The Bower Manuscript 11.268

11.268

10 balāyāḥ khalu mūlānāṃ śuṣkhaṃ palaśataṃ bhavet* / guḍūcyāḥ paṃcaviṃśac ca rāsnādaśapalaṃ bhavet* // 262 // prakṣālya jarjarīkṛtvā paced divyena vāriṇā / jalāḍhakaśate siddham āḍhakaṃ cāvaśeṣayet* // 263 // kaṣāyeṇa paraṃ tena tailāḍhakaṃ vipācayet* / dadhimastu ca śuktaṃ ca tathaivekṣuraso bhavet* // 264 // ajakṣīrārdhabhāgaṃ ca śanair mṛdvagninā pacet* /
v1 kalkapeṣyāṇi caitāni palonmitāni pradāpayet* // 265 // balātibalayor mūlaṃ saralaṃ devadāru ca / mustaṃ madhukamaṃjiṣṭhātagaraṃ padmakāgurum* // 266 // hareṇv elāvyāghranakhaṃ
2 kesaraṃ surasaṃ ṣaḍīm* / mudgaparṇīṃ māṣaparṇīṃ jīvakarṣabhakāv ubhau // 267 // jānīyāt tad yadā siddham athainam avatārayet* / patrakalkaṃ ca bhiṣajaḥ pradadyād avatārite // 268 //

Indeed, there should be one hundred dried pala measures of roots of balā,
and twenty-five of guḍūcī, and there should be ten pala measures of rāsnā. // 262
Having washed and bruised them, one should cook [them] with rain water;
when cooked in a hundred āḍhaka measures of water, one should reduce it to an āḍhaka. // 263
With that excellent decoction one should cook an āḍhaka measure of sesame oil;
and there should be curd whey, fermented gruel, and likewise sugarcane juice, // 264
and a half-share of goat's milk; one should cook it slowly over a gentle fire.
And one should add these [following ingredients], measured in pala quantities, to be ground into a paste: // 265
Roots of balā and atibalā, pine, Himalayan cedar,
mustā, madhuka, Indian madder, tagara, padmaka, agallochum, // 266
renuka, cardamom, vyāghranakha,
keśara, surasā, śaṭī,
mudgaparṇī, māṣaparṇī, and both jīvaka and ṛṣabhaka. // 267
When he knows that it is cooked, then he should take it down;
and, after it is taken down, the physician should add a paste of fragrant leaves. // 268