Cakradatta (Cikitsasangraha) 1

English (machine translation) 1

Language: English

1.1

Homage to the three-eyed Lord of the three worlds, / who assumed a threefold form through the division of the three qualities, and who arises from the three Vedas. (1)

1.2

By Cakrapāṇi, a compendium possessing sentences that explain hidden passages / is composed with well-tested formulations renowned across various works of Āyurveda. (2)

1.3

The physician should first examine the disease, and immediately thereafter the medicine; / subsequently, having acquired knowledge beforehand, he should perform the treatment. (3)

1.4

In acute fever, one should avoid daytime sleep, bathing, inunction, food, sexual intercourse, / anger, a direct draft of wind, physical exercise, and decoctions. (4)

1.5

In fever, fasting alone is prescribed at the beginning, except in fever / arising from wasting, vāta, fear, anger, passion, grief, and physical exertion. (5)

1.6

The doṣa located in the stomach, having destroyed the digestive fire, associated with āma, obstructing the channels, / produces fever; therefore one should practice fasting. (6)

1.7

For one whose doṣas and digestive fire are unstable, fasting digests the doṣas, / dispels fever, is appetising, and produces appetite, taste, and lightness. (7)

1.8

And one should treat him with fasting that does not conflict with the vital breath; / health has its basis in strength, and that is the purpose for which this procedure of treatment exists. (8)

1.9

Fasting, however, must not be done when accompanied by vāta, hunger, thirst, dryness of the mouth, or dizziness, / nor in a child, an elderly person, a pregnant woman, or a weak person. (9)

1.10

When there is discharge of flatus, urine, and faeces, when there is lightness of the body, / when there is clarity of the chest, eructation, throat, and mouth, when stupor and fatigue are gone, (10)

when perspiration has occurred, when anorexia [has ceased], and when hunger and thirst arise together, / and when the inner self is free from distress, fasting is to be declared [properly] accomplished. (11)

1.12

Splitting pain in the joints, body-aches, cough, dryness of the mouth, / loss of hunger, anorexia, thirst, weakness of the ears and eyes, (12)

1.13

confusion of the mind, frequent upward-moving wind, darkness in the heart, / and loss of the body, the digestive fire, and strength will occur if fasting is overdone. (13)

1.14

Or when fever has arisen in one who has just eaten, originating from excessive nourishment, / emesis is commended for one fit for emesis; so says Vāgbhaṭa. (14)

1.15

Having recognised that the doṣas, predominated by kapha, aggravated, and located in the stomach, / are causing fever, one should remove them at the proper time with emetics in those fit for emesis. (15)

1.16

Emesis in acute fever when the doṣas have not reached [the stomach] / severely causes heart disease, dyspnoea, abdominal distension, and delusion. (16)

1.17

To one who is thirsty, one should give hot water in vāta-kapha fever; / in a recently arisen pitta fever, on the other hand, [water] boiled with bitter [herbs] and cooled. (17)

1.18

Both are appetising, digestive, fever-destroying, / purifying to the channels, strength-giving, conferring taste and perspiration, and auspicious. (18)

1.19

One should give water boiled and cooled with musta, parpaṭaka, uśīra, candana, udīcya, and nāgara / for the alleviation of thirst and fever. (19)

1.20

Direct contact with strong medicament is prohibited in acute fever; / the medicament, through its preparation in water, thin gruel, and the like, is thereby harmless. (20)

1.21

When the ṣaḍaṅga and other [recipes] are employed in water that has been boiled and cooled, / having added just a karṣa of it, one should prepare it in a prastha of water. (21)

1.22

Reduced by boiling to one half, it should be administered as a drink and in the preparation of thin gruel and the like. / At the proper time, one should treat one who has vomited or fasted with thick gruels, (22)

1.23

prepared with appropriate medicines, preceded by the scum of boiled rice from the start. / The fever patient, hungry and with weak digestive fire, should drink from the beginning (23)

1.24

a thin gruel of parched paddy, easy to digest, boiled with pippalī and nāgara, which destroys fever; / or, in pain of the flanks, urinary bladder, and head, a thin gruel of red rice (24)

1.25

prepared with śvadaṃṣṭrā and kaṇṭakārī, which dispels fever, he should drink. / When the alimentary tract is constipated, with appetite, the fever patient should drink a boiled thin gruel (25)

1.26

with mṛdvīkā, pippalīmūla, cavya, citraka, and nāgara. / With the lesser five roots, with the greater [five roots], with both together with dhanyāka, (26)

1.27

and with kaṇā, preparation of soup, thin gruel, and the like should be done respectively / in vāta-pitta, vāta-kapha, tridoṣa, and kapha-pitta [fever]. (27)

1.28

A thick gruel with vyāghrī, dusparśa, and gokṣura destroys the three doṣas. / One should dissolve half a karṣa of kaṇā and śuṇṭhī, or a pala of paste ingredients, (28)

1.29

and with a prastha of water cook another [gruel] properly. / The rule of the six ingredients (ṣaḍaṅga) itself is generally accepted for thin gruel and the like. (29)

1.30

One should state that thick gruel is made from one-fourth the usual amount of boiled rice. / Scum of boiled rice is devoid of boiled grains; thin gruel is accompanied by boiled grains. (30)

1.31

Thick gruel has many boiled grains; thick rice-gruel has sparse liquid. / Boiled rice is to be cooked in five times [as much water], but thick rice-gruel in four times; (31)

1.32

scum of boiled rice in fourteen times [as much], and thick gruel in six times as much water. / Just as rain on a dusty place makes it excessively muddy, (32)

1.33

so thick gruel increases kapha when kapha is already increased. / After alcoholism, in a chronic drinker, in summer, when pitta and kapha are in excess, (33)

1.34

and in upward bleeding, thick gruel is unwholesome in fever. / There, a refreshing drink alone should be given first, made with parched-paddy flour (34)

1.35

mixed with fever-dispelling fruit juices, along with honey and sugar; / that parched-paddy flour, stirred with liquid, makes a refreshing drink. (35)

1.36

In [fever] born of exertion, fasting, or vāta, boiled rice with meat juice is always wholesome; / and boiled rice with mudga soup should be given in [fever] arisen from kapha. (36)

1.37

That very [soup], combined with sugar, is wholesome in cold-fever and pitta-fever. / Old red rice and other [grains], along with the sixty-day rice, are commendable (37)

1.38

for thick gruel, boiled rice, and parched paddy, dispelling fever for fever patients. / A soup of mudga and āmalaka is wholesome in [fever] characterized by vāta and pitta; (38)

1.39

a soup of small radishes is wholesome in [fever] characterized by kapha and vāta; / and a soup of nimba and radish is wholesome in [fever] characterized by pitta and kapha. (39)

1.40

Mudga, masūra, caṇaka, kulattha, and āḍhakī / one should administer for the purpose of soup to the fever patient at mealtime. (40)

1.41

Patola leaves, brinjal, kulaka, bitter gourd, / karkoṭaka, parpaṭaka, gojihvā, young radish, (41)

1.42

and the leaves of guḍūcī one should administer to the fever patient as vegetables. / The fever patient should eat wholesome food, even if he has anorexia; (42)

1.43

for not eating at mealtime, he wastes away or even dies. / In anorexia, one should hold in the mouth the filaments of mātuluṅga with clarified butter and rock salt, (43)

1.44

or a paste of dhātrī, drākṣā, and sugar. / When wholesome food has become disliked due to constancy or lack of pleasant taste, (44)

1.45

one should make it appealing again through various preparation methods. / One should feed the patient, whether suffering from fever or freed from fever, light food at the end of the day. (45)

1.46

When kapha is depleted, body-heat is increased and the digestive fire is strong then; / but at the wrong time and with heavy and channel-blocking [food], the fever patient should by no means eat. // 46

1.47

For food unwholesome to him leads neither to longevity nor to ease. / Fasting, sudation, passage of time, thick gruel and bitter taste— // 47

1.48

these are digestive agents for the unripened doṣas in an acute fever. / Up to seven nights, the wise call a fever acute. // 48

1.49

The middle [stage] lasts twelve nights, while beyond this it is chronic. / One should give him to drink a digestive or pacifying decoction, // 49

1.50

to the fever patient, when six days have passed and he has been fed light food. / After a week, when fever is not stiffened [by coldness] and is associated with āma, a digestive [decoction] should be [given]. // 50

1.51

When free of āma, a pacifying one; when stiffened and associated with āma, one should not administer medicine. / Salivation, nausea, impurity of the cardiac region, anorexia, // 51

1.52

drowsiness, lassitude, indigestion, bad taste in the mouth, heaviness of the limbs, / loss of appetite, excessive urination, rigidity, and severe fever: // 52

1.53

these are the signs of fever with āma; one should not give medicine in that [condition]. / For medicine further inflames the fever of an āma-doṣa. // 53

1.54

When the fever is mild, the body is light, and the wastes move freely, / one should know the doṣa to be ripened; in that fever, medicine should be given. // 54

1.55

Dry ginger, deodar, coriander, and the two bṛhatīs: / one should first give this fever-dispelling digestive to the fever patient. // 55

1.56

One who has drunk water, is fasted, emaciated, suffering from indigestion, full of food, or thirsty / should not drink medicine, whether purificatory or otherwise. // 56

1.57

Medicine becomes superior in potency without food; / it certainly and quickly destroys disease. / But if drunk by children, the elderly, young women, or delicate persons, / it brings about great exhaustion and swift loss of strength. // 57

1.58

Downward movement of vāta, ease, hunger, thirst, cheerfulness, / lightness, purity of the sense faculties and of belching—these are the characteristics of digested medicine. // 58

1.59

Exhaustion, burning sensation, weakness of the limbs, dizziness, fainting, headache, / restlessness, and loss of strength—these are the characteristics of undigested medicine. // 59

1.60

Food eaten while medicine still remains [undigested], and likewise medicine drunk while food still remains, / causes the pacification of disease, yet provokes other diseases. // 60

1.61

It quickly undergoes digestion, does not harm strength, / is not enclosed by food, and does not repeatedly come out of the mouth: / one should give this very medicine taken before meals / to the aged, infants, the timid, and delicate women. // 61

1.62

There is no fixed rule for dosage; looking to the doṣa, the digestive fire, strength, age, / disease, substance, and the alimentary tract, one should administer the dose. // 62

1.63

The dose for a superior person is one pala; for a middling one, three akṣas; / and for an inferior person, half a pala, in the case of unctuous substances, decoction-drugs, and medicines. // 63

1.64

Beginning with a karṣa up to a pala, one should add sixteen times as much water; / thereafter up to a kuḍava, the water should be eight times as much. // 64

1.65

For a pala of decoction-substance, one should prepare half a prastha reduced to one fourth. / By thirty-two māṣakas is Caraka's māṣa, and by them [a pala]. // 65

1.66

By forty-eight [grains] is Suśruta's māṣaka; / by twelve grains of barley [it is also made], and by sixty-four of them is a pala. // 66

1.67

And this pala, weighed, consists of five-rakti māṣas. / The measure of Caraka's half-pala in Caraka is by ten-rakti [māṣas]; // 67

1.68

the pala which is formed by sixty-four māṣas is explained in the same way. / Therefore, the pala of sixty-four māṣakas of ten raktis each, // 68

1.69

approved by Caraka, is employed by physicians in treatments. / The decoction of the bilvādi-pañcamūla should be [given] in fever born of vāta; // 69

1.70

or a digestive composed of pippalī-root, guḍūcī, and dry ginger. / With kirāta, mustā, amṛtā, udīcya, the two bṛhatīs, and gokṣura, // 70

1.71

along with sthirā, kalasī, and dry ginger, the decoction destroys fever born of vāta. / Rāsnā, vṛkṣādanī, deodar, sarala, and elavāluka: // 71

1.72

this decoction combined with sugar and honey removes fever born of vāta. / An additive is considered to be one-fourth of the decoctible substance, and equal to paste in unctuous substances. // 72

1.73

Others have also stated this technical rule for additives: / a karṣa each of powder, paste, and pills in every case. // 73

1.74

It should be licked with a śukti of liquid, and four liquids should be drunk. / The dose of honey, clarified butter, and the like in unctuous substances and decoctions is like that of powder. // 74

1.75

The bilvādi-pañcamūlī, guḍūcī, and likewise āmalaka, / with an equal amount of coriander: this decoction is indeed for fever born of vāta. // 75

1.76

A decoction prepared from pippalī, śārivā, drākṣā, śatapuṣpā, and hareṇuka, / taken with jaggery, will destroy fever caused by vāta. // 76

1.77

Guḍūcī, śārivā, drākṣā, śatapuṣpā, and punarnavā: / this decoction, taken with jaggery, destroys fever born of vāta. // 77

1.78

Drākṣā, guḍūcī, kāśmarya, trāyamāṇā, along with śārivā: / having boiled them, one should drink the decoction with jaggery to cure fever born of vāta. // 78

1.79

Expressed fresh juice of śatāvarī and guḍūcī pressed in a machine, / richly mixed with jaggery, instantly pacifies fever caused by vāta. // 79

1.80

Kaliṅga, kaṭphala, mustā, pāṭhā, and bitter katukā, / boiled and drunk with sugar, is a digestive in fever of pitta; / a digestive made with tiktā, mustā, and indrayava, with honey, is [given] in pitta fever. // 80

1.81

A decoction of lodhra, utpala, amṛtā, padma, and śārivā, with sugar, / or that made of parpaṭa, destroys fever born of pitta. // 81

1.82

A decoction of paṭola and yavanī, sweetened with honey, / crushes intense fever of pitta, and on drinking destroys thirst and burning sensation. // 82

1.83

Of durālabhā, parpaṭaka, priyaṅgu, / bhūnimba, vāsā, and kaṭurohiṇī: / one afflicted with thirst, bleeding disorder, fever, and burning sensation / should drink the water richly mixed with sugar. // 83

1.84

Trāyamāṇā, licorice, pippalī-root itself, / kirātatiktaka, mustā, and madhuka along with bibhītaka: // 84

1.85

drunk with sugar, this eliminates fever born of pitta. / Dried grapes, licorice, neem, and equal kaṭukā rohiṇī; / boiled and kept in the open overnight, this removes fever born of pitta. // 85

1.86

Parpaṭaka alone is supreme in destroying fever born of pitta; / how much more so if it is combined with sandalwood, udīcya, and dry ginger? // 86

1.87

One should give well-cooled water prepared with dry ginger, fragrant sticky mallow, parpaṭa, uśīra, mustā, and sandalwood; / it cures thirst, vomiting, fever, and burning sensation. // 87

1.88

A decoction of parpaṭa, amṛtā, and āmalakī cures fever born of pitta; / and also that of drākṣā and āragvadha, or again of kāśmarya. // 88

1.89

One should administer a decoction of drākṣā, abhayā, parpaṭaka, abda, and tiktā, / together with the fruit of sampāka, / in fever arising from pitta accompanied by / delirium, fainting, giddiness, burning sensation, wasting, and thirst.

1.90

Coriander-water kept overnight and drunk in the morning with sugar / quickly calms men's internal burning sensation, even if deep-rooted.

1.91

One should perform cooling treatment for a person tormented by pitta fever: / vidārī, pomegranate, lodhra, dadhittha, bījapūraka—

1.92

with these, one should plaster the head of the embodied being afflicted by thirst and burning sensation; / and dhātrī fried in clarified butter and ground with sour gruel, when applied as a paste, dispels burning sensation.

1.93

Or one may lick [the paste of young shoots] produced by the palāśa tree ground with sour gruel, very cold; / or with the froth produced from badarī sprouts and from ariṣṭaka.

1.94

A head-paste made of kāleya, candana, anantā, yaṣṭī, badara, and fermented rice-water, / mixed with clarified butter, serves to alleviate thirst, burning sensation, and pain.

1.95

Having placed a deep vessel of copper, / bell-metal, or the like upon the navel of one lying face upward, / a copious stream of water falling into it, / very cold, swiftly destroys burning sensation.

1.96

Wrapping [the body] in cloths soaked in cold fermented rice-water dispels burning sensation. / When there is dryness of the tongue, palate, throat, and trachea, however, one should apply to the head / filaments of mātuluṅga combined with honey and rock salt.

1.97

In kapha fever, water prepared with mātuluṅga root, ginger, brāhmī, and granthika with alkali, / or the digestive [group] beginning with kaṇā, [should be given].

1.98

Pippalī, pippalī root, cavya, citraka, dry ginger, / black pepper, cardamom, ajamodā, indra[yava], pāṭhā, reṇukā, cumin,

1.99

bhārgī, fruit of mahānimba, asafoetida, rohiṇī, mustard, / viḍaṅga, ativiṣā, and mūrvā: this group has been proclaimed.

1.100

The pippalyādi group dispels kapha, catarrh, anorexia, and vāta; / it is appetising, cures abdominal lumps and colic, and is a digestive of undigested matter.

1.101

Kaṭukā, citraka, nimba, haridrā, ativiṣā, vacā, / kuṣṭha, indrayava, mūrvā, and paṭola decocted,

1.102

combined with black pepper and with honey, one should drink in kapha fever. / Nimba, ginger, amṛtā, dāru, śaṭī, bhūnimba, pauṣkara,

1.103

the two pippalīs, and bṛhatī: this decoction destroys kapha fever. / A decoction of sindhuvāra leaves is desiccating in kapha-born fever;

1.104

one should drink it when strength in the shanks is depleted or the ears are obstructed. / Āmalakī, abhayā, kṛṣṇā, and citraka: this group / breaks all fevers and kapha disorders, and is appetising and digestive.

1.105

Triphalā, paṭola, vāsā, / chinnaruhā, tiktarohiṇī, and ṣaḍgranthā, / taken with honey in [fever] arising from kapha, / or a decoction of daśamūlī and vāsaka.

1.106

Mustā, vatsaka seeds, triphalā, kaṭurohiṇī, / and parūṣaka: [their] decoction destroys kapha fever.

1.107

Kaṭphala, pauṣkara, śṛṅgī, and kṛṣṇā, taken with honey, / cures cough, dyspnoea, and fever; it is an excellent electuary that brings an end to kapha.

1.108

One karṣa of powder, of paste, and of pills, in all cases, / should be licked with a śukti of liquid, and drunk with four [śuktis] of liquid.

1.109

This electuary destroys diseases of the clavicle and above; / whereas that which cures diseases below is held to be [taken] before a meal.

1.110

The combination of honey and upakulyā relieves cough, dyspnoea, and fever; / it destroys [enlargement of] the spleen and hiccup, and is praised for children.

1.111

When doṣas are combined, a combined digestive is beneficial. / A decoction prepared from ginger, amṛtā, abda, and bhūnimba / combined with the minor pañcamūla quickly destroys fever arising from vāta and pitta.

1.112

Water boiled with triphalā, śālmalī, rāsnā, rājavṛkṣa, and parūṣaka / swiftly removes fever arising from vāta and pitta.

1.113

Having boiled kirātatikta, amṛtā, drākṣā, āmalakī, and śaṭhī, / one should drink that decoction with jaggery in [fever] arising from pitta and vāta.

1.114

A decoction of split lentils along with nidigdhikā, balā, rāsnā, trāyamāṇā, and amṛtā / overcomes vāta-pitta fever.

1.115

Guḍūcī, parpaṭa, mustā, kirāta, and ginger: / this auspicious Pañcabhadra is to be given in vāta-pitta fever.

1.116

Madhuka, the two sārivās, drākṣā, madhuka, candana, utpala, / kāśmarī, padmaka, lodhra, triphalā, lotus filaments,

1.117

parūṣaka, and lotus stalk one should place in pure water; / taken with honey, parched paddy, and sugar, drunk after standing overnight,

1.118

it calms vāta-pitta fever, burning sensation, thirst, fainting, vomiting, giddiness, / and bleeding disease, just as the wind [disperses] clouds.

1.119

The group of paṭola, candana, mūrvā, tiktā, pāṭhā, and amṛtā / removes pitta, kapha, anorexia, vomiting, fever, itching, and poison.

1.120

Guḍūcī, nimba, coriander, padmaka, and varieties of candana: / this Guḍūcyādi destroys all fevers, is appetising, / and eliminates nausea, anorexia, vomiting, thirst, and burning sensation.

1.121

Kirāta, ginger, mustā, and guḍūcī when kapha predominates; / one should drink [them] along with pāṭhā, udīcya, and lotus stalks when pitta predominates.

1.122

Kaṇṭakārī, amṛtā, bhārgī, ginger, indrayava, āsaka, / bhūnimba, candana, mustā, paṭola, kaṭurohiṇī:

1.123

one should administer this decoction to remove pitta-kapha fever; / it cures burning sensation, thirst, anorexia, vomiting, cough, and cardiac and flank pain.

1.124

The juice of vāsā with its leaves and flowers, combined with honey and sugar, / destroys kapha-pitta fever, along with bleeding disease and jaundice.

1.125

Paṭola, picumarda, triphalā, madhuka, and balā: / this decoction prepared serves for fever arising from pitta and kapha.

1.126

Guḍūcī, indrayava, ariṣṭa, paṭola, kaṭurohiṇī, / ginger, candana, mustā, combined with powder of pippalī:

1.127

this Amṛtāṣṭaka removes pitta-kapha fever, / and prevents nausea, anorexia, vomiting, thirst, and burning sensation.

1.128

Paṭola, barley, coriander, green gram, āmalaka, and candana / dispel thirst, vomiting, and burning sensation in paittika fever and in fever arising from kapha and pitta.

1.129

Along with kṣudrā and amṛtā, together with ginger, / pauṣkara, and kirātatikta: / one should drink here this Pañcatikta decoction; / it destroys all eight kinds of fever completely.

1.130

Having drunk kaṭukā in the dose of one akṣa with sugar and hot water, / a person overcomes fever arising from kapha and pitta.

1.131

A decoction of coriander and paṭola is appetising, breaks up kapha, normalises vāta and pitta, / destroys fever, is digestive, and promotes bowel evacuation.

1.132

In a fever of kapha and vāta, one should apply dry sudation. / By softening the channels, bringing the fire to its seat, / and destroying the stiffness of vāta and kapha, sudation drives away fever.

1.133

Sand-sudation, roasted on an earthen potsherd, placed on a cloth, and sprinkled with kāñjika, / indeed alleviates diseases of vāta and kapha, headache, body-ache, and so forth.

1.134

Musta, nāgara, and bhūnimba—this triad, one karṣa each, / pacifies kapha, vāta, and āma, is digestive, and destroys fever.

1.135

Pippalī, pippalī root, cavya, citraka, and nāgara: / this group is known as appetising, and removes diseases of kapha and vāta.

1.136

Water boiled with pippalī is non-clogging, appetising, / destroys disorders of vāta and kapha, and eliminates splenomegaly and fever.

1.137

A decoction prepared with āragvadha, granthika, musta, tiktā, / and harītakī / is beneficial in fever associated with āma, accompanied by colic, and combined with kapha and vāta, and it is appetising and digestive.

1.138

A decoction prepared with kṣudrā, amṛtā, nāgara, and that named puṣkara / is recommended in fever arising from kapha and vāta / that causes dyspnoea, cough, anorexia, and flank-pain, as well as in fever arising from all three doṣas.

1.139

Decoction of daśamūlī combined with kaṇā should be drunk in kapha and vāta, / in indigestion, excessive sleepiness, flank-pain, dyspnoea, and cough.

1.140

Musta, parpaṭaka, śuṇṭhī, guḍūcī, together with durālabhā, / banishes kapha, vāta, anorexia, vomiting, burning sensation, wasting, and fever.

1.141

A decoction of dāru, parpaṭa, bhāṅrgī, abda, vacā, dhānyaka, and kaṭphala, / together with abhayā, viśvā, and bhūtikta, abundant in hiṅgu and honey,

1.142

when drunk in fever of kapha and vāta, strikes down hiccup, dyspnoea, constriction of the throat, / cough, wasting, and excessive salivation, as a thunderbolt strikes a tree.

1.143

The dose of honey, clarified butter, and so forth in an unctuous substance or in decoctions is like that of powder; / honey, hiṅgu, rock salt, and cumin seeds and the like, however, should be one śāṇa each.

1.144

The filament of citron fruit, combined with rock salt and black pepper and held in the mouth, / quickly destroys oral disease of vāta and kapha, / dryness, numbness, and anorexia.

1.145

Fasting, sand-sudation, nasal medication, spitting, / as well as linctus and collyrium should be employed first in [fever] born of all three doṣas.

1.146

In sannipāta fever, one should first do that which removes āma and kapha; / afterwards, when kapha has been diminished, one should pacify pitta and vāta.

1.147

One should administer fasting in sannipāta fevers for three nights, or five nights, / or even ten nights, until health is seen.

1.148

That capacity which endures fasting belongs only to the doṣas; / for when the doṣas are depleted, no one can endure fasting and the like.

1.149

Rock salt together with the three pungents, mixed with fresh ginger juice, / should be held in the mouth up to the throat, and one should spit again and again.

1.150

By this, kapha from the mouth, chest, nape of the neck, flanks, head, and throat, / even if adherent or dried up, is drawn out, and lightness arises for him.

1.151

Joint pain, body aches, fainting, cough, diseases of the throat, / heaviness of the face and eyes, dullness, and nausea are pacified.

1.152

One should do this once, twice, thrice, or four times, having observed the strength and weakness of the doṣas; / for they declare this to be the supreme medicine for patients of sannipāta.

1.153

One should administer lukewarm juice of citron and fresh ginger combined with the three salts, / or another sharp nasal medication prescribed in successful practice.

1.154

By this, kapha is broken up, and once broken up, it flows out; / and pain in the head, chest, throat, mouth, and flanks subsides.

1.155

Equal parts of heartwood of madhūka, rock salt, vacā, black pepper, and kaṇā, / finely ground with water, should be made into a nasal medication to awaken consciousness.

1.156

Rock salt, white pepper, mustard, and kuṣṭha, / ground with goat's urine, are a nasal medication that dispels drowsiness.

1.157

With śirīṣa seeds, cow's urine, kṛṣṇā, black pepper, and rock salt, / together with garlic, realgar, and vacā, there should be a collyrium for arousal.

1.158

Kaṭphala, puṣkara, śṛṅgī, the three pungents, yāsa, and kāravī / made into a fine powder should be licked together with honey.

1.159

This linctus destroys very severe sannipāta; / it checks hiccup, dyspnoea, cough, and throat disease.

1.160

In removing kapha that has moved upward, and in procedures such as hot sudation, / since honey is contraindicated with heat, it should be omitted, and this [linctus] should be prepared with fresh ginger juice.

1.161

Taking a handful each of barley, kola, horse gram, / mung bean, and pieces of radish, / one should cook them in eight times as much water.

1.162

This [preparation], named 'the five-handfuls' (pañcamuṣṭika), removes vāta, pitta, and kapha; / it is commended in abdominal lump, colic, dyspnoea, cough, consumption, and fever.

1.163

The group of pañcamūlī and kirātādi should be employed in [fever] born of all three doṣas; / with honey when pitta is predominant, and with kaṇā when kapha is predominant.

1.164

Bilva, syonāka, gambhārī, pāṭalā, and gaṇikārikā: / this is the greater pañcamūla, which is appetising and destroys kapha and vāta.

1.165

Śāliparṇī, pṛśniparṇī, the two kinds of bṛhatī, and gokṣura: / this lesser pañcamūla relieves vāta and pitta, and is aphrodisiac.

1.166

Both together, however, form daśamūla, which dispels sannipāta fever; / it is commended in cough, dyspnoea, drowsiness, and flank-pain; / combined with powder of pippalī, it destroys constriction of the throat and chest.

1.167

In chronic fever, or in that wherein vāta and kapha are predominant, / or in that born of all three doṣas, the group of kirātatiktādi mixed with daśamūla should be employed; / or mixed with trivṛt for one who desires cleansing.

1.168

Daśamūlī, śaṭhī, śṛṅgī, pauṣkara, together with durālabhā, / bhāṅrgī, kuṭaja seeds, paṭola, and kaṭurohiṇī:

1.169

this [formula], called the eighteen-ingredient one (aṣṭādaśāṅga), dispels sannipāta fever / and relieves cough, tightness of the chest, pain in the flanks, dyspnoea, hiccup, and vomiting.

1.170

A decoction of bhūnimba, dāru, daśamūla, mahauṣadha, abda, / tiktā, indrayava, coriander, and gajapippalī / quickly destroys every fever accompanied by drowsiness, delirium, cough, anorexia, burning sensation, stupor, / dyspnoea, and so forth.

1.171

Musta, parpaṭaka, uśīra, devadāru, mahauṣadha, / triphalā, dhanvayāsa, nīlī, kampillaka, trivṛt,

1.172

kirātatiktaka, pāṭhā, balā, kaṭukarohiṇī, / madhuka, and pippalī root: this is called the mustādi group.

1.173

This eighteen-fold formulation has been declared, or it destroys sannipāta.
Wise men have declared it beneficial in sannipāta with predominant pitta,
[and] in stiffness of the neck, chest injury, and pain in the chest, sides, and head. (173)

1.174

Śaṭhī, puṣkaramūla, vyāghrī, śṛṅgī, durālabhā,
guḍūcī, ginger, pāṭhā, kirātatikta, and kaṭurohiṇī: (174)

1.175

This group beginning with śaṭhī destroys sannipāta fever;
it is praised in cough, cardiac constriction, pain in the flanks, dyspnoea, and drowsiness. (175)

1.176

The two bṛhatīs, puṣkara, bhārgī, śaṭhī, śṛṅgī, durālabhā,
seeds of vatsaka, paṭola, and kaṭurohiṇī: (176)

1.177

The group beginning with bṛhatī is said to destroy sannipāta fever,
and should be administered in all [conditions] such as cough, together with complications. (177)

1.178

One should boil in water bhārgī, puṣkaramūla,
rāsnā, bilva, yavānī, ginger, daśamūla, and pippalī: (178)

1.179

It should be given in sannipāta fever to those suffering from pain in the heart and flanks and from abdominal distension;
it removes cough, dyspnoea, sluggishness of the digestive fire, and drowsiness. (179)

1.180

A decoction of the two pañcamūlas, ṣaḍgranthā, viśvā, and the two gṛdhranakhīs
destroys kapha and vāta, and is superior in destroying sannipāta. (180)

1.181

Kāravī, puṣkara, eraṇḍa, trāyantī, ginger, amṛtā,
daśamūlī, śaṭhī, śṛṅgī, yāsa, bhārgī, and punarnavā (181)

1.182

in equal parts, boiled with [cow's] urine and drunk, cleanses the channels
and quickly destroys terrible, severe abhinyāsa fever. (182)

1.183

A decoction prepared from mātuluṅga, aśvabhid, bilva, vyāghrī, pāṭhā, and urubūka,
abundantly mixed with salt and [cow's] urine, relieves abhinyāsa, abdominal distension, and colic. (183)

1.184

One should know abhinyāsa to be accompanied by sleep, depleted, and with destroyed vitality;
[the patient] is afflicted with throat obstruction, kapha, dyspnoea, hiccough, and loss of consciousness. (184)

1.185

One should drink the juice of mātuluṅga and fresh ginger with the water of daśamūla;
or the water [prepared with] the three pungents, musta, triphalā, tiktā, paṭola, ariṣṭa, and vāsaka, (185)

1.186

along with bhūnimba, amṛtā, and yāsa, destroys fever born of all three doṣas.
A purgative decoction prepared with trivṛt, viśālā, triphalā, kaṭukā, and āragvadha, (186)

1.187

combined with alkali, is to be drunk to remove all fevers.
When sweat appears in fever, powder of roasted kulattha should be applied. (187)

1.188

One should rub a sluggish tongue with rock salt, the three pungents, and amlavetasa;
a completely dry and cracked tongue [should be rubbed] with grapes ground with honey. (188)

1.189

In a fever caused by sannipāta, one should also smear the mouth with clarified butter.
The root of kākajaṅghā, placed on the head, induces sleep. (189)

1.190

One should not nourish [a patient] trembling and delirious in sannipāta;
even when overcome by thirst and burning sensation, one should not give cold water. (190)

1.191

At the end of sannipāta fever, a terrible swelling arises at the root of the ear;
scarcely anyone is released from it. (191)

1.192

One should overcome it first by blood-letting and by draughts of clarified butter,
by poultices that destroy kapha and pitta, by emesis, and by gargles. (192)

1.193

Red ochre, alluvial earth, dry ginger, vacā, kaṭukā, and sour gruel
make an application that greatly relieves ear swelling in sannipāta fever. (193)

1.194

With equal parts of kulattha, kaṭphala, dry ginger, and kāravī,
an application should repeatedly be made comfortably warm at the root of the ear. (194)

1.195

One should drink a decoction of nidigdhikā, ginger, and amṛtā,
mixed with pippalī,
in chronic fever, anorexia, cough, pain,
dyspnoea, sluggishness of the digestive fire, facial paralysis, and catarrh. (195)

1.196

It generally destroys diseases of the upper body; it is used for that in the evening.
A decoction made from chinnaruhā, combined with powder of pippalī, (196)

1.197

destroys chronic fever and kapha; or that prepared with the pañcamūlī
relieves cough, indigestion, anorexia, dyspnoea, heart disease, anaemia, and parasitic disease. (197)

1.198

In chronic fever and weakness of the digestive fire, treacle with pippalī is commended.
Kaliṅgaka, leaves of paṭola, and kaṭukarohiṇī; (198)

1.199

paṭola, śārivā, musta, pāṭhā, and kaṭukarohiṇī;
nimba, paṭola, triphalā, mṛdvīkā, musta, and vatsaka; (199)

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Cakradatta (Cikitsāsaṅgraha) — Cakrapāṇidatta, Sanskrit