A History of Indian Medical Literature v1.c24.17

v1.c24.17

The subjects are: the group called śūkadhānya,46 which consists of varieties of rice (6.1–11ab) and several kinds of tṛṇadhānya47 (6.11cd–16); the group called śimbīdhānya,48 mainly consisting of pulses (6.17–26ab); prepared foods (kṛtānna), amongst which are described: maṇḍa, peyā, vilepī, odana, (māṃsa)rasa, maudgarasa, kaulattharasa, tilavikṛti, piṇyākavikṛti, śuṣkaśāka, virūḍhaka, śāṇḍākīvaṭaka, rasālā, pānaka, lājāḷ, pṛthuka, dhānā, saktu, piṇyāka, vesavāra (6.26cd–42); the flesh of various animals, divided into the groups called mṛga, viṣkira, pratuda, bileśaya, prasaha, mahāmṛga, apcara, and matsya; goats and sheep do not belong to any of these groups; the first three of the eight groups are collectively known as jāṅgala, the last three as ānūpa, and the remaining two as sādhāraṇa (6.43–71);49 vegetables (śāka) (6.72–115ab); fruits (phala) (6.115cd–140ab); grains, vegetables and fruits to be rejected for use (6.140cd–143ab); medicinal substances (auṣadha): the group of salts, consisting of saindhava, sauvarcala, biḍa, sāmudra, audbhida, kṛṣṇalavaṇa, romaka, and pāṇiṣuttha (6.143cd–149), caustics (kṣāra) (6.150–152ab), medicinal plants (6.152cd–166ab);