A History of Indian Medical Literature v1.c23.177

v1.c23.177

The subjects dealt with are: water (45.3–46); 429 milk (45.47–64); 430 dadhi (45.65–83); 431 takra (45.84–89); 432 takrakūrcikā (inspissated takra) 433 and its liquid part (maṇḍa) (45.90); pīyūṣa and moraṭa (45.91); 434 butter (navanīta) (45.92–93); 435 the cream of milk (saṃtānikā) (45.94); the properties of dadhi, which are dependent on the type of milk used as its source (45.95); the various kinds of ghee (45.96–105); 436 sarpirmaṇḍa (the supernatant liquid portion of ghee) (45.106); the properties of old ghee (purāṇaghṛta) 437 (45.107–108), kumbhasarpis, 438 and mahāghṛta 439 (45.109–111); 440 the properties, actions and uses of oils (taila) (45.112–113), 441 with sesamum oil (tilataila) as the best kind (45.114–130); vasā, medas and majjan (bone marrow) of various animals (45.131); the properties and actions of honey in general (45.132); the eight kinds of honey (45.133–140ab); 442 fresh and old honey (45.140cd–141); honey as the best among the excipients (yogavāhin) (45.142); 443 incompatibilities between honey and other substances (45.143–146); the toxicity of immature honey (45.147); 444 properties and actions of the sugarcane (45.148); the types of sugarcane, 445 their properties and actions; the tastes of the different parts of the sugarcane (45.149–156); the properties and actions of sugarcane juice, extracted by chewing, 446 extracted by a machine (yāntrika), 447 and by boiling (45.157–158); 448 phāṇita (inspissated sugarcane juice) (45.159); 449 impure and pure guḍa (treacle) 450 (45.160–161); matsyandikā, 451 khaṇḍa, 452 śarkarā 453 (45.162–165); 454 madhuśarkarā (honey sugar) (45.166); 455 yavāśarkarā (45.167); 456 actions of all kinds of sugar (45.168); 457 phāṇita from madhūka flowers (45.169); the properties and actions of alcoholic beverages (madya)