the Vayu, while in its ripe stage it subdues the Vayu and Kapham, is heavy, and has a sweet and acid taste. The fruit known as the Matulunga is light, acid, appetising, and pleasant. It proves beneficial in cough and asthma, brings on a relish for food, allays thirst and cleanses the throat. The rind of a Matulunga is a bitter vermifuge and is difficult to digest; it subdues the Vayu and Kapham. The layer of skin (lit. flesh), immediately underlying the rind of the Matulunga, is palatable, cooling in its potency, demulcent and heavy of digestion, and also subdues the Vayu and Pittam. The membranous or cellular covering, which envelops its seeds, is light, stomacnic, astringent and palatable. It produces Kapham and proves curative in cases of piles, abdominal glands (Gulma) and vomiting. The expressed juice of the Matulunga is recommended to a person suffering from colic pain (gastralgia), indigestion, constipation of the bowels, impaired digestion as well as from disorders brought about through the deranged condition of the Vayu and Kapham, and more so in cases where the patient has lost all relish for food. An unripe Amra, in its first stage of development, tends to generate the Vayu and Pittam, while one with closed pollen (Vaddha-keshara type) generates the Pittam. Ripe Amra is pleasant, cosmetic, relishing and tonic, helps the formation of fresh blood, and leaves an astringent after-taste. It is sweet and heavy, is a tissue-builder and tends
