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Line 500: − + − (1)MustadyaYapana-basti- One pala (48 gm) each of musta (Cyperus rotundus), ushira (Vetiveria zizanioidis), bala (Sida cordifolia), aragvadha (Cassia fistula), rasna (Pluchea lanceolata), manjishtha (Rubia cordifolia), katu-rohini (Picrorhiza kurroa), trayamana (Gentiana kurroo), punarnava (Boerhavia diffusa), bibhitaka (Terminalia bellirica), guduchi (Tinospora cordifolia), shala-parni (Desmodium gangeticum), brihati (Solanum indicum), kantakari (Solanum surattense) and gokshura (Tribulus terrestris) should be cut into small pieces. Eight fruits of madana (Xeromphis spinosa) should be added to this. All ingredients should be washed well first and then boiled by adding one adhaka (256 tolas) or (256x12 gm) of water till one-fourth of the water remains. To this decoction, two prasthas (2x768gm) of cow’s milk should be added, and then boil again till two prasthas of the liquid remains. To this remaining liquid, half prastha of mamsarasa (soup of meat of arid zone animals), ghee & honey equal to mamsarasa, and the paste of shata-kusuma/shata-pushpa (Anethum sowa), madhuka (Glycyrrhiza glabra),fruit of kutaja (Holarrhena antidysenterica), rasanjana (extract of Barberis aristata) priyangu (Callicarpa macrophylla) as well as a little of saindhava lavana (rock-salt) should be added. This luke-warm preparation should be used for basti.+ + + + + − + − (2) Six palas (6x48gm) of the root of eranda (castor) and bark of leaves of palash (Butea monosperma) three pala (3x48 gm) of each, shala-parni (Desmodium gangeticum), prishniparni(Uraria picta), brihati (Solanum indicum), kantakari (Solanum surattense), gokshura (Tribulus terrestris), rasna (Pluchea lanceolata), ashvagandha (Withania somnifera), guduchi (Tinospora cordifolia), varsabhu (punarnava or Boerhavia diffusa), aragvadha (Cassia fistula), and devadaru (Cedrus deodara) should be cut into small pieces, washed properly, and cooked by adding one adhaka ( 3.72 kg) of water and one-forth adhaka of milk till remaining one fourth of the same. To this the paste of shata-kusuma (shata-pushpa or Anethum sowa), kushtha (Saussurea lappa), musta (Cyperus rotundus), pippali (Piper longum), hapusha (Juniperus communis), bilva (Aegle marmelos), vacha (Acorus calamus), fruit of vatsaka (Holarrhena antidysenterica), rasanjana (Extract of Barberis Aristata), priyangu (Callicarpa macrophylla) and yavani (Trachyspermum ammi) should be added. Honey, ghee, oil and rock-salt should also be added to this preparation, It should be given when sukhoshna (luke-warm), in the form of niruha basti (evacuative enema) once, twice or thrice aday.+ + + − (3) Sahacharadya yapana-basti: By following the same procedure, the basti preparation prepared by boiling milk with sahachara (Barleria prionitis)), bala (Sida cordifolia), root of darbha (Imperata cylindrica ) and sariva (Hemidesmus indicus).+ − (4) Brhatyadi yapana-basti:+ + + + + + − (5) Baladi yapana basti – I:+ + + − (6 ) Baladi Yapana Basti- II:+ + + − (7) Hapushadya yapana basti+ + + − (8) Laghu-pancamuladhya yapana basti--+ + + − (9) Baladi yapana basti-III+ + + − (10) Baladi yapana-basti - fourth+ + + − (11) Shala parnyadya yapana basti+ + + − (12) Sthiradi yapana basti+ + + + + +
→Yapana basti
kalpashcaiShashikhigonardahaMsasArasANDaraseShusyAt||17||
kalpashcaiShashikhigonardahaMsasArasANDaraseShusyAt||17||
Yapana Basti-Yapana basti can be administered at any time. (These are called yapana-basti because they prolong the span of life).
''Yapana Basti-Yapana basti'' can be administered at any time. (These are called yapana-basti because they prolong the span of life).
===== MustadyaYapana-basti =====
One pala (48 gm) each of musta (Cyperus rotundus), ushira (Vetiveria zizanioidis), bala (Sida cordifolia), aragvadha (Cassia fistula), rasna (Pluchea lanceolata), manjishtha (Rubia cordifolia), katu-rohini (Picrorhiza kurroa), trayamana (Gentiana kurroo), punarnava (Boerhavia diffusa), bibhitaka (Terminalia bellirica), guduchi (Tinospora cordifolia), shala-parni (Desmodium gangeticum), brihati (Solanum indicum), kantakari (Solanum surattense) and gokshura (Tribulus terrestris) should be cut into small pieces. Eight fruits of madana (Xeromphis spinosa) should be added to this. All ingredients should be washed well first and then boiled by adding one adhaka (256 tolas) or (256x12 gm) of water till one-fourth of the water remains. To this decoction, two prasthas (2x768gm) of cow’s milk should be added, and then boil again till two prasthas of the liquid remains. To this remaining liquid, half prastha of mamsarasa (soup of meat of arid zone animals), ghee & honey equal to mamsarasa, and the paste of shata-kusuma/shata-pushpa (Anethum sowa), madhuka (Glycyrrhiza glabra),fruit of kutaja (Holarrhena antidysenterica), rasanjana (extract of Barberis aristata) priyangu (Callicarpa macrophylla) as well as a little of saindhava lavana (rock-salt) should be added. This luke-warm preparation should be used for basti.
This medicated preparation which is used for basti (enema) therapy has the various therapeutic effects such as-shukra mamsa bala janana (increases sperm, muscle and strength), cures kshata-kshina (deblited), kasa (cough), gulma ( abdominal lump), shula (pain), vishama jwara (chronic/irregular fever), bradhna or vardhma (inguinal swelling/hernia), kundala (..), kundloudavarta (moving pain abdomen), kukshi shula (pain in pelvic region), mutrakrichchha (dysuria), asrig-rajah (bleeding per vagina), visarpa (erysipelas), pravahika (dysentery) shiroruja (headache) januurujanghabastigrahasmaryaunmada (stiffness of knee-joints, thighs, calf regions and the region of urinary bladder, asmari (calculus) unmada (insanity), arsha (piles), prameha (urinary disorders including diabetes), adhman (abdomen distension), vata-rakta (gout) and cure diseases caused due to aggravated pitta and kapha, sadyabalajanan and rasayana (promotes strength and rejuvenates) also.(16/1)
This medicated preparation which is used for basti (enema) therapy has the various therapeutic effects such as-shukra mamsa bala janana (increases sperm, muscle and strength), cures kshata-kshina (deblited), kasa (cough), gulma ( abdominal lump), shula (pain), vishama jwara (chronic/irregular fever), bradhna or vardhma (inguinal swelling/hernia), kundala (..), kundloudavarta (moving pain abdomen), kukshi shula (pain in pelvic region), mutrakrichchha (dysuria), asrig-rajah (bleeding per vagina), visarpa (erysipelas), pravahika (dysentery) shiroruja (headache) januurujanghabastigrahasmaryaunmada (stiffness of knee-joints, thighs, calf regions and the region of urinary bladder, asmari (calculus) unmada (insanity), arsha (piles), prameha (urinary disorders including diabetes), adhman (abdomen distension), vata-rakta (gout) and cure diseases caused due to aggravated pitta and kapha, sadyabalajanan and rasayana (promotes strength and rejuvenates) also.(16/1)
Eranda-muladya yapana-basti:
===== Eranda-muladya yapana-basti =====
Six palas (6x48gm) of the root of eranda (castor) and bark of leaves of palash (Butea monosperma) three pala (3x48 gm) of each, shala-parni (Desmodium gangeticum), prishniparni(Uraria picta), brihati (Solanum indicum), kantakari (Solanum surattense), gokshura (Tribulus terrestris), rasna (Pluchea lanceolata), ashvagandha (Withania somnifera), guduchi (Tinospora cordifolia), varsabhu (punarnava or Boerhavia diffusa), aragvadha (Cassia fistula), and devadaru (Cedrus deodara) should be cut into small pieces, washed properly, and cooked by adding one adhaka ( 3.72 kg) of water and one-forth adhaka of milk till remaining one fourth of the same. To this the paste of shata-kusuma (shata-pushpa or Anethum sowa), kushtha (Saussurea lappa), musta (Cyperus rotundus), pippali (Piper longum), hapusha (Juniperus communis), bilva (Aegle marmelos), vacha (Acorus calamus), fruit of vatsaka (Holarrhena antidysenterica), rasanjana (Extract of Barberis Aristata), priyangu (Callicarpa macrophylla) and yavani (Trachyspermum ammi) should be added. Honey, ghee, oil and rock-salt should also be added to this preparation, It should be given when sukhoshna (luke-warm), in the form of niruha basti (evacuative enema) once, twice or thrice aday.
This basti is beneficial, for the pleasure-loving people, those having compromised health, those indulging in sex in excess, emaciated persons and those suffering from phthisis; old persons, sufering from chronic piles, and those desiring of progeny.
This basti is beneficial, for the pleasure-loving people, those having compromised health, those indulging in sex in excess, emaciated persons and those suffering from phthisis; old persons, sufering from chronic piles, and those desiring of progeny.
===== Sahacharadya yapana-basti =====
By following the same procedure, the basti preparation prepared by boiling milk with sahachara (Barleria prionitis)), bala (Sida cordifolia), root of darbha (Imperata cylindrica ) and sariva (Hemidesmus indicus).
===== Brhatyadi yapana-basti =====
In this basti milk is boiled by adding brihati (Solanum indicum), kantakari (Solanum surattense), shatavari (Asparagus racemosus) and chinna-ruha (guduchi-Tinospora cordifolia). To this preparation, the kalka (paste) of mulethi (Glycyrrhiza glabra), madanaphala (Xeromphis spinosa) and pippali (Piper longum), should be added. In both of these the honey, ghee, oil and rock-salt should also be added before the administration of basti. The beneficial effects of these bastis are same as the previous one.
In this basti milk is boiled by adding brihati (Solanum indicum), kantakari (Solanum surattense), shatavari (Asparagus racemosus) and chinna-ruha (guduchi-Tinospora cordifolia). To this preparation, the kalka (paste) of mulethi (Glycyrrhiza glabra), madanaphala (Xeromphis spinosa) and pippali (Piper longum), should be added. In both of these the honey, ghee, oil and rock-salt should also be added before the administration of basti. The beneficial effects of these bastis are same as the previous one.
===== Baladi yapana basti – I =====
Milk boiled with bala (Sida cordifolia), ati-bala (Abutilon indicum), vidari kandi (Pueraria tuberose), shali-parni (Desmodium gangeticum), prushni-parni (Uraria picta), brihati (Solanum indicum), kantakarika (Solanum surattense), root of darbha (Imperata cylindrical), parushaka (Grewia asiatica), kashmarya (Gmelina arborea), fruit of bilva (Aegle marmelos) and yava (Hordeum vulgare) should be added with the kalka (paste) of madhuka (Glycyrrhiza glabra), and madana (Xeromphis spinosa) along with honey, ghee as well as sauvarcala salt. This basti instantancously promotes strength, and rejuvenates the persons suffering from kasa (cough), jwara (fever), gulma (abdominal lumps), pliha vikar (splenic disorders) and ardita (facial paralysis). This also promotes the strength, and rejuvenates persons who are indulging in (excessive sex) and alcoholism.
Milk boiled with bala (Sida cordifolia), ati-bala (Abutilon indicum), vidari kandi (Pueraria tuberose), shali-parni (Desmodium gangeticum), prushni-parni (Uraria picta), brihati (Solanum indicum), kantakarika (Solanum surattense), root of darbha (Imperata cylindrical), parushaka (Grewia asiatica), kashmarya (Gmelina arborea), fruit of bilva (Aegle marmelos) and yava (Hordeum vulgare) should be added with the kalka (paste) of madhuka (Glycyrrhiza glabra), and madana (Xeromphis spinosa) along with honey, ghee as well as sauvarcala salt. This basti instantancously promotes strength, and rejuvenates the persons suffering from kasa (cough), jwara (fever), gulma (abdominal lumps), pliha vikar (splenic disorders) and ardita (facial paralysis). This also promotes the strength, and rejuvenates persons who are indulging in (excessive sex) and alcoholism.
===== Baladi Yapana Basti- II =====
One pala (48gm) each of bala (Sida cordifolia), ati-bala (Abutilon indicum), rasna (Pluchea lanceolata), aragvadha (Cassia fistula), madana (Xeromphis spinosa), bilva fruit (Aegle marmelos), guduchi (Tinospora cordifolia) punarnava (Boerhavia diffusa), eranda (Ricinus communis), ashvagandha (Withania somnifera), sahachara (Barleria prionitis), palasha (Butea monosperma), deva-daru (Cedrus deodara), root of bilva (Aegle marmelos), shyonaka (Oroxylum indicum), gambhari (Gmelina arborea), patala (Stereospermum suaveolens), ganikarika (Premna mucronata), shala-parni (Desmodium gangeticum), prishni-parni (Uraria picta), brihati (Solanum indicum), kantakari (Solanum surattense), and gokshura (Tribulus terrestris), and two prasthas (192gm) each of yava (Hordeum vulgare), kola (Piper longum ), kulattha (Dolichos biflorus ) as well as shushka-mulaka (dry Raphanus sativus ) should be boiled by adding one drone (12.288kg ) of water till five prasthas (5x96gm) of liquid remains. To this kwath (decoction), the paste of madhuka (Glycyrrhiza glabra), madana (Xeromphis spinosa), shata-pushpa (anethum sowa), kustha (saussurea lappa), pippali (piper longum), vacha (Acorus calamus), fruit of vatsaka (Holarrhena antidysenterica), rasanjana, priyangu (Callicarpa macrophylla) and yavani (Trachyspermum ammi) should be added. Payasa (Jiggery), ghee, tail (oil), madhu (honey), dugdh (milk), mamsa rasa (meat soup), amla-kanjika (sour vinegar) and saindhva lavana (rock salt),should be added to this preparation, when it is luke-warm, and then should be used for application of basti.This basti help in curing the disorders caused due to retention of shukra (semen), mutra (urine) and mala (stool) because of aggravated vata, gulma (phantom tumour), hrid-roga (heart-diseases), adhmana (flatulence), bradhna (inguinal hernia/swellings), (stiffness of the sides of the chest, back and lumbar region), sangyanash (unconsciousness) and balaksayesu (diminution of strength). The quantity of decoction is sufficient for the application of three basti.
One pala (48gm) each of bala (Sida cordifolia), ati-bala (Abutilon indicum), rasna (Pluchea lanceolata), aragvadha (Cassia fistula), madana (Xeromphis spinosa), bilva fruit (Aegle marmelos), guduchi (Tinospora cordifolia) punarnava (Boerhavia diffusa), eranda (Ricinus communis), ashvagandha (Withania somnifera), sahachara (Barleria prionitis), palasha (Butea monosperma), deva-daru (Cedrus deodara), root of bilva (Aegle marmelos), shyonaka (Oroxylum indicum), gambhari (Gmelina arborea), patala (Stereospermum suaveolens), ganikarika (Premna mucronata), shala-parni (Desmodium gangeticum), prishni-parni (Uraria picta), brihati (Solanum indicum), kantakari (Solanum surattense), and gokshura (Tribulus terrestris), and two prasthas (192gm) each of yava (Hordeum vulgare), kola (Piper longum ), kulattha (Dolichos biflorus ) as well as shushka-mulaka (dry Raphanus sativus ) should be boiled by adding one drone (12.288kg ) of water till five prasthas (5x96gm) of liquid remains. To this kwath (decoction), the paste of madhuka (Glycyrrhiza glabra), madana (Xeromphis spinosa), shata-pushpa (anethum sowa), kustha (saussurea lappa), pippali (piper longum), vacha (Acorus calamus), fruit of vatsaka (Holarrhena antidysenterica), rasanjana, priyangu (Callicarpa macrophylla) and yavani (Trachyspermum ammi) should be added. Payasa (Jiggery), ghee, tail (oil), madhu (honey), dugdh (milk), mamsa rasa (meat soup), amla-kanjika (sour vinegar) and saindhva lavana (rock salt),should be added to this preparation, when it is luke-warm, and then should be used for application of basti.This basti help in curing the disorders caused due to retention of shukra (semen), mutra (urine) and mala (stool) because of aggravated vata, gulma (phantom tumour), hrid-roga (heart-diseases), adhmana (flatulence), bradhna (inguinal hernia/swellings), (stiffness of the sides of the chest, back and lumbar region), sangyanash (unconsciousness) and balaksayesu (diminution of strength). The quantity of decoction is sufficient for the application of three basti.
===== Hapushadya yapana basti =====
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).
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 =====
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 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).
===== Baladi yapana basti-III =====
Eight palas (8x48 gm) of bala (Sida cordifolia), ati-bala (Abutilon indicum), apamarga (Achyranthes aspera) and atma-gupta (Mucuna prurita), and one anjali of water. To this decoction, jiggery, ghee, oil and rock-salt should be added, and used for basti. This basti is extreemly beneficial for old and weak persons, as well as those suffering from shukra & rakta kshya (diminished semen and blood).
Eight palas (8x48 gm) of bala (Sida cordifolia), ati-bala (Abutilon indicum), apamarga (Achyranthes aspera) and atma-gupta (Mucuna prurita), and one anjali of water. To this decoction, jiggery, ghee, oil and rock-salt should be added, and used for basti. This basti is extreemly beneficial for old and weak persons, as well as those suffering from shukra & rakta kshya (diminished semen and blood).
===== Baladi yapana-basti - fourth =====
The decoction of bala (Sida cordifolia), madhuka (Glycyrrhiza glabra), vidari (Pueraria tuberose), root of darbha (Imperata cylindrical), mridvika (Vitis vinifera) and yava (Hordeum vulgare) should be boiled by adding goat’s milk till the quantity of the remaining liquid is equal to the quantity of milk added to it. Afer that this kwatha (decoction) preparation for basti should be mixed with the kalka (paste) of madhuka (Glycyrrhiza glabra), and madana (Xeromphis spinosa), madhu (honey), ghee and sandhava (rock salt). The basti used of this preparation is beneficial for cure of jwara (fever).
The decoction of bala (Sida cordifolia), madhuka (Glycyrrhiza glabra), vidari (Pueraria tuberose), root of darbha (Imperata cylindrical), mridvika (Vitis vinifera) and yava (Hordeum vulgare) should be boiled by adding goat’s milk till the quantity of the remaining liquid is equal to the quantity of milk added to it. Afer that this kwatha (decoction) preparation for basti should be mixed with the kalka (paste) of madhuka (Glycyrrhiza glabra), and madana (Xeromphis spinosa), madhu (honey), ghee and sandhava (rock salt). The basti used of this preparation is beneficial for cure of jwara (fever).
===== Shala parnyadya yapana basti =====
Roots of shalaparni (Desmodium gangeticum), prshni-parni (Uraria picta), and gokshura (Tribulus terrestris), kashmarya (Gmelina arborea), parushaka (Grewia asiatica), fruits of kharjura (Phoenix sylvestris) and flowers of madhuka (Glycyrrhiza glabra), should be added with one prastha (768gm) of goat’s milk and water each, and then boiled. The paste of pippali (Piper longum), madhuka (Glycyrrhiza glabra), and utpala (Saussurea lappa) should be added. The ghee and rock-salt, should be added this preparation and used for basti.
Roots of shalaparni (Desmodium gangeticum), prshni-parni (Uraria picta), and gokshura (Tribulus terrestris), kashmarya (Gmelina arborea), parushaka (Grewia asiatica), fruits of kharjura (Phoenix sylvestris) and flowers of madhuka (Glycyrrhiza glabra), should be added with one prastha (768gm) of goat’s milk and water each, and then boiled. The paste of pippali (Piper longum), madhuka (Glycyrrhiza glabra), and utpala (Saussurea lappa) should be added. The ghee and rock-salt, should be added this preparation and used for basti.
This basti is useful for the person suffering from kseenendriya (weakened senses) and karshita (emaciation) caused by vishama-jwara (chronic/irregular fever).
This basti is useful for the person suffering from kseenendriya (weakened senses) and karshita (emaciation) caused by vishama-jwara (chronic/irregular fever).
===== Sthiradi yapana basti =====
Five palas (5x48 gm) of sthiradi panca-mula shal parni (Desmodium gangeticum), prishni-parni (Uraria picta), brihati (Solanum indicum), kantakari (Solanum surattense), and goksura (Tribulus terrestris), and five prasthas (5x96 gm) of Shali (Oryza sativa), shastika, yava (Hordeum vulgare), godhuma (Triticum aestivum) and masha (Phaseolus munga) should be boiled by adding goat’s milk and reduced to one-fourth. In this preparation, equal quantity of the sap of hen’s egg should be mixed. The honey, ghee, sugar, rock-salt and sauvarcala should be added to this preparation, and given to the patient. This basti is useful as aphrodisiac, and promotes strength as well as complexion of the patient.
Five palas (5x48 gm) of sthiradi panca-mula shal parni (Desmodium gangeticum), prishni-parni (Uraria picta), brihati (Solanum indicum), kantakari (Solanum surattense), and goksura (Tribulus terrestris), and five prasthas (5x96 gm) of Shali (Oryza sativa), shastika, yava (Hordeum vulgare), godhuma (Triticum aestivum) and masha (Phaseolus munga) should be boiled by adding goat’s milk and reduced to one-fourth. In this preparation, equal quantity of the sap of hen’s egg should be mixed. The honey, ghee, sugar, rock-salt and sauvarcala should be added to this preparation, and given to the patient. This basti is useful as aphrodisiac, and promotes strength as well as complexion of the patient.
This is the end of description of twelve preparations of yapana type of basti meant for promotion of health and longevity.
This is the end of description of twelve preparations of yapana type of basti meant for promotion of health and longevity.
In addition to sthiradi basti, the basti is prepared like the soup of hen’s egg, the soup of sikkhi eggs (pea-hen) , gonarda (crane) or hamsa (swan).(16-17)
In addition to sthiradi basti, the basti is prepared like the soup of hen’s egg, the soup of sikkhi eggs (pea-hen) , gonarda (crane) or hamsa (swan).(16-17)
सतित्तिरिःसमयूरःसराजहंसःपञ्चमूलीपयःसिद्धःशतपुष्पामधुकरास्नाकुटजमदनफलपिप्पलीकल्कोघृततैलगुडसैन्धवयुक्तोबस्तिर्बलवर्णशुक्रजननोरसायनश्च(१)|
सतित्तिरिःसमयूरःसराजहंसःपञ्चमूलीपयःसिद्धःशतपुष्पामधुकरास्नाकुटजमदनफलपिप्पलीकल्कोघृततैलगुडसैन्धवयुक्तोबस्तिर्बलवर्णशुक्रजननोरसायनश्च(१)|
द्विपञ्चमूलीकुक्कुटरससिद्धंपयःपादशेषंपिप्पलीमधुकरास्नामदनकल्कंशर्करामधुघृतयुक्तंस्त्रीष्वतिकामानांबलजननोबस्तिः(२)|
द्विपञ्चमूलीकुक्कुटरससिद्धंपयःपादशेषंपिप्पलीमधुकरास्नामदनकल्कंशर्करामधुघृतयुक्तंस्त्रीष्वतिकामानांबलजननोबस्तिः(२)|