of all kinds of curd, and of all emollient remedies (Santarpanam). Curd prepared with the milk of a she-elephant, is light in digestion, subdues Kapham, and is heat-making in its potency. It impairs digestion, leaves an astringent after-taste and increases the quantity of fecal matter. Of all the preceding kinds of curd, the one prepared with cow's milk should be regarded as the best in virtue and quality. This curd well filtered through a piece of clean linen, imparts a relish to the food, whereas the curd, which had been prepared with boiled milk, should be deemed the most efficacious. The cloth-filtered curd subdues the deranged Vayu. It is demulcent and restorative, though it tends to increase the Kapham without bringing about a similar augmentation of the Pittam. The curd prepared with boiled milk subdues the deranged Vayu and Pittam, imparts a relish to the food, and acts as a good stomachic remedy. It increases the strength and the root principle of life. The cream of curd is heavy and spermatopoietic. It subdues the deranged Vayu, impairs digestion and is phlegmagogic and aphrodisiac. Curd made without cream is parchifying, astringent and arrests stool and urine (Vistambhi), It increases the bodily Vayu. It is appetising and is comparatively lighter, a little astringent in taste, and imparts a rehsh to food.
The use of curd is generally prohibited in (Vasanta)
