| dvipa~jcamUlatriphalAbilvamadanaphalakaShAyogomUtrasiddhaHkuTajamadanaphalamustapAThAkalkitaHsaindhavayAvashUkakShaudratailayuktobastiHshleShmavyAdhibastyATopavAtashukrasa~ggapANDurogAjIrNavisUcikAlasakeShu[5]deyaiti||18|| | | dvipa~jcamUlatriphalAbilvamadanaphalakaShAyogomUtrasiddhaHkuTajamadanaphalamustapAThAkalkitaHsaindhavayAvashUkakShaudratailayuktobastiHshleShmavyAdhibastyATopavAtashukrasa~ggapANDurogAjIrNavisUcikAlasakeShu[5]deyaiti||18|| |
− | The meat of tittiri (patridge)), mayura (peacock) and raja-hamsa (swan), and panca-mula (roots of shala-parni (Desmodium gangeticum), prsni-parni (Uraria picta), brhati (Solanum indicum), kantakari (Solanum surattense) and goksura (Tribulus terrestris)) should be boiled with goat milk. To this preparation of milk, the paste of sata-puspa (Anethum sowa), madhuka (Glycyrrhiza glabra), rasna (Pluchea lanceolata), kutaja (Holarrhena antidysenterica), madana-phala (Xeromphis spinosa) and pippali (Piper longum) should be added. Then ghee, oil, jiggery and rock-salt, should be mixed to this preparation and used for Basti (enema). | + | The meats of ''tittiri'' (patridge), ''mayura'' (peacock) and ''raja-hamsa'' (swan), and the roots,barks or extracts of plants such as ''pancha-mula'' (roots of ''shala-parni'' (Desmodium gangeticum), ''prishni-parni'' (Uraria picta), ''brihati'' (Solanum indicum), ''kantakari'' (Solanum surattense) and ''goksura'' (Tribulus terrestris)) should be boiled with goat milk. To this preparation of milk, the paste of ''sata-pushpa'' (Anethum sowa), ''madhuka'' (Glycyrrhiza glabra), ''rasna'' (Pluchea lanceolata), ''kutaja'' (Holarrhena antidysenterica), ''madana-phala'' (Xeromphis spinosa) and ''pippali'' (Piper longum) should be added. Then ghee, oil, jaggery and rock-salt, should be mixed to this preparation and used for ''basti'' (enema). |