especially if it be much eaten and if such as doe eat it be of melancholy complexion for in those saith he it breedeth melancholy diseases as cankers scabbes leprie fevers quartaines and such like And Isaak Iudaeus is of the same judgement For which cause Sco. Sal. reckoneth biefe among those ten sorts of meats that ingender melancholy and be unwholesome for sicke folkes the verses are these Persica poma pyra lac caseus caro salsa Et caro cervina leporina bovina caprina Atra haec bile nocent suntque infirmis inimica But all these authors in mine opinion have erred in that they make the biefe of all countries alike For had they eaten of the biefe of England or if they had dwelt in this our climat which through coldnesse ex antiperistasi doth fortifie digestion therfore requires stronger nourishmeÌ„t I suppose they would have iudged otherwise Yet do I not thinke it wholesome for sicke folkes but for those that be lustie and strong Or els we may say that those famous Physitians ment of old biefe or very salt biefe For there is great differeÌ„ce of biefe touching age for young biefe is tender and pleasant in eating and old biefe is more tough and unsavorie Againe Oxe biefe is better than Bull biefe except it be for those that would looke big And cow biefe if it be young as Irish men thinke is better than both But by master Eliotes judgement Oxe biefe not exceeding the age of foure yeare is best of all As for veale is greatly commended in Schola Sal. because it doth nourish much for so they say Sunt nutritivae multum carnes vitulinae Whose judgement Galen approveth where he saith that the flesh of a sucking calfe of six or eight weekes old being rosted doth nourish much and is easily digested But our use is to kill calves at three weekes or a moneth old at which time they must needs bee full of superfluous moisture yet that superfluity is very well abated by rosting Therefore veale is better rosted than sodden And should be rather little ouer rosted than under For this is a generall rule in Philosophie and Physicke that meat rosted is drier than boiled Which is confirmed by Galen in these words Quae assantes aut in sartagine frigentes mandunt ea corpori siccius dant alimentum quae vero in aqua praecoquunt humidius As for salt biefe which is much used in some places of England whether it be kept in brine or hanged up in the smoke called Martlemas biefe because it is commonly killed about that time of the yeare is in the verses before alledged out of Scho Sal. reckoned unwholesome and to breed grosse and melancholie bloud And as I have often proved in my selfe is very hard of digestion Yet biefe light poudered is more wholesome than fresh biefe Because by the salt it is purified and made more savorie And this much I know that in cholericke stomackes as it is commonly in youth biefe is more conuenient than chickens and other like fine meats Because fine meats in hot stomacks be as it were over-boiled when the grosser are but duely concocted The good ordering of Biefe and other victualls I refer to good Cookes CHAP. 131. Of Mutton MVtton is commended of the most part of Physitians save Galen who saith that it maketh il iuice for so he writeth of lambe and mutton jointly Agni carnem habent humidissimam ac pituitosam Ovium vero excrementosiorest ac succi deterioris But how much Galen is deceived if hee speake generally of the Mutton of all countries experience proveth here in this realm for if it be young and of a wether it is a right temperate meat and maketh good juice And therefore it is used more than any other meat both in sickenesse and in health Yet is it not like good in all places in England Nor the sheepe which beareth the finest wooll is not the sweetest in eating nor the most tender But as Galen speaketh of all kindes of flesh so of mutton Carnes castratorum sunt praestantiores Senum autem pessimae tum ad coquendum tum ad succum â—onum generandum tum ad nutriendum Wherefore Rammes mutton I leave to those that would be rammish and old mutton to butchers that want teeth As for lambe is moist and flegmaticke and not convenient for aged men or for them which have in their stomackes much flegme except it be very dry rosted But mutton contrary to veal should be rather under rosted than over For it is seldome seene that any man hath taken harme by eating raw mutton so light and wholesome it is in digestion CHAP. 132. Of Swines flesh SWines flesh is most commended of Galen above al kinds of flesh in nourishing the body so it be not of an old swine and that it be well digested of him that eateth it And that it giveth more stedfast and strong nourishment than other meats he proveth by experience of great wrastlers who if they eat like quantity of any other meat and withal use like exercise shal feele themselves the next day following more weake than they were when they fed of Porke Moreover the flesh of a swine hath such likenesse to mans flesh both in savor and tast that some have eaten mans flesh in stead of porke Yea swines bloud and mans bloud be so like in every thing that hardly they can be discerned And the inward parts of a swine as is proved by Anatomie be very like to the inward parts of a man But notwithstanding this similitude and strong nourishment yet I thinke swines flesh no good meat for students and such as have weake stomacks to be commonly used For as that worthy Arabian Rhâ—zes writeth Crassa caro multum sese exercentibus convenit iis vero qui vitam in maiore otio ac quiete degunt subtilis extenuans So then it followeth that swines flesh is good wholsâ—m for their bodies that be yong whole strong occupied in labor and not disposed to oppilations and for them that desire to be faâ— But for students that flesh is better which is temperate of complexion easie of digestion and ingendereth good bloud Neither is al swines flesh so commeÌ„dable but that which is yong and best of a yeare or two old Aâ—so better of a wilde swine than of a tame because as Galen saith the flesh of swine fed at home is more full of superfluous moysture for want of motion beside they live in a more grosse ayre than those that live wilde But our use in England is for the more part to breed our swine at home except it be for the time of mast falling for then they feed abroad in the woods which kinde of feeding in my judgement is most wholesome wherefore brawne which is of a bore long fed in â— stie can in no wise be wholesome meaâ— although it be young
with vineger pepper They both are very cold and moist and do make ill juice in the body if they be not well digested but the Pepon much worse than the Melon They doe least hurt if they be eaten before meales Albeit if they do finde flegme in the stomacke they bee turned into flegme if they find choler they be turned into choler Notwithstanding there is in them the vertue to clense and provoke urine and if any bee troubled with heat of the stomacke or liver or reines with the Strangury they may take ripe Melons and shred them into small pieces and distill them and sunne the water for a moneth then drinke thereof every morning tempered with a little Sugar the quantitie of three or foure ounces for the space of a moneth for besides that this water cooleth all the inward parts it doth greatly helpe the stone provoketh urine and clenseth the kidnies CHAP. 99. Of Cucumbers CVcumbers bee likewise cold and moist in the second degree they are pared sliced thin and served to the table with vineger and pepper in the Summer season and eaten with Mutton and proved to be cooling and comfortable to such as labour with their bodies or have hoat and strong stomackes But for flegmaticke and delicate persons which do no labour they bee unwholesome and ingender a cold and thick humour in the veines which seldome or never is turned into good bloud and somtime bringeth in fevers They are good to abate carnall lust And the seeds as well of Cucumbers as of Melons and Gourds beeing dried and made cleane from the huskes are very medicinable against sicknesses proceeding of heat and the difficultie or let in pissing as Physitians prove daily in their practise CHAP. 100. Of Nettle AFter all garden herbes commonly used in kitchin I will speake somewhat of the Nettle that Gardeners may understand what wrong they doe in plucking it up for a weed seeing it is so profitable to many purposes Whether it be cold or hot may well be perceived by touching for who so handleth it without some defence for his hand shall feele that it is hot in the third degree and drie in the second according as Avicen affirmeth Cunning cookes at the spring of the yere when Nettles first bud forth can make good potage with them especially with red Nettles very wholesome to cleanse the breast of flegme to breake winde to provoke urine and to loose the belly All which properties with other moe are briefely comprehended in Scho. Sa. Aequis dat somnum vomitum quoque tollit usum Compescit tussim veterem Colicisque medetur Pellit Pulmonis frigus ventrisque tumorem Omnibus morbis sic subvenit articulorum CHAP. 101. Of Fruits NOw that I have spoken sufficiently of garden herbes it followeth that I intreat of fruits which is the second part of my division proposed before touching meats For such is the providence of God toward mankinde that hee hath not onely provided corne and herbes for our sustenance but also fruits flesh and fish Howbeit herbes and fruits were the first food that ever was appointed to man as appeareth by the commandement of God given to Adam And from the time of Adam untill after Noahs floud he use of flesh and wine was altogether unknown for before the floud they neither eat flesh nor dranke wine But now by the change of dyet of our progenitors there is caused in our bodies such alteration from the nature which was in man at the beginning that now al herbs and fruits generally are noyfull to man and doe engender ill humors and be oft-times the cause of putrified Fevers if they be much and continually 〈◊〉 Notwithstanding unto them which have abundance of choler they be sometime convenient to represse the flame which proceedeth of choler And some fruits which be stypticke or binding in taste eaten before meales do binde the belly but eaten after meales they be rather laxative Wherefore it shall be expedient to write particularly of such fruits as bee in common use declaring their noyfull qualities in appeyring of nature and how they may bee used with least hurt CHAP. 102. Of Apples OF all fruits Apples are most used amongst us in England and are cold and moist in the first degree as M. Eliot alleageth Howbeit there is great difference in apples as in forme so in taste for some be sweet some be soure some bitter some harrish or rough tasted Apples some be of a mixt temperature both sweet and soure c. The sweet and bitter Apples are inclining to heat the soure harrish are cooling and therefore good where the stomack is weake by distemperance of heat But all Apples generally are unwholesome in the regiment of health especially if they bee eaten raw or before they bee full ripe or soone after they bee gathered For as Avicen sayth they hurt the sinewes they breed winde in the second digestion they make ill and corrupt bloud Wherefore raw apples and Quodlings are by this rule rejected though unruly people through wanton appetite will not refraine them and chiefely in youth when as it were by a naturall affection they greedily covet them as I have knowne in my daies many a shrewd boy for the desire of apples to have broken into other folkes orchards But apples may be eaten with least detriment if they be gathered full ripe and well kept untill the next Winter or the yere following and be eaten rosted or baken or stewed For so they are right wholesome and do confirme the stomacke and make good digestion most properly in a cholericke stomacke yea raw apples if they bee old being eaten at night going to bed without drinking to them are found very commodious in such as have hot stomackes or bee distempered in heat and dryth by drinking much wine are thought to quench the flame of Venus according to that old English saying Hee that will not a wife wed must eat a cold apple when he goeth to bed though some turne it to a contrary purpose And this experiment I have knowne that a rosted apple suffered untill it were cold and then eaten last at night to bed-ward hath loosed the belly and is therefore good for such as bee commonly costive But what time is best to eat apples Galen declareth Caeterum post cibum statim dare ipsa conveniet nonnunquam autem cum pane ad ventriculum stomachum roborandum iis qui deiecta sunt appetentia tardeque concoquunt quique vomitu diarrhaea ac dysent eria infestantur Which saying is diligently to be noted for this is a confirmation of our use in England for the serving of Apples and other fruits last after meales Howbeit wee are woont to eat Carawayes or Biskets or some other kinde of Comfits or seedes together with Apples thereby to breake winde engendered by them and surely this is a verie good way
ere now Drinke wine and have the Gowt drinke none and have the Gowt As who should say that it maketh no matter what a man eateth or drinketh for all is one so his stomake be to it But this opinion is both repugnant to reason and common experience For who so hath commonly an aking head if it proceed of a hoate cause shall feele that by drinking strong drink the pain will be encreased And who so hath a hoat stomack or inflammation of the Liver shall plainly perceive that by hoat wines spices it will become worse And who so hath a wound or sore to bee healed shall find that by eating fresh Beefe Goose garlick Pigeons and Eeles such like the cure 〈◊〉 not come so fast forward as otherwise it 〈◊〉 What meaneth this but that meates and driâ—kes doe alter our bodies and either temper thâ—m or distemper them greatly And no marvaile seeing that such as the food is such is the blooâ— and such as the blood is such is the flesh Wherefore I say to the Gentleman that hath the Gout for poore men seldome have it because for the more part it groweth through excesse and ease I say that although the forbearing of wine and women and other things noysome in that disease doe not utterly take away the Gowt yet it will abate qualifie and abridge the paine and make it much more tolerable And so I thinke of all other diseases whatsoever And to prove that good diet may preserve a man from sicknesse I need to use no other example than of Galen himselfe who by the meanes of his temperate diet as he witnesseth after he passed the age of 28 years untill the time of his death he was never grieved with any sicknesse except the grudge of a Fever of one day that happened only by too much labour and lived as Sipontinus writeth 140 yeares and dyed only through feeblenesse of nature His dyet stood chiefly in three points which I will here declare that such as would live long in health may endeavour to follow it The first point was Nunquam ad satietatem comedere aut bibere The second Crudum nunquam gustare The third Odorificum semper anhelitum spirare â—hese three points whosoever will carefully 〈◊〉 if hee be of a â—ound constitution may live 〈◊〉 in perfect health I say if he bee of a â—ound constiâ—ution for some are so corrupt from their 〈◊〉 that if Esculapius as Galen speaketh were ever at their elbow to advise them in their dyet yeâ— could they not live out halfe their daies And some that bee of a â—ound constitution by nature doe yet through intemperancy so corrupt their complexion that either they live not untill they be old or else their old age is most fulsome and lothsome Whereof hath risen that saying not so common as true Intemperanter acta inventus effaetam parit senectutem In this number chiefly be Courtiers Lords Ladies Gentlemen and Gentlewomen though not all yet many moe than of the common people For these commonly live not so long as the inferior sort As for learned men if they be Students indeed through rest of the body and immoderate musing of the minde they are not commonly so long lived the more it is to bee lamented as the vulgar sort Wherefore that noble Philosopher Theophrastus when he dyed is reported to have accused nature for that shee had given long life to Ravens and Crowes whom it nothing availed and had given but a short time to men whom it behoved to live much longer to the end that mans life might be perfectly instructed with all manner of arts and disciplines But I trust your honour being chiefly moved by a speciall gift of Gods grace and partly following these and such like advertisements will so diet your selfe that you may live long to the glory of God to the benefit of the common-wealth and to the comfort of your friends which God grant according to the good pleasure of his will And so I end beseeching your honour to take this my dedication in good part And although the worke bee most unworthy of so worthy a Patron yet because it is an exercise of learning whereof your honour hath beene alwaies a speciall favourer my trust is that you will vouchsafe to give it your protectioÌ„ and the rather for that it is the fruit of your owne soile I meane the testimony of a dutifull minde of the tenant towards his Lord and Master 1584. Your Honours most humble Oratour Thomas Coghan Authoris carmen Sapphicum ad Lectorem depromptum ex Ecclesiastico Cap. 30. vers 14 15 16 17. QVisquis optata fruitâ—â— salute Sit licet pauper tamen hic potenti Diviti praestat mala quem flagellat Invaletudo Praestat argento superatque fulvum Sanitas aurum super atque censum Quamvis ingentem validaeque vires Omnia praestant Vita languescens prâ—perantâ— morte Pâ—iâ—r est multo requiesque dulcis Anteit longe miserum dolâ—rem Corporis aegri Si sapis quaeres igitur salutem En tibi portus patefit salutis Hunc â—â—ne 〈◊〉 â—â—uere salute Vivâ— valeque To the Reader BEcause this Treatise chiefly concerneth the dyet of our English nation I have thought good most gentle Reader first to declare the situation and temperature of this our countrey of England and next to set downe the reason and order of the whole booke Touching the situation if we consider the division of the whole earth habitable into foure parts that is Europe Africke Asia and America then is England a parcell of Europe and situated on the West side thereof yea so farre West as of old time it hath beene thought Cornelius Tacitus witnessing the same in the life of Iulius Agricola that beyond England dwelled no Nation Nihil nisi fluctus saxa And as the Poet Horace speaketh ultimos orbis Britannos Whereas now through the providence of God and travaile of men there is found further in the West as it were a new world a goodly countrey named America or new India for largenesse plenty wholesome and temperate ayer comparable with Affrike Europe or Asia Againe if we respect the division of all the earth into five parts called in Latine Zonae correspondent to the division of the heavens by five circles that is to say the Equinoctiall circle the two Tropickes the one of Cancer the other of Capricornus the circle Articke and the contrary Antarticke which are briefely and plainely set forth by the Poet Ovid in the first booke of his Metamorphosis in this manner Vtque duae dextra coelum totidemque sinistra Parte secant Zona quinta est ardentior illis Sic onus inclusum numero distinxit eodem Cura Dei totidemque plagae tellure premuntur Quarum qua media est non est habitabilis aestu Nâ—x tegit alta duas totidem inter utramque locavit Temperiâ—mque dedit mixta cum frigore flamina Then
for students The best Apples that wee have in England are Pepins Costards Duseannes Darlings and such other They that will not eat Apples may yet eat Apple tarts which be very wholsome for cholericke stomackes if they be well made Who so will preserve apples long must lay them in honey so that one touch not another CHAP. 103. Of Peares PEares are much of the nature of Apples and of the same temperature that is to say cold and moist in the first degree The difference of Peares must be discerned by the taste even as of Apples For some are sweet some soure some both some drier some more moist c. But they are heavier of digestion than apples And all manner of fruit generally fill the bloud with water which boyleth up in the body as new wine doth in the vessell and so prepareth and causeth the bloud to putrifie and consequently bringeth in sicknesse So Peares eaten raw make waterish and corrupt bloud and beside that they ingender winde and so cause the Cholicke And therefore if any be so greedie of them that needes they will eat raw Peares it shall bee good to drinke after them a draught of old wine of good savour as sacke or Canary wine And this is the reason as I thinke of that saying which is commonly used that peares without wine are poison that is to say hurtfull to mans nature as it is sayd in Scho Sal. Adde pyâ—o potum sine vino sunt pyra virus But if they be rosted baken or stewed they are not unwholesome And eaten after meat being rype and well gathered they doe restraine and knit up the stomacke and fortifie digestion which also is approved by Schola Sal. Cum coquis antidotum pyra sunt sed â—ruda venenum Cruda gravant stomachum relevant pyra cocta gravatum But to avoid all inconvenience that may grow by eating of Pears Apples and other fruits Cordus giveth a very good caveat in this manner Vt pyra non noceant extra mundentur intra Mox immerge sali projice deinde foras The great peares which Virgil nameth Gravia volema in English peare-wardens may be longest preserved and have chiefely the foresaid vertues As for other sorts of peares though they be more pleasant in taste yet they are but 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 as Galen speaketh that is to say Summer fruits CHAP. 104. Of Peaches PEaches be cold in the first degree and moist in the second Dios saith that ripe peaches be wholsome both for the stomacke and belly But they should bee eaten before meales as Galen sheweth and not after meat as our manner is in England for beeing eaten after meat they swim above and both corrupt themselves and also the other meats But eaten before they mollifie the belly and provoke appetite and qualifie the distemperature of choler in the stomacke And after Peaches we should drink wine to helpe the coldnesse of them as it is in Scho. Sal. Persica cum musto vobis datur ordine iusto But for such as can rule themselves and refrain their appetite according to reason it is best of all to forgoe both apples peares and peaches together with other things which ingender melancholy and are unwholesome for sicke folkes and are briefely contained in these verses following taken out of Scho. Sal. Persica poma pyra lac caseus caro salsa Et caro cervina leporina bovina caprina Atra haec bile nocent suntque infirmis inimica CHAP 10. Of Plummes PLummes are cold and moist in the second degree Though there be diverse sorts of Plummes both of the garden and field and of sundry colours yet the Damasins are counted most wholesome and beeing eaten before meats they coole a hot stomacke and soften the belly as it is in Schola Sal. Frigida sunt laxant multum prosunt tibi pruna The Damasin Plummes are woont to be dried and preserved as figges and are called in English Prunes Howbeit the Latine word Prunum signifieth any kind of plumme yea Sloes and Bullase which grow wild Our Damasins in England be so small and so soure that they will make no good Prunes But our Prunes are brought from beyond the sea The best are called Damaske Prunes because they grow in a citie of Syria called Damascus as Galen noteth and are brought out of Syria to Venice and from thence to other parts of Europe The next in vertue to Damaske prunes be Spanish prunes They are used divers waies in Physicke as in Syrrups electuaries Conserves to loose the belly and to avoid choler But for meats though they nourish little they be chiefely used in Tarts or stewed in water or in wine and so if they be eaten before meales they dispose a man to the stoole I say before meals because we are wont to eat them after meales And some as I have knowne being costive and using them after meales purposely to make them soluble have missed of their purpose Which errour may bee holpen by eating them before meat For so saith Math. speaking of Prunes stewed Primis mensis devorata praeter id quod esui placent commodissimè aluum citant Whose judgement I my self following having a cholerick stomacke and a costive belly was woont sometime to breake my fast with a dish of prunes stewed contrary to the use of other men who commonly eat them last I have written the more of Prunes because it is so coÌ„mon a dish at Oxford As for Sloes and Bullase they are more meet for swine than men CHAP. 106. Of Cherries CHeries be cold and moist in the first degree they be divers in tast and commonly of two colors either blacke or red The red Cheries if they be soure or sharp be more wholesome And if they be eaten fresh and newly gathered fasting or at the beginning of dinner their nature is to scoure the stomacke and to provoke appetite as saith Arnoldus upon Sch. Sal. whose authority I alledge because peradventure it may seem strange to some that I prescribe them to be eaten before dinner whereas our common use is to eat them after dinner The vertues of Cheries are briefely set downe in the same Chapter as followeth Si Cerasum comedas tibi confert grandia dona Expurgat stomachum nucleus lapidem tibi tollit Hinc melior toto corpore sanguis inest That is to say Cheries purge the stomacke and the kernels of the cherry stones eaten drie or made milk breaketh the stone in the reines or bladder and that which no fruit in a manner else doth the substance or meat of Cherries engendereth very good bloud and comforteth and fitteth the body But yet let no student be too bold hereupon to take any surfet of Cheries as I have knowne some do but alwaies to remember that golden lesson of Pythagoras 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 And if you would eat Cherries or plummes
CHAP 140. Of the Tongue THe tongue is of a spungie and sanguine substance and is of good nourishment especially about the rootes if it be well digested if not it breedeth flegme Esop being sent to the market by his master to buy the best meate bought a tongue and being sent the second time to buy the worst meat bought a tongue likewise As who should say a tongue is both the best meat and the worst according to that saying of Saint Iames the Apostle The tongue can no man tame It is an unruly evill full of deadly poyson c. But of mans tongue I have not to speake but I wish all men to use that Physicke which the wise man Cato prescribeth Virtutem primam puta esse compescere linguam Yet it is very hard for women to observe it as hee knoweth best that is troubled with a shrew But a neates tongue well dressed is best to be eaten and if it be pricked with cloves it is the better because thereby the moysture is diminished But the well dressing I referre to good cookes whom I mention oftentimes because cookery is a part of Physicke and a good cooke as Doctor Boord saith is halfe a Physitian The kernels which are in the rootes of the tongue or elsewhere in the body are of much like nourishment to the tongue For so Galen writeth Alimentum quod ex iis probe quidem in ventriculo concoctis provenit prope sane ad carnium alimentum accedit quod si minus quam sat est sint confectae succum crudum aut pituitosum generant CHAP. 141. Of the Eares THe Eares are nothing else but gristill and skinne and therefore hard to digest and nourish little The gullet or weasand is of like nature CHAP. 142. Of the Eies THe Eies be of divers substances of skins humours fat and filth Yet they are light of digestion and being of a fat beast they are pleasant as of a calfe or samon for these two have best eyes to eate though the beast Linxe have best eyes to see CHAP. 143. Of the Heart THe Heart is of hard flesh and therefore is not soone digested nor passeth shortly from the stomacke But where it is well digested the iuice that it maketh is not to be dispraised Nay as Isaak Iudaeus saith Multum bonum praestat corpori nutrimentum CHAP. 144. Of the Lunges THe Lunges or lights are easie of digestion and soone passe throughout the body by reason of their naturall softnesse Yet their nourishment is little and unwholsome for it is flegmatike Albeit the lungs of a Fox are medicinable for them which have sickenesse of the Lungs being used in this manner Take the lungs of a Fox and dry it to powder and put a quarter of a spoonefull in a little almond milke or broth and eate it for it is very good to preserve the lungs Or else you may take it with syrope of Hysope Or you may have an electuary at the Apothecaries called Loche de pulmone vulpis excellent for the same purpose CHAP. 145. Of the Stomacke THe stomacke or maw is of ill digestion and hardly passeth the body and maketh ill bloud by reason that it is a sinewy member and gristly yet the extreame parts of the maw as the bottome and brimme are better digested because those parts are more fleshie and fat Which is approved in Scho. Sal. as also that which I have written touching other parts as followeth Egeritur tarde cor digeritur quoque dure Atque itidem stomachus tamen exteriora probantur Reddit lingua bonum nutrimentum medicinae Concoctu facilis pulmo est cito labitur ipse Est melius cerebrum gallinarum reliquorum CHAP. 146. Of the Liver THe liver of beastes is ill to bee digested passeth slowly and maketh grosse blood But it is strong in nourishment and is best of those beastes that sucke as of calves and lambes CHAP. 147. Of the Splene THe Splene or milt maketh ill iuice and melancholy bloud For it is the very place where melancholy is made Isaak Iudaeus saith Splenporcinus melior est caeteris propter substantiae suae subtilitatem raritatem But with us in England the milt of a swine is not used to be eaten CHAP. 148. Of the inward of beasts THe intrailes or inward of beastes as tripes and chitterlings bee hard to digest and therefore although they be well digested yet make they nor iuice naturally sanguine or cleane but raw juice and cold and requireth a long time to be converted into bloud thus saith master Eliote Yet common experience proveth that a fat tripe well rosted or fryed is easily digested And that shall any man finde that eateth tripes at supper Tripes and other souse are used to be broyled upon coales or fryed But neither way is commended in Physicke for broyled meate is hard of digestion and evill for the stone and fryed meat is harder of digestion and breedeth choller and melancholie CHAP. 149. Of Puddings OF the inward of beasts are made Puddings which are best of an hog as Schola Sal. saith Ilia porcorum 〈◊〉 sunt mala sunt reliquorum For the bloud of swine is most agreeable in complexion to mans nature Yet puddings are used to bee made also of the inward of sheepe and of kine which though they bee not so good doe yet serve well to fill up the belly of those that be hungry and have strong digestion for as the Poet Horace writeth Ieiunus stomachus raro vulgaria temnit A hungry dog will eat thirty puddings as the Irish man saith CHAP. 150. Of the Reynes THe Reynes or Kidneys make grosse and ill bloud as Isaack Iudaeus writeth both for the hardnesse of their substance and also because that nourishment which is in them passeth away with the urine Yet at Oxford the Scullion is glad of the Kidneies of loynes of Mutton and many poure scholler is glad to receive them well rosted at the Sculliouâ— hands CHAP. 151. Of the Stones and Vdders THe stones and udders of beastes being well digested doe nourish much but the stones are better with their moystnesse the udders cold and flegmaticke they both doe increase seed of generation But the bloud made of the udder is better than that which commeth of the stones except it bee of Calves and Lambs which be very good baked And the stones of Cockes are best of all if they be fat and young 〈◊〉 Gâ—len witnesseth And stones are reckoned of Scho 〈◊〉 for one of those twelve things which greatly nourish and make fat mans body as appeareth by the verses before alleaged where I have spoken of the braines of beasts wherefore they may be accounted among meates restorative CHAP. 152. Of Marrow MArrow of all beasts is hot and moist and where it is well digested it nourisheth much yet it doth mollifie the stomacke and taketh away appetite it is best if it be spiced with pepper
are very comfortable and restorative for mans body these three would I wish to bee much used of students for they most need nourishing meats But touching the choise of egges first I say that henne egges as they be most used so are they best Yet egges of Fesants and Partriches be not unwholsome but egges of ducks geese turkeis and other foules should be eschewed And of henne egges the choise standeth in three poâ—nts that they be white long and new as it is in Sch. Sal. Filia presbyteri iubet pro lege teneri Quod bona sunt ova haec candida longa nova Which is approved in the Poet Horace Longa quibus facies ovis erit illa memento Vt succi melioris ut magis alba rotundis Ponere Now concerning the dressing of egs there is great difference For either they be sodden rosted or fryed And they be sodden two wayes either in the shels or else the shels being broken the egges are put into seething water the first is called seething of egges the second poching of egges Both waies are good but egges poched are best and most wholesome Yet egges sodden in their shels are better then rosted because the moystnesse of the water tempereth the heat of the fire which dryeth up the substance of the egges overmuch And fryed egges be worst of all for they engender ill humours annoy the stomacke cause corrupt fumes to rise to the head Wherefore collops and egges which is an usuall dish toward shrovetide can in no wise be wholsome meat yet it is the lesse unwholsome if the egs be not fried hard For in the regiment of health egges should in no wise be eaten hard But being in a meane between rere and hard which Galen calleth Ova tremula yet rere egges named Ova sorbilia that is to say little more than through hot are good to cleare the throte and brest and they do ease the griefs of the bladder and reines made with gravell so that they bee taken before any other meat And if a man would break his fast with a light and nourishing meat then I say there is nothing better then a couple of egges poched or the yolkes of two egges sodden rere and put into one shell seasoned with a little pepper butter and salt and supped off warme drinking after it a good draught of Claret wine This I know to bee very comfortable for weak stomacks and is often used of the wisest men in England And this rule is generally to be observed to drink a good draught of wine ale or beare after we have eaten an egge as it is taught in Schola Sal. Singula post ova pocula sume nova If hens be slack in laying of egges give them hempseed enough and they wil become fruitfull For as Mat. saith Canabis sativae semen in cibis sumptum plane contrarium efficit in gallinis in nobis Siquidem largius com manducatum nobis genituram extinguit gallinas vero oviferaciores reâ—dit There is great difference in the parts of an egge for the yolke is temperately hot the white is cold and clammy and hardly digested and the bloud thereof engendred is not good Yet it is of great use in bruises wounds and sores as skillful surgions doe know The chicken is ingendred of the white and nonrished with the yolke though some bee of a contrary opinion Alexander Aphrodissaeus hath a pretty saying of an egge Orbis vniversi quem inundum vocamus speciem in ovo dixeris dâ—mâ—nstrari nam exquatuor constat elementis in spherae faciâ—m conglobatur vitalem potentiam obtiâ—et The shell hee likeneth in qualities to the earth that is cold and dry the white to the water that is cold and moyste the some or froth of the white to the ayre that is hot and moyst the yolk to the fire that is hot and dry So he maketh the egge as it were 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 a little world CHAP. 194. Of Milke MIlke is made of bloud twise concocted or as Isaak Iudaeus defineth it Lac non est aliud nisi sanguis secundo coctus in uberibus For untill it come to the paps or udder it is plaine bloud but afterward by the proper nature of the paps it is turned into milke Diosco giveth this commendation to milke generally Lac generatim omne boni succi est corpus alit aluum emollit stomachum intestina inflatione vexat But this last inconvenience may bee holpen as he teacheth afterward minus inflat quodcunque semel fervefactum est And I was wont to helpe it by putting in a little pepper Cloves and Mace Milke notwithstanding that it seemeth to be wholly of one substance yet it is compact or made of three severall substances that is to say in effect of Creame Whey and Cruds Oâ— Creame is made Butter and of Cruds Cheese of which I shall entreat afterward But of milke there is great difference not onely concerning the kindes but also touching the time of the yeare For Cow milke is thickest and the milke of a Cammel is thinnest and the milke of a Goate is betweene both Wherefore in the governance of health Goats milke is best and Cow milke is next Yet the goodnesse of the pasture helpeth much to the goodnesse of the milke for ill pastures make ill mylke and good pastures make good milke for such as the food is such is the bloud and such as the bloud is such is the milke as Galen excellently proveth by example of Goats which fed on Spurge and Scammony whose milk was very laxative Also by example of a Nurse who having fed much of wilde herbs after she gave sucke to a childe infected the same with many sores and byles And touching the time of the yeare I say that in the spring time mylke is thinnest and at the fall of the leafe it is thickest and best according to that old saying when ferne waxeth red then is milke good with bread And how naturall and nourishing a meat Mylke is may be perceived not onely by children who live and like better with that than with any other thing but also men and women who being used from their childhood for the most part to Milk and to eat none or little other meat but milk and Butter appeare to be of good complection and fashion of body And no marvaile for where milke is well digested it engendreth good bloud and giveth great nourishment yea it is a restorative for them that bee wasted or in a consumption or be leane as appeareth in Scho. Sal. in these words Lac hecticis sanum caprinum post camelinum Ac nutritivum plus omnibus ast asininum Plus nutritivum vaccinum sic ovinum Ad sit si febris caput doleat fugiendum est Whereby it appeareth that Goats Milke is principall in
after Galen beginneth at 25 yeares and continueth untill 35 yeares But some man will say is Venus requisite to the preservation of health How then lived Priests in health in time past unmarried Or how live students at this day in the Vniversities that be of any society who may not marry while they have interest in their Colledge To this I answer Commune animantium omnium est coniunctionis appetitus procreandi causa And this appetite or lust was given by God to mankinde from the beginning as appeareth in Genesis So that none neither male nor female is cleane without although it burne more in some than others according to age and complection although some can better bridle it and subdue it than others according to their gift and grace Now to enter more deepely into the nature of mankinde and to consider from whence this concupiscence doth arise you shall understand that as every living creature doth feed and as the meat received is altered and changed three times that is to say in the stomacke liver and parts before it nourish the body and as every concoction hath his superfluity or excrement as the stomacke ordure the liver urine the veines sweate So after the third and last concoction which is done in every part of the body that is nourished there is left some part of profitable bloud not needfull to the parts ordeyned by nature for procreation which by certaine vessels or conduits serving for that purpose is wonderfully conveighed and carryed to the genitories where by their proper nature that which before was plain bloud is now transformed and changed into seed Neither is this any strang alteration for the breasts of a woman by a like speciall property doe change that into milke which before was very bloud for milk whether it be of woman or beast is nothing else but bloud twise concocted And in the seed or nature of man and woman resteth the whole hability of procreation as saith Leonhartus Fuchsius Procreatrix facultas in semine tota posita est quod quidem prolificum cum suapte natura sit unius cujuspiam sibi similis procreandi insitam vim habeat omnino necesse est And as bloud is daily ingendred of such nourishment as wee receive so likewise of bloud is nature bred continually and needeth therefore sometime to bee abated For otherwise it is an occasion of many grievous maladies as Galen declareth And if it be not sometimes avoyded by other meanes of it selfe Ad sui excretionem ui quadam stimulat as every man almost doth feele in himselfe now and then And the commodities which come by moderate evacuation thereof are great For it procureth appetite to meate and helpeth concoction it maketh the body more light and nimble it openeth the pores and conduits and purgeth flegme it quickneth the mind stirreth up the wit reviveth the senses driveth away sadnesse madnesse anger melancholy fury Finally it delivereth us utterly from lecherous imaginations and unchast dreames Which although in some mens opinions they seeme none offence because they proceed onely of abundance of nature Yet I am of an other minde for that I read in Deuteronomy If there be among you any that is uncleane by that which commeth to him by night he shall goe out of the host and shall not enter into the host But at even hee shall wash himselfe with water and when the sunne is downe hee shall enter into the host But to returne to my purpose Venus is worthily reckoned of Hippocrates one of those five things that chiefely preserve health But in the use thereof wee must have a speciall regard Ne quid nimis for to exceed the meane in labour in eating and drinking in sleeping or waking doth not so greatly impaire a mans health as Immoderatus coitus For upon the sodaine it bringeth a man to utter weakenesse and bereaveth him as it were of all his senses And therfore is likened by Hippocrates to the falling evill and Avicen in his Booke de Animalibus saith Si quid spermatis supra quam natura tolleret coitu profluat obesse magis quam si quadragies tantundem sanguinis emanarit And no mervaile considering that the very roote and foundation of our life doth consist in semine sanguine as Galen teacheth in his booke written against Licus And this is the cause why such as use immoderate Venus be short lived and as the Sparrowes through incontinency consume themselves But GOD of his infinite goodnesse who from the beginning ingraffed in mans nature this carnall appetite to the end that by procreation the world might bee replenished with people hath yet notwithstanding bridled the same and restrained it by speciall commandement that mankinde should not couple together without difference after the manner of bruit beasts but being joyned in lawfull marriage which estate was established betweene man and woman as holy and undefiled by God himselfe in Paradise and that for three causes chiefly First for procreation of Children to bee brought up in the feare and nurture of the Lord and praise of GOD. Secondly for a remedy against sinne and to avoid fornication that such persons as have not the gift of continency might marry and keepe themselves undefiled members of CHRISTS body Thirdly for the mutuall society helpe and comfort that the one ought to have of the other both in prosperity and adversity So that marriage is the onely lawfull meanes to remedy this infirmity of Nature and all other meanes are abominable in the sight of GOD as Fornication Adultery Buggerie incest and that practise of Diogenes mentioned of Galen Genitalia contrectando semen ejicere And now to the question proposed before touching Priests and Students how they have lived or doe live unmarried Saint Matthew in his Gospell setteth downe two estates of men in generall both good and godly the one married the other unmarried And of the unmarried hee maketh three sorts as followeth For there are some chaste saith he which were so borne of their mothers belly And there be some chaste which be made chaste by men and there bee some chaste which have made themselves chaste for the kingdome of heaven He that is able to receive this let him receive it Here the Holy Ghost uttereth that some by nature are impotent and unable to fulfill the duty of marriage others by Art as by gelding or so are made unable and the third sort is of them which have the gift of continency and use it to serve God with more free libertie which gift notwithstanding is not common to all men but is very rare and given to few whereupon I gather that some may and do live honestly unmaried and so I judge of Priests Students and all other degrees of men or women whatsoever Yet I doe not thinke the gift of continency so generall as it was supposed in time past when all the Clergy
then would they bee at no cost but let nature worke And if the patient were like to dye then would they bee at no cost because it were but vaine So Parcatur sumptui made no Doctor to live in that country But let them goe with their desperate destiny and let me returne to the second way of preservation from the pestilence which consisteth in correcting and purifying of the ayre wherein we continue if there be no remedy but needes you must or will abide where the plague is then first of all humble your selfe before God and desire of him mercy and forgivenesse of your sinnes And if it bee his will that hee will vouchsafe to preserve and defend you from all infection And if his will bee otherwise yet that you are willing to abide his visitation patiently and readily if his good pleasure bee so to depart out of this wicked world That done have alwayes in minde and practise in your life this short lesson following Aer esca quies repletio gaudia somnus Haec moderata iuvant immoderata noceut Ayre labour food repletion Sleepe and passions of the minde Both much and little hurt a like Best is the meane to finde For in these six points as it were in so many lute strings resteth the whole harmony of mans life Wherein moderation beareth the burthen of the song Which if it be not kept but that excesse be taken in any one of them there must needs follow great disturbance in our bodies Nam omne nimium naturae inimicum Wherefore you must avoid all excesse and superfluity specially in eating and drinking sleeping and waking in travaile and women and seek by all meanes to maintaine and keepe your naturall and accustomed evacuation and to be merry and pleasant following herein the example of Socrates who by his continency and good order of dyet escaped the plague at Athens never avoyding the City nor the company of the infected when as the greatest part of the City was consumed And touching the ayre first looke that the house wherein you dwell bee kept cleane and sweet and all things in it as neate as may be Open not your windowes toward the West or South but toward the East or North. And come not forth of your house untill an houre or two after the Sunne rising and take your house againe as long before the sunne setting And it shall bee good specially at night and in the morning to perfume your house or chamber with frankinscense or Iuniper or storax Calamita or Ladanum or if you will not be at cost with dryed Rosemary or as poore folkes use to doe in great townes with rushes or broome or hey layed upon a chafing dish and coales and the windowes and dores being close shut up for the time Or to heate a bricke or slate stone in the fire and when it is hot to take it out and poure vineger upon it and to receive the fume with open mouth But among all things that purifie the ayre either within the house or without none is better than fire for fire by nature doth consume corruption and as Holerius saith Inspiratus halitus ignis est antidotus contra pestem et putredinâ—â— And it is well knowne how that Hippocrates delivered the City of Athens from a great Plague onely by causing many great fires to be made in sundry places within the City and round about it Wherefore it shall be good to make fires oftentimes in your chambers hals courts or streets And if you list you may cast into the fires Iuniper Bayes Rosemary Spike Firre or Cypresse wood and such like The third and last point of preservation from the Plague is to use such things as doe resist poyson and doe fortifie the heart and vitall spirits For this venomous vapour which breedeth the Pestilence in mens bodies is conveyed together with the ayre or breath first to the Lungs or Lights and from thence by the Arteriavenosa to the heart which is the fountaine of life from whence it is derived and dispersed by the veines and arteries into all parts of the body And first it assaulteth the spirits next the humours and lastly the very firme substance of the whole body And after it hath once possessed the body the force of it is such that commonly within three or foure dayes it groweth to extremity and sometime sooner if the body abound with superfluous humours chiefely with choler and bloud For the Sanguine sort are soonest taken with this infection next to them the Cholericke thirdly the flegmaticke and last of all the Melancholike because the cold dry humour is the least apt to inflammation putrefaction for that the conduits be strait by which the poyson should passe And this is the reason why youth which representeth the Sanguine complection and middle age which representeth the cholericke and women which represent the flegmaticke complection are sooner infected than the aged sort which represent the Melancholike complection Howbeit sometime if the pestilence bee outragious it spareth no complection nor no age as it came to passe in my time in Oxford when as divers old folkes men and women above 70. yeares old dyed of the plague But now to arme the heart against this infection when you have occasion to goe forth of the house having first eaten or drunken some what for it is not good to goe forth with empty veines or else having received a fume as is before said you shall put into your mouth a Clove or two or a little Cinamome or a peece of Setwall or of an Orenge pill or best of all a peece of the roote of Angelica or Elecampane and take in your hand an Orenge or a posie of Rew or Mynt or Balme Or else carry with you a handkerchiefe or spunge drenched in white Vineger of Roses if you can get it if not in common Vineger especially white But if you would make a perfect mixture and passing for this purpose you shall take Rose water white Rosevineger strong white Wine or Maluasie of each like much and spice it well with Saffron or Setwall made in powder or the powder of Orenge pills drench a linnen cloth or spunge therein and carry it about with you And if you wash your face and hands in the same and drinke a little thereof it will doe the better And for the better strengthening of the inward parts against all infection you may easily compound this mixture following which is highly commended by Marsilius Ficinus Take of red Sanders halfe an ounce of chosen Cinamon three drams and halfe of Saffron halfe a dram all made in fine powder which powder you may spice your meates withall at all times And after meate it shall bee very good to use Coriander seeds prepared and fasting also after Avicen who highly commendeth them in this case The common people saith Hollerius use to steepe Elicampane rootes in Vineger and to
disobedience So ready is Sathan to turne Gods blessing into a curse But of the abuse afterward when I shall have declared the use Wine after Galen is hot in the second degree and if it bee very old it is hot in the third and must or new wine is hot in the first and it is dry according to the proportion of heat But this limitation of the temperature in my judgement cannot be generally applyed to all wines for who doth not know that sacke is hoter than white Wine or Claret and Malmsay or Muskadell hotter than Sacke and Wine of Madera or Canary to bee hottest of all Wherfore I thinke rather that Galen meaneth of some one sort of Wine and of one country for so he speaketh saying that white wine inflameth or heateth least of all wines Which saying is true if comparison be made betweene whiâ—e wine and wine of other colours of one Country and not otherwise as to say the white wine of France is not so hot as the Claret or Red of the same Country For otherwise the red wines of France are not so hot nor so strong as the white wines of some other countries France yeeldeth those wines that be most temperate as White Claret and Red Spaine bringeth forth wines of white colour but much hotter and stronger as Sacke Rumney and Bastard Italy giveth wines most sweet and pleasant as Muskadel and such like And in Galens time the chiefe praise was given to the wine of Italy as now it is by Mathiolus but especially to that wine which was named Vinum Falernum most commended among all Nations Yet the wine of the Iland of Creta now called Candy which I suppose to be Malmsey is of greatest force in Phisicke for by a certaine naturall property it killeth wormes in children if they drinke it fasting As for wine of Madera and Canary they beare the name of the Ilands from whence they are brought likewise as Rhenish wine beareth the name of that famous river Rheine of Germany because the Vines whereof it is made grow thereabout But this our Country of England for the coldnesse of the Clime wherein it is situate bringeth no vines to make wine of though in other things more necessary it farre surmounteth all other Countries So God hath divided his blessings that one Nation might have need of another one Country might have entercourse with an other But although wine bee no necessary thing that is to say such as Englishmen cannot live without for there is and hath beene many a one in this our Realme that never tasted wine yet is it without doubt a speciall gift of God for as it is in Deuteronomy God giveth wine unto those that love him And those that obey not the commandements of God shall not drinke wine of their vineyards And as it is in Ecclesiast Wine soberly drunken is profitable for the life of man Wine measurably drunken and in time bringeth gladnesse and cheerefulnesse of the minde Of it selfe it is the most pleasant liquor of all other and a speciall benefit and comfort of mans life a great encreaser of the vitall spirits and a restorer of all powers and actions of the body and so cheereth and comforteth the heart So that vitis may seeme as it were vita quia vitam maxime tuetur And no marvaile considering that vita as Aristotle affirmeth standeth chiefly in calido humido Which two qualities are the very nature of wine So that life and wine for the likenesse of nature are most agreeable And this is the cause as I thinke why men by nature so greedily covet wine except some od Abstemius one among a thousand perchance degenerate and is of a doggish nature for dogges of nature doe abhorre wine Whereof hath growne that Latine proverb Caninum prandium a dogs dinner where is no wine at dinner or supper But the commodities of wine are briefly and pithily gathered by Avicen where hee reckoneth five benefits of wine moderately drunken First that it easily conveyeth the meat that it is mingled with to all the members of the body Secondly that it digesteth and resolveth flegme openeth the wayes and stirreth up nature to expell it Thirdly that it avoids red choler by urine and other insensible evacuations which is to bee understood of white wine or Claret and such like weaâ—e wines and not of strong wines for they inflame the liver and breed choler Fourthly it expelleth melancholy and through contrariety of nature amendeth the noysomenesse of that humour For wheras melancholy engendreth heavinesse faintnesse of heart and covetousnesse Wine ingendreth ioy boldnesse stoutnesse of stomacke and liberality Fiftly it resolveth and caseth all sorts of lassitude and wearinesse for it reviveth the resolute spirits againe abundantly and comforteth naturall vertue and taketh away or diminsheth such superfluous moysture as remaineth in the muskles finewes and joynts Also the commodities of wine are well set forth by the Poet Ovid as followeth Vina parant animos faciuntque caloribus aptos Cura fugit multo diluiturque â—â—ro Tunc veniunt risus tunc pauper corâ—â—a sumit Tunc dolor curae rugaqueâ—rontis abit Tunc aperit mentes aevo rarissima nostro Simplicitas artes excutiente Deo And now to turne my talke to students I think as it hath beene said of old that vinum moderate sumptum acuit ingenium The reason is alleadged by Arnâ—ldus upon Sch. Sal. Because of good Wine more than of any other drink are engendred and multiplied subtile spirits cleane and pure And this is the cause saith hee why the divines that imagine and study upon high and subtile matters love to drinke good wine wherein he erred not much in mine opinion from the custome of the old Clergie for they loved a good cup of wine as well as any men â—live But I advise all students such as bee students nomine re because they have commonly feeble braines if not by nature yet through study to refraine from strong wines because they distemper the braine and cause drunkennesse ere a man bee ware Besides that strong wines are hurtfull to them whose Liver and stomacke is hot because they inflame and burne their bodies inwardly wherfore they are utterly to be eschewed or not to be used except they be well allayed with water But such as have strong braines that is to say not lightly overcome by the vapours and fumes which ascend from the stomacke may boldly drinke any kinde of wine that they like so they keepe a measure for otherwise they fall into drunkennesse as well as they that have weake braines which vice as it is odious to God and without repentance disheriteth us from his heavenly kingdome so it is most hurtfull to our bodies and if it bee often used causeth chiefely six inconveniences as Avicen teacheth First it weakneth and corrupteth the Liver making it unable to change the
nourishment into bloud whereof ensueth commonly either Droâ—sie or Leprie Secondly it marreth the braine and killeth the memory whereof commeth madnesse or forgetfulnesse therefore it is said Vinum memoriae morâ— est Thirdly it weakneth the sinewes which is the cause that drunkards tremble both with head and hands as well in youth as in age Fourthly it breedeth diseases of the sinewes as the Crampe and Palsey Fiftly it engendreth Apoplexies and the falling evill through overmuch moysture of the braine stopping the wayes of the spirits to the inferiour members Sixthly it bringeth oftentimes sudden death Propter nimiam vasorum repletionem Notable therefore is that counsaile of Isocrates in his Oration ad Demonicum diligently to be followed of al students 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 Thus latined by Antonius Schorus Maxime fugias comptâ—â—tiones Si tamen interesse te aliquando contingat ante ebrietatem surgas abeas Quum enim menâ— vino opprimitur idem prorsus facit quod currus qui suis agitatoribus dejectis nullo ordine vltro citroque feruntur propâ—erea quod rectoribus destituantur according to that saying of the Antient Poet Theognis 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 Thus translated by Iacobus Schegkius Immodico cuicunque mero praecordia servent Haud linguam mentem continet ille suam Turpia quae loquitur recidunt sine pondere verba Ebrius ac nullo cuncta pudore facit Diceret haud quae sobrius haec effert bene potus Si sapis a nimio disce cavere mero So that the excesse of wine is to be avoided and not the Wine for so he writeth in another place 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 Pocula quae cavere modo mihi crede nocebunt Vina tamen modice sumpta iuvare solent And the excesse of Wine is the cause as Leonhartus Fuchsius writeth why few young men that bee students come to profound knowledge and ripenesse in these dayes for first immoderate drinking of Wine maketh them disordered and unruly next it weakneth and dulleth the strength force of the wit and mind Wherefore he adviseth all students to have those golden verses of Eâ—banus Hessus not onely imprinted in their minds but also ingraved in some table in their chambers or closets to the intent that they may have them alwayes before their eyes Ita enim crebra horum lectione inspectione forte fieret ut ebrietatem tanquam immanissimam bestiam certum illis exitium afferentem evitarent The verses be these Immodici sensus perturbat copia Bacchi Inde quis enumeret quot mala proveniant Corporis exchaurit succos animique vigorem Opprimit ingenium strangulat atque necat Wherefore Plato that divine Philosopher utterly forbiddeth Wine in youth untill they be past two and twenty yeares of age because saith hee 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 Non oportet ignom igni addere And Galen noâ— onely forbiddeth children wine because they being of hot and moyst temperature should thereby become over hot and their heads filled with vapours whereof sometimes ensueth the falling sicknesse as Aristotle affirms but also he forbids young men wine untill they bee 35. yeares of age Quod videlicet ad iram libidiâ—em praecipites facit partem animi rationalem hebetem turbidamque reddit But to old men wine is as sucke to young children and is therefore called of some Lac senum and the strongest wines for them are best except they be cholerick for old folks are cold and good wine heateth they are heavy and full of melancholy and wine maketh them merry and represseth melancholinesse they commonly sleep ill and wine maketh them to sleepe well they are disposed to oppilations and Wine openeth So that Wine to old folks is most commodious although to youth it be hurtfull unlesse it bee temperately taken Yet I read in Arnoldus upon Schola Sal. that surfetting and drunkennesse is sometime expedient because thereby wee fall to vomit whereof ensueth cleansing of the stomacke and preventing of many ill diseases of long continuance and this opinion is fathered upon Hip. for so saith Arnoldus Consulit Hip. semel in mense inebriari ut ex ebrietate provocetur vomitus But I will not say that Hip. counsaileth us to be drunken once in a moneth that thereby may come vomit for I rather think it the counsaile of some Arabian Physitian but this I know to be true that Hip. biddeth one to vomit every moneth two dayes one after another that the second day may avoid that which the first could not and this is approved by Galen and Scho. Sal. is of the same judgement where it is said Quolibet in mense confert vomitus quoque purgat Humores nâ—câ—os stomacho anfractâ—s levat omnes But to procure vomit through excesse and drunkennesse as it is ungodly so it is beastly and doth more hurt the stomacke the braine the brest and all parts of the body than it doth profit by evacuation of â—â—egm and choller wherefore if any be desirous to vomit let them rather goe to the Sea or drinke Salet oyle as I have shewed before in the chapter of Olives or use Assarabaâ—â—a or Helleborus by the advise of some discreet Physitian and let Wine bee used according to the first institution that is to make men merry and not to make men drunke And if any bee disposed to drinke Wine after this manner they may learne to choose good Wine by five properties First by the colour as white red claret Secondly by the taâ—â—e as sweet soure rough lyth Thirdly by the savour or smell as fragrant or otherwise Fourthly by the substance as thick thin cleare or muddy Fifthly by the age as new or old All these properties saving the last are set forth in Scho. Sal. as followeth Vina probantur odore sapore nitore colore Si bona vina cupis quinque haec laudantur in illis Fortia formosa fragrantia frigida frisca So that three senses are the chiefe iudges of wine The eye for the colour and consistence the tongue for the taste the nose for the savour And all these must be applyed to wine in it kinde as for example if Claret wine have a right claret colour if it bee in savour in taste in thinnesse or thickenesse in age accordingly then may you be bold to call it good Claret And so of all other sorts in suo genere But it shall bee necessary that I speak somewhat more of these properties And first touching the colour I have this lesson in Galen Ex vinis albis nullum valenter calfacere potest quod enim summe calidum est id continuo flavum existit veluti quod ab ipso est fulvunt moâ— ab his rubrum deinde dulce album