Page:Sushruta Samhita Vol 1.djvu/541

Chap.XLV.] spring, (Grishma) summer, and (Sharat) autumn, whereas it is recommended during the rains (Varsha) and in the forepart of winter (Hemanta), and in the cold season proper (Shishira). The residuary sediment of curd (Mastu) is frigorific and refrigerant, light and purifying to the internal channels of the body. It has a sweet and astringent taste and is anti-aphrodisiac. It destroys the deranged Vayu and Kapham, and is pleasant and palatable. It acts as a speedy purgative, and imparts strength to the system and relish to the food. In this group have been described the virtues of the seven kinds of curd such as, the sweet, the acid, the extremely acid, the curd of incomplete curdling, the curd of boiled milk, curd cream, and the creamless curd, as well as the residuary sediment (Mastu).

The Takra Group:—The Takra (whey) is sweet and acid in taste, and leaves an astringent after-taste. It is light, appetising and heat-making in its potency, and has a parchifying effect upon the organism. Its curative efficacy is witnessed in cases of chemical or combinative poisoning, oedema, dysentery, diarrhoea, jaundice, piles, enlarged spleen, abdominal glands, non-relish for food, intermittent fever, thirst, vomiting, water-brash, colic and obesity. It subdues the deranged Vayu and Kapham, and is non-aphrodisiac. It is sweet in its digestive reaction and pleasant to the system. It