An English Translation of the Sushruta Samhita, Vol. I: Sutrasthanam — trans. Kaviraj Kunja Lal Bhishagratna (1907)

Metrical Texts :— The wine knov" Madvirkam and ]-.cpared --.n the jiu>.v. aiv... nuits as grapes and raisins, does not gi' "^ .ise to any sort of reactionary acidity after its use, and accordingly is not forbidden by learned physicians even in cases of ha3moptysis. It has a sweet taste, and leaves an astringent after-taste. It is parchifying, light and easy of digestion, acts as an aperient, and proves curative in chronic fevers, phthisis and other wasting diseases.

The wine prepared from the juice of the date palm (Kharjuram) possesses properties, which are slightly different from those of the preceding kind. It tends to enrage the bodily Vayu, is clear, and imparts a relish to one's food, and reduces fat and Kapham. It is light, 58p. 45 has a sweet and astringent taste, is pleasing and aromatic and increases the agility of the limbs and organs.

The wine known as the Sura (made of ricepaste and other fermenting drugs) proves curative in cough, piles, chronic indigestion and diarrhoea, and retention of mine. It subdues the deranged Vayu and is tonic and appetising. It purifies the breast milk of a woman and proves beneficial in all types of diseases of the blood, as well as in wasting diseases. White Sura is used with benefit in all cases of cough, piles, diarrhoea, dyspnoea and catarrh. It builds up new ^ugcii ,^^| tissues, and increases the quantity of blood. It is*gii1[}ii! P'guic in its effect, and increases the quantity of Kaphaln^ .' ■« the body. The wine known as the Prasinna (the cream or the limpid surface of Sura) may be taken with advantage in vomiting, non-relish for food, aching or colic pain at the sides or about the cardiac region, constipation, suppression of stool and urine or flatus, as well as in all cases of obstinate constipation and derangement of the bodily Vayu. The wine prepared from barley lYavasura) generates PiLtam and tends to enrage the bodily Vayu. It is dry and slightly generates Kapham. The wine prepared from Madhulika (a kind of small barley) is heavy and generates Kapham in the body. It is long retained in the stomach, and arrests the

Chap. XLV. ] SUTRASTHANAM.

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evacuation of stool and urine. The Ahshiki ^vine prepared from the bark of Vibhitaka trees etc.) is parchifying, digestant, and slightly produces Kapham. It is possessed of aphrodisiac properties. The wine known as the Kohala brings on the simultaneous derangement of the three fundamental bodily humours, is pleasant to the taste, acts as a purgative (Bhedya) and is possessed of aphrodisiac properties. The wine known as the Jagala (the un(lerl3nng dregs or residue of wine) is astringent and heat-making in its potency, and acts as a digestant. It is parchifying, and proves beneficial in cough, thirst and phthisis. It is pleasant to the taste, cures diarrhoea, distention of the stomach, piles and oedema. It forms and subdues the deranged Vayu as well. The wine known as the Vakkasa /-"'"^^■^'•I'-'^.long undigested in the stomach owing t''om the juice 't iing pithless. It is a good appetiser and tends to enrage the deranged Vayu, and acts as a purgative and diuretic tonic. — A.T.) It is heavy and slightly intoxicating. The wine known as the Guda Sidhu (prepared with the boiled juice of sugar-cane and Dhataki flowers, etc. has a sweet and astringent taste, and acts as an appetiser and digestant. Sugar wine Sharkara Sidhu) is sweet in its taste, increases one's relish for food, is appetising and diuretic. It subdues the deranged Vayu and is exhilarating, sweet in digestion, and increases the action (lit : rouses up) of the sense organs. The

p. 460

THE SUSHRUTA SAMHITA. [ Chap. XLV.