________________
149
A CULTURAL STUDY OF THE NISITHA CURNI
in guda; it must have been the same as gudodaka' mentioned by other authorities. Then there were syrups prepared from the juices of pomegranate (dalima ), grapes (draksa, muddita, mrdvikā), tamarind (ciñca), and other similar fruits. Among these the syrup prepared from the grape-juice (draksă på naka) was regarded as the best. The water fumigated with the juices of mango-fruit (sahakāra), and flowers of pāçala (trumpetflower) and ut palu (blue lotus)* was also liked; this drink has been termed as pus pa sava in the Manasolla sa. All these drinks had a beautiful colour as also a sweet and agreeable smell. These drinks must have been commonly used by the people. According to I-Tsing, it was a common practice in India to offer one of the eight syrups prescribed by Buddha to distinguished visitors, teachers, pupils, disciples, strangers and friends.' Some of these drinks were allowed to the monks as well. Yuan Chwang informs us that "the Śramanas and Brāhmaṇas drink only syrup prepared with grapes and sugarcane.» 8 Besides, ayama or avasāmaņa (scum of boiled rice) and kañjika, also called aranala in the regional language (a sour-gruel prepared from cereals)10, were largely taken, especially by the monks.
1. NC. 2, p. 253. 2. NC. 2, p. 123. 3. TEEMATE TigrisBT FTTILAI-NC. 3, p. 223; also granata 31419767
gafauft-NC. 2, p. 102. 4. TOTT FETTTT-Teartacusadf HGT 1995–NC. 3, p. 319. 5. Mānasollasa, III. 1621. 6. gou un stagi quriyHafé TaTUTNC. 2, p. 123. 7. The eight pānas ( drinks ) allowed by Buddha were moka, koka,
kolaka, asvattha, ulpala or udumbara, parusaka, mrdhuika and khar gula ( Mahāvagga, VI. 35. 6. ). I-Tsing, however, mentions anba, jambu, koka, kolaka, moka, madhu, saluka and pharusaka (Takakusu,
op. cit., p. 125). 8. Watters, op. cit., I, p. 178. 9. NO. 1, p. 74. 10. "Fiffi' FATC Brard Houfan-NG. 1, p. 74; Fiftraf afheNÇ. 2,
p. 253.
Jain Education International
For Private & Personal Use Only
www.jainelibrary.org
