मात्रां कम्पिल्लकस्यैव कषायेण पुनः पिबेत्| चतुरङ्गुलकल्पेन लेहोऽन्यः कार्य एव च||११||
Recipes of Tilvaka Preparation and intake Tilvaka kampillaka Tilvaka churna is given bhavana (trituration) with kampillaka (Mallotus philliphensis Muell.) Kashaya The process is repeated for 10 times. This is taken with kampillaka kashaya. [Tilvaka avaleha (linctus)] Recipes of Tilvaka Preparation and intake Tilvaka Avalehaas per the prescribed format that has been told for the preparation of chaturangula avaleha (which has been described in the previous chapter)
kashaya (decoction) of tilvaka is prepared which is added with powder of trivrita (Operculina turpethum(L)Silva Manso.) and jaggery. This is cooked over the mild fire.
तिल्वकस्य कषायेण कल्केन च सशर्करः| सघृतः साधितो लेहः स च श्रेष्ठो विरेचने||१३||
Avaleha / linctus prepared by adding lodhra powder, ghee, honey and phanita (penedium) to the decoction of triphala. or Avaleha / linctus prepared by adding lodhra paste, ghee and sugar to the lodhra decoction.
[Tilvaka ghrita] 1. Eight antarnakhamushti(fistful) each of eight drugs- trivrita (Operculina turpethum(L)Silva Manso), chaturangula(Cassia fistula Linn), mahavriksha (Euphorbia nerifolia) , saptala (Euphorbia pilosa), shankhini((Euphorbia dracanculoides), danti (Baliospermum montanum) and dravanti (Croton tiglium)) are taken with one drona (approximately 12.3 litres) of water separately and boiled till one fourth of liquid remains. Tilvaka is then taken in 16 antarnakhamushti pramana (96gms) with 1 drona water (12.3 litre) and reduced to one fourth quantity. Later these decotions are mixed together. To this one prastha (approximately 800gms) bilva, and paste of above said 9 drugs is added with one pala(50 ml) cows’s urine and salt.
2. Paste of lodhra, cow’s urine, sour liquid and salt are used to prepare ghee. 3. In Kalpa 8:13/14, two recipes of medicated ghee prepared with chaturangula have been told. Same are prepared by using tilvaka in place of chaturangula i.e., paste of tilvaka is boiled with the milk. The cream thus obtained is then used to make ghee, by adding tilvaka paste and the juice of amalaki in proportion mentioned in Chaturangula Kalpa, Verse 13.