Note 518 — Chapter CXII

The molle tree (Schinus Molle: Lin.) is well known in the countries bordering on the Mediterranean, and Mrs. Clements Markham introduced it into the Neilgherry hills in Southern India in 1861. It is the commonest tree in some parts of the Andes, especially in the valleys of Xauxa, Guamanga, Andahuaylas, Abancay, and the Vilcamayu, and in the campiña of Arequipa; where its graceful foliage and bunches of red berries overshadow the roads.

Acosta says that the molle tree possesses rare virtues, and that the Indians make a wine of the small twigs (lib. iv, cap. 30). Garcilasso de la Vega describes it as forming its fruit in large bunches. “The fruits are small round grains like coriander seeds, the leaves are small and always green. When ripe the berry has a slightly sweet taste on the surface, but the rest is very bitter. They make a beverage of the berries by gently rubbing them in the hand, in warm water, until all their sweetness has come out, without any of the bitter. The water is then allowed to stand for three or four days, and it makes a very pleasant and healing drink. When mixed with chicha it improves the flavour. The same water boiled until it is curdled, forms treacle, and when put in the sun it becomes vinegar. The resin of the molle is very efficacious in curing wounds, and for strengthening the gums. The leaves boiled in water also have healing virtues. I remember when the valley of Yucay was adorned with great numbers of these useful trees, and in a few years afterwards there were scarcely any; for they had all been used to make charcoal.” Comm. Real., i, lib. viii, cap. 12, p. 280.

The resin of the molle is a substance like mastick, and the Peruvians still use it for strengthening their gums.