making them is thus Take Wheat-Flower Eggs Milk and Water of each a convenient quantity mix there-with a little Salt and beat them well together put this Batter into a Bag boyl it sufficiently in a good quantity of Water with your Pot-lid off and a quick clear Fire and let it boyl without intermission till 't is enough and then sâ—ice it and butter it with good Butter This is a good sort of Puddens for such as admire theâ— which 〈…〉 〈…〉 baked before the hot furious Fumes are evaporated and dispersed it will the most of any Food generate Windy Diseases which you may prevent by letting it lie in the Dish or on your Trensher a while and these sulpherous Vapours will separate and fly away in a Rapid Motion And in truth a little use and custom will render this sort of Pudden or any others more friendly to the Stomach and in all respects wholsomer and freer from Windiness if eaten quite Cold which is for certain more commendable than any other way I cannot perhaps by words make People either belive it or be sensible of it Cuâ—tom and the false Prophet â—râ—dition hath so blinded the Eye of Mankind so that nothing but Experience will be able to convince them And if none will try nor follow the Rules of Râ—asen I shall yet be well satisfied in that I have done my Duty therefore let none be offended at or despiâ—e the simplicity of what I recommend For all the Wayes of God and his Hand-Maid Nature are plain and familiar and all needful Furniture both for the Body and Mind are every where ready at hand cheap and obvious But the Evil one hath taught subtil Devices and men have found out many Inventions equally chargeable and pernicious CHAP. X. Of Eggs their Nature and the best way of dressing and eating of them EGgs are an excellent sort of Food each of them compleatly containing all the true Properties and seminal Vertues of that Creature whence they proceeded therefore are one of the best sorts of things that is eaten being of a fat oyly quality but very friendly and innocent in operation if well prepared affording a strong substantial clean Nourishment easie of Concoction and such as breed good Blood but then they must not be eaten after the common way of dressing that is to say 〈◊〉 and after eaten with Butter for Eggs I told you before are of an oyly fâ—t Nature especially the Yolks and being eaten with Butter whilst the sulpherous heat of the Fire remains in them that turns the Butter to a kind of a gross Oyl which does not only tye or hold captive the sierce Atomes of the Fire so that they cannnot seperate and fly away but the melted Butter does dull and flatten the brisk spirituous part of the Egg and makes it gross and heavy of Concoction as also cloys the Stomach and for this cause many cannot eat hot buttered Eggs without having their Stomachâ— much offended and so many do not love nor eat Eggs on this very score but are insensible of the true cause thereof But these very Persons shall love them and find them very agreeable when prepared properly as I have often known Therefore I shall here briefly set down several Methods of preparing of Eggs both proper and natural and very agreeable to most Stomachs both of strong and of weakly or consâ—mptive People 1. Boil Eggs rere or soft then break the Shells and put them into a Plate or Pottinger and let them stand till they are but Blood-worm then eat them only with Bread and Salt or such whose Stomachs are strong and 〈◊〉 are great lovers of Eggs may eat them with Bread and Butter but the Butter not melted but spread upon Bread 2. You may boyl them pretty hard peel the Shells off and when cold eat them with Bread Vineger and Salt 3. Poaching or boiling them unshelled in Water is a commendable way being eaten with Salt and Bread or Bread Salt and Vineger 4. Take a Pint of Water and one large spoonful of Wheat Flâ—wer made into Batter with Water when your Water is boiling hot break one Egg into this Batter and beat it together and just as the Water is ready to boil stir in your Batter a little while until it be again ready to boil then take it off and it will be of a sufficient thickness put thereunto a little Bread and Salt and a small quantity of good Butter stirring of it about that the Butter may not turn to an Oyl then â—â—t it stand till Blood-warm and eat it This is a brave clean Food easie of Digestion breeds good Blood and a firm Nourishment with brisk Spiâ—â—ts Lastly Eggs are very wholsom raw supp'd off in a Morning and Bread eaten after them for they clear the Stomach and free the Passages from Obstructions and make the Eaters thereof lively and long breath'd if frequently eaten But let all People remember that they do never eat Eggs boyled in the Shells whilst they are hot for they often then prove pernicious to Health CHAP. XI Of Pyes how they ought to be made APple and Pear-Pyes are a good wholsom healthy Food provided such Fruit be thorow ripe and no improper Ingredients added as too frequently People of late do both amongst the Apples and in the Crâ—sâ— for most put a great deal of Butter into the Crust and such Dough or Crust having no Ferâ—ent viz. Leaven or Yeast to make iâ—lâ—ght thereby becomes of a close â—eaâ—y â—â—bâ—tance and the Butter makes it still more heavy close and ponderous and being baked in the close strong sulpherous heats of Ovens they yet become more unwholsom hence â—ye-crust does load the Stomach and disagrees with many and those that find it best are more beholding to use which has familiariz'd it to their Bodies Besides most that have wherewithal do put too great quantities of Sugar amongst their Apples and Pears whereby it becomes more like a Medicine than Food therefore such Pyes if a man makes a Meal of them will not give his Stomach that satisfaction as all proper Foods will and also the eating of much Sugar in our Food does extraordinarily foul the Stomach and fur the Passages is injurious to the natural Heat and breeds bad Blood and fills the Body full of the Scurvey taking off the edge of Appetite and generates evil Nourishment for this cause most People and especially Children and Women who eat much Sugar and Spices in their Victuals are so â—uling and affâ—icted with a number of Diseases for much sweetness in Food is as dangerous and proves as great an evil to Health as the bitter â—our or astringnt Qualities do when they shall â—â—ceed in any Food and far more because sweetness is more inticing to most sorts of People especially to Children and Youth whereas the other Quality is not so but the contrary and no Person need so strongly to arm himself against those Intemperances that his natural Inclinations do not lead to
in each particular thing whence does proceed the brisk sharpness and distinguishing matter in all Tastes and in what Creature or other thing this essential Salt is strong and powerful that Creature is brisk lively of good Complex on strong Appetite and perfect Palate if in Vegetablâ—s then such Herbâ— Seeds Grams or Fruits are vigorous and of good Colour Smell and Taste This is that Salt which the Wise Man saith savours all things and not that Pillar of Salt that Lots Wife was precipitated into which was the strong Original Properties where each form has its Operation in strife and inequality where there is nothing but sharpness rending teaâ—ing bitterness and a Poysonous fierce Operation of which the câ—mmon Salt is a true figure therefore it must be moderated with some mild or meeker Body to render it fit for humane use Hence if in any sort of Food there be too great a quantity of Salt the same is very apt to heat the whole Body and consume the Radical Moisture causing drought and uneasiness and filling the Body full of Wind it also heats and frets the Blood with an Itâ—hy or Mangie humour and indeed common Salt destroys all sorts of Inanimate Foods as Herbs Seeds Fruitâ— or Grains if the same be not presently eaten for it preys upon the Spirituous parts and by its fierce hunger destroys the whole for there is no sort of Food can be long preserved but only by its 〈◊〉 Salt as appears by intermixing Salt with Bread For that Bread into which you put Salt will sooner decay than that which has none therefore Bread that is proviâ—ed for the Sea where it must be kept very long is always made without Salt And all Bâ—kers and House-wives Bread would be be much better if they put none in it being nothing but custom that makes Mens Palates expect or desire Salt in their Bread and the less Salt any shall eat the less they will covet it for the mixing of common Salt with sundry sorts of Vegetable 〈◊〉 does hide or Eâ—lipse the fragrancy and pleasant Taste of the Essential Salt that it cannot be felt by the Palate for as this innaâ—e Salt is the preserver and keeper of each thing from Putrefaction not only in Inanimate things but also in all Animals and therefore a very little of our common Saâ—â— will serve such as feed on Vegâ—tatives for the less Salt is put into those things the milder cooler pleasanter and easier they are of digestion For much Salâ— in Food makes them not only hard of Concoction but heats and dries the Body and by simily stirs up and awakens the Central Heat thereby endangering Health Yet still our common Salt is a brave Noble thing and of mighty use as the World goes for those that eat Flesh and Fish for it contains several Qualities especially two viz. One strong fieâ—ce hot Poysonous Another sweet friendly pleasant sharp and lively but the first exceeds and therefore all sorts of Flesh and Fish that do lie or are kept long after salted do prove pernicious to such as eat them for by length of time the corrupt parts of such Flesh does with a greedy hunger eat up and destroy both the pure brisk sweet Spiriâ—uous particles of the Salt and also of the Flesh and then such Flesh or Fish cannot be call'd back or recovered by a fresh salting or any other Art to its former state and the reason is because in such corrupt Flesh there is no simile for the second salting to Incorporate withal therefore it will proceed to Putrifaction in deâ—iance of all Art For this cause all Flesh and Fish that has been loâ—g salted is Injurions to Health for it dries heats and frets the Body and Blood and is one great cause of the SCURVEY It also spoils and loosens the Teeth and eats away the Gums But â—â—ill Salt is very proper and wholsom to be eaten with fresh Flesh and Fish and some sorts of Flesh as Bâ—ef may be salted two three or four weeks and if smoaked it will continue good longer and therefore the order used in Bacon is very Proper for Salt where it is moderate in food doth quicken the Appetite and makes the Stomach brisk and lively especially for those who by some disorders or Intemperances have wounded their Health and hurt the Essential Salts which makes the Palate dull and the Stomach flat and unrelishing and then People cry My Stomach goes against both Food and Drinks more especially they are averse to all such Meats or Drinks as are compounded or made by Art But others as for Example fair Water they can best take it being more simple The like is to be understood of Foods but there is hardly any Food so simple in all particulars as Water indeed Bread is a brave mild simple friendly Food but the mixtures in making and the manner of common Baking does alter the case and make it nothing so simple as Water therefore Water in all states both Health and Sickness is pleasant and delightful to the Palate Stomach and all the Senses For it is observable that if you eat sweet things Water is grateful after them or any other Foods of extream Tastes but other compounded or fermented Drinks are not which does commend Water to be the cleanest and compleatest drink of all others and that People may and can drink it with delight in Sickness and when the Essential Saits have lost their savour and also shews that the disease did not proceed from any of its Qualities for when such Loathing and Distempers proceed from Meats or Drinks as most commonly it does then the Stomach and Palate do perfectly abominate all such things Thus in all or most sicknesses People chuse Water before Beer Ale Cyder or Wine and for Foods had rather eat Bread Fruits and the like than Flesh Butter Cheese Puddens c. and most had rather eat Fish than Flesh the reason is because in Health they seldom eat Fish and so the Disease did not proceed from thence Likewise Salt is a brave addition to Butter and Cheese to preserve and keep it from putrifaction for a convenient season but all sorts of Vegetations are highly to be esteemed for that they have in themselves the Essential Salt sufficient to preserve them a long time from falling into corruption but that which is most to be admired is Oyl which tho' it be of an unctious fat Nature is yet so pure and void of offensive matter that it may be kept good several years nor can the best salting preserve Butter half so long Here you are to understand that all sorts of Food that quickly tend and turn to putrifaction are not to be counted so good as those that by their innate Vertue and Essentâ—al Salt will continue good a considerable time as all sorts of Grains Wheâ—t Barley Rye Peasâ— Beans Fruits c. since they are far more strong firm and spirituous than any sort of Flesh or Fish Not but that there
evil Nourishment bad Blood and iâ— pure Spirits 4. The frequent eating of moist phlegmatick Food which naturally dull stupifie and drown the Senses and makes the Sweet Oyl burn dim which causes Indisposition and unpleasant Humors 5. The common eating of Flesh without diâ—â—inction or regard had to the season of the Year healthfulness or unhealthfulness of the Creatures which do as it were corrupt the very Radix of Nature from whom proceed various Diseases as Pthycks Stoppages of the Breast Phlegm and Phlegmatick Humors which makes the Spirits dull and impure whence do arise heavy lumpish Dispositions with ravenous fierce Inclinations and cruel Passions which cause many of them to use such evil Words demonstraâ—ing that the dark center of Wrath is awakened and does predominate for all evil Words are generated from the fierce wrathful or devilish Nature This every one ought to consider as in those two common Passions when the poysonous and fierce fury of Saturn and Mars is stirred up are not most then apt to belch forth vain wicked and helâ—ish Speeches as Swearing Cursing and not only impiously prophaning the holy Name of God but even challenging and as it were daring his Tremendous Majesty whose Wrath is a consuming Fire to damn and confound them and calling their fellow Creatures Dogs Whelps Sons of Whores Devils and a hundred of the like evil Names Now consider O Man from what Root such Word do take their Birth And so on the contrary do not all good Men and otâ—eâ—s when pleased or in good Humours breathe forth amâ—cable loving Words or Discouâ—ses there being more either good or evil in words than most imagin for they declare what Kingdom has the upper dominion in them nor is it unobservable that the word Scurvey denotes well and evil Affection of Mind and a cross way-ward peevish ill conditioned Dâ—sposition as well as a disordered habit of Body and not without cause since they both proceed from the same occasion or radical cause of mans precipiâ—ating himself into the dark Abâ—sse or Cruelty preying upon and devouring his fellow Creatures 6. The much eating of Flesh and Fish does generate in some Complexions cloded Blood King's-Evil Plurisies Scabs Leprosiâ—s and many other mangie Diseases or Dropsies heaviness of the Spirit and in some it causeth Feavers Swellings of the Members also the Gout Stone and many other unnatural Diâ—â—empers which at last having reduced the Body into a general discrasie or unnatural Ferment terminates in the Scurvey as so many stinking Puddles into one Common-Shore for indeed the Scurvey is a Complication of several Diseases and Disorders as appears by the various and very different Symptoms appearing on such as are afflicted therewith 7. By eating most sorts of Food whilst the fiery Heat is in it not suffering the sulpherous Vapours and â—erce Fumes to seperate after 't is prepared which causes a Scorbutick Itch to possess the Blood and swells the Body with winâ—y Humors 8. By eating too often that is before the former Meal be concocted which does not only dull and indispose the whole Body but also it generates Crudiâ—ies and evil Juices which cause Stoppages and shortness oâ— Breath 9. By drinking too much in Quantity of rich Cordial-dâ—ink which irritates and awakens the cenâ—ral Spirits and by degrees destroys the digestive Faculty and natural Heat and hurts the Blood 10. The drinking small Beer that is brewed after Ale and strong Beer which is nothing but the washing of the Grains viz. a sour nauseous Quality nothing breeds worse Blood than the frequent drinking of such Liquor 11. The drinking of Ale not well fermented or such as has the Barm or Yest beaten into it as is usual for Brewers to do in London to make it seem strong sweet and full in the Mouth such Drinâ—â— is very offensive to Nature it generates Phlegm 〈◊〉 thâ— Stomach dulls the edge of the Appetitâ— furs the Passages sends dulling Fumes and Vapours into the Head and breeds bad Blood likewise new small Beer and Ale is pernicious 12. By drinking stale strong Beer which is boyled a long time with Hops this sort of Drink is pernicious it heats the Blood swells the whole Body generates in some Complexions a hard gretty substance in the Reins and Bladder 13. By drinking various sorts of Wine when need and nature doth not require it which do irritate the Spirits heat the Blood destroy the Appetite and indisposes the whole Body 14. By accustoming themselves to close Houses warm Clothings soft Feather-Beds and lying long in Bed which does soften and weaken Nature that she becomes impotent and hinders the free circulation of the Blood 15. Idleness and want of proper Exercise in open airy places destroys the Health and weakens the whole Body 16. By visiting the Shades of Venus too often and forcing Nature beyond her Inclinations and Power which does corrupt her in the very Radix and this is frequently done by â—â—imulating Nature with gluttonous Provocations high compounded Foods and rich Cordial Drinks viz. such as need no Teeth to chew them nor Stomach to digest them that being done already in the Preparation 17 By Carking Cares and Perturbations of Mind Passions of Love and Hatred Superstition Envy and the like These are some of the Intemperances that have destroy'd the Health bâ—th of the Body and Mind even in the very Radix and indeed when I consider the various Disorders that Mankind daily commits I cannot admire at the great number of cruel Diseases they are afflicted with but rather I am apt sometimes to wonder that there are any that escape or that so many do out-live Childhood but it must be said That through the custom of ill usage and disorders great numbers do croud through many Inconveniences as in the most fatal 〈◊〉 some escape Rules and Directions for suâ—h as are Wise and Well minded and would prevent the Scurvey and other Diseases 1. MEats and Drinks ought not to be taken â—hat are too strong for Nature but rather she ought always to be stronger than the Food and so the Stomach and the Natural Heat will be able to digest and make perfect Separation whence will be generated good Blood and pure brisk Spirits and they always make the Body light lightsâ—me and agile 2. Meats or Drinks ought not to be taken that are of a contrary Nature or Quality to the Constitution but such as are simple in their kind agreeable to the â—omplexion and as near as may be equal in theâ—r parts which will breed good â—lood and encrease the Spirits and keep the Passages free from Obstructions and give strength to all the members of the Body 3. Neither ought any to eat to Dullness for if healthy People feel themselves oppressed after Meals they ought to make abatement in the quantity Do not most People before eatting and drinking find themselves quiâ—k brisk and lightsom provided they have not either by over-labour or fasting too long evaporated or wasted their Spirits
best especially for sickly People p. 61. Chap. VII Of Butter its Nature and how best to be eaten p. 68. Chap. VIII Of Cheese p. 71. Chap. IX Of the best sort of Puddens and the contrary p. 74. Chap. X. Of Eggs their Nature and the best way of dressing and eating them p. 80. Chap. XI Of Pyes c. p. 83. Chap. XII Of Raiâ—ins of the Sun p. 93. Chap. XIII Of Currants p. 96. Chap. XIV Of Spices viz. Cloves Mace Nutmegs Cinnamon Ginger Pomento c. their Nature and Operation p. 101. Chap. XV. Of Oyl and its Nature p. 115. Chap. XVI Of Honey its Nature and Operation with some Notes on the Practice of Chymistry p. 118. Chap. XVII Of Sugar Sugar-Candy and Pan-Sugar their Nature and Operation p. 137. To prevent and Cure Colds certainly p. 148. Chap. XVIII Of the four principal Tastes or thâ— Bitter the Saltish the Sour and the Sweet Qualities and their respective Natures p. 157. Chap. XIX Of Drinks and first of Canary p. 170. Chap. XX. Of Sherry p. 179. Chap. XXI Of White-Wine p. 180. Chap. XXII Of Rheâ—isâ—-Wine p. 185. Chap. XXIII Of Claret p. 188. Chap. XXIV Of Cyder its Nature and Operation and several new ways prescribed how 〈◊〉 make good Syder p. 195. Chap. XXV Of Mum its Nature p. 205. Chap. XXVI Of Coffee p. 207. Chap. XXVII Of Tea p. 215. Chap. XXVIII Of Herbs and Sallads both boyled and raw p. 217. What Herbs may properly be mixed in a Salad as also how to season and eat them to best advantage p. 219. Sallads for the Winter p. 223. Of the most proper times for eating of Sallads p. 225 â—ow to supply the want of Oyl in Sallads where Persons do not love it or can't have it p. 227. Chap XXIX The best way to make Herb-Pottage not only in the Spring but also at all times of the year p. 229. Chap. XXX The best way to make Diet-Drink with Herbs Grains Seeds c. or the proper methods of Infusion of Herbs in Beer Ale or other Drinks p. 235. Chap. XXXI Of Salt its Nature and Vperation p. 241 Chap. XXXII Of the Scurvey and its Generation p. 253. Rules and Derections to prevent thâ— Scurvey p. 260. An Excellent Poulâ—â—â—â— which cures Burns Scalded Limbs Boyls Fellons Tumors c. p. 271. Another c. ibid Another c. p. 272. Another c. ibid. Another c. ibid. Another c. ibid. Observations on the tedious â—ethods of unskilful Chyrurgions c. p. 274. The Coâ—clusion EVERY Good House-wife MADE A Doctor c. CHAP. I. Of the several Causes of Consumptions The absurd course of Diet usually ordered in those câ—ses Together with the proper Reâ—â—dies for Prevention and Cure thereof OF all Diseases Consâ—mptions and the like wasting Distâ—mpâ—rs are those which hitherto â—ave been most attempted to be cured by Diet but after such an uâ—natural and preposterous Method that those very Rich and chargeable Foods which generally are by the learned prescribed in such cases are apt instead of bringing Relief to encrease the Disease more impare the Powers of Nature and hasten on Death rather than a Cure This I doubt not will appear to every considerate Reader from the following Discourse wherein I shall first give an account of the common Causes or occasions of those Diseases and in the next place inform my Country-People of the proper Remedies for the same by Foods fitly prepared and adapted for the supply and assistance of Nature in all such Languishments withal shewing how improper and mischievous those things are which be commonly used and prescribed for that purpose Those Diseases called Consumptions are Decays of the Radical Moisture or Essential Oyl whereby the Natural Heat of the Stomach is so weakned that it cannot make any perfect or due separation of the Meats and Drinks received from whence arises abundance of evil Juices and Phlegm so that no good Nourishment is bred though the Food be never so Rich and the Drinks never so Cordial as most that are afflicted in this kind may find by Experience But though this be thâ— general Nature of these Diseases yet they proceed from various Causes and Intemperances As 1. In some Complexions from overcharging of Nature with Rich Food and too great Quantities or in others by much drinking of Wine Brandy and Strong-Drinks which weaken the Natural Heat and wash as it were Nature away by destroying the action of the Stomach 2. In others these general Decayâ— and Weaknesses are caused by a Sedentary and Idle course of Life for want of proper Labour and Exercises over-warm Clothings soft Fâ—ather-Beds and excessive Lying in Bed which always proves pernicious to the Health both of Body and Mind 3. There are others that contract these consuming Diseases by their too much Dalliance and frequenting the Shades of Venus and that not only by eating and drinking such things as irritate and provoke Nature but also by their heightned Lusts and depraved Imaginations force her beyond her Power and Ability who oft times corrupts her in her very Radiâ— Many are caught in this Snare as well Young-Marriea Pâ—ople as the more Lewd and Lascivious which prostitute themselves to common Mixtures and many of these 〈◊〉 Incureable 4. Others fall into these Diseases by Surfeits of Oâ—er-labâ—ur excâ—ssive Heats or Colds and the like Accidents 5. Some by great Feavers and long Fits of Sickness which frequently leave behind them such Seeds of Diseases as are not without great difficulty overcome or rooted out 6. To some they happen through Grief or Trouble of Mind a Melancholly Disposition one of the worst Companions of Life violent Passions as of Love Hatred and Envy or a Dispâ—ir of Gods Divine All-sufficient and always Liberal and Indulgent Hand of Providence and these by pining and fretting waste their Spirits and thence the Natural Heat being weakned is unable to generate a new Supply and so having first disorder'd their Minds the Body is destroy'd by Concomitancyâ— for these two mutually operate upon and enfluence each other and you can hardly preserve either of them in its due state unless you take care of both Lastly In not a few a Consumptive Constitution is Heredâ—tary and derived from one or both their Parents and Thâ—â— of all other is the most hard to Remedy Now let us see what are the Common Methods whereby not only the Vulgar but also the Learned many times do think to help these Decays and what are the usual things prescribed for the sick Party in this case to restore him to Health and Strength And that is when any one is in such a weak languishing state of Body every one Doctor Apothecary Nurse and all cry out You must take Nourishing Meats and Drinks sup gooâ— Sack Old Malago Tent or the like with Yolks of Eggs in iâ— and get you good Rich Broths and Jellies and Pottages made of Knucles of Veal and the Flesh of an old Cock beat and bruised and battered
a sharp itching Humour to possess it for this cause the frequent eating of it in our common Food doth prove of evil consequence to our Norâ—hern Bodies but more especially to Children and Sickly weak People the â—ame is to be understood of Spanish Fruits and the Spices that come from the East-Indies they all growing in Countries as different from ours as Summer is to Winter and therefore â—hose that do indulge themselves with such things may daily find the Evil effects thereof as I have more particularly demonstrated in The Way to Health c. But when there shall be occasion or reason for the sweetning of any kind of Food or Drinks let it be done with good White Sugar and not with Syrups as the custom of most is Milk boyled intire or by it self is nothing so commendable as when it is mixed with Water Flower Oatmeal as aforesaid being not so easie of Concoction nor of so cleansing a Quality Note also That Milk is best the first half year after the Cow hath calved but not so good after taking Bull or Conception nor so wholsom either for the â—ickly or the healthy consider Womens Milk after they conceive again with Child is it so good as before none will pretend it Therefore those that have a mind to prove the Vertues of a Milk-Diet let them begin in the Spring viz. March or April take their Milk from Cows newly calved not from through-milch'd Cows though this last sort is the thickest but I advise none to esteem of Milk for that Property There is yet another Preparation of Milk called Furmety viz. Milk and Wheat which are in themselves two excellent things whilst they remain entire but when mixed and made into Furmety according to custom with Spanish Fruit Sugar and Spice it is no commendable Preparation of Food for first the long boyling of the Wheat destroyes not only the brisk spirituous Vertues but also the firm binding substantial Essence so that thereby it becomes weak feeble and insipid 'T is true being mixed with Flower and â—orreign Ingredients it may be made a pretty pleasing grateful food but the common frequent eating thereof will quickly tire and glut the Stomach by reason of the improper Preparation and Mixtures therefore 't is nothing so good as plain Flower Milk and Water the same is to be understood of Wheat â—utier'd and sugaâ—r'd Of Boniclapper its Nature Operation AMong the various sorts of Milk-Meat I thought good to mention this which though last spoken of deserves the first place for its excellent use and vertue Boniclapper is nothing else but Milk that has stood till it was sower and become of a thick slippy substance which will be in twenty four hours after it is milked or thereabouts if the weather be very hot not else but if it be put into Vessels in which Milk use to be sowred it will be done sooner and being of a pleasant sowrish Taste and thick slippy Substance it must be eaten only with Bread especially by Consumptive People it is a brave Noble Food both for healthy and unhealthy especially for all that are troubled or subject to any kind of Stoppages for it it powerfully openeth the Breast and Passages its easie of Concoction and helps to digest all hard or sweeter foods and makes them easie it also cools and cleanseth the whole Body and renders it brisk and lively quencâ—eth Thirst to admiration and we know no sort of Milk-meat or other spoon-meat that is so proper and beneficial for Consumptive and languishing People as this for tho' Nature be much debilitated and the natural Heat wasted and the Spirit dull'd yet this sort of Food will be light and easie on the Stomach and be easily separated and consequently digested when new sweet creamy Milk cannot for there is a ferment awakned in Milk by standing viz. out of its own Body which does tend to separation and indeed is a high degree of Digestion which hath a near simile with the ferment and separative Quality of the Stomach for in this time of standing the Milk by vertue of its own ferment hath done that which is left for the Stomach to do when Milk is eaten sweet and new and indeed if the Stomachs of those that eat new sweet creamy Milk be not in good habit and case it cannot possibly make so gentle mild or friendly fermentation or digestion as this sort of Milk does by vertue of its own â—erment for most distempered Peoples Stomachs are so much depraved through ill habits that they are too sowr with a keen sharp matter which doth in a moments time so violently coagulate and turn the creamy part into a thick curd or hard substnace and the Wheyie parts into a sharp keen Liquor both which are very hurtful to Nature Others Stomachs are dull and flat the ferment separative and digestive Faculties have as it were lost their brisk Liveliness and Power so that it cannot make any true separation or digestion but the creamy and thick parts of the Milk and other Food doth not only fur and obstruct the Passages but they naturally generate crude â—lumors evil Juices dull heavy Spirits and bad Blood for this cause those People are dull heavy and indisposed full of disorders and pain apt to be oppressed at the Stomach â—specially after eating indeed they are not well full nor fasting wherefore we have advised such People if they betake themselves to a Mild-Diet to let their Mild stand three or four hours or more and then take off the â—op which doth contain the thick or creamy substance by which means the Milk becomes more easily digested and separated But here â—ome will be ready to say That this sowred Milk will not agree with the Stomach nor be pleasant to the Palate This may be true at first for Nature seems to dislike with all changes though it be for the better but a little custom and use will salve this sore and make it not only familiar but most pleasant to the Stomach and Palate and he or she that have neither patiencâ— nor wisdom to admit of a little inconveniency shall never have opportunity to know the true intrinsick Vertue of any thing nor its nature or Operation We know no Reason in Nature why people should dislike with this sowred Food seeing most desire it in one degree or other more especially such as have disordered Stomachs and weak Heats for the help whereof Viniger Verjuice the Juice of Lemmones Oringes and many the like sharp keen Juices have been invented mixed with Food and no doubt to good advantage if order be observed therein because all such things have some affinity with the ferment 〈◊〉 Stomach or rather with the separative Property therefore Food eaten in which a proper quantity of such Juices are mixed will be easier and digest sooner than a like quantity of food will do in which there is none But still this sowred Milk hath a far nearer affinity both to the
want of the free Egress and Regress of the Air and therefore a less quantity of baked Flesh espeâ—cially hot will cloy and dull the edgeâ— the Appetite than either Roasted oâ— Boyl'd which is a sure demonstration that the Preparation is not so proper or natural Likewise here by the way I cannot but advertise all that regard their Health That they ought to for bear the eating of Hot Bread for the same does plentifully contain the fierce fulpherous Vapours and windy Fumes which are very injurious to the Health of the Body as also that Bread ought not to be eaten till 't is at least two days old for before it is stopping and apt to fur and obstruct the Stomach being harder of Concoction than that which is two three or four days old because in such new Bread not only the fore mentioned sulpherous Atomes of the Fire lie lurking but there is also a phlegmy humid part which a little time does dissipate and dry away and then the Bread becomes much wholsomer and also easier of Concoction 'T is true new Bread is much desired and eaten in Towns and Cities but it is not for its Vertues but meerly for Wantonness and Custom and want of Understanding CHAP. XII Of Raisins of the Sun THis is a Forreign Fruit but of late years become of general use and by some admired and esteemed especially in Diet for sick and weak People as if it were as necessary as Wâ—eat which is much to be pitied except People did know how to use them to better advantage than commonly they do The truth is Raisins are a brave noble Fruit endued with an excellent Vertue the aimable and friendly sweet Quality is predominate in them and therefore they afford a good strong lusty Spirit and are hot in operation if not allayed by the mixture of some proper Ingredients but they being unequal in their parts the frequent eating them does naturally hâ—at and sharpen the Blood generate Phlegâ—y Humours obstruct the Passages clog the Stomach dull the Appetite and consequently indispose the whole Body and they are far more injurious to Children than to mature Age though bad to both 'T is a sort of Fruit that ought not by any means to be mixed with our common Food nor to be boyled or baked as the usual Custom of the English is for that destroys most of their pure Vertues and renders them unhealthy as most people may find by Experience Besides our Women who are the chief promoters of such things ought to consider that the Fruits that grow in hot Climates are nothing so agreeable to our Natures and Constitutions as those of our own Growth especially such things in which any Quality of Nature is extream as it is in this Fruit which the Sun and Elements have already prepared to the highest degree and therefore they will not endure any other Preparation without violence done to the good Vertues whâ—ch renders them next door to Putrifaction and whatsoever Food they shall be either boyled or baked in or with such Food will stink and putrifie so much the sooner and as they will keep good a year if they remain intire so being any wayes altered then they will not keep three dayes good Therefore all that are wise will forbear using them in such manner and Mixtures Yet it must be acknowledged that Raisins have their Uses though we might well be without them and many others of the like Nature For 1st They are very good and wholsom being eaten with Bread for a Breakfast or a Supper for the Bread moderateth the Inequality of the Raisins and makes them easie of Digestion cleansing the Stomach and gently loosening the Belly and indeed this is the oâ—ly proper way of eating them as Food 2 dly They are better in Physical Operations then any other sweet thing especially than Sugar because they are not altered from their first intire state therefore their Juices are far more cleansing than Sugar or any other Sweets that have been prepared by the Fire CHAP. XIII Of Currants their Nature c. CVRRANTS are much more injurious to the Health of English Constitutions than Raisins for the latter may be properly used by eating them with Bread but do what you will with Currants they will be no better than Doctor Butler's curiously prepared Dish of Cowâ—umbers only most excellently fit to be thrown away to the Dunghil And indeed the Inconveniences of eating or mixing Currants amongst common Food the Natives of those Countries whence they come teach us if Custom and the common Cry of the Ignorant Multitude did not blind People with strange Prejudices against all the Râ—monâ—rances of Reason or Expeâ—ience for they will rarely ever eat them either alone or mixed amongst their Food for they do not esteem them wholesome nor hardly so proper as our Hawthorn or Elder-Berries nay these by a little custom would be much more proper for our Healths to be eaten by themselves or mixed with other things than Currants which are of such an untoward Nature that those Natives that work amongst them and strew and pack them into the Casks have their Feet Legs and Hands made Leporous and Sâ—abby thereby which proceeds from their hot vâ—nâ—mous Qualities and with these loatâ—som Lepoâ—ous Feet and Legs they tread them into the Casks and then you caâ— them for Dainties And though when eaten here these evil Qualities are mittigated by being mixed with our moderate and more friendly Grains and Fruits yet still whatever they are put into does thereby become the worse and the more unwholsom Amongst other Extravagances it is a great fashion to boyl them in Water-Gruel and after they are so boyled this Water-Gruel cannot with any delight or pleasure be eaten with Buâ—ter and Salt as plain Water-Gruel can the Currants give it such an unpleasant flat nauseous Relish having no true natural Sweetness or lively Briskness in it the very same is to be understood of Raisins when boyled therefore the good Housewife is forced to add another Ingredient viz Sugar to raise it to a more full and perfect Taste and Relish Now by these improper forreign Ingredients the true genuine Nature and Operation of that friendly Grain Oatmeal is destroyed as though there had been no such thing nor is the hurt less to many other sorts of Food that are of greater Consequence which are daily spoiled by these improper Mixtures which render them hot and subject to sâ—op and fur the Passages generating evil Juices gross Blood and impure Spirits For which cause all People that eat frequently of such Foods more especially young Children are nothing so strong brisk or lively as those who are constrained by pure Necessity to feed and live on the most simple and meanest of our own Country Fruits Grains and Herbs This all will confess yet most that have wherewithall are so bewitch'd to Foreign Novelâ—ies that they had rather be afflicted with an hundred Diseases and Miseries and have their Children
substance a brave noble Juice an excellent Cleanser of the Stomach whereby it begets Appetite and helps Concoction Nevertheless it is endued with an hot sharp Quality which when the same is too plentifully drank heats the whole Body and is apt to precipitate the Drinkers thereof into Feavers and as for such as by their Complexions are any thing subject to the Stone it will help forward the generation thereof for though this Wine doth naturally purge by Vrine yet there is in it an hot or harsh Quality that heats the Blood and congeals the Humours with a Saturnine or gretty Substance for all sorts of Drinks and Foods in which the hot sharp Quality does predominate are friends to the generation of the Stone and Gravel But as every thing has in it a latent Poyson and yet carries always above it its own Antidote if wisely handled so if this sort of Wine be discreetly mixed with Water and drank only with Food or when Nature require then it will prove one of the best sorts of Drink not only to beget Appetite help Concoction and cleanse the Stomach but also prevent the generation of the Stone and Gravel for this Drink does Purge by Vrine as much if not more than any other The truth is all sorts of Wine drank in Health ought to be allay'd with Water or otherwise taken very sparingly for there must be a sympathetical agreement between the Meats or Drinks and Nature both in number weight and measure or as near as may be or else the Tranquility and Health of the Body and Mind cannot be continued but such as are ill or faintish may drink now and then a Glass of intire to great advantage of their Health being the best of Cordiaâ—s if used with discretion As for Old Hock a sort of Rhenish of which some will now and then boast that it is twenty or thirty years old I will only say that then it has been kept seventeen or twenty five years too long The keeping of Wine to that Age was only to gratifie Conceit Vanity Ostentation and a drunken Humour and to offer the greater Violence to Nature for how improper all such very stale supernatural Wines are we have mentioned in the last Chapter And if People would be but so kind to themselves to observe the Distempers of their Bodies and what feaverish Heats they labour under after the drinking of such stale Liquors they would certainly for the future forbear them CHAP. XXIII Of Claret its Nature and Operation CLARET is a good Stomach-Wine of a brisk chearing Operation the moderate use thereof helps Concoction and begets Appetite but it purgeth not so much by Urine as White-Wine being of a rough or harsher Nature but of the two more agreeable to English-men's Stomachs if healthy strong People drink frequently of this Wine 't is apt to make them fat phlegmatick especially such as therewith use little Exercise as Gentlemen Citizens and the like for no Creature Man or Beast will be fat except they be given up to Idleness and Superfluity 't is true some People and some Beasts will with the same Meats and Drinks be more full and fleshier than others but not fat Others that use Exercises and but ordinary Food seem to be fat but for the most part the same is a Distemper as watry dropsical Humors which in some puff up the â—embers and swell the Body but the chief reason Claret-Wine makes Gentlemen Citizens and the like fat is for want of Exercise and by its agreeableness with the Stomach which sharpens the Appetite and opens the Vessels by its rough harsh quality whereby they are inticed to eat great quantities of fat rich Foods and so passing their time without due labour they become over-grown with Fat like cram'd Capons their beloved Dish or Swine in a Stye Yet it must be acknowledgeded that Claret is the best of Wines for those that eat abundance of fat Flesh and succulent Foods for by its rough keen quality it digests and separates such oyly Foods as many of our English Epicures too frequenâ—ly gormandize which milder sweeter Liquors cannot do as Canary Ale or the like for this cause many that eat such fat Foods and Sawces made with Butter do so mâ—ch desire brisk spirituous Drinks finding that such Liquors do best digest them But yet they are to know that the frequent use of such Drinks will weaken the natural Heat so that by degrees the Appetite of such People grows dull and the Vessells of the Stomach are contracted and then their Stomachs will desire still more and greater quanties and to drink them oftner till at length Health is utterly subverted and Nature debilitated for I cannot say it too oft the frequent use of all spirituous strong Liquors being unequal in their parts do in a little time beget the like Inequality in the Elements of the Body and instead of preserving Health destroy it for there cannot be a better thing than a glass of Claret or a dram of Brandy or the like now and then when People have eat too much in Quantity or Foods too fat or gross in Quality but I know no necessity for those Spurs and Helps except to such as lead idle gluttonous Lives but for others who feed on plain simple Foods and middle Drinks and use proper Exercises and keep within the â—ounds of Moderation they shall have no need to drink a glass of Claret before Dinner as a Preparative nor a dram of Brandy after for a Restorative of their natural heat to help it concoct their simple natural Foods for such innocent natural Diet will maintain the natural Heat in great Vigour especially if the friendship and advice of Temperance be observed but if Temperance be wanting then the necessity which men do thereby bring upon themselves by drinking of Claret does sufficiently revenge it self upon their Bodies as well as Purses for it heats the Blood sends Fumes up into the Crown destroys the vigour of the Natural Heat awakens the central Fires makes the Stomach by its continual use flat and dull by which means Drinkers of this Wine can fast long neither can they eat heartily with Appetite except they do fast a considerable time which gives a further occasion to a phlegmy Fatness which many of its common Drinkers are subject unto for those Persons that are of the Phlegmatick-Melancholly Phlegmatick-Sanguine or Phlegmatick-Chollerick Complexion if once they get the habit of drinking this sort of Wine though they do not well love it yet their Nature will seem to require it so that if their Purse be but strong enough they must have a Glass or two or three before Dinner to clear their Stomachs of that gross slimy matter which their Over-Nights Dâ—bauches or superfluous Evening Draughts have occasion'd and left behind and four or five Glasses at Dinner as a spur to force it down and five or six more after Dinner with a File of Pipes oâ— Tobaâ—co to help Concoction This
for its natural Vertues are burnt up and totally destroyed in the preparation It s loveâ—y White and Yellow Câ—lour which proceed from Venus and Sol are turned into a Saturnine Blaâ—k and its sweet Spirituous Taste into a nausâ—ous fuâ—soâ—e Bitter with a smâ—ll unpleasant And therefore the Drinkers thereof are forced to drink it very hot to hide the ungrateful Taste whereas Heat destroys the pleasant Taste of proper and Natural Drinks And for this reason Coffee is dull on the Palate and Stomach very apt to obstâ—uct the â—assages and â—inder Digestiâ—n and ought not to be drunk but in the way of Medicine for there is as much and more reason for any Person to burn Wood Herbs or â—rains to Ashes and then take those Ashes and infuse them in hot Water and when 't is settled or clear to drink it â—or such sorts of â—rinks are â—ediciâ—es proper for several Diseases but by no means to be drank as common Drinks In a word Coffee is the Drunkards Settle-brain the â—oolâ— Pâ—ss-Time who admireâ— it for being the Production of Asia and is ravisht with delight when he hears the Berries grow in the Desarts of Arabia but would not give a farthing for an Hogshead of it if it were to be had on Hampstead-Heath or Banstead-Downs 't is the Sawce for News the Busie-mans Recreation and the Idle mans Business The Lazy Prattlers colourable pretence to spend his Money and more pretious Minutes vainly and whilst he is censuring his Superiors and New-vampâ—ing the Government his Wife wants Shoes and his Children cry for Bread But since the Indiscretion of the Age has rendred Sipping and Tippling almost necessary to Bargains and Business and that men especially in Cities and great Towns many times cannot so conveniently transact their Negotiations nor discourse their private Affairs as in such places where there is Liquor sold a Dish of Coffee now and then to be drank by an healthy Person will not hurt him nor make any variation the quantity is so small but drinking of it frequently and smoking Tobacco therewith is injurious to Health yet strong sound Bodies may drink or eat improper things for continual custom will thereby render them less hurtful especially if they be but small quantities at a time However the best and surest way for every one is to let such Forreign Curiosities alone and to take such Meats and Drinks only as are proper in Quality and therewith not to over-charge Nature in Quantity CHAP. XXVII Of Tea its Nature and Operation TEA is another Forregn Drink the use whereof hath not been long known in Englaâ—d the best that can be said of it is That 't is a pretty innocent harmless Liquor it hath an opening Quality and purgeth by Vriâ—e but not so much as many of our own Counâ—ry-Herbâ— and its great esteem is not from the more than ordinary Vertues that it is endued withal but chiefly for Novelty-sake and because 't is Oâ—tlandâ—sh and dear and far-fetcht and therefore admired by the Multitude of ignorant People who always have the greatest esteem for those things they know not The truth is our Herb called Dandelion that is in English Lyons Tooth because of the similitude of its Leaf being gathered according to our Directions in The Way to Health c. and infused in boyling hot Water about half an hour and then the Liquor poured from the Herbs and sweetned with fine White Sugar is a far better Drink than Tea though the latter costs sixteen or twenty Shillings a Pound whereas the former may plentifully be had by most people for gathering and is of far more use and vertue for it cleanseth the Stomach and powerfully purg th by Vrine its natural Taste is a moderate Bitter which being allay'd by Sugar becomes as grateful if not more than the best Tea There are several other of our common Herbs that will perform the like which I shall not trouble the Reader with in this place only this I must tell you that Sage Penâ—y-Royal Mint Mother of Thime and Garden Thâ—me being gathered and dryed in their proper Seasons and preserv'd in Baggs will make more suitable Drinks for our Constitutions and answer the end of Nature's wants to a greater advantage than Tea CHAP. XXIII Of Herbs and Sillads both boyled and Raw. THere are various sâ—rts of Herbs and fragrant 〈◊〉 that are endued with most excellent Vertues many of which are so ravishing and sublime that with the favour of a Metaphor they may be called The good Food of Angels and therefore they were the only Food for Man in the beginning when he remained in his Angelical state for till he defaced the Image of God wherein he was created every green Herb and Seed was his Meat and should have been to this day if he had continued in that heavenly Condition he was created in and to but so soon as he suffered his Desires to wander after Vanity then immediately the original Wrath got mastery and the divine Moderator became weak and impotent whence arose that desire after Blood and Flâ—sh in which that outward Life stands and has birth from that strong might of Wrath for the original of all Life stands in Poyson therefore when Man entâ—ed into the Wrathful Nature and unâ—qual â—peration of the original Forms which does cause such greedy Inclinations not only to eat Flâ—sh aâ—d 〈◊〉 but also to Fighting Killing and Oppâ—â—ssâ—oâ—s both of those of his own kind and all the inferior Graduates for according to what Principle and Quality doth carry the upper dominion in man's heart whether Love or Angâ—r such Food Drinks Exercises and all other things he desiers Nature being always best gratified with that which has the nearest affinity to its self whence it appears that mens coveting Flesh and Blood is a true sign and testimony of their miserable Fall and that they live under the power of the dark fierce Wrath. But I have discoursed more of this in my general Treatise entituled The Way to Health long Life and Happiness As also I have there shewed at large the excellency of Herbs Grains and Seeds for Food whereunto I refer the Reader and shall here only tell you in particular how to make the best and wholsomest Salads which if practised may much conduce towards the Praservation of your Bodies in Health 1. Take Spinnage Parsâ—ey Sorrel Lettice and a few Onions then add Oyl Viâ—gar and Salt a good quantity of each to make it of an high Taste and Relish but let the Salt a little predominate or exceed both the other Ingredients and eat nothing with it but Bread which is sufficient and will be much more grateful to the alate than if you eat Bread and Buâ—ter or Breaâ— and Cheese or Bread and Meat though all those things may be admitted when you season your Sallad only with Salt and Vinegar but it is not proper to eat Butter Cheese or Flesh with such things or Sallads wherein Oyl is mixed there being
is the same Essential and pure Sâ—lt in these as in Grains or rather greater but the gross phlegmatick Body overcomes it and as soon as the Sensitive Life is destroyed the good Vertues are in a moments time dissipated and tend to corruption and though it be salâ—ed yet the Salt doth not nor hath any power to extinguish or purge forth this gross Body of Corruption but the Spirituous parts of the Salt do incorporate and joyn with the Essential parts of the Flesh and captivate the gross body for a season that it cannot proceed to putrifaction but in length of time viz two three four five six seven or eight months the gross body continuing so powerful and the more pure parts or Essensial Salts both in the Flesh and Salt do by degrees waste suffocate or evaporate and then the Original fierce Poysonous forms of Saturn and Mars grow strong and powerful and with a greedy hunger quickly destroy all the remaining good Vertues and then all falls into Corruption from which there is no recovery And indeed so powerful in Flesh and Fish is the gross Phlegmy Corruptive part that there is no way found that can continue it very long from Putrifaction the best course to preserve it sweet sound and wholsome is to dry Fish very well and the same may be done with Flesh but with more difficulty and this is far the healthiest way But I know no reason why People should be so fond of this sort of morose Food or sustain any such difficulty to preserve it so extraordinary long since the Lord our Bountiful Creator has in a superabundant manner supplied and furnisht us with varieties of brave noble friendly and most fragrant sorts of sound healthy Foods easily providable and which may in all particulars gratifie all the ends and necessities of Nature To conclude this matter Salt moderately used especially with Flesh Fish Butter and Cheese does prove of excellent use and benefit for it naturally warms cheers comforts and settles weak or disordered Stomachs prevents bâ—lching vomitings and other Inconveniâ—nâ—ies oâ— tâ—at Natâ—re but if 〈◊〉 be immoderaâ—ely used or eaten then it hath the contrary operations And in many Countries where Salt is scarce People liâ—e very healtâ—y without it to great Ages For as he that drinks all Water will never want any other Drink so Custom makes every thing not only a second Nature but causes great sâ—eming Wants to be where there is no real or natural cause for it and so Salt is very unpleasant to such as have never or very seldom eat any But some may say How can fat Foods or things be eaten without Salt 'T is true if you have accustomed your self to eat plenty of Salt with such Foods then your Palate and Stomach will not without trouble and some reluctancy receive them without Salt but if you had never eaten any Salt with them then you would have counted them much sweeter without though all fat Foods that proceed from Beasts do really want Salt by reason of the abundance of gross humidity but all fâ—t or Unctious things that proceed from the Vegetable Kingdom do not need any Salt they being so sweet and clean in their Radiâ—â—s that if you incorporate Salt with them unlâ—ss it be just when you eat them iâ— will destroy their natural Vertues which does further shew the purity and excellency of the one and the evil or grossness of the other And this let all men know and that of a truth That there are no Iuices Oyls Fat 's or any thing of that nature whicâ— depraved Man makes Food of that aâ—e so rich clean simple wholsome and grateful to Nature as the Oyls Fat 's c. of Grains and other things that proceed from the Vegetative Kingdom What production of Animals is for Food fit to be rankt in equal esteem with the Oyl either of Olives or Nuts The former is enricht with such an essential Salt in it self as can for several years preserve it sounâ— and good whereas the Animal Fat is so gross and corrupt that it will presently turn to Putrefaction if you have not the assistance of the grand Pillar of Salt the fierce original or unseparated Body Is Flesh to be valued equal to Bread which is deservedly entiâ—ulâ—d The Staff of Life and under which we are taught by our Lord to comprehend all things necessary to our subsistence here below in that Petition Give us this dâ—yâ—oâ—r daâ—ly Bâ—ead Is Flesh I say â—hicâ— is gross humidâ— subject to putreâ—action in the higâ—est degree always attended with dying Groans and dolorous Cryes Rage Violence aâ—d Oppression and in it self boâ—h not healthy and also unpleasant to the Palate and Senses if once enlightned and not debauched by custom fit to be compâ—â—ed with Bread a brave noble fâ—â—m innocent substantial healthy Food and proper for Angelical Me Nay the Fruits that proceed from the Animal Kingdom viz. Milk the most noble and useful of them all cannot we use and dignifie with the most delicious Juices that flow from the Vegetative Regions as the various sorts of excellent Wines Cyder Ale Bâ—er c. which if temperately used supply the wants of Man and gratifie Nature to the highest and by their owâ— iâ—nate alt preserve their own Bodies without being beholding to the grand original Pillar of Salt What have you in your Animal â—ore that can match the vast varâ—eties of noble fragrant Herbs Seeds Grains and Fruits whose Number is beyond any humane Capacity to counâ— The one smells sweet and fills the Air with most pleaâ—ant odoriferous Scents ravishing the Senses of man and serving â—im both for Food and Physick Vse and â—e sure whereas the other stinks and fiâ—ls the Earâ—h with Ordure and sends up Fumes alike unpleasant and unhealtâ—y and by no Art can long be preserved from Putrefaction and Rotâ—enness And as in these so in many other respects the Vegetative Productioâ—s so far transcend the Animal as to Food that whether you respect Innoceâ—cy or Wâ—olsomness Dâ—light or Cleanliness there is no comparison to be made between them CHAP. XXXII Of the Scurvey and its Generation THe SCURVEY is of late Years become an Epidemical or almost generâ—l Disease amongst English people the principal Causes of which are Intemperance and want of care in some of the following particulars 1. By eating too much in quantity beyond the power of the digestive Faculty so thaâ— the natural heat cannot make any perfect separation whence Crudities and noxious Juices are generated which do replenish the Joynts and Members and not only cause the Blood to be thick but infect it with a sharp keen fretting Quality which discolours the Flesh and Skin and makes the Limbs and Members ake with pain 2. The frequent eating of Foods that are of a contrary Quality to the Constitution which do secretly wound the pure Spirits and put Nature out of her natural way 3. Improper Preparations of Food which do render them burthensom to Nature generating
That CHAP. II. The Nature of Milk and the best ways of Preparing and Cooking it MILK in its own Nature is of a brave mild friendly nature and operation for in this sublime Liquor or rather Nectar the Qualities of Nature seems to stand in Equality and therefore it may justly be called Concord or a thing which God and his Hand-Maid Nature hath befriended with all the good Vertues of the Animal Kingdom having no manifest Quality that does too violently predominate but is as well in its inward Nature as its outward Colour the Emblem of Innocence deriving that aimable and pleasant Candor from a Gleaâ—â— of the divine Light and therefore 't is said The Holy Land did flow with Milk and Honey T is certainly an incomparable Food and being joyned or mixt with Bread or the Flower of Wheat hath the first place of all Victuals and is a Foundation to all good Nourishment there being so great an agreement in Nature between the Flower of Wheat and Milk that when they are incorporated together there is hardly any Food of equal Excellency or that will gratifie Nature to that degree for it does not only afford a brave friendly Nourishment but also of a strong firm Substance standing nearest the Centre of VNITY whence is derived all Perfection of any sort of Food except Bread and for this cause it is so much desired by Children and the Young Ones of most other Creatures How Milk ought to be eaten as it is entire The best way for weak sickly Consumptive People to eat Milk Raw as they call it or not altered is after this manner Take a Pint or what quantity you please of New-Milk from the Cow let it stand open to the Air two hours and then skim the thick or creamy my substance off the top thereof and put it by but the rest of the thin Milk that remains eat with well bak'd Bread but remember you neither Toast your Bread nor warm your Milk except the season be cold and then you may warm your Milk as hot as your Blood but do not then toast your Bread for it does it much harm or if you please you may eat Bisquet with your Milk but be sure you do not eat too great aquantity at once and sometimes it will do well to mix a little Water with your Milk and then you may sweeten it with good White Sugar if you make this your whole Food you may eat thereof three times a day for 't is a brave sort of Diet and will gallantly support Nature and recover lost Strength but then you ought to continue it for 6 8 or 12 Months or else you cannot prove it for Diseases that have been several Months or Years a generating and have crept on by degrees cannot be recovered in a Moment as some vainly and ignorantly imagin but will require the like Graduation in the Cure An excellent way of preparing Milk with Wheat-Flower Take two thirds of new-Milk after it has stood six or seven hours from the time 't is milkt and add thâ—reto one third part of River or Spring-Water set it on a quick clear fire then take some good Wheat-Flower and temper it with either Milk or Water into a Batter and when you see your Milk ready to boyl but before it does actually boyl put in your thickning and stir it a litttle while and when it is again just ready to boyl take it off and add Bread and Salt to it as much as you please and remember to let it stand in the Dish or Platter you put it out into a while to cool but do not lade it with your Spoon as the manner is but let it cool of it self without any such Motion which will make it much sweeter than it will do when it is cooled with a Spoon A good Spoonful of Flower is sufficient to thicken a full Pint of Milk and Water and so proportionably but you may make it either thicker or thinner as you like it but it is best about the thickness of ordinary Milk-Pottage and will eat sweetest and be easiest of Concoction This sort of Food affords a Nourishment of a firm Substance does neither bind nor loosen the Body but keeps it in good order and breeds good Blood and fine Spirits whence brisk and lively Dispositions proceed this way of Preparation being much more friendly to Nature than the common way of Boyling and the continual eating thereof will have better success and never tire or cloy the Stomach Another good way of ordering Milk Take two thirds of Milk and one of Water add what quantity of Oaâ—meal you please or as you would have it in thickness but inclining to thin is best set it in your Sawce-pan on a fire that is quick and clear and when it begins to rise or make a shew of boyling take it off and brew it in two Vessels or Juggs for that purpose eight or ten times to and fro which will cause the fine Flower of the Oatmeal to give it self forth and incorporate with the Milk then put it again into your Sawce-pan and set it on the Fire and as soon as it is again ready to boyl up take it off and let it stand a little if you would have it fine for the Husky or Branny part of the Oatmeal will sink to the bottom then add Bread and Salt and let it stand in your Platter or Pottinger till it be Blood-warm without causing any Motion to cool it This is an excellent sort of Pottage very friendly and agreeable to weak Natures affording a good firm Nourishment and easie of Concoction But if you are not satisfied that this will afford sufficient Nourishment then you may between whiles both in this Pottage and also in the before-mentioned Flower'd Milk when you are minded to regale your self with a Rich Dish add one New-laid Egg to a Pint or a Pint and half after this manner viz. when your Milk and Water is ready to boyl have your Thickning ready with the Egg or â—ggs beaten in it and put it in as aforesaid So when you would add Eggs to Milk-Pottage first put your Milk and Water into your Sawce-pan then take one spoonful of good Oatmeal newly make or grown'd and beat it up with your Egg or Eggs with either a little Water or Milk and when it is ready to boyl stir it in as you did in Flower'd-Milk and then you will have no occasion to brew it as aforesaid This is also a brave substantial friendly Food and the Composition agreeable there being no variation made by the Ingredients but they imbrace and incorporate themselves mutually as one entire Body However in all the aforesaid Milk-Meats you ought to add some well baked Bread and a little Salt but do not by any means put Sugar in any of these Pottages for Sugar is apt to obstruct the Stomach hinder Concoction fur the Passages and dull the edge of the Appetite it also heats the Blood and causeth