Changes

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. After 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. After 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 =====

===== ''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), ''prishni-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'' =====

===== ''Sthiradi yapana basti'' =====