Sans.

A'malaki,

Dhatri.

Vern A'mlaki Beng. A'onla, Hind.

Like chebulic myrobalan, emblic myrobalan is also extensively used in Hindu medicine, both alone and in combination with the two other myrobalans. The fresh fruits are glolular, six-striated, with a fleshy, acidulous pulp. A preserve of the ripe fruits made with sugar, is considered a wholesome article of diet and a preservative of health. The dried fruits are wrinkled, of a blackish grey colour, and have an acidulous, astringent taste.

The properties of emblic myrobalan are said to resemble those of the chebulic. The fresh juice is cooling, refrigerant, diuretic and laxative. The dried fruits are astringent and useful in haemorrhages. It is said that the exudation from incisions made on the fruits while on the tree, is a very useful external application in recent inflammation of the eye. It is also used as a collyrium.1

The following preparation is used as a cooling and stomachic drink in irritability of the stomach. Take of emblic myrobalan, raisins, sugar and honey, eight tolas each, water half a seer; rub them together, strain through cloth and administer the strained fluid in suitable doses.2

About two drachms of emblic myrobalan is recommended to be given in the form of a paste, with the addition of honey for checking menorrhagia and discharge of blood from the uterus. The fresh juice of the ripe fruits is given with honey as a diuretic.3 A paste of the fruits is applied over the pubic region in irritability of the bladder,4

Khandάmalaki,5 or confection of emblic myrobalan. Take of the pulp of an old gourd of Benincasa cerifera, (kushmάnda) four hundred tolas, clarified butter two seers, sugar four hundred tolas, fresh emblic myrobalans four seers, juice of the gourd of Benin-casa cerifera, four seers; first dry the pulp of the gourd and fry it in the clarified butter. Express the juice of the emblic myrobalans and boil the fried pulp in the mixed juices of the emblic myrobalan and the pumpkin, with the addition of the sugar. When the syrup is thick enough, add the following aromatic substances, namely, long pepper, nigella seeds and ginger, each sixteen tolas, black pepper eight tolas, coriander, cinnamon, leaves called tejapa-tra, cardamoms, flowers of Mesua ferrea (nάgakesara), tubers of Cyperus rotundus (mustaka), and the leaves of Pinus Webbiana (tάlisa), each two tolάs, (all in fine powder) and stir with a ladle till intimately mixed. Then add honey one seer and stir well till reduced to the consistence of a confection. This preparation is said to be useful in dyspepsia with pain and vomiting after meals, disinclination for food, pain in the precordial region, etc. It promotes the appetite and acts as a tonic.

Dhάtri lauha.1 Take of powdered emblic myrobalan, sixty-four tolas, prepared iron thirty-two tolas, liquorice powder sixteen tolas, mix them together and soak in the juice of gulancha for seven times successively. This preparation is given in doses of twenty to forty grains in anaemia, jaundice and dyspepsia.

Dhάtri arishta1 or fermented liquor of emblic myrobalan. Take the fresh juice of two thousand emblic myrobalans, honey in quantity equal to one-eighth of the juice, powdered long pepper sixteen tolas, sugar six seers and a quarter; mix them together, boil for a while and leave the mixture to ferment in an earthen jar. This liquor is used in jaundice, dyspepsia, indigestion; cough, etc.