A Short Discourse of the three kinds of PEPPERS in common use, and certain special medicines made of the same, tending to the preservation of health.  
1588.   

AS in former years at this season I have been always careful to show my special affection towards 〈…〉 by offering some present, appertaining to the preservation of your health: so at this time, 〈…〉 in token of a good and prosperous new year, (God grant you many) I have emboldened myself to exhibit to 〈…〉 in our vulgar tongue, this short discourse of the three kinds of Peppers, and of three medicines compounded of the same, greatly commended by Galen in his books De sanitate tuenda; which being used in right order, with discretion, will undoubtedly bring three ways commodity to the continuance of your heath. For it is certain that most men in this our country through our manner of feeding, do gather in the stomach and in the first veins many crude and undigested humours, which do often occasion lack of appetite, gross windiness, distentions in the sides, and many ways grievous pains; and sometimes unnatural vomits: which crudities carried farther into the body, do breed obstructions, tympanies, fevers, and other dangerous diseases. The due consideration hereof, may easily infer how necessary to health in this our region the use of pepper is, and what commodity may accrue by convenient use of the three medicines made thereof. For first the medicine termed diatrion pipereon, by consent of all writers, hath faculty to warm the stomach, to dry superfluous moisture, to further concoction, to discuss wind, to ripen crude humours, and is commended above all other medicaments, that in performing of these actions it doth no way over-heate the liver, nor distemper the blood. The second medicine termed diaspoliticon, keepeth the belly lose, and doth carry by the stool, crude, corrupt, and naughty humours, cut gross and thick phlegm, keepeth clean the belly and guts. The third medicine termed diacalaminthe, having more subtlety in substance doth penetrate farther, and so doth concoct and expel not only the crudities of the belly and of the first veins, but also doth digest, extenuate, discuss, and by urine carrieth the excrements of the inner veins, cleanseth the blood, and keepeth clean the habit of the body by sweat and perspiration through the skin. That in very truth Galen had just cause so greatly to commend these three medicines as most convenient to preserve health. For I do not read in all our authors of a more convenient means to continue health, than the apt and due use of these three medicines, which in propulsing of diseases, and in reforming of the state of the body, may be resembled to the triumuiri in the commonwealth of Rome. Wherefore I remain to the almighty a daily orator so to prosper the effects of these medicines, that the same commodities may come unto your 〈…〉 which our authors do attribute unto them, that your years may be enlarged to extreme age. * ⁎ *   

Of the Spice called  

Pepper.  
THAT kind of spice which of the Greek authors is called 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉, the Latin writers do name Piper, and the apothecary's do term the same as the Latinists. After the Arabike speech in Avicen it is read Fulful, in Serapio Fulfel. Garcia a physician to the viceroy of India, doth write, that the Arabians in these days do call it Fulfil: and he addeth, that the greatest quantity of this spice is now brought into Europe, out of the province of Malavar: and that the same is in that country language named Molonga. We in English do call it pepper: and much use of this spice with us is, in making broths, and in conditing meats.   

The kinds of Pepper.  
Here it is to be noted, that many herbs of our writers are termed by the name of pepper. For the herb called in Latin Persicaria, in English Culrage, is of some named water pepper. The seed also of the herb called Chamelea, is known to the herbarians by the name of hill pepper. Likewise the herb which we call Stonecrop, is also named mouse pepper. And some do call diptander, herb pepper, and some savoury pepperwort. So the latter writers show many other herbs under the name of pepper, and under pepperwort. For they refer to pepper every kind of herb which doth bite the tongue as pepper doth. And beside the three kinds of pepper, which are best known by that name, we do read in the latter writers of some other kinds under 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 understood of one of the three peppers in common use, of which one is named white pepper, the other black pepper, the third long pepper. Of the which three kinds, and not of the other things falsely named peppers, that confection so greatly commended in cold affections of the stomach, called Diatrion pipereon, is made, and kept in our Apothecary's shops. So that these three kinds of peppers most properly do deserve the name of pepper, and are so most conveniently called: and the other things are rather by similitude so termed, for yielding some taste like pepper, and therefore never known by the name of pepper without some addition, as Piper montanum, Piper murinum, etc. So that when we do read in any author this word Piper, or in English pepper without addition, we must understand the same of one of these three peppers.  
The navigations in these latter years made by the Portugese's into the east Indians, and by the Spaniards into the west Indians, hath made manifest to us, how greatly the old authors, I mean Dioscorides, Galen, Pliny, Auicenna, Serapio, and other writers of the former time were deceived in and about the history of pepper. For first, all the ancient writers in their monuments have delivered to us, that the three kinds of pepper in common use are all three the fruit of one tree. For (say they) the pepper tree doth bear a long fruit, like unto that which doth hang in hazel nut trees, and birch trees. And they affirm, 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 black pepper: such grains which are not perfectly ripe, they supposed to be white pepper, and those which are perfectly ripe, to be black 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 navigations of the Portugeses, and of the Spaniards into those countries, in which these pepper trees do grow, it is evident and well known, that the trees which do yield these three spices are divers in kind. For the travelers into those countries which have seen the trees, and gathered the fruits, do witness, that not one and the same tree, but divers and different do bear these spices. And that the plants which do bear white pepper and black pepper are not trees of any bigness, but weak shrubs, which do climb up by other trees, as an ivy doth in this our country. And have leaves like to the apple tree called Malum Assyrium, and do carry their fruit in clusters, like the clusters of grapes of vine trees, which are always green until they wax ripe. And Garcia, who lived in these parts, writeth, that the plant which yieldeth the white pepper, doth in kind differ from that which beareth the black 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 yieldeth the red grape: and as we cannot know the difference of these vine trees, but when the grape is ripe, so we cannot discern the plant which yieldeth the white pepper, from that which beareth the black pepper: and yet (saith he) it is certain, that the same tree, which bringeth forth the black pepper, doth not yield 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 seen, but in certain places of Malavar 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 down in our hazel nut trees, and in our birch trees: and that this fruit will never yield either white or black pepper. By this discourse we do understand, that the pepper tree is not like to the juniper tree, as Pliny writeth in his 12. book. And Garcia also saith, that the root of the pepper tree is very little. So that it is not like to ginger, as some believed in Dioscorides time, nor like to the root of Costus as Dioscorides writeth. And hereby also we are to understand that the old saying is fabulous and untrue, that pepper is made black with fire. For the merchants which brought the peppers, said, that serpents and venomous beasts did use much to be under these pepper trees, and that they were driven to fray away those serpents with making fires under the trees, before they durst gather the peppers, and so the pepper was made black by the fire. But now we learn by the histories penned by the latter writers, that all this is untrue, and that black pepper is of that colour by his own kind, when it is ripe: and so that white pepper is of his own kind, even 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 even to his full ripeness. Wherefore those writers were much deceived, which affirmed, that white and black pepper were of one tree: and that white pepper was the fruit not thoroughly ripe, and that black 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 ripeness, some not full ripe, some full ripe, some over ripe, and all are gathered at one time: so, say these men, when the merchants do gather pepper, some grains are thoroughly ripe, and they black and wrinkled, some not full ripe, and they whiter in colour, and smooth not wrinkled. But it appeareth by that which they have delivered to us, which have seen and gathered both these kinds of peppers, that they are gathered of several trees, and that each doth perfectly ripe in his kind, and each retain his colour: the white grain when it is ripe keepeth the white colour, and the black pepper when it is ripe keepeth his black colour: Even as the white grape being ripe remaineth white, and the red grape red, and yet each do come of several vine trees different in kind. So we are to think of these kinds of pepper, that each doth come of his proper tree, and each full ripe retaineth his natural colour: the white pepper his, and the black his colour, as doth evidently appear by that which Garcia hath written in his first book De aromat. Indiae.  
That the Greek & ancient writers did err in expressing the history of these peppers, it is no marvel: for in that their countries were far distant from the provinces from whence these peppers came, that they themselves could not search out a truth, but followed the report of merchants, which tell many untruths, they were easily deceived, and so did set down in their books for verities many untrue relations of the merchants.  
But that the Arabians did commit the same errors, whose country was not far distant from the places where pepper doth grow, their gross negligence in searching the true knowledge of simples, can not be excused, who would rather follow herein that which was written by the Grecians, than themselves search out a truth.  
Matthiolus in his commentaries upon Dioscorides witnesseth, that many pepper trees are set to be seen at Naples, and at Venice, and divers affirm, that these trees are planted in divers places in Spain and in Portugal. But I could never understand that any pepper tree was at any time brought into England. I have often seen at Pool in Dorsetshire, and also in London, the whole clusters of pepper preserved in brine and in salt: these clusters are long and thin, not so thick together as the clusters of grapes.  
Long pepper is to be seen in every shop: for the whole fruit is brought by the merchants gathered together like scales, rough & uneven, biting the tongue like the other peppers.  
We do read of another kind of pepper brought out of the Indians, which the Portugeses called Piemento de Rabo, in Latin Piper caudatum, and may be englished tail pepper. Clusius in his annotations in Garcia, seemeth to have known this kind of pepper, and saith that it is like to the cubebs, and that it hangeth in clusters, is very spicy, and hath a little stalk or stem. This kind is not now brought: for the king of Portugal did forbid any to bring it, fearing lest it might decay the price and sale of the other kinds.  
Monardis also in his book 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 history of pepper do divide long pepper into the garden and wild, this kind written of by Monardis is supposed to be the wild long pepper, and the common long pepper, the garden or domestical.  
The latter writers in the history of pepper, do write of another kind of pepper, which they call Piper corniculatum, some call it Siliquastrum, which may be englished, Codded pepper, because it beareth his grains in a cod or husk: and they describe this kind to have leaves like to the herb called Nightshade, a square stalk of colour green, full of joints, white flowers, and after them cometh the cod, at the first greenish, and after red, with a perfect smoothness and slikenes: within that cod are flat grains, whitish, yellow, more biting in taste than pepper. These cods are not always of one form: 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 calicut, named after the countries from whence they are brought. The herbarians of our time do witness, that this plant is set in divers places in Italy, Spain and Portugal: for that it is a goodly plant and fair to the eye, and the grains are used for pepper all the year, and are thought to commend meats condited with them, better than common pepper. I did never see the plant, but the cods are common in the Apothecary's shops. It is supposed of many, that the old Greek authors have not written any thing of this plant, but Actuarius seemeth to speak of this kind of pepper, under the name of Capsicum. Amatus in his commentaries upon Dioscorides affirmeth, that this kind of pepper is that which Avicen in 2. tract. lib. 2. cap. 746. called Zinziber caninum. Thus much of the true history of pepper, as well out of the old as latter writers.   

How to choose pepper.  
DIoscorides writing of three kinds of pepper, doth give signs and notes to choose only black pepper: for that as it seemeth in his time deceit was only used in that kind of pepper. For Dioscorides writeth, that amongst black pepper are found certain seeds or grains light, and empty, which he calleth Bresma, and Pliny saith they are termed Brechmasis, which word doth sound, seeds uttered before their time. For (saith he) by unseasonable time the grains sometimes do whither, and so are empty, having in them no substance. But Garcia saith, that while he did dwell among the Indians, he inquired, & could not learn of any such name, yet acknowledgeth, that such grains like to pepper are often found amongst pepper, and are not easily known from pepper, but that they are light, and broken do yield no substance as pepper doth. Wherefore as in Dioscorides time, so rather in this our age, we ought to be diligent in the choice of pepper, and to have some notes or signs to choose the good from the bad, and to know the best pepper. Dioscorides commendeth pepper when the grains are heavy, full, whole, not much wrinkled, new, not full of dust. And Galen in 4. De sanit. tuend. adddeth, which hath not a very thin, nor yet a gross and thick 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 show his substance compacted, and his grains thick joined together, which do bite the tongue with sensible heat. Galen in the said book De sanit. tuend. addeth, that long pepper must be whole, and not have any holes in it, and not sophisticated. For (saith he) the merchants do bring two sorts counterfeited, the one is the bud of an herb, the other is made in Alexandria by art. And in his book De theriaca ad Pisonem, he telleth the manner of making of this counterfeit long pepper. They form it (saith he) of the length & bigness of this pepper, and then cast to it the powder of the root of Pyrethrum, or of mustard seed, & so deceive the taste. But these deceits are easily bewrayed: 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 shall discern the one from the other. For whosoever will with diligence observe the taste of pepper, he shall easily judge that pleasant spicines which it yieldeth with the biting. And Galen showeth how to discern the counterfeited from the right, by putting it into water. For the counterfeited will dissolve in water, and so the right and natural will not dissolve. Wherefore he concludeth, that if it hath the true taste of pepper, and doth not dissolve in water, nor hath holes in it, then that is good pepper. All writers do make this for a sign of good long pepper, when it hath no holes: for in deed this pepper is moister than any other kind, and therefore will sooner mould and wax musty than the other, and so will quickly be worm eaten, and full of holes.   

Of the temperament of Pepper.  
DIoscorides and Galen do yield to all the kinds of pepper a faculty to heat and to dry, but neither of them do declare in what degree they do heat and dry. After that Auerrhois in lib. Simply. had pronounced long pepper to be moister than the other: And that white pepper was not come to his ripeness, 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. Avicen in lib. 2. tract. 2. entreating of white and black pepper generally, affirmeth pepper to be hot and dry 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 dry in the second. Dioscorides doth not appoint the degrees of heat and dryness to every kind of pepper, yet handleth each very distinctly, saying, that long pepper doth more strongly bite: and because it is taken from the tree before it is ripe, therefore it remaineth a little bitter. Black pepper, because it is perfectly ripe, therefore it is well savoured, sharper than white pepper, & so more pleasing to the mouth, and more profitable to condite meats. The white pepper remaining a little bitter, is not so strong as the black. By this Dioscorides concludeth, that black pepper is the hottest, and best of all; next to it is long pepper, and that the weakest is the white pepper. Galen doth seem herein to dissent from Dioscorides. For Galen in 8. simple. med. facult. doth put long pepper to be moister than the rest, because it is the young fruit, and therefore doth soon wax worm eaten. And after affirmeth, that white pepper is more sharp and biting than the black, and giveth this reason of his assertion: for that black pepper is ever heated and dried with the sun by long tarrying upon the tree: for hereby many of his hot and fiery parts do breath out, the rather because pepper is of a thin substance, that his hot parts will quickly consume and breathe out: and so he concludeth, that because white pepper is not so heated and dried by the sun, but doth retain and keep all his hot parts, therefore it is the hotter, more biting, and the best pepper, contrary to Dioscorides assertion. Brassavolus Musa going about to reconcile this controversy in Galen, by distinguishing of the Greek word 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉. For in that white pepper hath plenty of moisture in it, therefore it biteth stronger, and leaveth the sharp and biting quality to continue longer: and in that respect it may be said to be hotter than the black pepper, having little moisture, and that much extenuated by the heat of the sun, doth bite quicklier, deeper, and sharper: but because the heat of his biting doth not so long continue, therefore it seemeth not so hot as the black, and yet for that it biteth deeper, therefore Dioscorides writeth, that it is hotter and stronger than the black. And if to try the truth hereof, a man will taste both kinds of pepper, surely he shall manifestly perceive 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 black pepper may be thought to exceed the white as Dioscorides affirmeth. But where Dioscorides saith, that white pepper is weaker than long pepper and black pepper, because it not being full ripe is acerbious or more tart: surely his argument is not perfect. For as he putteth white pepper not so ripe as black, 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 black pepper. So Hypocrates is deceived in his own reasoning. But in that it is now certain, that these kinds do not differ, that the one is riper than the other, but each is ripe and perfect in his kind: these arguments of more or less ripeness, do take no place, and are of no efficacy: because that by taste it is evident, that white pepper doth bite the tongue more, and the biting doth continue longer: therefore we may justly say that white pepper is the hotter. And for that Galen lib. 9 De composite. sec. loc. in the medicine of Philo affirmeth, that white pepper is better for the stomach than black pepper. And in 4. De sanit. tuend. he saith, that white pepper doth strengthen the stomach above the other kinds. Surely the friars writing upon Mesue do truly counsel 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 counseleth to give long pepper to them which have their sides blown up with wind, and which do turn all they eat to wind. For (saith he) long pepper doth dissolve the grossness of wind, & casteth down by the belly such matter which doth stay in the sides.  
By this discourse it appeareth, that the Arabians did truly set white and black pepper in the uttermost point of the third degree of heat and dryness, or in the beginning of the fourth degree. And Galen confirmeth the same when he doth write, that white and black pepper do strongly heat and dry.  
And with good reasons the same Arabikes do set long pepper in the third degree of heat, 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 dry so much as the other: for the drying quality must needs be somewhat 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 hereby also gather, that long pepper is not so subtle 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 prevail amongst the common sort in this our country. For it is a common saying, that pepper is hot in the mouth, but cold in operation. But for as much as we do try the quality of medicines by taste, these men do show 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 dry in the fourth degree, and therefore doth very effectually break wind, doth heat and strengthen the inward parts, and is very good for the breast.   

The virtues and faculties of Pepper.  
DIoscorides, Pliny, Auicenna, and Serapio do recite and number many virtues and medicinal properties of these kinds of peppers, which I leave the reader to peruse in their books. The chiefest use of peppers is in cold affects of the stomach, and of other parts which do serve for nutrition. For every kind of pepper doth greatly help concoction, discuss wind, and doth occasion all gross and slimy humours to descend sooner. And to this purpose many medicines devised by physicians of these kinds of peppers are kept in Apothecaries shops, but amongst other Galen in his 4. book De sanit. tuend. doth chief commend three sorts. And the medicine termed Diatrion pipereon, in that it is confected of the three kinds of pepper, beareth the bell, and is reputed in the first place. And then he commendeth the medicine called Diacalaminthe: & thirdly, that which is used under the name of Diaspoliticon: notwithstanding each of these medicines is not good to the self-same affects, neither are they in like sort & times to be used. Touching Diatrion pipereon, it is famous for to help concoction, to discuss wind, and to do good against cold affects of the stomach, and yet not to heat the liver or the blood, wherein consisteth a singular property of this medicine. For it is agreed upon by all authors, that the heat of this medicine is extinguished in the belly, and the first veins, & is not carried into the whole body, as the heat of the medicine called Diacalaminthe is; so termed, for that it receiveth the herb called Calaminth, as Gal. writeth in the said book De sanit. tuend. cap. 10. where he affirmeth, that Diatrion pipereon is to be given when crude and slimy humours are in the stomach and first veins, yea both before and after meat. The use of Diacalaminthe is, when we mean to warm further into the body, and have an intent to cut & make thin gross humours in the veins. For Diacalaminthe doth thin gross and slimy things, breatheth out by the skin, provoketh urine, and the monthly sickness in women. Therefore neither this medicine, neither Diaspoliticon ought to be used after meat, because they two hasten distribution, and so do hinder concoction: whereby we may conclude, that the medicine Diatrion pipereon may with most safety be used after meat to help concoction. And to this intent Galen doth counsel to have in a readiness this medicine prepared in two manner of ways: the one simple, as consisting of fewest things; the other more compound: the simplier is soon 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 meat, and do find some cold temperament in the stomach and belly, and so do gather much slimy phlegm: and the other by reason of many simples in it, is harder to be altered of nature, and so doth remain longer in the stomach when it is taken. So Galen doth best commend the frequent use of Diatrion pipereon to remove crudities in the stomach and first veins. The other which is more compound, hath his best use in fluxes from the head to the breast. In these our days the medicine Diatrion pipereon is in use, made in both ways. In compounding the simplier, our Apothecaries do follow Nicolaus Myrepsicus, & so do make the medicine in manner as followeth: Taking of each of the three peppers one ounce, of 

ginger,  
thyme,  
anise seeds,  
parsley seeds 

of each half an ounce.      
This description cometh nigh to the Diatrion pipereon of Galen. For there is no difference, but that Galen taketh of each kind of pepper fifty drachmas, of ginger, thyme, anise seeds eight drachmas. Galen hath in his receipt no parsley at all: yet Galen admonisheth, that to 50. drachmas of each pepper, 16. drachmas of the other things may be added. And Galen willeth this medicine to be made with honey of Athens: in this our time it is compounded with sugar. The other Diatrion pipereon more compound and medicinal is at this time made according to the description of Mesue, in manner as followeth.  
Take of the three kinds of 

pepper  
ginger,  
anise seeds,  
thyme 

ʒ. 6. ℈ two  
ana. ʒ. ij. ℈ two     

spikenard,  
amomum 

ana. ʒ. j. ℈ i    
cassia lignea,  
asarum,  
enula camp. dried,  
parsley seeds  
seseli 

ana. ℈ two     saccharum albissimum q. s.  
This is the same laborious confection set down by Mesue, of which Galen maketh mention, lib. 4. cap. 11. De sanit. tuend. For Galen in that place doth recite by name every simple: save 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 have the right ammi: I adjudge it better in these days to put in this receipt the seeds of ammi, according as Galen prescribeth, than amomum, as Mesue counseleth. So you have both medicines in use in our time made of three peppers, and are to be sold in the Apothecary's shops, under the name of Diatrion pipereon.   

Diaspoliticon.  
THE medicine called Diaspoliticon is most commended to lose the belly: this medicine is composed of cummine seeds, pepper, rue, and that kind of salt called Salnitre. And Galen adviseth to have this medicine also prepared in two sorts. First to make it of the foresaid simples mixed in equal parts, and so by reason of that salt, it will lose the belly more: the second way to put to equal parts of the other things, but only half the proportion of that kind of salt. So will the medicine remain longer in the stomach, and better further concoction, more digest crude and raw humours, and will less make the belly laxative.   

Diacalaminthe.  
GAlen in his fourth book De sanitate tuend. ca 14. doth set down the composition of the medicine called Diacalaminthe, in manner following.  
Take of calaminth, 

of organy, or organmint, called Pulegium, of parsley, which groweth in stony places, called Petroselinum, of the herb called Seseli, 

of each ℥ two     

of parsley seeds,  
of the tops of thyme, 

of each ℥ iiij     

of lovage, ℥ .16.  
of pepper, ℥ .48.    
And Galen doth name the countries from which he counseleth to procure the simples, but in that they are not in these days brought from those places, therefore it shall suffice to make choice of the best simples of this our country in confecting of this medicine: for this our country yieldeth very good of every sort.  
In dispensing of this medicine, our Apothecaries do not follow this description of Galen, but their Apothecary book confected by Nicolaus: which composition doth differ from that of Galen in the doses of the simples, and that this of Nicolaus hath some more simples than that of Galen. The receipt after Nicolaus is as followeth.  
Take of calamints 

organy,  
seselios  
black pepper  
petroselini 

of each ʒ. iij. ℈ two     

levistici. ʒ. ij. ℈ i  
parsley seed ℈ i  
ammy seed  
thime,  
anise seed  
cinnamon,  
ginger. 

of each ℈ two      
In this composition, parsley seeds, ammy, anise seeds, ginger, are more than are set in the description of Galen. Some learned men of our time do commend this receipt of Nicolaus before that of Galen, because it hath more simples: but for my part, I do rather allow of that receipt of Galen, which for the paucity of simples, is with less labour concocted of them, which do take it, and to the intent of the medicine, it receiveth a sufficient number of simples, so that they which are inserted by Nicolaus, seem superfluous.  
Galen appointeth a proportion of the best and chosen honey, therewith to compound this and the other medicines, which he willeth to be scummed with great diligence: and if the quantity of honey be increased, the medicine saith he will be more pleasing. And he here setteth a rule which the apothecary's are to follow in compounding of medicines, to make them so pleasant to the taste as they can, without weakening of their strength, or diminishing of their virtues. In these days the most part of medicines are made up with sugar in stead of honey, for sugar is more grateful to the taste, and many can not well away with honey. And honey is sooner converted unto choler than sugar.  
Touching the manner 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 pass quickly into the whole body, things grossly powdered do stay longer in the belly, for the same cannot so easily pass through the little veins and small pores of the body. In which respect things grossly powdered do more lose the belly: when they are brought into fine powder, they go sooner into the body, and provoke sweat, and better move urine, but do less move to stool. Therefore in compounding of the medicines called Diacalaminthe Galens' counsel is to bring all the simples into fine powder, that the same may the better pass into all parts of the body, for the use of this medicine is, when we have an intent to concoct and digest the crude and raw humours in the inner veins and habit of the body, and so to evapore them by the pores of the skin, when we mean to provoke sweat, urine, and the courses of women, And therefore he will not have this medicine often used after meat. In the medicine called Diaspoliticon, all the simples must be pounded in gross manner, for so the medicine will more lose the belly, and by staying longer in the stomach, further concoction, if the things be finely powdered into dust: as the medicine will little or not at all make the belly laxative, so it will provoke urine and sweat, to the intention of this medicine.  
The like manner is to be observed in confecting of Diatrion pipereon, that if an intent be to have the medicine stay in the stomach and guts to warm those parts, to digest crude humours in them, or to lose the belly, the simples must be pounded grossly: but if we have a purpose to open obstructions, to warm the inner veins, to provoke urine or sweat: allthings must be beaten into fine powder. By which discourse that question is easily answered, which some latter writers do move about the beating of the kinds of pepper, whether the same aught to be beaten finely or grossly. For some do affirm that pepper is always to be beaten grossly, for so it will remain longer time in the stomach, and will the less heat the liver and the blood. Some other do maintain a contrary opinion, and that by Galen himself, who in the 5. book De sanit. tuend. cap. 8. After meats which do bread stoppages in the body, take (saith he) the medicine called Diacalaminthe, and if you have 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 meat, and sprinkle it to your drink. And in the same book the 10. cap. Galen prescribeth a ptisan in which the dust or fine powder of white pepper is mingled. And in the 6. book De sanit. tuend. cap. 14. Galen giveth pepper alone, as finely powdered as may be. By these counsels of Galen, these men do conclude that pepper ought always to be beaten into fine powder by Galens' doctrine. Nevertheless, these men in mine opinion, do not with diligent care consider Galens' intention in these and the like places, neither well have marked the scope and cause why Galen in these places doth advise to pound pepper into fine powder: for if they had well considered that Galen writeth: they might have understood, that he giveth pepper so finely beaten, to remove the obstructions and stoppages, for so before he did admonish, that things beaten into thin powder pass into the body better, and sooner do remove obstructions: and contrariwise, that which is grossly beaten, doth stay in the belly longer, and better warm those parts, better digest crude and raw humours gathered in them, and do more effectually discuss wind: to these latter intents pepper is to be beaten grossly, especially in this our country, in which men commonly do seed upon gross and slimy meats, and so do heap in the parts of the belly and first veins, many crude and gross humours, that pepper ought in this region to be beaten most grossly, that it may thereby be occasioned to stay the longer in the belly, so to warm the same the better, and the better to concoct and extenuate such gross and crude humours, for the heat of this medicine (as Galen writeth) is founded in so subtle a substance, that the same is extinguished before it can come to the liver: then if you shall beat the medicine finely, the heat will so soon be exhausted and spent, that it will neither sufficiently warm the belly, neither in good sort concoct those crude and raw humours. Wherefore I do think it very needful for our apothecary's to pound pepper always grossly in the medicine Diatrion pipereon. For if we shall need withal to open obstructions, we may prescribe the medicine called Diacalaminthe, and so we may mingle it to Diatrion pipereon, or as occasion serveth give it alone: wherefore I hold it best to follow Galen his precept, which is, that always things be powdered finely and in subtle manner when our purpose is to remove obstructions, or to digest, cut, and absterge crude, raw, slimy, and gross humours, which are in the inner veins and habit of the body, or mean to provoke sweat or urine; but if our meaning be to increase heat in the parts of the belly, to concoct humours there, and in the first veins, or to make the belly lose, than things are to be beaten in gross powder.   

The private properties of the medicine called Diaspoliticon.  
THis medicine doth make the belly lose, and bringeth out meat, which corrupteth in the stomach, and is special good for them which have a cold belly, or declining to cold. For it maketh thin gross phlegm, and expelleth flatulent wind. See Galen in the fourth book De sanitate tuenda.   

The particular faculties and properties of Diatrion Pipereon.  
DIatrion pipereon is of great efficacy and doth much good in all cold diseases of the stomach, in sour belkes, in quartain fevers, in palsies, in evil affected livers, in them which have their bellies blown up with wind.  
Diatrion pipereon confected after the description of Mesues, is chief commended in fluxes, from the head to the breast, good generally to the coldness of the chest, and to coughs, which do proceed of a cold cause.  
That the excellent and rare virtues 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 book entitled Secretorum, which book is ascribed to Galen, in which book we read in this manner.  
A certain friend of mine being about the age of 70. years, complained of a coldness in all the parts of the body, insomuch that his memory failed him, and he had pain in his joints, and then I made for him this medicine called Diatrion pipereon, and it was a wonder to see how he recovered in the space of a fortnight. And I made trial in many which were sick of diseases of the bladder, of the head, and of the joints, occasioned by cold and crude humours: and it is found special good in a cough of cold phlegm, in weakness of the stomach. For it breaketh gross wind, digesteth meat, provoketh appetite, resolveth crude humours, strengtheneth the stomach every way, restoreth memory, cleareth the voice, putteth back grey hears, remedieth the gout which cometh of a cold cause: And in general whosoever aged doth use much this medicine, he shall not need any other help to preserve his health.   

The private properties of the medicine called Diacalaminthe.  
IT cutteth gross and slimy humours, and occasioneth the same to be cleansed by the skin by sweat, provoketh urine, and the monthly courses in women, as Galen witnesseth in the 4. book De sanit. tuend. it is good for them which do abhor meat, for the use of it provoketh appetite, it remedieth the shortness of breath, and helpeth them which find a coldness in their stomachs, and which have their sides and bellies blown up with wind, as Mesue writeth.   

The manner and particular use of the foresaid medicines.  
WHen many crude and raw humours do abound in the belly and first veins, that in that respect it will not be safety to give a purgative medicine, then is the chiefest use of Diaspoliticon, for it then given will safely stir nature to expel those humours by the siege. So in other cases when so ever the belly is dry, and doth not her duty, than it is expedient to give Diaspoliticon.   

The use of Diatrion pipereon, and of Diacalaminthe: out of Galen. 4. De sanit. tuend.  
WHen many raw and undigested humours are gathered in and about the first veins, the same are to be cut and digested, and in so doing special care is to be had lest the same be carried farther into the body. In this case Diatrion pipereon simple, is with most security given. And it is not enough to give it once or twice every day, but it must be taken often, in the morning before meat, & after meat, & when they go to bed, a spoonful at a time, and so to younger folk and which have less need, the lesser quantity: to elder and to them which have more need, the bigger quantity, so to the mean, the meaner quantity is to be proportioned.  
When crude humours are heaped in the inner veins, and in the habit of the body, the same are to be concocted, and also to be expelled by breathing the same through the pores of the skin, and to these intents there is not a more convenient medicine known than Diacalaminthe, for it hath property to extenuate thick, and slimy things, and then moveth the same to be expelled by breathing out at the skin, and by urine. And this medicine is not unpleasant to be taken, if a good proportion of honey be boiled with it, but where some do not like of sweet things, and do abhor honey, to such you must put the less honey, yet oftentimes even in this case it is good to boil good store of honey, so you boil it well, for then the medicine will not be oversweet, and the honey well boiled doth less offend the stomach. And the use of this medicine is in the morning after friction, before exercise, & before bathing. And you may use this medicine dry in powder without honey in steed of salt for sauce to your meat, and you may put of it in a Ptisane in steed of pepper.  
This medicine is used not only dry in steed of salt, but also when honey is mixed, for even so it may be used with meat, and so is it pleasing to the taste. But neither this, neither any other medicine which hath strong faculty to further distribution, is to be taken after meat. For at that time nature goeth about concoction of meat taken, and not to distribute the same, therefore immediately after meat, endeavour must be to further concoction by giving Driatrion pipereon simple, or to put some pepper powdered into your drink.  
If such crudities hap to be not only in the belly and first veins, but also in all other veins, yea in the fleshy parts of the body: in this case at the beginning of the cure, it is best to use Diatrion pipereon, adding so much of the seeds of parsley growing in a dry & stony ground, as is put of anise seeds, thyme, and ginger, and after the first day, or rather after the second day, you may put a little of Diacalaminth, and then in a while after mingle both, I mean Diatrion pipereon, and Diacalaminth, in equal parts, and in process of time increase the Diacalaminthe, so at the latter end of the cure, you may use Diacalaminth alone. So it is to be concluded in this, as in all manner of diets, when the effects are equal, 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 veins, and at the latter end, of those crudities, which are in the other veins and habit of the body, in the middle time both are equally according to the effect to be mingled. Thus far Galen in his 4. book De sanitate tuenda.   
FINIS.