Classical Preparations
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  • Agnimukh churna: Two parts of the root-stock of the Sweet Flag (vacha), 3 parts of the long pepper (pipli), 4 parts of ginger, 5 parts of omum seeds (yavani), 6 parts of chebulic myrobalan (harada), 7 parts of the root of Plumbago zeylanica (chitraka) and 8 parts of the roots of the Costus (kusht) are powdered together; the powdered mixture is strained through cloth; it is given in doses of 20 to 40 grains with whey, buttermilk or curds; to the churna one part of dried asafetida may be added.
  • Ajmodadi Churna: Equal parts of the seeds of the Celerey (ajmoda), mocharas, ginger and the flowers of Woodfordia fruticosa (dhataki) are powdered together; the mixture is given in doses of 25 grains with buttermilk.
  • Akardi Kwath: This decoction is made of equal parts of the root-stock of the Sweet Flag (vacha), black pepper, ginger and rock salt with the addition of the root-bark of Calotropis gigantean (akda) one-twentieth of the other four ingredients.
  • Amli-ka-math: 180 grains each of dates, raisins, tamarind, the seeds of pomegranate, the berries of Grewia asiatica (phalse) and ripe emblic myrobalan (amla) are macerated together in 13 oz. of water; the strained liquid is taken in 2 oz doses.
  • Amli-ka-panak: Ripe tamarind is macerated in water and left to soak for some time; to the strained infusion are added black pepper, sugar, cloves, cardamoms and camphor; the mixture is taken ad libitum.
  • Amalkyadi Churna: The powder consists of equal parts of the emblic myrobalan (amla), the roots of Plumbago zeylanica (chitraka), cheublic myrobalan (harada), long pepper (pipli) and rock salt.
  • Amalkyadi Ghrita: One part of ghee is boiled with 2 parts of the swaras of emblic myrobalan (amla), 2 parts of sugarcane juice and one part of chebulic myrobalan (harada) till all the water has evaporated.
  • Amalkyadi Kwath: The decoction is made of dry emblic myrobalan (amla), the roots of Plumbago zeylanica (chitraka), the small type of chebulic myrobalan (bal harada) and long pepper (pipli).
  • Apamargakshar: It is an extract of Achyranthes aspera (apamarga); the ash of the panchang is well mixed with four times its weight of water in an earthen vessel; the mixture is then kept standing overnight undisturbed; the following morning the supernatant liquid is carefully decanted in the iron vessel and boiled till all the water has evaporated and a white residue is left; this white residue is the extract or the kshara.
  • Arak-ka-Teila: This medicated oil or ghrita is prepared by boiling together 8 parts of sesame oil, 16 parts of juice of Calotropis gigantean (akda) and 1 part of powdered turmeric.
  • Ashtakadhya Teila: This medicated oil is prepared by boiling together 6 oz of long pepper (pipli), 6 oz of ginger, 8 lb of mustard oil, 8 lb of curds and 64 lb, of buttermilk till all the water has evaporated; the strained mixture is used as a liniment.
  • Atmaguptadi Churna: Equal parts of the seeds of the cowhage (kinvach), the fruits of Tribulus terrestris (chhote gokhru) and sugar are powdered together; the powder is given in doses of 90 to 180 grains with milk.
  • Avipittkar Churna: 180 grains each of ginger, black pepper, triphla, the tubercles of the Nut Grass (nagarmusta), Embelia ribes (vidanga), cardamoms and the leaves of Cinnamomum tamala (tejpatra), 4 oz of cloves and 24 oz of sugar are powdered mixture is strained through cloth; the powder is given in doses of 45 grains with lemon juice.
  • Bhringraj Teila: This medicated oil or ghrita is prepared by boiling together 4 parts of sesame oil, 16 parts of the juice of Eclipta alba (bhangra) and 1 part each of Calotropis gigantean (akda), triphala and Ichnocarpus frutescens (sariva).
  • Bhilwa Panchak: 10 parts of bael fruit (bilwa), 10 parts of mocharas, 7 parts of shelled mango seeds, 2 parts of mutmeg (jayaphala) and 1 part of opium are macerated together; this mixture is given in doses of 20 to 40 grains.
  • Brahmi Teila: The powdered mixture of 1 lb of Centella asiatica (brahmi) 1 oz of the roots of Baliospermum montanum (danti), 1 oz of the turpeth root (nishottar), 2 oz of the pulp of the fruit of Cassia fistula (amaltas), 1 lb of the emblic myrobalan (amla) ½ oz of black pepper and 1 oz of Embelia ribes (vidanga) is made into a decoction by boiling the mixture with 18 lb of water till the liquid is reduced to one-fourth; the strained decoction is mixed with 10 lb. of sesame oil in a very large tinned container; large enough to hold 60 lb of water; the container is then put on a slow fire; when the contents begin to boil the macerated mixture of 1 oz of Hydechium specatum (kapur kachri), 1 oz zedoary (karchur), 1 oz sandalwood, 1 oz of Purnus mahalib (priyanger) and 2 oz of the roots of the Khus-khus Grass (khus) is added to the boiling mixture of the oil and the decoction; the boiling is continued on a slow fire till the water has evaporated; the strained liquid is bottled.
  • Brahmi Sherbet: 10 oz of the leaves of Centella asiatica (brahmi) are boiled on a slow fire with 80 oz of water till the liquid is reduced to 20 oz; the strained decoction is boiled with 5 lb of sugar till a syrupy liquid is formed; the mixture is then immediately strained through cloth; the dose of the sherbet is half to 1 oz to be given twice a day.
  • Changeri Ghrita: This medicated ghee is prepared by boiling ghee with Oxalis corniculata (amrud), the fruits of the Jujub Tree (ber), sour curds, ginger and the ashes of green barlely shoots.
  • Chatuhsama Vati: Equal parts of cloves, ginger, omum seeds (yavani) and rock salt are made into a pill-mass; it is given in doses of 8 grains.
  • Chaturbhardi Kwath: The decoction is made of equal parts of Tinospora cordifolia (gudunchi), the Atis Root (ativisha), ginger and the tubercles of the Nut Grass (nagarmusta).

Classical Preparations

 

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