Cakradatta (Cikitsasangraha) 51: Adhikāra 51

Having induced emesis in acid dyspepsia, one should administer mild purgation. / For one who has been properly vomited and purged, and well-unctuated, an unctuous enema,

and, when [the disease] is chronic, a non-unctuous enema should be given, with regard to the doṣas and other factors. / For one who is cleansed, pacifying treatment should be done with regard to the secondary morbid association.

When caused by a combination of doṣas, the preparation of medicament and diet should be adjusted. / The wise [physician] should remove the upward-moving [disease] by emesis, and the downward-moving by purgatives; / he should prepare a diet or drink that consists predominantly of bitter [tastes].

One should drink preparations of barley and wheat devoid of sharp processing, / or parched-paddy flour according to suitability, mixed with sugar and honey.

A decoction of husked barley, vṛṣa, and dhātrī, / drunk with the three aromatics and honey, / takes away acid dyspepsia, / if one eats with mung bean soup.

Destruction of kapha, pitta, vomiting, itching, fever, boils, and burning sensation is caused by / the decoction of ginger and paṭola, which is digestive and appetising.

Having boiled paṭola, dry ginger, and coriander, one should drink the water. / It cures itching, pāmā, pain, and colic, and conquers kapha, pitta, and sluggish digestive fire.

Water prepared with paṭola, dry ginger, amṛtā, and rohiṇī / should be drunk when pitta and kapha are elevated; / it relieves colic, giddiness, anorexia, sluggish digestive fire, / burning sensation, fever, and vomiting.

One should drink a decoction of barley, long pepper, and paṭola mixed with honey; / it destroys acid dyspepsia, anorexia, and vomiting.

A decoction of vāsā, amṛtā, parpaṭaka, nimba, bhūnimba, mārkava, / the three fruits, and kulaka, with honey, destroys acid [dyspepsia].

A decoction of the three fruits, paṭola, and tiktā, mixed with sugar, / drunk when smeared with liquorice and honey, conquers fever, vomiting, and acid dyspepsia.

Powder of pathyā and bhṛṅgarāja, combined with old jaggery, / conquers vomiting arising from acid dyspepsia and caused by burning of food during digestion.

Guggulu combined with vāsā, nimba, paṭola, / the three fruits, and aśanāyāsa, administered in due course, / conquers acid dyspepsia / with excess kapha.

Or water of chinnā, khadira, yaṣṭyāhva, and dārvī liquified with honey [may be drunk]; / one should eat abhayā with raisins, with honey, and with jaggery.

Kaṭukā should be licked with sugar, and paṭola and dry ginger mixed with honey; / or in bleeding, according to method, khaṇḍakūṣmāṇḍaka is best.

A decoction made with paṭola, coriander, dry ginger, and nutgrass / quickly destroys / sluggish digestive fire, and diseases of pitta, kapha, burning sensation, / vomiting, fever, āma, vāta, and colic.

Chinnodbhavā, nimba, paṭola leaves, / and the three fruits, well-boiled and thoroughly cooled, / combined with honey, verily destroys manifold, / very terrible pitta and acid dyspepsia.

One should drink [water] boiled with paṭola, the three fruits, and nimba, mixed with honey, / for the relief of pitta-kapha fever, vomiting, burning sensation, and colic.

Having drunk the decoction of siṃhāsya, amṛtā, and bhaṇḍākī with honey, / a person conquers acid dyspepsia, cough, dyspnoea, fever, and vomiting.

Vāsā-clarified butter, bitter clarified butter, and pippalī-clarified butter / should be administered in acid dyspepsia, and likewise guḍakūṣmāṇḍaka.

The formulations that relieve peptic pain, and also khaṇḍāmalakī; / and pippalī mixed with honey destroys acid dyspepsia.

Fresh juice of jambīra drunk in the evening destroys acid dyspepsia.

A sweetmeat made with equal parts of jaggery, pippalī, and pathyā / is said to remove pitta and kapha, and kindles a dull digestive fire.

Asafoetida, clearing-nut fruits, / tamarind bark, and clarified butter burned in a closed crucible / pacify acid dyspepsia in one who consumes sour food, / if taken in progressively doubled quantities.

Paste of the three fruits kept overnight in a vessel of kānta iron, through repeated use, / mixed with sugar and honey, is held to remove kapha and pitta.

One part of the five parts of nimba, twice as much vṛddhadāraka, / and roasted grain flour should be given ten times as much, sweetened with sugar;

this powder, drunk with cold water and with honey, destroys colic arising from pitta and kapha / and very severe acid dyspepsia.

Mica ground with the water of fermented boiled rice and kept therein,

then with the juices of kandamāṇa, asthisaṃhāra, khaṇḍakarṇa, / taṇḍulīya, śāli, and kālamāriṣa,

and with those of vṛścīra, bṛhatī, bhṛṅga, lakṣaṇā, and keśarāja; / the physician should perform grinding, levigation, and incineration many times,

until it becomes free from luster: such is the purification of mica. / Chalcopyrite and śāli blown [with heat] and quenched in water,

and then in decoction of the three fruits, thus powdered; then iron, such as kānta iron, / with the juices of bṛhatpatra, karīkarṇa, the three fruits, and vṛddhadāra,

and with the juices arising from māṇakanda, asthisaṃhāra, and ginger, / and those arising from daśamūlī, muṇḍitikā, and tālamūlī,

incinerated with proper effort: thus iron attains purification. / Vaśira, white vāṭyāla, madhuparṇī, mayūraka,

taṇḍulīya, and varṣābhū, placed below and above, / and old iron rust should be cooked with cow's urine for three days.

Kept unburnt with its internal steam, it should be kept thus for three days. / Once powdered, this is demonstrated as the purification of iron slag.

Trituration [of mercury] successively with the juice of jayantī, castor, ginger, / and kākamācī constitutes the purification of mercury.

Sulphur known as 'navanīta', crushed in an iron vessel, / soaked in the juice of bhṛṅgarāja, and dried in fierce sunlight three times,

then melted over fire, quickly strained through a cloth, / and carefully dropped into bhṛṅgarāja juice, is dried again and becomes purified.

Two palas of powder of mica, one pala of iron, / and half a pala of iron slag, all placed together,

and then with the juices of maṇḍūkaparṇī, vaśira, and tālamūlī, / and then of śatāvarī, bhṛṅgarāja, keśarāja, kālamāriṣa,

triphalā, and bhadramustā, powdered after cooking in a pot. / One karṣa each of mercury and sulphur should be taken together,

and by triturating them carefully in a stone mortar, made into kajjalī. / Vacā, cavya, yamānī, jīvaka, keśarapuṣpikā,

the three pungents, mustā, viḍaṅga, pippalīmūla, apāmārga, / trivṛt, citraka, dantī, sūryāvarta, and black [sūryāvarta],

bhṛṅgarāja, root of māṇaka, and khaṇḍakarṇaka, / daṇḍotpalā, keśarāja, and kālābakaḍaka as well—

half a pala of each of these should be taken, rubbed through a cloth and finely powdered, / and half a pala of each of the triphalā, or one pala [in total].

Mixing all this together, one should steep it in an iron vessel, / triturated with a pestle in the sun three times with juices of fresh ginger.

Ground on a stone with that juice, the physician should make pills / resembling a jujube stone; dried, one should store them well-concealed.

Three pills taken in the morning at the beginning of meals, / with sour water as an after-drink, devoid of sweet, are wholesome.

Milk and coconut are especially to be avoided. / Any desired food may be eaten at will, along with water and sour rice-gruel.

It destroys various kinds of amlapitta, colic arising from digestion, / anaemia, abdominal lumps, oedema, abdominal diseases, and diseases of the anus,

phthisis, the five kinds of cough, sluggish digestive fire, anorexia, / splenic enlargement, dyspnoea, abdominal distension, and severe āmavāta. / This pill, known as Kṣudhāvatī, is famous for destroying diseases.

Having ground cumin along with coriander, one should cook a prastha of clarified butter. / It removes kapha, pitta, and anorexia, and overcomes vomiting and weak digestive fire.

A prastha of clarified butter should be cooked with the pastes of paṭola and dry ginger, or with kulaka alone; / it is superior in removing kapha and pitta.

Clarified butter prepared with a decoction and paste of pippalī, mixed with honey, / one should drink on waking in the morning for the relief of amlapitta.

With grape, guḍūcī, indrayava, leaves of paṭola, / uśīra, āmalakī, mustā, sandalwood, / trāyamāṇā, padmaka, kirātatikta, and coriander— / one should cook clarified butter provided with pastes of these.

The physician should administer a dose along with food, / or even in drinks in all seasons. / Kapha-pitta, advanced malabsorption syndrome, / cough, loss of digestive fire, fever, and amlapitta— / this clarified butter quickly destroys all of these / when properly administered, and is like nectar.

With paste of śatāvarī root, one prastha of clarified butter, and an equal amount of water, / adding four times the amount of milk, one should cook properly over a gentle fire.

It destroys amlapitta and diseases arising from vāta and pitta, / bleeding disorders, thirst, fainting, dyspnoea, and burning heat.