Astanga Hrdayam and maulik Siddhant

Chapter
CONTENTS
V31. Treatment of dosas
1-338 32. Treatment of psychological factors
33. Four limbs of treatment
34. Easily curable diseases
II Chapters of the text
1. Ayuşkamiya- (Aspiration for a long life)
1. Prayer
2. The eight branches of Ayurveda
3. Number of dosas
4. Seats of dosas
5. Functioning time of doșas
6. Natüre of digestive fire
7. Nature of the digestive tract
8. Constitutions
9. Characters of Vata dosa
10. Characters of Pitta dosa
11. Characters of Kapha doşa
12. Samsarga and Sannipäta
13. Seven types of tissues
14. Three types of excreta
15. Increase and decrease of dosas
16. Six taste perceptions
17. Action of Rasa on doşa
18. Three types of drugs
19. Viryam-Potency/activity
20. Vipäka-Post digestive effect 21. Qualities of drugs/foods
3 35. Difficult to cure diseases
5 36. Manageable diseases
5 37. Diseases to be avoided
538., Patient to be discarded
6 39. Indexing of chapters
62. Dinacarya- (Daily regimen)
61. Brähma Muhürta
7 2. Brushing the teeth
Contra indications of Tambüla 74.
7 3. Collyrium application
75. Oil bath and its contra indications
86. Exercises
87. Rubbing the body
8 8. Bathing
8 9. Food intake
10. Importance of righteousness
911. Things to be avoided
9 12. Worshipping Gods
13. Speaking method
14. Method of behaviour
15. Things not to look at
16. Individual behaviour
17. Worldly wisdom
18. Result of positive deeds
3. Rtucarya - (Seasonal regimen)
22. Factors for disease and Health
23. Two types of diseases
24. Seats of diseases
25. Dosas of Mind
26. Clinical examination
1. The six seasons
27. Examination of the disease
2. Ādāna kāla
28. Characters of Deśa
3. Visarga kāla
29. Times of drug administration
4. Regimen during winter
30. Drug types
Regimen during autumn
12. Control of yawning
13. Control of tears
14. Control of vomiting
15. Control of ejaculation
16. Urges to be controlled
17. Expelling of dosas
11. Control of exertional dyspnoea
3
Chapter
6 Regimen during spring
7. Regimen during summer
8. Regimen during rainy season Regimen during post monsoon
period
4. Roganutpādaniya-(Preventive 1. Controlling of natural urges
2. Control of flatus
3. Control of defaecation
4. Control of urination
5. Control of belching
6. Control of sneezing
7. Control of thirst
8. Control of appetite
9. Control of sleep
10. Control of cough
Page
Chapter
32
7. Cool water
31
Hot water
369
Coconut Water
10. Qualities of milk
37 aspects)
11 Cow's milk
P
52
40
13. Goat's milk
40
14. Camel's milk
12. Milk of a she-buffaloe
12
53
41
15. Woman's milk
53
41
16. Sheep's milk
53
42
17. Elephant's milk
54
42
18. Unboiled milk
54
42
19. Over boiled milk
54
42
20. Qualities of curds
54
43
21. Qualities of butter milk
54
43
22. Qualities of butter
55
43
23. Qualities of ghee
55
43
24. Sugar cane juice
56
43
25. Cane juice syrup
57
44
26. Qualities of jaggery
57
44
27. Sugar from Yaväsa plant
58
45
28. Qualities of honey
58
18. Importance of purification
19. Nourishing procedure
45
29. Sesame or gingely oil
45
30. Castor oil
6
46
31. Mustard oil
61
6
20. Pacifying the diseases
21. Results of ideal diet
5. Dravadravya - (Liquids and liquid drugs)
1. Rain water
2.
Gangodaka and Samudrodaka
3.
Water fit for consumption
4.
River water
46
32. Neem oil
47
33. Linseed oil
34. Qualities of alcohol
35. Alcohol from carbohydrates
48
36. Wines
48
37. Fermented palm sap.
49
38. Fermented rice
49
39. Qualities of urine
Anna Svarūpa - (Sources of food
1. Varieties of spiked rice
Contra indications of water intake
6. Food and water intake
Chapter
Millers
Barley Wheat
Page Chapter
68
17. Hrasvapañcamüla
68
38. Madhyamapañcamüla
69 69
39. Jivanapañcamüla 40. Troapañcamüla
All
5. Pulses
69
7. Annaraksa - (Prevention of for contamination)
6. Green gram
70
7. Horse gram
70
1. Duty of a physician
& Black gram
70
2. Characters of poisoned food
Oil seeds
71 3.
Poisoned food additives
10. Manda and Peya
72 4.
Characters of poisoning person
11. Vilepi
72 5.
Testing the poisoned food
12. Cooked rice
73 73
6. Poisons of oral cavity
13. Soups
7. Poisons in the intestines
14. Syrups
74
8. Use of copper
15. Flaked rice
75
9. Use of Gold
16. Meat preparations
17. Vegetarian animals
18. Birds which live in trees
19. Pecking birds
20. Animals in burrows
21. Animals which snatch food
75
10. Adverse foods/incompatibility 11. Definition of incompatibility
75
76
12. Tapering a drug
76
13. Unsuitable diet
76
14. Sleep regimen
76
15. Sleep during day time
77
16. Sexual intercourse
77
17. The physician and the king
77
8. Mātrāśitīya - (Limits of food in
22. Huge animals
23. Aquatic birds
24. Varieties of fish
25. Wild animal meat
26. Meat of different animals
78
1. Definition of food limit
27. General qualities of meats
79
2. Quantity of food
28. Digestibility of meats
80 3.
Diseases due to high quantity of
29. Qualities of leafy vegetables
81
food
30. Qualities of vegetables
84
4. Alasaka
31. Qualities of fruits
90
5. Visūcika
32. Common qualities of salts
94
6. Dandakālasaka
33. Triphala
97
7. Āmavişa
34. Trikațu
98
8. Treatment of Alasaka
35
. Pañcakola
36. Mahāpañcamüla
9. Treatment of Visūcika
99 10. Anti colic drugs
Chapter
14. Trestnew of Amadoga
Page
PasChapter
12.
Tywatne the cause and disease
Functions of bitter taste
138
16. Samasana
15 Delayed absorption
Prolonged indigestion
Indigestion due to different dosas
1187
Functions of pungent faste
138
1198
Fonctions of astringent taste
138
1209
Drogs which are sweet
138
120 10
Drugs which are sour
139
17 Adhyašana
121 11
. Drugs which are saltish
139
121
12. Drugs which are bitter
139
121
13. Drugs which are pungent
122 122
14. Drugs which are astringent
15. Properties of different taste groups
139
140
140
141
141
141
18. Visamāšana
19. Food to be avoided
20. Food for daily use
21. Proportions of food and water
22. Fluid vehicle or Anupâna
23. When to eat food
123 123
16. Rasa and Virya
9. Dravyādi viznānīya-(Principles of pharmacology)
1. Päñcabhautic concept
2. Rasa and Anurasa
3. Rasa and Guna
4. Drugs predominant of different Bhūtas
5. Proportion of Bhūtas in a drug
6. About Virya
7. Guna and Virya
8. Šita and Uşna vīrya
9. Vipāka and its types
10. Pharmacotherapeutic actions
1. Nature of Rasa and others
2. Prabhāva
3. Vicitra pratyayārabdha
D. Rasabhediya - (Types of Rasa)
Origin of six Rasas
Identification of different tastes
Functions of sweet taste
Functions of sour taste
Functions of salt taste
125
17. Rasas and Gunas
18. Combination of Rasas
11. Doşādi viznāna - (Knowledge of dosas)
126 127
1. Physiological functions of Dosas, Dhātus and Malas
128
14
2. Functions of tissues
14
128
3. Functions of Malas
129
4. Aggravated dosas
130
5. Aggravated dhātus
6. Aggravated Malas
7. Decreased doșas
8. Decreased dhātus
9. Decreased Malas
10. Area and the occupant
11. Treatment of increase or decrease
12. Specific measures to treat dhātus
13. Aetiology of derangement of dhātus
14. Oja
15. Preventive measures
if you dareene
16 Samka yantre 10 Sunku Hooks
20
Salika-Probes or scoops
21. Jambavaustha
22 Mince surgical instruments
23. Functions of instruments
26. Sastravidhi-(Sharp surgical
instruments) Characters of sharp instruments
2 Mandalagra
3. Vradhipatra
4. Utpala and Ardhadhara
5. Sarpāsya
6 Esani - Probes
7. Vetasapatra
8. Śarārī Mukha
Kusapatra
10. Vrihi vaktra
11. Kuthari
12. Tämra Šalākā
13. Ring scalpel
14. Badiša
Page Chapter
278
21. Khape or Charner
378 278
22. Vamid 23. Karna vedhini
278 24. Secundary surgical aids
279 25 Functions
279
26. Defects
279
27. How to hold an instrument
279
28. Instrument box
280 29. Use of leeches 281 30. Poisonous leeches
281 31. Non poisonous leeches
282 32. Method of using leeches
282
33. Stagnated blood
34. Aläbü-fruit shell
35. Procedure of blood letting
284
27. Sirä vyadha - (Venesection)
Characters of pure blood 1.
Diseases due to vitiated blood 2.
Venesection 3.
Persons unfit for venesection 4
Blood letting in different diseases 5.
Method of severing a vein 6.
284
284
285
285
285
285 286
7. Veins of the upper limb
8. Veins of the lower limb
286
9. Proper and improper section
285
286
10. Persistent impure blood
286
11. Arresting the bleeding 12. Diet etc; after bleeding
286
287
28. Šalyāharaņa vidhi - (Removing
287
15. Karapatra
16. Kartari
17. Nakhasastra
1. the oreign bodies) Movements of the foreign bodies
2. Common characters
18. Dantalekhana
. 4. Śalya inside different body parts Missing foreign body in different
19. Süci or needles
. Needle brush
CARIT
11 Salya in the pharynx
10. Salya deeply visible
Chapter
5 Extracting the Salya
Salya in a transverse direction
Visible Salya
Invisible Salya
Salya in a bony ares
Page Chapter
310
24. Bandene
Fage
311
27. No handaging 26. Qadies of bondage
Sin 311
25. Types of handages
335
125
736
312
28. Formation of maggots
321
312
10. Ksärägni Karma Vidhi
12. Salya in the eye
313
(Cauterization technique)
13. Salya in the ear
3141
Importance of alkati External application
14. Insects in the ear
314 2
32
15. Salya m the deeper muscle
314 3.
Contra indications
techniques)
29. Sastrakarma Vidhi-(Surgical
315 4.
Preparation of Madhyama Kshra
5. Mrdu kşära
2 Acute swelling
1. Treatment of swelling
6. Tikşna ksära
316
7. Qualities of ksära
3. Swelling at its peak
316
8. Method of application
4. Swelling at its optimum
316
9. Application in various diseases
5. Cause of swelling
316
10. Cleaning the excess kşära
6. Raktapāka
317
11. Excess cautery and treatment
7. Break opening the swelling
317
12. Cautery with heat
318
13. Regions indicated
8. Incising a swelling
318
14. Persons unfit for cautery
9. Preparing the patient
318
15. Perfect cautery
10. Operative procedure
319
16. Imperfect and excess cautery
11. Qualities of a surgeon
319
17. Characters of Tuttha
12. Post-operative procedure
320
18. Characters of Durdagdha
13. Bandaging cloth
320
14. Protecting the wound
19. Characters of Atidagdha
321
15. Wearing herbs on the head
20. Treatment of scalds
321
16. Diet schedule in wounded
322
III. Appendices
7. Things to avoid
322
1. List of plant drugs
8. Nursing and assurance
322
2. Surgical instruments and the modern equivalants
9. Re-bandaging
323
. Ulcers to be sutured
323
IV. Indexing the text
Ulcers not to be sutured
1. Sanskrit Words
Method of suturing
2. English Words
After suturin
V. Bibliography