Benicassa Cerifera, a Specific for Hæmoptysis

Petha (tT3T). The large fruit or gourd is a culinary vegetable, and is extensively cultivated all over India for this purpose. The pulp of the ripe fruit is a specific for haemoptysis, for which it is much esteemed, and extensively used by native physicians. It would appear that the older Sanscrit writers were not acquainted with this property of the article. The Kajnirghanta, the oldest work on therapeutics, gives a long account of its virtues, but does not allude to its use in phthisis or haemoptysis. Sushruta also does not mention it in liis ch apters on the treatment of haemorrhages and phthisis, though the plant is alluded to elsewhere. The more recent compilations, such as Chakradatta-Sangraha, Sarangadhar, &c., give many preparations of the article and fully detail its uses. I will now give an account of two of its preparations in common use, and the virtues ascribed to them :? I.?Kushdnda Khanda, or Confection of Squash.?In preparing this medicine old ripe gourds (the older the better) are selected. Those not at least a year old are not approved. The fruits are longitudinally divided into two halves. The pulp is then scraped in thin flakes by an iron comb or scratcher . The watery juice that oozes out abundantly during this process is preserved, the seeds being rejected. The pulp is boiled in its water till softened. It is then tied up tightly in a cloth, and the juice or watery portion allowed to strain through. The softened pulp is dried in the sun, and the strained juice preserved for subsequent use. For preparing the confection, take 12? chittacks of the prepared pulp, fry it in 4 chittacks of ghee or clarified butter, add the strained juice, and boil again till the whole is reduced to the consistence of honey. Then put in 12? chittacks of refined sugar, and heat over a gentle fire till the whole assumes such consistence as to adhere to the ladle. Now remove from the fire and add the following aromatic substances finely powdered:?long pepper and ginger each chittack, carraway seeds, cardamoms, cinnamon, tejpat (leaves of Laurus cassia), blackpepper and coriander, each chittack. S tir briskly with a ladle till cool. Then add honey 2 chittacks, and preserve in a new