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

The two varieties of Saha, as well as the species of beans known as the Mulakashimvi and the Kushimvi, are sweet in taste and digestion, and strength-giving. They tend to subdue the action of the deranged Pittam.

Raw and unripe pulse beans (Vaidilika Shimvi) produce a condition of extreme parchedness in the system, are long retained in the stomach and but imperfectly digested. They are relishing but can be digested only with the greatest difficulty, causing the stomach to distend before being digested.

Kusumbha seeds are pungent in taste and digestion, and reduce the deranged Kapham. They are extremel)* unwholesome, owing to the fact of their being imperfectly digested. Linseed fAtasi) has a sweet taste, is heat-making in its potency, and pungent in digestion. It generates the Pittam and subdues the Vayu. White mustard 'Shveta Sarshapa) is

Chap. XLVI. ] SUTRASTHANAM,p. 479 pungent in taste and digestion, strong and heat- making in its potency. It gives rise to a condition of parchedness in the system, and'diminishes the Vayuand the Kapham. An excessive and continuous use of white mustard may bring on an attack of haemoptysis. The properties of red mustard seeds are similar to those of the white species.

A crop of Dhdnyam grown in an unnatural season, or in any way diseased or blighted, or gleaned before it has ripened, as well as the one raised from a soil naturally uncongenial to its growth, or recently harvested, should be deemed to be of inferior quality.

'The use of new (harvested within a year) rice tends to increase the secretions of the internal organs, while that of a year's maturity is light.*

Rice threshed out of paddy, which has commenced sprouting, is heavy, and is long retained in the stomach. It can be but imperfectly digested and tends to affect the organ of vision.

The maturity, preparations (Sanskara), and measures of corn from Shili rice to mustard seeds described in the present Chapter are as follows : — [Rice of two years standing should be regarded as well matured in time and excellent in quality. A thing, which is hard to

* Rice of more than two years standing becomes divested of all its nutritive elements.

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digest like Vrihi, is made light by frying. Measures for use should vary according to the keenness of one's appetite.]

The meat Group :— Now I shall de^-cribe the properties of the different species of edible meats. The flesh of animals such as those which are aquatic in their habits (Jaleshaya), or frequent marshy lands (Anupa), or dwell in villages (Gramya), or are carnivorous in their habits (Kra\yabhuja}, or are possessed of unbifurcated hoofs (Ekashapha), or dwell on high ground (Jangala), is generally used as food. Of these each succeeding kind is superior to the one immediately preceding it in the order of enumeration.

Again these animals may be roughly grouped under two broad sub-heads such as, the Jangala (living in high ground and in a jungle) and the Anupa (living in marshy places, or near pools and water- courses). The Jangala group may be further divided into eight sub-species, such as the Janghala, the Viscira, the

Pratnda, the Guhashaya, the Pra8aha,the Parnamriga, the Vileshaya, and the Gramya. Of these the Janghala and the Viscira are the most important. The following animals belong to the Janghala (large-kneed group — viz.

the Ena (black deer), the Harina (red deer), the Rishya

(blue deer), the Kuranga (antelope\ the Karala, the Kritam^la, the Sharabha, the Shvadanstra, the

Prishata, the Chitrila (Spotted deer), the Ch^rushka,p. 481 the Mriga-m^trika, etc. These species of venison have a sweet and astringent taste, are hght, keen, pleasant (palatable), laxative, and diuretic in their effect. They subdue the Vayu and the Pittam.

IVIetrical Text :— The venison of the* Ena species is sweet and astringent in taste, and palatable, and proves curative in diseases due to the deranged condition of the Pittam, blood and Kapham. It is astringent in its effect, imparts strength to the system, improves a relish for food and is a febrifuge. The venison of the Harina (red) species is sweet in taste and digestion, appetising, aromatic, cool, light, and suppresses the discharge of stool and urine and pacifies the deranged humours. Deer which are black are called Ena, while those which are red are called Harina. Those, that are neither red nor black, are designated as Kuranga. The venison of the Mriga-matrik^ species is cooling and proves curative in cases of haemoptysis, Sannipata diseases (due to the concerted action of the three deranged humours), consumption, dyspncea, cough, and hiccough and creates a relish for food.

Birds such as the Lava, Tittiri, Kapinjala, Vartira, Vartika, Vartaka, Naptrika, V^tika_, Chakora, Kalavinka, Mayura, Krakara, Upachakra, Kukkuta, S^ranga, Shata-Patraka, Kutittiri, Kuruvahuka and Yavalaka belong to the Vishkira species. [They are so called

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