Charak Samhita
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त्रिवृतो वा कषायेण मज्ज्ञः कल्कं तथा पिबेत्। तथा बिल्वकषायेण लवणक्षौद्रसंयुतम्॥११॥
Paste(kalka) of the pulp Addition with decoction of trivrita (decoction of Operculina turpethum) or bilva kashaya (decoction of Aegle marmelos) and addition of lavana (rock salt) and kshoudra (honey)
english translation
कषायेणाथवा तस्य त्रिवृच्चूर्णं गुडान्वितम्। साधयित्वा शनैर्लेहं लेहयेन्मात्रया नरम्॥१२॥
Avaleha (linctus) of kashaya of aragwadha kashaya of aragwadha is dissolved in four parts of trivrita kwatha (decoction of Operculina turpethum). To this twice the amount of jaggery is added and heated on mild flame till it attains semisolid consistency.
english translation
चतुरङ्गुलसिद्धाद्वा क्षीराद्यदुदियाद्घृतम्। मज्ज्ञः कल्केन धात्रीणां रसे तत्साधितं पिबेत्॥१३॥
Ghrita (ghee)- Milk is processed with aragwadha phala majja; this milk is boiled and from the cream of this, ghee is prepared. Addition of aragwadha phala majja and amalaki(Emblica officinalis) juice. Processed and given to the patients as and when required.
english translation
तदेव दशमूलस्य कुलत्थानां यवस्य च। कषाये साधितं सर्पिः कल्कैः श्यामादिभिः पिबेत्॥१४॥
Ghrita (ghee)-To the ghee add dashamoola(ten medicinal roots) decoction, kulattha (Dolichos biflora) decoction and yava kwatha (Hordeum vulgare) and add paste of shyama trivrita(Operculina turpethum), aragwadha (Casia fistula), tilvaka (Symplocos racemosa), snuhi (Euphorbia tirucauli), saptala, shankhini, danti (Baliospermum montanum), dravanti(jatropa sp). in one fourth quantity and it is processed.
english translation
दन्तीक्वाथेऽञ्जलिं मज्ज्ञाः शम्पाकस्य गुडस्य च। दत्त्वा मासार्धमासस्थमरिष्टं पाययेत च॥१५॥
Arishta- Pulp of aragwadha 96g is added with danti kwatha. To this jaggery is added and then fermented in a vessel which is previously oleated with ghee for one and half months.
english translation