nd, according to others, cold in
the first degree. It fortifies the members, it cleans the skin, and
dries up the humidities that are under it, and gives an excellent
smell to all the body.

The early Arabians called the bean and the tree that bore it, _bunn_;
the drink, _bunchum_. A. Galland[25] (1646-1715), the French Orientalist
who first analyzed and translated from the Arabic the Abd-al-Kadir
manuscript[26], the oldest document extant telling of the origin of
coffee, observes that Avicenna speaks of the _bunn_, or coffee; as do
also Prospero Alpini and Veslingius (Vesling). Bengiazlah, another great
physician, contemporary with Avicenna, likewise mentions coffee; by
which, says Galland, one may see that we are indebted to physicians for
the discovery of coffee, as well as of sugar, tea, and chocolate.

Rauwolf[27] (d. 1596), German physician and botanist, and the first
European to mention coffee, who became acquainted with the beverage in
Aleppo in 1573, telling how the drink was prepared by the Turks, says:

In this same water they take a fruit called _Bunnu_, which in its
bigness, shape, and color is almost like unto a bayberry, with two
thin shells surrounded, which, as they informed me, are brought
from the _Indies_; but as these in themselves are, and have within
them, two yellowish grains in two distinct cells, and besides,
being they agree in their virtue, figure, looks, and name with the
_Bunchum_ of Avicenna and _Bunco_, of _Rasis ad Almans_ exactly:
therefore I take them to be the same.

In Dr. Edward Pocoke's translation (Oxford, 1659) of _The Nature of the
Drink Kauhi, or Coffee, and the Berry of which it is Made, Described by
an Arabian Phisitian_, we read:

_Bun_ is a plant in _Yaman_ [Yemen], which is planted in _Adar_,
and groweth up and is gathered in _Ab_. It is about a cubit high,
on a stalk about the thickness of one's thumb. It flowers white,
leaving a berry like a small nut, but that sometimes it is broad
like a bean; and when it is peeled, parteth in two. The best of it
is that which is weighty and yellow; the worst, that which is
black. It is hot in the first degree, dry in the second: it is
usually reported to be cold and dry, but it is not so; for it is
bitter, and whatsoever is bitter is hot. It may be that the scorce
is hot, and the Bun it selfe either of equall temperature, or co