History of Chemistry in Ancient and Medieval India, Incorporating the History of Hindu Chemistry by Acharya Prafulla Chandra Ray c39.s6.15

c39.s6.15

These were divided into two classes—vegetable and animal The molasses, the fermented liquors, the saps and juices of plants, fruit acids, vegetable ashes and alkalies, together with the tissues of plants, are vegetable compounds. Honey, milk, curd, butter, fat, bile, urine, and other excreta, together with the organs and tissues of animals, are animal substances. Charaka notices vegetable as well as animal oils. The viscous (oily) substances are classed under four heads—butters, oils, fats, and marrows. Salts may be either mineral or vegetable salt.