cakes in a place where there is little air. Now on 5 kg. of the cow-dung
are placed those cakes which contain the ingredients. The remaining
cow-dung cakes are placed on these and set on fire. The cow-dung
ash is very carefully scratched out after the fire has burnt out. The
ktishta which should be white would be ready, and the lead would
come out in the metallic form. The kiishta is sieved and stocked in
bottle.
Dosage and administration: 30 mg. or one tablet with 1 g. of creair
or butter, followed by 250 ml. of milk.
('ses and indications: (i) Useful in paralysis and facial paralysis
(ii) Curative for asthma and cough, (iii) Aphrodisiac, (iv) Depurative.
KUSHTATAMYSAR
Recipe
Copper dust (towhay ka harada)
100 grams
Pink alum (phitkirignlabi)
700 grains
Oxalis corniculata (khatt-i-buti)
250 kilograms
Cow-dung cakes (uplas)
100 kilograms
Preparation: The pink alum is divided into four lots. One lot is
divided into two lots and the copper dust is sandwiched in between.
These half-lots are now placed in pyrex flask or in an earthen vessel
which has been covered with soft clay and submitted to the git hiknun
process. Half of the pit is filled with 20 kg. cow-clung cakes and set on
fire. When the fire is burnt itself out, the flask or the vessel is taken
out the next day and the medicinal ingredients in it are taken out and
pounded in a mortar containing water. More water is added, the
ingredients are dissolved in it, and left as such for some time till the
sedimentation is complete. When the supernatant liquid has been
decanted off, the copper-alum mixture is sandwiched in between the
other pink alum lots and dried in an airtight pyrex flask or an earthen
vessel which has been made airtight by being covered with a lid. Later
on, the vessel or flask is heated on cow-dung cakes (2 kg.) and. on
cooling, the mixture is taken out and triturated in a mortar containing
water. The water is decanted off, and the process is twice repeated
with the remaining two pink alum lots.
The alum-copper mixture (taken out from all the four lots) is dried
and triturated with the Oxalis corniculata. When the trituration is
complete, cakes weighing 10 g. each are made, dried in an airtight
pyrex flask or earthen vessel by means orgil hikmat, and heated on 20
kg. of the cow-dung cakes in a pit. The buff-coloured kiishta after
cooling, is sieved through a fine cloth and stocked in bottle.
