CHAP. CLV. Of Galanga.
The Names.
I Cannot find that this simple is so much as mentioned by Dioscorides, or any o∣ther Greek Author, no nor by few Latine Authors, which makes me imagine that it was not in use in Europe, till these later times, nor so much as known, so that the Greek name thereof, may not be expected. It is called in Latine Galanga, and by the Chinois, from whose Countrey it is brought to us, Lavandon, and by them of Java, Lane••az; in English it is called Galanga, but commonly Galingale.
The Kinds.
There be only two sorts of Galanga mentioned by Authors. 1. The grea∣ter Galanga. 2. The lesser Galanga.
The Form.
The Greater groweth to be two cubits high, having Leaves folding about the Stalke being somwhat long, and narrow at the lower end, and pointed at the end somwhat like a Speares head, of a sad greene colour on the upper side, and paler underneath; The flower is white, but without any scent, the seed is small and neg∣lected; the root is somwhat great at the head, like a reed, and hath beene thought by some to be a kind of Iris, being of a blackish colour on the outside, and whitish within. The lesser ariseth not above a foot high, having Leaves like the Mirtle, the root is small and bunched, firme, and somwhat tough, red both within and without, and smelleth a little sweet or aromaticall.
The Places and Times.
The first groweth in Java, and Malaber, being Countryes of the East-Indies. The other in China▪ concerning the time I find, not any Author that maketh mention.
The Temperature.
Galanga is hot and dry in the second or third degree.
The Vertues and Signature.
This Galanga is also set down by the aforementioned Crollins to have the Sig∣nature of the Stomack, and from thence it hath beene found to be exceeding pro∣fitable in all cold diseases of the Stomack, by helping its concoction, and expelling Wind, and Crudities from it, and strengthening it, if it be boiled in Wine and ta∣ken Morning and Evening. It doth also very much comfort and strengthen a