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CONSUMPTION
125 the wine shops are referred to.28 We read in the Nāyādhammakaha that when kings and princes attended the sayamvara ceremony of Dovai, king Duvaya entertained them with various wines and liquors such as surā, majja, sīdhu, pasannä and meat. The princes of Bāravai were addicted to wine and the wine known as kāyambarias is said to have been the cause of destruction of the capital”. Even women were sometimes addicted to drink.30
In the Brhatkalpa sūtra the Jain monks and the nuns were not allowed to put up in a residence where jars (kumbha) of wine were stored. It should be noted that as a rule the monks were prohibited from drinking wige, 31 but under exceptional circumstances such as sickness (gelanna), etc, they were allowed to take it.32 Wine was also prescribed to achieve good health and brilliancy.33 The following varieties of wine are mentioned : candraprabhā, manusılākā, varasīdhu, varavārunī, āsava,34 madhu, 35 meraka, 38 ristābhā or jambuphalakalıkā, dugdhajati, prasanna, 97 tallaka (variant nellaka or mellaga), salās, khaigūrasăra, 38 mrduikāsāra, kāpisāyana, supakva and kşurasa.40 Most of these wines were named after their colour ; some were prepared from various fruits ; the wine known as salāu had such a quality that even though it was diluted a hundred times it did not lose its true nature.41
26 Brh. Bha 2 3539. 37 16, p 179
38 Kadambari is also mentioned in the Harvamva (II 41.13). It was distilled from the ripe frut of the hadamba (Nauclea kadamba), which is highly saccharine, but not edible in its natural state (RL Mitra, op cit, 1, p. 426)
24 Ullurā Ti 2, P36a f. 30 Ua 8.
31 Cf during the Pau uang, the Jain monks or nuns who were hale and hearty were not allowed to take the following drinks milk, thick sour milk, fresh butter, clarified butter, oil, sugar, honey, liquor and meat (Kalpa Su 9 17)
8: Brh. Bha 2 3413, also cf Nāya 5, p 80 f. 83 Brh. Bha 5 6035.
34 One hundred palas of kapittha (Fcronia Elephantum), five hundred palas of phanta (sugar) and one prastha of honey (madhu) forms asava (Artha. p 132)
85 The juice of grapes is termed madhu (zbrd p 133, cf also R L Mitra, Indo-Aryan, 1, p. 411).
88 A sour gruel or decoction of the bark of meshas rngi (a kind of poison) mixed with jaggery (guda) and with the power of long pepper and black pepper or with the powder of Inphalá forms maireya (ibid) It is also called gaudi or rum (R. L Mitra, op cit, p. 412)
37 Twelve adhakas of flour (pustha), five prasthas of kıva (ferment), with the addition of spices (ātisambhāra), together with the bark and fruits of putraka (a spccics of a lice) constitutes prasanna (ibid., p. 132)
88 It was a date liquor , it has ripe dates for its basis, and with it is mixed jack fruit, ginger and the juice of the soma vine (R L. Mitra, Indo-Aryan, I, p 412)
39 Kāuzsāyana is also mentioned in the Brhatkalpa Bhasya (2 3408); it was very rare.
40 It has sugarcane for at basis, and black pepper, plums, curds, and salt for adjuncte (R. L. Metra, op ). For arista, pakvarasa and other varieties of madya see Caraka, ch. 27, p. 776 ff.
41 Jambu. sū 20, p. 99 f, Jiva. 3, pp 264a 1, 145a, Panna, 17, p. 364 1. Cf. the queen Cellanā besmeared her hair with wine and went to visit Sepiya in the prison where it served food for the king, Ava. cũ. II, p. 171.
