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स्निग्धो दाडिमतक्राम्लो जाङ्गलः संस्कृतो रसः| क्रव्यादस्वरसः शस्तो भोजनार्थे सदीपनः||११६||

prepared from animals inhabiting in arid land added with ghee, dadima, takra, amla dravyas or soup of animals that eat other animals fortified with medicines having deepana qualities be given for drink.

english translation

snigdho dADimatakrAmlo jAGgalaH saMskRto rasaH| kravyAdasvarasaH zasto bhojanArthe sadIpanaH||116||

hk transliteration by Sanscript

तक्रारनालमद्यानि पानायारिष्ट एव च| तक्रं तु ग्रहणीदोषे दीपनग्राहिलाघवात्||११७||

Patient may be given buttermilk, aranala (sour drink), madya (medicated alcohol) and arishtha as liquid diets [Qualities and benefits of buttermilk] Buttermilk due to its deepana, grahi (substances which increases appetite and digestive power and absorb fluid from the stool)

english translation

takrAranAlamadyAni pAnAyAriSTa eva ca| takraM tu grahaNIdoSe dIpanagrAhilAghavAt||117||

hk transliteration by Sanscript

श्रेष्ठं मधुरपाकित्वान्न च पित्तं प्रकोपयेत्| कषायोष्णविकाशित्वाद्रौक्ष्याच्चैव कफे हितम्||११८||

and easy to digest actions is very useful in grahanidosha. It is madhura in vipaka therefore reduces pitta; due to kashaya (astringent) taste, ushna virya (hot potency), vikashi and ruksha guna it is useful in kapha dominated disorders and due to madhura and amla rasa, sandra guna it reduces vata.

english translation

zreSThaM madhurapAkitvAnna ca pittaM prakopayet| kaSAyoSNavikAzitvAdraukSyAccaiva kaphe hitam||118||

hk transliteration by Sanscript

वाते स्वाद्वम्लसान्द्रत्वात् सद्यस्कमविदाहि तत्| तस्मात् तक्रप्रयोगा ये जठराणां तथाऽर्शसाम्||११९||

Freshly churned butter milk does not cause burning sensation; therefore, buttermilk is very useful in treatment of udara, arśa and all grahanidosha

english translation

vAte svAdvamlasAndratvAt sadyaskamavidAhi tat| tasmAt takraprayogA ye jaTharANAM tathA'rzasAm||119||

hk transliteration by Sanscript

विहिता ग्रहणीदोषे सर्वशस्तान् प्रयोजयेत्| यवान्यामलके पथ्या मरिचं त्रिपलंशिकम्||१२०||

[Takrarishtha] Take yavani, amalaki, haritaki and maricha each in three pala (144 gm) and pancha-lavana in one pala (48 gm) and powder together and add buttermilk to it and ferment till sour taste is obtained.

english translation

vihitA grahaNIdoSe sarvazastAn prayojayet| yavAnyAmalake pathyA maricaM tripalaMzikam||120||

hk transliteration by Sanscript