spices and substances oil, clarified butter, etc., is called a seasoned soup (Krita Yusha). Of the soups and extracts of meat respectively cooked and prepared with the modifications of cow-milk (curd, whey, etc.), Kanjika and acid fruits (pomegranate, etc.) each succeeding variety should be deemed lighter and more wholesome than the one immediately preceding it in the order of enumeration. The soup cooked with the cream of the curd and the expressed juice of the Dadima is called Kamvalika soup. Articles of food prepared with sesamum and its levigated cake, or those in the composition of which dried pot herbs, rice threshed out of sprouting paddy or Sindaki (a species of potherbs described before) enter, should be considered as heavy of digestion. They subdue the Pittam and increase the Kapham. The Vatakas resemble the Sindakis in their properties, but are heavy of digestion and admit of being incompletely digested, giving rise to a kind of acid re-action. The varieties of soups known as the Raga*[1] and Shadava are light, tissue-building, spermatopoietic, agreeable, relishing, and appetising in their properties. They alleviate thirst, epileptic fits, vertigo and vomiting, and remove the sense of fatigue or exhaustion.
The variety of food known as the Rasala†[2] is con-
- ↑ *Is made of sugar, Saindhava sail, tamarind, Sarjikshara, Parushaka and the expressed juice of Jambuline fruits; while the Shadava soup is prepared with salt and acid and sweet fruits.
- ↑ †A sweet aromatic preparation consisting of acid buftalo-curd, refined sugar, milk, powdered cardamom, camphor and black pepper.
