Selected quad for the lemma: cause_n

Word A	Word B	Word C	Word D	Occurrence	Frequency Band	MI	MI Band	Prominent
cause_n	blood_n	body_n	bread_n	1,966	5	8.1709	4	true

Text snippets containing the quad

ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A14328	Via recta ad vitam longam, or A plaine philosophical discourse of the nature, faculties, and effects, of all such things, as by way of nourishments, and dieteticall obseruations, make for the preseruation of health with their iust applications vnto euery age, constitution of bodie, and time of yeare. Wherein also, by way of introduction, the nature and choice of habitable places, with the true vse of our famous bathes of Bathe is perspicuously demonstrated. By To: Venner, Doctor of Physicke, at Bathe in the spring, and fall, and at other times in the burrough of North-Petherton neere to the ancient hauen-towne of Bridgewater in Somerset-shire.; Via rectam ad vitam longam. Part 1	Venner, Tobias, 1577-1660.	1620 (1620)	STC 24643; ESTC S101771	142,320	216

and not after meat for if they be eaten vpon a full stomacke they spoyle the concoction abundantly breedewinde and fill vp the stomacke with crude and corruptible humors They are so they be moderately eaten conuenient for euery constitution and age except for the phlegmaticke and them that are olde for in these they excessiuely increase cold crude and flatulent humors which vitiate the bloud cause rheumes inflate the melt and disturbe the belly But Grapes boyled in butter and sops of bread added thereto and Sugar also if they be somewhat soure are a very pleasant meat and agreable for euery age and constitution for they are lesse windie more acceptable to the stomacke and yeeld more and better nourishment to the bodie Of Grapes dryed through the heat of the Sunne are made Raysons the greatest sweetest and fattest are the best and wholsomest and those we commonly call Raisons of the Sunne for they are of the greatest and fairest Grapes They are hot in the first degree and moyst in the second they yeeld to the bodie much nourishment and the same very good for there is in them no ill iuyce at all They are passing good for the liuer and as it were by Nature appropriated to that part they concoct raw humors and by reason of their lenifying and detersiue facultie clense phlegme from the stomacke and lungs leuigate the roughnesse of the winde-pipe and are therefore very good for the cough and other infirmities of the breast they doe also a little mollifie and loose the belly but the stones in them must be taken forth which by reason of their astringent qualitie and duritie of substance are offensiue to the breast and stomack They are very wholsome and good for euery season euery age and constitution The lesser and common sort of Raisins are not so sweet in taste but haue rather a little pleasing sourenesse adioyned to them by meanes whereof they are more gratefull to the stomacke but they yeeld lesse nourishment to the bodie and by reason of a small astriction that is in them they are not so profitable for the breast but for the same cause they are more conuenient for them that are too soluble or subiect to fluxes through the weaknesse of theretentiue faculty The small Raisins of Corinth which we commonly call Currants are much vsed in meats and that for good cause for beside their pleasantnes in taste they excite the appetite strengthen the stomack comfort and refresh weak bodies and are profitable for the melt They are verie good and wholsome for euerie season age and constitution All the kindes of Cherries are generally of a cold and moyst temperature they breede winde in the stomacke and fill the bodie with crude and putrible humours But some are farre more wholsome then other the best principallest are those that are of a red colour and and of a soure sweet taste for they delight the pallate excite the appetite and are more acceptable to the stomacke they doe moderately coole quench thirst attemper the heat of the stomacke and liuer represse choler and giue to the body a more commendable iuyce Being preserued they are a most choyce medicinable nourishment and being boyled with butter slices of bread and sugar betweene two dishes they delight the pallate excite the appetite and yeeld a good and wholsome nourishment especially for hot and dry bodies The distilled water of these and also of the soure ones is very good in feuers and inward inflammations The Cherries that bee very sweet doe deiect the appetite relax the stomacke and engender grosse and phlegmaticke humours Those that are soure doe giue vnto the body no nourishment at all but they excite the appetite cut grosse and clammie humours in the stomacke represse the heat of choler and are onely good for an hot cholericke stomacke Cherries must bee eaten fresh and newly gathered because they quickly corrupt and that not insteed of meat but for quenching of thirst and attempering the heat of the stomacke and liuer and for the same purposes they must not be eaten after meales as our common preposterous vse is to eat them but when the stomacke is emptie as an houre or two before meales because they prowoke appetite quickly descend from the stomacke and make the belly soluble They are conuenient for them that are young and for such as are of a cholerick temperature but hurtfull to the aged and them that abound with phlegme The greene and vnripe Goose berries are cold and dry in the second degree and of an astringent faculty the iuyce of them is vsed in diuers sauces for meat insteed of verjuce which maketh them not onely pleasant to the taste but also very profitable to such as abound with choler and are afflicted with hot burning and malignant feuers for it extinguisheth the vehement heat of choler verie greatly resisteth the corruption of humours and labefaction of the vitall and naturall parts The Goose-berries that are indifferently ripe are cold in the first degree and moyst in the second are lesse binding then when they are altogether greene and vnripe They are of a pleasant soure taste and therefore being boyled betweene two dishes with butter sops of bread and sugar or as those that are skilfull in Cookerie can best tell they make a most excellent and delightsome sauce for most kindes of meats which yeeldeth to the bodie somewhat a cold and small nourishment but it exciteth the appetite quencheth thirst represseth choler and addeth a singular grace vnto the meats and a correctorie relish also vnto such as are hot and dry or fulsome in taste Being eaten raw they are very hurtfull to a cold and weake stomacke and for them that are aged because they encrease cold and crude humours contrariwise they are profitable to an hot stomacke because they excite the appetite deiected by ouermuch heat and greatly coole the inflammations both of the stomacke and liuer they are also verie good for women with childe because they helpe their picarie affections and notably preserue them from abortion But if they are immoderately eaten they exasperate and lode the stomacke binde the belly and inhibit all fluxes except they happen to be taken into a cold stomack for then they oftentimes rather oppresse and trouble the same by some manner of flux To conclude they are so much profitable to the cholericke and sanguine as they are hurtfull to the melancholike and phlegmaticke The Goose-berries that be throughly or ouer-ripe are not by reason of their fulsome sweetnesse vsed in sauces neither are they any way good to bee eaten for they fill the stomacke and whole bodie with grosse crude and corruptible humours Ribes which with vs are commonly knowen by the name of Red Currants are deemed to bee of the same nature that Goose-berries are Indeede there is a great parity of nature betweeene the ripe Ribes and the Goose-berries that are a little ripe but betweene the ripe Goose-berries

although it be to some mens pallats very pleasant and acceptable yet it is to the bodie vnprofitable because it breedeth flatulent and obstructiue humors In like manner bread that is stale and growne dry because it hath lost his naturall temperature is vnprofitable for it is hardly digested and yeeldeth litle nourishment and the same not good but melancholick Wherefore it followeth that the bread ought not to be too olde nor too new and to auoide all the aforesaid discommodities I hold that the bread ought to be kept the space of 24 houres or at least one night in some cold place after the baking before it be eaten and also that it be not aboue two or three dayes olde in the summer especially if it be made in the forme of manchet or smaller loaues nor aboue foure or fiue dayes olde in the winter for by how much more it is dryed and indurated by so much the worse it nourisneth and is of harder concoction Whether Bisket Bread yeeld to the bodie any profitable nourishment BIsket bread is onely profitable for the phlegmaticke and them that haue crude and moist stomacks and that desire to grow leane because it is a very great dryer and therefore let such as are cholericke and melancholicke beware how they vse it The like may be said of the crust of bread for it is also very hardly digested and breedeth choler adust and melancholike humors Wherefore let the vtmost and harder part of the crust be chipped away of which let such as are by nature cholericke and melancholicke haue speciall care But it is good for the phlegmaticke for such as haue ouer-moist stomacks and yet healthy and desirous to grow leane to eat crusts after meat the very superficiall and burnt part of them onely chipped away because they presse downe the meate and strengthen the mouth of the stomacke by drying vp the superfluous moisture of it OF THE DIVERS kindes of Drinke SECT II. Whether it be wholsome for northerne people that inhabit cold countries to drinke water at their meales in steed of Beere ALthough Water bee the most ancient drinke and to those that inhabit hot countries profitable and familiar by reason of the parching heat of the ambient aire which doth exceedingly heat inflame and dry their bodies yet to such as inhabit cold countries and especially not accustomed therunto nor the constitution impensiuely hot requiring and forcing the same it is by the contrarie in no wise agreeable for it doth very greatly deiect their appetite destroy the naturall heat and ouerthrow the strength of the stomacke and consequently confounding the concoction is the cause of crudities fluctuations and windinesse in the bodie What in generall are the commodities of wine MAnie and singular are the commodities of wine for it is of it selfe the most pleasant liquour of all other and was made from the beginning to exhilarate the heart of man It is a great encreaser of the vitall spirits and a wonderfull restorer of all powers and actions of the bodie it verie greatly helpeth concoction distribution and nutrition mightily strengtheneth the naturall heat openeth obstructions discusseth windinesse taketh away sadnesse and other hurts of melancholy induceth boldnesse and pleasant behauiour sharpeneth the wit abundantly reuiueth feeble spirits excellently amendeth the coldnesse of old age and correcteth the tetrick qualities which that age is subiect vnto and to speake all in a word it maketh a man more couragious and liuely both in minde and body These are in generall the commodities of wine which are so to be vnderstood as that a meane and frugality bee had in the vse of it notintemperancie and drunkennesse otherwise what can be more hurtfull then wine seeing that the same immoderately taken destroyeth the life and prosperous health disturbeth the reason dulleth the vnderstanstanding confoundeth the memorie causeth the lethargie palsie trembling of the hands and a generall weaknesse of the sinewes Wherefore let wine bee moderately vsed that neither distillation nor inflammation nor exiccation or drunkennesse follow for if it be taken beyond measure it will not be a remedie and confort for the strength but rather a poyson and vtter ouerthrow But seeing that there are diuers sorts of wine and the same not indifferently agreeable to euerie age and constitution I will therefore that euery man may make choyse of those wines that are best agreeable for him speake of the particular differences of them according to their seuerall qualities especially of such wines as with vs are most vsuall White-wine and Rhenish-wine doe least of all wines heat and nourish the bodie they consist of a thin and penetrating substance wherefore they are quickly concocted and very speedily distributed into all parts of the body and therefore they lesse annoy the head then any other vrine They cut and attenuate grosse humors prouoke vrine and cleanse the bloud by the reines They moysten the bodie and canse sleepe mitigate the paines of the head proceeding from a great heat of the stomacke but especially the Rhenish wine They are most accommodate for those that are young for hot constitutions for hot countries and for the hot times of the yeere and for those that would bee leane and slender They are lesse hurtfull for such as are feuorous then other wines are but being well mixed with water they are very profitable for all hot distemperatures It is verie expedient to drinke White-wine or Rhenish-wine in the morning fasting and also a little before dinner and supper with a limmon macerated therein and the iuyce pressed forth especially for them that haue hot and drie stomackes or are subiect to obstructions of the stomacke of the mesaraicke veines of the liuer and of the reines for it greatly refresheth an hot and dry stomacke stirreth vp the appetite cleanseth away the sl mie superfluities of the stomacke mesaraicke veines and other obstructiue matter in the passages by way of vrine But it is very hurtfull to drinke White-wine or Rhenish-wine with meat or at the meales or presently after meale except for such as are affected with too much astriction of the stomacke because they deturbe the meats from the stomacke before they are concocted and so cause them to passe crude and indigested whereby it commeth to passe that the whole bodie doth greatly abound with flateous crudities White and Rhenish wines are very pernicious for such as are rheumaticke and subiect to fluxion of humors into the ioynts or other parts of the body and therfore let such very carefully eschew the vse of them Claret wine is very neere of a temperate nature and somewhat of an astringent faculty as the sauour of it doth plainely shew it breedeth good humours greatly strengtheneth the stomacke quencheth thirst stirreth vp the appetite helpeth the concoction and exhilarateth the heart it is most profitable for them that are of an hot constitution for young men and for them that haue hot stomackes which it doth excellently

this that hath bin declared it may plainely appeare that those hurts that are of Galen in his third booke of the faculties of nourishments attributed vnto Beefe ought to be vnderstood of old Beefe which in truth is vnsauourie tough and of very hard concoction Bulls Beefe is of a rancke and vnpleasant taste of a thick grosse and corrupt iuyce and of a very hard digestion I commend it vnto poore hard labourers and to them that desire to looke big and to liue basely Whether Swines flesh be no lesse wholesome then it was estimated to be by most of the ancient Physitions SWines flesh because of the strong and aboundant nourishment that it yeeldeth as also of the likenes that it hath vnto mans flesh both in fauour and taste is of Galen and other of the ancient Physitions commended aboue all other kinds of flesh in nourishing the bodie But in my opinion the choise of flesh is rather to be taken from an odoriferous pleasantnes of the same laudable substance good temperature easie concoction and goodnes of iuyce that it breedeth then from the strongnes of nourishment that it giueth or the aforesaid similitude In respect of all which Veale Mutton and many other kinds of flesh are to be preferred before porke I confesse that porke is to most peoples pallats very pleasing and that it so it be well digested yeeldeth vnto the bodie much and firme nourishment but it is with difficultie digested and the nourishment thereof is too moist grosse glutinous and obstructiue Wherefore I will here aduertise all pallat-pleasers that they shall sooner surfet and that more dangerously with porke then with any other flesh that pork is good and wholsome for bodies that be young strong and exercised in great labour and not disposed to oppilations for the cholericke and them that desire to be fat And of such must Galen and other Physitions that haue so greatly written in the commendation of Porke be vnderstood And in very deede hot healthy and strong bodies that vndergoe great labours require for the conseruation of their strengths much firme and durable nourishment such as Porke in regard of the grosse substance of it doth very effectually suppeditate But seeing that Porke is of hard digestion and in substance more grosse then conuenient it is not good for them that be aged that are grosse that haue weake stomacks or that lead a sitting or studious kinde of life For in such bodies it causeth obstructions of the mesaraicke veines liuer and reines the gowte and dropsie especially if they shall be cold and moist by constitution for vnto such is Porke very greatly hurtfull because in them it is wholy conuerted into crude and phlegmatick humors Wherefore let such as are phlegmaticke aged or subiect vnto obstructions or haue weake stomacks altogither absteine from the vse of Porke There is great difference in Porke according to the age of it the best is that which is of the age from six moneths vnto a yeare and not ouer fat for then it aboundeth more with superfluous moisture nourisheth lesse and is more fulsome to the stomacke Bacon is not good for them that haue weake stomacks For it is of hard digestion●… breedeth dust and cholericke humors But for strong laboring men and them that haue good stomacks it is conuenient enough A Gammond of Bacon is of the same nature but not so good for it is of harder digestion and the best vertue that it hath is to commend a cup of wine vnto the pallat Brawne is in no wise an wholesome meat for it is of hard digestion and breedeth grosse and tough humors If it be young it is the better for then it is the more tender and of easier concoction yet neuerthelesse in regard of the crude grosenesse of it it breedeth ill iuyce in the body It is commonly eaten at dinner before other meats which custome is very preposterous for it letteth the good concoction and distribution of other meats And because it is a meat of grosse iuyce and hard concoction we commonly vse to drinke a draught of strong wine or ale presently after the eating of it to helpe the digestion but good wine is badly bestowed vpon such a meat for howsoeuerit may heate and comfort the stomacke yet it can neuer cause that meat to be conuerted into good nutriment But it is worthy of enquirie whether sucking pigs that are of most men greatly desired which we commonly call Rosting Pigs yeeld good and wholsome nourishment to the bodie The flesh of rosting Pigs is very moist and excrementitiall yet very pleasant to the taste and easily digested it is very wholsome for all cholericke and dry bodies because the iuyce that is bred thereof doth excellently temper the ouer-much heat of cholericke bloud and very profitably moisten the inward parts But for the aged and those that are phlegmaticke and cold by constitution it is greatly hurtfull for by reason of the ouer-much moisture of it it breedeth in them abundance of crude and phlegmatick humors And verily for the same cause there is not a better and wholsomer meate for hot and dry bodies but in regard of the ouer-moist and slimie nature of it a cup of good wine will doevery well with it as Claret for such as are hot and dry by constitution but for other Sacke is best agreeing with it Whether Venison of Fallow Deere be wholesomer then that of Red Deere And whether the flesh of Conies be better then them both VEnison whether it be of Fallow Deere or of Red is of hard digestion and of ill iuyce for it engendreth grosse melancholicke bloud which quickly causeth obstructions of the liuer and milt Wherefore let such as haue weake stomacks and those also that are by constitution melancholicke or subiect to obstructions eschew the vse of it It was verily a good inuention for amending of the noisomnesse of Venison to drinke Claret wine plentifully with it because that wine causeth it to be the better digested and is also of a contrary nature to the humor that Venison most of all breedeth Both kindes of flesh are of a dry temperature and therefore the fatter the flesh is the better it is especially to eat it cold because that then the fatnes of it is not so fulsome to the stomacke as when it is hot for the siccitie of it being amended by the fat is reduced vnto a certaine mediocritie in such flesh And if they be well hunted before they be killed their flesh is the wholsomer for by often and long coursing of them their bloud becommeth more thin and subtill and the euill humors dissipated by reason whereof the flesh is more easily digested and yeeldeth better nourishment The younger and the fatter Deere are to be chosen because they are of a moister temperature and consequently of a softer substance of easier concoction and of wholsomer nourishment For if they be olde or Jeane they are of a very

roots condited or preserued with sugar doe exceedingly refresh and comfort the bodie and restore the naturall moysture They are very greatly auailable for old and aged people and for such as are weake by nature refreshing and restoring the one and amending the defects of nature in the other Galicke is hot and dry in the fourth degree it yeeldeth to the bodie no nourishment at all it engendereth a naughty and sharpe cholericke bloud and therefore such as are of hot complexion must carefully abstaine from it especially in hot seasons Yet it is good for them that are colde and moyst by constitution and that abound with phlegmaticke grosse and clammie humours for it heateth the bodie exceedingly helpeth the concoction digesteth and consumeth crude and raw humours dissolueth winde atrenuateth and maketh thin thicke and grosse humors cutteth such as are tough and clammie digesteth and consumeth them Also it killeth wormes prouokes vrine excites Venus opens obstructions helps the cough paines of the breast proceeding of colde and likewise the winde-collicke It is also an enemy to all cold poysons and to the bitings of venomous beasts a remedie to such as are constrained to take naughty corrupt drinkes or meats and a Preseruatiue against contagious and pestilent aire and therefore not vnfitly termed The Country-mans Treacle But if it be often or immoderately eaten it causeth head-ach and hurteth the sight Being moderately taken it is conuenient for the phlegmaticke and such as are past their constant age especially in cold seasons but it is altogether hurtfull to young men and to such as are of hot constitution and it is at all times and seasons hurtfull to women with childe and to them that giue sucke Onions are in their temperature and faculties much like vnto Garlicke but not so extreme hot they are also more delightsome to the pallate and more acceptable to the stomacke They helpe the appetite extenuate grosse and viscous humours prouoke vrine and remooue loathsomnesse of the stomacke and other hurts that come by meats or drinks of euill quality Being eaten raw they nourish not at all and are very hurtfull to those that are cholericke but good for such as are full of raw and phlegmaticke humours But if they be sliced and macerated a while in water before they be eaten their acrimonious and hurtfull qualitie is thereby something diminished and they become more sweet and pleasant to the taste and are a sauce good euen for the cholericke especially if there be any superfluity of moysture in the stomacke for they notably stirre vp appetite to meat comfort the slomacke and cause good concoction But being too often or immoderately eaten raw they engender ill and corruptible humours in the stomacke inflame the bloud cause drowsinesse and the head ach hurt the sight confound the memorie disturbe and dull the vnderstanding Being sodden especially in the broth of good flesh and so eaten with conuenient sauce as butter vinegar and a little pepper they depose all their hurt and become somwhat nutritiue and are accommodate not onely for phlegmatick persons but also for all other so the vse be moderate Wherefore being vsed in pottage or othewise boy led for sauces they are not hurtfull but wholsome and comfortable to the stomacke Onions are hurtfull to hot temperatures and to them that be young but profitable to such as are of a contrary temperament and age Scallions and Chibols are much of the nature of Onions they are delightsome to the pallate and vsually eaten with vinegar at the beginning of meales for exciting the appetite and comforting the stomacke that is deiected by ouer-much heat they helpe the concoction correct the euilnesse of bad meats But the immoderate vse of them is hurtfull euen as of onions Such as desire to eat them in Sallads I aduise especially if they be of hot constitutions that they take with them Lettuce Sorrell and Purselane that the heat of them may by the colde and moysture of these be attempered They are not good for young bodies nor the often or much vse for any that are of hot temperature they are best agreeable for cold constitutions and for such as vndergoe great labour and exercise of body Leekes are hot in the third degree and dry in the second and of an attenuating and abstersiue facultie yet very vnwholsome for they engender a naughty melancholike bloud breede winde and replete the head with melancholike fumes which hurt the sight and cause troublesome and fearefull dreames they are also by reason of their acrimonie very hurtfull to the stomacke and sinewes especially being eaten raw Being boyled they are lesse hurtfull by reason that they lose much of their sharpnesse and make the body a little soluble and yet being so vsed they yeeld to the body no good nourishment at all They are not conuenient for any age season or temperature especially for the cholericke and melancholike but are a meat onely allowable for rusticke and robustious persons Ciues or Chiues are of a mixt nature betweene the Onion and the Leeke participating of them both as may be gathered both by their smell and taste they attenuate or make thin open and prouoke vrine yet ingender hot and grosse vapours which are hurtfull to the eyes and braine They worke all the effects that the Leeke doth but not altogether so hurtfully wherefore they are lesse offensiue and more wholsome for the pot then Leekes Lettuce is cold and moyst in the second degree it is of easie concoction of meetly good nourishment and of a soluble faculty especially if it be boyled It hath this commendation that of all hearbs it breedeth least euill iuyce and that it is with least offence eaten raw The nourishment that it yeeldeth is not much in quantitity but it notably cooleth a hot stomacke and helpeth it when it is troubled with choler it quencheth thirst preserueth the bloud from distemperature causeth sleepe asswageth paine of the head proceeding of heat and is very profitable for Nurses that are of an hot and dry temperature for whereas through heat and drinesse they grow barraine and dry of milke it increaseth milke by tempering the heat and siccity of their bodies But in bodies that are naturally cold it doth not encrease milke at all but is rather an hinderance thereunto This hearb is much vsed in Sallads in the summer time with vinegar and sugar and that not vnworthily for it procureth appetite to meat and tempereth the heat of the stomacke and liuer Some vse to eat oyle also with it in their sallads which is not good especially if it be not a true Oyle Omphacine for Lettuces and Oyle eaten together doe very greatly weaken and relax the stomacke but for the same reason it may very profitably be admitted to them that are affected with ouer-much astriction of the stomacke It was vsed in ancient times to be eaten onely at the end of supper for repressing the vapours that

and corrupt the teeth Moreouer the greene and ripe Dates doe fill the bodie with crude humors and the dry ones are of hard concoction cause gnawings in the stomacke and doe breede a iuyce which is quickly conuerted into choler There are diuers sorts of Plums both of the garden and also of the field and of sundry colours and of very different faculties The greene and ripe ones of what sort soeuer they are doe coole and moysten and fill the bodie with crude and corruptible humors yet some are more wholsome or at least lesse hurtfull then other they may best be distinguished by their taste for some are sweete some soure and some of a middle taste both sweet soure The sweet Plums doe giue more nourishment then the rest and doe more loose the belly but by reason of their ouer-much moysture for they are completely moyst in the third degree they relaxe and weaken the stomacke and for the same reason also the nourishment which they yeeld is nothing good at all but excrementall They are most hurtfull to them that be phlegmatick and are only conuenient for those that would moysten and keepe their bodies soluble for by their excessiue moysture and slipperinesse they doe moysten the bodie and mollifie the belly But they must be eaten before meales or when the stomacke is empty for if they be eaten after meales as our manner is to eat them or before that the meat is descended from the stomacke they spoyle the concoction and fill vp the stomacke with crude and corruptible humors The soure and harsh Plums as Bullasis and other that grow wilde and also the vnripe Plums of what sort soe-euer whiles they are sharpe and soure are cold binding and the more harsh they are the more binding they quench thirst excite the appetite binde the belly represse choler and extinguish the burning heat of it but they are not meete for meat esp●…cially those that are harsh because they yeeld to the bodie litle or no nourishment at all and are by reason of their astriction and duritie of substance very hurtfull to the breast and stomacke yet neuerthelesse the moderate vse of them may be as Physicke very profitable to a cholericke stomacke The iuyce of them especially of Sloes boyled with a small quantitie of Sugar and so kept is of excellent efficacie for stopping of the laske and bloudy flixe and all other issues of bloud whatsoeuer The Plums that are of a middle rellish such as are our Damsons c. are the best and wholsomest they are cold and moyst in the second degree they are more acceptable to the taste and stomack and yeeld although little yet better nourishment then the rest they excite the appetite quench thirst represse choler and somewhat also loose the belly they must also be eaten before meales or when the stomacke is empty These as also all other sorts of Plums are best for them that are young that are by constitution cholerick and that haue hot and strong stomacks but to them that are olde that are phlegmaticke that haue weake and cold stomacks and that are subiect to the winde collicke they are very hurtfull because they breede waterish and flatulent humors Plums stewed and eaten with Sugar are somewhat wholsomer then the raw ones and more conuenient for the stomacke Dryed Plums which are commonly called Prunes are wholsomer and more pleasant to the stomacke then the greene and dry Plums they yeeld much better nourishment and such as cannot easily putrifie by reason that their crude and superfluous moysture is dryed vp and consumed The Dammaske and Spanish Prunes are the best because they are the sweetest being boyled in broths they loose the belly and excrete out choler being stewed and eaten betweene or before meales they are most pleasant to the taste excellently refresh a weake stomacke and doe also mollifie the belly They are most conuenient for them that are of a cholericke and sanguine constitution French Prunes and all such as are somewhat soure in taste are also somewhat of a binding and not of a soluble facultie Grapes for that they are pleasant to the taste and also nourish much may haue the preheminence among the Autumne fruicts As they are diuers in taste so are they also in qualitie for sweet Grapes are hot in the first degree and moyst in the second they nourish most and most of all make the bodie soluble but the nourishment which commeth of them is ouer-moyst and windie which troubleth the belly and puffeth vp the whole bodie Soure Grapes are cold and moyst they quench thirst and mightily extinguish the ouer much heate of the stomacke and liuer represse the sharpnesse of choler and cholericke vomitings excite the appetite and strengthen the stomacke that is weakned through the distemperance of choler They are hurtfull to euery age and constitution except to them that are young and of an hot and cholericke temperature The Grapes that are harsh in taste either by nature or as all Grapes are of what sort soeuer before they be ripe are very cold and astringent the iuyce of them is onely profitable in the way of physicke to coole and to represse cholericke vomitings and egestions Those Grapes that are of a soure sweet taste are for temperature and facultie in a meane betweene the soure and the sweet they excite the appetite coole the heat of the stomack and liuer quench thirst represse the heat of choler and excrete it thorow the belly But all Grapes that are newly gathered and eaten raw doe yeeld vnto the bodie an ouer-moyst and excrementall nourishment they trouble the belly fill the stomacke with winde and inflate the melt especially if they be immoderately eaten But of all the sorts of Grapes the soure and austere in taste are for meat the worst for such kinde of Grapes doe very much hinder the concoction of the stomacke and engender a cold and raw iuyce which is seldome or neuer conuerted into good bloud The sweet Grapes and such also as are a little soure being thorow ripe are lesse hurtfull for their iuyce is hotter and is easilier dispersed through the liuer and veines And if they be kept two or three dayes after they be gathered and then eaten they doe nourish the better and are the lesse windie and troublesome to the belly by reason that some part of their superfluous moysture is in that space consumed But in the eating of Grapes this Caution must be obserued that neither the skins nor the kernels or stones in them be swallowed downe but onely the succulent pulpe because they are vnprofitable to the bodie for by reason of their duritie and siccitie of substance they offend the stomack receiue no alteration in the bodie at all or very litle and also hinder the concoction and distribution of the medulline part of the Grape thorow the bodie which is only nourishing It is best earing of them when the stomacke is empty