A History of Indian Medical Literature v2.c29.173.5

v2.c29.173.5

Macdonell and A.B. Keith (1967): I, 209 and 496, II, 166 and 345; S.V.S. Shastry and S.D. Sharma (1974); B.G.L. Swamy (1973): 66–68, (1976b): 44–45; Watt V, 498–654; WIRM VII, 115–116. Some of the names for varieties of rice are very old; hāyana (27.12), for example, figures in the offerings to the devaśū gods, which form part of the rājasūya (see J.C. Heesterman, 1957: 70; compare A.A. Macdonell and A.B. Keith, 1967: II, 502). See on the varieties called mahāśāli (Ca.Sū.27.8 and 11; Ci.14.95 and 21.113) and kalama (Ca. Sū.27.8 and 11; Ci.14.95): P.K. Gode (1944h). The other kinds of śūkadhānya mentioned are śyāmāka and related grains, yava (barley) and godhūma (wheat). 503 This group begins with mudga and māṣa. Mudga occurs in the *Vājasaneyisaṃhitā*, māṣa is mentioned in the *Atharvaveda*. See on caṇaka (the chickpea) in ancient India: P.K. Gode (1946g); Om Prakash (1961): 263, (1987): II, 397–398; B.G.L. Swamy (1973): 71–72; U.P. Thapliyal (1979): 94–95.