Selected quad for the lemma: cause_n

Word A	Word B	Word C	Word D	Occurrence	Frequency Band	MI	MI Band	Prominent
cause_n	air_n	cold_a	heat_n	1,490	5	8.2077	4	false

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ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A14103	The schoolemaster, or teacher of table philosophie A most pleasant and merie companion, wel worthy to be welcomed (for a dayly gheast) not onely to all mens boorde, to guyde them with moderate [and] holsome dyet: but also into euery mans companie at all tymes, to recreate their mindes, with honest mirth and delectable deuises: to sundrie pleasant purposes of pleasure and pastyme. Gathered out of diuers, the best approued auctours: and deuided into foure pithy and pleasant treatises, as it may appeare by the contentes.	Twyne, Thomas, 1543-1613.; Anguilbertus, Theobaldus. Mensa philosophica.; Turswell, Thomas, 1548-1585, attributed name.	1576 (1576)	STC 24411; ESTC S111450	115,907	158

the rest of the body and at one time make●h a great sensible delectation of the body to arise in eueri part therof wheras meat by smal and small recomforteth the want and weaknes of the same wherby the delight therof is much diminished Fourthly why doth the self same drinke seeme strōger to one tha● is fasting thē to one that is full Hūger emptieth the veines fulnes stoppeth thē and therfore whē as the drink passeth through the empty partes it is farre more euident perceiued and causeth more strong sense of delectation vnto the tastinge Fiftly If a man be thirstie and haue a drie stomack whether may a litle drinke suffice him or not It is hereunto to be answered according vnto Galen those which haue drie stomackes are soone a thirst and a litle drinke sufficeth them The reason wherof may be this for that euery member which is dry shrinketh togither and waxeth to be of lesse capasitie then it was before whiche hapneth vnto the stomack which is drye and therfore is soone filled and with a litle drink And in the stomack there is ingendred great thirstines when the mouth therof waxeth drie and desireth to bee moistned with drinke and then a litle drink sufficeth it For when that which was drie and hard is shrunken togither the capacitie thereof is soone filled with drink and a litle extinguisheth the thirst insomutch as it féeleth not it owne emptynes and this thirste soone returneth againe Sixtly May the stomack be ouer charged and troubled with to mutch drink Surely Galen affirmeth the same and the reson may appeare out of the premisses For if a dry stomack by reason of the narrownes therof be full with a litle drinke if then the drink be more then the capacitie of the stomacke be able to conteine néedes as Galen saith must much drink ouer flow and runouer in it Seuenthly why can a moist stomack beare mutch A moist stomack is in all points contrary to a drye for it is very soft like vnto a soft bottle or bladder for that cause is able to cōteine more for it yéeldeth euery way as the meate which is receiued chanceth to fall or sway in it also apparent it is to sence that a moyst bladder will receiue more then wyll a dry one and so likwise wil a moyst stomack And moreouer forsomutch as it is moist without any drienesse which may procure thirste therfore it mutch desireth not drinke howbeit it receiueth much and is nothinge gréeued therewith as is the drie stomack And for this cause the Danes Polonians Flemmynges yea and the Englishmen can beare mutch drink bicause their stomackes are wide procured by the softnesse of moysture But in hoat Regions as are Spayne Barbarie and sutch like the inhabitants do thirst mutch and drinke but litle bicause of the drinesse of the mouth of the stomacke and in sutch their stomackes can receiue but litle bicause of the drinesse therof The. 5. Chap. of Thirstinesse conteining 4 questions NOw are wée occasioned to moue this question concerning Thirstines Whether the cause therof proceede sumtime from the Lungues or no Which Galen affirmeth for that whē the Lungues are hoat and drie they longe to bée moystned which drines is specially aswaged by drawing in of cold aier and cold and moyst Secondly what is the cause why thirstines which cummeth frō the Lungues is appeased by drawyng in cold and moist aier And the drinesse of the stomack by drink It is thus to be answered that there be two passages the one for ayer which is directed vnto the Lungues the other for meate and drinke that passeth into the stomacke And for this cause the thirstinesse which cummeth of the Lungues is abated by drawyng in of colde aier and that which riseth of the stomack is slaked with drinke Thirdly Is thirst a desire of that which is colde and moiste or of that which is hoat and moist There are in the body two appetites or desires the one in respect of meat to restore that which is lost which appetite is satisfied with that whiche is hoate and moyst accordyng to the nature of the partes to bée nourished The other looketh for that which is cold and moist to represse the flame and firines of naturall heate whiche is accomplished by drinke only and sutch drinke as men seldom vse but in the way of medicine or when they bée sicke Fourthly Which quencheth the thirst best of wyne or water Thirst as saith Galen de simplici medicina is caused two maner of wayes the one by emptinesse the other by heate drought of the heart That which cōmeth by emptinesse of the partes is cheifly aswaged by Wine which is both meat and drinke for it requireth sutch drinke as is able to restore that substāce which is lost which qualitie since it is in Wine that is the only drinke then wherby that thirst is appeased But as for the other thirst which is caused by heat drought of the heart that is again double the one cummyng of heat only whiche is quenched with colde only as with Vineger and sutch like And likewise some is caused by drienesse is slaked by moysture Againe thirst which is ingendred by heate is of thrée sortes The one riseth forth of the stomack the other foorth of the Lungues and the third from the parts which are farther of So that whiche cummeth from the Lungues is slaked by drawing in of colde Aier and that which procéedeth from the stomack and other partes neare therevnto is quenched with colde water but that which springeth of some éeuil disposition of the parts and members which are far distant as are the Liuer and sutch like is delayed with water wherwith sum pearsing and subtile thinge is mingled to cause it the sooner to go vnto the place as is vineger or sutch like for water of it self is but slow and dull in operation wherfore it is needefull that some sharper thing bée ioyned with it The 6. Chap. of Hurtes which come after meate conteing 15 questions HEreafter wée meane to intreate concernynge certen accidents which chance after meate and drink And first to begin with the sower belching it may be demaunded wherof it cōmeth And vnto this point wée answere with Galen that the Sower belching procéedeth of a fainting heat which fayleth decayeth by meanes of colde For heat is the beginning of the sowernes which beginneth to digest but is not able to accomplish it which defaut cūmeth especially by hinderāce through cold Secondly why is not this sowernes felt in the stomack ▪ immediatly vpon the receiuing of meat At the first falling of the meat into the stomak it remaineth a while in the same nature Which it had before it was eaten and cānot so soone be sower but when once the heate beginneth to work vpon it there insueth indigestion and after that the sowrnes Thirdly Why hapneth this sowernes rather and in more aboundance to

rathe frutes and in al their life time were neuer sicke This mutch of frutes in generall Figges according to Rhasis clense the kidneis frō grauell béeing gréene they bréed winde in the belly and they loose the same and make indifferent good iuce If they bée drye they nourish mutch and do heaten the often vse whereof ingendreth the itch and lyse and loose the belly béeinge eaten béefore meate Of whom moreouer myne aucthour Isaac sayth in his second booke that if they méet with a stomacke well clensed from humours they are then good of digestion they ingender good blood clense the stomack lungues kidneis and bladder if they be eaten fasting Dates saith hée are hot and make grosse nutriment and if they be eaten oftentimes they ingender grosse blood in the inner partes they corrupt the teeth and make steame and blood to abound And in the secōd booke Isaac saith that Dates being hot and dry in the second degree are better of digistion then Figs more prouoking vrine But whoso accustometh himself vnto them shall feele an hard swelling in his Liuer Spleene Raisens as witnesseth Rhasis whiche are very sweete are hot but not so hot as Dates neither so stopping as they are they be windy and hurt mutch they franke vp the body suddeinly they also increase motion vnto venery and woorke to the erection of the yeard Those which haue the thinnest skin do soonest descend and bréede lesse windines and the contrary do contrariwise Those that are sower do not heaten but béeing washed in cold water and eaten before meate do as it were extinguish heat Sower grapes are colde they binde the belly and they represse blood and red choler Raisens are temperate in heat which causing good nutryment do bréed no oppilacion as Dates do although they nourishe stronger and in greater quantity Pomegranates whiche are swéete according to Rhasis doo not coole but puffe vp and cause thirstinesse but they lenifie the throat The sower ones make the breast and throat rough also they puffe vp the stomacke and Liuer but alwayes they moderate the heat of blood and red choler they quench Feuers and represse vomites And Isaac saith that Pomegranates are fitter for medicine then for meat for they yéelde but smal nourishment but it is good It is the property of tart Pomegranates to extinguish the rage of humours and to comforte the stomacke The iuce dropped into their eies that haue the yelow Jandies taketh away the yellow couler Quinces saith Rhasis bée they swéet or sower they strenghthen the stomack but principally the sower they prouoke also a good appetite and binde the bellye Béeinge eaten after meate they make the ordure to discende quickely and expell it out of the belly And béeinge eaten before meate they woorke the contrary effect The sower ones are strongest in bindinge the belly Peares after Galen béeyng eaten béefore meate do bynde but after meate they loose the belly Peares that are very swéet do not puffe vp but they all binde the belly vnlesse they bee eaten after meat For béeing eaten after meat they driue the ordure foorth and then they strengthen the stomacke Isaac also saith the sweet Peares are temperate and if they bee boyled with Musshroms they take away all theyr clensinge especially if they be wilde Peares by reason of theyr tartnes Appels after the iudgement of Isaac are colde and bicause of their sowernesse do binde the more And although they agrée well with the mouth of the stomacke yet they fill it full of slimy humoures Auicen saith that Apples do comfort especially those that smell sweete Baked in a Pie they help the appetite but the dayly eating of them causeth ouermutch heating of the sinewes Peaches accordynge to Auicen if they bée ripe are good for the stomacke causinge good concoction vnto meate but they may not bee eaten after other meate for they corrupte it but rather béefore meate If the Appels bee drye they bée harde of digestion and although they nourish mutch yet are they not good And Isaac saieth that the greater Peaches if they bee ripe they loose the belly but otherwise they binde it The lesse whiche are called in Latin Praecocia and in English as I thinke Africoes are holsome for the stomacke and take away lothsomnesse Medlers saith hée are cold and dry in the first degrée they comforte the stomacke and take away the fluxe of choler and represse vomitinge they prouoke vrine and beeinge taken beefore meate they comfort the stomack the more and hurt not the sinewnesse therof And Dioscorides writeth that some saye they helpe mutch the toothach if they bée eaten while the teeth ake The Pome Citron after the opinion of Auicen beeing pared and the rine eaten or chawed maketh the mouth smell pleasantly The sower iuce beeinge anointed killeth ringe-wormes the decoction drunken maketh a good couler and fatteth the body Mulberies which are ripe and swéete as saith Isaac loose the b●lly are soone cast forth out of the stomack and prouoke vrine Being eaten fastinge out of coulde water they are very cooling they quench thirst and vnnaturall heat Plummes likewise saith hée are of two sortes Some white which are harde of digestion and noisome to the stomake The blacke of the gardein béeinge ripe moisten the stomacke and make soft the bellye and pourge red choler But if they be eaten ouermutch they hurt the stomacke but they do lesse hurt eaten before meat Cheries also as the same aucthour writeth are soone conuerted they engender grosse fleam and slimy with in the hollownes of the Liuer and Splene And therfore ingender longe agues and are very éeuell euery way The best time to eate them is béefore meat for when they be eaten vpon a ful stomacke they flit aboue and turne to putrifaction Almondes accordinge to Rhasis are temperate in heate which although they make the throat smooth yet are they heauy in the stomack and tary long there they open oppylacions and aswage the burning of the vrine and béeing eaten with sugar augment seede of generacion The bitter Almondes according to Isaacks iudgment are hot and dry in the end of the second degrée they clense scoure and comfort they mooue vrine and dissolue grosse and clammye humours by meanes wherof they clense the breast and Lungues from fleagmatick humours and release the oppilacions of the Liuer and Splene Nuts likewise saieth the same aucthour in a cholericke person and one that hath a hot stomacke are soone turned into cholerick vapours ascending into the head causinge the payne and giddinesse thereof But if a man would correcte them and make them good hée must crack them and blanche them and lay them a stiepe a whole night in water that they may get some moysture Dioscorides sayeth that two Nuttes and two dry Figges and twentie leaues of Rue or Hearbe Grace and one grayne of Salt pounded together and beyng eaten fastyng keepeth a man from infection of

them that sleepe then do wake In sléeping the meate discendeth not downe foorthwith vnto the bottome of the stomack where the digestion is wrought but remaineth in the mouth of the stomack fléeting there about ingendring windynes But for the more part while men be awake they be stirringe about or walkinge whereby the meat is driuen downe and enforced into the bottome of the stomack whiche is the most effectuall place of digestion and repugnant to the cause of sowernes Fourthly Why saith Auicen do swete things soonest wax sower in the stomack as milk and sutch like Milke and sweete blood are soone altered and when the stomack assaieth to digest them and cannot then turne they to be sower Fiftly Why will wine wax sower quickly in the stomack Wine and Milke of their owne nature are very soone conuerted into sowernesse the stomack vseth to bring thinges from power into acte and so maketh them sower Sixtly since all Wines be hote How chanceth it that they ingender colde diseases and not hoat Wine of it selfe bréedeth no disease but by filling the sinewes and braine and sutch repletions insue indigestion and indigestion nourisheth colde sicknesses and by this meanes Wine bréedeth none but colde infirmities Seuenthly Wherof commeth wringing and griping in the bellie Wringing and gripinge chanceth in all partes of the body and it is of diuers sorts One cummeth of grosse windinesse and this happeneth in the bottome of the stomack anoof grosse tough humours and another of cholerick superfluities And this last kinde of gripinge in whatsoeuer it beginneth for the most part it endeth in the stomack the bottom therof being a place of great sensibilitie notwithstandinge that this griping also may paine any other place of the guts whersoeuer Eightly May a sick Man eate as much meat as he was won● to do when he was in good health Custome is a second nature and hée that is accustomed to eate mutch when hée is whole cannot fast when hee is sicke and therfore must bée more often refreshed with meat euen as often as hee vsed to bée béeing in good health and more abundantly then hée that eateth litle Ninthly whether doth bread or fleash more hurt vnto sutch as are recouering out of sicknes Rhasis saith that fleash is lesse hurtful then bread vnto them and among all fleash Swines fleash nourisheth most and béeing light of digestion it is most agréeable vnto them Tenthly whether is bread or fleash most meetest for thē that haue an Ague Concerning fleash ther bée two poincts to bée considered in the dieting of Agues The one is light digestiō and herein fleash excelleth the other is easie conuersion into nutriment and herein bread is better then fleash for that fleash by reason of the oylines therof is soone inflamed Eleuenthly whether is it good to permit sutch as recouer out of sicknes to drinke wine immediatly after their fleash or afore In this poinct the common people is deceiued for the fleash should first bée eaten and afterward the wine drunken bicause aboue all things wine is soonest conuerted into blood and spirits augmenteth natural heat and therefore ought to bee giuen later then fleash Tweluethly whether ought one that is recouering out of sicknes to be dieted gouerned two daies like as when he was sicke verely hée ought so and that for thrée causes First for the debility of naturall power Secondly bicause of custome Thirdly bicause of some distemperature remaining yet with in the body since the sicknes This also may be a reason that it is not good to change suddenly from that whereto a man is accustomed but by litle and litle and therfore the recouerer ought for a while to reteine the same diet Thirtenthly Is grosse meat good for such as recouer out of sicknes According vnto the iudgment of Hyppocrates it is not for saith hée it is conuenient that they bée nourished two or thrée daies with the same diet which they vsed béefore For otherwise they would soone bee altered by feeding on grosse meates which were not good for them to do Fourtéenthly which of these two alterations hurteth a man most from emptines to repletiō or from repletion to emptines The sudden change from emptines to fulnes is more hurtfull then from fulnes to emptines according to the opinions of Hyppocrates and Auicen The reason is for that through the emptines which went before the strength of the body is ouerthrowen the naturall heat and spirites beeing resolued so that hee cannot beare a great quantity of meat nor a sudden change vnto fulnes Fiftenthly how chanceth it that some meates of euell iuce as Eeles fresh Beefe and sutch like do many times free many men of the Ague It fortuneth the sundry many times are deliuered by such contraries in their féeding both by the prouocation of nature who after the receiuing of sutch meates is much lightned and therby assaying to disburden her self doth often cast herself headlong sumtime to better sumtime to worse and also for the comforting of nature as taking greate strength by the receiuing of customable meats so the powers beeing strong the pacient is eased and freed by such meates but béeing weake are ouerthrowen and quite extinguished The. 7. Chap. of Bread conteining 8. quest BRead is in diuerse places made of diuers sundrie sortes of corne and therfore it may bée demaunded why bread which is made of wheat nourish more then that which is made of Barly vnto which Aristotle answereth in his problemes bicause it hath more moderate clammines which it béehooueth all good nutriment to haue whereby it may be ioyned and cleaue vnto the body also it sticketh fast togither in the moulding and is therfore the more commendable Secondly why doth stale bread seeme whiter and fairer thē new Moisture is the cause of the blacknes which is more abounding in new bread then in stale for in the new bread it yet remaineth but in the stale it is exalted away and departed togither with the heat Thirdly why is vnsalted bread heauier then salted Salt drieth by it things are preserued from putrifaction so that by salt the moisture is consumed is expelled away by exhalatiō which maketh stale bread to be lighter then new and again in new bread the moisture yet remaineth and maketh it heauy Fourthly why is not bread made of wheat hard whē it is cold wheat naturally cōteineth in it a swéet slimy humour which is as it were the soule therof will not permit it to bee hard Fiftly why doth wheaten past rise and barly past fall both in woorking and baking Barly meale when the water cummeth vnto it shrinketh down bicause it lieth houer and thin and is full of huskes And wheaten meale riseth vp bicause beefore it lay very neere togither but when once it cummeth to heat thē dooth it puffe vp and rise vp into a greater heap Sixtly Why looketh the dough which is of wheat white when it is

wrought and barly dough blacke For two causes first for that that which is in the vppermost of the wheaten bread is sooner altered by the heate of the ouen as béeinge a thing hot and is conuerted into whitenes And secondly bycause the husky part of the barly reteineth in it more moysture then doth wheat which causeth the blacknes Seuenthly Since hony is a more clammye substance then water how chanceth it that paste which is made vp with hony is more brittle in the baking Water is ioyned glewed togither by heat of the fire But hony glueth togither drieth with al and therfore is more brittle for brittlenes cōmeth of drinesse Eightly why is bread which is made of new corne worse thē that which is made of olde In new corne there yet remayneth much watrish and slimy clamminesse wherby it is lesse commendable then that which is made of old grain The. 8. chap. Of Wine conteining 13. Quest COnsequently I thinke it méete to intreat of wine concerning which ther may be many profitable questions mooued likewise resolued not with out delite as first if according vnto the assertiō of Auicen in his cātickles Rhasis in Almansor it be good once in a month to be drunken with wine Vnto this answereth Auerois in his cōmentarie vpon the Canticles of Auicen that this opinion of drunknes is but a drunken opinion erroneus For although accordinge vnto the iudgement of Galen Wine is as agréeable to the mayntenance of naturall heate as Oyle in the Lampe to preserue the burnynge light notwithstanding like as to mutch oyle rather hindreth the light and extinguish the candle so doth ouermutch Wine quench natural heat altogether Howbeit if it be delayd with water it is more conuenient but it hurteth the animal heate and the sensible organes therof both the brain and sinews Secondly why surfet they sooner that drink delaid Wine thē they which drink it pure Concerning pure Wine generally Galen saith that for sutch as naturally haue weake veynes it is better to drinke water then Wine And to come nearer to the purpose Aristotle in the third part of his Problemes giueth a thréefolde cause vnto this demaunde the first bicause that which is tempered or mingled by reason of the subtilitie thereof entreth into more narrow passages then doeth that which is not tempered secondly bycause men drinke lesse of that which is mingled as liking not so well of it as of that which is not tempered and thirdly that which is impermixt and without minglyng is hoater and digesteth the residue of the meat which is in the stomack sooner then the delayd Wyne is able to do Thyrdly Why doth Wyne which is vnmingled with water sooner cause a mans head to ake then that which is mingled The vnmingled Wine is thick and sticketh in the passages sendyng vp the vapours and fumes with heat into the head and the mingled Wine beeing thinner and also delayd bothe perceth sooner and fumeth lesse Fourthly what is the cause that mingled wine moueth a man more to vomite then the cleane wine doth The swimminge of the watrishnes of it about the stomacke procureth lothesomnesse and maketh apt to vomit Fifthly why do not children which are hoat of complexion loue wyne which aged persons and men of perfit strength beeing hoat also do greedely desire Men are hoat and drie and children hoat and moyst and the desire vnto Wine is the appetite vnto moysture which moysture abundyng in children kéepeth them from drinkyng and the drieth which is in aged men stronge persons prouoketh them to a desire of drinke Sixtly when wine is clensed from the Lees why is it stronger and not durable Macrobius in his Saturnalia the fourth booke writeth that hauing no strength nor matter to cleaue vnto it is on euery side exposed vnto dangers for the Lees is as it were the roote wherby the Wine is strengthned preserued Seuenthly why doth wine immoderatly taken ingendre both hoat and cold diseases It is to be noted that there be two qualities in Wine the first is to heaten and in this respect it rather procureth hoat then colde sicknesses the second is to stuf the brayne and to fill the sinews Thus when cold vapours arise from the Wyne they cause vnlustinesse fulnesse and vndigestion and consequently procure cold diseases Eightly Whether doth Wyne ingender most of Fleame or Blood Séeing as wée haue béefore concluded Wine bréedeth colde humours doubtlesse it breedeth also more Fleame then any other humour The reason is that when wine is quaffed in great abundance it is not perfectly digested causeth likewise the residue of the meat to fayle in concoction thereby ingendring abundance of Fleame But indéede if it bee moderatly drunken it increaseth blood aboue other humours Ninethly Doth Wine hurt the brayne Isaac saith yea And Galen also affirmeth that it hurteth the brayne and helpeth the stomack And albeit that at the first drinkyng wyne doth properly warme yet bicause it fumeth mutch it anoyeth the brayne fillyng it with vapours and stoppyng the sinews Tenthly Why doth strong Wine hurt the braine and comfort the stomacke and weake wyne worketh the contrary effect Bicause Wine heateth the stomacke whereon consisteth digestion stronge Wine is of greater effect in this case then is the weake But agayn how mutch stronger the Wine is so mutch the more it sendeth vapours vp into the head so that the strength therof bréedeth inconuenience Eleuenthly Why doth the vse of Wine ingender the sower gulpyng or belchyng in the stomacke more then water The sower belchyng neuer hapneth in the stomacke but when digestion is beegun and Wyne stirreth vp naturall heate and is as soone digested as Milke Wherfore like as when they bée out of the stomack they soone waxe sower so do they likewise in the stomack Tweluethly Whether doth wine or meate comfort naturall caliditie Isaac saith that wine doth and the reason is bicause it is very swiftly conuerted into natural heat comfortinge it mutch more then any meat doth But meate when it is conuerted into nutriment doeth more restore that which is lost and comforteth and preserueth the body longer Thirtenthly and lastly If wyne must needes be giuen vnto the sicke whether were it most expedient to giue them new wine or olde Although the common people do contrary and mutch amisse yet new wine is far more holsom for them then olde The reason is for that how mutch the newer the wine is so mutch the lesse it is inflatiue or windy and for that cause is more conuenient for them then are the old wines The 9. chap. Of Fleash conteinyng 4. quest HEnceforward now let vs sée what may bée sayd of Fleash And first it may demaunded why strong Fleash is soonest digested It is answered in the Saturn that naturall heate is strong in a man which stoutly inuadeth the matter and substance which resisteth it consuming dissoluing the same and that

which is tendre light it burneth sooner into ashes then turneth it into iuice For like as sound wood being hewen in to pieces is soone conuerted into coales if chaf fal into the fier there scarce remaineth any ashes therof to be found so fareth it in the digestion of strong and light meates So likewise an heauy milstone breaketh the greatest cornes and letteth the smale depart whole The strong windes also throw downe hie Firtrees mighty Oakes to the ground letteth the low shrubs bushes to stand Euen so naturall heat digesteth the hard fleash and ouerpasseth the fine and tendre nutriment Secondly Why be Cullices which are made of Fleash harder of digestion then the fleash it self The lightnes which it getteth by pounding causeth it to swim vpon the top of all kynde of moysture which it findeth in the stomacke so that it cannot cleaue vnto the sides of the stomack the truth wherof is perceiued if some portion of the cullice be thrown into water for it will alwaies fléete vpon the toppe and for that cause is the slowlier concocted in the stomacke Thirdly which is moister of rosted or sodden fleash Wée must answer hereunto with Aristotle in the. 4. booke of the Meteors that the rosted is moistest for in rost fleash by reason of the fire the outward parts are hardened and consequently the the pores are stopped so that the inmost moisture cannot issue foorth But in sodden fleash the outward pores are resolued through the heate and moysture of the water and so opened that al the moisture departeth Thus it hapneth that rosted fleash semeth drie without and is moist within and sodden fleash contrarywise Fourthly why do the beames of the Moone cause fleash sooner to putrify then of the Sunne There can bée no putrifaction vnlesse heat and moysture do méete And the putrifaction of fleash is nothing els but a certain secret dissolutiō conuerting the sodility of the flesh into moisture And heat if it bée temperate nourisheth humours but being immoderate drieth thē vp doth extenuate So that the Sun beeing hot draweth all the moisture out of the flesh and drieth it But the beames of the Moone in whom ther is no manifest heat but an hidden warmth increasing the moisture ingendreth quickly therin great putrifactiō For ther abideth in the beames of the Moone a certen natural propriety to moisten bodies to imbrue thē as it were with a misty dew wherunto the heat which she hath being ioyned corrupteth the flesh which lieth any time in it The. 10. chap. Of Egges conteining 9. quest THis Chapter requireth now some speciall treatice of Egges wherin the first question which offreth it self most fitly to be demaunded is this which is the hoater of the yolke or the white Amonge all humours blood is warmest in temperate warmth so that the yolke as cūming neerest vnto the blood is surely the warmer Moreouer the Liuer is hoater then the breastes and the blood warmer then the milke and the yolke in the egge is in temperature vnto the white as is the blood in the Liuer Secondly why doth the yolke beeing cast into water sinke downe to the bottom and the white fleete on top The white is very slimy and cleaueth vnto that which is next vnto it and by reason of the slimines swimmeth aboue the water and the yolke bicause of the soundnes and want of pores sinketh downe Thirdly why haue birdes fewer egges and bigger then the fishes and they haue moe and smaller then birdes The greatnesse in a thinge which is continuall is procured by a strong heate but a multitude in that which is diuided is long of the matter bicause the matter is the beginning of diuision And bicause birdes haue more heat then fishes haue therfore haue they great egges in continuall and but few in diuision and contrariwise it fareth in fishes Fourthly why haue birdes egges an hard shell and fishes egges a soft Fishes lay their egges in a moist place and therfore they néede no hard shell But birdes lay their egges in hard and sound places as vpon the ground stones trees and such like and therfore haue néede of an harde shell to keepe them frō hurt vntil such time as the chick or bird be hatched Fiftly why are birdes egges speckled and of diuerse coulers and it is not so in fishes In birdes ther is a strong naturall heat which is able to seperate thinges of diuerse natures asunder as the yolke from the white and in fishes this heate is so weake that it is not able to worke the like effect Sixtly why are birdes egges long and fishes egges round Heat moueth from the centre and especiall causeth a forme like a piller broad beneath and sharpe aboue as appeareth in flame of a fire which riseth vp into a sharp poinct Wherfore heat béeing more abundant in birdes then in fishes the birds Egges are long and fishes round for the weake heat carieth the matier equally round Seuenthly what breaketh the eggeshell when the chicke is hatched There bée two causes hereof alledged the one is for that by long and continuall lyinge the shell waxeth softe and thin as it is if an egge bée stieped nine daies in vineger the second is for that when the young bird lacketh nutrimente hée breaketh the shell to séeke meat Eightly why doth the yolke of an egge which is layd in the full of the moone and in the light therof scoure spottes out of cloth The fatty drop in the middes of the egge béeinge the meanes of the generation conceiueth a pearcinge and a diuiding heat both by the great light and the moisture which the Moone moueth which it can not do at another time Ninethly why do some egges crack when they bee laid into the fire and some not Such crack as haue within them windines which is perceiued when the shell reueth to issue forth with great noise and force And this hapneth when the fire is great For if a birds egge were cast into the middes of the fire the shell would soone breake the windines would start forth with great noise and force which it would not do if the fire were small But proportionably there is mutch more windines in the egges of fishes and therfore they make a great noyse when they bee cast into the fire as appeare for example in the rowe of an hearring The. 11. chap. Of Fishes conteining 4. Questions NOw let vs a litle come to demaund a few questions concerning the nature of Fishes and first whether Fishes do feed vpon their owne frie or not wherto it is to bée answered affirmatiuely both bycause they bee rauenous by reason of their cold stomackes and also bicause they haue blunt sences and cannot discerne their owne frie from other deuouring vp all a like Secondly do Fishes chawe their meat No for if they did superfluous water would enter into them with their meate and suffocate them Againe they bee rauenous and feede gréedely