History of Chemistry in Ancient and Medieval India, Incorporating the History of Hindu Chemistry by Acharya Prafulla Chandra Ray c36.s7.13

c36.s7.13

“Black salt is prepared in upper India chiefly at Bhewani in the Hissar district by heating together in a large earthen pot 82 lb. of common salt, one pound of the fruit of *Terminalia chebula*, and one pound of *Phyllanthus emblica*, and one pound of *sajji* (impure carbonate of soda), until by fusion of the salt the ingredients are well mixed; then the pot is removed from the fire and its contents allowed to cool and form a hard cellular mass. This preparation is used medicinally, principally as digestive”