Via recta ad vitam longam, or A plaine philosophical discourse of the nature, faculties, and effects, of all such things, as by way of nourishments, and dieteticall obseruations, make for the preseruation of health with their iust applications vnto euery age, constitution of bodie, and time of yeare. Wherein also, by way of introduction, the nature and choice of habitable places, with the true vse of our famous bathes of Bathe is perspicuously demonstrated. By To: Venner, Doctor of Physicke, at Bathe in the spring, and fall, and at other times in the burrough of North-Petherton neere to the ancient hauen-towne of Bridgewater in Somerset-shire. — Via rectam ad vitam longam. Part 1

Via recta ad vitam longam, or A plaine philosophical discourse of the nature, faculties, and effects, of all such things, as by way of nourishments, and dieteticall obseruations, make for the preseruation of health with their iust applications vnto euery age, constitution of bodie, and time of yeare. Wherein also, by way of introduction, the nature and choice of habitable places, with the true vse of our famous bathes of Bathe is perspicuously demonstrated. By To: Venner, Doctor of Physicke, at Bathe in the spring, and fall, and at other times in the burrough of North-Petherton neere to the ancient hauen-towne of Bridgewater in Somerset-shire. — Via rectam ad vitam longam. Part 1

Via recta ad vitam longam, or A plaine philosophical discourse of the nature, faculties, and effects, of all such things, as by way of nourishments, and dieteticall obseruations, make for the preseruation of health with their iust applications vnto euery age, constitution of bodie, and time of yeare. Wherein also, by way of introduction, the nature and choice of habitable places, with the true vse of our famous bathes of Bathe is perspicuously demonstrated. By To: Venner, Doctor of Physicke, at Bathe in the spring, and fall, and at other times in the burrough of North-Petherton neere to the ancient hauen-towne of Bridgewater in Somerset-shire. — Via rectam ad vitam longam. Part 1

Table of contents

Title page

TO THE RIGHT HONORABLE, FRANCIS, LORD VERVLAM, LORD High Chancellour of England, &c.

OF THE NATVRE AND CHOISE OF HABITABLE PLACES.

Whether a temperate aire be the best and wholsomest for the preseruation of life?

Whether the habitation that is somewhat eminent, be for health the best approued?

Why are those that inhabit eminent places in a free and open aire, of a more long and healthy life, and also of a more acute, generous, and magnificent minde, then those that inhabit crooked, low, and marish places?

Whether fountaine water, in goodnesse and wholsomnesse, excell other waters?

Whether Snow waters be in goodnesse matchable to riuer water?

Whether in waters that are naturally warme, which wee call hot Bathes, it be healthfull for healthy men to bathe?

OF THE DIVERS kindes of Bread. SECT. I.

Whether Bread that is made of the middle and purest part of the meale not separated, be the best and wholsomest?

How many properties ought there to be in the best and wholsomest Bread?

Whether Bisket Bread yeeld to the bodie any profitable nourishment.

OF THE DIVERS kindes of Drinke. SECT. II.

Whether it be wholsome for northerne people, that inhabit cold countries, to drinke water at their meales, in steed of Beere?

What, in generall are the commodities of wine?

How many precepts ought there to be obserued in the exhibiting of pure wine in respect of the age.

Whether the vse of Wine mixed with water be fit for all times and profitable for all bodies?

Whether it be expedient for health to be drunke with wine once or twise in a moneth?

Whether Beere be more wholesome then Ale?

How many properties ought there to be in the best and wholesomest Beere?

Whether Cyder and Perrie are for common vse wholsome and profitable drinkes?

Whether Metheglin and Meath are wholsome for euerie age and constitution of bodie?

Whether Aqua vitae be good and agreeable for all bodies.

OF THE FLESH OF Beasts and Fowles. SECT. III.

Whether all Beasts and Fowles, are for goodnesse of meat, more wholsome being young, then when they are growen vnto fuller age?

Whether flesh that is corned and seasoned with salt, be wholsomer then that which is unsalted?

Why is that flesh which is meanely or competently fat, more whole some and more nourishing then that which is very fat, or leane?

Whether Kids flesh be better then Lambe? And whether Lambe then Mutton?

Whether Veale for goodnes of nourishment be better then Beefe?

Whether Swines flesh be no lesse wholesome, then it was estimated to be, by most of the ancient Physitions?

Whether Venison of Fallow Deere be wholesomer then that of Red Deere? And whether the flesh of Conies be better then them both?

Whether Hares are so profitable for meat, as they are delightfull for hunting?

Why is Goats flesh accounted unwholsome, seeing that Kid is of a very commendable nourishment, as hath beene shewed?

Whether doth the Capon, for goodnesse and wholsomnesse of flesh, excell all other domesticke Fowles?

Whether doth the Phesant, for sweetnesse and wholsomnesse, excell all other wilde and syluestriall birds? And whether the Teale all other water fowle?

Whether the parts of Beasts and Fowles, besides the flesh, as the Braine, the liuer, the heart &c. giue good and profitable nourishment to the bodie?

OF FISH. SECT. IV.

Whether the much and often use and eating of Fish be unwholesome, and hurtfull to the health of the bodie?

Whether fresh fish be more wholesome, then salt fish?

Of Egges and Milke. SECT. V.

Why doe Eggs giue a more speedy, more pure, and more plentifull nourishment, then any other kinde of simple meat?

Whether Milke doe giue vnto all bodies a good and healthy nourishment.

Of Sauces and Spices. SECT. VI.

Whether, in the regiment of health, the vse of sauces is to bee allowed, as necessarie and wholsome?

Whether Cinnamon be the best and wholesomest of all spices?

OF FRVITS, ROOTS, and HEARBES, that serue for meat, and are vsually eaten. SECT. VII.

Whether new fruits eaten raw, yeeld any wholsome or prositable nourishment to the bodie?

OF THE MANNER and Custome of Diet. SECT. VIII.

Whether a precise and exquisite manner of Diet be best for the preseruation of health?

Whether it be good for the preseruation of health neuer to eat without acertaine appetite and desire?

Whether it be good to prouoke with Sauces an appetite to meats, the stomacke being well and naturally affected?

Whether meats much desired, albeit not laudable, are to be preferred and eaten, before such as are better, being not desired?

How manythings ought such as are studious of their health, specially to respect, in electing meats conuenient for their nature and constitution?

Whether the ordinary vse of two meales in a day, be best for the preseruation of health?

Whether the eating of one or of diuers sorts of meats at a meale are alike profitable for the health of the bodie?

Whether it be better to suppe more liberally, then to dine?

Whether it be better to begin, and also to end the meale with meat, then with drinke?

How many things ought those that are studious of their health, to obserue in the vse of drinke?

Whether the drinking of wine at meales onely, betweene the eating, and not also before and after meale, bee expedient and profitable for the body?

Whether it be profitable, or in any sort necessary for such as are in health, to drinke betweene meales?

Whether the custome of drinking fasting in the mornings, and and like wise evenings, even at the time of going to bed, bee to be approoued and consented vnto?

ERRATA.

A Table directing to the principall things conteined in this Treatise.

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[Page] VIA RECTA AD Vitam longam, OR A PLAINE PHILOSOPHICAL DISCOVRSE OF THE Nature, faculties, and effects, of all such things, as by way of nourishments, and Dieteticall obseruations, make for the preseruation of Health, with their iust applications vnto euery age, constitution of bodie, and time of YEARE.

WHEREIN ALSO, BY WAY OF Introduction, the Nature and Choise of Habitable Places, with the true vse of our famous BATHES of BATHE is perspicuously demonstrated.

BY To: VENNER, Doctor of Physicke, at Bathe in the Spring, and Fall, and at other times in the Burrough of North-Petherton neere to the ancient Hauen-Towne of BRIDGEWATER in Somerset-shire.

LONDON Printed by Edward Griffin for Richard Moore, and are to be sold at his shop in St Dunstans Church-yard in Fleet-street, 1620.

TO THE RIGHT HONORABLE, FRANCIS, LORD VERVLAM, LORD High Chancellour of England, &c.

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Right Honorable,

I Often meditating with my self, to whom I should (according to the ancient and well approued custome of the best learned of all ages) consecrate these my labours, I at length resolued, in testimonie, of my deuoted affections to your Honour, as also in regard of the worthines and vtilitie of the subiect (which is the Dieteticall part of Physicke, that for preseruation of health appertaines to all men, but to none, as I suppose, more then to your Honour, who vnder his Maiestie, doth cheifly weild the state of our Reipublique) [Page] to commit them to your Honours protection. Whereunto, your benigne Nature, excellent learning, and singular respect towards learned men, haue not a litle also encouraged me. If the worke shall yeeld any manner of delight or profit to your Honour, I haue my ayme and contentment. The God of Heauen grant you a long and healthy life, with a prosperous fruition of your Place and Dignities, to his Glory, your owne Comfort, and the Good of his Maiesties subiects. Thus referring both my self, and this worke to your fauourable acceptance, I in all obseruance humbly rest

At your Honours seruice and command, TOBIAS VENNER.

OF THE NATVRE AND CHOISE OF HABITABLE PLACES.

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Whether a temperate aire be the best and wholsomest for the preseruation of life?

SEeing that, for the continuance of life and health, there is so great respect to be had of the ayre (for without it we can scarcely liue a moment of time) and place of habitation, as of the meats we eat; I therefore thought it meete to expresse, by way of Introduction, the knowledge of those things that demonstrate the salubritie of habitable places, which is expended cheifely in three things; in purnesse of the aire, qualitie of the soyle and situation, and wholsomnes of the water: from which euery man may easily gather and conceiue of the healthfulnes of his habitation. And first as concerning the ayre, that is the best and wholsomest to preserue life, which is subtile, bright, and cleare, not mixt with any grosse moisture, or corrupted with filthy or noysome vapors, which also with calme & pleasant winds (for great & boisterous winds are to the lungs, eyes, and eares [Page] hurtfull) is gently moued: for such aire is in substance pure, in qualities temperate, and therefore most wholsome. But the aire that is infected with corrupt & filthy vapors, euaporating or breathing out of standing pooles, channels, or other impure places, or which is so shut vp with hills or mountaines, that it cannot be freely perflated and purified with the winds, is not fit for preferuing of health; like as neither that, which is affected with too much heat or cold, or suffereth often and suddaine mutations. For as a pure, cleare and temperate aire is good for euery age and constitution: euen so impure, grosse, cloudie and intemperate aire is to euery age and constitution hurtfull. Therefore touching the knowledge of the goodnes of the aire, it must be considered that it be not vaporous, moi [...], or putride, not too hot or too cold, not ouer-moist, or dry: for a vaporous, cloudy, grosse or putride aire doth cause theumes, annoy the lungs, corrupt the humors, infect Aire vaporous, grosse, or putride, the heart, deiect the spirits, and subuert the habit of the whole bodie.

Aire too hot doth relaxe the ioints, resolue the humors, and spirits, cast downe the strength, greatly weaken the Aire too hot. concoction, with all other functions of the vegetall facultie, because it dissolueth and draweth out the naturall heat. Moreouer it maketh the colour yellow, because it corrupteth the bloud which rubifieth the colour, and causeth choler to exceede other humors. Last of all, it heateth the heart with an vnnaturall heat, it dissolueth, wasteth, and consumeth the humors, and causeth them to putrifie, and flow to the concauities and weake parts of the bodie; and therefore it is not agreeable to healthy bodies: Notwithstanding it is auaileable for ouer cold, moist, hydropicke, and paraliticke bodies, and such as are affected with the crampe proceeding of too much cold and moistu [...]e.

But aire temperately hot doth maintaine the naturall heat, confirme the strength, and maketh all the operations Temperate aire. of the bodie more liuely: it is very comfortable and agreeable to euery constitution.

[Page] Aire too cold is of a congelatiue power, and therefore Aire intemporately cold. weakneth the sinewes, and greatly hurteth the braine, breedeth catarrhes, and Astl [...] is a disease when ye lungs are so stopt & clogd with phlegme, as that they cannot dilate themselues: by reason whereof a man cannot breath but with wheasing, panting, &c. Aire meanely cold. asthmaes, and extinguisheth the naturall heat, especially in weake bodies, by congealing the substantiall moisture thereof, and consequently it being not able to actuate as it ought, putrifieth. It is lesse hurtfull, nay sometimes profitable to bodies that are exceeding hot: and to sound bodies it is more conuenient and agreable then aire that is ouer hot.

But aire meanely cold is healthfull, because it impelleth the naturall heate into the inner parts, and so causeth a strong digestion, prouoketh the appetite and maketh all the hidden operations of nature more effectuall: For such a coldnesse is proportionably contrary to the naturall heate, by reason whereof, the naturall and genuine heate is by an Antiperistasis fortified, and the digestion, which is the roote of life, confirmed.

Aire too moist, such as is commonly in marish & low Aire too moist. places, is to all bodies most hurtfull, because it too much lenifieth and moistneth the bodie, and filleth it with excrementall humors, and causeth distillations, the very roote almost of all diseases of the braine and sinewes, as cramps, palsies &c. with paines in the ioints; and to speake all in a word, a generall torpiditie both of minde and bodie.

But that aire which is meanely moist, especially in the Aire indifferently moist. summer time, is agreable to most complexions; for it maketh a good colour, softneth the skin, and openeth the pores, whereby is caused the better difflation, and discussion of vaporous superfluities; but yet it somewhat maketh the humors prone to putrefaction. This aire verily is very agreable to bodies of a dry constitution, but vnto other, by reason that it soone causeth putrefaction of humors, it is far lesse conuenient.

A dry aire is contrary vnto this, and it is most agreable to moist constitutions. A dry Aire.

Now these things, which I haue hitherto declared, concerning the election of aire, being considered, it doth [Page] plainely appeare, that of the same a temperate mediocritie in caliditie, frigiditie, humiditie, and siccitie, as much as possibly may be; besides the lucide and cleare substance of it, is for the preseruation of health to be desired, because such aire doth cause and conserue the health of the inhabitants. For nothing verily causeth the bodie more liuely and iocunde, and lesse dull and vnapt about the voluntarie and animall motions, then to liue in a pure, cleare, and temperate aire, which hath in it no mixture of any filthy or offensiue vapour. And there are two things that doe plainely manifest the wholsomnes of such aire, as first, places What things declare the wholsomnes of the a [...]re. free from very low valleys, and moores, and foggie mistes in the night; then the bodies of the inhabitants, as an acute wit, a sound and liuely colour, a stable integritie of the head, quicke sight, perfect hearing, sound smelling, cleare voice, and no difficultie of breathing, or vnlustinesse of the limmes: For by these signes the wholsomnesse of the aire is approued, and by the contrary the offensiue and noisome breath thereof is detected.

But seeing that it is not euery mans lot to liue in a pure and healthy aire, and such is the necessitie of the aire, that euen for a moment of time it cannot be eschewed, it must needs follow, that from it our bodies receiue very great alterations: Wherefore the euillnesse of the aire being knowne, and the alteration which it maketh in our bodies considered, it may be easie in our meat, drinke, exercise &c. to obiect the contray, which may much hinder, infringe, and attemper the action and power of the aire; but yet I counsell all such as are truly generous, that they make their habitations, so much as may be, remote from low, fennie, and moorish places; for the health of the bodie ought to be preferred before any pecuniarie profits.

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Whether the habitation that is somewhat eminent, be for health the best approued?

WIth good reason did our Auncestors build their houses towards the South and the North, because through the northerne windowes, the north winde might in the summer passe in to coole the bloomie aire in them, and that the sunne, which rectifieth the aire, might through the southerne windowes in the winter enter into euery roome. For otherwise they cannot haue the benigne and sweet aspect of the sunne and the pleasant and healthfull blasts of the North winde at those distinct times of the yeare. But they did, for the most part euilly set them (more regarding their commoditie then health) in deepe and crooked places, because in such places they cannot be freely perflated and purified with the winds. Neither is that house or place of ha [...]itation to be commended, that lyeth open to the West, because it is perpetually subiect to the moist and excrementall blasts of the West winde. But in mine opinion those houses and habitations are best, which are somewhat eminently situated on pure & firme What place for habitation is best. ground, far off from low, marish, or other filthy places, (for there the aire is for the most part temperate, subtile and pure, seldome infected with vaporous blasts) hauing springs or brookes of pure water neere adioyning, lying open to the South and East, with hills (which may somewhat hinder and keepe backe the vaporous West winde, and the sharpe North winde in the winter) a little remote on the West and North side, hauing windowes looking not onely towards the South and North for the reasons aforesaid, but also, so much as may be, towards the East, because the sunne in the beginning of the day, arising vpon them, doth excellently clarifie, and purge the aire of them, and is all the day after better exposed to the most wholesome blasts of the East winde. But here aduertisement must be giuen, that the Easterne windowes or casements, [Page] be not set open, before the Sunne hath somewhat purged the aire, and dissipated the clowds, especially in moyst seasons: for the morning aire, by reason of the coldnesse and moysture of the night, is grosse and impure, very hurtfull to them that haue weake braines, & subiect vnto rheumes, vntill it be illustrated by the presence of the Sunne, and purified by his heat and splendor.

And heere I would not, that the Reader should so conceiue me, as that I iudge the West-winde, to be at no time wholsome: verily, I thinke nothing lesse, for it is somtimes wholsome enough, as if in the time of its blowing, the aire be bright and cleere, especially if it blow in the declining of the day, and the beginning of the night: for then it is the purer and lesse grosse, by reason of the presence of the Sunne in the west part, which attenuateth the blasts of it. Wherefore I doe conclude, that in an house, to the end it may be perflable, it is expedient to haue windowes on euery side, which may, ad placitum, bee opened and shut vp againe.

Why are those that inhabit eminent places in a free and open aire, of a more long and healthy life, and also of a more acute, generous, and magnificent minde, then those that inhabit crooked, low, and marish places?

THis question consisteth of two parts: the reason of the first is, because the aire in eminent and open places, both by reason of the continuall motion of it, as also of the firme solidity of the earth, is more subtill and pure, whereby it commeth to passe, that the inhabitants, are euen to extreme old age, seene to enioy very good and perfect health.

But in crooked, low, and marish places, for such verily are the spirits, as is the aire which is inspirated: the Inhabitants are sickly, and haue turbid and obfuscated spirits, by reason of the grosnesse and impurity of the aire. For, impure, grosse, and intemperate aire doth corrupt the spirits [Page] and humours: from whence proceede infinite diseases, and vntimely old age. Therefore eminent Regions, because they are with pure windes freely perflated, are more healthy, then low and marish places, and in them men liue not onely more healthfully, but also longer, and from hence it was, that Plato wrote, that hee euer found the longest liuers in high and temperate Regions.

Therefore hee that desireth to liue a long and healthy life, must dwell in an eminent and champion countrey, or at least, in a place that is free from muddie and waterish impurities: for it is impossible, that a man should liue long and healthily in a place, where the spirits are with impure aire daily affected. Wherefore I counsell them, that wish to enjoy true health, and a firme state of body, to take speciall care that they liue not in waterish places, or in a grosse, corrupt, and filthy aire, or otherwise subiect to vaporous blasts, which annoy the spirits, breede rheumes, and are very pernicious to the lungs.

Now the reason of the second is euident, by that which hath beene shewed concerning the former: for those that liue in eminent and champion countries, by reason of the tenuitie, puritie, and wholsomnesse of the aire in such places, haue cleare, pure, and subtill spirits, from whence it commeth, that they are witty, nimble, magnanimous, & alta petentes. But the contrary is seene in low and marish places, for there, the Inhabitants, by reason of the euilnesse of the aire, haue grosse and earthy spirits, whereof it is, that they are for the most For some haue their natures rectified by education. part men, humum tantum sapientes, dull, sluggish, sordid, sensuall, plainely irreligious, or perhaps some of them, which is a little worse, religious in shew, externall honest men, deceiptfull, malicious, disdainefull. Wherefore, seeing that the diuersity of spirits, and differences of wits and manners, doe so much proceede from the condition and nature of the aire, I doe here againe aduertise all such as are ingenious, generous, and desirous of perfection, both in minde and body, that they endeauour by all meanes, to liue in a pure and healthy aire, and so seldomly [Page] as may bee, frequent places, where the aire is wont to be infected with vaporous impurities.

Whether fountaine water, in goodnesse and wholsomnesse, excell other waters?

THat water is esteemed to bee the best and wholsomest, which is most cleare and thin, pure in taste and smell, altogether clean from any impure, terrene, or other dreggy mixture. And such is, before all other, fountaine water, if it rise in a pure, high, and open place, and that against the East, for then it is the better depurated with the morning Sunne, and pure orientall windes. Of fountaine waters, those that rise against the North, because they haue not the radiant aspect of the Sunne, which purifieth the waters, are least commendable, for they are not easily concocted, they weaken the stomacke, and cause fluctuations, and flatuousnesse in the body. But there are some fountaine waters, not to be allowed for alimentary vses, and such are those, which rise from sulphurous, bituminous, or metalline places, or which are carried thorow like veines of the earth, because they receiue an vnpleasant sauor and smell, and also an euill quality from those things that they issue from, or runne thorow.

Next vnto fountaine water in goodnesse, is raine-water, so it fall not in a boysterous or troublesome aire; for the Sunne, from all waters and humid places, draweth vp the thinner and purer portion resolued into vapours, which is the matter of raine to come. Notwithstanding, the goodnesse therof doth alter according to the diuers parts of the yeere; for that is the best, which falleth from the middle Raine water alt [...]reth in goodnesse, according to the times of the yeere. of the Spring, to the middle of Autumne, because in those seasons, the aire is for the most part pure, seldomly corrupted with noysome vapours, which defile the raine-waters. And there are some, to whose opinion a man may easily, without errour subscribe, which thinke, that such raine-water is not inferiour in goodnesse to fountaine water. [Page] But the waters which fall with great tempests of winds, haile, thunder, and lightnings, are, by reason of many confused vapors and exhalations collected in the aire, impurer, and therfore not so well to be approoued for the health of mans body.

Riuer water hath the third place of goodnes, both by Riuer-water. reason the action of the Sunne vpon it, as also because that by motion, it becommeth thinner, except it bee polluted by the mixture of other things, as it commeth to passe in riuers, that runne thorow marish places, or neere vnto populous Townes or Cities: for then, by reason of all manner of filth running, or cast into them, they become very corrupt and vnwholsome. Therefore where the Inhabitants through the want of most wholsome fountaines, are constrained to make vse of riuer water, let them take especiall care, lest insteede of that which is wholsome, they take that which is corrupt and very offensiue to the health of their bodies: Wherfore let them make choyse of that riuer water, which is not subiect to the aforesayd hurts; but runneth with a full streame vpon grauell, pebble-stones, rockes, or pure earth: for that water, by reason of the purity of the place, motion, and radiant splendor of the Sun, is thinner, sweeter, and therefore more pure, and wholsomer, and in my opinion, it is doubtfull, whether fountaine waters surpasse in goodnesse such riuer waters. But if the riuer waters shall not be cleere, but slimie and muddie, and the same, for want of better waters, necessarily vsed, as in many low and marish places, then let them be kept so long in some vessell, till that the grosse part rest and settle in the bottome, for by this meanes, the thin and purer part of the water may be taken and vsed, and the grosser cast away.

Well-water is iudged inferiour to the former, in purity and wholsomnesse, not onely because it is voyd of motion, Well-water. but also because it is not illustrated of the Sun; notwithstanding, if the Well bee digged in pure earth, and the mouth open to the aire, not shut vp in a darke obscure place, not beset with a filthy bottome, but a pure, grauely, [Page] or rocky, then the water, especially if it be often drawen, is very good and wholsome.

And heere vnderstand, that the waters that are drawen Pump and Cisterne waters. thorow pumps, because they are shut vp from the aire, are worse then other Well-waters, for they more quickly putrifie, and acquire an ill quality. The like may bee said of Waters carried thorow pipes of lead. Cisternewaters. Neither are the waters which are carried throw pipes of lead, so wholsome as they are supposed to be, not onely because they are shut vp from the aire, but also because they are thought to acquire an vnwholsome quality from the lead: they are troublesome to the stomacke, and ponderous to all the bowels; but these hurts in their boyling, are well remooued.

All standing waters, as of pooles, motes, and of pits, Standing waters. which in low and marish places, are very vsuall, are most vnwholsome, and altogether (as pestiferous) to bee auoyded and eschewed, for in that they are standing, or creeping with a very slow pace, the parching heat of the Sunne often working vpon them, doth more mightily pierce to the bottome, and so leauing the grosser part, draweth vp the thinner, whereby it commeth to passe, that the waters appeare muddy, and of a leadish colour, corrupted both in smell and taste. Waters that are taken neere vnto the seashores, Waters neere the sea-shores. or armes of the same, are for the most part corrupt, and of a stinking smell, and vnpleasant sauour, and therefore naught and vnwholsome for mans body.

Whether Snow waters be in goodnesse matchable to riuer water?

NO, and the reason is, because that while the snow is ingendred, the thinner part of the matter, is (as it were) pressed forth of the cold, and conuerted into clowds, the grosser part remaineth, and is turned into snow: wherof it commeth, that snow-waters are grosse and ouer cold, and therfore hurtful to mans bodie; for they cause rheumes, and greatly hurt the sinewes. Moreouer, they breed spleneticke [Page] passions, by causing the spleene to grow great, they confound the breast and liuer, cause asthma's, and fill the stomacke with flateous crudities: wherefore the vse therof, especially in elder yeeres, doth vndoubtedly induce exitiall affects to the sinewes, ioynts and bowels. But snow water is, of some in these daies, greatly esteemed of, to coole and extinguish thirst. Perhaps, in hot countries, and in hot seasons, it may bee for some bodies agreeable; but in our northerne countries, it is at no hand to be allowed, except to such as are impensiuely hot; for it is onely profitable to a stomacke that estuateth with heat.

Whether in waters that are naturally warme, which wee call hot Bathes, it be healthfull for healthy men to bathe?

WAters naturally hot, and of a medicinable faculty, such as are our famous bathes of Bathe, are of singular force, not onely against diseases gotten by cold, or proceeding from a cold and moyst cause, but also bring in time of health, exceeding comfort and profit, to all cold, moyst, and corpulent bodies: for they open the pores, resolue, attenuate, digest, consume, and draw forth superfluities, and withall, strongly heat and dry the whole habit of the body. They are of excellent efficacie against all diseases of the head and sinewes, proceeding of a cold and moyst cause, or of a cold only, or moyst only, as rheumes, palsies, epilepsies, lethargies, apoplexies, cramps, deafnesse, forgetfulnesse, trembling, or weaknesse of any member, aches and swellings of the ioynts, &c. They also greatly profit windie and hydropicke bodies, the paine and swelling of any part of the bodie, so that it proceede not from an hot cause, the sluggish & lumpish heauinesse of the bodie, numnesse of any member, paine in the loynes, the gout, especially the Sciatica, cold tumors of the milt and liuer, the yellow Iaundice in a bodie plethoricke or phleg [...]aticke. [Page] They are also very profitable for them that haue their lungs annoyed with much moisture, because they consume and drie vp that moisture: and to make slender such bodies as are too grosse, there is nothing more effectuall then the often vse of these waters. Wherefore let those that feare obesitie, that is, would not waxe grosse, be carefull to come often to our Bathes: for by the often vse of them, according as the learned Physition shall direct, they may not onely preserue their health, but also keepe their bodies from being vnseemingly corpulent. They are also singularly profitable to women, for they helpe them of barrennesse, and of all diseases and imperfections of the matrice, proceeding of a cold and moyst cause. They also cure all diseases of the skin, as scabs, itch, old sores &c. All which to be true, we daily finde with admiration to the exceeding great comfort of many, who with deplored diseases, and most miserable bodies resort to our baths in Bathe, and are there, by the helpe of wholsome physicke and vertue of the Baths, through the blessing of Almighty God, recouered to their former health. But hot bathes, to bodies naturally hot and dry, are generally hurtfull, and so much the more, as the bodie is drier Hot Bathes hurtfull to hot and dry bodies. and the bathe hotter, because it distempereth and consumeth the very habit of the bodie, and maketh it carrainelike leane. Wherefore seeing that naturall bathes are not indifferently agreable to euery constitution, I doe aduise that not any one goe into them rashly, or vpon an approperous iudgement, but that he be first aduised by some faithfull, iudicious and expert Physition, and to him expose the state of his bodie, whereby he may vnderstand, whether or no it may be expedient for him to attempt the same. And whereas in Bathe there are diuers bathes, and they differing in their heate, he must also from the learned Physition be directed in which to bathe; neither must he onely vnderstand which Bathe to vse, as most conuenient for his present state of bodie, but also when and how often to vse the same. Besides this, he must (according as his [Page] state of bodie shall require) be purged before he enter into the bathe, and be also directed in other things how to order himselfe, before he goe into the bathe, while he is in the bathe, and after that he is come out of the bathe, and when he leaueth the bathe. And must also, in the intermitting times of bathing and sweating, take such physicke, as his disease and present state of bodie shall require. The neglect of all these, or of some of them, either through ignorance or voluntarie wilfulnes, may be the cause that some that take great paines to come to the bathes, are not by them healed of their infirmities, but oftentimes neuer returne to their homes againe; or if they doe; it is most commonly with new diseases, and the olde worse then euer they were: Whereas many of a generous and religious vnderstanding, vsing the true helpes of physicke with the bathes, are of their diseases perfectly cured. And here I exhort the Physitions, in regard that the Bathes, which proceed from Sulphur, or from it, take their chiefest vertue and strength (as our Bathes in Bathe doe) doe weaken and subuert the stomacke, especially of some bodies, that they haue an honest care to corroborate the same by such meanes as shall be best fitting for the present estate of the bodie. Here also I aduertise such as in the declining or fall of the yeare, which we call the Autumne, shall for the health of their bodies repaire to our Bathes, that they deferre not their comming till the middle of September or after, as many ignorantly doe; but that they rather be there by the end of August, that they may haue the commoditie of the Bathes before the aire grow to be too cold for bathing in hot Bathes, as commonly it is in October, especially toward the end thereof: for if they shall make vse of the Bathes when the aire is cold and moist, or very inclinable thereunto, they shall receiue (the pores of the bodie being open by reason of the efficacie of the Bathe) farre greater hurt then commoditie. But perhaps some out of an ignorant timorousnes will obiect, that to come to the Bathes at the end of August is too soone vpon the Dogge-dayes. [Page] Herein they are more scrupulous, then iudicious; but to yeeld them satisfaction, I answer, besides the alteration of seasons from their ancient temperature, in this decrepit age of the world, that though the middle part of the day, about the beginning of September, shall be hot; yet the mornings and euenings, which are the times for bathing, are rather cold or declining to a temperature, and the heat of the day following vpon bathing, is that which we specially respect for the health of our Patients, for whom we approue the vse of the Bathes. And verily, whosoeuer shall but consider the great variablenes, and inconstant disposition of the Spring, from its ancient temperature, especially of later yeares, must (in my opinion) confesse, that the moneth of September is most commonly, in regard of the disposition of the aire, so fit for bathing in hot Bathes, as any in the Spring. Wherefore such as for the health of their bodies repaire to our Bathes, shall, if they be there by the end of August, receiue a double commoditie: For first, they shall haue the whole moneth of September very conuenient for bathing, and physicke also, as shall be occasion, yea and part of October, as the disposition of the aire shall permit: next, sufficient time for their returne to their homes, before the aire grow too cold, or the weather distempered: for to expose their bodies to trauell in foule and intemperate weather, vpon the vse of the Bathes, induceth, (the pores being open) besides feuerous distemperatures and ventosities, oftentimes very great and dolorous affects of the braine, breast, sinewes, and ioynts. Thus much I thought fitting to aduise concerning the vse of our Bathes, and the rather that such as preposterously vse them, may not erroniously detract from the admirable vertues of them.

Now I will in one thing giue my aduise to the Gouernors of the place, in which I shall nothing doubt of their vnanimous assent, as also of the approbation of all truly generous and religious Gentlemen and Gentlewomen, that shall for the health of their bodies resort thither, [Page] which is, that the immodest custome of men and women promiscuously at one time going into the Bathes, may be reformed, which (in my iudgement) may with no lesse fitnes, then decencie easily be effected. For whereas there are foure publique Bathes for strangers to bathe in, (of which the Kings Bathe is the hottest, and it is for largenes and efficacie a kingly Bathe indeed: next vnto it for efficacie of heat is the hot Bathe, and the Bathe that is adioyning to the Kings Bathe now called the Queenes Bathe: these two Bathes are neere of one temperature. The Crosse Bathe is for heat the mildest; it is very temperately warme: the vse of this Bathe may, by the aduise of a discreet Physition, sometimes be very profitably admitted euen to hot and drie bodies) I would; that men onely vse the Kings Bathe one day, and women another, that all occasion of offence might thereby be remoued: and because the Crosse Bathe, and Hot Bathe are neere togither, I would that the day that men vse the Crosse Bathe, women vse the Hot Bathe, and the day that women vse the Crosse Bathe, men vse the Hot Bathe: which order may be likewise obserued in the vse of the Kings Bathe, and of the other adioyning to it. For by this meanes such as please, or rather shall be so aduised by their Physition, may without all offence, vse one Bathe or another euery day.

But perhaps some will obiect against me, that they came far, and with great expense to seeke their health at the Bathes, and therefore that I doe them great wrong to seeke to barthem of the vse of the Kings Bath euery second day.

To whom I answer; that not the immoderate and preposterous vse of the Bathes, (for that is pernicious) but the tempestiue and moderate vse of them doth acquire their health: for to vse the Kings Bathe oftner then euery second day, and to sweat 2, or 3 houres vpon the bathing, as shall by the aduise of the learned Physition be thought meete, for the particular state and constitution of the bodie, besides other fitting courses of physicke, is more, if you rightly weigh the great heat and efficacie of the Bathe, [Page] then in any state or constitution of bodie can be well allowed, except perhaps in a few, that shall be of a very cold and moist temperature, for whom there may be a toleration. Now by that which I haue written of our Bathes of Bathe, it may plainely vnto all men appeare, of what excellent efficacie they are, if they be rightly and iudiciously vsed: and seeing that in the true vse of them, there are many things, as I haue partly before touched, to be considered; I doe therefore againe aduise all such as are respectiue of their health, that they enterprise not the vse of them without the counsell of some honest and learned Physition; which if they doe, the incommodum may be maius commodo.

And so I conclude this Introduction.

OF THE DIVERS kindes of Bread. SECT. I.

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Whether Bread that is made of the middle and purest part of the meale not separated, be the best and wholsomest?

AMong the things which serue for meate, I may with very good right giue the first place vnto bread, for it is the simplest nourishment, and to our nature very familiar: if it be well made and prepared, the nourishment which it yeeldeth is very substantiall and exceeding good. But the vertue and goodnes of the bread is to be taken from the nature of the graine, and manner of preparation. Concerning the preparation, I will onely touch it a litle hereafter, where I will shew the properties, that ought to be in the best and wholsomest bread. And whereas there are diuers sorts of graine wherewith bread may be made, yet we most chiefly vse three, Wheat, Rie, and Barly, for we neuer vse Beanes, or Otes, except in a very great scarcitie of the former. For Bread made of Beanes is very dry, by reason whereof it is brittle, vnpleasant, and hard to digest, it can in no wise be wholsome, for it filleth the bodie full of winde, and is voide of any good alimentall iuyce. Of Oates in Wales, and some of the Northerne Shires of England, they make bread, Bread of Beanes and Oates. especially in manner of Cakes, which kinde of bread is of light digestion, but windie, and yeeldeth a weake nourishment to the bodie: while it is new, it is meetly pleasant, [Page] but after a few dayes it waxeth dry and vnsauoury: it is a bread of light nourishment, and (in my opinion) not agreable for men, especially for such as haue not bin from their youth accustomed thereunto. But these and the like sorts of bread, I separate from this Treatise, both because that in regard of our great plenty of Wheat, Rie, and Barley, it is lawfull euen for our poore people to make of them, or of the mingling of them, bread abundantly; as also, because that other sorts of bread are with vs growne out of vse, wherefore of these onely will I entreat. Of these three, the bread which is made of Wheat is by reason of its moderate temperature, the best and worthiest of praise, for it is easily digested, and very strongly nourisheth the bodie; but it is purer or impurer, according to the finenes or coursenes of the flower whereof it is made. For of the meale there are foure parts: Pollen, Simila, Secundarium, and Furfures.

Pollen is the purest part of the meale, that is, the finest part of the flower; of this is made the whitest and purest bread, very profitable for thin, weake, loose, and extenuated bodies; but not so commendable for those that are healthy and strong, and therefore if any such vse it, they are more curious then iudicious.

Simila is that part of the meale, which is the meane betweene the finest part of the flower and the coursest, which is called Secundarium of this togither. With the finest part of the flower is made the wholsomest and best nourishing bread, and it is in greatest vse among the better sort of people.

Secundarium is that part of the meale, whereof yeomanbread is made, which some call second bread. This bread Second Bread. because it hath in it the finer part of the bran, doth not giue to the bodie so great nor so good nourishment as the former; but it quickly descendeth from the stomacke, and maketh the bodie soluble, and therefore sometimes good for such as are wont to be costiue; and if a quantitie of Rie flower be added to it, there will be made of them both [Page] an yeoman-bread, for strong and healthy bodies very conuenient.

Bread made onely of the brannie part of the meale, Browne Bread. which the poorest sort of people vse, especially in time of dearth and necessitie, giueth a very bad and excrementall nourishment to the bodie: it is well called panis ca [...]icarius, because it is more fit for dogs then for men. But if the grossest part of the bran be separated by a Searce, and Rie flower, or else Barley flower and Rie flower togither be added to that which is sifted from the grossest bran, there will be made a browne houshold bread agreable enough On [...] way Bread. for labourers. Sometimes onely the grosser part of the bran is by a Searse separated from the meale, and a bread made of that which is sifted, called in some places, One way bread, wholsome enough, and with some in very familiar vse: it nourisheth lesse then that which is made of purer flower; but by reason of some part of the bran which is conteined in it, it doth sooner descend and moue the belly, for there is a kinde of abstersiue facultie in the braine: wherefore, for those that are healthy, and yet subiect to costiuenesse, and also for such as would not waxe grosse, it is most profitable.

In time of scarsitie of corne, bread is also wont to be made of the whole meale, from which the bran is not separated, and it is well called panis confusaneus, because all Panis confusaneus. the meale, no part thereof being by sifting taken away, goeth into the making of the bread: this bread speedily descendeth and yet it is troublesome to the stomack, and filleth the belly with excrements.

Bread made of Rie is in wholesomnes much inferiour Rie Bread. to that which is made of wheat: it is cold, heauy, and hard to digest, and by reason of the massiuenes thereof, very burdensome to the stomacke. It breedeth a clammie, tough, and melancholicke iuyce; it is most meete for rusticke labourers, for such by reason of their great trauaile, haue commonly very strong stomacks. Rie in diuers places is mixed with wheat, and a kinde of bread made [Page] of them, called Messeling bread, which is wholesomer Messeling Bread. then that which is made of Rie, for it is lesse obstructiue, nourisheth better, and lesse filleth the bodie with excrements.

Some vse to make bread, especially in the times of scarsitie, of Rie and Barley mixed togither; but this kinde of bread is more excrementall then the former, yet better then that which is onely made of Barley: for Barley bread is lesse nourishing then Rie bread; it is cold and dry, hard Barley Bread. of concoction, and breedeth not a tough iuyce, but rather somewhat clensing, and therefore it hath speedier distribution through the bodie, then Rie bread hath; but it giueth a dry and excrementall nourishment to the bodie, filleth it with winde, and greatly hurteth the stomacke.

How many properties ought there to be in the best and wholsomest Bread?

I. SEuen: The first is that it be made of the best wheat; for according to the difference of the wheat, is tho goodnes or badnes of the bread. That wheat is best which is of yellow colour, of a close and compacted substance, cleane, weighty, and so hard, that it will not easily be broken betweene the teeth: contrary to this is that which is of a laxe and open substance, such as is commonly growen in low and vliginous places. And if wheat that hath all the aforesaid properties cannot conueniently be had, yet let it be such as is of an hard compacted substance, and weighty: for it is generally to be obserued in euery kinde of wheat, that the better and wholsomer bread is alwaies made of the weightier and more compacted wheat, and the wo [...]ser of that which is more light and open.

The second propertie is, that it be fitly leauened; for the leauen causeth the bread to be of thin parts, by reason 2. whereof, it is more easily digested, and breedeth better [Page] humors. But the leauen must be fitly proportioned, because common experience proueth in mens stomacks, that bread much leauened is of heauy digestion, and of no commendable nourishment. All the ancient Physitions deemed vnleauened bread to be very vnwholesome, because it is of hard digestion and breedeth obstructiue humors. Howbeit we daily proue that no bread is lighter of digestion, or giueth better nourishment to the bodie, then our manchet, which is made of fine flower of wheat, hauing in it no leauen, but in steede thereof a little barme. But by this I reiect not the vse of leauen, to the making either of manchet bread or of greater loaues, as a thing very profitable and good; but I leaue it as a thing indifferent, and euery good housewife to her owne custome herein: onely I aduertise, that the leauen and barme be fitly proportioned. And by the former rule of the ancient Physitions, all sorts of cakes, simnels, wafers, fritters, pancakes, and such like, are to be reiected, if they bee not well corrected with some other good ingrediences.

The third propertie is, that it be temperately seasoned 3. with salt, for bread ouer sweat is of hard digestion, and breedeth obstructiue humors, and bread ouer salt is a dryer, and breedeth aduste and melancholicke humors. But that which consisteth in a meane betweene both, is pleasant to the taste and more acceptable to the stomacke.

The fourth propertie is, that it be light, and somewhat 4. open, and such, although it be great in shew, yet it is of small weight, and therefore easily digested, and easily distributed from the stomacke.

The fift propertie is, that it be very well wrought and 5. laboured with the hands and brake, and not ouer-liquored, as many negligent and slothfull seruants oftentimes doe, to saue that labour; for then it is heauy to the stomacke, and breedeth clammie and naughty iuyce.

The sixth propertie is, that it be well baked; for bread 6. that is ill baked, whether too much or too litle, is of ill [Page] digestion, of ill distribution, and therefore very troublesome to the stomacke.

The last propertie is, that it be not eaten ouer new, as while it is hot, nor when it is stale and growne dry. It must 7. not be eaten hot, because it will fluctuate in the stomacke, slowly descend, oppilate, and abundantly breede winde in the bowels, by reason of a vaporous humiditie that is in it while it is hot, which in cooling euaporateth: and because it furneth vpward, it causeth drowsinesse, confoundeth the senses, and very greatly hurteth the braine it selfe. Wherefore bread while it is hot, although it be to some mens pallats very pleasant and acceptable, yet it is to the bodie vnprofitable, because it breedeth flatulent and obstructiue humors. In like manner, bread that is stale and growne dry, because it hath lost his naturall temperature, is vnprofitable; for it is hardly digested, and yeeldeth litle nourishment, and the same not good, but melancholick. Wherefore it followeth, that the bread ought not to be too olde, nor too new: and to auoide all the aforesaid discommodities, I hold; that the bread ought to be kept the space of 24 houres, or at least one night in some cold place after the baking, before it be eaten; and also that it be not aboue two or three dayes olde in the summer, especially if it be made in the forme of manchet or smaller loaues; nor aboue foure or fiue dayes olde in the winter; for by how much more it is dryed and indurated, by so much the worse it nourisneth, and is of harder concoction.

Whether Bisket Bread yeeld to the bodie any profitable nourishment.

BIsket bread is onely profitable for the phlegmaticke, and them that haue crude and moist stomacks, and that desire to grow leane, because it is a very great dryer; and therefore let such as are cholericke and melancholicke [Page] beware how they vse it. The like may be said of the crust of bread; for it is also very hardly digested, and breedeth choler adust and melancholike humors. Wherefore let the vtmost and harder part of the crust be chipped away, of which let such as are by nature cholericke and melancholicke haue speciall care. But it is good for the phlegmaticke, & for such as haue ouer-moist stomacks, and yet healthy, and desirous to grow leane, to eat crusts after meat, the very superficiall and burnt part of them onely chipped away, because they presse downe the meate, and strengthen the mouth of the stomacke, by drying vp the superfluous moisture of it.

OF THE DIVERS kindes of Drinke. SECT. II.

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Whether it be wholsome for northerne people, that inhabit cold countries, to drinke water at their meales, in steed of Beere?

ALthough Water bee the most ancient drinke, and to those that inhabit hot countries, profitable and familiar, by reason of the parching heat of the ambient aire, which doth exceedingly heat, inflame, and dry their bodies; yet to such as inhabit cold countries, and especially not accustomed therunto, nor the constitution impensiuely hot, requiring and forcing the same, it is by the contrarie, in no wise agreeable: for it doth very greatly deiect their appetite, destroy the naturall heat, and ouerthrow the strength of the stomacke, and consequently, confounding the concoction, is the cause of crudities, fluctuations, and windinesse in the bodie.

What, in generall are the commodities of wine?

MAnie and singular are the commodities of wine: for it is of it selfe, the most pleasant liquour of all other, and was made from the beginning to exhilarate the heart of man. It is a great encreaser of the vitall spirits, and a wonderfull restorer of all powers and actions of the bodie: it verie greatly helpeth concoction, distribution, and nutrition, [Page] mightily strengtheneth the naturall heat, openeth obstructions, discusseth windinesse, taketh away sadnesse, and other hurts of melancholy, induceth boldnesse and pleasant behauiour, sharpeneth the wit, abundantly reuiueth feeble spirits, excellently amendeth the coldnesse of old age, and correcteth the tetrick qualities which that age is subiect vnto; and to speake all in a word, it maketh a man more couragious and liuely, both in minde and body. These are in generall the commodities of wine, which are so to be vnderstood, as that a meane and frugality bee had in the vse of it, notintemperancie and drunkennesse; otherwise what can be more hurtfull then wine, seeing that the same immoderately taken, destroyeth the life and prosperous The discommodities of wine immoderatly taken. health, disturbeth the reason, dulleth the vnderstanstanding, confoundeth the memorie, causeth the lethargie, palsie, trembling of the hands, and a generall weaknesse of the sinewes. Wherefore let wine bee moderately vsed, that neither distillation, nor inflammation, nor exiccation, or drunkennesse follow; for if it be taken beyond measure, it will not be a remedie and confort for the strength, but rather a poyson and vtter ouerthrow. But seeing that there are diuers sorts of wine, and the same not indifferently agreeable to euerie age and constitution, I will therefore (that euery man may make choyse of those wines that are best agreeable for him) speake of the particular differences of them, according to their seuerall qualities, especially of such wines, as with vs are most vsuall.

White-wine and Rhenish-wine, doe least of all wines Whitewine and Rhenish wine. heat and nourish the bodie, they consist of a thin and penetrating substance, wherefore they are quickly concocted, and very speedily distributed into all parts of the body, and therefore they lesse annoy the head, then any other vrine. They cut and attenuate grosse humors, prouoke vrine, and cleanse the bloud by the reines. They moysten the bodie, and canse sleepe, mitigate the paines of the head, proceeding from a great heat of the stomacke, but especially the Rhenish wine. They are most accommodate for [Page] those that are young, for hot constitutions, for hot countries, and for the hot times of the yeere, and for those that would bee leane and slender: They are lesse hurtfull, for such as are feuorous, then other wines are; but being well mixed with water, they are very profitable for all hot distemperatures. It is verie expedient to drinke White-wine or Rhenish-wine in the morning fasting, and also a little before dinner and supper, with a limmon A little sugar may be al [...]o added therto, as is hereafter shewed; but it is more medicinable, in [...]egard of the penetratiue faculty of it, if it bee taken without sugar. macerated therein, and the iuyce pressed forth, especially for them that haue hot and drie stomackes, or are subiect to obstructions of the stomacke, of the mesaraicke veines, of the liuer, and of the reines: for it greatly refresheth an hot and dry stomacke, stirreth vp the appetite, cleanseth away the sl mie superfluities of the stomacke, mesaraicke veines, and other obstructiue matter in the passages, by way of vrine. But it is very hurtfull to drinke White-wine or Rhenish-wine with meat, or at the meales, or presently after meale; except for such as are affected with too much astriction of the stomacke, because they deturbe the meats from the stomacke, White and Rhenish wines, whether good to be taken with meat, or after meale? before they are concocted, and so cause them to passe crude and indigested, whereby it commeth to passe, that the whole bodie doth greatly abound with flateous crudities.

White and Rhenish wines are very pernicious for such as are rheumaticke, and subiect to fluxion of humors into the ioynts, or other parts of the body, and therfore let such very carefully eschew the vse of them.

Claret wine is very neere of a temperate nature, and Claret wine. somewhat of an astringent faculty, as the sauour of it doth plainely shew: it breedeth good humours, greatly strengtheneth the stomacke, quencheth thirst, stirreth vp the appetite, helpeth the concoction, and exhilarateth the heart, it is most profitable for them that are of an hot constitution, for young men, and for them that haue hot stomackes, which it doth excellently refresh. But it greatly offendeth them that are of a cold and moyst constitution, that abound with crude humours, and that are subiect to [Page] distillations from the braine, especially if it bee taken immoderately, or not with meat: for it, being taken with excesse, or out of meale, is of all wines (in regard of the rheumaticke nature of it) the most pernicious: and therefore let such as are subiect to cold and rheumaticke diseases, beware how they vse it. But verily, it being moderately taken at meales, it is for temperate bodies, so as it be a pure and quicke wine, scarsely inferiour to any of the regall wines of France: and for such as are inclined vnto heat, so they are not much subiect vnto rheumes, excelleth both them, and all other: for it notably rectifieth the stomack, and wonderfully comforteth the same, breedeth most healthfull bloud, and acceptable to the heart. It is of all wines the best for cholericke bodies, and the worst for phlegmaticke.

Sacke is compleatly hot in the third degree, and of thin Sacke. parts, and therefore it doth vehemently and quickly heat the bodie: wherefore the much and vntimely vse of it, doth ouer-heat the liuer, inflame the bloud, and exciccate the radicall humour in leane and dry bodies: wherefore to them that are young, and all such as are of an hot and dry temperature, it is greatly hurtfull. But if it bee moderately taken of them, for whom it is agreeable, it maketh the stomacke strong to digest, helpeth the distribution of the meats vnto all parts of the body, concocteth crude humours, and consumeth the excrementall; and to speake all in a word, it mightily strengtheneth all the powers and faculties of the bodie. It is most accommodate for old men, for grosse men, for stomackes that are weake, and full of cold and crude humours, and for all that are of a cold constitution, and also for cold countries, and for the cold and moyst seasons of the yeere. It is cheifely to bee drunken after the eating of meats of grosse substance, and such as consist of an excrementall moysture, as Porke, fresh fish, &c. Whether S [...]cke be best, to be taken with sugar, or without?

Some affect to drinke Sacke with sugar, and some with out, and vpon no other ground, as I thinke, but that, as it is best pleasing to their palletes. I will speake what'I deeme [Page] thereof, and I thinke I shall well satisfie such as are iudicious. Sacke taken by it selfe, is very hot and very penetratiue, being taken with sugar, the heat is both some-what allayed, and the penetratiue quality thereof also retardated. Wherefore let this be the conclusion: Sacke taken by it selfe, without any mixture of sugar, is best for them that haue cold stomackes, and subiect to the obstructions of it, and of the mesaraicke veines. But for them that are free from such obstructions, and feare lest that the drinking of Sacke, by reason of the penetratiue faculty of it, might distemper the liuer, it is best to drink it with sugar, and so I leaue euerie man that vnderstandeth his owne state of bodie, to bee his owne director heerein.

Malmesey is in operation very hot, and by reason that Malmesey. it is sweet, it nourisheth very much, and therefore the vse of it is exceeding profitable for old, cold, weake, and decayed bodies, for it mightily che [...]isheth the naturall heat, and fortifieth all the powers of the bodie. It is conuenient for all cold bodies; but for such as are hot, it is greatly hurtfull, because it is very easily conuerted into red choler. It killeth wormes in children, by a certaine naturall and hidden property, if they drinke it fasting.

Muskadell is euen in all respects equall to Malmesey, Muskadell. and therefore if that bee wanting, this may well supply the turne: the vse of it is good for old and cold bodies; but very hurtfull to such as are of an hot temperature.

Bastard is in vertue somewhat like to Muskadell, and Bastard. may also insteed therof be vsed: it is in goodnesse so much inferiour to Muskadell, as the same is to Malmesey, the vse thereof is likewise hurtfull to young and hot bodies.

Canarie-wine, which beareth the name of the Ilands Canarie wine, from whence it is brought, is of some termed a Sacke, with this adiunct sweet, but yet very improperly, for it differeth not onely from Sacke, in sweetnesse and pleasantnesse of taste, but also in colour and consistence, for it is not so white in colour as Sacke, nor so thin in substance; wherefore it is more nutritiue then Sacke, and lesse penetratiue. [Page] It is best agreeable to cold constitutions, & for old bodies, so that they bee not too impensiuely cholericke, for it is a wine that will quickly inflame, and therefore very hurtfull vnto hot and cholerick bodies, especially if they be young.

Tent is a grosse nutritiue wine, and is very quickly concocted Tent. into bloud, but the same is oppilatiue, and therfore it is very hurtfull for such as are subiect to obstructions. It is fit for them that are extenuated and weake, and stand in neede of much nourishment, and the same somewhat astrictiue.

Greeke wine, which is of a blackish red colour, is of a very temperate nature, hotter then Claret, and sweeter, yet Greeke wine. with some pleasing sharpnesse adioyning, it breedeth very good bloud, reuiueth the spirits, comforteth the stomack and liuer, and exceedingly cheereth and strengtheneth the heart. For aged people, and all such as are naturally of a weake state of body, it is most profitable.

Wine of Orleance is stronger then any other French wine, and very pleasant withall in taste: it is for goodnesse Wine of Orleance. scarsely, or not at all, inferiour to Muskadell: It is hurtfull to the cholericke, and all such as haue hot liuers and weak braines, for it doth quickly ouer heat the liuer, and assault the head. But for other bodies, especially if they encline to a cold constitution, and for cold and weake stomackes, there is not a better wine, if there be so good. For it doth not onely comfort the stomacke, help the concoction, and viuifie the spirits, by reason of a generous heat in it, but also furthereth the distribution of the meats, and consequently a good nutrition through the mediocrity of its substance. It is very hurtfull to them that are young, and that are of an hot and cholericke temperature; but to the aged and phlegmaticke very profitable.

There are also other French wines (would to God they Vin de Coussy, and d' Hai, Regall wines. were so common as Claret) which for pleasantnesse of taste, mediocrity of colour, substance and strength, doe for most bodies, for ordinary vse with meats, far excell other wines: such are cheifly Uin de Coussy, and d'Hai, which to [Page] the Kings and Peeres of France are in very familiar vse. They norably comfort the stomacke, help the concoction and distribution of the meats, and offend not the head with vaporous fumes. They are Regall Wines indeede, and very conuenient for euery season, age, and constitution, so they might be had.

Red wine is of an austere sharpe taste, of an astringent Red wine. faculty, and therefore onely good for physicke vses, to stop cholericke vomitings, and fluxes of the belly. There are also other sorts of wines, altering according to the diuers nature of the vine, soyle and aire, whose differences may by their colour, taste and consistence, easily bee discerned. And heere I would haue you generally to obserue in the vse of wines, that those wines, which are more milde, temperate, and least assaulting the head, are more wholsome for the body: and those more hurtfull, that are strong, acute and vaporous, especially if there bee not a meane in the vse of them, and a respect also of the age, complexion, and time of the yeere.

Moreouer, it is to be vnderstood, that wines differ very Wines differ in goodnesse according to their age. much, according to their age: for wines that are new, are vnwholsome, and the more new, the more vnwholsome, for they haue in them little heat, and consist of a grosse and excrementall substance; wherefore they doe not help, but much hinder the concoction and distribution, cause fluctuations in the body, and cholick-torments, and abundantly breede obstructions of the liuer, milt and reines. But their superfluous and excrementall moysture is, in processe of time, concocted and ouercome of the heat, and then they become more hot, more pure, and much more wholsome.

And heere it is to be obserued, that all wines haue not Why all wines [...]aue not the same time of continuance. the same time of continuance; for there are some, which by reason of the weaknesse of their heat, cannot long bee kept, as Whitewine, Rhenish wine, and Claret; for these, and such like, doe in six or seuen moneths, or within, according to the smalnesse of them, attaine vnto the height [Page] of their goodnesse; and after a yeere, doe begin to decline, and lose much of their goodnesse, especially the smaller sort of them. But the stronger sorts of wines, as Sacke, Muskadell, Malmesey, &c. are best, when they are two are three yeares old: for these, by reason of their strong heat, doe a long time reserue their perfect vigor. And as these wines, being too new, are vnwholsome, so bee they also, if they be too old, as when they haue passed foure or fiue yeeres, because they heat beyond measure; for the older they grow, the more heat they acquire, and in processe of time, the siccitie of them is correspondent to their heat. Wherefore such wines, are rather meerely to bee reputed among medicaments, then aliments, because they haue a farre greater faculty of altering the bodie vnto heat and siccity, then they haue of nourishing. The vse of them, especially Wines too old are very hurtfull. if it be often, is hurtfull to the sinewes, and an enemy to procreation, because they dry vp the geniture, perturbe the vnderstanding, and by reason of their tart and vehement fumes, affect the membranes of the braine with a cruell pungitiue paine. They are only, in the way of physicke, good for weake and moyst bodies, that are decayed of their naturall heat. Wherefore wines that are ouer old, or too new, are to bee eschewed; for those doe too much heat, and these doe nothing at all, so long as they bee new, and are so farre away from helping the concoction, as that euen themselues are with difficulty digested. It remaineth therefore, that neither the wine which is too new, nor that which is too old, but that which is a meane betweene both, to be the most wholsome.

But whereas it hath beene sayd before, that new wines Whether all n [...]w wines do breed obstructions? breede obstructions, it is not so generally to bee taken, as that all new wines doe breede obstructions; but that is to be vnderstood of the must of sweeter wines, which haue in them no mixture of nitrous or biting lees, for such verily doe breede grosse, flateous, and obstructiue humors. But those wines, of which sort are White and Rhenish wines, that haue in them any mixture of nitrous lees, are so farre [Page] off, from breeding obstructions, as that nothing can be more contrary to their nature, because [...]hey prouoke vrine, and strongly moue to stoole, which they performe especially through the acrimonie of the lees, and also through the aboundance of winde, which they breede. Wherefore those new wines alone are drunke without hurt, or with least, which consist of a thin substance with nitrous lees, of which sort, as I haue said, are White and Rhenish wines, and these by reason of their qualitie of cooling, What new wines not perfectly depurated, may without hurt be drunken, and of what bodies? moistning, and of mouing the belly, may be good for young men that haue hot stomacks, and such as are cholericke by constitution; but are very hurtfull for olde men, and such as are phlegmaticke, so long as they are new and not perfectly purged from their dregs. Very well therefore said Galen, that must or new wine hath no other vse, but to moue the belly, which facultie if it want, it is extreamely ill and hurtfull to the bodie.

How many precepts ought there to be obserued in the exhibiting of pure wine in respect of the age.

FIue: The first is, that it be not giuen vnto children, for this will be as if you should adde fire vnto fire: for they being of hot and moist temperature, would thereby become ouer hot, and their heads also filled with vapors, whereof ensue many euills, and sometimes the falling sicknesse. The second is, that it be not giuen to youths, as from 14 yeares of age vnto 25; for wine is vnto them most repugnant; because it doth aboue measure heate their hastie, hot, and agitating nature, and extimulate them (like madde men) vnto enormious and outragious actions. The third is, that it be very moderately giuen, and that not too often vnto young men, as from 25 yeares of age vnto 35, and that it be also of the smaller sorts of wines, as Claret &c: especially if they are of hot constitution: for otherwise it will make them prone vnto wrath and vnlawfull desires, dull the wit, and confound the memorie. The [Page] uforth is, that it be more liberally giuen vnto them that are in their manhood and constant age, as from 35 yeares vnto 50: and let such, when they are past forty yeares of age, begin to make much of the vse of wine; and yet if they be of hot constitutions, let them abstaine from the stronger sorts of wines, especially from the often vse of them, because they will be offensiue vnto the head and sinewes. The fifth is, that it be giuen with a liberall hand vnto olde men, and that also of the stronger sorts of wines, especially when they are in the latter part of old age, as from 60 yeares vpward vnto the end of their life. For vnto old men there come foure excellent commodities, by the vse of pure wine. The first and greatest Foure principall commodities come vnto the aged by the vse of pure wine. commoditie, seeing that they are cold, and for the most part almost without good alimentall bloud, is because it greatly correcteth the coldnes of their age, and bringeth them vnto a better temperature of heat, with increase of bloud. The second, because it expelleth sadnes and melancholy, whereunto that age is most subiect. The third is, because it maketh them to sleepe well, which by reason of the siccitie of the braine, and paucitie of vapors, many olde men oftentimes want. The fourth and last commoditie is, because it remoueth obstructions, whereunto they are very subiect. To conclude, as pure wine is most vnmeete and hurtfull for children and such as are young: so for olde men it is most conuenient and wholesome.

Whether the vse of Wine mixed with water be fit for all times and profitable for all bodies?

IT hath beene a very ancient and profitable custome to mixe wine with water in the hot seasons of the yeare; for the wine by reason of the subtilitie of it, doth facilitate the penetration of the water, and carrieth the same, which otherwise is of an obtuse operation, vnto all the parts, at what time as they shall neede to be cooled and [Page] moistned. And from hence it is that wine much alayed with water doth better quench thirst then water alone. But it is not profitable for all times; for in the winter, by reason of the cold and moist constitution of that season, pure wine is rather to be vsed. Neither is it conuenient for all bodies; for to olde men, to the phlegmaticke, and such as are of a cold temperature, or haue weake stomacks, the vse thereof is hurtfull, as may be gathered, by that which I haue before spoken of the vse of water.

But wine diluted is good for young men, for such as are cholericke, and are of an hot constitution, for hot countries, Wine alayed with water, for whom profitable. and the hot seasons of the yeare, especially in the summer; for then by reason of the parching heat, wine alayed, that is to say, thin small waterish, and in no wise strong, is to be drunken. By all which, it is apparant, that foure things are to be considered in the vse of wine mixed with Foure things to be considered in the vse of wines diluted. water: the country, the time of the yeare, the temperature of the bodie, and the age: for it is more or lesse to be alayed, according as the country, the season of the yeare, the age, and temperature of the bodie shall be hotter or colder. Wherevnto you may also adde, that the nature of the wine is also to be respected, because it is more or lesse to be diluted according to the efficacie & strength of it. But that the vnlearned may not be deceiued in the manner of mixing wine with water, I will set downe some particular formes thereof, which I would haue to be vnderstood of the smaller wines, of wihch sort are the White, the Rhenish, and the Claret, because they more auaile for quenching the thirst, and cooling of the bodie. For bodies therefore of an hot and dry temperature in cold countries, and in the summer season, let three parts of water be The manner of mixing wine with water for euery temperature of body. mingled with one of wine; or if the time be very hot, & the thirst molestious, and the bodie also youthfull, and strong, foure parts of water may be mingled with one of wine. But for such hot and drie bodies in hot countries, and in the hot seasons of the yeare, the wine is so to be diluted, that onely a very litle smacke of the wine be perceiued. [Page] For such a mixture taketh away the hurts of the water, and sufficiently helpeth the distribution of it into the bodie, for quenching the thirst and moistning the dryed parts. But verily for them that inhabit cold countries, and are of a meane temperature, it is best in the summer season to mingle an equall portion of water and wine; or if the time be very hot, and the age youthfull and strong, they may take two parts of water to one of wine: for that which is ouer-much alayed or mixed with water, except it be for necessities sake, as in a feuerous distemperature, is to Northerne people hurtfull, because it doth too much diminish their naturall heat, hinder the digestion, and breede inflations, and collicke torments. Wherefore wine not much, but meanely diluted, is to our Country men, for the most part, in time of health and heat agreable, because it doth best temper their humors, penetrate and coole the parts of the bodie, and assist the naturall heat, against the ambient heat of the aire: I say, in time of health, because the bowels burning with a feuerous distemperature, it is lawfull, yea very expedient, to mingle 6, 7, or 8 parts of water with one of wine, especially if the bodie shall bee youthfull, and of an hot temperature, that the vehement heat, which otherwise will quickly subuert the state of the bodie, may be extinguished. But for them that are cold by temperature, or well stricken in yeares, pure wine is in time of health more conuenient, as I haue before shewed. And in any feuerous distemperature, they may not in the mingling togither of water and wine, to alay their thirst, take aboue foure, or at the most fiue parts of water to one of wine, least that the hurts which water is likely to bring to such bodies, should be greater then the commoditie of cooling and quenching the thirst, as may be gathered by that which I haue afore declared of the vse of water. And here vnderstand, that wines of a thicke consistence are not Why wines of a grosse substance ought not to be dilut [...]d? to be diluted, because they are fulsome to the stomacke, and by reason of the subtilitie of the water, become more vaporous, and offensiue to the head. Now by that which [Page] hath beene said of wines, it may easily be collected, that it is conuenient for temperate bodies, and chiefly for olde men, for the phlegmaticke, and such as are of a cold temperature, and for the cold seasons of the yeare. But to young men, that haue hot constitutions, and aboue all others to the cholericke, in whom the liuer is ouer hot, and in the hot seasons of the yeare, it is very hurtfull, especially if it be strong. And it is also hurtfull to them that haue weake braines, and feeble sinewes; and therefore all such must either forbeare wine, or vse it very moderately, and well tempered with water in hot seasons.

Whether it be expedient for health to be drunke with wine once or twise in a moneth?

O How impudently would our drunken potisuges vaunt themselues, if for the health of the bodie, I should approue the cus [...]ome of being drunke once or twise in a moneth! Verily, it hath bin written and affirmed by some of the ancient Physitions, and approued as a thing wholsome: because drunkennesse obserued in manner aforesaid (for often drunkennesse they did condemne) doth (as they say) by inducing sleepe, alleuiate and make quiet the animall powers, prouoke vomiting, vrine, and sweat: whereby it commeth to passe, that the weake and troubled spirits, through immoderate cares and perturbations, are reviued, and pacified, and the euill humors not onely eiected from the stomacke, but also expelled from all parts of the bodie. But this their assertion, as it is most vngodly, so it is vnto the health of the bodie most pernicious: for drunkennesse spoyleth the stomacke, maketh the bloud waterish, hurteth the braine, dulleth the senses, destroyeth the vnderstanding, debilitateth the sinewes, and su buerteth the powers of all the bodie. Wherefore seeing that all drunkennesse is euill, and hurtfull to the true health of the bodie, and that the disease is pernicious, which doth cheifly distemper the place of vnderstanding; [Page] they erred very grossely, that thought drunkennesse profitable once or twise a moneth. Neither are their reasons of such validitie, as that they should perswade any to a custome no lesse hurtfull to the minde then to the bodie. For the animall powers defatigated, or otherwise disturbed, may be holpen with a safer, better, and a more godly remedie, then by an vnquiet and turbulent sleepe, caused by meanes of drunkennesse: for drunkards verily doe not enioy sweet and quiet sleepe, whereby the animall powers are truly refreshed. In like manner, to procure vomiting, vrine, and sweat, by meanes of drunkennesse, as it is wicked, so it is also beastly. Moreouer by a remedie of this kinde, the hurt is farre greater then the helpe; for drunkennesse, besides that it doth extinguish the light of the vnderstanding, causeth the Apoplexie, and such other like diseases of the braine, and oftentimes a sudden suffocation. In a word, it doth by much more hurt all the parts and faculties of the bodie, then any way helpe by euacuation of superfluities, as the barbarous Authors pretend for their assertion: for infinite are the hurts that drunkennesse bringeth vnto mans bodie. Well therefore was Androcides wont to say vnto Alexander, being about to drinke wine, that he might beware of excesse, O Rex memor sis te terrae sanguinem bibere. But here I will not denie, but that it may be very lawfull and expedient, for To drinke ad hilaritat [...]m, whether lawfull and profitable. them that are wont to be wearied with great cares and labours, to drinke sometimes vntill they be merry and pleasant; but not drunken: for in obseruing such a rule, the aforesaid crapulentall hurts are not induced, but the spirits and the whole bodie, are thereby so recreated, refreshed, and renewed, as that the next day, they doe more ingenuously vndertake, and more readily execute their accustomed businesses.

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Whether Beere be more wholesome then Ale?

BEere that is too bitter of the hop (as many to saue malt are wont to make it) is of a fuming nature, and therefore it engendreth rheumes and distillations, hurteth the sinewes, offendeth the sight, and causeth the head-ach, by filling the ventricles of the braine with troublesome vapors: whereof not onely the internall, but also the externall senses, are very much disturbed and hurted: and therefore such Beere is worse then Ale, notwithstanding the obstructiue facultie of it. But if Beere be not made too bitter, but that it haue in the making of it a proportionable quantitie of hops, and that it be not drunke before the bitter force of the hop be throughly spent and consumed, it is farre more wholesome then Ale: because the manifold force and efficacie of hops, doe manisestly declare the wholsomnes and excellencie of Beere; for hopps doe not onely remoue obstructions of the liuer, spleene, and kidneies, and cleanseth the bloud from all corrupt humors, causing the same to come forth with the vrine, which it prouoketh; but also, maketh the bodie soluble, by excreting forth of yellow cholericke humors. Wherefore seeing that hops doe as well make Beere a kinde of medicinable drinke, to preserue the powers and faculties of the bodie, and to purge and cleanse the bloud, as a common and daily drinke to extinguish thirst, I may very well conclude, that it is much better and wholsomer then Ale, especially for such as be cholericke, and haue For whom Beere is better then Ale. hot stomacks, and that are subiect to obstructions of the melt, liuer, and kidneies. But Ale is in the winter season in greatest vse, because it cooleth lesse then Beere, as most men thinke; but it doth not by any other reason lesse coole, (there being an equall proportion of malt in them both) but because it hath not such a penetratiue power as Whether Beere be colder in operation then Ale? Beere hath: I know that many are of opinion, that Beere (in regard of the hot and dry qualitie of the hop) is in [Page] operation hotter then Ale: but by their leaue, if the Beere be kept vntouched, till the bitternesse thereof be worne out, I suppose it to be in operation colder then Ale, both in regard of the penetratiue facultie of it; as also because it expelleth choler both by stoole and vrine. Ale by reason of the grossenes of the substance of it, breedeth grosse humors, and in that respect it is more nourishing then Beere, and therefore more profitable for loose and extenuated bodies, and such as desire to grow fat; but by reason of the obstructiue nature thereof, it is very hurtfull to the phlegmaticke, to such as are grosse, and full of humors. Now by that which hath beene said, it may easily Whether Beere breeds rheumes more then Ale? be discerned, whether Beere more causeth rheumes, & distillations, then Ale? Many are of opinion that it doth, which is true, if it be made too bitter of the hop, or drunke while the bitternesse remaineth; for the more bitter it be drunken, the more it filleth and stuffeth the head, and hurteth the same. But if it be kept till the bitternesse be consumed, it is so farre away from breeding of rheumes, as that it is rather good to preuent them by remouing obstructions, the principall cause of rheumes and distillations.

How many properties ought there to be in the best and wholesomest Beere?

SIX: The first is that it be not sowre, or of any other vnpleasant sauour, for such is hurtfull to the stomacke. The second is, that it be cleare and thin: for that which is not cleare and well defecated, aboundantly increaseth grosse, flateous, and pituitous humors, and so consequently impinguateth the bodie to the vtter subuersion of it: for it obstructeth the bowels, causeth the stone and strangurie, by filling the passages of the vrine with grosse, faeculent, & slimie humors, breedeth winde, and maketh the breath short and painefull. The third is, that it be very well boyled: for that which is not well boyled is fulsome to [Page] the stomacke, and puffeth vp the bodie with windie humors. The fourth is, that it be olde and purged from his dregs; for such is of a penetrating nature, of good iuyce, not windie, and acceptable to the stomack, both for concoction and distribution. But that which is new, causeth the same hurts, which the grosse and not well concocted doth. And verily this propertic is in Beere much to be regarded; for if it be not drunke till the bitte [...]nesse of the hop be well consumed, it doth nothing lesse then offend the braine and sinewes with vaporous fumes; but it doth the better penetrate and quench the thirst: and therefore stale Beere is chiefly to be desired in the summer, and it is a drinke (beleeue me) for all constitutions, but especially Stale Beere most wholesome in the summer season. for the cholericke and melancholicke most wholsome. But here by the way it is to be considered, that as Beere very new is vnwholesome, so is that also which is too olde, as when it is growne soure, for it very much hurteth the stomacke, the liuer, and the braine. Therefore they greatly erre, that keepe Beere till it be two, three, or foure yeares olde: for it is most hurtfull to the bodie, and pernicious to the vnderstanding. But Beere of a middle age, as from one or two moneths olde, vnto fiue or six, according to the strength of it, is the best and wholsomest. And if in that space, it shall onely chance to acquire somewhat a sowre smacke, it is not therefore of all men to be refused: for vnto cholericke bodies because it represseth the acrimonie of choler, and also to all them (by reason of the penetrating force which it obteyneth) that are subiect to the obstructions of the stomack, mesaraicke veines, spleene, liuer, lungs and reines it is most profitable. And if such as haue the stone, or are subiect to the obstructions of the reines, doe daily vse such Beere, it will be impossible, so that they erre not in other things, that they should euer be vexed with the stone, or any other great and painfull obstruction of the reines. The fift is, that it be of an indifferent strength, not too strong nor too small, because each excesse is hurtfull. For that Beere which is of a middle [Page] strength, doth heat that state of bodie which is ouer cold, refrigerateth that which is too hot, and preserueth the temperate. But that which is stronger then a meane, is more meete for cold and moist bodies, especially in the cold seasons of the yeare: and that which is weaker, for hot and and drie bodies, especially in the spring and summer: for such bodies require much cooling and moistning, which small Beere, because that it litle differeth from the nature of water, doth best effect; but it is rheumaticke, and impensiuely hurtfull to cold constitutions: For you must vnderstand, that Beere by how much the stronger it is, by so much the neerer it commeth vnto the nature of wine, and by how much the smaller, by so much the neerer it approcheth vnto the nature of water. Wherefore seeing that there is great difference to be found in Beere, according to the strength and smalnes of it, it becommeth euery man to haue speciall respect of his owne state and temper of bodie, that thereby he may make vse of that which shall be best agreeing vnto his nature. And here I aduise all such as respect their owne good, that they drinke not Beere that is very strong, but in steed of wine; (for if it be stale, well depurated from dregs, and throughly boyled, it is in operation most like vnto wine) because the often vse of it, is very greatly hurtfull to the integritie both of minde and bodie. And here I admonish our common ale-pot drunkards, that it is worse to be drunke with Ale or Drunkennesse with Ale or Beere worse then with wine. Beere, then with Wine; for the drunkennesse endureth longer, to the vtter ruine of the braine and vnderstanding, by reason that the fumes and vapors of the Ale or Beere that ascend to the head, are more grosse, and therefore cannot be so soone resolued, as those that rise vp of wine: and by the same reason I conclude, that it is worst of all to be drunke of Ale. The sixt and last propertie is, that the malte whereof the Beere is made, be full of pure corne, as of Barly or Oates, for then the drinke made thereof must needs be the better. And here it may be demanded, whether Beere made onely of barly malte, be better and [Page] wholesomer, then that which is made of barly and oaten Whether Beere made onely of barly malt be better and wholesomer then that which is made of barly and oaten malte mingled togither? A fourefold end of the vse of drinke. malte in equall portions mixed togither, or of two or three parts of barly malte with one of oaten. To which I answer, that whereas the end of the vse of drinkeis fourefold: 1. To quench the thirst. 2. To temper the natur [...]ll heat. 3. To moisten the inward parts. 4. To help the concoction and distribution of the meats, that Beere made of barly and oaten maltemixed togither, doth more effectually accomplish the first three without any manner of hinderance vnto the fourth, and is also of a more liuely taste, if it be kept vntouched, till that it hath gotten a sufficient stalenes: whereupon I may well affirme, that Beere made of barly and oaten malt mingled togither is better, then that which is made of barly malte alone, especially in the hot seasons of the yeare: and verily for hot and dry bodies, it is at all times much more conuenient, because it receiueth a singular cooling qualitie from the Oate.

Whether Cyder and Perrie are for common vse wholsome and profitable drinkes?

CYder and Perrie are vsuall drinks where fruits doe abound: they are cold in operation, and better or worse, according to the fruits whereof they are made. In respect of the coldnesse of them, they are good for such as haue hot stomacks or hot liuers, and by reason of a very pleasing sharpe taste which they haue, if they be drunke after they be foure or fiue moneths olde, they are of a notable penetrating facultie, and doe greatly helpe the weaknesse of the stomacke, and distemperature of it, proceeding of a hot cause: for they excite the appetite, temper the drinesse of the humors and inward parts, asswage the thirst, and very greatly represse the ebullition of choler. Moreouer, by reason of their penetrable power, they prouoke vrine, and open the obstructions of the stomocke, mesaraicke veines, milt, liuer, and reines. They are wholsome [Page] for hot and dry bodies, namely, for the cholericke, but especially the atrabilaricke. Yet they are not good to be vsed as common drinke with meats except of them that haue very dry stomacks, and subiect to too much astriction of the same, because they cause the mea [...]s too speedily to descend from the stomacke; and besides that, the much and often vse of them is very hur [...]full to the liuer, which by ouer-cooling, it doth so enfeeble, and dispoliate of its sanguifying facultie, that the colour of the face becommeth pale and riueled, and the skin oftentimes polluted with a white spottie deformitie, through an ill habit of the parts, acquired by the too often vse of them. Moreouer, the much and often vse of these drinks doe exceedingly weaken the braine and reines, whereupon rheumes and seminall fluxions, aches of the joynts, weaknes of the limmes and backe doe very quickly ensue. They are best to be taken for whom they are agreable, in an emptie stomacke, as mornings fasting, and about an houre or two before meale, for then they better remoue the obstructions, and attemper the drynesse of the parts. Onely those that are atrabilary, which abound with choler adust, because their stomacks are very dry, where-from, for the most part the meats doe very slowly, and that not without some difficultie descend, may very profitably drinke a draught or two thereof at their meales. But let the phlegmaticke, and Cyder and Perie very hurtfull vnto cold bodies, and such as are troubled with ye winde collicke. such as are of cold constitutions, or subiect vnto the windie collick, altogither eschew the vse of these drinks, because they abundantly opplete their bodies with waterish, crude, and windie humors, with a suddaine labefaction of the liuer. They are meliorated, by putting to them sugar, nutmeg, and especially ginger, which cheifely correcteth their crude and windie qualitie. Of these two sorts of drinks, caeteris paribus, Perrie for pleasantnes and goodnes hath the precedencie, which in taste is like vnto a small Rhenish wine, from which it differeth but litle in operation. But you must vnderstand that these drinks while they be new, are very hurtfull, because they consist of [Page] much excrementall moysture, which abundantly filleth the bodie with crude and flateous humours. But after that, the excrementall superfluity of them, by processe of time, is concocted and absumed, which in fower or fiue moneths, will very well come to passe, the vse of them (as may be very profitable to coole, to moysten, I haue shewed and to open obstructions.

Whether Metheglin and Meath are wholsome for euerie age and constitution of bodie?

MEtheglin is a very strong kinde of drinke, made of two parts of water, and one of hony, boyled together and scummed very cleane, and if Rosemary, Hyssop, Time, Orgaine, and Sage, be first well boyled in the water, wherof you make the Metheglin, it will bee the better. And afterwards, when you boyle the same water with honey, if you also boyle in it a quantity of As to euery gallon of water, one ounce of ginger, scraped clean and sliced. ginger, three or foure wambles about, after that it is cleane scummed, or el hang the ginger sliced thin in a linnen bag, by a thred, in the barrell, wherein you put the Metheglin, it will be much the better, and a drinke exceeding wholsome in the winter-season, especially for old folkes, and such as bee phlegmaticke, and haue feeble sinewes, cold stomacks and troubled with the cough. For besides the singular facultie that it hath, of heating the bodie, it hath also a very speciall abstersorie propertie, for the remoouing of fleame, residing and sticking in the stomack, braine and sinewie parts: It is best in the mornings fasting. But it is not good for such as are hot by constitution, nor in the hot seasons of the yeere, because it ouermuch heateth the bodie, and is very quickly turned into red choler, and therefore let such as are cholericke, beware how they vse it. If in their old age, cold fleame shall somewhat abound in their stomacks, then sometimes mornings fasting, a small draught thereof may bee profitable for them. It must not bee drunke while it is new, for then, because it is not fined from the dregs, nor the crudities [Page] thereof digested, it is very windie and troublesome to the belly. But after that it hath well purged it selfe, and setled in the vessell three or fowre moneths, and made as afore described, there is not for very cold, old and phlegmaticke bodies, especially in the cold seasons of the yeere a better drinke, as by the properties thereof aboue shewed, may be collected.

Meath or Mead, is like to Metheglin, the cheefest difference is, that it is not so hot in operation; for Meath is Meath. made of one part of hony, and foure times so much of pure water, or more, and boyled till no scum doth remaine. This is a drinke of excellent operation, very profitable to According to the strength you desire to haue it, or as the temperature of the body shall require. all bodies, from the beginning of April, to the beginning or middle of September, for the preseruing of health, to be taken in an empty stomacke, for it cleanseth the breast and lungs, causeth an easie expectoration, prouoketh and procureth vrine abundantly, and maketh the belly soluble. If hyssop, time, pellitory of the wall, parsley-roots and fennell roots be first well boyled in the water, wherof you make the Meath, and ginger also boyled, or hanged in the barrell, as I haue afore shewed in the making of Metheglin, it will bee of a more effectuall operation, for the purposes aforesayd, and a drinke beleeue me, beyond all other, profitable for them that are subiect to the obstructions of the breast, and reines of the back. But it must not be drunken vntill the crudities therof be concocted, and the dregs setled in the bottom, which in a moneth will be well effected.

Thus much concerning the sorts of drinkes, which are in common vse among vs: there are also sundry other sorts made for our necessities, as Aqua vi [...]ae, Rosa solis, Cynamon-water, Hypocras, &c. of all which, because they are to be vsed as medicines, I will not speake particularly: onely of the first of them, because that vpon any necessity, it is in greatest vse and request among vs, I will for the vse of such, who now and then need such a comfortable drink, breefly intreat.

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Whether Aqua vitae be good and agreeable for all bodies.

Aqua vitae hath his denomination, in that it recouereth and maintaineth life: The common manner of making it, is to distill it out of the lees of wine, or of the lees of strong ale and wine together, by adding thereto licorise, Annis-seeds and graines; but this common vendible Aqua vitae, both in regard of the grosse substances, from whence it ariseth, as also of the rude manner of preparing and distilling it, may more rightly bee named Aqua mortis, the water of death; for it causeth more hurt, then commodity to them that vse it: wherefore I will here describe an easie manner for the making of an Aqua vitae, yet very effectuall for them that neede such a comfortable drinke.

Take of the tops of Rosemarie, of Sage, of Marioram, of Orgaine, of Time, of Wormewood, of Speremints, of Balme, of each one handfull, of Ginger scraped cleane one ounce, of Nutmegs and Cynamon of each halfe an ounce, of Cloues, Mace, Pepper and Graines, of each a quarter of an ounce, of Galingale roots sliced one ounce, of Raisins of the Sun cut thorow the middle one pound, of Fennellseedes and Annis-seedes of each two ounces, of Liquorice scraped clean and cut into thin slices, halfe a pound: bruize the Spices and Seedes a little, and breake the hearbes betweene your hands, then put all together into a gallon or two of Muskadell, Sacke, or such like strong wine, and so let them infuse in an Lymbeck-pot close stopped, fowre and twenty howres vpon hot embers, and the next morning distill them with a very temperate fire, and take especiall care, that the head of your Lymbecke be kept cold continually with fresh water, and that the bottome therof be fast luted, that none of the vapours breath forth. Out of a gallon of liquor, you may draw a quart of excellent Aqua vitae. And if then to the feces in the pot, you will adde a gallon of strong ale, or lees of wine, or of them both, [Page] with halfe a pound of Liquorise, foure ounces of Anisseeds, and an ounce of Graines, and distill it againe, you shall draw an Aqua vitae, good for your families and poore neighbours in their necessities.

Now to the question I answer, that for the most part there is not any water in vse, which can better fortifie life, and hinder the comming on of old age, then the aforesayd Aqua vitae: for it very greatly comforteth a weak stomack, expelleth winde, putteth off all melancholike passions, preserueth the humors from corruption, and excellently preuaileth against swounding; for by reason of a notable penetrable power that it hath, it quickly goeth vnto the heart, and wonderfully raiseth vp faint and feeble spirits. But the vse thereofis not alike wholsome, and good for all bodies; Aqua vitae very hu [...]tfull vnto dry bodies. for vnto them that are leane, and of a dry nature, and in the summer, it is very pernicious, because it drieth vp, and (as it were) scorcheth their inward parts, especially the liuer, and destroyeth the naturall moysture: But to old men, to grosse and moyst bodies, it is very profitable, for it fortifieth their stomacks, concocteth excrementall humours, discusseth winde, and defendeth them from the lethargie, apoplexie, and other cold diseases, vnto which, by reason of their moyst habit of body, they are very subiect. Wherefore the moderate vse thereof is to hee permitted vnto cold and phlegmaticke bodies, especially in cold and moyst seasons, to wit, vpon the taking of much meat, or when the stomack shall be vexed and distended with wind, the quantity of a spoonefull or two at a time, well sweetned with sugar, that it may the lesse affect the braine and nostrils, or cause any hurt to the liuer, through its feruent and penetrating heat. If it bee taken with an equall portion of wormewood water, as a spoonfull or two of the one, and so of the other, with sugar also in it, it exceedingly comforteth the stomacke, helpeth the concoction, and discusseth winde, without causing any manner of hurt to the liuer: and being taken in this manner after a great meale, or whensoeuer the stomacke shall be ill-affected, by reason of windinesse [Page] of otherwise, it is not onely good for the phlegmaticke, and such as are cold by constitution, but agreeable also and wholsome for all other bodies. But if such as are impensiuely hot and dry in their state of bodie, stand in neede of the helpe thereof in the like cases, I aduise them to take two or three parts of wormewood water, and one of Aquavitae, mingled with sugar, and so they may securely and profitably vse it.

OF THE FLESH OF Beasts and Fowles. SECT. III.

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Whether all Beasts and Fowles, are for goodnesse of meat, more wholsome being young, then when they are growen vnto fuller age?

BEfore I answer to the question, you must vnderstand, that wee make foure differences in the age of beasts, that is to say, the time of sucking, of yought, of middle age, of old age.

Now to the question, I answer negatiuely, for those beasts or fowles, that haue by nature moyst flesh, are for goodnesse of meat more wholsom, when they are growen to fuller age, then when they are sucking, or very young, because that then they are ouer moyst, and of an excrementall, slimie, and phlegmaticke iuyce, which as they encrease in age, is much wasted and dried away: wherfore Hoggrels, and young Weathers, are for goodnesse of meat better & more wholsome, then sucking Lambs: & it is the like also of Porke; notwithstanding, that rosting Pigs are of mostmen greatly desired, and for some certaine bodies very profitable. For verily, these kindes of beasts, that are naturally moyst, are when they are young, wholsome enough, yea, very profitable in the summer-season, for cholerick and dry bodies, because they yeeld a moyst nourishment, which doth well temper and amend the dry temperature, or rather, the vntemperate drinesse of such bodies. To all other bodies, especially such as are cold and [Page] moyst, they are exceedingly hurtfull, because a very moyst kinde of food, doth in them increase a very moyst distemperature, and quickly maketh the same altogether sickly. But those Beasts or Fowles, whose flesh is naturally dry, are best when they are young and sucking, for then their drinesse is attempered, with the moysture of their youngnesse. And by how much the younger they are, by so much the moyster they are, and consequently of easier concoction, and also of better iuyce, after that they haue once attained vnto perfection of flesh. Wherefore Kids and Calues are, for goodnesse of meat, better then Goats and Oxen, and the like is also to be sayd of Pigeons, Fawnes, &c. And those verily, that are of a meane temper and consistence of flesh, are for good nourishment the best, and not onely in their young, but also in their full and middle age, very wholsome and agreeable for all bodies. Such are Capons, Turkies, Phesants, &c. But generally, all beasts and birds, that are of the fourth age before mentioned, whether they bee naturally dry or moyst, are naught and vnwholsome; for they are tough, of a very hard concoction, and breed an euill and melancholike iuyce; yet they are good enough for robustious and rusticke bodies.

Whether flesh that is corned and seasoned with salt, be wholsomer then that which is unsalted?

I Answer, that flesh which is poudred, or seasoned with salt, for the space of one, two, three, foure, or fiuedaies, according as the nature of the flesh, the complexion of the eater, and the time of the yeere shall require, is farre more wholsome then that which is fresh and vnsalted: because, the salt doth purifie the flesh, and make it the more sauoury by drying vp and consuming the watery and excrementall moysture of it. And this is not to bee vnderstood of all sorts of flesh, but of the grosser kindes, as of beefe, porke, &c: for such are wont, and onely ought to bee sprinkled, seasoned, and conserued with salt. And I haue, not without [Page] good reasen before limited the time for seasoning of flesh with salt, according as the nature of the flesh, the complexion of the eater, and the time of yeare shall require, because the flesh which is very grosse and moist, requireth a longer salting, that the superfluous moisture thereof may be the better exsiccated. A complexion hot and dry doth require moister meats; but a cold and moist constitution requireth dryer: to the one therefore a shorter, to the other a longer time of salting the meats is best agreable. And in respect of the time of the yeare, it is sufficient in the Spring and Summer to haue it powdred a day or two; in the Autumne for the space of two or three dayes; and in the Winter foure or fiue dayes at most, because mans bodie at that time, by reason of the cold constitution of the season, doth more abound with superfluities. But the flesh which is longer preserued in salt, or brine, or after that it is salted, hanged vp to dry neere the fire, which we commonly call, Martimasse beefe, doth loose his puritie, and is of very hard digestion: it breedeth cholericke and melancholicke humors, very apt for adustion, especially that which is hauged vp to dry, and therefore it is to such as be cholericke and melancholick, though for the most part well pleasing to their pallats, most hurtfull. I leaue it onely as conuenientfor labouring men, and such as haue very strong stomacks, or like to haue their meat commend their drinke.

Why is that flesh which is meanely or competently fat, more whole some and more nourishing then that which is very fat, or leane?

THe reason is, because that flesh which is ouer-fat is hurtfull to the stomacke, by causing a nauseatiue disposition, and yeeldeth litle nourishment, and the same not good but excrementall: for it is quickly conuerted into flegme, choler, and putrid vapors. And flesh that is leane is of a dry substance, hard of concoction, and of litle and [Page] ill nourishment. But flesh that is meanely fat, is the best and easiest of concoction; for it giueth purest nourishment, and is most agreable to the stomacke. And here by the way obserue, that of flesh the whitest is the best; for by how much it doth in colour degerate from whitenesse, by so much it is of worse iuyce.

Whether Kids flesh be better then Lambe? And whether Lambe then Mutton?

THe Arabian Physitions preferre Kids flesh before all other flesh; because (as they say) it is of a more temperate nature, and breedeth pure bloud, which is in a meane betweene hot and cold, subtile and grosse. Ysaac saith, that sucking Kids are for taste, nourishment, and digestion better then other; whose opinion I approue, because the milke giueth and maintaineth in them an excellent moisture: wherefore their flesh is singularly good for hot, dry, and extenuated bodies, and for them that haue weake stomacks, and are from some long sicknes vpon a recouerie to health, so they eat it rosted. But by reason that it somewhat aboundeth with an excrementall moisture, it is hurtfull for the aged, and such as are phlegmaticke, and that haue cold and moist stomacks. For although Kids flesh be deemed to be temperately hot and moist in the first degree; yet it is more moist then hot, and withall somewhat slimie: wherefore to their opinion concerning the goodnes of Kids flesh aboue all other, I see no reason why I should yeeld my subscription; for I thinke Veale to be for goodnes and wholsomnes of meat, rather superiour, then [...]ny way inferiour vnto it, as shall be hereafter shewed. But howsoeuer it be to an Arabian stomacke, or whether the Kids of Arabia be in substance lesse moist and slimie, then ours, as it is very likely, I suppose Kids flesh to be somewhat better then Lambe: for Lambe by reason of much viscous humiditie in it, increaseth crude and phlegmaticke humors. Wherefore it is not so wholsome in the [Page] winter, and former part of the spring, as it is from the latter end of the spring vnto the beginning of Autumne, in which space (by reason that the aire is commonly hot and dry) such moist flesh is best agreable vnto mans bodie. It is most profitable for them that are by constitution hot and dry, and that abound with adust and cholericke humors; but it is not conuenient for olde men, or for them that are phlegmaticke, especially the much vse of it; for by reason of the much moisture which it hath, it repleteth their stomacks with crude and phlegmatick humors. Lambe of two or three moneths old is the best; for the younger it is, the moreit aboundeth with a crude superfluous moisture; and if it be well rosted, it giueth the better nourishment, because the most part of the crude superfluities in it, are by the force and esficacie of the fire, well wasted and digested. Lambes that are weaned, and afterwards fatted, are wholsomer for meat then when they were sucking, because their flesh doth lesse abound with superfluous moisture; and if they haue their feeding in hilly pastures, they yeeld the purer nourishment, and are a very good meat, for those that haue weake stomacks, or liue a studious kinde of life. The flesh of Hogrells and young Weathers is a right wholsome and temperate meat, it breedeth very good bloud, and is easily digested: it is better then Lambe, for it yeeldeth a more pure and substantiall nourishment, and is conuenient for euery season, age, and temperature. The flesh of elder sheepe is not so wholesome, for it is of a dryer nature, of harder concoction, and of worser iuyce. It is Mutton. conuenient for labouring men, and such as haue good stomacks to digest. Of Mutton therefore that is the best, which is of an yeare or two olde, or thereabout; and if it be of a young Weather, it is best of all, for it is of a very temperate nature, of an easie concoction, and of pure, firme, and copious nourishment.

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Whether Veale for goodnes of nourishment be better then Beefe?

VEale, if it be competently fat, is pleasant to the taste, and easily digested; it is very nutritiue, and the nourishment thereof is exceeding good. For hot and dry bodies, for those that are weake, and giuen to a studious kinde of life, it is farre better then Beefe. Moreouer Veale is a more odo [...]iferous flesh then any other, and in this respect it is far before Kids flesh, and not behinde it in any other; but rather (in my opinion) it shall as well for pleasantnesse of taste, and goodnesse of iuyce, as for sweetnes of sauour haue the precedencie of Kids flesh. And I belecue that if those Arabick Physitions had euer tasted of our Veale, they would without any scruple, haue giuen vnto it the preheminence. But you must not vnderstand this my assertion of all Veale indifferently, for it must not be too young, nor leane; for if it be too young, then it is ouer moist, crude, and excrementitiall; and if it be leane, then it is not so nutritiue, nor so acceptable to the taste and stomacke. But if it be of the age betweene one and two moneths, and competently fat, then it is of an excellent temperament, and nutriture, and for euery season, age, and temperature exceeding all quadrupedall creatures. And although Veale be for all bodies conuenient, yet for those that are hot and dry, by reason of the pure and pleasant moisture thereof, it is most profitable. The flesh of Steeres, which we commonly call Steere-beefe, and so also of Heifers, is of Steere or Hei [...]er Beefe. a firmer substance then Veale, it giueth to the bodie much good and substantiall nourishment, and therefore for them that are healthy, and of a sound slate of bodie, it is not inferiour vnto Veale, though it be not altogither of so pure a temperature, and nourishment. Beefe of Oxen that are of middle age, is for goodnes of iuyce, and easinesse of concoction next vnto it: it is agreable enough for young men that are of perfect health, and for any that [Page] haue good stomacks, and are of a firme habitude of bodie. But Beefe of older Oxen is of a very hard and gro [...]e substance, it is very hardly digested, and breedeth a thick, grosse, and melancholike bloud, which by reason of the difficult distribution of it, causeth obstructions, especially of the spleene, and melancholicke diseases: and therefore to melancholicke bodies it is most hurtfull. But to rusticke men, that labour painfully in the fields, and for those that inhabit cold countries, whose concoctiue facultie is commonly strong, it is very agreable; for by reason of their great labour, and strong internall heat, they will too soone resolue the iuyce of lighter meats. But to those that liue a delicate or studious kinde of life, it is very hurtfull. Now by this that hath bin declared, it may plainely appeare, that those hurts that are of Galen in his third booke of the faculties of nourishments attributed vnto Beefe, ought to be vnderstood of old Beefe, which in truth is vnsauourie, tough, and of very hard concoction. Bulls Beefe is of a rancke and vnpleasant taste, of a thick grosse Bulls Beefe. and corrupt iuyce, and of a very hard digestion. I commend it vnto poore hard labourers, and to them that desire to looke big, and to liue basely.

Whether Swines flesh be no lesse wholesome, then it was estimated to be, by most of the ancient Physitions?

SWines flesh, because of the strong and aboundant nourishment that it yeeldeth, as also of the likenes that it hath vnto mans flesh both in fauour and taste, is of Galen and other of the ancient Physitions, commended aboue all other kinds of flesh in nourishing the bodie. But in my opinion, the choise of flesh, is rather to be taken, from an odoriferous pleasantnes of the same, laudable substance, good temperature, easie concoction, and goodnes of iuyce that it breedeth, then from the strongnes of nourishment that it giueth, or the aforesaid similitude. In respect of all which, Veale, Mutton, and many other kinds of flesh [Page] [...] [Page] [...] [Page] are to be preferred before porke. I confesse that porke is to most peoples pallats very pleasing, and that it, so it be well digested, yeeldeth vnto the bodie much and firme nourishment; but it is with difficultie digested, and the nourishment thereof is too moist, grosse, glutinous, and obstructiue. Wherefore I will here aduertise all pallat-pleasers, that they shall sooner surfet, and that more dangerously, with porke, then with any other flesh: & that pork is good and wholsome for bodies that be young, strong, and exercised in great labour, and not disposed to oppilations, for the cholericke, and them that desire to be fat. And of such, must Galen and other Physitions, that haue so greatly written in the commendation of Porke be vnderstood. And in very deede, hot, healthy, and strong bodies, that vndergoe great labours, require (for the conseruation of their strengths) much firme and durable nourishment, such as Porke, in regard of the grosse substance of it, doth very effectually suppeditate. But seeing that Porke is of hard digestion, and in substance more grosse then conuenient, it is not good for them that be aged, that are grosse, that haue weake stomacks, or that lead a sitting or studious kinde of life. For in such bodies it causeth obstructions of the mesaraicke veines, liuer, and reines, the gowte and dropsie, especially if they shall be cold and moist by constitution: for vnto such, is Porke very greatly hurtfull, because in them it is wholy conuerted into crude and phlegmatick humors. Wherefore let such as are phlegmaticke, aged, or subiect vnto obstructions, or haue weake stomacks, altogither absteine from the vse of Porke. There is great difference in Porke according to the age of it: the best is that which is of the age from six moneths vnto a yeare, and not ouer fat: for then it aboundeth more with superfluous moisture, nourisheth lesse, and is more fulsome to the stomacke.

Bacon is not good for them that haue weake stomacks: Bacon. For it is of hard digestion [...], & breedeth dust and cholericke humors. But for strong laboring men, and them that [Page] haue good stomacks, it is conuenient enough. A Gammond of Bacon is of the same nature, but not so good, for Gammond of Bacon. it is of harder digestion, and the best vertue that it hath, is to commend a cup of wine vnto the pallat.

Brawne is in no wise an wholesome meat, for it is of Brawne. hard digestion, and breedeth grosse and tough humors: If it be young, it is the better, for then it is the more tender and of easier concoction; yet neuerthelesse in regard of the crude grosenesse of it, it breedeth ill iuyce in the body. It is commonly eaten at dinner before other meats, which custome is very preposterous, for it letteth the good concoction and distribution of other meats. And because it is a meat of grosse iuyce and hard concoction, we commonly vse to drinke a draught of strong wine or ale, presently after the eating of it, to helpe the digestion, but good wine is badly bestowed vpon such a meat, for howsoeuerit may heate and comfort the stomacke, yet it can neuer cause that meat to be conuerted into good nutriment.

But it is worthy of enquirie, whether sucking pigs, that are of most men greatly desired, which we commonly call Rosting Pigs. Rosting Pigs, yeeld good and wholsome nourishment to the bodie? The flesh of rosting Pigs is very moist and excrementitiall; yet very pleasant to the taste, and easily digested: it is very wholsome for all cholericke and dry bodies, because the iuyce that is bred thereof doth excellently temper the ouer-much heat of cholericke bloud, and very profitably moisten the inward parts. But for the aged, and those that are phlegmaticke, and cold by constitution, it is greatly hurtfull: for by reason of the ouer-much moisture of it, it breedeth in them abundance of crude and phlegmatick humors. And verily for the same cause there is not a better and wholsomer meate for hot and dry bodies; but in regard of the ouer-moist and slimie nature of it, a cup of good wine will doevery well with it, as Claret, for such as are hot and dry by constitution; but for other, Sacke is best agreeing with it.

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Whether Venison of Fallow Deere be wholesomer then that of Red Deere? And whether the flesh of Conies be better then them both?

VEnison, whether it be of Fallow Deere, or of Red, is of hard digestion, and of ill iuyce; for it engendreth grosse melancholicke bloud, which quickly causeth obstructions of the liuer and milt. Wherefore let such as haue weake stomacks, and those also that are by constitution melancholicke, or subiect to obstructions eschew the vse of it. It was verily a good inuention for amending of the noisomnesse of Venison, to drinke Claret wine plentifully with it, because that wine causeth it to be the better digested, and is also of a contrary nature to the humor that Venison most of all breedeth. Both kindes of flesh are of a dry temperature, and therefore the fatter the flesh is, the better it is (especially to eat it cold, because that then the fatnes of it, is not so fulsome to the stomacke as when it is hot) for the siccitie of it being amended by the fat, is reduced vnto a certaine mediocritie in such flesh. And if they be well hunted before they be killed, their flesh is the wholsomer, for by often and long coursing of them, their bloud becommeth more thin and subtill, and the euill humors dissipated, by reason whereof, the flesh is more easily digested, and yeeldeth better nourishment. The younger and the fatter Deere are to be chosen, because they are of a moister temperature, and consequently of a softer substance, of easier concoction, and of wholsomer nourishment. For if they be olde, or Jeane, they are of a very hard concoction, troublesome to the stomacke, and vnwholesome for the bodie, because they breed an earthie and melancholicke bloud. I iudge the flesh of Fallow Deere to be wholesomer then of the Red, for it is of a better sauour and not of so grosse and hard a substance, and therefore of easier concoction, and of wholsomer iuyce. Some doe suppose venison of Fallow Deere to be of a middle nature [Page] betweeene the flesh of Red Deere and of Wethers; for after their iudgement, it is by so much moyster, softer and easier of concoction then the flesh of Stags, as it is drier, harder, and of more difficult concoction, then the flesh of Weathers: which opinion, because it hath some probabilitie, I will not much contradict: onely I thinke that there is a neerer paritie of nature betweene the flesh of Fallow Deere, and of the Red, then there is betweene that of Fallow Deere, and of Weathers: for in all respects, caeter is paribus, both for tendernesse of substance, easinesse of concoction, pleasantnesse and goodnesse of iuyce, the flesh of Weathers doth farre excell it, although some, by reason of the scarsitie of Venison, may otherwise deeme.

To the second question I answer, that a little fat Cony, is for goodnesse and wholsomnesse of meat, better then a great Bucke, for although Venison be of some greatly estimated and desired; yet notwithstanding the raritie and caritie of it, Rabbets are of a farre more excellent nourishment, and for goodnesse of meat, but little inferiour to the Capon: for they giue vnto the bodie a most wholsome, cleane, firme, and temperate nutriture. They are very easily concocted, and are good for euery age, & temperature of body, especially for the sick, and such as lead a studious, or delicate course of life.

Whether Hares are so profitable for meat, as they are delightfull for hunting?

HAres flesh is of a very dry temper, of a hard digestion, and breedeth melancholy more then any other flesh: wherefore it is not for the goodnesse of the flesh, that Hares are so often hunted, but for recreation and exercising of the bodie: for it maketh a very dry, thicke, and melancholike bloud. The younger are better then other, by reason that the naturall siccity of the flesh is somwhat attempered, by the moysture of the age. And by the same reason, the fattest are also best. They are scarcely commendable for [Page] any age or constitution; but most offensiue to them that be aged, that are of a melancholike temperature, or that lead a studious kinde of life.

Why is Goats flesh accounted unwholsome, seeing that Kid is of a very commendable nourishment, as hath beene shewed?

THe wholsomnesse of Kids flesh, is in regard of the youngnesse of it; for as Kids grow to be Goats, their flesh acquireth a stinking sauour, and is also of a very tough and clammie substance: wherefore it is vnpleasant to the taste, hurtfull to the stomack, and breedeth a clammie, and fleamie nourishment; yet in the end of the Spring, and the beginning of Summer, they are better for meat, then at other times: for then, by reason of the great plenty of young sprigs and shoots, which yeeld vnto them fittest nourishment, they are fatter, and consequently of tenderer substance, of easier concoction, and of better nourishment. There are also diuers other kindes of flesh, which poore people in time of scarsitie, are oftentimes constrained to make vse of: but because they are altogether vnwholsome, and alienate from the taste of wholsome meats, I will let them passe; onely I maruell, why frogs and snailes, are with some people, and in some count [...]ies, in great account, and iudged wholsome food, whereas indeed they haue in them nothing else, but a cold, grosse, slimie, and excrementall iuyce: wherfore I conclude, that they are altogether vnwholsome, and that the custome of eating such meat is naught, and that they haue verie corrupt stomacks, that desire such corrupt meats.

And thus much of the flesh of beasts. Now I will entreat of fowles, and first of such as are tame.

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Whether doth the Capon, for goodnesse and wholsomnesse of flesh, excell all other domesticke Fowles?

THe Capon being fat and not old, is generally for all Capon. bodies, and in all respects, for wholsomnesse of meat, the best of all Fowles: for it is easily digested, and acceptable to the stomacke, and maketh much, good, firme, and temperate nourishment, almost altogether free from excrement.

Hens, if they be young, and meanely fat, are also of easie Hens. concoction, and of very good and excellent nourishment, euen equall to the Capon; but the nourishment which they make, is not altogether so strong. To conclude, Hens and Capons deserue one and the same praise of breeding good and perfect bloud. They are very agreeable for euery season, age, and constitution.

Chickens, both for pleasantnesse of iuyce, and easinesse of concoction, are verie gratefull to the stomacke; for Chickens. there is not any flesh of lighter digestion, or more agreeable with all natures. They giue a pure and light nourishment, and therefore they are best for them that liue a daintie kinde of life, for weake stomacks, for them that be sick, or weake, and sickly by nature. They are the best, that Pullets. are growen somewhat great (especially the Pullets) because they are somewhat of a firmer nourishment; but the male ones, which are called Cockrels, when they are growen Cockrels. big, are not so good, and the greater they are, by reason of their salacitie, the worser they are, because they are of harder concoction, and not of so pleasant and well sauouring iuyce: wherefore their stones are taken from them, and afterwards, Caponets. as they grow in good plight of bodie, their flesh is of all Fowles the best and wholsomest for Students, and such as liue delicately, or are by nature weake and sickly: for it is verie easily digested, and yeeldeth much, temperate, and excellent nourishment. Ginnies, or Tu [...]k. es.

The flesh of Turkies, is of a temperate nature, of pleasant [Page] [...] [Page] [...] [Page] taste, not of hard concoction, of much, good, and firme nourishment, agreeable to euerie age and constitution. If the legs and hinder parts of them were, for easinesse of concoction, and goodnesse of meat, answerable to the breast and fore part, and the fat also proportionable to the flesh in goodnesse, they were scarsely inferiour to the Capon; but the fat is grosser, and of worser concoction, then of any other Fowle, verie offensiue to the stomacke, and hurtfull to such as haue the gout, or subiect vnto a defluxion of humors. But although the sat bee not commendable, yet the flesh of the fat Turkie is best, and most wholsome, because it is of easier concoction, and of more pure and temperate nourishment. They are to bee chosen from the age of six moneths, vnto a yeere and halfe, but they of eight, nine, or ten moneths old, are the best; for it they be vnder the age of six moneths, then their flesh is too crude and excrementitiall; but most of all hurtfull vnto moyst and full bodies, and such as are subiect vnto the falling downe of humours into the legs and feet. And if they bee aboue a yeere and halfe old, then their flesh is of harder substance, and consequently of more difficult concoction, and of worser nourishment: and therefore most vnfit for weake stomacks and infirme bodies.

The flesh of Pecocks is of hard substance, of euill temperament Pecocks. and nutriment: for it is hot and drie, digested with difficultie, and breedeth a thicke and drie melancholike bloud: wherfore it is a conuenient meat for them that haue strong stomacks, and that vse great labour, for it yeeldeth vnto such a strong and fit nourishment. They are best to be eaten in the winter, and if after that they bee killed, they be hanged in a cold place, three or foure dayes, or longer, if it be in a cold and dry season, the hardnesse of their flesh, which is more then of any other Fowle, will be somewhat amended. Those that are very young, and not aboue a yeere old, are the best: for as they are of a more soft and tenderer substance: so also they are of easier concoction, and of wholsomer iuyce. They are verie hurtfull [Page] to the melancholike, and to such as liue an easie kinde of life.

Pigeons are of an hot temperature & of easie concoction: Pigeons. they breed an inflamed bloud, and extimulate carnall lust: wherefore they are not commendable for those that be cholericke, or enclined vnto feuors: they are good for old men, and verie wholsome for them that bee phlegmaticke; but being boyled, they are wholsome enough for all hot and cholericke bodies, because the heat of them is tempered by the moysture of the water. They are most conuenient for cold seasons. It is verie good, when you eat them rosted, to stuffe them with soure grapes, or vnripe goose-berries, and to eat with them the soure grapes or berries, in manner of a sauce, with butter & a little vineger also, if it shall not be sharp enough of the berries, because the sowre grapes or goose-berries, doe excellently qualifie and temper the heat of them: and being this way vsed, they are also the more agreeable for hot and dry bodies. The eating of Pigeons in time of the plague is much commended, because they are thought to make a man safe from infection: which thing verily is not repugnant to reason, for they breed a strong, hot, and somewhat a thicke bloud. They are best to be eaten, when they are almost readie to flie, and before their heads be pulled off, let them bloud with a knife vpon the inner side of the wings, for by that meanes their vehement heat will be somewhat abated. The old Doues, both for their very great heat and drinesse, and also for their hardnesse of digestion, are to be eschewed.

Whether doth the Phesant, for sweetnesse and wholsomnesse, excell all other wilde and syluestriall birds? And whether the Teale all other water fowle?

THe Phesant is in all qualities temperate, of easie concoction, and comfortable to the stomacke, and of much and excellent nourishment, very profitable for euery age and constitution. For sweetnesse and pleasantnesse [Page] of taste, it excelleth all other Fowle, and for nourishment, is of a meane betweene the Capon and the Partridge: verily, for goodnesse and pleasantnesse of flesh, it may of all syluestriall Fowle, well challenge the first place at tables, for it giueth a most perfect and temperate nourishment to them that be healthy, and to the weake, sickly, or that are vpon a recouery vnto health, there is not so profitable a flesh, for it is very delightsome to a weake stomacke, and quickly, by reason of the pure and restauratiue nourishment, which it giueth, repaireth weake and feeble strengths: wherefore, for bodies that are naturally leane, weake, or extenuated by long sicknesse, it is farre better then the flesh of any other Fowle.

Next to the Phesant, for goodnesse of meat, is the Partridge, Partridge. so it bee young: for the flesh of old Partridges, is neither to the pallat, nor stomacke, very welcome, especially if they be not fat, for it is of a very dry temperature, of hard concoction, and of a dry and melancholike nourishment: wherefore they are in no wise conuenient for the melancholike, or such as are subiect to costiuenesse. But the flesh of them that be young, is of a laudable temper, of easie concoction, and very acceptable to the stomacke, it yeeldeth verie good nourishment, which impinguateth the bodie, helpeth the memorie encreaseth seede, and exciteth Venus: They are conuenient for euery age and constitution; especially for them that haue moyst stomacks, that are subiect to fluxes, and that are in statu conualescentiae. The young ones, that are taken euen as they are readie to flie, and afterwards fatted, are the best, for they make a pure and excellent nourishment. They are onely hurtfull to Country-men, because they breede in them the Asthmatick passion, which is a short and painful fetching of breath, by reason whereof they will not be able to vndergoe their vsuall labours. Whe [...]fore, when they shall chance to meet with a Couie of young Partridges, they were much better to bestow them vpon such, for whom they are conuenient, then to aduenture (notwithstanding their strong stomacks) [Page] the eating of them, seeing that there is in their flesh, such an hidden and perilous antipathie vnto their bodies.

Quailes are not for goodnesse and pleasantnesse of meat, Quailes. so wholsome as they are accompted, for they haue in their flesh much moyst and excrementall iuyce, by reason wherof they quickly putrifie in the stomacke, and make a bad nourishment. But they are corrected, by baking them well seasoned with pepper, cloues, and salt. Some haue iudged them, by reason of their great moysture, to bee onely profitable for melancholike bodies; but their colour and taste, prooue their nourishment to be rather quickly conuerted into melancholy; except you wil, that their flesh haue a certain kind of force against melancholy, by reason of a great desire, that these birds haue to feed vpon Hellebor, which is a purger of melancholy. But yet for all this, you shall not haue my assent, that they are good for melancholike bodies, because the incommodum will be maius, commodo, as by that which shall be by and by shewed, may be collected. In my opinion, they are best agreeable to them that bee cholericke, and most hurtfull to the aged, and to all cold, moyst, phlegmatick, & paralitick bodies. Some there are, that affirme Quailes, by reason of some maglignity in their nature, to be worse then any other fowle, and scarcely wholsome for meate, which malignity they acquire by feeding vpon Hellebor, which they greatly desire, and other venomous seedes: and Plinie writeth, that they alone, of all liuing creatures besides man, suffer the falling sicknesse. Wherof they conclude, that the vse of them engendereth the cramp, a trembling of the limbes, and falling sicknesse. To that which others haue studiously obserued concerning the nature of these birds, I may well assent, seeing that euen the verie colour, temperature, and sauor of their flesh doe confirme the same. But there are few (I think [...]) that would feare to incurre the aforesayd hurts, by eating of them, if they might haue them. Indeede the scarsitie of them vpholdeth their reputation, and the hurts that come by the seldome eating of them are not sensible, but to the [Page] curious Indagator and Obseruer of things; but if they had their fill of them, as they haue of any other common flesh, they would out of their experience esteeme of them, no better then they do deserue. But to preuent and amend, in some measure, the naughty nature of them, it shall bee good to nourish them some time in a conuenient place, with good and wholsome seedes, and afterwards to bake them, as aforesayd.

Railes are of light digestion, and of wholsome nourishment, Railes. they are good for cuery age and constitution, especially for them that be phlegmaticke.

The flesh of Turtle-Doues is of a dry temperature, and Turtle-Dou [...]s. therefore if they be old, it is of hard concoction, and breedeth a naughty melancholike bloud. But the flesh of them that be young, and not aboue a yeere old, is acceptable to the taste, of easie concoction, and of very good nourishment, but most profitable for moyst and phlegmatick bodies. It is thought to haue an excellent propertie of comforting the braine, and quickning the wit.

The Black-Bird or Owsle that is fat, is greatly commended Black-Birds. for pleasantnesse of taste, lightnesse of digestion, and goodnesse of nourishment.

The Thrush that is of a darke reddish colour, is of the same nature: they are best in the winter, and are conuenient Thrush. for euery age and constitution of bodie, especially for the phlegmaticke.

Larkes are of a delicate taste in eating, light of digestion, Larkes. and of good nourishment, they are good for all constitution [...], but best for the phlegmaticke.

Woodcocks are of easie concoction, and of indifferent Woodcocks. good nourishment. Some iudge them to approch somewhat neere vnto the nature of the Partridge, and therefore is of them called the rusticke Partridge; but the flesh of the Woodcocke is more excrementall then of the Partridge, more inclining to melancholy, and of a more ingratefull fauour.

The Snite, for goodnesse of meat, is inferiour to the Snites. [Page] Woodcocke, for he is of a more vnpleasant sauour, of harder concoction, and giueth to the bodie a more excrementall and melancholicke nourishment. Both the Snite and Woodcocke are least of all profitable for them that be melancholicke.

Heathcocks are of much, and laudable nourishment, Heath-cocks. and also of easie concoction: they are conuenient for euery age, and temperature of bodie.

Feildfares are of a dry and melancholick substance, and Feildfares. therefore neither for concoction, taste or nourishment commendable.

Sparrowes are of an hot temperature, of hard concoction, Sparrowes. and of euill iuyce, especially if they be eaten'rosted, for then they make a dry, cholericke, and melancholicke nourishment. But being boyled in broth, they become wholesome, and the broth restoratiue.

Linnets are both for lightnes of digestion, and goodnes Linnets. of meat better then Sparrowes.

The Crane is of an hard and fibrous substance, and of a Crane. cold and dry temperature: wherefore the flesh is of very ill and melancholicke iuyce, of very hard concoction, and of much more excrement then nutriment. After that he is killed and exenterated, it is good to hang him vp a day or two before he be eaten, for by that meanes, the flesh will be the moretender, and lesse vnwholesome.

The Bustard, if he be leane, is in temperament, excrement, Bustard. and euilnes of iuyce very like vnto the Crane. But being fat, and kept without meat a day or two before he be killed to expulse his ordure, and then exenterated, and hanged as the crane, and afterwards baked, well seasoned with pepper, cloues and salte, is for them that haue strong stomacks a good, fit, and well nourishing meat.

The Heron is of a very hard and fibrous substance, it is Heron. hardly digested, and breedeth an ill melancholicke bloud. Moreouer the flesh is of a fishie sauour, which in flesh, is a note of greatest prauitie. But the young Heronshowes Heronshow. are with some accounted a very dainty dish: indeed they [Page] are of a more tender flesh, and consequently of lighter digestion, and better nourishment, if there be any good in them at all; but I leaue them and commend them vnto such as are delighted with meats of strange and noysome taste.

The Byttour is also of hard concoction, of euill taste, Byttour. and also of vnprofitable and excrementall iuyce.

The Storke is of hard substance, of a wilde sauour, and Storke. of very naughty iuyce: for he feedeth vpon venemous wormes &c, which he taketh vp out of the waters: and therefore let him be excluded from tables.

The Seagull is to be reiected as all other kindes of flesh of a fishie sauour: for he is of a very ill iuyce, and is not Seagull. onely vnpleasant, but also very offensiue to the stomacke.

Teale, for pleasantnes and wholesomnes of meat excelleth Teale. all other water-fowle: for it is easily digested, acceptable to the stomacke, and the nourishment which it giueth is very commendable and good, lesse excrementall, then of any other water-fowle. It is conuenient for euery age and constitution, and commendable also euen for them, that be weake and sickly, and so is not any other water-fowle.

The Radge is next vnto Teale in goodnes: But yet Radge. there is great difference in the nourishment which they make; for that which commeth of the Radge, is much more excrementall then that of the Teale. Neither is the Radge so pleasant to the taste, nor by much, so acceptable to the stomack, as is the Teale.

Plouer is ofsome reputed a dainty meat, and very wholsome; but they which so iudge, are much deceiued: for Plouer. it is of slow digestion, increaseth melancholy, and yeeldeth litle good nourishment to the bodie. The like may be said of the Lapwincke. But the Plouer for goodnes of meat shall haue the precedence, and be next to the Radge. Lapwincke.

Wigeon and Curlew are of hard digestion, and of a dry and melancholicke nourishment: they are good for them Wigeen. Curlew. that liue neere to moores, and that haue no better meat.

[Page] The flesh of the Fenducke or Moore-hen seemeth for Fenducke or Moore-hen, the fatnes of it commendable; but it is of hard concoction, and of grosse and excrementall iuyce. Those that are healthy, and haue strong stomacks, may boldly eat thereof; but I wish other to beware of it.

Ducks, whether tame or wilde, are in no wise commendable; for they chiefely feede vpon the very filth, and excrementall Ducks, vermine of the earth. The flesh of them is neither for smell or taste commendable: it is fulsome and vnacceptable to the stomacke, and filleth the bodie with obscure and naughty humors. The flesh of domesticke or tame Ducks, giueth much, grosse, and somewhat an hot nourishment, but very excrementall. The flesh of the wilde ones is of a colder temper, & not so excrementall: they are onely conuenient for strong and rusticke bodies. But the Ducklings that are well fed with wholsome graine, Ducklings. are of lighter digestion, more gratefull to the taste, and of wholesomer nourishment; yet let olde men, and such as are phlegmaticke, or haue weake stomacks, beware how they vse them.

The flesh of stuble Geese is of very hard concoction, of Goose. an ingratefull sauour, and of grosse, melancholicke, and excrementall iuyce. But the young Geese, which are commonly called greene Geese, are of lighter concoction, of better taste, and of wholesomer iuyce, especially if they Greene Geese. be fatted with wholesome graine. They are best agreable to cholericke bodies; but they are not good meate for olde men, for them that be cold and moist by constitution, or haue weake stomacks.

The Swan in digestion and nutriment, is very like vnto Swan. the Goose; but as he is greater then the Goose, so is he also of a more heauy, grosser, and more difficult substance to be digested. He yeeldeth best nourishment being baked and well seasoned with pepper, cloues, and salt. It is a strong melancholicke meat, and therefore conuenient for them that vse great labours, and haue strong stomacks; but not for them that be aged, or liue a restfull and delicate [Page] course of life. Thus much of Fowle. Other also there are, which (because they areseldome in vse) I omit: and for them therefore let this suffice, that there is no small difference betweene those that liue in marish places, lakes, or standing pooles, and them that wander and feede vpon hills, or other dry places: for according to the nature and temperature of the places, the flesh not onely of Fowle, but also of beast, is either competently dry, and free of excrements, and easie to be digested; or moist and excrementitiall, and hard to be digested.

Whether the parts of Beasts and Fowles, besides the flesh, as the Braine, the liuer, the heart &c. giue good and profitable nourishment to the bodie?

The braine is phlegmatick, and breedeth a cold grosse nourishment: by reason of the fulsomnes of it, it is Braine. soone offensiue to the stomacke, causeth lothsomnes, and ouerthroweth the appetite. It is best agreable to those that are cholericke, that are young, and haue hot stomacks; but to olde men, and such as are phlegmaticke, it is very hurtfull: pepper is the best correctorie for it. The braines of those beasts or fowles that are of a dry temperature, especially if they liue in hilly and dry places, are for nourishment the best, because there is not in them, that plenty of excrementall moisture, as there is in the braines of them that are of moist complexions. The braines of Calues, Conies, Hares, Woodcocks, and Snites are in greatest vse and account; but the Conies braine is for temperature the wholsomest. The braine of the Hare is said to be good against the trembling, and shaking of the limmes: I know not whether by reason of the siccitie of it, or of any hidden proprietie; but seeing that the Hare is of a very melancholicke and timerous nature, I thinke the braine of any beast or fowle of a dry temperature, to be so good, if not better, against any paralytick or trembling infirmitie of the limmes, as the braine of an Hare.

[Page] The Eyes are of a cold and moist temperature, of light Eyes. digestion; but by reason of the pituitous fatnes of them, they are fulsome and offensiue to the stomacke. They make an ill and excrementall nourishment: they are best agreable to such as haue hot and cholericke stomacks, but but to the phlegmatick, and them that haue cold stomacks, they are very noysome. The Eyes of a Calfe are the best.

The Eares are of hard digestion, and of very little nourishment; Eares. for they consist of nothing else but gristle and skin.

Marrow is much more laudable then the braine; for it Marrow. is sweeterand pleasanter, of a firmer substance, and of an hot and moist temperature. It maketh much, good, and pure nourishment: it increaseth the geniture, and excellently sustaineth, and restoreth the vitall moisture. Moreouer, it mollifieth the passages of the throat, and lenifieth the asperitie of it, and delighteth the stomacke, so that it be moderately taken; but if it be immoderately vsed, it mollifieth, and relaxeth the stomacke, taketh away the appetite, and induceth a disposition to vomit.

The tongue is of a spongie & temperate substance, of easie Tongue. concoction, and of good nourishment, especially about the roote: for there the flesh is sweetest. It is an wholesome meat for euery age and constitution.

The maw and bellies of beasts are of an hard, skinnie, The maw and belli [...] of beasts. and tough substance, they are hardly digested, and yeeld a cold and grosse nourishment: yet some are well pleased with a fat tripe, and account it a very good meat: and indeed so it is for them that be giuen to great labours, and that haue hot and strong stomacks; for in such kinde of men, it is not much to be regarded, how wholsome the meat be, so it fill the belly, and conserue the strength. But to them that lead a studious kinde of life, that are by constitution phlegmaticke, and melancholicke, or haue weake stomacks, a tripe though fat, is very offensiue: for beside that it is of hard digestion, and of ill iuyce, it is of an vnpleasant smell and taste: and therefore noysome to the stomacke.

[Page] The Gysard or Maw of Fowles, as of the Goose, Hen, Gysarde of fowles. &c. is likewise of hard digestion, and of no commendable nourishment.

The winges of Fowles that are young and fat, are of Wings. easie concoction, and of wholesome iuyce; but of such as are olde and leane, they are of a hard digestion, and of a dry and melancholicke nourishment.

The liuers of beasts, that are full growne, are of ill nourishment, for they are hardly digested, slowly distributed, Liuer. and breed grosse humors. But the liuers of them that be sucking are better, for they haue a moister temperature: and therefore they are of easier concoction and distribution, of pleasanter taste, and of better iuyce. But they are not good for them that haue weake stomacks, or subiect to the obstructions thereof, or of the liuer, melt, or mesaraick veines. The liuers of fowles, as of a Goose, Phesant, Hen, Capon, Turkey &c. are of a good temperature, of pleasant taste, of easie concoction, and of much and commendable nourishment, especially the liuers of Hens, Capons, Caponets, and Pullets, which if the meat wherewith they be fatted, be tempered with milke, then their liuers are of an excellent temperature and nourishment. They are conuenient for euery age and temperature of bodie.

The Heart is somewhat of an hard substance, and therefore it is not very easily digested; but when it is well digested, Heart. it maketh a durable and commendable nourishment. The heart of a fat Calfe is for pleasantnes of taste, easinesse of concoction, goodnes of temperature, and salubritie of iuyce, the best.

The Lights are of light digestion, and of litle nourishment, and the same not good but phlegmaticke. Lights.

The Melt is altogither vnwholesome for meat; for it Melt. is hard of digestion, and breedeth a very bad and melancholicke bloud, and therefore to be reiected.

The Kidneies are in no wise commendable, but for the Kidneies. fat annexed vnto them, for otherwise they are of very ill iuyce, of vnpleasant taste, and of hard concoction. The [Page] kidney of Veale, by reason of the pleasantnes and tendernesse of it, is farre more nutritiue, and more wholesome then of any other flesh. The kidneies of beasts that are full growne, especially if they be of big stature, are of no good nourishment, for they are of very hard concoction, and of a rancke and naughty iuyce.

The Vdders of beasts are not easily digested, they make a grosse phlegmatick bloud: wherefore they are not good Vdder [...]. for them that liue at ease, for the phlegmatick, nor any that haue weake stomacks, or subiect to obstructions. Being well digested, they nourish much, and therefore they are a conuenient meat for them that haue good stomacks, and a strong naturall heat to digest. The vdders of Cowes are for pleasantnes of taste, and goodnesse of nourishment the best.

The feete of Beasts doe giue a cold and clammie nourishment, Feete. which quickly stoppeth vp the veines. Galen commendeth the feete of Swine; but Calues feete and the feete of ros [...]ing Pigs are of easiest concoction, and of purest nourishment: They are very good for dry bodies, because in an hot stomacke they digest well, nourish much, and they moisten the solide parts, not with a light, but a clammie and good nourishment: and for the same cause, the vse of them (especially of Calues feete) is very profitable in consumptions and rupture of veines; but there must be good heede taken, that they bee exactly boyled, euen vntill that (by reason of tendernesse) one part is dissolued from another: for else they are of harder concoction, and not of so good nourishment. They are very hurtfull vnto moyst and phlegmaticke bodies, and such as are subiect vnto the Gout and winde collicke. The feete of a Bullocke or Heifer, which we commonly call Neats feete, tenderly sodden, and layed in souce, and afterwards eaten cold, are accounted very good meat; and so they are for a cholericke stomacke, because they make a cold and tough nourishment, alwaies foreseene, that they be [Page] eaten before other meat. But to them that haue cold stomacks, although they may be well liking vnto them, they are in no wise agreable.

OF FISH. SECT. IV.

Whether the much and often use and eating of Fish be unwholesome, and hurtfull to the health of the bodie?

IT is, because fish increaseth much grosse slimio and superfluous flegme, which residing and corrupting in the bodie, causeth difficultie of breathing, the goute, the stone, the leprie, the scuruie, and other foule and troublesome affects of the skin. Wherefore I aduise those men that are much delighted with the vse of fish, that they be very carefull in the The choise of fish. choise of it, as that it be not of a clammie, slimie, neither of a very grosse or hard substance, nor oppleted with much fat (for all fat is of it selfe ill and noysome to the slomack; but of fish it is worst) neither of ill smell, and vnpleasant sauour. Wherefore of Sea-fish, that is best which swimmeth in a pure sea, and is tossed and hoysed with windes, and surges: for by reason of continuall agitation, it becommeth of a purer, and lesse slimie substance, and consequently of easier concoction, and of purer iuyce. And for the same cause, the fish that is taken neere to a shore that is neither earthy nor slimie, but rockie and stonie, is also best: for the fish that abides in a slimie shore, is of harder digestion, and of a more slimie and excrementall substance. The fish also that betaketh it selfe from the Sea into the mouthes or entries of great riuers, and so swimmeth towards the fresh waters, doth quickly become better [Page] or worse: for if they be caried in slimie and muddie riuers, they forthwith loose much of their goodnes; but if in pure, grauely, and stonie riuers, then the farther off they be remoued from the Sea, the better they are: for by reason that the water is contrary to their course, they are the better clensed from their slimie superfluities. Of fresh water fish also that is best, which is bred in pure, stonie, or grauely riuers running swiftly. For that which is taken in muddie waters, in standing pooles, in fennes, motes and ditches, by reason of the impuritie of the place, and water, is vnwholesome; for it breedeth a very slimie and excrementall nourishment, very greatly hurtfull vnto them that are subiect to the goute, and stone, and obstructions of the breast. Thus much in generall concerning the choise of fish. Now I will breifely speake of the particular kindes of fish that are most common and in greatest vse, and first of Sea-fish.

The Sole is somewhat of an hard substance, and yet of Sole. easie concoction, and free from excrement, in respect of other fish. For whitenes and puritie of substance, pleasantnes of taste, and goodnes of iuyce, it far excelleth all other Sea fish; and therefore may well be termed the Sea-Capon. The Sole verily is to be reckoned among the meats of primest note; and for such as are infirme and sicke, Non magis expetitus quam salutaris cibus.

The Plaice is pleasant to the pallate, easily digested, and Plaice. in the iudgement of some men a good fish; but in my opinion, it giueth a watrish and excrementall nourishment, especially if it be not well growne to a substantiall thickne [...]. It is best agreable to them that are by constitution cholericke; but to the phlegmaticke it is very hurtfull, because it aboundeth with a phlegmaticke iuyce. The Dabbe Dabbe. or little Plaice is of the same nature, but more excrementall. Flounder or Flooke.

The Flounder is in taste, digestion, and nourishment like vnto the Plaice, especially if he be young. That are very tender mouthed. Some deeme this fish not so pleasant in taste, nor so good in [Page] nourishment, as the Plaise, but by their leaue, if it be growne to a good thicknes (nam quo grandior eò melior) by reason of a firmer substance which it acquireth) I rather thinke that it giueth a better then a worse nourishment, because it lesse aboundeth with a slimie superfluitie.

The Gurnard is of harder digestion, then any of the former: some are red, and some grey: in respect of the Gurnard. colour, there is litle difference, if there be any, the red is the better: both giue a good nourishment, and nothing slimie: and therefore they are much better for them that are phlegmatick, then the Plaice, or Flounder.

The Whiting, notwithstanding that it is vnsauourie, and nourisheth very litle, is of some greatly desired, and Whiting. commended: verily it is easily digested, and the nourishment which it maketh, although it be litle, yet it is good, and very litle excrementall.

The Breame is somewhat acceptable to the pallate, of Breame. easie digestion, and of meetly good nourishment, somwhat excrementall. It is best agreable for cholericke bodies, and worst for phlegmaticke. Some loue to eat the eyes of the Breame; but they are very excrementitiall; and so also are the eyes of any other fish.

Shad and Mackrell are both sweet in taste, and soft in substance; yet not very wholsome, for they quickly induce Shad and Mackrell. a loathing noy somnes to the stomacke, and breed an excrementall nourishment. They are conuenient for labouring men, and for them that haue strong stomacks.

Dogge fish and Hake are neere of a nature, not of hard Dogge-fish and Hake. concoction; but yet scarcely of laudable nourishment, for they increase somewhat crude and watrish humors.

Codfish for whitenes of colour, and moderate hardnes, and friabilitie of substance is commended: it is easily digested, Cod-fish, and yeeldeth a meetly strong nourishment, and not very excrementall.

The Haddocke is pleasant to the taste: it is in nature Haddock. somewhat like vnto the Cod; but it is of lighter concoction, and not of so firme and durable nourishment.

[Page] Mullet is a fish somewhat of an hard substance; yet if Mullet. it be taken in a grauelly and stonie shore, is not of hard digestion, is of pleasant taste, and of meetly nourishment. But if it bee taken in a muddie or slimie water, it is not so easily digested, is hurtfull to the stomacke, and breedeth grosse and excrementall humours. Of Mullets, the lesser are best, for they are of easier concoction, and of better iuyce.

The Base is in goodnesse of iuyce inferiour to the Mullet, for it is of harder concoction, and breedeth a more Base. grosse and slimie nourishment. Both Mullet and Base are agreeable for them that are of hot temperature, and haue strong stomacks.

Sammon is ranked with the best sort of fish, it is very Sammon. pleasant to the taste, and not very hard to bee digested, it maketh a good nourishment, in consistence, neither clammie nor grosse; but yet it quickly oppresseth a weake stomacke: wherefore let such as are infirme, or haue weake stomacks, so carefully moderate their appetites, as that the iucunditie of it, entice them not to a perilous and nauseatiue fulnesse. The belly is to be chosen before any other part, because it is tenderer, and of a more sweet and pleasanter taste. The eyes of a Sammon are farre wholsomer then the eyes of any other fish.

The young Sammon, or Sammon. Peale, is farre better Sammon-Peale. then that which is greater, or fuller growen: for it is of a softer and whiter substance, of a pleasanter relish, of easier concoction, more acceptable and agreeable to the stomacke, and of very good and wholsome nourishment. The salted Sammon loseth much of his goodnesse and pleasantnesse of taste, and is therefore for wholsomnesse of meat, very much inferiour to the fresh.

Turbut or Birt is meetly pleasant to the taste, and if it Turbut. be well digested, it maketh a good and firme nourishment: it is somewhat of an hard substance, and therefore not easily digested. It is a verie good meat for such as are healthy and haue strong stomacks; but for the aged, for them that [Page] be phlegmaticke, and that haue weake stomacks, it is verie in conuenient and hurtfull.

Sturgion is a verie acceptable dish, and best welcome at Sturgion. tables. It may be much doubted, whether it be so greatly esteemed for the rarenesse of it, or for the goodnesse of meat, or for that it is pleasant to the pallat, and induceth withall a smoothing delectation to the gullet. I will plainly deliuer my opinion, whatsoeuer the sensuall Pallatist shall deeme. The flesh of the Sturgion, is of it selfe, of a whitish, and meetly pure substance, and consequently of laudable nourishment, if it were not intermixed with a grosse and nauseatiue fat, by reason whereof it is not easily digested, and is quickly offensiue to the stomacke, and maketh a grosse and clammie nourishment. Wherefore let such as are aged, and that haue cold and weake stomacks, carefully refraine the vse of it. It is most accommodate for the hot season of the yeere. The little or young Sturgion, is farre wholsomer then the greater, for he is of tenderer substance, of pleasanter taste, of easier concoction, and of good nourishment, if you separate most of the fat, which subuerteth the stomacke, and breedeth a grosse and clammie humor. The belly of the Sturgion is, euen as of the Sammon, to be preferred before the other parts. The Sturgion, not onely which is great and full growen, but that also which is little, and somewhat tender by age, is verie hurtfull vnto them, that are troubled with rheumes, and articular greefes.

The Hallibut is a big fish, and of great accompt: it is of Hallibut. a white, and somewhat of an hard substance, and therfore not easily digested; but it is very pleasant to the taste, and for goodnesse of meat not inferiour to the Sturgion. The belly part, euen as of the Sturgion, is the best. It is a conuenient meat for young men, and for hot cholericke bodies; but for old men, for the phlegmatick, and them that haue weake stomacks it is very hurtfull.

Dorie is for substance of flesh almost of a meane consistence, Dorie. yet not very delectable to the pallat It giueth a meetly good nourishment; but it is not good, especially [Page] the much eating of it, for them that bee phlegmaticke, or haue weake stomackes, or that are subiect to the gout and stone, because it breedeth somewhat a grosse and plegmaticke iuyce.

The Allowes is taken in the same places that Sammon Allowes. is, it is meetly pleasant to the taste, yeeldeth much, and somewhat a thicke nourishment, yet not ill, so it bee well concocted in the stomacke; but it is of hard concoction, wherefore it is hurtfull to them that haue weake stomacks, and that are by constitution phlegmaticke and melancholike. The Allowes that tarrieth, and is taken in sweet waters, is wholsomer then that of the sea, for it is fatter, of tenderer substance, of easier concoction, and of better sauour.

The Guilthead or Goldine is whiter, and not altogether Guilthead. of so hard a substance as the Allowes, and therefore it is of easier concoction, and also of better nourishment. The Guilthead is not in season, but in the winter, for then he is sweeter in taste, then at any other time, and is conuenient for euery age and temperature of body.

The Calaminarie, the Cuttle-fish, and Poure-Cuttle, Calaminarie, or Sea Cut, Cuttle-fish, Poure-Cuttle are euen of one and the same nature, they are of hard concoction, and fill the bodie with crude and grosse humors. They may in want of better meat, serue for Mariners, and rusticall bodies, who through the strength of their stomackes and great labour, are able to conuert any grosse meat into good nourishment. The small ones excell the great, because they are of a more tender flesh, and are with lesse disficulty digested, They are all hurtful to them that haue weake sinewes, and subject to the palsie.

The Wolfe-fish is of a cold and moyst temperature, of The Wolsefish. pleasant taste, and of easie concoction. It breedeth a cold, thin, and waterish iuyce, and therefore let such as are phlegmaticke and rheumaticke, perpetually shun the vse of it.

The Lumpe or Lompe, is a fish so named from his shape Lompe-fish. and likenesse, and is in taste agreeable to the name; it is of hard concoction, and of grosse and excrementall iuyce.

The Conger is a long round fish, in shape like vnto a Conger. [Page] great Eele, and is therefore called the Conger-Eele: It yeeldeth a grosse and excrementall nourishment, as the common Eele doth. It is a meat, notwithstanding that it is to most mens pallats well pleasing, conuenient only for such as haue strong stomacks, and that are of a firme state of bodie. To the phlegmaticke, to them that haue weake stomacks, or subiect to the dropsie, gout, and stone, it is verie hurtfull.

Lampreyes are of some greatly esteemed, but very vnworthily, for they are partly of the nature of Eeles; yet Lamprey. somewhat wholsomer, because they are not of so clammie and so grosse a substance. They are pleasant to the taste, but not easily concocted. They giue much nourishment; but the same somewhat clammie and tough: wherefore they are not fit for them that haue weake stomackes, or are subiect to obstructions. They also encrease melancholy, and are verie hurtfull to such as are troubled with the gout, and that haue weake sinewes. The small Lampreyes are better then the great, for they are not of so tough substance, and therefore of easier concoction, and of wholsomer nourishment.

Thornbacke is a fish of moyst substance, of grosse, excrementall, Thornback, and putrid iuyce: whereby it commeth to passe, that it is a meat of ill smell, vnpleasant sauour, vnwholsome nourishment, noysome to the stomacke. The vse thereof breedeth cold diseases, and the Epilepsie verie speedily, if it bee eaten hot: which noysome quality doth (as I thinke) in cooling, somewhat euaporate, and sooner arise being eaten hot, for that it is so moyst a fish, and full of superfluitie. It is a meat onely fit for hard labouring men.

The Tuine, Porpuise, and such like great and bestiall Tuine, Porpuise, &c. fishes, are of verie hard digestion, noysome to the stomack, and of a verie grosse, excrementall and naughty iuyce.

Herrings are somewhat pleasant to the taste, yet not very Herrings. wholsome, at it is often prooued by them, who through eating offresh Herring quickly surfet, and fall into feuers. [Page] The salt or pickled Herring, is of harder concoction, and giueth a saltish and vnprofitable nourishment. They are good for them that want better meat.

The Pilchard is of like nature to the Herring; but, as it P [...]lchard. is of pleasanter taste, so it also sooner cloyeth the stomacke with a nauseatiue fulnesse.

Red Herrings and Sprats giue a very bad and adusted Red Herrings and Sprats, nourishment, they are onely good to excite thirst, and to make the drinke very acceptable to the pallat and throat. They are hurtfull to them that are by constitution cholericke and melancholike.

Anchoua's, the famous meat of Drunkards, and of them Anchoua's. that desire to haue their drinke oblectate the pallate, doe nourish nothing at all, but a naughtie cholericke bloud: they excite the appetite, and by reason of their saltish acrimonie, are also thought to cleanse phlegme from the stomacke and intestines. Wherefore they may be conuenient for the phlegmaticke; but in my opinion, the speciall good propertie that they haue, if it be good, is to commend a cup of wine to the pallat, and are therefore chiefly profitable for Vintners.

In shell-fish it is to be obserued, that some are of soft substance, Shell-fish. and are easily digested, some of hard substance, and with more difficulty concocted; but are of firmer and better nourishment.

Of all shell-fish, Oysters are of a very moyst and soft substance, Oysters. and therefore easily digested, and least offend the stomacke, except they be taken, as wee commonly say, against stomacke: and by reason of the saltnesse of their iuyce, they also make the belly soluble; but they giue a light, salt, & phlegmatick nourishment: and therfore they are not only very hurtfull vnto them that be phlegmatick, also vnto all such as haue cold and weak stomacks, because in them they abundantly encrease fleame. Vnto cholerick bodies, and such as haue strong stomacks, they are agreeable. They must be eaten with pepper and vinegar, and a cup of good Claret, or Sacke, drunke presently after them: [Page] for then they will bee the better digested in the stomacke, and not so soone conuerted into fleame. Onions also sliced in the vinegar, and eaten with them, is an excellent correctorie for the same purpose, if they shall not be offensiue vnto the head of him that eateth them. But why are Oysters, why [...]sually eaten before meale? Oysters vsually eaten a little before meale, and that with one way bread? For two respects, as I coniecture: the first is, by reason of their subductorie qualitie concerning the belly, which also is holpen with one-way-bread: The second is, because that through their saltnesse, they excite the appetite.

Among shell-fish, Muskels are of grossest iuyce, and of worst nourishment, and most noysome to the stomacke. Muskels. They aboundantly breede fleame, and grosse humors, and dispose the bodie vnto feuers: wherefore I aduise all such as are respectiue of their health, vtterly to abandon the vse of them.

Cockles are not so noysome as Muskels, for they are of Cockles. lighter concoction, and of better nourishment; yet no laudable meat for such as lead a studious or easie kinde of life, or haue weake stomacks.

The Crab is not easily digested, it giueth much grosse Crab. and phlegmaticke nourishment: it is a meat best agreeing with tho [...]e that are of a cholericke temperature, and that haue hot stomacks. But to old men, to them that be phlegmaticke, and all such as haue weake stomacks, & are subiect to oppilations of the breast, distillations from the head, or are otherwise wont to bee affected in the head, it is verie hurtfull. The fresh water Crab is wholsomer then the Sea-C [...]ab, and that also of the sea, is the wholsomer if it bee but taken out of the fresh waters.

The Lobster is not also easily digested, and therefore i [...] Lobster. quickly offendeth a weake stomacke: But being well digested, it giueth much good and firme nourishment; but the same is of an hot and ebullient nature: and therfore it maketh a great propensitie vnto venereall embracements. I aduise young men, and such especially as are cholerick, and [Page] that are of hot temperature, to refraine the often vse of them: for vnto hot natures they are hurtfull, and greatly offend the head.

Pranes and Shrimps are of one and the same nature: for goodnesse of meat, they excell all other shell-fish: they are Pranes, and Shrimps. of a very good temperature and substance, of a most sweet and pleasant taste, not of hard concoction, and of excellent nourishment. By reason of their moyst and calorificall nature, they proritate Venus: they are conuenient for euery age, and constitution of bodie, with this proviso, that the stomacke be not weake.

Of fresh water fish the Trout is most commended; it is somewhat of a cold and moyst temper, of an indifferent Fresh water fish. Trout. soft and friable substance, of pleasant taste, of easie concoction, and of good and wholsome iuyce. It yeeldeth somewhat a cold nutriment, very profitable for them that haue their liuer and bloud hotter then is conuenient: and therefore it is with good reason permitted vnto them that are sicke of hot feuers. The Trout is a commendable meate for euery age, and constitution of bodie; except for the phlegmaticke that haue very cold and moyst stomacks.

The Pike is somewhat of firme and hard substance, and therefore a litle harder of concoction then the Trout: Pike. it is a meat pleasant to the taste, and giueth much and pure [...]ourishment. It is agreable vnto all bodies, especially to them that be young, and such as are by constitution cholericke. The Pikrell is the young Pike: It is of easier concoction, and for pleasantnes of [...]aste and goodnesse of Pikrell. iuyce, it may (in my iudgement) precede the Trout, and as well be permitted vnto those that be sicke; which must onely be vnderstood of the riuer Pikrell: for that which is taken out of Meeres or other muddie waters, is somewhat excrementall, and of hard concoction.

The Perch is also somewhat of hard substance, of good Perch. nourishment, yet a litle inferiour to that of the Pikrell, or Pike, by reason of some viscositie in it. And if the Perch [Page] be taken out of a muddie or foule place, the nourishment which it maketh will bee the more clammie and excrementall.

The Carpe is of a sweet and exquisite taste; but the Carpe. nourishment which it maketh, is not answerable to the taste of it, which if it were, it might well be numbred among the fishes of primest note. It giueth somewhat a slimie, phlegmatick and excrementall nourishment, and quickly satiateth the s [...]omacke, especially if it be taken out of impure and muddie waters: wherefore let such as be phlegmatick, vtterly eschew the eating of it.

The Barbell is of a soft and moyst substance, of easie Barbell. concoction, not of very pleasant taste, or good nourishment; but somewhat muddie and excrementall. The greater Barbels for goodnes of meat excell the lesser, because their superfluous moy sture is by their age somewhat amended. The bowels or entralls of them are to be abiected, as most offensiue and troublesome to the belly.

The Tench is vnwholsome, and of hard concoction: Tench. it is a muddie and excrementall fish, vnpleasant to the taste, noy some to the stomacke, and filleth the bodie with grosse and slimie humors: Notwithstanding it is a meate conuenient enough, for labouring men and them that haue strong stomacks.

The Gudgion and other such litle fishes are of pleasant Gudgion. taste, of easie concoction, and of good nourishment; but the same litle, and by reason of the tenuitie of it nothing durable.

Eeles are very pleasant to the taste; but they are of hard Eeles. digestion, of a slimie, grosse, and phlegmatick iuyce, and soone noy some to the stomack. They breed obstructions, because they make a grosse and glutinous nourishment: they are most hurtfull vnto them that are subiect to the stone, and goute, and obstructions of the breast. The Eeles that liue and are taken in pure and grauelly waters, are of farre better nourishment then such as liue in meeres, and pooles, or any other impure places: and those I commend [Page] vnto them that delight to eat Eeles, and that are more addicted to their pallate, then to their health: for although those Eeles that liue in purer waters, lose much of their slimiesuperfluitie; yet they are neuer of pure & good iuyce, or profitable to the stomacke; much lesse those that liue in muddie and filthy waters. Wherefore they are not commendable for any age, or temperature; but they are most hurtfull to them that be aged, phlegmatick, or subiect to obstructions. The rosted or broyled Eele is far wholesomer then the boyled, because the fire exhausteth, and consumeth much of the slimie, and excrementall moysture that is in it. And by the like reason the powdred Eele is wholsomer then the fresh, especially for them that be phlegmaticke, although it be not so taken of many, that are sweet and dainty mouthed. To conclude, Eeles whether fresh or salt, are onely a conuenient meat for poore hard labourers, for them that haue very strong stomacks, or that haue an indulgent respect to their pallate, and appetite.

The Puffin is neither fish nor flesh, but a mixt bodie of Puffin. both: for it liueth altogither in the water, and yet hath feathers, and flyeth as other fowles doe. Whether they be eaten fresh or powdred, they are of an odious smell, of a naughty taste, of vnwholesome nourishment, and very noy some to the stomacke. Yet great drinkers esteeme well of the powdred Puffin, because it prouoketh them to drinke, which is the best facultie it hath: but marke the end of such, and you shall commonly see them, euen in their firme and constant age, to haue turgid, and stroutingout bellies, and a dropsey to be the vpshot of all their outragious drinkings.

Whether fresh fish be more wholesome, then salt fish?

ALthough some kinde of fish, as Eeles, and such like, which quickly induce a nauseatiue fulnesse to the stomacke a litle salted, be better then the same fresh, because the salt taketh away the fulsomenes of it, and so maketh it [Page] more acceptable to the stomacke. Yet fish of long salting, (as is our common salt fish) is vnwholesome, & much inferiour vnto fresh fish. For fresh fish is of farre lighter digestion, and maketh a moist and purer nourishment, and is in some measure, for the most part of it, wholesome for all bodies, especially such as are hot, dry, and cholericke. But salt fish contrariwise is of hard concoction, breedeth adust humors, exiccateth the bodie, and is hurtfull to most bodies, especially to them, that be cholericke and melancholicke. Moreouer, if it be much eaten, it hurteth the sight, and causeth itch and scabbinesse by reason of the sharpe biting, and burnt humors which it ingendreth. It doth best agree with the phlegmaticke, so the stomacke be strong.

Of Egges and Milke. SECT. V.

Why doe Eggs giue a more speedy, more pure, and more plentifull nourishment, then any other kinde of simple meat?

EGgs doe not only speedily & purely nourish, by reason of the tenuitie of their substance, and excellent a ëriall temperament, but also, and that very plentifully, because of an aptnes that they haue in their substance to be assimilated, and agglutinated to the parts of the bodie: and that by reason of a certaine analogie or likenes that they haue with mans nature: for their whole substance, by reason of their naturall vicinitie vnto bloud, is easily conuerted into the substance of the bodie. But this must not be vnderstood of all the egge, but of the yolke onely: for the white is of a glutinous, [Page] cold and phlegmaticke nature, and consequently altogither of bad and excrementall nourishment. But the yolke is temperately hot and moyst, of good iuyce, without excrement, and the bloud bred thereof is firme, pure, and full of spirit, very greatly corroborating the heart. Wherefore eggs are not onely a most accommodate meat in time of health, but also very worthy to be preferred before any other, in the decay of the threefold Of ye bloud, of the spirits, and of the flesh. substance of the bodie. Neither must this be vnderstood of all kinds of Eggs, but of Hen Eggs onely, and the same also new. For the eggs of Ducks, Geese, Turkeys &c. are of grosse substance, of ill smell, of vnpleasant taste, of hard concoction, and fulsome to the stomacke. But eggs receiue great alteration, according to their dressing and preparation: for those that are potched are best and wholsomest, and next vnto them are those that are sodden in the shells; but those that are rosted, or fryed are not so good, because the heat of the fire consumeth their aeriall moysture. But which way soeuer they be dressed, there must be care taken that they be not made hard: for then they are oppilatiue, of hard digestion, of slow distribution, and of vnwholesome nourishment. Neither must they be eaten rere, that is to say, litle more then through hot, named in Latine Oua sorbilia, (except in the way of physicke to leuigate and make cleare the throat and breast, and to ease the greifes of the reines and passages of vrine made with grauell) because through their ouer-much softnes and cruditie, they quickly weaken and subuert the stomacke. But they must be in a meane betweene rere and hard, which are called Oua tremula: and they must be eaten before other meat, because they are quickly digested, quickly descend from the stomacke, and speedily nourish, especially if a draught of Claret wine best agreeing with eggs. A light and comfortable breakfast. Claret wine betaken after them. And if any man desire a light nourishing, and comfortable breakfast, I know none better then a couple of potched eggs, seasoned with a litle salt, and a few cornes of pepper also, with a drop or two of vinegar, if the stomacke be weake, and supped [Page] off warme, eating therewithall a litle bread and butter, and drinking after a good draught of pure. Claret wine. This is an excellent breakfast, and very comfortable for them that haue weake stomacks. Eggs moderately vsed are accommodate for euery age, and constitution, especially for the elder sort of people, and such as want bloud; but soonest offensiue to the cholerick and sanguine, for whom in hot seasons they are not conuenient.

Whether Milke doe giue vnto all bodies a good and healthy nourishment.

MIlke is moiste in the second degree, and more enclined vnto cold then vnto heat; it is of easie digestion, of much and good nourishment: it impinguateth and causeth the bodie to waxe grosse, and for amending of a dry constitution, and for them that are extenuated by long sicknes, or are in a consumption, it is by reason of the excellent moistning, cooling and nourishing facultie of it, of singular efficacie. But notwithstanding that milke is of light digestion, and of much and wholesome nutriture: yet it is not good for all bodies; not for them that are subiect Milke not profitable for all bodies. to windinesse of the stomacke and belly, or that haue impure, weake, and ill-affected stomacks, because it increaseth winde, and is by reason of the differing nature of the parts thereof (for it consisteth of a threefold substance, as shall be hereafter shewed) in a weake, or ill-affected stomacke, soone corrupted and coagulated: nor for them that are phlegmatick, grosse, and full of moyst humors, or subiect to obstructions, because it maketh them more to abound with crude, grosse, and phlegmatick humors. But being boyled and eaten with sugar, pepper, and other spice, it is lesse windie and more agreable for such bodies. Now by this which I haue breifely shewed, concerning the nature of milke, it may plainely appeare, that the vse of it, is best agreable for the hot seasons of the yeare, for young men, and especially for hot and dry cholericke bodies: [Page] because it doth much refresh them with an excellent cooling and moystning nourishment: and that it is most hurtfull to the aged, to them that be phlegmaticke, and that are subiect to cold diseases, by reason of the abundance of grosse and phlegmatick humors, which it breedeth in such bodies. Wherefore the vse of milke is very hurtfull vnto them that are subiect to winde, to rheumes, to cold diseases of the head and sinewes, to the Gout, and dropsie in generall, the stone or any obstruction of the reines and bladder, obstructions of the breast, liuer, melt, stomacke, and mesaraicke veines. And therefore not so much as the drinking ofa draught of milke in the morning fasting, as it cōmeth warme from the Cow is to be approued vnto them that are of acold constitution, or any way subiect to obstructions; whereas for them that are hot and dry by constitution, a large draught is very good and profitable, for it sweetly cooleth, moystneth, and refresheth the dry and thirstie parts of the bodie, and also expurgeth the sharpe and cholericke humors by stoole. Wherefore the drinking of milke not onely in the morning fasting, as it commeth from the Cow, but also at any other time of the day, so that it be taken in an empty stomacke, is to hot, leane, and dry bodies greatly profitable. But because that milke is apt to corrupt and coagulate in the stomacke, you must take with it a little sugar; or if you desire to haue it more soluble, pure honie: but sugar is better for them that are by constitution cholericke; for by this meanes it will neither corrupt, nor coagulate in the stomacke. And if you also cause a few Speremints to be put into the vessell whereinto Sugar & Mints preuent ye corruption, & coagulation of milke in the stomacke, the Cow is milked, or otherwise steeped one houre or two in the milke that you purpose to drinke, the milke will be much the more agreeing with the stomack, and not so apt to coagulate.

Milke that is kept till it waxe somewhat sowre is not vnto all bodies hurtfull: for the drinking of it is, in the hot seasons of the yeare profitable for them that haue hot, dry and cholerick stomacks, especially if the head thereof be [Page] taken away, because it greatly cooleth and extinguisheth the raging heat and acrimonie of choler. But you must Cautions to be obserued vpon the drinking of milke. absteine after the drinking of milke, from other meats or drinks, or any violent stirring of the bodie (all which will cause it quickly to corrupt or coagulate in the stomacke) vntill it shall be digested in the stomacke, which in an houres space may be well effected, Neither may you sleep within an houre after the taking of it, because it will make the head heauy by repleating it with vapors. And whosoeuer shall vse to drinke milke, because that it is hurtfull to the gummes and teeth; for the one it maketh flaccide, and the other subiect to putrefaction; must haue speciall regard to wash his mouth presently after the drinking of it, with wine, or strong beere, and also to rub the teeth and gums with a dry cloth, for the clensing away the sliminesse of the milke, and for strengthning the gummes and teeth.

But of milke, there is great difference according to the kindes of it. Cowes milke for sound and healthfull bodies The difference of milke according to the kinds of it. is best, for it is fattest and thickest, and consequently. of most nourishment: next vnto it, for grossenes, is sheeps milke. But for bodies that are with long sicknes extenuated, or are in a consumption, womans milke is best, because it is most familiar vnto mans bodie, and euen of like nature. And next vnto it is Goates milke, because it is of meane consistence, for it is not so fat and thicke as Cowes milke, and therefore breedeth not obstructions in the entrals as that doth; nor so thin as Asses milke, which also in consumptions is much commended: wherefore the nourishment which it maketh is of a middle nature betweene them both. But Asses milke appertaineth rather vnto physicke then vnto meat, for it is of a thin and watrish substance, of a penetrating, cooling and detersiue facultie, by reason whereof, it is of singular efficacie in consumptions. of the lungs.

Milke, notwithstanding that it seemeth to be wholy of one substance, yet it is compact of three seuerall parts, of Milke consisteth of three seuerall parts, Creame. Creame, Curds, and Whey, The first is the very head or [Page] flower of the milke: it is of a temperate qualitie, hot and moyst in the first degree; it is pleasant to the pallate, and very good for the asperitie and siccitie of the stomacke; but it is somewhat of a grosse nourishment, and by reason of the vnctuositie of it, quickly cloyeth the stomacke, relaxeth and weakneth the retentiue facultie thereof, and is easily conuerteted into phlegme, and vaporous fumes. Wherefore it is hurtfull to them that be phlegmaticke, that haue weake stomacks, to olde men, and such as are subiect vnto rheumes, especially in the cold and moyst seasons of the yeare; but vnto hot cholericke bodies, and young men that haue strong stomacks, it is (especially in the hot seasons of the yeare) no lesse conuenient then delightsome: and verily with strawberries and sugar, it is for them, for whom it is conuenient, a very delicate and wholesome dish. And whosoeuer he be that delighteth to eat a dish of creame, let him not be parsimonious of sugar, for that is the best correctorie for it.

Butter that is made thereof is of like temperature, it is Butter, of a moystning, mollifying, maturatiue, and resolutiue facultie: if it be fresh and new, and well tasted, it is very wholesome, especially in the mornings fasting, for hot and dry bodies: it giueth a light and dissipable nourishment; it is good for the asperitie and siccitie of the throat, and for a dry cough. But the too much vse thereof weakneth the stomacke, and causeth the same to abound with a crude phlegmaticall humor. Wherefore the much vse of it, is not good for them that be phlegmaticke; but for such, salt butter is more conuenient, because it is lesse phlegmaticke.

The cruddie part of the milke is of an heauy, grosse, and phlegmaticke substance, and of the like nature is Cheese; Cheese, for it is of hard digestion, and ingendreth ill humors and oppilations. And although it be the propertie of all Cheese to breed grosse and oppilating humors; yet it altereth much according to the newnes or oldnes of it. For that which is new, is of a cold, moyst, grosse, and flateous substance: [Page] wherefore for an hot and cholericke stomacke it is somewhat profitable; but for them that be phlegmatick or haue cold stomacks, it is greatly hurtfull. Olde hard Cheese is altogither vnwholesome, for it is of very hard digestion, troublesome to the stomacke, breedeth choler adult, maketh the belly costiue, and is infinitely hurtfull vnto hot and dry bodies. Both sorts doe very greatly breed the collicke, yliacke, and nephriticke passions. But that which is a meane betwixt both, so that it haue also all the other properties of good Cheese, and especially that it be not tart of the rennet, is far wholsomer; for it is more pleasant to the pallate, more acceptable to the stomack, and maketh a durable and meetly good nourishment; yet the frequent and too much vse of it, breedeth obstructions, and is offensiue to a weake stomacke. Wherefore it behooueth him that loueth Cheese and his health too, to be mindfull of that prouerbiall versicle: Caseus est sanus, quem dat auara manus. Cheese is best for them that lead a studious or generous course of life, to be eaten after other meat, and that in litle quantitie; for being thus vsed, it bringeth two commodities. First, it taketh away satietie, & strengthneth the stomacke, by shutting vp the orifice thereof. Secondly, Two commodities by eating of Cheese after mest. it preuenteth the floting of the meat, which greatly hindereth and disturbeth the concoction, by depressing it into the bottome of the stomacke, which is the cheife place of digestion. Rosted cheese is more meete to entise a mouse, or rat into a trap, then to be receiued into the bodie; for it corrupteth the meats in the stomack, breedeth adust cholericke humors, and sendeth vp from the stomacke putrid vapors, and noysome fumes, which greatly offend the head and corrupt the breath. To conclude, the much eating of Cheese is onely conuenient for rustick people, and such as haue very strong stomacks, and that also vse great exercise.

Whey is cold & moyst, of an abstersiue & lax [...]tiue facultie: Whey. wherfore it is of excellent efficacie against adustion of humors, & obstructions of the entrals, it quencheth thirst, [Page] and euacuateth choler & melancholie by stoole: & therfore the liberall vse of it, especially well clarified, is very profitable in feuers proceeding of choler. The drinking of a large draught of whey mornings fasting, from the beginning of May vnto the end of August, is for all cholericke and melancholike bodies most wholsome, for it qualifieth the heat of the stomacke and liuer, bringeth the bodie to a good temperature, abstergeth obstructiue humours in the stomacke and mesaraicke veines, mundisieth the bowels, and maketh the belly soluble: white whey, which commeth by pressing of the curds together, is not so thin and waterish as the former, and therefore not so laxatiue: it giueth a cold and moyst nourishment, very profitable vnto cholericke and dry bodies; but hurtfull to the phlegmaticke. The like may be sayd of the whey that commeth in the making of butter, commonly called butter-milke, which if it bee vsed when itis growen a little sowre, excellently represseth the sharpnesse of choler, and is very good for cholericke fluxes. Of milke there are also diuers sorts of meats made, which in a common appellation are termed white-meats: they are all, more or lesse, of a crude, grosse, and obstructiue faculty, breeding winde, fleame, White-meats. and obstructions, especially of the breast: they are conuenient for young men, for them that are by constitution cholericke, and that haue hot and strong stomacks; but to old men, to them that be phlegmaticke and subiect vnto rheumes, they are very hurtfull: they are more wholsome and lesse offensiue, if they bee well seasoned with sugar, and spice; &c.

But of all the sorts of white-meats, that which is made Frumentie. of wheat decorticaced, and boyled in milke, commonly called Frumentie, giueth the most and strongest nourishment; but it is somewhat hard of concoction, and of very slow distribution, by reason whereof it causeth windinesse and obstructions. Wherefore it is not a conuenient meat for them that haue weake stomacks, and such as liue at rest, or are subiect to obstructions, either of the bowels or reins. [Page] But for those that vse great labours, and that haue strong stomacks, it is very profitable. And being strained, and spiced with cynamon, it is a very good medicinable meat, for such as are too laxatiue, and subiect to fluxes and mordications of the bellie, proceeding of choller: for it represseth the acrimonie of the cholericke humour, and through the slow descension of it, abateth the flux.

There is also the like kinde of pottage, and much like-likewise Rice-milke. of the same nature, made of Rice accurately For there is in the pill or barke of Rice, a causticke or burning qualitie, very pernicious to the body. depilated and boyled in milk; but it is of easier concoction, lesse obstructiue, and of better nourishment. Being well made and spiced with sugar and cynamon, it is a temperate meat, very pleasant, easie of digestion, and restoratiue.

There are also other kindes of food made with Rice, all which are somewhat of hard concoction, and of an astringent facultie. They are conuenient for them that haue good stomacks, and that vse to labour and exercise their bodies; but to the aged, and such as are molested with phlegme and obstructions very hurtfull.

There are also certaine I [...]nckets vsually made of milke, Iunckets. especially in the summer season, as of the best of the milke coagulated, there is made a kinde of Iuncket, called in most places a Fresh-Cheese, which is very pleasant to the pallate, and of easie concoction: it asswageth thirst, mitigateth the ouer-much heat of the stomack, and moy stneth the body, and is therefore in the hot seasons of the yeere very profitable for such as are young, and that are of an hot and dry temperature. But in them that are past their constant age (except they shall be impensiuely cholericke) and that haue cold stomacks, it breedeth winde, phlegme, rheumes, and obstructions, especially of the breast: and therefore in no wise to be allowed to the aged or phlegmaticke. This, or other iunckets, or white-meats of like nature, A Caution concerning the eating of Iunckets. must be alwayes at meales first eaten, or at banquets betweene meales, when the stomacke is emptie: for being eaten after other meats, or in the middle of meales, they doe the sooner corrupt in the stomacke, and breed more plenty [Page] of phlegmaticke and excrementall humours. How great therefore is the error of eating Custards in the middle, or at the end of meales. To conclude, Iunckets, and all sorts of white-meats, are more or lesse, as I haue already sayd of a crude, grosse, and obstructiue faculty, breeding plenty of phlegme: they are onely agreeable for them that haue good stomacks, and that are of an hot and cholericke temperature.

Of Sauces and Spices. SECT. VI.

Whether, in the regiment of health, the vse of sauces is to bee allowed, as necessarie and wholsome?

ALthough that hunger be the best sauce for meat, and thirst for drinke, and that the best meanes to get them, is exercise and abstinence for a time; yet besides these naturall sauces, there be other which be artificiall, and some of them very profitable (such as are those that are of a delightsome sharp taste, of a cutting, penetrating, attenuating, and digesting faculty) because they comfort and strengthen the stomack, disperse the crude superfluities of the same, excite the appetite, The commodities of Sauce. make the meat pleasant to the pallate, and acceptable to the stomacke, whereupon ensueth the better concoction, and more profitable nutriment.

The best and most common of all sauces is salt, which is so necessarie for seasoning and preseruing of meats, that we cannot well liue without it, and therefore it hath beene a [Page] good obserued custome, to set it first on the table with bread, and with the same to take it last away. Salt is hot in the second degree, and dry in the third: it is of a clensing, digesting, attenuating, drying, consuming, and somewhat also of an astringent faculty. Well therefore may salt haue the first and cheefest place among sauces, for beside that, it maketh the meat sauoury and acceptable to the stomacke, and exciteth the appetite, by corrugating the mouth of the stomacke, and titillating the pallate, it also cutteth and attenuateth grosse and clammy humours, preuenteteth and correcteth putrefaction, by drying and consuming all crude and moyst superfluities, confirmeth weake and loose parts, and helpeth the concoction, especially in a cold and moyst stomacke. But the too much vse of salt, The discommodities of the too much vse of salt. by reason that it is hot and dry, of a sharp biting taste, and drieth vp and consumeth all the humours of the bodie, is very hurtfull, especially vnto dry and leane bodies: for it annoyeth the stomacke, exiccateth the liuer, adureth the bloud, dimmeth the sight, diminisheth the geniture and spirits, causeth itch and scabbinesse, and in a word, corrupteth and spoyleth the habit of the whole bodie, making it soone old, riueled, and deformed.

Vinegar is the second sort of sauce, which is in common Vinegar. vse: it is iudged with a generall consent, to bee dry in the second degree; but concerning the other qualities, there is great variance: for some attribute vnto it a cold quality, because it cooleth and represseth heat, and some an hot, which may also be easily prooued; but in my iudgement, it is more cold then hot, and so much the colder, as it is made of the smaller wine. It prouoketh appetite, as salt doth, it vehemently penetrateth, cutteth, and attenuateth grosse humours, by reason of the sharp tenuitie of it, it strongly preserueth the humours from putrefaction, by reason of the cooling and drying qualitie of it, and therefore the vse of it, in time of pestilence, is very profitable. It also helpeth the soft and rheumaticke swellings of the gums. It agreeth best with the cholericke, because it represseth [Page] their choler, and worst with the melancholike, because it encreaseth their distemperature. The much vse The discommodities of the ouermuch vse of vinegar. thereofis, by reason of the cooling, drying, and also mordicant qualitie of it, which it hath, by reason of some heat, which it still reserueth of the wine, very hurtfull to the stomacke, liuer, lungs, intestines, matrice, and sinewes: wherfore I aduise women, and them that are leane, that haue cold stomacks, weake lungs, and feeble sinewes, carefully to eschew the much and often vse of it. And aboue all, I with Maydens to forbeare the drinking of vinegar, or eating of sops or tosts dipped therein, to make them leane and low-coloured, lest that by ouer-pearcing, cooling, and drying their liuer, they acquire a big belly (I meane a dropsie) with a leane & ill-fauoured face. Vinegar that is made of White wine is more opening, and that which is made of Claret more binding: wherefore White wine Vinegar is generally to be preferred, and it is also much the better for the stomacke and spirits, if it bee rubefied, by maccrating the leaues of red roses in it; but for them that haue loose Rose-vinegar. stomacks, Claret-wine-vinegar is most accommodate. The often or much vse of vinegar is greatly hurtfull to them that are of a melancholike temperature, and to all such as are subiect to the Gout, the Palsie, or other affects of the sinewes.

Verjuce which is made of soure or vnripe grapes, or of Verjuce. crabs, or other vnripe soure apples, is like to vinegar in operation, sauing that it is of a more cooling nature, & therfore more agreeable for hot and cholericke bodies. It refresheth an hot stomack and liuer, represseth cholericke fumes, and raiseth vp the appetite, deiected through much heat, labour, or exercise: wherefore it is very profitable for hot and cholericke bodies to be vsed in way of sauce, and for hot and cholericke diseases, in way of medicine; but it is hurtfull to the aged, and to all cold and phlegmaticke bodies. Eisell, or the vinegar which is made of Cyder, is also a good sauce: it is of a very penetrating nature, and is like to Verjuce in operation; but it is not so astringent, nor altogether so cold.

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[Page] Mustard is a sauce in common vse with sundry meats, Mustard. both flesh and fish, especially those of the grosser sort. It is hot in the fourth degree, and is of a dissoluing, attracting, extenuating, and dissipating faculty. It very strongly heateth the stomacke, cutteth, extenuateth, and scattereth grosse and phlegmaticke humours, openeth the obstructions of the breast, helpeth the concoction and distribution of meats of grosse substance, comforteth the stomack, and drieth vp and consumeth the superfluous moysture in it. Moreouer, it vehemently pearceth the braine, and wonderfully purgeth it from superfluities: and therefore the vse of it is very profitable for them that bee subiect vnto cold diseases of the head and sinewes, as the Epilepsie, Lethargie and Palsie: for it openeth the passages, and dissipateth and consumeth the humours oppilating the nerues: wherefore, as it is a good sauce, so is it also very medicinable. It is a most wholsome sauce for them that bee phlegmaticke, and that haue cold and moyst stomacks, especially in a cold and moyst season; but the often and much vse thereof is hurtfull vnto cholericke and dry bodies.

Orenges differ in their temperature, according to the Orenges. sweetnesse or sourenesse of their iuyce: for the sourer the iuyce is, the colder it is, and the more penetrating; but yet with the greater astriction following: and the sweeter it is, the more hot and lesse penetrating, without any or little astriction concurring. The sweet Orenges are not fit for sauce, because they subuert the appetite, and cause loathsomnesse in the stomacke; yet to such as are of a melancholike temperature, they are, by reason of their temperate heat and sweetnesse, somewhat profitable. The soure Orenges are cold and dry in the second degree: they quench thirst, excite the appetite, and represse cholericke vomitings: they coarctate the breast, and astringe the belly, which are two pernicious properties: wherefore they are greatly hurtfull to the phlegmatick and melancholike, and them that are straight chested. But sugar correcteth their aciditie, and bringeth them to a better temperament. [Page] They are conuenient for hot & dry bodies, so they be not affected with coarctation of the breast, or astriction of the belly. Those that are of a meanetaste betweene both, that is neither too sowre, nor too sweet, are cold in the first degree, and temperately dry: they are best for sauce, because they are more acceptable to the taste, and more profitable to the stomacke. They are profitable in feuers, to extinguish thirst, and inhibit the putrefaction of the humors. Orenges sliced and sopped in Rose-water and sugar, are very good to coole and refresh the stomacke in feuers, and so they are also at other times, for an hot and cholericke stomacke; the pulpe, or medullary substance of the Orenge is not good to bee eaten, except of them that haue very hot and cholericke stomacks, but the iuyce onely, because it breedeth a crude and ill iuyce, and is not easily digested. Therindes of Orenges are hot in the first degree, and dry in the second, being preserued in sugar, and taken in small quantity after meat, they very greatly comfort a weake stomacke.

Limmons are like in nature vnto Orenges, sauing that as Limmons. they are sourer, so are they colder & ore pearcing: wherfore the iuyce of them hath an admirable force, of cutting, penetrating, extenuating, and cooling: it stirrtth vp the appetite, comforteth the stomacke, restraineth vomiting, and is therefore very good for them that haue nauseatiue stomacks. It mightily cutteth and attenuateth grosse humors, asswageth thirst, mitigateth the sharpnesse of choler, and inhibiteth the encrease of it. It also excellently cooleth and refresheth an hot liuer, corroborateth the heart, and is of singular efficacie against acute and malignant feuers, for it defendeth the humours from putrefaction, and correcteth those that are putrified. There is not so pleasant a sauce to be found as this of the Limmon, and it giueth a grace to all other sauces: it is sourer then vinegar, more cooling and more pearcing, free from any acrimonious or mordicant quality, and therefore more delectable, and more wholsome then it. It is for hot and cholerick stomacks, the best [Page] sauce, and against the vehemencie of choler there is not a better medicine; for it mightily represseth, and extinguisheth the feruent heat of it. It is hurtfull to them that be phlegmatick, and also to the aged, except choler shall happen to domineire in their stomacks.

The Citron is like in nature to the Limmon; but it is thought to haue a more speciall propertie, against malignant, Citrons. and pestilentiall feuers, and to comfort the heart. The rindes, and also the white pulpe of Citrons, and Limmons preserued, doe comfort the stomacke, helpe the concoction, corroborate the heart, and are very good against melancholy.

Oliues, if they be ripe, are temperately hot, they are eaten with salt, of the inhabitants where they grow; but they Oliues. are neither good for sawce, nor for meate, for they weaken the stomacke, and breed a putrible and vnwholsome nourishment. But the greene and vnripe Oliues are cold and dry, of an astringent facultie, and these are the Oliues, which are vsually eaten with meate to excite the appetite. They are gathered while they be greene, preserued in pickle, and so transported. They excite the appetite, clense phlegme from the stomacke, corroborate the mouth of it, and stay vomiting; but they are hardly digested, excite thirst, breed grosse and melancholicke humors, and being abundantly eaten, they cause headach and make the belly cosliue, especially those that are preserued onely in salt: wherefore they are not so wholsome a sawce as they are esleemed. They are preserued onely in salt or in a pickle of salt and vinegar. Those that are preserued in salt, are hotter then the other, for they are hot in the second degree, and of greater force in clensing of phlegme from the stomacke: and therefore they are best for them that be phlegmaticke; and worst for the cholericke. But those that are preserued in a pickle of vinegar and salt are of a more temperate nature; they represse choler, and stay vomiting more then the other doe, and are conuenient for euery age and constitution, especially for the cholericke, [Page] and therefore they are to be preferred before them. But which way socuer they are preserued, the greene or greenish Oliues are to be chosen, and the yellowish or blackish rejected as abhominable for sawce or meate: for the yellow ones were too ripe before they were gathered, and the blackish are putrified. The salt liquor or pickle, wherein they are preserued, is an excellent remedie against sof [...] and flagging gummes, and loose teeth, if they be washed and rinsed therewith somewhat hot.

Capers are very necessarie for the preseruation of health: they are preserued in vinegar, or in salt, or in a pickle or Capers. brine made of them both, which is the best way: Being thus preserued, they are hot in the first degree, and dry in the second: they are of an abstersiue and opening facultie, they giuevery litle nourishment; but they excite the appetite, notably clense away phlegme adhering to the stomack and guts, kill wormes of the belly, and open the obstructions of the liuer, but especially of the melt: wherefore the often vse of them with meat is very profitable to phlegmaticke and melancholicke bodies, to such as haue moyst and waterish stomacks, that are short breathed, that haue hard and ill spleenes, and subiect vnto quartaine feuers. Before they be vsed, the salt must be washed off cleane from them, and they a litle while steeped in cleane water, and after that eaten (as other sallads be) with vinegar, and oyle also if it shall like the eater; or if they be eaten with Oximell, they will not onely be the more acceptable to the taste, but more effectuall also for the purposes aforesaid.

The young tender buds of Broome are in the spring Buds of Broome. time gathered and preserued in pickle, in the same manner as Capersare: they excite the appetite, and open the obstructions of the melt and liuer no lesse then Capers doe, and are also very profitable in obstructions of the kidneys: wherefore they may well be vsed with meate as Capers are.

Sampier is in the like manner preserued in pickle, and Sampier. [Page] eaten with meats: it is a very pleasant and familiar sauce, well agreeing with mans bodie. It is hot and dry, of an abstersiue and diureticke facultie: it exciteth the appetite, comforteth the stomacke, openeth the obstructions of the liuer, melt, and especially of the kidneys and bladder, by prouoking vrine: wherefore it is a necessarie sauce, for them that are subiect to the stone, and conuenient for euery age and constitution of bodie.

Radish is also vsed as sauce with meats, but it is a very hard one, and vnwholsome: it is hot and dry, and of an Radish. extenuating facultie. Those that are very tart in taste, are hot in the third degree, and dry in the second. They are accounted the best, that are cleare, tender, and tart in taste, and so they are, because they are of easier concoction, and doe more delight the pallate. Some Physitions commend the eating of Radishes before meat, because they excite the appetite; and some after meate, because (as they say) they helpe the concoction by depressing the meats; Radish neither good before meat, nor after meat, nor togither with meat. but I constantly affirme, howsoeuer they oblectate the pallate, depresse the meats, or excite the appetite, that they are neither good before meat, nor after meat, nor togither with meat. They are not good to be eaten before meate, for because that they are with much difficultie digested, and make long stay in the stomacke, they hinder both the descension and concoction of the meat that is taken after them, and are also the cause of stinking belchings, which are far greater hurts, then the exciting of the appetite is a commoditie. Neither are they good to be eaten after meate, for by reason of the hardnes of their substance, they rather oppresse the stomacke, then any way helpe the digestion, breed windinesse, and cause noysome belchings, yea though they be taken (euen as we doe cheese) in small quantitie. But our vsuall manner in England is to eat them togither with meat as a sawce, which is the worst way of all; for being in such manner taken, they greatly oppresse the stomacke, ingender raw humors, & aboundance of winde, cause loathsomnes, disturbe and hinder the concoction [Page] of the meate that is taken with them, raise vp noysome fumes and most offensiue belchings, which are very hurtfull to the eyes and head. Wherefore I conclude, that they are vnwholesome any way to be eaten (especially for them that haue weake stomacks) except for them that be pallate-pleasers, and that they are onely good to be vsed in the way of physicke: for they heat, cut, and attenuate grosse humors, prouoke vrine, and procure vomiting. And verily this their heating, cutting, attenuating and vomitorie Why Radishes breed much windinesse & belchings. facultie, is the principall cause, by working vpon the humors and meate in the stomacke, that they breake, or rather breed and raise vp so much winde, and auoide it by belchings.

Oyle Oliue, which we commonly call Sallet Oyle, if it Oyle. be of the ripe Oliues is moderately hot, and maketh the belly soluble; but by reason of the vnctuous substance and nauseous sweetnesse of it, it deiecteth the appetite, anoyeth the stomacke, impinguateth the liuer, and increaseth the substance of it: wherefore it is in no wise to be vsed as a sauce with meats. But the Oyle that is made of the vnripe Oliues, which is called Oyle Omphacine, is not Oyle Om [...]hacine. so grosse and fattie, as the other, and inclineth to a greenish colour: it is somewhat of a cooling and astringent facultie, by reason whereof, it strength [...]eth the stomacke, and represseth the too-much tenuitie, and fluxibilitie of the bloud in cholericke and sanguine bodies: wherefore the vse of it for them that are healthy is very conuenient. Of Butter, which is of great vse in sawces, I haue spoken in the precedent section.

Honie is hot and dry in the second degree, and of an Honie, abstersiue and soluble facultie: wherefore it is very wholesome for them that be old, for such as are phlegmaticke, and of a cold and moyst constitution, especially in the cold seasons of the yeare. It is very profitable for such as be asthmaticke or short breathed, and that are subiect vnto rheumes, so that they be not of a cholericke constitution, because it doth notably clense and mundifie the [Page] breast, and lungs, of phlegmaticke and rheumaticke humors. Wherefore I wish all such as are of a phlegmatick The eating of Honie mornings fasting very profitable for phlegmatick bodies, constitution, to accustome the eating of honie mornings fasting, and to walke an houre after it; but it must not be immoderately taken, for, not withstanding that it is of a clensing and opening facultie; yet for all that, if it be taken in too large a quantitie, it will obstruct and cloy the stomacke, because it consisteth of a grosse substance. But the vse of honie is hurtfull to them that are of hot complexion, because it inflameth the bloud, and is quickly (by Honie for whom vnwholsome. reason of the acrimonie of it) conuerted into choler; it is also hurtfull to such as abound with winde, especially the crude and vnclarified honie, because there is in it a windie and excrementall moysture. The way to clarifie it, is to put vnto it a litle water, and so to boyle it and scum it so Clarified Honie. long as any froth ariseth: for by this meanes the tartnesse and flatulent moysture of it, is for the most part taken away, and consequently becommeth a more wholesome medicinable nourishment. That is the best honie, which is hard in the vessell and curded like sugar, and which is Notes of the best Honie. also of a true and delectable sweetnes, of good smell, and of a cleare yellowish colour; or if it shall be of a whitish colour, so that none of the said notes of goodnesse be wanting in it, it is neuer the worse. New honie is better then olde, because some of the moysture of it is in continuance New Honie why better then olde. consumed, whereupon it becommeth more dry, and tarte in taste.

Sugar is temperately hot and moyst, of a detersiue facultie, and good for the obstructions of the breast and Sugar. lungs; but it is not so strong in operation against phlegme as honie. And here it may be demanded whether Sugar or Honie be the better? Wherevnto I answer, that Sugar Whether Sugar be wholesomer then Honie. is generally more wholsome then Honie: for it is of a better temperature, of pleasanter taste, not so fulsome as Honie, and therefore more acceptable to the stomack, and consequently farre better for sauce, and nourishment. It may be giuen in feuers, because it doth not inflame the [Page] bodie, nor so soone turne into choler as honie doth; and to conclude all in a word, Sugar agreeth with all ages, and all complexions; but contrariwise Honie anoyeth many, especially those that are cholerick, or full of winde in their bodies. Onely Honie is better for them that haue very cold and moyst stomacks, and that haue their breasts stuffed with phlegme. Water and fine Sugar onely brewed togither, is very good for hot, cholericke, and dry bodies, that are affected with phlegme in their breast: for through the coldnes and moysture of it, it excellently tempereth the heate and siccitie of the breast and stomack, and cleareth them of phlegme. Sugar by how much the whiter it is, by so much the purer and wholsomer it is, which is euident by the making and refining of it. It is made much after the same manner and forme as white salt is. The Sugar is nothing else but the iuyce of certaine Canes or Reedes, which is extracted by boyling them in water, euen after the same manner and fashion as they doe Salt. This first extracted Sugar is grosse, and of red colour: it is hot and dry, somewhat tart in taste, and of a detersiue facultie: by longer boyling, it becommeth hard, which we call Red Sugar Candie, which is only good in glysters, for to clense and irritate the expulsiue facultie. This grosse reddish Red Sugar Candie. Sugar is againe mixed with water, and boyled, and commeth to be of an whitish colour, lesse hot, more moyst, and more acceptable to the taste and stomacke. This kinde of second Sugar, we call common or kitchin Sugar. This being the third time diluted, and decocted, is of an excellent temperament, most white, and of a singular pleasant taste: this is the best, purest, and wholsomest Sugar, which giueth a grace vnto whatsoeuer it be mixed. And this by The best Sugar. rather boyling becommeth hard, and of a resplendent white colour, which we commonly call White Sugar Candie: this is the best Sugar for diseases of the breast, White Sugar Candie. for it is not altogither so hot as the other Sugar, and is also somewhat of a more pure and subtile moysture. Wherefore it excellently asswageth and moystneth the asperitie [Page] and siccitie of the tongue, mouth, throat, and winde-pipe; and is very good for a dry cough, and other infirmities of the lungs: it is most accommodate for all hot and dry constitutions.

There are diuers kinds of mixt sauces deuised & composed Compound sauces. by the skill of Cookes, to oblectate the pallate and throat, to excite the appetite, and to adde a grace vnto bad meats, which of ingurgitating belly-gods are greatly esteemed. But I aduise all such as are respectiue of their health, to refraine the vse of all confused saucs; or to be very circumspect, not onely in the vse of them, because they allure the stomacke to a gluttenous taking of meate; but also in the choise of them: for they onely are wholsome, that are somewhat of a soure taste, by putting to them a conuenient quantitie of vinegar, veriuce, or of the iuyce of Orenges or Limmons. But let temperate men, and such as are studious of their health, content themselues with the simpler kinds of sauces, because they are for the stomacke and health of the bodie most conuenient.

Whether Cinnamon be the best and wholesomest of all spices?

CInnamon is hot and dry in the third degree, and of an excellent aromaticall substance: for fragrancie of smell and iucunditie of taste, it excelleth all other spices: it strengthneth the stomacke, preuenteth and correcte [...]h putrefaction of humors, resisteth poysons, exceedingly comforteth the principall parts, especially the heart and liuer, and reviueth the spirits. It also openeth obstructions, and strengthneth the retentiue facultie of all the parts, by drying vp and consuming the crude and excrementall moysture. It is conuenient for all bodies, especially for them that are of cold and moyst temperature, and that haue weake stomacks; but the ouer-much vse of it, is hurtfull to such as are by constitution cholericke. Of one pound of Cinnamon grossely bearen, a pound of [Page] white Sugar, a gallon of Sacke, and a quart of Rosewater, Cinnamon water. steeped togither 24 houres, is drawne by distillation, a water of singular efficacie against sowning, debilitie of the spirits, and principall parte. Wherefore I wish euery man, that is respectiue of his health and life, especially such as are of weake nature, neuer to be without it, and to take now and then a spoonfull or two, especially when occasion shall instant the vse of it.

Next vnto Cinnamon, for goodnes and aromaticall Cloues. substance, are Cloues: they are hot and dry in the third degree, they are not of so penetrating a force as Cinnamon, but more drying; they consume, and dissolue crude and windie humors, comfort, and corroborate all the principall parts of the bodie, especially the stomack, & heart, excite Venus, helpe the concoction, discusse winde, make the breath sweet, stay vomiting, and fluxes of the belly proceeding of a cold cause, or weaknes of the retentiue facultie: And as they are very good for a weake, cold, and windie stomacke, so are they also for a liuer collapsed by cold. They are very profitable for the aged, for such as are phlegmaticke, and subiect to rheumes, especially in the winter; but the often and much vse of them is hurtfull vnto cholericke and dry bodies.

Nutmeg and Mace are of one and the same facultie: Nutmegs and Mace. they are hot and dry in the second degree, somewhat of an astringent facultie: they strengthen the stomacke, especially the Mace: they comfort the braine and animall faculties, especially the Nutmeg: they stay seminall fluxes, and are good for cold vterine affects, especially the Nutmeg: they discusse winde, and inhibit fluxes of the belly, proceeding from a cold cause or weaknes of the retentiue facultie. They are good for olde, cold, and phlegmaticke bodies; but the much vse of them, by reason of their dry temperature, and astrictiue facultie, is hurtfull to cholerick and melancholick constitutions, and them that haue costiue bellies. Nutmegs condited.

Nutmegs preserued in Sugar, as soone as they be taken [Page] from the tree, are of a very pleasant and delightsome taste, and of most profitable vse, for comforting of the stomack and braine, to be eaten now and then, especially in the mornings fasting, and presently after meales: and because they are of a lesse drying and binding facultie; they are very good for euery state and constitution of bodie. Wherefore I aduise all those that haue weake stomacks, and that liue a studious kinde of life, neuer to be without them, that they may take of them at their pleasure.

All the sorts of Pepper are hot and dry in the height of Pepper. the third degree, if not in the beginning of the fourth: they are of an heating, and resoluing facultie: they excite the appetite, comfort the stomacke, helpe the concoction, and all cold diseases of the breast and stomacke, by concocting, dissipating, exiccating, and expelling crude and flatuous humors: they also strongly heat the sinewes and muscles, and all cold parts. The round blacke Pepper is in greatest vse for sauce and seasonings of meats. It must be moderately vsed, for otherwise, by reason of the acrimonious heat that it hath, it will quickly inflame the bowels, adure the bloud, and consume the genitall seede. By reason of the tenuitie of its substance, it must be but grossely beaten, that the heat thereof may longer continue and operate in the stomacke: for being smally beaten, it will make lesser stay in the stomacke, and mesaraick veines, and by reason of the penetrating force of it, sooner ouerheat and dry the liuer, prouoke vrine, in flame the bloud, and the reines. It is a spice, most conuenient for cold, moist, and grosse meats, for cold and moist seasons, for the aged, for the phlegmaticke, for them that haue cold, weake, and windie stomacks, and that are subiect to distillations. But to hot, cholericke, and dry bodies, the much or often vse thereof is very hurtfull, especially in hot and dry seasons.

Ginger is the roote of a certaine plant growing in Barbarie Ginger. and other hot countries: being greene and newly digged vp, it is hot in the third degree, and moyst in the first; but when it is growne dry, because that the moysture [Page] of it is consumed, it is dry in the second degree, if not in the third: it is of an heating and digesting quality; but it heateth with a more durable heat then pepper doth, and therefore it is more conuenient for a cold and moyst stomacke, for which it is of singular efficacie, it discusseth winde, helpeth the digestion, and consumeth crude and phlegmaticke humours. It is very profitable for the aged, such as are phlegmaticke, and full of crude, flatulent moysture in their stomacks, especially in cold and moyst seasons; but the vse of it is not so good in hot seasons, nor for them that are by constitution cholericke, because the often and much vse of it will enflame, and distemper hot and dry bodies.

The greene roots preserued, which wee commonly call greene ginger, or ginger condite, are of pleasant taste, very Greene Ginger. good to be eaten often times, especially mornings fasting, of them that haue weake stomacks, and bad memories, and that are subiect vnto rheumes: for they greatly comfort the stomacke and head, and are also very accommodate for all the purposes aforesayd. Wherefore the vse of them is for old men and Students most profitable. They also increase the geniture. They are preserued two wayes, either in a syrupe of sugar, or couered ouer and incrustated according Candied Ginger. to art with sugar, which wee commonly call Candied Ginger: this is best for them that be very phlegmatick, and rheumatick, and that haue very cold and moyst stomacks, because they are of a more exiccating nature; but the Ginger that is preserued in syrupe, is more conuenient for all other bodies, and for the two purposes last aboue recited, because it drieth not, as the candied ginger doth, but is rather hot and moyst in quality, by reason of a substantiall moysture, that it receiueth from the syrupe, wherein it is preserued. The roots that are preserued in syrupe, while they be fresh, greene, and full of iuyce, are of soft and tender substance, and of a most pleasant taste: whereby you may detect the fraud of them, that boyle the dry Ginger, to make it soft, and afterward put it into a syrupe, and sell it [Page] for greene condite Ginger: for it is somewhat blackish, tough, and hard in biting, and not so delectable in taste.

Saffron is hot in the second degree, and dry in the first: Saffron. the moderate vse of it, wonderfully refresheth, comforteth, strengthneth, and exhilarateth the heart, for there is so great societie betwixt it and the heart, that it is without delay carried thither, and for that cause it is mixed with all cardiacall medicines. It expelleth and preserueth from all pestilentiall infections, it openeth the obstructions of the liuer and gall, and is therefore good against the yellow Iaundise: it prouoketh the menstruall courses, and birth, and therfore women with childe must carefully shun the vse of it: it also dilateth the breast, openeth the obstruction of the lungs, and is for them that bee short and thicke breathed, the last and greatest remedie. But if it bee not moderately vsed, and that in very small quantity at a time, it is hurtfull and dangerous: for it causeth the head-ach, and offendeth the braine and senses, by sending vp sharpe fumes: it also deiecteth the appetite, and causeth faintnesse, by too much relaxing the hearr, and pouring out the spirits.

OF FRVITS, ROOTS, and HEARBES, that serue for meat, and are vsually eaten. SECT. VII.

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Whether new fruits eaten raw, yeeld any wholsome or prositable nourishment to the bodie?

ALthough all new fruits that abound with moysture, as most doe, may seeme to be iudged vnwhosome to be eaten raw, by reason that they fill the body with crude and waterish humours, that dispose the bloud vnto putrefaction; yet the moderate and tempestiue vse of them, may be very good and profitable, for such as vse to heat and dry their bodies with great labour and exercise, for all hot constitutions, especially for the cholericke, because they extinguish thirst, coole and moysten the body, and represse the vehement heat and ebullition of choler. But to the phlegmatick, and such as haue crude stomacks, all raw fruits, especially those that abound with moysture, are greatly hurtfull, as heereafter shall bee particularly demonstrated.

And here, before I begin to discourse of alimentary simples, I will aduertise the Reader somwhat, for his better vnderstanding, concerning the fouredegrees of qualities, that Foure degrees in the qualities of Simples. Physicians constitute and define to be in Simples: as those are sayd to be hot or cold, &c. in the first degree, that alter a temperate bodie; yet if they be hot or cold, &c. but in the beginning of the degree (for euery degree hath so ample a [Page] latitude, that in euery one we constitute three stations, and therefore of those things that are in the first degree, some are sayd to be in the beginning of the degree, some in the middle, and some in the end) they doe not so euidently alter, but that some consideratiue examination is needfull for discerning of the alteration. In the second degree are those that doe so manifestly alter, as that there is no more neede of examination, or coniecture, for vnderstanding of the alteration: & of this sort are hony & figs for heat, and lettuce for coldnesse and moystnesse, &c. Of the third degree are those that doe strongly alter, as Hyssop, Time, Cloues, Sacke, if it bee not new: and in the same degree you shall finde Time to exceede Hyssop in heat. Of the fourth degree are those, that doe very greatly and vehemently alter, such as in heating, are of a burning force, and in cooling of a stupefying. Wherefore that may bee sayd to be hot or cold, &c. in the first degree, which is but slenderly perceiued of the gustatiue sense: that in the second, which is very manifestly perceiued: that in the third, which is so strongly perceiued, as that it somewhat offendeth the sense: and that in the fourth, which very greatly affecteth and annoyeth both the sence and bodie. And thus much concerning the vnderstanding of the foure degrees in the primary qualities of Simples. And now because that all fruits, roots, and hearbes, haue for the most part some medicinable facultie, and are also oftentimes offensiue vnto man, because they engender crude, grosse, and flatulent humours, I will particularly write of such as be in vse among vs in England, declaring their hurtfull qualities with their good, and how they may be rightly vsed, and of whom, with most profit, and least hurt: And first of all of Apples, because of all fruits they are most plentifull among vs.

Apples are of a cold and moyst temperature, abounding Apples. with a superfluous, crude, and windie moysture: yet more, or lesse, according to the different kindes of them: for there are many and sundry sorts of Apples, whose diuers [Page] natures and faculties, may by the difference of their substance and taste bee best knowne and described. For those apples that are of a solid substance, giue a more plentifull and durable nourishment; but they are more hardly digested, and more slowly distributed. Those that are of a soft substance, are easily digested, and distributed; but they giue a thin, waterish, and excrementall nourishment. But those that are of a mixt substance, that is, neither too hard, nor too soft, are both for concoction, and also for nutriment the best. Now, as concerning the taste: some apples are sweet, some soure, some of a middle taste, both sweet and soure. The sweet apples are not so cold as the other be, but are rather hot in the first degree: wherfore they yeeld more nourishment then other apples doe, and the same not so moyst; but they are not so pleasant to the taste, nor so acceptable to the stomacke. The soure apples are cooling, and therefore they yeeld little nourishment, and the same cold and crude; but the raw iuyce of them, by reason that it is of a cooling, cutting, and penetrating faculty, with some small astriction also adioyning, is good for an hot cholericke stomacke, because it mightily represseth the feruent acrimonie of choler. But those apples that bee of a middle taste, that is, such as are both sweet and soure, are for pleasantnesse of taste, acceptablenesse to the stomacke, goodnesse of iuyce, and wholsomnesse of nourishment, beside their medicinable quality against melancholie, and melancholike affects, the best and wholsomest: for they attemper the siccity of that humour, and corroborate the heart by their comfortable sauour, and the stomacke, by their light astrictory faculty. Such are our Queene-apples and Russelings, as the principallest, and next our Rosiars, Pearemaines and Pippins, Deusans, &c. There are also some Apples that are insipid, or without taste: they are of a waterish substance, altogether vnpleasant to the stomack, and vnprofitable for meat. All apples generally are vnwholsome in the regiment of health, to bee eaten raw, or before they be full ripe, or soone after they be gathered, except [Page] of them that haue hot cholericke stomacks, because they engender crude, waterish, and flatulent humors; but if they bee baked, or rosted, by reason that their flatuous cruditie is by the heat consumed, they become more digestible, more wholsome, more pleasant to the taste, and more acceptable to the stomacke. Apples may bee eaten raw with least detriment in the winter, and all the yeere following, according to the durablenesse of them (for they doe soonest rot, that are of soft substance, by reason that Why some apples putrifie sooner then other? they haue greatest store of moysture, and those are longer kept which are of harder substance, because there is in them lesse store of moysture: for the aboundance of excrementall moysture is the cause why they putrifie) because by that time they lose much of their waterish and excrementall moysture. And they are best to bee eaten last after meat, because they confirme the stomacke, make good digestion, especially in a cholericke stomacke. And they are also good to bee eaten at going to bed, of them that haue hot and cholericke stomacks, or that are distempered by drinking much wine, or other strong drinke, because they coole the stomacke, and represse the vapours that ascend to the head. Wherefore I conclude, that apples are most conuenient for young men, for them that be cholericke, and that haue hot strong stomacks; but to old men, to them that be phlegmaticke, that haue cold and weake stomacks, and that are subiect to aches of the sinewes and ioynts, they are very hurtfull, especially if they be eaten raw.

Peares are much of the nature of Apples, and of the Peares. same temperature; but they are somewhat of a binding qualitv, especially those that be of an harsh and soure taste. The difference of them must be discerned by their taste and substance, euen as of Apples. Those are the best, which are of a pleasánt soure sweet taste: for they comfort the heart, the stomacke, and asswage thirst. Peares make a waterish and corrupt bloud, and engender the windie collick: wherefore they are very hurtfull to the aged, to them that be phlegmatick, that haue colst stomacks, and that are subiect to the windie collick; but they are wholsome enough, [Page] or at leastwise lesse hurtfull for hot, dry and cholericke bodies, especially if they eat them not immoderately. They are most hurtfull to bee eaten before meat, because they binde the belly, especially those that bee somewhat soure, and fill the stomacke with crude and flatulent humours. They are best to bee eaten after meat, because they fortifie the digestion, represse the ascending of superfluous vapors to the head, by strengthning and shutting vp the mouth of the stomacke, and by reason of their compressiue faculty, being eaten after meat, they make the belly soluble, and helpe the subduction of excrements. Baked Peares are much wholsomer then raw, and more agreeable to euery age and constitution, especially to the phlegmaticke: they are acceptable to the taste and stomacke, easily digested, and giue a good and wholsome nutriment.

Peare-Wardons, in regard of the solidnesse of their Wardons. substance, may bee longest kept: they are of all sorts of Peares the best and who som [...]st. They are not to be eaten raw, because that, in regard of the duritie of their substance, they are very hardly digested, and breede a crude and flatulent humour; yet they may be to an hot and cholericke stomacke well liking and agreeable, especially after the drinking of much strong wine or beere, because by sigillating the mouth of the stomacke, and also by reason of their cold and crude substance, they represse and infrigidate the hot fumes that vaporate to the head. But being baked or rosted, they are a delicate meat, and not onely good for them that be healthy, but also for such as be sickly, or sicke, because they are very pleasant to the taste, and acceptable to the stomacke, easily digested, greatly comfort and refresh a weake stomacke, and giue vnto the bodie very good and wholsome nutriment.

Quince-Pearea are of a verie hard and wooddish substance: Quince-Peares. as they are very vnacceptable to the taste and stomacke: so they giue vnto the bodie a verie vnwholsome and earthie nourishment. They are onely good for them that affect strange varieties, and that doe loue with great [Page] expence, to metamorphize meats of bad iuyce.

Quinces are cold and dry, and of a binding faculty, they Quinces. a [...]e good to stay vomitings, and all kindes of fluxes. Those that are a little sweet are not so cold, nor so binding, as those that be soure: for the soure ones are cold and dry in the second degree, and of a strong binding facultie. To be eaten raw, they are no better then raw Beefe, for they are of verie hard concoction, of vnpleasant taste, and of most vnwholsome nourishment. But the iuyce of raw Quinces taken by it selfe, or with a little sugar, especially of the soure ones, may be very good for an hot and cholericke stomacke, for cholericke vomitings and fluxes, and for cardiacall paines of the stomacke, because it quencheth the thirst, and mightily represseth the acrimonie of choler. Quinces baked with Sugar, Cynamon, &c. or preserued, are pleasant, wholsome, and comfortable, especially to bee eaten after meales, because they helpe the digestion, by closing and shutting vp the mouth of the stomacke, and represse the ascending of superfluous vapours to the head. Being taken before meales, they binde the bellie, and after meales, if they be taken in too large a quantitie, they loose and mollifie the same, by a forceable depressing of the meats: and therefore some commend the much vse of them after meales, for such as are commonly costiue; but they greatly erre, because by reason of their compressiue and depressiue force, they protrude and driue downe the meats from the stomack, before they be digested. The Cotiniate, Marmalade. or Marmalade made of Quinces, if it be well and accurately done, is verie delectable to the taste and stomack, it comforteth the heart, and wonderfully refresheth a weake stomacke, and maketh it strong to retaine the meat, vntill it be perfectly digested, and is also verie good and profitable for the staying of all kindes of fluxes, both of the bellie and other parts. Quinces baked, or preserued, or the Cotiniate made of them, taken in a moderate quantitie, are verie good and wholsome for all ages and bodies, especially by reason of their comfortatiue & astrictiue facultie, [Page] for them that haue weake and loose stomacks; except for such as are wont to be costiue, or affected with too much astriction of the stomacke; for whom by reason of their astringent facultie they are not conuenient.

The iuicie substance of the Pomegranet is wholesome and profitable for the stomacke, and therefore good to be Pomegranet. eaten, notwithstanding that it yeeldeth a thin and small nourishment. Some Pomegranets are sweet, some soure, and some of a middle sauour, both sweet and soure. The sweet ones are not cold as the rest, but rather hot in the first degree, and temperately moyst: they clense the mouth of the stomacke, moysten the breast and spirituall parts, and make the belly soluble; but they breede winde, and in a cholerick stomacke, they are quickly conuerted into choler. In feuers (by reason of their heat and flateousnes) they are not to be admitted. They are most conuenient for them that are of a melancholick temperature, & most hurtfull to the cholerick. The soure ones are cold in the second degree, and of a stiptick facultie: they are more medicinable, & more fit for physicke vses, then the other sorts are: they quench thirst, extinguish the burning heat of choler, corroborate the mouth of the stomacke, stay fluxes and cholericke vomitings, inhibit the ascending of vapors to the head, and are very profitable in acute feuers, and the Cardiacall Passion proceeding of choler. By reason of their acerbitie, they are soone offen siue to the sinewes, teeth, and gummes; but the sourenes of them is well mitigated with sugar, or the soure may be eaten togither with the sweet, for so the one doth correct the hurts of the other. They are good for an hot stomacke and liuer, and therefore very conuenient for them that are of a cholericke temperature; but for a cold stomacke, and especially for them that be olde and phlegmatick they are very hurtfull, because they constringe and coarctate the breast. The Pomegranets that are of a middle taste are almost of the same force and efficacie: they are not altogither so cold, nor so binding, by reason whereof they are more plersant [Page] to the taste, and more acceptable to the stomack, and therefore more fit for vse in time of health. They are best to be taken after meales to strengthen the mouth of the stomacke, and to stop the rising vp of vapors, especially in them that haue hot stomacks. They are also good to be eaten in the way of physick about foure houres after meals, or in the morning fasting, of them that haue hot stomacks, and also weake a [...]d subiect to vomiting through the distemperance of choler: for they haue a small abstersion, with some astriction and refrigeration; by reason whereof they purifie and corroborate the stomacke, preuent the corruption of the meat, quench thirst, and extinguish the heat of choler. Wherefore the vse of them is most profitable for them that are cholericke, and that haue hot stomacks and liuers, and most hurtfull to them that be phlegmaticke, or that haue cold stomacks. The rinds, kernels, and flowers of Pomegranets are all of a binding nature, and of much vse in physicke.

Peaches and Aprecocks are of one and the same nature: they are cold and moyst in the second degree: they yeeld Peaches and Aprecocks, a cold, crude and vnwholsome nourishment; they ingender winde, make the bloud waterish, and subiect to putrefaction. They are more hurtfull to be eaten after other meats then before; for if they be eaten after other meats, they, floting in the higher parts of the stomacke, are both quickly corrupted, and doe also corrupt the other meats; but being eaten before other meats, they excite the appetite, quench thirst, and by reason of their moyst and slippery substance, easily and quickly descend, and also cause the mea [...]s that are taken after them to passe downe the sooner. Wherefore it is not good to eat them, but when the stomacke is empty; and by reason of the corruptiblenes of their substance, a good draught of Sacke, or such like strong wine must be sent presently after them to digest and correct their crude and flateous moysture. But I hold it best for such as respect their health, and can subiect their appetite, vtterly to eschew the vse of these and such like [Page] horarie and quickly perishing fruits, that fill the bodie with crude, phlegmaticall, and corruptible humors. They are conuenient, or lesse hurtfull for young men that haue hot and strong stomacks, and for such as are of a cholerick and sanguine temperature; but for olde men, for them that be phlegmaticke, and that haue weake stomacks, and subiect to winde, they are very hurtfull.

Medlars and Seruices are of one and the same nature: they are cold and dry in the second degree, and of an Medlars and Se [...]uices. astringent facultie: wherefore they must not be eaten before, but after meats, in like manner as all other things ought that are of a binding facultie to close vp and corroborate the stomacke: and they must be moderately eaten, for otherwise they will oppresse the stomacke, hinder the concoction, and engender a cold, grosse, and melancholicke iuyce. But in case of binding they are best to be eaten before meat, or at any other time when the stomack is empty: they strongly represse choler, and stop cholericke vomitings and egestions. They are not fit for meat, vntill by keeping they become soft and tender; but the iuyce of them (being greene and hard) is very profitable for physicke vses, when as their is much neede of binding. Medlars and Seruice berries are conuenient for young men that haue strong stomacks, for them that be ouer laxatiue, or subiect to vomiting, and that are by constitution cholericke; but to olde men, to them that are of a phlegmaticke or melancholicke temperature, and that are commonly costiue, they are very hurtfull.

The vnripe Mulberies are cold and dry almost in the Mulber [...]ies. third degree and doe mightily binde: they are profitable for medicine, but not for meate. The ripe and new gathered Mulberries are moyst in the second degree, they are also cooling, notwithstanding the modicum of heate in them, and a litle binding, which is euident by their taste. They are acceptable to the stomacke, but they yeeld litle nourishment; they excite the appetite, represse choler, and by reason of their much moysture, greatly moysten the inward [Page] parts, quench thirst, helpe the asperitie of the throat, quickly descend from the stomacke, and make the belly soluble. They must be taken, by reason of the moysture and slipperinesse of their substance, before meat, or at any other time when the stomacke is empty; for they are quickly corrupted, and are offensiue to the stomacke, vnlesse they speedily descend: and therefore they are not good to be taken after meat, because the meat will hinder their passage. And for the same cause they are very hurtfull for them that haue impure stomacks, for in such, they greatly engender winde, and increase crude and corruptible humors. They are conuenient for an hot season, for young men, for such as are of a cholericke and sanguine temperature; but hurtfull for olde men, and them that be phlegmaticke.

The greene and ripe Figs are hot and moyst in the first Figgs. degree: the dry or barrell Figs are hot and dry in the second degree, and withall somewhat sharpe and biting. They are of an abstersiue and diureticke facultie; they are easily digested, and do nourish more then other Autumne fruits. They are best to be eaten in the morning fasting, and at any other time when the stomacke is empty; for so they breed the better iuyce, and are the more medicinable for clensing of the breast and lungs, which is a speciall vertue that Figs haue: being taken after meate, or before the stomacke be empty, especially the new ripe Figs; they quickly corrupt in the stomacke, and fill the bodie with crude and flatulent humors. The new ripe Figs doe giue a more moyst and flateous nourishment, then the dry ones doe, which puffeth vp the [...]esh, and filleth the belly with winde; and yet by their windinesse they little offend, because they quickly descend and make the belly soluble, by reason wherof the winde that they breed doth soone passe away; and in this respect, they are lesse hurtfull then other Autnmne fruicts. They cheifly annoy their stomacks that are subiect to the winde collicke: and therefore it is good for such to refraine the vse of them. [Page] The dry barrell Figs are of a stronger clensing, cutting, extenuating, resoluing, and concocting facultie, and therefore more effectuall for clensing of phlegme from the breast and stomacke, and for olde infirmities of the lungs. They engender cholericke and siticulous humors; and therefore they are very hurtfull to the bowels that are inflamed, or full of choler. The much vse of them, not only because they engender ebullient humors, but also by reason of their propertie of carrying forth corrupt humors, that reside in the bodie, vnto the skin, causeth itching, and scabbinesse, and oftentimes also the lowsie euill. They are conuenient and wholsome for them that be olde, that be phlegmatick, that are subiect to obstructions of the breast, and for cold and moyst seasons; but to the cholerick, and them that haue hot liuers they are hurtfull, especially the often and immoderate vse of them.

The greene and ripe Dates are hot and moyst in the Dates. first degree; but if they be olde their heat is increased, and moysture abated. The soft, moyst, and sweet ones are to be chosen, because they giue a more restoratiue and comfortable nourishment. Those that are somewhat soure and of an vnpleasant taste are more binding, and altogither vnprofitable for nourishment; and so are also those that are ouer dry or putrified. All Dates are of an astringent facultie, they yeeld a grosse, clammie, and an impinguating nourishment, by reason whereof they are very good for such as are in a consumption, or haue weake liuers, or subiect vnto any fluxe, or waste. But by reason of their grosse and obstructiue iuyce, they are hurtfull to such as are subiect to obstructions, especially of the liuer and spleene. They must be boyled in broths, or added vnto other physicall confections, that are made to strengthen &c: for to be eaten they are not fit for any age or constitution, because they breede winde, offend the head, and corrupt the teeth. Moreouer the greene and ripe Dates doe fill the bodie with crude humors; and the dry ones are of hard concoction, cause gnawings in the stomacke, [Page] and doe breede a iuyce which is quickly conuerted into choler.

There are diuers sorts of Plums, both of the garden, and also of the field, and of sundry colours, and of very different Plums. faculties. The greene and ripe ones of what sort soeuer they are, doe coole and moysten, and fill the bodie with crude and corruptible humors; yet some are more wholsome, or at least lesse hurtfull then other: they may best be distinguished by their taste: for some are sweete, some soure, and some of a middle taste, both sweet & soure. The sweet Plums doe giue more nourishment then the rest, and doe more loose the belly; but by reason of their ouer-much moysture (for they are completely moyst in the third degree) they relaxe and weaken the stomacke, and for the same reason also the nourishment which they yeeld is nothing good at all, but excrementall. They are most hurtfull to them that be phlegmatick, and are only conuenient for those that would moysten and keepe their bodies soluble; for by their excessiue moysture and slipperinesse, they doe moysten the bodie, and mollifie the belly. But they must be eaten before meales, or when the stomacke is empty; for if they be eaten after meales, as our manner is to eat them, or before that the meat is descended from the stomacke, they spoyle the concoction, and fill vp the stomacke with crude and corruptible humors.

The soure and harsh Plums, as Bullasis and other that Wilde Plums. grow wilde, and also the vnripe Plums, of what sort soeeuer, whiles they are sharpe and soure, are cold & binding, and the more harsh they are, the more binding: they quench thirst, excite the appetite, binde the belly, represse choler, and extinguish the burning heat of it; but they are not meete for meat, esp [...]cially those that are harsh, because they yeeld to the bodie litle or no nourishment at all, and are by reason of their astriction, and duritie of substance very hurtfull to the breast and stomacke; yet neuerthelesse the moderate vse of them may be, as Physicke, [Page] very profitable to a cholericke stomacke. The iuyce of them, especially of Sloes boyled with a small quantitie of Sugar, and so kept, is of excellent efficacie for stopping of the laske and bloudy flixe, and all other issues of bloud whatsoeuer. The Plums that are of a middle rellish, such as are our Damsons &c. are the best Damsons. and wholsomest: they are cold and moyst in the second degree, they are more acceptable to the taste and stomack, and yeeld (although little, yet) better nourishment then the rest: they excite the appetite, quench thirst, represse choler, and somewhat also loose the belly: they must also be eaten before meales, or when the stomacke is empty. These, as also all other sorts of Plums, are best for them that are young, that are by constitution cholerick, and that haue hot and strong stomacks; but to them that are olde, that are phlegmaticke, that haue weake and cold stomacks, and that are subiect to the winde collicke, they are very hurtfull, because they breede waterish and flatulent humors. Plums stewed and eaten with Sugar are somewhat wholsomer then the raw ones, and more conuenient for the stomacke.

Dryed Plums, which are commonly called Prunes, are Prunes. wholsomer and more pleasant to the stomacke, then the greene and dry Plums: they yeeld much better nourishment, and such as cannot easily putrifie, by reason that their crude and superfluous moysture is dryed vp and consumed. The Dammaske and Spanish Prunes are the best, because they are the sweetest: being boyled in broths they loose the belly and excrete out choler: being stewed and eaten betweene or before meales, they are most pleasant to the taste, excellently refresh a weake stomacke, and doe also mollifie the belly. They are most conuenient for them that are of a cholericke and sanguine constitution. French Prunes, and all such as are somewhat soure in taste, are also somewhat of a binding, and not of a soluble facultie.

Grapes, for that they are pleasant to the taste, and also Grapes. [Page] nourish much, may haue the preheminence among the Autumne fruicts. As they are diuers in taste, so are they also in qualitie: for sweet Grapes are hot in the first degree, and moyst in the second: they nourish most, and most of all make the bodie soluble; but the nourishment which commeth of them is ouer-moyst and windie, which troubleth the belly, and puffeth vp the whole bodie. Soure Grapes are cold and moyst, they quench thirst, and mightily extinguish the ouer much heate of the stomacke and liuer, represse the sharpnesse of choler, and cholericke vomitings, excite the appetite, and strengthen the stomacke that is weakned through the distemperance of choler. They are hurtfull to euery age and constitution, except to them that are young, and of an hot and cholericke temperature. The Grapes that are harsh in taste, either by nature, or (as all Grapes are of what sort soeuer) before they be ripe, are very cold and astringent: the iuyce of them is onely profitable in the way of physicke to coole, and to represse cholericke vomitings and egestions. Those Grapes that are of a soure sweet taste, are for temperature and facultie in a meane betweene the soure and the sweet: they excite the appetite, coole the heat of the stomack and liuer, quench thirst, represse the heat of choler, and excrete it thorow the belly. But all Grapes that are newly gathered, and eaten raw, doe yeeld vnto the bodie an ouermoyst and excrementall nourishment, they trouble the belly, fill the stomacke with winde, and inflate the melt, especially if they be immoderately eaten. But of all the sorts of Grapes, the soure and austere in taste are for meat the worst: for such kinde of Grapes doe very much hinder the concoction of the stomacke, and engender a cold and raw iuyce, which is seldome or neuer conuerted into good bloud. The sweet Grapes, and such also as are a little soure, being thorow ripe, are lesse hurtfull: for their iuyce is hotter, and is easilier dispersed through the liuer, and veines. And if they be kept two or three dayes after they be gathered, and then eaten, they doe nourish the [Page] better, and are the lesse windie, and troublesome to the belly, by reason that some part of their superfluous moysture is in that space consumed. But in the eating of Grapes this Caution must be obserued, that neither the skins, nor the kernels or stones in them be swallowed A caution concerning the eating of Grapes. downe, but onely the succulent pulpe, because they are vnprofitable to the bodie: for by reason of their duritie and siccitie of substance, they offend the stomack, receiue no alteration in the bodie at all, or very litle, and also hinder the concoction and distribution of the medulline part of the Grape thorow the bodie, which is only nourishing. It is best earing of them when the stomacke is empty, and not after meat; for if they be eaten vpon a full stomacke, they spoyle the concoction, abundantly breedewinde, and fill vp the stomacke with crude and corruptible humors. They are, so they be moderately eaten, conuenient for euery constitution and age, except for the phlegmaticke, and them that are olde; for in these they excessiuely increase cold, crude, and flatulent humors, which vitiate the bloud, cause rheumes, inflate the melt, and disturbe the belly. But Grapes boyled in butter, and sops of bread added thereto, and Sugar also, if they be somewhat soure, are a very pleasant meat, and agreable for euery age and constitution: for they are lesse windie, more acceptable to the stomacke, and yeeld more and better nourishment to the bodie.

Of Grapes dryed through the heat of the Sunne are Raysons. made Raysons: the greatest, sweetest, and fattest are the best and wholsomest, and those we commonly call Raisons of the Sunne: for they are of the greatest and fairest Grapes. They are hot in the first degree, and moyst in the second: they yeeld to the bodie much nourishment, and the same very good, for there is in them no ill iuyce at all. They are passing good for the liuer, and as it were by Nature appropriated to that part: they concoct raw humors, and by reason of their lenifying and detersiue facultie, clense phlegme from the stomacke and lungs, leuigate [Page] the roughnesse of the winde-pipe; and are therefore very good for the cough, and other infirmities of the breast: they doe also a little mollifie and loose the belly; but the stones in them must be taken forth, which by reason of their astringent qualitie, and duritie of substance, are offensiue to the breast and stomack. They are very wholsome and good for euery season, euery age and constitution. The lesser and common sort of Raisins are not so sweet in taste, but haue rather a little pleasing sourenesse adioyned to them, by meanes whereof they are more gratefull to the stomacke; but they yeeld lesse nourishment to the bodie, and by reason of a small astriction that is in them, they are not so profitable for the breast; but for the same cause, they are more conuenient for them that are too soluble, or subiect to fluxes, through the weaknesse of theretentiue faculty.

The small Raisins of Corinth, which we commonly call Currants. Currants, are much vsed in meats, and that for good cause: for beside their pleasantnes in taste, they excite the appetite, strengthen the stomack, comfort and refresh weak bodies, and are profitable for the melt. They are verie good and wholsome for euerie season, age, and constitution.

All the kindes of Cherries are generally of a cold and Cherries. moyst temperature; they breede winde in the stomacke, and fill the bodie with crude and putrible humours. But some are farre more wholsome then other: the best principallest are those that are of a red colour, and and of a soure sweet taste, for they delight the pallate, excite the appetite, and are more acceptable to the stomacke: they doe moderately coole, quench thirst, attemper the heat of the stomacke and liuer, represse choler, and giue to the body a more commendable iuyce. Being preserued, they are a most choyce medicinable nourishment: and being boyled with butter, slices of bread and sugar betweene two dishes, they delight the pallate, excite the appetite, and yeeld a good and wholsome nourishment, especially for hot and dry bodies. The distilled water of [Page] these, and also of the soure ones, is very good in feuers and inward inflammations. The Cherries that bee very sweet, doe deiect the appetite, relax the stomacke, and engender grosse and phlegmaticke humours. Those that are soure, doe giue vnto the body no nourishment at all; but they excite the appetite, cut grosse and clammie humours in the stomacke, represse the heat of choler, and are onely good for an hot cholericke stomacke. Cherries must bee eaten fresh and newly gathered, because they quickly corrupt, and that not insteed of meat, but for quenching of thirst, and attempering the heat of the stomacke and liuer; and for the same purposes they must not be eaten after meales, as our common preposterous vse is to eat them; but when the stomacke is emptie, as an houre or two before meales, because they prowoke appetite, quickly descend from the stomacke, and make the belly soluble. They are conuenient for them that are young, and for such as are of a cholerick temperature; but hurtfull to the aged, and them that abound with phlegme.

The greene and vnripe Goose berries are cold and dry Goose-beries. in the second degree, and of an astringent faculty: the iuyce of them is vsed in diuers sauces for meat, insteed of verjuce, which maketh them not onely pleasant to the taste, but also very profitable to such as abound with choler, and are afflicted with hot, burning, and malignant feuers: for it extinguisheth the vehement heat of choler, verie greatly resisteth the corruption of humours, and labefaction of the vitall and naturall parts. The Goose-berries that are indifferently ripe, are cold in the first degree, and moyst in the second, & are lesse binding, then when they are altogether greene and vnripe. They are of a pleasant soure taste, and therefore being boyled betweene two dishes, with butter, sops of bread and sugar, or as those that are skilfull in Cookerie can best tell, they make a most excellent and delightsome sauce for most kindes of meats, which yeeldeth to the bodie somewhat a cold and small nourishment; but it exciteth the appetite, quencheth thirst, represseth choler, [Page] and addeth a singular grace vnto the meats, and a correctorie relish also vnto such as are hot and dry, or fulsome in taste. Being eaten raw, they are very hurtfull to a cold and weake stomacke, and for them that are aged, because they encrease cold and crude humours: contrariwise they are profitable to an hot stomacke, because they excite the appetite deiected by ouermuch heat, and greatly coole the inflammations both of the stomacke and liuer: they are also verie good for women with childe, because they helpe their picarie affections, and notably preserue them from abortion. But if they are immoderately eaten, they exasperate and lode the stomacke, binde the belly, and inhibit all fluxes, except they happen to be taken into a cold stomack, for then they oftentimes rather oppresse and trouble the same by some manner of flux. To conclude, they are so much profitable to the cholericke and sanguine, as they are hurtfull to the melancholike and phlegmaticke. The Goose-berries that be throughly or ouer-ripe, are not, by reason of their fulsome sweetnesse, vsed in sauces, neither are they any way good to bee eaten, for they fill the stomacke and whole bodie with grosse, crude, and corruptible humours.

Ribes, which with vs are commonly knowen by the name of Red Currants, are deemed to bee of the same nature Ribes. that Goose-berries are. Indeede there is a great parity of nature betweeene the ripe Ribes, and the Goose-berries that are a little ripe; but betweene the ripe Goose-berries, and the ripe Ribes, there is no comparison to bee made at all: for whereas the ripe Goose-berries consist of a very grosse and fulsome substance, the Ribes are of a most pleasant and profitable iuyce. They are cold in the first degree, and moyst in the second, with a little siccity also concurring: they delight the pallate, excite the appetite, quench thirst, coole the inflammations of the stomacke and liuer, and wonderfully refresh and strengthen the stomacke, that is debilitated with heat: they also stay cholericke vomitings, helpe the Cardialgicke paines of the stomacke, and [Page] excellently represse all cholericke excretions and exhalations. Wherefore they are very profitable for them that are young, and that are of an hot and cholericke temperature; but they are greatly hurtfull to the aged, to all cold constitutions, and to such as are subiect to obstructions of the breast. The Rob, that is, the iuyce of the berries boyled with a third part, or somewhat more of sugar added vnto it, The Rob of Ribes. till it become thicke, and so preserued, is for all the aforesayd purposes preferred before the raw berries themselues, except for such as are of a very cholericke and ardent temperature.

Barberies are of the same nature and force that the Ribes are, and so is also the Conserue, or rather the Rob that is Barberies. made of them, which is in very common vse against hot, burning and cholericke distemperatures.

Raspis or Framboise being ripe, are cold in the first degree, Raspis, or Framboise. and temperately moyst with a small astriction adioyned, especially if they be not ouer-ripe: they are of good and laudable iuyce, they comfort a weake and queasie stomacke; but not so well as the Strawberie doth, for they oftentimes corrupt in the stomacke: they also quench thirst, asswage the inflammations of the throte, stomacke, and liuer, and coole the heat of vrine. They may bee eaten by themselues, or with White-wine, Claret, or Sacke; or if there be neede of cooling with Rose, or Violet-water and Sugar. They are good for them that are young, and for hot and dry bodies; but hurtfull to the phlegmaticke and aged, and all such as haue cold and weake stomacks.

Stawberies are for pleasantnesse of taste, acceptablenesse Strawberies. to the stomacke, and goodnesse of iuyce, to bee preferred before the Framboise: being full ripe, they are cold and moyst in the first degree, with a little siccitie also adioyned. The great red garden Strawberies are the best and wholsomest: the nourishment which they yeeld, is little and thin, yet commendable and good. They are very delightsome to the taste, and acceptable to the stomacke: they excite the appetite, quench thirst, represse the ebullient acrimonie [Page] and fluxions of bloud and choler, and excellently coole the inflammations of the stomacke and liuer. Being eaten before they be full ripe, they are, by reason of their earthie substance, quickly offensiue to the stomacke. In case of cooling, they may be well eaten with Rose, Violet, or Borage-water and sugar: otherwise, with White-wine, Claret, or Sacke and Sugar, as the temperature and disposition of the body shall require. The distilled water of them drunk with sugar, is very good for such as haue cholericke stomacks, or inflamed liuers, to be taken when the stomacke is empty: it is also good against the cardiacall passions, because it reuiueth the spirits, and maketh the heart merry, and likewise against the obstructions of the kidneyes, because it prouoketh vrine, & tempers the heat of the reines. These, as also the Framboise, are with vs very vsually eaten, with the fattest and best part of milke, and sugar, which way of eating them, is very fit and commendable for hot and cholericke bodies; but abundantly hurtfull for such as haue cold stomacks, and all that are by constitution phlegmaticke. There may also be made of Strawberies, a Conserue, or rather a Rob, as I haue aforeshewed of Ribes, very profitable to all the purposes aforesayd.

The wilde or voluntary Srawberies, that I may so terme them, are not so good as those that are manured in gardens, because they consist of a more terrene nature, by reason whereof, as also of their stipticke asperity, they soone offend the stomacke; yet vnto such as abound with sharpe choler in their stomacks, they are very medicinable and good: for they wonderfully asswage and represse the acrimonious heat of choler. To conclude, Strawberies are in all respects conuenient and good for them that are young, that are of a cholericke and sanguine temperature; but very hurtfull to the phlegmaticke, to them that haue cold stomacks, and that are subiect to the palsey, and other affects of the sinewes.

Whorts, or Whortle-beries, are cold in the latter end of Whorts. the second degree, and dry also, with a manifest astriction, [Page] or binding quality. They may with vs very well supply the vse of Myrtils, especially if they bee not too ripe, or when they are but beginning to be ripe: they are conuenient for an hot stomack, they quench thirst, bind the belly, stay vomiting, cure the bloudy flix proceeding of choler, help the cholericke passion, which is a vehement purging of choler vpwards and downewards, and in a word, they are of admirable force against the great heat and feruent ebullition of choler. But they are greatly offensiue to them that haue weake, cold, and phlegmatick stomacks: for in such, they are so farre from binding the belly, or staying of fluxes, as that they rather trouble the same, through their colde and crude quality. In some places, the people vse to eat the Wortles in creame and milke, which way of eating them is most hurtfull, except for such as are young, and that haue hot and cholericke stomacks. The iuyce of the berries, boyle [...] with a third part of sugar added vnto it, till it become thicke, which the Apothecaries call Rob, and so kept, is of very good force and efficacie for the purposes aforesayd, and is, by reason that the cold and raw qualitie therof is in the boyling exhausted, to bee preferred in all things, before the raw berries themselues, except for them that haue very hot and burning stomacks.

The common Hedge, or Hasell nut, especially if they Hasell-nuts. be dry, are of an earthy and vnprofitable substance: they are hard of concoction, and because they very slowly passe thorow the belly, they are troublesome, and hurtfull to the stomacke: they also breede the cough, and are very pernicious to the lungs: they are onely conuenient for rusticall bodies. Those that are newly gathered, are wholsomer then the dry: for by reason that they are of more moyst and softer substance, they are more easily concocted, & do not altogether so much oppresse the stomack. But I wish such as haue weak stomacks, & that are studious of their health, seldom or neuer to eat them, because they breed phlegme, violate the lungs, and soone offend the stomack and belly, by their windie and cloying substance.

[Page] Filberds are wholsomer then the common Hasell Nuts, Filberds. for they consist of a better substance, and although they are also hardly digested, yet they are profitable for the liuer, especially if they be eaten with Raysons: the immoderate vse of them induceth the self same hurts, that the common Hasell Nuts doe. Those that haue their skins red, are the right Ponticke Nuts, and are both for pleasantnesse of iuyce, and facilitie of concoction, the best Filberds. The greene ones, that are but lately gathered, are by reason of some moysture in their substance, much wholsomer then the drie: for the drie Nuts are hot and drie in the first degree, and in the same, more drie then hot; and beside that they are with greater digested; they also breed very much choler.

The dry Walnuts, or Walsh nuts, are hot and dry in the second degree: they are of hard digestion, and of an Walnuts. astringent facultie: they increase choler, offend the stomacke, hurt the breast, and cause the cough. Those that in keeping become oylie and rancke in taste, are to be reiected, as vtterly naught and vnwholsome; for they are of an hot exulcerating facultie: they altogither breed choler, and very greatly anoy the breast, stomacke, head, throat, tongue, and pallate. The dry Walnuts are onely good for robustious bodies, and for such as respect not wherewith they fill themselues. Those that are newly gathered are farre wholsomer then the dry; for they are somewhat of a moyst temperature, and of a more commendable substance; by reason whereof they are more pleasant to the taste, more acceptable to the stomacke, and of wholsomer iuyce. But they are also hurtfull to them that are streit chested, and that are subiect to the cough, or other affects of the lungs. The great Royall Walnut doth for wholsomnes, in all respects far exceed the rest.

Chestnuts are hot in the first degree and dry in the second: being well digested, they yeeld a substantiall thicke Chestnuts. nourishment; yet for all that, they are not approued for meat, except in the time of penurie, or for strong rusticall [Page] bodies, because they are of hard concoction, and of slow and painfull distribution: they also abundantly ingender winde, binde the belly, and offend the head. Being rosted vnder the hot imbers, or boyled, and so eaten with salt and sugar, they are not so hard of digestion, they more easily descend, and are lesse windie; yet they make the bodie costiue.

The kernels of this fruict are hot in the first degree, and Pine-Apple or Nut. moyst in the second: they yeeld to the bodie much good and substantiall nourishment, and are also of a concocting, lenifying, and clensing facultie. They diminish and take away the corruption of humors, and also giue vnto the bodie a good restoratiue iuyce; but they are not altogither easie of digestion, and they also offend the stomacke through their acrimonie, if they be too plentifully eaten. The newest and the whitest are the best. They must be eaten with Honie, or Sugar: they are best for the phlegmaticke, and them that be olde, with honie: for them that are young, and that are of a cholericke and hot temperature, with sugar; but they must first be macerated the space of an houre in warme water, and then eaten; for by that meanes, they are more easily concocted, and despose all their offensiue acrimonie. They are of much vse in physicall compositions, especially for diseases of the breast; they are of excellent efficacie against an olde cough, the asthmaticke passion, and consumption of the lungs: for they mundifie the lungs from phlegme, represse the vlcers of them, expectorate the putrilaginous matter, and viscous humors of the same; and repaire the strengths. They are conuenient in cold seasons of the yeare, for the phlegmaticke, and them that be aged; and also for such as are young in affects of the breast, being taken with Sugar.

Pistach or Fisticke Nuts are of an aromaticall sauour, Fisticke Nuts. and doe for wholsomnes exceede all other Nuts. The kernels of them are much of the same efficacie and vse in physick, as be those of the Pine Apple; but they are somewhat [Page] of an hotter temperature: the newer they are, the better and wholsomer they are: the best way to eat them is with Rose-sugar, their skins being first pilled off, and mace [...]ated the space of foure or fiue houres or more in Rose-water. They strengthen the stomacke and liuer, yeeld to the bodie a good impinguating nourishment, by reason whereof they are very good for bodies that are consumed, and haue lost their strengths: they excite Venus, by increasing the geniture, and fortifying the reines. They also open the oppilations of the liuer, and mesataicke veines, mundifie the reines, and asswage their paine. They are good against the shortnes of breath, for they remoue the obstructions of the breast, by clensing forth superfluous and putrid humors that adhere to the lights & chest: for which cause, as also by reason of their restoratiue force, they are very greatly commended, for those that haue the phthisicke, or consumption of the lungs. They are very wholsome and good for them that be aged, and for such as are of a phlegmaticke temperature; but not so conuenient, but rather hurtfull to them that be young, and that are of an hot and cholericke temperature, because in such they distemper the bloud, and being much eaten, oftentimes procure the vertiginous euill.

Sweet Almonds haue in them a good medicinable nourishment: Almonds. they are of an opening, concocting, and clensing facultie, whereby they are very medicinable to the breast and lungs. Those are best to be eaten which are somewhat newly gathered, for they are of a good temperature in heat and moysture, and of wholsome and pure iuyce; and they the worst, which are ouer-much withered; for the dryer they are, of worse temperature they are, of lesser and worse nourishment, of harder concoction, and more offensiue to the stomacke, through their slower descension. They are als [...] eaten in the summer, before they be thorow ripe, when as they abound with a milkie [...]uyce; at which time they are very pleasant to the taste, but they yeeld a grosse nourishment, & do likewise slowly descend: [Page] wherefore it is good to eat not onely these, but also the ripe and dry Almonds with Sugar and Raysous, to cause them more lightly to descend, and with lesse offence to the stomacke. The Almonds that are not fully ripe, are onely conuenient, for them that are young, and that are of an hot and cholericke temperature: those that haue their full ripenes, and reserued all the yeare, so that they waxe not too dry, or in their colour and substance vitiated, are conuenient and good for euery season, age, and constitu [...]ion. There is drawne out of sweet Almonds blanched, and beaten very small, with some conuenient liquor, as barleywater, and a litle Rose-water, or such like, a white iuyce-like milke, which with Sugar Candie also put to it, maketh a most pleasant, delectable and wholsome drinke for weake and sickly persons, especially for such as are extenuated Almond milke. through a seuerous distemperature: for it giueth a pure, thin, and moystning nourishment, which by reason that it is easily distributed, very speedily moystneth, comforteth, and refresheth the whole bodie, mi [...]igateth the heate of choler, and procureth sleepe. Wherefore it is very profitably giuen in hot feuers to coole and moysten, and to those also that haue the pleuresie, and spet vp filthy matter: for there is in it also a concocting and lenifying facultie, by reason whereof, it is very medicinable to the breast and lungs. It is also good for those that are troubled with a cholericke laske, or bloudy flixe, especially being aromatized with a little Cinnamon. To conclude, it is a drinke very profitable, not onely in sicknes, but also in health, for all hot, cholericke and dry bodies, for students, for them that are too vigilant, and all such as are subiect to infirmities of the breast and lungs, to be taken at going to bed, and also at any other time, so the stomacke be empty, especially in hot and drie seasons of the yeare. It is only not conuenient for the phlegmaticke.

Many phantasticall people doe greatly delight to eat Mushrums. of the earthly excrescences called Mushrums; whereof some are venemous, and the best of them vnwholsome for [Page] meat: for they corrupt the humors, and giue to the bodie a phlegmaticke, earthie, and windie nourishment, or rather detriment. Wherefore they are conuenient for no season, age, or temperature.

All the kinds of Melons or Pompions are of a cold nature, with plenty of moysture: they haue also a certaine Melons. clensing qualitie, by meanes whereof, they are medicinable to the reines; and that clensing qualitie is more in their seede, then in the pulpe: for which cause the seeds are very profitable for them that are troubled with the stone, or strangurie. They are plesant to the taste, but they giue to the bodie litle nourishment, & the same scarsely good, but rather crude, and putrible. They also breede winde, and gripings of the belly: and therefore those that are subiect to the chollicke, and that haue great spleenes, must carefully eschew them. They are conuenient for hot and strong bodies; but very hurtfull to the aged, and to them that are of a phlegmaticke and melancholicke temperature.

Cucumbers are of a very cold and moyst temperature, Cucumbers. euen in the third degree, especially their moyst qualitie. They yeeld vnto the bodie a cold, crude, and waterish nourishment: wherefore the vse of them in manner of a sallet with peper and vinegar, notwithstanding that many desire them with a wonderfull delight, is to be reiected, except of them that haue very hot stomacks; for to such the moderate vse of them, by reason of their cooling & moystning qualitie, may be sometimes very good and profitable: for they quench thirst, greatly coole the burning heat of the stomacke and liuer, and represse choler. Those Cucumbers must be chosen, which are greene, and not yet ripe; for when they be ripe and yellow, they are fulsome and vnfit to be eaten. The greene and vnripe Cucumbers preserued in a pickle of vinegar and salt, are much Pickled Cucumbers. better then those that are eaten greene and vnpickled: for they are of far better taste, and not of so crude and waterish substance. They excite the appetite, and are a very [Page] profitable sauce for hot and drie bodies. Cucumbers are onely conuenient for hot and cholericke bodies, and most hurtfull to the phlegmaticke, and them that haue cold and moist stomacks. The seeds are also very medicinable, as those of the Melons: they are cold and also moist, but nothing so much as the fruict: they haue an opening, clensing, and diureticke facultie. Wherefore the emulsion of these seeds, that is, the milkie substance of them, as also of those of the Melon, extracted with some conuenient liquor, as we doe from Almonds, is of singular efficacie against sicknesses proceeding of heat, especially for the breast, lungs, and reines that are inflamed, for the strangurie, sharpnes of vrine and exulceration of the bladder.

Gourds are cold and moist in the second degree; they Gourds. are neuer eaten raw, because that then they greatly offend the stomacke; but sodden, or baked, and that way neither, but of the poorer sort of people: for they are of a waterish and insipid substance, and doe breed in the bodie naughtie, cold, crude and [...]atulent humors: and therefore they greatly hurt cold and phlegmaticke bodies, and such as are subiect to the collicke and iliacke passions. They are onely conuenient for them that are of an hot and cholericke temperature: for they quench thirst, and coole the immoderate heat of the stomacke and liuer. The seeds of this fruit prouoke vrine, and alay the sharpnes of it: and therefore they may very profitably be vsed with the former seeds in obstructions and distemperatures of the reines and bladder.

The greene and vnripe Beanes are cold and moist in Beanes. the first degree: they yeeld to the bodie a crude, grosse, and excrementall nourishment, and fill the stomacke and belly with winde: they cause drowsinesse, and dull the senses, both inward and outward, especially the sight, and make them pursie, that doe often or immoderately eat them. The windie and ill qualitie of them is much remoued, if they be sodden with Orgaine and Parsely, and afterwards eaten, buttered and seasoned with salt and store [Page] of pepper: for pepper is a speciall correctorie for all grosse and windie meats. They are best agreable for them that haue hot and strong stomacks, and most hurtfull to the phlegmaticke, and such as are troubled with the collicke. Beanes that are almost or fully ripe, are, both by reason of the hardnes of their skins, as also of the grossenes of their substance, by much, of harder concoction, and worse nourishment, and the drie ones are worst of all. They are meat only for plough-men, and such as are accustomed to an hard and course kinde of foode.

Pease are in their substance much like vnto Beanes, and eaten after the same manner; but they are far wholsomer Pease. then Beanes; for they are lesse windie, and by much, of purer iuyce, not breeding so grosse and excrementall humors. There are three sorts of Pease common with vs: the white Pease, the gray Pease, and the greene Pease. The two first are vsually eaten greene before they be ripe, being first boyled, then buttered, salted, and peppered: they are very delightsome to the pallat, easily digested, and yeeld a good nourishment to the bodie. Wherefore they are euen at the richest tables, not vnworthily rancked with the best and choisest meats. They are conuenient for all bodies, except for the phlegmaticke, and such as abound with crudities, or are much molested with the winde; but they are most appropriate for the cholericke, and such as are in their youthly and constant age. The drie Pease as they consist of an harder substance, so they are of harder concoction, and of dryer and much worse nourishment; notwithstanding they are a meat somewhat pleasant to the taste, and conuenient enough for them that haue strong stomacks. There is wont to be made of the white Pease boyled a kind of pottage, and also of the greene; but that is not so good, which we call Pease-pottage; this kinde of meat is most vsed in Lent, and in the winter season vpon fasting dayes. That which is made with the husks or skins remayning in it, is not good, but for rusticks, vnto whose stomacks the grossest and hardest kinds of meat are best agreable. But [Page] if the Pease be streined after that they be boyled, and so the husks which are of harder concoction, and hurtfull to the stomacke kept backe, and then seasoned with salt and pepper, and a litle butter also added thereunto, it is a meate of meetly good nourishment, and the more commendable, because it maketh the belly soluble, and deoppilateth or vnstoppeth the veines.

Artichocks are hot and drie in the height of the first degree, A [...]ichocks. if not in the beginning of the second, and full of cholericke iuyce. The best are those that are young, and tender: for when their flowers be out, they are lesse pleasant in taste, of harder concoction, and of an ill and melancholicke iuyce, especially when their flowers begin to shed. They are vnwholsome to be eaten raw, though some doe accustome so to eat them, being very young, with pepper and salt, because they offend the stomacke, hinder the concoction, and breed ill iuyce. But being boyled, and eaten with butter, pepper, and a litle vinegar, they are accounted a dainty dish, and restoratiue, being very pleasant to the taste, acceptable to the stomacke, and powerfull for the exciting of Venus. But they are somewhat windie, and oftentimes offensiue to the head especially of such as are of a cholericke temperature: wherefore it is not good for such to eat too liberally of them. They are best agreeable to them that are of a cold temperature; but hurtfull to none, so the vse be moderate.

Coleworts or Cole are much vsed to be eaten, especially Coleworts or Cabbage Cole. the Cabbage Cole: there is in the iuyce of Cole a certaine nitrous or salt qualitie, whereby it mightily clenseth; but the whole substance or bodie of Coleworts or Cabbage is of a binding and drying facultie, because it leaueth in the decoction, the salt qualitie, which lyeth in the iuyce and waterie part thereof. Cole or Cabbage is of hard concoction, and hurtfull to the mouth of the stomacke: it breedeth a grosse and melancholicke bloud, increaseth winde, hurteth the sight, and causeth troublesome dreames. But if it be boyled a while, and that water cast away, and afterwards [Page] boyled in the broth of fat flesh, it becommeth more acceptable to the stomacke, and farre lesse hurtfull to the bodie. The top leaues and heads of Cole that are but a litle closed, which we commonly call Puffe-cole, are the best and wholsomest: for by reason that they are by the heat of the Sunne better concocted, they are of tenderer substance, of easier concoction, of pleasanter taste, and of better nourishment. But the great, hard, and compacted heads of Cole, commonly called Cabbage, which are most desired of the common sort of people, are, by reason of much indigested matter in them, of hardest concoction, and of worser nourishment. They are onely conuenient for such as haue strong stomacks, and that vse great labour: for vnto robustious and rusticke people nothing is hurtfull that filleth the belly. Cole or Cabbage is best to be eaten in the cold seasons of the yeare; but the young leaues or buds of Cole are also in the spring time commendable. The vse of Cole or Cabbage is not conuenient for them that are aged, that lead a studious kinde of life, that haue weake stomacks, that are of a melancholicke temperature, or troubled with winde.

Carrots are moderately hot, and something moyst: Carrots and Parseneps. Parseneps temperately hot, and more drie then moyst: they are vsed to be eaten first sodden, then buttered &c, and the Carrots are oftentimes eaten with flesh. They are pleasant to the taste, and somewhat of hard concoction, especially the Parsnep. Parsneps giue to the bodie much good and substantiall nourishment; but the nourishment which commeth of the Carrot is not much, and the same not so thicke and substantiall: they neither binde nor loose the belly, for they are of an indifferent distribution; but the Carrot is somewhat more easily distributed, then the Parsenep: they are both somewhat windie and also venerious, especially the Parsenep. Their flatulent qualitie, and slownesse of concoction is somewhat remoued, if they be well and exquisitely boyled, and afterwards dressed with butter, vinegar, and pepper. They are conuenient [Page] for euery ageand constitution; except for the phlegmatick, and them that are entred within the limits of old age, or are much subiect to the winde-collicke, or obstructions of the stomack and mesarick veines; and to such the Parsnep is more disagreeing then the Carrot.

Turneps and Nauewes are iudged to bee all one in temperature Turneps, and Navewes. and vertues: thy are moderately hot and moyst; but I suppose the Nauewe to be a little drier then the Turnep. Being well dressed, they are pleasant to the taste, acceptable to the stomacke, easily concocted, and engender meetly good nourishment, somewhat phlegmaticke; but very flatulent. The often and much vse of them is hurtfull to the stomacke, filleth and puffeth vp the body with crude, pituitous, and flateous humours, which breedeth obstructions in the veines and pores, and annoyeth the sinewes. But the crude and windie qualitie of them is well corrected, if they be first a while boyled in water, and afterwards in the broth of fat flesh, and then eaten with plenty of pepper, &c. They are conuenient for euery age and temperature, except for them that are very phlegmaticke, or often vexed with the winde.

Skirret, or Skirwort roots, are an excellent medicinable Skirret-roots. meat, they are vsually eaten boyled with vinegar, salt, and a little oyle, after the manner of a Sallad: they are also dressed after other fashions, according to the skill of the Cooke, and the desire of the Eater. They are moderately hot, and somewhat moyst: they delight the pallate, excite the appetite, and are easily concocted: they comfort the stomacke, and giue, though not much, yet commendable nourishment: they also prouoke vrine, open obstructions, and are with all of a venerous windiefacultie. They are good for euery age and constitution.

Potato roots are of a temperate qualitie, and of strong Potatoes. nourishing parts: the nutriment which they yeeld is, though somewhat windie, verie substantiall, good and restoratiue, surpassing the nourishment of all other roots or fruits. They are diuersly dressed and prepared, according to euery [Page] mans taste and liking: Somevse to eat them, being rosted in the embers, sopped in wine, which way is specially good: but in what manner soeuer they be dressed, they are very pleasant to the taste, and doe wonderfully comfort, nourish, and strengthen the bodie, and they are very wholsome and good for euery age and constitution, especially for them that be past their consistent age.

Iringo-roots are hot and dry in the second degree, with Iringo-roots, a tenuity of substance: they strengthen the stomacke and liuer, discusse winde, and are of excellent efficacie for all infirmities of the kidneyes, both cleansing and strengthning them. The roots condited, or preserued with sugar, doe exceedingly refresh and comfort the bodie, and restore the naturall moysture. They are very greatly auailable for old and aged people, and for such as are weake by nature, refreshing and restoring the one, and amending the defects of nature in the other.

Galicke is hot and dry in the fourth degree: it yeeldeth to the bodie no nourishment at all, it engendereth a naughty Garlicke, and sharpe cholericke bloud: and therefore such as are of hot complexion, must carefully abstaine from it, especially in hot seasons. Yet it is good for them that are colde and moyst by constitution, and that abound with phlegmaticke, grosse, and clammie humours, for it heateth the bodie exceedingly, helpeth the concoction, digesteth and consumeth crude and raw humours, dissolueth winde, atrenuateth and maketh thin, thicke and grosse humors, cutteth such as are tough and clammie, digesteth and consumeth them. Also it killeth wormes, prouokes vrine, excites Venus, opens obstructions, helps the cough, & paines of the breast proceeding of colde, and likewise the windecollicke. It is also an enemy to all cold poysons, and to the bitings of venomous beasts, a remedie to such as are constrained to take naughty corrupt drinkes or meats, and a Preseruatiue against contagious and pestilent aire, and therefore not vnfitly termed, The Country-mans Treacle. But if it be often or immoderately eaten, it causeth headach, [Page] and hurteth the sight. Being moderately taken, it is conuenient for the phlegmaticke, and such as are past their constant age, especially in cold seasons; but it is altogether hurtfull to young men, and to such as are of hot constitution; and it is at all times and seasons, hurtfull to women with childe, and to them that giue sucke,

Onions are in their temperature and faculties much Onions. like vnto Garlicke, but not so extreme hot, they are also more delightsome to the pallate, and more acceptable to the stomacke. They helpe the appetite, extenuate grosse and viscous humours, prouoke vrine, and remooue loathsomnesse of the stomacke, and other hurts that come by meats or drinks of euill quality. Being eaten raw, they nourish not at all, and are very hurtfull to those that are cholericke; but good for such as are full of raw and phlegmaticke humours. But if they be sliced and macerated a while in water before they be eaten, their acrimonious and hurtfull qualitie is thereby something diminished, and they become more sweet and pleasant to the taste, and are a sauce good, euen for the cholericke, especially if there be any superfluity of moysture in the stomacke: for they notably stirre vp appetite to meat, comfort the slomacke, and cause good concoction. But being too often, or immoderately eaten raw, they engender ill and corruptible humours in the stomacke, inflame the bloud, cause drowsinesse and the head ach, hurt the sight, confound the memorie, disturbe and dull the vnderstanding. Being sodden, especially in the broth of good flesh, and so eaten with conuenient sauce, as butter, vinegar, and a little pepper, they depose all their hurt, and become somwhat nutritiue, and are accommodate, not onely for phlegmatick persons, but also for all other, so the vse be moderate. Wherefore being vsed in pottage, or othewise boy led for sauces, they are not hurtfull, but wholsome and comfortable to the stomacke. Onions are hurtfull to hot temperatures, and to them that be young; but profitable to such as are of a contrary temperament and age.

[Page] Scallions and Chibols are much of the nature of Onions: Scallions and Chibols. they are delightsome to the pallate, and vsually eaten with vinegar at the beginning of meales, for exciting the appetite, and comforting the stomacke that is deiected by ouer-much heat, they helpe the concoction, correct the euilnesse of bad meats. But the immoderate vse of them is hurtfull, euen as of onions. Such as desire to eat them in Sallads, I aduise, especially if they be of hot constitutions, that they take with them Lettuce, Sorrell, and Purselane, that the heat of them, may by the colde and moysture of these be attempered. They are not good for young bodies, nor the often or much vse, for any that are of hot temperature: they are best agreeable for cold constitutions, and for such as vndergoe great labour, and exercise of body.

Leekes are hot in the third degree, and dry in the second, Leekes. and of an attenuating and abstersiue facultie; yet very vnwholsome: for they engender a naughty melancholike bloud, breede winde, and replete the head with melancholike fumes, which hurt the sight, and cause troublesome and fearefull dreames: they are also, by reason of their acrimonie, very hurtfull to the stomacke and sinewes, especially being eaten raw. Being boyled, they are lesse hurtfull, by reason that they lose much of their sharpnesse, and make the body a little soluble; and yet being so vsed, they yeeld to the body no good nourishment at all. They are not conuenient for any age, season, or temperature, especially for the cholericke and melancholike; but are a meat onely allowable for rusticke and robustious persons.

Ciues, or Chiues, are of a mixt nature betweene the Onion Ciues. and the Leeke, participating of them both, as may be gathered, both by their smell and taste: they attenuate, or make thin, open, and prouoke vrine; yet ingender hot and grosse vapours, which are hurtfull to the eyes and braine. They worke all the effects that the Leeke doth, but not altogether so hurtfully: wherefore they are lesse offensiue, and more wholsome for the pot, then Leekes.

[Page] Lettuce is cold and moyst in the second degree: it is of Lettuce. easie concoction, of meetly good nourishment, and of a soluble faculty, especially if it be boyled. It hath this commendation, that of all hearbs, it breedeth least euill iuyce, and that it is with least offence eaten raw. The nourishment that it yeeldeth, is not much in quantitity; but it notably cooleth a hot stomacke, and helpeth it when it is troubled with choler: it quencheth thirst, preserueth the bloud from distemperature, causeth sleepe, asswageth paine of the head, proceeding of heat, and is very profitable for Nurses that are of an hot and dry temperature: for whereas, through heat and drinesse, they grow barraine and dry of milke, it increaseth milke, by tempering the heat and siccity of their bodies. But in bodies that are naturally cold, it doth not encrease milke at all, but is rather an hinderance thereunto. This hearb is much vsed in Sallads in the summer time, with vinegar and sugar, and that not vnworthily, for it procureth appetite to meat, and tempereth the heat of the stomacke and liuer. Some vse to eat oyle also with it in their sallads, which is not good, especially if it be not a true Oyle Omphacine: for Lettuces and Oyle eaten together, Lettuces eaten with oyle in sallads, to what bodies onely conuenient. doe very greatly weaken and relax the stomacke; but for the same reason, it may very profitably be admitted to them, that are affected with ouer-much astriction of the stomacke. It was vsed in ancient times, to be eaten onely at the end of supper, for repressing the vapours that come of intemperate eating and drinking, and for procuring of sleepe: Moderata enim veterum erant prandia, coenae verò crapulae & ingluuiei dedicatae. But in these dayes, it is commonly eaten at the beginning of meales: In my iudgement, it may well be eaten at both these times, to the health of the body: for being taken at the beginning of meale, it doth stirre vp the appetite, which oftentimes is deiected by ouermuch heat, and eaten after, or at the end of our meales, it defendeth the head from superfluous and offensiue vapors, by reason that it cooleth and inhibiteth the rising vp of them from the stomacke into the head. But the often and [Page] much vse of Lettuce, doth weaken the stomacke, and infringe The hurts that come to the body, by the too much vse of L [...]ttuce. the naturall heat, dimme the sight, by incrassating the animal spirits, and hindreth procreation, Semen, e [...]sque matoriam, infrigidando, ac extinguendo, and maketh the body lumpish. The vse of Lettuce is very hurtfull to phlegmaticke and melancholike bodies; but it becommeth lesse hurtfull vnto them and all other, that are not by constitution impensiuely hot, if Mints be eaten with it; or if it bee boyled and eaten with vinegar and pepper: for Mints doe excellently correct the colde and crude moysture of Lettuce, and corroborate the stomacke; and being boyled, it is more easily concocted, and yeeldeth to the body more, and better nourishment. But whether it bee eaten raw, or boyled, as the constitution of the body shall rerequire, this is certaine, that there cannot be found any simple medicinable meat, wherewith sleepe may be procured, and the vnquietnesse of the spirits, and heat of choler appeased, as with it. It is of all hearbes, the best and wholsosomest for hot seasons, for young men, and them that abound with choler, and also for the Sanguine, and such as haue hot stomacks. It cannot bee spoken with how great efficacie, it doth, being eaten with vinegar, extinguish the burning heat of the stomacke.

Purselane is cold in the third degree, and moyst in the Purselane. second: it is much vsed to bee eaten raw in sallads in the summer-season: it cooleth an hot stomacke, prouoketh appetite, quencheth thirst, helpeth the inflammations of the liuer and kidneyes, and also of the head and eyes, by extinguishing the raging heat of choler, and allaying the distemperature of the bloud. In a word, being eaten with vinegar, it is of admirable force against the burning heat of the stomacke, against cholericke vomitings, and inflammations of all the inward parts. But the often and too much vse of it, weakneth the stomacke, and hurteth the sight. It is also boyled, and eaten with oyle, salt, and vinegar, in manner of a sallad, and then it is of easier concoction; but the nourishment that commeth of it, being eaten either raw, or [Page] boyled, is very little, cold, grosse, and moyst, which vnto the phlegmaticke, to the aged, and to such as haue cold stomacks, is greatly hurtfull; but very greatly profitable to cholericke, and also to the sanguine, and all such as haue hot stomacks, or any way subiect to inflammations of the Purselane preserued in pickle, a very wholsome Sau [...]e. inward parts. If it be preserued in a pickle made of vinegar and salt, as is vsually done for Sampier, it becommeth a very wholsome sauce for euery season, age, and constitution: for so it rather heateth then cooleth the stomacke, and by reason of an abstersiue faculty, which by that meanes it acquireth, purgeth the stomacke of grosse and putrid humours.

Sea-Purselane is moderately hot, and full of indigested Sea-Purselane. moysture: the leaues thereof are boyled, and preserued in Pickle, as Capers or Sampier are, and eaten in the same manner at tables: they excite the appetite, and are pleasant to the taste.

Prick-madam is of a watery substance, and colde in the Prick-madam third degree: it is vsed for a pot hearbe, and also in sallads in the summer-season, in which it hath a pleasant taste: it is of singular force against the heart-burne, and all inward inflammations. It is very wholsome for the cholericke, and such as are young, and haue hot stomacks; but not conuenient for the phlegmaticke, and them that be aged.

Spinage, or Spinach, is colde in the first degree, and euidently Spinage. moyst almost in the second: it is commonly vsed in brothes or pottage, and in sallads also, when it is young and tender. It is also boyled, and eaten, being prepared with butter, vinegar, &c. but it soone weakneth the stomacke, encreaseth winde, and waterish humours, and yeeldeth to the body little or no nourishment at all: it maketh the belly soluble, moderately cooleth the lungs, represseth choler, lenifieth the asperity of the throte and winde pipe, and is good for the breast that is affected with immoderate heat. It is hurtfull for the phlegmaticke, and such as haue cold stomacks; but conuenient for the cholericke, and them that haue hot stomacks.

[Page] Blites, or Bleets, and Orach, are neere of one nature Blites and Orach. and facultie: the Bleete is cold and moyst in the second degree: Orach is cold in the first, and moyst in the second: they are reputed among the number of pot-hearbes, and are in some places eaten boyled, as other sallad-hearbes are: the onely good property in them is this, that they make the belly somewhat soluble, for they are of themselues vnsauoury, of a crude and waterish substance, and therefore of little or no nourishment at all. They weaken and annoy the stomacke, especially in such as are phlegmaticke, they are onely allowable for cholericke and dry bodies.

There are three sorts of Beets, the white, the red, and Beetes. the darke greene: the last is not to bee reputed among alimentarie simples. The white Beete is a common Pothearbe, it is colde in the first degree, and moyst in the second: the other kinds are somewhat dry, & all of them abstersiue, by reason that they haue a certaine salt & nitrous qualitie ioyned with them; but the white Beete least of all. The white & red Beets being eaten, boyled in the same manner, as Lettuces are, doe quickly descend, open the obstructions of the liuer and spleene, and make the belly soluble. They yeeld to the body very little nourishment, and being much eaten, they are offensiue to the stomacke; but the red Beete is to bee preferred before the other. The broths or pottage wherein they bee boyled, are good for such as are wont to be costiue, or subiect to obstructions of the liuer and spleene; but the leaues themselues eaten, are onely conuenient for such as haue strong stomacks. The leaues of the great red Beete, or Romane Beet boyled, and eaten with butter, or oyle, vinegar, and pepper is a most The great red Romane Beet. pleasant and delicate sallad, or meat. But what excellent and dainty meat might bee made of the red and beautifull root, which is to bee preferred before the leaues, aswell in beauty, as in goodnesse; I leaue to such as are expert in Cookery, assuring them that they may make therof many and diuers dishes delightfull to the eye, pleasant to the taste, and wholsome to the body.

[Page] Mercurie is much vsed among other pot-hea [...]bes: it Mercurie. is moderately hot and drie, and of an abstersiue facultie: it maketh the belly soluble, & euacuateth choler, phlegme, and waterish humors. It is very good to be vsed in broths or pottage, for such as are costiue and subiect to obstructions.

Mallowes are are also numbred among the pot-herbes: Mallowes. the best and wholsomest of them is the curled Mallow, called of the vulgar sort, French Mallowes, and next to them the common Mallow: they are a litle hot, and of a moist and slimie substance: they are not good to be eaten boyled, as Lettuce and some other herbes are, because they Mallowes very hurtfull to the stomacke. engender a grosse and slimie iuyce, which is very offensiue to the stomacke, inducing loathsomnes, by weakning and relaxing the same; but being vsed in broths or pottage, they make the belly soluble, and are lesse hurtfull to the stomacke. They are profitable for such as are wont to be costiue, and affected with too much astriction of the stomacke. They are for physicke vses of singular efficacie in all obstructions and inflammations of the reines and bladder.

Sorell is cold and drie in the second degree, and because it is soure, it cutteth and extenuateth tough & grosse Sorell. humors: it exciteth the appetite, quencheth thirst, cooleth an hot stomacke, mitigateth the inflammations of the liuer, openeth the obstructions thereof, and is very profitable in all hot and pestilentiall feuers; for it strongly represseth choler, and marueilously preserueth the humors from putrefaction. Wherefore in the time of pestilence, or any euill constitution of the aire, to preuent infection, it is good oftentimes, especially mornings fasting, to chew the leaues of Sorell, and sucke downe the iuyce. And this proueth that Greene-sauce is not onely good to procure appetite, to coole an hot stomacke, and to temper the heat of the liuer, but also wholsome against contagion. The like may be said of the iuyce hereof, which maketh a very profitable and pleasant sauce for many meats, especially [Page] in hot seasons. A posset made of the iuyce hereof with some midling Ale or Beere, is very good for such as are troubled with any hot ague, or inward inflammation, for it exceedingly cooleth the bodie, and quencheth thirst. A syrupe made of the iuyce hereof, is of excellent efficacie in all hot and pestilentiall feuers, and a present remedie in all fluxes, especially of bloud. The leaues sodden and eaten in manner of a spinnach tart, or otherwise, loosneth the belly, and doth attemper and coole the bloud exceedingly. The young and tender leaues are good in sallads with other herbes, especially with For the one doth correct the siccitie, the other the frigiditie of the Sorell. Endiue and Succorie. Lettuce and Mints, the mixture of which three doe make a very wholsome and delicate sallade. Sorell is good in hot seasons for such as are young, for the cholericke, and the sanguine; but hurtfull to the melancholicke.

Endiue and Succorie, because they are much like in operation, I ioyne them togither. Succor [...]e is completely cold in the first degree, and drie in the second: Endiue is cold in the first degree, and whilest it is young, it is rather moist then drie, and is much like to Lettuce in taste and efficacie. They are somewhat astringent to the stomacke; but by reason that they be something bitter, they doe also clense and open, especially the obstructions of the liuer and gall: they represse choler, and are excellent, aswell in meat as medicine, for an hot stomacke and liuer. The young and tender leaues and stems, which are best for meat, because they are in taste more pleasant, and lesse offensiue to a weake stomacke, are eaten either raw in sallads with Mints and other like herbes, which way they are wholsome for an hat stomacke; or boyled and afterwards eaten with oyle and vinegar in manner of a sallade, and so they are lesse offensiue to a cold and weake stomacke: for to be eaten raw, they are very hurtfull to them that haue cold and weake stomacks, and that are subiect to distillations. They are also uery wholsome to be boyled in broths: but what way soeuer they be vsed, they temper the heat of the stomacke and liuer, clense the bloud, singularly open [Page] the obstructions of the liuer, and strengthen the same, especially Succorie: for among medicinable nourishments there is none that doth so greatly delight the liuer, and profit it being inflamed, and by reason of siccitie obstructed, as Succorie doth. They are not good for the aged; but very profitable for such as are young, for the cholericke, sanguine, and them that haue hot stomacks.

Dandelion is like in temperature and effect to Succorie: Dandelion. it is good to be vsed in pottage, or boyled whole in broths, or eaten in sallads, and is effectuall for those things, for which Succorie is.

Borage and Buglosse are hot and moist in the first degree: they purifie the bloud, expell melancholy, and haue Borage and Buglosse. a speciall propertie of comforting and exhilarating the heart. Whereby it appeareth that the custome of putting or macerating them, especially the flowers and freshest leaues, In wine, is very good, and cheifely to be frequented of students, and such as are subiect to melancholy: they are also good in broths for such as are weake, sad, and melancholicke. The flowers are very good in sallads, and the conserue made of them doth performe all the aforesaid things with greater force and efficacie. The leaues boyled and eaten in manner of a Spinnach tart, or otherwise, are very wholsome; for they engender good humors, and make the bodie soluble. They are good for euery season, age, and temperature. Lang de beuf is in all things Lang de beuf of like operation with Borage and Buglosse.

Burnet is drie in the end of the second degree, if not Burnet. in the beginning of the third, and hot in the first: it is very astringent, and therefore effectuall to stop the laske, and all fluxes of bloud, and to represse cholericke vomitings, being boyled in broths for the purpose, or vsed any other way. It is also very effectuall against the plague, and other affects of the heart, as sowning, and the trembling thereof, especially being macerated in wine, and the same drunken: for the leaues being put into wine, especially The excellent vertues of Burnet in wine. Claret, yeeld vnto it not onely an excellent relish in drinking, [Page] but also maketh it much more comfortable to the heart and spirits: it notably strengthneth the stomacke, expelleth melancholy, and maketh the heart merry. Burnet is good for euery age, season, and temperature, especially for the aged, and such as are subiect to melancholie.

Cinquefoyle is dry in the second degree, and hot in the beginning of the first: it hath an astringent and consolidating Cinquefoyle. facultie, and therefore very profitable to be vsed when there is neede of binding, as in fluxes &c. It is a very good pot-herbe for such as are too laxatiue, of what age or constitution soeuer they are of; but if there be no neede of binding, it is not conuenient for the aged, nor for such as are of a melancholicke temperature.

Strawberrie leaues are in temperature and facultie much like vnto Cinquefoyle. Strawberrie leaues. Violets.

Violets are temperately cold and moist: they are good for all inflammations, especially of the lungs, for the hoarsenes of the breast, and asperitie of the winde-pipe: they extinguish thirst, temper the sharpnes of choler, mitigate the burning heat of feuers, and coole the inflammations of the liuer, kidneies, and bladder. The greene and freshest leaues of Violets boyled in broths or possets with other cooling herbes, as the young and tender buds or leaues of Endiue, Succorie, Lettuce &c. are very good to coole, moisten, and make the bodie soluble, to auoide choler, and to bring the parts inflamed to a good temperature. The flowers are to be preferred before the leaues, for by reason of their sweet and pleasant smell, they are also very comfortable to the spirits. These and also the flowers of Borage, and of the Rose, are with good auctoritie vsed The flowers of Violets, of Borage, and of the Rose are very wholesome in Sallads. in sallads; for they please a weake stomacke, comfort the heart, temper and purifie the bloud, expell sadnes, and are enemies to melancholy. Of Violet flowers with sugar, there is made a Conserue, and also a Syrupe, most effectuall for all the purposes aforesaid. There is likewise made of Violets and Sugar, certaine Plates, called, Violet Tables, [Page] which are very pleasant to the taste, and comfortable to the heart and spirits.

All the sorts of Roses haue in them diuers and sundry Roses. faculties, because they doe consist of diuers parts: for there are in them both earthie, waterie, and aerie parts; which notwithstanding are not in all Roses after one sort: for in one kinde these excell, in another those. As in the White, Damaske, and Muske Roses, moyst, aerie, and spirituall parts are predominant, by reason whereof they are more forceable to make the belly soluble; but this their solutiue facultie lyeth altogither in the iuyce of them, and not in the distilled water. The iuyce of the Damaske Rose doth moue to stoole, more then of the White; but most effectually of the Muske Rose: yet the Damaske Rose is for goodnes, and pleasantnes of smell fittest for medicine, or meat, and therefore is more commonly vsed. In the Red Roses, earthie parts are predominant, and by reason that they are of a more earthie substance, they are also of a drying and binding qualitie, yet not without certaine moisture adioyned while they be fresh, which they loose when they be dryed: and for this cause their iuyce is of an abstersiue and solutiue facultie, and their infusion doth also make the bodie soluble, yet not so much as of the others aforesaid. But all the Roses haue a predominant cold temperature in the first degree: being dryed and their moisture gone, they doe binde and drie, and likewise coole, but not so much as when they are fresh. The sweet and pleasant smell of Roses is very comfortable to all the senses, spirits, and principall parts of the bodie, and so is the distilled water of them, which doth also gently temper and coolethe inward parts. The same being put into iunketting dishes, sauces and such like other things, giueth vnto them a delectable and comfortable taste. The Syrupe made of the infusion of Roses, called of the Apothecaries, Syrupe of Roses laxatiue, is a most singular and gentle loosening medicine; for it proiecteth not onely those excrements which sticke to the bowels, but also carrieth [Page] downewards out of the stomacke and mesaraicke veines, raw, phlegmatick and cholericke humors, and also alayeth the extremitie of heat in agues and burning feuers. The vse thereof is profitable to make the belly loose and soluble, and may bee taken at all times, and of all sorts of Sy [...]upe of Roses laxat [...]e not good for such as haue weake and moist stomacks. Conserue of Red Roses. people both old and young, except of such as haue weake and moyst stomacks; for by reason of the relaxing facultie thereof, it maketh the stomacke more slacke and weake. The Conserue of Red Roses comforteth the heart and liuer, strengthneth a weake stomacke that is moyst and raw, and stayeth all fluxes both in men and women: It is passing good to be vsed of students, especially at their going to bed, who for the most part haue weake stomacks, and subiect vnto Rheumes, Coughs and Consumptions: for it is of a notable abstersiue, consolidatiue, and confortatiue facultie. Roses boyled in cleane water vntill they be very Roses preserued. tender, and afterwards with a competent quantitie of sugar preserued, are so well for goodnes, as pleasantnes of taste, to be preferred before the crude or raw Conserue, especially for such as haue very weake and feeble stomacks. The like may be said of Sugar-Roset, which is very delightsome Sugar Roset. to the pallat, and comfortable to the stomacke: it strengthneth the heart, and remoueth the trembling thereof, comforteth the braine, and is, by reason of its clensing and consolidating facultie, of singular efficacie in consumptions of the lungs. The vse of it is most profitable for them that haue weake and crude stomacks, or are affected with superfluous moysture in the lungs, and subiect to consumptions.

Gillowflowers some are in colour white, some purple, and some yellow. As they are in beauty, and sweetnes, so Gillowflowers. they are in vertue and wholsomnes; but the yellow Gillowflowers are of greatest efficacie. They are somewhat of an hot and drie temperature: they notably comfort the heart, delight the braine, and senses, and reviue the spirits. They may be preserued in Sugar in the same manner as we doe Roses, and so they are good against pestilentiall infections, [Page] the palsey, crampe, and such like infirmities of the braine and sinewes. The same flowers infused in vinegar, and set in the sunne for certaine dayes, as we do for making of Rose-vinegar, doe make a very pleasant and comfortable vinegar, good to be vsed in time of contagious sicknesses, and very profitable at all times for such as haue feeble spirits, and that are subiect vnto sownings, as well smelled vnto, as eaten as a sauce with meats.

The flowers of Marigold are temperately hot, and Marigold. somewhat drie with all: they strengthen and comfort the heart, and expell any noysome infection: wherefore the vse of them in pottage or broths is very commendable. They are of no lesse force, being dryed, and so kept all the winter for the same purpose. They are very wholsome for euery season, age, and temperature, sauing for the cholericke, and sanguine, that are much subiect to inflammations. The leaues of Marigold are in no respect like to the flowers in vertue and operation: the onely propertie that they haue is to mollifie the belly, and procure solublenes, being vsed as a pot hearbe.

Asparagus or Sperage is hot in the beginning of the first Asparagus. degree, and temperately moist: the first and tender sprouts thereof boyled, and afterwards seasoned with oyle, vinegar, salt and pepper, and eaten in manner of a sallade, are pleasant to the taste, acceptable to the stomacke, easily concocted, and yeeld to the bodie a moist and wholsome nourishment: they also gently loose the belly, open the obstructions of the liuer and melt, clense the breast, excite Venus, and are good for obstructions of the kidneys and bladder. They must not be eaten cold, for then they are nauseous to the stomacke: and if the first water wherein they are boyled, be cast away, and they againe sodden in fresh, or rather in the broth of flesh, they depose all their bitternes, and become more pleasant to the taste, and more comfortable to the stomacke. They are good for euery age and temperature, especially for old men, and such as are subiect to obstructions.

[Page] The buds or first sprouts of the Hop which come forth Hop-buds. in the spring, are good while they be tender to be boyled and eaten with oyle and vinegar in manner of a sallade, as those of Asparagus are: they are hot and moist in the first degree, they are pleasant to the taste, and of very pure and wholsome iuyce: they doe effectually open the obstructions of the bowels, especially of the liuer, and by a certaine singular prerogatiue, mundifie & purge the bloud, both in opening and procuring of vrine, and likewise in making the bodie soluble, auoyding thereby the super fluities of choler, and melancholy. Wherefore the vse of them is in the spring time most accommodate for euery age and constitution, especially for the cholericke and melancholicke.

Parsley is hot and drie in the second degree: it is among Parsley. the pot-hearbes the cheifest, and in such frequent vse that no meat is thought to be well dressed without it, and no table to be well set forth, if euen the dishes themselues be not adorned therewith. In sauces it is very pleasant to the taste, and comfortable to the stomacke: to broths it likewise giueth a pleasant and delightsome relish: it exciteth the appetite, discusseth winde, mundi [...]ieth the stomacke, prouoketh vrine, openeth all obstructions of the inward parts, especially of the liuer, reines, and matrice. The roots haue likewise an opening and dissoluing facultie: wherefore the vse of them in broths is very wholsome and good; for besides their medicinable qualitie, they make the broth delightfull to the taste, and very agreable to the stomacke. Parsley eaten raw is not altogither of laudable nourishment; for it breedeth a cholericke bloud, and is hardly digested: wherefore it is good to eat it but in small quantitie, and that togither with Lettuce, and such other like cooling hearbes. But being boyled, and so any way vsed, it is of better taste, of easier concoction, and of farre more laudable nourishment. Raw Parsley is hurtfull to the cholericke; but being boyled, it is wholsome and conuenient for euery age, season, and temperature. Women with childe [Page] may not be bold in the vse of Parsley; for by reason of its opening and relaxing facultie, it may proue dangerous vnto them.

Alexanders are of an attenuating, and abstergent facultie, more hot and biting in taste then Parsley: they discusse Alexanders. winde, open the obstructions of the liuer and melt, and prouoke vrine more effectually then Parsley doth. The young leaues and litle tender stems boyled, and eaten, seasoned with vinegar, in the beginning of the spring, are pleasant to the taste, acceptable to the stomacke, and of wholesome nourishment. The same being also preserued in a pickle of vinegar and salt, are a very wholsome sauce with meats, exciting the appetite, clensing and comforting the stomacke, and remouing oppilations. They are conuenient for euery age and constitution, especially for the phlegmaticke, and such as are subiect to obstructions.

Penieroyall or Organie is hot and driein the third degree, Penie-royall or Organie. and of an excellent extenuating, dissoluing, mundifying, and corroborating facultie: It is very good for such as haue squamish & waterie stomacks; for it notably strengthneth the same, helpeth the concoction, and asswageth the paines both of the stomacke, and also of the belly proceeding of crude and flatulent humors: It also prouoketh vrine, clenseth the lungs, and mundifieth the breast from grosse and thicke humors. In a word, it is of all pot herbes the best and wholsomest; for it is of such an excelient smell, and delectable sauour, that it maketh euery thing wherein, or wherewith it is boyled no lesse wholsome, then sauourie. It is good at all times, and for all sorts of people, especially in the Spring, Winter, and Autumne, and for the phlegmaticke, melancholicke, and such as are aged.

Hyssop is for smell and taste, but little inferiour vnto Organie: it is hot and dry in the third degree, and also of Hyssop. an excellent attenuating and mundifying faculty: it is comfortable to the head and stomacke, and passing good for an old cough, and shortnesse of breath: for it notably purgeth and mundifieth the breast and lungs from grosse [Page] and phlegmaticke humours. It is at all times, especially in the spring and winter, most expedient and profitable for the aged, the phlegmaticke, and all such as abound with colde and rheumaticke humours.

Time is a very aromaticall and comfortable hearbe, hot Time. and dry in the third degree, and of a discussing and mundifying faculty: it is very comfortable to a weake stomacke, and of singular and excellent efficacie against the windinesse of it, the Collicke Iliacke, and nephriticke passions, the cough, shortnesse of breath, melancholy, and obstructions of the matrice. The hearbe dryed and decocted, or made into powder, and so any way vsed, is of farre greater efficacie, then when it is greene, for all the purposes aforesayd. The vse of Time is most appropriate for the phlegmaticke, and the melancholike; and being timely and moderately vsed, conuenient for euery age and constitution.

Sauory is hot and dry in the third degree, of an attenuating, Sauaury. discussing, and mundefying facultie: it comforteth and strengthneth the stomacke that is weake, and prone to vomit, helpeth the digcstion, discusseth winde, comforteth the braine, quickneth the sight, clenseth the breast, and passages of vrine. The hearbe dryed and vsed, as I haue sayd of Time is of greater efficacie, then when it is greene: in a word, it is altogether of like vertue with Time, especially good for all such as abound with colde and phlegmaticke humours.

Mint is hot and dry in the beginning of the third degree, Mints. whereof are diuers kindes, but two onely appertaining to meat, and they also most fragant in sauour, that is the red garden Mint, and the Speare-Mint, and of these two, the Speare-Mint is the more excellent, both for sauor and vertue. The fragrant smell of them doth very greatly comfort the braine and spirits, stirre vp the senses, especially the memorie, and make the heart cheerefull: Wherefore I aduise all such as leade a studious kinde of life, to smell oftentimes vnto them. They doe maruellously corroborate a cooled and weake stomacke, stay the hicket, and vomiting, [Page] and loosenesse of the belly, dry vp and consume crude and superfluous humours in the stomacke, excite the appetite, and cause good digestion: in a word, they are of all hearbes, the wholsomest for the stomacke, and to it most acceptable. They are passing good in sallads, for they giue Mints very wholsome in sallads. vnto them a very pleasant, odoriferous, and comfortable relish; but they must be mingled with Lettuce, and other cooling hearbes, for otherwise, by reason of their heat, they will quickly offend an hot stomacke and liuer. They inhibit the crudling of milke in the stomacke, and therefore it is good to macerate them a while in milke, that is to be drunken, for feare lest that it should cruddle or wax sou [...]e in the stomacke. They notably strengthen the seminall vessels, incrassate and make fruitfull the geniture, especially the red garden Mint: wherefore it is of speciall and singular vse in all seminall fluxes. They are also of singular vse in the Stone and Strangury, being boyled in wine, or possets for the purpose, and also in broths: for besides that, they dissolue and consume the crudities of the stomacke, and strengthen the same, they also purge the reines, and vrinall passages, of grosse and slimie humours. The iuyce of Mints, taken with the iuyce of a soure Pomegranet, or with some other competent thing for the purpose, effectually stayeth vomiting, and scowring in the cholericke passion, and also the effusion of bloud, from the inward parts. Mints boyled in White wine with a little vinegar added thereto, and the mouth washed therwith, helpeth the ill sauour of the mouth, and putrefaction of the gums. The dry powder of Mints, taken with warme milk, is a very good medicine for wormes in children, or olde folkes. The powder of Mint [...], is also of singular efficacie against cruditie, and rawnesse of the stomacke, and effectuall also for most of the purposes aforesayd. The often vse of Mints is hurtfull to hot and dry bodies; but very profitable to the aged, phlegmaticke, and melancholike.

As Mints are appropriate to the stomacke: so Bawme Bawme, and Basill, and Basill are to the heart. Bawme is hot and dry in the [Page] second degree, and Basill is likewise hot in the second degree; but hath a superfluous moysture adioyned with it. They are singular good (especially Baulme) for the heart and infirmities thereof, for they strengthen the vitall spirits, expell all melancholy and sadnesse, and make the heart merry. Bawme is also good for a moyst and colde stomacke, to helpe the concoction, stay vomiting, and to open the obstructions of the braine. It is an hearbe greatly to bee esteemed of Students, for by a speciall property, it driueth away heauinesse of minde, sharpneth the vnderstanding, and encreaseth memory. Wherefore it is good to be vsed in b [...]oths, or eaten by it selfe in manner of a sallad, with oyle and vinegar, and sometimes also with Lettuce, Purselane, and other hearbes. Basill I deeme to bee rather fit for medicine, then for meat, because it is of ill iuyce, of hard concoction, offensiue to the stomack, filling both it and the belly with winde: and being much eaten, it is also very hurtfull to the sight. But yet it is worthy to be esteemed for the sweet sauour thereof, which is very comfortable to the heart, and good also for the head, so the braine be not weake, for it causeth head-ach in such as haue weake braines, by reason of the strong sauour which it hath, especially being often smelled vntc. Bawme is good in sallads and broths, for euery age and constitution, especially for the phlegmaticke and melancholike; but Basill not conuenient for any.

Marjorame is hot and dry in the beginning of the third Marjorame. degree: it is of thin parts, and of a digesting faculty: this hearbe is passing good in broths, or sallads, for it comforteth the stomacke, and helpeth the concoction therof, corroborateth the liuer, and is good for the obstructi [...]ns of it: it also comforteth the hea [...]t, but especially the brain quickneth the sight, and is of maruellous efficacie against all cold infirmities of the head. Moreouer, it prouoketh vrine, and discusseth winde with much efficacie. The Hearbe dryed, and made into powder, and any way taken, doth notably comfort a cold and windy stomacke, helpe the digestion, [Page] strengthen the braine, preuent convulsions, and all infirmities of the sinewes and braine, proceeding of a cold and moyst cause. In a word, it is an hearbe worthy to be much esteemed of all persons, euen for the pleasant smell of it, which to the heart and head is very comfortable. The vse of Marjorame is not good for hot and cholericke bodies; but for the phlegmaticke, and such as haue cold stomacks, and ouer-moyst and weake braines, it is maruellous good and conuenient.

Betouie is hot and dry in the second degree: it hath a Betouie. cutting and attenuating facultie: It taketh away obstructions of all the inward parts: in a word, the vertues of it are innumerable; but it is cheefly good for the braine and sinewes, and all infirmities proceeding from the imbecility of them. The vse of it, in broths, or otherwise, is good for euery age, season, and temperature, but cheefly for such as haue weake and feeble braines.

Sage is a most wholsome hearbe, hot and dry in the beginning Sage. of the third degree, and of an astrictiue faculty. It helpeth the concoction, and discusseth winde, singularly comforteth the head and braine, quickneth all the senses, especially the memorie, and strengthneth the sinewes. Wherefore the vse of it is exceeding good for such, as are subiect to the palsie, or trembling of the hands, and all other affects of the sinewes and braine vpon a moyst cause. It may be eaten in sallads, or any other way vsed; but in sauces with meats of moyst substance, it is of singular profit, for it exciteth the appetite, and correcteth the superfluous moysture of the meat. The often chewing of it in the mouth, is very profitable to the sinewes and teeth, for it strengthneth the one, and preserueth the other from putrefaction. The vse of Sage is very good for women with childe, especially such as are subiect to abortion. And out of it may be extracted &c, for women that are barren, a remedy of excellent efficacie, to make them fruitfull and apt to conceiue; but yet not conuenient for all that are childlesse. Sage, especially the much and frequent vse therof, is [Page] hurtfull in hot and dry seasons, and to leane and dry bodies; but very profitable to the phlegmaticke, to the aged, and to such as haue ouer-moyst and weake braines.

Rosemary, is in vertue and quality, much like vnto Rosemary. Sage, for it is both hot and dry, and also astringent: the vse thereof is very profitable, for it correcteth the superfluous moysture of meats, corroborateth and raiseth vp a cold and weake stomacke, discusseth winde, sweetneth the breath, comforteth the heart, braine, and sinewes, quickneth the senses and memory, and strengthneth the sinewie parts. Wherefore it is good against the rheume, and all infirmities of the head, braine, and sinewes, proceeding of a cold and moyst cause. The Conferue made of the flowers of Rosemarie, and also of Sage, which I wish to bee often vsed of Students, especially mornings fasting, and sometimes after meale, doth greatly delight the braine, reuiue the spirits, quicken the senses, comfort the heart, and maketh it merry. Rosemary is most accommodate for colde and moyst seasons, for the aged, phlegmaticke, and rheumaticke.

Costmary and Maudline are hot and dry in the second degree, they are good for a cold stomacke and liuer, and Costmary & Maudline. prouokè vrine: the smell of them is comfortable to the braine. Costmary is also called Alecoast, and it doth well answer to the name, for if it be ste [...]ped a while in Ale, or put into a vessell, and Ale tunned thereunto, as is vfually done in the making of Sage Ale, it maketh a pleasant drinke, and very comfortable to the stomacke, braine, and sinewes. They are good for the aged and phlegmaticke; but hurtfull to such as are young, and of an hot and cholericke temperature.

Tansie is hot and dry in the beginning of the third degree: it strengthneth the sinewes, and is very profitable to Tansie. the stomacke, for it concocteth and scowreth downwards crude and phlegmaticke humors, which adhere and cleaue thereunto. From hence may be gathered, that Tansies in the spring-time, are very wholsome, and good for the stomacke, [Page] for the clean sing away of phlegme bred therein, by the vse of fish in the Lent-season. And heere many may see their errour detected, that for the making of Tansies, doe confusedly vse to giue onely vnto them a delightfull greene colour, beside the iuyce of Tansie, the iuyce of other hearbes, perhaps altogether vnwholsome, or at leastwise vnfit for the purpose. But if any please to adde to the making of Tansies, the iuyce of Sorrell, they shall willingly haue my assent, especially if they make them for such as are of a cholericke temperature. The seede of Tansie is of singular force against wormes, for in what sort soeuer it bee taken, it killeth and expelleth them. Tansie is conuenient for the phlegmaticke, and the aged; but hurtfull to young and cholericke bodies.

Clarie is hot and dry in the third degree: the onely vse Clarie, thereof is for the imbecility of the reines, and for stopping of seminall fluxions, for which it is very profitable, being boyled in broths, or any other way vsed.

Rocket and Tarragon are neere of one nature and quality, Rocket and Tarragon. hot and dry in the third degree; but Tarragon, in regard of the aromaticall and cardiacall sauour of it, is to bee preferred before Rocket. Among all hearbs of an acrimonious sauour, and that are vsed insallads, they may haue the preheminence, especially Tarragon, for by reason of its aromaticall and cardiacall quality, it is much more comfortable to the stomacke, heart and head, then Rocket is. They cut and extenuate phlegme in the stomacke, excite the appetite, and helpe the concoction. They are good in sallads, but not alone, but ioyned with Lettuce, Purselane, and such colde hearbes, for the qualifying of their acrimonious heat: otherwise being eaten alone, they distemper the liuer, and cause head-ach. Wherefore the best way to makesallads, is to mingle hot hearbes and colde together, except you will make them of purpose to coole or heat, as the nature of the stomacke, and temperature of body shall require. Rocket and Tarragon are conuenient for the aged and phlegmaticke, not not for the cholericke, [Page] and such as are of hot temperature.

Towne-Cresses, or as the vulgar sott doe pronounce, Towne Cress [...], or Towne Ka [...]se, Towne-karse, is more biting in taste then Rocket or Tarragon, and therefore more hot and drie. It is eaten with other sallade hearbes; but what way soeuer it be vsed, it notably heateth a cold stomacke and liuer, cutteth and attenuateth grosse humors, mundifieth the lungs, helpeth the Asthmaticke, openeth and strengthneth the melt, and is well neere as good, and as effectuall against the Scuruie, as Scuruie grasse. It may not be eaten in sallads, but in small quantitie, and that with Lettuce, and other cold hearbes; for it will quickly offend the stomacke, distemper the liuer, inflame the bloud, and annoy the head. Water Cresse or Karsse is altogither of like nature and facultie, as Water Karsse. Towne-Karsse is, and is also very effectuall against the stone. They are good for the phlegmaticke, aged, and such as are subiect to obstructions.

Auens are hot in the end of the first degree, and drie in the end of the second, with a kinde of scowring, or clensing Auens. qualitie: they are very wholsome in pottage or physicall broths, though they make them looke blacke: for they clense away such things as adhere to the entrails, and are good against cruditie or rawnesse of the stomacke, windinesse of the belly or sides, stopping of the liuer, and clottered bloud in any inward part of the bodie, especially being decocted in wine. The roots of Auens are in the Autumne and Winter very profitable in physicall broths, or other decoctions, for all the purposes aforesaid. They are good for euery season, age, and temperature, sauing onely for the cholericke which are free from winde, and obstructions of the entrailes.

Filipendula is hot and drie euen in the third degree, of Filipendula. an opening and clensing qualitie, and yet with some litle astriction adioyned. Although this hearbe be in physicall vses cheifely profitable for the stone and strangurie, yet I thought it meete, because it is common in gardens, not here to omit it. Wherefore such as are subiect to the stone [Page] and strangurie, may to their ease and comfort vse the herbe in their pottage, broths, or possets.

Cheruill is of a temperate heat, and moderate drinesse: Cheruill. it is an hearbe exceeding good and wholsome, very pleasant to the taste, delightsome to the stomacke, and comfortable to the spirits and senses. It may be vsed in pottage, broths, and sallads &c. In sallads with other hearbs it is most acceptable, by reason that it giueth vnto them a very pleasant and delicate relish; but for sallads, the seeds while they are greene, or the round tufts ór heads which conteine the seede, doe farre excell the leaues, which for pleasantnes of taste, sweetnes of smell, and wholsomnes for euery age and temperature, do also excell all other sallade hearbes. And to be eaten by themselues as a sallade, with Oyle omphacine, vinegar, and pepper, they exceede any other sallade for a cold and feeble stomacke. The roots of Cheruill boyled, and after dressed, as the cunning Cooke best knoweth, or onely eaten in manner of a sallade with Roots of Cheruill exceeding, wholsome. oyle and vinegar, are singularly good and wholsome for weake and aged people, and for such as are dull and without courage: for they delight the stomacke, reioyce and comfort the heart, increase strength, excite Venus, and depell old age.

Wormewood is hot and drie in the end of the second Wormewood. degree: it hath a clensing facultie with some astriction adioyned: it is marueilous profitable to a weake stomacke that is troubled with choler; for it clenseth it through its bitternesse, and by reason of the binding qualitie, it also strengthneth, and comforteth the stomacke. Moreouer it is good against windinesse, and griping paines of the stomacke and belly: it strengthneth the liuer, and riddeth it of obstruction, and the bloud of putrefaction, clensing by vrine, naughtie cholericke and superfluous humors. It also helpeth the spleene when it is ouer-charged or filled with grosse feculent bloud, by causing it to passe downeward by the stoole, togither with the excrements. Wherefore in regard of the great commoditie that Wormewood bringeth [Page] to the stomacke and liuer that are weake and oppressed through the redundancie of choler or melancholy, I aduise all those in whom those humors exceede their limits, to eat oftentimes the young and tender tops, or leaues of Wormwood in sallads with other hearbes; but specially to drinke mornings fasting, and sometimes also before meales a draught of Wormewood wine, or Beere, or in want of them, of white wine or stale beere, wherein a few branches of Wormewood haue for certaine houres bin infused: and I assure them that they shall finde great commoditie thereby; for it will clense the stomàcke, liuer, gall, and spleene, The wholesomnesse of Wormewood wine or beere, and for whom it is most conuenient. discusse windinesse, cause them to haue a good appetite to meat, to be free from wormes, the laundice, and other diseases proceeding of choler. Hence it may appeare, that those, who, being of a phlegmaticke or moist temperature, doe for the weaknesse and windinesse of their stomacks, make often vse of Wormewood beere, or of the hearbe infused therein, as aforesaid, are much deceiued, except that choler or melancholy shall accidentally happen to abound in their stomacks, because Wormewood is first and cheifely good for the cholericke, next for the melancholicke, and is now and then also conuenient for the sanguine, because the sanguine constitution is very apt to grow cholericke; but for the phlegmaticke it is nothing at all auaileable, vnlesse that choler or melancholy shall happen to offend their stomacks through obstructions of the gall or melt: and for such in regard of the weaknesse and windinesse of their stomacks, Wormewood wine, or the hearbe infused in wine, as aforesaid, is far more conuenient then any Absinthiarie beere.

The seedes of Fen [...]ell are hot in the end of the second degree, and drie in the beginning of the same: the greene Fennell. branches are lesse hot and drie. The sweet Fennell doth so far exceede the common in vertue and goodnes, as it doth in pleasantnes of taste: it comforteth a cold stomacke, discusse [...]h winde, prouoketh vrine, and hath a singular propertie, of sharpning the sight. It is also very good to be [Page] vsed of Nurses, for it increaseth passing good and wholesome milke. The roots are also very good in broths or other decoctions for the same intents, especially for the obstructions and paines of the kidneyes. But the seeds are of greatest force for breaking of winde, for comforting the stomacke, and asswaging the paines of it, for corroborating the braine, and preseruing the sight. To conclude, the branches, seeds, and roots of Fennell are very good for the head, the lungs, the liuer, and the kidneyes: for they both open, and corroborate those parts. The young tender branches are very good in sallads, and they are likewise, being preserued in a pickle of vinegar and salt, very wholsome to be eaten as a sauce with meat in the winter season. The round tufts or heads of Fennell, which containe the seede, are exceeding wholsome to be eaten; but there are commonly bred in them litle wormes of a greenish colour, A caution concerning the eating of the round tufts or heads of Fennell. which are very venemous to the braine and senses: wherefore I aduise: that the said tufts or heads be opened, and the wormes carefully shaken off, and afterwards washed cleane and macerated a while in cold water, and so eaten in manner of a sallade, either by it felfe, or with other hearbes: they are of an excellent confortatiue nature, and doe notably discusse winde, and open the obstructions of the liuer, breast, and braine. The greene seeds whilest they be tender, and of a yellowish colour, are also passing pleasant and wholsome to be eaten in manner of a sallade, or otherwise, for all the purposes aforesaid. Fennell is very wholsome and agreable for euery season, age, and temperature, especially for the phlegmatiake, and such as are troubled with the winde.

Anise seeds and Careway seeds are answerable to Fennell seeds in operation and vertues: they discusse winde, Anise seeds, and Careway seeds. comfort the stomacke, and helpe the concoction. They are very wholsom to be eaten any maner of way, especially for such as haue weake stomacks, and that are much subiect vnto winde. But in meats I prefer the Carewaies before either Anise or Fennell seeds, because they are more acceptable [Page] to the stomacke, and more delightsome to the taste.

Coriander seedes are of many people much vsed for the winde, but with very great error, I doubt not: for the Coriander seeds. hearbe it selfe, which beareth the seede is of a very noysome and venemous qualitie, whereof the seede in some measure doth participate. For if it be indiscreetly vsed, and not well corrected of that filthy and malignant qualitie, which it receiueth from the hearbe, it hurteth the sight, and peruerteth the vnderstanding. The best way to prepare the seedes for correcting their hurtfull qualitie, and so to make them wholsome and fit both for meat and medicine, is to infuse them 24 houres at the least, in white wine vinegar, then to take them and drie them, and so to keepe them for their vse. Being thus prepared, they discusse winde, exiccate crude humors, strengthen the mouth of the stomacke, and represse the ascending of vapor's to the head. They are very conuenient for cold, phlegmaticke and rheumaticke bodies.

OF THE MANNER and Custome of Diet. SECT. VIII.

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Whether a precise and exquisite manner of Diet be best for the preseruation of health?

ALthough it be very certaine, that a precise and exquisite manner of Diet be of greatest moment, for the preseruation of health, in such as are naturally infirme, & not of a valetudinarie state of bodie; yet we see by daily experience, that such as are of an healthy and sound constitution, if they alwayes obserue a precise and curious manner of liuing, doe for the most part liue lesse healthily: and the reason is, because they wholy addicting themselues to a curious and accurate kinde of Diet, do suddenly vpon euery light cause, and occasion of change, incurre and fall into diuers diseases and distemperatures: wherefore a precise and exquisite custome of Diet is not conuenient for any, but for weake and sickly bodies. But that you may know what manner of Diet is best for healthy men to obserue, you must vnderstand that there is a threefold Diet, Accurate or precise, Vulgar or common, and Subvulgar. Three sorts of Diet. An Accurate Diet is that, when a man taketh his meats in a certaine measure, order, and number, and at fixed times, and they also such as are agreable to his nature and constitution of bodie, nec latum vnguem, as the saying is, ab ea regula discedit. A vulgar Diet is opposite to the Accurate, [Page] it is plaine and rude, of no respect or consideration: for they which obserue this kinde of Diet, do make no choise of meats, no set or fixed time of eating: for sometimes they eat liquid meats, sometimes hard, sometimes grosse, sometimes fine, sometimes salt, sometimes fresh, sometimes temperate, sometimes intemperate, sometimes of euill iuyce, and sometimes of good: sometimes they fill and glut themselues, sometimes they rise with an appetite, sometimes they eat twise, sometimes thrise, somtimes foure times or oftner in a day. A Subvulgar Diet is as it were a meane betweene the Accurate, and Vulgar: for it is not so rude and plaine, as the Vulgar, nor so precise and exact, as the Accurate: for they which obserue this Diet doe commonly eat at set and appointed times, and that also with some respect and choise had of the meats. From this distinction of Diet I answer, that a Subvulgar Diet is fittest for healthy men to obserue; for they accustoming themselues to a meane and an indifferent kinde of Diet, do far more safely, and with much lesse perill sustaine the varietie and change of aire, meats, drinks &c, which even by an inevitable necessitie are incident vnto vs in this life, then they which obserue a precise and Accurate Diet. Neither doe they with such contrary meats, and peruerse manner of liuing, ouer-charge and oppugne Nature, as those doe that vse a Vulgar Diet, which is only fit for agresticke bodies, for whom I write not these things.

Whether it be good for the preseruation of health neuer to eat without acertaine appetite and desire?

SEeing that there is nothing that doth so greatly obtunde and weaken the natiue heat, and extirpate health, as a fastidious fulnes of the stomacke, and that nothing doth so soone cause the same, as when meats are taken without appetite and desire: I therefore aduise all such as are in health, and that are desirous of the continuance of the same, that they eat not vnlesse the appetite be certaine, and the superiour intestines empty of the meats formerly receiued: [Page] for it is most hurtfull to the bodie to ingest nourishment vpon nourishment not digested; for by such meanes the oeconomie of the stomacke is confounded, and the coucoction, which is the root of life, consequently marred. It is a physicall axiome of perpetuall veritie, that the imperfection or fault of a former concoction, cannot be amended in the next: wherefore if the stomacke performe not his office, there can neuer of crude chyle be made good bloud in the liuer, neither of impure bloud any good assimilation in the parts. And therefore intemperate men, which doe not giue time for the first concoction, doe fill their bodies with vitious humors, and waxe turgide and discoloured, destroying first (by their intemperancle) the force and faculties of the stomacke, next of the liuer, and at length of the whole bodie. Wherefore it shall nothing profit a man to vse meats of good and wholsome iuyce, except they be digested in the stomacke: for euen as ill humors are bred of these, as of contrarie meats, if they obteine not a good concoction in the stomacke. To conclude therefore, seeing that a good concoction of the meats is a matter of so great moment for the preseruation of health, I counsell all such as are truely respectiue of the same, that they oppressenot their stomacks with vntimely, or immoderate eating, and before all things, that they eschew and abhor a fastidious saturitie, as a thing most iniurious to Nature, and pernicious to the health of the bodie.

Whether it be good to prouoke with Sauces an appetite to meats, the stomacke being well and naturally affected?

IAnswer, that it is better to fast and expect that hunger may excite an appetite, then to irritate the same with sauces: for to a man liuing wisely and soberly, salt with hunger, is the best and wholsomest sauce. But when hunger in gluttonous persons excite not the appetite, then the Cooke is put to his shifts by strange mixtures of things to [Page] consect a sauce, which may repaire the pallate, please the throat, and excite the appetite. And from hence not simple diseases doe spring vp, but inexplicable, and multiforme, exceeding oftentimes the Art of Physitions. For I would haue them to know, that dolorous Gouts, grauedinie of the head, caliginousnes of the eyes, tortures and dissolutions of the limmes, trembling of the hands, and many worse miseries then these, are not apt to be bred by parsimonie, and a phylosophicall diet, but by an abundant plenitude, occasioned by luxurious excesse. Wherefore my counsell is, that meat expect an appetite, and that the stomacke be by no meanes vntimely alliciated vnto meate; for, as I haue said in the former question, it is the hurtfullest thing to the bodie, to ingest meat vpon meat vndigested. But if the stomacke be ill affected, as when it is by any distemperature, or debilitie derected, I then aucrre, that it is lawfull, yea very expedient, to excite an appetite with conuenient sauces, so as it be done with this caution, that the stomacke be not by them stirred vp to the taking of more meate, then it can well digest. And here I would haue such also as are healthy to know, that I doe not so straitly restraine them from the vse of sauces, neither that I am against sauces so morose (for although they allure vs to inordinate and immoderate eating, yet the fault is rather to be attributed to our imprudencie, and intemperancie, then to the sauce) as that I doe altogither denie them to such as haue sound stomacks, and appetites naturally good, but affirme rather, that some simple sauces (abandoning all strange and disordered mixtures) according as the temperature or state of the stomacke, nature of the meate, and time of yeare shall require, so that they be soberly, and not vntimely or gluttonously vsed, may sometimes be allowed, and that profitably, not onely to such as haue weake and foeble stomacks, but also to them that haue both stomacke and appetite healthfull and firme enough: for they cause the meats to be taken with greater delight, and such as are eaten with delight, are commonly best concocted. [Page] Of which sort are first, as most common, Vinegar, Verjuce, and Mustard, next Orenges and Limmons, and then Capers, and Sampier; for these two last, because they haue greater force to excite the appetite, then to nourish, are also ranked among the sauces. And all these are not only good for exciting the appetite, but oftentimes also very profitable for the stomacke it selfe, and other parts: for vinegar attenuateth and cutteth grosse humours in the stomacke, and represseth choler: Mustard, by reason of the heating, extenuating, and resoluing faculty that it hath, is very good for a cold stomacke and bteast, which commonly are stuft with crude and phlegmaticke humours: Verjuce, and the iuyce of Orenges and Limmons are exceeding profitable for an hot stomacke and liuer, and therefore very wholsome for hot and cholericke bodies: Capers are very beneficiall to the spleene, and Sampire to the kidneyes. At what time therefore it shall please any one, or that it shall seeme good to helpe his appetite, let him then, according as the condition and constitution of his body shall require, make choyce of one or another of the aforesayd sauces. As if the stomacke shall bee affected with grosse and tough humours, then Vinegar is a good and profitable sauce: If the stomacke be stuft with cold, crude, and slimie humors, Mustard: If the liuer or stomacke be of hot temperature, or disposed to inflammations, Verjuce, the iuyce of Limmons, Citrons, or soure Orenges: If the spleene be subiect to obstructions, Capers: If the kidneyes, Sampire, &c. But all strange and confused sauces, especially such as are not of a comfortable pleasant sharpe relish, which are made to oblectate the pallate, abandon, as hurtfull to the body, and acceptable onely to lurching and deuouring Bellygods. And heere I cannot but againe admonish all such as are studious of their health, that they doe not, by sauces, or delicate and dainty meats, prouoke their stomacks to excesse; for meat, by copious quantity, oppressing the stomacke, doth greatly weaken the naturall heat, and subuert the digestiue faculty; and therefore, though it be of good [Page] iuyce, because it cannot be concocted, and euinced of nature, filleth the body with crude and flatulent humours. Eat yee therefore without saciety, and vse those meats with great sobriety, that besides the satisfying of hunger, doe induce appetite and delight.

Whether meats much desired, albeit not laudable, are to be preferred and eaten, before such as are better, being not desired?

I Answer, that the meats, which are most desired, though lesse good, are to be preferred, and rather eaten: the reason is, because the meat which is desired, and taken with delectation, is more welcome to the stomacke, more firmly detained, and consequently, better digested; whereas the meat that is not desired, nor taken with delectation, but rather against stomacke, is, though it be of good and wholsome substance, seldome well digested. But this is not so generally to be receiued, as that euery kinde of meat desired, ought to be preferred before better meat not desired: for if the meat desired be of very ill nature, then it is rather to be eschewed. For example sake: if any of a sound and healthy body, shall more desire Beefe, Porke, or Mutton, then Capon, Veale, or other meats of like goodnesse; Beefe, Porke, or Mutton, are to be granted vnto him. But if there be very much difference betweene the meat, which is desired, and a better that is not desired, that is, if the meat desired, be of a very naughty and ill property, then it is not to be exhibited, because it may bring much hurt to the body, especially if in such case the appetite bee often yeelded vnto, and the body not rustickly strong. Wherefore it must be regarded, whether the appetite be enormous, or too too irregular, as it is, when it desireth meats very hurtfull, and to be rather abhorred, then eaten: for then it is not to bee satisfied, except sometimes in women with childe, for feare of abortion. They therefore that liue licentiously, and doenot onely satisfie their appetite, without [Page] any respect had of the meats or drinkes that they desire, but also doe much delight in their dissolute manner of An admonition for licentious liuers. liuing, and doe deride others that obserue better order, are heere to be admonished, that they cease to take pleasure in an euill custome: for although they bee lusty and strong for the present, and can for a time well digest, suffer surfet, and beare immoderate diet, either by reason of their age, or by reason of a firme constitution, or by reason of custome, and are not annoyed with any manifest malady; yet let them be sure, that time will hasten their punishment, and that a riotous youth breedeth a miserable age, full of paines and [...]oathsome maladies. But it seldom commeth to passe, that those which lead a dissolute and disordered life, all the time of their youth, liue vntill they bee olde: for vnlesse they relinquish their euill manners, and change the course of their life, they are oftentimes vnawares afflicted with some violent disease, and so end their dayes with miserable torture, perhaps in the flower of their age, when they would most gladly liue. Wherefore let all lewd and licentious persons know, that it is farre better for them to relinquish their euill manners, and change the course of their life, while they bee young, and by sober and temperate liuing, to preserue their health, then by surfet, and all manner of disorder, to make their bodies weake, sickly, deformed, and odious both to God and man.

How manythings ought such as are studious of their health, specially to respect, in electing meats conuenient for their nature and constitution?

THree, the complexion of the body, the quality or temperature of the meat, and the substance of it. The complexion or temperature of the body, is either temperate, or intemperate: if it be temperate, then meats of like temperate quality are conuenient, for conseruation of the temperature: If it be lapsed or distempered, then meats of a contrary quality, agreeable to the lapse, that it may bee [Page] reduced to a temperature, are to be assumed. If therefore the lapse bee in heat, meats and drinkes of cold quality agreeable to the lapse; if in colde, other in like manner of hot quality, are to bee vsed. The like also is to bee done in lapses of drought and moysture. And if the lapse shall bee of diuers qualities composed, a compound manner of reduction must also be obserued. But in making this reduction, it is to be obserued, that a colde constitution lapsed, requireth a stronger quality reducing it, then an hot, because it is more remote from the beginnings of life. The like respect also, in reducing a constitution lapsed, is to bee had of the age. And heere it is also to bee noted, that as some bodies are subiect to obstructions, and some to immoderate fluxions: so are there also some meats, that are of an attenuating and soluble faculty, which are good for the former; and some of an incrassating, and an astringent, conuenient for the latter, so they bee moderately, at times conuenient assumed. But if any shall eat meats, that are not conuenient for his constitution and state of body, by reason of a great desire, that hee hath vnto such, hee ought to take them with their correctories; as vnto moyst and phlegmatick meats, to adde things of contrary quality and substance: for by this means they will be made more agreeable to the body, and so taken with lesse offence. Thirdly, the substance of the meats ought to be considered, for some meats are grosse, and of hard substance, some thin, and of tender substance: these are conuenient for a weake stomacke, those for a strong: for meats that consist of thin parts, are in a strong stomacke, by reason of the great heat of the same, soone corrupted, adusted, and conuerted into choler: as for grosse and hard meats, they doe greatly oppresse a weake stomacke, and infringe the naturall heat. Wherefore the meat, as touching the substance of it, ought to bee correspondent to the concocting heat of the stomacke: and therefore to such as haue strong stomacks, meats of strong nourishment, and of slow digestion, are most agreeable; but to them that haue weake stomacks, [Page] that liue at rest, and are subiect to obstructions, meats of lighter substance, and of easier concoction, are more accommodate. Besides the complexion of the body, the temperature of the meat, and the substance of it, which are cheefly to be respected in the election of meats, the age of the person, custome of diet, and time of the yeere, ought not to be neglected, in which euery one may easily direct himselfe.

Whether the ordinary vse of two meales in a day, be best for the preseruation of health?

I Answer, omitting the precise obseruation of the time, countrey, and custome, that the vse of two competent meales in a day, viz. of Dinner and Supper, is generally best for them that are within the limits of 25, & 60 yeeres, leading a studious, or sedentary kinde of life, if they desire to auoyd crudity, the originall of most diseases. But such as vse much exercise, or are of an hot and cholericke temperature, may eat oftner, as three times in a day, and that more largely at each meale, for the restitution of the substantiall moysture, which by reason of exercise, and a strong naturall heat, is much exhausted. Wherefore I aduise them, not to bee altogether fasting till dinner, but to breake their fast with this threefold caution, that they finde their stomacks A threefold caution to be obserued in the vse of break. fasts. to be cleane and empty, that the breake-fast be slender, and that of meats of light digestion, and that it be taken about foure houres before dinner. And heere I may not omit to aduertise all such as haue plethoricke and full bodies, especially liuing at rest, and which are of a phlegmaticke The vse somtimes of one meale in a day, for what bodies conuenient. temperature, that they not onely eschew the vse of breake-fasts, but also oftentimes content themselues with one meale in a day: for by this meanes, nature being for a time disburthened, as it were, of meats, vseth all her power, in digesting and expelling the reliques, whereby it commeth to passe, that the ouer-plus of bloud is abated, raw humours concocted, all manner of excrements expelled, [Page] and the whole body consequently, reduced to a sound and healthy mediocrity. Heere it may bee demanded of such, as for the health of their bodies, can oftentimes bee contented with one meale a day, whether it were better to take it at supper, then at dinner. Whereunto I answer, that Whether in eating one meale a day, were it better to take it at supper, then at dinner? at supper, because in the night season, and in sleep, the spirits are more intense to concoction, being not withdrawne vnto outward and animal actions; yet with this prouiso, that they sup not late, for great and late suppers are very offensiue to the whole body, especially to the head and eyes, by reason of the multitude of vapours, that ascend from the meats that haue been plentifully receiued. Wherfore they must, after supper, refraine from sleepe, or lying downe, three houres at the least, and bee sometimes walking, sometimes standing, and sometimes sitting, that the meats may be the better digested, and passed from the stomacke, the vapours in some measure consumed, the eyes and the whole head consequently lesse annoyed. But if any shall erroniously accustome the vse of one meale in a day, and shall then lurch and deuoure so much, or more, as may well serue for two competent refections, as some, that vsually make but one meale in a day, are wont to doe, I must tell them, that two moderate refections were farre more commendable, and better for their health, then vnreasonable feeding and glutting of themselues at once, whereby all the powers and faculties of the body are oppressed, the stomacke weakned, crudities and obstructions occasioned.

Heere also may those demand, that vsually make two What space of time ought to intercede dinner and supper? meales a day, what space of time ought to intercede the refections. Our vsuall time for dinner, in all places, is about eleuen of the clocke; and for supper, in most places, about six, according to which rule, wee commonly sup about six houres after we haue dined, allowing an houres space for a meale. I doe well approoue of the distance betweene the meales, and also of the allowance of an houres space for a meale; but if Students, that may command the time, [Page] and others also, that lead a generous kinde of life, shall alter the time for refection, as to dine about ten, and to sup about fiue, or six, according as their appetite, strengths, and disposition of body shall require, they shall haue my better approbation, and that for three reasons. The first is, because it is not good to be so long fasting in the morning, except for moyst and phlegmaticke bodies, as aforesayd: for the stomacke being ouer-long empty, attracteth from the intestines, and other parts, naughty fumes, and putrid humours, which doe not a little hurt both it and the head, especially in such as are of a cholericke temperature. The second is, because a larger time may be allowed, as shall be requisite, for the concoction and distribution of the meats receiued at dinner: for we ought not to cat againe, if wee will be diligent obseruers of our health, vntill the meat eaten before, be first concocted, and well auoyded out of the stomacke, and the appetite thereupon certaine, as it is formerly demonstrated. The third reason is, that they, who being subiect vnto rheumes, hauing supped by six, which order for Students is very well obserued in our Vniuersities, will be the freer from nocturnall diseases and rheumes, vnto which Students, and such as liue a delicious, easie, and sitting kinde of life, are most subiect: and others that are free from rheumes, and nocturnall passions, hauing supped by seuen, will afterwards be the better disposed to rest, for it is not requisite, that they, especially hauing dry braines, should refraine lying downe to rest, aboue an houre or two after supper, which is onely conuenient to preuent obstructions. And this order of supping being obserned, there will remaine a competent time, both for one and the other, before they goe to bed, as the space of three or two houres, for the meats in some measure to concoct, and descend from the stomacke: for there is nothing more hurtfull to such as are subiect to rheumes and obstructions, then to sleepe, or lye downe within two or three houres, euen after an ordinary and frugall meale, because the vapours that then arise from the meats, residing and concocting in the [Page] stomacke, beside the inhibiting of the distribution of them, are very offensiue to the head, being not by conuenient watching, and moderate motion of the body, in some measure discussed. Thus much concerning the ordinary refections, for such as are within the limits of 25, & 60 yeeres, wherof euery one may make vse and application agreeable to his state of body, and course of life. Now concerning the refections of others, that are not within the aforesayd limits of yeeres, a word or two breefly.

They therefore that are past their declining age, and entred within the limit of olde age, as those bee, that are past 60, or 63 yeeres of age, may not precisely bee tyed to any fixed times for their refections, but may eat three or foure times a day, or oftner, as their stomackes shall require, a little at a time, by reason of the imbecility of their digestiue faculty. Neither may children by any meanes bee tyed vnto fixed meales, for they, by reason of their great encrease of body, continuall motions, and dissipable substance through the pores, require much and often nourishment. And those also that are in their youthfull age, as from 14, to 25, being of hot and cholericke tempe [...]ature, both because they haue not attained vnto the Acme, or full height of their growing, as also by reason of their strong naturall heat, require much nourishment, and are not alwayes to be limited to two or three meales in a day. But such as are in their youthfull age, hauing grosse bodies, and of a phlegmaticke temperature, may neuer exceede three meales in a day, but rather oftentimes content themselues with two at the most, that by this meanes, their moyst and crude humours may be concocted and abated, and their bodies kept within a laudable mediocrity. And heere I aduise all such as are solicitous of their health, to obserue at their meales three things, which I adde as an Appendix to that which hath beene spoken.

The first is, that putting aside all businesses, and shaking off all serious cogitations, they take their repast quietly Three things to be obse [...]ued at meales. and merily, and not eat, or come to their meat with a [Page] troubled or meditating minde, for that will peruert the concoction, and cause the meats to corrupt in the stomack, by reason of the retracting of the spirits to the head. The second is, that they giue the meat due preparation for the stomacke, which is the exact chewing of it in the mouth: for the well chewing of the meat is a great furtherance to the well digesting of the same: and therefore they greatly erre, that eat ouer greedily, and snatch vp their meat hastily, because it is both hurtfull and indecent. The third is, that they reside not in the chaire of intemperance, that is, prolong not the time in eating and drinking superfluously, but onely sit so long at meale, as that they may giue vnto Nature a competent refection: for the ingestion of too much meat is burthensome and iniurious to all the bodie. But if they shall at any time exceed in eating and drinking, they must make amends with a following parcitie; as if the dinner shall be larger then ordinarie, let the supper be the lesse, or none at all: for there is no man, albeit very carefull of his health, which doth not in this now and then transcend his limits.

Whether the eating of one or of diuers sorts of meats at a meale are alike profitable for the health of the bodie?

IT is a common receiued opinion, that the eating of diuers sorts of meats at a meale, is for such as desire to liue in health vtterly hurtfull, and to be reiected: for by reason of the disparitie of their nature and substance, they are seldome at once well concocted, and distributed. Moreouer varietie and change of meats doe greatly please the pallat, and are as it were a spur vnto satietie. The strong and healthy bodies of agresticke men, which at their meales commonly vse but one simple kinde of foode, doe seeme to approue this assertion, and also the weake and valetudinarie [Page] state of many others that vse to feede on diuers dishes at one time. Contrariwise he that will consider and looke Reasons that make for varietie of meats at meale. into the diuers constitution and fabricke of the parts of the bodie, shall finde that varietie is much more agreable vnto it, then singlenesse: for which cause doubtles, varietie of meats as it is delightfull, so also naturally to be desired, and therefore more profitable. Wherefore he that in this case condemueth varietie, seemeth also to reproue Nature; especially, because it putteth off a fastidious tendernes of the stomacke, and exciteth the appetite, and is also beneficiall for costiue bodies. Now from that which hath bin said, it is apparant, that the state of this controuersie consisteth in this, that the vse of one sort of meat at a meale, is in its nature more profitable, and more safe, in so much as concerneth the naturall actions of the stomacke and liuer; but in regard of the variety of the parts and substance of the bodie, varietie of meats is much more agreable, and so on these grounds standeth the controuersie to be decided. In so much as the reasons of both opinions seeme to be of good force, there must a meane and rule be found out, that may direct when, and how the one, or the other, that is, one or d uers sorts of meats at a time, may be in vse, and necessarie: for neither alwayes, neither to euery one, neither of euery sort, ought variety, or singlenes of meats to be exhibited. For the manifestation therefore and solution of The solution of the controuersie. this matter, it must be obserued, that there are some kinds of meats that in nature and concoction differ litle, and some much: Such as in nature and concoction differ litle, may at one time be eaten of them that are in health, so they be not immoderately ingested: for too much meat, though it be of like nature, of easie concoction, and of good iuyce, is offensiue to the stomacke, and breedeth crudities. I say of them that are in health; for to such as are sickly and infirme, sundry meats at one time, though they differ litle in nature and concoction, are oftentimes troublesome and offensiue, because their digestiue facultie is weake, scarcely able to digest one simple kinde of meat. Wherefore it [Page] cannot be granted, that meats, which in substance and qualities differ much, may at one time be assumed, esp [...]cially of them that haue weake stomacks, without hurt, according to the first assertion. But if they shall be neere of one substance, although of differing kinde, nor much disagreeing in qualities, there is no let, but that they may at once be concocted, because the same heat, and same time onely will suffice for the concoction of them. For the reason wherefore varietie in meats is hurtfull, ariseth from the great inequalitie of their substance, or from the contrarietie of qualities, or from the facilitie of corruption of one, with the disficultie of concoction with another, not verily from varietie. As put the Case: What doth prohibit, but that Veale, Mutton, Capon &c. may be eaten at one time? Neither the inequalitie of their substance, nor contrarietie of qualities, and therefore they are without any offence, with like labour concocted. The conclusion therefore may be, that it is better to eat onely of one sort of meat at a meale, then of sundry sorts, that in substance and qualities differ much; but if they shall be neere of a nature and qualitie, or not much differing, then varietie is to be preferred for the reasons before alleaged. Here I may not by the way ouer-passe without iust reproofe the The eating of flesh and fish at one meale not wholsome for the bodie. eating of flesh and fish at one and the same meale without any respect: for the most part of fish and flesh doe in no wise accord, but are of a very discrepant nature, not able to be well concocted togither in the stomacke, by reason whereof they daunt and ouerthrow the digestiue heat, and fill the stomacke with discordant humors, which oftentimes produce strange and dolorous symptoms. Wherefore my counsell is to all such as are studious of their health, especially to them that haue weake stomacks, that they, eschew this euill custome, and relinquish it to bellygods, and them that haue vnbrideled appetites, who rather choose for a momentarie pleasing of their pallats, to liue fettered with Gouts, racked with Feuers, and tormented with stones, then by moderate and discreet feeding, to acquire [Page] an happy, sound, and healthfull state of bodie. Now to that which is vrged against varietie of meats, that it entiseth to repletion, and sacietie, conuinceth not this assertion; for that is not the fault of Nature, which is well pleased with a meane, but of ignorance, and indiscretion. Wherefore it was well said of Plato, that there is danger in varietie, for no other cause, but for that we easily yeeld to pleasure and sensualitie. The offence therefore, if the matter be rightly weighed, commeth not from the meat, but from our vnbrideled appetite. Neither is the example of agresticke people of any force: for the healthinesse and sound state of their bodies is not to be attributed to their plaine and simple foode, but to their great accustomed labour and exercise. Varietie therefore of meats may offend with immoderation, neuer with temperancie. Wherefore to conclude, I aduise all such as are respectiue of their health, especially that are of tender nature, and state of bodie, not to eat at one time meats greatly differing in nature and concoction; for euery inequalitie of concoction, is a praeludium of cruditie, and corruption, which the liuer cannot correct. Neither at any time sensually to oppresse and labefie the digestiue facultie of the stomack, with too great varietie of meats, although they differ not much in nature and concoction: for to feede vpon more then foure dishes euen at a geniall meale, is somewhat immodest and excessiue.

Here some may demaund, whether bread, which is the very ground of our nourishment, be, to be alwayes taken Whether bread ought to be taken with ye meats in any sutable measure and proportion. in any certaine measure or quantitie? Whereunto I breifly answer, that it is, in regard of the meats that are eaten with it, to be taken in a diuers measure and proportion: for the bread that we eat, ought to be double to the flesh, so much and halfe so much as of eggs, and threefold vnto fish, especially of the moister sort, that the superfluous moisture of it, may by the siccitie of the bread, be attempered. They erre therefore that eat very litle bread with their meats: for you shall finde them to haue tumide bodies, or at least, [Page] waterish and impure stomacks, by reason of windie crudities, wherewith they abound.

Whether it be better to suppe more liberally, then to dine?

IT hath bin a great question, whether the Supper should be greater then the Dinner; or contrariwise, the Dinner greater then the Supper. But this doubt with certaine cautions may easily be discussed; for neither the one, nor the other may without limitation, and distinction be affirmed. Wherefore I answer, that it is more expedient for such as are healthy and strong to eat more at Supper, then at Dinner, and that for two reasons. The first, because the coldnes of the night, and sleepe ensuing doe greatly helpe concoction, through the regression of the spirits and heat into the interiour parts. The second is, because the time from Supper to breakfast, or Dinner is much longer, then from Dinner to Supper: and therefore it is very meete, that the Supper should in some congruent measure, be greater then the Dinner, according as the time following, in both respects, is more fit and commodious for concoction. Great and weighty affaires either publicke or priuate, and also serious meditatious may be a third reason in time of such occasions, to eat more freely at Supper then at Dinner; because men after a full meale, are commonly very vnapt vnto any labour or exercise, either of minde or bodie. And besides that, if they should eat much at Dinner, and afterwards by necessitie of their place and calling, vndergo any great or weighty businesse, they quickly subuert their state of bodie; and the reason is, because much meat doth first contract to the stomacke the spirits, and almost the whole force of Nature, for the concocting of it, which serious meditations, or businesses of importance doe afterwards diuert to the head: whereby it commeth to passe, that the spirits can neither sufficiently assist the braine in contemplation, nor the stomacke in concoction; but the meats in the stomacke, by reason of this [Page] distraction, being destitute of sufficient heat, become raw, and fill the bodie with grosse, putride, and flatulent humors. And here I must aduertise them that they erre not in eating more liberally at Supper then at Dinner, as to fill themselues till their bellies strout, and that they can scarce breath; for I minde not, nor in any oase approue such a large Supper, but a frugall rather; yet such in which is eaten more then at Dinner, for the reasons before alleaged. But this (as I haue said) is not so generally to be receiued, as that it may be expedient for euery man to eat For whom it is not convenient to sup more liberally, then to dine. more liberally at Supper, then at Dinner: for it is not conuenient for grosse and phlegmaticke bodies, for feare of a suddaine suffocation in sleepe, or at least, of troublesome and painefull sleepe, which in them, by reason of the straitnesse of the passages, may through much phlegme, and a large Supper, often be occasioned. Neither for the same reason is it good for them to sup more liberally, that are very olde, or subiect to obstructions, or nocturnall diseases, for in such the distribution of then nourishment is commonly difficile, which alwayes indicateth a slender Supper. Neither is it conuenient for them to sup more liberally that are troubled with rheumes, or any infirmitie of the head, except there be a drie distemperature of the braine, because a full Supper repleteth the head with vapors. Therefore to conclude this question, in making a larger Dinner or Supper fiue things are remarkeable: the concoction, the space betweene the meales, the businesses, the distribution, and the condition or state of the head. In respect of the concoction, of the space betweene the meales, and of businesses of great weight, it is better to sup more liberally then to dine, for the reasons before alleaged. But in respect of a difficile distribution, it is better to dine more liberally then to sup, because a more easie and better distribution of the nourishment into euery is made by day, when the bodie is in motion, then by night, when it is at rest. In like manner in all infirmities of the head, except there be, as I haue said, a drie distemperature of the [Page] braines, it is better to dine more liberally, then to sup, because the head will be lesse anoyed with the vapors that ascend from the stomacke. And here by the way I aduise all such as are subiect to distillations from the head to forbeare liquid meats at Supper, and to sup for the most part on rosted meats, because they are lesse vaporous; but for such as are wont, by reason of a drie braine, to passe the night without sleepe, or competent rest, moist and sorbile meats, because they best refresh the braine, and procure sleepe, are most profitable: and for the same reason, it is best for them to make a larger Supper, then Dinner, that the braine may more plentifully with vapors in the night season be refreshed.

Whether it be better to begin, and also to end the meale with meat, then with drinke?

THis is a question worthy of consideration, because an orderly manner of eating and drinking at meales doth much concerne the stomacke, and the good concoction of the meats. And forasmuch as it is not good for all men to begin and end their meales alike, I aduise all such as are respectiue of their health, to search out and consider throughly the nature and disposition of their stomacke, for there is in it humor, or siccitie, which will demonstrate in what manner it is best for them to begin and end their meales. Wherefore he that is studious of his health, ought to consider, whether his stomacke be moist or drie, or of a meane betwixt both. If there be excesse of moisture in the stomack, like as commonly is in them that be phlegmatick, then to begin the meale with drinke, is very hurtfull, because it weakneth the stomacke and liuer, deiecteth the appetite, breedeth much winde and crudities: and it is also no lesse hurtfull to end with drinke, because it subuerteth the concoction, and abundantly filleth the bodie with crude and flatulent humors. But if there be excesse of drynesse in the stomacke, like as commonly is in such as be [Page] cholericke, then it is good to begin the meale with drinke, that the present thirst may be asswaged, the stomack moistned, and the appetite, which ouer-much heat and drynes doth deiect, excited: and it is also no lesse auayleable to end with drinke, both because, that whatsoeuer of the meat shall remaine in the mouth of the stomacke, may therewith be carried toward the bottome of the same, where the concoction is perfected; and also that thirst, seeing that they are by nature very thirstie, may be preuented. If the stomacke shall be neither too moyst, nor too drie, but of an indifferent temperature, then, I say, it is best to begin the meale with meat, but to end it with drinke, to the end that no part of the meat may sticke, or be at a stay about the mouth of the stomacke, but may of it be carried into the ventricle, which is the bottome of the stomacke, the very promptuarie for the meats, and place of absolute concoction. And here I must aduertise them that shut vp their meale with drinke, that they doe it with a moderate draught, for to end the meale with much drinke doth, by euerting the concoction, cause eructations, and beget much winde and crudities. But those that are subiect Wherewith it is best for them that be rheumaticke to finish and shut vp their meales. vnto rheumes and distillations from the head, ought not in any wise, hauing not drie and thirstie stomacks, to shut vp the meale with drinke, and then also but with a very litle quantitie, because it increaseth rheumaticke humors; for it is much better for them to take alwayes some stypticke thing after meale (the which is likewise good, and farre better then Beere, for hot and drie bodies, that are rheumaticke) that may inhibit the ascending of vapors, by closing vp the mouth of the stomack, as are, Quince preserued, the iuyce of Pomegranet of a middle fauour, which is neither too soure, nor too sweet, and the Conserue made of Red Roses: the vse of these vpon meales is very profitable for all such as are subiect vnto rheumes; but the Pomegranet is most agreable to them that haue hot, cholericke, and thirstie stomacks. Now whereas it hath bin shewed, that it is expedient for some constitutions to begin their meales [Page] with drinke, I must aduertise the Reader, that he take it with some limitation, as that there be no broths or po [...]age at table, for if there be, they are to be preferred before drinke, and alwayes taken in steede thereof, at the beginning of meale (except of them that are molested with rheumes, or affected with crudities of the stomacke; for vnto such, liquid and potulentall meats are not profitable) because they are acceptable to the stomacke, and doe as it were, by reason of their liquiditie, very fitly prepare the way for o [...]her meats.

How many things ought those that are studious of their health, to obserue in the vse of drinke?

THe necessitie and vse of drinke is first to preserue naturall moysture: secondly, to make a good mixture, concoction, and distribution of the meats: all which, that they may be effected without inconueniences, three things must be regarded and obserued in the vse of drinke. The first is, that it be taken moderately at meales, and that not at two or three great draughts, but by sundry litle draughts: To drinke litle and often at meales, is better, then to drinke much at once. for abundance of drinke at meales, marreth the concoction, both by causing the meats to fluctuate in the stomack, and also by weakning and relaxing the same: whereupon crude and phlegmaticke humors are abundantly increased, and consequently rheumes, fluxes, and many other inconueniences to the bodie and members. And the drinke must be mixt with the meats, not by great, but by sundry litle draughts: for great draughts, doe weaken the stomacke, infringe the naturall heat, which then is in concoction, driue downe the meat too hastily, and corrupt the whole bodie with ouer much moysture and cruditie. Wherefore my counsaile to them is, that are respectiue of their health, that they drinke at their meales often and li [...]le at a time, and also that they swallow downe the drinke not hastily, but leasurely: for the drinke being mixt with the meats, by diuers litle draughts leasurely taken, well tempereth [Page] them without anoyance, both for concoction, and also for distribution. For examples sake: with vs to whom Beere is more agreable for an ordinarie drinke, then A generall rule for drinking at meales. Wine, let this be a generall rule for taking of drinke at meales. Let the first draught be of an ordinarie Beere for thirst sake: the second also of Beere for mixture of the meats: the third and fourth of wine, or in want thereof, of stronger Beere, for the better mixture, concoction, and distribution of the meats; and if it be a geniall meale, or much larger then ordinarie, another draught of wine is also allowable. Afterwards vpon meats taken againe, let there be assumed a draught of ordinarie Beere, and therewith, or a litle meat superassumed, according to the nature of the stomacke, as is demonstrated in the precedent question, let the meale be concluded. But to this rule euery one may not exactly betake himselfe; for of drinking at meales, no certaine prescript can be constituted, because the drinke is to be increased, and diminished, according to the temperature and disposition of the stomack in heat, & coldnes, drinesse, & moysture, loosenes, or stipticknes; and also according to the temperature and substance of the meats. Wherefore you must consider whether the meat be correspondent to the stomacke, or not: As whether a drie meat be taken into a drie stomacke, or a moyst: for if a drie meat be receiued into a drie stomacke, then the drinke is to be increased; but if it be receiued into a moyst stomacke, then the drinke is to be taken in the same measure, as if both stomack and meat were of an indifferent temperature. In like manner the substance of the meat ought to be considered, whether it be grosse, or thin: if grosse, then a larger quantitie of drinke for the concocting and distributing of it is necessarie: if thin, then a lesse portion will susfice. The like Indication may be taken from the disposition of the stomacke, which if it be subiect to laxitie, then a lesse portion of drinke; if to stypticitie, then a greater is to be assumed.

[Page] The second thing that is to bee obserued in the vse of drinke is, that the drinke be attempered to the temperature of the aire, of the season, of the countrey, of the meats, and of the person receiuing it: for by this meanes, the natiue heat will bee the better moderated, and the body consequently preserued in a sound and healthy temperature.

The third thing which, concerning the vse of drinke, those that are studious of their health ought to obserue, is that they wholly betwixt dinner and supper, abstaine from drinke, excepting onely a Dilutiue draught, whereof I will heereafter speake, because it breedeth crudities, except necessity, as sometime in them that bee cholericke, or custome shall require it: the later of which, notwithstanding is vicious, and therefore by little and little to bee relinquished.

Whether the drinking of wine at meales onely, betweene the eating, and not also before and after meale, bee expedient and profitable for the body?

THE wholsomnesse of wine, in helping the concoction, nutrition, and exhilarating the spirits and heart, moderately taken at meale, as the temperature of the body, and time of yeere shall require, is so well and commonly knowen, as that it needeth not any demonstration. But whether it bee expedient to drinke wine presently before, and after meale, it is a matter not so euident. In my iudgement, the whole determination of this doubt, is to bee gathered from the nature of the wine, and from the temperature of the stomacke, and disposition of the body that taketh it. For example sake; The drinking of wine before meale, is not conuenient for them that are young, or for any that haue hot stomacks, because it will distemper the liuer, cause in flammations, and consequently, marre the concoction of the meats. But for olde men, and all such as haue colde stomacks, a little draught of Sacke, or of any other wine of like nature, is very profitable before meales, [Page] because it discusseth windy crudities, exciteth the appetite, and fortifieth the naturall heat for concoction; yet with this prouiso, that they euen forthwith goe to their meale, for otherwise it will by euaporation greatly offend the head. But verily I suppose the drinking of White or Rhenish wine, with a Limmon sliced and macerated therein, and a little also of the choycest sugar added thereto, especially if the Drinker bee of a tender pallate, to bee very wholsome and good, as a preparatiue draught before meales, for all bodies (except for such as are subiect to a defluxion of humours, or else abound with much moysture and crudity) especially for such as are subiect to obstructions, because it cleanseth away slimie humours, adhering to the stomacke, openeth the obstructions of the mesaraicke veines, of the milt, of the liuer, and of the reines, exciteth the appetite, and erecteth the digestiue faculty of the stomack. As concerning the drinking of wine immediately after meale, there are some that do altogether prohibit it, and not without good reason, becauseit hurteth the braine and sinewes, by euaporating from the stomacke; yet by their leaue, a little draught of Sacke, or of any other wine of like nature, may not be hurtfull, but rather oftentimes very profitable to them that haue colde and weake stomacks, so they bee not affected with infirmities of the head and sinewes, because it helpeth the concoction, by comforting the stomacke, and repairing the naturall heat. But the drinking of a great draught is in no wise expedient, because it subuerteth the concoction, by causing the meat to passe from the stomacke indigested, and greatly also offendeth the head with acute vapours.

Whether it be profitable, or in any sort necessary for such as are in health, to drinke betweene meales?

I Answer, that it is very hurtfull to drinke betweene meales, so long as the meats that haue beene taken, remaine vndigested in the stomacke, and not past the first [Page] concoction (except great thirst and siccity of the stomacke and throte shall require it, and then onely a little is to bee taken, that the drinesse may bee somewhat mitigated) because it interrupteth and confoundeth the concoction, by disturbing the naturall heat that is in working, and consequently maketh the body to abound with crudities. But after that the meat is concocted and descended from the stomacke, which will bee in three or foure houres after the meale, it is good to drinke one meetly large draught, of White or Rhenish Wine, or stale Beere, or of Sacke, so the person that take it, be of a colde constitution, and so much the rather, if hee bee aged, and the season of the yeere also colde, to wash and cleanse out of the stomacke, the reliques of the meats, and to cause a more facile and speedy distribution, or passage of the meats concocted through the mesaraicke veines vnto the liuer. Wherefore, this drinking of Wine or Beere betweene meales, as the constitution of the body shall require, may well bee termed both dilutiue and dilatiue, and is good for all men, especially for such as are subiect to obstructions of the stomacke, and mesaraicke veines, that conueigh the alimentary chyle or iuyce, which commeth of the meats, concocted in the stomacke to the liuer, to be made bloud.

Whether the custome of drinking fasting in the mornings, and and like wise evenings, even at the time of going to bed, bee to be approoued and consented vnto?

THE custome of drinking in the mornings fasting, a large draught of White wine, of Rhenish wine, or of Beere, hath almost with all men so farre preuailed, as that they iudge it a principall meanes for the preseruation of their health; whereas in very deede, it is, being without respect had of the state or constitution of the body, inconsiderately vsed, the occasion of much hurt and discommodity. For conuelling therefore of this vaine custome, I answer, that the drinking of a large draught fasting of the aforesayd [Page] Wines, or of stale Beere, if it shall be more agreeable to the body, is onely good for them that are of an hot and dry constitution, or subiect to obstructions, so they be not of a very cold and moyst temperature, that the siccity of the stomacke, may bee mitigated, and any slimie or obstructiue humour residing in it, in the liuer, veines, or reines remooued, and cleansed away: which the taking of a large draught fasting of stale Beere, or of one of the aforesayd wines, especially if a Limmon be macerated in it, as aforesayd, doe notably performe. But this may not so generally be taken, as that it is allowable for euery one that hath an hot and dry state of body, to drink a large draught mornings fasting, for it is not conuenient for such as are very rheumaticke, though they are of a dry temperature of body, because it will greatly encreaser heumes; but to such, a small draught, to temper onely the siccity of the stomacke, is to be exhibited. And heere it may bee demanded, whether or no it bee good to drinke stronger wines fasting, as Muskadell, Malmsey, or such like: I know that it is vtterly forbidden, as pernicious to the body, which I likewise auerre, in respect of the younger sort of people; but for the aged, in whom the radicall moysture and heat is decayed, I deeme it to bee very wholsome, especially in colde countries, and in the colde times of the yeere, because they are very comfortable and restoratiue: wherefore to drinke mornings fasting, a draught of Muskadell or Malmsey, and also to eat tosts of fine manchet-bread sopped therein, is no bad break fast for olde folkes, as I suppose. Hence it may appeare, that it is not altogether vnwholsome, to drinke strong winenext the heart, so there bee respect had to the age, to the time, and to the countrey. As concerning the vse of drinking, at the time of going to bed, I affirme that it is in no respect allowable, but for hot and cholericke bodies, who commonly haue dry and thirsty stomacks, to whom a little draught of Beere, and that also but of meane strength, for allaying onely the siccity of the stomack, may be admitted. I say a little draught, because a large one may [Page] breede crudities in the stomacke, offend the braine, and make it subiect to distillations.

The conclusion therefore is, that to drinke mornings fasting, is very hurtfull to the phlegmatick, and at the time of going to bed, for all bodies, except for them that haue dry and thirsty stomacks, because it filleth their stomacks and veines with crudities, and the braine with superfluous vapours. Wherefore the custome of drinking, mornings and euenings, is to be refrained, except of them, for whom it is conuenient, as aforesayd, and with great caution to be vsed of such, as are much subiect vnto rheumes, though the temperature of their body shall require it.

FINIS.

ERRATA.

[Page]

PAg. 9. lin. 7. after reason read of. pag. 12. lin. 27. for an approperous read a preproperous. pag. 18. lin. 26. the full point that is betweene these words, togither with, must be taken away. pag. 25. lin. 33. for vrine read wine. pag. 44 lin. 5. read thus at the imperfect parenthesis (as I haue shewed) may be very profitable to coole, to moysten, and to open obstructions. pag. 56. lin. 36. for dust read adust. pag. 81. lin. 32. after phlegmaticke read but. pag. 109. lin. 7. after aged read for. pag. 109. lin. 29. for the two purposes, read the purpose. pag. 126. lin. 26. after best read and. and leaue out one and in the next line. pag. 131. lin. 13. after greater read difficultic. pag. 169 lin. 5. leaue out not. pag. 184. lin. 32. after ought read at least.

A Table directing to the principall things conteined in this Treatise.

[Page]

A

AIre, the differences and properties thereof. pag. 1, 2, 3, 4.

What things declare the wholsomnes of the Aire. 4

The morning Aire very hurtfull to them that haue weake braines, and subiect vnto Rheumes. 6

Ale, for what bodies more profitable then Beere, 39

Ale very hurtfull to phlegmaticke and grosse bodies, and such as are subiect to obstructions. 16

Alexanders. 157

Almonds. 134

Almond milke. 135

Allowes. 79

Anehoua's. 81

Anise-seeds. 167

Apples. 112

Aprecocks. 118

Appetite to meate, whether good to prouoke with Sauces. 171. And whether it be good for the preseruation of health neuer to eatwith out a certaine appetite. 170

Aqua vitae, the vse and properties thereof. 46, 47

Artichocks. 138

Asparagus. 155

Auens. 164

B

Bawme. 159

Barbaries. 129

Basill. 159

Barbell. 84

Base. 78

Bacon. 56

Bellies of beasts. 71

Beanes. 137

Beetes. 148

Betonie. 161

Beefe. 54

Beere, whether more wholsome then Ale? 38. For what bodies more conuenient then Ale. ibid. whether Beere breede rheumes more then Ale?

How many properties ought to be in the best and wholsomest Beere? 39

Stale Beere most wholsome in the summer season. 40

Whether Beere made only of Barley malt bee better and wholsomer, then that which is made of barley & oaten malt mingled togither. 42

Birt. vide Turburt.

Blites. 148

Blacke birds. 66

Borage. 151

Bread, the diuers sorts thereof. 17. 18. 19. 20. what bread is the best and wholsomest. 18. Se [...]en properties[Page]in the best and wholsomest bread. 20 21. Bisket bread, and the crusts of bread, whether profitable to the bodie. 22. 23. Bread whether ought to be taken with the meats in a certaine measure and proportion. 184

Brawne. 57

Braine of beasts and fowles. 70

Breame. 76

Athreefold caution to be obserued in the vse of Breakefasts. 177

Bustarde. 67

Butter. 91

Buds of Brcome. 101

Burnet. 151

Buglosse. 151

Byttour. 68

C

Capon and Caponets. 61

Calaminarie or Sea-Cut. 79

Carpe. 84

Capers. 101

Carrots. 140

Careway seeds. 167

Chickens. 61

Cheese. 91. Two commodities by eating of Cheese after meat. 92

Cherries. 126

Chestnuts. 132

Chibols. 144

Cheruill. 165

Citrons. 100

Cinnamon. 106. Cinnamon water. ibid.

Ciues. 144

Cinquefoylc. 152

Cloues. 107

Clarie. 163

Cockrels. 61

Conger. 79

Cockles. 82

Codfish. 76

Coleworts, or Cabbage Cole. 138

Costmarie. 162

Coriander seeds. 168

Conie and Rabbets. 59

Crane. 67

Crab. 82

Creame. 90

Curlew. 68

Cuttlefish. 79

Currants. 126

Red Currants. vide Ribes.

Cucumbers. 136. Pickled Cucumbers. ibid.

Cyder and Perrie, whether wholsome and profitable drinks? 42

D

Dabbe. 75

Dates. 121

Damsons. 123

Dandelion. 151

Three sorts of Diet, and whether an exquisite Diet be best for the preseruation of health? 169

Dinner and Supper what space of time ought to intercede? 178

Doggefish. 76

Dorie. 78

A fourefold vse of Drinke. 42 To drinke ad hilaritatem, whether lawfull and profitable? 37

[Page] In the vse of Drinke three things to be obserued. 189. To drinke litle and often at meales is better then to drinke much at once. ibid. A generall rule for drinking at meales. 190. Drinking between meales whether healthfull for the bodie? 192 Drinking mornings fasting and likewise euening at the time of going to bed, whether healthfull and profitable for the bodie? 194

Ducks and Ducklins. 69

E

Eies of beasts. 71

Eares of beasts. ibid.

Eeles. 84

Eggs. 86

Eisell. 97

Endiue. 150

F

Fenducke. vide Moore-hen.

Feete of beasts. 73

Fennell. 166

Feildfares. 67

Fish, whether the often vse thereof be wholsome for the health of the bodie? 74

Figgs. 120

Filbords. 132

Fisticke nuts. 133

Filipendula. 164

Flesh of beasts & fowles being young, whether more wholsome, then when they are growne to fuller age? 49

Flesh corned or seasoned with salt, whether more wholsome then vnsalted? 50

Flesh that is meanely fat, why more wholsome then that which is very fat or leane? 51

Kids flesh whether wholsomer then Lambe? 52

Flounder, or Flooke. 75

Framboise. 129

Fresh fish whether more wholsome then salt fish. 85

Frumentie. 93

New Fruits whether wholsome to be eaten raw? 110

G

Garlicke. 141

Ginnies. vide Turkies.

Ginger. 108. Greene Ginger and canded Ginger. 109

Gillowflowers. 154

Goates flesh. 60

Goose. 69

Greene Geese. ibid.

Gooseberries. 127

Gourds. 137

Grapes. 123

Gurnard. 76

Guilthead. 79

Gudgion. 84

Gysards of Fowles. 72

H

Habitation that is somewhat eminent, whether best for health? 6

Hares, whether so profitable for meat, as delightfull for hunting? 59

[Page] Hake. 76.

Haddocke. ibid.

Hallibut. 78.

Haselnnts. 131.

Hens. 61.

Heath cocks. 67.

Heron and Heron-showe. 67.

Heart of Beasts. 72.

Herrings. 80.

Honie. 103.

Hop-buds. 156.

Hysop. 157.

I

Iringo-roots. 142.

Iunkets. 94.

K

Kids flesh. vide. Flesh.

Kidneies of Beasts. 72.

Water Karse. 164.

L

Lambe whether wholsomer then mutton? 53.

Larkes. 66.

Lapwinke. 68.

Lamprey. 80.

Lange-de beefe. 151.

Leekes. 144.

Lettuce. 145. being eaten with oyle insallades, for what bodies onely conuenient? 145.

Liuers of beasts and fowles. 72.

Limmons. 99.

Lights of beasts. 72.

Linnets. 67.

Lobster. 82.

Lumpe or Lomp-fish. 79.

M

Mackrell. 76.

Marmalade. 116.

Mallowes. 149.

Marigold. 156.

Marrow. 71.

Maw. vide. Bellies.

Mace. 107.

Maudline. 162.

Medlars. 119.

Melons. 136.

Mercurie. 149.

Metheglin & Meath, whether wholsome and profitable drinks for euery age and constitution of bodie? 44.

Meats much desired, albeit not laudable, whether they are to be preferred, and eaten before such as are better being not desired? 174.

How manie things ought to be considered. in electing meats conuenient for the constitution and state of the body? 175.

The ordinary vse of two Meales in a day, whether best for the preseruation of health? 177.

One Meale in a day for what bodies sometimes conuenient? 177.

Whether it be better to begin and also to end the Meale with meat then with drinke? 187.

Whether in eating one meale a day, it be better to take it at Dinner, then at Supper? 178.

[Page] Three things to be obserued at Meales. 181.

Whether the eating of one or of diuers sorts of Meat at a Meale be alike profitable for the health of the body? ibid.

Milke. 88. It consisteth of a threefold substance. 90.

Mints. 158.

Mush-roomes. 135.

Mustard. 98.

Mullet. 77.

Muskels. 82.

Mutton. 52. 53.

Mulberries. 119.

N

Nauewes. 141.

Nutmegs. 107. Nutmegs condited. ibid.

O

Oile oliue. 103. Oile omphacine. ibid.

Oliues. 100.

Onions. 143.

Orenges. 98.

Orach. 148.

Orgaine. 157.

Oysters. 81. why they are vsually eaten before meales? 82.

P

Parseley. 156.

Partridge. 64.

Parseneps. 140.

Perrie. vide Cyder.

Pepper. 108.

Peares. 114.

Peaches. 118.

Pease. 138. Peny royall. 157,

Pecock. 62.

Perch. 83. Phesant. 63.

Pilchard. 81.

Pine apple. 133.

Pigeons. 63.

Pike and Pikerel. 83.

Pistach. vide Fisticknut.

Plouer. 68.

Plaice. 75. Plums. 122.

Porke. 55. 56. Rosting Pigs. 57.

Potatoe roots. 141.

Porpuise. 80.

Pomegranet. 177.

Pompions, vide Melons.

Pranes. 38.

Prunes. 123. Prickmadam. 147.

Puffin. 85.

Pullets. 61.

Purselane. 146. 147.

Q

Quailes. 65.

Quinces. 116. Quince peares. 115.

R

Railes. 66.

Radge. 68.

Radish. 102.

Ra [...]pis. vide. Framboise.

Rabbets, vide Conies.

Raisons, 125.

Rice-milke. 94.

Ribes. 128.

Rosting pigs. 57.

Roses. 153. conserue of Red Roses 154. Rose sugar. vide Sugar Roset.

[Page] Rosemarie. 162.

Rocket. 163.

S

Sack whether best to be taken with sugar or without? 27.

Sammon and Sammonpeale, 77.

Salt. 95.

Sauces, and whether the use of them be necessarie in the regiment of health? 95.

Sampier. 101.

Saffron. 110.

Sanorie. 158

Sage. 161

Scallions. 144

Scruice berries. 119

Sea gull. 68

Shad. 76

Shrimps. 83

Skirret roats. 141

Snites. 66

Sole. 75

Sorell. 149

Spinage. 147

Speragevide Asparagiu,

Sprats. 81.

Sparrowes. 67

Sturgeon. 78

Storke. 68

Strawberries. 129

Strawberrie leaues. 152

Sugar, and whether wholsomer then Honie? 104

Red Sugar, and white Sugar Candie. 105

Sugar roset. 154

Succorie. 150

Supper or the Dinner whether ought to be the larger? 185

Swan. 69

Swines flesh vide Porke.

T

Tansie, 162

Tarragon. 163

Teale. 68

Tanch, 84

Thrush. 66

Thorne backe. 80

Time. 158

Tongue of Beasts. 71.

Trout. 83

Tripes vide bellies of Beasts.

Turkies. 61

Turtle-doue. 66

Turbut. 77

Tunie. 80

Turneps. 141

Towne Cresses or Towne Karse. 164

V

Venison of Fallow Deere whether wholsomer then of Red? 58

Whether Veale, for goodnes of nourishment excell all other flesh of quadrupedall creatures. 54

Veriuice. 97

Violets. 152

Vinegar. 96

Udders of beasts. 73

W

Water, whether the drinking thereof [Page] be good for Northerne people. 24

Of the differences of Waters. 8. 9. 10.

Wardons. 115

Wallnuts. 132

Whiting. 76

White-meats. 93

Whey. 92

Whorts. 130

Wine, the diuersities, commodities, & faculties thereof. 25, 26, 27, 28, 29, 30. White, and Rhenish wines, whether good to be taken at meales or after meales? 26. For what bothey are most hurtfull. ibid.

New Wines, why unwholsome. 30 whether all new Wines breede obstructions. 31

Wines too old very hurtfull. ibid.

Wine, whether good to be taken at meales onely betweene the eating, and not also before and after meales. 191

Foure principall commodities come to to the aged by the use of pure wine 33. Whether the use of Wine mixed with water be fit for all times, and profitable for all bodies. 33

How many precepts ought to be obserued in the use of pure wine in respect of the age? 32

Wines of a grosse substance ought not to be diluted. 35

The manner of mixing wine with water for euery temperature of body. 34

Fower things ought to be considered in the use of wines diluted. 34

Wings of fowles. 72

Wigeon. 68

Wodcokcs. 66

Wolfe-fish. 79

Wormewood. 165

The wholsomnesse of Wo [...]mewoodwine or beere. 166

FINIS.

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Information about this book

Title statement

Via recta ad vitam longam, or A plaine philosophical discourse of the nature, faculties, and effects, of all such things, as by way of nourishments, and dieteticall obseruations, make for the preseruation of health with their iust applications vnto euery age, constitution of bodie, and time of yeare. Wherein also, by way of introduction, the nature and choice of habitable places, with the true vse of our famous bathes of Bathe is perspicuously demonstrated. By To: Venner, Doctor of Physicke, at Bathe in the spring, and fall, and at other times in the burrough of North-Petherton neere to the ancient hauen-towne of Bridgewater in Somerset-shire.Via rectam ad vitam longam. Part 1

Venner, Tobias, 1577-1660.

Edition statement

1620

Publication

Publisher

Text Creation Partnership,

Place of publication

Ann Arbor, MI ; Oxford (UK) :

Date

2004-03 (EEBO-TCP Phase 1).

ID [DLPS]

A14328

ID [STC]

STC 24643

ID [STC]

ESTC S101771

ID [EEBO-CITATION]

99837574

ID [PROQUEST]

99837574

ID [VID]

1906

Availability

This keyboarded and encoded edition of the work described above is co-owned by the institutions providing financial support to the Early English Books Online Text Creation Partnership. This Phase I text is available for reuse, according to the terms of Creative Commons 0 1.0 Universal. The text can be copied, modified, distributed and performed, even for commercial purposes, all without asking permission.

Series

Early English books online.

Notes

(EEBO-TCP ; phase 1, no. A14328)

Transcribed from: (Early English Books Online ; image set 1906)

Images scanned from microfilm: (Early English books, 1475-1640 ; 1398:03)

Source

— Via recta ad vitam longam, or A plaine philosophical discourse of the nature, faculties, and effects, of all such things, as by way of nourishments, and dieteticall obseruations, make for the preseruation of health with their iust applications vnto euery age, constitution of bodie, and time of yeare. Wherein also, by way of introduction, the nature and choice of habitable places, with the true vse of our famous bathes of Bathe is perspicuously demonstrated. By To: Venner, Doctor of Physicke, at Bathe in the spring, and fall, and at other times in the burrough of North-Petherton neere to the ancient hauen-towne of Bridgewater in Somerset-shire., Via rectam ad vitam longam. Part 1, Venner, Tobias, 1577-1660..

Extent

[4], 195, [9] p.

Printed by Edward Griffin for Richard Moore, and are to be sold at his shop in St Dunstans church-yard in Fleet-street,. London :: 1620.. (Errata on verso of 2C2.) (Reproduction of original in the Central Library (Bristol, Eng.).)

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