Charaka-Samhita — trans. Kaviraj Avinash Chandra Kaviratna

When a person takes every day food in which barley, Koddalaka (a), and Koradushaka (J>) occur largely ; or other kinds of food of exceedingly heating and keen virtues, and mixed with the soup of Nishpava (c), of Masha (d), of Kulattha (e), as also with any alkaline substance ; or food mixed with curds, inspissated curds, or whey, or with any thing that is pungent or sour, or Kanji ; or flesh of the boar, the buffallo, the sheep, fish, and the cow, mixed with sessame reduced to paste, or Pindalu(/), or dried pot-herbs ; or sauces as are made of radishes, mustards, garlics, Karanja (g), Sigru (h), Madhu-Sigru (z), Khara-yusha (_/), Bhustrina (k), Sumukha (/), Surasa (m), Kutheraka (zz), Gandira (o), Kalamalaka (/), Parnasa (q), Kshavaka (r), and Phanijjhaka ( s ) ; or such food and drink as consist of Sura (/), Sauviraka (zz), T ushodaka (v), Maireya (w), Medaka (x), Madhulaka (_y).

а. A variety of paddy that grows in marshy lands. It is never cultivated but grows of itself.

б. Otherwise called Kodrava. ‘Kodo dhan’ in Bengali. Paspalum serobiculalum, Linn.

c. Otherwise called ‘Simbi-vija’ ; i. e., the seeds of the long, flat cods commonly called ‘Simbi’ or ‘Sim’ in Bengal. A kind of flour is made of the seeds.

d. Phascolus radiatus, Roxb.

e. Dolichos unijlorus, Lamk ; syn. Dolichos bijlorus, Roxb.

f. Dioscorea globosa, Roxb.

g. Pongamia glabra , Vent ; syn. Galedupa Indica, Lamb. (The fruits are used).

h. Moringa plerygosperma, Gaertn ; syn. Hyperanthera moringa, Willd. (The fruits i. A variety of the above, characterised by sweetness of taste.

j. The commentators are silent as to what is meant by this word. One of the Bengali translators notes that ‘Khara-yusha’ means a particular kind of cooked food. This can scarcely be the meaning. ‘UpadanQa’, implying sauce, is connected with all the words preceding it. ‘Upadanga’ of ‘Kharayusha’ would mean nothing if ‘Khara-yusha’ were a kind of cooked food.— T.

k. Otherwise called Gandhatrina. Andropogon Schcenanthus , Linn.

l. A variety of Ocimurn sanctum, Linn. m. A variety of Ocimum sanctum, Linn, n. A variety of ditto. o. A variety of ditto.

p. A variety of ditto. q. A variety of ditto.

r. A variety of ditto. s. A variety of ditto.

t. A general name for wines or alcoholic drinks.

u. A variety of wine.

v. A variety of Kanji or fermented rice-water.

w. A variety of strong wine.

x. A variety of ditto.

y. The commentators are silent as regards the meaning of this word. One of the Bengali translators takes it as implying a variety of Madhuka ( Bassia latifolia) growing in aquatic or marshy regions. Another translator takes it as implying a kind of wheat. It is evident that it stands here for some kind of wine. Whether, however, it is manufactured from a variety of Bassia latifolia, or of wheat, is not certain. — T.

CHARAKA -SAM HIT A.

p. 945

£ukta ( a), Kuvara (b)t Vadara (c), and others in which the sour taste predominates ; or when a person finishes his meals by taking a large quantity of cakes of different kinds, or when one, at a time when one is afflicted by heat, takes, in a large measure, at irregular intervals, and with milk, the articles named before ; or when one takes Rohinika (d) or the flesh of Kanakapota (e) fried or boiled in mustard oil or with any alkaline substance ; or where one, at a time when one is afflicted by heat, takes Kulattha (/), or Pinyaka (g), or Jamvava (/«), or Nikucha (*), in a state of ripeness, or (^auktika (/.), with boiled milk, in a large measure ; his bile becomes excited and his blood also increases beyond its normal measure. 2

The blood increasing beyond its normal measure, the excited bile travels over the entire body. When the bile, in this condition, reaches the mouths, widened in consequence of the function they perform of discharging the blood, of the blood-bearing ducts originating in the spleen and the liver, it then vitiates the blood. 3

In consequence of its contact with that blood, in consequence also of its vitiating the blood, and in consequence, again, of its assuming the smell and colour of the blood, the bile comes to be called bloodbile. 4

These are its incubatory symptoms :

Unwillingness to take (or disgust for) food, acidity of the food that is taken, eructations having the acid smell of pickles and with acid exhalations, constant nausea, foetid smell of the matter vomited, hoarseness of voice, stupour of limbs, a burning sensation of the skin, exhalation of vapour from the mouth, the scent of blood or of fish in the mouth, redness or greenness, or yellowness of all the -limbs of the