The royal commentaries of Peru : in two parts / written originally in spanish by the Inca Garcilasso de la Vega; rendred into english by sir Paul Rycaut.

Roy;l Comm~ntariet. BooK VIII. CH A P. XII. Of the Tree Mulli, and of their Red Pepper. A Mongll the other Fruits of th~ Countrey,. we rna~ re~kon tha~ which_ is pro- duced by the Mulli Tree; it grows of itfelf w1ld m the F1elds; 1t bears ics Fruit within long and ílender bunches, with Seeds as fmall as Coriander, the leaf is fmall, and always green: the Seeds being taken in their due feafon, are f weet, and well taíl:ed at the top, but witbin ª!e very bitter.. Of thefe Seeds they make a fort of liquour, which preffing gently m their hands m warm water, they fqueeze out the fweet juice, which is at the cop of the Seed; but ar~ carefull not to prefs it over hard, lell they fbould come co the bitternefs of the Seed, and fo fpoíl the brewing. This water being íl:rained, and kept three or four days, uncill ic harh done working, is vety wholforne and pleafant Beverage: ic is very díuretick, and cleanfing of che Kidnies and Reins; and being mixed ·with che drink which is made ofMayz, is rnuch fironger, and more pleafant. The farne water being boi- 1ed up, grows thick, and becomes f\veet Hke Honey ; and the fa1ne water being fet in tbe Sun, with a cerrain lngredient which they put imo it, turns to very íb:irp and íl:rong Vinegar. The rnilky juice and rafine which fwe¡us from chis Mu!!i Tree, as we have faid in another place; is an excellent Balfam for green Wounds. The leaves of it being boiled in water, is a rare Elixivinrn, and wholfome ro bathe rhe body and legs in, for it fcours off the fcurf, and cures old boils and wounds ; and fürle fiicks being cut from che tender bows, are excellenc Dencifrices for the Teeth. I have Known che Valley of Couo, in my timef over-fpread wirh innume- rable Trees of chis fort, which wete very beneficia!, and of great ufe; and in a few yea1:s afterwards they were all cut down, and defrroyed : rhe reafon was, be- caufe they felled them to rnake Cbarnole; for cbougb .chere ~as great rrouble ro kindle chem , yet being once lighted, they keep their fite, umill rhey are quire burnt out1 •. Amongll thefe Fruits, the chief and principal ofchern all, becaufe·ir agrees beft with the pala te of che Indians, and which they puc into ali cheir Difhes and Sauces, whether boiled or roafied, is that which they cal! Vchu,and we Red Pepper; and che Spaniards A xi, which is the Language of Barlovento, though in Spain chey give it the name of Pimiento. Tbe people of my Coumrey are fo fond of che Vchu, chac ' they can eat nothing, chougli bue crude Herbs withouc ir; being eíl:eemed fo rich, and higb in the taíl:e, chat they prohibir tbe ufe of it, ar tbeir times of Fall:ings and Mortification, as we have formerly memioned. Tbis Red Pepper is of three or four feveral forts ; che mofi comnion is tbick and long, wirhouc any point, called Rocot Uchu, to difüngaiíh it from others; tliey.eat it in its feafon, when it is green, and before it hath taken its perfeél: colour: There are other for~s which are yellowifh, and murry colour, though in Spain there is none but che red. There are other forts of ch.is Pepper, flender and long, as the rniddle finger, which being of the befi kind, is u fed in che Families of the Incas. Anocher fort is.fmall and round, about the bignefs of a Cherry, . che fialk n'ot unlike it, called Chinchi Vchu bue is hotter than any of che others; and being rare, and in no greacquantity,_is mor~ eíl:eemed; and al! thefe forts of Red Pepper have this qualicy, chat all venemous Infe& fly frorn che~, being ~ &reac enemy to chem. I have heard a Spaniard fay, that carne from Mex1co, that it is excellenc good for che Eyes; and for rhac reafon they alwa..y's eat cwho Cods of this Pepper after Meals ; generally al! che- Spaniards, thac czóm~ lrom-t e Indies, rnake it tneir common Sauce in all iheir Diíbes and which favours better with them than aU the Spices which come from cbe'Eaft- Indies. · CHA P.