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.
hundred Purgatives have for their refuge the six different kinds of tasteP^ The tastes with the exception of the saltish have been tailed Astringent (for the purposes of the work). Hence all astringent substances are said to be of five species.8
•Again the five kinds of processes of their preparation have been spoken of. The fifty kinds of Astringents par excellence have also been described.3 The five centuries also of Astringents have Ibeen mentioned distributively. No limits can be assigned to an 'elaborate or lengthy mention of their properties.4 A very brief ’account, again, does not suit the capacities of persons of little intelligence. Astringents, therefore, have been mentioned, as above, -neither very briefly nor at great length.5 For application by persons, 'of little intelligence and for the sharpening of the understandings of intelligent men, these fifty groups of Astringents have been mentioned.6 He is the foremost of physicians who knows, in respect of both their internal and external applications, the measure of each article to be employed, and the time of using the appli¬ cations.^
Thus ends the Fourth Lesson upon the topic of six centuries of Purgatives. .
LESSON V.
And now we shall expound the Lesson called Matrafitlyafpro- 'per measure in respect of diet). Thus said the illustrious son of Atri.
One should take a proper measure of food. One's measure of? food is dependent upon the power of one’s digestive fire 1 That should be regarded the standard of one’s proper measure of food which when taken is digested in due time without injuring one's
* The six kinds of taste are sweet, sour, pungent, astringent, bitter, and saltish. — T». t That is, their combinations and occasions.— T.
p. 50
CHA RAKA-SA M HIT A.
constitution.2 On this head, £ali, (a), Shashtika ( b ), Mudga (c), Lava (d), Kapinjala ( e ), Ena (/), (^aga (g), (jlarabha ( h ), £amvara (/), and other articles of diet of a similar kind, though naturally light, should still be taken in measured quantity. Again, cakes of differ¬ ent kinds, and all the products manufactured from sugarcane and milk,* Masha (/), the meat of amphibious and aquatic animals, and other articles of diet of a similar kind, though naturally heavy, may notwithstanding be taken in measured quantity. It must be re¬ garded that the distinction, heavy and light, made between articles of diet is not without reason. The articles called light contain largely the properties of wind and heat. Those called heavy contain largely the properties of earth and the moon. For this reason all kinds of light food being, in consequence of their natural properties, endued with the capacity of enhancing the digestive fire, are said to be less injurious, even when taken to satiety. All kinds of heavy food, however, in consequence of their dissimilarity, are in¬ capable of promoting the digestive fire. Hence these become very injurious when taken to the point of gratification (of hunger).*
This, however, happens elsewhere than when the strength of the digestive fire is enhanced by exercise. The measure of food, therefore, of which we were speaking, is dependant on the strength of the digestive fire. It is not the case again that it does not depend upon the (quality of the) article (used as food). In conse¬ quence of this dependance upon the (quality of the) article, it is laid down in respect of all heavy kinds of food that the gratifica¬ tion of hunger should be sought to the extent of only three quarters a. Red paddy, i. e , the paddy that is gathered at the end of autumn. This is men¬ tioned first because it forms the staple food of the country. i. Called Acu dhanya, >'■ e , the paddy which grows on comparatively higher soil and is gathered in September. It ripens in a very short time.
c. Phaseolus Mungo.
d. A species of quail. Wilson identifies it with the Perdix Chinensis.
e. A kind of bird ; otherwise called Gauratittiri. Probably the Francoline partridges.
( Vide Wilson’s Diet.)
/. The black antelope.
g. A kind of small deer. The word, however, is commonly used for hare.
h. A species of deer having large horns.
», A species of deer.
). Vikriti is connected with all the three that precede it. ( Vide Commentary).
CH A RAKA-SA MHI T A.
p. 51
or a half. A.s regards all kinds of light food even, they should not be taken to satiety for the sake of enabling the digestive fire to keep up the measure of its own energy. The food that is taken in due measure, without injuring the constitution, certainly bestows upon the person taking it strength, color, health, and length of days.*4
Of this, more in detail.
One should not, with a loaded stomach, take such heavy diet as cakes and similar preparations, and flattened rice.f With even an empty stomach, these should be taken in proper measure.1 Dried meat, dried potherbs, esculent roots of the nymphcea lotus and the stalk of the water lily, should not be taken as habitual diet in con¬ sequence of these being heavy. Nor should one take the meat of a lean, diseased, or dead animal. J3
Inspissated milk, coagulated milk, pork, beef, fish, curds
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