contribution of kautilya arthasashtra towards …25 contribution of kautilya arthasashtra towards...

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25 CONTRIBUTION OF KAUTILYA ARTHASASHTRA TOWARDS DRAVYAGUNA, RASASASTRA AND BHAISHAJYAKALPANA BRANCHES OF AYURVEDIC MEDICINE 1 GOLI PENCHALA PRASAD, Research officer (Ay), 1 G.C.BHUYAN, Research officer (Ay), 1 V.NAGALAKSHMI, Research Officer (Ay), 1 G. BABU, Research Officer (Ay.), 2 G. K. SWAMY, Assistant Director-in-charge Regional Research Institut(Ay), Vijayawada – 520010. 3 UTTAMA VAIDYA SHRI PAMMI SATYANARAYANA SASTY Managing trustee of Dr. Achanta Lakshmipathi Ayurveda library and Member Ethical committee Regional Research Institut(Ay), Vijayawada – 520010. Ancient Science of Life Vol : XXVI (1&2) July, August, September, October, November, December 2006 About the text: It is believed Kautilya, whose name was Vishnugupta and is popular as Chanakya (The son of Chanaka) wrote Arthasastra. This article is mainly based on Kautilya’s Arthasastra, translated by R. Shamasastry. In the preface of 1 st to 5 th edition of this text, the translator Dr. R. Shamasastry tried to clarify the uncertainty regarding the name of the author and the time of the text. Kamandaka and Dandi quotation support the time of this treatise some where between 321 and 300 B.C. These quotations also support the authorship of Vishnugupta. According to Kadambari, the author of Arthasastra was Kautilya and according to Manu and Dharmasastras, Chanakya had written this Arthasastra. Though there are some controversies regarding the name of the author and time of this text, translator R. Shamasastry tried his level best in providing proper support for naming this text as Kautilya’s Arthasastra as the original available manuscript contains the name of Kautilya at the end of each of the hundred and fifty chapters of the work. Still there is controversy regarding the exact time of this text. If views of many scholars is considered, time of the text can be placed between 3 rd century B.C. to 3 rd century A.D. This translated original text contains 15 books (Basic discussions of the text), 150 chapters, 180 sections and 6000 Slokas (Thirty two syllables are considered as one Sloka). Received :2-2-2006 Accepted : 27-4-2006 10.12.00 A. DRAVYAGUNA (MATERIAMEDICA) RELATED DESCRIPTION Season wide Plantation of Some Ayurvedic Herbs (Book-II, Chapter- XXIV): Sali (a kind of rice), Vrihi (rice), Kodrava (Paspalum scrobiculatum), Tila (Sesamum), Priyangu (Callicarpa macrophylla), Daraka (?) and Varaka (Phaseolus tribolus (?) are to be sown at the commencement (Purvavapah) of the rainy season. Mudga (Phaseolus mungo), Masha (Phaseolus radiatus), and Saibya pages 26 - 38

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Page 1: CONTRIBUTION OF KAUTILYA ARTHASASHTRA TOWARDS …25 CONTRIBUTION OF KAUTILYA ARTHASASHTRA TOWARDS DRAVYAGUNA, RASASASTRA AND BHAISHAJYAKALPANA BRANCHES OF AYURVEDIC MEDICINE 1GOLI

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CONTRIBUTION OF KAUTILYA ARTHASASHTRA TOWARDSDRAVYAGUNA, RASASASTRA AND BHAISHAJYAKALPANA

BRANCHES OF AYURVEDIC MEDICINE

1GOLI PENCHALA PRASAD, Research officer (Ay), 1G.C.BHUYAN,Research officer (Ay), 1V.NAGALAKSHMI, Research Officer (Ay),

1G. BABU, Research Officer (Ay.), 2G. K. SWAMY,Assistant Director-in-charge

Regional Research Institut(Ay), Vijayawada – 520010.3UTTAMA VAIDYA SHRI PAMMI SATYANARAYANA SASTY

Managing trustee of Dr. Achanta Lakshmipathi Ayurveda library and MemberEthical committee Regional Research Institut(Ay), Vijayawada – 520010.

Ancient Science of Life Vol : XXVI (1&2) July, August, September, October, November, December 2006

About the text:

It is believed Kautilya, whose name was Vishnugupta and is popular as Chanakya (The sonof Chanaka) wrote Arthasastra. This article is mainly based on Kautilya’s Arthasastra, translated byR. Shamasastry. In the preface of 1st to 5th edition of this text, the translator Dr. R. Shamasastry triedto clarify the uncertainty regarding the name of the author and the time of the text. Kamandaka andDandi quotation support the time of this treatise some where between 321 and 300 B.C. Thesequotations also support the authorship of Vishnugupta. According to Kadambari, the author ofArthasastra was Kautilya and according to Manu and Dharmasastras, Chanakya had written thisArthasastra. Though there are some controversies regarding the name of the author and time of thistext, translator R. Shamasastry tried his level best in providing proper support for naming this text asKautilya’s Arthasastra as the original available manuscript contains the name of Kautilya at the endof each of the hundred and fifty chapters of the work. Still there is controversy regarding the exacttime of this text. If views of many scholars is considered, time of the text can be placed between 3rd

century B.C. to 3rd century A.D. This translated original text contains 15 books (Basic discussionsof the text), 150 chapters, 180 sections and 6000 Slokas (Thirty two syllables are considered as oneSloka).

Received :2-2-2006 Accepted : 27-4-200610.12.00

A. DRAVYAGUNA (MATERIAMEDICA)RELATED DESCRIPTION

Season wide Plantation of SomeAyurvedic Herbs (Book-II, Chapter-XXIV):Sali (a kind of rice), Vrihi (rice),Kodrava (Paspalum scrobiculatum),

Tila (Sesamum), Priyangu (Callicarpamacrophylla), Daraka (?) and Varaka(Phaseolus tribolus (?) are to be sownat the commencement (Purvavapah) ofthe rainy season.

Mudga (Phaseolus mungo),Masha (Phaseolus radiatus), and Saibya

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(?) are to be sown in the middle of theseason.

Kusumbha (safflower), Masura(Ervum hirsutum), Kuluttha (Dolichosbiflorus), Yava (barley), Godhuma(wheat), Kalaya (Leguminus seseds),Atasi (Linum usitatissimum), andSarsapa (mustard) are to be sowntowards the end of the season.

Cultivation of Medicinal Plants,Vegetables based on Water source,type of land etc., (Book-II, Chapter-XXIV)

Lands that are beaten by foam(Phenaghatah, i.e., banks of rivers, etc.)are suitable for growing Valliphala(pumpkin gourd and the like); lands thatare frequently over flown by water(Parivahanta) for long pepper, grapes(Mrdvika), and sugar-cane; the vicinityof wells for vegetable and roots; lowgrounds (Haraniparyanatah) for greencrops; and marginal furrows betweenany two rows of crops are suitable forthe plantation of fragrant plants,medicinal herbs, cuscus roots(Usinara), Hira (?), Beraka (?), andPindaluka (a type of tuber), and the like.

Such medicinal herbs as grownin marshy grounds are to be grown notonly in grounds suitable for them, butalso in pots (Sthalyam).

The seeds of grains are to beexposed to mist and heat(tusharapayanamushnam cha) for

seven nights; the seeds of Kosi are tobetreated similarly for three nights; theseeds of sugar-cane and the like(kandabijanam) are to be plastered atthe cut end with the mixture of honey,clarified butter, the fat of hog, and cow-dung; the seeds of bulbous roots(Kanda) with honey and clarified butter;cotton seeds (Asthibija) with cow-dung;and water pits at the root of trees are tobe burnt and manured with bones anddung of cows on proper occasions.

The sprouts of seeds, whengrown, are to be manured with a freshhaul of minute fishes and irrigated withthe milk of Snuhi (Euphorbiaantiquorum).

Types of Candana (Sandal wood) andtheir qualities (Book-II, Chapter-XI)

Satana is red and smells likeearth, Gosirshaka is dark red and smellslike fish; Harichandana is of the colourof the feather of the parrot and smellslike tamarind or mango fruit likewiseTarnasa, Grameruka is red or dark redand smells like the urine of goat,Daivasabyeya is red and smells likelotus flower; likewise Aupaka (Japaka)Jongaka and Taurupa are red or darkred and soft Maleyaka is reddish white;Kuchandana is a s black as Agaru (resinof the Aquilaria agalocha) or red or darkred and very rough; Kalaparvataka isof pleasant appearance; Kosakaraparvataka (that which is the bud shapedproduct of that mountain) is black or

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variegated black; Sitodakiya is blackand soft, and smells like louts flower;Nagaparvataka (that which is theproduct of Naga mountain) is rough andis possessed of the colour of Saivala(Vallisneria) and Sakala is brown.

Light soft, moist (Asyana, notdry), as greasy as ghee, of pleasantsmell, adhesive to the skin, of mildsmell, retentive of colour and smell,tolerant of heat, absorptive of heat, andcomfortable to the skin; are thecharacteristics of sandal (Chandana).

Types of Agaru (Agalocham) andtheir qualities (Book-II, Chapter-XI):

Jongaka is black or variegatedblack and is possessed of variegatedspots, Dongaka is black andParasamudraka is of variegated colourand smells like cuscus or likeNavamalika (jasminum).

Agaru is heavy soft, greasy,smells far and long, burns slowly, givesout continuous smoke while burning, isof uniform smell, absorbs heat, and isso adhesive to the skin as not to beremoved by rubbing; these are thecharacteristics of Agaru.

Types of Taila Parnika and theirqualities (Book-II, Chapter-XI):

Asokagramika, the product ofAsokagrama, is of the color of meat andsmells like a lotus flower; Jongaka isreddish yellow and smells like a blue

lotus flower or like the urine of a cow;Grameruka is greasy and smells likecow’s urine. Sauvarnakudyaka, productof the country of Suvarnakudya isreddish yellow and smells likeMatulunga (Citrus medica);Purnadvipaka, the product of the island,Purnadvipa, smells like a lotus floweror like butter; Bhadrasriya andParalauhityaka are of the colour ofnutmeg; Antaravatya is of the color ofcuscus-the last two smell like Kushtha(Saussurea lappa); Kaleyaka, which isa product of Svarna Bhumi, gold-producing land, is yellow and greasy;and Auttara-parvataka ( a product of thenorth mountain) is reddish yellow.

Well known forest products havingmedicinal importance at the time oftext (Book-II, Chapter-XVII):

Saka (teak ), Tinisa (Dalbergiaougeinensis), Dhanvana (Grewiatiliaefolia) Arjuna (Terminalia arjuna),Madhuka (Madhuca indica), Tilaka(Wendlandia exerta), Tala (palmyra),Simsupa (Dalbergia sissoo) Arimeda(Acacia farnesiana), Rajadana(Manilkara hexandra) Sirisha (Albizialebbeck) Khadira (Acacia catechu),Sarala (Pinus longifolia), Talasarja (saltree or Shorea Robesta), Asvakarna(Dipterocarpus turbinatus), Somavalka( a kind of white Khadira), Kosamra(Scheleichera oleosa) Priyaka (yellowsal tree), Dhava (Anogeissuslatifolia)etc., are trees of strong timber.

Utaja, Chimiya, Chava, Venu,Vamsa, Satina, Kanaka, Bhalluka, etc.,

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form the group of bamboo.

Vetra (cane), Sokavalli, Vasi(Justicia gendarussa?), Syamalata(Ichnocarpus?), Nagalata (betel), etc.,form the group of creepers.

Well known products which weregrouped and stored for medicinal andother important purposes (Book-II,Chapter-XV):

Oils group (Sneha Varga):

Clarified butter, oil, serum offlesh, and pith or sap (of plants, etc.),are classified under oils (Sneha).

Kshara Varga:

Decoction (Phanita), jaggery,granulated sugar, and sugar candy aretermed Kshara.

Lavana Varga (Salts group):

Saindava, that which is theproduct of the country of Sindhu;Samudra, that which is the product fromsea water; Bida; Yavakshara;Sauvarchala- that which is the productof country of Sauvarchala; andUdbhedaja, that which is extracted fromsaline soil are termed as Lavana.

Madhu Varga :

The honey of bee as well as juiceextracted from grapes is called Madhu.

Sukta Varga :

Mixture made by combining

any of the substances such as the juiceof sugar cane , jaggery , honey , thejuice of grapes , the essence of fruits ofJambu and of jacktree; with the essenceof Mesha Srunga (Gymnemasylvestre ) and long pepper , with or without the addition of the essence ofChirbhita (a kind of gourd) , cucumbersugar cane , mango fruit and the fruit ofmyrobalan, the mixture being preparedso as to last for a month , or six monthsor a year, constitute the group ofastringents (Sukta-Varga) .

Amla Varga (Acid group):

The fruits of those trees whichbare acid fruits , those of Karamarda(Carissa carandas) , those ofVidalamalaka (myrobalan), those ofMatulunga(Citrus medica), those ofKola (small jujuba), those of Badara(Zizyphus mauritiana), those of Sauvira(?), and those of Parushaka (Grewiaasiatica) and the like come under thegroup of acid fruits. Curds, acidprepared from grains and the like areacids in liquid form.

Katu Varga (Pungent group)

Long pepper, black pepper,ginger, cumin seed, Kiratatikta (Swertiachirata), white mustard, coriander,Choraka (Angelica glauca), Damanaka(Artemisia indica), Maruvaka(Vangueria spinosa?), Sigru (Moringapterigosperma), and the like togetherwith their roots (Kanda) comeunder the group of Pungent substances(Katu varga).

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Saka Varga (Edibles):

Dried fish, bulbous roots(Kandamula), fruits and vegetables,form the group of edibles (Sakavarga).Different groups of drugs and theirmodified quantities By Cooking,Soaking and Frying (Book-II,Chapter-XV):

Kodrava (Paspalamscrobiculatum), Varaka (Phaseolustrilobus?), Udaraka (Panicum), andPriyangu (Callicarpa macrophylla) tendto increases three times the originalquantity when cooked. Vrihi (rice)increase four times when cooked. Sali(a kind of rice) increases four timeswhen cooked.

Grains are expected to increasetwice the original quantity whenmoistened, and two and a half timeswhen soaked to sprouting condition.

Grains fried will increase byone-fifth the original quantity,leguminous seeds (Kalaya) when friedwill increase twice the original; likewiserice when fried.

Quantities of Extracted oils of variousseeds (Book-II, Chapter-XV):

Oil extracted from Atasi(linseed- Linum usitatissimum) will beone-sixth (of the quantity of the seed),that extracted from the seeds, Nimba(Azadirachta indica), Kusamra (?) andKapittha (Feronia elephantum) will be

one-fifth, and oil extracted from Tila(sesamum), Kusumba (a sort of kidneybean), Madhuka (Madhuca indica), andIngudi (Balanite aegyptica) will be one-fourth of the quantity of seed used.

B. BHAISHAJYA KALPANA(PHARMACY) RELATEDDESCRIPTIONS

Liquor, its types, mode of preparationetc.Liquor, its qualities, and restrictionsregarding its use (Book-II, Chapter-XXV) :

With intake of liquor, workmen spoilthe work in hand. Aryas violate theirdecency and virtuous character, and lestfirebrands commit indiscreet acts.Liquor shall be sold to persons of well-known character in such smallquantities as one-fourth or half aKudava (approximately-100 gm.(2phalas)), one Kudava, half a Prastha(approximately 400gm.), or onePrastha. Those who are well known andof pure character may be allowed takingliquor out of the shop.

According to the text types ofLiquor:

Medaka, Prasanna, Asava, Arishta,Maireya, and Madhu are the types ofliquor.

Mode of preparation of differenttypes of liquor and theirqualities mentioned in this text

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(Book-II, Chapter-XXIV): -

Medaka is manufactured withone Drona(According to Vaidya yogaratnavali of IMPCOPS,12.8 Kg.) ofwater, half an Adhaka(According toVaidya yoga ratnavali of IMPCOPS,3.2K.g) of rice, and three Prasthas ofKinva (ferment).

Twelve Adhakas of flour(Pishta), five Prashtas of Kinva(ferment), with the addition of Spices(Jatisambhara), together with the barkand fruits of Putraka (a type of tree),constitute Prasanna.

One hundred Palas (Accordingto Vaidya yoga ratnavali ofIMPCOPSone pala is approximately50gm; According to formulary of India48 gm.) of Kapittha (Feroniaelephantum), 500 Palas of Phanita(sugar) and one Prastha of honey(Madhu) form Asava.

With an increase of one quarterof the above ingredients, a superior kindof Asava is manufactured; and when thesame ingredients are lessened to theextent of one quarter each, it becomesof an inferior quality.

A sour gruel or decoction of thebark of Meshasrngi (Gymnemasylvestrre) mixed with jaggery (Guda)and with the powder of long pepper andblack pepper or with the powder ofTriphala (3 Fruits namely Terminaliachebula, Terminalia bellirica, and

Phyllanthus emblica) form Maireya.

To all kinds of liquors mixedwith jaggery, the powder of Triphala isalways added. The juice of grapes istermed Madhu, based on its own nativeplace (Svadesa) it can be called asKapisayana and Harahuraka.

One Drona of either boiled orun-boiled paste of Masha (Phaseolusradiatus), three parts more of rice, andone Karsha (according to Vaidya yogaratnavali of IMPCOPS 12.5 gm;according to formulary of India 12gm)of Morata (Alangium hexapetalus)form Kinva (ferment.).

In the manufacture of Medakaand Prasanna, five Karshas of thepowder of each Patha (Cissampelospareira), Lodhra (Symplocosracemosa), Tejovati (Zanthoxylumalatum), Elavaluka (Prunus cerasus),honey, the juice of grapes (Madhurasa),Priyangu (Callicarpa macrophylla),Daruharidra (Berberis aristata), blackpepper and long pepper are added asSambhara requisite spices.

The decoction of Madhuka(Madhuca indica) mixed withgranulated sugar (Katasarkara), whenadded to Prasanna, gives a pleasingcolour.

The requisite quantity of spicesto be added to Asava is one Karsha ofthe powder of each of Chocha (bark ofCinnamon), Chitraka (Plumbago

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zeylanica), Vilanga (Embelia ribes?),and Gajapippali (Piper chaba) and twoKarshas of the powder of each ofKramuka (betel nut), Madhuka(Madhuca indica), Musta (Cyperusrotundus), and Lodhra (Symplocosracemosa).

The addition of one-tenth of theabove ingredients i.e. Chocha,Kramuka, etc is termed as Bijabandha.

The same ingredients are addedto Prasanna are also added to whiteliquor (Svetasura).

The liquor that is manufacturedfrom mango fruits (Sahakarasura) maycontain a greater proportion of mangoessence (Rasottara) or of spices(Bijottara). It is called Mahasura whenit contains Sambhara (spices asdescribed above)

When a handful (AntarnakhoMushtih i.e. so much as can be held inthe hand of the finger being so bent thatthe nails cannot be seen) of the powderof granulated sugar dissolved in thedecoction of Morata (?), Palasa (Buteamonosperma), Datura (Datura metel),Karanja (Pongamia pinnata),Meshasrnga (Gymnema sylvestre?) andthe bark of milky trees (Kshira vrkshas)mixed with one-half of the paste formedby combining the powder of Lodhra(Symplocos racemosa), Chitraka(Plumbago zeylancia), Vilanga(Embelia ribes?), Patha (Cissampelospareira), Musta (Cyperus rotundus),

Kalaya (leguminous seeds),Daruharidra (Berberis aristata),Indivara (blue lotus), Satapushpa(Anethum sowa), Apamarga(Achyranthes aspera), Saptaparna(Alstonia scholaris) and Nimba(Azadirachta indica) is added to (even)a Kumbha (Approximately 1,064phalas), it renders it very pleasant. FivePalas of Phanita (sugar) are added tothe above in order to increase its flavor.

Some special formulations andtheir indications (Book-XV,Chapter-II)

Preparations, used in fasting: -

1) A dose of the powder of Sirisa(Albizia lebbeck), Udumbara(Glomerous fig-tree), and Sami(Prosopis cineraria), mixed withclarified butter, renders fasting possiblefor half a month.

2) The scum prepared from the mixtureof the root of Kaseruka (Scirpusgrossus), Utpala (Nymphaea stellata),and sugar-cane mixed with Bisa (Lotus),Durva (Cynodon dactylon), milk, andclarified butter enables a man to fast fora month.

3) The powder of Masha (Phaseo lusmungo), Yava (barley), Kuluttta (horse-gram), and the root of Darbha(sacrificial grass- Imperata cylindrica),mixed with milk and clarified butter, themilk of Valli ( a kind of creeper), andclarified butter derived from it, and

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mixed in equal proportions, andcombined with the paste prepared fromthe root of Sala (Shorea robusta) andPrsniparni (Uraria picta) when drunkwith milk, or a dose of milk mixed withclarified butter and spirituous liquor,both prepared from the abovesubstances, enables one to fast for amonth.

Preparations, which alter colour ofskin and hair: -

1) The oil prepared from mustard seedspreviously kept for seven nights in theurine of a white goat will, when used(externally) after keeping the oil insidea large bitter gourd for a month and ahalf, alter the colour of both biped andquadruped animals.

2) The oil extracted from white mustardseeds mixed with the barley-cornscontained in the dung of a white donkey,which has been living for more thanseven nights on a diet of butter, milkand barley, causes alteration in colour.

3) The oil prepared from mustard seedswhich have been previously kept inurine and fluid dung of any of the twoanimals, a white goat and a whitedonkey, causes (when applied) suchwhite colour as that of the fiber ofArka(Calotropis) plant or the down ofa (white) bird.

4) Whoever eats the mixture of thepowder of the roots of Kukkuta(Marsilia denta ta ?), Kosataki (Luffaacutangula), and Satavari (Asparagus

racemosus) for a month will becomewhite.

5) Whoever bathes in the decoction ofVata (Banyan tree) and rubs his bodywith the paste prepared form Sahacara(yellow barleria) becomes black.

4) A bitter gourd, a stinking insect(Putikita), and a white house lizard,when a paste prepared from these isapplied to the hair, the latter becomesas a white as a conch shell.

Miraculous preparations :-

1) When the body of a man is rubbedover with the powder of charcoal of thebark of Paribhadraka (Erythrina indica)mixed with the serum of the flesh ofManduka (a frog), it can be burnt withfire (without causing hurt).

2) When the body of a man is smearedover with Sesamum oil mixed withequal quantities of the serum of the fleshof a frog, crab, and other animals, it canburn fire (without hurt).

3) When a man makes a journey,wearing the shoes made of the camel’sskin, smeared over with the serum ofthe flesh of an owl and a vulture andcovered over with the leaves of thebanyan tree, he can walk fifty Yojanas(ancient linear measurement) withoutany fatigue.

4) When the shoes are smeared overwith the pith, marrow or sperm of the

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birds, Syana(?), Kanka(?), Kaka(crow),Grdhra(eagle), Hamsa(Swan),Krauncha(?), and Vichiralla(?), (thetraveler wearing them) can walkhundred Yojanas(ancient linearmeasurement) without any fatigue.

C. RASASHASTRA (CalcemicalMedicine) RELATED DESCRIPTIONS: -

Names of different gems, theiravailability and qualities (Book-II,Chapter-XI)

Names of pearls and theiravailability:

Tamraparnika, that which is producedin the Tamraparni; Pandyakavataka,that which is obtained in Pandyakavata;Pasikya, that which is produced inPasa; Kauleya, that which is producedin the Kula; Chaurneya, that which isproduced in the Churna; Mahendra,that which is obtained near the mountainMahendra; Kardamika, that which isproduced in Kardama; Srautasiya, thatwhich is produced in the Sortasi;Hradiya, that which is produced in (adeep pool of water known as) Hrada;and Haimavata, that which is obtainedin the vicinity of the Himalayas are thevarieties of pearls.

Inauspicious Pearl Qualities: -

Pearl which is like Masura (Lensculinaris), that which consists of threejoints (Triputaka), that which is like atortoise (Kurmaka), that which is

semi-circular, that which consists ofseveral coatings, that which is double(Yamaka), that which is scratched, thatwhich is of rough surface, that which ispossessed of spots (Siktakam), thatwhich is like the water-pot used by anascetic, that which is of dark-brown orblue colour, and that which is badlyperforated are inauspicious.

Auspicious Pearl Qualities: -

That which is big, circular,without bottom (Nistalam), brilliant,white heavy, soft to touch, and properlyperforated is the best.

Identification of different Gems:

Gem which possess suchpleasant colour as that of the red lotusflower, or that of the flower of Parijata(Nyctanthus arbortristis), or that of therising sun is Saugandhika gem.

That which is of the colour ofblue lotus flower, or of Sirisha (Albizialebbeck) or of water, or of fresh bambooor of the colour of the feather of a parrotis the Vaidurya gem; Pushyaraga,;Gomutraka, and Gomedika are othervarieties of the same.

That which is characterized withblue lines, that which is of the colour ofthe flower of Kalaya (a kind ofPhaseolus) or which is intensely blue,which possesses the color of Jambu fruit(rose-apple), or which is blue as theclouds is the Indranila gem; Nandaka

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(pleasing gem), Sravan Madhya (thatwhich appears to pour water from itscentre). Sitavrshti (that which appearsto pour cold shower), and Surya Kanta(sunstone) are other forms of gems.

Qualities and defects of Gems: -

Gems are hexagonal,quadrangular, or circular, possessed ofdazzling glow, pure, smooth, heavy,brilliant, transparent (Antargataprabha)and illuminating are the qualities ofgems. Faint color, sandy layer, spots,holes, bad perforation, and scratches aredefects of Gems.

Inferior varieties of Gems: -

Vimalaka (pure), Sasyaka(plant-like), Anjanamulaka (deep dark),Pittaka (like the bile of a cow),Sulabhaka (easily procurable), Lohitaka(red), Amrtamsuka (of white rays),Jyotirasaka (glowing), Maileyaka(colour of asafoetida), Acichchhatraka(procured in the country ofAhichchatra), Kurpa (sandy layerinside), Putikurpa(like honey comb),and Sugandhikurpa (like phaseolus),Kshirapaka (like milk), Suktichurnaka(like the powder of an oyster shell),Silapravalaka (like coral), Pulaka(darkinside), Sukrapulaka (white inside) arevarieties of inferior gems.

Auspicious, inauspicious qualities ofDiamond: -

The colour of diamond may belike that of cat’s eye, that of the flower

of Sirisha (Albizia lebbeck) the urineof a cow, the bile of a cow, like alum(Sphatika) the flower ofMalati(Jasminum species?), or like thatof any of the gems (described above).

Diamond, which is big, heavy,hard (Praharasaham, tolerant ofhitting), regular (Samakona), capable ofscratching on the surface of vessels(Bhajanalekhi), refractive of light(Kubhrami) and brilliant is the best.Thatwhich is devoid of angles, uneven(Nirasrikam), and bent on one side(Parsvapavrttam) is inauspicious.

Types and qualities of Coral: -

Ajakandaka and Vaivarnaka are(the two) varieties of coral, which ispossessed of ruby-like colour, hard, andis free from contamination of othersubstances.

Identification of metals byexamining the liquids that oozes frompits, caves, slopes or deep excavationsof well-known mountains (Book-II,Chapter-XII): -Identification of Gold,Silver and Bitumen: - Liquids whichhave the colour of fruit of rose-apple(Jambu), of mango, and of fan palm;which are as yellow as ripe turmeric,sulphurate of arsenic (Haritala),honeycomb, and vermilion; which areas resplendent as petals of a lotus, orthe feathers of a parrot or a peacock;which are adjacent to (any mass of)water or shrubs of similar colour; andwhich are greasy (Chikkana),transparent (Visada) and very heavy are

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ores of gold (Kanchanika). Likewiseliquids which, when dropped on water,spread like oil, to which dirt and filthadhere, and which amalgamatethemselves more than cent percent(Satadupari Veddharah) with copper orsilver.

Those ores which are obtainedfrom plains or slopes of mountains;which are either yellow or as red ascopper or reddish yellow; which aredisjoined and marked with blue lines;which have the colour of black beans(Masha), green beans (Mudga), andsesamum; which are marked with spotslike a drop of curd and resplendent asturmeric, yellow myrobalan, petals of alotus, aquatic plant, the liver or thespleen; which possess a sandy layerwithin them and are marked with figuresof a circle or a Svastika; which containglobular masses (Sagulika); and whichwhen roasted do not split, but emit muchfoam and smoke are the ores of gold(Suvarnadhatavah).

Those ores which have colourof conch shell, camphor, alum, butter,a pigeon, turtle dove, Vimalaka (a kindof precious stone), or the neck ofpeacock; which are as resplendent asopal (Sasyaka), agate (Gomedaka),cane-sugar (Guda) and granulated sugar(Matsyandika) ; which has the colourof flower of Kovidara (Bauhniavariegata), of lotus, of Patali(Stereospermum suaveolens), of Kalaya( a kind of Phaseolus), of Kshauma(flax), and of Atasi (Linum

usitatissimum); which may be incombination with lead or Iron (Anjana);which smell like raw meat, are disjoinedgrey or blackish white, and are markedwith lines or spots; and which, whenroasted, do not split, but emit muchfoam and smoke are silver ores.Of similar appearance as the above(Tatpratirupakam), but of piercingsmell and taste, is Bitumen.

Identification of Copper: -

Those ores, which are obtainedfrom plains or slopes of mountains; andwhich are heavy greasy, soft, tawny,green, dark bluish-yellow (Harita), palered, or red are the ores of copper.

Identification of Lead: -

Those ores that have the colourof Kakamechaka (?), pigeon, or cow’sbile, and which are marked with whitelines and smell like raw meat are theores of lead.

Identification of Tin: -

Those ores which are asvariegated in colour as saline soil orwhich have the colour of a burnt lumpof earth are the ores of tin.

Identification of Tikshna (Iron): -

Those ores that are of orangecolour (Kurumba), or pale red(Pandurohita) or of colour of the flowerof Sinduvara (Vitex trifolia) are the ores

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of Tikshna (Iron).

Identification of Vaikranta: -

Those ores that are of colour ofleaf of Kanda (?) or of leaf of birch arethe ores of Vaikrantaka.

Identification of Precious stones: -

Pure, smooth, effulgent,sounding (when struck), very hard(Sitativrah), and of little colour(Tanuraga) are precious stones.

Removal of Impurities from Ores: -

The impurities of ores, whethersuperficial or inseparably combined canbe got rid of when the metal is meltedand when the ores are (chemically)treated with Tikshna(?), urine (Mutra),and alkalis (Kshara), and are mixed orsmeared over with the mixture of thepowder of Rajavrksha (Cassia fistula),Vata (Ficus bengalensis), and Pilu(Salvadora persica), together withCow’s bile and the urine and dung of abuffalo, an ass and an elephant.

Special procedure for making metalssmooth: -

Metals are rendered soft whenthey are treated with (the powder of)Kandali (mushroom), and Vajrakanda(?) together with the ashes of barley,black beans, Palasa (Butea frondosa),and Pilu (Salvadora persica), or with themilk of both cow and sheep. Whatevermetal is split into a hundred thousand

parts is rendered soft when it is thricesoaked in the mixture made up of honey(Madhu), Madhuka (Madhuca indica),sheep’s milk, sesamum oil, clarifiedbutter, jaggery, Kinva (ferment) andmushroom.

Permanent softness(Mrdustambhana) is also attained whenthe metal is treated with the powder ofcow’s teeth and horn.

DISCUSSION AND CONCLUSION:

In this text, which was translatedby R. Sama Sastry, many Ayurvedicherbs were supported with suitablebotanical names. Though they providebetter understanding, some of thesenames differ from latest Ayurvedicbooks. Because of this, some botanicalnames have been changed by referringstandard Ayurvedic books like P.V.Sarma Dravyaguna Vignan,Dravyaguna kosh; Indianmedicinal plants of Warrier, Bhavaprakasa Nighantu (edited by Sri K.C.Chunekar) etc.

This text has many drugs, whichare not known or cannot be found inlatest Ayurvedic books. There is a needof research for proper identification ofthose ancient herbs with reference tomodern botanical names. Planning ofsowing different seeds in differentseasons and knowledge of suitabletimings for suitable herbs in the oldendays is really amazing. There is a needof research in present era to find out

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suitable timing for plantation of variousAyurvedic herbs. This text also dealswith different soils, climates, which aresuitable for cultivation of various herbs.Even today as many herbs are at thewedge of extinction, research oncultivation of medicinal plants, findingsuitable soil and climates for those herbsis also needed. Medicinal plantsclassified under different Vargas(groups); that are available in forests;for future usage shows the foresight ofancient scholars.

There are many innovativemeasures and methods in preparation ofdifferent types of alcohols which canalso be considered as supportiveinformation to Bhaisajya Kalpanabranch of Ayurvedic system ofmedicine. Some miraculous preparations and methods to change the colorof the skin, to travel long distanceswithout fatigue, to fast for

months without any side effects andhunger etc., which have scope forresearch

Identification of metals byobserving the liquids oozing out frompits, caves and slopes is really an areaof research not only for the branch ofRasasastra of Ayurvedic medicine butalso to the modern geologists.Knowledge on different gems theirqualities; purification methods of ores,smoothening of metals etc. Literatureof this text can also be considered as asupportive information to ancientRasasastra branch of Ayurvedicmedicine. It can be concluded that thisis an ancient text with importantmedical literature and enormous scopefor further study and research in variousfields like herbal cosmetics,standardization etc.

References: -

1. Kautilya 1967 Kautilya’s Arthasastra translated by Maha Mahopadyaya R.Shama Sastry, eighthedition, published by Mysore printing and publishing house.

2. P.V. Sharma 1969 Dravyaguna Vignan 2nd edition published by Chowkhamba Sanskrit series,Varanasi.

3. Bhavamisra 2002 Bhavaprakash Nighantu, commentary by K.C. Chunekar, edited by G.S.Pandey, published by Chowkambha Bharati Academy, Varanasi.

4. P.V.Sharma 1997 Dravyaguna Kosh, 1st edition published by Chankhambha orientalia, Delhi-110 007.

5. Mulugu Viswesara shastri 1977 Vaidya yoga ratnvali 7th edition published byIMPCOPS, Adayar, Madras-600020.

6. P.S.Varier 1997 Indian Medicinal Plants, 1st reprint, published by Orient Longman limited,160Annasalai, Chennai 600002

7. Anonymous 2003 The Ayurvedic formulary of India, published by Ministry of Health andFamily Welfare , Govt. of India, Dep’t of ISM&H..

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