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ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A89219	Healths improvement: or, Rules comprizing and discovering the nature, method, and manner of preparing all sorts of food used in this nation. Written by that ever famous Thomas Muffett, Doctor in Physick: corrected and enlarged by Christopher Bennet, Doctor in Physick, and fellow of the Colledg of Physitians in London.	Moffett, Thomas, 1553-1604.; Bennet, Christopher, 1617-1655.	1655 (1655)	Wing M2382; Thomason E835_16; ESTC R202888	187,851	309

last What Souldier knoweth not that a roasted Pigg will affright Captain Swan more then the sight of twenty Spaniards What Lawyer hath not heard of Mr. Tanfiels conceit who is feared as much with a dead Duck as Philip of Spain was with a living Drake I will not tell what Physician abhorreth the sight of Lampres and the taste of hot Venison though he love cold nor remember a Gentleman who cannot abide the taste of a rab bet since he was once by a train beguiled with a young cat Nay which was more all meat was of an abominable taste to Heliogabulus if it were not far fetcht and very dearly bought even as some liquorish mouthes cannot drink without sugar nor Sinardus hot stomack could break wine without snow which dainty and foolish conceit though it picks a quarrel with God and reason after the nice fineness of Courtly dames that abhor the best meat which is brought in an earthen dish and maketh ulcers as it were in sound stomacks yet that there is a natural liking and disliking of meats and consequently of the tastes of meats both the examples of men and women forenamed do justly prove and even Spaniels and Hounds themselves I mean of the truer kind by refusing of Venison and wild-fowl in the cold bloud can sufficiently demonstrate Meats of ordinary tastes Now let us come to the ordinary tastes of meats which are especially seven in number Sweet Bitter Sharp Sowre Fatty Salt and Flash Sweet Meats Sweet Meats agree well with nature for they are of a temperate heat and therefore fittest for nourishment they delight the stomack and liver fatten the body encrease natural heat fill the veins digest easily soften that which is too hard and thicken that which is too liquid but if they be over-sweet and gluttish they soon turn into choler stop the liver puff up lungs and spleen swell the stomack and cause oftentimes most sharp and cruel fevers Bitter Meats If any thing be very bitter as asparagus hop-sprouts and broom-buds they cannot much nourish either man or beast unless they have first been boiled or infused in many waters for otherwise they may engender as they do some cholerick humors burning bloud killing worms opening obstructions and mundifying unclean passages of the body but their nourishment they give is either little or nothing and that only derived to some special part Sharp Meats Sharp Meats as onions skallions leeks garlick radish mustardseed cresses and hot spices dry the body exceedingly being also hurtful to the eyes and liver drawing down humors sending up vapors inflaming the bloud fretting the guts and extenuating the whole body Wherefore we must either taste them as they are or not feed upon them till their sharpness be delaid with washings infusions oilings and intermixtions of sweet things Soure Meats Soure meats as sorrel lemons oringes citrons soure fruit and all things strong of vinegar and verjuice albeit naturally they offend sinewy parts weaken concoction cool natural heat make the body lean and hasten old age yet they pleasure and profit us many waies in cutting phlegm opening obstructions cleansing impurities bridling choler resisting putrifaction extinguishing superfluous heat staying loathsomness of stomack and procuring appetite But if they be soure without sharpness as a rosted quince a warden cervises medlars and such like then they furthermore strengthen the stomack bind and corroborate the liver stay fluxes heal ulcers and give an indifferent nourishment to them that eat them Salt Meats Saltishness is thought to be an unnatural taste because it is found in no living thing For the very fishes are fresh so likewise is all flesh and every fruit and all herbs which grow not where the sea may wash upon them Wherefore howsoever salt hath the term of divinity in Homer and Plato calleth it Jupiters minion and the Athenians have built one Temple to Neptune and Ceres because even the finest cakes be unwholsom and unpleasant if they be not seasoned with salt yet I hold it to be true that salt meats in that they are salt nourish little or nothing but rather accidentally in procuring appetite strengthening the stomack and giving it a touch of extraordinary heat as I will more perfectly prove when I treat of sawces For salt meats especially if they be hot of salt engender cholor dry up natural moistures enflame blood stop the veins gather together viscous and crude humors harden the stone make sharpness of urine and cause leanness which I speak of the accidental salt wherewith we eat all meats and not of that inborn salt which is in all things Fat Meats Fattiness is sensibly found not only in flesh and fish of every sort but also in olives coco's almonds nuts pisticks and infinite fruits and herbs that give nourishment Yea in serpents snails frogs and timber-worms it is to be found as though nature had implanted it in every thing which is or may be eaten of mankind And verily as too much fattiness of meats glutteth the stomack decayeth appetite causeth belchings loathings vomitings and scourings choaketh the pores digesteth hardly and nourisheth sparingly so if it be too lean and dry on the contrary side for a mean is best of all it is far worse and nourisheth the body no more then a piece of unbuttered stockfish Unsavory or unrelished Meats Flashiness or insippidity which some call a maukish or senseless taste tasting just of nothing as in water the white of an egg mellons pumpions and pears apples berries and plums of no relish is of no taste but a deprivation or want of all other tastes besides which be it found in any thing that is dry as in spices or in things naturally moist as in fish flesh or fruit it alwaies argueth an ordinary weakness in nourishment howsoever extraordinarily I will not say unnaturally it may strongly nourish some Avicen saith truly in his Canons Quod sapit nutrit That which relisheth nourisheth yet not so but that unsavory things nourish likewise though not abundantly nor speedily for what is more unsavory then fresh water wherewith many fishes are only nourished what so void of relish as the white of an egg yet is it to aguish persons more nourishing then the yeolk yea and stockfish will engender as good humors in a rheumatick person as the best pigg or veal that can be brought him CHAP. VI. Of MEATS How they differ in preparation age and sex THe preparation of meats is threefold One before the killing or dressing of them another in the killing or dressing and the third after both Of which art Timochides Rhodius wrote eleven books in verse and Numenius Heracletus Scholler to Dieuches that learned Physician and Pitaneus Parodus and Hegemon Thasius compiled also divers Treatises of that argument which either the teeth of time or stomack of envy having consumed I must write of this argument according to mine own knowledg and collections Whether

either of them engender the cough and cause headache but if you peel new Walnuts and wash them in wine and salt they are least offensive to the stomach and yet more nourishing if you eat them with sugar Old Walnuts are hot in the third degree and dry in the second new Walnuts are most temperate in each respect agreeing with old men and phlegmatick persons being eaten at the end of the Fall and the beginning of winter CHAP. XXIII Of such Fruits of the Garden as are nourishing A Atichokes grew sometimes onely in the Isle of Sicil and since my remembrance they were so dainty in England that usually they were sold for crownes a peice now industry and skill hath made them so common that the poorest man is possessed of Princes dainties Julius Capitolinus in the life of Pertinax and Pliny likewise in the 19 book of his natural History reports Artichokes to have been of such estimation in Carthage and Corduba that there were sold as many Artichokes in one year as came to six thousand Sesterties which maketh thirty thousand pound Sterling The first sprouts of Artichoke-leavs being sod in good broth with butter do not onely nourish but also mightily stir up lust of the body both in men and women the young heads of them eaten raw with pepper and salt do the like but the great heads being once come to perfection howsoever they are counted windy hard of digestion fuming up to the head and burdensom to the stomach yet certain it is that they are of great nourishment being well prepared Some boil them in fat poudred beefe broth till they be tender and then eat them with vinegar pepper sugar butter and salt Others having parboiled them a little take the pulpy part in the bottome and with sweet Marrow Verjuice Pepper Sugar and Gooseberries make most excellent and restorative Pies The Italians broil them on a Gridiron setting their bottoms downward and pouring on a little sweet oil upon every leaf assoon as they open with the heat and as that soakes in they put in a little more for if much should be poured in at once they would smel of the smoak by reason that the oil would drop into the fire This way the Artichoke is least windy and if it be eaten with Sugar Butter and the juice of an Orenge most pleasant likewise They are hot in two degrees and dry in one and therefore fittest for cold aged persons and complexions Remember that raw Artichokes are to be eaten towards the end of meals but the other at the beginning or in the midst Asparagus Asparagus was in old time a meat for such Emperours as Julius Caesar now every boord is served with them They must be presently gathered when their heads bow downwards and being sodden in two or three waters to ridd them of bitterness they are to be boiled in mutton broth till they be tender which is done in a trice The greatest and tenderest stalked are ever best and few or no kind of herbs nourish more being spoiled of their bitterness and eaten hot Galen doubteth of their active quality but yet experience sheweth them to be temperately moist and not to exceed in heat the first degree Ballocks-grass or Satyrium whereof there be five principal kinds is only nourishing in the full heavy and sappy root for the other is of clean contrary disposition Some eat them being boiled in Goats milke and Sugar Others candy them or keep them in Syrup any way they encrease bodily lust strengthen the liver help the parts of conception restore them which are consumed and give plentiful nourishment in hectick Fevors Mora rubi Bramble-berries or Black-berries be they of the greater or the less kind are temperately warm and sufficiently nourishing to a weak stomach How the poor live upon them daily experience sheweth yet being much eaten they bind the body and engender such putrified humors as beget both scabs and lice Borrago Buglossa Sirsium Borrage Bugloss and Langdebeif are of so great a temperature in all qualities that they are not only commended for special Cordials being steeped in Wine or made into Conserves but also their flowers herbs and roots are esteemed restorative nourishing weak bodies sufficiently and strengthening the parts of nourishment more then meanly being sodden in broths cullises or gellies Personatae radix Burr-roots I mean of the Clot burr called 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 by the Greeks whilst they are young and tender in the month of April are very wholesome and nourishing being eaten like a young green Artichoke with pepper and salt The Frenchmen and Italians first found them out since which time they are more common amongst us through the means of them which have travelled into strange Countries Brassicae Coleworts be of divers sorts but the most nourishing of all is your white-leafed Cabbage as big as a great loaf called Brassica Tritiana and that which the Italians calleth Cauli flores so beloved of Pompey that it was termed Brassica Pompeiana Either of them must first gently be sodden in fair water then again steeped all night in warm milk afterwards seeth them with fat marrow or in fat brues and they are very nourishing without offence Otherwise all Coleworts engender gross and melancholique bloud Choose ever the whitest and tenderest leafed for they are of the finest and best nourishment The Aegyptians eat Cabbage first to prevent drunkenness Danci hortenses Carot roots are very temperate in heat and driness of an aromatical and spice-like taste warming the inward parts and giving great nourishment to indifferent stomachs being sodden in fat and fleshy broth or else buttered The yellower the root the more sweet tender and aromatical is the Carot and the best grow in a black soft and ripe though not in a forced earth Anguriae Citruli Citruls so much beloved of Tiberius the Emperor are of like temperature with Melons and Pompions of whom hereafter nourishing hot stomachs very well being boiled with good flesh or sweet milk C●cumeres Melopepones Cucumbers growing in hot grounds and well ripened with the Sun are neither moist nor cold in the second degree They agree well with hot stomachs being eaten with vineger salt oil and pepper but if you boil them whilst they are young with white-wine vervin dill and salt liquor they are not of a bad nourishment as Galen took them but engender good humors and settle a very cold and weak stomach as by much practice and long experience I have proved in divers persons Schaenoprasa Cives or Rush-leeks be almost as hot as Leeks themselves Some eat them raw in Salads but then they nourish not If you boil them twice or thrice in water they lose their over-hot and drying nature and give no bad nourishment to cold stomachs Glandes terrestres Dodonaei Earthnuts grow much on Richmond Heath and Coome Park as also beside Bath as you travel to Bristol They are best in May. In Holland and