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→Sarpi guda (third recipe)
''Bala, vidari, hrasva panchamula'' (''shalaparni, prsniparni, brihati, kantakari'' and ''gokshura''), ''punarnava'', and the ''sungas'' (terminal buds) of five ''kshirivrikshas'' (''nyagrodha, udumbara, asvattha, madhuka'' and ''plaksha'')- one ''pala'' of each of these drugs should be made to a decoction. To this, milk (two parts, i.e., double the quantity of the decoction), juice of ''vidari'' (one part), soup of goat meat (one part), ghee (two ''adhakas'') (in the text, actually one ''adhaka'' is mentioned. But in practice, it is to be taken double the quantity according to the general rule), and the paste of drugs belonging to the ''jivaniya'' group (one ''aksa'' each) should be added and cooked. When it is well cooked and cooled, thirty two ''palas'' of sugar should be added. Thereafter, one ''kudava'' of each of the powder of ''godhuma, pippali, vamsha lochana, shringataka'' and honey should be added. All of them should be stirred with the help of a stirrer. When it becomes dense, cakes (''sarpigud'') should be prepared and each of them should be wrapped with thin bark of ''bhurja'' tree. Having taken this cake one ''pala'' in weight, the patient should take milk or alcohol as post-prandial drink. These are useful in the treatment of disease caused by ''kapha, sosha, kasa'' and ''kshatakshina''. These are also helpful for persons who are emaciated because of excessive exertion, overindulgence in sex and exhaustion by lifting excessive weight. These cakes are efficacious in the treatment of ''rakta-nishthivana'' (hemoptysis), burning sensation, chronic rhinitis (''pinasa''), having residual infection in the chest, pain in the sides of the chest, headache, hoarseness of voice and loss of complexion. [56-61]
''Bala, vidari, hrasva panchamula'' (''shalaparni, prsniparni, brihati, kantakari'' and ''gokshura''), ''punarnava'', and the ''sungas'' (terminal buds) of five ''kshirivrikshas'' (''nyagrodha, udumbara, asvattha, madhuka'' and ''plaksha'')- one ''pala'' of each of these drugs should be made to a decoction. To this, milk (two parts, i.e., double the quantity of the decoction), juice of ''vidari'' (one part), soup of goat meat (one part), ghee (two ''adhakas'') (in the text, actually one ''adhaka'' is mentioned. But in practice, it is to be taken double the quantity according to the general rule), and the paste of drugs belonging to the ''jivaniya'' group (one ''aksa'' each) should be added and cooked. When it is well cooked and cooled, thirty two ''palas'' of sugar should be added. Thereafter, one ''kudava'' of each of the powder of ''godhuma, pippali, vamsha lochana, shringataka'' and honey should be added. All of them should be stirred with the help of a stirrer. When it becomes dense, cakes (''sarpigud'') should be prepared and each of them should be wrapped with thin bark of ''bhurja'' tree. Having taken this cake one ''pala'' in weight, the patient should take milk or alcohol as post-prandial drink. These are useful in the treatment of disease caused by ''kapha, sosha, kasa'' and ''kshatakshina''. These are also helpful for persons who are emaciated because of excessive exertion, overindulgence in sex and exhaustion by lifting excessive weight. These cakes are efficacious in the treatment of ''rakta-nishthivana'' (hemoptysis), burning sensation, chronic rhinitis (''pinasa''), having residual infection in the chest, pain in the sides of the chest, headache, hoarseness of voice and loss of complexion. [56-61]
==== Sarpi guda (third recipe) ====
==== ''Sarpi gud''(third recipe) ====
त्वक्क्षीरीश्रावणीद्राक्षामूर्वर्षभकजीवकैः|
वीरर्धिक्षीरकाकोलीबृहतीकपिकच्छुभिः||६२||
खर्जूरफलमेदाभिः क्षीरपिष्टैः पलोन्मितैः|
धात्रीविदारीक्षुरसप्रस्थैः प्रस्थं घृतात् पचेत्||६३||
शर्करार्धतुलां शीते क्षौद्रार्धप्रस्थमेव च|
दत्त्वा सर्पिर्गुडान् कुर्यात्कासहिक्काज्वरापहान्||६४||
यक्ष्माणं तमकं श्वासं रक्तपित्तं हलीमकम्|
शुक्रनिद्राक्षयं तृष्णां हन्युः कार्श्यं सकामलम्||६५||
इति तृतीयाः सर्पिर्गुडाः|
इति तृतीयाः सर्पिर्गुडाः|
tvakkṣīrīśrāvaṇīdrākṣāmūrvarṣabhakajīvakaiḥ|
tvakkṣīrīśrāvaṇīdrākṣāmūrvarṣabhakajīvakaiḥ|
vīrardhikṣīrakākōlībr̥hatīkapikacchubhiḥ||62||
vīrardhikṣīrakākōlībr̥hatīkapikacchubhiḥ||62||
kharjūraphalamēdābhiḥ kṣīrapiṣṭaiḥ palōnmitaiḥ|
kharjūraphalamēdābhiḥ kṣīrapiṣṭaiḥ palōnmitaiḥ|
dhātrīvidārīkṣurasaprasthaiḥ prasthaṁ ghr̥tāt pacēt||63||
dhātrīvidārīkṣurasaprasthaiḥ prasthaṁ ghr̥tāt pacēt||63||
śarkarārdhatulāṁ śītē kṣaudrārdhaprasthamēva ca|
śarkarārdhatulāṁ śītē kṣaudrārdhaprasthamēva ca|
dattvā sarpirguḍān kuryātkāsahikkājvarāpahān||64||
dattvā sarpirguḍān kuryātkāsahikkājvarāpahān||64||
yakṣmāṇaṁ tamakaṁ śvāsaṁ raktapittaṁ halīmakam|
yakṣmāṇaṁ tamakaṁ śvāsaṁ raktapittaṁ halīmakam|
śukranidrākṣayaṁ tr̥ṣṇāṁ hanyuḥ kārśyaṁ sakāmalam||65||
śukranidrākṣayaṁ tr̥ṣṇāṁ hanyuḥ kārśyaṁ sakāmalam||65||
iti tr̥tīyāḥ sarpirguḍāḥ
iti tr̥tīyāḥ sarpirguḍāḥ
tvakkShIrIshrAvaNIdrAkShAmUrvarShabhakajIvakaiH|
tvakkShIrIshrAvaNIdrAkShAmUrvarShabhakajIvakaiH|
vIrardhikShIrakAkolIbRuhatIkapikacchubhiH||62||
vIrardhikShIrakAkolIbRuhatIkapikacchubhiH||62||
kharjUraphalamedAbhiH kShIrapiShTaiH palonmitaiH|
kharjUraphalamedAbhiH kShIrapiShTaiH palonmitaiH|
dhAtrIvidArIkShurasaprasthaiH prasthaM ghRutAt pacet||63||
dhAtrIvidArIkShurasaprasthaiH prasthaM ghRutAt pacet||63||
sharkarArdhatulAM shIte kShaudrArdhaprasthameva ca|
sharkarArdhatulAM shIte kShaudrArdhaprasthameva ca|
dattvA sarpirguDAn kuryAtkAsahikkAjvarApahAn||64||
dattvA sarpirguDAn kuryAtkAsahikkAjvarApahAn||64||
yakShmANaM tamakaM shvAsaM raktapittaM halImakam|
yakShmANaM tamakaM shvAsaM raktapittaM halImakam|
shukranidrAkShayaM tRuShNAM hanyuH kArshyaM sakAmalam||65||
shukranidrAkShayaM tRuShNAM hanyuH kArshyaM sakAmalam||65||
iti tRutIyAH sarpirguDAH|
iti tRutIyAH sarpirguDAH|
One pala of each of tvakkshiri, shravani (munditika), draksha, murva, rushabhaka, jivaka, vira (vidarikanda), riddhi, kshirakakoli, bruhati, kapikacchu, fruit of kharjura and meda should be made into paste by triturating with milk. This paste, juice of dhatri (two prasthas), juice of vidari (two prasthas), sugarcane juice (two prasthas), and ghee (two prasthas) should be cooked together. After the ghee is well cooked and cooled, half tulas of sugar and one prastha of honey should be added, out of which cakes (sarpi guda) should be prepared. These cakes cures cough, hiccup, fever, rajayakshma, tamaka svasa, rakta-pitta, halimaka ( a srious type of jaundice), shukra kshaya (diminution of shukra), insomnia, trishna (morbid thirst), karshya (emaciation) and kamala (jaundice). [In transalation liquids, ghee and honey are taken double the prescribed quantity according to the rule ][ 62-65]
One ''pala'' of each of ''tvak-kshiri, shravani'' (''munditika''), ''draksha, murva, rushabhaka, jivaka, vira'' (''vidarikanda''), ''riddhi, kshirakakoli, brihati, kapikacchu,'' fruit of ''kharjura'' and ''meda'' should be made into paste by triturating with milk. This paste, juice of ''dhatri'' (two ''prasthas''), juice of ''vidari'' (two ''prasthas''), sugarcane juice (two ''prasthas''), and ghee (two ''prasthas'') should be cooked together. After the ghee is well cooked and cooled, half ''tulas'' of sugar and one ''prastha'' of honey should be added, out of which cakes (''sarpi gud'') should be prepared. These cakes cures cough, hiccup, fever, ''rajayakshma, tamaka svasa, rakta-pitta, halimaka'' ( a serious type of jaundice), ''shukra kshaya'' (diminution of ''shukra''), insomnia, ''trishna'' (morbid thirst), ''karshya'' (emaciation) and ''kamala'' (jaundice). (In transalation liquids, ghee and honey are taken double the prescribed quantity according to the rule) [ 62-65]
==== Sarpi guda (fourth recipe) ====
==== Sarpi guda (fourth recipe) ====