Page:Sushruta Samhita Vol 1.djvu/655

Chap.XLVI.] Now we shall separately describe the after-drinks to be taken after having used the articles of food dealt with under the several groups discussed before. The acid soup of Indian Jujubes (Kola) should be taken after a meal consisting of any of the afore-said cereals such as, the Shukadhanyam, Kudhanyam, etc. Sour gruel should be used after a meal of Mudga pulse, or of any similar grain. The Asava (wine of the Pippali should be used after a meal of the long thighed venisons, or of the flesh of those of the Dhanvaja family. Kola and Vadara wines should be used after having taken the cooked flesh of the fowls of the vishkira species. The wine of Kshira-Vriksha should be used after a meal consisting of the flesh of the Pratuda species. Cocoanut and date palm wines should be used after having eaten the flesh of the cave-dwelling (guha-shaya) species. Krishna Gandha wine should be used after the flesh of the Parna-Mriga (arboreous)familv. Ashvagandha wine should be taken after the flesh of the Prasaha species. Phalasara wine should be taken after the flesh of any of the hole-dwelling (Vileshaya) animals. Triphala wine should be taken after the flesh of an animal with unbifurcated hoops (Ekashapha). Khadira wine should be taken after the flesh of an animal with bifurcated hoofs.

The Asava (wine of Shringataka or Kasheruka should be taken after having eaten the flesh of an animal of