Page:Sushruta Samhita Vol 1.djvu/565

Chap.XLV.] Vayu and Kapham, or the deranged Vayu alone, and is palatable, and possessed of a more durable intoxicating power. The wine known as the Madhvasava wine is light, tends to disintegrate the knotty accumnlations or collections of phlegm (Chhedi), and proves curative in Meha (unhealthy discharges from the urethra), cutaneous affections, and poisoning (antitoxic). It has a taste blended of the sweet and the astringent, is keen and anti-epispastic, and does not generate an abnormal quantity of Vayu in the system. The wine known as the Maireya (prepared from the Paishtisura, treacle- made spirit and honey) is keen, and has a sweet and astringent taste. It is intoxicating, and proves curative in piles, Kapham and Gulma (abdominal glands . It is antifat and a vermifuge, and is heavy in digestion, and subdues the deranged Vayu. Wines prepared from the juice of grapes or sugar-cane (Ikshu or Dhrakshasava) are tonic and choleric. They subdue the deranged Pittam, and serve to improve the complexion. Sidhu (wine) prepared from the Madhuka flowers is parchifying, takes a long time to be digested, and is followed by an acid re-action. It improves the strength and digestive capacity, and has an astringent taste. It subdues the deranged Kapham, and serves to aggravate the Vayu and Pittam. Wines prepared from the distilled juice of bulbs or roots should be deemed as possessed of properties pertaining to them individually. New wine is heavy, bad smelling, insipid,