An English Translation of the Sushruta Samhita, Vol. I: Sutrasthanam — trans. Kaviraj Kunja Lal Bhishagratna (1907)
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The translator’s English as printed (Kunja Lal Bhishagratna). The original-language text is not held; names are romanised as the translator printed them.
* Mudga soup prepared with whej', horse-apple, Amrul (oxalic corniculata), cumin seeds, black pepper and the roots of Chit A (Plumbago Zeylanica).
t Gruel prepared in the manner of Khara-Yusha.
t Mudga soup in the composition of which things of sweet, saline, astringent, acid and pungent tastes largely enter,
Chap. XLVI. J SUTRASTHAXAAI. ^^l
spices and* substances oil, clarified butter, etc., is called a seasoned soup (Krita Yusha). Of the soups and extracts of meat respectively cooked and prepared with the modifications of cow-milk (curd, whey, etc.), Kanjika and acid fruits (pomegranate, etc.) each siltceeding variety should be deemed lighter and more wholesome than the one immediately preceding it in the order of enumeration. The soup cooked with the cream of the curd and the expressed juice of the Dadima is called Kamvalika soup. Articles of food prepared withsesamum and its levigated cake, or those in the composition of which dried pot herbs, rice threshed out of sprouting paddy or Sindaki (a species of potherbs described before) enter, should be considered as hea\y of digestion. They subdue the Pittam and increase the Kapham. The Vatakas resemble the Sindakis in their properties, but are heavy of digestion and admit of being incompletely digested, giving rise to a kind of acid re-acjtion. The varieties of soups known as the Raga* and Shadava are light, tissuebuilding, spermatopoietic, agreeable, relishing, and appetising in their properties. They alleviate thirst, epileptic fits, vertigo and vomiting, and remjove the sense of fatigue or exhaustion.
The variety of food known as the Rasalat is cont A sweet aromatic preparation consisting of acid buftalo-curd, refined sugar, milk, powdered cardamom, camphor and black pepper.
* Is made of sugar, Saindhava sail, tamarind, Sarjikshdra, Parushaka and the expressed juice of Jambuline fruits ; while the Shadava soup is prepared with salt and acid and sweet fruits.
542 THE SUSHKUTA SAMHITA. [ Chap. XLVI.
structive, tonic, demulcent, spermatopoietic and relishing. Curd sweetend with treacle is agreeable. It generates the Vayu in tlie system, and tends to increase the oily principle in the organism. Powdered barley soaked in clarified' butter and made into a dough with water, which is neither too thick nor too thin in its consistency, is called Mantha, which acts as a tonic immediately on it being partaken of. It allays thirst and removes the sense of fatigue and exhaustion. The Mantha, treated with treacle and clarified butter, proves curative in cases of difficult urination and obstinate Udavarta. A Mantha prepared with sugar, raisins (Drdksha) and the expressed juice of sugar-cane, removes diseases due to the derangement of the Pittam. Mantha, containing raisins and Madhuka fruit, successfully combats diseases brought about tliroagh the action of the deranged Kapham. A Mantha saturated with the three aforesaid sybstances (acid and lardaceous, sugar and raisins) tends to restore the stool to its normal condition.
Th^ Pariakas :— Well diluted treacle (Panaka\ no matter whether it has been rendered acid or not with the admixture of Amla lemon juice), is diuretic and heavy in respect of digestion. Water saturated with treacle, Khanda (unrefined sugar), sugar or gi-apes, and made acid with the admixture of an}- acid substance, and scented with camphor, should be deemed the
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best of refrjsshing beverages. Water saturated with the (expressed juice of) grapes removes the sense of fatigue, allays thirst, anfi alleviates epileptic fits, and burning sensation of the body. Water potion flavoured with the (expressed juice of) Kola or Parushaka is agreeable and long retained in the stomach in an undigested state. The lightness or heaviness of a potion (Panaka should be determined according to the quantities, properties and preparations of the articles and substances that enter into its composition. Here ends the description of the specific properties of Auiieties of prepared food, etc. (Kritanna).
Now we shall describe the virtues of the articles of confectionary according to their tastes, potencies, and digestive reactions.
Confectionary — Such as is made with the modifications of milk^ is called the Kshira Bhakshyas (flour dissolved and stirred in n'ilk with sugar, etc.) It is tonic, spermatopoietic, agreeable, appetising and aromatic, and tends to impart rotundity to the frame. It subdues the Pittam and does not belong to the gi"Oup of inconpletely digestibles. Of these, the variet}' known as the Ghritapuras articles of food prepared bv putting clarified butter in doughs of corn-flour) is strength- giving and agreeable. It subdues the Vayu and Pittam, is spermatopoietic, and heavy of digestion, and tends to create new flesh and blood. The
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THE SUSHRUTA SAMHITA. [ Chap. XLVi.
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