Charaka-Samhita — trans. Kaviraj Avinash Chandra Kaviratna
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The translator’s English as printed (Avinash Chandra Kaviratna). The original-language text is not held; names are romanised as the translator printed them.
Padma (g), Utpala ( h ), Nalina (i), Kumuda (/), Saugandhika (/c), Pundarika ( /), Catapatra ( m ), Madhuka ( n ), Priyangu ( o ), and Dhataki (/), — these are the ten flowers from which flower-wines are manufactured.14
Patola (q), and Tadaka ( r ), are the two plants from whose leaves leaf-wines are manufactured.15
Ikshu (j), Kandekshu ( t ), Ikshuvalika (m), and Pundraka ( v ), are the four plants from whose stems stem-wines are mnufactured.18 a. ‘ Cukapatra’ is the correct reading ; and not 1 Cuka’, as observed by Gangadhara.
Culcapatra is a variety of Vadara or Zizyplms Jujuba, Lamk.
b. Dablergia Sissoo, Roxb.
c. Mimossa Sirissa, Roxb, syn ; Albezzia Lebbek, Bentham.
d. Saraca Indica, Linn ; syn. Jonesia Asoka, Roxb.
e. Called also Dharmana. Gretoia elastica, Royle.
/. Russia lalifolia, Roxb.
g. It has various names. Nelumbium speciosuin, Linn.
h. Otherwise called Nilotpala. Nymphaa stellata, Linn.
i. It is a variety of Padma with fewer petals.
/. Nymphaa Lotus, Linn.
k. Otherwise called Kalhara. A variety of g.
l. It is white Padma having a large number (hundreds) of petals.
m. A red variety of the above.
n. Russia latifolia, Roxb.
o. Agalia Roxburghina, W. A.
p. Woodfordia floribunda, Salisb.j syn. Grislea tomentosa, Roxb.
q. Trichosanthes diocia, Roxb.
r. Otherwise called Tadasa; The Commentator Gangadhara takes it to be the wellknown tree which is regarded as a variety of the Palmyra palm or Borassus flabelliformis, Linn.
s. Sacharum Ojjicinarum, Linn. The ordinary sugar-cane. The dark variety is im¬ plied here.
t. Called Khalia in the Indian vernaculars. A variety of the sugar-cane that yields less juice and is much harder.
u. Commonly called Lata. A variety of s.
v. A white variety of r.
p. 294
CHAR AKA -SA MHI TA .
Tilvaka(a), Lodhra (6), Elavaluka ( c ), and Kramuka, (d), — these are the four from whose barks bark-wines are manufactured.17
Sugar is the only thing from which sugar-wine is manu¬ factured.18
These are called Asava (distilled spirits) in consequence of their being got by distillation.*
Even these are the four and eighty varieties of distilled spirits.
I have thus explained the four and eighty kinds of wines as existing separately from one another.19
These (four and eighty kinds of) wines are capable of being , mixed with a large number of other objects. These latter, again, may be used in a large variety of proportions. Hence wines may be of diverse kinds. There may also be diverse ways of dressing them. Then, again, these distilled spirits, though mixed with other objects and dressed by means of such objects as are used in dressing them, yet exhibit the virtues of those things from which they are originally manufactured.f20
Examining ( with the aid of actual experience ) the effects produced by the large variety of wines thus manufactured, intelli¬ gent physicians ( in prescribing wines for use) prescribe the articles a A white variety of Symflocos racemosa, Roxb b. Symflocos racemosa , Roxb.
c. A fragrant powder of a bark sold under that name. It is believed to come from the
Spice islands.
d. Called also Guvaka. Areca catechu., Linn.
* * Asava’ from the root ‘ As’ which implies distilling. The etymology of the word is explained by the Rishi. — T.
+ The sense seems be this : distilled spirits, originally of four and eighty kinds, are mixed with other things ; or, rather, things other than those from which they are manufactured, are soaked in them. They are, again, dressed with the aid of various other objects, for adding to their flavour or properties. Now, in consequence of such soaking and such dressing, distilled spirits are of infinite variety. What is next said is that though mixed with other objects and dressed with the aid of others, yet they retain the virtues of their original sources. They may take new virtues in consequence of things being soaked in them and their being dressed with other articles, yet the virtues of the original objects are never lost — T.
CHAR A KA-Sa MlilTA .
p. 295
that should be mixed with them, the articles with which they should be dressed, the places for which which of them are suited, as also the seasons, measures, &c, that are adapted to particular varieties.21
( Here occurs a summary in verse. )
The four and eighty kinds of principal wines that contribute strength to mind, body, and the digestive fire, that destroy insomnia, grief, and disgust for food, and that produce cheerfulness and joy, have been spoken of. In this Lesson, called “ Ya}jah-Purushiyam’, the Rishi has laid down, with details, the foremost theories on the subject of the birth or origin of body and diseases, the certain con¬ clusions with respect to food, as also the principal wines.!.-11
Thus ends the twentyfifth Lesson, called Yajjah-Purushiyam, in Agnivega’s treatise as revised by Charaka.
LESSON XXVI.
We shall next expound the Lesson called Atreya-Bhadrakapya. Thus said the illustrious son of Atri.*1
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