THis right fruitfull and necessary Booke, was compiled at the instance, and for the use of the most noble and victorious King of England, and of France, by all the Doctours in Physick of the Vniversity of (Salern) to the intent, that a man should know how to kéep his body in health,

The author in the beginning of this books, teacheth sight generall doctrines, the which hereafter he specissed, and also de­clareth at length.

The first Doctrine is, that he that destreth health of body, must eschue and avoyd great charges, thoughts and cares. For thought dryeth up mans body, hurting and leaving the spirits, in desolation and comfortlesse: which being to lest, and full of heaviness [...] dryeth vp the bones. In this doctrine are compre­hended melanchollinesss and heavinesse, the which do greatly hurt the body: for by their operation the body waxeth leane, and cold, the heart shrinketh us, the wit and understanding waxeth dull, the reason is troubled and the memory utterly marred. Yet neverthelesse, it is very expedient for sat, and cor­sle folk, to be sometime pensive and heavy, that thereby they may moderate the rank heat of their spirits, and make their bodies leaner and more flender.

The second doctrine is to eschue anger. For anger (in like manner) dryeth up the body, and excessively chaseth and infla­meth the members▪ And too great heat as Avicen sayth,avidisi. 1 cap. [...]. doct. 3. dryeth up mans body.

Secondly, anger hurteth, through heating, and inflaming of mans heart, and it setteth also the operations of reason. Some there be that naturally, either by sickness, or chance of poison, are cold; for such folk to be angry, is very necessary, for their bodily health, that their naturall heat (by such means) may be stirred vp gotten and kept,

The third doctrine is, to eat and drink soberly: for eating and drinking excessively, causeth vs to be unlusty, drowsse, and slothful hurting & inséebling the stomack Many other inconve­niences, as Avicen sayth,avi cap. de vi­no & aqua. grow and change through excess of meates and drinks, as hereafter shall be declared.

The fourth doctrine is, to make a light supper. For too much meat veing taken at night, causeth and ingendreth gnawing and pain in the belly, vnquietnesse, let of naturall rest, and o­ther griefs, which we féele and see by experience, the which hereafter shall be more plainly declared.

The fift Doctrine is, to walke after meate moderately. For thereby, the meate descendeth to the bottome of the sto­mack, where (as Avicen sayth) resteth the vertue of digestion. For the mouth of the stomack destreth food, and maketh dige­stion.

The sixt doctrine, is to eschew Sléeps immediately after meate, which causeth health, and avoydeth divers jusirmities, as it is after shewed in these verses; Febris Pigrities &c.

The seventh doctrine is, to make water as oft as needeth: For be that keepeth or holdeth his water longer then nature requireth; shall avoyd it with great paine, and so it may chance: That death should follow thereon as Avicen sayth. Also to keep the dregges and superfluity of mans food any longer then nature requireth;avi dist. 9. li. 3. ca. de diffi­cultate min­gendi. engendreth many inconveniences in the body. For the liver, and veing called, Meseriakes, do dry vp for the most part, the humors of the foresaid superfluity, and so they be made hacd and cannot be avoyded, & this causeth opila­tions in the guts, and ventostries: and so it may chance, it bréedeth Impost [...]umes: as after shall be shown.

The eight Doctrine is, that one doing his easement, and a­voyding the ordutes and filth of the body, should not much force and constraine his fundament: for in so doing, the Hemo­roids, and Fistula shall gréeve him, and the fundament many times is misordered and thrust out of his proper place finally, the author sayth, that who so will observe the foresaid doct­rines, shall live long in good health and prosperity.

Here are taught thrée generall remedies, whereby to con­fothe in health all creatures, and especially noble men.

The first is. to live joyfully: for joy and mirih causeth man to be young and lusty. By moderate joy and mirth, youth [Page 4]is conserved, naturall vertue comforted, the Wit sharpened, and stirred up, and thereby man is more prompt quicke, and of ability to do all good and honest operations, For if is not said without a cause, that our joy and mirth ought to be mo­derate; for when it is without measure, it ingendreth death, both bodily, and ghostly. This moderate joy is most couve­nient for them that have much care and trouble, which joy may be got by the use of delicate meats and drinkes by avoi­ding of such things as ingender and cause melancholy, and al­so (as Avicen saith in his eleventh Book and Chapter) of the failing of mans heart,Avi dist. 2 cap deff. cor. By dwelling and accompanying among our friends.

The second remedy is Tranquillity of mind, of understan­ding and of thought; for Noble men, through their great bu­sinesse and charges, are much more grieved and troubled then other meaner persons: Great cark of mind and understan­ding, destroyeth the naturall rest of man, which is most expe­dient for Noble men for they most commonly are naturally dry and cholerick, and therefore for them, rest and quiet is right profitable and convenient.

The third remedy is moderate dyet, that is, to cate and drinke moderately, as after shall be declared, what inconveni­ences grow through excesse of meates and drinkes.

Here are declared fix Doctrines which comfort mans brain and the other members of the body.

The first is, when we rise in the morning early, to wash our eyes' with clear cold water. The eyes would be washed, to clonuse away the ordure and filthinesse that hang in the bries of them. And Avicen sayth,Avi dist. 13. li 3 cap. de con­serva O cul [...]um Idem dist. 3. cap. dede. 6. Galen, li 3. That the soveraignst thing to mundisie and cleanse, and to make sharpe of sight the eyes, is to open them, comforteth, and conse [...]veth sight, and specially of young folk The reason why the eyes must be cleansed with cold water, is, because every thing must be conserved by that is like it. For Galen sayth; That hot bodies have need of hot medicines, and cold bodies of cold medicines; Considering then that mans eyes be cold of nature: it standeth with rea­son, that they should be washed with cold water, and not with hot.

The second Doctrine is, to wash our hands when we rise in the morning, for they be instruments ordayned, where­with to kéepe and mundifie those Members, by the which the super sluities of the brain be expulsed and avoyded, as by the nosethrils, the eyes, the eares, and other natural conduien, And therefore, the hands specially ought to bee washed with cold water, for the washing of the hands with hot wa­ter, engendreth wormes in the belly: and specially to wash them in hot water immediately after meat,Avi dist. 16 li 3 tra. 5. cap de lumbri. as Avicen saith, For the washing of the hands in hot water, presently after meat draweth the inward and naturall heate of man to the exte­riour parts, and so the disgesting is unperfect, the which vnper­fect digestion is the principall cause that Wormes be engen­dred.

The third doctrine is, to walk a little hither and thither, when we are risen front rest that so the superfluities of the stomache, guts, and liver? as the gr [...]sse matter of vrine) may the more speadily be thrust under.

The fourth Doctrine is, competently after rest or sleep, to extend and stretch out our hands, feet, and other limbs, that the lively spirits may come to the utter parts of the body, and s [...] cause the spirits of the braine to be more quick and subtile.

The fist doctrine is, to Combe our heads in the morning, that the pores of the head may be opened to avoyd such vapors as yet by sleep are not consum [...]d: and also to quicken the, spi­rits of the brain. Furthermore to comb the head is very whol­some especially for aged men.avi dist. 3. li. 4. cap. de debi­li visus. And Avicen sayth. That to comb the head is wholesome, specially for old men. Therefore one should daily and oft comb his head. For oft combing draweth vp the vapours to the superiour parts, and so divideth them from the eyes.

The fist doctrine is to wash and purge the Teeth. For the fil­thinesse of the Teeth causeth the breath to stink. And of the fil­thinesse of the teeth groweth certain vapours, that greatly do annoy and hurt the brain [...]. Furthermore the filthinesse of the teeth mingled with the meat, causeth the meat to corrupt and putrifie in the stomack.avidist. 7. li. 3. cap. de con­dent. Avicen instructeth and teacheth us, how we may keep the teeth from ach and [...]tinch. That is; To wash the mouth with wine twice a month: but to make the breath sweet, it must be boyled with the root of Spurge: whosoever useth the aforesaid decoction and medicine, shall nover have the Tooth-ach.

In the last verse are certain general rules: the first is, that after we have washed and bathed our selves, we must kéep us warm, For then the conduits of the body that is the pores are open: by the which cold will pierce into the body and in­gender in us divers diseases.

The second is, that after we have dined or taken our repast, we must for a while stand vpright, that so the meat may dis­cend down to the bottom of the stomack, & then to walk a little softly: for hasty moving driveth naturall heat from the in [...]e­riour parts to the outward, and causeth ill digestion.

The third is, that one of cold complexion, should not warm himself too suddainly, but by little and little, for suddain [Page 7]change hurteth Nature: as Galen saith in the glosse of this Canon, Secundum mul [...]um & repente, &c. All strong things and of extream nature, doe corrupt the body.

Here he teacheth, that four inconveniencies are ingendred by sleeping at afternoone.

First, the afternoon, sléep. causeth and engendreth Fevers, by reason of opilations. For the naturall heat and spirit of man by day, draweth to the outward parts of the body, and therefore digestion by day is but feeble: But when the natu­rall heat and spirits of man draw to the inward parts of the body, then through their motion, the naturall heat is stirred vp, and therefore the night is the very season of perfect digesti­on, and the vndigested and raw humours are the cause of opi­lations, which opilations ingender Fevers, as Avicen sayth.

Secondly,avi dist 1. li. 9. cap de patri. the afternoon sleep causeth a man to be slothful in his operations and businesse, by the reason aforesaid, for grosse humors and undigested, cause mans spirit flowly to move the body. For as a subtile quick spirit causeth lightnesse of body, so a lumpish or a heavy spirit causeth a sluggish body.

Thirdly, the afternoone sleepe ingendreth the head-ache.The cause of head-ach. For the grosse and vndigested meate that remaineth in the stomack, doth lift vp to the brain grosse vapors, the which trouble and grieve it And of very consequence, if vapours of grosse matter bee stirred vp and caused, they must also bee grosse: For Galen saith in the glosse of this Aphorisme, Qui [Page 8]crescunt, &c. That it must needs follow, that all things be like those things of whom they be engendred.

The fourth inconventence, is the pose and Rheums. Rheums be humors, that run from one member to another, and as they run to divers parts of the body, so they have divers names. For when the Rheume commeth to the lights, they be called Catarri: and when they run to the cheeks, they be called Branchus, and when they run to the [...]ose, they are called Coriza: as it ap­peareth in these verses:

But besides the reasons of the Diseases before rehearsed, there be many other reasons and more effectuall.The diversi­ties of Fevers. The cause of the first inconvenience, that is of Fevers, which sometime are called putrified Fevers and sometime Fevers Effimeras.

A Fever Effimere. A Fever Effi­meras, is a day ly Fever. is tagendred of vapours and smudge fumes kept and reteined after the afternoon sleep, the which abstaining from sleepe. is wont to consume. Galen sayth, That these Fevers Effimeras, came through faintnesse, drun­kenness, Galen de arte curativa ad Glauc. 1. anger, furiousness, inward sorrow, and other vehe­ment cares of the mind: and the Fevers that come by insla­mation of the privy members, are of the same kind. These Fevers be soon cured, as by bagrning and customable Dyet. The putrified Fever is ingendred of the humidities in man vndigested, and augmented by the afternoons sléepe. Calen sayth,Gal de arte curativa ad Glauc. 1. That Fevers ing [...]ndred of corruptions of humors, are called pu­trified Fevers.

The second inconvenience, that is, to be flow in operation and motions chanceth by reason that by the afternoone sléepe the humidities and fumes in man, are reteyned about the Mushlas, Weyn [...], and Joynis, and also causeth the foresaid [Page 9]members to be astonyed and asléep, and therefore the vody af­ter dinner is slow and heavy in operations.

The third inconvenience (that is the Head ache) commeth as is before declared in the second inconvenience: that is to say, by the humidities and vapours retained in the Body, through sleep and rest, which by such means, are troubled and moved toward the brain,

The fourth inconvenience, that is Catharre, signifying all manner of Rheumes, chanceth to a man, and greatly grieveth him through vapours and fumes, which are wont to be dissolved and consumed by watch, and by reason of sléep, they draw to the inward p [...]rts of man-and fume vpward to­ward the brain: which fumes ingrossed by cold, return to the low parts or Caterrisans of mans body, Avicen alledgeth many other inconveniences,avi dise 1 [...]t. 1. doct. 2. cap 9. and diseases engendred of the afternoon sléep.

The first disease is the Gawt and Palste, the which grieve vs, by reason that the humidityes, that are wont to be dryed vp and consumed by the heat of the sun, and by watch, be remain still in the body.

The second is the colour and corruption of the face, through the waterish humidities, like unto mans vrine mingled, with the bloud; which waterish humidities are wont to be wasted and consumed by watch, and by reason of sleeping; they as­cend with the bloud toward the brain and the face, and so they cause the face to swell, and to wax pale.

The third inconvenience is, that afternoon sleep engendreth the spleen and that by the keeping of the grosse melancholly humours by the day rest. For as watch with the hear of the day (which doth open) giveth moving and may to melanchol­ly humours, by the streight conduits of the body: in the day sleep, letteth and destroyeth the passages and proper wayes of them, and specially it destroyeth, and stoppeth the conduties, that come from the Spleene to the mouth of the Stomacke, which are ordained to provoke mans appetite, by which con­duits all melancholly superfluities are wont commonly to be [...]larified,

The fourth hurt is, that the afternoon sleep molifieth the deyns because that the humidities, the which are went to be dissolved by the day watch, cannot be restored; which so remai­ning in mans body do dry up the veins.

The fifth inconvenience is, that man by reason of rest or sleep, looseth his appotite, for lack of resolution of the humors: which resolution is the chief and principall cause of the appe­tice. Another reason is, that the replenishing and filling of the stomack with fumes and humidities, molifieth and shut teth the mouth thereof.

The sixt inconvenience, that afternoon sleep doth ingender are Impostumes, by means of humidities encreased by the day sleep, the which draw to one member or other, and so cause it to swell. Avicen saith, that besides all these aforesaid there be two other speciall causes, that prove the afternoon sleep to be hurtfull.

The first is, that the day rest is soon corrupted, because the beat of the day, draweth the corporal heat to the exteriour parts of man: but the night rest doth clean contrary, for it draweth the corporall heat of man toward the inward parts. Of the which two motions there is ingendred a violent motion that disturbeth nature. And therefore they that wil sléep and rest them by day, are councelled to sleep in dark places and in some shadow.

The second cause is, that the day rest maketh a man, vn­lusty, drowsie, and as half afraid, and that by the changing of nature from his old custom that is, from digestion of his meat; yet notwithstanding: that the rest or afternoon sleep, is gene­rally dispraised, and the night rest greatly commended and prai­sed; yet the sleep that is taken in the morning three hours before sun rising and three hours after the sun rising, is not to be dis­praised:A note well worthy of the observing. Hypoc. in l. 2. Prog. in his as Hipocrates saith, second book of Prognost. Sleep convenient and naturall taken by night or by day, is allowable, and contrary is hurtfull: but the morning sleep of all the day is least worthy dispraise.

And albeit the day sleep, and at afternoon, are forbidden by Old Fathers and Doctors: yet for all that, now a dayes, sleep taken in the day time is not greatly to be blamed, speci­ally as Bartrutius sayth, if these five conditions therein be dill­gently observed, The first is, if it be customably used.Five conditi­ons of sleep.The se­cond is, that it be not taken immediatly after dinner. The third is, that one sleep not with his head lying low. The fourth is, not to sleep too long. The fifth, not to be waked ouer suddainely and fearfully, but with good moderation.

Here are declared four inconveniences or diseases, that come by long holding of wind in mans body.

The firsst is, called the Cramp. The ventosities of the body run oft amongst the Joynts and veins, and filleth them with wind. Of the which filling, commeth retraction and wrinck­ling together of the veins And Avicen saith, That the cramp is a disease that lyeth in the veines, Avi. dic. [...] by the which the members of man move and extend themselves. This cramp is in divers kinds, One is caused by replenishing, whereby the member is made short and great, and wrinkling together like leather, or a Harp string, through the matter replenishing the members. This manner of cramy cometh so dainly There is another kind of the cramp much like a Taboret, which enforceth the member (af­ter his length and largeness to crumple together like parch­ment cast in fire, This manner of cramp commeth slowly,

The second inconvenience is called the Dropste, a mate­riall disease ingendred of a very cold marter, which entreth & inflameth the members or places of a mans body, in which is the regiment, that is, the digestion of ments and humors, as in the stomack, the Liver, and the [...]oyd places about the belly. For dropsie never engendreth, but when the Liver is corrupt by reason of bloud.

There be three spices of Dropsie, Iposarca, Asciides, and Timpanites, and of the Timpany these two inconveniences are vnderstood. A Timpany (as saith Master Bar [...]uce) is engendred of an ill complexion, by coldnesse of the stomack and liver, which will not suffer mans drink or meat to bee convarted into good humours, but turneth them into vento­stries, which if they be not avoyded by belching, by sweat, or otherwise, they will stop the wa [...]s of voydance. Also these Uentosities gather together between the places of the belly called Mirach, Idem quod a­donian. and Siphach, and there they engender the Drop­sie.

The third inconvenience is called the Clolick, a peril­lous and a painefull disease, it is engendrod in a gut named Colon. Like as the disease called I [...]ica, is ingendred in one of the guites called Ylion. And these two diseases, are engen­dred by ventosities closed in the guts.

The fourth inconventence and disease, is the Head ache, called Vertigo, the which maketh a man to thinke that the world turneth round: by the ventosities wich draw to the brain and mixe them with the lively spirits and so cause the sayd disease, called Vertigo, which as the name declareth is a turning of swimming in the head. And as Galen sayth. They that have the sayd infirmity, are soon astonied, and with a little turning about they fall downe.

And Avicen rehearseth these incoveniences with other,Gal. de loass. cap 8 avi. dist. 1. and he saith. That ventosities kept long, do cause and engender the Co [...]icke, by reason they ascend up, and gather together, enfeeb [...]ing the Guttes. And sometimes they engender, the Dropsle, and sometime darkenesse of sight, and some­time [Page 13]the megrim, and sometime the failing evil, and sometime it ru [...]neth vnto the joynts, and causeth the cramy.

Here we be taught to make a light supper. For too much meat letteth man [...]tiaturall rest, and causeth anguish and gnawing in the belly, and causeth the face to break out: and maketh one to have a heady head in the morning, and an vnsa­vory mouth.

Here this question commeth well to our purpase, whether a man should eat more at dinner, or at Supper. For dafini­tion hereof is to be noted: that after the quantity of the bo­dy (more or lesse) meat is convenient at supper or at dinner. For either the bodies be whole and sound, or else sicke. If they be sicke, either they incliue to materiall sickenesse or vnu [...]ateriall. If the sicknesse be not caused through some humour: one may eat the more at supper because in such sick­nesses, nature only endeavoreth to digest the meat. If the sick­nesse be material, one may eat the more at dinner, as it is de­clared in the fourth Treatise, in the fift Chapter of the curation of falling sickness [...] this wise.

He that cann [...]t be sufficed with one meal in a day because he is o­therwise accustomed, must divide his meat into three parts, in Trat 8 Moch cat. dut cap. 5. and eat two parts at dinner, and the other part after temperate, exercise at Supper.

The reason hereof is this at such season the feeble nature hath help by the naturall heat of the Sunne to digest, and the superfluities thereby are more resolved, wherefore the refecton should be larger at dinner then at supper. And more­over, because the heat of the day, which causeth digestion, [Page 14]joyneth with the naturall heat of mans body, (are there by day time) two Cundry beates to help the digestion: but it is not so in the night. Likewise nature endeavoureth her self most by night, to digest the superfluities. And therefore she should not be hindred with the digesting of too much meat: And though it be so, that the naturall heat of man is in many things fortified in the night, as by retraction of the Spi­rits, and reduction of sleepe: yet that selfe same heat can­not digest two divers things, [...] the meats, and the super­fluities.

Then it followeth, that such folke should ease lesse at supper then at dinner. At the bodye [...] of such folk, séeme whole, or else if they be very whole, strong, and without any sensi­bility of super [...]ities, avoiding all through their vigour and strength as mighty bigge men: such may eat more at sup­per. For the nature of these bodies labour only by night to di­gest the meat received: and not to ripe the superfluities, for (in a manner they have none. Also they labour only to fortifie their Bodies, which wareth more stronger by night then by day: because the blood and corporall spirits be engendred by night in a more quantity, and better divided throughout the bo­dy.

If the bodyes be not greatly disposed to health (as it is rehearsed) but are disposed to be lightly sicke: then, whe­ther they travell and labour sore continually with their arms and hands, or not, it is best they eat more at dinner then at supper. For meate is not onely taken to nourish and restors the body, but also to make moyst and to over-sprinkle and water the members that (through great labour and travell) they war not dry and likewise to withstand the dissolution of natural heat. Nor such labour and travell letteth not th [...]ir true dig [...]stion. For we se [...] by experience, that they eat twice or three in a day with good appetite and good digestion. If the bodies be not apt nor disposed to labour continually as the doies afore rehearsed, it may chance two wayes: for of [...]er they labour very sore, but not continually, or else they [Page 15]labour féebly whereby superfluities iucrease.

They that travell much, as in riding or going about their w [...]rldly businesse should eat more at supper then at dinner: be­cause the unacenstomed great travail, will not suffer the meat taken at dinner to digest but doth corrupt it. Yea and fur­ther, through superfluous motion the naturall heat is dissolved and spread into every member of the body, which in the night-draweth to the inward parts of the body, and is the principal [...] cause of good digestion.

And therefore a good and large supper, is more expedient for them, then a large dinner. Also, the same persons were not brought up (before this season) in such great travail and therfore their bodies are ful of bumidities: which little meat at dinner, may resist the revolutions, caused by great motions and tra­vail. But in case they travall little and-easily by the way, to eat more at dinner then at supper is best: as it is declared in sick bodies, for they most commonly are féeble both of complexi­on and of digestion, and the heat and light of the sun doth com­fort their naturall heat and spirits. Also the reason hereof is this the corporall conduits, and passages by day are open, wher­fore the superfluities of the body, are sooner expulsed by day then by night,

Further, they ought to eate but little meate by Night, for then, nature is greatly busted to digest and bring to good point. And though the digestion to digest, and great repleti­ons of meats and the superfluous humors: be holy by the night, yet neverthelesse, the strengthning thereof is not sufficient to digest great repletions of meats, and also super fluous hu­mors, And know withall, that the custom in eating much or tittlet adinner or supper, ought to be regarded and kept, For custom is good and necessary, both for the health of the body, Galen l. 9 de morbis curand. and to cure sickness, as Galen saith. For suddain change of custome is very hurtfull and specially for old folkes. For nature cannot cannot bear, nor yet suffer suddain mutation. But as Galen sayth; The alteration that is done by little and little,Galen in seeun­ [...]o Aphor. Hy­po [...].is sure enough.

And thus it is well proved that we ought to eat more at dinner then at supper, and that, because sicknesses are most commonly materials; yet for all that, if a man could be consen­ted with one repast in a day, it were better to take it at a din­ner then at a supper. For the repleation of the supper hurteth fore the braine and the eyes. And know beside, that not only the repleation of the Supper hurteth the stomacke, but also all manner of other repleations; For they ingendes Opila­tions. Fevers, Putrifactions, the Lepry and vndigested hu­mors.

And Avicen sayth,avi. dist. 2 li. 3. cap. de his que nocent sto­mache. That all manner of repleations hurt the stomacke. For the great eater (by repleation) augmen­teth not his body, because he digesteth not his meat: but he that eateth mode cately hath always some appetite, and encroaseth his body. in regard he digesteth well his meat.

Therefore we ought to take heed. that we hurt not our sto­mach by over much repleation, nor that we make not our selve purfle and the pulse to beat over vehemently.

In like manner, Repleation that engendreth loathing of meat [...]ought principally to be eschewed, but especially when it commeth of ill meates. For if it come by ill meates, it engendreth paine in the Joynte, in the reynes, in the Ly­ver, and the Gowt, and generally all other phlegmatick disea­ses.

And if it come by clean meats it engendreth sharp Fevers and bot Impostumes

It followeth then that this repleation must bee eschewes above all other things For as Galen saith overmuch repleation, Galen in 3 apho. Hip. portended strangling or suddain death.

Secondly, wee must take herd, that wee over till not our stomackes and utterly destroy our appetite: but wee must keep some appetite: and in especfull they that have a strong and a good [...]ppetite. Some there he that have a feeble appetite, and they ought to eat more then their appetite requireth.

Here are certaine commandements, the which he that destreth his health, must of necessity observe and kéep more duely, then eat or drink.

The first is, he should eat no manner of til meats, without his stomack be neat and purged from all ill humours, by vo­mit or other convenient wayes. For if a man receive meat in­to his stomack, in the which are corrupt humours; they will mingle themselves together, and cause the meat nowly enten, to corrupt.

The second is, to eate no more till the first meate that is eaten, be digested and avoyded out of the stomack. For there is nothing more hurtfull to mans body then to receive meat upon meat that is but onely begun to be digested. For the meat last taken, shall let the digestion of that that was first eaten, and the digestion of the meat first taken, shall be first finished, which departeth to the Liver by the veins called Meseriakes, and therewith carryeth the meat last taken, not yet well digested, whereof raw humors, and vndigested, are mul­tiplied in mans body.

Further, in the Text are put two tokens, to know when the stomack in void of the meat before eated. The first, is very hunger. And for a knowledge heteof, know assuredly, that there are two manner of hungers; very hun­ger, and fained hunger. Very hunger is described by Ga­len, in this wise.Galen in apho. Hip: Very hunger (saith he) is when a man nee­deth [Page 18]meat: but fained hunger is an appetite to have meat, though the body have no need thereof. And as very hunger commeth by contraction, and corrugation of the veines, proceeding from the mouth of the stomacke, by suggillation of the members needing meate, so in like manner, sayned hun­ger is wont to bee caused of them, that constratue, that they should provoke the mouth of the stomacke (the mem­bers having no need of food) as by cold things, hard, or sharp.

And of this sign and secand precept precedent, Avicen sayth. No man ought to eat but after he hath a lust: Nor he should not tarry long therein when lust pricketh, Avi. 3. doc. c. ca. de co qup. &c. unlesse it be a fained lust; as the lust of Drunkards, or such whose stomackes abhorreth meat.

For to endure hunger long, filleth the stomack full of putri­fied and corrupt humours. And after in the same Chapter he sayth. That whosoever do love their health, should never eat till they have a true lust, nor till their stomack and uppermost entrails be voyded of the first food that they took, For the most dangerous thing that may chance to a mans body, is to receive meat up­on vndigested meat.

The second thing that signisteth true last,The know­ledge of true lust, or very hunger. or very hunger, is stender dyet precedent: that is: small sustenance before ta­ken, for when hunger followeth thereupon, it is very trus hunger, Furthermore, ye shall vnderstand, that to eats much, and of sundry meats mingled together at one repast or refection, is worst of all: as of flesh and fish. Chickens, and Pork, and afterward, to prolong the time in eating, For the first meat, beginneth but then to digest, when the other meates are served into the table: and so the parts of the meat be unalike in digestion. So that the first taken are digested. ere the last that is eaten, can come to the middest of their digesting, and this causeth that some parto corrupt other some. And of thie thing Avicen war neth vs, saying: There is nothing more dangerous, then to mingle divers meats and sustenances together, and afterward to prolong the time in eating: for [Page 19]when the last meat is received, the first is well near digested. Avi. 3 1. doc. c. ca. de co, &c Thore fore, the said meats in divers of their poets (as touching dige­stion, be not alike.

But yet know, that prolonging of the time in eating mode­rately (as an hours space to chaw & swallow our meat, is al­lowable, and helpeth much to the conservation of health. For good chawing and swallowing down is as good as half a di­gestion, or else doth greatly hinder it, but prolonging of time in eating with talking and telling of tales, of the length of two or three hours; is very hurtfull, and therefore are engen­dred the diseases before rehearsed.

Here are delared tenne manner of meates or foods, that engender melantcholly, and are unwholesome for st [...]k folks. Of the which the first of eating of Peaches:Gal. 2. alie­ment cap p. Whereof Galen saith. The juyce of Peaches, and their materiall substance, is soon corrupted and utterly ill. Wherefore they ought not as some say, to be eaten atter other meates: because they swimme above, and soon corrupt.

But this ought to be minded which is a comon thing, that all things that are moist, slippery & lightly goeth vnder, should be eaten first, and so should Peaches, which swiftly go to the bottome of the stomack, and make way for the meates that shall come after. But when they be eaten last, they both cor­rupt themselves, and also the other meats, And thus it appea­reth, that this saying ought to be understood of Peaches, [Page 20]eaten after other meates. For when they be eaten before meat, they be good for the stomack, and they moliffe the bel­ly,avil 2 cap. de perficis. and provoke the appetite as Avicen sayth: Ripe Peaches be good for the stomack, and causeth one to have an appe­tite to meat. And further he sayth: They ought not to be ea­ten after other meat, for then they corrupt, but they must be eaten be­fore.

Likewise Serapion, in the Chapter of Peaches by autho­rity of Dioscorides, Serap, & Di­oscor. faith, ripe Peaches are good for the stomack, and they molifie the belly: but when they be not ripe, they make a man costive and when they be dry they bind sorer. And a decocti­on of dry Peaches, and so drunken doth let the flowing of hu­midities to the stomack and belly.To stomach blood. And the powder of Pea­ches being cast upon the place where one bleedeth, stauncheth the bleeding.

And although Peaches have these medicinable vertues a­foresaid: yet because they ingender putrifted humour [...] they be hurtfull to sick folks, & specially when they be not taken culye. Peaches be cold in the first degree and moyst in the se­cond.Dios, li, 1 de medi mat. Dioscorides sayth. That ripe peaches are wholesome, both for the stomack and belly.

The second thing,Eati [...]g of Pears. is Pears, or eating of Peares. The cause is, because Peares, and generally all manner of new, and raw fruit, do fill the Bloud with water, that boyleth up in the body, and so prepareth and causeth the Bloud to putriffe, and by consequence, is hurtfull for sicke folkes. Peares as Avicen sayth, Engender the Chollicke, But yet Peares (above all fruit) make folke fatte.avic. 2 can cap a [...] pyris. And therefore Hogges fed with Peares, are made fatter then with any other fruit. And because Peares engender ventosities, and so cause the Chollick [...] therefore they are vsed to be eaten with such fruit, that do break or avoyd ventosities: or else to withstand the ill operations of these fruits, drink after them, a draught of old wine of good savour. And the sweeter savour that Peares have, and the more ripe, the better they be. And also sodden Peares be better then raw, and they [Page 21]may be sodden with Anis seed, Fennel séed, and Sugar.Dios li. 1 de medic Plini in de nat h [...]st li. 23. ca: 7. avi. 2 can, co. prim Dio­scorides saith, That it is hurtfull to eat Peares fasting. Plinie saith. Peares is an heavy meat of all other, though they be in health that eat them,

The third thing is eating of Apples: of which, as Avi­cen saith. To eat often and much, causeth ache of the sinewes. And also Apples have an ill property, for they engender ventosi­ties in the second digestion, wherefore they be unwholsome for sick folks, and also for the like cause as it is before rehear­sed of Peares. And these sayings touching the vnwholsome­nesse of Peares and Apples, ought especially to be understood when they be raw, and not when they be sodden or tosted, and not only these fruits should be eschewed of those that be sick, but also all other fruits that fill the bloud with boyling water, as new fruit, of which the juyce boyleth in a mans bo­dy, as if it were Must or new wine; for you may seeby ex­perience, that the juyce of new gathered fruit boyleth when it is put into a vessell, by reason of the heat of the Sun that re­maineth in them after their riping. These new fruits, through boyling of their juyce doe cause the bloud to putrify, although they comfort a mans body with their moysture, when they be eaten. And for this cause most especially. Avicen forbiddeth them the eating of fruit, which have the Ague, for he saith, That all fruits hurt them that have the Auge, avi di. 4 ca, de vnivers. cura [...] through their boyling and corrupting in the stomack.

The fourth thing, is eating of Milk: the cause why ea­ting of milk is not good, is because it is lightly corrupted and turneth unto fume or sharpenesse in the stomack, as in their stomacks especially that are diseased with putrified Fevers, and therefore they that have a putrified Fever, are forbidden eating of milk.

And as Hipocrates saith,Hip: ophe: lac dare. It is hurtfull for them to eat Milk that have the Head-ache, for them whose Gutts suspensed to rumble, and for them that be very thirsty. Yet notwithstanding, in some dis­eases, Hippocrates saith, Milke is agreeable for them that have [Page 22]the Tysick, caput dolenti, &c. the Fever Ethick, and for them that be in a Consumpti­on. And also hereafter following, something more shall be said when we come to Lac Ethicis, &c. And although milk in the foresaid diseases is blamed, yet in them that be whole, it is allowable, and that if it be well digested in the stomack and liver And Galen saith. That milk well sod doth both nourish and ingonder good humors. Gal. in ap hip. lib. [...].

Also milk by reason that it is waterish it washeth the in­tr [...] & by reason it is b [...]ttry it mundifieth, & striv [...]th against venemous humours, and moystneth the members, and allienateth the greifes of the breast and it doth mittigate the shooting or pricking of the Lungs, Guts, Reins, Entrails, and the bladder, and it is good against pricking humours in the Entrails.

Furthermore milk is good for temperate bories, whose stomark is clean from cholerick and flematick humours. For unto such folkes. Milk well digested is great nouri­shing, it ingendre [...] good blood, it nourisheth the body, and conveniently moystneth and maketh fair the exteriour parts, as Isiac saith, in the universall dyets. And there also he sayth by authority of Ruffus. That they that will drink milk, must drink it fasting, and it must be drunk hot from the Cow: and to eat nothing [...] that be digested [...]nor one should not then labour, no [...]sur about much. Yet seldome or at any time one would forbear walking: but then one must walk aneasi [...] pace till be per­ceive it be descended to the bottome of the stomack.

But milk is vnwholesome for those bodies that be distem­pered: for in hot bodies it is soone turned into chollericke sumostly. In such as be cold, it turneth to sharpenesse and putr [...]action. Also milk is vnwholesome for an vnclean stomack, for therein it corrupteth. Galen saith. That he knew a man, Gal. de sanit [...] ­ [...]e [...] in lib. that by the dayly use of milk had a stone bred in the reines of his back: and another that lost all his teeth. And some he knew, that used to eate milke continually, without hurt. Yet to some it was very wholsom, as to an husbandman, that [Page 23]lived above an hundred yeare, and his mast food was milke: and another, that thought to do so likewise sound it alway hurtfull to him.

Touching the choise of milk,choise of milk. it is to be noted, that meane milk is to be chosen for nourishment, and not thin milk as milk of a Camell, or of an Asse neither the most fat and grosse is to be chosen, as milk of kine and sheep, but rather Goats milk should be chosen. For it is not so waterish as Camels milk, the which is not apt to nourish, by reason of humidity, and it maketh a man to lask. Nor it is not so fat, nor so grosse, nor so full of cruddes and butter, as Cow milke and Sheepes milke is: which by reason of their fat­nesse stoppe the veines, and engender ventosities, and is stoppe the veines, and engender ventos [...]ties, and is more harder of digestion, then is requisted in the governance of health Therefore milke of a Goat not too near kidding time, nor too farre from it, and that goeth in a good pasture and when pastures be at the best should be chosen.Gal. de sanita­t [...] li. 5. The past­ures as Galen saith, where the beasts go do help much the goodness of the milk.

The fift thing is eating of Chéese:Eating of cheese. and it may be vnder­stood of all sort of Cheese but especially of old cheese. The reason is because new Cheese is cold moyst, and of grosse substance and hard of digestion: and ingendreth epilations of the stone and helpeth or conserveth mans health ( [...]y way of nourishment) but very little or nothing. And old Chéese is hot and dry, and by reason of the salt therein, it causeth degestion; but yet of it self it is hard of digestion, and of small nourishment, and hurteth the stomacke,W [...]at cheese i [...]est. and dryeth over sore, and agreeth worse then new Cheese. But Cheese b [...]twetne both, neither new nor olde, nor too tough, nor for b [...]ittle, too hard, nor too soft, too swéet, nor too sower, not too salt, nor too full of eyes, of good tallage and of good savour when it is cut, which tarryeth not long in the stomack, made conveniently of good milke sufficient­ly oylie: is good, and should bee chosen before all other, [Page 24]whereof (after meat) we should eat a little quantity, for much in quantity, in way of nourishment, is vniversally ill, and hur­teth the stomack and will not digest, but engendreth epilations, the stone in the reines, grosse humours in the body, and ven­ta st [...]ies, Therefore that Chéese'is only good, that commeth out of a niggārds hands.

The sixt thing,Salt meat. Gal, de locis affect, li. 3. avi 3, do, 2. ca, 15. is Saltmeat, dryed with salt or smoke, or of what kind of beast soever it be, it engendreth grosse blood and melancholy, and so per consequens, It is not wholesome for sick folks: nor is it not wholsome for them that he whole. For as Avicen saith, Salt flesh nourisheth but little, and it is gross and ingendreth ill blood.

The seventh thing is Haris-flesh, which likewise engen­dreth melancholy blood,Harts-flesh: as witnesseth Rasis Alaman, 3. Chapter de animalibus silus stribus & domesticis.

The eight thing is Hare flesh,Hares, Gal. de locis affect l, 3 which likewise engen­breth melancholy blood, as Rasis sayth in the place before al­ledged. This flesh engendreth more melancholy then any other as Galen sayth. And of this Jsaac, in dietit vniversa­libus, saith, the Hares-flesh, should not be eaten as meat, but only used in medicines. And know beside, that Hares flesh, and Harts flesh when they be old, ought vtterly to be eschewed, yet neverthelesss they may be eaten, and they be best before calving time, that their drinesse may be tempered with the age.

And yet they ought to be eschewed, except they be sat: for their drinesse is tempred with their fatnesse.

The ninth thing is Goats flesh.

The tenth is Oxe flesh:Goats flesh. Oxe-flesh. for both these be melancholy fle­shes, For Isaac. in de univers. saith: Goates flesh and Oxe flesh bee worst, hardest, and slowest of digestion, and when they bee digested they ingender grosse blood, and melancholly. And Avicen, in his second Canon of Goates flesh, saith: Goates flesh is not very good, and perchance the humour is very ill. And likewise yee shall understand, [Page 25]of Goats flesh and Cowes flesh,Goats flesh, Oxe flesh. avi. 2. can: ca, de Cor. the which are worse than the foresaid fleshes, Goats and Oxe flesh. For of them. Avicen saith. Cow flesh, Harts flesh, wild Goats flesh and great Fowles, do engender Fever Quartains. And yet further be saith of Cow. flesh. That Cow flesh nourisheth much, and engendreth grosse melancholy, and mel [...]choly diseases. And he saith further, Cow flesh engendreth Lepry. And of Goats flesh he saith, That it is absolurely ill,

And forasmuch as it is touched in the Text what Fleshes should be eschewed, especially of four-footed Beasts: me thin­keth it were convenient to shew, what flesh of soure footed Beasts are to be chosen. Yet in the choise of fleshes, Physiti­ans agrce not. For Galen and certain other say,choise of flesh that Pork is best. Some other, as Avicen, Rasis, and Averrois say. that kids flesh is best. Yet notwithstanding, Averrois in the first Col. blameth Avicen because he saith that Pork was best: yet he said it not, as though he held therewith, but after the Chri­stian opinian. Some other praise Weale above all oth [...]r.

A man may know the best flesh of four-footed Beasts, and the goodnesse thereof by many manner of wayes. First by great nourishing, which thing be tokeneth hard digestion and by the likenesse of mans flesh, and in this trise Pork is bet­ter than any other flesh.

First, for the likenesse vnto mans flesh, as witnesseth Ga­len 3. Alimentor, where he saith, That Pork is like mans flesh. and may be knowne, by that many have eaten mans flesh in stead of Pork, and could not perceive it. neither by the savor nor by the taste, but that it had been Pork.avi: 2. can: ca, de: san, And Aviced saith Mans bloud and Hogs bloud be like in every thing. So that there have been, that have sold mans flesh in s [...]ead of Pork, which thing was not spyed till a mans singer was sound among the flesh, Averrois writeth the same.

Secondly, Porke nourisheth greatly. For Galen saith 3 Alimoncor, aver. 5 [...] col. cap de cor [...]. That Porke above other flesh nourisheth [Page 26]most? whereof those that be called Athlete, have best experience. And after in the same book he saith: One can cat no meat, that nourishtch more then Pork.

Thirdly, Porke engendreth a stedfast and a strong nou­rishment, that resisteth resolution. This is Galens opinion, in the places afore rehearsed, where he preferreth Porke a­bove all other flesh: and in his 8. book, Dei [...]genio, he sayth, Pork of all Flesh is most laudable so that it be wild brought up on Mountaines: and next unto Pork is Kid flesh. And like wise in 5. te [...]a. hee sayeth. Of all flesh of four footed Beasts, Porke is most laudable, which is temperate in heat and moysture, and in­g [...]ndreth better bloud then any other flesh: so that it be of young Swiae, that is of a year or two old, whether it be will or tame. Nor young Suckets are not so good: for their flesh is most moist And of a more likelyhood, wild Pork brought vp in the Woods, is better then tame brought up at home, for same Pork is more clammy then it ought to be.

And of Wild H [...]g [...] Flesh, or Bo [...]e. Avicen [...]a [...]th: Christian men and their Followers say, avi, 2 can de cap. The best Hog-flesh. that the best Wild Flesh that is, is of Wind Swine. For besides that it is more light then the tame Swines Flesh, so it is of more strength. and much more nourishing and more sooner digesteth: and in winter there can be no better flesh

So then it followeth, that Hogs flesh is right good and wholesome for their bodies that be young, whole, strong, oc­cupied in labour, and not disposed to opilations, and for them that desire to be fat: [...]man ca vi [...]n t [...] carnium. avi 3 [...] capi [...] d [...]gim eius quod comdoi­jur. for such have need of much nourish­ment, and are hard of digestion. And therefore Rasis sayth: Grosse flesh is convenable for them that labour much: clean flesh, is best for them that do contrariwise. Avicen willeth the tame, saying: They that labour much may better away with grosse meats then other.

The choice of good Flesh standeth in three things in tem­perance of complexion, in lightnesse of digestion, and ingen­dring of good bloud: that is to say, the better flesh is of tem­perate complexion, it is lightest of digestion, and tempe­rate [Page 27]eat in ingendring bloud between hot and cold, slendernesse, and grosseness. And for this cause Kids flesh is better and more laudable then any other flesh after the mind of Rasis, Rasis 3 a [...] ca de adima silvestrious [...] [...]omes [...]. Avicen, and Averrois. For Rasis sayth: Kid flesh is tem­perate, without any ill mixtion; the which though it engen dreth temperate blood, yet it is not convenient for Labou­rers, but yet for all that there is none other flesh should be pre­ferred before it. It is not so weak that a mans strength is di­minished thereby, nor the nourishing thereof is not so much gross, that repleation should come of it, or gross bloud be in­gendred. The bloud also that is ingendred thereof, is between subtile and grosse, hot and cold: nor this flesh is not meat for great Laborers, but yet for temperate young folites, the which vse mean exercise. For this flesh ingendreth bloud, that by mighty exercise or labour is soon resolved but not with mean travail. And Galen sayth:Gal de samia­te tuendali 5 That Kids flesh is not wholesome for an old man:

And touching the intention, as Kid flesh is better then any other Houshold Flesh; so Goates flesh is better then any other bred in the Woods. And next to Kids flesh, many Physteians as Rasis and Averrois, put Mutton. And Aver­rois sayth, that most part of Physirians are of this opinion,averrois 5. c [...]l ca decarae. Gal de samia­te tuendali. [...] save Galen, who commends not P [...]tton. For be sayth, That Mutton is notill for young folkes, but it is unwholesome for old folke. And he thinketh that Veale nourisheth more then Mutton. And peradventure. Galen vnderstandeth here the bitterness of nourishment, of that that is to nourish much and to give nourishment more hard of Resolution, which more agreeth unto Veal then Mutton since Mutton is of more humidity.

Thirdly, the goodness and choice of Flesh, may be taken by reason of their small clamminess, and by their good sa­vour: And herein Veale is better then any other flesh. And Averrois to this agreeth, saying: Veale is good Fl [...]sh, for as much as it is not clammy, cold, nor dry, as Beef is. averrois 5 e [...]. cap de carne. And Veal hath sweeter savour then any other flesh, and in these [Page 28]points it is better then Ridde flesh; for in Hid flesh one [...]ay perceive a clamminesse before it is sodden, and because Veale ingendreth better humours, it is betier then Ridde Flesh. And thus it appeareth plainly, what thing causeth contro­versie among the Ph [...]sitians, touching the c [...]oice [...]e­shes.

The contro­versie in choise of flesh. Further know, that the flesh of a dry complexion, is better hear calving time then far from it: And there fore kids and Calves be better then Goats and Oxen because their driness is ahated with the humidity of their youngnesse. But flesh of beasts of moist complexion, is better and more wholesome in age then in youth for great part of their over much humidity is dried away as they do increase in age; and therefore Wea­thers of a year old are lesse clammy, and more wholesome then tucking Lambs.

And likewise Porks of a year or two old, are better then young P [...]gges. And therefore Avicen sayth: It behooveth that the Meat that conserveth health should be such as the flesh of Kid, avi 3.1. ca de re erus; quod comeditur. or a sucking Cals is, or Lambs of a year old. Then by these rea; sons it appeareth, that the flesh of Goats Male and Female, of old Mution, of Beef of old Pork, and especially of Brawn, of Pigges, no of sucking Lambes, is not very wholesome for the conservation of mans health: but the flesh of young Calves, of pearling Weathers, and Porke of a peare or two old, is conveniene enough to eate, to prolong mans health.

And it is to be well noted that the flesh that is inclined to drynesse must be sod, and the flesh that inclined to humidity. must be roasted, thereby to temper their drinesse and humidity. And therefore the flesh of Conies and Hares, Harts, Calves, Kids should be sod: and perk and lamb roasted. And by this reason it appeareth that in moyst seasons, for moist complexi­ons, flesh disposed to drinesse should be roasted: and in dry sea­sons, and for complexions, flesh dry and old, moist meats be more convenient.

Here in this Text divers nourishing meates are expressed, The first, is new layd Egges, which be of that sort of foods, that in a little quantity nourisheth much. For Avicen saith, That things small in quantity, and great of nourishment, Avi. 2. caned. dc ovis & [...] ca. 1 are Egs and Cock stones,

Touching the choise of Egs, know that the Egs of Hens, Partridges, and of Pheasants young and fat are very good in the Regiment of Health and simply better then any other egs: for the Priests daughter said. That long Egs and small, were the best of all, as in Verses.

Further, potched Egs, are better then Egges roasted, bard or ters, and they be of great nourishment, and of good & light digestion, and they ingender bloud, specially proporti­onable to the heart: wherefore they be exceeding good for such as be recovered from sicknesse, for aged folk, and for weak persons, and specially the yolk. For Avicen sayth:av. in tract de virihus cord [...]. That the yolke of Egges, and of Fowles, whose Flesh is good to be eaten, as of Hens, Partridges, and Pheasants, though they be not medicinable for the heart, yet they comfort it very much. And has addeth following: That they be lightly turned into [Page 30]bloud, and after they qe turned, there remaineth of them but small su­perfluity. And therefore, they comfort most especially the heart.

And further be saith: That they be excellent good to restore the spirits and bloud of the heart.

Rere roasted Egges are lightly digested, and they ease the Lungs and the breast, and mollifie the Belly temperate­ly; but they nourish not so much as poched Egges do. Hard Egges sodden are hard of digestion, and they nourish the body grossely, descending slowly to the Stomack, and slowly they enter therein. Further know, that the Egges (by the dressing of them) are made better or morse:Dressing of [...]g [...], For ei­ther they be roasted, sodde alone, or fryed, or sodde with some broath.

Roasted Egges bee more grosse then todde, and more bard of digestion; for the Harth or fire dry [...]th vp the Sub­stance of their humidity And they be roasted two wayes: One is in the Shelles taken in the hote Imbers: Another way is they be roasted standing on Imbers, with their shels a little broken. But they that be broken, be worse then the other, and they that in the shels be raked in bot Imbers, are done two manner of wayes, either they be all raked in the Imbers, or set vpon Imbers and Coales, with part uncove­red. They that be all covered, are worse; for by reason that the heat of the fire goeth about them, the fumosities are kept still in and they that be set upon the Imbers and part vncove­red, aboyd out the sumosities, whereby they bée purified. They be better sodden in water then roasted, for the humi­dity of the water, striveth with the heat of the fire, that drieth by their humidity. And thus they be dressed two wayes: for either they be sod in the Shels or elle broken in the water. They that be sodden in the Shels, are worse then the other. For the Shels do let the dissolution of fumosityes and grosse­nes. When they bee poched, the bent of the Water tem­perately pierceth in, and maketh more pure their grosse­nesse, and taketh away the ill smell and savour. Wherefore [Page 31]poched Egges be most wholesome: for when they be tryed,Rasis opinion indict vnivers. they ingender most ill humours, and hurt the stomacke, and causeth sumosity and corruption, and maketh one to loath his ment. But good egs sod in some good broth, are betweens both roasted and poched.

Also know that there is a Diversity in one Eggs,Gal de mord [...]s cur [...]ndis li 12. Rasis 3 almen. ca de virtute Oce. rum tou­ching his compound parts. For the Yolk is temperatel [...] hot: The white is cold and clammy, and hardly digesteth and the bloud also thereof ingendred, is not good. And as the foresayd Egges, that is to say of Hennes. Partridges, and of Pheasants, be more couvenable in the Regiment of Health; so Egges of Duckes, Géese. Shovelards, and such like fowls are vnwholesome in the Regiment of Health and should be eschewed.

The second thing, is red, or Cheerefull coloured Wine,Gal super 1 [...] 3 part Reg acuterum Red-wine. And here ye shall understand that Wines differ in their to lour, for some Wines be White, some be Claret, some bee Citrine, and some be black. White Wine is séebler then any other, colder, and lesse no arishing, but it doth least hurt. the head & it doth provoke a man to his vrine, better then any other wine. That White Wine is weaker then other wines, it appeareth by this that Galen sayth: Weak wine is it, that least heateth or inflameth, and lesse grieveth the braine then other. And Garen sayeth: It is impossible, that White Wine should greatly inslame any man. And bee sayeth, White Wine inflameth or heatech least of all Wines. Which thing is true, if one will make comparison between White Wine and Red, both of one Courtry growing, and none otherwise. For the Red Wines of France are not so hot nor yet so strong, as the White wines of some other Cenutry.

And therefore, the comparison must be made, betwóene the Wines of one manuer and Country, and White Wine nourisheth lesse then other Wines doe.Gal. in Hip aph. iih 2. For Galen sayth Waterish, slender, and White Wine. is universally, neigh­bour to Water. and as touching nourishment, is like Wa­ter [Page 32]whereby it provoketh one to Urine, Gal. in Hip. Aph. [...]ib. 2.1 avi. 3.1. doc. 2 ca. de reg. aqua & vini. Gal. in con. 3. part. reg. acu. and nourisheth the body but little. And likewise Galen saith. Watrish Wine nourisheth the body least, whose liquor is as slender as water, and colour white. And Avicen sayth, White slender wine is best for them that be cha­fed and hot. For it doth not fume, nor cause the Head to ake: but it moistneth the body and easeth the head-ache. To this a­gréeth Galen.

The reason why White wine least burteth the head, is this, because it is lesse tumish, and lesse vapourous than o­ther. That it provoketh or causeth one to his urine, more than other, appeareth by this saying of Hippocrates. The passage or entrance of this White wine into the bladder is easier than of any other drink: Hip. 3. par. reg. acntorum. whereby we may perceive that it hath strength to open.

By this it well appeareth, that White Wine is better for them that be hot and chafed, than other wines are, whe­ther they be hot of nature, as Cholerick and Sanguin folks, or else by accident, as hot chafed by anger, and biding in the Sunne.

And likewise it is better for them that study, who ought to vse such wine as will not distemper the braine. And like­wise it is convenient for them th [...]t have a féeble brain, whe­ther it be naturall or accidentall.avi. 4. don. ca. de reg. |aqua & vini. For strong wine maketh them soon drunk, that have a weak brain▪ as Avicen saith.

And therefore, If such Persons will drinke strong Wines, they must allay them well with Water, And also it is good for them, whose Liver and Stomacké is hote, and for them that dwell in a hot Country, because hot and strong Wines will together inflame, and burne their Bodies.

Red wine and Claret, as of the Country of Bern are hot­ter then other.Red wine and claret. Cap super can: de hin [...] etenim albo. Gal, in Hipp, [...] [...]rho, lib, 2. And Galen saith, Wines that are red of colour, and Claret, are very hot, and they nourish much more than other Wines, And again he saith, That the Wines that be gross and ruddy of co­lour, nourish more then other Wines. And they soon fill or reple­nish [Page 33]or feeble bodyes, that are empty or voyde of sub­stance,

And here it is to be noted, that it is sayd, Red wines nourish more, because (for the most part) they bee turned in­to the substance of mans members. Yet for all that, the Wines black of colour, may be called greater nourishers then other: for they give more constant nourishment, and more slowly be resolved from the members, Wherefore Ga­len sayth: That grosse Red wines nourish more then waterish, Gal. in Hi. aphe li. 2. Isa. in d [...] ­eris part. but yet they nourish lesse then black coloured wines.

And on his wife, the saying of Isaac, is understood, when he sayth That black coloured wine nourisheth more then red, And these red wines, hurt the head more then White, and lesse provoke one to vrin, & this is the cause, that strong wines be not convenient for feeble brained folks, as is aforesaid: but it agreeth well with them that have a strong braine. For a strong brain resisteth vapours, when they smite up thereunto, as Avicen saith.

And here observe that the wit of a man that hath a strong braine, is clarified and sharpned more, if he drinke good Wine, then if he drink none, as Avicen sayth,avi. 3 1 ca. pre al. And the cause why, is by reason, that of good wine (more then of any other drinkes) are ingendred and multiplyed subtile spirits, clean and pure.avi. 3. 1 ca. pre al. And this is the cause also, why the Divines, that imagine and study vpon high and subtile matters. love to drink good Wines and after the opinion of Avicen; These wines are good for men of cold, and flegmaticke complexion. avi 3 1 ca. pre al. For such wines redresse and a­mend the coldnesse of complexion, and they open the opilati­ons and stoppings, that are wont to be engendred in such persons and, they digest phlegme, and they help nature to convert and turn them into blood, they lightly digest and convert quickly, they increase and greatly quicken the spirits.

But wine Citrine is not so much burning, as Redde [Page 34]Claret as Galen sayth Red wines be hotter then white, [...]al in h [...] aph [...] [...] 2. and therefore they grieve the head more, as Galen sayth. Al­so Claret Wine, nourisheth lesse then Redde, and more then White. And in some places they cal Claret wine white, and that is the cause that some say white wine deth quickly inflame mans body [...]he black wines be not so fervent hot as the red wines be: and therefore they hurt the headlesse. But for as much as they descend more slowly into the bell [...] and pro­voke more slawly mans v [...]ine▪ they grieve the head more slow­ly as Galen sayth.Gal super can. p [...] a [...] dul [...]s. suppings or broaths.

The third thing is supping or spoon meat, made of good broath of flesh but specially of Chickens, for such broathes are very kindly to mans nature, and are lightly converted unto good blood and they ingender good bloud. especially, when they be made with fine flower. For flower principally of Wheat is a great nourisher, and causeth great nourishment, as Rasis sayth. And of these three foresaid things Avicen saith,Rasis 3. Almen Avic. 3. do. 2 [...]n 1. cap 15. Example of clean and good nourishing mears and humours, be tho yolkes of Egs. wine, and broathes made of flesh. And thereupon he concludeth: That these three foresaid things are comfortable, and of restorative help for mans body.

Here are touched, twelve manner of things, the which do greatly nourish and make fat mans body.

The first is bread made of wheat, which as Avicen sayth,Bread, avi. 2. can. ca. de pan. Rasis 3 alman. Fatteth swiftly, |specially when it is made of new red Wheat. Ra­sis sayth. Wheat is neighbour to temperance, although it incline a little to heat, and the heaviest and soundest Wheat doth nourish best; and of all grains, it is most wholesome for all folks: and the blood that is ingendred thereof, is more temperate then of any other grain.

As touching the choices of Wheat, ye shall vnderstand, that the election is to be considered in two things. First, the substance of the Wheat ought to be considered and secondly; the preparation thereof. And of the choice, touching the sub­stance, Avicen sayth. That that Wheat is best, Choise of Wheat. that is neither hard nor soft, great, fat, and new, and not too old, and between red and white. Black wheat is an ill nourisher. Rasis saith it is hea­vy.

Now of the Choice, concerning the preparation, know, that all things made of Wheaten flower, do descend from the stomacke slowly, and they engender grosse humours. and do cause opilations about the liver, augmenting the Splene, and engendring the Stone; for when it is di­gested, it nourisheth much. Wheate sodden, is heavy meat, and hard to digest: but when it digested, it nou­risheth strongly, and straineth a man much. But wheat made in bread, well leavened and baked in an ovell, [...]eated with a moderate fire is marvellous wholesome. All these things are gathered out of Galen. Gal dealimen,

The second thing is milk and after the mind of some Doctors,Butter Milk. it is understood by the Butter-milk called Odor and commonly called Bal [...]uca. There is noth [...]ng nourisheth more then this Milke, when [...]t is new supped up, and with new hote bread. It may also be vnderstood by Goates Milk: which nourisheth as much, and whereof we have large­ly spoken before

The third thing is, greene Cheese,Gree [...] ch [...]se. which as Av [...]c [...]n saith [Page 36] Is a nourisher and a fatter, And although greene Cheese doth nourish and fat; yet it is not wholesome in the Regiment of Health, for thereof come the inconveniences before decla­red.

The fourth thing is Testicles or Stones,cocks stones. avi 2 can de test. and especially the stones of fat Cockes, which as Avicen saith, Be very good. and great nourishers. And he saith, That in a small quantity, they nou­rish much.

This also may be understood of Hogs stones very fat that hath not boared Sow; for as Porke, of all four legged beasts (touching nourishment) is best: in like manner the stones, in regard of other beasts stones, are the best, And here is to be well noted, that the stones of aged beasts, whose seed is fer­mented, be nothing nourishing but the stones of young beasts that be not able to do their kind, & whose seed of generation is not yet ripe, be meetely good nourishment, if they be well di­gested.

The fift thing is Porke,Pork. in choosing whereof, and of the ef­fect of the same, hath been largely declared before; whereof Galen saith.Gal. de moribis curandis li. 6 Eating of braines. That of all foods Porke is the greatest nourisher.

The sixt thing is eating of Brains: and understand that braines be ill for the stomacke, and they cause loath somnesse by taking away a mans appetite: and braines engender grosse humours; yet neverthelesse it nourisheth the body, if it be well digested, but in no wise it should be eaten after o­ther meates, And if it be dressed with Penyreyall or Nept, to attemper the clamminess and cold thereof, or with things that by their vertue have heat;Rrsis 3. alman ca de. de vir membrorum a­nimalium. it is wholesome, as Rasis saith. And briefly to speak, braines are forbidden in foe Regiment of Health. But yet sometime they do well in Medicines, as the braine of a young Goat is good against venome and against venemous biting. And a Hates braines. is good against trembling: And some say, that the braine of Chickens and Capons, is good for the memory, and comfor­teth the wit.choice of brains, Yet touching the choise of braines, it is to bee [Page 37]known, that the best braines be of Foules that flie, and pro­perly about mountaines. And of four-footed beasts, the best is of a Ram and next of a Calf, as Avicen sayth.

The seventh thing is Marrow, which being well digested nourisheth much, as Avicen sayth, and it is lightly turned into blood.avi 2 cau ca de cere avi ibi dim ca. de medula.

Yet neverthelesse, it destroyeth the appetite & maketh one to loath his meat: and therefore Avicen teacheth us, to eat it with Pepper, Now touching the choise of Marrow, Avicen sayth, That the Marrow of Veal, of a Hart of a Bull, of Goates and of sheep, is most wholesom. And some say, the marrow of young white bulls is very wholesom and good.

The eight thing is, swéet Wines, whereof we shall intreat more hereafter.

The ninth thing is delicious meats:Marrow. Delicious meats. Gal, in 2. Par: tic. apho [...]s. for such do most especially nourish, as Hypocrates saith. And Galen saith. That all savory meat, wherein one hath a delectation, when he eateth it is of the stomack received, reteined, and digested, with a more fervent de­sire then any other.

But if the meat be loathsome, the stomack will not abide, it whereof vomit, abborring of meat, inflation, and belching are engendred, & this is the reason, that we sée some more healthy, being fed with course meat then with good, because such course meat is more delicious vnto them.

The tenth thing is Rere Egges:Rere-egs. which in small quantity do nourish much, and whereof we have spoken before at large.

The eleventh thing is ripe figst which (though their swéet­ness) nourish and fatten much.

As touching Figges, though they nourish not so strongly as flesh and graine; yet there is no fruit is strong a nouri­sher: as Avicen sayth,avi. 2. can ca. de sicubus, avi. in re civs, quod comedi. That Figges nourish more then any other fruits. And beside he sayth, That fruits of most nourishment, and most like and neare unto flesh in nourishing, be Figges, very ripe, Raysins, and Dates. As concerning the choice of them know, that as Avicen sayeth:choice of figs. The white figges bee best [Page 38]for they be lighter: and next vnto them, be the ruddy or Ci­trine Figs, and then the black, for they that be ripe are best.

Also the moyst and new figs are greater and swifter, nouri­shers, then the dry, and sooner passe from the stomack to the Li­ver, and they moyst the Liver more, and are more mellow then the dry figs. But yet the dry Figs cullats not so much, and are more wholesome for the stomack, then the moist, for Avicen sayth. The dry Figges (in their operations be laudable, but the bloud which of them is engendred is not good because therof lice be ingen­dred: but eat them with nuts and Almonds, and their humour made good. And he saith also. The operation of Figs is maryellous nourishing, if they be taken fasting with nuts or Almonds; for they open and prepare the way for meat. But yet the Fig that is ea­ten with a Nut, nourisheth more then the Fig which is eaten with an Almond. And know withall that all figs do enfiate, mellow and expulse superfluityes to the skinue: and they pro­voke sweat, and avoyd or remotine away sharpuesse of the throat, and they cleanse the breast, lungs, and pipe of the same, and open all manner of opilations of the Liver and spleue.

The twelfth thing is Grapes,Grapes. that is to say, such as are sweet and ripe: for ye shall vnderstand, that there are three manner of Grapes. Some bee greene and sowre, whereof verjuyce is made; these Grapes bind fore, and represse the ruddy colour and Sanguine, and are wholesome for a cholle. rick lask. There is another sort naturally green and new, whereof wine is made. Those Grapes (specially if they be white, and the graines and bucks set apart or taken a­way) do cause one to have a Lask, and they nourish more then the other fruits,avi. 2. can. ca di vna. but not so much as figges, as Avicen sayth. Yet of truth, they engender ventos [...]ties, inflations, and ache of the belly. But if they remains two or three dayes after then be gathered, till the husk be somewhat as­swaged they nourish the better, and are lesse laxative, for then they inflate not.

And they whose stomack is tull of meat, and vncleane with ill humours, should in no wise eat Grapes, especially if they be new, and without graines or kitue [...]s: for in such a stomach they corrupt soone, because they are oversoon di­gested, and cannot avoyd out of the stomacks after they be digested, by reason of the meat, that is not [...]et digested. Wherefore when they both be corrupted in the stomack, then they corrupt the other meat, as likewise it is to be under­stood of other fruits larative. And he that will eat Grapes green and new gathered, it is good to lay them first in warm water an hour, and after in cold water, and then eate them.

Rasis sayth: That Grapes sweet and new, do soon fat the body,Rasis 3 alime [...]and argment the rising of a mans yard.

And further he saith, That the Grape that hath the thinnest husk, descenderh soonest from the stomack, and the thickest husk the slowlier.

There is another called a dry Grape, or a Raisin of Lent, and though the Grape be numbred amongst his equalis, yet it is a little inclined to heat.

Afterward, Rasis in the places before alledged saith; It nou­riseth wel, and comforteth the stomak and liver, and avoideth opila­tions, And thus the foresaid Text may be vnderstood of a fresh gathered Grape or Raisin: or dry grape called Passula.

Here in this Text are declared, five manner of proofes of good wine.

The first,The tokens of good wine. is the smell for wine of good odour, and savour, multiplyeth or encreaseth a mans spirits, and as Constan­tine faith. It nourisheth well, and ingendreth good blood: but stincking wine is vnwholesome for mans nature, and doth engender grosse and melancholly spirits. And after the mind of the said Constantine, Constant. 5. Theoric. Gal. con 3 1. part. reg. acu. It engendreth ill bloud, and head ache, that of the ill sume ascendeth to the head. Galen sayth: That wine that hath good smell, engendreth good blood: but it filleth ones bead full of sumes and vapors by reason of the subtility and and heat thereof: but wine of ill smel, after the quantity of ill bloud ingendred thereby, doth hurt the head very little, by rea­son it is cold and grosse.

The second thing is favor: for like as good savory meat nou­risheth best, and is better received of the stomack then other as is aforesaid: so in likewise doth wine.

But ye shall vnderstand, that Wines differ in savourings, for some that be sweet, are more nourishing then other, and they engender grosse blood, and moist the belly, and yet they be hard of digestion and make one thirsty. There is another sort of wines called Spontica or Stiptica, which comfort the stomack and ease the belly: but they hurt the breast and purtenance, as the lungs and pipe thereof they he wholesome for the entrails, and are hard of ot digestion. There be other wines, that are sharp or sowr, the which provoke one to brine, they do not engender humours, but they dissolve them. There be other Wines that are bitter:Constant. 5. theoric. But they be not so hot as Constantine sayth.

The third thing is clearnesse or brightnesss, which she she booth the purenesse of the wine, and so consequently of the spirils engendred.

The fourth thing is the colour. An their colour Wines [Page 41]very and differ greatly in their nourishing. For the ruddier Wines of the same, do nourish more then while. And there­fore they be more wholesome for lea [...]e fath then white be, and white more wholesome for them that he sat. And tou­ching the diversity of Wine in c [...]t [...] we have spoken before of Ova recentia.

Further, in the Text are rehearsed five speciall things by which a man should prove and know good wine. The first is the strength, which is known by the operation.Gal. 3 Reg. a. culo con. Culo. 1 For as Galen sayth, Strong win is that, that vehemently milameth a man; body, and replea [...]eth or filleth the head.

This strong wine is a speciall increaser of the spirits, and a great nourisher. But yet I advise them that have a weak braine to beware how they drink strong wine except it be wel allayed with water: For the fumishnesse thereof, hurteth the head.

The second thing is, fairnesse of the Wine. For the fairnesse or goodlinesse of the Wine, causeth one to drinke it desirously, which doth cause it better to digest, and better to nourish.

The third thing is fragrant, and of good odour. For fra­grant and redolentwine comforteth most, and engendreth subtil spirits, as it is aforesaid.

The fourth thing to, Wine ought to be cold, touching the taste, but hot in effect and operation. For Wine made hot by reason of the clearnesse and sinenesse, doth overcome a mans braine the sooner. and enseebleth the sinews, and hurteth the head, except it be taken moderately.

The fifth thing, is that wine ought to be strisk and sprink­ling, and with the spuming to make a little noise and the spume to be then and soon flashed and the spume to remain in the mids of the cup For if it have not these properties, it must be called hanging (that is suable wine: and specially, if it make no sound, and hath great bubbles and spume, that remain long by the sides of the Cup.

Here is one doctrine of wine declared: the which is, that grosse and sweet wines do nourish more, then any other of the like sort.constant. 5. theoric. aug 3 1. de reg. aquae & vini. avi 2. tract. 1. ica. 3. To this agreeth Constantine: and so doth Avicen, saying on this wise. Grosse wine that is dulce is best for him that would be fat. The reason is; because the dulce Wines, through their dulcetnesse are vehemently drawn of the mem­bers, wherewith Nature rejoyceth. For Avicen sayth: That the operation of dulce wines do digest, mellow, and increase nourishment, and nature loveth them, and the vertue attractive draw­eth them.

And although this Text may [...]es verified by all dulcet Wines, yet the moderate dulce or sweet wine is chosen, and not that that exceeding dulce, as Muskadell: for such wines do corrupt the blood by reason that nature draweth it vi­olently from the stomack to the Liver, before it bee well di­gested and before the superfluity thereof be riped & (through the great dulcetnesse thereof, it filleth the bloud with vndige­sted watcinesse, that maketh the bloud apt to boyle, and pu­trifie. And this also should be understood by other meates, that are excéeding sweet.

And further know, that by the use of swéet wines, and other dulce nourishments three inconveniences are to be feared, es­peciall in them that are inclined thereto.

The first is Loathing: for all sweet foods, through their heate and moysture,Three incon­veniences in­gend [...]ed of dulce foods. do Supple and fill the mouth of the Stomack, and there ingender a disposition, contrary to the va­cuation and corrugation of that which should cause hun­ger.

The second thing is, these dulce foods do swiftly enflame and turn into choller [...] for dulce things are most apt to [Page 43]ingender choller. Therefore honey (above all other things) soonest ingendreth choller, because it is of sweet things the most sweetest; And next to Honey is sweete Wine. (as Galen sayth.) And hereupon riseth thirstinesse:Gal. in comen cau. 3. par. reg. acul. for it is not wholesome for them that have the Ague, nor for chollericke folks.

The third is Opilation, or stopping of the Lyver and Splene: For these two members (and especially the Liver) do draw dulce things with their Dregges unto them by rea­son of the great delight that they have in them before they bee digested.

Wherefore in these partes they lightly cause Opilations: Through the help & operation of the grosse substance. wherein the se­vourinesse of sweetnesse is grounded, as Avicen sayth.avi. 2 ca. tract 1. ca. 1. And this is the cause that sweet wine doth lesse provoke one to vrin, then other Wines.

Against these three noc [...]n [...]ents, eager, sharp, or savory things are very wholesome: for with their Tarinesse, they provoke the appetite, and with their coldnesse they quench in­flamation, and with their finenesse of substance, they open opilations. Further know, that although sweet wines and other dulce nourishments, do stoppe or shut the Lyver, and Splene; yet they unstop the Lungs. And the reason why they stop not the Lungs as well as the Liver and the Splene Galen declareth: Because dulce things (in their passage) reside notihng thereto, but that which is fine and pure: Gal. 3. per reg acut. and the bloud in­gendred of dulce things, commeth to the Lungs, putrified first in the Liver, and fined in the heart, Also, as Hypocrates sayth:Hi. 3 par reg acut ca, Men­tem levins, &c Dulce wines do least make one drunk,

Thus we may conclude, that if Wine be drunke for nou­rishment, for a restorative of the Body, or to make them fat that be lean, whether it be naturally or accidentally; then dulce wines and grosse, sufficiently coloured, are wholesome. For such wines as are nourishments and restoratives, for such [Page 44]as be low brought: wherefore they are most convenient to make lean bodies fat. But such as will not nourish, restore, nor make fat their bodies as they that be corsie and fat alrea­dy: then, though they may not use sweet wines, but subtile, yet they ought to chuse such as be amiable, and have a good swo [...] and flavor and are inclined to whitenesse, and be suffici­ently strong.

I one drinke wine to quench his thirst, then hee must take white wine, thinne, and feeble: For such Wines, do m [...]sten better, and cooleth more, and so consquently do better quench thirst then any other. And the greater the thirst is, the wholesommer such wi [...] is But if so be, wine is drunk to refresh the Spirits and to comfort the cor­porall vertue; then it should be subtile sweet and of delecta­ble savour, of mean colour, And of sufficient strength. And such W [...]re ought to be tak [...] with a little meat, and it must be deputed from all su [...]e [...]fl [...]ity, and also be taken in small quantity. But dulce Wines of mean substance, and of good flavor should be chosen to scowr the breast and lungs, and to cause one to [...]ask.

This Te [...] sheweth to vs, two hurts, that come by overmuch drinking of Red wine.

The first is, that over much drinking of Red wine ma­keth one costive. The [...]eason, as some say is: because such Red wine heateth [...]re [...]hen other of that sort, and is more nutritive For in th [...] tha [...] is better it dryeth more: and in that, th [...] it is more ne [...]tive, it is more desirously receiued of nature But [...]e [...] this Text may be best vnderstood, by o­vermuch drinking of binding Red wine, which is somewhat [Page 45]eager sharp, and costive. And cone [...]ning this, know, that if the stomack or the guts be feeble in their naturall operati­on; that then red or black wine called Stiptick, which is some­what tart ought to be used and drunken as they vse to do, (that by debility of stomack are laxative and can hold nothing. Thus saith Hypocrates in the Canon. Palm us quidem, &c. And also Galen in the comment of the same. But he that wil comfort the vertue of digestion, the cleane [...] Wine or mea­nest in substance and colour of a good and convenient savour and of sufficient strength, and somewhat stiptick, is most whol­some.

The second thing, is hearsenesse of the throat, the which hoarsenesse some red Wines do cruse and [...]nduce, onely tho­rough their drinesse and earthinesse. And this hurt commeth also by drinkink red wines that grow in the parts of Br [...]ba [...], through their st [...]pticity and earthinesse: and especially this griefe chanceth, when the said Wines be not well fined. But yet they make not a man costive, because Must that is very red, is wont to cause the Flixe by reason of his earthy dregs mingled there withall: the which byteth and gnaweth the guts, of which gnawing commeth the Flixe, and such Wine should not be drunk till it be fined. For so long as it gnaweth through the earthy dregs thereof a byting time is raised to the brain: which gnaweth and biteth the eyes, and maketh them red. Such inconveniences are ingendred by new vnflued Wines of Brabant, Whether they be white or red, through their earthinesse. The cause why this fume is mordicative, is, by reason that the Wine that it commeth of, is mordicative. For Galen sayth:Ga. in com­m [...]n [...]o i [...]i is pha: & qui c [...]escuut, &c. Whatsoever is dis­solved from a thing, must needs be like the thing from which it is dissolved.

In this Text are comprised six Remedies against Venom. The first is Garlick which is very medicinable against such inconveniencies as are wont to be sugendred of water,Garlick. and e­specially it is wholesome,S [...]ap. [...] segre c [...]p. de alleo Avi. 2 can. ca. de al [...]o, &c. if one hap to drink naughty corrupt water, wherefore Serapion saith, That if one eate Garlick first, and drink corrupt water after, it shall not hurt him. Whereunto Avicen agreeth. The same operation is also in Onyons, as Avicen saith, and so Oayons may be comprehended under Garlick. And Avicen saith, That an Onyon is subtile, piercing, and scowring with stipticity, and openeth strongly.

Also it is hot in the third degree, wherefore it heateth ill waters, and letteth that they with their coldness hurt not the stomack: and it maketh gross humours pure, and causeth them lightly to issue: for Vinegar being mixt with an Onyon, doth greatly sorti [...]s his subtill piercing or entring vertue and kee­peth one from thirstinesse, the which eating of Onyons is wont to cause.

The very same is veriffed of Garlick. And Avicen saith, That after one hath drunken grosse and troublous waters, he should eat Garlicke: because it fineth them, and maketh them lightly to descend, and letteth, that they hurt not the Stomack and Entrayl, in regard that they stop not the Veines.

Also, Garlike is good to eats before one take his Iourney, and it is one of the best and most wholesomest things, for them that come out of a cold ayr,Avi. 1, 1 cap. de regendo in­ter. or go into it. as Avicen saith. And by this it appeareth that Garlik is specially good for them that journey, and wander over divers Countries, and vse divers Drinkes, according to these Verses.

Moreover. Garlik (drunke with Wine) is good against the stinging of venomous worms, and bytings of Serpents, which thing Avicen sayth, that he proved;avi 2 can. ca. de allic. also it is good against the biting of madde Dogges: and a platster made of Garlick, Fig-leaves, and Comine, is good to lay to the place that is bitten with a venemous beast called Mugall. Also an Onyon as Avicen sayth, is wholesome to annoynt the place that is bitten with a mad dog, either with the juyce thereof, or a Plaister thereof made with Salt and Rew. And an On­nyon eaten, expelleth the hurt of venemous things. And some say that they ingender in a mans Stomack a moyst hu­mour, very wholesome against the hurt of venemous things. Now here is to be noted, that Garlicke, Onyons, and also Leeks, are not wholesome for temperate bodyes, nor hot, and specially when they be eaten raw. For then they nourish very little, and ill, and they ingender sharp pricking bloud: yet they make grosse humors subtile, and break or cut clammy hu­mours.

And when they be sodden, they lose the pricking, and yet then their vertue inci [...]ive, cutting and subtilative, remaineth. Therefore when they be sodden, they be wholesommer then raw.

Leeks he hot and dry, and their nourishment is naught, they hurt the eyes,Eating of leeks. and ingender black melancholly bloud and cause terrible dreames: they hurt the [...]news with their pricking, and they hurt the T [...]th and [...]ummes, and cholle­rick [Page 48]and melancholly folkes should not use to eat them, and specially raw.

Onyons be hote,Fating of ony­ons. and they have an earthy superfluous heat, and a waterish moustnesse, subtile, and vndigestd, If they he eaten raw, they ingender ill humours, and cor­ruptible putrifaction in the stomack and they cause ill dreams and dreadfull, and also head-ache. And if they be too much used, they marre the memory, and trouble the understanding, and make one beside himself. But when they be sod with the broath of good flesh, and so [...]aten they cause good digestion, and the [...]r hurtfullnesse is diminished, and they moderate the coldness of meats, wherewith they be sod: but the best is, not to use them.

Garlick is hot,Eating of Gar­lick. declining somewhat to humidity, but lesse then Onyons, it is medicinable against ventes [...]ty, and al­so to the Cough. And it maketh one to spit well; but it hur­teth the sight and breedeth head-ache, and yet it is treacle for v [...]landish me. And thus the foresaid things are wholsom for them onely, that have in them phlegmatick, grosse and clammy humours, but chollerick folks ought to abstain from them.

The second thing, is Walnuts,The use of nuts. [...] 2 can, ca. de [...]ne nu [...]e. Disease [...] in­ [...]endied by eating of nut. whereof Avicen sayth, That they with Figg [...], and Rew, are medicinable against all manner of Venome. And of Walnuts, of Onyons, and of Salt, is made a [...]la [...]ter to lay to the biting of a mad Doyge. And this speciall [...] is vnderstood of a dry nut, that is eaten before meat, in forme as is aforesaid. And know that dry Nuttes are wors [...] then new and moyst. For the dry are more O [...]ie, by reason whereof they turn to choller, and in­gender head [...]ach [...] they hurt the eyes and cause swimming in the head, and specially if they be eaten after meat, they cause the Pas [...]ie in the tongue; and provoke one to vomit, and make bli [...]ers in ones mouth and they that have a [...]holletick stomack, ought specially to eschew dry Nuttes, and the older they be, the worse [...]hey be. The new nuts have less [...] of ill [Page 49]Oylinesse, and therfore they ingender not the ache or swiming in the head, and such like diseases as the dry doe, and by reason of their slippery humidity, they make one to have the lask, and if they be a little warmed at the fire, and eaten after dinner, they presse and drive down the meat. And thus it appeareth, that new Nuts are more wholesome for folkes in health, then dry.

The third thing is Rew whereof Avicen saith,R [...]. That it resi­steth poyson. And after he saith: If one fear least he should drink poyson, or be stung of a venemous Beast, let him take, 1 of the seed, with the leaves thereof, and d [...]nk it with Wine, and a Nut stamped and mingled together. And Aristotle saith, That when the Wea­fell will sight with the Adder or Toad, she eateth Rew first, and by reason thereof sleyeth the other: For the smell of Rew is a foe to poyson.

The eating of Rew in the morning with Figs and sweet Almonds,Two kinds of rewe [...] preserveth one from poyson.

Here is to be noted, that there be two kinds of Rew. The one is Garden Rew; the other is wild Rew. The Garden Rew is better then the field Rew: for the field Rew is excee­ding dry. It is hot and dry in the fourth degrée, wherefore it is hurtfull to make much thereof. The Garden Rew is moyst, hot, and dry, in the second and third degree: it pierceth and re­solveth ventosity, and specially if it be dry. For Scrapian saith, That dry Rew, of all Medicines for ventosity, is the best and most wholesome; but moyst Rew engendreth ventosity.

Also, Rew doth vehemently quicken the sight, and especial­ly the juyce thereof, with the juyce of Fen [...]ll and Hony, made in an Oyntment, or else [...]aten, as Avicen saith. But yet foras­much as the juyce of Rew hath a property hurtfull to the eves, it were best to [...]an wind vpon your eys therewith; and in no wise to touch your eyes with the materiall Rew.

The fourth thing, is Peares: whereof Avicen saith,Peares! That they be wholesome against Diseases, that be engendred by Mush­romes or Toad-stooles. For Pears sodden with Mushromes, doe [Page 50]allay their hurtfulnesse; Or else this Text may bee vnderstood, by Peares Aromatickes, which by reason of their sweet smell comfort the spirits, and so they avoid poy­son.

The fifth thing is radishes,Radish roots. avi. 2 can. ca. de rad. whereof Avicen saith. That they be wholesome against the byting of a Snake: and when they be drunken with wine; they are good against the biting of the beast called Corn [...]te: the seed whereof is good against all venome. And when the seed of Radish is layd upon a Scorpion, it stayeth him, and the water thereof hath in that behalf béen proved; and it is stronger then the séed: and if so be a Scorpian byte one that hath eaten Radish, it shall not hurt him. It is also very good against the choking of Mushromes. Or it may be said, it is good against poyson, because it pro­veketh one to vomit and so by reason of vomit the stomack is purged of ill humours,

And here is to be noted, that Radish, and Radish-roots are like of complexion, which are vnwholesome for chollericke folks: for they ingender a sharp pricking bloud, and Radish is vnwholesome for the stomack because it maketh one to be [...]ch much, and ingendreth grosse humours; and if the dige­stion be féeble, it ingendreth raw humours: yet it is subtile and of a p [...]er [...]ing nature. Some men vse to eat Radish after other meats, to comfort digestion, whereof Galen marvel­leth: and yet cunning Phys [...]tians say, that it a Radish be [...] eaten after other meats, it belpeth digestion, and vnlooseth the belly. But if Radish be eaten before other meats, it lis­teth vpward the meat, and causeth one to vomit: yet it is wholesome after other meats, to eat a little quantity of ra­dish: but neverthelesse they hurt the eyes and the head. Rasis saith. That Radish lying long in the stomack avoideth phl [...]gm, and the leaves thereof do digest meat, and help the appetice, if they be taken in a small quantity.

The sixt shiner,Treacle. is Treacle which of every sort is good a­gainst poyson and therefore it is good both for man or beast as well c [...]l [...] as hot. And vnder the name of Treackle, the [Page 51]noble medicine Mitridatum, may bee comp [...]vended, which two be like in operation.avi. 6 4. [...]a. [...] ca 1. For Avicen of Treacle [...] saith Ye shall understand, that the greatest rule in cuting of poyson, is to comfort naturall heat, and to labour to drive it out as Treacle doth And of Treacle and the medicine Mitridatum together,avi. 6.4. [...]ra. ca. de med. c [...]n Avicen sa [...]yth. There be certaine Medicines contrary to purpose, which w [...]ll not suffer po [...]on to approach near the heart, as Treacle and Mi­rida [...]te.

This text declareth four things, touching the choice of whole some ayr.

Of which the first is, that one ought to chuse a clean ayr, that is not infected with vapours.choice of wholsom ayr. For unclean ayr doth alter the heart, after the nature of the complexion, that it is mingled with, as Haly sayth.

The second thing is, one ought to chuse a light ayr, for dark ayr maketh a man heavy and dull spirited, because such ayr mingleth it self with the humours in mans body, and so being troubled, it run [...]eth to the heart: of the which and of the humours, grosse and troublous spirits are engendred the which doe make one lumpish and slow. Therefore there is nothing maketh a man more [...]ocund or merry, and lesse heavy then to walke in a faire cleare ayre and to rise ear­ly.

The third thing is that we ought to e [...]chew in fected oyre, that is: where slaughter of people hath beene: for commanly in these places whereas great slaughter of people hath beene, and in places neare thereunto, followeth great Pesti­lence: for when we draw in the infected [...]yre, it infecteth [Page 52]the spirits in our body. The fourth thing is, we should eschew Gunges. Sinkes, Gutters, Channels, stinking Ditches, and all othe [...] particular places that are infected with Carrion, and places where as dead carkasses, or [...]ead folkes bones are cast, and placed where Hemp and Flax is watered. For the ayre so infected doth insect the spirits of our body, and specially hur­teth the brain.

And therefore Avicen saith. That so long as the Ayr is tempe­rate and clear, and no substance according to mans nature mingled therewith, it causeth and conserveth a mans health. But when it is changed it doth contrary to the operation thereof.

And for a more perfect Declaration of the foresaid things, know, that the Ayr (in the Regiment of Health) is necessary two wayes.

First, for the refreshing of the heart. Secondly for the abo [...] ­ding out of furnish superfluities, that trouble the spirits and naturall heat. For likewise, as we see by exteriour things, as the fire (without fanning of the ayre) is choaked and quench­ed: so likewise we may imagine that the spirits and naturall heat in man, had need to be nourished, conserved and attem­pred

The at temperance of the naturall heat is caused by draw­ing of the ayr, and the purging thereof is caused by expulsing of the ayr: The first, is done by motion of the attraction, and the second, by motion of ex [...]ulsion. Therefore, if we draw in stin [...]king and unclean ayr, it corrupteth in us the naturall heat and spirit. Therefore, the ayre should be faire and clear, without vapours and mists: it may not be troublous and cloudy, nor mixed with ill vapours. For such ayre troubleth the Humours, and m [...]keth a man heavy and sad, as is afore­said.

The open ayre ought to be chosen, and not between walls, or houses: and to speak truly, the close ayre should be eschew­ed. Yet neverthelesse, in the time of pestilence, when the ayre chanceth to be infected, the close ayre is to be chosen. I herefore at such seasons it is good for us to abide within our houses, and [Page 53]to kee [...] our windowes fast shut, least the putryfied ayr should enter in; but otherwise the open ayr is best.

Further, in the Regiment of health, the ayr ought to be es­chewed, the which is mixed with vapours of Lakes and deepe Pits, containing stinking Waters, and also of certain Heaths as Coleworts Hemlocks, and such like: and of trees, as Fig-trees and Waln [...]t trees. Further, that ayr is to be chosen, wherein the wind bloweth from high or equall ground. And also we ought to take good heed, that the ayr exceed n [...]t in any of his first quallites; that is to say in heat, cold, moyst [...]re, or drought, which if it chance, it must be tempered by craft, as much as is possible. These things Avicen teacheth.

This text teacheth one doctrine, the which is this, if a man be diseased by drinking of Wine over night, let him on the morning afresh drink Wine again. For either drinking of wine over night causeth drunkenness, thirst in the morning, or else inflamation of the body: If it enflame the body, then it is right vnwholesome, again in the morning to drink Wine afresh, for that were as one should lay fire to fire: but if one happen to be drunk, and therewith pe [...]reak a little, then it were wholesome for him to drink wine a fresh again in the morning: For the drinking of wine then again doth lightly cause one to vomit, whereby the stomack is cleansed: and by reason of cleansing of the stomack, the hurt of drunkenness and parbreaking goeth away lightly. And therefore, Hypocrates councelleth us to be drunk once a moneth, that of the drunkenness [Page 54]come vomit: which thing preserveth us from all diseases of long continuance, If the drinking of VVine overnight doth hurt one, by reason that he is not accustomed to drinke Wine: then he may drinke VVine again in the morning, to accustome him, and so the drinking of VVine shall lesse hurt him.

For as Hypocrates saith.Hip. 1. aph. ex multo tempore &c: Of a customable thing commeth lesse grief. But in case that thirstinesse in the morning, doth follow on drinking of wine over night, to drink water in the morning is best to cool his thirst.

And for as much, as we have spoken of hurt that commeth by drinking of wine, understand that he that hath a [...]éeble brain, of what condition soever it be,avi. 2. cap, de regimine aquae & vmi. six inconveni­ences engen­ [...]ted of drun­kennesse. he ought to be well ware of drunkennesse; For to be oft drunk, as Avicen sayth, is cause of six inconveniences.

Of which, the first is is corruption of the Livers compleri­on: for Wine excessively taken, commeth to the Liver, and resolveth the heat thereof, whereby the Liver looseth his na­turall generation of bloud, and instead of bloud it engendreth watrishnesse, and causeth the Dropsie, or else, it [...]utte [...] the Liver or the humors thereof, whereby Lepry or madnesse is engendred.

The second thing is, the corrupting or infecting of the braines complexion, by reason that thick and continuall fumes of the wine do ascend up thereto the which dispo [...]e the bore brain to madnesse and [...]renzy, and the cold to the falling Evill, forgetfulnesse and palsie.

The third thing is, weaknesse of the sinewes, as we set commonly, that dayly drunkards the have palsie in their head and other members, as well in youth as in age.

The fourth thing is Diseases of the Sinewes as the Crampe and Palsie. For superfluous drinking of VVine, oftentimes thineth to vinegar in the stomack, which hurteth the Sinewes. Also oftentimes, for fault of digestion, it tur­neth into undigested wa [...]shnesse, which doth m [...]lli [...]e the Si­newes, [Page 55]and oftentimes it induceth or draweth grosse humors to the sinewes, whereby they be stretched out, or drawn toge­ther.

The fift thing, is the Pal [...]ey, that the humidityes of the braine (increased by Wine) do ingender, so that they stoppe wholly the wayes of the lively spirits, which proceed from the braine to the other members.

The sixt thing, is sudden death, for while the drunkard s [...]orte [...]h or sleepeth, his wind-pipes are closed or stopped, either with the abundance of wine, or humidities thereof engendred, whereby he is so dainly strangled.

And although the immoderate drinking of Wine causeth the aforesaid inconveniences: yet Wine moderately taken is wholesome divers wayes. And Avicen rehearseth five benefits ensuing by [...]ine moderately drunke.

The first is,Five benefits by wine mo­derately drunk. that it easily conveyeth the meat that is min­glad with it, to all the members of the body, through the hot subtilty, and hid convenient property therof.

The second thing is, it digesteth and resolveth Phlegme, through the heat and subtilty of his substance, and maketh it apt to avoid o [...], openeth the wayes, and comforteth nature to drive it out.

Tho third is, it avoydeth red choller by vrine, and by other insensible evacuations, as sweat and such like. And this is to be under shood of Claret or VVhite wine the which are fee­ble of nature, or else allayed with water: for otherwise it will increase choller, by turning it selfe into choller, and inflama­tion of the Lyver.

The fourth thing is, it causeth melancholinesse (the which is grosse and moveth slowly) eastly to passe through the pipes or conduits thereof, from the Lyver to the Spleene, and from the Spleene to the brimine or mouth of the stomacke, and at last, with the dregs to avo [...]d out of the body.Properties of m [...]lanchely and of Wi [...]e. And if dec [...] ­neth or rep [...]esseth the hurt of melancholinesse, through con­trariousnesse of complexion, and manner of substance in the effects thereof. For melancholy engendreth heavinesse, faint­nesse [Page 56]of heart, and covetousnesse, but Wine engendreth joy, boldnesse, stoutnesse of stomack and liberality.

The fifth thing is, it resolveth all causes of wearinesse, ex­cept it be mixt with some other meat. For Wine reviveth the resolute spirits again abundantly, and doth comfort naturall vertue and taketh away or diminisheth humidities that be left or remain in the muskles, in the sinewes of the hearts, or in the joynts. And if the body be dryed by weariness, and need­eth moystning. Wine moystneth quickly, so it be allayed with water.

Furthermore, besides these things, Wine hath many other good properties. For above all other things, Wine is a swift and a sudden nourishet: it comforteth the heat and naturall spirits, and heateth all the body: it cleareth the wit, it appea­seth anger, it driveth away headinesse, and provoketh bodily lust. And no drink digest [...]th raw humors so well as Wine: because Wine maketh one manly both in stomack and body. And they that drink no Wine, are nothing in regard of their equals that drink Wine neither in stomack, valour and cou­rage.

This Text declareth one speciall Doctrine of Wine, and that is this; The better that Wine is, the better hu­mours it engendreth. The reason is, because black Wine is [Page 57]more grosse and earthy, then any other: and therefore the Spirits thereof ingendred must needs be grosse. And Galen sayth: Grosse Spirits make the Body heavy, or flow. And fur­ther, there be seven doctrines rehearsed, touching the election of wine.

The first is Wine ought to be clear, because wine,VII doct [...]es to chuse wine. (by reason that it is subtile) ingendreth subtile and clear Spi­rits.

The second is, it ought to be old and not new, For new Wine or Must, doth sooner overcome ones brain, and make one have the task; then any other of the like. It ingendreth the collick and other accidents, that shal he declared after when we came to Impedit vrinam. Here yoe should not vnder­stand, that wine ought to be over-ald.avi. 3.1. ac rey, aquae c [...] ­vini. For such Wine as A­vicen sayth, is a medicine and not as a drink. And such wine doth rather alter a temperate body to beat and drought, then any way nourish it. For when it is so very old, it receiveth again his first naturall verdure and sharpenesse, and is then all fiery Wherefore the Aggregator writeth.Aggregator cap de vito. That it is hot and dry in the third degree,

The third lesson is, that Wine ought to be subtile. For sub­tile wine maketh the spirits of man subtile, and gross wines ingender grosse spirits.

The fourth doctrine is. Wine should be ripe, and not vert, or eager, or else it will deprive man of his naturall vacu­ations, and good health, as Galen sa [...]th, And therefore it is hurifull for them that want evacuation by vrine. and all o­ther their vpper Members. Yet as Galen sayth,Gal. in com­men [...]o. 2. ca. 3. pa [...]. reg. acute­rum. Such sup­ticall Wines, is wholesome for diseases that chance in the Guts. And the stipticalness of Wine may be put away, with much mingling of Water.

The fifth doctrine is, that wine should be allayed with Water: for thereby the sumosity of the Wine, is put away, and so it doth lesse over-come the brain. This is [...] truth if the Wine be subtile; but if it be grosse it [...]er commeth the brain [...] the sooner, for thereby it is made subtile, and more [Page 58]fumish And of this Wine, Avicen vnderstood, when he said, That Wine allayed with Water, doth sooner overcome the Brain then clean Wine.

The sixth Doctrine is, Wine should be sprinkling when one tasteth it, aad this is one of the conditions of good wine be­fore said.

The seventh Doctrine is considered in the Drinkers con­dition, and not of the Wine; that is, one ought to drink wine temperately. For, Wine temperately taken sharpeneth the wit, and ingendreth all the wholesome things before decla­red.

By all these things here expressed, we may conclude, that wine that ought to be chosen, and is best in the Regiment of Health, if it be meane Wine, equall betweens old and new, cleere, somewhat red, of good odour and flavour, of equall savour; that is, neither eager, sharp nor sweet, which is not grosse nor too much subtill, and beside; that it be not too strong, nor too weak, and that it grow not on stony and hilly ground, nor on simple, plain, and arable grounds, but on high ground, lying open towards the South, in a Country not too hot, nor too cold.

Touching the Regiment of Wine concerning the ages: the Rules that Avicen giveth are to be well noted.

The first is to give Children to drink Wine, is as it one would lay fire to fire, made of dry Wood. For Children be tender, and soon enflamed, through the abundance of their naturall heat, and their sinewes and braines be weake and feeble. Wherefore Wine hurteth them many wayes, but speci­ally by quick inflamation by hurting of the Brain, by lightly piercing of the sinewes, and abundant sumosity. Therefore, when giving children wine to drink, the enflaming heat of the wine is added to the flaming heat of their bodies, which are of as small resistance, as dry Sticks, Reed, or Tow, is against the fire.

The second Rule is, that one may give an old man as much Wine to drinke, as he can heare without hurt, that is, [Page 59]as much as is naturall and due appetite desireth. For like as old Bootes and Buskins (that be dry and wrinckled) are made supple and plain with oyling: fo likewise old Folkes by drinking of chosen Wine, as Wine of Benvoys. Ancient folkes are cold, and wine heateth: their spirit is heavy, and they be full of Melancholly, and VVine maketh them merry, and represseth Melancholliness. And commonly, old Folkes sleepe ill, and Wine maketh them sleepe well, Old Folks be disposed, to Oyllations, and Wine openeth. And like as Wine is to children most contrary, so for old folk it is most wholesome.

The third rule is, that young folks should drinke Wine temperately, which temperately is to be vnderstood in mea­surable quantity, and with convenient allaying with water, And although that young folks are as hote as Children, yet their Members are more sound, and their sinewes and brain farre more stronger, whereby they may the stronglyer re­sist the hurt that commeth by drinking of Wine. Much good comes by drinking of Wine soberly, thet is to say; the voiding of cholier, the quick [...]ing of the corporall might, and wit, and the abounding of the subtile spirits.

This Text declareth five things, by which one may know good Ale and Beer.

The first is that if it be not sower for that hurteth the sto­mack. A sower thing (as Avicen saith in many places) hurteth the sinewes. And the stomack is a member full of sinews, especial­ly about the brim or mouth.

The second thing is, that Ale must be clear: for trou­bled Ale is a stopper: and burteth them over much that have the Stone it fatteth and in [...]ote [...] it mak [...]th one short win­ded, and ing [...]ndreth much flegme.

The third thing is, that Ale should be made of good corn, that is not corrupt, that is to sa [...] of the best Barle [...] Wheat or Dates for the better the Corn is, the better are the hu­mours thereof ingen [...]ed.

The fo [...]th th [...] is, that Ale ought to be well sod: for that causeth it the better to be digested, and more amiably to bee rec [...]ved of Nature for the inconveniences thereby growing, are the better to be born. For if the Ale be not [...]ell sod, it ingendreth vento [...]ties in the belly, gnawing, infl [...]tion, and [...]ollick.

The fifth thing is. that Ale ought to be stale and well purged For new Ale ingendreth the same hurt that Aledoth, the which is not well sod: and so doth light bread [...]ains the [...]oy [...]ion.

Here is taught one lesson touching the use of Ale That is one ought is drink it moderately, so that the Stomack be not [...]urt thereby, nor drunkennesse caused. For it is worse to be drunk with Ale then with Wine, and endureth longer: and the tumes and vapours of Ale that ascend to the head, are grosse, wherefore they be not so soon resolved, as they that be mounted up b [...] wine. Whereupon it is to be noted; that in the beginning o dinner or supper, it is whole­some to drink ale before Wine, the cause is for at the be­ginning of out repast or dinner, the body is hungry: so that the Stomacke before wee began to eats meate, was hun­gry, and so drew superfluityes from the members: There­fore [Page 61]if we begin with wine, by reason that Nature greatly desireth it and for the great non [...]hment thereof the super­ [...]uities together with the [...]ne) are dr [...]w [...]e off the Sto­mack and thence conveyed to the paris of the bo [...]: but Na­ture doth not so desirously draw [...] Ale. And also ale washeth away the humours that hang about the brim of the Stomack. And for thi [...] cause P [...]s [...]tians counsell, that where one is most hungry, he should first assay to vomit e [...]e he eat an [...] meate, that those superfluities that be drawn together h [...] the hungry Stomack, may be voyded out, lest they be ming [...]ed with the meat. Likewise, he that feareth to in [...]sty, by superfluous drinking of water, should drink ale, because it quancheth vnua­turall thirst.

Here the Author determineth,Dyer after the 4 seasons of the year. what quantity of Meat [...] should be eaten according to the diversit [...] of the four season of the year that is to say Ver, or Spring time Summer, Au­tumn and winter.

He sayth that in the time of Ver. or Spring wee must e [...]t little meat. To this Avicen agreeth and saith. The reason is because in Winter, mans body is not greatly gi­ven to labour and exercise: Red humou [...]s are increased, [Page 62]and specially [...]legmatick, which (after the proportion of the season) then specially are ingendred: which humors by reason of cold are ingendred in the body, and when Ver or Spring-time commeth those raw humours so gathered together, doe melt and spread through all the body: wherefore Nature is then greatly busie in digesting them And therefore in Ver sea­son, if one eat much meat, it letteth Nature to digest such fleg­matick humours and causeth them to divert or turn another way: For by those humors and great quantity of meat, Na­ture is oppressed. And so (thereby, such humors shall remain in the body vndigested, and run to some member, and there breed some disease: and therefore we ought to take good heed, that we eat not any great quantity of meat in Ver, For little meat in this season is a speciall preservative from Diseases that then r [...]ign as Avicen saith.

And this saying is of a truth, from the middest to the end of Ver, and not in the beginning, because the beginning of Ver is likened to Winter: wherefore then one may nourish his body as well as in winter.

And this also may be thus vnderstood: If the body be full of humours when Ver cometh, then meat is to be given after the naturall heat and resolution, that is caused of the Body: for then the cause is avoided, for which, meat should be dimi­nished To this Hypocrates agreeth, saying: Bellies in Winter and Ver are most hote and sleep most long.

Therefore, in those Seasons, by reason that naturall heat is much it needeth much nourishment.

Secondly, he saith, that to eat much meat in summer is hurtfull, because that then the vertue of digestion is most feeble. For the spi­rits and naturall heat (which are the instruments of corporal operation) are then right feeble sparkled, and resolute, by rea­son of the outward heat [...], the wh [...]ch doth vehemently draw them to the exterior parts, and so causeth, that much meat can­not (as then) well digest.

And here is to be noted, that for as m [...]ce as the vehement resolution of humidities, (as well substantiall, as nutrimen­tall) [Page 63]of the body is great, and therefore grosser, more meat in Summer should be eaten, if the digestive might digest it But because nature cannot-digest much at once, we must then eat a little and often: as Galen sayth. In Summer we must eat many times, and little: because the body hath often need, by reason of often dislolution. And although little meate should be eaten in Summer, yet one may drinke much, by reason of the great resolution, and drought of the body,The reason that one ought to eat little meat in sum­mer. and because the naturall heat of the body exceedeth the moysture thereof: and man is then more thirsty then at other, times, But yet, then one ought to drink lesse wine, specially if it be not pure, because such wine doth soon inflame and causeth the naturall heat (augmented by the ardent heat of Summer) is burn. And therefore he that will drink wine in Summer, should mingle it well with water, and forbear old and strong wine.

Thirdly, [...]e saith, that in Autumn we ought to beware of fruits, especially of the same Season as Grapes, Peaches, Figges, and such like: or (at least) to eat but little of them: because such fruits to engender bloud that is apt to putrifie, by reason of humors and boyling that they make in the body, and specially it they be received into an vnclean stomack or corrupt body, which for the most part chanceth in Autumn: and so then, ill and [...]l­thy Diseases are ingendred as the Pocks, and other pestilent Diseases.

Know also that in Autumn, hunger and thirst should be es­chewed, or to eat much meat at one meal, as Rasis saith. The wine also that is drunk in Harvest should be allayed with wa­ter that it may moyst the Body, and cool the heat: but unt so superflously allayed with water, as it is in Summer nor to be drunk so superfluously.

For by reason that nature is then but féeble, it is not able to weld and digest it: and too much allaying with water, de­stroyeth naturall heat, and increaseth ventosities, whereby the collick is ingendred.

Fourthly, he saith, that in Winter one may eat as much [Page 64] [...]o he will, that is to say, more then in other seasons, after the mind of Avicen. And Galen sayth: In Winter, much meat lei­surely should be eaten. Gal in ca [...]aph. & quthus se­mel, &c. The reason is because the heat of our body in Winter is strongest, both by reason it is congea­led together, and fortified by position of his contrary: that is to say, the coldnes of the ayre, environing our bodyes about.

And this is verified in big bodyes, and fleshy and not in bare and féeble: for in such bodies coldnesse of winter being inclined, doth not comfort them with heat but rather maketh them more féeble: For in Winter, as Hypocrates sayth, Bellyes be hottest of nature and sleep most long. Whereby it appeareth that the grosse nourishments and hardest of digestion, are more wholesome in winter then in other seasons, because the heat is stronger. But the Wine that is drunke in Winter, should be as red as a rose, and not white, and allayed with a little water.

Here is to be noted, that although by the strength of heat, and vertus of digestion in winter, the gross and strong meats are most wholesome: yet because the season is disposed to opi­lations and repleations, by reason of much phlegme, it were wholesome to use mean meats between heavy and light gross and subtile, as kid veal, mutton pikes perch and e [...]vesses. And they that vse gross meats as beef pork ve [...]iso [...] goats-flesh, and such like: should eat but one meal a day, or else to vse Meats larative, as parsely, cresses, mustard and such like, and to use great labour.

Here the author, des [...]ibeth two remedies, against ill drink. [Page 65]The first, is Sage-leaves, Sage put into the drink hindereth: be hurt of it, and also it comforteth the sinewes and brain, the which being comforted doth the better resist the ill s [...]mes, that (of the ill drink) ascend thereunto.

The second R [...]medy is Rew, whereof it the whole leaves be put into the drink the vertue of it over commeth the malice of the drink. And how good and wholesome Rew is against poyson, it hath been declared before at Allia nux, ruta, &c. And this Text saith, that to the two foresaid Hearbs, we may put the Rose flower, which ought especially to be understood of a Red­rose because the sweet smell and stipticalnesse thereof, amendeth the malice of the drink.

Here the Author teacheth a remedy how they that are not accustomed to passe the Sea,A remedy [...]o [...] perbreaking on the sea. may avoid perbreaking or cast­ing. He that will passe the Sea, must (a few dayes before he [...]ake shipping) mingle the Sea water with his wine. This is a remedy for them that be rich but if it be a poor man, then he must drink Sea-water only, that he may the easier eschew ca­sting. The reason hereof is, because the Sea-water is salt, and so with his saltnesse and stipticity, that followeth saltnesse, it closeth the mouth of the stomack, and thereby avoydeth ca­sting.

And here is to be noted, that as Avicen saith, A Traveller on the Sea should not much go about to withstand, or to forbear perbreaking or casting, at the beginning, but to vomit, untill he think himself well purged, because that it preserveth him from many Dis­eases.

And yet not onely preserveth, but also healeth or alleviateth grievous and great Diseases, as Lepry, Dropsie, Coldnesse, [Page 66]and swelling in the stomack. Thus Avicen saith. But in case that the traveller on the Sea do coast so much, that he thereby is right greatly feebled: then he must refrain himselfe by eating of stipticall and sowre fruit, as vntipe fruit. Crabs, sowre Pomgranates and such like, wherewith the mouth of the sto­mack is comforted, and the humors expelled down; as also the stomack is therewith comforted, and the humours (flow­ing thereunto by taking of the water) are driven away.

Or else we may take Mustard seed dryed by the fire, and drinke it with Wine, or Wormwood may be eaten and drun­ken or a toast wet in redolent Wine is good to eate. And ge­nerally, tart meats are good for travellers on the Sea; for they com­fort the stomack, and prohibit vapours and fumes, that would ascend up into the head, as Hearbs sod in Vineger, or in the juyce of sowre Grapes.

Here the Author teacheth us how to make a common sauce, it we lack a better, and five thinge goeth to the making of this sauce.

The first is Sage,To make a common sauce. wherewith we may make sauce for a Goose rost or sod. For commonly a Goos [...] or Pig roasted is, stopped with Sage, to dry vp the humidities and clamminess of them, and also because the flesh should smell somewhat thereof: but yet after it is roasted, the Sage would be cast a­way, and not eaten.

Likewise of Sage, vplandish folke make a sauce to eat with a Moose: for they stamp Sage and Garlike together, that the [Page 67]Sage may abate somewhat of the Garlickes favour.

The second thing, is salt mixt with wine, and this Sauce is for rich and Noblemen. For when they want Mustard, or ver­ [...]uyc [...] they put Wine in a Saucer, and mingle it with a little Salt.

The third thing, is Pepper, a Sauce for vplandish folks: for they mingle Pepper with Beanes and Pease. Likewise of toasted bread with Ale or Wine, and with Pepper, they make a black sauce, as if it were Pay, that is called Pepper, and that they cast vpon their meat, flesh and fish.

The fourth is Garlick; whereof the vplandish People make a Sauce, for they mingle soft cheese and milk and stamp Garlike together, and so they eat it with their meat whether it be rosted or sod, salt or fresh and with hard Egges.

The fift thing is Persley; of Pe [...]sly leaves stamped with Merjuyce, or white wine, is made a gréen Sauce to eate with roasted meat.

And here is to be noted, that Sauce or Sauces do vary, according to the Seasons of the Year. For to ho [...]e Seasons Sauce must be made of cold things, or of stuffe of little heat; and in cold seasons contrariwise. Therefore Summer Sauce should be Verjuyce, Eyzell or Vinegar, the juyce of Lemons or of Pomgranates, with Rose-water and such like And o­ther while in Sauces made in Summer, one may put a little Pellitory and Parsley to attemper the coldnesse of the foresaid things. But the matter of comperent Sauces in Winter is Mustard Carloke, Ginger-Pepper, Cinamon, Gell [...]flowres, Garlick, Sage Mints, Pellitory and Parssey: Wine, Water of flesh Vinegar not so strong, but very [...]eet to the nature of Wine. And in mean seasons the Sauces should be mean, nei­ther too hot nor too cold.

Secondly, Sauces differ by reason of the meats for which they be made: for one meate will haue one Sauce; an other meate an other Sauce; as Lords Cookes know. Sauce for Mutton, Meals and Kid, is gréene Sauce, mad [...] in Su [...]mer [Page 68]with Vinegar or Verjuyce, with a few spices, and without Garlick. Otherwise with Parsley, white Ginger, and toasted bread with vinegar.

In winter the same sauces, are made with many spices, and little quantity of Garlick, and of the best Wine, and with a little Verjuyce or with Mustard: Sauce for roasted bref is made with pepper, toasted bread, broath of flesh and Grapes, and the same sauce is good in Winter to once with Pork, Also Pork in summer may be eaten with vinegar and parsley at the beginning of dinner.

But in case, that the foresaid meats be baked and specially beef and pork, and in winter, then serve in a white onion and a small quantity of swéet spice, beaten in powder But in sum­mer serve it in without onions and with verjoyce or else with a few smal onions. And if the pasties, be made of more tender fresh, and lighter of digestion, then serve no onions therewith: but in summer, Almond milk with verjuice, and a little blanch powder and at the last you may put thereto an Eggs broken with verju [...]ce.

But in winter instead of verjuyce, take wine and more spice, with roasted rabbets and chickens, sauce made with Ci­namon crums of bread, and with verjuce, in summer season is wholesome and in winter with wine.

For roasted Pork in winter take of the dropping tempered with good-wine and onions:Divers good P [...]ces for [...]dry meats, and in summer, take the greene sauce above named. For roasted seasants, pigeous, and turtles take none other sauce but salt. For boyled Capons, and Cockes take of the same broath with a little bl [...]nch powder. And namely in Winter, if they be botled, with Sage, Isope, and Parsley this is good sauce: and in summer the broath of the Capon and a little verjuice mingled together, is a whol­some sauce.

For fat Capons and bens baked, serve in none other, sauce, but a small quantity of blanch powder, and at the end the above named green sauce in summer, and in Winter good wine. But fish, the grosser it is, the harder of digesti­on [Page 69]on the more superfluous, and moyster of nature, the more it needeth hose sauces and sharp. And the same came rule is likewise true in all manner of f [...]e [...]h.

Here the author teacheth two wholesome things, that com­meth by washing of out hands and feet.

The first is, the palmes of our hands are thereby greatly cheared and comforted.

The second is, out sight is sharpened thereby, and that is specially by accidents because the hands be the instruments to cleanse the eyes, and it is right wholesome for them to be kept very clean: whereof we have spoken before at Lumine ma­ne manus.

In this Text two things are touched or remembred con­cerning the choice of bread.

The first is heat;Five proper­tles of good bread. because Bread ought not to be eaten hot. Hot bread (as Avicen saith) is not convenient for mans nature, and bread that commeth hote from the Oven is now unwholesome: the reason is; because it stoppeth much.

And again after he saith; That hot bread causeth thirstinesse, by reason that it is hot: For it swimmeth in the stomack by reason of his vaporous humidity: yet it is of quick digestion, and desendeth down stoutly. And although that hot bread in the Regiment of Health be unwholesome to eat: yet the smell thereof is right wholesome; for it relieveth one in a swound: and it is possible that some folk may live by the smel of new Bread.

The second thing is, we ought not to eat bread that is very stale or mouldy; for such bread is vnwholesome for the nou­rishment of mans nature: because it dryeth the body, and in­gendreth melancholy humours; whereupon it followeth, That bread should not be too new, nor too stale, but a day old. Further, this Text declareth five properties of good bread.

The first is, it must be well leavened as Galen saith. The Bread of digestion is it that is well leavened, and baked in an Oven that is heated with moderate fire.

And again he saith; Unleavened bread is wholesome for no body. And after the mind of Avicen, Bread made with little leven nourisheth much; But the nourishment thereof is a stopper, except they eat it that labour much.

The second thing is, that bread ought to be light; for there­by it is known that the clamminesse thereof is gone: Yet ne­verthelesse this kind of bread after the mind of Avicen, Is the swift enterer, and of lesse and worse nourishment, even as bread that is made of suth Bran.

The third thing is, that Bread ought to be well baked, for bread that is ill baked, is ill of digestion, and engende­reth griefe in the stomacke And Avicen sayth. That bread ill baked nourisheth very much but the nourishments causeth opila­tions, except they labor much that eat it. And bread baked on a stone or in a pan is of the same fashion: for it is never wel ba­ked within.

The fourth thing is, that bread ought to be temperately salted. For bread over-sweet it a stopper▪ and bread over sal­ted is a dryer: but bread moderately nourisheth best, is that if have the other conditions.

The fifth thing is, that bread should be made of the best grain that is to say of the best wheat.

Moreover the Author in this Text warneth us, to be­ware of crusts eating because they ingender a dust cholor, or melancholly humours, by reason that they be burned, and dry. And therefore great estates, the which the chollerick of nature, cause the crusts above and beneath to be chipped away wherefore the pith or crumme should be chosen, the which is of a greater nourishment, then the crust. Yet notwithstan­ding the crustes hee wholesome for them that bee whole, and have their stomacke moyst, and desire to be leane, but they must eat them after they have dined, because they enforce the meate to descend downe, and comfort the mouth of the sto­mack.

Further in the two last verses is shewed, that good bread ought to have these five conditions, that is to say. It must be well salted, leavened well baked made of good clean corne, that us [...]ipe gathered bound vp in sheaf and housed in due sea­son And here is to be noted, that if one desire to nourish his body, be must have his bread made of pure flowr, the bran clean taken out but he that destreth to be lean, must leave some bran therein: for bran nourisheth but little, and vnlooseth the belly, and flower doth contrariwise.

Here in this Text, the Author compareth Pork with Mu [...] ­ton. If Pork be eaten without wine, it is not so wholesome as Mu [...]ton; but if Pork be eaten with wine, it nou [...]heth bast and is medicinable, because it moystneth much. And this is to be vnderstood, especially of roasted Pigges and Brawne well dight. And here is to be noted that Pork salted, or dryed in the smo [...]k [...] such as men to the Countrey vse, called Bacon, is in no manner so wholesome as Mutton, whether it be eaten with wine or no; but it is vnderstood by roasted Pork, or Pigge, or Brawn, as is beforesaid.

Here the Author rehearsing a curable medicine for the Fistula,For the Fistu­la. saith. That a plaister made of Aurpigmentum, Brim­stone, while Lime, & Sope mingled together healeth the Fi­stula. Because these things have vertue to dry and mundifie: which intentions are requisite in healing a Fistula. Platearius saith: Auripigmentum is hot and dry in the [...]ourth degree: it dis­solveth and draweth, consumeth and mundifieth. Brimstone and Sope as he saith) are hot and dry, but Brimston is more vehement, because it is hot and dry in the fourth degree; but Sope is not. A­vicen saith: That Lime washed dryeth without mordication, and maketh more steddy.

The Fistula is a running fore, which avoydeth matter more or less, after the diversity & co [...]rse of the moon. Auripigmentum is that which gravers fasten brass & mettals withal in stoue.

Here the Author numbreth the bones teeth,The number of bones. and veines in mans body.

First be saith there be CC [...]i [...]-bones: yet after the Doc­t [...]rs of Ph [...]i [...]ck Hypocrates, Galen, Rasis, Averroes, and Avicen, the bones in man be CCxiviii And though herein be variance, yet there is a master of Phisick that saith: Ossa ducent a sunt, ai (que) quater duodena.

Secondly,The number of Teeth: the Author saith that a man most commonly should have xxxii. Teeth. But yet it chanceth, that some lack those sour last Teeth, which be behind them, that we cal the Grinders, and those have but xxviii. Teeth. Some lack four of the last teeth in child-hood only: some other lack them till they be very old; and some all their life.

Here is to be noted, that after Avicen, The two foremost teeth bee called Duales, and two on either side of these twain, bee called Quadrupli. There bee two in the upper jawe, and two in the nether: all these teeth be ordained to cut, and therefore some call them Cut [...]ers, and specially the Dua [...]es. Next vnto these Qua [...]ruples, are two Teeth a­bove, and two beneath called Canini, whose office is to break hard things. After these, be four other on either side called Grinders, four above and four beneath. After these, same have a Tooth called Sensus, on either side, and as wel above as beneath: These also are ordained; t [...]gri [...]d mans meats. And so the whole number of the Teeth is xxxii. or else xxviii. in them that have not the teeth called Sen [...]u. There is then four [...] Duales, and four Quadruples, fours Dog-teeth, six­teen [Page 160]Grinders, and four Sensius.

Thirdly, the Text saith, that there is in man CCClxv. veyns, as appeareth in the Anathomy.

Here the Author declareth the four humors in man, as Bloud, Choler, Flegme, and Melancholy. And shewing the Nature and complexion of them, he compareth each to one of the four Elements.

Melancholy is cold and dry, and so compared to the Earth, which is of like nature.

Flegme is cold and moyst, and so compared to water.

Bloud is hot and moyst, and so compared to the ayr.

Choler is hot and dry, and so compared to the fire.

These things are declared in these verses.

For a further knowledge,avi. 1. doe. 4. c. 1. know beside that after Avicen, There be four humors in mans body, Bloud, F [...]egme, Choler and Melancholy, as is said.

The best of them is Bloud; First, because it is the matter of mans spirits, in whom consisteth mans life and operations. Secondly, because it is comfortable to the principles of mans life, it is temperatly hot and moyst. Thirdly, because it restoreth and nourisheth the body more then the other humors. And it is called the treasure of Na­ture: For if it be lost, Death followeth forthwith.

Next to bloud in goodness, is Flegme. First, by reason that if need be, it is apt to be turned into bloud.

Secondly because it is very neer like humidity, which is as the foundation of life.

After Flegme in goodness is Choler, which is partner with natu­rall heat, so long as it keepeth convenient measure.

Then followeth Melancholy, as dregs and dirt removed apart, from the principals of life, as enemy to joy and liberality, and of neer kindred to age and death.

Secondly note, that in the division of humors, there are two kinds of bloud (that is to say) naturall and vnnaturall. Na­turall bloud, that is to say, Veyn bloud, which is ruddy and obscure; and Artery bloud is ruddy and clear, without ill sa­vour, and (in comparison of other humors) it is very sweet. Of vnnaturall is two sorts, the one is vnnaturall in quanti­ty that is to say which is changed from good complexion in it self, or else by mingling of another humor.

There is another vnnaturall bloud, which (through min­gling of other humors) is ill, both in quality and substance, quantity, and in proportion of the one to the other. And this is double, for the one is not naturall, by mingling of an ill hu­mor that commeth to him from without, The other is vnna­turall, by mingling of an ill humour, engendred in the selfe [Page 162]blood; as when part of the blood is putrified, and the subtile part thereof is turned into Choler, and the gross part into melancholy: or else into Choler or the melancholy or else both remaineth in the blood.

And this vnnatural blood by mingling of an ill humor, va­ [...]yeth from natural blood many wares,

First in substance: for it is grosser and fowler, sith melan­choly is mingled there with: or [...]lse it is more subtile, when watrishnes or [...]trine choler is mingled therewith.

Secondly in colour: for sometime when phlegm is mingled therewith, it inclineth to whiteness or through melancholy to blackness.

Thirdly in favor: for by mingling of putrified humors: if is more stinking or else by mingling of raw humors, it hath no savor.

Fourthly in tallage: for by mingling of Choler it inclineth to bitternes, and by melancholy to sowernes, or the phlegm of unsavorines.

Also of phlegm there be two kinds, natural and vnnatural Natural is that which (within a certain space) wil be bloud, for phlegm is vndigested blood,

There is another spice of phlegm which is sweet, and som­what warm, if it be compared to the bodily hear. But compa­ring it to the ruddy bloud, and choler, it is cold. Flegm is naturally white: and this is called sweet phlegm, exten­ding this name sweet to all the talages, delighting the taste: for otherwise the naturall phlegm is not sweet, but unsavory and waterish and very neer the [...]allage of water. And to this phlegm nature hath not given a proper Mansion, as she hath done to Choler and melancholy: but nature maketh it run with the blood, for it is a very néer similitude to blood,

And of this phlegm there be two necessityes, & one vtility.

The first necessity is that it be near the members, so that their vertue may digest it, and turn it into bloud, and that the members by it may be nourished, when they have lost their naturall food: (that is for to say) good bloud, through [Page 163]restraint of material blood, which restraint is caused through the stomack and liver through some cause accidentall.

The second necessity is, that it mingle with the blood, and make it apt to nourish, the memhers of phlematick complexi­tous as the brain and such: for that which must nou [...]sh these members must be mingled with phlegm.

The vtility of phlegm is, that it moysten the joynts, and members that move much, least they ware [...]ry through the heat that cometh of their moving and rubbing.

Vnnatural phlegm may be divided first into the substance, and to some thereof is Muscilaginosum, and that is phlegm, (to ones seeming) divers for in some part it is subtile & thin, and in some other gross and thick: is called Muscilaginosum, because it is like Muscilages, drawn out of seede.

There is an other phlegm, that appeareth equall in sub­stance: that is in subtility and grosseness [...] to one [...] deeming, but for a truth it is divers in every place this is named raw phlegm, and this, increaseth in the stomack, and entrailes. And to avoid it out of the stomack. Hypocrates, biddeth us, To cast twice a moneth, and to avoid it out of the guts: Nature hath ordained Choler to turn it from the chest of the Gal to the en­trail Iejunium, and so sorth to the lower guts, to scowr away the phlegm from the brims of the entrails, and cause it to descend down with the other dregs and filth.

Sometimes the flegm is increased in the vein [...]s, special­ly of old folkes, by diminishing of their digestion, and there remaining, is by little and little augmented and engrossed, and hurteth nature, which cannot (by the veins thereto ordai­ned) avoid it out. Yet it doth all that is possible, to keep it from the hearts, and other inward m [...]mbers, and driveth it to the outward members, and specially to the Legs: for by the heavinesse thereof it draweth naturally to the lower parts of man. And this is the cause why old folkes legs are sw [...]lne, and that if one press downe his finger therein, there tarry­eth [Page 164]a hole, specially towards night, most in fat folks and such, as were wont to be nourished with moist meat.

There is another spice of phlegm, very subtile and watrish like vnto water, and somewhat thick: this phlegm is often mingled with their spittle that have ill digestion, and of those that be great drinkers: it removeth from the brain to the nose, as it is wont in the beginning of the pose, and when by decoction and boyling in a man it becommeth grosse, it is tur­ned into phlegm grosse, white and musc [...]lage.

There is another phlegm grosse and white called Gipseum the subtile parts of this phlegme, is dissolved through long biding in the joints: and the grossenes thereof remaineth in the joynts as hard as stones. This phlegme engendreth the Gowt vncurable.

There is another phlegm thick and grosse, like to the mol­ [...]en glasse, in colrr, clammines, and weight.

Secondly, vnnaturall phlegm differeth in Tailage: for there is certain phlegm that is sweet, which is by mingling of blood with phlegm. And vnder this is cōtained the vnctuous flegm, which is ingēdred by mingling vnctuous blood & flegm.

There is another manner of vnsavory phlegm, caused of rawnesse as certainly glassy phlegm.

There is another salt phlegm caused by mingling of choler And this is more biting drier, and lighter then any other flegm through the choler mingled therewith, which is dry, light, and sharp. And this phlegm is often found in their stomacks, that be phlematick, that drink much strong wine, and that vse salt and sharp meats; because it cleaveth to the stomack, and cau­seth other while thirst intollerable and running by the guts, if it sometime fle [...]eth them and causeth the blood men [...]n: and in the fundament oftentimes induceth strong costivenesse.

There is another phlegm, that is sharp, by mingling, of sharp melancholy therewith: and sometime through boyling of fi [...]gine, as it chanceth in the swéet juyces of fruits, that first boyl and after, wax ripe. And this phlegm appeareth oftner in their stomacks that digest ill, then in other parts: for na­turall Choler floweth to the mouth of the stomack, to stirre [Page 165]vp the appe [...]ite, which desconding downward sometime min­gled with flegm, maketh it sowre and this is perceived by sowre belchings. And otherwhiles this phlegm is engendred in the stomack by boyling with a weak heat.

There is another phlegm called Pantick, which is sometime caused by mingling of pontick melancholy. But this is sel­doms, by reason that pontick melancholy, so very scarce. It is sometime caused through vehement coldnesse thereof, whereby the moistnes thereof is congeled, & somwhat altered to earth­lines, and thereupon commeth no weak heat, which causing it to boyl, should convert it into sharpnes: nor no strong heat, which digesting it should turn it into blood.

There be two kinds of Choler, naturall and vnnaturall.

Vnnaturall Choler is the some of bloud, whose color is ruddy and clear, that is c [...]trine, in the last degree of citrines as Saff [...]on heads, and it is light and sharp: and the hotter, the more redder it is. And after this Choler engendred in the head it goeth wite the bloud into the veins the other goeth into the purse of the gall.

The part that goeth with the blood endureth therewith both for necessity and prof [...]e. It is needfull that it mingle with the bloud, to nourish the cholerick members It is behooveful that it make the blood subtile and cause it to enter into the veins.

The part that goeth to the purse of the gall, goeth thither for necessity and profit. The necessity is double. The one is néedful for all the body, to mundifie it from cholerick superflu­ities. The other necessity is in respect of the gals p [...]r [...]s.

The prest also is double. The one is, to wash the E [...] ­drails from dregs and clammy phlegm cleading to them.

The other is to wash the guis and Muscles that they may féele, the thing that hurteth them, and voyd all other filthines The proof of this is that the cholick chanceth often times, by stopping of the hole that commeth from the purse of the gall to the guts.

Vnnatural choler is double. For one is vnnatural through outward cause mingled therewith. The other is vnnatu­rall, [Page 166]through a cause in it self, for the substance thereof is not naturall.

Choler vnnaturall through an outward cause, is another known and fame as: and is is that, that phlegm is mingled with, and it is called famous or notable by reason that it is often engendred. And of this kind of Choler commeth the third, that is wel known. There is another that [...]lesse famous, and that is it wherewith melancholy is mingled.

Famous Choler is either [...]t [...]me, and engendred by min­gling of subtile phlegm with naturall choler, or else it is yol­ky, like to the yolks of egs, and is engendred by mingling of gross phlegm with a naturall choler.

Choler of lesse same is caused two ways. One is, when the choler is burned in it self and turned to ashes, from which the subtile part of the Choler is not separated, but mingled ther­with, and this choler is the worst. Another is, when melan­choly commeth from without, and mingleth it with the cho­le [...]. And this Choler is better then other, & is ruddy in color, it is not clear nor [...]lowing but more like to vein-bloud. This vn­natural choler having his own proper substance without min­gling of any other humor, is often engendred in the liver, by reason that the subtilenes of the blood burneth it self & turneth into choler, and grossely into melancholy.

Another choler is engendred in the stomack of ill meats not digested but corrupted: or [...]is it is engendred in the veins, by other humors. And of this choler be two kinds: for one is cal­led Choler Praslive, like the color of the bearb called Praslion, which is engendred of the yolkines when it is burned: for bur­ning causeth a yolky blacknesse in the choler, which mingled with choler citrine, engendreth a green cholet.

The other is called rusty choler, like to rusty Iron, and it is engendred of Prassive, when Praslive is burned only, til the hu­midity thereof be dryed away: and of the drinesse beginneth to war white. And these two last Cholers be ill, and venemous, yet rusty, is the worst.

Likewise there be two kinds of melancholy, naturall and unnaturall.

The naturall is, the dregs and superfluity of good blood, whose tallage is between sweet and pontick. And thus me­lancholy when it is engendred in t [...] [...]ver, is [...]rted in two paris Of which one entreth with the bloud and the [...] re­maineth in the veins, the other is conve [...]ed to the splen [...]. The first part entieth with the bloud for necessity and profit: It is néedful that it mingle with the blood, to nourish the melan­choly cold and dry members as the bones.

The vtility is to make thick and then bloud to stint the su­perflous tunning thereof: to make it strong and to strength­en those members into which it must be converted. The other part that néedeth no blood goeth to the spi [...]ne, both for neces­sity and profit. The necessity is double one vniversall through out the body, to purge it of melancholious superfluity. The other is but particular onely to govern the s [...]lent.

This melancholy is also profitable for mans body, for it [...]tinneth to the mouth of the stomack, straining out the hu­midityes, that is findeth there, as a woman strayning a cows dugs, draweth out the milk: this vtility is double, First, it constraineth, thicketh and comforteth the stomack. Second­ly, by reason that the eagernesse thereof, moveth the mouth of the stomacke, it maketh one to have an appetite to meat.

Vnnaturall melancholly is a thing burned, or ashes in respect of other humors. Of this there are four famous kinds, though there be many not famous.

The first is ashes of Choler.

The second is ashes of flegm, & if the phlegm that is bur­ned wer very subtile and watrish, then the melancholy ther­of engendred, will be salt in tal [...]ge. But if the phlegm be gross that is burned then the ashes thereof, or the melancholy of it engendred inclineth to sowernes or ponticity.

The third is ashes of bloud, and this melancholp is salt, a [...]tle inclining to sweetnesse.

The fourth is ashes of naturall melancholy. And if naturall melancholly (whereof soever it be) be subtile, then it will be very so [...]r. And when it is cast out upon the ground it boileth and laboureth of the ayre, and causeth both flies and beasts to avoid the place. But if the naturall melancholy be grosse, the vnnaturall thereof engendred, shall not be sower.

Here the Authour teaching vs to know S [...]nguine folkes, s [...]th, that a sanguine person is naturally sat. But yet wee may not understand, that sanguine [...]ks be properly fat: For that is a token of a cold complexion, as saith Avicen, But they be sat and fleshy withall: [...]orfat in Sanguine persons is taken for Fleshy. Avicen saith, That aboundance of all [Page 169]ruddy flesh and stiff, signifieth a hot and a moyst complexion, as a sanguine person is For the aboundance of ruddy fl [...]sh, witnes­seth fortitude of vertue assimulative, and multitude of bloud, that work and war by heat and moyst [...]re, as witnesseth Ga­len, saying: The aboundance of flesh is engendred of the aboun­dance of bloud. For heat perfectly digesting, and the like [...]ertue to flesh, maketh the flesh fast and stiff. Also Avicen saith. Every fle­shy body without aboundance of fat and greace, is sanguine. Whereto Galen assenteth.

Secondly, the sanguine person is merry and jucond, that is to say, with merry words he moveth others to laugh, or else he is glad, through benignity of the sanguine humour, provo­king a mall to gladnesse and [...]ocondity, through clear and perfect spirits engendred of bloud.

Thirdly he gladly heareth fables and merry sports, for the same cause.

Fourthly he is enclined to [...]hery through heat and mois [...] ­nesse, provoking to ca [...]uall-copulation.

Fifthly, he gladly drinketh good wine.

Sixthly he delighteth to feed on good meat, by reason that the sanguine person des [...]eth the most like to his complexion, that is, good wines and good meats.

Seventhly, he laugheth lightly, for bloud provoketh to laughing.

The eight is, the sanguine person hath a gladsom [...] and an amiable countenance, through likelinesse of col [...]ur and fair­nesse of complexion.

The ninth is, he speaketh sweetly, through amiablenesse of sanguine nature

The tenth is he is a [...]t so [...]n any manner of Science, through livelinesse and peripicuity of wit.

The eleventh is be is not [...], and this commeth through moys [...]nesse, abating the f [...]ve [...] of choler provoking to anger.

The last two Verses roci [...]e some of the foresaid tokens, [Page 170]and also some other.

First, a sanguine person is free, not covetous, but liberall.

Secondly, be is amorous.

Thirdly, he hath a merry countenance.

Fourthly, he is most part smiling, of all which the benig­nity of the bloud is cause and provoker.

Fifthly, he hath a ruddy colour. For Avicen saith, That rud­dy colour of the skin signifieth aboundance of bloud. And this must be vnderstood bright ruddy colour, and not dark such as is wont to be in their faces that drink wines aboundantly, and that vse sauces and sharp spices, for such colour signifieth Lepry to come.

Sixtly, he gladly [...]geth and heareth singing, by reason of his merry mind.

Seventhly, he is fleshy through the causes beforesaid.

The eight is, he is hardy, through the heat of the bloud, which is cause of boldnesse.

The ninth is, the sanguine person is benigne and gentle, through the bounty of the sanguine humor.

Here the Author sheweth certain properties, concer­ning [Page 171]the complexion of phlegm.

First phlegmatick folks be weak, by reason that their na­tural heat, which is the beginner of strength, and operation, is but feeble.

Secondly, phlegmatick folks be short and thick: for their naturall heat is not strong enough to lengthen the body, and therefor [...] it is thick and short.

Thirdly, phlegmatick folks be fat by reason of their great humidity. Therefore Avicen saith, That superfluous grease sig­nifieth cold and moistnesse, for the bloud and the unctuous matter of grease, piercing through the veins into the cold members (through coldnes of the members) do congeal together, and so ingender in man much greate, As Galèn saith in his second book of operation. He saith also: That sanguine men are midle men, between the long and the short.

Fourthly, phlegmatick folks are more inclined to idlenes and study, then folks of other complexion, by reason of their coldnes that maketh them sleepy.

Fiftly, they sleep longer by reason of their great coldnesse, that provoketh them to sléep.

Sixtly, they be dull of wit and vnderstanding: for as tempe­rate heat is cause of good wit and vnderstanding, so cold is cause of blunt wit and dull vnderstanding.

Seventhly, they he slothfull, and that is by cold: for as heate maketh a man light and quick in moving, so cold maketh a man heavy and slothfull.

The eight is, they be lumpish, and sleep long.

Here the Author teacheth us to know a person of a [...]hole­rick complexion.

First, he is hasty, by reason of super [...]uous heat that moveth him to hastinesse,Avi. 2. doc. 4 ca. 4 and therefore Avicen saith, That deeds of ex­cessive motion do signifie heat.

Secondly, the Cholerick person is desirous of honor, and cove [...]eth to be vppermost, and to excel all others, by reason that superfluous heat maketh mans mind prone to arroganey and fool-hardinesse.

Thirdly, they learn lightly, by reason of the cholerick hu­mor, and therefore Avicen saith; That the understanding, prompt­nesse, and quick ag [...]lity to intelligence, Avi. 2.1. lo [...]. 3 ca. betokeneth heat of complexi­on.

Fourthly, they eat much for in them the heat digestive is strong and more resolutive th [...]n in other bodies.

Fiftly, they encrease soon through strength of naturall heat in them which is cause of augmentation.

The sixt is, they be stout stomacked that is, they can suffer no injurits, by reason of the heat in them. And therefore Avicen saith, That to take every thing impatiently, signifieth heat.

The seventh is, they be liberall to those that honour them.

The eight is they desire high dignities and offices.

The ninth is, a cholerick person is hairy, by reason of the heat that openeth the pores, and modeth the matter of hairs to the skin. And therefore it is a common saying. The cholerick man is as hairy as a Goat.

The tenth is he is deceivable.

The eleventh is, he is soon angry, through his hot nature. And therefore Avicen saith, Often angry and for a small cause, be­token [...]th heat, through ea [...]ie motion of Choler, and boyling of the bloud about the heart.

The twelfth is he is a waster, in spending largely to obtain hou [...]s.

The thirtienth is, he is bold, for boldnesse commeth of great heat, specially about the heart.

The fourtienth is he is wily.

The fiftien [...] his [...] is slender membred and not fleshy.

The sixtienth is he is lean and dry.

The seventienth is [...]e to Saffron coloured. And the [...]efore Avicen saith, That choler signifieth dominion.

Here the Authour declareth some tokens of a Melancholy person.

First, melancholy maketh men shrewd and ill mannered, as they that kill themselves:

Secondly, melancholy folks are most part sad through their melancholy spirts, troublous and dark, like as clear spirits make folks glad.

Thirdly, they talk little by reason of their coldnesse.

Fourthly, they be studious, for they covet always to be alone.

Fiftly, they steep, not well by reason of the over much dry­nesse of the brain and (through melancholy fenmes they have horrible dreams, that wake them out of their sléep.

Sixtly, they be stedfast in their purpose, and of good memory and hard to please.

Seventhly, they think nothing sure, they always dread through darknesse of the spirits.

In the two last verses he reciteth some of the foresaid signs and other.

First, the melancholy person is envious, he is sad, he is co­vetous: he holdeth fast, and is an ill payer, he is simple, and yet deceitfull: and therefore melancholy [...]olks, are devout, great readers, fasters and keepers of abstinence.

Sixtly, he is tearfull.

Seventhly, he hath an earthy brown colour: Which colour if it be any thing green, signifieth the Dominion of Melancholy, as Rasis saith.

Here the Author reciteth the colours, that follow the com­plexion. A phlegmatick person is white coloured: the chole­rick is brown and taw [...]y: the Sanguine is ruddy: the melan­choly is pale coloured like earth.

Afterward, the text declareth twelve colours, signifying superfluity of blood.

The first is when the face is red, by the ascending of blood to the head and face.

The second is, when the eyes bolle out further then they were wont.

The third is, when the eyes are swolen.

The fourth is, when the body is all heavy for nature can­not sustain nor govern so great a quantity of blood.

The fift is, when the Pulse beateth thick.

The sixt is, when the Pulse is full, by reason of the hot and moyst vapors.

The seventh is, when the Pulse is soft, through too much humidity that mo [...]ifieth the matter.

The eight is, ach of the head.

The ninth is, when the belly is costive, through great heat that dryeth vp the stichy matter.

The tenth is, when the tongue is dry and rough for the like cause.

The eleventh is, great thirst through drinesse of the sto­macks mouth engendred of great heat.

The twelfth is, when one dreameth of red things. This Avicen affirmeth, saying: Sleep that signifieth aboundance of bloud, avi. 2.1. c. 7. is when a man dreameth he seeth red things: or else that he sheddeth much of his bloud, on else that he swimmeth in bloud, and such like.

The thirteenth is, the sweetnesse of spittle through sweet­nesse of bloud.

Here is to be noted, that like as there be tokens of aboun­dance of bloud, so therebe signes of aboundance of other hee­mors, as in these Verses following.

The tokens of aboundance of flegme are contayned in these verses following.

The signs of aboundance of Melancholy are contayned in these verses following.

Now concerning the letting of blood this Text is abouch­ed.

Here the Author speaking of bloud-letting, sayth, That [Page 179]at seventeen years of age one may be let bloud.

And touching this, Galen saith,Gal de ingenis That Children should not be let bloud, before they be 14 year old at least, because Childrens bo­dies be soon resolved from outward heat, and therefore by voiding of bloud they should be greatly weakned. Also, for that they need to nourish their bodies and augment them, they should not diminish their bloud. And also, for that they be soon dissolved from outward heat, it sushceth that they need not be let bloud.

Know likewise, That as bloud-letting is not convenient for Children, so it is unwholesome for old Folks, as Galen saith:Gal. 9 reg! For the good bloud is little, and the ill much. And bloud-letting draweth away the good bloud, and leaveth the ill, as Avicen saith:Av. 4.10. cap. 10. and therefore bloud-letting is vnconvenient for such persons. Se­condly be putteth the hurt of bloud-letting, of necessity with voyding of bloud, done by bloud-letting, mans spirits being in the bloud, do then avoid.

Thirdly, he sheweth how the spirits should be cherished and restored, and that is by drinking of Wine after the bloud, let­ting: For of all things to nourish quickly, Wine is best, as is before said: The Spirits also be cherished and restored by meats, but that is not so quickly as by Wine. And the meat after bload-letting must be light of digestion, and a great en­genderer of bloud, as rere-rosted Egges, and such like. And although meat restore tha spirits after bloud-letting, yet let the Patients beware of much meat the first and second day.

For Isaac saith In dictis. That they must drink more then they eat, and yet they must drink lesse then they do before bloud-letting, for digestion is weaker.

Fourthly, the Author putteth eleven profits of bloud-let­ting, when it is duly done.

First, temperate bloud-letting comforteth the sight: For [Page 180]diminishing of humors doth also diminish fuming to the head, and the repletion thereof, that darketh the sight.

Secondly, it cleareth and maketh pure the mind and brain, through the same cause.

Thirdly, it heateth the marrow: for it mingleth the super­fluities that thereto come, and cool it.

Fourthly, it purgeth the entrails: for Nature (vncharged of bloud) digesteth better the raw humors that be left.

Fiftly, bloud letting restraineth vomiting and the lask, for it diverteth the humors from the interior parts to the out­ward, and specially the letting bloud of the arms, as Avicen saith, for letting bloud of the féet stoppeth not so well.

Yet perchance the Bloud-letting shall augment the lask. end that two ways. First, by Bloud-letting. Nature is dis­charged of her burden, and being comforted, it provoketh other hacuations. Secondly if the Lask be caused by great weak­nesse of vertue contentive: for then, by reason that by Bloud-letting vertue is weakned the lask is augmented.

Sixtly, Bloud-letting cleareth the wits: for it minisheth vaporation that goeth to the head, and troubleth the wits.

Seaventhly, it helpeth one to sleep, for thereby many hu­mors be voyded, of which divers sharp vapors are lifted up, that let one to sleep.

The eight is, it taketh away tediousnesse and over-great grief, for thereby vertue is vnladen of grief: for with the me­lancholy bloud, the dreas of bloud (which induce tediousness and grief) are drawn out.

The ninth is, it comforteth the hearing: for thereby the va­pors and humors that ascend is the head, and let the hearing, are diminished.

The tenth is, it comforteth the doyce: for thereby the su­perfluities and humidities that would come to the Breast, or pipe of the Eights, and let the doyce are diminished.

The eleventh is, it angmenteth the strength, for thereby the body is discharged of grief, wherefore the vertue is ang­mented.

Here the Author saith, that these thrée, May, September, and Aprill are the moneths of the Moon, and in them are days for­bidden to let bloud: that is, the first of May, and the last of Sep­tember and April. Though this be a common rule, yet it is false. For the foresaid days may be as good, and as worthy to be chosen as the other, after the diversity of the Coustellation in them. Farther he saith that in those days one should not eate flesh, which is also false and erroueous and very withchcraft. I think the Author had this saying of the Jews, which observe such manner.

Secondly, he saith. That men of middle Age, and young solkes, whose Veyns be full of bloud, may be let bloud every [Page 182]moneth, for those may well re [...] resolution, and in them is great quantity of good bloud.

Thirdly, he saith, that bloud-letting for mans health must be done in one of these three moneths, May, September, and April. But yet with difference, for in April and May the Liver-veyn must be let bloud, because then in Spring the bloud encrea­seth: And in September in the splene-veyn, because of Melan­choly, which then in Autumn encreaseth.

Here the Author setteth dawn twelve things that do hinder bloud, letting.

The first is coldnesse of complexion: For, as Galen saith, Bloud letting cooleth, and augmenteth coldnesse. Because as Isaac saith, bloud is the foundation of naturall heat: and in regard that bloud-letting voydeth the bloud, it voydeth heat, and so consequent­ly cooleth.

The second is a fervent cold Countrey, vnder which a cold season should be comprehended, which also letteth bloud-let­ting: [Page 183]for in a Country and Season very cold, the bloud is clo­sed in the deepest parts of the body, and the bloud that carrieth in the vpper parts, the cold maketh thick which to avoid is no wisdome.

The third is fervent ach vnder which also may be compre­hended great inclamation of the body; for if one in such acci­dents be let bloud, there followeth great motion agitative contrary to nature, and greater inflamation, which weakneth nature more.

The cause of this motion agitative is attraction to divers parts: for by bloud-letting) attraction is caused to the place that is let bloud: and by great ach, attraction is cause to the place of ach.

The cause of greater inflamation is, that by bloud-letting the humors be moved, whereby they be the more inflamed. And this is truth when blou [...]-letting is little and artificiall: yet if it be done till one swound, it is wholesome in the fore­said cases: For this bloud-letting when it overcommeth the attraction of the ach it causeth not motion agitative and like. wise it taketh away inflamation when there be no humours, that should move heat, and cause more inflamation. This is Galens mind, saying;Gal. comments illius apli. qua geruntur. There is no no better medicine for an impo­stume of fervent inflammation, Fevers, and a great Ach, than bloud-letting.

The fourth is bayning, specially resolutive, for that denyeth Bloud-letting, because that were vacuation vpon va­cuation, which Nature cannot easily bear.

The fifth is carnall copulation: for immediatly after that, one should not be letten bloud, because of double weak­ning of Nature.

The sixth is, too old or too young, as it is before touched. Of this Avicen sayth, Take heed how thou lettest one bloud in any of the foresaid cases, except thou trust in the figure insolidite of the mus­cles, largnesse of the veyns, the fulnesse of them, and ruddy co­lour.

The seventh is long sicknesse: for by such letting of bloud Nature is doubly feebled, both by long sicknesse and dimini­shing. This is truth, sayth Avicen, except there be corrupt bloud, for then bloud-letting is wholesome.

The eight is great repletion of drink.

The ninth is to eat too much meat: and vnder this is comprised meat vndigested. The cause whereof (as Avicen sayth) is this. There be three things that draw to them, that is, emptinesse, heat and secret vertue or property. Then if the veyns be empty through voyding of bloud, they draw to them from the sto­mack or liver undigested or supersluous meat or drink, which undi­gested meat when it commeth to the members, cannot be amended, that is digested: for the third digestion cannot amend the fault of the second, nor the second of the first, if the fault be so great that it cannot convert into the members, and it there remaining may cause some disease.

The tenth is feeblenesse for bloud-letting is a strong voy­der as Galen saith; therefore a feeble person may not endure great diminishing of bloud.

The eleventh is subtile sensiblenes of the stomacks mouth, which is called the heart-string, for of such bloud letting sow­ning followeth lightly. And vnder this wesknesse of the sto­mack is comprised an easte flowing of choler to the mouth thereof inducing vomiting, wherefore they that have the fore­said accidents, should not be let bloud: for by bloud-letting, the humors moved, be endured to the stomacks mouth, as to a place accustomed: And because it is a weak and an impotent member to resist that flixe; therefore by such letting of bloud, many inconveniences chance.

This is one cause, why so many sound when they he let bloud by reason that Choler floweth to the stomack, which biting the stomack, paineth the heart and stomack so, that it causeth one to sound.

The twelfth is loathing: for if in this loathing one be [Page 185]let bloud, when the veyns be empty, they draw to them ill mat­ter, that causeth loathsomnesse.

And besides the foresaid accidents th [...] be yet other that hinder bloud-letting.

First, voyding of menstruous stire, or the Emrauts, for one diseased with either of these, should not be let bloud: yet it may be done to divert the flix or matter another tray.

The second is rarenesse of composition: for in rare bodies is much dissolution; And therefore this dissolution sufficeth them without evacuation, as Galen saith.Gal. 9. Res.

The third is rawnesse and clamminesse of humours, for then beware of leting of bloud because it encreaseth rawnes of humors: & therefore in long sicknesse ye should not be let bloud for of rawnesse, humors encrease, strength séebleth, and the sicknesse prolongeth.

And therefore Avicen saith, That in long sicknesse, before one is let bloud, he should take a laxative, although he need both.

Rawnesse of humors is caused two ways. One is through aboundance of humors that choke natural heat, which choking breedeth raw humors and then bloud-letting is wholesome.

Wherefore Alexander saith, Letting of bloud in the beginning of dropsie is wholesome,Alex, 2. l. cap. hydropic.when it commeth by aboundance of men­struous bloud, that through some cause is prohibited to issue, or by aboundance of the Enmauds For like as a little fire is quenched un­der a great heap of wood, so likewise naturall heat is suffocated with aboundance of humours.

The second cause of raw humors, is féeblenesse of naturall heat, as in folks of feeble complexion, or such as have him long sick, or be very aged; for then the said bloud-letting is vnwhol­some, because it augmenteth rawnesse: for the bloud that con­serveth heat is drawn out and so the body is made cold, and the humors more raw. Therefore the bloud must be left to di­gest raw humors.

The fourth is, vndue disposition of the ayr, either too hote or too cold; for much heat causeth strong resolution: and great cold maketh the bloud thick, and vnapt to issue or a­voyd.

This Text declareth five things that ought to be done about Bloud-letting,Five things in letting bloud. some before, some at the time, and some after.

The first is annointing, which otherwhile is vsed in the Bloud-letting, as to annoint the place or veyn that is opened, to asswage the veyn: Sometime it is vsed after Bloud-let­ting, to keep the gash that it close not vp too soon, that the humors that be lest in the veyns, may have some respiration and some ill fumes voyd out.

The second is to drink, and specially wine, which is good in Bloud-letting, if one happen to sown, add also it is very whol [...] ­some (after Bloud-letting) to revive the spirits, and engen­der new Bloud, which thing, in practise all Physicians ob­serve.

The third is bayning, which is wholesome thrée days be­fore, [Page 187]and thrée days after, and not the same day. It is good be­fore, if one think he have grosse humors within him: for bay­ning looseth and moveth the humors, and for the same cause it is wholesome to take a sharp strupe before, to move, dissolve and make subtile the humors.

And therefore, when ye will let one bloud, ye must rub the arm, that the humors in the veyn be made subtile and prepared to issue out more eastly. It is wholesome after bloud-letting, that the residue of humors and vayors that be left behind, may be loosed. It is not wholesome the same day, for bayning maketh the skin linnow or supple, which made linnow, will not abide the stroke that is given in bloud-letting, and that is dangerous.

The fourth is, binding with linnen cloaths, which is very wholesome, to stop the bloud after often evacuation thereof, and before bleeding to draw the humors in the veyns, and to cause them to swell and better to appear.

The fift is, moderate walking after bloud-letting, to dis­solve and make subtile the humors, and afterward to loose the residue of the humors that be left behind.

Some vse to let bloud fasting vut some other say, it were better to eat a rere rafted Egge first, and thereto drinke a draught of wine, about the hour of nine or ten before dinner, and forthwith to let bloud because when the stomack is empty nature retaineth still the bloud more strongly, lest she should lack nourishment. But when they have eat a little nourishing meat, as wine and egges is, then nature suffereth the bloud better to issue.

Three effects of bloud, let­ting. First, it maketh a sad person merry.

Secondly, it pleaseth angry folks: and the reason is this, because much melancholy mingled with blood, causeth heavi­nesse, and much choler causeth anger: which two humors as they be mingled with blood, are drawn our by blood [...]etting.

Thirdly, it keepeth Lovers from furious raving for i [...] re­moveth the blood, from the head: and avoideth is by other exte­terior parts.

Furthermore, there be five cause of blood-letting.

The first is, that the aboundance, whether it be in quality or quantity, or both, should be voided. For as Avicen sayth; Two manner of folks must be let blood. One are such as be disposed to be sick, that have aboundance of bloud in quantity. The other are they that are sick already, through the malice of humours or blood.

But there is a difference in these bloud-lettings For bloud-letting for the aboundance of bloud, ought to be much; but when it is done to avoid ill bloud, it must be moderate, as Galen saith, And therefore they do very ill, that let themselves blood till they perceive the good blood issue: for (peradventure all their blood shall run out, ere they see any good bloud appear. Therefore they should void a little at once: and after the mind of Galen in this case Before they let one bloud, they should give him good meats to engerder good blood, to fulfill the place of the ill blood, that is avoided, and after (within a little space) to let bloud a little, and a little. This is called direct letting of bloud, for it is done to avoid aboundance of bloud, and of such humors as should be avoided.

The first indirect cause, is the greatnesse of the disease, and greatnesse of the apparent vehement inflamation; for as Ga­len saith. There is no better Medicine for an Impostume of vehement inflamation, Fevers, and a great ach, then bloud-letting.

The second indirect cause is, that the matter which is to bee avoided, be [...] drawne unto the place from whence it [Page 189]must be avoided. And therefore in retention of the menstru­ous flix & Emetauds: The great vein in the feet called Saphena, must be opened, as Galen sayth, to draw down the matter of the bloud.

The third indirect cause, is to draw the humours to the place, contrary to the place that they flow to, to divert them af­ter from the place. Therefore, for too much aboundance of menstruosity, the vein Basilica must bee let blood, to turns the matter to the contrary part, and so to void it from the proper course. And therefore, he that hath a Pluresie on his left side, must be let bloud on the right side, to divert and draw the matter to the place, contrary to that place, that it enclineth so. And likewise if it be on the right side, to let blood on the left.

The fourth indirect cause is, that by letting of blood, one portion of the matter may be avoided, that nature may be strong upon the residue, and so letting of blood is wholesome when the body is full least impostumes grow: for the regi­ment of nature is feeble, in regard of these humours. Where­fore when a portion of matter is voided, nature governeth the matter so, that it should not flow to some weak place, and breed an Impostume.

Here the Author saith that the gash or Orifice, made in letting of bloud, ought to be of a mean largenesse, that the grosse blood may easily issue out: for when the gash is straight [Page 90]the pure blood only goeth out, and the gross abideth stil in. And note that sometime the gash must be great, and sometime smal The gash must be great for thrée causes.

First, because the humors be gross, and gross blood must be voided, as in them that be melancholly.

Secondly, in winter the gash must be great, for cold engros­seth the humors.

Thirdly, for the aboundance of humors, for they avoid bet­ter by a great gash then by a smal. But the gash must be smal when the person is of weak strength, that the spirits and na­turall heat avoid not too much: and likewise in a hot season, and when the blood is pute.

Three things must be considered when one is let blood.

First, that bee sleeps not in sixe houres after; least the fume (engendred by sléept) ascend to the head, and hurt the brain.

Furthermore, least in his sleep he turns him on the arme that in let bloud, and thereby hurt him, and least the humors (by sleep) flow to the painfull member, by reason of the in­cision, and so breed an impostume. For Galen sayth, Im­postumes [Page 191]breed in the body, or in a member that is hurt: the humors will flow thereunto. But Avicen assigneth another cause; That by such sleep may chance confraction of the members, The cause may be as Galen saith. That sleep is unwholesome in the Ague-fit: Gal. 2 aph. super illo. In quo. & c. because naturall heat goeth inward and the outward parts wax cold and the fumes remain unconsumed, whereby the rigor is augmented and the Fever-fit prolonged.

Also by moving of the humors in letting of blood, fumes are [...]aised up to the sinews and brawns of the arms: which remai­ning vnconsumed, wax cold in sleep, and ingresse in the viter parts. And therefore, it one sleep immediately after letting of blood, they cause confraction of the sinews and brawns of the arms. And he saith further, That one in letting of blood, must beware that he make not the gash too deep, least he hurt a sinew. Gal. coni [...]u [...] aph. que re­guntur. or an arterie-string under the vein: for hurting of a sinew causeth a mortal cramp, or loss of a member, as an arm, or a finger, and hurt of an artery-string, causeth bleeding uncurable.

And one ought also not to eat immediately after he is let bloud, but he must tarry til the humors in him be at quiet, least the meat before it be digested, be drawn together with the blood to succor the hurt member.

Here the Author saith, sive things must be eschewed of him that is let bloud.

The first is milk and white meats: for by stirring of hu­mors (caused by letting of bloud) oft times some humors slow­eth to the stomack: therefore if he should eat milk by mingling with the humors it would corrupt in the stomack sith of it self it is very coruptible. And also by reason that it is sweet, the milk may be drawn to the veyns undigested: and through stirring of humors lightly corrupt.

Secondly he must beware of much brinking, for by reason that the dryns be empty, the drink vndigested is lightly drawn to them as is before said.

Thirdly be must eschew all cold things, as well outward, as inward, as meats, very cold, ayr cold hathing, thin clothing, resting on stones, colonesse of the head and séet: for by reason that the naturall beat is feebled by setting of bloud, the body will soon be too cold.

Fourthly, he that is let bloud, shouls not walk in dark cloudy or troublous ayr: for that maketh him heavy and vn­insty, as is before said at, Aer sit mandus. &c. And heavinesse is cause of melancholy bload. Therefore he must walk in a faire clear ayr: for that recreateth the naturall and lively spirits.

Fiftly, he must esch [...], excessive labour, and vse moderate rest: for excessive stitting about (then specially) weaketh and moveth humors, but temperate rest swageth motion.

Here he speaketh of four things.

First, the letting of bleod should be done in the beginning of sharp diseases, which are ended the fourth day. For such be short, and make no delay: therefore they must be remedied at the beginning.

The second is, that from 30 year to 45 or 50. one should be let bloud most, for at that age Bloud encreaseth most of all: nor the diminishing thereof letteth not the growing, nor the bodily strength is not lessened therevy, because the Bo­dy in that age groweth not, but seemeth to stand still at one state.

The third is, that old folke and children should be let bloud but little: for young children need most bleed to nourish and encrease them and aged folks strength decayeth from them.

Fourthly, in Spring-time double quantity of Blood should be boyded, in regard of other seasons: for that time specially enereaseth bloud, as all Physitians say.

Touching the first saying, a few rules concerning letting of blood would be given.

The first is, that at the beginning of the sicknesse, one should not be let bloud: for as Galen saith, That Nature is wor­ker [Page 194]of all things, and the Physician is Minister. But he saith, That no vacuation at the be [...]ning of sickness,Gal. 3. reg. Idem 3 Ape. in consu agritu dini. Ga, in pho. Inchoanti­bus morbi.is naturall: for as Nature in the beginning of sickness avoideth nothing, likewise no more should the Physitian.

Yet three things withstand this Rule.

The first is, furlo fity or sterceness of the matter. For Avi­cen saith, That when the sickness beginneth, one should not be let bloud, because letting of bloud shrreth the humours, and maketh them subtile, and to run throughout all the body, except the matter be furious.

The second is aboundance of the matter: for Galen saith, That it is then behovefull to be let bloud: or take a Medicine laxa­tive, to alleviate Nature loaded with aboundance of matter.

The third is, greatnesse and sharpness of the sickness, as when there is a great and an achfull imposiume, though the matter be little. For Galen saith, If the Impostume be great, ye must be let bloud at the beginning, though there be but little matter, least it break, or open before it be ripe: therefore to eschew many inconveniences, bloud-letting must be done.

The second rule is, that bloud-letting may not be done on the day of motion of the sicknes,erists is a sudden indica­tion either to hea'th or deaths mutati­on. as in Crisis, nor no other vacu­ation, nor diverting of matter from the place that nature sen­deth it to &c.

Nor likewise in the Ague fit.

For Galen saith, That when the sickness is in his estate, neither bloud-letting, nor laxative should be done.

For then the matter ripeth, which ripeth better by quietnesse then by stirring.

The third rule is, that bloud-letting should not be done in be­ginning of the sicknes, when Crisis is removed.

For Isaac saith, in his Book of Vrines. That though the Heart be the Engenderer of the bloud and spirits, yet the bloud is foundation of Natural heat, and sustaineth it, for the heat is naturally thereof engendred. And therefore, be that voydeth Bloud, voideth heat, which should digest the matter of the sickness, [Page 195]and so consequently the sicknesse is prolonged; and strength weakned. And therefore it is to be feared, least through the lengthning of the sickness, and weakning of the strength, nature would sail.

The fourth rule is that the body (having dregs of filth in the guts) should not be let blood. The cause is, there be thre [...] things that draw to them heat emptines, and all things sharp: so when as the veins be emptied by Letting of blood, they draw to them from the next member, as the guts and stomack, whereby the belly is judurated, and the matter in the Veins is more infected the Meseraike drawsth the humidities of the or­dures and the ordures are dried the more, therefore you must first mollifie the belly with Clisters or Suppositorie [...], except it war laxative alone.

The fift rule is, that letting of blood should not be much vsed; for by oft vsing thereof, one drawing on in age, falleth into divers diseases, as Epilepsie, Apoplexie, and Palsey, for by re­moving of the blood and heat, many phlgematick super flutties are engendred that cause these diseases.

The sixt rule is, that a woman menstruate, or with child, should not be let blood. A Woman with Child should not: for thereby the heat, that digesteth meat, is diminished, and the food of that she goeth with is taken away specially when if that she goeth with waxeth great: for then it needeth more food. Thus saith Hypocrates: When the menstruosity keepeth due course, and avoidoth naturally enough, letting of blood should not be done: but when it avoydeth too much, then (to divert the matter) it must be done, for nature would not be let of her operati­on.

The seventh rule is that after the Chollicke passion, one should not be let blood, for by reason that Letting of blood stirreth vp the humors: a Cholerick humor may flowe to the stomack, and enflame it: Nor after vomiting, least hu­mors likewise flow to the stomack: Nor after the Flixe, nor after great watching: nor after much travell: nor after any thing that greatly hurteth or dissolveth: for in these two [...]a­ses, [Page 196]letting of blood should greatly move the humors, and en­féeble the strength.

Now it is to be considered, who are meet to be let bloud: and therefore we shall declare a few rules.

The first rule is, that letting of blood is very expedient for delicate idle, and corste folks, and that vse meats engendring much blood.

The second rule is, it is wholesome for those that have a­boundance of bloud, which aboundance is known by the thick­nesse of the brine: for aboundance of bloud maketh it thick, and aboundance of Choler maketh it thin.

The third is they should be let bloud, in whom melan­choly aboundeth: For when much naturall Melancholy run­neth with the bloud throughout all the body not puristing the ill bloud: then letting of blood is wholesome.

There be two kinds of melancholymatural, and vunafural,

Naturall is the dregs of bloud which when it aboundeth, it runneth with blood, and in letting of bloud is votded there­with. For, of the same temperate beat, blood and melancholy, the dregs thereof is engendred.

The fourth rule is, that when boyling conturbation, and calefactions of humors is feared, it is wholesome to let blood: and those persons, as soon as they feel themselves inflamed, should be let blood, to avoid the foresaid motions, caused by the great aboundance of humors.

Yet otherwhiles some [...]e deceived by this rule, for forth­with when they feel calefaction, and fear boyling of humors, they let them blood. And when this commeth of beat calefacti­on and incision, the calefaction or boyling ceaseth not by Blood. letting, but it is rather augmented: for bloud-letting mo­veth the humors, and maketh them run thorough the body. Therefore letting of Blood is not wholesome, except it be for aboundance of humors, which is known by much sweat, espe­cially in the morning, for there be some that sweat not except they need evacuation.

The fift this is, they that be mighty and strong should be [Page 197]let bloud and not they that be cold and dry. For Rasis saith: That those bodies are apt to be let bloud, which have great apparent veins that be h [...]iry and coloured between brown and red, and folks not too young, nor too old, for children and vnweldy aged persons should not be letblo [...]d except necessity require ie. Many of the said rules be gathered out [...]i Avicen.

Here the Author reciting certain things, concerning the members that be let bloud, saith:

That in War and Summer, the veyns of the right hand, arm, or foot should be let bloud: But in winter and Au­tumn, the veyns of the left hand, arm or foot must be dimini­shed.

The cause hereof may be, for that Her encreaseth Blood, and Summer Choler, therfore in Uer and Summer vs should diminish those veins in which bloud & Choler abound, which be on the right side of the body, near to the member that en­gendreth good bloud (that is the Liver) and the receptacle of choler, the Gall.

Autumne engendreth Melancholy, which is gathe­red together, and not resolved by Winter: therefore in War and Winter, these two Ueyns should be let-bloud, in [Page 198]which melancholy hath dominion, which be the left side voins, for the spleneis on the left side of the body, which is the recep­tacle of Melancholy.

Secondly, be saith, the Head, the Heart, the Foot and the Liver (according to the four Seasons of the year) must be em­p [...]led: the Heart in Uer, the Liver in Summer, the Head in Win­ter, and the Foot in Autumn.

Here the Author reciteth five commodityes that come by letting of blood of the vein Saluatella. It is the vein on the back of the hand, between the midle singer, and the King-sin­ger, it purgeth the lyder, it cleanseth the Splene, it mundifieth the brett, is pr [...]serveth the stomacks mouth from hurt, it doth away the hurt of the voice. The reason of all these commodi­tyes is because the foresaid vein avoideth blood from all these places, as after it shall appeat.

For a more ample declaration, you are to understand, that in letting of blood, other whiles the veynes be opened, and sometime the Art [...]ryes. The opening of the Artery is dange­rous, the cause here of is, the overmuch bleeding which is cau­sed two wapes.

One is through fervent heat of the Artery blood, for a hot thing is soon moveable, and dilateth and openeth the Artery, and therefore t [...] help [...]h much to void the blood, in letting blood the Artery.

The second cause, is mobility of the Artery, and therefore the wound or gash in it is slowly healed. Yet this letting of blood is wholesome thrée mannet of ways.

First, when there is aboundauce of subtile blood in the body.

Secondly, when the blood is vaporous.

Thirdly, when it is hot. For subtile blood of which natural blood and spirits be engendred, rest each in the artery: but gross blood that nourisheth the members, resteth in the veins. Like wise the vaporous blood is contained in the artery, and sanguine blood in the veyn. Also the hottest blood, the which is of the heart (the hottest member) engendred and digested, is contained in the Artery, and the other Blood in the Veyns.

Secondly note, that the veyns are opened in many members, sometime in the arm or in the hand great or small, sometime in the foot, sometime in the nose, sometime in the fore-head, sometime in the lips sometime vnder the tongue, or in the roof of the mouth, sometime in the corner of the Eyes toward the fore-head.

From the Arm-pit to the Elbow, are five veyns to be opened as Rasis and Avicen sayth.

The first is called Cephalica, which is the Head-veyn.

The second is Basilica, which is the Liver-veyn.

The third is called Mediana, or Cardiaca, or Nigra, after Avicen, or Matrix, after Rasis.

The fourth is called Assillaris.

The fift is called Funis brachij.

In the left hand is Saluatella. so that in the arm, in that it contayneth the more and the lesse hand, are six veyns to be o­pened, Cephalica emptieth the parts abont the neck, and there­fore to open that veyn, it is good for the diseases of the head as the Megrim, and other hot griefs, caused of hot matter. This veyn beginneth at the shoulder, and goeth forth soward the left side of the arm.

Basilica emptieth the parts vnder the neck, as from the Bre [...] and Liver: and therefore the letting blood of this veyn [Page 200]is wholesome for diseases of the Brest and Liver, and right good in a Plurisle This veyn beginneth at the arm-hole, and goeth along to the bowing of the arm.

Mediana is betwéen these two said veins, and is compact of them beth for it is the branch of each. And it is also Median in vacuation: for it voydeth from all about, vnder, from and a­bout the neck. Wherefore it is the vniversall veyn to all the body in voyding: but not vniuersall (as some say) because it beginneth at the heart, but because it is the branch of Cephali­ca, and Basilica. Therefore when you will let Cephalica bloud, and it appeareth not ye should rather take Mediana, then Basi­lica. And likewise when ye will let Basilica bloud, and it ap­peareth not ye should rather minish Mediana, then Cephalica. For it agreeth better to both, then one of them with the other.

Saluatella is the veyn between the middle finger and the ring-finger, more declining to the middle finger. It beginneth of Basilica. This veyn is opened in the right hand, for opilation of the Liver, and in the left hand for opilation of the Splene.

There is no reason why it should be so, as Avicen saith, but only Experience, which Galen sound by a Dream (as he saith.)

He had one in cure, whose Liver and Splene were stopt, and he dreamed that he did let him bloud of this veyn, and so he did, and cu­red the Patient.

When this veyn is let bloud, the hand must be put in warm water to engrosse and dilate it, because it is suvtile; and that the gash should not close too soon, and to make the gross bloud thin.

Assillaris is vnder Basilica, and appeareth in binding the arm: and the like judgment is of it as of Basilica.

Punis brachi [...], is over Cephalica, or else the bindermost bone: and is of one judgment with Cephalica. Therefore, as Avicen and Galen say: Though in opening of veyns be universall vacuation of all the body yet not from all the veyns equally, nor like jeopardy is not in all. For Rasis saith,

That Cophalica is the surer, and Basilica, more to be seared, [Page 201]and Cardiaca, is to be feard, but not so much as Basilica.

Cephalica, is surest, for there is neither sinew nor Artery above nor under it, but vnder Cardiaca, there is a sinew, and vyper above it is a subtil sinew: therefore it is to fear, least it should be cut.

Basilica is very jeopardous: for vnder it is an Artery, and near it a sinew and a muscle. Saluatella is not jeopardous, and therefore the better to open it, it would be put in warme water. In the feet he three veins, Scyatica, Saphena, and the Ham-veyn These veynes be opened, to draw the bloud to the lawer paris as in provoking menstruosity, and the Hamme veyn is better then Saphena, or Scyatica; because it is nea­rer the matrice. Saphena draweth blood from the yard, cordes and matrice, and Scyatica from the ancles, reynes, and other members towards mans left side. Saphena from the Matrice, and members there about, they be branches of one veyn. In the midst of the forehead, is a veyn, which is opened for old diseases of the face, as Morphew, dry scutse, and Scab, and for diseases of the eyes, but first Cephalica must be mini­shed.

There is likewise a veyn in the nose, & when any of them is opened the neck must be bound, & one opened after another: and by binding of the neck they will better appear.

There be veyns in the lips, which be opened for impostums in the month or g [...]ns, but Cephalica is first minished.

To open the four veins in the rooffe of the mouth is whol­som against the rheums that flow to the téeth and cause them to ak [...]. These veins appear plainly and must be opened when the matter is digested.

There be veins in the corners of the eyes towards the fore­head, and they be opened for diseases of ths eyes: but first, Cephalica must be minished.

The veins in the Temples, be let blood for the Megrim, and for great and long Head-ache. And those bee she veyns that Hypocrates, and Galen call Iuveniles, the incision of these veynes maketh a man vnapt to get Children.

Also in the neck be veins called Guides which must be ope­ned in the beginning of [...]epry, and specially for stopping of the wind-pipes, and in the Squinancie, which letteth one to draw his breath.

Here the Author noting two things, saith.

That if the head-ach come by too much drinking,Head-ach cau­sed by drin­king and re­medy there­fore. and spe­cially of wine, or of any other drink, that maketh folke drun­ken, one must drink cold water upon it, the which with the cold­nesse thereof, ingrosseth the fumes that are lifted up, & letteth them to hurt the brain.

The second thing is, that if the top of the head or forehead be grieved with too much hear, then the Temples should be moderately chafed, and after washed with warm water, in the which Mother-wort is sod, for Mother-wort is cold, and [...]ooleth,

Here the Author noting divers things saith:

That much falling in Summer dryeth the body, for in that that Summer is of nature hot and dry, it resolveth the hu­mors: the which also be resolved by oft sweating in Summer, and so falling thereupon dryeth the body much more, for when the humidity of meates is gone, the heat of the body wor­keth upon his own humidities, and dryeth them clean away. Wherefore Hypocrates saith: Hunger is expedient for those that be very moyst, for hunger dryeth the body.

The second thing is that vomiting once a moneth is whole­some, for thereby hurtfull humors, that be contained in all the circuit of the stomack are voyded. To this agreeth Avicen, saying. Hypocrates biddeth one to vomit every month twice, two days one after another that the second day may avoid it, that which the first could not; this conserveth health and scoureth the stomack from flegm and choler. The stomack hath nothing to purge it like as the guts have red choler. Avicen putteth other prests of vo­miting that it is well done.

First, it is good for head-ach, caused of moyst vapurous matters that ascend from the stomack to the head, but if head-ach come of his own hurt of the brain, then vomiting doth ra­ther hurt then proffe.

Secondly, it cleareth the sight, darkned with vaporous matter of the stomack or else not.

The third is, it doth away wambling of the stomack, in that it avoideth the hum is that cause it.

The fourth is, it comforteth the stomack, into which choler is descended, the which corrupteth the meat.

The fift is, it doth away loathing or abborting of meat.

The sixt is, it doth away the cause that maketh one have a [...]st to sharp, pantike and sower things, the which cause (by these dispositions being removed) putteth or doth away the effects thereof.

The seventh is, vomiting is wholesome for the lask that commeth before the Dropsie, for it avoydeth the matter of the [Page 205]said lask and purgeth the stomack.

The eight is, it is wholesome for the grief of the reins and bladder, for it diverieth the matter that sloweth of those parts another way.

The ninth is, if vomiting be done by constraint of Elchory, it avoydeth the matter whereof Lepry groweth: it amendeth the first digestion, that the other digestions may the better be done.

The tenth is it maketh one to have a good colour.

The eleventh is, it purgeth the stomack of a humor that causeth Epilepcy.

The twelfth is, by strong constraint it removetth stopping matter, the which causeth Ictericy. And likewise it avoydeth a slegmatick matter, the which commonly is cause of stop­ping.

The thirtéenth is, it avoydeth the matter that causeth As­ma, a disease that causeth one to draw his breath painfully, and also it comforteth the spirituall members, by whose heat the superfluities that cause Asma, are consumed.

The fourtéenth is, it is wholesome against shaking and palste, for it avoydeth the matter that is cause thereof.

The fifteenth is, it is whelesome for one that hath great black sores on his lower parts: for it turneth the humours from thence.

Now although vomiting duly and well done, because of these commodities, yet when it is vuduly done: It induceth many hurts, for it feebleth the stomack, and maketh it apt for mat­ters to slow into: it hurteth the brest, the sight, the teeth, causeth head-ach, as Avicen saith.

The third thing that is noted in the text is, that there bée foate Seasons of the yeare, Spring, Summer, Autumn, and Winter. Spring time in respect of the other Seasons is vote and moyst, though it be temperate in it selfe, as Galen saith in his book of Complexions, wherefore it followeth, that this Season is more apt to let bloud, then the other: for it doth more enerease humours. And therefore in this Season, mode­rate [Page 206]vse of carnall copulation, temperate motion lask stire, and sweat is convenient. and likewise temperate bathing to diminish repletion. This Season is good to take purgations in.

The fourth is, Summer heateth and dryeth: and there­fore it encreaseth red Choler hot and dry. And for this cause, is Summer we must seed on cold and moyst meats, to dimi­nish the ferventnesse of the heat and drought. and then too ought to abstain from carnall copulation, the which also, dry­eth and from oft hayning, and be let blaud seldome, nor like cause. We must vse quietuesse, and littie motion, for quiet­nesse doth moyst, and much motion dryeth.

In this season especially we must vse moderally to drink cold brink: for superfluous drinking of cold drink (by rea­son that the pores be open) doth make the body suddenly to take cold, or causeth the Palsle, or laraty of the members, or else sudden death. From the which. He defend Vs, that liveth and raigneth eternally, A MEN.