They are then taken out and mashed in a small quantity of pure hot water and strained through cloth, so as not to leave any vegetable fibres in the filtrate. This is taken with a little quantity of sugar or sugar candy and tastes very well. This diet, which goes by the name of ———–26 is a great favourite with the Kavirajes and has been found to fail seldom.
Notes by the Editor.
1. Lentils (Lens Esculanta); Hindi and Maharashtra Masur. A strengthening and stimulating article of food.
2. Pigeon Pea; Hindi Tor Arhor dal; Guz. Dangri; Mah- Torin.
3.Green (unripe) plantain. Hindi. etc. Kela (Kaccha).
4. Wild snakegourd. Hindi Palwal, Mah. Kadu padvala.
5. Apocyanum foetidus or convolvulus foetidus. Hindi Khip or Gandhali. Guz. Gandhana. Mah. Hiranwel.
6. Magur fish, contains 18.9 percent protein and 5 percent fat; it is light and strengthening, and cheeks Vayu dosha.
7. Singhi fish; contains 24.56 percent protein and 4.26 percent fat; it checks Vayu, and is soothing, bitter, astringent, light and appetizer,.
8. Mourola fish is tissue-producer, vitalising and galactogogue.
9. Gugli (shell), of common oyster class, found abundantly in the ponds. Meat enclosed in its shell is sweet and soothing, cooling, strengthening and vitalising, stomachic and cardiac; its soup is highly beneficial in dysentery, and intestinal disorders of consumption.
10. Dadhi; dadhi; curd.
11. Ghol, butter-milk; contains Vitamin C. It is efficacious in dyspepsia and digestive disturbances. It is not to be confounded with whey which is a difficult preparation.
12. Loochi; Poori, thinly caked and fried in cows ghee; if fried in buffalo-ghee it becomes heavy for dyspeptics and convalescents.
13, 14. Anar, (Pomegranate); Dalimba. There are two varieties, viz., sweet and sour.
15. Jambol. The black plum.
16. Indian Persimon; Taindu; Timar. (wild mangostin).
17. Indian water chestnut, Singhara; Singada.
18. Aegle marmelos (Bael fruit). Marmalade of unripe fruit.
19. Inner soft pulp of burnt unripe fruit, used with sugar. 20. Kai-fish (Anabus scandeous); soothing, appetizer.
21. Khalse-fish; a poorer variety of Kai-fish.
22. Fiscus Glomerata. Dumar; Gular; Umbel.
23. Cucumis Acutangulus. Turai; Sirola.
24. Kela-ka-phul. (The flowers of banana).
25. Laja; Lawa. (A light spongy rice obtained by frying paddy in a sand-bath) .
26. Porridge made of banana flour (green plantains dried in sun and powdered) previously boiled in water, mixed with milk.
