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

articles of food known as the Gaudikas prepared by putting treacle into doughs of corn-flour) are flesh-making, spermutopoietic, and heavy in respect' ©f digestion. They subdue the Vayu and Pittam and generate the Kaphanr, and do not give rise to any reactionary acidity after digestion. The articles of food bolonging to the groups of Madhumastakas, Sanyavas, and Pupas, are heavy in respect of digestion but are flesh building in their properties. Modakas are extremely indigestible. Sattakas (curd cream saturated with unrefined sugar and powdered Trikatus, and then filtered through a piece of clean linen, and seasoned with camphor and pomegranate seeds) impart a relish to the food. They are appetising, beneficial to the voice, heavy in respect of digestion, extremely palatable and strength-giving. They subdue the Vayu and Pittam (Kapham according to others . Vishyandana* is agreeable, aromatic, sweet and demulcent. It destroys the Vayu, and generates the Kapham and is heavy, and strengthgiving. Articles of food or confectionary made of powdered wheat (Samita act as constructive tonics, and subdue the Vayu and Pittam. Of these, the variety known as tlie Phenaka Khdja of our present-day confectioners) is agreeable, extremely wholesome and light. Cakes stuffed with Mudga-Veshavaras are long

* Powdered wheal treated with milk, clarified butler and treacle, andmade into a paste neillicr to^T «:l;ick nor too ibin in its consistency is called Vishyandana.

Chap. XLVI. ] SUTRASTHANAM. ^45

retained in* the stomach in an undigested state, while those containing minced and pasted meat (Veshav^ras) are heavy and flesh building in their properties. Confectionary known as the Palalas (a preparation of treacle, pasted sesamum and corn flour) generktes the Kaphani ; while the Shashkulis (Luchis and Kachuris of our modern confectioners) tend to increase the Pittam and Kapham in the organism. Cakes made of powdered rice (Pishtakas 1 are heat-making in their potency and tend to enrage or aggravate the Kapham and Pittam. They further give rise to a reactionary acidity after digestion, and are specially heavy in respect of digestion, and are slightly strength-imparting. Confectionary made of Vaidalas (such as the Mudga pulse etc.) has an astringent taste, is light in respect of digestion, subdues the V^yu and Kapham, is purgative, and tends to restore the Pittam to its normal state, though apt to be long retained in the stomach in an undigested state. Cakes made of Masha pulse are tonic, spermatopoietic and heavy of digestion. Similarly, those that are made of Kurchika are heavy in respect of digestion and do not inordinately generate the Pittam. Articles of confectionary made of sprouting Mudgas, etc., are heavy of digestion, generate the Vayu and Pittam, give rise to a reactionary acidity after digestion, and tend to bring on nausea and waterbrash (Utklehsha), besides producing a parched condition in the organism, and also affecting 69

546 '^HE SUSHRUTA SAMHITA'. [Chap. XLvi.

the eye-sight. Confectionary fried in clafified butter has an agi-eeable taste and aroma, is light, spermatopoietic, and tonic, subdues 'the Vayu and Pittam, and tends to improve the complexion and invigorate the eyesight. Similarly, that which is Iried in oil is heavy as regards digestion, pungent in its digestive reaction, and heat-making in potency. It destroys the A'ayu, generates the Pittam and tends to affect tlie sight and produces cutaneous affections. Confectionary made of fruit, meat, modifications of sugar-cane juice (treacle, sugar, etc.), sesamum and Masha pulse is tonic, heavy of digestion, tissuebuilding and palatable. Articles of food fried in broken vessels of ])aked clay, or cooked over a charcoal fire should he considered as light in respect of digestion and as possessed of the ^■irtue of aggravating the bodily Vayu, while those that are prepared with lumps of curdled milk should be considered as heavy (of digestion) and as increasing the Kapham. Kulnidshas ( half boiled Chanakas or gram) generate the A'ayu, produce loose stool, and are heavy of digestion, and tend to produce a condition of parchedness in tlie organism. Articles of food made of fried harlev (Vatyai prove curative in cases of Uda^■arta, cough, cataiTh and Meha. Dhana fried liarley) and Ulum\a (Mudga pulse etc., boiled over a fire) are light of digestion and absorb the excess quantity ot fat and Kapham in the bod}-. Barley powder (dissohed in

Chap. XLVI. ] SUTRASTHANAM. ^^y