Uttar Basti Siddhi: Difference between revisions

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Half ''kudava'' (96 gm) of ''hapusha'' (Juniperus communis) and one ''kudava''(192 gm) of half crushed grains of ''yava'' (Hordeum vulgare) boiled by adding water and milk till the quantity of remaining liquid is equal to the quantity of milk. Then honey, ghee, oil and rock-salt should be added to this preparation for the application of ''basti''. The beneficial effects of this therapy are seen in ''vata-rakta'' (resembling with gout), ''saktahavinmutra'' (retention of stool and urine), ''streekhedita'' (excessive sexual intercourse), ''buddhi, medha jatharagni'' (promotion of wisdom, intellect, ''agni'' (power of digestion and metabolism) and ''bala'' (strength).

===== Laghu-~~pancamuladhya~~ yapana basti =====

===== ''Laghu-panchamuladhya yapana basti'' =====

The kwath (decoction) of laghu ~~pancha mula~~ shala-parni (Desmodium gangeticum), prishna-parni (Uraria picta), brihati (Solanum indicum), kantakari (Solanum surattense), and gokshura (Tribulus terrestris) is prepared by boiling with milk and water and the paste of pippali (Piper longum), madhuka (Glycyrrhiza glabra), and madana (Xeromphis spinosa) should be added.~~The jeggery~~, ghee, oil and rock-salt is added to this preparation and used for basti. This basti is useful for the karshita (emaciated) person because of vishama-jwara (chronic/irregular fever).

The ''kwath'' (decoction) of ''laghu panchamula shala-parni'' (Desmodium gangeticum), ''prishna-parni'' (Uraria picta), ''brihati'' (Solanum indicum), ''kantakari'' (Solanum surattense), and ''gokshura'' (Tribulus terrestris) is prepared by boiling with milk and water and the paste of ''pippali'' (Piper longum), ''madhuka'' (Glycyrrhiza glabra), and ''madana'' (Xeromphis spinosa) should be added. Jaggery, ghee, oil and rock-salt is added to this preparation and used for ''basti''. This ''basti'' is useful for the ''karshita'' (emaciated) person because of ''vishama-jwara'' (chronic/irregular fever).

===== Baladi yapana basti-III =====

@@ Line 538: / Line 538: @@
 Half ''kudava'' (96 gm) of ''hapusha'' (Juniperus communis) and one ''kudava''(192 gm) of half crushed grains of ''yava'' (Hordeum vulgare) boiled by adding water and milk till the quantity of remaining liquid is equal to the quantity of milk. Then honey, ghee, oil and rock-salt should be added to this preparation for the application of ''basti''. The beneficial effects of this therapy are seen in ''vata-rakta'' (resembling with gout), ''saktahavinmutra'' (retention of stool and urine), ''streekhedita'' (excessive sexual intercourse), ''buddhi, medha jatharagni'' (promotion of wisdom, intellect, ''agni'' (power of digestion and metabolism) and ''bala'' (strength).
-===== Laghu-pancamuladhya yapana basti =====
+===== ''Laghu-panchamuladhya yapana basti'' =====
-The kwath (decoction) of laghu pancha mula shala-parni (Desmodium gangeticum), prishna-parni (Uraria picta), brihati (Solanum indicum), kantakari (Solanum surattense),  and gokshura (Tribulus terrestris) is prepared by boiling with milk and water  and  the paste of pippali (Piper longum), madhuka (Glycyrrhiza glabra), and madana (Xeromphis  spinosa) should be added.The jeggery, ghee, oil and rock-salt is added to this preparation and used for basti. This basti is useful for the karshita (emaciated) person because of vishama-jwara (chronic/irregular fever).
+The ''kwath'' (decoction) of ''laghu panchamula shala-parni'' (Desmodium gangeticum), ''prishna-parni'' (Uraria picta), ''brihati'' (Solanum indicum), ''kantakari'' (Solanum surattense), and ''gokshura'' (Tribulus terrestris) is prepared by boiling with milk and water and the paste of ''pippali'' (Piper longum), ''madhuka'' (Glycyrrhiza glabra), and ''madana'' (Xeromphis  spinosa) should be added. Jaggery, ghee, oil and rock-salt is added to this preparation and used for ''basti''. This ''basti'' is useful for the ''karshita'' (emaciated) person because of ''vishama-jwara'' (chronic/irregular fever).
 ===== Baladi yapana basti-III =====