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

to increase the formation of semen and also subdues the Vayu and Pittam. The Amrataka f Hog-apple) is spermatopoietic, is surcharged with a kind of oily matter and tends to increase the Kapham in the system. The Lakuclia tends to destroy the semen, is long retained in the stomach, and serves to derange the three fundamental humours of the body. The Karamardakam is relishing and acid in its taste, allays thirst, and generates the Kapham. The Piyalam is heavy, cooling and spermatopoietic. The Bhavyam is pleasant, tasteful, astringent, and acid in taste. It cleanses the mouth and subdues the Pittam and Kapham. It is astringent, heavy, cooling and is long retained in the stomacii.

'I'he fruit known as the Pardvatam is sweet and relishing, and it destroys the Vayu and a ^-oracious appetite. The Nip?., like the old Amalaka fruits, tends to neutrahse the effects of poisons originated through the chemical combination of incompatible substances in the organism. Unripe Tintidika (tamarind) subdues the Vayu, and tends to generate the Pittam and Kapham in the organism, while in its ripe state it is astringent, h^at-making and stomachic. It destroys the Vayu and Kapham and restores a relish for food. The Koshamra is possessed of properties nearlv identical with those of the Tamarind. The properties of a ripe .Amlika fruit are the same as those of

Chap. XLVI. ] SUTRASTHyVNAM. ^OI

the latter with the exception that it further acts as a purgative. The Narang'a has a sweet and acid taste, is pleasant and refreshing, and gives a relish to food. It is heavy, difficult to digest and subdues the Vayu. The Jamvira tends to allay thirst and cures colic pain, Vaterbrash, vomiting and asthma ; it subdues the action of the deranged Vayu and Kapham, removes constipation of the bowels, and helps to create a healthy secretion of the Pittam. The Airavata and Dantashatha (different varieties of Jamvira are acid and tend to bring on an attack of haemoptysis.

The fruit lof such trees as the Ashvatha, the Plaksha, the Audumvura, etc., which pass by the general name) of Kshira-Vrikshas as well as those which are known as the Jamva, Rajadana, Todana, Tinduka, Vakula, Phanvana, Ashmantaka, Ashvakarna, Phalgu, Panishaka, Gangeruka, Pushkara, Varti, Villa and Vimvi, etc. are cooling, and astringent in their effect. They subdue the Pittam and Kapham, tend to produce a condition of parchedness in the system, and have a sweet and astringent taste.

Of these the fruit of trees which belong to the genus Kshiri-Vrikshas is heavy and cooling, and is long retained in the stomach in an undigested state. It has a sweet, acid and astringent taste and does not inordinatel}' derange the Vayu. The fruit

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known as the Jamvava generates the Vayii. It is astringent, and subdues the Pittam and Kapham, while the Rajadana is demulcent, sweet, astringent and heav}'. The Todana is acid, astringent, and sweet in its taste and is parchifying and subdues the Pittam and Vayu. It is (heat- making) in its potency, easily digestible (light of digestion), astringent, demulcent and appetising and further generates the Pittam. Unripe Tinduka fruit is astringent, and heavy in digestion and produces Vayu in the organism, while in its ripe or fully matured stage it is sweet, and subdues the Kapham and Pittam. The Vakula fruit has a sweet and astringent taste, is demulcent and astringent in its properties, imparts a greater firmness to the teeth, and removes the viscid condition of the membranes. The fruit of the Dbanvana has an astringent taste, and is cooling and palatable and subdues the Vayu and Kapham. The fruit of the |xangeruka and Ashmantaka is possessed of similar properties as the preceding ones. The Phalgu fruit is long retained in the stomach in an undigested state, has a sweet taste, and is heavv of digestion, refreshing, and demulcent in its effect. Raw or unripe Parushaka fruit is extremly acid in taste with a shade of the sweet, leases an astringent after-taste, is light of digestion, generates the Pittam, and subdues the Kapham ; while in its ripe state it is sweet in taste, subdues the Vayu and Pittam, is sweet in digestion and coohng in its

Chap. XLVI. ] SUTRASTHANAM. ^O^