*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: ayotli: edible squash from these lands. tzilacayohtli: another type of smooth, speckled squash.
\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":"89d817e8-c874-4eb4-b3e0-3bfe9faeda9d","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":"##### Aiotli: anoço iecaiotli\n##### Calabaças destas tierras que se comen\nmjmjltic, patlachtic, cujtlapatlachtic tamalaiotli cuecueio cacaoaio aioachio, cujtlaxcole, xochitic necutic, iztaleoac, nexcococ, acecec, tzinquauhio, aio, mecaio, aioçonaio, cueponcaio, aioxochqujllo, xoxouhcaqualonj, aquē techiuh, paoaxonj, çan vel ipã in qualonj teîtipoçauh.\n\n##### Tzilacaiotli:\n##### Otra manera de calabaças lisas y pintadas.\nololtic, cujcujltic, çolcujcujltic, memeiallo chôchocanj. \nIn iecaiotli iiollo, itoca aiovachtli, iztac, patlachtic, necoc iaque, ixe\n\nin tzilacaiotli, iiollo tliltic, iaoaltotonti: in oc ceppa nepa iiollo, inin aiovachtli, iztac vel âviiac, âvixti, âvixpatic, âvixcaltic, chiaoac, aio, tlachiaoa:\n\nnaiovachîcequj, naioachqua. Naiotoca, naiotamaloa, ixoa, vitonj, oalhujtonj, valpatlanj, maioçonantia, movilana, motlamjna, maioxochqujllotia, mjmjlivi: in aioxochqujlitl cueponj, in aioxochqujlitl coztic, coz[patic,]","html":"mjmjltic, patlachtic, cujtlapatlachtic tamalaiotli cuecueio cacaoaio aioachio, cujtlaxcole, xochitic necutic, iztaleoac, nexcococ, acecec, tzinquauhio, aio, mecaio, aioçonaio, cueponcaio, aioxochqujllo, xoxouhcaqualonj, aquē techiuh, paoaxonj, çan vel ipã in qualonj teîtipoçauh.
\nololtic, cujcujltic, çolcujcujltic, memeiallo chôchocanj.\nIn iecaiotli iiollo, itoca aiovachtli, iztac, patlachtic, necoc iaque, ixe
\nin tzilacaiotli, iiollo tliltic, iaoaltotonti: in oc ceppa nepa iiollo, inin aiovachtli, iztac vel âviiac, âvixti, âvixpatic, âvixcaltic, chiaoac, aio, tlachiaoa:
\nnaiovachîcequj, naioachqua. Naiotoca, naiotamaloa, ixoa, vitonj, oalhujtonj, valpatlanj, maioçonantia, movilana, motlamjna, maioxochqujllotia, mjmjlivi: in aioxochqujlitl cueponj, in aioxochqujlitl coztic, coz[patic,]
\n","citation_key":"citation_anderson_nahuatl_transcription","citation":{"en":["Nahuatl by Anderson & Dibble 1953–1982"],"es":["Náhuatl por Anderson & Dibble 1953–1982"]}},{"id":"cbd27f08-9222-4d3f-924d-c60e3f9d2665","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":"##### Gourd or yecayotli\n##### *Native edible squashes*\n\nIt is cylindrical, long, rounded. The *tamalayotli* gourd has ridges; it is cacao-bean-like. It has gourd seeds; it has entrails. It is flower-like, sweet, pale, tasting of ashes, tasteless, stemmed, juicy, stringy, prickly. It has blossoms, gourd blossoms. It is edible uncooked, harming no one. It can be cooked in an olla. It is edible in moderation; it causes one’s stomach to swell.\n\n##### Tzilacayotli\n##### *Another kind of smooth, dappled squash*\n\nIt is round, varicolored, colored like the quail, exuding milk. It is a weeper.\n\nThe name of the center of the *yecayotli* is gourd seed. It is white, long, pointed on both ends, having an eye.\n\nThe center of the *tzilacayotli* is black, small and round; yet again, earlier, its center, this gourd seed, is white. It is really[^2] savory, pleasing, very pleasing, exceedingly pleasing, oily, juicy. It stains things.\n\nI parch gourd seeds. I eat gourd seeds. I plant gourd seeds. I make gourd tamales. They sprout, burst, burst open, shoot out. The gourd [vine] becomes prickly,[^3] creeps, forms runners, produces gourd blossoms; they become cylindrical. The gourd blossom opens; the gourd blossom is yellow, \n\n\n\n\n[^2]: *Acad. Hist. MS: velic*.\n\n[^3]: *Ibid.: mayoçonayotia*.","html":"It is cylindrical, long, rounded. The tamalayotli gourd has ridges; it is cacao-bean-like. It has gourd seeds; it has entrails. It is flower-like, sweet, pale, tasting of ashes, tasteless, stemmed, juicy, stringy, prickly. It has blossoms, gourd blossoms. It is edible uncooked, harming no one. It can be cooked in an olla. It is edible in moderation; it causes one’s stomach to swell.
\nIt is round, varicolored, colored like the quail, exuding milk. It is a weeper.
\nThe name of the center of the yecayotli is gourd seed. It is white, long, pointed on both ends, having an eye.
\nThe center of the tzilacayotli is black, small and round; yet again, earlier, its center, this gourd seed, is white. It is really1 savory, pleasing, very pleasing, exceedingly pleasing, oily, juicy. It stains things.
\nI parch gourd seeds. I eat gourd seeds. I plant gourd seeds. I make gourd tamales. They sprout, burst, burst open, shoot out. The gourd [vine] becomes prickly,2 creeps, forms runners, produces gourd blossoms; they become cylindrical. The gourd blossom opens; the gourd blossom is yellow,
\n