Hay una raíz que se llama címatl. La yerba desta raíz llámase cuahuecoc, y también se llama címatl. Esta yerba hace unas habas que son como los frisoles grandes, y son frisoles silvestres. Esta yerba echa las ramas largas y parradas sobre la tierra. La raíz desta yerba, si se come cruda o mal cocida, provoca a vómito y a cámaras, y mata. Contra este daño es el ungüento amarillo que se llama axi, echado por tristel. Para comer estas raíces es menester cocerlas dos días, que hierva siempre.
\nHay una yerba que se llama amolli. Tiene las hojas como espadañas chicas, y tiene el tallo blanco. La raíz desta yerba es como xabón para lavar la ropa. Y con las que son delgadas lavan la cabeza. Y también son como morga para enborrachar los peces. Y si alguno bebe desta raíz, o muere o recibe mucho daño. Y si alguno ha bebido alguno sanguisuela y la tiene en el cuerpo, bebiendo el agua desta raíz la mata.
\n","citation_key":"citation_lopez_spanish_transcription","citation":{"en":["Spanish by López Austin & García Quintana 2000"],"es":["Español por López Austin & García Quintana 2000"]}},{"id":"76fd7e43-fc0e-4a4b-bef3-c0b4cd2081e1","choice":{"en":["Spanish-to-English by García Garagarza 2023"],"es":["Español-al-inglés por García Garagarza 2023"]},"type":"translation","type_label":{"en":["spanish translation"],"es":["traducción al español"]},"column":"spanish","language":{"en":["English"],"es":["Inglés"]},"language_code":"eng","subtitle":"(García Garagarza 2023)","markdown":"There is a root that is called _cimatl_. The herb of this root is called _cuauhuecoc_, and it is also called _cimatl_. This herb produces some seeds that are like large beans, and they are wild beans. This herb shoots long branches that spread like climbing vines over the ground. This herb’s root, if eaten raw or badly cooked, causes vomiting and diarrhea, and it is deadly. The yellow ointment called _axin_, when applied as an enema, [works as a remedy] for this damage. In order to eat these roots, it is necessary to cook them for two days, and they must always be boiling.\n\nThere is an herb that is called _amolli_. Its leaves are like small cattails, and it has a white stalk. This herb’s root is like soap for washing clothes. And they wash their heads with the ones that are thin. And they are also like the fishberry that is used to stun fish. And if someone drinks from this root, [this person] either dies or becomes very ill. And if someone happens to swallow a leech and has it inside his or her body, this person can kill it by drinking the water of this root.","html":"There is a root that is called cimatl. The herb of this root is called cuauhuecoc, and it is also called cimatl. This herb produces some seeds that are like large beans, and they are wild beans. This herb shoots long branches that spread like climbing vines over the ground. This herb’s root, if eaten raw or badly cooked, causes vomiting and diarrhea, and it is deadly. The yellow ointment called axin, when applied as an enema, [works as a remedy] for this damage. In order to eat these roots, it is necessary to cook them for two days, and they must always be boiling.
\nThere is an herb that is called amolli. Its leaves are like small cattails, and it has a white stalk. This herb’s root is like soap for washing clothes. And they wash their heads with the ones that are thin. And they are also like the fishberry that is used to stun fish. And if someone drinks from this root, [this person] either dies or becomes very ill. And if someone happens to swallow a leech and has it inside his or her body, this person can kill it by drinking the water of this root.
\n","citation_key":"citation_garagarza","citation":{"en":["Spanish-to-English by García Garagarza 2023"],"es":["Español-al-inglés por García Garagarza 2023"]}}],"nahuatl_col":[{"id":"a3b71aed-3a33-413a-99b4-8f775fd75789","choice":{"en":["Nahuatl by Anderson & Dibble 1953–1982"],"es":["Náhuatl por Anderson & Dibble 1953–1982"]},"type":"transcription","type_label":{"en":["nahuatl transcription"],"es":["transcripción al náhuatl"]},"column":"nahuatl","language":{"en":["Nahuatl"],"es":["Náhuatl"]},"language_code":"nci","subtitle":"(Anderson & Dibble 1953–1982)","markdown":"##### Cimatl\ntlanelhoatl: in jxiuhio itoca, quaveco, tel no itoca cimaqujlitl: vel iuhqujn aiecotli. qujtoa: qujl itlatla in aiecotli, motlatlamjnanj, movivilananj, xochio, exoio, eio. \n\nIn jnelhoaio in xoxouhquj, in noce amo vel icucic tehiçotlalti, teapitzalti: mjcoanj. Injc mopalevia mocimavi: iehoatl motzoionja in axin, iamanquj icujtlapampa iauh. Auh injc moqua inin tlanelhoatl: omjlhujtl in tlatla, injc vel icuci. auh achtopa tzoionj, quaqualaca in atl, tequjxqujo: atotonjltitlan in no contema:\n\nnjnocimavia, njccimavia.\n\n##### Hamolli,\ntolpatlactic, qujioio; iztac in jxochio. tlapaconj: in vevei in totomaoac tetzontepeuh, tequaxipetzo in tepito in pitzaoac tlapaconj, neamovilonj: tlapaca, tlachipaoa, tlatzoqujxtia:\n\nnjcamolhuja, njnamovia:\nin iolloque, in amo iollotlapalivi, ic mjquj: in juhquj mjmjchti, ca ic maci in mjmjchti. Auh in aqujn acujcujiachin qujtoloa iehoatl conj in amolli ic mjquj in jitic onoc acujcujiachi.","html":"tlanelhoatl: in jxiuhio itoca, quaveco, tel no itoca cimaqujlitl: vel iuhqujn aiecotli. qujtoa: qujl itlatla in aiecotli, motlatlamjnanj, movivilananj, xochio, exoio, eio.
\nIn jnelhoaio in xoxouhquj, in noce amo vel icucic tehiçotlalti, teapitzalti: mjcoanj. Injc mopalevia mocimavi: iehoatl motzoionja in axin, iamanquj icujtlapampa iauh. Auh injc moqua inin tlanelhoatl: omjlhujtl in tlatla, injc vel icuci. auh achtopa tzoionj, quaqualaca in atl, tequjxqujo: atotonjltitlan in no contema:
\nnjnocimavia, njccimavia.
\ntolpatlactic, qujioio; iztac in jxochio. tlapaconj: in vevei in totomaoac tetzontepeuh, tequaxipetzo in tepito in pitzaoac tlapaconj, neamovilonj: tlapaca, tlachipaoa, tlatzoqujxtia:
\nnjcamolhuja, njnamovia:\nin iolloque, in amo iollotlapalivi, ic mjquj: in juhquj mjmjchti, ca ic maci in mjmjchti. Auh in aqujn acujcujiachin qujtoloa iehoatl conj in amolli ic mjquj in jitic onoc acujcujiachi.
\n","citation_key":"citation_anderson_nahuatl_transcription","citation":{"en":["Nahuatl by Anderson & Dibble 1953–1982"],"es":["Náhuatl por Anderson & Dibble 1953–1982"]}},{"id":"8d458d53-2672-4dfc-8d38-793373417072","choice":{"en":["Nahuatl-to-English by Anderson & Dibble 1953–1982"],"es":["Náhuatl-al-inglés por Anderson & Dibble 1953–1982"]},"type":"translation","type_label":{"en":["nahuatl translation"],"es":["traducción al náhuatl"]},"column":"nahuatl","language":{"en":["English"],"es":["Inglés"]},"language_code":"eng","subtitle":"(Anderson & Dibble 1953–1982)","markdown":"##### Cimatl[^3]\n\nIt is a root. The name of its foliage is *quaueco*, but also its name is *cimaquilitl*. [Its seed] is just like fat beans; they say that it is some sort of fat bean. It is one that sends out runners, a creeper. It has flowers, green beans, beans.\n\nIts root, when green or not well cooked, causes vomiting, causes diarrhea. It is fatal. In order to relieve[^4] one who has taken *cimatl, axin* is cooked soft; it goes in the rectum. And to be eaten, this root is heated two days in order that it be well cooked. But first the water with saltpeter cooks, boils. Also they place it in hot water.\n\nI take *cimatl*; I feed him *cimatl*.\n\n##### Amolli[^5]\n\nIt is long and narrow like reeds. It has a shoot; its flower is white. It is a cleanser. The large, the thick [roots] remove one’s hair, make one bald; the small, the slender ones are cleansers, a soap. They wash, they cleanse, they remove the filth.\n\nI use *amolli*; I soap myself.\n\nThe animals which are not strong, such as small fish, die from it; for therewith are the small fish taken. He who swallows a leech, this one drinks [an infusion of] *amolli* to kill the leech which is within.\n\n\n\n\n[^3]: *Cimatl: Desmodium amplifolium* Hemsl., *D. parviflorum* Mart. & Gal. (Hernández, *Hist. de las Plantas*, Vol. II, pp. 659, 661); *Phaseolus coccineus* L. (P. *multiflorus* Willd.), in Dressler, “Pre-Columbian Cultivated Plants,” p. 143.\n\n\n[^4]: *Acad. Hist. MS: palevilo*.\n\n\n[^5]: *Amolli: Sapindus saponarius, Stegnosperma halimifolium* (Sahagún, *op. cit.,* p. 321).","html":"It is a root. The name of its foliage is quaueco, but also its name is cimaquilitl. [Its seed] is just like fat beans; they say that it is some sort of fat bean. It is one that sends out runners, a creeper. It has flowers, green beans, beans.
\nIts root, when green or not well cooked, causes vomiting, causes diarrhea. It is fatal. In order to relieve2 one who has taken cimatl, axin is cooked soft; it goes in the rectum. And to be eaten, this root is heated two days in order that it be well cooked. But first the water with saltpeter cooks, boils. Also they place it in hot water.
\nI take cimatl; I feed him cimatl.
\nIt is long and narrow like reeds. It has a shoot; its flower is white. It is a cleanser. The large, the thick [roots] remove one’s hair, make one bald; the small, the slender ones are cleansers, a soap. They wash, they cleanse, they remove the filth.
\nI use amolli; I soap myself.
\nThe animals which are not strong, such as small fish, die from it; for therewith are the small fish taken. He who swallows a leech, this one drinks [an infusion of] amolli to kill the leech which is within.
\nCimatl: Desmodium amplifolium Hemsl., D. parviflorum Mart. & Gal. (Hernández, Hist. de las Plantas, Vol. II, pp. 659, 661); Phaseolus coccineus L. (P. multiflorus Willd.), in Dressler, “Pre-Columbian Cultivated Plants,” p. 143.↩
Acad. Hist. MS: palevilo.↩
Amolli: Sapindus saponarius, Stegnosperma halimifolium (Sahagún, op. cit., p. 321).↩