Processing mica with gold and joining it to mercury

Yellow mica (hemabhraka), patalika and patuvajraka are mixed with rock salt, borax, dry ginger, black pepper and long pepper and ground well with the juice of punarnava (vishakhapara); this is made into a bundle and cooked in kanji (through a dolayantra). When well cooked it is put in a crucible on the fire and blown hard with a blowpipe until the contents turn liquid; the liquid is poured into a stone mortar and ground well with gold powder, and excellent mercury is added and mixed in once. It is then ground well by the dvandvamelaka method, washed with hot kanji, strained through a fine double cloth and steamed with the excellent vida stated in the shastra.