Angavijja

SR No.: 001439
Original Sutra Author: N/A
Author: Punyavijay, Dalsukh Malvania, H C Bhayani
Publisher: Prakrit Text Society Ahmedabad
Publication Year: 2000
Total Pages: 470
Language: Prakrit
Classification: Book_Devnagari, Agam, Canon, Jyotish, & agam_anykaalin
File Size: 12 MB

Page 66

४१
INTRODUCTION (8) power (satta), (9) shape (anuka), (10) progress (pagati), (11) shadow (chhāyā) and (12) riches (sära). In the first class come some colours, sandal-wood, agallochum, conch-shell planets, clouds, lightning, lotus, fruits, eatables. In the second class are mentioned the different kinds of noise created by gold, cloud, drum, certain animals and birds, musical instruments, songs, small bells etc.; the third class includes the movements of animals like lion, tiger, etc., birds such as peacock etc.; the fourth class includes the group of animals and birds etc.; the fifth class includes undivided emplacement; the sixth class requires requisite measurements; the seventh class includes the objects that have no proper measurements; the eighth concerns adventurers, soldiers etc.; the ninth is concerned with gods, men and animals and birds, the tenth is concerned with the shadows of heavenly bodies, fire and lightning; the eleventh (pagati) deals with the human nature depending on mucus, kashāya, wind and bile, and the twelfth with the riches. Prognostications concerning each class are described. (173-174).
In the thirty-eighth chapter are described the modes and other peculiarities of the body, and how results could be prognosticated from them. (174–175).
In the the thirty-ninth chapter named Kannāvāsana or ear-ornaments is stated how prognostications could be made from it in different states of the body. (175-176).
In the fortieth chapter, what constitutes food is described. Food is divided into three classes. The pānajoni is divided into sankhya such as milk, curds, molasses, sugar and honey; in aggeya class come ghi, flesh, milk and fat and in anaggeya class milk, curds, butter etc. The materials for food are white, yellow, red, black and their tastes are classified. Foods were also obtained from root, bulbs, bark, young leaves, flowers, fruits. A number of cereals are described. Then follows a description of the tastes of food, such as sweet, sour etc. In the animal food are mentioned the flesh of birds, animals, fish, etc. Dinners were thrown out at the festivals (ussava), after death (mataka bhoyana), after two-day fast (sattha). Slaves were fed. Dinners were also held at the sacred thread ceremony, devayāga, jäti yajña, after funeral rites, at the beginning or end of studies, picnic (abhinavabhoyaņa) etc. Dinner was taken at one's own place, at a friend's house, as a guest, at one's own will or forcibly etc. Among the drinks are mentioned sugarcane juice, juices of fruits and leaves and grains. Among the wines are mentioned yavā (beer), pasanna, ayasa, arittha, (medicinal wine) and white wine (seta-sura), Yavägu was made with milk, ghi, oil and also vegetables. Some vegetables are mentioned. Among the varieties of molasses and sugar are mentioned sakkara, machchandika, khajjakagula and ikkása. Power or pastes of badara, wheat, rice and sesamun were used as food. Among the salts are mentioned samudda, sindhava, sovacchala, pamsukhāra, jave-khāra etc. Among the sweetmeats are mentioned modaka, pendika, pappada, morendaka, sālākälika, ambatthika. Among the savouries are mentioned povalika, vokkitakka, povalakka, papaada, sakkulikā, púpa, phenaka, akkhapapa, apaļihata, pavitallaka, velātika (perhaps chilātikachilā), pattabhajjita, ullopika, siddhatthikā, blyaka, ukkārikā, mandillikā, dihasakkulika, khāravattika, khodaka, divālika, dasirikā, bhisakantaka, matthataka. Most of the terms can not be identified. Modaka is modern ladda; pendikā pedā, pappada may be păpada or some kind of crisp cake; morendaka the modern tilladdu; and ambatthika probably amti, povālika and sakulikă are paris, pupa cake, phenaka pheni, pavitallaka is a cake-like parāthā, pattabhajjaka, the well-known bhajiā, bijaka cakes with seeds, ukkarika like modern shoäla etc. (176-182).
Chapter forty-one is devoted to the topic of sexual intercourse, kissing and embracing. The topic of sexual intercourse is divided into three categories : Divva or love-making of the gods in which use is made of chhatra, bhingāra, beacon (laullopika) ?, bedspread (vāsakadaga), jakkhopāyana (presenting yaksha perfume) etc. In tiryakjoni class come the copulation of birds and animals. The sexual intercourse of men is divided into two classes-known (vigata) and unknown (avigata). In human copulation clothes, ornaments, shoes, conveyances, garlands, mukuta, brushes, combs (phanalikhāvaņa), bathing, applying viseshaka, curling (okuntana), applying cinnabar, collyrium, perfumed powder, perfumes, colours (vannaka), earwax-cleaner (kannasodhanaka), collyrium rod, needles, incense, food of all kinds, ornaments, mouth perfumes (muhäväsak) were used. After that varieties of sexual poses are described. (182–186).
Chapter forty-two is devoted to dreams. The dreams are seen (dittha), unseen (adittha), and of trance variety (avatta dittha). They are auspicious or inauspicious. They are further classified as śruta or heard in
which the rumbling of clouds, tinkling of ornaments and gold coins, singing and playing on musical instruments