Changes

Administration of ''madhu'' either with cows milk or urine is beneficial in ''pittaja kasa''. But during this therapy patient should drink only milk. The ''leha'' prepared out of ''twak, ela, shunthi, pippali, maricha, mridvika, pippalimula, pushkaramula, laja, musta, shati, rasna, dhatriphala'' and ''bibhitaka'' along with ''sharkara, madhu'' and ''ghrita'' cures ''kasa, shwasa, hikka, kshaya, hridroga. Pippali, amalaki, draksha, lakshai, laja'' and ''sitopala'' should be cooked by adding milk. When it becomes cool , one eighth part of  ''madhu'' should be added. This is indicated in ''kasa''. Intake of the liquid prepared out ''vidari, ikshu, mrinala, ksheera'' and ''sitopala'' mixed with ''madhu'' cures ''pittaja kasa'' effectively. Intake of ''yusha'' prepared out of ''shyamaka, yavaka, kodrava, mudga'' along with sweet ''jangal mamsa rasa'' along with ''tiktha shaka'' is beneficial in ''pittaja kasa''. If the phlegm is thick then the patient should be administered with ''lehas'' prepared out of ''tiktha rasa dravyas'' along with ''madhu''. If the phlegm is thin, then the patient should be  given with ''shali'' and ''shashtika shali'' along with ''mamsa rasa''.

Administration of ''madhu'' either with cows milk or urine is beneficial in ''pittaja kasa''. But during this therapy patient should drink only milk. The ''leha'' prepared out of ''twak, ela, shunthi, pippali, maricha, mridvika, pippalimula, pushkaramula, laja, musta, shati, rasna, dhatriphala'' and ''bibhitaka'' along with ''sharkara, madhu'' and ''ghrita'' cures ''kasa, shwasa, hikka, kshaya, hridroga. Pippali, amalaki, draksha, lakshai, laja'' and ''sitopala'' should be cooked by adding milk. When it becomes cool , one eighth part of  ''madhu'' should be added. This is indicated in ''kasa''. Intake of the liquid prepared out ''vidari, ikshu, mrinala, ksheera'' and ''sitopala'' mixed with ''madhu'' cures ''pittaja kasa'' effectively. Intake of ''yusha'' prepared out of ''shyamaka, yavaka, kodrava, mudga'' along with sweet ''jangal mamsa rasa'' along with ''tiktha shaka'' is beneficial in ''pittaja kasa''. If the phlegm is thick then the patient should be administered with ''lehas'' prepared out of ''tiktha rasa dravyas'' along with ''madhu''. If the phlegm is thin, then the patient should be  given with ''shali'' and ''shashtika shali'' along with ''mamsa rasa''.

In this pittaja kasa drink prepared out of sharkara, draksha, ikshurasa and milk are beneficial. All things which are madhura, sheeta and avidahi should be used.

In this ''pittaja kasa'' drink prepared out of ''sharkara, draksha, ikshurasa'' and milk are beneficial. All things which are ''madhura, sheeta'' and ''avidahi'' should be used.

Dishes like mamsa rasa, ksheera, yusha etc prepared out of kakoli, brihati, meda, mahameda, vasa and nagara are to be used in pittaja kasa. Similarly milk boiled with sharadi panchamoola(Trinapanchamoola), pippali, draksha along with madhu and sharkara should be taken in pittaja kasa .  

 

Milk boiled with sthira, sita, prashniparni, sharavani, brihati, kantakari, jivaka, rshabhaka, kakoli, tamalaki, rddhi and jivaka is useful in the treatment of kasa, jwara, daha, kshata and kshaya.  

Dishes like ''mamsa rasa, ksheera, yusha'' etc prepared out of ''kakoli, brihati, meda, mahameda, vasa'' and ''nagara'' are to be used in ''pittaja kasa''. Similarly milk boiled with ''sharadi panchamoola''(Trinapanchamoola), ''pippali, draksha'' along with ''madhu'' and ''sharkara'' should be taken in ''pittaja kasa'' .  

The ghrita collected from the above mentioned should be added with milk, ikshu rasa and the paste of three karsas of each of the madhura dravya belonging to jivaneeya group, fruits of abhishuka etc and cooked. Te ghrita should then be filtered out and made to cool. To this the powder of sharkara, pippali, tvak-kshiri, maricha , shringatak and madhu should be added. This paste should be added with wheat-flour and guda (sarpi guda) should be prepared out of it. Intake of this cures shukra and asrig dosha, shosha, kasa , kshataksheena etc.  

 

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.

Milk boiled with ''sthira, sita, prashniparni, sharavani, brihati, kantakari, jivaka, rshabhaka, kakoli, tamalaki, rddhi'' and ''jivaka'' is useful in the treatment of ''kasa, jwara, daha, kshata'' and ''kshaya''.  

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)

The ''ghrita'' collected from the above mentioned should be added with milk, ''ikshu rasa'' and the paste of three ''karsas'' of each of the ''madhura dravya'' belonging to ''jivaneeya'' group, fruits of ''abhishuka'' etc and cooked. The ''ghrita'' should then be filtered out and made to cool. To this the powder of ''sharkara, pippali, tvak-kshiri, maricha , shringatak'' and ''madhu'' should be added. This paste should be added with wheat-flour and ''gud'' (''sarpi gud'') should be prepared out of it. Intake of this cures ''shukra'' and ''asrig dosha, shosha, kasa , kshataksheena'' etc.  

Management of kaphaja 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''.

 

Thus ends the description of ''pittaja kasa''. [83-107]

 

==== Management of ''kaphaja kasa'' ====

 

बलिनं वमनैरादौ शोधितं कफकासिनम् |  

बलिनं वमनैरादौ शोधितं कफकासिनम् |  

यवान्नैः कटूरूक्षोष्णैः कफघ्नैश्चाप्युपाचरेत् ||१०८||  

यवान्नैः कटूरूक्षोष्णैः कफघ्नैश्चाप्युपाचरेत् ||१०८||