▁Sol st ice . ▁ ▁While ▁references ▁to ▁n oc ino ▁often ▁ha il ▁its ▁ancient ▁or ▁Med ieval ▁roots , ▁ext ant ▁documentation ▁is ▁lack ing . ▁Con rad ▁G ess ner ▁provided ▁a ▁potential ▁exception ▁to ▁this ▁observation ▁in ▁his ▁ 1 5 5 2 ▁book ▁The ▁Tre asure ▁of ▁Eu onym us . ▁Peter ▁Mor wen ’ s ▁translation ▁of ▁G ess ner ’ s ▁Latin ▁text ▁states , ▁“ The ▁water ▁of ▁wal n uts ▁not ▁r ype ▁made ▁ab oute ▁saint ▁I h ons ▁ty de , ▁minist red ▁without , ▁is ▁good ▁for ▁w ound es ▁and ▁ho at ▁by les , ▁and ▁the ▁p est il ent ▁anth ra x . ▁Also ▁being ▁d ron ke ▁a ▁two ▁or ▁thre ▁v n ces , ▁it ▁co ole th ▁and ▁resist eth ▁the ▁p est il ence .” ▁G ess ner ’ s ▁conception ▁of ▁this ▁medic inal ▁drink ▁contains ▁important ▁components ▁of ▁n oc ino . ▁“ W ater ” ▁likely ▁refers ▁to ▁a ▁dist ill ation . ▁Un ri pe ▁wal n uts ▁should ▁be ▁collected ▁on ▁Saint ▁John ’ s ▁T ide ▁( J une ▁ 2 4 ). ▁ ▁Nicholas ▁C ul pe per ▁wrote , ▁“ The ▁young ▁green ▁n uts ▁taken ▁before ▁they ▁be ▁half ▁ri pe ▁and ▁preserved ▁with ▁sugar , ▁are ▁of ▁good ▁use ▁for ▁those ▁who ▁have ▁weak ▁st om ach s .” ▁ ▁He ▁also ▁mentions ▁that ▁ ounce ▁or ▁two ▁of ▁a ▁dist ill ation ▁of