should be made spacious and kept clean and pure, and none but the trusted ones should have access thereto. The physician should get the food or diet prepared by experienced cooks (so as to impart to it the taste and the colour he desires), and have it kept at a clean and pure spot, concealed from the view of the public. After that, the food having been made innocuous by the admixture of anti-toxic medicines, and freed from all poison by reciting (an Arthavan) mantra over it, and having been besprinkled with the water of mystic incantation, should be served (to the king).
Serving of a Meal:—Now I shall describe the mode of serving out the different dishes. Clarified butter should be served out in a vessel of steel (Kanta-Loha); Peya, in a silver bowl; and all kinds of fruit and confectionary (such as the Laddukas), on leaves. The preparations of meat known as the Parishushka and Pradigdha Mansam should be served on golden plates; fluid edibles and meat essences in silver bowls; Katvaras and Kharas in stone utensils; and cool boiled milk (Payah) in copper vessels. Other drinks, wines and cordials should be given in earthen pots; and Raga-Shadavas and Sattakas, in cool pure glass bowls, or in vessels made of crystal and Vaidurya gems. The cook should place the bowls containing preparations of pulse, boiled rice and lambatives on clean, spacious trays
