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

Of animals belonging to the same genus, the flesh of one, which attains to an abnormally large size, should be rejected as inferior in pith or substance, and heavy as regards digestion. The flesh about the region of the liver of all animals should be regarded as the very best in respect of its dietic properties, in absence whereof the flesh of a young animal not at all used up, or afllicted with any disease and just quartered that day, should be regarded as coming next best.

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Authoritative verse on the subject : —The age, body, development of limbs, temperament, natures, sex, constitution, size and habit of an animal should be taken into consideration before determining whether its flesh is wholesome or not. The measure in which it may be used as food with decided advantage to the organism and to what extent it will purify or improve its virtues, should also be considered.

The Fruit Group (Phala-vargaj :---Xow we shall discourse (on the specific virtues) of fruits, such as the Dadima, Amalaka, Kapittha, Vadara, Kola, Karkandhu, Sauvira, Shimvitikaphala^ Matulunga, Amra, Amrataka, Karamarda, Piyala, Lakucha, Bhavya, Paravata, Vetraphala, Prachinamalaka, Tintidika, Nipa, Koshamra, Amlika, Xaranga, and Jamvira, etc.

Metrical Texts :— (We ,may describe the general properties of fruits by saying that) they are acid in taste and heav)' of digestion, heat-making in their potencies, (expectorant) of (Kapham), generate Pittam and subdue the Vayu. Of the fruits enumerated in the above list the Dadima leaves an astringent after-taste and does not generate the Pittam to an inordinate degree.* It acts as an appetiser, brings on

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flesh and a relish for food, is palatable to the taste, and tends to constipate the bowels by (imparting a greater consistency to the fecal matter). Dadimas may be classified into two distinct species according as they are sweet or acid to the taste. The sweet species subdues the three deranged bodily humours, while the acid one subdues the Vayu and Kapham. The fruit known as the Amalaka has a taste blended of the sweet, pungent and astringent ones with a shade of the bitter. It is laxative, spermatopoietic and beneficial to the eye-sight, and is capable of subduing all the three deranged humours The Vataghna virtue of this fruit should be ascribed to its acid taste ; its power of subduing the Pittam, to its sweetness and coolness ; and its efficacy in subduing the Kapham, to its affecting the tongue as a dr)'- astringent substance. This fruit is by far the best known fruit as possessing high therapeutic properties. The Karkandhu, lil^e the Kola or the Vadara, generates the Kapham and Pittam in its unripe or immature stage, while in its ripe or matured stage it is sweet, demulcent, purgative and subdues the Vayu and Pittam. The fruit known as the Sauvira is possessed of properties similar to those of the Vadara ; moreover it is sweet, demulcent, and subdues the "\'ayu and Pittam. The Shimvitika-fruit is cooling, astringent and palatable and has an astringent taste. The Kapittham in its unripe stage produces hoarseness. It is astringent and subdues the Kapham and increases

* Charaka and Bhatlaraka Harishchandra exclude Dadima (pomegranate) from the list of Pittakara agents, while JejjadScharya is of opinion that it neither generates nor subdues the Pittam.

Chap. XLVI. ] SUTRASTHANAM. ^^g

the Vayii, while in its ripe stage it subdues the Vayu and Kapham, is heav}', and has a sweet and acid taste. Th5 fruit known as the Matulunga is light, acid, appetising, and pleasant. It proves beneficial in cough and asthma, brings on a relish for food*, allays thirst and cleanses the throat. The rind of a Matulunga is a bitter vermifuge and is difficult to digest ; it subdues the Vayu and Kapham. The layer of skin (lit. flesh), immediately underlying the rind of the Matulunga, is palatable, cooling in its potency, demulcent and heav}' of digestion, and also subdues the Vayu and Pittam. The membranous or cellular covering, which envelops its seeds, is light, stomac'nic, astringent and palatable. It produces Kapham and proves curative in cases of piles, abdominal glands (Gulma) and vomiting. The expressed juice of the Matulunga is recommended to a person suffering from colic pain (gastralgia), indigestion, constipation of the bowels, iippaired digestion as well as from disorders brought about through the deranged condition of the Vayu and Kapham, and more so in cases where the patient has lost all relish for food. An unripe Amra, in its first stage of development, tends to generate the Vayu and Pittam, while one with closed pollen i Vaddha-keshara type) generates the Pittam. Ripe Amra is pleasant, cosmetic, relishing and tonic, helps the formation of fresh blood, and leaves an astringent after-taste. It is sweet and heavy, is a tissue-builder and tends

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