Page:Sushruta Samhita Vol 1.djvu/577

Chap.XLVI.] sweet taste with a shade of the astringent. It is tonic and spermatopoietic, aphro disiac and heavy of digestion. It reduces the quantity of excrement, subdues the Pittam, and increases the Kapham.

Rice of once transplanted paddy plants (Ropya) or of those transplanted several times in succession (Ati-ropya) is light, easily digested and comparatively more efficacious. It acts as a constructive tonic and is not followed by any reactionary acidity after digestion. It destroys the deranged humours and is diuretic. Rice of paddy plants, sprouting from the stubbles of a previous harvest, is parchifying. It suppresses the evacuations of stool, has a bitter and astringent taste, subdues the Pittam, is easily digestible and generates Kapham. I have fully described the good and bad species of grain belonging to the Shali group. Similarly, I shall speak of Kudhanyas, Mudgas and Mashas, etc.

The Genus Kudhanya:—The several varieties of Kudhanyam are known as the Koradushaka, Shyamaka, Nivara, Shantanu, Varaka, Uddalaka, Priyangu, Madhulika, Nandimukhi, Kuravinda, Gavedhuka, Varuka, Todaparni, Mukundaka, and Venu-yava, etc.

Metrical Texts:—They generate heat and have a sweet and astringent taste. They are parchifying and pungent of digestion, subdue the Kapham and 60