Pepper.

THAT kind of spice which of the Greeke authors is called [...], the Latin writers do name Piper, and the apothecaries do terme the same as the Latinists. After the Arabike speech in Auicen it is read Fulful, in Serapio Fulfel. Garcia a physician to the viceroy of India, doth write, that the Arabians in these daies do call it Ful­fil: and he addeth, that the greatest quan­titie of this spice is nowe brought into Europe, out of the prouince of Malauar: and that the same is in that countrie lan­guage named Molonga. We in English do call it pepper: and much vse of this spice with vs is, in making broths, and in condi­ting meates.

The kinds of Pepper.

HEer it is to be noted, that many herbs of our writers are termed by the name of pepper. For the herbe called in [Page] Latin Persicaria, in English Culrage, is of some named water pepper. The seede also of the herbe called Chamelea, is knowen to the herbarians by the name of hil pep­per. Likewise the herbe which we call Stonecrop, is also named mouse pepper. And som do cal diptander, herbe pepper, and some sauery pepperwort. So the lat­ter writers shew many other herbs vnder the name of pepper, and vnder pepper­wort. For they refer to pepper euery kind of herbe which doth bite the toong as pepper doth. And beside the three kindes of pepper, which are best knowen by that name, we do read in the latter writers of some other kinds vnder that name: and so we read of pepper out of Aethiopia, which is of the learned rather referred to that spice which is called Carpesium, than to any kind of pepper. But properly and in true speech, this word in Latin Piper, and in English pepper; is to be vnderstood of one of the three peppers in common vse, of which one is named white pepper, the other blacke pepper, the third long pepper. Of the which three kinds, and not of the other things falsly named peppers, that confection so greatly commended in cold affections of the stomack, called Dia­trion [Page] pipereon, is made, and kept in our A­pothecaries shops. So that these three kindes of peppers most properly do de­serue the name of pepper, and are so most conueniently called: and the other things are rather by similitude so termed, for yeelding some taste like pepper, and ther­fore neuer knowen by the name of pep­per without some addition, as Piper monta­num, Piper murinum, &c. So that when we do read in any author this word Piper, or in English pepper without addition, we must vnderstand the same of one of these three peppers.

The nauigations in these latter yeeres made by the Portingales into the east In­dians, and by the Spaniards into the west Indians, hath made manifest to vs, how greatly the old authors, I meane Diosco­rides, Galen, Plinie, Auicenna, Serapio, and other writers of the former time were deceiued in and about the historie of pep­per. For first, all the ancient writers in their monuments haue deliuered to vs, that the three kindes of pepper in com­mon vse are all three the fruit of one tree. For (say they) the pepper tree doth bear a long fruit, like vnto that which doth hang in hasell nut trees, and birch trees. And [Page] they affirme, that this long fruit is the first rudiment of the pepper, which is called long pepper: after that this fruit being more ripe is disclosed, they take the seeds contained in it to be the white pepper, & the blacke pepper: such graines which are not perfectly ripe, they supposed to be white pepper, and those which are perfect­ly ripe, to be blacke pepper. So they con­cluded, that these three kinds were all the fruit of one tree, and differed only in that one was not so ripe as the other. But by the nauigations of the Portingals, and of the Spaniards into those countries, in which these pepper trees do growe, it is e­uident and well knowen, that the trees which do yeeld these three spices are di­uers in kind. For the trauellers into those countries which haue seene the trees, and gathered the fruits, do witnes, that not one and the same tree, but diuers and dif­ferent do beare these spices. And that the plants which do beare white pepper and blacke pepper are not trees of any big­nes, but weake shrubs, which do clime vp by other trees, as an Iuie doth in this our countrie. And haue leaues like to the ap­ple tree called Malum Assyrium, and do carrie their fruit in clusters, like the clu­sters [Page] of grapes of vine trees, which are al­way greene vntill they wax ripe. And Gar­cia, who liued in these parts, writeth, that the plant which yeeldeth the white pep­per, doth in kind differ from that which beareth the blacke pepper, and yet are so like, that no man can know the one from the other, but they which do dwell there. For (saith he) they do so differ, as the vine tree which beareth the white grape, doth differ from that which yeeldeth the red grape: and as we cannot know the diffe­rence of these vine trees, but when the grape is ripe, so we cannot discerne the plant which yeeldeth the white pepper, from that which beareth the blacke pep­per: and yet (saith he) it is certaine, that the same tree, which bringeth foorth the blacke pepper, doth not yeeld the white pepper. He saith also, that the white pep­per tree is not so common in these coun­tries as the other is, and that the same is not to be seene, but in certaine places of Malauar and Malachae. The same Garcia writeth, that the tree, of which long pep­per is gathered, doth greatly differ from the other forenamed pepper trees: and that long pepper is a fruit depending of the tree in like sort, as we see things to [Page] hang downe in our hasell nut trees, and in our birch trees: and that this fruit wil ne­uer yeeld either white or blacke pepper. By this discourse we do vnderstand, that the pepper tree is not like to the Iuniper tree, as Plinie writeth in his 12. boke. And Garcia also saith, that the roote of the pepper tree is very little. So that it is not like to ginger, as some beleeued in Dios­corides time, nor like to the roote of Co­stus as Dioscorides writeth. And heerby also we are to vnderstand that the old say­ing is fabulous and vntrue, that pepper is made blacke with fire. For the marchants which brought the peppers, said, that ser­pents and venemous beasts did vse much to be vnder these pepper trees, and that they were driuen to fray away those ser­pents with making fires vnder the trees, before they durst gather the peppers, and so the pepper was made black by the fire. But now we learne by the histories pen­ned by the latter writers, that all this is vntrue, and that blacke pepper is of that colour by his owne kinde, when it is ripe: and so that white pepper is of his owne kind, euen of that colour when it is ripe. As the red grape hath that colour na­turally when it is ripe, and the white [Page] grape keepeth his colour euen to his full ripenes. Wherefore those writers were much deceiued, which affirmed, that white and black pepper were of one tree: and that white pepper was the fruit not throughly ripe, and that blacke pepper was the same perfectly ripe. For (say they) as in our country, when we gather apples, all of the same tree are not of like ripenes, some not full ripe, some full ripe, some o­uer ripe, and all are gathered at one time: so, say these men, when the marchants do gather pepper, some graines are through­ly ripe, and they black and wrinkled, some not full ripe, and they whiter in colour, and smoothe not wrinkled. But it appee­reth by that which they haue deliuered to vs, which haue seene and gathered both these kinds of peppers, that they are ga­thered of seuerall trees, and that ech doth perfectly ripe in his kind, and ech retaine his colour: the white graine when it is ripe keepeth the white colour, and the blacke pepper when it is ripe keepeth his blacke colour: Euen as the white grape being ripe remaineth white, and the red grape red, and yet ech do come of seuerall vine trees different in kinde. So we are to thinke of these kinds of pepper, that ech [Page] doth come of his proper tree, and each ful ripe retaineth his naturall colour: the white pepper his, and the blacke his co­lour, as doth euidently appeere by that which Garcia hath written in his first booke De aromat. Indiae.

That the Greeke & ancient writers did erre in expressing the history of these pep­pers, it is no maruel: for in that their coū ­tries were far distant from the prouinces frō whence these peppers came, that they themselues could not search out a truth, but followed the report of marchants, which tell many vntruthes, they were ea­sily deceiued, and so did set down in their bookes for verities many vntrue relations of the marchants.

But that the Arabians did commit the same errors, whose countrie was not far distant from the places where pepper doth grow, their grosse negligence in sear­ching the true knowledge of simples, can not be excused, who would rather followe heerein that which was written by the Grecians, than themselues search out a truth.

Matthiolus in his commentaries vpon Dioscorides witnesseth, that many pepper trees are set to be seene at Naples, and [Page] at Venice, and diuers affirme, that these trees are planted in diuers places in Spain and in Portingall. But I could neuer vn­derstand that any pepper tree was at any time brought into England. I haue often seene at Poole in Dorsetshire, and also in London, the whole clusters of pepper pre­serued in brine and in salt: these clusters are long and thin, not so thicke togither as the clusters of grapes.

Long pepper is to be seene in euery shop: for the whole fruit is brought by the marchants gathered togither like scales, rough & vneuen, biting the toung like the other peppers.

We do read of another kind of pepper brought out of the Indians, which the Portingals called Piemento de Rabo, in La­tin Piper caudatum, and may be englished taile pepper. Clusius in his annotations in Garcia, seemeth to haue known this kind of pepper, and saith that it is like to the cubebs, and that it hangeth in clusters, is very spicie, and hath a little stalke or stem. This kind is not now brought: for the king of Portingall did forbid any to bring it, fearing least it might decay the price and sale of the other kindes.

Monardis also in his booke De plantis [Page] Indiae, maketh mention of another kind of long pepper, different from the common long pepper, and is much hotter than the common long pepper, and more pleasant to the taste than black pepper. Where the latter writers in the historie of pepper do diuide long pepper into the garden and wild, this kind written of by Monar­dis is supposed to be the wilde long pep­per, and the common long pepper, the garden or domesticall.

The latter writers in the historie of pepper, do write of another kind of pep­per, which they call Piper corniculatum, some call it Siliquastrum, which may bee englished, Codded pepper, bicause it bea­reth his graines in a cod or huske: and they describe this kinde to haue leaues like to the herbe called Nightshade, a square stalk of colour greene, ful of ioints, white flowers, and after them commeth the cod, at the first greenish, and after red, with a perfect smoothnes and slikenes: within that cod are flat graines, whitish, yellow, more biting in taste than pepper. These cods are not alway of one forme: for in some of the plants they are greater and longer, in some lesser and shorter: and the lesser kind they call pepper of Brasilia: [Page] the greater they call pepper of Calecut, named after the countries from whence they are brought. The herbarians of our time do witnes, that this plant is set in di­uers places in Italie, Spaine and Portingal: for that it is a goodly plant and faire to the eie, and the graines are vsed for pepper all the yere, and are thought to commend meates condited with them, better than common pepper. I did neuer see the plant, but the cods are common in the A­pothecaries shops. It is supposed of many, that the olde Greeke authors haue not written any thing of this plant, but Actu­arius seemeth to speake of this kinde of pepper, vnder the name of Capsicum. Ama­tus in his commentaries vpō Dioscorides affirmeth, that this kinde of pepper is that which Auicen in 2. tract. lib. 2. cap. 746. called Zinziber caninum. Thus much of the true historie of pepper, as well out of the old as latter writers.

How to choose pepper.

DIoscorides writing of three kinds of pepper, doth giue signes and notes to choose onely blacke pepper: for that as it seemeth in his time deceit was onely [Page] vsed in that kind of pepper. For Dioscori­des writeth, that amongst blacke pepper are found certaine seedes or graines light, and emptie, which he calleth Bresma, and Plinie saith they are termed Brechmasis, which word doth sound, seeds vttered be­fore their time. For (saith he) by vnseaso­nable time the graines sometimes do wi­ther, and so are emptie, hauing in them no substance. But Garcia saith, that while he did dwel among the Indians, he inqui­red, & could not learne of any such name, yet acknowledgeth, that such graines like to pepper are often found amongst pep­per, and are not easily knowen from pep­per, but that they are light, and broken do yeeld no substance as pepper doth. Wherfore as in Dioscorides time, so ra­ther in this our age, we ought to be dili­gent in the choise of pepper, and to haue some notes or signes to choose the good from the bad, and to know the best pep­per. Dioscorides commendeth pepper when the graines are heauie, full, whole, not much wrinkled, new, not full of dust. And Galen in 4. De sanit. tuend. adddeth, which hath not a very thinne, nor yet a grosse and thicke skin.

Serapio praised white pepper, which [Page] hath a white colour, and the latter writers say, the whiter the better, which is smooth and not wrinkled. Galen in 4. De sanit. tu­end. saith, that those grains are best, which are fullest and greatest.

Serapio alloweth of long pepper, which when it is broken, doth shew his substance compacted, and his graines thicke ioined togither, which do bite the toong with sensible heate. Galen in the said booke De sanit. tuend. addeth, that long pepper must be whole, and not haue any holes in it, and not sophisticated. For (saith he) the marchants do bring two sorts counter­feited, the one is the bud of an herbe, the other is made in Alexandria by art. And in his booke De theriaca ad Pisonem, he tel­leth the maner of making of this coun­terfet long pepper. They forme it (saith he) of the length & bignes of this pepper, and then cast to it the powder of the root of Pyrethrum, or of mustard seed, & so de­ceiue the taste. But these deceits are easily bewraied: for by taste you may discern the right pepper from the buds of that herb, which are in form like to long pepper, but not in taste: and so by tasting, you shal dis­cern the one frō the other. For whosoeuer wil with diligence obserue the tast of pep­per, [Page] he shall easily iudge that pleasant spi­cines which it yeeldeth with the biting. And Galen sheweth how to discerne the counterfeited frō the right, by putting it into water. For the counterfeited will dis­solue in water, and so the right and natu­rall will not dissolue. Wherefore he con­cludeth, that if it hath the true taste of pepper, and doth not dissolue in water, nor hath holes in it, then that is good pepper. All writers do make this for a signe of good long pepper, when it hath no holes: for in deed this pepper is moi­ster than any other kinde, and therefore will sooner mould and waxe mustie than the other, and so will quickly be woorme eaten, and full of holes.

Of the temperament of Pepper.

DIoscorides and Galen do yeeld to all the kinds of pepper a faculty to heat and to drie, but neither of them do de­clare in what degree they do heate and drie. After that Auerrhois in lib. Simplie. had pronounced long pepper to be moi­ster than the other: And that white pep­per was not come to his ripenes, and that black pepper was full ripe: He concludeth [Page] both kinds to be hot in the third degree, and as some say in the fourth degree. A­uicen in lib. 2. tract. 2. intreating of white and blacke pepper generally, affirmeth pepper to be hot and drie tending toward the fourth degree. And in the very next chapter handling of long pepper, he wri­teth that it is hot in the third degree, and drie in the second. Dioscorides doth not appoint the degrees of heat and drines to euery kind of pepper, yet handleth each very distinctly, saying, that long pepper doth more strongly bite: and bicause it is taken from the tree before it is ripe, ther­fore it remaineth a little bitter. Blacke pepper, bicause it is perfectly ripe, there­fore it is well sauored, sharper than white pepper, & so more pleasing to the mouth, and more profitable to condite meates. The white pepper remaining a little bit­ter, is not so strong as the blacke. By this Dioscorides concludeth, that blacke pep­per is the hottest, and best of all; next to it is long pepper, and that the weakest is the white pepper. Galen doth seeme heer­in to dissent from Dioscorides. For Galen in 8. simpl. med. facult. doth put long pepper to be moister than the rest, bicause it is the yoong fruit, and therefore doth soone [Page] waxe woorme eaten. And after affirmeth, that white pepper is more sharpe and bi­ting than the blacke, and giueth this rea­son of his assertion: for that blacke pep­per is euer heated and dried with the sun by long tarrieng vpon the tree: for heerby many of his hot and fierie parts do breath out, the rather bicause pepper is of a thin substance, that his hot parts will quickly consume and breath out: and so he con­cludeth, that bicause white pepper is not so heated and dried by the sun, but doth retaine and keepe al his hote parts, there­fore it is the hotter, more biting, and the best pepper, contrarie to Dioscorides as­sertion. Brassauolus Musa going about to reconcile this controuersie in Galen, by distinguishing of the Greeke word [...]. For in that white pepper hath plentie of moisture in it, therefore it biteth stron­ger, and leaueth the sharpe and biting qualitie to continue longer: and in that respect it may be said to be hotter than the blacke pepper, hauing little moisture, and that much extenuated by the heate of the sunne, doth bite quicklier, deeper, and sharper: but bicause the heate of his biting doth not so long continue, there­fore it seemeth not so hot as the blacke, [Page] and yet for that it biteth deeper, therfore Dioscorides writeth, that it is hotter and stronger than the blacke. And if to trie the truth heereof, a man will taste both kinds of pepper, surely he shall manifestly perceiue the difference of them both. And so in the one sense white pepper may be said to be hotter and more biting, as Ga­len writeth: and in the other sense blacke pepper may be thought to exceede the white as Dioscorides affirmeth. But where Dioscorides saith, that white pepper is weaker than long pepper and black pep­per, bicause it not being ful ripe is acerbi­ous or more tart: surely his argument is not perfect. For as he putteth white pep­per not so ripe as blacke, so he maketh long pepper not so ripe as white pepper. And so it must follow after his opinion, that long pepper should be weaker than white, and white than blacke pepper. So Hippocrates is deceiued in his owne rea­soning. But in that it is now certaine, that these kinds do not differ, that the one is riper than the other, but each is ripe and perfect in his kinde: these arguments of more or lesse ripenes, do take no place, and are of no efficacie: bicause that by taste it is euident, that white pepper doth [Page] bite the toong more, and the biting doth continue longer: therefore we may iustly say that white pepper is the hotter. And for that Galen lib. 9. De composit. sec. loc. in the medicine of Philo affirmeth, that white pepper is better for the stomacke than blacke pepper. And in 4. De sanit. tu­end. he saith, that white pepper doth strēg­then the stomack aboue the other kinds. Surely the Friers writing vpon Mesue do truly counsell Apothecaries when pep­per simply is read, to take white pepper.

Notwithstanding in some affects long pepper is to be preferred before the other kinds, as Galen witnesseth lib. 4. De sanit. tuend. where he counselleth to giue long pepper to them which haue their sides blowen vp with wind, and which do turne all they eate to wind. For (saith he) long pepper doth dissolue the grosnes of wind, & casteth downe by the belly such matter which doth stay in the sides.

By this discourse it appeereth, that the Arabians did truly set white and blacke pepper in the vttermost point of the third degree of heate and drines, or in the be­ginning of the fourth degree. And Galen confirmeth the same when he doth write, that white and blacke pepper do strongly [Page] heate and drie.

And with good reasons the same Ara­bikes do set long pepper in the third de­gree of heate, and not beyond the second degree of drying. For in that by all wri­ters consent this kind is moister than the other, therefore it cannot drie so much as the other: for the drying qualitie must needs be somwhat obtunded by the moi­sture which is in this kind. And therefore long pepper tasted doth not by and by bite strongly, but after it is a little chew­ed, and then the biting doth last longer. And we may heerby also gather, that long pepper is not so subtill of substance as the other kinds are.

Garcia writeth, that Emperikes a­mongst the Arabians & Persians do hold opinion, that pepper is cold: which opi­nion doth also preuaile amongst the com­mon sort in this our countrie. For it is a common saying, that pepper is hot in the mouth, but cold in operation. But for as much as we do trie the qualitie of medi­cines by taste, these men do shew their ig­norance, in calling that cold in operation, which is hot in the mouth.

The temperament of Siliquastrum, or Indian Pepper.

THe Indian pepper called also Siliqua­strum, is accounted hot and drie in the fourth degree, and therefore doth ve­ry effectually breake wind, doth heat and strengthen the inward parts, and is verie good for the breast.

The vertues and faculties of Pepper.

DIoscorides, Plinie, Auicenna, and Se­rapio do recite and number manie vertues and medicinal properties of these kindes of peppers, which I leaue the rea­der to peruse in their books. The cheefest vse of peppers is in cold affects of the sto­macke, and of other parts which do serue for nutrition. For euery kind of pepper doth greatly helpe concoction, discusse wind, and doth occasion all grosse and sli­mie humors to discend sooner. And to this purpose many medicines deuised by physicians of these kinds of peppers are kept in Apothecaries shops, but amongst other Galen in his 4. booke De sanit. tuend. [Page] doth chiefly cōmend three sorts. And the medicine termed Diatrion pipereon, in that it is confected of the three kindes of pep­per, beareth the bell, and is reputed in the first place. And then he commendeth the medicine called Diacalaminthe: & thirdly, that which is vsed vnder the name of Di­aspoliticon: notwithstanding each of these medicines is not good to the selfesame af­fects, neither are they in like sort & times to be vsed. Touching Diatrion pipereon, it is famous for to help concoction, to discusse wind, and to do good against cold affects of the stomacke, and yet not to heate the liuer or the blood, wherin consisteth a sin­gular propertie of this medicine. For it is agreed vpō by all authors, that the heat of this medicine is extinguished in the bel­ly, and the first veines, & is not carried in­to the whole bodie, as the heat of the me­dicine called Diacalaminthe is; so termed, for that it receiueth the herbe called Ca­laminth, as Gal. writeth in the said booke De sanit. tuend. cap. 10. where he affirmeth, that Diatrion pipereon is to be giuen when crude and slimy humors are in the sto­mack and first veines, yea both before and after meate. The vse of Diacalaminthe is, when we meane to warme further into the [Page] bodie, and haue an intent to cut & make thin grosse humors in the veines. For Dia­calaminthe doth thinne grosse and slimie things, breatheth out by the skin, prouo­keth vrine, and the monethly sicknes in women. Therefore neither this medicine, neither Diaspoliticon ought to be vsed after meate, bicause they two hasten distributi­on, and so do hinder concoction: whereby we may conclude, that the medicine Dia­trion pipereon may with most safetie be vsed after meate to helpe concoction. And to this intent Galen doth counsell to haue in a readines this medicine prepared in two maner of waies: the one simple, as cōsisting of fewest things; the other more compound: the simplier is soonest conco­cted; the other by reason of the number of simples is harder to be digested. And therefore the simplier is best for them which do not well concoct their meate, and do finde some cold temperament in the stomacke and bellie, and so do gather much slimie flegme: and the other by reason of many simples in it, is harder to be altered of nature, and so doth remaine longer in the stomacke when it is taken. So Galen doth best cōmend the frequent vse of Diatrion pipereō to remoue crudities [Page] in the stomacke and first veines. The other which is more compound, hath his best vse in fluxes from the head to the breast. In these our daies the medicine Diatrion pipereon is in vse, made in both waies. In compounding the simplier, our Apothe­caries do follow Nicolaus Myrepsicus, & so do make the medicine in maner as fol­loweth: Taking of each of the three pep­pers one ounce, of

• ginger,
• thyme,
• anise seedes,
• persley seedes
  • of each halfe an ounce.

This description commeth nigh to the Diatrion pipereon of Galen. For there is no difference, but that Galen taketh of each kind of pepper fiftie drachmes, of ginger, thyme, anise seedes eight drachmes. Ga­len hath in his receit no persley at all: yet Galen admonisheth, that to 50. drachmes of each pepper, 16. drachmes of the other things may be added. And Galen willeth this medicine to be made with honie of Athens: in this our time it is compoun­ded with sugar. The other Diatrion pipereon more compound and medicinall is at this time made according to the description of Mesue, in maner as followeth.

[Page] Take of the three kinds of

• pepper
• ginger,
• anise seedes,
• thyme
  • ʒ.6. ℈.ij.
  • ana. ʒ.ij. ℈.ij.

• spikenard,
• amomum
  • ana. ʒ.j. ℈.j.
• cassia lignea,
• asarum,
• enula camp. dried,
• persley seeds
• seseli
  • ana. ℈.ij.

saccharum albissimum q. s.

This is the same laborious confection set downe by Mesue, of which Galen ma­keth mention, lib. 4. cap. 11. De sanit. tuend. For Galen in that place doth recite by name euery simple: saue that Galen in stead of Amomum, mentioneth the seeds of ammios. And where our authors do differ in opinion, what is the right Amo­mum, and all writers do agree, that we haue the right ammi: I adiudge it better in these daies to put in this receit the seeds of ammi, according as Galen pre­scribeth, than amomum, as Mesue coun­selleth. So you haue both medicines in vse in our time made of three peppers, and [Page] are to be sold in the Apothecaries shops, vnder the name of Diatrion pipereon.

Diaspoliticon.

THE medicine called Diaspoliticon is most commended to loose the belly: this medicine is composed of cummine seedes, pepper, rue, and that kinde of salt called Salnitre. And Galen aduiseth to haue this medicine also prepared in two sorts. First to make it of the foresaid sim­ples mixed in equall parts, and so by rea­son of that salt, it wil loose the belly more: the second way to put to equall parts of the other things, but onely halfe the pro­portion of that kinde of salt. So will the medicine remaine longer in the stomack, and better further concoction, more di­gest crude and rawe humors, and wil lesse make the bellie laxatiue.

Diacalaminthe.

GAlen in his fourth booke De sanitate tuend. ca. 14. doth set downe the com­position of the medicine called Diacala­minthe, in maner following.

[Page] Take of calaminth,

• of organy, or organ­mint, called Pulegiū, of persley, which grow­eth in stonie places, called Petroselinum, of the herbe called Se­seli,
  • of ech ℥.ij.

• of persley seedes,
• of the tops of thyme,
  • of ech ℥.iiij

• of louage, ℥.16.
• of pepper, ℥.48.

And Galen doth name the countries from which he counselleth to procure the simples, but in that they are not in these daies brought from those places, there­fore it shall suffice to make choise of the best simples of this our countrie in con­fecting of this medicine: for this our countrie yeeldeth verie good of euerie sort.

In dispensing of this medicine, our A­pothecaries do not follow this descripti­on of Galen, but their Apothecary booke confected by Nicolaus: which composi­tion doth differ from that of Galen in the doses of the simples, and that this of Ni­colaus hath some mo simples than that of [Page] Galen. The receite after Nicolaus is as followeth.

Take of calamints

• organie,
• seselios
• blacke pepper
• petroselini
  • of ech ʒ.iij. ℈.ij.

• leuistici. ʒ.ij. ℈.j.
• persley seede ℈.j.
• ammy seede
• thime,
• annise seede
• cinnamon,
• ginger.
  • of ech ℈.ij.

In this composition, persley seeds, ammy, annise seedes, ginger, are mo then are set in the description of Galen. Some learned men of our time do commend this receit of Nicolaus before that of Galen, bicause it hath mo simples: but for my part, I do rather allow of that receit of Galen, which for the paucitie of simples, is with lesse labor concocted of them, which do take it, and to the intent of the medicine, it receiueth a sufficient number of sim­ples, so that they which are inserted by Nicolaus, seeme superfluous.

Galen appointeth a proportion of the best and chosen honie, therewith to com­pounde [Page] this and the other medicines, which he willeth to be scummed with great diligence: and if the quantity of ho­ny be increased, the medicine saith he will be more pleasing. And he here setteth a rule which the apothecaries are to follow in compounding of medicines, to make them so pleasant to the taste as they can, without weakning of their strength, or di­minishing of their vertues. In these daies the most part of medicines are made vp with sugar in steade of honie, for sugar is more gratefull to the taste, and many can not well away with honie. And honie is sooner conuerted vnto choler than su­gar.

Touching the maner of making these medicines, Galen doth admonish, that they are not to be compounded in one and like sort, for in some respects the sim­ples are to be pounded finely, and sersed with a fine serser. For saith he when things are finely beaten, they passe quickly into the whole body, things grosely powdered do stay longer in the belly, for the same cannot so easily passe through the little veines and small pores of the body. In which respect things grosely powdered do more loose the belly: when they are [Page] brought into fine powder, they go sooner into the body, and prouoke sweate, and better mooue vrine, but do lesse mooue to stoole. Therefore in compounding of the medicines called Diacalaminthe Galens counsell is to bring all the simples into fine powder, that the same may the better passe into all parts of the body, for the vse of this medicine is, when we haue an in­tent to concoct and digest the crude and rawe humours in the inner veines and ha­bite of the bodie, and so to euapore them by the pores of the skin, when we meane to prouoke sweate, vrine, and the courses of women, And therefore he will not haue this medicine often vsed after meate. In the medicine called Diaspoliticō, al the sim­ples must be pounded in grosse maner, for so the medicine will more loose the belly, and by staieng longer in the stomack, fur­ther concoction, if the things be finely powdered into dust: as the medicine will little or not at all make the belly laxatiue, so it will prouoke vrine and sweate, to the intention of this medicine.

The like manner is to be obserued in confecting of Diatrion pipereon, that if an intent be to haue the medicine stay in the stomacke and guts to warme those parts, [Page] to digest crude humours in them, or to loose the belly, the simples must be poun­ded grossely: but if we haue a purpose to open obstructions, to warme the inner veines, to prouoke vrine or sweate: al­things must be beaten into fine powder. By which discourse that question is easily answered, which some latter writers do moue about the beating of the kindes of pepper, whether the same ought to be beaten finely or grosly. For some do af­firme that pepper is alwaies to be beaten grosly, for so it will remaine longer time in the stomacke, and will the lesse heate the liuer and the blood. Some other doo maintaine a contrary opinion, and that by Galen himselfe, who in the 5. booke De sanit. tuend. cap. 8. After meats which do bread stoppages in the body, take (saith he) the medicine called Diacalaminthe, and if you haue not it ready, take Diatrion pi­pereon: and if that be not at hand, take white pepper beaten into fine powder, & diligently sersed, & mingle the same with the meate, and sprinkle it to your drinke. And in the same booke the 10. cap. Galen prescribeth a ptisane in which the dust or fine powder of white pepper is mingled. And in the 6. booke De sanit. tuend. cap. 14. [Page] Galen giueth pepper alone, as finely pow­dered as may be. By these counsels of Ga­len, these men do conclude that pepper ought alway to be beaten into fine pow­der by Galens doctrine. Neuerthelesse, these men in mine opinion, do not with diligent care cōsider Galens intention in these and the like places, neither well haue marked the scope and cause why Galen in these places doth aduise to pound pepper into fine powder: for if they had well con­sidered that Galen writeth: they might haue vnderstood, that he giueth pepper so finely beaten, to remoue the obstructions and stoppages, for so before he did admo­nish, that things beaten into thin powder passe into the body better, and sooner do remoue obstructions: and contrari­wise, that which is grosly beaten, doth stay in the belly longer, and better warme those parts, better digest crude and rawe humors gathered in them, and do more effectually discusse wind: to these latter in­tents pepper is to be beaten grosly, espe­cially in this our country, in which men commonly do seed vpon grosse and slimy meats, and so do heape in the parts of the belly and first veines, manie crude and grosse humors, that pepper ought in this [Page] region to be beaten most grosly, that it may therby be occasioned to stay the lon­ger in the belly, so to warme the same the better, and the better to concoct and ex­tenuate such grosse and crude humors, for the heat of this medicine (as Galen wri­teth) is founded in so subtil a substāce, that the same is extinguished before it can come to the liuer: then if you shall beate the medicine finely, the heate wil so soone be exhausted and spent, that it will neither sufficiently warme the belly, neither in good sort concoct those crude and rawe humors. Wherefore I do thinke it verie needfull for our apothecaries to pownd pepper alway grosly in the medicine Dia­trion pipereon. For if we shall need withall to open obstructions, we may prescribe the medicine called Diacalaminthe, and so we may mingle it to Diatrion pipereon, or as oc­casion serueth giue it alone: wherefore I hold it best to follow Galen his precept, which is, that alway things be powdered finely and in subtill manner when our purpose is to remoue obstructions, or to digest, cut, and absterge crude, rawe, sli­my, and grosse humors, which are in the inner veines and habite of the body, or meane to prouoke sweat or vrine; but if [Page] our meaning be to increase heate in the parts of the belly, to concoct humors there, and in the first veines, or to make the bellie loose, then things are to be bea­ten in grosse powder.

The priuate properties of the medicine called Diaspoliticon.

THis medicine doth make the bellie loose, and bringeth out meate, which corrupteth in the stomacke, and is speciall good for them which haue a cold bellie, or declining to cold. For it maketh thinne grosse phlegme, and expelleth flatulent winde. See Galen in the fourth booke De sanitate tuenda.

The particular faculties and properties of Diatrion Pipereon.

DIatrion pipereon is of great efficacie and doth much good in all colde dis­eases of the stomacke, in sower belkes, in quartaine feauers, in palsies, in euill af­fected liuers, in them which haue their bellies blowen vp with winde.

Diatrion pipereon confected after the de­scription of Mesues, is chiefly commen­ded [Page] in fluxes, from the head to the breast, good generally to the coldnes of the cheste, and to coughes, which do proceed of a colde cause.

That the excellent and rare vertues of this medicine called Diatrion pipereon, might the better be known, I thought good in this place to remember the reader what is written in the booke intituled Secretorum, which booke is ascribed to Galen, in which booke we reade in this maner.

A certaine friend of mine being about the age of 70. yeeres, complained of a coldnes in all the parts of the bodie, in­somuch that his memorie failed him, and he had paine in his ioints, and then I made for him this medicine called Diatri­on pipereon, and it was a wonder to see how he recouered in the space of a fortnight. And I made triall in many which were sicke of diseases of the bladder, of the heade, and of the iointes, occasioned by colde and crude humors: and it is found speciall good in a cough of cold phlegme, in weakenes of the stomacke. For it brea­keth grosse winde, digesteth meat, prouo­keth [Page] appetite, resolueth crude humours, strengtheneth the stomacke euerie way, restoreth memory, cleareth the voice, put­teth backe grey heares, remedieth the goute which commeth of a colde cause: And in generall whosoeuer aged doth vse much this medicine, he shall not need any other helpe to preserue his health.

The priuate properties of the medicine called Diacalaminthe.

IT cutteth grosse and slimy humors, and occasioneth the same to be clensed by the skin by sweate, prouoketh vrine, and the monthly courses in women, as Galen witnesseth in the 4. booke De sanit. tuend. it is good for them which do abhor meat, for the vse of it prouoketh appetite, it re­medieth the shortnes of breath, and help­eth them which finde a coldnes in their stomacks, and which haue their sides and bellies blowen vp with winde, as Mesue writeth.

The maner and particular vse of the foresaid medicines.

WHen many crude and rawe hu­mors do abounde in the bellie [Page] and first veines, that in that respect it will not be safetie to giue a purgatiue medi­cine, then is the cheefest vse of Diaspoliti­con, for it then giuen will safely stir nature to expell those humors by the siege. So in other cases when so euer the belly is drie, and doth not hir dutie, then it is expedi­ent to giue Diaspoliticon.

The vse of Diatrion pipereon, and of Dia­calaminthe: out of Galen. 4. De sanit. tuend.

WHen many raw and vndigested humors are gathered in and a­bout the first veines, the same are to be cut and digested, and in so dooing speciall care is to be had lest the same be carried farther into the bodie. In this case Diatri­on pipereon simple, is with most securitie gi­uen. And it is not enough to giue it once or twise euery day, but it must be taken often, in the morning before meate, & af­ter meat, & when they go to bed, a spoon­full at a time, and so to yonger folke and which haue lesse need, the lesser quantity: to elder and to them which haue more need, the bigger quantity, so to the mean, [Page] the meaner quantitie is to be proportio­ned.

When crude humors are heaped in the inner veines, and in the habit of the body, the same are to be concocted, and also to be expelled by breathing the same tho­rough the pores of the skin, and to these intents there is not a more conuenient medicine knowen than Diacalaminthe, for it hath propertie to extenuate thicke, and slimy things, and then mooueth the same to be expelled by breathing out at the skin, and by vrine. And this medicine is not vnpleasant to be taken, if a good pro­portion of honie be boiled with it, but where some do not like of sweet things, and do abhor honie, to such you must put the lesse honie, yet oftentimes euen in this case it is good to boile good store of ho­nie, so you boile it well, for then the medi­cine will not be ouersweet, and the honie well boiled doth lesse offend the stomack. And the vse of this medicine is in the mor­ning after frictiō, before exercise, & before bathing. And you may vse this medicine dry in powder without honie in steede of salt for sauce to your meate, and you may put of it in a Ptisane in steede of pepper.

This medicine is vsed not onely dry in [Page] steede of salt, but also when honie is mix­ed, for euen so it may be vsed with meate, and so is it pleasing to the taste. But nei­ther this, neither any other medicine which hath strong facultie to further di­stribution, is to be taken after meate. For at that time nature goeth about concoc­tion of meate taken, and not to distribute the same, therefore immediately after meate, endeuor must be to further con­coctiō by giuing Driatrion pipereon simple, or to put some pepper powdered into your drinke.

If such crudities hap to be not onely in the belly and first veines, but also in all o­ther veines, yea in the fleshie parts of the bodie: in this case at the beginning of the cure, it is best to vse Diatrion pipereon, ad­ding so much of the seeds of persley grow­ing in a drie & stonie ground, as is put of anise seedes, thyme, and ginger, and after the first day, or rather after the seconde day, you may put a little of Diacalaminth, and then in a while after mingle both, I meane Diatrion pipereon, and Diacalaminth, in equall parts, and in processe of time in­crease the Diacalaminthe, so at the latter end of the cure, you may vse Diacalaminth alone. So it is to be concluded in this, as [Page] in all maner of diets, when the effects are equall, the medicines to cure, are equally to be mixed, yet so that at the first grea­test care be had of the crudities in the first veines, and at the latter end, of those cru­dities, which are in the other veines and habit of the bodie, in the middle time both are equally according to the effect to be mingled. Thus far Galen in his 4. booke De sanitate tuenda.