5. Administration of the recipe containing one part each of black variety of ajaji, pachana, nagara and maricha and two parts of dhataki along with profuse quantity of lime juice.
6. One part each of rasanjana, ativisha and fruits of kutaja, and two parts of dhataki should be added with honey and ginger. This potion should be given to drink.
7. For the treatment of kaphaja atisara, the following four recipes should be given in the form of khada (a type of sour drink which stimulates the power of digestion). Dhataki, nagara, bilva, lodhra and padmakesara;
bark of jambu, nagara, dhanya, patha, mocha-rasa and bala; samanga, dhataki, pulp of bilva and the bark of jambu and amra; and kapittha, vidanga, nagara and maricha.