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

wine known as the Pakka Rasa Sidhu is possessed of properties similar to the preceding kinds (Sharkar^ Sidhu). It improves the complexion and imparts strength to the system and relish to one's food. It is pleasant, laxative_, appetising and proves beneficial in cases of Kapham and piles and reduces swellings. The wine known as the Sheeta Rasika Sidhu (prepared from the unboiled juice of Sugar-cane in contradistinction with the preceding kinds prepared from the boiled juice of sugar- cane j, acts as an anti-epispastic, and a digestant and vocal tonic, proves curative in adeina and abdominal dropsy, improves the complexion, removes the suppression of flatus, urine and stool (Vivandha), and proves beneficial in cases of piles. The wine known as the Akshika Sidhu (prepared from a decoction of Vi^^Ve wme"ith treacle etc. and improved with the +l-ie limpid si^Dhataki) proves beneficial in cases of ulcer and jaundice. It is light and astringent, and has a sweet and astringent taste. It subdues the deranged Pittam and purifies the blood. The wine known as the Jamvava Sidhu fwine prepared from the expressed juice of the Jambalin fruit, a decoction of coriander seeds, treacle and Dh^taki flowers, etc.) is anuretic, reduces the quantity of urine, has an astringent taste, and tends to enrage the bodily Va}^!. The wine known as the Surasava f Asava distilled with wine instead of with water) is keen, pleasant, and diuretic. It subdues the deranged

Chap. XLV. ] SUTRASTHANAM. 46,

V^yii and Kapham, or the deranged Vayii alone, and is palatable, and possessed of a more durable intoxicating povier. The wine known as the Madhvasava wine is light, tends to disintegrate the knotty accumnlations or collections of phlegm (Cl^hedi), and proves curative in Meha (unhealth)^ discharges from the urethra), cutaneous affections, and poisoning (antitoxic). It has a taste blended of the sweet and the astringent, is keen and anti-epispastic, and does not generate an abnormal quantity of Vayu in the system. The wine known as the Maireya (prepared from the Paishtisura, treacle- made spirit and honey) is keen, and has a sweet and astringent taste. It is intoxicating, and proves curative in piles, Kapham and Gulma (abdominal glands . It is antifat and a vermifuge, and is heavy in digestion, and subdues the deranged Vayu. Wines prepared from the juice of grapes or sugar-cane (Ikshu or Dhrakshasava) are tonic and choleric. They subdue the deranged Pittam, and serve to improve the complexion. Sidhu (wine) prepared from the Madhuka flowers is parchifying, takes a long time to be digested, and is followed by an acid re-action. It improves the strength and digestive capacity, and has an astringent taste. It subdues the deranged Kapham, and serves to aggravate the Vayu and Pittam. Wines prepared from the distilled juice of bulbs or roots should be deemed as possessed of properties pertaining to them individually. New wine is heavy, bad smelling, insipid,

462 TEIE SUSHRUTA SAMHITA [Chap. XLV.

unpleasant, unpalatable, and tends to increase the slini}^ secretions of the organs. It enrages the deranged humours of the bod}', takes a long tim<3 to be digested, and is followed by an acid re-action. Old Wine is sweetsmelli.vig, acts as an appetiser, and brings on a relish for food. It is pleasant and a vermifuge, and cleanses the internal channels of the organism. It is light and subdues the deranged Vayu and Kapham.

The species of wine known as the Arishta (fermented liquor) is highly efficacious owing to the concerted action of a variety of drugs entering into its composition. It proves curative in a large number of diseases, tends to subdue the deranged humours of the bod}', and is a good appetiser. It subdues the Vayu and Kapham and is laxative and not hostile to the Pittam. It proves beneficial in colicpain, distention of the stomach, abdominal dropsy, fever, enlarged spleen, indigestion and piles. Asava wine prepared from the drugs known as the Pippali, etc. (Pippaly^di Asava) proves curative in Gulma (abdominal glands) and diseases due to the deranged Kapham. The Aristhas of other therapeutic virtues will be speciall)'' described later on in chapters on Therapeutics (Chikitsitam). An experienced physician should prescribe the different species of wine such as, the Aristha, Asava, Sidhu, etc., in different diseases in consideration of the therapeutic properties of drugs, which enterp. 463 into their composition, or with which they have been purified, and according as each of them would be indicated in practice.