Essence of Jainism Part 02

SR No.: 006769
Original Sutra Author: N/A
Author: Kushalchandravijay
Publisher: 108 jain Tirth Darshan Trust
Publication Year: 1992
Total Pages: 170
Language: English
Classification: Book_English
File Size: 7 MB

Page 31

7. BHOGOPABHOG PARIMAN VRATA :
(Second Gunavrata) उवभोगो विगइओ तंबोलाहार पुष्फ फलमाई ।
परिभोग वत्थसुवन्नमाईय इत्यिगेहाई ॥ Vigai(sweets), betel leaves food, fruits and flowers are included in Upbhog (things enjoyed once), while 'Paribhog' (things used or enjoyed more than once) consists of clothes, ornaments, a wife and houses (real estates) etc.
TEN KINDS OF VIGAIS : (1) Honey (2) Butter (3) Meat (4) Liquor (a householder shravaka must abstain from all these four), (5) Milk (6) Curd (7) Ghee (8) Oil (9) Jaggery and (10) articles fried in ghee or oil.
Remaining six should be preferably abandoned, Otherwise, we should give up at least one, two or three out of them (from 5 to 10) every day. Let us understand these 6 Vigais a little more in details. (1) Milk Vigai : It can be abandoned in three ways. (i) One
can abstain from milk and all milk-products. If the vigai is abandoned totally (multhi), all the milk preparations should also be abandoned (ii) If the vigai is restricted to unboiled milk that only is given up. In that case, Mava, Sweets (Barfi, Dudhpak, Basundi etc.) are permitted to be eaten (iii) In case of 'nivyati' we should refrain from eating Dudhpak, Mavo and Sweet (Barfi, etc.) but in that case,
milk is permitted. (283)The same should be understood in case of Curd and
Curd-milk vigais. (4) The same rule is applied to the use of Ghee. (5) Oil Vigai : Consists of oil from til (tal), sarsav, alsi,
Kasumbi grass. Fried Oil Vigai : Articles fried in ghee or oil belong to this Category. These can also be given up in three ways. For more details, please consult your guru. Bear in mind to practise/giving up of vigais to an extent possible. (6) Jaggery Vigai : The above rules are also applied here.
Vigais are harmful and therefore, should be avoided. (see Chepter No. 1, Part 1 for further details and for exposition
14