y blancas por de dentro. Son espesas y largas. Son amargas. Tostada en un comal y mulida aprovecha al que le sale sangre por las narices, echándola por la en las narices deshecha en agua. Y al que tiene tos, dánsele a beber con agua, y echa por la boca flemas. Ablanda el pecho. Hácese esta yerba en todas las montañas.
\n.59. Hay otra yerba que se llama chichilquíltic. Es bermeja la sobrehaz. Tiene la ramas largas y ralas. Las hojas son angostas de abaxo y anchuelas y puntiagudas hacia arriba; y tiene las ramas; tiene las conjunturas como cañas. La yerba no es de provecho. La raíz es provechosa bebida para las que tienen destemplado calor dentro en el cuerpo y frieldad de fuera, o sienten frieldad en los niervos. Con esta yerba bebida sale el calor de fuera. Cuando se bebiere no se han de comer tortillas calientes ni cosa agra. En todas partes se hacen: en los llanos y en las cuestas.
\n.60. Hay otra yerba medicinal que se llama tlatlalayotli. Párrase por la tierra así como las calabazas monteses. Las hojas déstas son comestibles. Tiene la raíz como el tolcímatl. Es entre dulce y amargo. Mulida y revuelda con resina que se llama ocolzotl sanan las apostemas que se untan con ella.
\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":"534809ff-dec7-47d6-a3be-1fd0bc25bf06","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":"and white inside. They are thick and long. They are bitter. When toasted on a _comal_ and ground up, it is good for someone who has a nosebleed, by putting it dissolved in water into the nostrils. And it is given to someone who has a cough to drink with water, and this person will expel phlegm through his or her mouth. It loosens up one’s chest. This herb grows in all of the mountains.\n\n.59. There is another herb that is called _chichilquiltic_. Its surface is red. Its branches are long and sparse. The leaves are narrow at the bottom and somewhat broad and pointy at the top. And it has branches; its joints are like reeds. The herb is useless. The root is useful as a drink for those who are suffering from chilled fever [or] distempered heat inside their bodies and from cold on the outside, or who feel a cold in their nerves. Once this herb has been drunk, the heat is expelled. Hot tortillas or anything bitter should not be eaten after drinking it. They grow everywhere, on the plains and in the hills.\n\n.60. There is another medicinal herb that is called _tlatlalayohtli_. It creeps as a vine over the ground, just like wild squash. The leaves of this [plant] are edible. Its root is like the _tolcimatl_. [Its taste] is between bitter and sweet. When it is ground up and mixed with the resin called _ocotzotl_, abscesses that are smeared with it will heal.","html":"and white inside. They are thick and long. They are bitter. When toasted on a comal and ground up, it is good for someone who has a nosebleed, by putting it dissolved in water into the nostrils. And it is given to someone who has a cough to drink with water, and this person will expel phlegm through his or her mouth. It loosens up one’s chest. This herb grows in all of the mountains.
\n.59. There is another herb that is called chichilquiltic. Its surface is red. Its branches are long and sparse. The leaves are narrow at the bottom and somewhat broad and pointy at the top. And it has branches; its joints are like reeds. The herb is useless. The root is useful as a drink for those who are suffering from chilled fever [or] distempered heat inside their bodies and from cold on the outside, or who feel a cold in their nerves. Once this herb has been drunk, the heat is expelled. Hot tortillas or anything bitter should not be eaten after drinking it. They grow everywhere, on the plains and in the hills.
\n.60. There is another medicinal herb that is called tlatlalayohtli. It creeps as a vine over the ground, just like wild squash. The leaves of this [plant] are edible. Its root is like the tolcimatl. [Its taste] is between bitter and sweet. When it is ground up and mixed with the resin called ocotzotl, abscesses that are smeared with it will heal.
\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":"dba520f0-82b6-4e1d-9a3e-993492204542","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":"tliltic, in tlanj iztac, çan tapaçoltontli, chichic: mjcequj comalco. Itech monequj in aqujn eztli qujça yiacac in amo vel motzaqua yiacac conchipinjlia: yoã in aqujn cenca tlatlaci: conjtia ic oalmjçotla, ic ciaoa in alaoac, ic iamanja in totozquj.\n\nçan noviã mochioa tepepan.\n\n##### .59. \n##### Chichilqujltic, \nachi ixchichiltic, tlacotic, achi viac in jamatlapal, tzimpitzatoton, quapatlaoac, çan veveca in manj, ihixe in jquauhio, amo monequj in jxiuhio.\n\nIn jnelhoaio: conj in aqujn motlevia, in jitic motlalia tletl: in tonacaio itztic in pani, anoce vel itech motlalia in totlalhoaio, in ticececmjquj çatepan oalpanvetzi in tletl in totic onenca: ic cevi in totlalhoaio. Auh in jquac in, amo moquaz in totonquj tlaxcalli, amo no chilli, achi ceviz.\n\nÇan noviã mochioa in mjlpan in tepepan. \n\n##### .60. \n##### Tlatlalaiotli\nxivitl achi movilana, çan no ach iuhquj in jamatlapal: qualonj.\nIn jnelhoaio: ça çe iuhqujn tolcimatl necutica chichic: moteci in canjn palanj tonaca[io,]","html":"tliltic, in tlanj iztac, çan tapaçoltontli, chichic: mjcequj comalco. Itech monequj in aqujn eztli qujça yiacac in amo vel motzaqua yiacac conchipinjlia: yoã in aqujn cenca tlatlaci: conjtia ic oalmjçotla, ic ciaoa in alaoac, ic iamanja in totozquj.
\nçan noviã mochioa tepepan.
\nachi ixchichiltic, tlacotic, achi viac in jamatlapal, tzimpitzatoton, quapatlaoac, çan veveca in manj, ihixe in jquauhio, amo monequj in jxiuhio.
\nIn jnelhoaio: conj in aqujn motlevia, in jitic motlalia tletl: in tonacaio itztic in pani, anoce vel itech motlalia in totlalhoaio, in ticececmjquj çatepan oalpanvetzi in tletl in totic onenca: ic cevi in totlalhoaio. Auh in jquac in, amo moquaz in totonquj tlaxcalli, amo no chilli, achi ceviz.
\nÇan noviã mochioa in mjlpan in tepepan.
\nxivitl achi movilana, çan no ach iuhquj in jamatlapal: qualonj.\nIn jnelhoaio: ça çe iuhqujn tolcimatl necutica chichic: moteci in canjn palanj tonaca[io,]
\n","citation_key":"citation_anderson_nahuatl_transcription","citation":{"en":["Nahuatl by Anderson & Dibble 1953–1982"],"es":["Náhuatl por Anderson & Dibble 1953–1982"]}},{"id":"b17e8662-7fa1-434c-9759-bad3fc1847ae","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":"black on the surface, white within, intertwined, bitter. It is toasted on a griddle. It is required by one who has a nosebleed which cannot be stanched. He puts drops in his nose. And to one who coughs much they give it to drink, that he may vomit, that it may dissolve the phlegm, that it may soften the throat.\n\nIt grows everywhere in the mountains.\n\n##### 59\n##### Chichilquiltic[^46]\n\nSomewhat chili-red on the surface, it is stalky; its leaves are somewhat long, narrow at the bottom, wide at the top, spaced far apart. Its stalk has joints. Its foliage is not required.\n\nHe who has a fever, a fever located internally, while there are chills on the surface of the body, or chills settled in the nerves, drinks [an infusion of] its roots. Thereafter the fever, which is within, comes up to the surface; thereby the nerves are quieted. At this time one is not to eat hot tortillas nor chili. It will abate a little.\n\nIt grows everywhere, in the fields, in the mountains.\n\n##### 60\n##### Tlatlalayotli[^47]\n\nThe herb creeps somewhat, about the same [as the *ayotli*].[^48] Its leaves are edible.\n\nIts root is just like that of the *tolcimatl*; it is bittersweet. It is ground up. [For] where the \n\n\n\n\n[^46]: *Chichilquiltic:* prob. *Amaranthus* sp. (*loc. cit*.).\n\n\n[^47]: *Tlatlalayotli:* same as *tlalayotli* (*Asclepias linaria or Gonolubus erianthus* D.C.) in Sahagún, *op. cit.,* pp. 364, 362; *tlalayotli* is *G. pedunculatus* Hemsl. in Hernández, *op. cit.,* Vol. I, p. 165.\n\n\n[^48]: The corresponding Spanish text and the context of the Nahuatl seem to indicate that *ayotli* is meant.","html":"black on the surface, white within, intertwined, bitter. It is toasted on a griddle. It is required by one who has a nosebleed which cannot be stanched. He puts drops in his nose. And to one who coughs much they give it to drink, that he may vomit, that it may dissolve the phlegm, that it may soften the throat.
\nIt grows everywhere in the mountains.
\nSomewhat chili-red on the surface, it is stalky; its leaves are somewhat long, narrow at the bottom, wide at the top, spaced far apart. Its stalk has joints. Its foliage is not required.
\nHe who has a fever, a fever located internally, while there are chills on the surface of the body, or chills settled in the nerves, drinks [an infusion of] its roots. Thereafter the fever, which is within, comes up to the surface; thereby the nerves are quieted. At this time one is not to eat hot tortillas nor chili. It will abate a little.
\nIt grows everywhere, in the fields, in the mountains.
\nThe herb creeps somewhat, about the same [as the ayotli].3 Its leaves are edible.
\nIts root is just like that of the tolcimatl; it is bittersweet. It is ground up. [For] where the
\nChichilquiltic: prob. Amaranthus sp. (loc. cit.).↩
Tlatlalayotli: same as tlalayotli (Asclepias linaria or Gonolubus erianthus D.C.) in Sahagún, op. cit., pp. 364, 362; tlalayotli is G. pedunculatus Hemsl. in Hernández, op. cit., Vol. I, p. 165.↩
The corresponding Spanish text and the context of the Nahuatl seem to indicate that ayotli is meant.↩