific properties of earth and air should be regarded as dominant in an astringent taste. 3
मधुरतिक्तकषायाः पित्तघ्नाः, तत्र मधुराम्ललवणा वातघ्नाः कटुतिक्तकषायाः श्लेष्मघ्नाः ॥ ४ ॥
Tastes such as sweet, acid and saline are endued with the virtues of subduing Vayu. Tastes such as sweet, bitter and astringent are possessed of the virtue of subduing the deranged Pitta. Tastes such as pungent, bitter and astringent tend to subdue the deranged Kapha. 4
तत्र वायुरात्मैवात्मा, पित्तमाग्नेयं श्लेष्मा सौम्य इति । त एते रसाः स्वयोनिवर्द्धना अन्ययोनिप्रशमनाश्च ।। ५ ।।
The Vayu is a self-origined principle in the human organism. The Pitta owes its origin to the bodily heat (Agneya), while the origin of Kapha is ascribed to the presence of watery (Saumya) principle in the body. Tastes such as sweet, etc. are augmented by causes in which they have their origin, and prove soothing or pacifying in respect of causes other than those which produce them. 5
केचिदाहुरग्नीषोमीयत्वाज्जगतो रसा द्विविधाः- सौम्या आग्नेयाश्च । तत्र मधुरतिक्तकषायाः सौम्याः, कट्वम्ललवणा आग्नेयाः । मधुराम्ललवणाः स्निग्धा गुरवच। कटुतिक्तकषाया रुक्षा लघवश्च । सौम्याः शीताः, आग्नेयाश्चोष्णाः ॥ ६ ॥
According to certain authorities, there are only two kinds of tastes, owing to the two-fold (hot and cold) nature of the temperament of the world. Of these the tastes such as sweet, bitter and astringent are cold in their properties, while the pungent, acid and saline ones exercise fiery or heat making virtues. The tastes such as sweet, acid and saline are heavy and emollient in their character, while the pungent, astringent and bitter ones are dry and light. The watery (Saumya) tastes are cold. The fiery (Agneya) ones are hot. 6
तत्र शैत्यरौक्ष्यलाघववैशद्यवैष्टम्भ्यगुणलक्षणो वायुः, तस्य समानयोनिः कषायो रसः, सोऽस्य शैत्याच्छैत्यं वर्द्धयति, रौक्ष्याद्रौक्ष्यं लाघवाल्लाघवं, वैशद्याद् वैशद्यं, वैष्टम्भ्याद् वैष्टम्भ्यमिति॥ ७ ॥
Coldness, dryness, lightness, non-sliminess, suppression (of the urine or ordure) form the characterstic properties of the Vayu. An astringent taste should be considered as possessed of the same properties as the Vayu, and hence it (astringent taste) increases the coldness, dryness, lightness, non-sliminess and arrestiveness of the latter with its specific coolness, dryness, lightness, non-sliminess and arrestiveness. 7
औष्ण्यतैक्ष्ण्यरौक्ष्यलाघववैशद्यगुणलक्षणं पित्तुं, तस्य समानयोनिः कटुको रसः, सोऽस्यौष्ण्यादौष्ण्यं वर्द्धयति तैक्ष्ण्यात् तैक्ष्ण्यं रौक्ष्याद्रौक्ष्यं लाघवाल्लाघवं वैशद्याद् वैशद्यमिति ॥८॥
Heat, pungency, dryness, lightness, and non-sliminess form the specific properties of the Pitta. A pungent taste, which is possessed of the same properties as the Pitta, respectively increases the heat, pungency, dryness, lightness and non-sliminess of the latter with the help of similar properties of its own. 8
माधुर्यस्नेहगौरवशैत्यपैच्छिल्यगुणलक्षणः श्लेष्मा, तस्य समानयोनिर्मधुरो रसः, सोऽस्य माधुर्यन्माधुर्यं वर्द्धयति, स्नेहात् स्नेहं, गौरवाद् गौरवं, शैत्याच्छैत्यं पैच्छिल्यात् पैच्छिल्यमिति । तस्य पुनरन्ययोनिः कटुको रसः स श्लेष्मणः प्रत्यनीकत्वात् कटुकत्वान्माधुर्यमभिभवति रौक्ष्यात् स्नेहं, लाघवाद् गौरवमौष्ण्याच्छैत्यं वैशद्यात् पैच्छिल्यमिति । तदेतन्निदर्शनमात्रमुक्तम्॥९॥
Sweetness, oiliness, heaviness, coldness and sliminess form the specific properties, of Kapha. A sweet taste, which is possessed of the same properties as the Kapha, respectively increases the sweetness, oiliness, heaviness, coldness and sliminess of the latter with the help of similar properties of its own. A pungent taste is endued with properties which are contrary to those of the Kapha, hence the sweetness, oiliness, heaviness, coldness and sliminess of the Kapha, are respectively destroyed by the pungency, dryness, lightness, heat and non-sliminess of the pungent taste. These have been cited only by way of illustration. 9
रसलक्षणमत ऊर्ध्वं वक्ष्यामः । तत्र यः परितोषमुत्पादयति प्रह्लादयति तर्पयति जीवयति मुखोपलेपं जनयति श्लेष्माणं चाभिवर्धयति स मधुरः । यो दन्तहर्षमुत्पादयति मुखास्रावं जनयति श्रद्धां चोत्पादयति सोऽम्लः । यो भक्तरुचिमुत्पादयति कफप्रसेकं जनयति मार्दवञ्चापादयति स लवणः । यो जिह्वाग्रं बाधते उद्वेगं जनयति शिरो गृह्णीते नासिकाञ्च स्रावयति स कटुकः । यो गले चोषमुत्पादयति मुखवैशद्यं जनयति भक्तरुचिञ्चापादयति हर्षञ्च स तिक्तः । यो वक्त्रं परिशोषयति जिह्वां स्तम्भयति कण्ठं बघ्नाति हृदयं कर्षति पीडयति च स कषायः॥१०॥
Characteristics of Tastes: Now we shall describe the characteristics of tastes. A taste, which is pleasant, proves comfortable to gives nourishment and contributes to the life-preservation of a man, keeps his mouth moist, and increases the quantity of bodily Kapha is called Sweet (Madhura ). A taste, which produces tooth-edge and increased salivation, and increases the relish for food, is called acid (Amla). A taste, which imparts a greater relish to food, produces salivation and softness of a part, is called saline (Lavana ). A taste, which produces a burning sensation at the tip of the tongue attended with a tingling of the part and headache, and is instantaneously followed by a running at the nose (fluent coryza) is called pungent (Katuka). A taste, which gives rise to a sort of sucking sensation at the throat, removes the slimy character of the cavity of the mouth and increases the relish for food, is called bitter (Tikta). A taste, which brings about the dryness of the mouth, numbs the tongue, obstructs the throat, and gives rise to a drawing, pressing sensation in the region of the heart, is called astringent (Kasaya). 10
रसगुणानत ऊर्ध्वं वक्ष्यामः । तत्र मधुरो रसो रसरक्तमांसमेदोऽस्थिमज्जौजःशुक्रस्तन्यवर्धनचक्षुष्यः केश्यो वर्ण्यो बलकृत् सन्धानः शोणितरसप्रसादनो बालवृद्धक्षतक्षीणहितः षट्पदपिपीलिकानामिष्टतमस्तृष्णामूर्च्छादाहप्रशमनः षडिन्द्रियप्रसादनः क्रिमिकफकरश्चेति । स एवंगुणोऽप्येक एवात्यर्थमासेव्यमानः कासश्वासालसकवमथुवदनमाधुर्यस्वरोपघातक्रिमीगलगण्डानापादयति तथाऽर्बुदलीपदबस्तिगुदोपलेपाभिष्यन्दप्रभृतीन् जनयति॥११॥
Specific virtues of tastes: Now we shall describe the specific virtues of tastes. Of these, the sweet taste is possessed of the virtue of increasing the quantity oflymph-chyle, blood, flesh, fat, bone, marrow, albumen (Ojas), semen, and milk in a parturient woman. Strengthens the eyesight, favours the growth of hair, improves the complexion of the body, brings about the adhesion of fractured bones (Sandhana), and purifies the blood and the lymphchyle. Likewise, it proves wholesome to infants, old and weak men and ulcer-patients (suffering from Endocarditis-Urah-Ksata) and is most coveted by bees and ants. It exhilarates the mind as well as the five sense-organs, relieves thirst, swooning and a burning sensation of the body, and originates Kapha. Similarly, it favours the germination of intestinal parasites. Largely and exclusively partaken of, it brings on cough, dyspnoea, flatulence (Alasaka), vomiting, sweet taste in the mouth, hoarseness of the voice (aphonia), worms in the intestines, tumours, elephantisis, Basti-lepa (mucous deposit in the bladder), Gudopalepa (mucous or slimy deposit in the anus), and Abhisyand (ophthalmia), etc. 11
अम्लो जरणः पाचनो दीपनः पवननिग्रहणोऽनुलोमनः कोष्ठविदाही बहि:शीतः क्लेदनः प्रायशो हृद्यश्चेति । स एवंगुणोऽप्येक एवात्यर्थमुप सेव्यमानो इन्तहर्षनयनसम्मीलनरोमसंवेजनकफविलयनशरीरशैथिल्यान्यापादयति, तथा क्षताभिहतदग्धदष्टभग्न-शूनरुग्णप्रच्युतावमूत्रितविसर्पितच्छिन्नभिन्नविद्धोत्पिष्टादीनि पाचयत्याग्नेयस्वभावात् परिदहति कण्ठमुरो हृदयञ्चेति ॥ १२ ॥
Acid taste: An acid taste should be regarded as a digestant of assimilated food, and is endued with resolving, appetising and carminative properties. It sets in the natural emission of flatus and urine, restores the natural movements of the bowels, and gives rise to an acid (digestive) reaction in the stomach, and to a sensation of external shivering. It originates a slimy or mucous secretion and is cardiac stimulant. An acid taste, though possessed of the aforesaid virtues, brings on tooth-edge, with sudden closing of the eyes, appearance of goose flesh on the skin, liquifection of Kapha and looseness of the body in the event of its being largely partaken of to the exclusion of all other tastes. Owing to its fiery character, the taste under discussion sets in a process of suppuration in cuts or burns, or in incised, lacerated or punctured wounds, as well as in those, which result from external blows, or are due to fractures, swellings, or falls, or are brought about as the after effects of any idiopathic distemper, or which are tained with the urine of any venomous animals or through contact with any poisonous animal or vermin. It gives rise to a burning sensation in the throat, chest and the region of the heart. 12
लवणः संशोधनः पाचनो विश्लेषणः क्लेदनः शैथिल्यकृदुष्णः सर्वरसप्रत्यनीको मार्गविशोधनः सर्वशरीरावयवमार्दवकरश्चेति । स एवंगुणोऽप्येक एवात्यर्थमासेव्यमानो गात्रकण्डूकोठशोफवैवर्ण्यपुंस्त्वोपघातेन्द्रियोपताप मुखाक्षिपाकरक्तपित्तवातशोणिताम्लिकाप्रभृतीनापादयति॥१३॥
Saline taste: A saline taste is possessed of corrective (purgative and emetic) virtues, favours the processes of digestion, disintegration moistening and spontaneous bursting of swellings, brings about the looseness or resolution of any affected part (ulcer), is heat-engendering in its property and proves incompatible with all other tastes. It cleanses the internal passages or channels of the organism and produces softness of the limbs and parts of the body. A saline taste, though possessed of the aforesaid properties, may bring on scabies urticaria, oedematous swellings, loss or discoloration of the natural complexion of the body, loss of virile potency, distressing symptoms affecting the sense-organs, inflammation of the mouth and the eyes, haemoptysis, Vata-rakta (a kind of leprosy) and acid eructations etc., in the event of its being largely partaken of to the exclusion of all other tastes. 13
कटुको दीपनः पाचनो रोचनः शोधनः स्थौल्यालस्यकफक्रिमिविषकुष्ठकण्डूप्रशमनः सन्धिबन्धविच्छेदनोऽवसादन: स्तन्यशुक्रमेदसामुपहन्ता चेति । स एवंगुणोऽप्येक एवात्यर्थमुपसेव्यमानो भ्रममदगलताल्वोष्ठशोषदाहसन्तापबलविघातकम्पतोदभेदकृत् करचरणपार्श्वपृष्ठप्रभृतिषु च वातशूलानापादयति॥१४॥
Pungent taste: A pungent taste is endued with appetising, resolving (Pacana) and purifying properties in respect of ulcers etc.) and destroys obesity, languor, deranged Kapha and intestinal parasites. It is antitoxic in its character, proves curative in cases of Kustha (skin diseases) and itches, and removes the stiffness of the ligaments. It acts as a depressent and reduces the quantity of semen, milk and fat. A pungent taste, though possessed of the aforesaid virtues, may bring on vertigo, intoxication, dryness of the throat, palate and lips, burning sensation and a high temperature of the body, loss of strength, tremor, a sort of aching or breaking pain, and a neuralgic pain (Vata Sula) in the back, sides and the extremities, etc. in the event of its being largely partaken of in exclusion of all other tastes. 14
तिक्तश्छेदनो रोचनो दीपनः शोधनः कण्डूकोठतृष्णामूर्च्छाज्वरप्रशमनः स्तन्यशोधनो विण्मूत्रक्लेदमेदोवसापूयोपशोषणश्चेति । स एवंगुणोऽप्येक एवात्यर्थमुपसेव्यमानो गात्रमन्यास्तम्भाक्षेपकार्दितशिर:शूलभ्रमतोदभेदच्छेदास्यवैरस्यान्यापादयति॥१५॥
Bitter taste : A bitter taste serves to restore the natural relish of a person for food. It is a good appetiser, and acts as a good purifying agent (in respect of ulcers, etc.), and proves curative in itches and urticaria. It removes thirst, swoon and fever, purifies mother’s milk, and is possessed of the virtue of drying up urine, ordure, mucous, fat and pus, etc. A bitter taste, though possessed of the aforesaid properties, may bring on numbness of the limbs, wry-neck, convulsions, facial paralysis, violent headache, giddiness, and an aching, cutting and breaking pain, as well as a bad taste in the mouth in the event of its being largely partaken of in exclusion of all other tastes. 15
कषायः संग्राहको रोपण: स्तम्भन शोधनो लेखनः शोषण: पीडन: क्लेदोपशोषणश्चेति । स एवंगुणोऽप्येक एवात्यर्थमुपसेव्यमानो हृत्पीडास्यशोषोदराध्मानवाक्यग्रहमन्यास्तम्भगात्रस्फुरणचुमुचुमायनाकुञ्चनाक्षेपणप्रभृतीन् जनयति ॥ १६ ॥
Astringent taste: An astringent taste is possessed of astringent, healing, styptic (Stambhana), purifying, liquefacient, drying and contracting virtues. It lessens secretions from mucous membranes. An astringent taste, though possessed of the above said properties, may bring on the peculiar type of heart pain known as (Hrtpida) parchedness of the mouth, distention of the abdomen, abstruction of speech, wry-neck (Manya Stambha), throbbing or quivering and tingling sensations in the body with contraction of the limbs and convulsions, etc. 16
अतः सर्वेषामेव द्रव्याण्युपदेक्ष्यामः । तद्यथा-काकोल्यादिः क्षीरघृतवसामज्जशालिषष्टिकयवगोधूममाषश्रृङ्गाटककसेरुकत्रपुसेर्वारुकालाबुकालिन्दकतकगिलोडयप्रियालपुष्करबीजकाश्मर्यमधूकद्राक्षाखर्जूरराजादनतालनालिकेरेक्षुविकारबलातिबलात्मगुप्ताविदारीपयस्यागोक्षुरकक्षीरमोरटमधूलिकाकूष्माण्डप्रभृतीनि समासेन मधुरो वर्गः ॥१७॥
Now we shall make a general classification of the drugs according to their taste.
Madhura-Groups: The drugs forming the groups known as the Kakolyadi-Gana, as well as thickened milk, Ghee, lard, marrow, Sali and Sastika rice, Yava, Godhum, Masa pulse, Srngataka, Kaseruka, Trapusa, Ervaruka, Alabu, Kalinda, Katak, Gilodya, Priyala, Puskara, Bijaka, Kasmarya, Madhuka (Moula), Draksa, Kharjura, Rajadana. Tala, Nalikera, modifications of the expressed Juice of Iksu (Sugarcane), Bala, Atibala, atmagupta, Vidari, Payasya, Goksuraka, Ksiramorata, Madhulika and Kusmanda etc. are generally included within the Madhura group. 17
दाडिमामलकमातुलुङ्गाम्रातककपित्थकरमर्दबदरकोलप्राचीनामलकतिन्तिडीककोशाप्रकभव्यपारावतवेत्रफललकुचाम्लवेतसदन्तशठदघितक्रसुराशुक्तसौवीरकतुषोदकधान्याम्लप्रभृतीनि समासेनाम्लो वर्गः॥१८॥
Acid Groups: The fruits known as Dadima, Amalaka, Matulanga, Amrataka, Kapittha, Karamarda, Badar, Kola, Pracina-Amalaka, Tintidika, Kosamraka, Bhavya, Paravata, Vetraphala, Lakuca, Amlavetasa, Dantasatha and curd, whey, Sura, Sukta, Sauvira, Tusodaka and Dhanyamla, etc. are generally included within the acid group. 18
सैन्धवसौवर्चलविडपाक्यरोमकसामुद्रकपक्तूिमयवक्षारोषरप्रसूतसुवर्चिकाप्रभृतीनि समासेन लवणो वर्गः ॥१९॥
Saline Group: The different kinds of salt such as, Saindhava, Sauvarcala, Vida, Pakya, Romaka, Samudraka, Paktrima, Yavaksara (nitrate of potash), Usara prasuta and Suvarcika collectively form the Saline group. 19
पिप्पल्यादिः सुरसादिः शिग्रुमधुशिगुमूलकलशुनसुमुखशीतशिवकुष्ठदेवदारु हरेणुकावल्गुजफलचण्डागुग्गुलुमुस्तलाङ्गलकीशुकनासापीलुप्रभृतीनि सालसारादिश्च प्रायशः कटुको वर्गः ॥२०॥
Pungent Group: The component drugs which form the groups known as the Pippalyadi and the Surasadi-Ganas and Sigru, Madhusigru, Mulaka, Lasuna, Sumukha, Sitasiva (camphor), Kustha, Devadaru, Harenuka, Valguja-phala, Canda, Guggulu, Musta, Langalaki, Sukanasa and Pilu etc. and the components of the group known as Salasaradi gana collectively form the pungent group. 20
आरग्वधादिगुडूच्यादिर्मण्डूकपर्णीवेत्रकरीरहरिद्राद्वयेन्द्रयववरुणस्वादुकण्टकसप्तपर्णबृहतीद्वयशङ्खिनीद्रवन्तीत्रिबृत्कृतवेधनकर्कोटककारवेल्लकवार्त्ताककरीरकरवीरसुमनः शङ्खपुष्प्यपामार्गत्रायमाणाशोकरोहिणीवैजयन्तीसुवर्चलापुनर्नवावृश्चिकालीज्योतिष्मतीप्रभृतीनि समासेन तिक्तो वर्गः ॥२१॥
Bitter Group The component members of the groups of medicinal drugs known as the Aragvadhadi-Gana and the GuducyadiGana together with Mandukparni, Vetra-karira, Haridra, Daruharidra, Indra-yava, Varuna, Svadu-kantaka, Saptaparna Brhati, Kantkari, Sankhini, Dravanti Trvrt Krtavedhana Karkotaka, Karavellaka, Vartaka, Karira, Karavira, Sumana, Sankha Puspi, Apamarga, Trayamana, Asoka, Rohini, Vaijayanti, Suvarcala, Punarnava, Vrscikali,and Jyotismati, etc. collectively constitute the bitter group. 21
न्यग्रोधादिरम्बष्ठादिः प्रियङ्गवादी रोघ्रादिस्त्रिफलाशल्लकीजम्ब्बाम्रवकुलतिन्दुकफलानि कतकशाकफलपाषाणभेदकवनस्पतिफलानि सालसारादिश्च प्रायशः कुरुवककोविदारकजीवन्तीचिल्लीपालङ्कयासुनिषण्णकप्रभृतीनि नीवारकादयो मुद्गादयश्च वैदलाः समासेन कषायो वर्गः ॥ २२ ॥
Astringent Group: The component members of the groups known as the Nyagrodhadi-Gana, the Ambasthadi-Gana and the Priyangvadi and the Rodhradi Ganas, Triphala, Sallaki, Jambu, Amra, Bakula, Tinduka fruits, Kataka fruits, Saka fruits, Pasanabhedaka, the fruits of trees known as the Vanaspatis (lit: lords of the forest, such as the Vata, the Asvattha etc.) and most of the component members of the group known as the Salasaradi Gana, as well as Kuruvaka, Kovidaraka Jivanti, Cilli, Palankya and Sunisannaka etc. and grains and pulse of the Nivaraka and Mudga species, collectively form the astringent group. 22
तत्रैषां रसानां संयोगास्त्रिषष्टिर्भवन्ति । तद्यथा-पञ्चदश द्विकाः, विंशतिस्त्रिकाः, पञ्चदश चतुष्काः, षट् पञ्चकाः, एकश: षड्रसाः, एकः षट्क इति । तेषामन्यत्र प्रयोजनानि वक्ष्यामः ॥ २३॥
These tastes, in groups of different combinations, numbers sixty-three in all; as for example, fifteen, computed by taking two at a time; twenty, computed by taking three at a time; fifteen, computed by taking four at a time; six, computed by taking five at a time and one computed by taking six being particularly computed. Thus making up an aggregate of sixty-three. 23
भवति चात्र
जग्धाः षडधिगच्छन्ति बलिनो वशतां रसाः । यथा प्रकुपिता दोषा वशं यान्ति बलीयसः ।। २४ ।।
Authoritative verse on the subject: The man, who gradually habituates himself to the use of each of the six aforesaid tastes, enjoys a sort of immunity from their injurious action in the same manner as, a strong man, who makes himself successively accustomed to the action of the three deranged humours of his body, is not easily affected by their pathogenic properties. 24
इति सुश्रुतसंहितायां सूत्रस्थाने रसविशेषविज्ञानीयो नाम द्विचत्वारिंशोऽध्यायः ॥ ४२ ॥
Thus ends the forty-second Chapter of the Sutrasthana in the Susruta Samhita, which treats of the specific properties of flavours.
