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

Of these the tender Kushmandas are h'ght in digestion, heat-making in their potency, and contain a greater proportion of alkalifle matter. They are appetising, diuretic and pleasant in their effect, and tend to subdue the action of all kinds of deranged humours, and prove Vholesome in cases of mental aberration, such as, insanity, etc. The Kalindak tends to reduce the quantit}^ of semen and impairs the eye- sight. It generates both the Vayu and Kapham, while an Alavu is a purgative, produces a condition of parchedness in the system, is heavy in digestion and extremely cooling in its potency. The species, known as the bitter Alavu, is unpalatable and has an emetic property, and subdues the Vayu and Pittam.

The fruits such as the Trapusha, Ervaruka, Karkaru, and Shirna-Vrinta are heavy in digestion and long retained in the stomach in an undigested state. They are palatable, cooling in their potency, generate Kapham, tend to facilitate the discharge of stool and urine, contain a little alkaline matter, and are sweet in taste. A green and tender cucumber subdues the Pittam, while one which is of a pale yellow colour acts as a stomachic. A ripe and yellow Trapusham tends to subdue the Pittam only in the event of its possessing an acid taste. Similarly, ripe Ervarukas and Karkarus generate the Vayu and Kapham, have a sweet taste, and are found to be charged with alkaline matter. The}^ are appetising, relishing and do not inordj-

^lo THE SUSHRUTA SAMHITA'. [Chap. XLVI.

nately generate the Pittam. A Shirna-Vrinta (water melon) contains a little alkaline matter, is sweet, and purgative. It generates the Kaphamg is pleasing and appetising in its property, and proves curative in cases of Anr\ha and Ashthild.

The spices and herbs include the Pippali, Maricha, Shringavera, Ardraka, Hingu, Jiraka, Kustumvuru, Jamviraka, Sumukha, Surasa, Arjaka, Bhustrina, Sugandhaka, Kasamaraddka, Kalamala, Kutheraka, Kshavaka, Ksharapushpa, Shigru, Madhu-Shigru, Phanijhyaka, Sarshapa, Rajika, Kulahala, Benu, Gandira, Tilaparnika, Varshabhu, Chitraka, MulakaPotika, Lashuna, Palandu and Kalaya, etc.

IVIctrlcal Texts :— Potherbs have a pungent taste, are relishing, and heat-making in their potency, and subdue the Vayu and Kapham. They are variously used for seasoning food. Of the above- said spices and herbs, the unripe or immature Pippali is heavy in digestion, sweet in taste, cooling in potency and generates Kapham.

Dried Pippali subdues the Vayu and Kapham, acts as a spermatopoietic and slightly soothes the Pittam. Green or immatured Maricha is sweet of digestion, heavy and phlegmagoguic in its effect. Dr}' Maricha has a pungent taste, is light of digestion and heat-making in its potency. It is anti-spermatopoietic, destroys the Vayu and Kapham, and slightly subdues

Chap. XLVI. ] SUTKASTHANAM. 51 ]

the Pittam. The white Maricha is neither too cooling nor too heat-making in its potency, is more efficacious than the two "preceding varieties and is specially invigorating to the eye-sight. The Nagaram destroys the Vayu, has a pungent taste, and is s\\*eet of digestion. It is heat-making in its potency, acts as a spermatopoietic and aphrodisiac, is pleasant and imparts a relish to food. It is appetising, light of digestion, and charged with an oily substance. The Ardrakam has a pungent taste, is heat-making in its potency, acts as a pleasant spermatopoietic, subdues the Vayu and Kapham, proves beneficial to the voice, and relieves colic pain and suppression of the stool and distension of the stomach. The Hingu is light of digestion, heat-making in its potency, acts as a digestant, and is appetising. It subdues the Vayu and Kapham, has a pungent taste, is demulcent, laxative and sharp, and relieves colic pain, indigestion *and suppression of stool. The Jiraka (whether white or yellow) is sharp and heat-making in its potency, pungent in digestion and imparts a relish to food. It has a pungent taste, is appetising and aromatic, increases the Pittafn, and destro3"S the Vayu and Kapham. The species, known as Karavi and Karavi, like the Upakunchika, are possessed of properties similar to those of the aforesaid Jiraka, and are variously used m seasoning dishes and condiments. Raw or undried Kustumvari (coriander seeds) is sweet, aromatic and pleasant, while in its iI2

THE SUSHRUTA SAMHITA. [Chap. XLVI.