Charaka-Samhita — trans. Kaviraj Avinash Chandra Kaviratna

f ‘Prithuka’ is ordinarily known by the name of Chida. Paddy is first boiled. It is then fried a little and then flattened with the aid of the husking apparatus. Sometimes, again, unripe paddy is brought from the fields and then flattened into Chida. The latter variety is regarded lighter, and is very agreeable. — T.

p. 48

p. 378

CHA RA KA -SA MHI TA.

Food prepared from the different varieties of Supya {i.e., Phaseolus radiatus, Phaseolus Mungo, and other Dais), changed from their natural state {i.e., fried, &c.), and food prepared from £uka paddy changed from its natural state, excite the wind, and are dry, and cooling.

Mixed with pungent things, and oil, and salt, a little only of such food should be taken.*276

The above varieties of food, when they happen to be gross and hard and are cooked in mild heat (or, not cooked properly), become heavy of digestion.

When cooked in strong heat, they conduce to growth of body and strength. f277

The admixture of articles, their correction, their measure, and dissociation or separateness, in respect of food, should be prescrib¬ ed after ascertainment of the heaviness or lightness of each.J278

The curds called Rasala(#) promote nutrition and corpulency, increase the vital seed, are oily, act as tonics, and cause relish for food.

Curds mixed with raw sugar oilify the system, are soothing and sedative, promote cheerfulness and relish, and alleviate wind.279

Sherbets prepared from Draksha(3), Kharjjura(c), and Kola(af), are heavy and cause a sensation of heaviness in the . stomach and lead to supression of urine and faeces.

t I follow GangSdhara in rendering this verse. He takes it as applying to ‘SupyftnnavikritSh.’ It would not be wrong to take it, however, as applying to other articles that are gross and hard. If mildly cooked, they become heavy. If cooked in strong heat, they become beneficial. — T.

* ‘SupySnnavikritah’ means ‘Supya-vikritaV and ‘Anna-vikritS.’ The former implies'the different varieties of Phaseoli, oats, &c., in a fried state ; the latter, Cuka paddy in a fried state. To this day, these are taken with salt, oil, and red pepper. — T.

| What is stated here is this : Food frequently consists of diverse articles. What articles should be combined, how they should be corrected or neutralised, what should be the measure of each, and, lastly, what articles should be taken separately or without admixture, should all be prescribed after a careful ascertainment of the heaviness or lightness of each article. — T.

a. Curds made fragrant by admixture are called RasalS. — T.

b. Vitis Vinifera, Linn.; Uvce passes.

c. Phcenix Sylvestris, Koxb. ; the wild date palm.

d. Zieyphus jujuba, LamTi.

CHA RAKA-SA MHITA.

p. 379

Sherbets made also of Parushakas(tf), of honey, and of every variety of article manufactured from modification of the (juice of the) sugar-cane, are possessed of the same virtues.280

By admixture with articles that are pungent or sour, these sherbets come to be regarded as entirely different objects.

Ascertaining the measure of the articles used, the virtues and effects of these (diverse) sherbets are to be declared.281

The drink called Ragash?dava(3), being mixed with what is pungent, sour, sweet, and saline, is light, becomes agreeable to the taste, promotes cheerfulness, excites the appetite, and causes a relish for food.282

Semi-liquid pickles made of Amra ( Mangifera Indica, Linn ) and Amalaka (Phyllanthus Emblica, Linn.) promote nutrition and corpulency, increase strength, create relish for food, and are soothing and sedative. They are so, it is said, because of their oiliness, sweetness in taste, and heaviness.283

Ascertaining their admixture, correction, and measure of the in¬ gredients used, should the virtues and effects of each variety of pickles be declared.584

£ukta(c), alleviates hemorrhage caused by excitement of bile, and causes the expectoration of phlegm. It makes the wind move in its natural course. When bulbous roots, roots, and fruits are soaked in it, it takes the virtues of what is thus soaked in it.. Thus prepared, it should be known by the name of Asuta.285

£indaki(«Q, other kinds of I_suta(,?), and that which hea. Gremia Asiatica, Linn.

5. Gangadhara cites the following verse for explaining the ingredients of Râgashadava : — “ Khathitanlu gudopelam sahdkaraphalam navam, Tilanagara samyuktam vijneyo Ragashadavah. The meaning is, a drink made of frayed treacle, raw mangoes, sesame seeds, and Cyperus partenuis of Roxburgh. — T.

c. An acid preparation made from fruits and roots. — T.

d. Cindaki is defined to be Rajiha yuktaih syan muldkadaladravaih, Sarshapa. sw dr as a irv [ip i falipishtdkasamyaktaih. This implies that the food so called is prepared with the larger variety of mustard seeds called Rajika, and garden radish, and plaintains liquified by some means, or with mustard oil. The principal in¬ gredient must be cakes of Cali rice. — T.

e. As explained in the previous Verse, Asuta is KSnji or sour gruel of rice in which has been cast fruits and roots. — T.

p. 380

CHA RA KA-SA MHI TA.

comes sour through age, create a relish for food and are light *