previous next


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.

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 3.0 United States License.

An XML version of this text is available for download, with the additional restriction that you offer Perseus any modifications you make. Perseus provides credit for all accepted changes, storing new additions in a versioning system.

load focus Latin (Karl Friedrich Theodor Mayhoff, 1906)
hide Places (automatically extracted)

View a map of the most frequently mentioned places in this document.

hide References (4 total)
hide Display Preferences
Greek Display:
Arabic Display:
View by Default:
Browse Bar: