Page:Sushruta Samhita Vol 1.djvu/604

500 to increase the formation of semen and also subdues the Vayu and Pittam. The Amrataka (Hog-apple) is spermatopoietic, is surcharged with a kind of oily matter and tends to increase the Kapham in the system. The Lakucha tends to destroy the semen, is long retained in the stomach, and serves to derange the three fundamental humours of the body. The Karamardakam is relishing and acid in its taste, allays thirst, and generates the Kapham. The Piyalam is heavy, cooling and spermatopoietic. The Bhavyam is pleasant, tasteful, astringent, and acid in taste. It cleanses the mouth and subdues the Pittam and Kapham. It is astringent, heavy, cooling and is long retained in the stomach.

The fruit known as the Paravatam is sweet and relishing, and it destroys the Vayu and a voracious appetite. The Nipe, like the old Amalaka fruits, tends to neutralise the effects of poisons originated through the chemical combination of incompatible substances in the organism. Unripe Tintidika (tamarind) subdues the Vayu, and tends to generate the Pittam and Kapham in the organism, while in its ripe state it is astringent, heat-making and stomachic. It destroys the Vayu and Kapham and restores a relish for food. The Koshamra is possessed of properties nearly identical with those of the Tamarind. The properties of a ripe Amlika fruit are the same as those of