Bombyx mori (abresham muqharaz)
50 grams
Lavandula stoechas (ustukhuddus)
25 grams
Santalum album, sawdust (burada sandal sajaid) 50 grams
Nepeta hindostana (badranjboya)
50 grams
Onosma bracteatum, leaves (burg gaozaban) 112 grams
Salvia haematodes, crushed (behman-surkh nim kofta) 50 grams
Centaurea behen, crushed (behman safaid nim lojta) 50 grams
Lallemantia royleana (tukhm-i-balanga) 75 grams
Cheiranthus cheiri, yellow variety (todri zard) 100 grams
Dried Coriandrum sativum (kishniz khushk, dhanya) 50 grams
Onosma bracteatum flowers (gulgaozaban) 50 grams
White sugar (shakar safaid)
4 kilograms
Citric acid (sat lirnun)
10 grams
Sodium benzoate (nitrun bunjawi)
3 grams
Ambra grasea (ambar ashhab)
1 gram
+ 250 milligrams
Preparation: The herbal ingredients and abresham are boiled in 4
litres of water in the morning till /4th of the original volume remains.
The decoction, while hot, is sieved through 40-mesh and the solid
deposit crushed till almost all the water is released. To the solution is
now added the white sugar and the mixture is heated to boiling and
filtered through a cloth. It is heated again, citric acid is added,
followed by the addition of the ambergris. When the qiwam forms,
sodium benzoate, dissolved in a little water, is added, and, after being
allowed to boil once, the qiwam is taken off the fire and stirred till it
whitens (during stirring Barshesha is added). The cowries and stones
are now added and the mixture stirred. Last of all, the silver foil is
gradually added. The Khamira should be preserved in glass/chinaclay
container.
Dosage and administration: 5g. in the morning or at night. Avoid
sour and refrigerant edibles.
Uses and indications: Curative for persistent cough and cold, (ii)
Cerebral, nervine and general tonic.
DAWA-U L-MISK BAR1D JAWAHARDAR
Recipe
Triturated pearls (marwarid saida)
1 0 grams
Triturated Vateria indica (kahruba-i-shamai saida) 1 5 grams
Gold foil (waraq tila)
270 milligrams
Silver foil (waraq nuqra)
5 grains
Santalum album, sawdust (burada sandal sajaid) 20 grams
