History of Dharmashastra (Ancient and Mediaeval Religious and Civil Law in India) v3.c48.37

v3.c48.37

²²⁹⁵ There were several views here about adding curds. One, two or three cows are milked on the day previous to the upavasatha day (i.e. on the 14th) and that milk is used to acidify the fresh heated milk of the evening of the upavasatha day. Another method was to milk the cow or cows on the 12th, then to add the curds of that to the milk of the 13th day and add all the curds of those two days to the milk of the 14th day i. e. milking and adding of curds was to go on continuously from the 12th, 13th and 14th or from 13th or from 14th. Vide Āp. I. 13. 12 and Sat. I. 3, p. 99. If no curds be available he adds either rice or pieces of palāśa bark or wild or village badara fruit or pūtīka plant (the pratinidhi of soma) to the milk to make it sour. Vide Āp. I. 14. 1, Sat. I. 3. p. 100.