Charaka-Samhita — trans. Kaviraj Avinash Chandra Kaviratna

* The measures stated here have been taken from Gangadhara.— T. t Only those drugs that may be reduced to pulv should be taken, and not those whose expressed juices have been directed to be added,— T.

CHAR A KA-SA MHITA.

*425

Yavakshara or the ashes of green barley shoots) the five salts, Vyosha (the three acrids, viz., dry ginger, Piper longum and black pepper), Hingu (assafoetida), AjamodS (the seeds of Pimpinella involucrata \ and Chavya ( Piper Ckaba), should all be reduced to pulv. Adding the expressed juice of Mfitulunga ( Citrus medico), and of pome¬ granates, boluses should be made. These boluses digest the ‘ama’ and speedily kindle the digestive fire. 95-96

Nagara (dry ginger), AtivishS ( Aconintum heterophyllum ), and Musta. (tubers of Cyperus rotundas) : the decoction of these is digest¬ ive of ‘Sma.’

The pulv of these three possesses similar virtues.

The pulv of PathyS (Chebulic myrobalans), and the pulv of Nagara (dry ginger), each taken with hot water, produce similar results.. 97

Devadaru ( Pinus deodara), Vacha ( Acorus Calamus), Musta (tubers of Cyerus rotnndus), Nagara (dry ginger), AtivishS ( Aconitum hetero¬ phyllum), and Abhaya (Chebulic myrobalans) :

These soaked in ‘Varum’ wine till the infusion becomes a spiritu¬ ous liquor, should be drunk.

Or, the above liquor, mixed with tepid water and salt (‘Saindhava’ salt), should be drunk. (Both these drinks are digestive of ama). 98

Vilwa {/Egle marmelos, — the kernel of the fruits being taken), Chitraka ( Plumbago Zeylanica, — the roots being taken), and Nagara (dry ginger) : these three, reduced to paste, and mixed with the decoction of Dadima ( Punica granatum, — the bark being taken), and ‘Vit’ salt, should be taken if the stools contain ‘Sma’ and are accompanied (when passed) by £ula pains. 99

Kalinga (otherwise called Indrayava, i. e., the seeds of Holarrhena ,1 antidysenterica ), Hingu (assafoetida), AtivishS, {Aconitum heterophyllum), Vacha {Acorus Calamus), ‘Sauvarchala’ (salt of that name), and Abhaya (Chebulic myrobalans) :

The pulv of these, mixed with tepid water, should be drunk when the wind, combined with ‘ama,’ or with phlegm, causes ‘9ula’ painsin the abdomen. 100

p. 1426

CHARAKA-SAMHITA .

PathyS (Chebulic myrobalans), ‘Sauvarchala’ (salt of that name), and Ajaji (seeds of Nigella sativa), reduced to pulv and mixed with the pulv of black pepper, dissolved in water agreeably hot, should be drunk, when there are vomiting and piles and ‘£ula’ pains in the joints. 101

Pippalimula (the roots of Piper longum ), Abhaya (Chebulic myro¬ balans), Vacha ( Acorus Calamus), Katurohini ( Picrorrhiza Kurrod), Paths ( Cissampelos hernandifolia ), Vatsaka-vija (the seeds of Holarrhena antidysentericd), Chitraka ( Plumbago Zeylanica , — the roots being taken), and Vigwabhesaja (dry ginger) :

The decoction of these, or their pulv dissolved in water agreeably hot, should be drunk, when the ‘Grahani’ is overwhelmed by bile and phlegm.

This drink is alleviative of ‘£ula’ pains, and is hignly bene¬ ficial. 102-103

If there is ‘ama’ (with excited bile and phlegm), the patient should then drink the decoction of Ativisha ( Aconitum heterophyllum ) and Vyosha (the three acrids, viz., dry ginger, the fruits of Piper longum, and black pepper), mixed with ‘Saindhava’ salt, the ashes of green barley shoots, and Hingu (assafcetida) ;

Or reducing the two (viz., Ativisha and Vyosha) into pulv, drink it with water agreeably hot. I04

Pippali (fruits of Piper longum), Nagara (dry ginger), Patha {Cis¬ sampelos hernandifolia ), £arivS ( Echites frutescens), the two Vrihatis (viz., Solanum Indica and Solanuni Xanthocarpum ), Chitraka (Plum¬ bago Zeylanica, — the roots being taken), Kutaja-vija (the seeds of Holarrhena antidysentericd), and the five salts.

The pulv of these, mixed with YavakshSra (ashes of green barley shoots) and curds and hot water and wines may also be drunk for enkindling the digestive fire.

This is a highly efficacious remedy for alleviating the wind ac¬ cumulated in the abdomen and intestines.

CHARAKA-SAMHITA.

p. 1427

MARICHADYA CHURNA.

Maricha (black pepper), Kunchika (otherwise called Krishnajiraka, i. e., the seeds of Nigella sativa), Amvashtha (otherwise called Patha, i. e., Cissampelos hernandifolia ), and Vrikshamla (tamarind fruits) :

Take a ‘Kuclava’ (equal to half a seer) of each of these. Take also 10 palas of Amlavetasa ( Rumex vesicarius ), and 1 pala of each of the following, viz., ‘Sauvarchala’ (salt of that name), ‘Vit’ (salt of that name), ‘Pakya’ (salt of that name), YavakshSra (ashes of green barley shoots), Saindhava (rock-salt), £athi ( Curcuma Zerumbet ), Pushkaramula (this root not being available, that of Aplotaxis auriculata is used as a substitute), Hingu (assafoetida), Hingusiratika (the subacid leaves of Balanites Roxburghii).