Changes

samūlāgracchadairaṇḍakvāthē dviprāsthikaṁ pr̥thak|   

samūlāgracchadairaṇḍakvāthē dviprāsthikaṁ pr̥thak|   

ghr̥taṁ tailaṁ vasā majjā cānūpamr̥gapakṣiṇām||141||   

ghr̥taṁ tailaṁ vasā majjā cānūpamr̥gapakṣiṇām||141||   

kalkārthē jīvanīyāni gavyaṁ kṣīramathājakam|   

kalkārthē jīvanīyāni gavyaṁ kṣīramathājakam|   

haridrōtpalakuṣṭhailāśatāhvāśvahanacchadān [3] ||142||   

haridrōtpalakuṣṭhailāśatāhvāśvahanacchadān [3] ||142||  

   

bilvamātrān pr̥thak puṣpaṁ kākubhaṁ cāpi sādhayēt|   

bilvamātrān pr̥thak puṣpaṁ kākubhaṁ cāpi sādhayēt|   

madhūcchiṣṭapalānyaṣṭau dadyācchītē'vātaritē||143||   

madhūcchiṣṭapalānyaṣṭau dadyācchītē'vātaritē||143||   

śūlēnaiṣō'rditāṅgānāṁ lēpaḥ sandhigatē'nilē|   

śūlēnaiṣō'rditāṅgānāṁ lēpaḥ sandhigatē'nilē|   

vātaraktē cyutē bhagnē khañjē kubjē ca śasyatē||144||   

vātaraktē cyutē bhagnē khañjē kubjē ca śasyatē||144||   

samUlAgracchadairaNDakvAthe dviprAsthikaM pRuthak |   

samUlAgracchadairaNDakvAthe dviprAsthikaM pRuthak |   

ghRutaM tailaM vasA majjA cAnUpamRugapakShiNAm ||141||   

ghRutaM tailaM vasA majjA cAnUpamRugapakShiNAm ||141||   

kalkArthe jIvanIyAni gavyaM kShIramathAjakam |   

kalkArthe jIvanIyAni gavyaM kShIramathAjakam |   

haridrotpalakuShThailAshatAhvAshvahanacchadAn [3] ||142||   

haridrotpalakuShThailAshatAhvAshvahanacchadAn [3] ||142||   

bilvamAtrAn pRuthak puShpaM kAkubhaM cApi sAdhayet |   

bilvamAtrAn pRuthak puShpaM kAkubhaM cApi sAdhayet |   

madhUcchiShTapalAnyaShTau dadyAcchIte~avātarite ||143||   

madhUcchiShTapalAnyaShTau dadyAcchIte~avātarite ||143||   

shUlenaiSho~arditA~ggAnAM lepaH sandhigate~anile |   

shUlenaiSho~arditA~ggAnAM lepaH sandhigate~anile |   

vātarakte cyute bhagne kha~jje kubje ca shasyate ||144||   

vātarakte cyute bhagne kha~jje kubje ca shasyate ||144||   

320 ml decoction of new leaves and root of eranda is prepared and then total 1.28 kg of ghr̥ta, taila, vasā (fat) and majjā (marrow derived from marshy animals and birds) are mashed and cooked. During cooking kalka (crushed powder) of jīvaniya gana, cow’s milk, goat’s milk, and kalka of haridra, utpala, kuśtha, elā, śatāhvā, leaves of karavīra and flowers of kākubha 40 gms each be mixed with and obtained sneha (fatty material) after sneha siddhi lakshana and allowed to become cooled, then 320 gm of bee wax should be added. This formulation is applied on the body in case of pain (bodyache), sandhivāta (osteoarthritis), vātarakta (conditions like gouty arthritis and others), sandhichyuti (dislocation of joint), bhagna (fracture), khanja (limping) and kubjatwa (humpedness). (141 – 144)

320 ml decoction of new leaves and root of ''eranda'' is prepared and then total 1.28 kg of ''ghrita, taila, vasa'' (fat) and ''majja'' (marrow derived from marshy animals and birds) are mashed and cooked. During cooking ''kalka'' (crushed powder) of ''jeevaniya gana'', cow’s milk, goat’s milk, and ''kalka'' of ''haridra, utpala, kushtha, ela, shatahva,'' leaves of ''karavira'' and flowers of ''kakubha'' 40 gms each be mixed with and obtained ''sneha'' (fatty material) after ''sneha siddhi lakshana'' and allowed to become cooled, then 320 gm of bee wax should be added. This formulation is applied on the body in case of pain (bodyache), ''sandhivata'' (osteoarthritis), ''vatarakta'' (conditions like gouty arthritis and others), ''sandhichyuti'' (dislocation of joint), ''bhagna'' (fracture), ''khanja'' (limping) and ''kubjatwa'' (humpedness). [141–144]

 

शोफगौरवकण्ड्वाद्यैर्युक्ते त्वस्मिन् कफोत्तरे |   

शोफगौरवकण्ड्वाद्यैर्युक्ते त्वस्मिन् कफोत्तरे |   

मूत्रक्षारसुरापक्वं घृतमभ्यञ्जने हितम् ||१४५||   

मूत्रक्षारसुरापक्वं घृतमभ्यञ्जने हितम् ||१४५||   

śōphagauravakaṇḍvādyairyuktē tvasmin kaphōttarē|   

śōphagauravakaṇḍvādyairyuktē tvasmin kaphōttarē|   

mūtrakṣārasurāpakvaṁ ghr̥tamabhyañjanē hitam||145||   

mūtrakṣārasurāpakvaṁ ghr̥tamabhyañjanē hitam||145||   

shophagauravakaNDvAdyairyukte tvasmin kaphottare |   

shophagauravakaNDvAdyairyukte tvasmin kaphottare |   

mUtrakShArasurApakvaM ghRutamabhya~jjane hitam ||145||   

mUtrakShArasurApakvaM ghRutamabhya~jjane hitam ||145||  

   

In case of kapha predominant vātarakta with swelling, heaviness, and itching etc. than the part be applied ghr̥ta which is cooked with mūtra (cow’s urine), alkalies and wine. (145)

In case of kapha predominant vātarakta with swelling, heaviness, and itching etc. than the part be applied ghr̥ta which is cooked with mūtra (cow’s urine), alkalies and wine. (145)

पद्मकं त्वक् समधुकं सारिवा चेति तैर्घृतम् |   

पद्मकं त्वक् समधुकं सारिवा चेति तैर्घृतम् |