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→Shatapaki or sahastrapaki bala tailam
prabhUte khajitaM toye jvaradAhArtinut param ||122||
prabhUte khajitaM toye jvaradAhArtinut param ||122||
Oil cooked with the juice of the guḍūcī and milk or with grape juice or with the juice of madhuka and kāśmarya alleviates vātarakta.
Oil cooked with the juice of the ''guduchi'' and milk or with grape juice or with the juice of ''madhuka'' and ''kashmarya'' alleviates ''vatarakta''.
Oil 650 ml cooked in l2.56 litres of sour gruel with one fourth sarja rasa (resin of Shorea robusta) and then churned in plenty of water and separated. This oil is an excellent alleviator of discomfort of jwara and dāha (fever and burning sensation). (121 – 122)
Oil 650 ml cooked in l2.56 liters of sour gruel with one fourth ''sarja rasa'' (resin of Shorea robusta) and then churned in plenty of water and separated. This oil is an excellent alleviator of discomfort of ''jwara'' and ''daha'' (fever and burning sensation). [121–122]
==== ''Pinda tailam'' ====
==== ''Pinda tailam'' ====