Charaka-Samhita — trans. Kaviraj Avinash Chandra Kaviratna

or boiled rice along with these potherbs, viz., Upodika {Basella. frubra), Kshirini ( Oxystelma esculentum ), Yamani ( Ptychotis Ajowan \ Vastuka ( Chenopodium album), Suvarchala. ( Cleome- viscosa ), Chanchu ■{ Ricinus communis), Avalguja ( Vernonia antkelmintica), £ati (Cur¬ cuma Zerumbet), Karkaruka {Cucumis Melo'', Jivanti (Ccelogyne ovalis), Chirbhita (a large variety of Cucumis Melo), Lonika ''otherwise called Changeri, i. e., Oxalis corniculata), Patha ( Cissampelos Jkernandifolia) and ^ushkagaka (jute).

Each of these potherbs (the leaves of the plants being taken) •should be boiled in curds and the expressed juice of sour pomegra¬ nates, and then fried in copious measures of ghee and oil.* 55-58

‘Khada-juice’ prepared with the kernel of raw fruits of Vilwa \Aigle marmelos), and the paste of sesame seeds (properly divested of busk\ and the cream of curds, richly mixed with the juice [of sour pomegranates and other fruits as also with ghee and oil, conquers ■straining. 59

■ * By ‘Vusa- is meant the soup of the pulses.

‘Kshirini’ is otherwise called ‘Dugdhilca.’ Gangadhara takes it as ‘Vatadi,’ i. e., the leaves of the banian and other trees that yield a milky juice.

‘Suvarchala’ is otherwise called ‘Suryabhakta’ or ‘Adityabhakta.’ The flowers of this plant always turn towards the sun.

{ tChanchu’ Is- explained by GangSdbara as ‘Panchangula Erandaj’ i. e.~, that variety <5f Eranda ( Ricinus Communis) the leaves of which have five finger like edges.

‘Karkaruka’ is explained as a variety of ‘Karkkati’ or ‘Kankur.’ r ‘ChirbhitS’ is explained by Gangadhara as ‘Goraksha Karkkati,’- i. e., a large variety off Karkkati.

‘LonikS’ is ‘Amlaloriika’ or Changeri, i. Oxalis corniculata. — T. ...... SCHAR A KA'-SA MHIT'A. '

*■55*'

If in consequence of excessive evacuation of stools the face of the patient (afflicted with diarrhoea) becomes dry, the physicihn should give him boiled £ali rice with the soup, slightly sour, of barley, (the seeds of) Mudga ( Phaseolus Mungo) Masha (the seeds of Phaseolus. radiatus ), £ali (rice of that variety), Tila (sesame seeds), Kola (jujubes), and Valavilwa (raw fruits of AEgle marmelos). This soup should be boiled with curds and the expressed juice of pomegranates, and theri fried in ghee and oil.* 60 61

Or, the cream of curds, mixed with treacle and the pulv of dry ginger, and fried in ghee and oil, or wine fried in ghee and oil, may.be given as curry (wherewith the patient should take boiled rice.) 6s

PhalSmla (tamarind-kernel) fried in ghee and oil, or the juice of Grinjanaka (turnips), Or the meat-juice of Lopaka (fox of the small variety) rendered sour by the usual juices of sour fruits, or the meatjuice of tortoise-flesh rendered sour and fried in ghee and oil, or the meat-juice of the flesh of such birds as the peacock, the francoline partridge, the hen, and the quail, or boiled £ali rice hot and mixed with ghee , may be given inasmuch as these are, the foremost of all remedies for curing the ailments brought about by the excessive evacuation of stools. 63-64

Take the midle portion of a sheep, and prepare a meat-juice of the flesh. Strain the juice through a piece of clean cloth..

Boil this meat-juice with the blood of the same animal.

When tl>e boiling is nearly complete, throw into it the expressed juice of pomegranate seeds, the pulv of dhSnyaka (coriander seeds), and that of Nâgara (dry ginger), and add ghee to it.

The patient should take boiled £ali rice with the juice thus prepared ; and he should also drink the same as after-drink.

By these means one becomes freed from the ailments caused by the excessive evacuation of stools. f 65-66

* The soup should be first prepared. It should then be boiled with curds and the juice of pomegranates, and then fried in ghee and oil. Thus prepared, it becomes fit to be given with boiled £ali rice.: — T.

t The word ‘Antaradhi’ is explained as meaning the middle portion of an animal, that isj the trunk divested of the head, the fore-feet, and the hind-feet with the tail.

p. 196

>552

CH ARAKA- S' A M HI TA .

r In Prolapsus ani, accompanied by ‘£ula’ pains, the drinking of ghee boiled with sour juices, is beneficial.

If {in prolapsus ani) there is no mucus (In the evacuations), the administration of *anuvasanav (oily enemeta) is beneficial. 67

[The method of preparing ghee with sour juices is explained below.

The commentators add ‘pravahanena’ before ‘gudanihsarana,’ that Is, in prolapsus ani caused by straining.]

CHANGERI GHRITA.

Ghee boiled with ChSngeri ( Oxalis corniculatci. Kola (jujubes), 'Dadhyamla (sour curds), Nfigara (the pulv of dry ginger), and Kshara (the ashes of green barley shoots) should be drunk.

This ghee cures the ailment called prolapsus ani. 68

CHAVYADI GHRITA.

Another ghee that cures prolapsus ani is thus prepared :

Chavya {Piper Chaba), Pippalimula (the roots of Piper longuni), Vyosha (the three acrids), Guda (treacle\ Dfidima (the juice of pome¬ granates^, Ajaji (the seeds of Nigella sativci, Dhfinya (coriander seeds), and Nfigara (the pulv of dry ginger), enter into the prepara¬ tion of this ghee.

This ghee, rendered sour, should be drunk, the measure depending upon the discretion of the physician. 69