Page:Sushruta Samhita Vol 1.djvu/606

502 known as the Jamvava generates the Vayu. It is astringent, and subdues the Pittam and Kapham, while the Rajadana is demulcent, sweet, astringent and heavy. The Todana is acid, astringent, and sweet in its taste and is parchifying and subdues the Pittam and Vayu. It is (heat- making) in its potency, easily digestible (light of digestion), astringent, demulcent and appetising and further generates the Pittam. Unripe Tinduka fruit is astringent, and heavy in digestion and produces Vayu in the organism, while in its ripe or fully matured stage it is sweet, and subdues the Kapham and Pittam. The Vakula fruit has a sweet and astringent taste, is demulcent and astringent in its properties, imparts a greater firmness to the teeth, and removes the viscid condition of the membranes. The fruit of the Dhanvana has an astringent taste, and is cooling and palatable and subdues the Vayu and Kapham. The fruit of the Gangeruka and Ashmantaka is possessed of similar properties as the preceding ones. The Phalgu fruit is long retained in the stomach in an undigested state, has a sweet taste, and is heavy of digestion, refreshing, and demulcent in its effect. Raw or unripe Parushaka fruit is extremly acid in taste with a shade of the sweet, leases an astringent after-taste, is light of digestion, generates the Pittam, and subdues the Kapham; while in its ripe state it is sweet in taste, subdues the Vayu and Pittam, is sweet in digestion and cooling in its