Changes

|1

|1

|Patra

|Patra

|wooden vessels, placed in pairs on

|wooden vessels, placed in pairs on the yajnika grass, and of five kinds (upamsu-, urdhva-, rtu-, sukra- and manthi-) for different uses

 

the yajnika grass, and of five kinds (upamsu-,

 

urdhva-, rtu-, sukra- and manthi-) for different

 

uses

|-

|-

|2

|2

|Sambharani

|Sambharani

|wooden vessel in which is placed the wet,

|wooden vessel in which is placed the wet, pounded soma stalks

 

pounded soma stalks

|-

|-

|3

|3

|dronakalasa

|dronakalasa

|bucket-type vessel covered with a filter to

|bucket-type vessel covered with a filter to receive strained soma juice

 

receive strained soma juice

|-

|-

|4

|4

|5

|5

|Chamasa

|Chamasa

|oblong tub with handle, of ten types, for use by

|oblong tub with handle, of ten types, for use by different priests for various purposes, such as; holding soma, drinking soma (by the priest); holding sacred water; and holding food in the vow rite

 

different priests for various purposes, such as;

 

holding soma, drinking soma (by the priest);

 

holding sacred water; and holding food in the

 

vow rite

|-

|-

|6

|6

|agrayanasthali

|agrayanasthali

|vessel to receive strained soma juice in the

|vessel to receive strained soma juice in the agricultural rite when new fruits are eaten

 

agricultural rite when new fruits are eaten

|-

|-

|7

|7

|sarava

|sarava

|earthen dish holding water with which a new

|earthen dish holding water with which a new mother is sprinkled

 

mother is sprinkled

|-

|-

|8

|8

|11

|11

|ninahya

|ninahya

|earthen

|earthen waterpot buried in the ground to keep its contents cool

 

waterpot buried in the ground to keep

 

its contents cool

|}

|}

The rites for somayajna were performed three times a day, and employed twelve main vessels for various types of cooking, like sthalipaka, cooking in a pot, and sutagrava, roasting on a spit. The pravargya rite, which is part of the somayajna, required the making each time of a special, round, fired clay vessel with a wide mouth called a mahavira which is heated intensely in the course of the rite.

The rites for somayajna were performed three times a day, and employed twelve main vessels for various types of cooking, like sthalipaka, cooking in a pot, and sutagrava, roasting on a spit. The pravargya rite, which is part of the somayajna, required the making each time of a special, round, fired clay vessel with a wide mouth called a mahavira which is heated intensely in the course of the rite.