History of Dharmashastra (Ancient and Mediaeval Religious and Civil Law in India) v3.c50.49.2

v3.c50.49.2

10-11) concludes that the offering of the paśupuroḍāśa is made with the ladles used in darśapūrṇamāsa and not with the soma vessels (viz. the cups and camasas). Then a portion is cut off out of the remainder of the material from which puroḍāśa was offered and placed in a vessel called prāśitraharaṇa (which portion of the sacrificial food is eaten by the brahmā priest) and some portion is cut off as the iḍā, which is invoked with mantras and eaten by all the priests. He then thrice asks the śamitṛ whether the *havis* (the heart roasted on a pike) is ready cooked and the latter simply replies 'it is cooked'. Kāt. VI. 8. 1 prescribes that the śamitṛ should in his reply utter only the word '*śṛtam*' and should not add any word like 'revered sir' (bhagavaḥ) or '*hi*'. The śamitṛ then takes off the heart from the pike (śūla) on which it was roasted, and keeps it in a pot (kumbhī) and pours over it pṛṣadājya (clarified butter in which sour milk is mixed) with 'saṃ te' (Vāj. S. VI. 18, Tai. S. I. 3. 10. 1) and ājya over the other portions of the paśu. The śamitṛ gives the hṛdaya-śūla (the pike on which the heart was roasted) to the adhvaryu who does not keep it on the bare ground nor throw it in water, nor does he touch with it himself or others (but holds it tied by a cord). He takes these (viz. the roasted heart and the cooked organs) between the yūpa and the āhavanīya fire and places them on the southern part of the altar (viz.