Satapatha Bramhana Part 03

SR No.: 007679
Original Sutra Author: N/A
Author: Julius Eggeling
Publisher: Oxford
Publication Year: 1894
Total Pages: 2382
Language: English
Classification: Book_English
File Size: 45 MB

Page 1785

SATAPATHA-BRAHMANA.
they (still see the moon, on the fourteenth day of the half-month), thinking, Tomorrow he will not rise,'-either on account of clouds or not having ascertained properly, they enter upon the fast, and
in the morning) he rises over him. Now if he (the moon) should rise on (the material for) the oblation being not yet taken out, then that approved (procedure is followed) and the same fasting-observance. The sour curds from last night's milking they use for coagulating the sacrificial food"; they let the calves join (their mothers), and drive them away again?.
2. In the afternoon he drives them away with the parna-branch; and as there that approved oblation of the New-moon offering is prepared) so here. But if he should not care to undergo (again) the fastingobservance, or if (the moon) were to rise over the material for) the oblation already taken out, then let him do otherwise : having properly cleansed the ricegrains of the husks, he cooks the smaller ones as a cake on eight potsherds for Agni Dàtri(the Giver).
3. And the sour curds (from the milk) milked on the day before (he prepares) for Indra Pradâtri
the fast at the very time of full moon (I, 6, 3, 34), so, for the New-moon offering, he should do so at the time when the last sign of the moon has disappeared, cf. I, 6, 4, 14.
Literally, they make it the means of coagulating the havis; that is to say, they put the sour-milk (of last night's milking) into the milk obtained from the milking of this, the second, day so as to produce the sour curds required on the next, or offering-day. See I, 6, 4, 6 seq. ;-pürvedyuh sâyamdugdham payo yad dadhy âtmanâ vidyate parasmin divase punah karaniyasya såyamdoharipasya havisha åtankanårtham kuryuh, Sây.
See 1, 7, 1, I seq. The milk of the evening milking will be required for the sour curds and whey to be mixed with the sweet (boiled) milk of the following morning in the preparation of the Sânnayya.
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