History of Technology in India, Vol. I: From Antiquity to c. 1200 A.D. v1.c18.s2.t1.9

v1.c18.s2.t1.9

In this context small pieces of thin *Tīkṣṇa* loha scats, obtained after strong heating are advised to be added with the liquid of *‘Lohāriṣṭha’* since the beginning of the fermentation process and is allowed to remain in contact with the liquid for 3-4 months (i.e. till the completion of the fermentation process) or till complete dissolution of thin Iron pieces is achieved in the liquid and on developing a specific taste of the liquid it may be taken for use.