Charaka-Samhita — trans. Kaviraj Avinash Chandra Kaviratna

e. Spondias mangifera , Pers. The Hog plum.

f. Borassus flabelliformis, Linn. By ‘Tala-fasya’ is not meant the article called in Bengali ‘Tala^ansa,’ i.e., the soft pulp that grows into the hard seed when the fruit becomes ripe. Gangadhara observes it means T ala-phalani’ i.e., the fruit itself. ‘Siddhani’ indicates the ripe fruits. When ripe, a reddish pulp is afforded by the fruit which is much eaten in Bengal.

g. Cocos nucifera, Linn. The cocoa-nut palm.

p. 45

p. 354

CHA RA KA-SA MHITA.

promote nutrition and increase corpulency. They are oily and cool, and operate as tonics for increasing the strength, and are sweet in taste.129

Bhavya(flt) is sweet-sour-astringent in taste. It causes a heavi¬ ness in the stomach before digestion, and obstructs feces and urine. It is heavy and cooling. It alleviates bile and phlegm. It operates as air inspissant and dries up the fluids of the body. It corrects the taste of the mouth (removes flatness or dulness of the tongue).180

Such varieties of Parushaka(3), Draksha(c), Vadara rd), Aruka(e), Karkkandu(/), and Likucha(^), as are sour, provoke bile and phlegm.181

ArukaVz), when ripe, is not very hot. It is heavy and sweet and generally agreeable to the mouth. It promotes nutrition and increases corpulency. It is soon digested. It does not excite any of the three faults much.182

The Paravata fruit(z) is of two varieties. One is hot and the other cooling. One is sweet and the other is sour, (The hot variety is sour, and the cooling variety is sweet). Both varieties are heavy, produce disgust for food, and extinguish the digestive fire.188

The fruits of Ka$maryya(/) are said to be slightly different in a. Dillenia Indica, Linn. ; syn. Dillenia speciosa, Thunb.

b. Grewia Asiatica, Linn.

c. Otherwise called Midvika. Vitis vinifera.

d. Zizyphus Jujiiba, Linn.

e. Wilson says it is a drug brought from the hills. Chakrapani observes it is a fruit well-known in Kartikapura.

/. Chakrapani observes it is otherwise ealled ‘Crigala-vadari.’ It is also called ‘Crigala-koli.’ Zizyphus ahoplia, Mill.

g. Otherwise called Ma 'ara. Artocarpus Lakuch, Roxb.

h. Gangadhara thinks that the Aluvakhra is intended.

i. All that the Commentator says is that this fruit is well-known in Kamarupa. Wilson thinks it implies the fruit of the Annona reticulata.

j. Called also Gambhari Gmelina arborea, Linn.

CHAR AKA -SAM HIT A.

p. 355

their properties from Bhavya(a). Similarly, the fruits of Tuda(3), which are sour, are slightly different in properties from Parushaka.(c/34

Tanka(af) is astringent-sweet, excites the wind, is heavy and cooling. The unripe Kapittha(^) is destructive of poison and also of the voice ; it is an inspissant that dries up the fluids of the body. It excites the wind. In consequence of its being sweet, sour, and astringent in taste, and also of its agreeable smell, it creates a relish for food. If ripe, it alleviates all the faults, is destructive of poison, operates as an inspissant by drying the fluids of the body, and is heavy.135-36

The ripe Vilwaf/") is difficult of digestion. It excites all the faults, and generates wind of foul smell.

When unripe, it is oily, heating, and keen. It excites the appetite, and subdues both phlegm and wind.137

The l.mra( g ), when undeveloped, produces hemorrhage due to excitement of the bile, and enhances the bile.

When ripe, it subdues the wind, and conduces to flesh, vital seed, and strength.138

The Tamvava(/z) is generally astringent-sweet, heavy, obstructs the secretions, and is cooling. It is obstructive of both phlegm and bile, operates as an inspissant by drying up the fluids of the body, and creates wind largely.139

Vadara(z') is sweet, oily, operates as a Bhedana, and subdues a. Dillenia Indies, Linn. ; syn. Dillenia speciosa, Thunb.

b. Morus Indica, Linn. ; syn. Moms parwifolia, Roxb.

c. Gre-mia Asiatica, Linn.

d. Otherwise called Nila-kapittha. A variety of the elephant or wood apple ; the Commentators say that it is a native of Kashmira.

e. The ordinary woods apple. Feronia Elcphantum.

f. JEgle Marmelos , Linn.

g. Mangifera Indica, Linn.

h. Engenia j ambolana , Lanik.

i. Zisyphus Ju-juba, Lamk.

p. 356

CHAR AKA -SA M HIT A.

both' wind and biR. When dried up; it is destructive of phlegm and wind", and is not hostile to bile.140

The fruits of the Simvitika(«) are astringent-sweet, and cooling, and operate as inspissants by drying up the fluids of the body.111

Gangeruka(^), Karira(c), Vimbi d), Todana(e), and Dhanvana(/), are sweet and astringent, cooling, and destructive of bile and phlegm.142

Ripe Panasa( g), Mocha (/z), and the fruits of Rajadani(z').,. are agreeable to the taste though astringent,, and. oily,, cool, and- heavy.

In consequence of their astringent taste and' softness and fragrance, they add relish to the taste.

Lavani(y) is capable of being used as a sauce for creating relish. It is dry and creates winch145-44

Nipa(^), £atahvaka(/), Pilu(»z), Trihagunyaf^)', Vi k ank at a(o) , an d Prachina-amlaka(/),. alleviate all the faults and- destroy poison.145 a. Probably grains within pods. A general name for pulses.