(Palvala). Certain authorities maintain that heavenly or atmospheric water having fallen on a red, brown, grey, yellow, blue or white coloured soil, respectively assumes a sweet, acid, saline, pungent, bitter or an astringent taste. But the theory is not a sound one in as much as the comparative predominance of the attributes of the five material principles in a particular soil determines the taste of the water contained therein. Water, contained or collected in a soil marked by a predominance of the attributes of earth-principle, acquires an acid and saline taste. Water, contained in a soil marked by a predominance of the attributes of fire, acquires a bitter and pungent taste. Water, contained in a soil marked by a predominance of the attributes of air, acquires an astringent taste. The sky is devoid of all tastes, and hence, the water contained in a soil, which is largely possessed of the specific attributes of that element, is characterised by the absence of any taste whatever. Only the last named kind should be used for drinking purposes where atmospheric water would not be available.
Atmospheric water (Antariksha Jalam), in its turn, may be divided into four classes such as, rain water, hail water, frost water or dew, and snow water, of which the first is the best for its lightness. Rain water may be divided into two classes such as the Gangam and the Samudram,
