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CHAP. 47. (22.)—PHŒNICOBALANUS.

The fruit of the palm in Egypt, which is known by the name of adipsos,1 is put to a similar use in unguents, and is held next in esteem after the myrobalanum. It is of a green colour, has exactly the smell of a quince, and has no stone or nut within. It is gathered a little before it begins to ripen. That which is left ungathered is known as phœnicobalanus;2 it turns black, and has a tendency to inebriate the person who eats of it. The price of myrobalanum is two denarii per pound. The shop-keepers give this name also to the dregs of the unguent that is made with it.

1 "Curing thirst." Dioscorides, B. i. c. 148, says that it was so called from being full of juice, which quenched thirst like water.

2 "Palm-nut." Fée thinks it not improbable that one of the date- palms is meant, if we may judge from the name. He suggests that possi- bly the Elais or avoira of Guinea, the Elais Guineensis, which is found as far as Upper Egypt, and which produces a fine oil known as palm-oil, is meant, or possibly the Douma Thebaica, a palm-tree frequently met with in Egypt. On fermentation, a vinous drink is extracted from the last, which is capable of producing intoxication.

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