Page:Sushruta Samhita Vol 3.djvu/415

Chap. LXI] Pancha-gavya Ghrita:— Clarified butter duly cooked with the Kalka of Daśa-mula, barks of Indra-vriksha* Murvá, Bhárgi †, Tri-phalá, Sampáka-, (Áragvadha), Śreyasi (Gaja-pippala), Sapta-parni, Apámárga and Pilu, and with the decoction of Bhu-nimba, Putika (Karanja), Vyosha, Chitraka, Trivrit, Páthá, the two kinds of Haridrá, the two kinds of Sárivá, Pushkara-roots Katuka, Madayanti (Malliká), Ugrá (Vachá), Nilini and Vidanga, and with the milk, curd (Dadhi), urine and the expressed liquid of dung of a cow is called Pancha-gavya Ghrita. It proves curative in all forms of Apasmára, Bhuta-graha, Cháturthaka (quartian) fever, Phthisis, Asthma and Insanity. 20.

General Treatment:— Vastis should be applied in the Vátaja, purgatives, in the Pittaja and emetics, in the Kaphaja types of Apasmára. 21. Milk should be duly cooked with Bhárgi and Páyasa (porridge) should be prepared by cooking grains of Śáli rice with this milk. This preparation should be given to a boar kept fasting for three days. When it is assured that the food taken has acquired a sweet taste (i.e., that the process of digestion has begun in the stomach of the boar) and when the symptoms of poisoning come to be exhibited in the boar, the contents should be taken out (of the boar's stomach) and (should be dried and) powdered. Three parts of this powder and one part of Kinva (the sediment of wine) should be mixed together and made to ferment in a cleansed earthen pitcher with the addition of the cooled decoction of Bhárgi. The wine (Surá) thus prepared should be given in proper doses to