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

The use of meat of which tjie essence has been previously extracted fails to contribute to the growth and strength of the organism, and is long retained in an

* Addifional text : — In the dish known as the Prataptam, the meat is first fried with clarified butter, then pasted and flavoured with the addition of curd, pomegranate-juice etc. and is again cooked with clarified butler, Ajaji, and Sdmudra salt over a charcoal fire, each of the preceding substances being added to it in succession during cooking over a gridiron. Meat luted with sesamum paste and cooked with the addition of flavouring condiments to a honey colour is called Kandupakkam, while the one soaked in asafoetida and water and cooked over a gridiron over a smokeless fire by sprinkling water over it with the addition of pomegranate juice, etc, is called Shulyam.

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p. 538

THE SUSHRUTA SAMHITA'. [Chap. XLVI.

undigested state in the stomach and impairs digestion. It is insipid, generates the Vayu in the organism, and tends to produce a state of parthedness in the body. The dish known as the Khanshka Mansa (a kind ©f dried meat) is very hard to digest (heavy of digestion) and proves wholesome only to men of strong digestive powers. The cooked meat called the Veshavara (boneless boiled meat subsequently pasted and cooked with treacle, clarified butter, black pepper, Pippali, and Shunthi, etc.) is heav}- of digestion, demulcent, strengthgiving, and alleviates diseases due to the action of the angry V^yu. The dish known as the Samira is soothing to all the fundamental principles of the organism. It specially removes parchedness of the mouth, allays thirst and hunger, and is palatable and cooling in its potency.

Mudga soup subdues the .Kapham, and is appetising and agreeable. It forms the most wholesome diet to persons whose systems have been cleansed with the aid of purgative and emetic remedies, as well as to those suffering from ulcers. The soup known as the Raga-Shadava (which is another name for Mudga soup prepared with grapes and expressed pomegranatejuice' is light, and imparts a relish to food. It is not hostile to the deranged humours of the bodv but slightly subdues their action). The soup of the Masura, or of the ]\Iudga, or of the Godhuma orChap. XLVI. ] SUTRASTHANAM. 53^ of the Kiilattha pulse, prepared with salt is inhostile to the Pittam and Kapham, and is specially recommended in nervous diseases (Vata-Vyadhi . The soup of the Masura etc., cooked and prepared with raisins and pomegranate-juice is beneficial to patients suffering from Vata-Vyadhi. It is relishing) appetising, agreeable, and light (of digestion). Soups of Mudga, etc., prepared with Patola or Ximva tend to reduce the quantity of fat and Kapham in the organism, subdue the Pittam, are appetising and agreeable, and prove curative in cases of Kushtha (cutaneous affections) and diseases of parasitic origin. Mudga soup prepared with ^Nlulaka removes dyspnoea, cough, catarrh, water-brash, fever and a relish for food. It tends to reduce fat and Kapham in the organism, and proves cm-ative in diseases affecting the throat.

The soup of the Kula^tha pulse cures diseases due to the action of the deranged Vayu, as well as asthma, catarrh, and Tuni, Pratituni, cough, piles, abdominal glands (Gulma and Udavarta. Prepared with the expressed juice of the Dadima or Amalaka it acquires an agreeable taste, pacifies the deranged humours, and is light, appetising and strength-giving in its virtues. It proves curative in epilepsy and obesity, and subdues the deranged Vayu and Pittam. Mudga soup cooked with Amalakas acquires an astringent property, and proves beneficial in derangements of the Kapham and Pittam.

^4o THE SUSHRUTA SAMHITA'. [Chap. XLVI.

The soups of the Yava,Kola and Kulattha pulses destroy the Vayu and are beneficial to the larynx. Similarly, soups of all the pulses, which go by the name of ShamiDh^nyas, increase the strength and rotundity of the body. Khala and Kamvalika soups are respectively agreeable and subdue the V^yu and Pittam.

All soups cooked and prepared with the expressed juice of pomegranate should be known as strengthgiving, demulcent, and heavy of digestion. They subdue the Vayu and Pittam. Soups, made and flavoured acid by the mixture of whey, produce the Pittam and tend to vitiate the blood and besides aggravate the effects of anv imbibed poison lurking in the system.

The soups and gruels respectively known iis the Kharayusha,* the Khara-Yavagu,t the ShadavaJ and the Panaka should be prepared with the advice, and according to the instmctions of a physician. The soup, which is cooked or prepared without the admixture of anv salt, condiments (black pepper, pungent spices^ or any oily or lardaceous substance, is called the Akrita-Yusha (unseasoned soup), whereas the one which is cooked and seasoned witli the foregoing