*On this folio, there are only illustrations in the space corresponding to the Spanish-language column. Spanish glosses are interpolated in the Nahuatl-language column.
\nGlosses: tezcohuauhtli: some amaranth plants with very black seeds. petzicatl: a plant whose seeds are eaten by chickens.
\niztac, çan qualton in jquauhio, ontlaca.
\ntliltic in jxinachio, pepetlaca.
\nin oc tepitoton, in qujn jxoa: itoca qujltonjli, in jxinachio itoca petzicatl, ioan in oveix, in ie tzone: no itoca petzicatl. Injn mochi amo qualonj [in iquillo] amo no in jtzon: çan iio in qujltonjli qualonj: auh in jxinachio texonj, tzopelililonj, tzoalolonj:
\nnjtzoaloa.\nAuh in jpolocaio, nextamalli moneloa, motamaloa, motlaxcaloa.\nNioauhpixoa, njoauhteca, ixoa, xoviiaquja, maquja, njoaoaquja, tlaana, momatia, momalacachoa, tzonqujça, iztauhiatia, texalivi, tomaoa, poxaoa, icuçi,
\nnjoauhpoztequj njtlamateloa, njoauhmateloa, njoauhiectia, njtzoaloa, njtzovalqua.
\nwhite. Its stalks are of average size; there are two.
\nIts seeds are black; they glisten.
\nWhen still small, after it germinates, its name is quiltontli; the name of its seed is petzicatl. And when it has grown, when it already has spikelets, its name is also petzicatl. All this is not edible, [neither its foliage]1 nor its spikelet. Only the quiltontli is edible. And its seed is that which can be ground; it can be made into something sweet, it can be made into amaranth seed dough.
\nI make amaranth seed dough.
\nAnd its chaff is mixed with tamales of maize softened with lime. Tamales are made, tortillas are made.
\nI sow amaranth. I plant amaranth. It sprouts. Its crown lengthens. It is transplanted. I transplant amaranth. It takes root, forms branches, becomes round like a spindle whorl. The spikelets emerge; it becomes like the iztauhyatl herb. [The seed] becomes like coarse sand; it enlarges, swells, ripens.
\nI thresh amaranth. I rub it in my hands. I rub amaranth in my hands. I cleanse amaranth. I make amaranth seed dough. I eat amaranth seed dough.
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