Ashtangasamgraha 33.10

33.10

atha bilvamātraṃ veśavārīkṛtaṃ māṃsapiṇḍaṃ tanmātreṇaivauṣadhapiṇḍena saṃsṛjyairaṇḍavaṭotpalapatraiḥ snehanādiṣu kramādveṣṭayitvā kuśamuñjasūtrānyatamena badhnīyāt |

mṛtpralepanaṃ cātra dvyaṅgulotsedhaṃ kṛtvā dhavadhanvamadhūkanyagrodhakāśmaryarājādanārjunanaktamālapāṭalīnā manyatamaiḥ kāṣṭhaiḥ śakṛtā vā gomahiṣayoḥ pacet |

agnivarṇaṃ cainamapanīya vigatamṛtsūtrapatraṃ kṛtvā vastreṇa pīḍayet |

tena rasena sāyaṃ tarpaṇavat pūrayennetre |

dhārayecca snehane śatadvayaṃ mātrāṇāṃ lekhane śataṃ prasādane trīṇi śatāni ||

rāgiṇī tanurūṣmāḍhyā jvaradhūmāyanānvitā ||

Now, having combined a ball of minced meat the size of a bilva fruit with a ball of medicine of that very same size, having wrapped it in order with leaves of castor, banyan, and blue lotus in the oleating and other [types of puṭapāka], one should bind it with any of kuśa, muñja, or cord. / And having applied over this a clay coating two finger-breadths thick, one should cook it with wood of any of dhavā, dhanvana, madhūka, nyagrodha, kāśmarya, rājādana, arjuna, naktamāla, and pāṭalī, or with the dung of a cow or buffalo. / When it has become the color of fire, taking it off, removing the clay, cord, and leaves, one should squeeze it with a cloth. / With that juice, in the evening, one should fill both eyes just as in tarpaṇa. / And one should keep it for two hundred measures in oleation, one hundred in scraping, and three hundred in soothing. / [The boil] is red, thin, very hot, and accompanied by fever and a smoking sensation.