A new Boke of the natures and properties of all Wines that are commonlye vsed here in England with a confutation of an errour of some men that holde that Rhennish and other small white wines ought not to be drunken of them that either haue or are in daunger of the stone the reume and diuers other diseases made by William Turner doctor of Phisicke Whervnto is annexed the booke of the natures and vertues of Triacles newly corrected and set foorth againe by the sayde William Turner Jmprinted at London by William Seres Anno. 1568. TO THE RIGHT honorable Sir William Cecill Knight chiefe Secretarie vnto the Queenes Maiestye and maister of hir Highnesse Courts of Wardes and Liueries c. and somtime his Constudent in the Vniuersitie of Cambridge William Turner wisheth all prosperitie both of bodye and soule through Iesus Christ our Sauiour SIR AFTER that I perceiued that my age ioined with continuall sickenesse would suffer me no more to be profytable too Christes Church and common welth by my voyce wordes and going abrode thought it meete by such meÌ„bers and meanes as GOD hath left in me as yet vnhurt and vntouched for that portion of liuing that I haue to profit the Church of God as much as I coulde And therefore within these xij Monethes I haue translated one booke out of Latin into English and haue writteÌ„ one homily against Gluttonye and Drunkennesse and other vices annexed thervnto and haue set them abrode for the promoting and increasing of the kingdome of GOD. I thought also seeing that God hath also endued mee with the knowledge of bodilye Phisicke after that I had sought to promote the kingdome of GOD to communicate some part of my knowledge that God hath giuen vnto me in naturall knowledge vnto my brethren that had nede therof But when as I perceiued that there was so much vse of Wine in all couâ—tries of Englande and so many errors committed in the abusing of it both of the most part of the Laitie and also of some of the learned that professe naturall knowledge I thought I should doe no small benefite vnto the Church and Common welth of England if that I shoulde set out a booke of the natures of Wines and confute the errors and ill opinions that all men haue concerning the natures and properties of them And this booke haue I now ended and dedicate vnto your Honor for a token of the good will that I beare vnto you desiring you also to be a Patrone of it against all such babling and vnlearned Sophisters as wyll speake agaynst it not being armed with learning authoritie and reason but onelye with their olde Sophistrie which they learned in the time of ignoraunce and darkenesse If these will be to busie in defending of their errors and will goe about to defende them and confute the truth that I haue taught in this booke if that I can haue by the helpe of God graunted vnto me any truce betweene me and my disease I entende to put you to small paine in the defending of my Booke for I haue beene matched with as big men as these bee I thanke GOD and well haue escaped without dishonor But if my sicknesse will not suffer me to doe it that I would otherwise doe then I must desire you and other of my friendes to defende mee so farre forth as I defende the truth Furthermore whereas I set out of late a boke declaring at large the vertues and properties of the great Triacle called Theriaca Andromachi and of the Triacle of Mithridates called Mithridatium and also of the Triacle Salt and the booke was negligentlye and falselye printed and diuerse honest men think it necessarie to be printed againe I purpose to doe the same bicause it were necessary to haue a patrone for it which it hath wanted hitherto I dedicate and giue this boke also vnto your learned Honor desiring you also by your learnyng and wisedome to be patrone vnto it as I â—aue made you of my other booke No more at this time but the Lorde Iesus encrease you with the knowledge of his holy worde and with grace to lyue alwayes according to the same Amen OF THE NATVRES properties profits hurtes and helps that come of Wyne ALTHOVGH the order of learning do require that euerye man that shall write of anye thing should declare open by definitioÌ„ it that he entendeth to entreate of yet nede not I as I iudge going about to write of wine to take any great paine to make a definition of it bicause all men women and childer that are cummed to any perfite age know well inough that Wine is the iuice of grapes pressed out and put vp into vessels to be drunken afterwards at coÌ„uenient times of men for diuerse endes and purposes that the Grape maker hath ordeyned it for For manye great causes it shall be more necessarye to diuide Wine into his kindes and sortes that thereby the reader may the better know what kinds of Wines are best for what endes and purposes Wines may be diuided into sixe sorts at the least Wines may be numbred and diuided either by the countrie and places that they grow in or by their colors or by their youth or age and by their tastes smelles and by properties that they haue and some of the maner of making and euery one of these kindes may bee diuided againe into certaine other speciall sortes or vnder kindes Some Wine is called Creticum of Creta which is named in English Candie some is called Graecum of Graecia some Rhennish bicause it groweth beside the Rhene some Gallicum that is French Wine bicause it groweth in France and some is called Rheticum bicause it groweth in Rhetia and so a greate sorte of other Wines haue their names of the countries places wheras they growe But it is best as I thinke first of all according to nature to intreat of new and olde Wines and of it that is a middle Wine betwene them both Of new and olde Wine and of it that is of a meane age that is neyther to be called new nor olde THere are twoo sortes of newe Wine one that is called Must Two kindes of newe wine and that is but latelye made or pressed out of the grapes and is swete in tast troubled in color and thick in substaunce and this sort is properlye called in Latin Mustum And another sorte is called newe Wine which hath left his swéetnes gotten clearenesse Galene but yet it is not long since it was made New wine after Galen Galen in his booke of making of medicines séemeth to call all Wine that is not fully fiue yeares olde newe wine and it that is past fiue yeares vntill it hee ten yeare olde wine of middle age and it that is aboue the age of ten yeares olde wine and Dioscorides writing of the nature of Wines in his fifte booke calleth it Wine of middle age that is more than
and therfore are called Oligophora that is wines that can abide but small menging of water with them Fulua vinae quia calida sunt caput cito replent non igitur vini tenuitas sed caliditas caput tentat And as redishe yelow Wines bicause they are hote in working they fill the head by and by so the other wines that are thin and waterish wines and gently binding are not only not noysome vnto the head but oft times take awaye light head aches which come of humors gathered togither in the stomache Hic Galenus PliniuÌ„ eius discipulos manifeste impugnat thus farre Galen Nowe some men that reade this booke acknowledging theÌ„selues to be my scholers peradueÌ„ture would learne of me bicause I teach English men in this English booke what kindes of wines that are brought into England Smal wines helps the hedache but make it not are of this sort I answere that neither Sacke Malmesey Muscadell neither Clared French nor Gascone wine though they be most vsed here in Englande at this time are such Wines as Galen speaketh of here but Rhennish wine that is racket and cleare and Rochell and Sebes and other small white Wines that are cleare from their groundes therefore to them that are disposed vnto the headache amongst all new Wines these aboue named small Wines are least hurtfull and maye be taken with lesse ieoperdie If anye contende that French Clared and Gascone wine and other wines as strong as Gascone is doe as little hurt to the head as these Wines doe I aunswere that the French Clared and Gascone wines are not thin and subtill but strong thicke and hote and not as Galen sayth aquosa that is waterish Wherfore if the authoritie of Galen may take place their opinion is here openly confuted which commend so much French Clared and Gascone Wine and despise and condemne Rhennish and such like White wines Rhennish and white wines forbidden to be vsed of some newe phisitions The same men haue forbidden all their patientes that are disposed to the stone gout and rewme by name all Rhennish and white Wines and saye that white and Rhennish Wines make and engender the goute holding that white and Rhennishe Wine driue so sore that they bring matter to the kidneis and bladder That white wines bring the matter of the stone to the kidneyes and that therefore breede the stone by the argumeÌ„t of some sophisters whereof the stone is engendred First I must reason against this vnreasonable reason more largely than the argument of this booke in some mens opinion requireth bicause they haue holden this opinion so long and without authoritie or good reason teach it so sliffelye still For the better discussing of this matter it is néedefull to tell what things bréede and make the stone and howe manye chiefe causes there be of it and whether thin and waterish wines be the materiall or efficient cause of the stone or no cause of it at all but a preseruatiue from the stone Although the naturall disposition that a man hath of his father or mother to the stone be a great and vnauoydable cause of the stone yet beside that there are two common causes of the which the one is the materiall cause and the other is the cause efficient or working or making cause that maketh the stone of the matter that is disposed to be a stone Galen in the third booke of norishmentes writing of chéese in few wordes sheweth both the materiall and efficient cause of the stone Olde chéese Grosse humors are the materiall cause of the stone burning heate the cause efficient sayth he is harder to digest and of worse iuice and therefore readier to bréede the stone Nam vbi succorum crassities cum ardeÌ„ti calore iungitur illic calculi generantur that is wheras there is grossenesse of iuices ioyned with a burning heate there are stones engendred Galen I graunt in his booke of good and ill iuices writeth that the often vse of such medicines that make thin and cut grosse humors in pieces Medicines that are hoâ—e and make thin and cut grosse humors to much vsed make the blood whaiâ—ish or cholericke or melancholike maketh a mans bloud eyther whayish or Cholericke or Melancholike for such kindes of Medicines doe not onely cut and make thin but also heate out of measure Beholde and marke here that he speaketh not of Rhennishe and white wine but of vnmeasurablye hote medicines and he sayth immediatlye after ob idque solida membra exiccant crassum humorem reddunt quo in renibus assato gignuntur calculi that is They drie vp the fast and sound members and make the humor grosse whereof when as it is burned or rosted in the kidneyes stones are ingendred Thus farre Galen The same sentence and meaning hath Galen methodi medendi 13. Meates of grosse iuice ingender the stone libro in these wordes qui crassi succi cibis vescuntur calculi vitio vexantur They that eate meates of grosse iuice are grieued with the disease of the stone Aetius writeth that the causes of the stone are continuall crudities or rawnesse or vndigested humors wherof is gathered togither great plenty of vndigested and raw matter when a burning riseth about the kidneys and bladder which burneth them and maketh them go togither in one and maketh therof an hard stone Alexander Trallianus intreating of the stone saith Est materialis calculorum causa humor crassus efficiens autem ignea caliditas the materiall cause of the stone is a grosse humor and the efficient cause is a fierie heate Now by these authorities that I haue alleaged it is cleare vnto all them that can and will sée that the matter or materiall cause of the stone is a grosse or thicke humor and that the worker or efficient cause of the same is a great heate in or about the kidneyes or bladder If that be graunted to be true it followeth that those meates and drinkes that are of grosser substance and hoter than others be cause and bréede the stone rather than other meates and drinkes that are thinner finer and of a colder complexion but both French Clared and Gascone Clared wine are of grosser and thicker substaunce and hoter of complexion than white Rhennish wine and white french wines be of Clared wine whether it be of Fraunce or of Gasconie and red wine with such like brede more the stone than white and Rhennish do both concerning the materiall and efficient cause Therfore they bréede the stone more than white Rhennish and whyte French Wines doe The Rhenish wine that is coÌ„monly drunken in Gentlemens houses and Citizens houses is commonly a yere old at the least before it be drunken therfore it is older than the common Clared wine which dureth not commonlye aboue one yeare and if Rhennish wyne be drunken within the yeare it is commonly racked before it be drunken therfore for two causes it
seauen yeare olde and Plinie writeth not without an error of the scribe as I gesse that Falerno media aetas incipit ab anno decimo quinto But Valeriola a man otherwise wel learned Valeriola leaueth the authoritie of Galen leauing the authoritie of Galen calleth it newe Wine that kéepeth still his Mustish and sweete taste and as yet hath gotten no sharpenesse and he calleth that Wine of middle age that is no more swéete but is cleare and sayth that he and his countrimen take the most notable Wines of Fraunce for olde Wines before they bée fullye one yeare olde And this doth he holde enarrationum medicinalium lib. sexto enarratione septima In the same place he reproueth Aloisius Mundella for saying that wine sixe yeares olde was newe wine after Galen who although fayled in excéeding one yeare beyond Galens numbring of the yeares of new wine yet he went a great deale farther from Galens minde than Mundella did Must only hote in the first degree Must when it is made euen of ripe grapes is but hote in the first degrée for Galen in his boke of the powers of simple medicines hath these wordes following Vinum est ex fecundo ordine excalfacientrum Sed quod admodum vetus est ex tertio sicut quod mustum vocant ex primo caliditatis eius proportioni respondet siccitas that is Very olde wine hote in the third degree wine that is to say of midle age is hote in the seconde degrée but it that is verie olde is hote in the third degree as it that is called Must is hote in the first degrée By these words their errour is openly confuted Non omne vinum esse calidum in secundo gradu that holde that euery wine is hote in the second degrée Galen writeth truly that the Grapes that grow in verie colde places neuer come to ripenesse neither to swéetenesse but when other wines are made they are swéete pleasant but such Wines made of such grapes are very soure and therfore colde the words of Galen are these written in the second booke de alimentorū facultatibus In regionibus frigidis ne vuae quidem ipsae exquisite maturari queunt nedum passarū quaepiam ob id quòd resinam vinis immittant ne acescant celeriter That is In colde countries neither rasins come to anye perfite ripenesse neither the grapes Rosin preserueth small wine from souring and therefore men put rosin into the wines that they shoulde not shortly waxe soure And in the booke of good and ill iuice he sayth thus The Wines that are to olde or to newe are to be eschued For the olde doe heate to much and the new Wines as long as they are greene Verie grene and new wines heate nothing at all or very new heat nothing at all so farre are they frō helping of men to digest their meates that they are very hardly digested themselues and oft times they hang and abide still in a mans stomacke euen as water Dioscorides also who wrote before Galen sayth lib. 5. The sinewes are hurte with olde wine and other instruments of the senses yet for all that it is swéeter in taste than the other wines are Wherfore a man ought to beware of it that feeleth the weakenesse of anye inwarde part Yet when a man is in good helth a little being delayed with water it maye be taken without harme Newe Wine putteth a man vp New wine and filleth him with winde and is hard of digestion and bréedeth heauie dreames and maketh a man to make water It that is of a meane age betwéene both is free from the harmes that maye come of both wherefore it is commonlye vsed both of hole and sicke men with their meate Aristotel in his fourth booke Meteorologicorum the .x. Newe wine hath much earthlynesse in it and therfore ill for them that are disposed to the stone Chapter writeth That new Wine hath more earth or earthlynesse in it than olde hath wherevpon a man maye gather plainlye that new Wine is verye ill for them that are disposed to the stone for it hauing so much thicke earthlinesse in it giueth matter whereof the stone may be made to hote kidneys that the heate of kidneis may so bake it into stones as the heate of the Bricke kill turneth the claye into Bricke or tile stones Wherefore I must néedes dispraise the maner of our delicate Englishmen and women that drinke the Rhennish wine only for pleasure whilst it is as yet as thicke as puddle or horsepisse For beside that it giueth matter to make the stone of I haue knowen thrée within the space of one yere in high Germany that toke the falling sicknesse by drinking much newe Rhenishe wine and they died all thrée and coulde not be holpen with phisicke one of them sodenly lost his spech and died within an houre after that he sickened and the other two liued but a day or two after and died miserably with great paine and had grieuous fittes of the falling sicknesse at sundry times I haue marked that within these dosen yeares there haue bene more sicke in the falling sicknesse than had wont to be before The cause wherof I iudge to be that mens wiues nurses The causes of the rifenesse of the falling sicknesse nowe in England and children drinke more Rhennishe Must and other swéete wines vnfined brought out also of other coūtries as wel as out of Germany thā they were wont to drinke before in times past Aetius a diligent follower of Galen and a faithfull gatherer of the writinges of olde Greke writers of phisick saith that wine meaning thereby wine of middle age that is neither verie new neither verye olde is hote in the second degrée The degrees of wines by their ages and that verye olde is hote in the thirde degrée as very new Must is hote in the first degrée Ye maye sée here once againe that they are more bolde than learned and wise Whether al kindes of newe wines ought to bee refused or no that holde that all Wines are hote in the second degrée Some peraduenture will aske whether there is any kinde of newe Wine that may serue for anye vses and may be dronken at any time or no ▪ To whom I make this aunswere by the authoritie of Galen in his booke of good and euill iuice Si vina tenuia alba aquosae tutò bibi possint errat Plinius qui vina tenuia austera magis caput tentare asseuerat lib. 23. cap. ◠that ex recentibus vinis genus illud dūtaxat tutò bibitur quod tenuis substantiae est sicuti ex Italicis Cauchanum Albanū c. quae sanc tenuia candida aquosa existunt c That is Amongst new wines only that kinde maye be safelye drunken that is of a thin substaunce as amongst Italian wines are Cauchanum Albanum c. which wines in dede are thin white and waterish
hath fewer dregges and lesse terrestritie or grosse earthlynesse than the Clared wine hath and therfore bréedeth the stone lesse than Clared wine that is commonly drunke in gentlemens houses doth If I can proue this that I haue sayde and also that Clared wine is hoter than white Rhennish and white French wines be there is nothing to let me but I may conclude without anye withstanding that Clared or red wines bréede the stone more than white wines do Which I will assaye to bring to passe after thys maner following Of the difference of wynes by the colors Plinie maketh foure principall colors of Wine PLinie in the .xiiij. booke of his naturall hystorie writeth thus of the colors of Wine Colores vinis quatuor Albus fuluus sanguineus niger that is wines haue sower colors white redish yellowe sanguine and black The white is well knowen to all our countriemen but the other are not fullye knowen euen vnto some of the learned here in Englande Wherefore I thinke it néedefull for the better vnderstanding of it that I shall entreat of hereafter to declare these colors so that they maye be knowen of all men that reade this booke Aulus Gellius in his second booke de noctibus atticis cap. 26. Fuluus writeth that Fuluus color videtur de rufo atque viridi mistus esse There are diuerse degrees vini fului that is the color that is called in Latine Fuluus séemeth to be menged with red and gréene and there séemeth in some to be more gréene and in other more red And he writeth that the color called Flauus Flauê° color in Latine séemeth to be made of the mengling togither of grene red white And he writeth that the color of the lion Leo fuluus Aurum fuluum golde and sande is named Fuluus in Latine thus farre Gellius Whereas Dioscorides writeth of wines he hath these words folowing 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 which wordes Ruellius translateth thus GiluuÌ„ vtpote quod mediuÌ„ est medias inter vtrunque vires habet But Cornarius in this place turneth 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 into fuluum And in dede I lyke better the translation of Cornarius in this place than the translation of Ruellius otherwise an eloquent and learned man wherevnto moueth me the translation of Galen of our Linacre written in his xij booke de methodo medendi Neque inuenies ex alborum vinorum genere calidum vllum quando austera mediocriter alba cum inueterauerine fuluiora quodammodo reddantur Quod si aliter nominare fuluum colorem velis licet voces igneum pallens Quotquot autem in ipsis calidissima sunt omnia certè flaua sunt These wordes peraduenture some learned Gentleman or other learned men had leuer reade in Greeke than in the Latine or Englishe alone for whose sakes I will rehearse Galens owne wordes in his owne tongue that men maye iudge the better of the nature of the woordes and thereby of Galens meaning 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 Out of all these places of the authours that I haue alleadged I gather that Fuluus color is it that a man may call in English redish yelow for as Virgill calleth Golde Fuluum bicause it is redishe yellow our countrymen marking in golde both a roadnesse and also a yellownesse sometime saye that a thing is as red as gold and other whiles that a thing is as yellow as gold as commonlye they say that his eyes skin that hath the disease that is called in Duch Die guel sucht and the NortheÌ„ English tongue that Guelsought and in Southerne English the yellowe iaundise are as yelow as gold This disease is named in Latin Aurigo of Cornelius Celsus of the color of gold Galen séeming to doubt whether al men vnderstoode what he ment by this word 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 which Hippocrates vseth in this signification taketh the paine to open and shewe by two other Gréeke words what he meaneth by 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 saying that he thynketh that 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 maye bée called 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 that is Wine of a fierye color hauing mixed therewith the color of yellow Ochar which Ochar is not of a bright yellowe color as 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 is but more darker whereby a man may plainly know that Fuluum which is called in Gréeke 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 or 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 is a redish yellow color Fierish yellow as our Muscadine and Bastards are wheÌ„ as they come to vs are of Vinum sanguineuÌ„ VinuÌ„ sanguineum that is sanguine or bloud coloured Wine it is that we call commonly in English Clared wine but not the pale or pallet as some call it Clared wine Vinum nigrum so named of Plinie and called 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 in Greeke is foolishly but commonlye called in English red wine when as it ought to be called blacke Wine of the blacke color that it hath in comparison of other wines And now after that I haue shewed what the foure colors that Plinie maketh mention of betoken in our English tongue I will go forwarde to declare the natures of Wines by their naturall colors Of the nature and properties of white Wines DIoscorides sayth vinum albuÌ„ tenue stomacho vtile ac facile in membra distribuitur That is white wine is thin and good for the stomach and is easily coÌ„ueyed into the members White wine both in sickenesse in health is rather to be chosen than other wines by the authoritie of Dioscoriaes and white wine both in sicknesse and in health is rather to be chosen thaÌ„ others And Galen writing of the nature of white Wine sayth 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 That is ye can finde none of the white wines that is hote meaning of the common white wines that were about where as he dwelt Out of Galen in his fift booke de locis affectis FVrthermore when as a certain yong man being a GraÌ„marian as often as he did to earnestlye teach or deuise of any matter or waxed hungry or angrye was taken with the falling sicknesse by reason of the to much quick feling of the mouth of his stomacke I commaunded to giue vnto him bread well prepared in the thirde or fourth houre alone if he did not thirst But if he were troubled with thirst to be moystened in wine White wine measurably binding hurteth not the head and that in white wine which measurably bindeth for such wine as it strengthneth the stomach so it hurteth not the head as hote wines are wont to do Thus farre Galen Out of whose wordes we maye gather howe vnreasonable and vnlearned they be in Galens workes that saye that all white Wines whether they be Rhennishe or French or of like nature with eyther of both are hurtfull for the rheume and other diseases of the head and forbid their patientes to drinke them for a table or common drinke to be taken with meat when
and he englisheth acidula pira foure peares he englisheth Acerbum vnripe soure displeasant and Acerbitas sourenesse of taste sharpnesse or grieuousnesse of time He englisheth Austerus soure sharpe vnpleasant and gustus austerus a rough or soure tast Now how shall a man know by this booke what difference is betwéene acer acidus austerus and acerbus when as he calleth them all soure and putteth so small difference betwéene one and another Surely we haue but small helpe of that booke in declaring of these words many such other that are much occupied in phisicke and philosophy and in other both liberall and mathematical sciences Wherfore I wishe to the ende that the booke may be in dede as it is called that one learned phisition philosopher like vnto Linaker one olde and learned graÌ„marian like vnto Clemond and one perfite Englishman like vnto Sir Thomas Moore had the amendment and making persite of this booke commited vnto them But now as Terence sayeth quoniam hac noÌ„ successit alia aggrediendum est via Galen in the first of his bookes that he writeth of the powers of simple medicines sayth Cap. 39. If any man doe taste quinces or apples or medlers or mirtels doubtlesse he shall know that there is an other féeling that is moued vnto vs of these things in the tongue and another of bodies astringentibus that is that are onely binding for those things that are binding appeare to driue inwarde that part of vs that they touche in al places equally or in like as pulling stopping as drawing togither But austera séeme to goe downe euen vnto the bottome and to moue a rough and vnequal féeling and drying vp and wasting all the moisture of féeling bodies Furthermore when as that bodie which is moued vnto our tongue doth mightilye drie and draw togither and maketh it rough euen to the bottome as choke peares that are not ripe and cornelles euerye such is called acerbum differing from austero in the excesse of these qualities That is to say austerum in many things is like vnto acerbo but acerbum is in all those things wherein they are something like much stronger and mightier than austerum is and Galen in another place writeth that astringent is weaker than acerbum and austerum in all those properties that they haue anye likenesse in And Galen in the .ix. booke de simplicium medicamentorum facultatibus sayeth that adstringentia draw togither bind togither and do make thick our substance and therfore vpon whatsoeuer part of our bodie they be layde without by and by they make it full of wrinkles and draw togither Furthermore after the doctrine of Galen we may perceiue in some kindes of peares marked at diuerse times gustum acerbum austerum astringentem When the peares are newly growen if ye taste of them at the first ye shall perceyue that they are harde and drie and are verye rough in taste and then they are called acerba but after that they are more than halfe ripe when that hardnesse and drinesse is gone then become they moyster and softer and are in taste austera And when they are full ripe they are astringentia with a swéete taste ioyned therwith By this discription I trust wise and learned men by taking of some paine in reading of olde English writers shall come by the knowledge of right and proper English wordes for these .iij. Latin or els at the least I iudge that men shall vnderstande what difference is betweene astringens austerum and acerbum In the meane time vntill that we may spede better we may english astringens binding austerum soure binding and acerbum rough and binding like choke peares And Galen lib. 1. simpl medic facultatibus cap. 39. and in diuerse other places maketh an open and plaine difference betweene acre and acidum contrarie to it that is alleaged of Vitruuius who maketh them both one For Galen sayeth that acria are calida and that acida are â—old Acer may be Englished biting sharp and acidum may be named soure as sorrell and soure milke and diuers other things Actius writeth that wine that is soure with an harrish binding so that it be well smelling withall hurteth the head but it which is waterishe Waterish wines neyther brede the headach neither hurt the sinewes then when as the gout is the hurting of the sinewes and ioyntes how engender small waterish wines the gout neither bréedeth the headach neither hurteth the sinewes Galen also sayth that soure binding wines stoppe flowings and strengthen the stomach and hurt not the head but that they helpe not them that are fallen into a swounde Wines that are rough and binding in taste like vnto choke peares stop vomitings and flowings of the belly and they coole and drie Moreouer they goe hardlye downe when as those things that are only of a soure taste go easily downe I haue learned by experience sayeth Galen that all those things that binde and are also soure are manifestly cold Simeon Sethi sayeth wines that are a little and gently binding are in colorred and in substance thin are good for them that are of a good and a meane complexion and temperature But they are of a good complexion and of a mean temperature that are neither to hote nor to colde neither to moyst nor to drie of the which sort I wéene we shall finde as few at this time almost as we shal be able to finde citizens of Platoes common welth in euery parish of England And Galen a man of more authoritie than Simeon Sethi is of writeth in the booke of good and euill iuices that as fierie red wines for asmuch as they are hote in working by and by fill the heade euen so those wines that are thin and waterishe and doe lightly bind not only are not vnnoysome vnto the head but also take awaye small headaches and he saith afterward all wines that are binding are comfortable for the stomache and that such as are soure and colde be of subtill partes but they that are binding are of grosse parts de simplie med facultatib lib. 4. cap. 2. Of sweete wines Whatsoeuer things are swéete cannot be colde therfore swéete wines are of an hote complexion and Dioscorides sayth sweete wines hath grosse partes in it and doth breath out of the bodie more hardlye it filleth the stomache full of winde it troubleth the bellye and the guttes as Must doth but it maketh not a man so sone drunken but it is most fit of all other for the kidneys the bladder To whom wine is ill and vnmete and verie hurtfull ARistotell sayeth that wine is neither fit for children nor nurses and Galen counsayleth that children shall taste no wine at all and woulde that not euen springoldes that are full growen shoulde take wine but in small quantitie bicause that it maketh them fall headlongs into wrath and into lust of the bodie and maketh the reasonable part of the minde dull and
therefore the drinking of wine is profitable for olde men but to them that are in growing it is excéeding hurtfull moreouer Plato did not suffer that the souldiers shoulde drinke any wine in the campe neither bondmen in the citie neyther princes nor gouernors in the cōmonwelth neither iudges neither any other that should enter in the counsell about any matter bicause that wine as a certain tyrant doth rule ouercome the powers of the soule Hitherto Galen But bicause it hath bene diuerse times sayd that wine is good for olde men and it is not as yet fullye shewed what maner of wine that should be it shal be best to teache men by Galen what wines are best for old men Galen lib. 5. de sanitate tuenda sayth All your counsell must goe to this ende in chosing of wine fit for old men that it may be very thin or subtil in color redish yellow or yellow or pale yellow which is of a middle color betwéene bright yellow and white The warming of all the members in olde mens bodies There are two profites that come to old men by the vse of wine one is that it warmeth all the members of their bodies and the other is that it scoureth out by the water all the whayishnesse or thin waterishnes of the bloud and bicause it doth so effectuallye The scouring awaye of the whaiish waterynesse of the bloud it is best for olde men But such wine is it that is thin in substance driueth forth water and is yellow in color for that is the proper color of hote wines and so also which haue bene from the beginning verye white and haue gotten a certaine yellownesse when they haue waxed old wherevpon they begin first to be a little yellowishe pale and afterwarde to be plainly yellow pale But such wines as are eyther pale yellow or bright yellow and a fat substaunce increase the bloud nourish the bodie by reason wherof they are now then good for old men to wete at such times whē as they haue not much wheyish moisture would be more plenteously norished but for all that aged mē had more nede for the most part such wines as make a man pisse much bicause they haue such plenty of waterish excrements Now good reader séeing that almighty God our heauenly father hath giuen thée this noble creature of wine so manye wayes profitable for our bodies and mindes thanke him with all thy heart not onely for it but also for that he hath sent learned Phisitions to tell thée how in what measure and in what time thou should vse them and not vse them and for what complexions and ages they are good and for what complexions and ages they are euill If thou take any harm by misusing this noble creature of God blame not him but thine owne selfe that hast abused it contrary to his will and to the learning of his officers seruants that taught thee the right vse of it Honor be giuen to God for euer Amen FINIS This Booke sheweth at large the powers commodities vertues and properties of the three most renouned and famous Preseruatiues or Triacles to weete of the great Triacle called in Latine Theriaca Andromachi of the Triacle Salt and of it that is called by the name of the first finder out and maker Mithridatium Gathered out of Galen and Aëtius by the labours and paines of William Turner Doctor of Phisicke Newly corrected and amended Mellis si nimia est copia bilis erit William Turner to the gentle Reader FORASMVCH AS both Christian charity and the common ciuil loue that euerye man oweth to his countrye woulde and doth require that all Christians and men liuing ciuilly togither in one common countrye shoulde one helpe another with such giftes either of the minde as learning knowledge wisedome and cunning or with bodily giftes as riches strength and all kinde of mans helpe if they be more richly replenished therwith than their neighbors be Methinke we that professe the science of Phisick and can shewe great helpe and comfort vnto our brethren and countrymen as wel as men of other countries to wete Italians Germanes and Spaniards haue done might iustlye be accused of vnkindnesse if none of vs being so many would take in hand to declare in the English tong the manifolde and worthie vertues of the great Triacle made by Andromachus and of the Triacle Salt which is called in Latine Saltheriacalis Wherefore seeing that hitherto I haue not perceiued any man to haue taken that labour in hand for the loue that I owe vnto almightie God and his people my countrymen of England I will aduenture as well as I can to declare the nature vertue propertie and operations of the forenamed Triacle and also of the Triacle Salt And bicause I am not minded to bring out any new thing of mine owne inuention I entend for to gather the summe of this whole matter out of an olde Graecian named Galen the most famous writer of Phisicke that wrote this .xiiij. hundred yeare in all Europa Asia or Africa and out of another famous Graecian named Aëtius a man of great learning who gathered into a booke that is now abrode in Latin all the most notable compositions that his predecessor noble Galen lest behind him and a great number of compositions of medicines written before Galens time by noble Phisitions wherof Galen made no mention and also of no small number of excellent compositions of medicines inuented by learned Phisitions after Galens time If this my paine taken in this matter shall be perceiued to be thankefull vnto thee and to be well taken if God sende me longer life and health I will set something more forth to the profite of all my country men both my friendes and foes also The maner of making of the great Triacle and Triacle Sale and Mithridatium maye be had both in Galen to Piso and also in Aetius Wherefore if there be any Apothecaries of Lōdon that dare take in hande to make these noble compositions they may know now where to haue thē or if that for lacke of some simple medicines not easilye to he had in England they dare not aduenture vppon the making thereof they maye haue them made alreadye from Venice as faithfully compounded at this time as euer any Triacles haue bene made there these .xl. yeres But now let vs reherse the vertues and properties of these excellent medicines And first of the great Triacle ¶ Galen writeth to Piso this THE TRIACLE DEuised by Andromachus the elder is verye good against the biting of all wilde beastes and Serpentes against poysoned medicines against diseases of the stomach shortnesse of winde against the Colicke against the iaundise the dropsey the consumption of the lunges all kinde of crampes or drawings togither the pleurisie sores of the bladder stopping of water paines of the kidneyes pestilent diseases and also the biting of a mad dog if it be taken in the weight