Iron in Ancient India c7.s5.t1.17

c7.s5.t1.17

When the proper kind of iron is selected, it is first finely powdered and then purified (शोधन) by macerating it in a decoction of the “three myrobalans” (त्रिफला). The iron is then again immersed in the same decoction and dried again in the sun. This process is to be repeated seven times. This is called “bhānu-pāka-bidhi” (भानुपाकविधि). The iron is next boiled in decoctions of various substances depending on the nature of the disease for which it is to be used. This process is called “sthāli-pāka-bidhi” (स्थालीपाकविधि). The iron thus treated is now washed in clear water and roasted inside two earthenware concave dishes with their mouths placed on each other and luted with mud. This pair of dishes is then put in a pit of suitable dimensions dug in the earth and heated by means of burning cowdung-cakes. This process is called “puta-pāka-bidhi” (पुटपाकविधि). The iron is then to be roasted ten, hundred or even thousand times, and it is believed that the greater number of “putas” iron has been subjected to, its medicinal efficacy increases in a corresponding degree. The alternate maceration and heating make the powder very light, and, in fact, the test prescribed by *Rasendra-shār-samgraha* by means of which the proper number of putas is to be judged is the extreme lightness of the powder. “The iron is to be roasted until being finely powdered and thrown on water, it will swim like a duck on account of its lightness.” 1