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II KÂNDA, 5 ADHYAYA, I BRÂHMANA.
383
seasons: he thus effects a union between the quarters and the seasons ?.
25. Five partake of that (whey remaining in the spoon),—viz. the Hotri, the Adhvaryu, the Brahman, the Agnidhra, and the Sacrificer; for five are the seasons, so that the characteristic nature of the seasons is thereby obtained; and the seed that is cast is firmly implanted in the seasons. The sacrificer partakes of it first, thinking, “May I first obtain seed!' But also last (he partakes of it)”, thinking,
May seed remain in me last of all!' By saying, 'Invited, -invite thou'!' they make it (the whey to resemble) the Soma.
whey, IBRARY
UZIVERSITY
Fifth ADHYÂYA. First BRÂNTANE STA. V. THE KÂTURMÂSYÂNI OR SEASONAL SACRIFICES.
A. THE VAISVADEVA. The three seasonal or four-monthly sacrifices are performed at the parvans, or commencement of the three seasons (spring, rainy
1 Ritan evaitad digbhir mithunan karoti, Kânva recension.
. The author does not express himself quite clearly. The sacrificer is to partake of the whey before the priests and also (or, as an alternative) after them. According to Katy. IV, 4, 26-27, the sacrificer is to eat either last of all, or first and last. The Kânva text has: Prathamo yagamâno bhakshayati prathamo retah parigrihnâmîty athottamo mayy uttamam retah pratitishthâd iti, –accordingly he is to eat first and last.
Each of them, in his respective order, takes the spoon, calls on the others in the same order with O sacrificer (Hotri, Adhvaryu, &c.) invite l' Their permission having been given by Invited (thou art)!' he then takes some of the whey, with one of the texts: 'I eat thee, the courser (or whey, vaginam) of the seasons, the coursers !' 'I, the courser (or, mighty one) eat, invited, of the invited, to the whey. May I be a racer in the race l' Kâty. IV, 4, 13-15
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| SR No. | 007674 |
| Book Title | Dhammapada |
| Original Sutra Author | N/A |
| Author | Max Muller |
| Publisher | Oxford |
| Publication Year | 1881 |
| Total Pages | 2540 |
| Language | English |
| Classification | Book_English |
| File Size | 45 MB |