Changes

*A patient suffering from ''shoola'' (pain) in the ''parshva'' (flanks), ''basti'' (urinary bladder) and ''shira'' (head) regions should be given ''peya'' prepared from red variety of ''shali'' rice and boiled with ''shvadashtra'' and ''kantakari'' as this alleviates ''jwara''.

*A patient suffering from ''shoola'' (pain) in the ''parshva'' (flanks), ''basti'' (urinary bladder) and ''shira'' (head) regions should be given ''peya'' prepared from red variety of ''shali'' rice and boiled with ''shvadashtra'' and ''kantakari'' as this alleviates ''jwara''.

*A person suffering from ''jwaratisara'' (fever associated with diarrhea) should be given ''peya'' which is sour and is boiled with ''prishniparni, bala, bilva, nagara, utpala'' and ''dhanyaka''.

*A person suffering from ''jwaratisara'' (fever associated with diarrhea) should be given ''peya'' which is sour and is boiled with ''prishniparni, bala, bilva, nagara, utpala'' and ''dhanyaka''.

*Patients suffering from jwara associated with kasa (bronchitis), shwasa (difficulty in breathing) and hikka (hiccups) should be given yavagu prepared by boiling with the group of drugs belonging to vidarigandhadi gana, which acts as a stimulant of digestion and promotes sweating.

*Patients suffering from ''jwara'' associated with ''kasa'' (bronchitis), ''shwasa'' (difficulty in breathing) and ''hikka'' (hiccups) should be given ''yavagu'' prepared by boiling with the group of drugs belonging to ''vidarigandhadi gana'', which acts as a stimulant of digestion and promotes sweating.

*Peya prepared of yava (barley) boiled with pippali and amalaki should be given to a patient suffering from jwara associated with koshthabaddhata(constipation). It causes anulomana (downward movement) of dosa. This peya mixed with ghee should be taken by the patient suffering from jwara associated with constipation.

*''Peya'' prepared of ''yava'' (barley) boiled with ''pippali'' and ''amalaki'' should be given to a patient suffering from ''jwara'' associated with ''koshthabaddhata''(constipation). It causes ''anulomana'' (downward movement) of ''dosha''. This ''peya'' mixed with ghee should be taken by the patient suffering from ''jwara'' associated with constipation.

*The peya prepared by boiling with mridvika, pippali mula, chavya, amalaka and nagara should be taken by the patient suffering from jwara associated with constipation and pain.

*The ''peya'' prepared by boiling with ''mridvika, pippali mula, chavya, amalaka'' and ''nagara'' should be taken by the patient suffering from ''jwara'' associated with constipation and pain.

*Peya boiled with bala, vrikshamla, kolamla, kalashi (simha pucchi), dhavani (kantakari) and bilva should be given to a patient suffering from jwara associated with sawing pain. (cutting pain).

*''Peya'' boiled with ''bala, vrikshamla, kolamla, kalashi'' (''simha pucchi''), ''dhavani'' (''kantakari'') and ''bilva'' should be given to a patient suffering from ''jwara'' associated with sawing pain. (cutting pain).

*Peya prepared by boiling with nagara and amalaka fried with ghee and mixed with sugar is jwaraghna (alleviates jwara). It should be given to a patient suffering from asweda (absence of sweating), anidra (sleeplessness) and trishna (morbid thirst). (179-188)

*''Peya'' prepared by boiling with ''nagara'' and ''amalaka'' fried with ghee and mixed with sugar is ''jwaraghna'' (alleviates ''jwara''). It should be given to a patient suffering from ''asweda'' (absence of sweating), ''anidra'' (sleeplessness) and ''trishna'' (morbid thirst). [179-188]

==== Indications of soup ====

==== Indications of soup ====