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II KÂNDA, 3 ADHYÂYA, I BRÂHMANA, 17. 331
fire, it is indeed heated : let him, therefore, offer (of the milk) only after he has put it on the fire.
16. He illumines it (with a burning straw) in order that he may know when it is done. He then pours some water to it (with the sruva), both for the sake of appeasement, and in order to supplement the juice. For when it rains here, then plants spring up; and in consequence of the plants being eaten and the water drunk, this juice is produced : hence it is in order to supplement the juice (that he pours water to it); and therefore, if it should happen to him to have to drink pure milk, let him have one drop of water poured into it, both for the sake of appeasement, and in order to supplement the juice.
17. Thereupon he ladles four times (milk with the sruva into the Agnihotra ladle %), for in a fourfold way was that milk supplied S. He then takes a kindling-stick (samidh), and hastes up (to the Åhavaniya, with the ladle) to make the libation on the burning (stick). He offers the first libation
According to Kâty. IV, 14, 5 the Adhvaryu illumines the milk with a burning straw; pours some water to it with the sruva or dipping-spoon; then illumines it once more; and lifts up the pot three several times, putting it down each time further north of the fire. Thereupon he warms the two spoons; and wipes them with his hand; and having warmed them once more, he says to the sacrificer, 'I ladle l' The latter, while standing, replies, 'Om, ladle!'
9 For the Agnihotra-ha va ni, or offering-spoon (sruk), used at the morning and evening libation, and made of Vikankata wood (Flacourtia Sapida), see p. 67, note 2. In the case of those who make five cuttings from the havis (pañkâvattin, cf. p. 192 note) he takes five sruva-fuls. Katy. IV, 14, 1o, Comm.
• Viz. by the four teats of the udder. Comm.
• While holding a billet or kindling-stick (samidh) over the (handle of the milk-ladle, he (first holds the latter close over the Gârhapatya fire, and thereupon) takes it to the Ahavaniya, keeping
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