N. O. ORAMlKEj;. 
1361 
confounding. Rakta sali popularly known as Daudkhani is the 
variety of rice that is considered superior to alt 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 : — 
YavSgu 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 yavagfi of the strength ordered. 
•awn, Lftjd, (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, iVern. 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 bieakfast. 
Tffi, Prithuka, Vern. Churah 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. v It is well washed and softened in water or boiled 
before use. 
,n, re, Payasa is a preparation of rice with nine parts of milk. 
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 some time, has been used for making 
poultice as a substitute for linseed meal or flour. 
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