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of future needs), is constipative, and leaves very little lesidue (rice is poor in ■csllulosp ; husked rice contains about 12. 0 water, 7. 12 protein, 1. 0 fat, 76. 8 carbohydrates, 1. 0 cellulose and 1. 0 p. c. minerals).” Susruta L 46. 0 ''BiU'ley : Barley (Hordeuin di.stichon) is astriugent-sweetisli, produces energy without much heat generation, acidifying (by fermen¬ tation), removes 'kapha and pilta', acts as vulnerary like the sesame (oil) and in abscesses {by external application), a daily food, dimi¬ nishes nrinary secretion (oliguria), produces flatulence (in fermentation), laxative having a large residue (3. 8 cellulose), promotes longe¬ vity, etihances metabolism, improves memory, voice and complexion, viscous (when barley powder is dissolved or cooked in water), reduces corpulency, adiposis (by iucreased metabolism). 209. stter i 542 ANCIEKT HINDU MEDICINE refrigerent (when drunk internally as a decoc-^ tion), desiccant (by external application) and is a purifier of blood and of bilious secretion (barley contains about 12. 3 p. c. water, 10. 1 protein, 1. 9 fat, 3. 8 cellulose, 2. 4 mineral matter).” Svsruta I. 46. 40"'“. Wheat : Wheat (Triticum sativum) is sweetish, heavy to digest (when not properly cooked ). energizing, promotes vigor, aphrodisiac, appetizing, fattening, produces energy without much heat generation, sedative, vulnerary in fractures, diuretic and laxative (wheat contains about 12. 0 p. c. water, 11. 0 protein, 1. 7 fat, 71. 2 carbohydrates, 2. 2 cellulose and 1. 9 mineral matter.)” Susriita I. 46, 42®^^. 210 . 5 ^^^^ 11 f%cTT, i 211. DIETETICS 54S II.— Legumes. Legumes : , “Phaseolus mungo (mudga), Phaseolus lobatus {vana-mudga), Pisum sativum {kalaya), 7?haseolus aconotifolius (jnaknsta), Ervum le?is ( masura ), Cicer lens ( mangalya ), Cicer arietinum {chcuiaka), Pisum arvense {sat'ina), Convolvolus turpethum album {triputa), Latbyrus sylvestris {JiareniiC), Cajan cajan (udaki). etc. are tbe legumes. They are astringent-sweetish, energizing without produc¬ tion of heat, acidifying (in fermentation), productive of flatulence, constipation and oliguria (Legumes hold an intermediate place between carbohydrates and proteids, having nearly 18 to 25 p. c. - of vegetable protein- legumin, (soy bean of Soia soja bas about 32. 9 p. c. of protein, 18. 1 of fat, 28. 7 of carbohy¬ drates, 4. 9 of minerals), half to one and half per cent of fat, 50 to 60 p. c. of carbohydrates. But unfortunately much of this rich food contents can not be absorbed, as they are confined in the cellulose, and the human stomach lacks sufficient enzymic potency to ANCIENT HINDU MEDICINE D 1.1 burst open the cellulose shell. However, if it be taken in the pure form, enough of it can be assimili^ted to make it a valuable addition to the dietary).” Smrutal. 46. 25-26^*“. HI.— Fi'oteids. Meat : Heat can be bad from six classes of animals ~(1) Aquatic (yZ^6'ay ), (2) Marshy {anupa), (3) llomesticated (gramyci), (L) Carni¬ vorous {kravyada), (5) Perissodactyla {eka- kipJia, distinguished from arisodactyla), and (6) Wild {jan<j(da ). (Meat supplies the protein needs of the oriranism. which is about from half to one gram for each kilo body weight per diem, in the most assimilable,tonic and appetizing manner).” Sxmntta I. 46. 53“*®. Domesticated Animals : “The meat of domes¬ ticated animals, relieve flatulence, is nourish¬ ing, produces 'kapha and pitta’, is sweetish in taste, non acidifying in reaction, enhances metabolism and is stimulating. 212. 155^95 ? =?!;: II R'i 55Vc!-^‘fvar, h > 213. si 5 fr ginj5i I DIETETICS Goat : Goat-meat is oxidized wit generation of excessive heat, is heav tough or fatty), fattening, moderates hapha\ cures constipation and catar meat is not liked by some for its pe<t due to 'hirGine\ otherwise if the anim? and the meat is not fatty, it is easily digw Mutton : Mutton is nourishing, produces 'pitta and slesma\ is hard to digest (especially if it be of tough fiber or fatty, as the mutton fat has a very,high melting point). Mutton : The mutton of the broad-tailed sheep (medalypuchcJiha) is a muscle-builder, and in other characteristics, it resembles the (ordinary) mutton. Beef'. The beef cures tuberculosis, respira¬ tory diseases, catarrh, and typhoid ; it is very beneficial to the hard-worker.s and for those who have good digestion ; it is purifying and relieves flatulence.” Susruta I. 46. 45-89 214. i 35 ANCIENT HINDU MEDICINE ison : The venison is astringent-sweetish, '.gestible, relieves flatulence and bilious- idizes Avith rapid heat production, is a imulant, and relieves vesical troubles,”^ U 46. 53-‘^ 1 meat ; “Boar’s (Sus scrofa) meat is ouuo^iuc, nourishing, muscle-builder, refrigerant (reflex reaction of perspiration ), appetizing, hard to digest (especially fatty and coarse meat) fattening, relieves fatigue, flatulence, and is strengthening.’’ Susruta I. 46. 102*’®. “The meat of boar and pig is fattening, sti¬ mulating, tissue-builder, tonic (removes lassitude), carminative, strengthening, appetizing, sudorific and heavy.” 2. 27. 32 Foiols ; “Partridge (perdix chinensis) is JiHj' II Ci, ^VcI-^[*r|cTT, 8^ I 215. nn; sjMna II g^^TfciT, 216. fisi'sftcra ^ 1 feTv' q-iuv ii 2l6.(a) 9%^!}' IBJ* I ?e.i I DIETETICS 547 restorative, enhances metabolism, astringent- sweetish, is oxidized with pungency, and is a good diet (during convalescence) in acute compli¬ cated cases.” Susruta I, 46-59' “Snow-partridge (Tetraogallus himalayaensis) is slightly heavy, is oxidized with excessive heat production, sweetish, is a muscle-builder, improves memory (by accelerated circulation) and enhances metabolism, tonicises the entire system, is laxative and improves the complexion. Particularly its white variety cures hiccup, respiratory lesion and liatulence.” Snsruta I. 46. 60 *'“. “Chicken is fattening, is oxidized with exces¬ sive production of heat, relieves flatulence, builds muscles, improves voice, is strengthening and stimulating; the domesticated chicken is heavier than its wild variety, and is beneficial in (fermentative) flatulence, consumption, (acid) 2! 7. ^ i 511^: gfeci: 11 218 , Wgii'iiiTravt ' 548 ANCIEKT HINDU MEDICINE vomitings, and (chronic malarial) intermittent fever.” Susruta I. 46.63®*®. “Pigeons etc. are astringent-sweetish, desic¬ cant, frugivorous, provoke flatulenee, pitta and Mesma, are oxidized without much heat, produce oliguria and leave a very scanty residue. Of them, hhedMl causes all kinds of disturbances and intestinal decomposition. The wild pigeon is astringent sweetish-saline (in taste) and is heavy. The domesticated pigeon is beneficial in gastrorrhagia, is astringent, stimulating, non¬ acidifying in reaction, and is heavy. The wild sparrow is sweetish, fattening, increases ^kapha’ and is aphrodisiac. The garden sparrow is beneficial in gastrorrhagia, and is a strong aphro¬ disiac.” Susruta I, 46. 66-69®®®. 219. s’Ji: I fen, I 220. w: nrareiu i II 5^: nrrvRrntcf^; ii ’rafeTvvnn: nmint feiftsfv ^ < fenfJ n DIETETICS 549 “Goose, crane, heron, ruddy goose, osprey, teal, duck, pheasant, a variety of crane (Ardea nivea), small crane, duck (Pelicanus fusicallus), heron, drake, har-headed goose (Anser indicus), Chinese goose (Cygnopsis cygnoides), Turdus ginginianus, Corvus aquaticus, 4 members of the Antidie family, water cock, Cocculus melano- leucus and the wild goose are called ‘plava* (aquatic floating birds) and they are gregarious, ^hey are beneficial in gastrorrhagia, are oxidized without the production af excessive beat, fatten¬ ing, muscle-builder, relieve flatulence, laxative and diuretic, sweetish, and non-acidifying in reaction. But of them the goose is hard to digest, is oxidised with . the production of an excessive heat, sweetish, fattening, improves voice and complexion, strengthening, stimulating, aphrodisiac and carminative.” Susruia I. 46. 105- 107"-'“ \ Molliisca : Conch (Strombus gigas), mussel. 650 ANCIENT HINDU MEDICINE oyster, snail (Helix poraatia), and large-shelled snail or cockle are called ‘kosastha' (mollusca). Amphibia : Turtle, crocodile, red crab (cancer pagurus), shore crab (carcinus moenus), and porpoise (Delphinus gangeticum ) are called *padf (footed). They are sweetish, non-acidifying in reaction, carminative, are oxidized without the production of much heat, fattening, sedative, laxative and increases kapha:’ Smruta I. 46.108-110®*=. Fish : “Fishes are of two kinds—fresh-water and marine. ^‘Smruta 1.46.112==3. ‘‘Fresh-water fishes are sweetish, heavy, jrgtr ii 222 . ii ^ot:: ^Wt: T%m: ii tl® 223. i DIETETICS 551 carminative, hemorrhagic, are oxidized vrith production of excessive heat, aphrodisiac, fatten¬ ing, and leave little residue. *‘Su^ruta 1.46. 113--*. “Sea-fishes are heavy, fattening, sweetish, do not increase 'pitta’ excessively, are oxidized with an excessive production of heat, carminative, muscle-builder, and increase ‘slepna’’’ Susruta I. Milk : “There are eight kinds of milk (available for general uses, viz, ; cow’s milk, goat’s milk, camel’s milk, sheep’s milk, buffalo’s milk, mare’s milk, woman’s milk and elephant’s milk. As these animals eat various kinds of food-stuffs, and their milk is the essence of the product of their metabolism (during lactation), therefore the milk is vitalizing, heavy (?), sweet, viscid, refrigerant, fattening, emollient, laxative and demulcent; so the milk is regarded as the vital fluid (product) of the animal. 224, i 225.