into their composition, or with which they have been purified, and according as each of them would be indicated in practice.
The following kinds of wine should always be rejected viz., such as are thick, bad smelling, or insipid or full of worms, or heavy and acid in digestion, unpleasant, new, strong and heat-making in their potency, or which have been preserved in an improper vessel, or which have been prepared with a comparatively lesser number of ingredients or have been decanted over-night, or are extremely slimy or transparent, as well as the dregs of all kinds of wine.
The wine prepared from a comparatively lesser number of ingredients, or that which is slimy, heavy and takes a long time to be digested, should be deemed as an agitator of the bodily Kapham. The wine which is marked by a deep yellow colour is strong and hot, is only imperfectly digested and followed by a kind of acid re-action. It tends to aggravate the Pittam. The wine, which is frothy or putrified, heavy or insipid or is marked by the germination of worms in its body, or is decanted over-night, tends to enrage or agitate the bodily Vayu. The wine which is well-matured, and possessed of its characteristic taste, and the virtue of improving the appetite and bringing on a relish for food, and which subdues the Vayu and Kapham, and is mild, good, aromatic and exhilarating, should be re-
