Manasara Series (I. A Dictionary of Hindu Architecture; II. Indian Architecture according to Manasara-Shilpashastra; III. Manasara on Architecture and Sculpture: Sanskrit Text; IV. Architecture of Manasara: Translation; V. Architecture of Manasara: Illustrations; VI. Hindu Architecture in India and Abroad; VII. An Encyclopaedia of Hindu Architecture) v6.c39.83
Mānasāra Series (I. A Dictionary of Hindu Architecture; II. Indian Architecture according to Mānasāra-Śilpaśāstra; III. Mānasāra on Architecture and Sculpture: Sanskrit Text; IV. Architecture of Mānasāra: Translation; V. Architecture of Mānasāra: Illustrations; VI. Hindu Architecture in India and Abroad; VII. An Encyclopaedia of Hindu Architecture) v6.c39.83
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v6.c39.83
The *peyas* are divided into two classes, namely, cooked (with fire) and uncooked. The former is called *yūsha* and admits of two varieties known as soup and decoction. The latter also has two varieties called the *asandhānakṛita* and *sandhānakṛita*. The *saṁdhānakṛita* are those which are made by distilling, such as fermented or spirituous liquors, and are divided into *drāvita* and *adrāvita*: the former is made by mixing water, sugar, and tamarind, and is known as drink or spirituous liquor; and the latter is made of liquified herbs mixed with palmyra fruit and plantain flower (*mochā*),² and is called *rasa*, i.e. essence or juice.