History of Dharmashastra (Ancient and Mediaeval Religious and Civil Law in India) v3.c53.4.2

v3.c53.4.2

The boiled rice and barley are also mixed with the extract of powdered vegetables, put in a kumbhī (a big jar) along with contents of the māsara vessels and the jar is placed in a pit dug to the south-west of the sacrificial hall and kept there for three nights. On the first day the milk of one cow meant for Aśvins is poured into the kumbhī placed in the pit and powder of śaṣpa is added. The next day the milk of two cows meant for Sarasvatī is poured into the kumbhī and powder of tokma is added. On the third milk of three cows meant for Indra is added and also the powder of fried rice grains (lāja). To the west of the mound prepared on the southern vedi a pit is dug (outside the vedi according to com. on Kāt. XIX. 2. 7.) on which is spread bull's hide over which a sieve of bamboo is held and the liquid from the large jar is poured over the sieve (called kārotara).²⁶⁶² The wine thus purified is collected in a *sata* (a vessel of palāśa wood) and it is further purified by means of the hair of the tail of a cow and a horse. Of this purified wine the pratiprasthātṛ fills the cups for being offered to the three deities, viz. the Aśvins, Sarasvatī and Indra. Either one or three cups are filled for each of the three deities (Kāt. XV. 10. 13). This is done after the offering of the omentum and after mārjana. According to Āp. XIX. 2. 9-11 and Kāt. XV. 10. 12 powders of kuvala, karkandhū and badara fruits are added to the wine in the cups and they are offered in the dakṣiṇa fire (Kāt.