sarat charya —(regimen during autumn)

in persons who have bcconit accustomed to the cold of vara (rainy season), getting exposed suddenly to the warm rays of the sun, the pitta, which has uidergone increase in their bodies during vara ( rainy season ) becomes greatly aggravated (increased) during arat (autumn. In order to get over it, tikta ghta (medicated ghee recipe described in the treatment of kuha chapter 19 of Cikitsă sthana), purgation therapy and blood letting should be resorted to. 49.

When hungry (gready) the person should take foods which are of bitter, sweet and astringent tastes, and easily digestable such as äli ( rice ), mudga (green-gram ), sită ( sugar), dhtri ( malaka ), paoIa, rnadhu ( honey), and meat of animals of desert-like laids. 5O.

The water which gets heated by the hot rays of the sun during day and gets cooled by the coo) rays of the moon during night, for many days continuoy, which has been de-poisoned (detoxicated) by the risebf the star Agastya, which is pure, uncontaminated and capable of mitigating the malas ( dsăs) is kiown as Hathsodaka, It is neitheT abhiyandi (producing more secretions or moisture inside the

minute channels so as to block them) nor dry (causing dryness by non-production of sufficient moistness in the channels), such water is like amrta ( nector) for drinking and other purpose.
Evenings should be spent on the terjaces of houses which are white (by painting), annointing the body with the paste of candana, uira, and karpür, wearing garlands of pear}s and shinning dress and enjoying the moonlight.


Exposure to snow (mist), indulgence in alkaline substances, satiation with hearty meal, use of dadhi (curds), taila (oil), vas (muscle—fat). exposure to sunlight, strong liqucis sleeping at day time and the eastern bier-ze-should be avoided (in this season )

During ita (hemanta and iira-winter and dewy season) and vară (rainy season) the first three rasas (tastes such as sweet, sour and salt) should be made use of especially; the last three rasas (tastes such as bitter, pungent and astringent); during vasanta (spring season), svâdu (sweet) during nid.gha (summer); and swădu, tikta and kaăya (sweet, bitter and astringent) during arat (autumn); the food and drink should be dry ( moistureless, fatless ) during arat and vasanta (autumn and spring), and cold during gharma (summer) and ghananta (end of rainy season) and its opposite (i.e. hot) in other (seasons).

The habit of using all the (six) tastes every day is ideal (for maintenance of health) except during special seasons, when
particular tastes suitable to the respective season should be used more.