Charaka-Samhita — trans. Kaviraj Avinash Chandra Kaviratna

The two groups of five roots (.viz., the group of the smaller five and that of the larger five), Sarala {Pinus longif olid) , Devadfiru ( Pinus deodard), Nagara (dry ginger), Pippali (fruits of Piper longuvi), Pippalimula (the roots of Piper longum), Chitraka (. Plumbago Zeylanica ) Hastipippali ( Pothos officinalis ), the seeds of £ana (Indian hemp), Yava (barley), Kola (jujubes), Kulattha {JDolichos biflorus), and 'Sushavi (otherwise called Krishnajiraka, the seeds of Nigella sativa).

These are cooked with ‘aranala’ (Kfinji), or curds, or ‘Sauvirakal’ wine.* 81-82

When "the liquid has been boiled down to a fourth of its measure, lan ‘fidhaka’ (8 seers) of ghee should be boiled with it. (In practice, a 6 seers of ghee are taken).

When the cooking is over, the ghee should be strained through a ■piece of cloth, and ‘Sarjjikshara’ (carbonate of soda) and ‘Yava- 'kshâra’ (ashes of green barley Shoots) are added to it in proper ^measure. 83

Into the ghee should then be thrown ‘Saindhava’ salt, ‘Audbhida1 salt, ‘Samudra’ -salt, ‘Vit’ salt, ‘Raumaka’ salt, ‘Sauvardhala’ salt, and ‘‘Pakya’ salt, the measure of each being 2 palas. 84

These are reduced to pulv and then thrown into the ghee.

measure ef each should be four dronas, a drona being equal to 64 seers. — T.

* The

CHARAKA-SAMHITA.

H23

Taking a ‘prasrita’ (2 palas) from the ghee, the physician endued with wisdom should cause the patient to drink it every day. This ghee strengthens the digestive fire, improves the complexion, alleviates the wind, and digests the food taken. s5

TRYUSHANADYA GHRITA.

The paste of ‘Tryushana’ (the three acrids, viz., dry ginger, Piper longum and black pepper) and ‘Triphals’ (the three myrobalans, viz., Chebulic, Emblic, and Belleric), measuring x pala,* and 1 pala of raw sugar, and 8 palas of ghee (with 32 palas of water) are boiled. A proper measure of this ghee should be drunk by one whose digestive fire has been weakened. 86

PANCHAMULADYA GHRITA AND CHURNA.

The group of five roots, AbhayS (Chebulic myrobalans), Ajaji (the seeds of Nigella Sativa), Pippalimula (the roots of Piper longum), ‘Saindhava’ salt, Vidanga ( Embelia Ribes ), Tryushana (the three acrids), (^athi ( Curcuma Zerumbet) Rasna (Vanda Roxburghii ), and the two Ksharas (viz., Sarjjikshara, i. e., carbonate of soda, and Yavakshara, i. e., the ashes of green barley shoots) :

With the paste of these (of measure equal to a fourth of that of the ghee), should ghee be cooked, adding ‘£ukta’ (the sour juice of pomegranates and the rest), the expressed juice of Matulunga ( Citrus acida ), and the expressed juice of raw ginger, (the measure of each of these three being equal to that of the ghee).

Add the decoction of dried radishes, Kola (jujubes), Amvu (other¬ wise called Bfila, i. e., Pavonia odorata), Chukrika (otherwise called Changeri, i. e., Oxalis corniculata ), and Dadima (Punica granatum, its bark being taken). The measure of the decoction is equal to that of •the ghee.

Add Takra (whey), Mastu (the cream of curds), SurSmanda (the yeast of wine), Sauviraka (a variety of wine), Tushodaka (a variety of KSnji), as also Kanjika, the measure of each being equal to that of the ghee.

* The six are taken together and reduced to paste. Of this paste, 1 pala is taken. — T. I.80

T42-4

CBARAKA-SAMHITA.

Boil all these together. The ghee , thus prepared, is a strong kindler of the digestive fire.* s7-g9

‘£ula’ pains, abdominal tumours, abdominal dropsy, asthma, cough, (excited) wind, and (excited) phlegm, — these are cured by this ghee.

This ghee , may also be administered after boiling it with the ex¬ pressed juice of Vijapuraka (a variety of Citrus medica, called ‘Tabs’ in Bengali). 9°

Oil also, boiled with the paste and the expressed juice, &c., of the drugs mentioned above, or boiled with the same and the expressed juice of Vijapuraka ( Citrus acida of the variety called Taba), may be used for rubbing the patient’s body with.

Or, the pulv of the drugs mentioned above may be drunk mixed with water agreeably h®t.f 9*

When overwhelmed by wind and phlegm, or by phlegm with the wind excited in predominance, or when there is ‘Sma’ (undigested food) in the stomach, the pulv spoken of above should be adminis¬ tered for the digestion of those faults and of the ‘Sma,’ inasmuch as this pulv is a strong kindler of the digestive fire. 9®

Stools consisting of ‘Sma,’ being heavy, sink in water. Those that are mature float, if they be neither very watery, nor very consistent, nor cold, uor vitiated by phlegm. 93

Examining first the patient afflicted for ascertaining whether his stools are or are not characterised by -.‘ama,’ he should be duly treated with ‘Pachana’ (drugs that aid digestion without increasing the appetite) or with other drugs. 94

CHITRAKADYA GUDIKA.

Chitraka . {Plumbago Zeylanica. ), Pippalimula (roots of Peper iongum ), the two Ksharas {viz., Sarjjikshara or carbonate of soda, and