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(iti brAhmarasAyanam)|  

(iti brAhmarasAyanam)|  

The Five root pentads are taken in quantity 400 gm each (pentad) along with the fresh fruits of ''Haritaki'' and ''Amlaki'' in number of one thousand and three thousand respectively. (The five pentads are as follows) ''Shalaparni'', ''Bruhati'', ''Prushiparni'', Kanthakari, and ''gokshura'' constitute the ''vidarigandhadi'' group of five roots. Similarly, ''bilwa, agnimantha,'' ''shyonaka, kashmarya'' and ''patala'' constitute the ''bilwadi'' pentad of roots. ''Punarnava, mudagparni, mashaaparni, bala'' and ''eranda'' constitute ''punarnavadi'' pentad. ''Jivaka rishabhaka, meda, jivanti'' and ''shatavari'' constitute ''Jivakadi'' pentad. Roots of ''shara'', ''ikshu, darbha, kasha'' and ''shali'' constitute the ''sharadi'' pentad of roots. These five pentads are taken together and boiled in ten times quantity of water. When water is reduced to one tenth, it is brought down and filtered. On the other hand, the fruit of ''haritaki'' and ''amlaki'' are picked out, their seeds are removed and pounded well on stone slabs or in mortar. This is mixed in the above decoction and powder of the following drugs and substances are added to it- ''mandukaparni, pippali, shankhapushpi, plava, musta'', ''vidanga, chandana, aguru, manduka, haridra, vacha, nagakeshara, sukshma ela'' and ''twak'' each in quantity of 160 gm and sugar candy 44 kg, ''tila'' oil 5 kg 120 gm, ghee 7kg 680 gm are added to it. All this is cooked in copper utensil on mild fire. When it is converted in to linctus and is not burnt it is brought down. Honey is added to it in quantity of 3 kg 840gm, when it is cooked down. Now the preparation is kept in a vessel laced with ghee.

The five sets (or pentads) of ''panchamula'' are taken in quantities of 400gm (each of the pentad), along with the fresh fruits of ''haritaki'' and ''amlaki'' in number of one thousand and three thousand respectively. (The five pentads are as follows): ''shalaparni'', ''brihati'', ''prishiparni'', kanthakari, and ''gokshura'' constitute the ''vidarigandhadi'' group of five roots.  

 

Similarly, ''bilwa, agnimantha,'' ''shyonaka, kashmarya'' and ''patala'' constitute the ''bilwadi'' pentad of roots. ''punarnava, mudagparni, mashaaparni, bala'' and ''eranda'' constitute ''punarnavadi'' pentad. ''jivaka rishabhaka, meda, jivanti'' and ''shatavari'' constitute ''jivakadi'' pentad. Roots of ''shara'', ''ikshu, darbha, kasha'' and ''shali'' constitute the ''sharadi'' pentad of roots. These five pentads are taken together and boiled in ten times quantity of water. When water is reduced to one tenth, it is brought down and filtered. On the other hand, the fruit of ''haritaki'' and ''amlaki'' are picked out, their seeds are removed and pounded well on stone slabs or in mortar. This is mixed in the above decoction and powder of the following drugs and substances are added to it- ''mandukaparni, pippali, shankhapushpi, plava, musta'', ''vidanga, chandana, aguru, manduka, haridra, vacha, nagakeshara, sukshma ela'' and ''twak'' each in quantity of 160 gm and sugar candy 44 kg, ''tila'' oil 5 kg 120 gm, ghee 7kg 680 gm are added to it. All this is cooked in copper utensil on mild fire. When it is converted in to linctus and is not burnt it is brought down. Honey is added to it in quantity of 3 kg 840gm, when it is cooked down. Now the preparation is kept in a vessel laced with ghee.

This preparation should be used in proper time and dose. The proper dose is that which does not disturb the digestion of the food. When the drug is digested the patient should take ''shashtika'' rice with milk.

This preparation should be used in proper time and dose. The proper dose is that which does not disturb the digestion of the food. When the drug is digested the patient should take ''shashtika'' rice with milk.

tadAmalakasahasrasvarasaparipItaMsthirApunarnavAjIvantInAgabalAbrahmasuvarcalAmaNDUkaparNIshatAvarIsha~gkhapuShpIpippalIvacAviDa~ggasvaya~gguptAmRutA-candanAgurumadhukamadhUkapuShpotpalapadmamAlatIyuvatIyUthikAcUrNAShTabhAgasaMyuktaMpunarnAgabalAsahasrapalasvarasaparipItamanAtapashuShkaM dviguNitasarpiShA kShaudrasarpiShA vA kShudraguDAkRutiM kRutvA shucau dRuDhe ghRutabhAvitekumbhe bhasmarAsheradhaH sthApayedantarbhUmeH pakShaM kRutarakShAvidhAnamatharvavedavidA, pakShAtyaye coddhRutyakanakarajatatAmrapravAlakAlAyasacUrNAShTabhAgasaMyuktamardhakarShavRuddhyA yathoktena vidhinA prAtaH prAtaH prayu~jjAno~agnibalamabhisamIkShya,jIrNe ca ShaShTikaM payasA sasarpiShkamupasevamAno yathoktAn guNAn samashnuta iti||58||  

tadAmalakasahasrasvarasaparipItaMsthirApunarnavAjIvantInAgabalAbrahmasuvarcalAmaNDUkaparNIshatAvarIsha~gkhapuShpIpippalIvacAviDa~ggasvaya~gguptAmRutA-candanAgurumadhukamadhUkapuShpotpalapadmamAlatIyuvatIyUthikAcUrNAShTabhAgasaMyuktaMpunarnAgabalAsahasrapalasvarasaparipItamanAtapashuShkaM dviguNitasarpiShA kShaudrasarpiShA vA kShudraguDAkRutiM kRutvA shucau dRuDhe ghRutabhAvitekumbhe bhasmarAsheradhaH sthApayedantarbhUmeH pakShaM kRutarakShAvidhAnamatharvavedavidA, pakShAtyaye coddhRutyakanakarajatatAmrapravAlakAlAyasacUrNAShTabhAgasaMyuktamardhakarShavRuddhyA yathoktena vidhinA prAtaH prAtaH prayu~jjAno~agnibalamabhisamIkShya,jIrNe ca ShaShTikaM payasA sasarpiShkamupasevamAno yathoktAn guNAn samashnuta iti||58||  

The ''amlaki'' fruits having the above qualities are taken in the number of thousands and are steamed on the vapor of milk like the flour paste. When they are well steamed, they are taken out, dried in shade and are powdered after removing the seeds. This is impregnated with the juice of one thousand fresh fruits of ''amlaki'' and added with the powder of ''shalaparņi, punarnava, jivanti, nagabala,'' ''brahmasuvarchala, mandukaparni, shatavari, shankhapushpi, pippali, vacha, vidanga, kapikacchu, guduchi, chandan''. ''Aguru'', ''madhuka'', flowers of ''madhuka, utpala, kamala, jati, taruņi,'' and ''yuthika'' in the quantity one eight of ''amlaki'' powder. This is again impregnated with the juice of ''nagabala'' in the quantity of 40 kg. and dried in shade. Then in double quantity ghee or ghee-honey mixed are added to it and is made in the shape of small boluses. This is kept in a clean and strong vessel oiled with ghee and is stored underground within the heap of ashes for a fortnight after having performed the spiritual rites through those who know Atharvaveda. After the fortnight is over, this should be taken out and added with the powder (''bhasma'') of gold, silver, copper, coral and iron in one eighth quantity. [58]

The ''amlaki'' fruits having the above qualities are taken in the number of thousands and are steamed on the vapor of milk like the flour paste. When they are well steamed, they are taken out, dried in shade and are powdered after removing the seeds. This is impregnated with the juice of one thousand fresh fruits of ''amlaki'' and added with the powder of ''shalaparņi, punarnava, jivanti, nagabala,'' ''brahmasuvarchala, mandukaparni, shatavari, shankhapushpi, pippali, vacha, vidanga, kapikacchu, guduchi, chandan''. ''aguru'', ''madhuka'', flowers of ''madhuka, utpala, kamala, jati, taruņi,'' and ''yuthika'' in the quantity one eight of ''amlaki'' powder. This is again impregnated with the juice of ''nagabala'' in the quantity of 40 kg. and dried in shade. Then in double quantity ghee or ghee-honey mixed are added to it and is made in the shape of small boluses. This is kept in a clean and strong vessel oiled with ghee and is stored underground within the heap of ashes for a fortnight after having performed the spiritual rites through those who know Atharvaveda. After the fortnight is over, this should be taken out and added with the powder (''bhasma'') of gold, silver, copper, coral and iron in one eighth quantity.[58]

भवन्ति चात्र-  

भवन्ति चात्र-