The Bower Manuscript 1.4

1.4

applying [it]. And he should constantly fear indigestion, and should not eat for not a few days. // 27
Now, taking clean, smooth bulbs, ground, and clarified butter equal to them, / having stirred this together with a ladle into one in a vessel of ghee, // 28
left overnight, one should consume [it] starting after ten days in the quantity of a bael fruit; / and when it is digested, one should observe the dietary regimen taught in the treatise on the elixir. // 29
Both of these procedures have been declared by me as foremost among choices. / If a man should not make an effort with these two, hear from me other procedures: // 30
Bulbs gleaming like conch shells, cleared of dirt, with parched grain flour, gruel, and vinegar; / with clarified butter and sesame oil, preparations of flour, varieties of pulses and meat, / with powders of mung bean mixed with chebulic myrobalan, and enriched with fragrant black salt, / cooked by many other methods, he should eat, or by different ones. // 31
Having cooked its stalk along with meats, he should have him drink that strained, agreeable broth. / Likewise, he should give him boiled milk, or it may be vegetable soup mixed with it. // 32
Then garlic along with oil and vinegar, placed in barley after being smeared with mud / and kept for one year—a man who uses [it] leaves behind even long-standing diseases. // 33
When a cow has stayed three nights without eating grass, then one should arrange garlic [amounting to] half the grass; […] / having consumed that milk, curd, clarified butter, or even buttermilk, a Brahmin will conquer various diseases and attain happiness. // 34
Thirty-two prastha measures of garlic juice, / half of half of this of ferment, a prastha measure of sesame oil freed from impurities, and six [prasthas] of paste should be added; / he should also add a jar of the decoction of meṣaśṛṅgī, / well cooled, and the wise man should again add two prastha measures of paste there. // 35
Thus, after five and twenty days this liquor is endowed with taste, colour, and fragrance,