Iron in Ancient India c7.s5.t1.16

c7.s5.t1.16

Chakrapāni (eleventh century) gives an elaborate account of Nāgārjuna's process which may be summarised thus: "a bar of iron is to be rubbed with the levigated powder of the following vegetable products among others: the belleric myrobalans, *clitoria ternatea*, *vitis quadrangularis*, *boharhaavia diffusa* and *verbesina calend*. It is then strongly heated to the fusing point and plunged into the decoction of the myrobalans. The iron is then powdered by being beaten with an iron hammer. The powder is then digested in the decoction of the myrobalans and roasted repeatedly in a crucible.” *Rasendra-chintamani* (thirteenth century) gives the same account of Nāgārjuna’s recipie. *Rasendra-shār-samgraha* (fourteenth century) gives an elaborate account of the process of killing iron which is given below. *Kānta* (wrought) iron, being the best of all kinds of iron, has been recommended by all authorities as best suited for the purpose of “killing.” *Rasendra-shār-samgraha* writes:—