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

The Bulb Group :— Now we shall discourse on the virtues of edible bulbous plants or herbs (Kandas). The bulbs of plants and creepers such as the \'idari-kanda, Shatavari, Visha (bulbs of the lotus plant), Mrinala (the upper stem of the lotus plant), ^Shringataka, Kasheruka,

Chap. XLVI.J SUTRASTHA'NAM.

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Pindaluka, Madhvaluka, Hastyaluka, Kasthaluka, Shankhaluka, Raktdluka, Indivara and Utpala etc. alleviate lifemo^tysis, are cooling in their potenc)', sweet in their taste and lieavy of digestion. The}" tend to increase the semen in large quantities and augment the quantity of milk in the breast of a human mother. The bulb known as the Vid^riKanda has a sweet taste, and acts as a constructive tonic and is spermatopoietic. It is cooling in its potency, beneficial to the ^oice, and imparts strength to the system. It is extremely diuretic and subdues the Vayu and Pittam, The Shatavari has a sweet and bitter taste and is spermatopoietic. It subdues the Vayu and Pittam, the one belonging to the largesized species being palatable and appetising and tonic. The latter improves the intellect and proves curative in cases of mesenteric diarrhoea (Grahani)

* and piles, and is spermatopoietic, Rejuvenating, restorative, and cooling in its potency. The under-sprouts of this creeper (large-sized Shatavari) have a bitter taste and subdue the Pittam and Kapham. The Visham* proves curative in cases of haemoptysis, and is long retained in the stomach in an undigested state, though it falls under the category of substances which can be but partially digested. It

* Bulbs of lotus plants — though certain authorities aver that the inner lining or membranous fibres of a lotus-stem are called Visha, the outer covering being known as the MrinSlam,

p. 526

THE SUSHRUTA SAMHITA. [Chap. XLVI.

is tasteless or insipid, generates the Va3'u, and is hard to digest, producing a condition of dryness in the organism. The bulbs known as the "Shringataka and the Kasheruka are heavy of digestion, are long retained ' in the stomach in an undigested state, and are cooling in their potency. The Pindalukam generates the Kapham, is heavy of digestion, and tends to enrage or agitate the bodily Vayu. The Surendrakanda is pungent in digestion, generates the Pittam and subdues the Kapham. The sprouts of the Venn are heavy of digestion, and tend to enrage the Kapham and V^3'u.

The bulbs (Kanda) known as Sthula-Kanda, ShuranaKanda, and Manaka, etc. have a slightly astringent and pungent taste, and tend to produce a state of dryness in the organism. They are heav}' of digestion, and subdue the Pittam, and are long retained in the stomach in an undigested condition.

Metrical texts : The species known as the Manaka is sweet, and cooling in its potency and heavy of digestion, while the one called the Sthula Kanda. is not inordinately heat-making in its potency. The species Surana is usually found to be curative in cases of piles and rectal polypi and condylomata. The bulbs of such aquatic plants as the Kumuda, Utpala and Padma have an astringent taste and are sweet in digestion. They are cooling in their potency and tend to enrage the Vayu and yacify

Chap. XLVL] SUTRASTHANAM.

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or subdue the deranged Pittam. The bulb known as the Vrahakanda is pungent in taste and digestion, and is possessed of spermatopoietic, tonic^ rejuvenating and restorative properties. It subdues the Kapham, and proves efficacious in cases of MehU, skin diseases (Kushtham), and in aihuents due to the presence of parasites in the intestines. The toppiths of such trees, as the Tala, Narikela, Kharjura etc., are sweet in taste and digestion. They prove curative in cases of haemoptysis, and are spermatopoietic. They subdue the Vayu and generate the Kapham in the body. Edible bulbs, which are extremel}' tender or immature, diseased, decomposed or sprouting in an improper season of the year, or are worm-eaten, should be rejected as unfit for use. This finishes the description of the bulb group.

The Salt Gnoup (Lavana Varga) :— The different varieties of salt such as the Saindhava, the Samudra, the Vida, the Sauvarchala, the Romaka and the Audbhidam (prepared from vegetable alkah), etc., should be successively deemed as more heat, Vayu, Kapham, and Pittam making, and more demulcent, sweeter and more purgative and diuretic, considered in the inverse order of enumeration.

Saindhava salt is beneficial to the eyes, palatable, relishing, light, appetising, demulcent, slightly sweet in digestion, spermatopoietic and cooling in its

528 "I'HE StTSHRUTA SAMHlTA. [Chap. XLVi.