Astanga Hrudaya
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स्नेहे सिध्यति शुद्धाम्बुनिःक्वाथस्वरसैः क्रमात्। कल्कस्य योजयेदंशं चतुर्थं षष्ठमष्टमम् ॥ १६ ॥
oil or ghee is prepared from pure water, decoction, or juice extract used as the liquid in that order, then the quantity of Kalka (paste) should be 1/4th, 1/6th and 1/8th to that of Sneha (oil or ghee). (This means, if water is the liquid, then kalka: Sneha: water = 1:4:16; if kwatha is the liquid, then kalka: Sneha: liquid = 1:6:24; if Swarasa – herbal juice extract is used, then kalka: Sneha: liquid = 1:8:32).
english translation
snehe sidhyati zuddhAmbuniHkvAthasvarasaiH kramAt। kalkasya yojayedaMzaM caturthaM SaSThamaSTamam ॥ 16 ॥
hk transliteration by Sanscriptपृथक् स्नेहसमं दद्यात्पञ्चप्रभृति तु द्रवम् । नाङ्गुलीग्राहिता कल्के न स्नेहेऽग्नौ सशब्दता ॥ १७ ॥
When the number of liquids used in Snehapaka is five or more, then each liquid should be added in a quantity equal to that of the Sneha (oil or ghee). The signs of Snehapaka are – The Kalka (paste) cannot be held by the finger (does not stick to the fingers when rolled). When the oil or ghee is put on fire, there will not be a crackling sound.
english translation
pRthak snehasamaM dadyAtpaJcaprabhRti tu dravam । nAGgulIgrAhitA kalke na snehe'gnau sazabdatA ॥ 17 ॥
hk transliteration by Sanscriptवर्णादिसम्पच्च यदा तदैनं शीघ्रमाहरेत्। घृतस्य फेनोपशमस्तैलस्य तु तदुद्भवः॥१८॥
When there is proper development of color, aroma, and taste, then it should be removed from the fire quickly. Frothing disappears when herbal ghee preparation nears completion, whereas frothing appears when herbal oil preparation is nearing completion.
english translation
varNAdisampacca yadA tadainaM zIghramAharet। ghRtasya phenopazamastailasya tu tadudbhavaH॥18॥
hk transliteration by Sanscriptलेहस्य तन्तुमत्ताऽप्सु मज्जनं सरणं न च । पाकस्तु त्रिविधो मन्दश्चिक्कणः खरचिक्कणः ॥ १९ ॥
When preparing Avaleha, (when a piece of herbal jam is taken between the fingers), it causes threads, when the paste of Avaleha is dropped in water, it settles down and it does not spread. Snehapaka is of three types: Manda, Chikkana, and Khara-chikkana.
english translation
lehasya tantumattA'psu majjanaM saraNaM na ca । pAkastu trividho mandazcikkaNaH kharacikkaNaH ॥ 19 ॥
hk transliteration by Sanscriptमन्दः कल्कसमे किट्टे चिक्कणो मदनोपमे । किञ्चित्सीदति कृष्णे च वर्त्यमाने च पश्चिमः ॥ २० ॥
Manda is when the residue (kitta) remains soft like the original paste (kalka). Chikkana is when the residue becomes smooth like beeswax. The last stage, Khara-chikkana, is when the paste feels slightly granular, turns dark black, and can be rolled into a wick (varti) between the fingers.
english translation
mandaH kalkasame kiTTe cikkaNo madanopame । kiJcitsIdati kRSNe ca vartyamAne ca pazcimaH ॥ 20 ॥
hk transliteration by Sanscript