Charaka-Samhita — trans. Kaviraj Avinash Chandra Kaviratna

As regards those kinds of prepared food that are made from Saupya(3), or wheat, or barley, the physician should declare their heaviness and lightness according to (the properties of) their constituent ingredients.*56

Of unprepared soup, prepared soup, thin (well-cooked) juice of flesh, sour supa, and supa that is not sour, it should be known that each is heavier than that which precedes.*64t

* Some texts read ‘KshutpipârSsahah’ which is incorrect. The correct reading, of course, is 'KshutpipasSpahah ‘9uddhan5m’ implies such persons as have been properly purged and as have undergone the treatment called Corrective. Vide Section XV, ante.—T.

3. Powdered barley, half boiled in warm water, and then made into calces is called ‘KulmSsha.’ — T.

b. By ‘prepared food’ is meant such food as cakes, &c. ‘Supya’ means all varieties of ‘D51,’ such as Phaseolus radiatus, Roxb. ; Phaseolus Mungo, Linn. ; &c. — T.

t 'Unprepared soup’ means such soup as has been prepared with only oil or Ghee and salt, but in which no spices occur. ‘Prepared soup’ is that in which occur

37&

CHA RAKA-SAMHITl.

Water mixed with powder of fried barley, if drunk, excites the wind, is dry, increases the quantity of faeces, and makes all the faults (i.e., wind, bile, and phlegm) move in their natural courses. It acts also as a Tarpana (by exercising a soothing and sedative effect on the constitution). This drink immediately promotes strength also.5,65

£ali rice, fried and reduced to powder, is sweet in taste; dry, and cooling. It operates as an inspissant (by drying up the fluids of the body), alleviates hemorrhage caused by excitement of the blood, thirst, vomiting, and fever.265

Cakes made of barley, Yavaka(tf),, and Vatya(i5), alleviate the diseases known as Udava.rtta(c), Pratifyaya^',, consumption, diabetes, and Galagraha.268

All these kinds of food which go by the name of DhSnas(V) generally operate as attenuants. In consequence of being dry, they carete thirst, and owing to their causing flatulence, tfley are difficult of digestion.268

Such grains of barley as have put forth sprouts, £ashkoli (cakes made of sesame), cakes fried in Ghee and steeped in honey, Sapindika (cakes made of diverse ingredients and of the form of round balls), cakes made of Phaseolus radiatus and other varieties of supa, and also those called Pupulika, are exceedingly heavy.*268 oil or Ghee, salt, and also spices of every kind. Thin juice of flesh implies the decoction of flesh with or without salt. It is generally taken without oil or Ghee, having been boiled along with it. ‘Supa,’ as explained before, is Dal, i.e., the juice of Phaseolus radiatus, P. Mungo, $fc. To this day, certain varieties of Dal ate taken with some kind of sour fruit, such as tamarind, Dillenia Indica, Linn., &c. Such sour Dal is lighter than Dal otherwise prepared. — T.

a. Yavaka is barley boiled in water and then strained through a fine cloth.

5. Vatya is fried barley boiled and strained. — T.

c. Diseases due to suppression or retention of wind ; such suppression leads to retention of urine and fasces, &c. — T.

d. Catarrh of the noise.

'e. Food made from fried barley. — T.

* It is difficult to say how Pindika and Pupulika were made. The words are no longer current. All that is known of them is that they were certain kinds of cakes. — T.

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