[Sca-cooks] Le Viandier Spice Question

[lilinah at earthlink.net]

In a Spice message in Stefan's ever helpful resource, the 
Florilegium, was a recipe for a Spice Powder. I have not copied the 
original message, but the relevant parts are below.

Le Viandier de Taillevent
translated by James Prescott,  as quoted by Picon, p. 26
Section 222, Spice Powder
Grind ginger 4 parts, Cassia 3-1/2 parts nutmeg 2 parts pepper 1-1/2 
parts, long pepper, cloves, grains of paradise and galingale 1 part 
each.

I realize there are a number of different editions out there. I have 
the translation of Le Viandier in Cariadoc's Cookbook Collection, but 
it doesn't have section numbers, and i'm not finding the spice powder 
- could be right there and i'm just not seeing it.

So what is Picon? Is this referring to the Picon edition of Le 
Menagier? Is there a Picon edition of Taillevent? Or a Picon article 
published elsewhere?

Does anyone have this resource in its original form? I would like to 
include it in my "Fine Spice" documentation, but i'd like to verify 
the source. Our event is in on Saturday March 12, so i doubt there's 
time for me to purchase a copy of another edition.

Thanks for any assistance,

Anahita