Charaka-Samhita — trans. Kaviraj Avinash Chandra Kaviratna

'rom the IJonhle H. J. S. Cotton, Chief Secretary to the Governnient of Bengal] ,

Darjeeling, ,

1 "th Jv.nex ISO.'/. ::f‘:

) f. a ii Sir,

I ant much obliged to you for sending me a copy of the 9th fasciculus of Gharal ltd, which appears to my ignorant appreciation to be as cuiious and interest) predecessors, I trust you will be able to complete the important Work in whi

I am, yours faithfully,

(Sd.) H. J. S. Cotton.

T From Dr. G. Lista

of Plombeers. Vosaes. France .1

ABSTRACT

THE CONTENTS OF THE TENTH FASCICULUS.

In the continuation of Lesson XXV occurs the mention of those things which are regarded the foremost ones of particular classes or groups noted for particular conse¬ quences. The list is exceedingly interesting and shows the wisdom of the Rishis and their acute power of observation. One hundred and fifty-two things, in all, have been named. The enumeration includes both physical substances and immaterial attributes and conditions.

The different kinds of Wine are then enumerated, together with the sources from which they are manufactured. This enumeration, with classification of Wines, proves the degree of civilization attained by the people of India in the age when Punarvasu's work was compiled. The fruit-wines were manufactured from 26 kinds of fruit ; the rootwines from 1 1 kinds of roots ; the pith-wines from 20 kinds of trees whose piths were used ; the flower-wines from 16 kinds of flowers ; the leaf-wines from 2 kinds of leaves ; the stem- wines from 4 kinds of plants whose stems were used ; the bark-wines from 4 kinds of barks ; and sugar-wines from only one kind of sugar.

The Wines mentioned are altogether of four and eighty kinds. They are stated to be beneficial to both the body and the mind.

Lesson XXVI treats of the Tastes (or Savours).

There are altogether six principal Tastes. They are Sweet, Sour, Saline, Pungent, Bitter and Astringent.

The virtue of properties of the tastes are then laid down in brief.

Tastes may exist in infinite varieties of combination, but their properties are not infinite and they themselves are not infinite.

The rest of this chapter is an exhaustive dissertation on Tastes, the combinations in ■ which they occur, the properties they have, how they are to be ascertained, the physical elements that occur in each, the manner in which those elements affect their operation and energy and potency, and the diseases which each generates when taken largely and exclusively..

Altogether, this exhaustive treatment of the subject is very curious. The Hindu physician must thoroughly understand and bear in mind the incidents attaching to Tastes before he can hope to treat diseases with success. Nothing like it occurs in the Western system of Medicine. To say that this dissertation is not Scientific but Empiric would simply be an assertion of prejudice. Aphorism after aphorism is laid down, explaining the use of Tastes is prescribing remedies for diseases. That Bitters cure fevers was well known to the Rishis.

CIIA RA KA-SAMHITA

p. 281

Of all things that are astringent, destructive of wind, provo¬ cative of appetite, and leading to increase of semen, the foremost is Prishniparni ( Uraria lagopodioides ; syn. Doodia lagopodioides, Roxb). .

Of all things that lead to increase of semen and that are des¬ tructive of all the faults, the foremost is Vidarigandha (otherwise called Salaparni or Desmodium Gangeticum ; syn. Hedysarum Gangeticum, Linn).*

Of all things that are astringent and that lead to increase of strength and destroy wind, the foremost is Bala ( Sida Cordifolia, Linn.)

Of all things that relieve difficulty of micturition and destroy c wind, the foremost is Gokhuraka ( Tribulus terrestris, Linn ; sytjpr Tribulus lanuginosus, Linn.) r

Of all things that remove and cause the discharge of adherentphlegm and other humours, that increase appetite, that digest the Y humours and set them free (by promoting excretions and favouring their discharge), and that relieve wind and phlegm, the foremost is the exudation of Hingu (. Ferula Assafcetida, Linn.)\

Of all things that promote excretions, increase appetite, digest the humours and set them free, and relieve wind and phlegm, the foremost is Amlavetasa {Calamus fasciculatus, Roxb).

Of all things that hurry the chyle, that are Pachaniya, and that cure piles, the foremost is Yavatjuka (otherwise called Yavakshara or carbonate of potash).J

* ‘Vidari’ is different from ‘Vidarigandha.’ The former is Convolvulus pamculatus, Linn. It is known also by the name of Bhumi-kushmanda. — T.

t “Cchedaniya are medicines which remove by force, as it were, and discharge from the body adherent phlegm or other humours. Emetics, expectorants, errhines, caustics, etc., would probably come under this head.” — The Materia. Medica of the Hindus by V. C. Dutt. “Anulomana (or Anulomika) are medicines that digest the humours and set them free, that is, promote excretions and favor their discharge.” — The Materia Medica of the Hindus by U. C. Dutt.

J “ Virechaka or 'purgatives are described under three heads, namely, Cransana, Bhedana, and Rechaka. Those medicines which hurry the chyle or materials for diges36

p. 282