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 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 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 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 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 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 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 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 countries were far distant from the prouinces from 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 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 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 : 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 vpon 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 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 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 from the other . For whosoeuer wil with diligence obserue the tast of pepper , he shall easily iudge that pleasant spicines which it yeeldeth with the biting . And Galen sheweth how to discerne the counterfeited from 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 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 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 , 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 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 strengthen 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 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 . doth chiefly commend 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 vpon 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 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 consisting 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 commend the frequent vse of Diatrion pipereon to remoue crudities 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 .

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 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 .

Take of calaminth , of organy , or organmint , called Pulegium , 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 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 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 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 Diaspoliticon , 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 , 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. 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 consider 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 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 substance , 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 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 .