Charaka-Samhita — trans. Kaviraj Avinash Chandra Kaviratna

hiccup, he should then drink the ‘peya’ (adverted to above), boiled with the group of drugs beginning with ‘Vidarigandha’ ( Hedysarum Gangeticuvi) ; this is capable of promoting appetite and perspiration. J77 If the person afflicted with fever has his bowels constipated, he should then drink the ‘peya’ of barley (or of red ‘£ali’ or ‘Shashtika’ rice), boiled with the fruit of Piper longuni and those of Phyllanthus Embliccty and fried in ghee. This drink is regarded as capable of restoring to the faults their normal course. 178

If the fever-stricken person has his bowels constipated and if there be pain in the bowels, he should drink the ‘peya’ boiled with ‘Mridvika’ (dried grapes), ‘Pippalimula’ (the roots of Piper longuvi), ‘Chavya’ ( Piper Chaba ; syn. Piper officinarum ), ‘Amlaka’ ( Phyllanthus Emblica ), and ‘Nagara’ (dried ginger). *79

In fevers accompanied by cutting pains in the rectum, one should drink the ‘peya’ (of old red ‘£ali’ and ‘Shashtika’, and barley, and other grains), boiled with the dried fruit of PEgle Marmelos as also with ‘Bala’ [Sida cordifolia), ‘Vrikshamla’ ( Tamarindns Indica), ‘Kolamla (dried fruit of Zizyphus jujuba ), ‘Kalasi’ (otherwise called ‘^alaparni’, i. e., Desmodium Gangeticuni ), and ‘Dhavani’ (otherwise called ‘Prigniparni’, i. e., Doodia lagopodioides). 180

If neither perspiration, nor sleep, visits the fever-stricken, and if he is afflicted with thirst, he should drink the ‘peya’ (adverted to above), boiled with ‘Nagara’ (dried ginger), and the fruit of ‘Amlaka’ ( Phyllanthus Emblica ), fried in ghee and mixed with sugar. ‘PeyS’ so prepared is an alleviative of fever. 181

Unto a fever-sticken person who is capable of assimilating soups, the soups of the following pulses should be given, vis., ‘Mudgan’ (Phaseolus Mungo), ‘Masuran’ ( Cicer lens), ‘Chanakan’ ( Cicer arietinum ), ‘Kulatthan’ ( Dolichos biflorus '), and ‘MukushtakSn’ (a wild variety of Phaseolos Mungo ). 182

Among pot-herbs the following are regarded as beneficial in fever, vis., the leaves of Trichosanthes dioica along with its fruit and stem, ‘Papachelika’ (otherwise called ‘Karavella’ or Momordica charantia of the larger variety), ‘Karkotaka (. Alangium hexapetalum ), and ‘Kathillaka’ C Momordica charantia of the smaller variety)1* l83

* Two varieties of this plant are known : one is called ‘Karaveli’ (Bengali — Uchcche) which is identified with Momordica charantia. The other or larger variety, called ‘KSravella* is identified with Momordica muricata. — T.

CHAR AKA -SAM HIT A.

p. 123

The physician possessed of wisdom should give, in proper time, unto a fever-stricken person who is capable of readily assimilating meat, the meat of the following animals which is alleviative of fever : ‘Lava ( Perdix chinensis), ‘Kapinjala’ (francoline partridge), ‘Ena’ (ante¬ lope of dark hue, beautiful eyes, and short legs), ‘Chakora’ (Greek partridge or Perdix rufa), ‘Upachakraka’ (a variety of the ruddy goose), ‘Kuranga’ (small deer), ‘Kalapuchccha’ (deer with black tail), ‘Harina’ (large deer with dappled body), ‘Prishat’ (porcine deer), and ‘£a?a’ (hare),

The meat of these animals should be given with or without the juice of something sour added to it. 184-185

Some physicians do not recommend, on account of its heaviness and heating virtues, the meat of the following fowl, viz., ‘Kukkuta1 (domestic fowl), ‘Mayura’ (peacock), •Tittiri’ (francoline partridge), ‘Krauncha’ (a variety of heron, Ardea jaculator), and ‘Vartaka’ (a variety of quail, Perdix olivacea). 186

If in consequence of fasts in fever, the strength becomes great of the (excited) wind, then the physician who is conversant with the measures and composition of medicine, and who is acquainted also with the requirements of time, should prescribe even these (kind's of meat). 187 Unto a fever-stricken person who is thirsty, warm ^ater should be given for drink. To one, again, that is readily capable of assimila¬ ting wines, wines may be given, considering the fault or faults excited (and the measure of their excitement), as also the measure of strength which the patient has.* 188

In new (i. e., immature) fever, the following kinds of food are generally avoided, in order to permit the digestion of the (excited) faults : food that is heavy ; food that is possessed' of heating virtues ; food that is oily ; food that is sweet ; as also decoctions and infusions. i89

The courses in respect of food and drink, the results of which have been well tested, and which are alleviative of fever, have been expounded. After this those ‘Kashayas’ which are destructive of fever, are laid down.f 19° t Some texts read ‘Anup5nakrama’. This is, of course, a blunder for ‘AnnapSnakramah’ which means the ‘Krama’ or course of food and drink.

* ‘Gharmambu’ is, literally, hot water. The fact is, water that has been boiled down to half its measure, and that is still hot, is so called. — T.

p. 124

CHARAKA-SA MHITA.