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Line 2,019: − Intake of peya prepared with dashamoola kashaya by adding the powder of panchakola and guda is specifically useful in vataja kasa. Similarly the peya prepared by adding equal quantity of tila and boiled by adding ksheera is also useful in this kasa. + − + − + + + + Line 2,190:
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→Rasna ghritam
iti rAsnAghRutam|
iti rAsnAghRutam|
In one drona of water, one pala of each of rasna, dashamoolas, one manika of each of kulattha, badara, yava and half tula of ajamamsa should be added and boiled till one fourth of water remains. To this decoction, one adhaka of each of ghrita, ksheera and one pala of each of ten drugs belonging to jivaneeya (dashemani) should be added and cooked. This prepared ghrita should be used in the form of nasya, pana and anuvasana, after proper assessment of the stages of vataroga. This cures five types of kasa, shirahshoola, kamparoga, vankshna and yoni roga, diseases afflicting whole body or only one limb of the body, pleeha roga, urdhwa vata.
In one drona of water, one pala of each of rasna, dashamoolas, one manika of each of kulattha, badara, yava and half tula of ajamamsa should be added and boiled till one fourth of water remains. To this decoction, one adhaka of each of ghrita, ksheera and one pala of each of ten drugs belonging to jivaneeya (dashemani) should be added and cooked. This prepared ghrita should be used in the form of nasya, pana and anuvasana, after proper assessment of the stages of vataroga. This cures five types of kasa, shirahshoola, kamparoga, vankshna and yoni roga, diseases afflicting whole body or only one limb of the body, pleeha roga, urdhwa vata.
Thus ends the description of rasna- ghrita.(43-46)
Thus ends the description of rasna- ghrita.[43-46]
विडङ्गं नागरं रास्ना पिप्पली हिङ्गु सैन्धवम् |
विडङ्गं नागरं रास्ना पिप्पली हिङ्गु सैन्धवम् |
Intake of the powder prepared out of duralabha, shati, draksha, shringavera, sitopala, karkata shringi along with mixed with taila and its licking will cure vataja kasa.
Intake of the powder prepared out of duralabha, shati, draksha, shringavera, sitopala, karkata shringi along with mixed with taila and its licking will cure vataja kasa.
The powder of dusparsha, pippali, musta, bharangi, karkataki, and shati should be mixed with purana guda and taila. Taken this powder in the form of leha is beneficial in vatika type of kasa.
The powder of dusparsha, pippali, musta, bharangi, karkataki, and shati should be mixed with purana guda and taila. Taken this powder in the form of leha is beneficial in vatika type of kasa.
Powder prepared out of vidanga, saindhava lavana, kushtha, vyosha, hingu, manahshila taken along with madhua and sarpi in the form of leha eradicates kasa, hikka and shwaasa.(47-52)
Powder prepared out of vidanga, saindhava lavana, kushtha, vyosha, hingu, manahshila taken along with madhua and sarpi in the form of leha eradicates kasa, hikka and shwaasa.[47-52]
Chitrakadi leha:
==== ''Chitrakadi leha'' ====
चित्रकं पिप्पलीमूलं व्योषं हिङ्गु दुरालभाम् |
चित्रकं पिप्पलीमूलं व्योषं हिङ्गु दुरालभाम् |
शटीं पुष्करमूलं च श्रेयसीं सुरसां वचाम् ||५३||
शटीं पुष्करमूलं च श्रेयसीं सुरसां वचाम् ||५३||
iti citrakAdilehaH|
iti citrakAdilehaH|
In half tula of the decoction of nidigdhika(Solanum xanthocarpum), the powder or paste of one karsha of each of chitraka, pippalimula, vyosha, hingu, duralabha, shati, pushkaramoola, shreyasi, surasa, vacha, bharangi, chinnaruha, rasna, shringi, draksha should be added. To this twenty palas of matsyandika and one kudava of ghrita should be added and cooked, There after when it becomes cool, one kudava of each of madhu, pippali powder, four palas of the powder of tugakshiri should be added. This leha will cure kasa, hridroga, shwaasa, gulma.
In half tula of the decoction of nidigdhika(Solanum xanthocarpum), the powder or paste of one karsha of each of chitraka, pippalimula, vyosha, hingu, duralabha, shati, pushkaramoola, shreyasi, surasa, vacha, bharangi, chinnaruha, rasna, shringi, draksha should be added. To this twenty palas of matsyandika and one kudava of ghrita should be added and cooked, There after when it becomes cool, one kudava of each of madhu, pippali powder, four palas of the powder of tugakshiri should be added. This leha will cure kasa, hridroga, shwaasa, gulma.
Thus ends the description of chitrakadi leha.(53-56)
Thus ends the description of chitrakadi leha.[53-56]
Agastya haritaki:
==== ''Agastya haritaki'' ====
दशमूलीं स्वयङ्गुप्तां शङ्खपुष्पीं शटीं बलाम् |
दशमूलीं स्वयङ्गुप्तां शङ्खपुष्पीं शटीं बलाम् |
हस्तिपिप्पल्यपामार्गपिप्पलीमूलचित्रकान् ||५७||
हस्तिपिप्पल्यपामार्गपिप्पलीमूलचित्रकान् ||५७||
Two palas of each among dashamoola, swayamgupta, shankahpushpi, shati, bala, hasti pippali, apamarga, pippalimoola, chitraka, bharangi, pushkaramoola should be added with one adhaka of water, these drugs should be cooked till the grains of yava becomes soft. And then decoction should be strained out. These hundred fruits of abhaya should be added with above mentioned decoction, one tula of guda, one kudava of ghrita, taila and powder of pippali. This is to be cooked and after attaining coldness one kudava of makshika is to be added.
Two palas of each among dashamoola, swayamgupta, shankahpushpi, shati, bala, hasti pippali, apamarga, pippalimoola, chitraka, bharangi, pushkaramoola should be added with one adhaka of water, these drugs should be cooked till the grains of yava becomes soft. And then decoction should be strained out. These hundred fruits of abhaya should be added with above mentioned decoction, one tula of guda, one kudava of ghrita, taila and powder of pippali. This is to be cooked and after attaining coldness one kudava of makshika is to be added.
Intake of two fruits of haretaki along with leha daily is considered as rasayana. It removes vali, phalita; increases varna, ayu and bala. Beneficial in panchakasa, kshaya, shwaasa, hikka, vishamajwara, arshas, grahani, hridroga, aruchi, pinasa. This excellent formulation is propounded by Agastya and is auspicious.
Intake of two fruits of haretaki along with leha daily is considered as rasayana. It removes vali, phalita; increases varna, ayu and bala. Beneficial in panchakasa, kshaya, shwaasa, hikka, vishamajwara, arshas, grahani, hridroga, aruchi, pinasa. This excellent formulation is propounded by Agastya and is auspicious.
Thus, ends the description of Agastya-hareetaki.(57-62)
Thus, ends the description of Agastya-hareetaki.[57-62]
सैन्धवं पिप्पलीं भार्गीं शृङ्गवेरं दुरालभाम् |
सैन्धवं पिप्पलीं भार्गीं शृङ्गवेरं दुरालभाम् |
pibēt khadirasāraṁ [1] vā madirādadhimastubhiḥ|
pibēt khadirasāraṁ [1] vā madirādadhimastubhiḥ|
athavā pippalīkalkaṁ ghr̥tabhr̥ṣṭaṁ sasaindhavam||64||
athavā pippalīkalkaṁ ghr̥tabhr̥ṣṭaṁ sasaindhavam||64||
saindhavaM pippalIM bhArgIM shRu~ggaveraM durAlabhAm|
dADimAmlena koShNena bhArgInAgaramambunA||63||
dADimAmlena koShNena bhArgInAgaramambunA||63||
pibet khadirasAraM [1] vA madirAdadhimastubhiH|
pibet khadirasAraM [1] vA madirAdadhimastubhiH|
sa hyasya taikShNyAdvicchidya shleShmANamurasi sthitam|
sa hyasya taikShNyAdvicchidya shleShmANamurasi sthitam|
niShkRuShya shamayet kAsaM vAtashleShmasamudbhavam||68||
niShkRuShya shamayet kAsaM vAtashleShmasamudbhavam||68||
If there is pain in the shiras, nasa srava, arrhythmia of hridaya and pratishyaya in kasa then the phycian should administer dhuma. A wise physician should keep the ingredients of the recipe which cause elimination of doshas from the head inside two earthen plates with their brims sealed with mud-smeared cloth. In the upper plate there should be a hole to which a tube, ten or eight angulas in length, should be inserted in slightly curved form. The patient suffering from kasa should smoke the fume emanating from this tube through his mouth. After the smoke pervades the entire chest, it should be smoked out through the mouth. Because of the sharpness of the ingredients used in this recipe, the phlegm located in the chest gets detached and forcibly thrown out as a result of which kasa caused by vayu and kapha gets alleviated. (65-68)
If there is pain in the shiras, nasa srava, arrhythmia of hridaya and pratishyaya in kasa then the phycian should administer dhuma. A wise physician should keep the ingredients of the recipe which cause elimination of doshas from the head inside two earthen plates with their brims sealed with mud-smeared cloth. In the upper plate there should be a hole to which a tube, ten or eight angulas in length, should be inserted in slightly curved form. The patient suffering from kasa should smoke the fume emanating from this tube through his mouth. After the smoke pervades the entire chest, it should be smoked out through the mouth. Because of the sharpness of the ingredients used in this recipe, the phlegm located in the chest gets detached and forcibly thrown out as a result of which kasa caused by vayu and kapha gets alleviated. [65-68]
मनःशिलालमधुकमांसीमुस्तेङ्गुदैः पिबेत् |
मनःशिलालमधुकमांसीमुस्तेङ्गुदैः पिबेत् |
Dhuma varti prepared out of manahshila, ela, maricha, kshara, anjana, kutannata, vamshalekhana, sevya, ala, kshouma, alakthaka, rohisha as per earlier mentioned procedure and should be administered along with prior said anupana, in kasa.
Dhuma varti prepared out of manahshila, ela, maricha, kshara, anjana, kutannata, vamshalekhana, sevya, ala, kshouma, alakthaka, rohisha as per earlier mentioned procedure and should be administered along with prior said anupana, in kasa.
Similarly dhumavarti can be prepared out of manahshila, ala, pippali and nagara.
Similarly dhumavarti can be prepared out of manahshila, ala, pippali and nagara.
Dhuma therapy using bark of ingudi, brihati, kantakari, talamuli, manahshila, karpasasthi (Seeds of karpasa), ashwagandha cures kasa. (69-75)
Dhuma therapy using bark of ingudi, brihati, kantakari, talamuli, manahshila, karpasasthi (Seeds of karpasa), ashwagandha cures kasa. [69-75]
ग्राम्यानूपौदकैः शालियवगोधूमषष्टिकान् |
ग्राम्यानूपौदकैः शालियवगोधूमषष्टिकान् |
iti vAtakAsacikitsA|
iti vAtakAsacikitsA|
Intake of shashtikashali, shali, yava, godhuma along with the mamsa rasa or yusha prepared out of masha or Atmagupta is beneficial in vataja kasa. peya prepared out of yavani, pippali, Bilwa, nagara, chitraka, rasna, ajaji, prithakparni, palasha, shati and pushkaramoola by adding snigdha, amla and lavana dravyas is beneficial in vataja kasa. This particular peya is helpful in curing vataj kasa associated with shoola in kati, parshwa, koshta, hikka and shwaasa.
Intake of shashtikashali, shali, yava, godhuma along with the mamsa rasa or yusha prepared out of masha or Atmagupta is beneficial in vataja kasa. peya prepared out of yavani, pippali, Bilwa, nagara, chitraka, rasna, ajaji, prithakparni, palasha, shati and pushkaramoola by adding snigdha, amla and lavana dravyas is beneficial in vataja kasa. This particular peya is helpful in curing vataj kasa associated with shoola in kati, parshwa, koshta, hikka and shwaasa.
Peya prepared out of matsya, kukkuta, varaha mamsa by adding ghrita and saindhava lavana should be taken by a person suffering from vataj kasa. Vegetables like vastuka, vayasi, mulaka, sunishannaka should be used in vataja kasa along with adequate quantity of sneha, kshera, Ikshurasa and guda. Aranala, amla phala, prasanna etc foods and drinks which are madhura, amla, lavana in nature are useful in vataja kasa.(76-82)
Intake of peya prepared with dashamoola kashaya by adding the powder of panchakola and guda is specifically useful in vataja kasa. Similarly the peya prepared by adding equal quantity of tila and boiled by adding ksheera is also useful in this kasa.
Management of paittika kasa:
Peya prepared out of matsya, kukkuta, varaha mamsa by adding ghrita and saindhava lavana should be taken by a person suffering from vataj kasa. Vegetables like vastuka, vayasi, mulaka, sunishannaka should be used in vataja kasa along with adequate quantity of sneha, kshera, Ikshurasa and guda. Aranala, amla phala, prasanna etc foods and drinks which are madhura, amla, lavana in nature are useful in vataja kasa.[76-82]
==== Management of paittika kasa ====
पैत्तिके सकफे कासे वमनं सर्पिषा हितम् |
पैत्तिके सकफे कासे वमनं सर्पिषा हितम् |
तथा मदनकाश्मर्यमधुकक्वथितैर्जलैः ||८३||
तथा मदनकाश्मर्यमधुकक्वथितैर्जलैः ||८३||
Fine paste of sharkara, nagara, udeechya, kantakari, shati should be prepared and is to be filtered through a cloth. This liquid is to be used for the ghrita murchana. This murchita ghrita cures pittaja kasa.
Fine paste of sharkara, nagara, udeechya, kantakari, shati should be prepared and is to be filtered through a cloth. This liquid is to be used for the ghrita murchana. This murchita ghrita cures pittaja kasa.
Ghrita should be cooked with mahisha, aja and cows milk, along with dhatri phala rasa, all taken in equal quantity. Intake of this ghrita in appropriate quantity cures pittaja kasa.
Ghrita should be cooked with mahisha, aja and cows milk, along with dhatri phala rasa, all taken in equal quantity. Intake of this ghrita in appropriate quantity cures pittaja kasa.
Thus ends the description of pittaja kasa. (83-107)
Thus ends the description of pittaja kasa. [83-107]
Management of kaphaja kasa:
==== Management of ''kaphaja kasa'' ====
बलिनं वमनैरादौ शोधितं कफकासिनम् |
बलिनं वमनैरादौ शोधितं कफकासिनम् |
यवान्नैः कटूरूक्षोष्णैः कफघ्नैश्चाप्युपाचरेत् ||१०८||
यवान्नैः कटूरूक्षोष्णैः कफघ्नैश्चाप्युपाचरेत् ||१०८||
If the person suffering from kaphaja kasa is strong, then he should follow shodhan procedure by means of vamana. There after he should be given with yava and such other kaphaghna food which are katu, ruksha and ushna in nature.
If the person suffering from kaphaja kasa is strong, then he should follow shodhan procedure by means of vamana. There after he should be given with yava and such other kaphaghna food which are katu, ruksha and ushna in nature.
The person should take laghu ahara with the yusha prepared out of kulattha, pippali, kshara, mulaka or with the mamsa rasa of animals of arid zone/ bilehsya etc. mixed with katu rasadravya, srashapataila and bilva.
The person should take laghu ahara with the yusha prepared out of kulattha, pippali, kshara, mulaka or with the mamsa rasa of animals of arid zone/ bilehsya etc. mixed with katu rasadravya, srashapataila and bilva.
Drinks such as madhu, amala rasa, warm water, butter milk or harmless madya are preffered in kaphaja kasa. Roots of pushkaramoola, argwadha, patola, tinisha should be kept in water for whole night. Next morning water should be strained out and added with madhu. This should be taken before, during and after food. (108-111)
Drinks such as madhu, amala rasa, warm water, butter milk or harmless madya are preffered in kaphaja kasa. Roots of pushkaramoola, argwadha, patola, tinisha should be kept in water for whole night. Next morning water should be strained out and added with madhu. This should be taken before, during and after food. [108-111]
कट्फलं कत्तृणं भार्गीं मुस्तं धान्यं वचाभये |
कट्फलं कत्तृणं भार्गीं मुस्तं धान्यं वचाभये |
One aksha of the paste of pippali, fried with oil should be added with sitopala. Intake of this recipe along with kulattha yusha cures kaphaja kasa. The swarasa extracted out of kasamarda, stool of horse, bhringaraja, vartaka and black variety of surasa along with honey cures kaphaja kasa.
One aksha of the paste of pippali, fried with oil should be added with sitopala. Intake of this recipe along with kulattha yusha cures kaphaja kasa. The swarasa extracted out of kasamarda, stool of horse, bhringaraja, vartaka and black variety of surasa along with honey cures kaphaja kasa.
Powder prepared out of devadaru, shati, rasna, karkatashringi, duralabha taken along with madhu and taila is effective in vatanuga kaphajakasa
Powder prepared out of devadaru, shati, rasna, karkatashringi, duralabha taken along with madhu and taila is effective in vatanuga kaphajakasa
Pippali, nagara, musta, haritaki, amalaki and sitopala is to be taken along with madhu and taila is effective in vatanuga kaphajakasa.
Pippali, pippalimula, chitraka and gaja pippali should be made into leha form by adding madhu. Intake of this cures kaphajakasa.
Pippali, pippalimula, chitraka and gaja pippali should be made into leha form by adding madhu. Intake of this cures kaphajakasa.
Similarly pathya, tamalaki, dhatri, bhadra-musta and pippali combination taken along with madhu cures kaphajakasa.
Similarly pathya, tamalaki, dhatri, bhadra-musta and pippali combination taken along with madhu cures kaphajakasa.
Vishala, pippali, musta, trivrit should be taken along with honey in kaphajakasa.
Vishala, pippali, musta, trivrit should be taken along with honey in kaphajakasa.
Intake of the powder prepared out of souvarchala, abhaya, dhatri, pipplai, kshara and nagara taken along with ghrita cures kasa caused by vata and kapha. (112-122)
Intake of the powder prepared out of souvarchala, abhaya, dhatri, pipplai, kshara and nagara taken along with ghrita cures kasa caused by vata and kapha. [112-122]
Dashamuladi ghritam:
==== Dashamuladi ghritam ====
पुष्कराह्वशटीबिल्वसुरसव्योषहिङ्गुभिः ||१२३||
पुष्कराह्वशटीबिल्वसुरसव्योषहिङ्गुभिः ||१२३||
पेयानुपानं तत् पेयं कासे वातकफात्मके |
पेयानुपानं तत् पेयं कासे वातकफात्मके |
śvāsarōgēṣu sarvēṣu kaphavātātmakēṣu ca||124||
śvāsarōgēṣu sarvēṣu kaphavātātmakēṣu ca||124||
iti daśamūlādighr̥tam|
iti daśamūlādighr̥tam|
dashamUlADhake prasthaM ghRutasyAkShasamaiH pacet|
puShkarAhvashaTIbilvasurasavyoShahi~ggubhiH||123||
puShkarAhvashaTIbilvasurasavyoShahi~ggubhiH||123||
peyAnupAnaM tat peyaM kAse vAtakaphAtmake|
peyAnupAnaM tat peyaM kAse vAtakaphAtmake|
One prastha of dashamoola should be cooked by adding one adhaka of the decoction of dashamoola and the paste of one aksha each of pushkar-moola, shati, bilva, surasa, shunthi, pippali, maricha and hingu. Administartion of this ghee followed by peya as anupana cure vatakaphaja kasa, shwaasa roga.
One prastha of dashamoola should be cooked by adding one adhaka of the decoction of dashamoola and the paste of one aksha each of pushkar-moola, shati, bilva, surasa, shunthi, pippali, maricha and hingu. Administartion of this ghee followed by peya as anupana cure vatakaphaja kasa, shwaasa roga.
Thus ends the description of dashamooladi ghrita. (123-124)
Thus ends the description of dashamooladi ghrita. [123-124]
Kantakari ghritam:
==== Kantakari ghritam ====
समूलफलपत्रायाः कण्टकार्या रसाढके |
समूलफलपत्रायाः कण्टकार्या रसाढके |
घृतप्रस्थं बलाव्योषविडङ्गशटिचित्रकैः ||१२५||
घृतप्रस्थं बलाव्योषविडङ्गशटिचित्रकैः ||१२५||
pāyayēt kaphajē kāsē hikkāśvāsē ca śasyatē||129||
pāyayēt kaphajē kāsē hikkāśvāsē ca śasyatē||129||
iti kulatthādighr̥tam|
iti kulatthādighr̥tam|
samUlaphalapatrAyAH kaNTakAryA rasADhake|
ghRutaprasthaM balAvyoShaviDa~ggashaTicitrakaiH||125||
ghRutaprasthaM balAvyoShaviDa~ggashaTicitrakaiH||125||
sauvarcalayavakShArapippalImUlapauShkaraiH|
sauvarcalayavakShArapippalImUlapauShkaraiH|
If vataja and kaphaja kasa are associated with expectoration of phlegm, then rukshana therapy should be followed, whereas if not associated with Phlegm then snigdha therapy should be administered.
If vataja and kaphaja kasa are associated with expectoration of phlegm, then rukshana therapy should be followed, whereas if not associated with Phlegm then snigdha therapy should be administered.
If kaphajakasa is associated with pitta, then the patient should be given food and drinks mixed with tiktha dravyas.
If kaphajakasa is associated with pitta, then the patient should be given food and drinks mixed with tiktha dravyas.
Thus ends the description of kaphajakasa.(131-134)
Thus ends the description of kaphajakasa.[131-134]
Management of kshataja kasa:
==== Management of kshataja kasa ====
कासमात्ययिकं मत्वा क्षतजं त्वरया जयेत् |
कासमात्ययिकं मत्वा क्षतजं त्वरया जयेत् |
मधुरैर्जीवनीयैश्च बलमांसविवर्धनैः ||१३४||
मधुरैर्जीवनीयैश्च बलमांसविवर्धनैः ||१३४||
क्षौमं धूमं पिबेत् क्षीरं शृतं चायोगुडैरनु ||१४८||
क्षौमं धूमं पिबेत् क्षीरं शृतं चायोगुडैरनु ||१४८||
इति क्षतजकासचिकित्सा |
इति क्षतजकासचिकित्सा |
kṣatakāsābhibhūtānāṁ vr̥ttiḥ syāt pittakāsikī|
kṣīrasarpirmadhuprāyā saṁsargē tu viśēṣaṇam||138||
kṣīrasarpirmadhuprāyā saṁsargē tu viśēṣaṇam||138||
vātapittārditē'bhyaṅgō gātrabhēdē ghr̥tairhitaḥ|
vātapittārditē'bhyaṅgō gātrabhēdē ghr̥tairhitaḥ|
The silk cloth should be soaked with jivaneeya gana dravyas or with egg yolk of kulinga. With this varti should be prepared and after dhumapana, the person should take the milk soaked with hot iron balls. This is beneficial in kshataja kasa.(138-148)
The silk cloth should be soaked with jivaneeya gana dravyas or with egg yolk of kulinga. With this varti should be prepared and after dhumapana, the person should take the milk soaked with hot iron balls. This is beneficial in kshataja kasa.(138-148)
Management of kshayaja kasa:
Management of kshayaja kasa:
सम्पूर्णरूपं क्षयजं दुर्बलस्य विवर्जयेत् |
सम्पूर्णरूपं क्षयजं दुर्बलस्य विवर्जयेत् |
If there is swelling and pain in the medhra, payu, shroni and Vankshana, then the person should be given the anuvasana prepared out of ghritamanda, madhu or with mishraka sneha.
If there is swelling and pain in the medhra, payu, shroni and Vankshana, then the person should be given the anuvasana prepared out of ghritamanda, madhu or with mishraka sneha.
After anuvasana the person should be fed with mamsa rasa prepared out of jangala, prasaha, bileshaya, and vartakas. Because of their ushnata, pramathi bhava these move properly in all srotas and cause dryness of kapha and simultaneously they nourish the srotas.(149-157)
After anuvasana the person should be fed with mamsa rasa prepared out of jangala, prasaha, bileshaya, and vartakas. Because of their ushnata, pramathi bhava these move properly in all srotas and cause dryness of kapha and simultaneously they nourish the srotas.(149-157)
Dvi-panchamuladi ghritam:
==== Dvi-panchamuladi ghritam ====
द्विपञ्चमूलीत्रिफलाचविकाभार्गिचित्रकैः |
द्विपञ्चमूलीत्रिफलाचविकाभार्गिचित्रकैः |
कुलत्थपिप्पलीमूलपाठाकोलयवैर्जले ||१५८||
कुलत्थपिप्पलीमूलपाठाकोलयवैर्जले ||१५८||
Decoction should be prepared out of bilva, shyonaka, gambhari, patala, ganikarika, shalaparni, prashanaparni, brihati, kantakari, gokshuara, haritaki, bibhitaka, amalaki, chavika, bharangi, chitraka, kulattha, pippali moola, patha, kola and yava. To this decoction ghee and the paste prepared out of nagara, dusparsha, pippali, shati, karkatashringi and pushkara should be added and ghritapachana should be done. After proper paka powder prepared out of yavakshara, sarjakshara, saindhava-lavana, samudra-lavana, sauvarchala-lavana, vida-lavana and audbhida-lavana is to be added. Intake of this cures kshayajakasa.
Decoction should be prepared out of bilva, shyonaka, gambhari, patala, ganikarika, shalaparni, prashanaparni, brihati, kantakari, gokshuara, haritaki, bibhitaka, amalaki, chavika, bharangi, chitraka, kulattha, pippali moola, patha, kola and yava. To this decoction ghee and the paste prepared out of nagara, dusparsha, pippali, shati, karkatashringi and pushkara should be added and ghritapachana should be done. After proper paka powder prepared out of yavakshara, sarjakshara, saindhava-lavana, samudra-lavana, sauvarchala-lavana, vida-lavana and audbhida-lavana is to be added. Intake of this cures kshayajakasa.
Thus ends the description of dwi-pancha-mooladi-ghrita.(158-160)
Thus ends the description of dwi-pancha-mooladi-ghrita.(158-160)
Guduchyadi ghritam:
==== Guduchyadi ghritam ====
गुडूचीं पिप्पलीं मूर्वां हरिद्रां श्रेयसीं वचाम् |
गुडूचीं पिप्पलीं मूर्वां हरिद्रां श्रेयसीं वचाम् |
निदिग्धिकां कासमर्दं पाठां चित्रकनागरम् ||१६१||
निदिग्धिकां कासमर्दं पाठां चित्रकनागरम् ||१६१||
siddhaṁ sarpiḥ pibēdgulmaśvāsārtikṣayakāsanut||162||
siddhaṁ sarpiḥ pibēdgulmaśvāsārtikṣayakāsanut||162||
iti guḍūcyādighr̥tam|
iti guḍūcyādighr̥tam|
guDUcIM pippalIM mUrvAM haridrAM shreyasIM vacAm|
nidigdhikAM kAsamardaM pAThAM citrakanAgaram||161||
nidigdhikAM kAsamardaM pAThAM citrakanAgaram||161||
jale caturguNe paktvA pAdasheSheNa tatsamam|
jale caturguNe paktvA pAdasheSheNa tatsamam|
ghrita cooked with the paste of pippali, guda and chaga dugdha;
ghrita cooked with the paste of pippali, guda and chaga dugdha;
All the above mentioned ghrita will promote agni of the patient suffering from kshayajakasa. These also cleanse the adhered doshas from the srotas of koshtha and uras.(163-167)
All the above mentioned ghrita will promote agni of the patient suffering from kshayajakasa. These also cleanse the adhered doshas from the srotas of koshtha and uras.(163-167)
Haritaki leha:
==== Haritaki leha ====
हरीतकीर्यवक्वाथद्व्याढके विंशतिं पचेत् |
हरीतकीर्यवक्वाथद्व्याढके विंशतिं पचेत् |
स्विन्ना मृदित्वा तास्तस्मिन् पुराणं गुडषट्पलम् ||१६८||
स्विन्ना मृदित्वा तास्तस्मिन् पुराणं गुडषट्पलम् ||१६८||
Twenty fruits of haritaki should be boiled with one adhaka of yava kashaya. These boiled and soft fruits of haritaki are to be smashed. To this paste, six palas of purana guda, one karsha of rasanjana, half kudava of pippali should be added and cooked. This particular leha cures shwaasa and kasa.
Twenty fruits of haritaki should be boiled with one adhaka of yava kashaya. These boiled and soft fruits of haritaki are to be smashed. To this paste, six palas of purana guda, one karsha of rasanjana, half kudava of pippali should be added and cooked. This particular leha cures shwaasa and kasa.
Thus ends the description of haritaki-leha. (168-169)
Thus ends the description of haritaki-leha. (168-169)
==== Padmakadi leha ====
श्वाविधः सूचयो दग्धाः सघृतक्षौद्रशर्कराः |
श्वाविधः सूचयो दग्धाः सघृतक्षौद्रशर्कराः |
श्वासकासहरा बर्हिपादौ वा क्षौद्रसर्पिषा ||१७०||
श्वासकासहरा बर्हिपादौ वा क्षौद्रसर्पिषा ||१७०||
doShAnubalayogAcca haredrogabalAbalam|
doShAnubalayogAcca haredrogabalAbalam|
kAseShveShu garIyAMsaM jAnIyAduttarottaram||189||
kAseShveShu garIyAMsaM jAnIyAduttarottaram||189||
bhojyaM pAnAni sarpIMShi lehAshca [1] saha pAnakaiH|
bhojyaM pAnAni sarpIMShi lehAshca [1] saha pAnakaiH|
Different formulations mentioned under kasachikitsa Adhyaya are as follow;
Different formulations mentioned under kasachikitsa Adhyaya are as follow;
Bhojya, pana, sarpi, leha, panaka, ksheera, sarpiguda and dhuma.(187-190)
Bhojya, pana, sarpi, leha, panaka, ksheera, sarpiguda and dhuma.(187-190)
Summary:
==== Summary ====
तत्र श्लोकः-
तत्र श्लोकः-
सङ्ख्या निमित्तं रूपाणि साध्यासाध्यत्वमेव च |
सङ्ख्या निमित्तं रूपाणि साध्यासाध्यत्वमेव च |
Sankhya (types of kasa), nimitta (etiological factors), rupa (signs and symptoms), sadhya-asadhyata (curability and incurability), kasa bheshaja (medicinal formulations), gariyastva (comparative seriousness of the disease) – have been discussed under this chapter. (191)
Sankhya (types of kasa), nimitta (etiological factors), rupa (signs and symptoms), sadhya-asadhyata (curability and incurability), kasa bheshaja (medicinal formulations), gariyastva (comparative seriousness of the disease) – have been discussed under this chapter. (191)
इत्यग्निवेशकृते तन्त्रे चरकप्रतिसंस्कृतेऽप्राप्ते दृढबलसम्पूरिते
इत्यग्निवेशकृते तन्त्रे चरकप्रतिसंस्कृतेऽप्राप्ते दृढबलसम्पूरिते
चिकित्सास्थाने कासचिकित्सितं नामाष्टादशोऽध्यायः ||१८||
चिकित्सास्थाने कासचिकित्सितं नामाष्टादशोऽध्यायः ||१८||
cikitsAsthAne kAsacikitsitaM nAmAShTAdasho~adhyAyaH||18||
cikitsAsthAne kAsacikitsitaM nAmAShTAdasho~adhyAyaH||18||
Thus ends the eighteenth chapter in Chkitsa-sthana dealing with treatment of kasa in the work of Agnivesha which was redacted by Charaka and because of non-availability supplemented by Dridhabala.
Thus ends the eighteenth chapter in Chkitsa-sthana dealing with treatment of kasa in the work of Agnivesha which was redacted by Charaka and because of non-availability supplemented by Dridhabala.
Tattva vimarsha:
=== ''Tattva Vimarsha'' ===
• Vata being obstructed in the lower region of the body, moves upwards, afflicts the channels of circulation in the upper part of the body, takes over the function of udana vayu and gets localized in the throat and chest, then enters and fills up all the cavities in the head.
• Vata being obstructed in the lower region of the body, moves upwards, afflicts the channels of circulation in the upper part of the body, takes over the function of udana vayu and gets localized in the throat and chest, then enters and fills up all the cavities in the head.
• Udaanvata plays key role in kasa. It is located in sinuses, throat and upper respiratory tract. Its main function is to exude out secretions from head and upper respiratoty tract, effortlessly.
• Udaanvata plays key role in kasa. It is located in sinuses, throat and upper respiratory tract. Its main function is to exude out secretions from head and upper respiratoty tract, effortlessly.
• In order to prevent damage to delicate mucosa and avoid friction, treatment with good amount of ghee after meal is best.
• In order to prevent damage to delicate mucosa and avoid friction, treatment with good amount of ghee after meal is best.
• In contrast to hikka and shwas, pitta is not involved kasa except paittic kasa.
• In contrast to hikka and shwas, pitta is not involved kasa except paittic kasa.
Work in progress
Work in progress