N. 0. GRAMINE^. 1361 



confounding. Rakta sali popularly known as Daudkhani is the 

 variety of rice that is considered superior to all others and 

 suited for use by sick persons. The preparations of rice used 

 in sick diet and described in Sanskrit medical works are as 

 follows : — 



isi£, Yavagu or powdered rice boiled with water for the 

 use of the sick and convalescent. It is made of three strengths, 

 namely, with nine, eleven and nineteen parts of water, called 

 respectively Vilepi, Peya and Manda. Sometimes, instead of 

 water, a decoction of medicinal herbs is used in preparing 

 yavagu. Thus, for example, if it is ordered to give the patient 

 yavagu made with ginger and long pepper, the process adopted 

 in preparing it is as follows. Take of dry ginger and long 

 -pepper, one tola each, boil in four seers of water till reduced 

 to two and strain. Now take nine, eleven or nineteen parts of 

 this strained decoction and one part of powdered rice for 

 making yavagu of the strength ordered. 



susit, Laja, (Vern. Khai), is paddy fried in a sand bath. 

 The husks open out and the rice swells into a light spongy 

 body. It is considered a light article of diet suited to invalids 

 and dyspeptics. 



*$**%% Bhrishta tandula, (Vern. Muri) is rice fried in a 

 sand bath. This is also a light preparation of rice and is given 

 to sick persons as a substitute for boiled rice. It is also much 

 used by the poorer classes for tiffin and early breakfast. 



^R, Prithuka, (Vern. Chura). To prepare this, paddy is 

 moistened and lightly fried. It is then flattened and husked. 

 This preparation of rice is given with curdled milk (dadhi) in 

 dysentery. It is well washed and softened in water or boiled 

 before use. 



*w%, Payasa is a preparation of rice with nine parts of milk. 



« u §«'*Si Tandulambu is water in which unboiled rice has 

 been steeped. This sort of rice-water is sometimes prescribed 

 as a vehicle for some powders and confections." 



Boiled rice, when hot, or if not so, made hot by steeping 

 it in boiling water for sometime, has been used for making 

 poultice as a substitute for linseed meal or flour. 



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