Part 9 - Semi-poison (9): Bhallataka

Ripe fruits of bhallataka are sweet when digested, light, astringent, digestive, soothing, acrid, warm, reducer of fat, purgative, increaser of retentive faculties, and increaser of hunger. They destroy phlegm, vayu, sores, udara-roga, leprosy, piles, chronic diarrhoea, gulma, dropsy, intestinal obstruction, fever, and worms.

Stems of bhallataka fruits are sweet, pacifier of pitta, beneficial to hair, and increaser of power of digestion.

Oil or marrow of bhallataka (which are generally used in medicines) are astringent, sweet, light, nutritive, warm, increaser of semen, pacifier of vayu and kapha. It destroys all sorts of udara-roga, intestinal obstruction, leprosy, piles, chronic diarrohoea, gulma, fever, leucoderma, loss of digestive power, worms and carbuncles.

Extraction of the essence (oil) of bhallataka fruits.

For the purpose of extraction of oil or essence of bhallataka fruits, only those which are ripe and sink in water are to be selected. These fruits are first of all to be denuded of the kernel surrounding the seeds, by means of being rubbed with powdered bricks. The seeds are then to be cut into pieces and boiled with water in an iron cauldron. Thus boiled, the seeds will let out their essence of black colour, which will collect gradually upon the surface of the water. The essence or oil, thus extracted, will have to be taken up carefully. The heating will have to be discontinued when all the essence has been taken up.

The essence of the bhallataka seeds, cut into pieces, may also be extracted by means of the Patala-yantra (see foot-note, page 127, Vol. II.)

Remedy of Bhallataka poison: First process.

Swelling, due to bhallataka poison, is remedied by the external application of a plaster made of butter and Juice of meghanada.

Second process.

Troubles, due to bhallataka, are removed by the external application of devadaru, sarshapa (mustard seeds), musta, and butter, pestled together.

Third process.

Swelling and irritation, due to bhallataka poison, is pacified by the external application of butter, sesamus (tila), milk, and khanda gurh (molasses purified and condensed into a tawny-coloured lump).