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HISTORY OF JAINA MONACHISM
291 having close contact with particles of fire, steam (termed as 'sūkşmapūti'),all such pots and food inside them became unfit for the monk. 470
For three days after the execution of adhākarman in a house that particular house was considered impure, and the monk did not go to that place to beg alms. If perchance the alms-bowl of the monk became impure due to impure food, it was first purified and then food was accepted in it.471
The monk inquired whether there was any marriage ceremony or a feast to the community (sanghabhatta). If he received a reply in the affirmative then he suspected 'pūtidoşa' there and did not beg alms at that place for three days after the feast had taken place.472
(iv) Miśra (mīsa):
This 473 was threefold. The 'yāvadarthika' were those foodstuffs which were cooked together both for charity as well as for family requirements. The 'pākhandimiśra' was that which was prepared for both the heretics and the members of a family. The 'sādhumiśra' was that which was cooked both for the monks as well as for householders. All these three types were not allowed to the monk. Not only that, but if such food happened to come to the monk through exchange or transfer from person to person, he was not to accept it.
The pot in which such food was taken through inadvertence by a monk became fit for further use only when it was washed thrice.474 The process of cleaning consisted of washing the pot with fingers or with dry cowdung, then washing it with water thrice, and then drying it in the sun.475
(v) Sthāpanā (thavaņā):
Food kept on impure regions or undergoing change in its nature was not allowed to be accepted by the monk.476 The sthāpita food was either 'svasthāne sthāpita' (kept on the oven), or 'parasthāne sthāpita' (kept elsewhere). Each of these divisions was further divided into 'anantara' and 'parampara'. That which was kept reserved for a monk and which did not undergo a change-like ghee—was called 'anantarasthāpita', while those articles of food which underwent a change--milk becoming curds—were called ‘paramparāsthāpita.'
470. Ibid., 250-57. 471. Ibid., 268. 472. Ibid., 270. 473. Ibid., 271-76. 474. Ibid., 271. 475. Ibid., 276. 476. Ibid., 277-84.
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