A History of Indian Medical Literature v1.c14.39

v1.c14.39

Forty-eight formulations are described: three preparations in dadhi, takra and surāmaṇḍa (12.7ab), five with priyāla, kola, badara, pīlu and sīdhu (12.7cd), 94 three with a broth made with the meat of cow, deer and goat (12.8), 95 three with a fatty substance (sneha) (12.9–10), six kinds of leha (12.11–15), one kind of cūrṇa (12.16), one preparation in the stem (kāṇḍa) of the sugarcane (12.17), three in a mudga soup (rasa), 96 in a broth made with the meat of lāva or the meat of vartīraka (12.18), 97 three in a yavāgū, 98 a broth made with the meat of jāṅgala animals, and a māṣa soup (yūṣa) (12.19), one kind of utkārikā (12.20), one kind of modaka (12.21ab), one in the form of an alcoholic drink (madya) (12.21cd), 99 one, in the form of various sweets (bhakṣya), prepared with a kaṣāya of dantī and fried in dantī oil (12.22), one kind of cūrṇa (12.23–26), one kind of modaka (12.27–29), five kinds of āsava (12.30–34), 100 one in sauvīraka (12.35ab), one in taṣodaka (12.35ab), one kind of surā (12.35cd), 101 one in a kaṣāya of kampillaka (12.35cd), 102 and five in a ghee. 103