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

Vrihi Dha'nyas :— The several species of Vrihis are known as the Krishna- Vrihi, Shalamukha, Jatumukha, Nandimukha, Lavakshaka, Taritaka, Kukkutandaka, Par^vataka, and the Patala, etc.

Metrical Texts :— They have a sweet and astringent taste, are sweet of digestion and hot in their potencies. They tend to slightly increase the secretions of the internal organs and bring on constipation of the bowels. Their general properties are nearly identical with those of the aforesaid Shashtikas. The species Krishna- Vrihi is the best of them all. It is hght, and leaves an astringent after taste, the remaining varieties gradually deteriorating in quality from the one under discussion.

Shali rice, grown on burnt land, is light of digestion, has an astringent taste, is parchifying, tends to suppress the emission of urine and the evacuation of stool, and reduces the deranged Kapham. Sh^li rice grown in a J^ngala country has a taste slightly blended of the pungent, astringent, sweet and has a shade of bitter. It subdues the deranged Pittam and Kapham, (generates Vayu — D. R.) and is a good digestant and stomachic. Shali rice grown in a Kaidara or marshy country has a

Chap. XLVI. ] SUTRASTHANAM.

p. 473

sweet taste with a shade of the astringent. It is tonic and spermatopoietic, aphro disiac and heavy of digestion. It reduces the quantity of excrement, subdues the Pittam, and increases the Kapham.

Rice of once transplanted paddy plants (Ropya) or of those transplanted several times in succession (Atiropya) is light, easily digested and comparatively more efficacious. It acts as a constructive tonic and is not followed by any reactionary acidity after digestion. It destroys the deranged humours and is diuretic. Rice of paddy plants, sprouting Irom the stubbles of a previous harvest, is parchifying. It suppresses the evacuations of stool, has a bitter and astringent taste, subdues the Pittam, is easily digestible and generates Kapham. I have fully described the good and bad species of grain belonging to the Sh^li group. Similarly, I shall speak of Kudh^nyas, Mudgas and Mashas, etc.

The Genus Kudhariya :— The several varieties of Kudhanyam are known as the Koradushaka, Shyamaka, Niv^ra, Shantanu, Varaka, Udd^laka, Priyangu, Madhulik^, Nandimukhi, Kuravinda, Gavedhuka, Varuka, Todaparni, Mukundaka, and Venu-yava, etc.

Metrical Texts :— They generate heat and have a sweet and astringent taste. They are parchifj'-- ing and pungent of digestion, subdue the Kapham and

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474 THE SUSHUUTA SAMHITA. [Chap. XLVI.

tend to produce retention of the urine, and enrage the bodily V^yu and the Pittam. Of these the species known as the Kodrava, Nivara, Shyamdka and Sh^ntanu have a sweet and astringent taste and prove curative in Sheeta pitta* (urticaria). The four (black, red, yellow and white) varieties of Priyangus reduce the Kapham and produce a parched condition in the body, each preceding species being superior as regards its virtues to the one immediatel)' following it in the order of enumeration. The species Madhulikas as well as the one known as the Nandimukhi is sweet, cool and demulcent. The species Varuka and Mukundaka are largely possessed of absorbing virtues. The species Venu-yava, is parchifying, and heat-making in its potency and is pungent of digestion, brings on retention of the urine, subdues the deranged Kapham, and tends to enrage the bodily Vayu. The several varieties of pulse (Vaidala) commonly used as food are known as the Mudga, Vana-Mudga, Kalaya, Makushtha, Masura, Mangalya, Chanaka, Satina, Triputa, Harenu, and Adhaki, etc.

IVIetrical Texts:— They are generally cool and pungent of digestion, and have a sweet and astringent taste. They generate the Vayu, arrest the flow of urine and the evacuation of stool, and subdue the Pittam and Kapham. The species known as the Mudga does not excessivel}' generate Vayu in the system but tends to purify and invigorate thep. 475 organ of vision. The green species is the best of all the varieties of Mudga pulse. The properties of Vanya (Mudga) are similar to those of the common variet}'.