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पिप्पलीपिप्पलीमूलचव्यचित्रकनागरैः । धान्यपाठावचारास्नायष्ट्याह्वक्षारहिङ्गुभिः ॥३६॥
[Pippalyadi ghrita] One prastha of ghrita is to be cooked by adding one adhaka of the decoction of dashamoola and the paste of one kola of each pippali, pippali-moola, chavya, chitraka, nagara, dhanyaka, patha, vacha, rasna, yashtimadhu, kshara, and hingu.
english translation
कोलमात्रैर्घृतप्रस्थाद्दशमूलीरसाढके । सिद्धाच्चतुर्थिकां पीत्वा पेयामण्डं पिबेदनु ॥३७॥
Intake of one chaturthika (pala) of this ghrita along with peya, manda is beneficial in shwasa, kasa, hridroga, parshwashoola, grahani and gulma.
english translation
तच्छ्वासकासहृत्पार्श्वग्रहणीदोषगुल्मनुत् । पिप्पल्याद्यं घृतं चैतदात्रेयेण प्रकीर्तितम् ॥३८॥
This particular formulation is known as pipplyaadi ghrita and is propounded by Atreya. Thus ends the description of pipplyadi-ghrita.
english translation
त्र्यूषणं त्रिफलां द्राक्षां काश्मर्याणि परूषकम् । द्वे पाठे देवदार्वृद्धिं स्वगुप्तां चित्रकं शटीम् ॥३९॥
[Tryushanadi ghrita] One prastha of ghrita should be cooked by adding four prasthas of milk and the paste of one karsha each of tryushana, triphala, draksha, kashmari, parushaka, dve patha (patha, raja patha), devadaru, rddhi, swagupta, chitraka, shati,
english translation
ब्राह्मीं तामलकीं मेदां काकनासां शतावरीम् । त्रिकण्टकं विदारीं च पिष्ट्वा कर्षसमं घृतात् ॥४०॥
brahmi, tamalaki, meda, kakanasa, shatavari, trikantaka, vidari. This is an effective kasahara formulation.
english translation