Charaka-Samhita — trans. Kaviraj Avinash Chandra Kaviratna

“This work goes on and we have received the ninth fasciculus. This part embraces lesson xxiii., which explains the incidents relating to Santarpana, or indulgence in food and acts that are both sedative ' and nutritive ; lesson xxiv., treating of the nature and characteristics of the blood ; and lesson xxv., devoted to the discussion of the various theories of the creation of man.

The interest attached to this really remarkable book increases as the work of the translator goes on. Each new fasciculus brings new surprises at the knowledge possessed by those ancient physicians. It possesses a fasci¬ nation which, makes one read on, and fills him with wonder and admiration. The explanatory foot-notes by the translator are indispensable to a thorough understanding of the text.” — North Carolina h.edical Journal, Sept. 1894.

ABSTRACT OF CONTENTS.

The contents of this fascicule are exceedingly interesting. The properties have been fully set forth of the different vatieties of Ciika (Potherbs), Fruits, Wine, Water, Milk, the modifications of the juice of the Sugar-cane, and Prepared Food.

To every one living in India, the observations of the Risliis on these objects which still constitute our daily food, cannot fail to excite the keenest interest. Most of the Potherbs mentioned are still used. The wines used in ancient India were of many kinds. That old wines are superior in every respect to new ones well known to rhe Rishis.

The observations of water establish certain valuable truths. The foremost of all waters is that which falls from the clouds. The character of the soil through which water flows tells on the water. The peculiarities of the waters of some of the Indian rivers have been mentioned.

The properties of milk — of milk, that is, of different animals — are fraught with a practical interest. The observations on prepared food are of interest to every one. Some varieties of prepared food have ceased to be current among the people of India. The student of history will be delighted to find what the kinds of food were upon which the ancient Hindns subsisted.

CHAR A KA - SA M HI TA.

p. 345

In respect of energy, it is neither very hot or very cold. It is also a Bhedana (purges the intestines without producing watery motions). It cures leprosy.!0

Rajashkaraka(zz) is capable ~oi ' allaying excitement of all the faults. It is also light. It operates as an inspissant which dries up the fluids of the body, ft is especially applauded in diseases of the Grahani and in piles.91

Kalafaka(iJ) is pungent in taste. It excites the digestive fire. It destroys the effects of poison and also dropsical swellings. It is light and hot, excites the wind, and is dry. It is otherwise called Kaliya9aka."

Amlachangeri(c) provokes the digestive fire, is hot in energy, operates as an inspissant, is applauded in phlegm and wind, and is beneficial in diseases of the Grahani and the piles.93

Upodika(</) is sweet in taste, sweet in assimilation, operates as a Bhedana (t.e., discharges the contents of the intestines without producing watery motions), enhances the phlegm, increases the vital seed, is oily, and alleviates vertigo and inebriety of the head.94

Mandukaparni(^), Vetagra(/), Kuchela(^), Vanatiktaka(/z), Karkkotaka(z'), Avalguja(y'), Patola(i), £akunadani(/), a. Identified with DugdhikS.or Oxystelma esculentum ; syn. Asclepias rosea, Roxb.

b. Otherwise called Kaliya-cjaka. Corchorus capsularis, Linn.

c. Called in Bengali Amrul. Oxalis corniculata, Linn.

d. Bassela Rubra, Linn.

e. Otherwise called Thulkuri. Hydrocotyle Asiatica, Linn.

/. The soft sprouts of the Calamus Rotang, Linn.

g. Chakrapani says it is otherwise called Akarnaviddhika. Some think it is identifiable with Aknâdi or Patha. This is evidently a mistake.

h. Chakrapani says this is Pathya-sundara or Haritaki. Gangadhara mistakes it for Cwetavahala. The fact is. Vanatiktaka is different from Vanatiktika. Pathyasundara is its poetic name. Chebulic myrobalans.

i. Otherwise called Kakrol. Momordica mixta, Roxb.

j. Otherwise called Vaguchi or Somraja. Vernonia anthelmintica, Roxb.

k. Trichosanthes dioica, Roxb.

l. Otherwise called Katurohini. Picrorrkiza Kurroa, Roxb.

p. 44

p. 346

CHAU AKA -SAM HIT A.

Vrishapushpa(tz), (^arngashtha(^), Kevuka(c), Katillaka(^), Nadl^), Kalaya(/), Gojihva(g'), Varttaku(/z), Tilaparnika(z ), Kulaka(/), Karkka^a^),, Nimva(/), and Parppataka(;;«), alleviate excitements of phlegm and bile. They are bitter and cooling. They are pungent upon assimilation. 55-36

All kinds of f^akas known by the name of Supya(ra), Phanji(o), Chilli(y>), Kutumvaka(y), all varieties included under the class Aluka(r), Katinjara with its leaves(j), the flowers of £ana(/), a. The flowers of V3saka, i.e., Justicia Adhatnda, syn. Adhatoda vasica, Nees.

b. This is Kakatikt3, or Kunch in Bengali. Abrus precatorius, Linn.

c. Costus speciosus, Linn.

d. Chakrapani says it is otherwise called Punarnav3. Boerhavia diffusa , Linn.

e. The stalk or culm of any plant. In Bengali, the word 'D3nt3' corresponds with it.

/. The common pea. Spisum Sativum, Linn.

g. Otherwise called D3rvipatrik3. It is the Elephantopus scaber , Linn., and not Darvi or Berberis Asiaticus. Linn.

h. Solanum Melongena, Linn.