the Time the Age the Food the Place the Air and from being gelded You must therefore diligently observe these four things And first The Time Because at such Time as Birds couple as well domestick as wild Fowl they thereby grow lean and feed little the which is manifestly apparent in tame Fowl Hens in the Winter after they are trod do fatten sufficiently and become tender some Birds are better in Summer at which time they eat the Corn others in Autumn because they eat Grapes Figs Apples Berries and such like Fruit other Birds are more acceptable in Winter as Thrushes Black-birds Wild-geese Cranes and all Water-fowl Secondly The Victuals For some feed on Flesh as Eagles Vultures Kites and others that have crooked Tallons as feeding on Carrion are not eaten by us some live on Worms but most eat Corn as Pidgeons Doves Turtles c. In short some are nourisht on Land others in Rivers some in Lakes and others in the Sea and there is no small number of Birds which feed on Herbs And 't is observable that besides this the flesh of wild Fowls have always the taste of such things as the Birds feed on as of Ants of Worms of Fish of Slime and of Mud. Thirdly The Place Mountain-Fowl are always to be preferred before the rest before tame Fowl and such as frequent Marshes Fens and Lakes For according to the variety of the Place the flesh is varied and changed as sometimes to be dry of few Excrements and easily digested or moist full of Excrements and of a difficult concoction which does often happen in the same Bird. Besides gelding or cutting a Fowl makes it fat and sweet as appears in the flesh of Capons Fourthly and Lastly The Age. For the flesh of young Birds is always better than that of old which is hard dry and difficultly digested and of small nourishment But now let us proceed in particular to the flesh of Birds which are used for Food CHAP. CX Of Ducks Name IN Latine Anas in English a Duck. Choice The young fat tender and wild Duck is the best Qualities 'T is hot and moist in the second degree Commodity The Duck is the most hot of all the other tame Fowl its Wings and Liver are the best because they give a good and ready Nourishment When it is fat it fattens and causes a good Colour clears the Voice increases the Seed kindles Lust expels Windiness and strengthens the Body the Liver of a Duck is a delicate and whols m Food cures the Hepatick Flux Hurt 'T is of an hard digestion and gross nourishment it inflames and makes Feverish such as are of an hot Complexion The flesh is hard of a bad and excrementious nourishment Remedy The wild and young Ducks are least hurtful and such as having been killed two days are first made tender by hanging in the open Air afterwards eaten roasted full of Odoriferous Herbs and Spices The Old Ducks are the worst especially such as are brought up and frequent the Streets of the City and are nourished with the filth and nastiness drinking the stinking Water which runs down the Channels The best are such as live in the open Air whereby they become more wholsom and acceptable to the taste The Duck is good in cold Weather for hot Stomachs and such as labour much CHAP. CXI Of Capons Name IN Latine Capo in English 't is called a Capon Choice The best is the young fat and well-fed Capon that is brought up in the open Air. Qualities The Capon is temperate in all Qualities Commodity It nourishes better than all other Food and greatly also increases Lust and for the daintiness of its flesh goes beyond all others for it begets perfect Blood and equallises all the Humours makes a good Brain excites the Appetite agrees with all Complexions is good for the Sight strengthens the Natural heat but let it not be too fat Hurt The superfluous and over-much eating thereof is very pernicious to idle and sedentany Persons by reason of its copious Nourishment and the great quantity of Blood which it breeds in the Body and therefore 't is no small cause of the Sciatica and Gout to which Disease 't is credibly reported that the Capons are very apt and subject to more than any other Fowl Remedy You must eat but little thereof and perform some large Exercise after it 't is good at all times for all Ages and Complexions and therefore alluding to 〈◊〉 goodness and usefulness instead of Capâ—ne the Italians say Qua pone which signifies bring it here set it before us CHAP. CXII Of Pidgeons Name IN Latine Columba in English a Dove or Pidgeon Choice Such as live in Dove-houses and Towers are the best of all especially when they leave their Nests beginning to feed themselves and are of an indifferent bigness Quâ—lities The tame Pidgeons are hot and moist in the â—econd degree the wild are more hot and less moist Commodity The Pidgeons as well those that live in Houses as those that build in Towers afford good Nourishment breed excellent Blood are good for Old and Flegmatick Men strengthen the Legs cure the Palsie increase the Heat in weak Men stir up Venereal desires purge the Reins and are easily digested using them in the Sickness-time they preserve a Man from the Plague provided he eat no other flesh The wild are very good for pains in the Joynts and Limbs and contribute much to the Eye-sight which is weakned for want of Spirits to tremblings and augment the strength Pidgeons split asunder in the middle are very beneficial being applyed to dying mens Feet Hurt They are very unwholsom for hot Complexions kindle and inflame the Blood wherefore they do not agree with feverish Persons they burden and make the Head heavy especially the Heads of them And the wild Pidgeons do the same though much more the which are of a difficult digestion and are a great cause of Fevers Remedy Taking away their Head they are less hurtful and likewise boyling them in fat Broth with Verjuice Plums Vinegar and Corianders They are good in Winter for Old and Flegmatick Men. CHAP. CXIII Of Pheasants Name IN Latine Phasianus in English Pheasant so called from Phasis a River of Colchis where these Birds resort in great multitudes Choice The best Pheasants are the young fat and hunted ones Qualities The flesh of a Pheasant is temperate in all Qualities and is of a middling sort betwixt a Patridge and a Capon Commodity The flesh of this Bird is most agreeable with Humane Nature 't is the Food of great Lords and Princes it comforts and strengthens the Stomach is of a great nourishment fattens exceedingly so that lean and slender Persons by the use of this Food in a short while gather flesh And so the Hectick Fevers and Tisical Persons as well as those that are in Health find the benefit of this Food it increases the Vigour and all the Faculties neither does it beget superfluous moistness In short
most easie of Digestion and Broths which without any trouble or difficulty are digested and distributed through all the Body and cause a lubricity or slipperiness in the Belly And those that make use of this Method are to be advised that they do not lye along or lean on one side but for the most part to sit upright whereby their Victuâ—ls may better descend and more easily be concocted And to the end that they may the better preserve their Health let them regulate and conform their Diet to these Rules Parce mero Coenato parum nec sit tibi vanum Surgere post epulas somnum fuge meridianum Now the superfluous Rest is no small hurt to the Body therefore I advise you that this Rest be temperate and not degenerate into a base sloath and laziness to which in a small time some grievous Infirmity will succeed whence we see those that are in Prison loaded with Chains and Irons so that they cannot move always incur some Distemper for their Body grows cold whilest by the superfluous moisture the heat is suppressed not being able freely to disperse it self through the Body the passages not only for the heat being stopped and hindred but also for the Victuals whence proceeds the diminution of the strength and the Members become lessened and almost dryed up And on the contrary a temperate and moderate Exercise dissolves all the superfluities and opens the ways and passages whereby the Natural heat may without intterruption diffuse and spread abroad it self And therefore Hippocrates affirms that a moderate Exercise is above all things most necessary to Phlegmaticks and to those whose Constitution or Temper is cold and moist but to hot and cholerick Persons Rest though not Idleness is very fit and commodious But besides this all Learned Physicians agree that both Exercise and Rest if moderate is a special means to preserve the Health and prolong the Life CHAP. IV. Of Sleep ALL Creatures by long fatigues and watching do waste and consume themselves and therefore stand in need of an alternate radical moistness to supply the place of that which is spent and to renew the weakned Spirits Now this is brought to pass by moderate sleeping the commodity and good whereof is that it re-heats and corroborates the Members concocts the Humours augments the Natural Heat fattens the Body heals the Infirmities of the Mind and mitigates and allays the troubles and sorrows of the Heart for whilest we sleep the faculties of the Mind rest and repose themselves and Nature operates more strongly Sleep also facilitates the digestion of the Food which lies in the Stomack and not only concocts it there but also distributes it through the parts of the Body for the Natural heat concenters in the inward parts whereby the Food is the better concocted Lastly sleep removes all lassitude and weariness caused by over-much Watching and therefore 't is called a Rest from all Labour and the peace of the Mind as is manifested in these Verses Somne es tu rerum placidissime somne Deorum Pax animi quem cura fugit tu pectora lenis Curas passa graves multo victa labore But however we must avoid a toâ— prolix and superfluous sleep which is no less peâ—nicious than the other good and commodious for it chills and dries the Body weakens the Natural heat and breeds Phlegmatick Humours whence afterwards proceeds much sloath and laziness and it sends many Vapours to the Head which are oftentimes the immediate cause of Rheums and Catarrhs and is very destructive to gross and fat Bodies in brief 't is neither good for the Body nor the Mind nor for Business he who sleeps too much is but half a Man sleep rendring him in all points like a dead Man except his digestion of the Food for he neither sees nor hears nor speaks nor understands and is absolutely deprived of all Reason the which for the time is a perfect death Superfluous sleep moreover both in sound and infirm Bodies does beget an Asthma or shortness of Breath and is the constant fore-runner and preparative to an Apoplexy Palsie Numbness or Lethargy and to a Fever and besides those other incommodities which it brings along with it it hinders the timely evacuation of the Excrements causing them to remain longer in the Vessels or Guts Sleep ought to be taken at such time as the Stomack is free from all smoaky Food the Vapours whereof arriving to the Brain and finding it cold and thick are congealed and made heavy and then falling down they obstruct the sensitive passages of the Members just as the Rain is formed in the middle Region of the Air by the Vapours from the Earth Now on the contrary too much watching and want of sleep beget over-much heat in the Brain and is the cause of the Anguish of the Mind and of a bad Digestion of the Food for by Watching the Natural heat wâ—â—â—h is called the first or chiefest instrument of the Soul is weakned and quits the concoction in the Stomack leaving it imperfect For the Soul serves the Body whilest we see and move and being divided into many parts is not free but distributes some part of it self to all the Members and Senses of the Body to the Hearing to the Sight to the Feeling to the Taste to the Walking to the Working and to every Faculty of the Body whence being altogether taken up and employed by so many businesses it leaves the Food in the Stomack and hence proceeds the Crudities if Nature does not succour and prevent them by necessary sleep the which is the Rest and sweet Repose of the Animal Faculties Sleep is good for Phlegmetick Persons because it concocts the crude Humours whence afterwards is begot good Blood whereby a Man becomes more warm the Natural heat being increased by the plenty of Blood Sleep moreover is very useful in Cholerick Persons both as to the quiet of the Mind and as to the correcting the Complexion of their Body But it is most of all requisite in Melancholy Men seeing that it is sleep alone can change their Distemper for by sleep they acquire a competent stock of heat and moisture things that are very contrary to their Complexion But it is most of all hurtful to those of Sanguine Complexion However sleep in the day-time and after Dinner is to be avoided by â—ll unless when a Man is compelled thereto by a Custom and Habit or that in the precedent Night â—e has taken but small Rest or when he perceives 〈◊〉 kind of lassitude or weariness through all his Limbs and in such cases he may have leave and especially those who have a weaâ— Stomack and cannot digest their Food and then also they ought not to sleep with their Head declined nor in a Bed but in a Chair with their Head lifted up and then no longer than an hour Now the Diurnal sleep in respect of the Nocturnal is always pernicious chiefly in the Dog-days for then
than a superfluous and overmuch Waking whereby the Brain is weakned whence many flegmatick Superfluities arise And the Signs of a sufficient Sleep is a Lightness and Agility which spreads it self over all the Body and chiefly in the Brain and the descent of the Food from the Stomach and a desire to ease Nature both of it and of the Urine and a cessation of the weariness caused by the fore-past waking whereas the contrary Signs that is a heaviness of the Body and Belches which savour of the Victuals signifie that more Sleep is required the other not being sufficient And you must know in brief that a moderate Sleep restores the animal Faculties helps the concoction of the Victuals and of the crude Humours causes a forgetfulness of Labour and all sorrowful Thoughts mitigates the grief of the Mind moistens all the Members of the Body restores all the wasted Faculties augments the natural Heat increases the radical Moisture clarifies and strengthens the Sight takes away Weariness refreshing the tired Bodies and keeps back Fluxes and Rheums But if took immoderately it makes the Head heavy troubles the Mind weakens the Memory and all the animal Faculties makes the Body cold multiplies Flegm extinguishes the natural Heat inâ—â—ces a Nauseating makes the Face pale and is hurtful to all flegmatick Distempers Now when a man has taken but small Rest and cannot sleep let him at least take some repose with his Eyes shut which may supply the place of Sleep and is almost as effectual 'T is observable besides That in old Men whose Stomach is cold and Liver hot 't is necessary to begin their Sleep on the left side for so the Stomach is heated and the Food better concocted the Stomach being fomented by the Liver and on the contrary the Liver being cooled CHAP. V. Of Waking WAking is an intension or rather an extension of the Soul and the faculties thereof to all the Parts of the Body which when it is moderate stirs up and excites all the Senses disposes and orders the vital Faculties to their operation expelling and driving forth all the superfluous Humours from the Body but if immoderate and excessive it begets Distempers in the Head corrupts the temperature of the Brain causes Madness kindles the Humours excites sharp and acrimonious Infirmities makes men look lean and hunger-starved of a pale and thin Complexion weakens the concoctive Faculties dissolves the Spirits fills the Head with Vapours makes the Eyes hollow increases Heat and inflamâ—â— the Choler hinders Digestion and causes Crudities in the Stomach because the natural Heat betakes it self to the outward Parts And therefore let this be your Rule that both Sleep and Waking be always moderate CHAP. VI. Of Fulness FRom the eating of Food are collected many Superfluities of which a great part is spent and consumed as we have shewed in its place by Exercise it is necessary therefore by some artifice to drive the remnant out of the Body Now these Superfluities be divers according to the different Places whence they proceed as Spittle Snot Sweat Urine dregs of the Belly and other sordities or filthiness of the Body which if not driven out are wont to beget many Infirmities as Obstructions Feavers Pains and Impostumes for which reason we ought with all diligence to procure their Evacuation for all those Distempers which proceed from Fulness are cured by Evacuation as on the contrary those which are derived from Emptiness are cured by Fulness However superfluous Evacuation is to be forbidden for by it the natural Heat and the Spirits are dissolved for then their vertues are not powerful enough in their operations and the emptiness of the Stomach câ—â—ses the Epilepsie or Falling-sickness We must therefore chiefly advertise you that the Superfluities and Excrements of the Belly and the Urine every day morning and evening or at least once a day be evacuated for it is very necessary for ones health to keep the Body loose and this is most profitable in the pains of the Gout Stone or Gravel in the Kidneys This is done either by Art or Nature with common Glysters or with Oyl alone or with a Suppository of Honey or Salt of Butter or of Soap and you must not suffer these Superfluities to remain too long in the Belly for they are very destructive both to the Head and to all the Body Every time therefore that a man shall perceive any heaviness in his Entrails or in the Bladder or in any other Place where the Superfluities are gathered together and every time that he thinks there is a necessity thereof let him suddenly excite Nature and stir up a desire of sending it forth for we see in many that having for some time retained their Urine they could not afterwards make Water and have caused the Stone Ruptures c. as likewise the keeping back of the Excrements or the Wind have occasioned Cholick pains And therefore the Schola Salerni thus speaks thereof Nec mictum retine nec comprime fortiter anum Et Quatuor ex vento veniunt in ventre retenta Spasmus Hydrops Colica Vertigo hoc res probat ipsa We ought with all our might to avoid the superfluous repletion of Victuals and Drink because they beget and foment many Evils for from the overmuch Fulness the natural faculties in the Stomach are weakned and oppressed as on the contrary being empty it causes the Falling-sickness The Vessels when they are too full of Meats and Drinks are in great danger either that they burst or at least the natural heat is thereby suffocated and in fat and big Bodies a moderate abstinence is very necessary and therefore the Gluttons do not grow at all because their Meat does not digest it self whence the Body is not nourished And therefore the Philosopher being asked Why he did eat so little answered Vt vivam edo non ut edam vivo Or according to the Italian Proverb which is Mangiar e ber per viver far mistiere Ma non gia viver per mangiare e bere That is We do not live to eat but eat to live For how many men be there who being superfluously full are in the end choaked and killed thereby and nothing is worse than overmuch stuffing or cramming ones self in such time when things are all plentiful and it is often seen that many who in a dearth or scarcity wanting Victuals when things grow cheap and abound do presently kill themselves by too greedily eating If therefore at any time by a disordinate and irregular Appetite you should chance to over-eat your self and that you perceive a nauseating and heaviness in the Stomach which is occasioned either by the quality or quantity of the Food then presently endeavour to vomit it forth the which cleanses the Stoâ—ach and takes away the heaviness of the Head â—o less ought we to avoid too much abstinence from our Food for as too much fulness suffocates the natural heaâ— so emptiness dissolves it whence afterwards
the thoughts of sad and dolorous subjects and all other things which may any wise disturb the Mind and always to hope well of every thing for to have a chearful Mind in all Infirmities is good whereas the contrary is as bad neither is it good a long while to dwell upon Thoughts for it is said L' Imaginatione fa il caso You must keep your self also from frequent weeping from great fury and from an appetite or desire of Revenge for these things weaken the Brain and hinder the digestion of the Matter so also superfluous Fear weakens the Virtues And all these Accidents of the Mind hinder concoction and alter the natural state of the Body For Fear withdraws the Spirits and the Blood attracting them inwardly to the Heart whence the Members grow cold the Body pale causing tremblings the Voice is interrupted and the whole force of the Body is deficient for Fear whilest the Evil feared is expected causes a beating of the Heart which causes a commotion of the Spirits the which being moved disturb all the Blood whence afterwards are occasioned Crudities and Putrefactions Anger is a vehement mover of Heat which pours out it self in the outward parts with great violence and therefore with Anger the Face looks red and the Body is more apt to all Wickedness Anger furthermore moves the Heart to Revenge the which moved easily inflames the Body and dry it and by its fervour all the Faculties of the Soul are confounded and therefore 't is said Anger is an inflammation of the Blood about the Midriff by reason of a desire of Revenge and therefore those that be Angry have a strong and big pulse whereas the fearful have a small and weak because the Heat returns inward But in these cases the Natural heat one while retires within another while outwards both one and the other of these Motions discover themselves in shame that first the heat retreats within afterwards comes out which not returning causes fear and not shame If after those things which a Man suddenly suffers if then he grows passionate by little and little 't will cause sorrow which spoils and corrupts the Nature of Men exteâ—uating cooling and drying his Body darkens the Spirits obscures the Wit and clouds the Judgment weakens the Memory and hinders the Reason and often-times by these sudden motions of the Mind is caused sudden Death for either the Faculties of the Mind which consist in heat are dissolved or else are extinguished by too much cold And there are many who have perished by over-much feaâ— and sorrow which driving all the Blood and Spiritâ— to the Heart suffocates the Heart whereupon follows immediate Death And therefore Rutilius being denied the Consul-ship which he earnestly sought after suddenly expired And the same thing happen'd to Marcus Lepidus by a superfluous grief after the Divorce from his Wife We read likewise that many by an excess of Joy have died as also by sudden grief or fear though never any by too much Anger By a great and sudden Joy the Animal Spirits being loosned are transported to the external parts and dissolve themselves and thence the Heart being forsaken and destitute of the Blood and Spirits grows cold whereby many especially those that are very timerous and cowardly have lost their Lives Many others moreover have died of shame as is read of Homer and Diodorus for which cause these Passions of the Mind ought always to be used with a certain Mediocrity or Moderateness and chiefly Joy ought to be accompanied with a moderate Laughing which thing excites the Natural heat temperates and purifies all the Animal Spirits corroborates the other Faculties aids Digestion clears and subtilates the Wit and renders a Man able for all Businesses preserves Youth and finally prolongs the Life and Joy is good for all Persons except such as have need to become lean because it fattens the Body and multiplies the flesh and moisture In short nothing is more necessary for the conservation of the Heart than to live gladly and merrily not to trouble ones self or be angry always to have a good hope of Health let all these things be done moderately for Mediocrity ought always to be your aim and therefore says Hippocrates let your cares and fatigues your eating and drinking sleep and Venereal Pleasures let all these things be moderate for Est modus in rebus sunt certi denique fines Quos ultra citraque nequit consistere rectum That Man therefore that loves his Health let him delight in Gardens frequent green and pleasant places let him converse with merry and jocond Friends with Musick and Songs for by these things the Spirits are restored and as the force and strength of a Man is increased by good Victuals Wine sweet Smells by Tranquility and Gladness by flying of Cares and troublesome Affairs which render a Man sad and by frequenting the Company of merry Companions so likewise it is good to hear Stories Tales and pleasant Discourses and to read some delightful Subject and in reading great care is to be taken not to read with the Head in the Bosom but lifted up and to read with Spectacles or a Magnifying-Glass which strengthens the sight Besides this it much contributes to mans delight to keep Singing-Birds No less pleasant and wholsom is it to enjoy a sweet and clear Air to walk sometimes in the Fields to rise betimes in the Morning than which there is nothing in the World that chears and glads the Heart of Man and as Aâ—istotle witnesses does wonderfully contribute to the Health and to the Studies Finally in Trouble and Adversity let a Man defend himself from slackness and dejection of Mind as likewise in Prosperity from an extream Joy which knows no bounds as the Lyrick Poet Horace does well advise us in these Verses Rebus angustis animosus atque Fortis appare sapienter idem Contrahes vento nimium secundo Turgida vela Et Aequam memento rebus in arduis Servare vitam non secus in bonis Ab insolenti temperatam laetitiâ We ought therefore with all care well to compose our Mind endeavouring with all our power to know the Truth for this is the Ambrosia of the Gods whereby the Mind is nourished and by the frequency of good Studies to consolidate and establish the affectionate motions of the Mind to the end that sorrow and other ill Desires and Passions may be expelled and driven forth for we ought not to suffer them to have so great predomination over our wills that they shall be able to byass our Affections and turn them out of the right way and to destroy our Bodies setting before our selves therefore Philosophy which is the Medicine of the Mind to extirpate thence all Evils let us be guided thereby borrowing from thence such Rules that may render our Life happy and blessed CHAP. XI Of Meat and Drink FInally towards the preservation of the Health of Humane Bodies Meat and Drink are the principal
Instruments because without it neither healthy nor unhealthy distempered nor indistempered are able to live therefore there is no question but that the use of Food is absolutely necessary for our Bodies being in a continual Flux which every hour and every moment of time does consume and dissolve the Spirits of the Body and likewise the Humours and the solid parts if another like substance instead of that which is dissolved is not introduced Death will in a short while follow thereupon to supply which defect the Almighty Creator of all things by his great Benevolence has provided for Men Meats and Drinks and to the end that by Food may be restored all that which was wasted from the more dry substance and with Drinks all that was diminished from the Humid substance In Food therefore it is considered the goodness the quantity the custom the choice the order the time the nature the place and the Age. First therefore the Goodness and therefore that is good Food which is light and of subtil Digestion easily concocted and in a short time descends from the Stomack and is of good Juice that Food is of good Juice which begets good Blood and good Blood is that which is temperate in the first Degree not too thin nor too thick not sharp nor biting not bitter not salt nor sour The good Food is that which is easily digested and such are those that have a tender substance and are easily dissolved as Eggs flesh of small Birds to wit of Pheasants Hens c. but those Foods are of a difficult digestion which have a contrary substance such as are Foods made of Paste or Dough unleavened or hard Bread Coleworts Old Cheese Beans Lupins Garlick Onions and the Entrails of Birds or Beasts such things are to be avoided Choose therefore those Foods which with their wholsom and laudable Juice restore the radical Moisture or else let them not be gross and excrementious For the Natural Heat if weak especially of Old Men cannot digest Meats of an heavy and gross substance and on the other side let not the Meat be weak that is of small Nourishment for such cause a shortness and diminution of our Lives The Quantity of Foods is corrupted by the abundance of it for so much Food ought to be taken as the strength can conveniently bear that is whereby it may be restored and not over-loaden or prest down and that may be easily digested for the Natural heat being weak and infirm it cannot be concocted and thereupon follow many Distempers and therefore 't is said those that eat large Meals ought not to be merry and jocond for though they do not find the punishment thereof at present yet they can never long escape the danger Let therefore the use of Foods be moderate for as Gluttony is destructive so an extraordinary abstinence is no less hurtful He therefore that studies the preservation of his Health let him never eat to satiety but so that after Dinner he may perceive some relicts of an Appetite remaining for he that does otherwise shall suffer all Acids cholerick Fluxes above and below a loathing of your Food a loss of the Appetite heaviness of the Head pain of the Stomach Obstructions of the Liver and the Milt Dissentery or Bloody-flux and finally Malignant Fevers And therefore it is better always to leave something to Nature for those which fill themselves too much do greatly endanger their Lives and thereby either the Natural heat is suffocated or some Vein is broken for from too much Food proceed several Infirmities and from those Infirmities Death Observe therefore in every thing but especially in your Diet this good and laudable Proverb viz. Nequid nimis Too much of one thing is good for nothing which ought to be a Maxim not only for the Sick but also for those that are in Health and the former ought always to observe a strict Rule and Measure of their Diet for different Infirmities require different measures of Food for in long and Chronical Distempers there is need of a more hearty and large Diet whereas a more slender is requisite in sharp and acute Distempers or when the Disease shall be in its height and prime it is good to use an harmless and least nourishing Food but we ought always to observe how much the strength can bear and how long it is able to subsist with this sort of Food The Quality of the Food as well in Healthy as in Sick Persons is known by the Complexion the which in the former is to be preserved by Food of a like temperament but in the latter that is in distempered People Food of a contrary quality is requisite so that with a moist Complexion dry Meats do agree and on the contrary moist Foods with a dry temperament and therefore moist Foods are convenient for those that are of a moist Constitution as Children or for those that are troubled with some dry Distemper to wit Fevers or Agues Such Foods therefore are to be chosen which according to the variety of each Complexion is convenient Let those of a Sanguine Complexion avoid hot and moist Meats and such as beget much Blood let Cholerick Persons shun such Food as produces Choler and so likewise the Phlegmatick and Melancholy Men let them defend themselves from those things which beget the like Humours and therefore the Sanguine and Cholerick Men are to abstain from all sweet things as Honey Sugar Butter Oyl Nuts and the like and rather to make use of Vinegar Verjuice the sour Juice of Limons Citrons and Pomegranats Moreover the Food ought not to exceed in any quality for those which exceed in heat dry up the Blood as Sage Pepper Garlick Nasturtium or Water-cresses and the like and if that heat shall happen to be watry as in Melons it causes putrefaction and if poisonous as in the Mushromes it often kills a Man if moist it putrefies and opilates and if the heat shall be dry it consumes and weakens the Body But if the Food is too cold it mortifies and congeals as Lettices Purslain and Cucumbers The fat and oily Meats loosen the Belly moisten and increase Flegm makes over-much sleep and hinders Digestion Sweet Foods cause Obstructions the bitter do not nourish at all but dry the Blood the salt heat and dry opilate and are hurtful to the Stomach the sharp by their heat fill the Head and disturb the Mind as Leeks Garlick and salted Meats The rough and astringent bind and obstruct and beget melancholy Blood the sharp causes Melancholy hurt sinewy Members and therefore do hasten Old Age. The Use and Custom in our Diet is of great moment whence the Ancients affirmed that Vsus est altera Natura Custom is a second Nature Wherefore as in the Food it is good to have respect to the Temper so it is no less necessary to observe the Custom the which is one of the principal Roots and Foundations in the preservation of the Health
seasoned with Salt or with Spice or else a little old Cheese CHAP. LXXXVI Of Cherries Name IN Latin Cerasa in Engish they are called Cherries Choice The best Cherries are such as are of an hard substance Let them be fully ripe the watry Cherries are to be avoided for they are cold and do easily putrifie the sowr Cherries are more wholsom Qualities The sweet are cold and moist but the Carnation or sowr Cherries are more cold Commodity The sweet move the Body and are easily concocted by the Stomach being eaten in the Morning they quench the Thirst refresh and provoke the Appetite The dry are astringent chiefly the slimy and viscuous and are very pleasant to the Stomach because they extinguish the burning heat of the Choler and cut the viscosity of the Flegm and make a man have a good stomach to his Victuals especially if they be boyled with a good quantity of Sugar upon them Hurt The sweet are enemies to the Stomach especially the watry begetting in the Belly viscuous and putrid Humours for they quickly putrifie and swell the Stomach with the wind which they beget if you eat too much of them Remedy You must eat but few at once and then immediately after them take some Meat of an excellent substance either salted or sharp They must not be eaten as Food but Physick to quench the thirst and heat of those who labour in hot weather and at such times they are good for young and cholerick but naught for old and flegmatick men CHAP. LXXXVII Of Cornel-berries Name IN Latin Cornum in English Cornel-berries Choice The biggest and not too ripe are the best Qualities This Fruit has the quality of drying strongly and they are also very astringent Commodity They are an effectual Remedy against all Fluxes of the Belly because they bind the Body They are pickled green as the Olives and of the ripe is made a Conserve with Sugar and Honey whereby they are good against the Bloody-flux and strengthen the Body and thus prepared they may be given to feverish persons Hurt They are of a small and bad Nourishment and hard to be digested Remedy They are to be eaten at second Course a few only and with Sugar CHAP. LXXXVIII Of Dates Name IN Latin Dactylus fructus Palmae in English Dates Choice You must choose such as are sweet â—ipe and that are very sound within Qualities The Date contains no small heat in it â—elf especially when it is made sweet whence â—his Fruit is hot in the second degree and moist â—n the first Commodity They are pleasant fatten the Liâ—er cure the Cough and make the Body slipâ—ery Hurt They breed Blood which is soon â—hanged into Choler They hurt the Teeth and â—he Mouth and make the Emrods come forth â—hey gripe the Stomach and fill the Body with â—aw and viscuous Humours which cause Obstructiâ—ns not only in the Liver but also in the Milt â—o all the Bowels and Veins whence proceed long â—â—d terrible Fevers Remedy They are less hurtful being eaten â—oyled and preserved with Sugar or else eaten â—â—ter the raw some sharp Food They are good 〈◊〉 no time for no Age nor Complexion unless as said before prepared with much Sugar which â—alifies them sufficiently CHAP. LXXXIX Of Olives Name IN Latin Olea Oliva in English Olives Choice The best are those of Spain big witâ— little stones growing in warm Places let theâ— be well pickled Qualities This Fruit when it is throughly ripe is moderately hot but when it is not ripe it iâ— more cold and binding They strengthen and binâ— the Belly those that are pickled are hot in thâ— second degree having a little of an astringent faculty Commodity They purge the Stomach of Flegmâ— and the pickled excite the Appetite and theiâ— Pickle is good to wash the Mouth withal for iâ— binds the Gums fastens loose Teeth those thaâ— are pickled in Vinegar quench the Choler anâ— stop Vomiting Hurt Pickled Olives afford but small Nourisâ—ment and are of an hard digestion the salted iâ— flame the Blood and beget Choler and hindeâ— Sleeping Remedy They are to be eaten in a small quaâ—tity at once and those that are pickled in Vinegâ—â— are better than the others and that have gooâ— Pickle They are good in cold weather for 〈◊〉 Ages and Complexions the Olives are to be eateâ— after the other Food that they may strengtheâ— the Stomach and help Digestion but now theâ— eat them in the beginning in the middle anâ— end of a Meal with Flesh Fish and Eggs but it is a very bad custom for we ought to observe an order in our Food especially if we consult our health and welfare CHAP. XC Of Peaches Name IN Latin Mala Persica in English Peaches Choice The best Peaches are the odoriferous well-coloured fully ripe so that they come clear from the stone and that have an excellent taste the Nutmeg-Peaches are the best of all Qualities Peaches are cold and moist in the second degree their Kernels are hot and dry Commodity They are good for the Stomach and make the Body slippery those that come clear from the stone and that are very ripe ought to be eaten before Dinner for they beget an appetite But you must drink after them old and odoriferous Wine and therefore let them be steept in Wine the which does not thereupon become impoysoned as having attracted to it self the poysonous quality but it is rendred bad for the Peaches which are spungy having drawn out and extracted the spirits and quintessence of the Wine that which remains behind becomes flat and dead losing all its vertue Hurt They loosen the Stomach begetting Humours which are quickly putrified and corrupted as being of a soft and watry nature whence they do also breed much Windiness and cause the Dropsie whence some thinking to correct their malign Influences do cleanse and steep them in Wine but instead thereof commit a greater error for their hurtful juyce is sooner transported to the Veins and thereby becomes more hurtful Remedy Having eaten them with an empty Stomach you must drink an odoriferous and aromatick Wine after them but the Nutmeg-Peaches must be eaten after Meals which refreshes and seals up the mouth of the Stomach as do likewise the dry They are good in Summer for young and cholerick but naught for old and flegmatick men and whose Stomach is weak but roasted under the ashes are a delicate Food and most pleasant to the Sick for they are good against the Passions of the Heart and with their pleasant smell they take away a stinking Breath which proceeds from the Stomach and chear the Mind The dry are more wholesom and make the Stomach better and stop Fluxes The Kernels cure the Pains of the Body kill the Worms dissolve Windiness cleanse and comfort the Stomach remove the Obstructions of the Liver break the Stone in the Kidneys and Bladder and in short are very good to preserve the Health if every morning you eat eight or
'T is cold in the first degree and dry in the second Commodity 'T is excellent good in Summer to temperate and qualifie the heat of Blood to quench the burning Choler to stir up the Appetite whence it does wonderfully contribute to young and cholerick Men and to all hot Infirmities Hurt It strongly binds the Breast begets Coughs causes Convulsions of the Nerves and is bad for Cholick-pains Remedy The Malignity thereof is removed by using it together with flesh especially with Pidgeons and other hot sweet and fat Meats but if you eat it with Fish you must also use hot Spices 'T is bad for Old and Flegmatick Men. You must not use it with Salt for then it dries too much and kindles Fevers CHAP. CL. Of Cloves Name IN Latine Cariophyllon in English Cloves Choice The best are the fresh of a pleasant smell and sweet taste Qualities They are hot and dry in the third degree Commodity They comfort all the principal Members the Heart the Brain the Liver and the Stomach they render the Food very sweet and pleasant cause good Breath provoke Urine help Digestion contribute much to the cold Distempers of the Body stop Vomiting cure nauseating and the Falling-sickness Cramp stupid Diseases and stop Rheums and Fluxes Hurt They offend the Bowels excite Lust bind the Body and are hurtful to Cholerick Men in Summer and using them too much they make the Food bitter Remedy You must use them in a moderate quantity in cold Weather in moist Food and Flegmatick Complexions CHAP. CLI Of Cinnamon Name IN Latine Cinamomum Cinamum in English Cinnamon Choice The best is such as is not old but fresh odoriferous of a sharp taste and red colour Qualities 'T is hot and dry in the third degree Commodity Using it often in Food it is excellent good for the Stomach and the cold Distempers thereof dissolving the moistness and wind it clears the sight hurt by Rheums removes Obstructions of the Liver provokes Urine causes Sleep expels the windiness from the Body lessens the pains in the Kidneys is good against Coughs and Catarrhs cleanses the Breast dries up the moistness of the Head makes sweet Breath excites Venereal desires comforts the Heart It has the property of Treacle and it resists putrefaction Hurt It is naught for Cholerick Men in Summer and in hot Countries for it inflames the Bowels and the Blood it hurts Gouty folks for being hot and opening it prepares an easie passage for the Humours to penetrate the Feet and Joints Remedy It must be used in cold Weather moderately by old and flegmatick Men and such as have a weak Stomach CHAP. CLII. Of Saffron Name IN Latine Crocus in English Saffron Choice The best is the fresh and well coloured the strings whereof are whitish long not brittle which being washed dies the Water and has a pleasant smell Qualities 'T is hot in the second degree and dry in the first Commodity It comforts the Stomach and Bowels opens the Obstructions of the Liver is good for the Milt makes a good Colour hinders Putrefaction induces Sleep excites Venery glads the Heart provokes the Courses and the Urine and facilitates Child-birth but you must not take more than two Drams thereof at the farthest Hurt It gets into the Head causing pains and drowsiness and obfuscates the Senses causes Nauseating takes away the Appetite and taken in too great a quantity that is three Drams it becomes Poison for it causes sudden Death by Laughter and its smell hurts the Head Remedy It may be taken a little at once by Old Melancholick and Flegmatick Men in Winter CHAP. CLIII Of Ginger Name IN Latine Gingiber in English Ginger Choice You must take care that it be fresh of a good smell and of a sharp brisk taste let it not be rotten but sound so that when you cut it it may not fall to powder Qualities When it is fresh 't is hot in the first degree and moist in the third but when dryed 't is dry in the second degree It contains within it a certain moisture whereby 't is easily corrupted Ginger moreover is resolving and cutting Commodity It heats the Stomach and the whole Body consumes the Superfluities dissolves Windiness helps Digestion is good for the Memory wipes away Flegm clears the Sight and dries up the Humidities of the Head and Throat Preserved with Honey 't is good for Old Men. Hurt It inflames the Liver wherefore 't is not good in hot Countries in Summer for hot Complexions Remedy Use it moderately or else candyed CHAP. CLIV. Of Honey Name IN Latine Mel in English Honey Choice The best is that of the Spring and Summer though Aristotle praises the Autumnal Honey That of the Winter is the worst it ought to be white and clear Qualities It is hot and dry in the second degree Commodity Honey is abstersive and opening provokes Urine and cleanses its passages is good for old and flegmatick Men of a cold Complexion it is a Pectoral Medicine and is very convenient to preserve things it is of a small but very commendable nourishment Democritus being asked how a Man might keep himself in Health Answered by Oyl without and Honey within It heats the Stomach moves the Body resists Corruption and converts it self into good Blood Hurt It breeds windiness in the Guts is turned into Choler obstructs the Liver and Milt excites Fevers and causes Cholick-pains and eaten raw makes Coughs Although it be a Pectoral Medicine yet it hurts the Head and eaten immoderately it obfuscates the Intellect and increases Choler Remedy In boyling you must always take away the scum thereof or else eat it with Fruit and other sharp Food It must not be used but in cold Weather and by old and flegmatick Men. CHAP. CLV Of Oyl Name IN Latine Oleum in English Oyl Choice The Oyl of Olives is very sweet and commendable and agreeable with Nature but let it be sweet and two years old at least but not too old let it be of ripe Olives Oyl of sweet Almonds does challenge the second place Qualities 'T is hot and moist in the second degree Commodity Drank once a day it kills Worms and sends them out mollifies the Body fattens and increases the substance of the Liver and drinking a good quantity thereof is an excellent thing to make one vomit out any Poyson Hurt If you eat too much thereof it takes away the Appetite Remedy You must eat it moderately and seldom and such as are healthy and nice Persons may use Oyl of sweet Almonds but let it be fresh CHAP. CLVI Of Sugar Name IN Latine Saccharum in English Sugar Choice The best is that they call Loaf-Sugar the whitest most heavy and solid Qualities Sugar is temperate though something inclining to hot and is good in all sort of Food except in Tripes for being put thereon it makes them stink like the Dung of an Ox newly made Commodity It nourishes more than Honey maintains the Body clean and
eaten boyled or in a Sallad mixed with Lettice Sorrel and such like Herbs Advertisements concerning the Roots of Herbs WE have said enough concerning all the Herbs which are used with Meats it remains now to treat of the Roots where by the way you must take notice that in the Spring and Summer their virtue disperses it self into the Leaves Flowers and Seeds but at Autumn and Winter they are more strong and vigorous Though it be true that their use is more frequent in Physick than in Food for they have almost all a naughty Juice and are hard to be digested Those Roots may be securely eaten which grow in the Garden and are of a young fresh and tender Plant. The Roots have two parts the skin and the wooden parts and in some the peel is best The outward part is more hot than the inward so that in cold Roots the out-side is the best as in the hot Roots the in-side especially if they be not woody Now as to the length of them the middle part is the best except in those Plants which have a sweet Marrow near their buds as we see in Gardens CHAP. LV. Of Garlick Name IN Latine Allium in English Garlick Choice The fresh Garlick is the best which is that which in Lent is eaten in Sallads and the dry which is laid up having many buds Qualities It is hot and dry in the fourth degree and sharp it is of a biting digestive opening and cutting Faculty Commodity Being eaten in Food it is an Antidote against all Poison and therefore is called the Country-mans Treacle It kills and drives the Worms out of the Body provokes Urine is good for the biting of Serpents very useful for Dropsical and Tisical Men and makes the voice good It corrects the hurt which the change of Air or Water may cause and temperates the coldness and moistness of Sallads Garlick is exceeding good for Sea-men for it purifies the Air corrupted with the stink of Tar and Pitch and helps Sea-sick Persons The Agliata a sort of Food amongst the Italians is made of Garlick Nuts Salt and Bread with two leaves of Sage which is very pleasant to the Palat and Stomach and excites the Appetite Hurt It hurts the expulsive faculties the Head the Brain and the Eye-sight it causes thirst is naught for big-bellied Women renews old pains dries up and burns the Blood hurts the Emrods or Piles and Women that give suck it causes a noysom and stinking Breath 'T is a sharp Food and offends the Liver which is the principal Foundation of the Health and when the Garlick sprouts it is more hurtful for that is a sign of putrefaction Remedy By boyling it loses its malign qualities but the vertues become more weak The raw hurts less if eat with Oyl and Vinegar It is good for Old Men in Winter but naught at all times for Young The stinkingness thereof is corrected by eating after it raw Beans Parsley or a little Rue CHAP. LVI Of Carrets Name LAtine Carota English Carret Choice The red are the best the great sweet ones and those of Winter Quality They are hot in the second degree and moist in the first Commodity The red and the white are well tasted both pickled and out of pickle they provoke Milk Womens Courses and Urine and open Obstructions Hurt They nourish less than Turnips neither are they so eaâ—â—ly digested they cause windiness c. Remedy They are to be well boyled and seasoned with Vinegar Oyl and Mustard or Coriander or Pepper and boyled in good Broth of Meat they lose all their naughtiness CHAP. LVII Of Onyon Name LAtine Caepe in English Onyon Choice The biggest are the best and such as grow in Marshy Ground of much Juice of a round shape Quality It is hot in the third degree and dry in the second Commodity It corrects that hurt which the change of Water induces causes a good Appetite attenuates the Humours makes a good colour and increases the Seed Hurt Being eaten raw in a great quantity it causes the Head-ach inflames the Blood dims the Sight and hurts the Understanding it increases Lust opens the Emrods and causes over-much sleep Remedy If you boyl it it loses the malign and naughty qualities and becomes very good especially with Parsley To eat it raw it must be cut in pieces and steept in fresh Water whereby it becomes sweet It agrees with cold Constitutions and cold Seasons but is hurtful to the contrary CHAP. LVIII Of Mushromes Name LAtine Fungus English Mushromes Choice Those that grow in the Fields called Spungy and Meadow-Mushromes that look like the Yolks of Eggs are the least hurtful Qualities They are cold almost in the fourth degree and moist in the second Commodity They are pleasant to the Stomach they stir up the Appetite and drink up all the Sauce The Mushromes then that grow upon the Rocks in the shade being dryed and powder'd and thereof taken the weight of a Scruple with Wine and Broth mitigate the Cholick pains and Gravel provoking Urine and driving forth the Stone but it is to be taken four hours before Meat Hurt They cause stupidness and the Apoplexy and suffocate Remedy The pickled Mushromes are good enough being cleansed and well boyled with sour Pears Basil Bread Oyl Salt and Pepper 'T is good to eat but a little thereof and to drink good Wine after it CHAP. LIX Of Parsnips Name IN Latine Pastinaca English Parsnip Choice The most tender and such as grow in fruitful Grounds are the best Qualities They are very hot and abstersive Commâ—dity They are eaten boyled and prepared divers ways and they have the same vertue as Carrots for they provoke the Courses and Urine and remove Obstructions Hurt They give but little and that too ill Nourishment they are slowly digested cause much windiness stimulate Lust excite the Itch breeding bad Blood and full of Superfluities Remedy They lose their ill Qualities if they be soundly boyled first taking away their wooden Marrow from within and afterwards season them with Oyl Vinegar and Mustard or else first boyl them and afterwards fry them with Butter and salt them They are good in cold weather for young men and for all Complexions except old and flegmatick men This following way is also good Steep them first in two Waters then in a third Water with Lettice Coriander and Onions adding after Oyl Vinegar Pepper and Honey or boyled new Wine CHAP. LX. Of Leeks Name IN Latin Porrum English Leeks Choice The best sort is that which grows in marshy places and small Quality They are hot in the third degree and dry in the second Commodity They provoke Urine and the Courses dissolve Windiness incite Copulation and boyled with Honey purge and cleanse the Lungs and eaten with Salt clear the Stomach of Flegm the Leaves boyled and thereof a Plaister made cure the Emrods roasted under the ashes and eaten they qualifie the poysonous faculty of the Mushrooms they are good against
Complexions and all Ages except decrepid Men. Hurt If you eat many of them they begeâ— windiness offend the Stomach of those that arâ— troubled with Cholick pains and are full of Crudities they hurt the ulcerated Reins cause Thirst and are naught for the Liver and Milt and opilate they cause the Itch and breed many Lice Remedy When you eat the fresh you must drink fresh Water after them whereby they find an easier descent in the bottom of the Stomach and temperates their heat or else eating Pomegranats after them or other Food sauced with â—â—e juice of Oranges and Sorrel CHAP. LXVIII Of Apples Name IN Latine Poma and Mala in English Apples Choice There be almost infinite sorts of Apâ—les but the best are the sweet great and coâ—ured and above all such as are most ripe â—he Pippins challenge the superiority and preâ—erence beyond all others next to them the â—ear-mains c. Qualities The sweet Apples are hot in the â—â—rst degree and temperately moist but the sharp â—nd sour Apples are cold and dry Commodity They notably comfort the Heart â—pen the Breast ripen Flegm make one spit and â—re good baked for those who are in Health if â—heir Stomach be very weak because they comâ—â—r it and excite the Appetite but then they â—ust be roasted under the ashes and eaten with â—omfits made of Anise-seed of these is made â—he Syrup of Apples which is a great Cordial â—nd is good against Melancholy Passions Hurt They hurt them that have a weak Stoâ—ach and those that are troubled with pains in â—he Nerves especially if eaten raw and in a â—reat quantity They must be suffered to hang â—n the Tree till they be throughly ripe otherwise â—hey are very pernicious and of very bad nourishment The sour and sharp Apples cause wiâ—diness and much Flegm and make the Memorâ— short Remedy Apples become very good by roastinâ— and eating them with Sugar or else Cinnamoâ— or Sugar of Roses after them The Pippins aâ— least hurtful Apples may be kept all the Winteâ— in Hay but let them not touch one another CHAP. LXIX Of Medlars Name LAtine Mespilum English Medlars Choice The best Medlars are tâ—â— biggest which have Pulp enough and little Stoneâ— but let them be well ripened either in Hay 〈◊〉 hang'd up in the Air. Qualities Medlars are cold in the second degree and dry in the first Commodity They are pleasant to the taste comfort the Stomach and the Belly mitigate thâ— heat of the Stomach stop Fluxes stay Vomitinâ— but provoke Urine Their stones also beâ— to powder and drank in White-wine togethâ—â— with a few Roots of Parsley boyl'd do send oâ— the Stone and Gravel of the Kidneys There bâ— found a sort of Medlars without any stones whicâ— being grafted on a Quince-Tree come to be 〈◊〉 a notable largeness and pleasant taste Hurt They are slowly digested and do likewise hinder the digestion of other things anâ— many burden the Stomach breeding little bâ— gross Nourishment Remedy Eating after them pectoral things as Violet-Sugar Liquorish Sugar-câ—ndy c. they lose their hurt They are good in Winter for young cholerick Persons and such as have a strong Stomach CHAP. LXX Of Nutmegs Name IN Latine Nux Myristica in English Nutmegs Choice The best are the fresh red heavy solid fat and full of moisture Qualities They are hot and dry in the end of the second degree and astringent Commodity They make the breath sweet increase the sight held in the Mouth they cure the Vertigo and Syncope strengthen all the Bowels and especially the mouth of the Stomach the Liver the Milt and the Matrice they provoke Urine and stop Vomiting excite the Appetite consume the Windiness cause Digestion and are very good in Sauces for those that have a weak Stomach and for a cold Liver because it heats notably to anoint your self with the Oyl of Nutmegs is very good for the Stomach and trembling Members Hurt They cause inflammations of the Body and therefore they ought not to be eaten by Young Cholerick and Sanguine Men chiefly in hot Weather but Old Flegmatick and Melancholick Persons may make use thereof in their Victuals most securely and especially in Winter They are moreover very hurtful to those that are troubled with Piles or Emrods and those that are bound in the Body because Nutmegs are very astringent Remedy They are less hurtful if used but a little at once and mixed also with Ginger which by its moistness qualifies and allays their dryness CHAP. LXXI Of Pepper Name IN Latine Piper in English Pepper Choice You must take care in choosing it that the grains be not hollow dry and light but fresh heavy and black for then it is manifest that it is throughly ripe and good Qualities Pepper is hot and dry in the end of the third degree Commodity The white Pepper grows in one Plant and the black in another and there is as much difference between them as there is between the Vines which bear red Grapes and those that bear white Black Pepper helps Concoction excites the Appetite disperses Windiness fortifies the Stomach and strongly heats the Nerves draws dissolves and removes the dimness of the Eyes It hastens Child birth is good against the Cough and all Distempers and Defections of the Breast being beaten to powder and masht with Raisins of the Sun it draws down the Flegm from the Head and preserves the Health Hurt It hurts hot Complexions in Summer and in hot Countries inflames the Blood and dries the Liver Remedy It loses most part of its hurtful qualities by a moderate use thereof and is most wholsom for Old Men that are Flegmatick and full of Rheums but in cold Weather and eat with cold and moist Meats but not too finely powder'd but big unless you desire it should penetrate into all the parts of the Body then beat it very small CHAP. LXXII Of Pears Name IN Latine Pyrum in English Pears Choice Of these also as of Apples there be infinite sorts but the best are first the sweet and well-ripe Muscadine the second the Icy Pear the third the Bergamot the fourth the Bon Chrestien and the last are Wardens and hard Winter-Pears which are good baked Qualities Pears for the most part are cold in the first degree and dry in the second Câ—mmodity They are pleasant to the taste excite the Appetite strengthen the Stomach and cause a more quick evacuation of the Excrements The Bergamots are the most wholsom they are good against the Poison of Mushromes and Snails they make good Perry and putting them into a Glass of Wine if they sink to the bottom they signifie that the Wine is pure and right but swiming on the top they discover that the Wine is mixed with Water and falsified Drying them in the Sun or Oven first quartering them and picking out their Kernels they are very good in the Winter put into Wine or hot Water and sprinkled with a little Sugar Hurt Being eaten before Meals
for the Stomach The China-Oranges are good at all times for Old Men and the sour in hot Weather for Young Cholerick and Sanguine Men and especially in Pestilential Fevers CHAP. LXXVII Of Chestnuts Name IN Latine Castaneae in English Chestnuts and Marroons Choice The best Chestnuts are the biggest and therefore the Marroons are the best and after they are gathered they are to be kept a long while whereby they become more savoury and wholsom Qualities Garden-Chestnuts as well as wild are hot in the first degree and dry in the second they are also very astringent Commodity Being windy they provoke Copulation they afford large and wholsom Nourishment they cure the Flux and mingled with Honey and Salt they heal the bitings of Mad Dogs when they are roasted under the Ashes they stop Vomiting In places where there is but little Corn they dry them and smoak them in the Chimney afterwards they cleanse them which thus prepared serve instead of Bread Chestnuts lightly roasted under the Ashes afterwards boyled in a little Skillet with Oyl and Salt adding thereto Pepper and the Juice of Oranges And they are used for Tartufoli or Testiculi Terrae much eaten in Italy and Spain Hurt Being eaten over-much in Food they cause the Head-ach bind the Body are hard of Digestion cause windiness especially if eaten raw Remedy They are less hurtful if roasted on the Coals and cover'd a little while under hot Ashes and afterwards eaten with Pepper and Salt or Sugar which is good for cholerick as with Honey for flegmatick men The boyl'd are better than the roasted for they acquire a suffocant quality from the smoak they are good in cold weather for all Ages and Complexions provided they be well boyled and taken in a small quantity drinking good Wine after them CHAP. LXXVIII Of Lemmons Name IN Latin Mala Limonia in English Limons Choice The best are such as have the smell of a Citron that are very ripe and of a good colour having been Stazati of the Trees Qualities The little as well as the great are cold and dry in the second degree but the biggest excel the rest both in Juyce Peel and Substance Commodity They have the same vertue as the Citrons but more weak Their juyce excites the Appetite stops Vomiting cuts the gross Humours and resists malignant Fevers and kills the Worms the juyce of the sowr Lemmons taken to the quantity of an ounce and mixt with Malmsey sends out the Gravel of the Kidneys the little ones have the same effects but more strongly If they be cut in pieces and eaten with Rose-water and Sugar they cause a good Stomach and give a pleasant relish to the Drink and also break the Stone in the Bladder They are also eaten instead of a Sallad cut in pieces with Water Honey and Vinegar having the same Effects as is said before Hurt They are a great cooler of the Stomach beget cholick Pains and cause Leanness breed melancholick Humours for with their sharpness they bite the Stomach nourish little and strongly bind the Body Remedy They are to be used in a small quantity without the Peel steept a little while in Water then eaten with Sugar and Cinamon they are not good for cold Stomachs they are good in hot weather for young and cholerick and are naught for old and flegmatick men CHAP. LXXIX Of Pomegranats Name IN Latin Punica mala in English Pomegranats from the many Grains which are therein contained Choice The best are such as are large ripe and easie to be peeled and the sowr for they have juyce enough Qualities The sweet are hot and moist temperately and pleasant to the Stomach the strong and sowr are cold in the second degree and those of a middling taste and indifferent nature are very dry Commodity The sweet are good for the Stomach the Breast and the Cough and increase venereal Desires the sharp and sowr are good for the Liver and burning Fever refresh and cool the dryness of the Mouth extinguish the Thirst and moderate the iâ—â—at of the Stomach Their Wine and Syrup is good for the same purpose strongly quenches the Choler and hinders the Superfluities from dispersing themselves through the Bowels keeps down the Vapours from the Head and provokes Urine The Peel of Pomegranats dryed is very good to be put in a Trunk amongst Linnen and Cloaths for it gives them a sweet smell and preserves them from Moths Hurt The sweet Pomegranats cause Heat and Windiness and therefore their use is forbidden in Fevers the sowr are enemies to the Breast and offend the Teeth and the Gums Remedy The one sort of Pomegranats qualifie the malignity of the other and therefore the grains of the one and of the other are to be mixed together whereby of two such Contrarieties is made one excellent Temperament or else eating a little Sugar with the sowr but after you have well suckt all the grains you must spit them forth The sweet are good in Winter for every one but the sowr only in Summer and then too for young cholerick men but they are naught for old men because they contract their Breasts Their juyce is not to be eaten alone but as sawce with Food the middling sort are eaten after Meals with Sugar or Salt whereby are represt the Vapours which would ascend into the Head CHAP. LXXX Of Filberds Name IN Latin Nux Avellana ab Avello a Town in Campania in English Filberd Choice The Garden-Filberds are better than the wild also the red big and not much covered full of moisture which are not rotten nor worm-eaten the long ones are more pleasant to the taste than the round Filberds Qualities The fresh are temperate in the first degree but the dry are hot and dry almost in the beginning of the second degree Commodity They are more nourishing than Nuts increase the Brain and two or three of them eaten at the beginning of the Dinner are good against the Pains and Gravel of the Kidneys being eaten with Rue and dry Figs to Breakfast they preserve the Body from the Plague The round are covered as the Corianders are most pleasant and grateful to the Stomach Hurt They are very hardly digested yet are not at all disagreeing with the Liver they cause Windiness beget much Choler and Pains in the Head especially if you eat too great a quantity of them and too often Remedy You must eat such as are very fresh and in the Summer steept in Water with a little Sugar on them and the dry only in Winter young men and such as labour or have a strong Stomach may eat them often The sugred Filberds are least hurtful CHAP. LXXXI Of Walnuts Name IN Latin Nux Juglans in English Nuts or Walnuts Choice The best Nuts are the big long ripe and which are fresh not old nor corrupted within Qualities The fresh and green are hot and dry in the first degree the dry are hot in the third degree and dry in the second but
grieved with pains of the Stone and the Falling-sickness Remedy It s hurt is remedied by roasting it well especially those parts which are most humid and eat it with Oranges or else baking it with Pepper and Salt but the boyled is to be eaten cold if at all CHAP. XCVIII Of Deer Name IN Latine Dama in English a Buck or a Doe or Fallow-Deer Choice Of the Deer let those that you choose be young fat and exercised enough which dissolves their naughty Humours and purges the Blood from many superfluities and makes them more easie to be digested nevertheless they incline to Melancholy as do almost all Wild Beasts Qualities They are hot and dry in the second degree Commodity They are of a great and good Nourishment and in this they excel other wild flesh they are good against the Palsie Cholick pains and make lean such as are too fat Hurt They are hurtful to lean and slender folks because they breed a sharp Blood and cause Convulsions of the Nerves especially if the Beast be old for then it is more difficultly digested 'T is naughty flesh in hot Weather Remedy When it is boyled 't is to be well sawced with Oyl or Butter to the end that the flesh may become more moist and more easily digested At great Mens Tables they eat this flesh boyled roasted and baked in Pies or great Pasties 'T is good in Winter for Old and Flegmatick Men but does not in any wise agree with Young and Cholerick folks The Female of this Creature is one of the most fearful Creatures that is and most weak having no manner of Weapon or Defence to preserve her from Doggs and Wild Beasts as she thus complains Dente timetur Aper defendunt Cornua Cervum Imbelles Damae quid nisi praeda sumus CHAP. XCIX Of Wether Name IN Latine Vervex in English a Wether Choice The young Wethers of one years growth are to be chosen for then their flesh is very good and agreeable both with sick and healthy Persons Let them feed on sweet Herbs and so they will excell all Flesh Qualities This flesh is temperately hot and moist Commodity It breeds good Blood because 't is sweet of a good nourishment and easily digested the Broth of Wether-Mutton is excellent for it is very good against Melancholick Humours and maintains the Body in an equal Temperament Let it be eaten boyled with Parsley or else the hind-quarters roasted with Rosemary and Garlick beaten together Hurt When the flesh is Old 't is hurtful for it is drying both by reason of the Age and for want of its Stones is of hard digestion and less sweet and pleasant Remedy Let the flesh be young and boyled with opening and Cordial Herbs or roasted as is shewed before This flesh is good in all Seasons and Countries and for all Ages and Complexions CHAP. C. Of Stags Name IN Latine Cervus in English a Stag. Choice The young and sucking is to be chosen or else let it be gelded Qualities The flesh is hot in the first degree and dry in the second Commodity The flesh of the young ones is a very laudable Food and of good Nourishment The Horns of a Stag burned drive away all Venomous Creatures and the Bone which is found in their Heart is very Cordlal and a good Antidote against Poison and therefore used in Treacle Hurt This flesh breeds gross and melancholick Humours hard of digestion nourishes little causes Palsies Tremblings and Quartan Agues Remedy Boyling it together with the Heads of other gross Animals or baking it in Pasties but let it be young or gelded and it is not hurtful 'T is not to be eaten in Summer chiefly by Old and Melancholick Men in Winter more securely for in Summer they feed on Vipers and Serpents The Hanches are the best part CHAP. CI. Of the Wild and Tame Boar. Name IN Latine Aper in English Boar whereof is made Brawn Choice The flesh of that Boar which has been long Corn-fed is the best Qualities It is hot and moist Commodity Brawn made of the flesh of tame Boars and young is a delicate Meat having not so much excrementitious moisture as Bacon or Pork Hurt The hard and horny part is difficultly concocted Remedy It must be well pickled in Brine and the longer you keep it the better it grows CHAP. CII Of Rabbets Name IN Latine Cuniculus in English a Rabbet or Coney This Creature is very like a Hâ—re though less by their continual digging their Berrâ—es under Ground they have taught Men the wâ—y of Undermining whence the Poet says Gaudet in effossis habitare Cuniculus antris Demonstrat tacitas hostibus ille vias Choice You must choose the young fat Rabbet in Winter its flesh in the Night Air becomes tender The old ones have an impure flesh very unwholsom and unpleasant to the taste Qualities The Rabbet is cold in the beginning of the first degree and dry in the second though less dry than the Hare and of better Nourishment Commodity 'T is of good and large Nourishment consumes the superfluous moisture and flegm which it finds in the Stomach and comforts it This flesh is whiter and much less dry than that of a Hare and therefore nourishes better and is more easily digested provoking the Urine and is good for such as are troubled with the Leprosie Hurt It is hurtful to Melancholick and chiefly to Decrepid Persons and in hot Weather for it begets gross and very bad Nourishment and this flesh is not very pleasant to the Palat. Remedy This flesh is less hurtful if boyled a little and afterwards roasted with odoriferous Herbs Cloves Nutmeg or Cinnamon and well larded CHAP. CIII Of Hares Name IN Latine Lepus so called from the lightness of its feet and swiftness in running which gift is bestowed on this Creature instead of Weapons whereby he may save himself from other wild Beasts and the Hunters In English an Hare Choice The best is the young Hare caught by the Dogs after a long Chase in Winter the flesh hung out in a clear Night becomes tender Qualities The Hare is dry in the beginning of the third degree and hot in the first Commodity Young Hares are very sweet and pleasant to the Stomach boyled in Water and Wine with Sage or roasted with Sage and Cloves or else baked They are good for such as are too fat and desire to be lean they cause a good colour and beauty in the Face whence the Poet jesting says Si quando Leporem mittis mihi Gellia dicis Formosus septem Marce diebus eris Si non mentiris si verum Gellia narras Edisti nunquam Gellia tu Leporem The Blood of an Hare fryed and eaten is good against the Dysentery inward Imposthumes and old Fluxes breaks the Stone and Gravel in the Kidneys and Bladder and drives it out the Brains of a roasted Hare eaten cures the trembling of the Members and the same thing facilitates the breeding of Teeth in Infants and lessens
Stomach and hot Constitution The Kids-Tripes challenge the Superiority Calves-Tripes claim the next place and Ox-Tripes the last XIV The Spleen THE Spleen as it is the receptacle of gross melancholy Blood affords little Nourishment and is hardly concocted therefore not fit for Food XV. The Bowels THE Intestines affords not very good but thick Aliment and the Bowels of younger Quadrupeds as Calves are of better juyce and more easily concocted than of old XVI The Testicles THE substance of the Testicles or Stones is like that of the Udder They afford an excellent Nourishment to the Body multiplying the Seed and increasing Copulation those of fatted Cocks and Cockrels are pleasant to the Taste of an excellent and great Nourishment for 't is said Tantum nutriunt quantum ponderant The Stones of old Creatures are of a slow Digestion do somewhat press the Stomach but first boyling them with Mountain Penny-royal and Salt and afterwards frying them with fresh Butter whereby they are less hurtful They are good in cold weather for all Ages and Complexions except decrepit and flegmatick men XVII The Feet THE Feet of Beasts are better than those of Birds for by reason of their continual motion they are more easily digested but beget gross and viscuous Humours they are to be eaten at first Course The Feet of Birds are no good Food but Kids Lambs Calves-Feet and other young Creatures which run much are good for cholerick men and such as have a thin Blood cause Sleep nourish much soder the broken Veins in the Breast and Lungs cure Tisical Distempers and excite the Appetite hurt those that are troubled with Wind the Gout Pains in the Joynts and the Sciatica They are good at all times for young and cholerick though naught for old and gouty persons but boyling them till they be soft and then preparing them with Vinegar and Saffron takes away all their ill CHAP. CV Of Butter Name IN Latin Butyrum in English Butter Choice The best is the fresh and sweetest free from all ill tastes Quality 'T is hot and moist in the first degree Commodity Butter purges strongly and eaten with Sugar or Honey it ripens gross Catarrhs for it extracts the Superfluities which are congested in the Breast and Lungs cures the Asthma and Cough mitigates Pains and Aches especially eaten with Honey and bitter Almonds it nourishes well and sufficiently Hurt It loosens and weakens the Stomachs of such as use it too much prepares the Body for the Itch and Small-pox Remedy It s hurt is remedied by eating after it strengthning binding and astringent Food or Sugar of Roses it is good at all times both for young and old for it purges the Catarrhs opening and cleansing the Breast CHAP. CVI. Of Cheese Name LAtin Caseus English Cheese Choice The good Cheese is the fresh made of temperate Milk but let it be of a good Pasture Quality The Fresh Cheese is cold and moist in the second degree but the old is hot and dry Commodity The Fresh mollifies and fattens the Body is pleasant to the Taste and not hurtful to the Stomach and of all other Cheeses is most digestible but let it not be hard Curd The Cream Cheese is most wholesom but it must be eaten the same day on which it was made Cheese is only to be eaten to shut up and close the mouth of the Stomach and we must beware we eat not too much thereof especially of old Cheese which if eaten in too great a quantity is very pernicious And therefore this Rule is to be observed viz. Caseus est sanus quem dat avara manus For thus only it may be eaten without hurt Hurt The old is hardly digested and therefore is said Caseus est nequam quia digerit omnia se quam It induces Thirst inflames the Blood causes the Stone obstructs the Liver digests slowly especially if the Stomach be weak and offends the Reins Remedy Eating it with Nuts Almonds Pears Apples c. it is less hurtful it requires a strong Stomach to digest it and therefore is only good for young men that labour CHAP. CVII Of Milk Name IN Latin Lac English Milk Choice The most precious Milk is the Womans the second Asses Milk the third Sheeps Milk the fourth Goats and the last Cows Milk Quality 'T is moist in the second degree and as to the heat it is temperate Milk is composed of three Substances the first watry called the Whey which is cold and moist nitrious and loosening The second is fat called Butter and is temperate The third is gross whereof is made Cheese and is viscuous and flegmatick Commodity It increases the Brain fattens the Body is good for the Hectick Fever takes away the heat of the Urine nourishes sufficiently makes the Body handsom increases Lust cures the Cough opens the Breast and restores the Tisical men drinking the quantity of three ounces with a little Sugar not drink nor eat nor move nor sleep till it be digested Hurt It hurts such as are troubled with Fevers and Head-achs and cholick Pains soreness of the Eyes and Catarrhs the Stone Obstructions is naught for the Teeth and Gums Remedy It is less hurtful if eaten in a small quantity drink it with a little Salt Sugar or Honey that it may not curdle in the Stomach drunk in the morning fasting 't is good for young and cholerick men but bad for old CHAP. CVIII Of Cream Name IN Latin Flos Lactis in English Cream Choice The best is of that Milk from which the Butter has not been seperated let it be fresh and of an excellent Pasture Quality 'T is cold in the second degree and temperately moist Commodity It quenches Thirst and the heat of the Stomach and is very powerful to digest Hurt It binds the Breast sends naughty Vapours into the Head causing sometimes Suffocations and Syncope and as all Milk curdled is suddenly putrified it forces down the Food raw from the Stomach hardly digests it self breeds the Stone and Lienteâ—y and is only good in hot weather for young c. Remedy 'T is to be eaten with Sugar for the first Course CHAP. CIX Of Whey Name IN Latin Serum in English Whey Choice The fresh made of the best Milk is the most excellent Quality 'T is cold and dry in the first degree Commodity 'T is good for men of an hot Complexion cures such as are troubled with a Flux of cholerick Humours quenches Thirst burning Choler and provokes Sleep Hurt It hurts the Stomach especially a cold one weakens the Nerves and the salted is worse than the fresh because it gives bad Nourishment causes Thirst binds the Belly begets Windiness increases the Gravel and Stone in the Kidneys and ordinary Vessels and is of an hard Digestion Remedy 'T is less hurtful eaten fresh in the last Course with much Sugar young cholerick men and such as labour may eat it at all times Advertisements concerning Birds THE different Nature of Birds is discerned from
cleanses it from Flegm mollifies the Breast clears the Stomach is good for the Kidneys the Bladder and the Eyes Hurt It causes Thirst and therefore when with thirst you perceive a bitterness in your mouth you must not use Sugar for then the Stomach is full of Choler wherein the Sugar converts it self and is very pernicious to the Stomach and naught for men of an hot Complexion as are the young and cholerick men Remedy The Malignity of Sugar is qualified by eating it with Pomegranats or sour Oranges CHAP. CLVII De Sappa Name IN Latine Sappa and Defrutum in English Wine and Water sodden together till two third parts are boyled away Choice New Wine of sweet Grapes is the best and it is better and more clear if it be made of white rather than red Mustum Qualities 'T is hot in the second degree for though by the Decoction it receives heat yet this proceeds from the Natural heat It is moist temperately Commodity It nourishes strongly keeps the Belly slippery recalls the Pulse and is good against the binding of the Breast Distempers of the Lungs Ulcers of the Reins and Bladder and against Poyson Hurt It is hard of digestion and by its sweetness opilative and therefore is altogether inconvenient for such as are troubled with Obstructions in the Liver and Milt It is of a gross substance and therefore windy and naught for the Stomach Remedy It must not be used for Food but Sawce and therewith put Pepper and other Aromatick things in Winter or else mix with it sharp and acid things which cause an equal temperament CHAP. CLVIII Of Salt Name IN Latine Sal in English Salt Choice The best is the white thick and dry Salt Qualities It is hot and dry in the second degree astringent purging dissolving and attenuating and therefore is said Sal primò poni debet primoque reponi Amongst all Sawces it is most commendable and without which no Food is good because it is very necessary to preserve the Health and is put into Food to render it more savoury according to this Verse Name sapit esca male quae datur absque Sale Commodity Salt is put into Victuals for three Reasons First that thereby the Food may descend more easily into the Stomach it being of an heavy substance Secondly to make it more savoury And thirdly because it resists Poyson and Putrefaction consuming by its dryness that moisture whereby putrefaction might have been occasioned it excites the Appetite and digestive Faculty it hinders the Stomach from nauseating and loathing the received Food dissolves attenuates and dries up the superfluous moistness provokes the Entrails to evacuate their dreggs and is therefore used in Clysters and Suppositories Hurt Things too much salted are acute beget Melancholy and Vapours offend the mouth of the Stomach breed naughty Nourishment dry up the Blood weaken the Sight diminish the Seed cause Scabbiness and Itch Ring-worms and other such Tumours and breakings out in the Face and Body and stop the passages of the Urine Remedy You must use it in a small quantity and 't is not good for such as as have the Breast streightned or have salt Humours Finis Condimentorum CHAP. CLIX. Of Water Name IN Latine Aqua in English Water Choice The best is the clear pure and subtil Water free from all tastes and that is the best which being set on the fire is easily heated and taken thence is soon cool In the Summer let it be cool in Winter warm let it neither be salt nor bitter nor taste of Mud Brimstone c. nor any Mineral Waters Let its Fountain be situate towards the East and run to the North The Water which runs on pure Earth is better than such as runs upon Stones you must take care that it be not heavy nor burdensome to the Stomach but light and quickly digested On the contrary those Waters are naught which run from Marshy places which have any ill smell or participate of Minerals as also are Snow-waters and Ice dissolv'd and likewise such as in Winter are cold in Summer hot for all such cool the Stomach and obstruct the Milt Qualities It is cold and moist Commodity It is good for hot fat and fleshy Men and mixt with Wine for such as use much Labour and Exercise And though this does not nourish yet it refreshes and restores the strength and is the conduct of the Food excites the Appetite and oportunely given in burning Fevers it produces a joyful and happy success for it is most contrary and disagreeing with the Nature of Fevers refreshing and moistening the Body It does likewise very much contribute to Nightly Distempers Hurt It is bad for such as are too hot lean and idle Men and such as unaccustomed to drink it such as have a weak Stomach and are troubled with Convulsion of the Nerves It hurts the Teeth the Breast and weak Entrails the drinking of fresh Water is bad for Old Men and those that use it too frequently will inevitably fall into Old Age and cold Infirmities Remedy The Malignity of Water is corrected by beaten Pepper and if you would drink it immediately you must put therein Anise-seed and for sick Men boyl therewith Cinnamon and such like things Else make Honey-water or Metheglin which has great Vertues takes away Thirst cures the cold Infirmities of the Brain Nerves and Joints is good against the Cough cuts and expels gross Flegm from the Breast and Stomach moves the Body and the Entrails purges the Bowels and passages of the Urine and therefore is good against Cholick-pains Advertisements in the Choice of Wines WIne is reckoned amongst Food because every thing that nourishes is Food and amongst all the Liquors we drink Wine may justly claim the Superiority for it is more wholesom and by reason of its subtil and penetrating substance it mixes better with the Mass than does the Water and other Drinks Besides that it is most pleasant and grateful to the Palate it restores the radical Moisture and chears the Heart Wine is a most sweet Liquor and an excellent restorative of all the Faculties and is the most certain prop and maintenance of our Life and therefore our Ancestors called the Tree Vitis quasi Vita as if it were the Tree of Life But the use thereof is to be regulated by these twelve following Instructions I. That when the Wine is strong and full of Spirits you must always mix Water therewith either simple Water or else the decoction of Aniseed or prepared Coriander and with it mingle so much Water as may suffice to take away the Heat and Evaporation which gets into the Head And because you may make a better mixture and the hot parts of the Wine may be cooled mix it an hour before you drink it but if the Wine be small and waterish do not mix it for it moistens the Body too much and causes Windiness in the Entrails and intoxicates more easily and therefore such as have a