Page:Sushruta Samhita Vol 3.djvu/280

250 In a case of the Vátaja type of Gulma, the patient should be made to use the medicated Ghrita duly cooked with the expressed juice of Ámalaka and with the Kalka of the six drugs * and with the admixture of sugar and Saindhava (as an after-throw). 15. Chitraka Ghrita:— Clarified butter duly cooked with curd, fermented rice-boilings (Kánjika) as well as with the decoction of Vadara and the expressed juice of Mulaka and with the Kalka of Chitraka, Tri-katu, Saindhava, Prithviká, Chavya, Dâdima, Dipyaka, Granthika, Ajáji, Habushá and Dhanyáka taken in equal parts, proves curative in cases of VátajaGulma, Śula (colic), distention of the abdomen and dulness of appetite. 16.

Hingádi Ghrita:— Clarified butter duly cooked with Hingu, Sauvarchala-salt, Ajáji, Vit-salt, Dádima, Dipyaka, Pushkara, Vyosha, Dhanyáka, Amla-vetasa, Yava-kshára, Chitraka, Śathi, Vachá, Ájagandhá, Elá and Surasa as Kalka and with the admixture of curd (Dadhi) as liquid, proves efficacious in a case of Vátaja Gulma, colic-pain and suppression of stool and urine. 17. Dádhika Ghrita:— Clarified butter duly cooked with Vit-salt, Dádima, Saindhava, Chitraka, Vyosha, Jiraka, Hingu, Sauvarchala-salt, Yava-Kshára, Kushtha, Śunthi, Vrikshámla (turmeric) and Amla-vetasa as Kalka and with the expressed juice of Vija-pura and with curd weighing four times as much as of Ghrita, proves curative in cases of Gulma, enlargement of spleen and Śula. The clarified butter thus prepared is called Dádhika-Ghrita. 18. Rasona Ghrita:— Clarified butter duly cooked with the admixture of the expressed juice of Rasona