Y para que sea bueno contra el frío, mézclase con el cisco, porque no se derrita. También es bueno contra las cámaras cuando no se pueden estancar. Primero será necesario cocerlo muy bien, y estando un poco blando o tibio, con él echarán la melecina al enfermo que las tiene. Con ello se estancarán fácilmente las dichas cámaras.
\nHay un género de tzictli que se llama por estos nombres: tepetzictli, tacanaltzictli, que es tanto como si dixésemos "tzictli agreste". Éste también se masca como el otro ya referido, salvo que no es negro, sino amarillo, como la cera amarilla. Cuando se masca no se siente algún dolor de la cabeza, antes le alegra, siéndole dulce o sabroso. El otro género de tzictli, que es del chapuputli, mascando se fatiga a la cabeza. El tepetzictli es una yerba, y de la raíz della se toma este betún.
\nAnd to make it effective for the cold, it is mixed with coaldust to prevent it from melting. It is also effective for diarrhea, when it cannot be stopped. First, it will be necessary to cook it very well, and once it is somewhat soft or tepid, it will be added to the medicine given to the sick person who has [diarrhea]. With this, the diarrhea will easily be stopped.
\nThere is a type of tzictli that is called by these names: tepetzictli, tacanaltzictli, which is as if we were saying, “Wild tzictli.” This one is also chewed like the one already mentioned, except that it is not black but yellow, like yellow wax. When it is chewed, one does not feel any headache but feels happy instead, since it is sweet or tasty. The other kind of tzictli, the one with chapopohtli, makes one’s head tired when chewed. Tepetzictli is an herb, and this bitumen is extracted from its root.
\nçan mixcauia inic mopâtia cooaciuiztli: moneloa in quilhuia colotzitzicaztli. Inin axin inic neoçalo inic matilolo motlilhuia inic amo cemicac tzotlantinemiz
\nInin axin ipâio in apitzalli: in aquin aoc uel motzaqua in iapitzal in ça iuhqui atl quinoquia, moquaqualatza in axin. Auh in iquac oceuh: in iquac ça iamanqui, itlanipa momaca in mapitza ic pati, ic motzaqua in iapitzal.
\nIn tepetzictli tecanaltzictli, anoço tacanaltzictli: ca çan no iuhquin tzictli, ca no moquaqua: iuhquinma xicocuitlatl, inic moquaqua: amo tecoco amo quicocoa in tetzontecon, cenca tepac, ioã tzopelic. Auh in tzictli inic moquaqua: ca tetzontecon quaquauhtilia, quicocoa in tetzontecon. In tepetzictli: ca xiuitl ineloaio itech quicui
\nused alone as a cure for gout; it is mixed with the herb called colotzitzicaztli.1 In order for this axin to serve as an unguent, to be used as an unguent, lampblack is added; thus one does not go on constantly applying an unguent.
\nThis axin [is] a remedy for diarrhea. When someone cannot stop his diarrhea, when he has diarrhea just like water, axin is boiled. And when it has cooled, when [it is] tepid, it is given as an enema to one who has diarrhea. It is thus cured; his diarrhea is thus stopped.
\nThe mountain chicle, or wild chicle, is just like [ordinary] chicle. It is also chewed. As it is chewed, [it is] like beeswax. It does not sicken one; it does not give one a headache. [It is] very pleasing and sweet. But the [other] chicle, when it is chewed, tires one’s head; it gives one a headache. The mountain chicle is an herb; [the substance] is extracted from its root.
\nUrera sp.? (Emmart, op. cit p. 297); Jatropha sp.? (Hernández, op. cit II, p. 385).↩