sweet in digestion, and exhibits properties similar to those of the red Shali. The remaining varieties are inferior in quality, each succeeding one being inferior to the one immediately following it.
Vrihi Dhanyas:—The several species of Vrihis are known as the Krishna-Vrihi, Shalamukha, Jatumukha, Nandimukha, Lavakshaka, Taritaka, Kukkutandaka, Paravataka, and the Patala, etc.
Metrical Texts:—They have a sweet and astringent taste, are sweet of digestion and hot in their potencies. They tend to slightly increase the secretions of the internal organs and bring on constipation of the bowels. Their general properties are nearly identical with those of the aforesaid Shashtikas. The species Krishna-Vrihi is the best of them all. It is light, and leaves an astringent after taste, the remaining varieties gradually deteriorating in quality from the one under discussion.
Shali rice, grown on burnt land, is light of digestion, has an astringent taste, is parchifying, tends to suppress the emission of urine and the evacuation of stool, and reduces the deranged Kapham. Shali rice grown in a Jangala country has a taste slightly blended of the pungent, astringent, sweet and has a shade of bitter. It subdues the deranged Pittam and Kapham, (generates Vayu — D. R.) and is a good digestant and stomachic. Shali rice grown in a Kaidara or marshy country has a
