A History of Indian Medical Literature v1.c23.203

Language: English

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The chapter continues with a list of fruits (46.139);⁶⁸⁵ the general properties and actions of these fruits (46.140); the properties and actions of a series of particular fruits (46.141–162); a group of fruits (46.163–165); another series of fruits (46.166–176); a group of fruits (46.177–181); a series of fruits again (46.182–207);⁶⁸⁶ the actions (vīrya) of fruit pulps (majjan) are similar to those of the fruits themselves (46.208); ripe (paripakva) fruits should be used, with the exception of bilva (46.209); fruits should not be used when unripe, over-ripe, etc. (46.210);⁶⁸⁷ the properties and actions of a series of vegetables (śāka) (46.211–220); the pippalyādi group, its general properties and actions (46.221–222); the properties and actions of items of this group (46.223–248); the cuccādi group, its general properties and actions (46.249–250); the properties and actions of items of this group (46.251–252); the properties and actions of the milky juice of the kṣīravṛkṣas, utpala, etc. (46.253); the punarnavādi group, its properties and actions (46.254–255); the taṇḍulīyakādi group, its properties and actions (46.256–258ab); the properties and actions of items belonging to this group (46.258cd–261); the maṇḍūkaparṇyādi group, its general properties and actions (46.262–263); properties and actions of items belonging to this group (46.264–273); the loṇikādi group, its general properties and actions (46.274–275);

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the properties and actions of items belonging to this group (46.276–278);⁶⁸⁸ the actions and properties of tāmbūla (betel leaves) (46.279–280);⁶⁸⁹ the properties and actions of a series of flowers (46.281–289);⁶⁹⁰ the properties and actions of the young shoots (karīra) of a number of plants (46.290–292);⁶⁹¹ the properties and actions of mushrooms (bhūmija), dependent on their substrate (46.293);⁶⁹² the actions of piṇyāka (oil-cakes),⁶⁹³ tilakalka (sesamum paste), sthūṇikā,⁶⁹⁴ dried vegetables (śuṣkaśāka), all sorts of vaṭakas (small balls), siṇḍākī⁶⁹⁵ (46.294–295); general properties of vegetables;⁶⁹⁶ they are heavier in the following order: flowers, leaves, fruits, stalks (nāla), and tubers (kanda) (46.296); unsuitable vegetables (46.297); a list of tuberous vegetables (kanda); their general properties and actions (46.298–299); the properties and actions of a number of tubers and rhizomes (46.300–309);⁶⁹⁷ the properties and actions of the inner parts of the top portions of the stems (mastakamajjan) of some palms (tāla, nārikela, kharjūra) (46.310–311);⁶⁹⁸ tubers which are unsuitable (46.312);

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the salts (lavaṇa),⁶⁹⁹ their properties and actions in the mentioned order (46.313);⁷⁰⁰ the properties and actions of particular kinds of salt (46.314–320);⁷⁰¹ three kinds of salt which are known as kaṭulavaṇa: ūṣasūta (originating from an ūṣa type of soil),⁷⁰² vālukaila (originating from a sandy soil),⁷⁰³ and śailamūlākarodbhava (originating from particular mines)⁷⁰⁴ (46.321);⁷⁰⁵ the properties and actions of a number of caustic substances (kṣāra) (46.322–325);⁷⁰⁶ the properties and actions of gold, silver, copper, bell-metal (kāṃsya), iron, tin (trapu) and lead (sīsa), followed by those of some precious and semi-precious stones (maṇi) (46.326–330);⁷⁰⁷ any substance left without a description should be examined by a physician in order to determine its properties (46.331); the best (praśasta, pravara, śreṣṭha) among the substances belonging to a particular group (46.332–339);⁷⁰⁸ prepared foods, their properties and actions:⁷⁰⁹ lājamaṇḍa (46.340cd–341ab),⁷¹⁰ peyā (46.341cd–342ab)⁷¹¹ and vilepī (46.342cd–344ab),⁷¹² followed by distinctive characteristics of these preparations (46.344cd–345ab);⁷¹³ pāyasa (46.345cd);⁷¹⁴ kṣārā (46.346ab);⁷¹⁵ odana (boiled rice) (46.346cd–349ab);⁷¹⁶ sūpa (soup) (46.349cd);⁷¹⁷ prepared vegetables (46.350); meat dishes (46.351–353ab);

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pariśuṣkamāṃsa (fried or toasted meat) (46.353cd–354ab);⁷¹⁸ ullupta (46.354cd–355ab);⁷¹⁹ śūlya (broiled on the spit or skewered) and pradigdha meat (46.355cd–356ab);⁷²⁰ ullupta, bharjita (fried), piṣṭa (minced), pratapta (slightly fried), kandupācita (fried with mustard paste),⁷²¹ pariśuṣka, pradigdha, śūlya, and other kinds of meat dishes, when prepared with oil or ghee (46.356cd–358); māṃsarasa (meat broth) (46.359–361ab);⁷²² saurāva (46.362);⁷²³ broth without the meat (46.363); khāṇiṣka (46.364ab);⁷²⁴ vesavāra (46.364cd–366ab);⁷²⁵ mudgayūṣa and rāgaṣāḍava (46.366cd–368ab);⁷²⁶ various kinds of yūṣa⁷²⁷ (46.368cd–375); khaḍa and kāmbalika⁷²⁸ (46.376ab); other sour yūṣas, prepared with pomegranate juice, dadhi and takra (46.376cd–377); alṛta- and luṭayūṣas (46.379);⁷²⁹ general properties of sour yūṣas (46.380); the ingredients of a kāmbalika (46.381ab); general properties of foods prepared with sesamum, dried vegetables, virūḍhaka,⁷³⁰ and siṇḍākī (46.381cd–382); rāgaṣāḍavas (46.383);⁷³¹ rasālā (46.384ab);⁷³² dadhi to which guḍa has been added (46.384cd); the preparation of a mantha,⁷³³ its properties and actions (46.385–388ab);⁷³⁴ various pānakas, their properties and actions (46.388cd–391);⁷³⁵ various kinds of confectionery (bhakṣya), their properties and actions;⁷³⁶ confectionery prepared with milk (46.392cd–393ab);⁷³⁷ ghṛtapūra (46.393cd–394ab);⁷³⁸ confectionery prepared with guḍa (46.394cd–395ab);⁷³⁹ madhuśīrṣaka,⁷⁴⁰ saṃyāva,⁷⁴¹ pūpas⁷⁴² and modakas (46.395cd–396ab);

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saṭṭaka (46.396cd–397ab);⁷⁴³ viṣyanda (46.397cd– 398ab);744 food preparations called phenaka (46.398cd–400ab), 745 pālala746 and śaṣkulī747 (46.400cd); foods prepared from rice flour (paiṣṭika) (46.401), pulses (vaidala) 748 (46.402), māṣa beans (46.403ab), kūrcikā749 (46.403cd), and virūḍhaka (sprouted grains) (46.404);750 foods prepared with ghee (46.405) or oil (46.406); the properties and actions of some groups of confectionery (46.407);751 the properties and actions of confectionery prepared in an earthenware pan (kapāla) on a charcoal fire (46.408);752 confectionery prepared from kilāṭa and similar substances (46.409ab); kulmāṣa (46.409cd);753 vātya (46.410ab);754 dhānā755 and ulumbā756 (46.410cd); śaktu (46.411–412);757 lāja (46.413);758 lājasaktu (46.414);759 pṛthuka (46.415);760 rice flour (taṇḍulapiṣṭa), new and old (46.416–417ab); anupānas (accompanying drinks);761 general rules concerning the selection of an anupāna (46.419–421ab); the very best among the anupānas is rain (maighya) water; kept in a clean vessel (46.421cd); special rules (46.423–433); the best anupāna is rain (māhendra) water or the water to which one is accustomed; warm water is recommended in vāta and kapha disorders, cold water in those caused by pitta or blood (46.434–435ab); advantages of anupānas in general (46.435cd–438ab); the effects of an anupāna taken prior to a meal, during a meal, and afterwards (46.438cd–439ab); the disadvantages of not taking an anupāna (46.439cd–440ab);

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contra-indications for an anupāna (46.440cd–441ab); behavioural rules for the period after taking an anupāna (46.441cd–442); heaviness and lightness of articles of diet (46.443–445); rules for the (royal) kitchen (mahānasa) (46.446–448); rules for serving the food; the materials for the vessels, plates, etc., dependent on the type of food or drink (46.449–459ab);762 the dining room (46.459cd–460ab); the order in which particular foods should be consumed (46.460cd–464); rules for taking a meal (46.465–466ab); the beneficial effects of observing these rules (46.466cd–468ab); the times for taking a meal, dependent on the season (46.468cd–471ab); the bad effects of neglecting these rules (46.471cd–476ab); foods to be discarded (46.476cd–478ab); rules for enjoying tasteful food (46.478cd–482ab); rules to be observed after a meal (46.482cd–490); special rules regarding particular foods and drinks (46.491–497ab); the causes of disorders of the digestive fire (vahnivyāpad) (46.497cd–498);763 digestive disorders (ajīrṇa) are of three types: āma, vidagdha and viṣṭabdha, caused by kapha, pitta and vāta respectively; some distinguish a fourth type, due to a remnant of the rasa (rasaśeṣa) (46.499);764 other causes of improper digestion (46.500–501);765 the symptoms of the four types of ajīrṇa (46.502–503);766 the upadravas (complications) of ajīrṇa (46.504);767 the treatment of ajīrṇa (46.505–507); the harmfulness of samaśana,768 viṣamāśana769 and adhyaśana770 (46.508–509);

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the treatment of the vidagdha type of ajīrṇa (46.510); the treatment of vidāha occurring immediately after the ingestion of a meal (46.511); the treatment of the rasaśeṣa type of ajīrṇa (46.512); a warning regarding the āma type (46.513); the characteristic actions of a first series of ten guṇas: śīta (cold), uṣṇa (hot), snigdha (oleaginous), rūkṣa (dry), picchila (mucilaginous), viśada (clear), tīkṣṇa (sharp), mṛdu (soft), guru (heavy), and laghu (light) (46.514–519); the characteristic actions of a second series of ten guṇas: drava (liquid), sāndra (viscid), ślakṣṇa (smooth), karkaśa (rough), sugandha (fragrant), durgandha (bad-smelling), sara (flowing), manda (sluggish), vyavāyin (diffusive), vikāsin (relaxing), āśukārin (acting quickly), and sūkṣma (subtle) (46.520–525ab); ⁷⁷¹ the physiology of digestion (46.525cd–528); the impurities (mala) derived successively from the first six of the seven bodily elements (dhātu); kapha (phlegm) derives from rasa, pitta (bile) from rakta, the products excreted from the bodily orifices (khamala) from māṃsa, sveda (sweat) from medas, nails and hairs from asthi, the excretory product of the eyes (netraviṣ) and the sebum (sneha) of the skin from majjan (46.529); ⁷⁷² a meal at night is permissible when ajīrṇa is suspected, but not a meal next morning (46.530–531).