digest like Vrihi, is made light by frying. Measures for use should vary according to the keenness of one's appetite.]
The meat Group:—Now I shall describe the properties of the different species of edible meats. The flesh of animals such as those which are aquatic in their habits (Jaleshaya), or frequent marshy lands (Anupa), or dwell in villages (Gramya), or are carnivorous in their habits (Krayabhuja}, or are possessed of unbifurcated hoofs (Ekashapha), or dwell on high ground (Jangala), is generally used as food. Of these each succeeding kind is superior to the one immediately preceding it in the order of enumeration.
Again these animals may be roughly grouped under two broad sub-heads such as, the Jangala (living in high ground and in a jungle) and the Anupa (living in marshy places, or near pools and water- courses). The Jangala group may be further divided into eight sub-species, such as the Janghala, the Viscira, the Pratuda, the Guhashaya, the Pra8aha,the Parnamriga, the Vileshaya, and the Gramya. Of these the Janghala and the Viscira are the most important. The following animals belong to the Janghala (large-kneed group — viz. the Ena (black deer), the Harina (red deer), the Rishya (blue deer), the Kuranga (antelope), the Karala, the Kritamala, the Sharabha, the Shvadanstra, the Prishata, the Chitrila (Spotted deer), the Charushka,
