Galen says of the melopepon, or squash, that its juices are not so unwholesome, nor so diuretic, nor so laxative, as those of the pompion. He adds that, although far from delicious, it is not so nauseous as the pompion. On the melopepon, see Harduin’s notes on Pliny (H. N. xviii, 5.) Perhaps some of the authorities may have meant the melon by the melopepon.
Galen says that some persons, from idiosyncrasy, readily digest the cucumber (σἴκυος); but he insists that it is impossible that good blood can be formed from it, and therefore he warns against the frequent use of all such fruits. Actuarius says that it forms a crude chyme, and is of a cold, humid, and indigestible nature. Celsus says that its nutritive powers are feeble. Avicenna says that its juices are bad, and prone to putrefaction.
Melons are said by Averrhoes to be of a cold nature, juicy, detergent, and diuretic.
Owing to the lax signification in which the names of the summer fruits are often applied by the Greek and Roman writers, we have felt considerable difficulty in distinguishing the articles treated of in this chapter. This confusion is of very ancient date, for one of the Deipnosophists of Athenæus complains of the difficulty he found in comprehending the proper application of these terms, from their having been differently used by the authors who had treated of them. (ix, 14.) We have been obliged for once to abandon the guidance of Sprengel, but have done so with the greatest hesitation, and not until we had compared the descriptions of all the Greek, Latin, and Arabian authorities. Schneider points out the confusion about the use of these terms, but does not sufficiently clear it up in his Index to Theophrastus. Ludovicus Nonnius may likewise be consulted with advantage. He supposes that the pepones of the ancients were our melons; and he is also inclined to believe that the melopepon was a species of the same. (De Re Cibaria, i, 16.) For want of a better term, we have ventured to translate it the squash, although we are uncertain whether the Greeks were acquainted with this fruit, now so common in the East and in America.
SECT. LXXXI.—ON THE FRUIT OF TREES.
The fig and the grape hold the principal place among the autumnal fruits; for their juices are of a less bad quality, and they are more nutritious than the others.—Of these, the figs have the better juices and the more nutritious; they are laxative, diuretic, and evacuate the kidneys, and particularly the very ripe. In like manner also the dried; but they are flatulent, and form blood which is not good; wherefore, when liberally used, they engender lice. When grapes are not evacuated, neither are they digested, but form a crude chyme; but if evacuated their effects are more moderate. Dried grapes are warmer than the others, more stomachic, and more nutritious, but not so laxative. The mulberry is of a moistening nature, cools moderately, and loosens the belly when taken first, neither does it disagree with the stomach, but is little nutritious.—Of cherries, the sweeter kinds loosen the belly, but are bad for the stomach; those which possess astringency are not so bad for the stomach, but do not evacuate the belly. The same rule will apply to the grape, the mulberry, and many other fruits; for astringents in general, when eaten or drunk at the beginning before any other food, bind the belly; but they who have their bowels constipated from atony, and have taken beforehand some articles of food of a laxative nature, such as pot-herbs, fishes, or the like, will find that astringents taken afterwards will, by strengthening the bowels, evacuate downwards. The fruit of the pine called strobilus has good juices and thick, is nutritious, but not of easy digestion. The juices of the peach are of a bad quality, turn acid, and soon spoil; and, therefore, ought to be taken first, that they may readily pass downwards, and not spoil by remaining in the belly. The fruits called apricots are superior to the peaches, for they neither turn acid nor spoil so soon, and they are sweet. Of apples, the sweet are more heating, and easier assimilated than the others, especially when roasted or boiled; the acid are colder and more calculated to cut the humours in the stomach; the austere strengthen the stomach and bind the belly, more especially quinces. Of pears, the large and ripe are more nutritious than these; but the pomegranates are cooling, and contain little nourishment. The medlars and services are more astringent and fitted for a loose belly. Dates are stomachic, unless very fatty they bind the belly, form thick and viscid chyme, and occasion headachs. Of olives, the over-ripe (drupæ) injure the stomach, and form a fatty chyme; those that are pickled and hung (halmades et colymbades), when eaten beforehand, whet the appetite, and loosen the belly, more especially if prepared with vinegar, or vinegar and honey. Of nuts, those called royal (walnuts) are less nutritious than the filbert, and more stomachic. The green walnuts are more juicy and laxative; and, if you will strip off the inner membrane of dried ones which have been macerated in water, they will become like the green. Almonds have incisive and attenuating powers, and, therefore, they evacuate the intestines and chest, and more especially such as are bitter; and, in like manner, the pistacs, which are also more calculated for removing obstructions of the liver. Damascenes loosen the belly when eaten before food, either raw or boiled in honied water. The jujubes are of difficult digestion, injurious to the stomach, and give little nourishment. Carobs are of difficult digestion, bind the belly, and produce bad chyme. Sycamores are decidedly of a cooling and a moistening nature. Of the citron, the outer part is acrid and indigestible, but that part which is as it were its flesh, is nutritious, and yet it is hard to digest. The inner part, whether acid or watery, is moderately cooling. Acorns are nutritious, no less so than corn, but of difficult digestion, contain thick juices, and are slowly evacuated. Chesnuts are in every respect superior to them.
Commentary. It may be proper, in the first place, to discuss briefly the question respecting the proper time for eating fruit. Galen, Rhases, and Simeon Seth direct to eat fruit at the beginning of a regular meal. It appears, however, to have been customary with the ancients, as it is in Britain at the present day, to eat all manner of fruits at the mensa secunda, or dessert, as we learn from many passages of Athenæus and Macrobius. Horace was fond of concluding his banquets with fruit. He speaks of finishing a frugal repast with hung grapes, nuts, and figs (Sat. ii, 2); and in another place he says:
“Ille salubres
Æstates peraget, qui nigris prandia moris