Indian Medicine (Medicin), translated by C. G. Kashikar c9.61.2

c9.61.2

Fermented drinks from grapes, date, syrup, rice, barley and other plant-stuffs are distinguished and particular effects are attributed to each of them. For the liquors counted among medicinal stuffs, see § 25; for the application of liquor for narcotic in operations, see § 27. The most important articles of food are the various corns, particularly rice, of which a great many varieties are mentioned. The most important are the winter-rice (*śāli*), particularly the red rice (*raktaśāli*) to which is attributed an effect of curing the disease, the "60 days rice" (*ṣaṣṭika*) which becomes ripe in summer in low contries and *vrīhi*, the rice of rainy season. Besides the rice, barley, wheat, beans, peas, lentils, millet and other corns are mentioned. Susruta denotes the smaller variety as inferior corn (*kudhānya*). Further groups (*varga*) are formed by fruit, vegetables, turnip-rooted fruit, herbs (ginger, garlic which is already celebrated in the Bower MS, etc.), salt, prepared food (rice-sauce, cooked rice, roasted rice, slime, cake, sour food etc.), liquids like water, milk, oil, molasses, buttermilk, ghee, honey, urine (in medicine), the above-mentioned liquor etc. The best water is rainwater which should be collected in autumn and should be used throughout the year. On the other hand, unhealthy water is that which is infected by leaves or mud, has bad smell or bad taste.