4000003871

Roy;l

Comm~ntaries.

BooK

VIII.

CH A P.

XII.

Of the Tree

Mulli,

and of their Red Pepper.

Mongíl: the other Fruits of tb~ Countrey,_ we rna~ r,e~kon tha~ which

pro–

duced by the

Mufli

Tree; 1t grows of 1tfelf w1ld m the F1elds; it bears

its Fruit within long and ílender bunches, wich Seeds as fmall as Coriander, the

leaf is fmall, and always green: the Seeds being taken in their due feafon, are

weet, and well taíl:ed at the top, but within are very bitter. -Of thefe Seeds they

rnake a fort of liquour, which preffing gently in their hands in warm water, they

fqueeze out the fweet juice, which is at the top of che Seed; but ar~ carefull not tó

prefs

over hard, leíl: they íbould come

the bitternefs of the Seed, and

fpoíl

the brewing. This water being íl:rained, and kepc three or four days, umill it hath

done working, is very wholfome and pleafant Beverage: ic is very diuretick, and

cleanfing of che Kidnies -and Reins; and being rnixed ·wich the drink which is

made ofMayz, is rnuch íl:ronger, and more pleafant. The farne water being boi-

1ed up, grows thick, and becornes f\veet Hke Honey; and the

füne

water being

fet in tbe Sun, with a certain Ingredient which they put imo it, turns

very íbarp

and íl:rong Vineg

ar. T

he rnilky juice and raGne which fweats from this

Mu!!i

Tree, as we have

fa.id

in anocher place~ is an excellenc Balfam for green Wounds.

The leaves of ic b

eing

boiled in water, is arare Elixivinm, and wholfome ro bathe

rhe body and legs in, for it fcours off che fc.urf, and cures old boils and wounds ;

and lirtle íl:icks being cut from che tender bows, are excellenc Dencifrices for che

Teeth.

I bave l<nown che Valley of

Couo,

in rny timer over-{pread wirh innume–

rable Treesof chis

fort, '

which

wete

very beneficiali and of great ufe ; and in a

few yeat:s afterwards they were all cut down, and defüoyed : che reafon was, be–

caufe they felled chem to make Cbarrnle; for chough .rhere was greac rrouble ro

kindle them , yec being once lighted, they keep tbeir fire, umill rhey are quite

bumc out¡ ,

Amongíl: chefe Fruics, the chief and principal ofthem all, becaufe ir agrees beft

wich che palace of che

l ndians,

and which chey put into ali their Difhes and Sauces,

whecher boiled or roaíled

thac which chey call

Vchu,and

we Red Pepper; and che

,Spaniards A xi,

which is che Language of

Barlovento,

though in

Spain

chey give it

che name of

Pimiento.

The people of my Countrey are

fond of che

Vchu,

chat

'they can eac nothing, chough bue crude Herbs wichoue ic; being eíleemed

rich,

and high in the "taíl:e, chat they prohibir che ufe of ir, ar cheir times of Faíl:ings and

Morcification, as we have formerly memioned. ThisRed Pepper is of three or

four feveral forts ; the moíl: cornnion is thick and long, wichoue any poinc, called

Rocot

Vchu,

to diíl:ingaifh it frorn achers; tliey-eat

in its feafon, when ic

green, and before it hach taken its perfeét colour: Tbere are other for~s wbich are

yellowiíh, :md murry colour, though in

Spain

chere is none bue che red. There

are ocher forcs of chjs Pepper, flender and long, as che rniddle finger, which being

of che beíl: kind, is ufed in che Families of che

Incas.

Anocher forc is.fmall and

round, abouc the bigneCsof a Cherry,. che íl:alk not unlike ir, called

Chinchi Vchu

bue

hotter than any ofthe ochers; and being rare, and in no greacquanticy, is mor~

eíl:eemed ; and ali thefe forcs of Red Pepper bave chis qualiry, rhac all venemous

Infeéts fl.y from che~, being

&reac enemy to chem.

I have heard a

Spaniard

fay,

that carne from

Mexzco,

chac 1c 1s excellenc good for the Eyes ; and for rhac reafon

they alway's eat twho Cods of this Pepper after Meals; generally ali che-

Spaniards,

that

aome

from

Jndies,

rnake it their common Sauce in all-rheir Diíbes and

which favours better wich thern chan iill che Spices which come from

tbe'Eaft-

Indies.

CHA P.