Tempering of steel by Indian herbs and salts By Dr.A.S.Nene nene_ashok@yahoo.

com The ancient Indian texts on Warfare (Yuddhashastra) describe techniques of wars and weapons. These texts were authored by Sage Jamadnya or Vishamitra. These texts describe the techniques of tempering of steel. Modern metallurgist should verify these techniques using modern instruments. Process of tempering recommended by Sage Jamadnya, 1. Grind Pimpali (Piper longum,Linn), Saindhav (Rock salt-salt of Sindh ) and Kusta ( Saussurea Lappa) in cows urine (Gomutra) 2. Coat the tiller with this mixture and heat it in a fire till the color of steel turns yellow. 3. Immerse in oil till it cools down. Ref. Fig.1 izioIvanuv[aR< tPtpIt< twaE;x<, ttStu ivmle taeye payyet! zSmum<. jamdGNy Fig.1-Tempering of Tiller arrows Process of tempering recommended by Sage Vishamitra 1. 2. 3. 4. Grind five types of salts# (Panchlavan) to fine powder Add mustard (Sasharp) seeds and honey. Coat the tiller with this mixture and heat it in a fire till the color of steel turns blue Immerse in cold water. Ref. Fig.2 ipPplI s<ExvI ku:Q< gaemUe[ c pe;yet, ! AitzItmnaivXd< pIt< n:q< twaE;x<. Anen lepyeT)al< ilPt< caGnaE tapyet!, ttae invaRipt< tEle paiyt< tiVdiz:yte. ivaim p<cilRv[E> ip:q< mxuisE> ss;R yE>, @i> lepet! zS< ilPt< caGnaE rapyet!. Fig.2-Tempering of Tiller arrows

# -Five salts are 1. Saindhav (Rock salt-salt of Sindh ) 2. Sambar or Romaka (Salt from Sambar lake near Ajmer,India) 3. Vid (Artificially prepared salt prepared in dark red granules containing sodium chloride and traces of sodium sulphate, traces of alumina , magnecia, ferric oxide and sulphate of iron ) 4. Samudra (Common salt prepared from sea water) 5. Sochar or Sauvarchalal (Dark colored salt made by dissolving common salt in a solution of crude soda and evaporating it)

References 1.Vaze, K.V.(1924) Ancient Indian Warfare- Marathi page 68.

Pimpali (Piper longum,Linn )

Saindhav (Rock salt) . ***.***

Kusta (Saussurea Lappa)