Changes

=== ''Vidhi Vimarsha'' ===

=== ''Vidhi Vimarsha'' ===

Polynyms are used for the identification of the plants, to know their qualities and the therapeutic actions. Chitropachitra, sambari, pratyakshreni, chanda are not available in some of the original texts. These different names of both the plants are mentioned in Bhavaprakash Nighantu (Pg.no 399, Guduchyadi varga) in the names of laghudanti and dravanti as dantidvaya. The Baliospermum montanum Muell-Arg. and Croton tigilium L. of Euphorbiaceae family are considered as the botanical source respectively. The seeds of the C. tiglium are also considered as jayapala in this text.   ( verse 3)

Polynyms are used for the identification of the plants, to know their qualities and the therapeutic actions. C''hitropachitra, sambari, pratyakshreni, chanda'' are not available in some of the original texts. These different names of both the plants are mentioned in Bhavaprakash Nighantu (Pg.no 399, Guduchyadi varga) in the names of ''laghudanti'' and ''dravanti'' as ''dantidvaya''. The Baliospermum montanum Muell-Arg. and Croton tigilium L. of Euphorbiaceae family are considered as the botanical source respectively. The seeds of the C. tiglium are also considered as ''jayapala'' in this text.( verse 3)

The other principle of collection of mula is discussed in Caraka Samhita Kalpasthana 1st chapter and Sushruta Samhita Sutra sthana 37th chapter. (verse 4)

 

The fresh roots of danti and dravanti are used for the purification processing. This process reduces the harmful effect and imparts a safer action to the drug. Vikasi quality is explained in Sushruta Samhita Sutra sthana 46 / 530 and in Sharangadhara Madhyama khanda 4/20.

The other principle of collection of ''mula'' is discussed in [[Madanakalpa Adhyaya]] and Sushruta Samhita Sutra sthana 37th chapter. (verse 4)

The same method of processing is described by Vriddhavaghbhata in Astanga Sangraha Kalpa sthana 2nd chapter. The procedure of this samskara is discribed in Sharangadhara Madhyama Khanda 1/21-24 in the context of putapaka swarasa. (verse 5)

 

The similar qualities of tikshna, ushna, vikasi and ashukari are mentioned by Vriddhavaghbhata in Astanga Sangraha Kalpasthana 2nd chapter. Some additional qualities and therapeutic actions of the drug are mentioned in Bhavaprakasha Nighantu Guduchyadi Varga/ 199-200. (verse 6)

The fresh roots of ''danti'' and ''dravanti'' are used for the purification processing. This process reduces the harmful effect and imparts a safer action to the drug. ''Vikasi'' quality is explained in Sushruta Samhita Sutra sthana 46 / 530 and in Sharangadhara Madhyama Khanda 4/20.

Gangadhara considered gorasa as paya: specifically one should  consider cows milk and not the soup of cows meat. Vridhha Vagbhata mentioned the same 3 yogas (Astanga Samgraha,  Kalpasthana 2/62). (verse 8)  

 

One part of kalka + 2 parts of kaṣāya of dantī and dravantimūla + 2 part of daśamūla  kaṣāya are taken for the preparation of sneha. (Gangadhara) The same 3 sneha preparations are mentioned by Vriddhavaghbhata in Ashtanga Sangraha Kalpasthana 2nd  chapter.  (verse 9-10)

The same method of processing is described by Vriddhavaghbhata in Astanga Sangraha Kalpa Sthana 2nd chapter. The procedure of this ''samskara'' is described in Sharangadhara Madhyama Khanda 1/21-24 in the context of ''putapaka swarasa''. (verse 5)

Shyamadi in verse 11-15, refers to nine purgative drugs mentioned in Caraka Samhita kalpasthana 1/6.   Preparation and description of phānita is discussed in Bhavaprakasha Nigantu Iksu Varga. The same purgative preparations discussed in Astanga Sangraha Kalpasthana 2/66- 67. Ghrita or taila can be selected according to the doshas involved in the disease. (verse 11-15)

 

The same preparation as in verse 16 is mentioned in Astanga Sangraha Kalpasthana 2/68. The   bilwasama dose is only for the preparation of medicament and not to be considered as therapeutic dose. Asrustavishi is nothing but baddhapuriṣa (Gangadhara). Amla pada (sour recipes) are kānjī, dāḍima rasa, dadhi manda, madya, sidhu, souvira, tuṣōdaka. (verse 16)  

The similar qualities of ''tikshna, ushna, vikasi'' and ''ashukari'' are mentioned by Vriddhavaghbhata in Astanga Sangraha Kalpasthana 2nd chapter. Some additional qualities and therapeutic actions of the drug are mentioned in Bhavaprakasha Nighantu Guduchyadi Varga/ 199-200. (verse 6)

 

Gangadhara considered ''gorasa'' as ''paya'': specifically one should  consider cows milk and not the soup of cows meat. Vridhha Vagbhata mentioned the same 3 ''yogas'' (Astanga Samgraha,  Kalpasthana 2/62). (verse 8)  

 

One part of ''kalka'' + 2 parts of ''kashaya'' of ''danti'' and ''dravantimula'' + 2 part of ''dashamula kashaya'' are taken for the preparation of ''sneha''. (Gangadhara) The same three ''sneha'' preparations are mentioned by Vriddhavaghbhata in Ashtanga Sangraha Kalpasthana 2nd  chapter.  (verse 9-10)

 

''Shyamadi'' in verse 11-15, refers to nine purgative drugs mentioned in [[Madanakalpa Adhyaya]], verse 6. Preparation and description of ''phanita'' is discussed in Bhavaprakasha Nigantu Iksu Varga. The same purgative preparations discussed in Astanga Sangraha Kalpasthana 2/66- 67. ''Ghrita'' or ''taila'' can be selected according to the doshas involved in the disease. (verse 11-15)

 

The same preparation as in verse 16 is mentioned in Astanga Sangraha Kalpasthana 2/68. The ''bilwasama'' dose is only for the preparation of medicament and not to be considered as therapeutic dose. ''Asrustavishi'' is nothing but ''baddhapurisha'' (Gangadhara). ''Amla pada'' (sour recipes) are ''kanji, dadima rasa, dadhi manda, madya, sidhu, souvira, tushodaka''. (verse 16)  

 

In Astanga Sangraha Kalpasthana 2/9, the same preparationas in verse 17 is mentioned. The sugarcane juice should not be extracted by instrument; it should be cleaned and chewed (Bhavaprakasha Nigantu). (verse 17)  

In Astanga Sangraha Kalpasthana 2/9, the same preparationas in verse 17 is mentioned. The sugarcane juice should not be extracted by instrument; it should be cleaned and chewed (Bhavaprakasha Nigantu). (verse 17)  

Caraka Sutra sthana 27/47 the 8 birds flesh are mentioned these are boiled with green gram and the root of dantī & dravanti can also be considered as eight different therapeutic purgative soup preparations. (verse 18)  

 

The preparation method of yavāgu  is mentioned in Sushruta Sutrasthana  46/344-345 and  yūśa in Sharngadhara Madhyamakhanda  2/154. (verse 19)  

[[Charaka Samhita]] [[Sutra Sthana]] 27/47 the eight birds flesh are mentioned these are boiled with green gram and the root of ''danti'' & ''dravanti'' can also be considered as eight different therapeutic purgative soup preparations. (verse 18)

The gōdhūma chūrṇa or other flour can be used for the preparation in verse 22. The oil prepared from the decoction & paste of the roots of dantī & dravanti with sesame oil is suitable for frying than the available croton oil (the seed oil of these plants). ( verse 22)

Qualities of ideal haritaki are mentioned in Bhava Prakasha Nighantu Haritakyadi Varga. Mōdaka is mentioned as agyasta mōdaka in other texts (Cakrapani) (verse 27-29)

The preparation method of ''yavagu'' is mentioned in Sushruta Sutrasthana  46/344-345 and  yūśa in Sharngadhara Madhyamakhanda  2/154. (verse 19)  

The fermented formūlation is prepared after 1/4 th decoction is mixed with 2 pala’s of jaggery. (verse 30)

 

The method of preparation of these 4 yogas are mentioned in Tilvaka Kalpa chapter. Souvira Caraka Samhita Kalpa. 9/7. Sura-  Caraka Samhita Kalpa. 9/8-9. Kampillaka yoga Caraka Samhita Kalpa. 9/10-11. (verse 35)

The ''godhuma churna'' or other flour can be used for the preparation in verse 22. The oil prepared from the decoction & paste of the roots of ''danti'' & ''dravanti'' with sesame oil is suitable for frying than the available croton oil (the seed oil of these plants). ( verse 22)

 

Qualities of ideal ''haritaki'' are mentioned in Bhava Prakasha Nighantu Haritakyadi Varga. ''Modaka'' is mentioned as ''agyasta modaka'' in other texts (Chakrapani) (verse 27-29)

 

The fermented formūlation is prepared after 1/4 th decoction is mixed with 2 ''palas'' of jaggery. (verse 30)

 

The method of preparation of these four yogas are mentioned in [[Tilvaka Kalpa Adhyaya]]. Souvira Charaka Samhita Kalpa. 9/7. Sura-  Charaka Samhita Kalpa. 9/8-9. Kampillaka yoga Charaka Samhita Kalpa. 9/10-11. (verse 35)

==== Numbers of formulations described in [[Kalpa Sthana]] ====

==== Numbers of formulations described in [[Kalpa Sthana]] ====

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