A History of Indian Medical Literature v3.c42.s9.59

v3.c42.s9.59

soups (yūṣanirdeśiya; 249–255); (5) diet and related subjects (bhojyopakramaṇīya; 255–260); (6) the doṣas, the tastes, and their combinations (rasadoṣavibhāgīya; 261–268); (7) purificatory treatments (saṃśuddhiviśeṣaṇīya; 268–277); (8) the treatment with enemas (bastiviśeṣaṇīya; 277–286); (9) the aetiology, symptomatology and treatment of raktagulma (raktagulmaviniścaya; 286–292); (10) the treatment of diseases in pregnant women (antarvatnīcikitsita; 293–304); (11) the treatment of puerperal diseases (sūtikopakramaṇīya; 304–316); (12) the treatment of infants (jātakamottara; 316–319); (13) the aetiology, symptomatology and treatment of kukkuṇaka (kukkuṇakacikitsita; 319–324); (14) the aetiology, symptomatology and treatment of visarpa (visarpacikitsita; 324–331); (15) the aetiology, symptomatology and treatment of carmadala (carmadalacikitsita; 331–335); (16) the aetiology, symptomatology and treatment of amlapitta (amlapittacikitsita; 335–339); (17) the aetiology, symptomatology and treatment of swellings (śothacikitsita; 339–345); (18) the aetiology, symptomatology and treatment of śūla (śūlacikitsita; 345–349); (19) supplementary prescriptions concerning the treatment of the eight types of fever (aṣṭajavaracikitsitottara; 349–353); (21) treatments with honey (madhuviśeṣaṇīya; 353–354); (22) the medicinal properties of milk (kṣiraguṇaviśeṣīya; 354–356); (23) the medicinal properties of water (pānīyagunaviśeṣīya; 356–359); (24) the medicinal properties of meat (māṃsaguṇaviśeṣīya; 359–363); (25) the feeding habits of the inhabitants of various countries (deśasātmya; 363–364).