Charaka-Samhita — trans. Kaviraj Avinash Chandra Kaviratna
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The translator’s English as printed (Avinash Chandra Kaviratna). The original-language text is not held; names are romanised as the translator printed them.
e. Wilson takes it as another name of Vit salt. Ayurvedartha Chandrika explains that Pakkya is another name of Vit, as also of Sauvarchala, and also of Panga or Pancuja. Both of them have erred. The separate mention of Pakya here shows that it represents a variety distinct from the others. The etymology would seem to indicate that the name was applied to some salt arrived at by a process of cooking or boiling.
p. 636
CH A R A KA - SA MH1TA.
Anupa ( f ), Kupya (g), Valuka ( h ), Elamulaka (z">, Samudra (j) Raumaka (k), Audbhida (l), Aushara (in), Patiya (n), Syateyaka (0), Pancuja (p), and others of this kind which are numbered in the Group of Salts, should be combined with articles that are sour, or boiled in hot water, and then mixed with substances that are oily (such as clarified butter, oils, &c.)
f. It is difficult to identify what sort of salt had this name applied to it. The etymology would seem to indicate that it came from marshy lands. Ayurvedartha ChandrikS. quotes the description given in Bhavaprakaca of the tract of land that is called 5.nupa — “ A tract that abounds with rivers, and lakes and hills ; that is adorned with full-blown lotuses ; inhabi¬ ted by ducks and cranes and Karandavas (Vallisveria) and Chakravdkas (Anas casarca) ; that is the home of the deer, the boar, the buffalo, the Ruru, and the Rohi ; that is enriched by plentiful trees and flowers ; endued with indigo plants, corn of diverse kinds, and fruits of various sorts ; and that is embellished with many fields for the cultivation of paddy, and myri¬ ads of plantain plants ; &c.” According to this description, Lower Bengal would be an Anupa region.
g. Derived from wells, as the etymology implies. The process of manufacture is not known.
h. The commentators content themselves with the remark that all these names are derived from the localities whence the salts were procured. This particular variety {viz., Valuka) is not identifiable now ; probably, it was some kind of salt with an admixture of sand.
i. Not identifiable ; probably, a salt with an admixture of the ashes of some vegetable root.
j. Vide note in page 383, Sutrasthana, ante.
k. “ Romaka (or Raumaka), also called Qakambhari, is the salt produced from the Sambar Lake near Ajmere. The name Romaka is said to be derived from a river called Ruma. It is obtained by the evaporation of salt water in the shape of clear rhomboidal crystals. It has a pungent taste, and is considered laxative and diuretic, in addition to possessing the other properties of salts. It is said to be the best and purest of evaporated salts.” U. C. Dutta’s Materia Mediea of the Hindus.
l. Vide note in page 382, Sutrasthana, ante.
m. The etymology would seem to indicate that it was a variety of salt derived from barren fields, that is, soil abounding with saline matter.
n. Not identifiable.
o. Not identifiable.
j>. Vide note in page 383, Sutrasthana, ante.
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