this that hath bin declared it may plainely appeare that those hurts that are of Galen in his third booke of the faculties of nourishments attributed vnto Beefe ought to be vnderstood of old Beefe which in truth is vnsauourie tough and of very hard concoction Bulls Beefe is of a rancke and vnpleasant taste of a thick grosse and corrupt iuyce and of a very hard digestion I commend it vnto poore hard labourers and to them that desire to looke big and to liue basely Whether Swines flesh be no lesse wholesome then it was estimated to be by most of the ancient Physitions SWines flesh because of the strong and aboundant nourishment that it yeeldeth as also of the likenes that it hath vnto mans flesh both in fauour and taste is of Galen and other of the ancient Physitions commended aboue all other kinds of flesh in nourishing the bodie But in my opinion the choise of flesh is rather to be taken from an odoriferous pleasantnes of the same laudable substance good temperature easie concoction and goodnes of iuyce that it breedeth then from the strongnes of nourishment that it giueth or the aforesaid similitude In respect of all which Veale Mutton and many other kinds of flesh are to be preferred before porke I confesse that porke is to most peoples pallats very pleasing and that it so it be well digested yeeldeth vnto the bodie much and firme nourishment but it is with difficultie digested and the nourishment thereof is too moist grosse glutinous and obstructiue Wherefore I will here aduertise all pallat-pleasers that they shall sooner surfet and that more dangerously with porke then with any other flesh that pork is good and wholsome for bodies that be young strong and exercised in great labour and not disposed to oppilations for the cholericke and them that desire to be fat And of such must Galen and other Physitions that haue so greatly written in the commendation of Porke be vnderstood And in very deede hot healthy and strong bodies that vndergoe great labours require for the conseruation of their strengths much firme and durable nourishment such as Porke in regard of the grosse substance of it doth very effectually suppeditate But seeing that Porke is of hard digestion and in substance more grosse then conuenient it is not good for them that be aged that are grosse that haue weake stomacks or that lead a sitting or studious kinde of life For in such bodies it causeth obstructions of the mesaraicke veines liuer and reines the gowte and dropsie especially if they shall be cold and moist by constitution for vnto such is Porke very greatly hurtfull because in them it is wholy conuerted into crude and phlegmatick humors Wherefore let such as are phlegmaticke aged or subiect vnto obstructions or haue weake stomacks altogither absteine from the vse of Porke There is great difference in Porke according to the age of it the best is that which is of the age from six moneths vnto a yeare and not ouer fat for then it aboundeth more with superfluous moisture nourisheth lesse and is more fulsome to the stomacke Bacon is not good for them that haue weake stomacks For it is of hard digestionâ—… breedeth dust and cholericke humors But for strong laboring men and them that haue good stomacks it is conuenient enough A Gammond of Bacon is of the same nature but not so good for it is of harder digestion and the best vertue that it hath is to commend a cup of wine vnto the pallat Brawne is in no wise an wholesome meat for it is of hard digestion and breedeth grosse and tough humors If it be young it is the better for then it is the more tender and of easier concoction yet neuerthelesse in regard of the crude grosenesse of it it breedeth ill iuyce in the body It is commonly eaten at dinner before other meats which custome is very preposterous for it letteth the good concoction and distribution of other meats And because it is a meat of grosse iuyce and hard concoction we commonly vse to drinke a draught of strong wine or ale presently after the eating of it to helpe the digestion but good wine is badly bestowed vpon such a meat for howsoeuerit may heate and comfort the stomacke yet it can neuer cause that meat to be conuerted into good nutriment But it is worthy of enquirie whether sucking pigs that are of most men greatly desired which we commonly call Rosting Pigs yeeld good and wholsome nourishment to the bodie The flesh of rosting Pigs is very moist and excrementitiall yet very pleasant to the taste and easily digested it is very wholsome for all cholericke and dry bodies because the iuyce that is bred thereof doth excellently temper the ouer-much heat of cholericke bloud and very profitably moisten the inward parts But for the aged and those that are phlegmaticke and cold by constitution it is greatly hurtfull for by reason of the ouer-much moisture of it it breedeth in them abundance of crude and phlegmatick humors And verily for the same cause there is not a better and wholsomer meate for hot and dry bodies but in regard of the ouer-moist and slimie nature of it a cup of good wine will doevery well with it as Claret for such as are hot and dry by constitution but for other Sacke is best agreeing with it Whether Venison of Fallow Deere be wholesomer then that of Red Deere And whether the flesh of Conies be better then them both VEnison whether it be of Fallow Deere or of Red is of hard digestion and of ill iuyce for it engendreth grosse melancholicke bloud which quickly causeth obstructions of the liuer and milt Wherefore let such as haue weake stomacks and those also that are by constitution melancholicke or subiect to obstructions eschew the vse of it It was verily a good inuention for amending of the noisomnesse of Venison to drinke Claret wine plentifully with it because that wine causeth it to be the better digested and is also of a contrary nature to the humor that Venison most of all breedeth Both kindes of flesh are of a dry temperature and therefore the fatter the flesh is the better it is especially to eat it cold because that then the fatnes of it is not so fulsome to the stomacke as when it is hot for the siccitie of it being amended by the fat is reduced vnto a certaine mediocritie in such flesh And if they be well hunted before they be killed their flesh is the wholsomer for by often and long coursing of them their bloud becommeth more thin and subtill and the euill humors dissipated by reason whereof the flesh is more easily digested and yeeldeth better nourishment The younger and the fatter Deere are to be chosen because they are of a moister temperature and consequently of a softer substance of easier concoction and of wholsomer nourishment For if they be olde or Jeane they are of a very
although it be to some mens pallats very pleasant and acceptable yet it is to the bodie vnprofitable because it breedeth flatulent and obstructiue humors In like manner bread that is stale and growne dry because it hath lost his naturall temperature is vnprofitable for it is hardly digested and yeeldeth litle nourishment and the same not good but melancholick Wherefore it followeth that the bread ought not to be too olde nor too new and to auoide all the aforesaid discommodities I hold that the bread ought to be kept the space of 24 houres or at least one night in some cold place after the baking before it be eaten and also that it be not aboue two or three dayes olde in the summer especially if it be made in the forme of manchet or smaller loaues nor aboue foure or fiue dayes olde in the winter for by how much more it is dryed and indurated by so much the worse it nourisneth and is of harder concoction Whether Bisket Bread yeeld to the bodie any profitable nourishment BIsket bread is onely profitable for the phlegmaticke and them that haue crude and moist stomacks and that desire to grow leane because it is a very great dryer and therefore let such as are cholericke and melancholicke beware how they vse it The like may be said of the crust of bread for it is also very hardly digested and breedeth choler adust and melancholike humors Wherefore let the vtmost and harder part of the crust be chipped away of which let such as are by nature cholericke and melancholicke haue speciall care But it is good for the phlegmaticke for such as haue ouer-moist stomacks and yet healthy and desirous to grow leane to eat crusts after meat the very superficiall and burnt part of them onely chipped away because they presse downe the meate and strengthen the mouth of the stomacke by drying vp the superfluous moisture of it OF THE DIVERS kindes of Drinke SECT II. Whether it be wholsome for northerne people that inhabit cold countries to drinke water at their meales in steed of Beere ALthough Water bee the most ancient drinke and to those that inhabit hot countries profitable and familiar by reason of the parching heat of the ambient aire which doth exceedingly heat inflame and dry their bodies yet to such as inhabit cold countries and especially not accustomed therunto nor the constitution impensiuely hot requiring and forcing the same it is by the contrarie in no wise agreeable for it doth very greatly deiect their appetite destroy the naturall heat and ouerthrow the strength of the stomacke and consequently confounding the concoction is the cause of crudities fluctuations and windinesse in the bodie What in generall are the commodities of wine MAnie and singular are the commodities of wine for it is of it selfe the most pleasant liquour of all other and was made from the beginning to exhilarate the heart of man It is a great encreaser of the vitall spirits and a wonderfull restorer of all powers and actions of the bodie it verie greatly helpeth concoction distribution and nutrition mightily strengtheneth the naturall heat openeth obstructions discusseth windinesse taketh away sadnesse and other hurts of melancholy induceth boldnesse and pleasant behauiour sharpeneth the wit abundantly reuiueth feeble spirits excellently amendeth the coldnesse of old age and correcteth the tetrick qualities which that age is subiect vnto and to speake all in a word it maketh a man more couragious and liuely both in minde and body These are in generall the commodities of wine which are so to be vnderstood as that a meane and frugality bee had in the vse of it notintemperancie and drunkennesse otherwise what can be more hurtfull then wine seeing that the same immoderately taken destroyeth the life and prosperous health disturbeth the reason dulleth the vnderstanstanding confoundeth the memorie causeth the lethargie palsie trembling of the hands and a generall weaknesse of the sinewes Wherefore let wine bee moderately vsed that neither distillation nor inflammation nor exiccation or drunkennesse follow for if it be taken beyond measure it will not be a remedie and confort for the strength but rather a poyson and vtter ouerthrow But seeing that there are diuers sorts of wine and the same not indifferently agreeable to euerie age and constitution I will therefore that euery man may make choyse of those wines that are best agreeable for him speake of the particular differences of them according to their seuerall qualities especially of such wines as with vs are most vsuall White-wine and Rhenish-wine doe least of all wines heat and nourish the bodie they consist of a thin and penetrating substance wherefore they are quickly concocted and very speedily distributed into all parts of the body and therefore they lesse annoy the head then any other vrine They cut and attenuate grosse humors prouoke vrine and cleanse the bloud by the reines They moysten the bodie and canse sleepe mitigate the paines of the head proceeding from a great heat of the stomacke but especially the Rhenish wine They are most accommodate for those that are young for hot constitutions for hot countries and for the hot times of the yeere and for those that would bee leane and slender They are lesse hurtfull for such as are feuorous then other wines are but being well mixed with water they are very profitable for all hot distemperatures It is verie expedient to drinke White-wine or Rhenish-wine in the morning fasting and also a little before dinner and supper with a limmon macerated therein and the iuyce pressed forth especially for them that haue hot and drie stomackes or are subiect to obstructions of the stomacke of the mesaraicke veines of the liuer and of the reines for it greatly refresheth an hot and dry stomacke stirreth vp the appetite cleanseth away the sl mie superfluities of the stomacke mesaraicke veines and other obstructiue matter in the passages by way of vrine But it is very hurtfull to drinke White-wine or Rhenish-wine with meat or at the meales or presently after meale except for such as are affected with too much astriction of the stomacke because they deturbe the meats from the stomacke before they are concocted and so cause them to passe crude and indigested whereby it commeth to passe that the whole bodie doth greatly abound with flateous crudities White and Rhenish wines are very pernicious for such as are rheumaticke and subiect to fluxion of humors into the ioynts or other parts of the body and therfore let such very carefully eschew the vse of them Claret wine is very neere of a temperate nature and somewhat of an astringent faculty as the sauour of it doth plainely shew it breedeth good humours greatly strengtheneth the stomacke quencheth thirst stirreth vp the appetite helpeth the concoction and exhilarateth the heart it is most profitable for them that are of an hot constitution for young men and for them that haue hot stomackes which it doth excellently
is most hurtfull to the bodie and pernicious to the vnderstanding But Beere of a middle age as from one or two moneths olde vnto fiue or six according to the strength of it is the best and wholsomest And if in that space it shall onely chance to acquire somewhat a sowre smacke it is not therefore of all men to be refused for vnto cholericke bodies because it represseth the acrimonie of choler and also to all them by reason of the penetrating force which it obteyneth that are subiect to the obstructions of the stomack mesaraicke veines spleene liuer lungs and reines it is most profitable And if such as haue the stone or are subiect to the obstructions of the reines doe daily vse such Beere it will be impossible so that they erre not in other things that they should euer be vexed with the stone or any other great and painfull obstruction of the reines The fift is that it be of an indifferent strength not too strong nor too small because each excesse is hurtfull For that Beere which is of a middle strength doth heat that state of bodie which is ouer cold refrigerateth that which is too hot and preserueth the temperate But that which is stronger then a meane is more meete for cold and moist bodies especially in the cold seasons of the yeare and that which is weaker for hot and and drie bodies especially in the spring and summer for such bodies require much cooling and moistning which small Beere because that it litle differeth from the nature of water doth best effect but it is rheumaticke and impensiuely hurtfull to cold constitutions For you must vnderstand that Beere by how much the stronger it is by so much the neerer it commeth vnto the nature of wine and by how much the smaller by so much the neerer it approcheth vnto the nature of water Wherefore seeing that there is great difference to be found in Beere according to the strength and smalnes of it it becommeth euery man to haue speciall respect of his owne state and temper of bodie that thereby he may make vse of that which shall be best agreeing vnto his nature And here I aduise all such as respect their owne good that they drinke not Beere that is very strong but in steed of wine for if it be stale well depurated from dregs and throughly boyled it is in operation most like vnto wine because the often vse of it is very greatly hurtfull to the integritie both of minde and bodie And here I admonish our common ale-pot drunkards that it is worse to be drunke with Ale or Beere then with Wine for the drunkennesse endureth longer to the vtter ruine of the braine and vnderstanding by reason that the fumes and vapors of the Ale or Beere that ascend to the head are more grosse and therefore cannot be so soone resolued as those that rise vp of wine and by the same reason I conclude that it is worst of all to be drunke of Ale The sixt and last propertie is that the malte whereof the Beere is made be full of pure corne as of Barly or Oates for then the drinke made thereof must needs be the better And here it may be demanded whether Beere made onely of barly malte be better and wholesomer then that which is made of barly and oaten malte in equall portions mixed togither or of two or three parts of barly malte with one of oaten To which I answer that whereas the end of the vse of drinkeis fourefold 1. To quench the thirst 2. To temper the naturâ—…ll heat 3. To moisten the inward parts 4. To help the concoction and distribution of the meats that Beere made of barly and oaten maltemixed togither doth more effectually accomplish the first three without any manner of hinderance vnto the fourth and is also of a more liuely taste if it be kept vntouched till that it hath gotten a sufficient stalenes whereupon I may well affirme that Beere made of barly and oaten malt mingled togither is better then that which is made of barly malte alone especially in the hot seasons of the yeare and verily for hot and dry bodies it is at all times much more conuenient because it receiueth a singular cooling qualitie from the Oate Whether Cyder and Perrie are for common vse wholsome and profitable drinkes CYder and Perrie are vsuall drinks where fruits doe abound they are cold in operation and better or worse according to the fruits whereof they are made In respect of the coldnesse of them they are good for such as haue hot stomacks or hot liuers and by reason of a very pleasing sharpe taste which they haue if they be drunke after they be foure or fiue moneths olde they are of a notable penetrating facultie and doe greatly helpe the weaknesse of the stomacke and distemperature of it proceeding of a hot cause for they excite the appetite temper the drinesse of the humors and inward parts asswage the thirst and very greatly represse the ebullition of choler Moreouer by reason of their penetrable power they prouoke vrine and open the obstructions of the stomocke mesaraicke veines milt liuer and reines They are wholsome for hot and dry bodies namely for the cholericke but especially the atrabilaricke Yet they are not good to be vsed as common drinke with meats except of them that haue very dry stomacks and subiect to too much astriction of the same because they cause the meaâ—…s too speedily to descend from the stomacke and besides that the much and often vse of them is very hurâ—…full to the liuer which by ouer-cooling it doth so enfeeble and dispoliate of its sanguifying facultie that the colour of the face becommeth pale and riueled and the skin oftentimes polluted with a white spottie deformitie through an ill habit of the parts acquired by the too often vse of them Moreouer the much and often vse of these drinks doe exceedingly weaken the braine and reines whereupon rheumes and seminall fluxions aches of the joynts weaknes of the limmes and backe doe very quickly ensue They are best to be taken for whom they are agreable in an emptie stomacke as mornings fasting and about an houre or two before meale for then they better remoue the obstructions and attemper the drynesse of the parts Onely those that are atrabilary which abound with choler adust because their stomacks are very dry where-from for the most part the meats doe very slowly and that not without some difficultie descend may very profitably drinke a draught or two thereof at their meales But let the phlegmaticke and such as are of cold constitutions or subiect vnto the windie collick altogither eschew the vse of these drinks because they abundantly opplete their bodies with waterish crude and windie humors with a suddaine labefaction of the liuer They are meliorated by putting to them sugar nutmeg and especially ginger which cheifely correcteth their crude and windie qualitie Of these two
and therefore to be reiected The Kidneies are in no wise commendable but for the fat annexed vnto them for otherwise they are of very ill iuyce of vnpleasant taste and of hard concoction The kidney of Veale by reason of the pleasantnes and tendernesse of it is farre more nutritiue and more wholesome then of any other flesh The kidneies of beasts that are full growne especially if they be of big stature are of no good nourishment for they are of very hard concoction and of a rancke and naughty iuyce The Vdders of beasts are not easily digested they make a grosse phlegmatick bloud wherefore they are not good for them that liue at ease for the phlegmatick nor any that haue weake stomacks or subiect to obstructions Being well digested they nourish much and therefore they are a conuenient meat for them that haue good stomacks and a strong naturall heat to digest The vdders of Cowes are for pleasantnes of taste and goodnesse of nourishment the best The feete of Beasts doe giue a cold and clammie nourishment which quickly stoppeth vp the veines Galen commendeth the feete of Swine but Calues feete and the feete of rosâ—…ing Pigs are of easiest concoction and of purest nourishment They are very good for dry bodies because in an hot stomacke they digest well nourish much and they moisten the solide parts not with a light but a clammie and good nourishment and for the same cause the vse of them especially of Calues feete is very profitable in consumptions and rupture of veines but there must be good heede taken that they bee exactly boyled euen vntill that by reason of tendernesse one part is dissolued from another for else they are of harder concoction and not of so good nourishment They are very hurtfull vnto moyst and phlegmaticke bodies and such as are subiect vnto the Gout and winde collicke The feete of a Bullocke or Heifer which we commonly call Neats feete tenderly sodden and layed in souce and afterwards eaten cold are accounted very good meat and so they are for a cholericke stomacke because they make a cold and tough nourishment alwaies foreseene that they be eaten before other meat But to them that haue cold stomacks although they may be well liking vnto them they are in no wise agreable OF FISH SECT IV. Whether the much and often use and eating of Fish be unwholesome and hurtfull to the health of the bodie IT is because fish increaseth much grosse slimio and superfluous flegme which residing and corrupting in the bodie causeth difficultie of breathing the goute the stone the leprie the scuruie and other foule and troublesome affects of the skin Wherefore I aduise those men that are much delighted with the vse of fish that they be very carefull in the choise of it as that it be not of a clammie slimie neither of a very grosse or hard substance nor oppleted with much fat for all fat is of it selfe ill and noysome to the slomack but of fish it is worst neither of ill smell and vnpleasant sauour Wherefore of Sea-fish that is best which swimmeth in a pure sea and is tossed and hoysed with windes and surges for by reason of continuall agitation it becommeth of a purer and lesse slimie substance and consequently of easier concoction and of purer iuyce And for the same cause the fish that is taken neere to a shore that is neither earthy nor slimie but rockie and stonie is also best for the fish that abides in a slimie shore is of harder digestion and of a more slimie and excrementall substance The fish also that betaketh it selfe from the Sea into the mouthes or entries of great riuers and so swimmeth towards the fresh waters doth quickly become better or worse for if they be caried in slimie and muddie riuers they forthwith loose much of their goodnes but if in pure grauely and stonie riuers then the farther off they be remoued from the Sea the better they are for by reason that the water is contrary to their course they are the better clensed from their slimie superfluities Of fresh water fish also that is best which is bred in pure stonie or grauely riuers running swiftly For that which is taken in muddie waters in standing pooles in fennes motes and ditches by reason of the impuritie of the place and water is vnwholesome for it breedeth a very slimie and excrementall nourishment very greatly hurtfull vnto them that are subiect to the goute and stone and obstructions of the breast Thus much in generall concerning the choise of fish Now I will breifely speake of the particular kindes of fish that are most common and in greatest vse and first of Sea-fish The Sole is somewhat of an hard substance and yet of easie concoction and free from excrement in respect of other fish For whitenes and puritie of substance pleasantnes of taste and goodnes of iuyce it far excelleth all other Sea fish and therefore may well be termed the Sea-Capon The Sole verily is to be reckoned among the meats of primest note and for such as are infirme and sicke Non magis expetitus quam salutaris cibus The Plaice is pleasant to the pallate easily digested and in the iudgement of some men a good fish but in my opinion it giueth a watrish and excrementall nourishment especially if it be not well growne to a substantiall thickneâ—… It is best agreable to them that are by constitution cholericke but to the phlegmaticke it is very hurtfull because it aboundeth with a phlegmaticke iuyce The Dabbe or little Plaice is of the same nature but more excrementall The Flounder is in taste digestion and nourishment like vnto the Plaice especially if he be young Some deeme this fish not so pleasant in taste nor so good in nourishment as the Plaise but by their leaue if it be growne to a good thicknes nam quo grandior eò melior by reason of a firmer substance which it acquireth I rather thinke that it giueth a better then a worse nourishment because it lesse aboundeth with a slimie superfluitie The Gurnard is of harder digestion then any of the former some are red and some grey in respect of the colour there is litle difference if there be any the red is the better both giue a good nourishment and nothing slimie and therefore they are much better for them that are phlegmatick then the Plaice or Flounder The Whiting notwithstanding that it is vnsauourie and nourisheth very litle is of some greatly desired and commended verily it is easily digested and the nourishment which it maketh although it be litle yet it is good and very litle excrementall The Breame is somewhat acceptable to the pallate of easie digestion and of meetly good nourishment somwhat excrementall It is best agreable for cholericke bodies and worst for phlegmaticke Some loue to eat the eyes of the Breame but they are very excrementitiall and so
other affects of the sinewes Verjuce which is made of soure or vnripe grapes or of crabs or other vnripe soure apples is like to vinegar in operation sauing that it is of a more cooling nature therfore more agreeable for hot and cholericke bodies It refresheth an hot stomack and liuer represseth cholericke fumes and raiseth vp the appetite deiected through much heat labour or exercise wherefore it is very profitable for hot and cholericke bodies to be vsed in way of sauce and for hot and cholericke diseases in way of medicine but it is hurtfull to the aged and to all cold and phlegmaticke bodies Eisell or the vinegar which is made of Cyder is also a good sauce it is of a very penetrating nature and is like to Verjuce in operation but it is not so astringent nor altogether so cold Mustard is a sauce in common vse with sundry meats both flesh and fish especially those of the grosser sort It is hot in the fourth degree and is of a dissoluing attracting extenuating and dissipating faculty It very strongly heateth the stomacke cutteth extenuateth and scattereth grosse and phlegmaticke humours openeth the obstructions of the breast helpeth the concoction and distribution of meats of grosse substance comforteth the stomack and drieth vp and consumeth the superfluous moysture in it Moreouer it vehemently pearceth the braine and wonderfully purgeth it from superfluities and therefore the vse of it is very profitable for them that bee subiect vnto cold diseases of the head and sinewes as the Epilepsie Lethargie and Palsie for it openeth the passages and dissipateth and consumeth the humours oppilating the nerues wherefore as it is a good sauce so is it also very medicinable It is a most wholsome sauce for them that bee phlegmaticke and that haue cold and moyst stomacks especially in a cold and moyst season but the often and much vse thereof is hurtfull vnto cholericke and dry bodies Orenges differ in their temperature according to the sweetnesse or sourenesse of their iuyce for the sourer the iuyce is the colder it is and the more penetrating but yet with the greater astriction following and the sweeter it is the more hot and lesse penetrating without any or little astriction concurring The sweet Orenges are not fit for sauce because they subuert the appetite and cause loathsomnesse in the stomacke yet to such as are of a melancholike temperature they are by reason of their temperate heat and sweetnesse somewhat profitable The soure Orenges are cold and dry in the second degree they quench thirst excite the appetite and represse cholericke vomitings they coarctate the breast and astringe the belly which are two pernicious properties wherefore they are greatly hurtfull to the phlegmatick and melancholike and them that are straight chested But sugar correcteth their aciditie and bringeth them to a better temperament They are conuenient for hot dry bodies so they be not affected with coarctation of the breast or astriction of the belly Those that are of a meanetaste betweene both that is neither too sowre nor too sweet are cold in the first degree and temperately dry they are best for sauce because they are more acceptable to the taste and more profitable to the stomacke They are profitable in feuers to extinguish thirst and inhibit the putrefaction of the humors Orenges sliced and sopped in Rose-water and sugar are very good to coole and refresh the stomacke in feuers and so they are also at other times for an hot and cholericke stomacke the pulpe or medullary substance of the Orenge is not good to bee eaten except of them that haue very hot and cholericke stomacks but the iuyce onely because it breedeth a crude and ill iuyce and is not easily digested Therindes of Orenges are hot in the first degree and dry in the second being preserued in sugar and taken in small quantity after meat they very greatly comfort a weake stomacke Limmons are like in nature vnto Orenges sauing that as they are sourer so are they colder ore pearcing wherfore the iuyce of them hath an admirable force of cutting penetrating extenuating and cooling it stirrtth vp the appetite comforteth the stomacke restraineth vomiting and is therefore very good for them that haue nauseatiue stomacks It mightily cutteth and attenuateth grosse humors asswageth thirst mitigateth the sharpnesse of choler and inhibiteth the encrease of it It also excellently cooleth and refresheth an hot liuer corroborateth the heart and is of singular efficacie against acute and malignant feuers for it defendeth the humours from putrefaction and correcteth those that are putrified There is not so pleasant a sauce to be found as this of the Limmon and it giueth a grace to all other sauces it is sourer then vinegar more cooling and more pearcing free from any acrimonious or mordicant quality and therefore more delectable and more wholsome then it It is for hot and cholerick stomacks the best sauce and against the vehemencie of choler there is not a better medicine for it mightily represseth and extinguisheth the feruent heat of it It is hurtfull to them that be phlegmatick and also to the aged except choler shall happen to domineire in their stomacks The Citron is like in nature to the Limmon but it is thought to haue a more speciall propertie against malignant and pestilentiall feuers and to comfort the heart The rindes and also the white pulpe of Citrons and Limmons preserued doe comfort the stomacke helpe the concoction corroborate the heart and are very good against melancholy Oliues if they be ripe are temperately hot they are eaten with salt of the inhabitants where they grow but they are neither good for sawce nor for meate for they weaken the stomacke and breed a putrible and vnwholsome nourishment But the greene and vnripe Oliues are cold and dry of an astringent facultie and these are the Oliues which are vsually eaten with meate to excite the appetite They are gathered while they be greene preserued in pickle and so transported They excite the appetite clense phlegme from the stomacke corroborate the mouth of it and stay vomiting but they are hardly digested excite thirst breed grosse and melancholicke humors and being abundantly eaten they cause headach and make the belly cosliue especially those that are preserued onely in salt wherefore they are not so wholsome a sawce as they are esleemed They are preserued onely in salt or in a pickle of salt and vinegar Those that are preserued in salt are hotter then the other for they are hot in the second degree and of greater force in clensing of phlegme from the stomacke and therefore they are best for them that be phlegmaticke and worst for the cholericke But those that are preserued in a pickle of vinegar and salt are of a more temperate nature they represse choler and stay vomiting more then the other doe and are conuenient for euery age and constitution especially for the cholericke and therefore they are
to be preferred before them But which way socuer they are preserued the greene or greenish Oliues are to be chosen and the yellowish or blackish rejected as abhominable for sawce or meate for the yellow ones were too ripe before they were gathered and the blackish are putrified The salt liquor or pickle wherein they are preserued is an excellent remedie against sofâ—… and flagging gummes and loose teeth if they be washed and rinsed therewith somewhat hot Capers are very necessarie for the preseruation of health they are preserued in vinegar or in salt or in a pickle or brine made of them both which is the best way Being thus preserued they are hot in the first degree and dry in the second they are of an abstersiue and opening facultie they giuevery litle nourishment but they excite the appetite notably clense away phlegme adhering to the stomack and guts kill wormes of the belly and open the obstructions of the liuer but especially of the melt wherefore the often vse of them with meat is very profitable to phlegmaticke and melancholicke bodies to such as haue moyst and waterish stomacks that are short breathed that haue hard and ill spleenes and subiect vnto quartaine feuers Before they be vsed the salt must be washed off cleane from them and they a litle while steeped in cleane water and after that eaten as other sallads be with vinegar and oyle also if it shall like the eater or if they be eaten with Oximell they will not onely be the more acceptable to the taste but more effectuall also for the purposes aforesaid The young tender buds of Broome are in the spring time gathered and preserued in pickle in the same manner as Capersare they excite the appetite and open the obstructions of the melt and liuer no lesse then Capers doe and are also very profitable in obstructions of the kidneys wherefore they may well be vsed with meate as Capers are Sampier is in the like manner preserued in pickle and eaten with meats it is a very pleasant and familiar sauce well agreeing with mans bodie It is hot and dry of an abstersiue and diureticke facultie it exciteth the appetite comforteth the stomacke openeth the obstructions of the liuer melt and especially of the kidneys and bladder by prouoking vrine wherefore it is a necessarie sauce for them that are subiect to the stone and conuenient for euery age and constitution of bodie Radish is also vsed as sauce with meats but it is a very hard one and vnwholsome it is hot and dry and of an extenuating facultie Those that are very tart in taste are hot in the third degree and dry in the second They are accounted the best that are cleare tender and tart in taste and so they are because they are of easier concoction and doe more delight the pallate Some Physitions commend the eating of Radishes before meat because they excite the appetite and some after meate because as they say they helpe the concoction by depressing the meats but I constantly affirme howsoeuer they oblectate the pallate depresse the meats or excite the appetite that they are neither good before meat nor after meat nor togither with meat They are not good to be eaten before meate for because that they are with much difficultie digested and make long stay in the stomacke they hinder both the descension and concoction of the meat that is taken after them and are also the cause of stinking belchings which are far greater hurts then the exciting of the appetite is a commoditie Neither are they good to be eaten after meate for by reason of the hardnes of their substance they rather oppresse the stomacke then any way helpe the digestion breed windinesse and cause noysome belchings yea though they be taken euen as we doe cheese in small quantitie But our vsuall manner in England is to eat them togither with meat as a sawce which is the worst way of all for being in such manner taken they greatly oppresse the stomacke ingender raw humors aboundance of winde cause loathsomnes disturbe and hinder the concoction of the meate that is taken with them raise vp noysome fumes and most offensiue belchings which are very hurtfull to the eyes and head Wherefore I conclude that they are vnwholesome any way to be eaten especially for them that haue weake stomacks except for them that be pallate-pleasers and that they are onely good to be vsed in the way of physicke for they heat cut and attenuate grosse humors prouoke vrine and procure vomiting And verily this their heating cutting attenuating and vomitorie facultie is the principall cause by working vpon the humors and meate in the stomacke that they breake or rather breed and raise vp so much winde and auoide it by belchings Oyle Oliue which we commonly call Sallet Oyle if it be of the ripe Oliues is moderately hot and maketh the belly soluble but by reason of the vnctuous substance and nauseous sweetnesse of it it deiecteth the appetite anoyeth the stomacke impinguateth the liuer and increaseth the substance of it wherefore it is in no wise to be vsed as a sauce with meats But the Oyle that is made of the vnripe Oliues which is called Oyle Omphacine is not so grosse and fattie as the other and inclineth to a greenish colour it is somewhat of a cooling and astringent facultie by reason whereof it strengthâ—…eth the stomacke and represseth the too-much tenuitie and fluxibilitie of the bloud in cholericke and sanguine bodies wherefore the vse of it for them that are healthy is very conuenient Of Butter which is of great vse in sawces I haue spoken in the precedent section Honie is hot and dry in the second degree and of an abstersiue and soluble facultie wherefore it is very wholesome for them that be old for such as are phlegmaticke and of a cold and moyst constitution especially in the cold seasons of the yeare It is very profitable for such as be asthmaticke or short breathed and that are subiect vnto rheumes so that they be not of a cholericke constitution because it doth notably clense and mundifie the breast and lungs of phlegmaticke and rheumaticke humors Wherefore I wish all such as are of a phlegmatick constitution to accustome the eating of honie mornings fasting and to walke an houre after it but it must not be immoderately taken for not withstanding that it is of a clensing and opening facultie yet for all that if it be taken in too large a quantitie it will obstruct and cloy the stomacke because it consisteth of a grosse substance But the vse of honie is hurtfull to them that are of hot complexion because it inflameth the bloud and is quickly by reason of the acrimonie of it conuerted into choler it is also hurtfull to such as abound with winde especially the crude and vnclarified honie because there is in it a windie and excrementall moysture The
winde and inhibit fluxes of the belly proceeding from a cold cause or weaknes of the retentiue facultie They are good for olde cold and phlegmaticke bodies but the much vse of them by reason of their dry temperature and astrictiue facultie is hurtfull to cholerick and melancholick constitutions and them that haue costiue bellies Nutmegs preserued in Sugar as soone as they be taken from the tree are of a very pleasant and delightsome taste and of most profitable vse for comforting of the stomack and braine to be eaten now and then especially in the mornings fasting and presently after meales and because they are of a lesse drying and binding facultie they are very good for euery state and constitution of bodie Wherefore I aduise all those that haue weake stomacks and that liue a studious kinde of life neuer to be without them that they may take of them at their pleasure All the sorts of Pepper are hot and dry in the height of the third degree if not in the beginning of the fourth they are of an heating and resoluing facultie they excite the appetite comfort the stomacke helpe the concoction and all cold diseases of the breast and stomacke by concocting dissipating exiccating and expelling crude and flatuous humors they also strongly heat the sinewes and muscles and all cold parts The round blacke Pepper is in greatest vse for sauce and seasonings of meats It must be moderately vsed for otherwise by reason of the acrimonious heat that it hath it will quickly inflame the bowels adure the bloud and consume the genitall seede By reason of the tenuitie of its substance it must be but grossely beaten that the heat thereof may longer continue and operate in the stomacke for being smally beaten it will make lesser stay in the stomacke and mesaraick veines and by reason of the penetrating force of it sooner ouer-heat and dry the liuer prouoke vrine in flame the bloud and the reines It is a spice most conuenient for cold moist and grosse meats for cold and moist seasons for the aged for the phlegmaticke for them that haue cold weake and windie stomacks and that are subiect to distillations But to hot cholericke and dry bodies the much or often vse thereof is very hurtfull especially in hot and dry seasons Ginger is the roote of a certaine plant growing in Barbarie and other hot countries being greene and newly digged vp it is hot in the third degree and moyst in the first but when it is growne dry because that the moysture of it is consumed it is dry in the second degree if not in the third it is of an heating and digesting quality but it heateth with a more durable heat then pepper doth and therefore it is more conuenient for a cold and moyst stomacke for which it is of singular efficacie it discusseth winde helpeth the digestion and consumeth crude and phlegmaticke humours It is very profitable for the aged such as are phlegmaticke and full of crude flatulent moysture in their stomacks especially in cold and moyst seasons but the vse of it is not so good in hot seasons nor for them that are by constitution cholericke because the often and much vse of it will enflame and distemper hot and dry bodies The greene roots preserued which wee commonly call greene ginger or ginger condite are of pleasant taste very good to be eaten often times especially mornings fasting of them that haue weake stomacks and bad memories and that are subiect vnto rheumes for they greatly comfort the stomacke and head and are also very accommodate for all the purposes aforesayd Wherefore the vse of them is for old men and Students most profitable They also increase the geniture They are preserued two wayes either in a syrupe of sugar or couered ouer and incrustated according to art with sugar which wee commonly call Candied Ginger this is best for them that be very phlegmatick and rheumatick and that haue very cold and moyst stomacks because they are of a more exiccating nature but the Ginger that is preserued in syrupe is more conuenient for all other bodies and for the two purposes last aboue recited because it drieth not as the candied ginger doth but is rather hot and moyst in quality by reason of a substantiall moysture that it receiueth from the syrupe wherein it is preserued The roots that are preserued in syrupe while they be fresh greene and full of iuyce are of soft and tender substance and of a most pleasant taste whereby you may detect the fraud of them that boyle the dry Ginger to make it soft and afterward put it into a syrupe and sell it for greene condite Ginger for it is somewhat blackish tough and hard in biting and not so delectable in taste Saffron is hot in the second degree and dry in the first the moderate vse of it wonderfully refresheth comforteth strengthneth and exhilarateth the heart for there is so great societie betwixt it and the heart that it is without delay carried thither and for that cause it is mixed with all cardiacall medicines It expelleth and preserueth from all pestilentiall infections it openeth the obstructions of the liuer and gall and is therefore good against the yellow Iaundise it prouoketh the menstruall courses and birth and therfore women with childe must carefully shun the vse of it it also dilateth the breast openeth the obstruction of the lungs and is for them that bee short and thicke breathed the last and greatest remedie But if it bee not moderately vsed and that in very small quantity at a time it is hurtfull and dangerous for it causeth the head-ach and offendeth the braine and senses by sending vp sharpe fumes it also deiecteth the appetite and causeth faintnesse by too much relaxing the hearr and pouring out the spirits OF FRVITS ROOTS and HEARBES that serue for meat and are vsually eaten SECT VII Whether new fruits eaten raw yeeld any wholsome or prositable nourishment to the bodie ALthough all new fruits that abound with moysture as most doe may seeme to be iudged vnwhosome to be eaten raw by reason that they fill the body with crude and waterish humours that dispose the bloud vnto putrefaction yet the moderate and tempestiue vse of them may be very good and profitable for such as vse to heat and dry their bodies with great labour and exercise for all hot constitutions especially for the cholericke because they extinguish thirst coole and moysten the body and represse the vehement heat and ebullition of choler But to the phlegmatick and such as haue crude stomacks all raw fruits especially those that abound with moysture are greatly hurtfull as heereafter shall bee particularly demonstrated And here before I begin to discourse of alimentary simples I will aduertise the Reader somwhat for his better vnderstanding concerning the fouredegrees of qualities that Physicians constitute and define to be in Simples as those are sayd to be hot or cold
and not after meat for if they be eaten vpon a full stomacke they spoyle the concoction abundantly breedewinde and fill vp the stomacke with crude and corruptible humors They are so they be moderately eaten conuenient for euery constitution and age except for the phlegmaticke and them that are olde for in these they excessiuely increase cold crude and flatulent humors which vitiate the bloud cause rheumes inflate the melt and disturbe the belly But Grapes boyled in butter and sops of bread added thereto and Sugar also if they be somewhat soure are a very pleasant meat and agreable for euery age and constitution for they are lesse windie more acceptable to the stomacke and yeeld more and better nourishment to the bodie Of Grapes dryed through the heat of the Sunne are made Raysons the greatest sweetest and fattest are the best and wholsomest and those we commonly call Raisons of the Sunne for they are of the greatest and fairest Grapes They are hot in the first degree and moyst in the second they yeeld to the bodie much nourishment and the same very good for there is in them no ill iuyce at all They are passing good for the liuer and as it were by Nature appropriated to that part they concoct raw humors and by reason of their lenifying and detersiue facultie clense phlegme from the stomacke and lungs leuigate the roughnesse of the winde-pipe and are therefore very good for the cough and other infirmities of the breast they doe also a little mollifie and loose the belly but the stones in them must be taken forth which by reason of their astringent qualitie and duritie of substance are offensiue to the breast and stomack They are very wholsome and good for euery season euery age and constitution The lesser and common sort of Raisins are not so sweet in taste but haue rather a little pleasing sourenesse adioyned to them by meanes whereof they are more gratefull to the stomacke but they yeeld lesse nourishment to the bodie and by reason of a small astriction that is in them they are not so profitable for the breast but for the same cause they are more conuenient for them that are too soluble or subiect to fluxes through the weaknesse of theretentiue faculty The small Raisins of Corinth which we commonly call Currants are much vsed in meats and that for good cause for beside their pleasantnes in taste they excite the appetite strengthen the stomack comfort and refresh weak bodies and are profitable for the melt They are verie good and wholsome for euerie season age and constitution All the kindes of Cherries are generally of a cold and moyst temperature they breede winde in the stomacke and fill the bodie with crude and putrible humours But some are farre more wholsome then other the best principallest are those that are of a red colour and and of a soure sweet taste for they delight the pallate excite the appetite and are more acceptable to the stomacke they doe moderately coole quench thirst attemper the heat of the stomacke and liuer represse choler and giue to the body a more commendable iuyce Being preserued they are a most choyce medicinable nourishment and being boyled with butter slices of bread and sugar betweene two dishes they delight the pallate excite the appetite and yeeld a good and wholsome nourishment especially for hot and dry bodies The distilled water of these and also of the soure ones is very good in feuers and inward inflammations The Cherries that bee very sweet doe deiect the appetite relax the stomacke and engender grosse and phlegmaticke humours Those that are soure doe giue vnto the body no nourishment at all but they excite the appetite cut grosse and clammie humours in the stomacke represse the heat of choler and are onely good for an hot cholericke stomacke Cherries must bee eaten fresh and newly gathered because they quickly corrupt and that not insteed of meat but for quenching of thirst and attempering the heat of the stomacke and liuer and for the same purposes they must not be eaten after meales as our common preposterous vse is to eat them but when the stomacke is emptie as an houre or two before meales because they prowoke appetite quickly descend from the stomacke and make the belly soluble They are conuenient for them that are young and for such as are of a cholerick temperature but hurtfull to the aged and them that abound with phlegme The greene and vnripe Goose berries are cold and dry in the second degree and of an astringent faculty the iuyce of them is vsed in diuers sauces for meat insteed of verjuce which maketh them not onely pleasant to the taste but also very profitable to such as abound with choler and are afflicted with hot burning and malignant feuers for it extinguisheth the vehement heat of choler verie greatly resisteth the corruption of humours and labefaction of the vitall and naturall parts The Goose-berries that are indifferently ripe are cold in the first degree and moyst in the second are lesse binding then when they are altogether greene and vnripe They are of a pleasant soure taste and therefore being boyled betweene two dishes with butter sops of bread and sugar or as those that are skilfull in Cookerie can best tell they make a most excellent and delightsome sauce for most kindes of meats which yeeldeth to the bodie somewhat a cold and small nourishment but it exciteth the appetite quencheth thirst represseth choler and addeth a singular grace vnto the meats and a correctorie relish also vnto such as are hot and dry or fulsome in taste Being eaten raw they are very hurtfull to a cold and weake stomacke and for them that are aged because they encrease cold and crude humours contrariwise they are profitable to an hot stomacke because they excite the appetite deiected by ouermuch heat and greatly coole the inflammations both of the stomacke and liuer they are also verie good for women with childe because they helpe their picarie affections and notably preserue them from abortion But if they are immoderately eaten they exasperate and lode the stomacke binde the belly and inhibit all fluxes except they happen to be taken into a cold stomack for then they oftentimes rather oppresse and trouble the same by some manner of flux To conclude they are so much profitable to the cholericke and sanguine as they are hurtfull to the melancholike and phlegmaticke The Goose-berries that be throughly or ouer-ripe are not by reason of their fulsome sweetnesse vsed in sauces neither are they any way good to bee eaten for they fill the stomacke and whole bodie with grosse crude and corruptible humours Ribes which with vs are commonly knowen by the name of Red Currants are deemed to bee of the same nature that Goose-berries are Indeede there is a great parity of nature betweeene the ripe Ribes and the Goose-berries that are a little ripe but betweene the ripe Goose-berries
the liuer especially if they be eaten with Raysons the immoderate vse of them induceth the self same hurts that the common Hasell Nuts doe Those that haue their skins red are the right Ponticke Nuts and are both for pleasantnesse of iuyce and facilitie of concoction the best Filberds The greene ones that are but lately gathered are by reason of some moysture in their substance much wholsomer then the drie for the drie Nuts are hot and drie in the first degree and in the same more drie then hot and beside that they are with greater digested they also breed very much choler The dry Walnuts or Walsh nuts are hot and dry in the second degree they are of hard digestion and of an astringent facultie they increase choler offend the stomacke hurt the breast and cause the cough Those that in keeping become oylie and rancke in taste are to be reiected as vtterly naught and vnwholsome for they are of an hot exulcerating facultie they altogither breed choler and very greatly anoy the breast stomacke head throat tongue and pallate The dry Walnuts are onely good for robustious bodies and for such as respect not wherewith they fill themselues Those that are newly gathered are farre wholsomer then the dry for they are somewhat of a moyst temperature and of a more commendable substance by reason whereof they are more pleasant to the taste more acceptable to the stomacke and of wholsomer iuyce But they are also hurtfull to them that are streit chested and that are subiect to the cough or other affects of the lungs The great Royall Walnut doth for wholsomnes in all respects far exceed the rest Chestnuts are hot in the first degree and dry in the second being well digested they yeeld a substantiall thicke nourishment yet for all that they are not approued for meat except in the time of penurie or for strong rusticall bodies because they are of hard concoction and of slow and painfull distribution they also abundantly ingender winde binde the belly and offend the head Being rosted vnder the hot imbers or boyled and so eaten with salt and sugar they are not so hard of digestion they more easily descend and are lesse windie yet they make the bodie costiue The kernels of this fruict are hot in the first degree and moyst in the second they yeeld to the bodie much good and substantiall nourishment and are also of a concocting lenifying and clensing facultie They diminish and take away the corruption of humors and also giue vnto the bodie a good restoratiue iuyce but they are not altogither easie of digestion and they also offend the stomacke through their acrimonie if they be too plentifully eaten The newest and the whitest are the best They must be eaten with Honie or Sugar they are best for the phlegmaticke and them that be olde with honie for them that are young and that are of a cholericke and hot temperature with sugar but they must first be macerated the space of an houre in warme water and then eaten for by that meanes they are more easily concocted and despose all their offensiue acrimonie They are of much vse in physicall compositions especially for diseases of the breast they are of excellent efficacie against an olde cough the asthmaticke passion and consumption of the lungs for they mundifie the lungs from phlegme represse the vlcers of them expectorate the putrilaginous matter and viscous humors of the same and repaire the strengths They are conuenient in cold seasons of the yeare for the phlegmaticke and them that be aged and also for such as are young in affects of the breast being taken with Sugar Pistach or Fisticke Nuts are of an aromaticall sauour and doe for wholsomnes exceede all other Nuts The kernels of them are much of the same efficacie and vse in physick as be those of the Pine Apple but they are somewhat of an hotter temperature the newer they are the better and wholsomer they are the best way to eat them is with Rose-sugar their skins being first pilled off and maceâ—…ated the space of foure or fiue houres or more in Rose-water They strengthen the stomacke and liuer yeeld to the bodie a good impinguating nourishment by reason whereof they are very good for bodies that are consumed and haue lost their strengths they excite Venus by increasing the geniture and fortifying the reines They also open the oppilations of the liuer and mesataicke veines mundifie the reines and asswage their paine They are good against the shortnes of breath for they remoue the obstructions of the breast by clensing forth superfluous and putrid humors that adhere to the lights chest for which cause as also by reason of their restoratiue force they are very greatly commended for those that haue the phthisicke or consumption of the lungs They are very wholsome and good for them that be aged and for such as are of a phlegmaticke temperature but not so conuenient but rather hurtfull to them that be young and that are of an hot and cholericke temperature because in such they distemper the bloud and being much eaten oftentimes procure the vertiginous euill Sweet Almonds haue in them a good medicinable nourishment they are of an opening concocting and clensing facultie whereby they are very medicinable to the breast and lungs Those are best to be eaten which are somewhat newly gathered for they are of a good temperature in heat and moysture and of wholsome and pure iuyce and they the worst which are ouer-much withered for the dryer they are of worse temperature they are of lesser and worse nourishment of harder concoction and more offensiue to the stomacke through their slower descension They are alsâ—… eaten in the summer before they be thorow ripe when as they abound with a milkie â—…uyce at which time they are very pleasant to the taste but they yeeld a grosse nourishment do likewise slowly descend wherefore it is good to eat not onely these but also the ripe and dry Almonds with Sugar and Raysous to cause them more lightly to descend and with lesse offence to the stomacke The Almonds that are not fully ripe are onely conuenient for them that are young and that are of an hot and cholericke temperature those that haue their full ripenes and reserued all the yeare so that they waxe not too dry or in their colour and substance vitiated are conuenient and good for euery season age and constituâ—…ion There is drawne out of sweet Almonds blanched and beaten very small with some conuenient liquor as barley-water and a litle Rose-water or such like a white iuyce-like milke which with Sugar Candie also put to it maketh a most pleasant delectable and wholsome drinke for weake and sickly persons especially for such as are extenuated through a seuerous distemperature for it giueth a pure thin and moystning nourishment which by reason that it is easily distributed very speedily moystneth comforteth and refresheth the whole
roots condited or preserued with sugar doe exceedingly refresh and comfort the bodie and restore the naturall moysture They are very greatly auailable for old and aged people and for such as are weake by nature refreshing and restoring the one and amending the defects of nature in the other Galicke is hot and dry in the fourth degree it yeeldeth to the bodie no nourishment at all it engendereth a naughty and sharpe cholericke bloud and therefore such as are of hot complexion must carefully abstaine from it especially in hot seasons Yet it is good for them that are colde and moyst by constitution and that abound with phlegmaticke grosse and clammie humours for it heateth the bodie exceedingly helpeth the concoction digesteth and consumeth crude and raw humours dissolueth winde atrenuateth and maketh thin thicke and grosse humors cutteth such as are tough and clammie digesteth and consumeth them Also it killeth wormes prouokes vrine excites Venus opens obstructions helps the cough paines of the breast proceeding of colde and likewise the winde-collicke It is also an enemy to all cold poysons and to the bitings of venomous beasts a remedie to such as are constrained to take naughty corrupt drinkes or meats and a Preseruatiue against contagious and pestilent aire and therefore not vnfitly termed The Country-mans Treacle But if it be often or immoderately eaten it causeth head-ach and hurteth the sight Being moderately taken it is conuenient for the phlegmaticke and such as are past their constant age especially in cold seasons but it is altogether hurtfull to young men and to such as are of hot constitution and it is at all times and seasons hurtfull to women with childe and to them that giue sucke Onions are in their temperature and faculties much like vnto Garlicke but not so extreme hot they are also more delightsome to the pallate and more acceptable to the stomacke They helpe the appetite extenuate grosse and viscous humours prouoke vrine and remooue loathsomnesse of the stomacke and other hurts that come by meats or drinks of euill quality Being eaten raw they nourish not at all and are very hurtfull to those that are cholericke but good for such as are full of raw and phlegmaticke humours But if they be sliced and macerated a while in water before they be eaten their acrimonious and hurtfull qualitie is thereby something diminished and they become more sweet and pleasant to the taste and are a sauce good euen for the cholericke especially if there be any superfluity of moysture in the stomacke for they notably stirre vp appetite to meat comfort the slomacke and cause good concoction But being too often or immoderately eaten raw they engender ill and corruptible humours in the stomacke inflame the bloud cause drowsinesse and the head ach hurt the sight confound the memorie disturbe and dull the vnderstanding Being sodden especially in the broth of good flesh and so eaten with conuenient sauce as butter vinegar and a little pepper they depose all their hurt and become somwhat nutritiue and are accommodate not onely for phlegmatick persons but also for all other so the vse be moderate Wherefore being vsed in pottage or othewise boy led for sauces they are not hurtfull but wholsome and comfortable to the stomacke Onions are hurtfull to hot temperatures and to them that be young but profitable to such as are of a contrary temperament and age Scallions and Chibols are much of the nature of Onions they are delightsome to the pallate and vsually eaten with vinegar at the beginning of meales for exciting the appetite and comforting the stomacke that is deiected by ouer-much heat they helpe the concoction correct the euilnesse of bad meats But the immoderate vse of them is hurtfull euen as of onions Such as desire to eat them in Sallads I aduise especially if they be of hot constitutions that they take with them Lettuce Sorrell and Purselane that the heat of them may by the colde and moysture of these be attempered They are not good for young bodies nor the often or much vse for any that are of hot temperature they are best agreeable for cold constitutions and for such as vndergoe great labour and exercise of body Leekes are hot in the third degree and dry in the second and of an attenuating and abstersiue facultie yet very vnwholsome for they engender a naughty melancholike bloud breede winde and replete the head with melancholike fumes which hurt the sight and cause troublesome and fearefull dreames they are also by reason of their acrimonie very hurtfull to the stomacke and sinewes especially being eaten raw Being boyled they are lesse hurtfull by reason that they lose much of their sharpnesse and make the body a little soluble and yet being so vsed they yeeld to the body no good nourishment at all They are not conuenient for any age season or temperature especially for the cholericke and melancholike but are a meat onely allowable for rusticke and robustious persons Ciues or Chiues are of a mixt nature betweene the Onion and the Leeke participating of them both as may be gathered both by their smell and taste they attenuate or make thin open and prouoke vrine yet ingender hot and grosse vapours which are hurtfull to the eyes and braine They worke all the effects that the Leeke doth but not altogether so hurtfully wherefore they are lesse offensiue and more wholsome for the pot then Leekes Lettuce is cold and moyst in the second degree it is of easie concoction of meetly good nourishment and of a soluble faculty especially if it be boyled It hath this commendation that of all hearbs it breedeth least euill iuyce and that it is with least offence eaten raw The nourishment that it yeeldeth is not much in quantitity but it notably cooleth a hot stomacke and helpeth it when it is troubled with choler it quencheth thirst preserueth the bloud from distemperature causeth sleepe asswageth paine of the head proceeding of heat and is very profitable for Nurses that are of an hot and dry temperature for whereas through heat and drinesse they grow barraine and dry of milke it increaseth milke by tempering the heat and siccity of their bodies But in bodies that are naturally cold it doth not encrease milke at all but is rather an hinderance thereunto This hearb is much vsed in Sallads in the summer time with vinegar and sugar and that not vnworthily for it procureth appetite to meat and tempereth the heat of the stomacke and liuer Some vse to eat oyle also with it in their sallads which is not good especially if it be not a true Oyle Omphacine for Lettuces and Oyle eaten together doe very greatly weaken and relax the stomacke but for the same reason it may very profitably be admitted to them that are affected with ouer-much astriction of the stomacke It was vsed in ancient times to be eaten onely at the end of supper for repressing the vapours that