257 Bhateele باٹيل.—In Persian called Goolqunda. A. Verdmoonuttin.
258 Bhoodill بديل.—The name of a piece of Talc.
259 Bhoothpees بهوتہةپيس.—A name for the Ram.
260 Phaloke پهالوک.—A name for Arloo.
261 Bhu’th Kutaeye بہٹ كٹيا.—The name of both kinds of Kutai, “Solanum Jacquini.”
262 Bhohphilly بهوپهيلى.—A creeping grass, the fibres of which are very thin, and its leaves very small. Its seed vessels are numerous, thin, and small, about the size of the nail of the finger; it is aphrodisiac, and thickens the seminal fluid.
263 Phooth پهوتہة.—“Cucumis Momordica,” (Roxb.) P. Dustumbœah. Its properties approach those of the melon when unripe. In my opinion, as nature has given it a sweet smell, it must be beneficial in strengthening the heart and brain; but it encourages the attack of putrid fever. It is used to form a sherbet with sugar and rose-water, for the above-mentioned beneficial purposes.
264 Bhuntaki بهنٹاكى.—(“The wild Bhengun; is the Solanum Melongena,”) a name for Badinjan; sweet, pungent, and penetrating, and during digestion, bitter, hot, and light; beneficial in diminishing phlegm and bile, strengthens the circulation, clears the complexion, promotes appetite, and cures fever and cough.
When ripe, it is hot and heavy, and increases the bilious secretion. The white kind is inferior in virtue to the black. Some call it hot, others cold. I have from experience found it excellent in giving strength to the stomach; that it is very drying, and produces vitiated bile; from this circumstance it prevents sleep, or produces unpleasant dreams: its correctors are ghee or oil. Although I have stated all these properties, yet as a culinary vegetable it is in very general use, it cannot possess them in any great degree; it is called Benghun.
265 Pechuck پيچك.—A name for Bidjosaar.