Wednesday, October 8, 2008

What is Kanjika?

This is a sour liquid produced from acetous fermen­tation of powdered rice and dried habala pethi and not the canjee water which is common. This is prepared in a different way. Two seers (cups) of habala pethi are steeped in 7 seers (cups) of water and laid aside in an earthenware pot for 15 days and upwards. When the mixture undergoes acetous fermentation, the fluid is called Kanjee or Dhanyamala. Kanjee is a clear transparent fluid with an acid taste and vinous smell. It is cooling, refreshing and useful as a drink in fever, burning of the body etc.

This medicine is at times used as an external application for the relief of high fever. A wet sheet can be used as a wrapping cloth. This is steeped in fluid and wrapped round the body for the relief of high fever and to reduce the heat of the body. This is not unlike the wet pack treatment adopted by Western practitioners for pyrexia. It must also be noted that this mode of treating cases of continued fevers with high temperature was one that came into vogue among western practitioners not more than 20 to 40 years ago: but strange to say, it is seldom or never practised by their successors of the present day.