Progress:48.1%
हरिद्रा पञ्चमूले द्वे वीरर्षभकजीवकम्। एषां [३६] पञ्चपलान् भागांश्चतुर्द्रोणेऽम्भसः पचेत्॥१५६॥
[Moolasava] Boil five pala (240 gm) each of haridra, two types of panchamoola i.e. brihat and laghu panchamoola, veera (shatavari), rishabhaka,
english translation
द्रोणशेषे रसे पूते गुडस्य द्विशतं भिषक्। चूर्णितान् कुडवार्धांशान् प्रक्षिपेच्च समाक्षिकान्॥१५७॥
jeevaka in four drona (48.88 kg/l) of water and reduce to one drona (12.22 kg/l); to this add two hundred pala (9600 gm) of jaggery and
english translation
प्रियङ्गुमुस्तमञ्जिष्ठाविडङ्गमधुकप्लवान्। लोध्रं शाबरकं चैव मासार्धस्थं पिबेत्तु तम्॥१५८॥
half kudava (96 gm) of honey as well as powders of priyangu, musta, manjishtha, vidanga, madhuka, plava, and sabaraka lodhra and fermented for a fortnight.
english translation
एष मूलासवः सिद्धो दीपनो रक्तपित्तजित्। आनाहकफहृद्रोगपाण्डुरोगाङ्गसादनुत्॥१५९॥
This mulasava does deepana and is effective in raktapitta, anaha, kaphaja vikara, hridroga, pandu and angasada
english translation
प्रास्थिकं [३७] पिप्पलीं पिष्ट्वा गुडं मध्यं बिभीतकात्। उदकप्रस्थसंयुक्तं यवपल्ले निधापयेत्॥१६०॥
[Pindasava] One prastha of pippali is mixed with jaggery and seed pulp of bibhitaki and to it one prastha of water is added and kept in a vessel covered with yava (barley) for fermentation; this is called as pindasava.
english translation