Charaka-Samhita — trans. Kaviraj Avinash Chandra Kaviratna

g. A variety of Kola. Zieyphus fujuba, Lamk.

h. Xizyphus Jujuba, Lamk.

i. Punica Granatum, Linn. The Pomegranate tree.

j. Citrus medica, Linn.

k. Gangâdhara reads Karira, which is Capparis aphylla, Roth. ; syn. Capparis Sodada, R. Br. As regards the reading Kandira, it should be stated that neither Wilson nor Ayurvedartha Chandrika mentions the word.

l. Phyllanthus Emblica, Linn. ; syn. Emblica officinalis, Gaert.

nt. Chakrapani says that it is identical with Karpar-Nandi. Not identi¬ fied.

n. Chakrapani says it has another name, viz., Amvulothaka. Gangidhara takes it as equivalent to Chalitra. Dillenia Indica, Linn. ; syn. Dillenia speciosa, Thumb.

o. Gangadhara takes it as Jamvira, a variety of citrus. AyurvedSrtha Chandrika explains it as Kamaranga, i.e., Averrhoa Carambola, Z.j«».‘Some authorities take it as another name of Kapitthwa, i.e., Feronia Elephantum, or the wood-apple tree.

p. Otherwise called Nagaranga, i.e., Citrus Aurantium, Linn. The same variety is used.

q. Mangifera sylvatica, Roxb.

r. Otherwise-called Dharmana. Grewia elastica, Royle.

p. 634

CHAR A KA - SA ill HI TA.

The leaves should be taken of the following : —

Afmantaka (a), Changed (b), the four varieties of Amlikas (c), the two varieties of Kola, viz., raw and dry ( d ), and two varieties of dried Amlika, viz., cultivated and wild (e).

Of intoxicants, the following should be taken : —

Sura, Sauvira, Tushodaka, Maireya, Medaka, Madira, Madhu, Sidhu, £ukta, Dadhi, Dadhimanda, Uda?wit, Dhanyamla, and others of a similar kind. *

Of these, as also of others of this kind, that are numbered in the Group, called Sour, of articles used as drugs, the physician should cut into small pieces • those articles which should be so cut, and pulverise those which should be reduced to powder.

Dipping the solids into the liquid substances named, they should be cooked.

a. Otherwise called Amlakucha. A variety of Oxalis, probably Oxalis monodelpha.

b. Called Amrul in Bengali. Oxalis coriniculata, Linn.

e. Wilson takes it as identical with Tintire, i.e., Tamarindus Indica, Linn. This is not correct. Chakrapani takes Amlika to mean a plant whose bulbous root is used as something very sour. He further says that it is well-known,- by this name, in Kamrup, and that there are four varieties of the plant.

d. Z_ieyphus Jujuba, Linn. There are two varieties, viz., large and small.

e. This, probably, is Tamarindus Indica, Linn. I do not know what the two varieties are of this tree. In Bengal only one kind of Tamarind is known.

* Paddy, fruits, roots, pith, flowers, stalks, leaves, and barks are, in brief, the eight sources of wines. The ninth is sugar. From these, by permutations and combinations infinite varieties of wine are capable of being produced. Amongst these, four and eighty varieties are regarded beneficial. Surd, Sauvira, Tushodaka, Maireya, Medaka, and Dhanyamla are from paddy (vide pp. 290-291, of Sutrasthana, ante. Also pp. 362-365, bearing on “ Group of Wines,” of same, ante.) Madhu and Sidhu were probably manufactured from honey. At least, honey must have entered largely into their composition. Dadhi, Dadhimanda, and Uda9wit appear to have been made from milk. It is difficult to say what particular wine was called Madira. Madira was a common name for all intoxicating drinks produced by permutation. — T.

p. 635

They should next be duly corrected, by adding oil, fat, honey, marrow, salt, and inspissated juice of the sugar cane.

While still agreeably warm, the enemata should be duly administered to the patient suffering from vitiated wind.

Thus ends the Group of Sours.160

Saindhava (a), Sauvarchala ( b ), Kala (c), Vit ( d ), Pakya ( e ), a. The following extract from U. C. Duttaes Materia Medica of the Hindus, p. 84, on Saindhava lavana may b.e read with interest.

" Saindhava literally means produced in Sinde, or the country along the Indus. The term is applied to rock salt which is regarded as the best of salts. Three varieties of rock salt are recognised, vie., white, red and crystalline. The pure white crystalline salt is preferred for medicinal use. For alimentary purposes also, rock salt is considered superior to the other varieties. It is regarded as digestive, appetizing, sweet and agreeable, and is much used in dyspepsia and other abdominal diseases.”

The true etymology of Saindhava is " derived from Sindhu, meaning the sea. The name Sindhu, however, occurs in the MahabhSrata as that of the country or region lying about the lower course of the Indus, vie., the country that is now known as Sinde or Sindh, having Kurrachi for its chief seaport. Its ruler, Jayadratha, played an important part in the great war of the Mahabharata. As a matter of fact, rock salt comes from the Panjab, and not from Sind alone, as the lower portion of the Panjab is called. Ortho¬ dox Hindus use, for alimentary purposes, only this kind of salt. — T.

h. Vide note in page 382 of Sutrasthana, ante.

The physicians of the North West Provinces take Sauvarchala as identical with Kala or Kala salt.

. c. The separate mention, however, of Kala here indicates that it is a variety of salt distinct from the others mentioned.

d. Vide note in page 382 of Sutrasthana, ante.